Raisin Oatbran Banana Einkorn Loaf
Monday, February 15, 2016 |
|
Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.
|
- Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
- In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
- In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
- Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
- Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.
Chia Protein Bread
Sunday, February 07, 2016 |
|
Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!
Chia Protein Bread
inspired by this
|
- Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
- Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.
Linseed Sweet Potato Burgers
Tuesday, February 02, 2016 |
|
Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.
Linseed Sweet Potato Burgers
adapted from Taste
|
- Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
- Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
- Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
- Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.
Gluten Free Poppy Kale Loaf
Wednesday, January 27, 2016 |
|
This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.
Gluten Free Poppy Kale Loaf
adapted from Taste
|
- Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
- Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
- Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!
Barberry Chia Energy Bites
Thursday, January 21, 2016 |
|
These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.
|
- In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
- Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
- Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week.
Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette
Friday, January 15, 2016 |
|
A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad.
Lime Chia Vinaigrette | Salad |
---|---|
|
|
- Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
- Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
- Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.
Grain-free, Sugar-free Hazelnut Cookies
Sunday, January 10, 2016 |
|
These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.
Grain-free, Sugar-free Hazelnut Cookies
adapted from here
|
- Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
- Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
- Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
- Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
- Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
- Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.
|
|
Belgian Endive Tuna Salad with Kale Avocado Dressing
Monday, January 04, 2016 |
|
A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.
Salad | Dressing |
---|---|
|
|
- Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
- Blend all the ingredients for the dressing in a blender until smooth.
- Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing.
Fresh Pepper Salsa
Tuesday, December 29, 2015 |
|
This is a tomato-less salsa made with crunchy, juicy bell peppers and tangy, sweet pomegranate. You can serve this salsa with crackers, burgers or roasted chicken.
|
- Stir together all ingredients. Let stand 30 minutes, stirring occasionally. Season to taste with additional salt and pepper.
- Salsa will keep in an airtight container in the refrigerator for up to 3 days.