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Sauerkraut Einkorn Chocolate Cake

Thursday, March 23, 2017

Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.

Sauerkraut Einkorn Chocolate Cake

inspired by Eat Smarter

Batter	Glaze, optional
250 g Einkorn flour 120 g Dutch-processed cocoa powder 15 g Baking powder Pinch of salt 125 g Butter, softened 150 g Erythritol sweetener 20 g Coconut sugar 3 Large eggs, room-temperature 1 tsp Vanilla powder 300 ml Aroy-D coconut milk 17% fat 200 g Wine fermented sauerkraut, rinsed, drained and finely chopped	250 g Milk chocolate, chopped 1 tsp Coconut oil 1 tbsp Red peppercorns

Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl. In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just incorporated, then beat in coconut milk and the remaining flour mixture. Beat well until you have a smooth and thick batter. Now fold in the finely chopped wine fermented sauerkraut.
Scrape the batter into the prepared loaf pan. Bake in the middle of preheated oven for an hour or until a skewer inserted into the centre comes out clean.
Place the chopped milk chocolate and coconut oil in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth. Spread the smooth chocolate over cake. Top with red peppercorns. Allow the chocolate to set. Slice and serve.

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Baked Beef Empanadas

Thursday, March 16, 2017

These empanadas have a hearty beef and lentil filling encased in crisp pastry crust flavoured with smoked paprika that I have adapted from Savoring Time in the Kitchen. Thanks, Susan!
Empanadas are popular throughout South America and traditionally these little meat pies are fried, but I prefer to make them slightly healthy by baking them. Serve these as appetizers at parties or as a simple lunch or dinner.

Minced Beef Filling	Pastry Dough
1 tbsp Butter 1 Onion, diced 1 clove Garlic, minced 350 g Minced beef 1 tsp Smoked paprika powder 1 tsp Ground cumin 1/2 tsp Chilli flakes 150 g Puree tomato 150 g Cooked lentil leftover 2 tbsp Sultanas A handful of green olives, pitted and chopped Salt and pepper to taste	260 g Spelt bread flour 1 tsp Smoked paprika 1 tsp Sea salt 110 g Butter 1 Large egg, beaten 80 ml Ice water

For the filling: Heat butter in a large frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high. Add minced beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Stir in the paprika, cumin and chilli. Cook until aromatic. Add tomato puree, lentils and sultanas. Simmer until sauce thickens, about 6 minutes. Stir in chopped olives and season to taste. Cool completely.
For the empanada dough: Combine the spelt flour, smoked paprika, and sea salt in a large bowl. Cut in the butter and rub until the mixture resembles coarse cornmeal. In a separate bowl, whisk the beaten egg, (reserving 1 tablespoon for brushing) and ice water together. Add the egg mixture to the flour mixture to bring it together, then wrap in clingfilm and pop in the fridge for 1 hour.
Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
On a floured table top, roll out the dough to 1/4 inch thick. Then, cut fourteen 8cm rounds, using a pastry ring mould. Drop 1 tablespoon of beef mixture in the center of each round. Fold in half to enclose the filling, pinching the edges to seal. Crimp the edges using your fingers or the tines of a fork.
Place empanadas on the prepared tray. Brush with the reserved egg and bake for about 20 minutes or until golden and crisp. Serve warm.

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Buckwheat Fig Cookies with Chocolate#Vegan#Gluten-free#Grain-free#Dairy-free#Sugar-free

Thursday, March 09, 2017

These cookies feature pseudo-cereal super-seed buckwheat, dried figs and vegan chocolate chips. They are gluten-free, grain-free, refined-sugar free, dairy-free and vegan. The buckwheat flour adds a hint of nuttiness, and it makes these cookies crisp on the outside, soft and chewy on the inside. You can use oat flour instead of buckwheat, and dates instead of figs.

15 Whole dried figs
130 ml Coconut milk 17% fat (I used Aroy-D)
120 g Buckwheat flour
1 tbsp Potato starch
3/4 tsp Baking powder
1/3 tsp Cardamom powder
60 g Vegan chocolate chips

Soak the dried figs in coconut milk for 30 minutes, then blend them into a thick paste.
Whisk together the buckwheat flour, potato starch, baking powder and cardamom powder in a mixing bowl. Stir in fig paste until combined. Now fold in chocolate chips.
Preheat the oven to 190C/375F. Divide the dough into 21 portions and shape each into a ball. Place them on the parchment lined baking trays. Gently flatten each dough ball into a cookie. Bake in the middle of hot oven for about 15 minutes until nicely golden brown.

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Vegan White Chocolate Aroniaberry Bars with Raw Cacao Nibs

Thursday, March 02, 2017

Delicious homemade dessert bars packed with nuts, figs, and creamy vegan white chocolate, delicately flavoured with aroniaberry powder. These nobake bars are a perfect sweet treat if you have an allergy, as they are gluten free, dairy free and vegan.

Crust	Filling
6 Dried figs, chopped 100 g Walnuts, toasted 50 g Almonds, toasted 1 tbsp Coconut oil 1/3 tsp Sea salt	200 g Vegan white chocolate, chopped 2 tbsp Coconut Oil 50 ml Coconut milk 17% fat (I used Aroy-D), room temperature 1 tsp Aronia berry powder 1/2 tbsp Raw cacao nibs 1 tsp Pistachio nuts, chopped

Line a standard sized loaf pan with a plastic wrap. Place chopped dried figs, nuts, coconut oil and salt in a food processor and blend until the mixture comes together and is sticky.
Press crust mixture firmly and evenly into the prepared pan to create an even layer. Place in the freezer to firm up.
Place the vegan white chocolate, coconut oil, coconut milk and aronia berry powder in the top of your double boiler. Set aside.
Fill the bottom half of a double boiler with about 1 inch of water. Heat the water over medium-high heat until it begins to boil. Reduce the heat to low. Now set the top of the double boiler with the white chocolate atop the boiling water.
Stir gently until the chocolate is melted and mixture is smooth. Pour the mixture on top of the frozen crust and return to the freezer until set. Sprinkle the top with cacao nibs and pistachios. Slice and enjoy! Store the rest in the fridge.

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Vegan Multi Seed Crackers

Thursday, February 23, 2017

These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.

180 g Sunflower seed kernels
70 g Flaxseed
70 g Red quinoa
50 g Chia seeds
1/2 tsp Garlic salt
1/2 tsp Chilli salt
1/2 tsp Dried thyme
360 ml Warm water

Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!