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Blood Orange Einkorn Muffins with Poppy Streusel

Thursday, April 12, 2018

Blood orange and poppy seed muffins with nutty einkorn and Greek yoghurt topped with a generous streusel, easy and quick, make a wonderful addition to your morning coffee/tea or a lovely dessert. Feel free to bake these in regular sized muffin tin or in a loaf pan. If blood oranges aren't available you can use regular oranges.

Muffin Batter	Poppy Streusel
1 Organic blood orange 100 g Einkorn, ground into flour 50 g Ground poppy seeds 50 g Ground almond 20 g Chia seeds 10 g Baking powder 2 Eggs, medium 110 ml Coconut oil, melted and cooled slightly 50 g Coconut sugar 1 tsp Vanilla extract 150 g Greek yoghurt, full fat	50 g Einkorn, ground into flour 30 g Ground poppy seeds 20 g Coconut sugar 40 g Butter

Preheat oven to 190C/375F and lightly grease a 6-hole jumbo muffin tin.
Wash the blood orange under hot water and rub dry. Finely grate the peel and squeeze 3 tablespoons of juice from the blood orange.
Mix together the flour, blood orange zest, ground almonds, ground poppy seeds, chia seeds, and baking powder in a large mixing bowl.
In another bowl, whisk together the eggs, coconut oil, coconut sugar, vanilla extract, Greek yoghurt and blood orange juice. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork. Don't overmix it.
Spoon the mixture into the prepared tin. Combine all the ingredients for the streusel and divide it among the muffins. Bake in the center of hot oven for 25-30 minutes until risen and browned.

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad	Dressing
1 bunch Young tender ruby chard, washed, drained and chopped 5 Scallions, chopped 1/4 head Heart-shaped purple cabbage, sliced 50 g Dried cranberries 50 g Walnuts, toasted	2 tbsp Extra virgin olive oil 2 tbsp Balsamic vinegar 1 tbsp Maple syrup 1/2 tsp Sea salt 1/2 tsp Black pepper, ground

Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately.

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.