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Kaniwa Salad with Roasted Hokkaido and Fig

Wednesday, September 21, 2016

Kaniwa is, like quinoa, an ancient grain that grows in Peru and Bolivia. It is about half the size of quinoa but otherwise quite similar. It’s an excellent source of protein and amino acids, and exceptionally high in fiber, iron, and calcium and is also gluten-free like quinoa. Enjoy it in salads, soups or as the stuffing. However, one major difference between the two is that kaniwa doesn’t have saponins that gives quinoa a soapy, slightly bitter flavour if not rinsed properly.

150 g Kaniwa
300 ml Water
2 Ripe yet firm figs
300 g Hokkaido pumpkin, diced and roasted
Handful of red basil leaves, chopped
A bunch of chives, chopped
4 Spring onions, white part only, chopped
1 tbsp Truffle oil
2 tbsp Olive oil
3 tbsp White balsamic vinegar
Salt and freshly ground pepper to taste

Combine the kaniwa with water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for about 15 minutes, until the water is absorbed.
Transfer to a bowl and allow them to cool to room temperature. Add the remaining ingredients and toss together. Place them over cabbage leaves or greens and serve immediately.

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Pepita Einkorn Cakelets

Wednesday, September 14, 2016

These delicious cakelets with all the goodness of pumpkin seed are quick and simple to make and perfect served with a nice cup of tea or with a dollop of custard or crème fraîche for a Sunday lunch dessert.

150 g Pepita seeds, ground into powder
70 g Einkforn, ground flour
1/4 tsp Salt
1 tsp Baking powder
170 g Unsalted butter
100 g Coconut sugar
3 Eggs
2 tbsp Pepita seeds, roughly chopped

Preheat the oven to 180C/350F. In a bowl, combine pepita powder, the einkorn flour, salt and baking powder. Set aside.
In another bowl, cream the butter and coconut sugar with an electric mixer. Add the eggs, one at a time, beating until smooth. Stir in the dry ingredients with a wooden spoon until incorporated.
Spoon the batter into 12 muffins cups lined with paper liners. I used 10 silicone muffin cups and a 8cm leftover tartlet crust. Sprinkle the tops with chopped pepita seeds.
Bake in the center of hot oven for about 18-20 minutes. or until a skewer inserted in the centre of a cakelet comes out clean. Stand in the pan for 5 minutes. Transfer to a wire rack to cool.

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Puffed Quinoa, Hemp and Chocolate Bars - Vegan, Gluten-free, Grain-free

Wednesday, September 07, 2016

Packed full of wholesome ingredients, these tasty nutritional powerhouses are so easy to make and a perfect healthy snack on the go. Instead of using puffed quinoa, you could use puffed amaranth or puffed rice in this recipe.

50 g Puffed quinoa
30 g Shelled hemp seeds
1/2 tsp Vanilla powder
30 g Unsweetened cocoa powder
100 g Maple syrup
80 g Coconut oil

Line a 22cmx14cm rectangular pan with a large sheet of plastic wrap, with extra plastic hanging over edges of the pan. Stir together the puffed quinoa, hemp seeds, and vanilla powder in a bowl.
In a saucepan, add cocoa powder, maple syrup and coconut oil. Heat over the medium heat until the mixture is melted and smooth.
Pour over the amaranth mixture and stir until evenly coated. Transfer the mixture to the prepared pan and press down firmly with the back of a wooden spoon.
Cover with plastic and refrigerate for 1 hour or until set. Cut into bars to enjoy.

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Apple and Kohlrabi Salad with Walnuts and Goji

Wednesday, August 31, 2016

A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.

Salad	Dressing
1 Kohlrabi, peeled and grated 1 Apple, thinly sliced 1 Red pepper, seeded and thinly sliced 1 Handful Mixed greens 2 tbsp Walnuts, toasted and roughly chopped 50 g Feta, crumbled 1 tbsp Goji berries	2 tbsp Honey 1 tbsp Dijon mustard 1 clove Garlic, minced 2 tbsp Raspberry vinegar 3 tbsp Olive oil Salt and pepper

To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.

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Green Bean Peach Salad with Pinenut and Truffle

Wednesday, August 24, 2016

Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.

Dressing	Salad
6 pcs Sun-dried tomatoes in olive oil, drained 60 ml Olive oil 20 ml Truffle oil 30 ml Balsamic vinegar 1 tsp Maple syrup 1 clove Garlic Handful of flat parsley leaves Salt and pepper	500 g Green beans, trimmed 2-3 Ripe yet firm peaches, sliced Handful of grapes, optional 2 tbsp Pine nuts, lightly toasted 1 Jarred truffle, sliced

Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.

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Chickpea and Cucumber salad with Yoghurt Dressing

Wednesday, August 17, 2016

Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.

Chickpea and Cucumber salad with Yoghurt Dressing

adapted from taste

500 g Chickpeas, fresh cooked or canned
2 Mini cucumbers, halved and sliced
1/2 Red sweet pepper, diced
2 stalk Spring onions, sliced
1/2 cup Mint leaves, chopped
1/2 cup Greek style plain yoghurt
1 clove Garlic, minced
Salt and pepper

Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.

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Spelt Almond Bakewell Slices

Wednesday, August 10, 2016

A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.

Pastry	Almond Cake
180 g Butter, chilled and diced 2 tbsp Raw brown sugar 1/2 tsp Vanilla powder 1 Large Egg yolk 280 g White spelt flour 1 tbsp Iced water	150 g butter, softened 100 g Raw brown sugar 1/2 tsp Vanilla powder 3 Eggs 150 g Almond meal 50 g White spelt flour 1/2 tsp Baking powder 150 g Raspberry jam 40 g Flaked almonds

Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.

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Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

Wednesday, August 03, 2016

Beat the heat with this light, juicy, and amazingly refreshing watermelon salad drizzled with a sweet, tart and fruity fig balsamic vinegar syrup. You can crumble over some feta to add a savoury bite and chopped pistachios for an added crunch to this fruit salad.

Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

adapted from taste

200 g Fresh cherries, halved, stones removed
1 Small seedless watermelon
120 g Fresh raspberries
Lemon balm or mint leaves
Fig balsamic syrup

Use a large sharp knife to cut the watermelon into 1cm-thick slices. Use 3cm, 6cm and 8cm star-shaped pastry cutters to cut shapes from the watermelon.
Arrange the watermelon, cherries, raspberries and lemon balm leaves on a serving platter. Drizzle the syrup over and serve immediately.

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Low Carb Coconut Flour Zucchini Bread

Wednesday, July 27, 2016

A delicious and moist low carbs coconut flour zucchini bread that is also grain free, gluten free and refined-sugar free.
Coconut flour is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. It is high in fiber and protein. Unlike some gluten free flours, coconut flour absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup flour. You will also need to increase the number of eggs.

Low Carb Coconut Flour Zucchini Bread

adapted from smallfootprintfamily

60 g Organic defatted coconut flour
4 g Baking soda
2 tsp Cinnamon powder
1/2 tsp Nutmeg powder
1/2 tsp Salt

4 Eggs, medium
50 g Maple syrup
1 tbsp Coconut oil
1 Ripe banana, mashed
2 tsp White balsamic vinegar
200 g Zucchini, grated
80 g Roasted salted peanuts

Preheat oven to 180C/350F. Lightly grease a 10cmx20cm loaf pan. Line base and sides with baking paper.
Combine coconut flour, baking powder, cinnamon, nutmeg and salt together into a bowl. In another large bowl, whisk together eggs, maple syrup, coconut oil, mashed banana and white balsamic vinegar. Stir in zucchini and roasted salted peanuts.
Lightly fold the flour mixture into the egg mixture until just incorporated. Spoon the batter into the prepared pan, levelling the top.
Bake for about 50 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely.