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Raspberry White Chocolate Tartlets with Mascarpone

Thursday, July 06, 2017

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut Crust	Raspberry Mascarpone Filling
150 g Spelt flour 50 g Hazelnut meal 2 tbsp Dutch-processed cocoa powder 50 g Erythritol granules 125 g Butter, chilled and chopped Pinch of salt 2 tbsp Iced water	200 g Raspberries, fresh or frozen 180 g Mascarpone 100 g Sour cream 2 tbsp Erythritol granules 50 g White chocolate, melted 5 g Gelatine granules 30 ml Water Fresh berries for garnishing Grated white chocolate for garnishing Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

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Refined Sugar Free Banana Poppy Muffins

Thursday, June 29, 2017

Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

2 Very ripe bananas
100 g Erythritol granules
50 g Coconut oil, melted
150 ml Kefir, room-temperature
150 g Spelt pastry flour
40 g Coconut flour
5 g Baking powder
5 g Baking soda
1/3 tsp Salt
1/2 tsp Cinnamon powder
30 g Poppy
Walnut halves

Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

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Vegan Kaniwa Salad with White Asparagus

Thursday, June 22, 2017

Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

Salad	Vinaigrette
150 g Kaniwa 750 g White asparagus, trimmed and cut into 3 pieces 100 g Lamb’s lettuce (aka mâche or corn salad) 1 Pomegranate, deseeded	30 ml White balsamic vinegar 60 ml Olive oil 1/2 tbsp Maple syrup 1 tbsp Dijon mustard 1 clove Garlic, minced Sea salt and freshly ground black pepper

Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.
Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.
Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.
In a large bowl, toss together the kaniwa, white asparagus and pomegranate seeds with the prepared vinaigrette until coated. Divide the lamb's lettuce into 2 serving plates. Spoon the white asparagus salad over and serve.

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Plum Einkorn Streusel Muffins

Thursday, June 15, 2017

A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel	Muffin Batter
80 g Einkorn flour 40 g Hazelnut meal 15 g Coconut sugar 50 g Butter, chilled and cubed	170 g Butter, softened 50 g Coconut sugar 2 Eggs, medium 1 tsp Vanilla powder 250 g Einkorn flour 3/4 tsp Baking soda 250 ml Kefir 350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder. Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

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Asparagus Ribbon Salad with Apricots and Black Cumin Seeds

Thursday, June 08, 2017

This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

Salad	Dressing
400 g White asparagus, trimmed 100 g Green asparagus, trimmed 1 Carrot, peeled 3 Fresh apricots, cut into wedges 1/2 tsp Black cumin seeds Pistachios, optional	3 tbsp Extra-virgin olive oil 2 tbsp Freshly squeezed lemon juice 2 tsp Maple syrup 1 Shallot, minced Sea salt and freshly ground black pepper

Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.
Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.
Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.

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