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Harissa Carrot Ribbon Salad with Roquefort

Thursday, January 25, 2018

Create an amazing side dish with this simple carrot salad with blue cheese and fresh herbs. A simple vegetable peeler turns carrots into beautifully thin ribbons, then marinated in a hot, garlicky, lemony and mildly sweet dressing. Try it with roasted chicken, fish or even tofu if you prefer a meatless meal.

750 g Carrots, peeled into ribbons
2 tbsp Olive oil
50 g Harissa paste (homemade or storebought)
2 Garlic cloves, minced
Juice and zest of 1 organic lemon
1 tbsp Maple syrup
Sea salt to taste
Fresh herbs chopped
120 g Roquefort

With a vegetable peeler, thinly slice the carrots into long ribbons and place into a bowl.
Heat the olive oil in a small skillet. Add in the Harissa and minced garlic. Stir until fragrant. Add the lemon juice, maple syrup and salt and fry for another minute.
Pour the Harissa mixture over the carrots and toss well. Add the chopped herbs and Roquefort cheese. Allow to stand for 30 minutes and serve.

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Refined Sugar Free Spelt Banana Loaf with Streusel

Thursday, January 18, 2018

Use the natural sweetness of very ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar. The thick streusel topping, lightly sweetened with coconut sugar, is an integral part of the banana bread, and provides a flavourful crunchy texture, so don't skip it.

Streusel Topping	Batter
150 g Whole spelt flour 80 g Coconut sugar Pinch of salt 1 tsp Vanilla extract 100 g Cold butter, diced	2 Very ripe large bananas, mashed 2 tbsp Pumpkin seed oil 190 g 3.5% Plain yoghurt 2 Eggs, medium 1 tsp Vanilla extract 150 g Whole spelt flour 100 g Almond flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon powder 1/4 tsp Nutmeg powder Pinch of salt 100 g Raisins or chocolate chips

Combine flour, coconut sugar, and pinch of salt in a bowl. Add in vanilla and butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Store in the fridge until ready for use.
Preheat oven to 190C/375F. Lightly grease a 30-cm loaf pan and line with baking paper.
In a mixing bowl, mash the bananas and add in pumpkin seed oil, yoghurt, eggs and vanilla extract. Stir to combine. Sift in spelt flour, almond flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in raisins or chocolate chips.
Spoon the batter into the prepared pan. Sprinkle the surface with prepared streusel. Bake for about an hour or until a skewer inserted in centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.