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No Bake Almond Butter Tart with Speculoos Cookie Crust

Thursday, June 16, 2016

This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.

Crust	Filling	Topping
220 g Speculoos cookies 60 g Butter, melted	200 g Ricotta cheese 180 g Homemade roasted almond butter 1/3 tsp Vanilla powder 2 tbsp Coconut oil, softened 10 drop Vanilla-flavoured liquid stevia	White chocolate, chopped Pistachio nuts, chopped

Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.

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Buttermilk Spelt Emmer Dinner Rolls

Thursday, June 09, 2016

I like to play around with rich, sweet and nutty ancient grains when baking bread, but you can use modern wheat flour instead. Emmer is also called Farro and quite similar in flavour of Einkorn. This recipe makes 6-8 rolls depending on the size you want. You could also bake this in a loaf pan for a tasty sandwich bread.

190 g Buttermilk, well shaken and room-temperature
150 g Rye sourdough starter, 100% hydration
2 tbsp Olive oil
1/2 tsp Sea salt
200 g Organic spelt bread flour
100 g organic emmer berries, ground into flour
2 tsp Coconut sugar
5 g Active dry yeast

Measure all the ingredients and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 or 8 pieces. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for 45 minutes until doubled in size.
Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F and pour. Bake the bread for 25 to 30 minutes or until golden brown.

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Paprika Chicken with Quinoa Tabbouleh

Thursday, June 02, 2016

With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste

150 g Regular white quinoa, well rinsed
300 ml Water
2 tbsp Parsley leaves finely chopped
1 tbsp Olive herb leaves
3 tbsp Mint leaves, finely chopped
2 Tomatoes, diced
3 stalk Spring onions, thinly sliced

50 ml Extra virgin olive oil
2 tbsp Lemon juice
1 tsp Paprika powder, plus extra to sprinkle
1 tsp Ground cumin
Pinch of cayenne
1 tsp Caster sugar
100 g Low-fat thick Greek yoghurt
1/2 tbsp Olive oil
2 x 180 g Chicken breast fillets
Sea salt, to season

Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

Thursday, May 19, 2016

This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls

Crust	Filling
160 g Hazelnuts, ground 20 g Dutch-processed cocoa powder 60 g Coconut oil, melted 1 tsp Mint-flavoured chocolate stevia syrup	200 ml Full fat coconut milk 250 g Vegan dark chocolate, chopped 1 tbsp Mint-flavoured stevia syrup 250 g Fresh raspberries

Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.