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Einkorn Coconut Cookies with Avocado and Raisin

Thursday, September 24, 2015

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats
110 g Einkorn, ground into flour
1/2 tsp Baking powder
1/2 tsp Baking soda
100 g Coconut oil, softened
7 g NuNaturals white stevia powder
1 Egg
1 Ripe avocado
150 g Raisins

To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.

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Curried Red Quinoa Salad with Peas and Cod

Sunday, September 20, 2015

This Indian-inspired semi-vegetarian salad features red quinoa, a nutrients-packed seed that is harvested from goosefoot plant, green peas and cod fish. It is very easy to make and is naturally gluten free. Quinoa can be replaced with couscous or bulgar here and feel free to use tofu instead of fish if you are a true vegetarian or vegan.


100 g Red quinoa, rinsed 280 ml Water 2 tbsp Olive oil 1 tsp Ginger root, sliced 1 tbsp Curry powder 250 g Cod, cubed 150 g Peas, fresh or frozen 2 tsp Lemon juice Lemon zest Heirloom tomatoes, cut into wedges Salt and pepper to taste

Place rinsed red quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Remove from heat and then fluff with a fork.
Heat the olive oil in a skillet over low heat and add ginger slices and curry powder. Cook, stirring, for 1 minute just until aromatic.
Add in cubed cod fish and peas, and stir well to coat in the spices. Cook, stirring, for 10 minutes until the fish are cooked and the peas are softened.
Remove from the heat and add in the cooked red quinoa, tomato wedges and toss well to combine. Add the lemon juice and zest and season with salt and pepper. Serve warm or at room temperature.

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Green Bean Raspberry Salad with Walnuts and Herbs de Provence

Monday, September 14, 2015

The green beans are blanched to crisp-tender and tossed with a mix of garlic, olive oil, and Herbs de Provence. It is perfect for a starter or side dish that goes well with nearly any main and takes no more than 20 minutes to prepare.

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

adapted from here

400 g Green beans, trimmed
2 tbsp Olive oil
60 g Walnuts, chopped
1 clove Garlic, chopped
1/2 tsp Herbs de Provence
Salt and black pepper
120 g Raspberries

Boil green beans in a large pot of salted boiling water for 5 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped walnuts and cook 2 minutes. Remove from pan and set aside.
Add remaining olive oil and chopped garlic to skillet. Cook over medium heat 1 minute, stirring constantly.
Return the walnuts to the skillet, herbs de Provence, salt and pepper. Cook briefly. Add in green beans and cook 2 minutes. Remove from the heat and gently fold in raspberries until evenly coated.

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Chocolate Zucchini Banana Streusel Cake

Thursday, September 10, 2015

This extra moist and delicious zucchini banana bread (or cake) with a crunch oat topping is a combination of two all-time favorites. The deep dark colour and rich flavour come from the use of Dutch-processed cocoa powder and chopped milk chocolate.

Streusel Topping	Cake Batter
45 g Rolled oats 35 g Einkorn berries, ground into flour 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder 35 g Coconut oil 2 tbsp Mixed seeds	1 Large zucchini 60 g Dutch-processed cocoa powder 200 g Einkorn berries, ground into flour 1 tsp Baking powder 1/2 tsp Baking soda 1/5 tsp Sea salt 1/2 tsp Cinnamon powder 100 g Coconut oil 100 g Coconut sugar 5 g NuNaturals white stevia powder 2 Large eggs 1 tsp Vanilla extract 2 Very ripe large bananas, mashed 150 g Milk chocolate chunks

Combine oats, ground einkorn flour, raw brown sugar and cinnamon in a bowl. Rub in coconut oil until the mixture resmebles coarse crumbs. Stir in mixed seeds. Set aside.
Grate the zucchini on the small holes on a box grater. Squeeze shredded zucchini with your hands to remove as much excess liquid as possible. Line a standard-size loaf pan with baking paper. Preheat the oven to 180C/350F.
Whisk together the cocoa powder, einkorn flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In another bowl, beat together coconut oil, raw sugar, stevia, eggs, and bananas until well combined. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chunks.
Scrape the batter into the prepared loaf pan. Sprinkle the streusel over. Bake in the middle of hot oven for about 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely before slicing.

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Einkorn Blackberry Salad with Garam Masala Vinaigrette

Saturday, September 05, 2015

For this simple, healthy, light yet incredibly satisfying salad, nutty, chewy ancient einkorn berries-the most primitive of any wheat on earth are blended with fresh blackberries, roasted peanuts, and herbs and tossed in a garam masala vinaigrette. It makes a great meal and also a perfect side for some roasted chicken. If preferable, you can substitute spelt or emmer for the einkorn.

Salad	Garam Masala Vinaigrette
150 g Einkorn berries,rinsed 1/2 tsp Ground turmeric 1 tsp Sea salt 500 ml Water 150 g Blackberries 80 g Peanuts, roasted and salted 3 stalk Scallions, thinly sliced Some mint leaves, coarsely chopped	2 tbsp Fresh lemon juice 2 tbsp White balsamic vinegar 2 Garlic cloves, finely minced 1 tsp Fresh grated ginger root 1 tbsp Garam masala powder 80 ml Olive oil 20 ml Cold pressed peanut oil 1/2 cup Flat parsley, coarsely chopped Sea salt and ground black pepper to taste

Combine einkorn berries, turmeric, salt and water in a medium pot. Bring to a boil over high heat, reduce to a simmer and cook uncovered for 55 to 65 minutes or until the einkorn berries are tender. Drain and let cool slightly. While the einkorn berries are cooking, make the vinaigrette. Combine lemon juice, white balsamic vinegar, garlic, ginger and garam masala in a bowl. Slowly whisk in olive oil and peanut oil. Stir in chopped parsley.
To assemble salad, stir in enough vinaigrette to moisten the warm wheat berries. Add blackberries, roasted peanuts, scallions and mint and gently toss to combine. Taste and season with salt and pepper.

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Vegan Coconut Einkorn Cookies

Tuesday, September 01, 2015

These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.

150 g Coconut oil
35 g Agave nectar (or maple syrup)
120 g Einkorn, ground into flour
3/4 tsp Baking soda
100 g Rolled oats
50 g Coconut sugar
50 g Desiccated coconut
30 g Sunflower seeds
30 g Roasted peanuts
40 g Chia seeds
50 g Dried cranberries, chopped

Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.

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Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

Friday, August 28, 2015

These trumpet-shaped fleshy mushrooms, also known as "golden chanterelle" and "egg mushroom," are nutty, with an aroma of apricots or peaches. The distinctively flavoured chanterelle mushrooms contain high amounts of vitamin D2, significant amounts of protein and iron. They should be kept dry and refrigerated, and used within a week.

Chanterelle Omelette	Sauteed Chanterelles with Fresh Herbs
2 tbsp Coconut oil 1 Small shallot, peeled and minced 1 clove Garlic, peeled and minced 200 g Chanterelles, trimmed and coarsely chopped Salt and freshly ground pepper 5 Eggs, lightly beaten 4 tbsp Heavy cream or whole milk Pinch of nutmeg 1/2 bunch Chives, chopped	200 g Chanterelles 2 tbsp Coconut oil 1 clove Garlic, peeled and minced 1 Tomato, peeled, seeded and diced Some leftover roasted chicken, diced, optional 1/2 tbsp Thyme or rosemary leaves Salt and freshly ground black pepper

Melt coconut oil in a large nonstick skillet over medium-high heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 4 minutes. Season with salt and pepper.
Beat cream or milk into eggs. Season with a little bit salt, pepper and nutmeg. Stir in chopped chives. Pour the mixture over the mushroom mixture in the skillet and turn down the heat to medium-low and let the eggs cook undisturbed for 2 minutes. Fold over and let cook another minute or so.

Trim and clean the chanterelle carefully with a pastry brush. Cut the large mushrooms into halves and leave the smaller ones whole.
Heat a skillet and add coconut oil. Add the chanterelles and minced garlic and saute for two minutes or until they start to become soft. Add in diced tomatoes and leftover chicken if using, and cook briefly. Stir in thyme and season to taste with salt and pepper.

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Blueberry Banana Spelt Muffins

Sunday, August 23, 2015

These blueberry banana spelt muffins, adapted from bakingbites, are incredibly moist and low in fat and sugar. The combination of sweet bananas and super healthy fresh blueberries make these energy-packed homemade treats a hit for any occasion.


240 g Refined spelt flour 7 g Baking powder 1/4 tsp Salt 3 Large ripe bananas, mashed 50 g Coconut oil, melted 5 g NuNaturals white stevia powder 50 g Coconut sugar 1 Large egg 1 tsp Vanilla extract 150 g Fresh blueberries

Preheat the oven to 190C/375F. Line a 12-hole standard muffin tin with paper liners. Whisk together the spelt flour, baking powder and salt in a bowl.
In another bowl, beat together mashed bananas, coconut oil, stevia, coconut sugar, egg and vanilla extract until smooth. Add in flour mixture and mix until just combined. Fold in blueberries.
Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.