Sweet, juicy ripe persimmons can be sliced and added to salads, or halved and baked as the desserts, or pureed and used in this lovely quick bread gently spiced with nutmeg and refined with Cognac, chia seeds, and nuts. The persimmon puree adds a lot of sweetness and moisture to the baked goods.

Wholegrain Spelt Persimmon Bread

adapted from James Beard via David Lebovitz

280 g Freshly ground wholegrain spelt flour 55 g Ground hazelnut 1 tsp Baking powder 1 tsp Baking soda 2/3 tsp Ground nutmeg 5 packet NuNaturals white stevia powder 1 tbsp Chia seeds

50 g Pure stevia syrup 100 g Melted unsalted butter, cooled to room temperature 3 Large eggs 60 ml Cognac or whisky 300 g Very ripe hachiya persimmon, pureed 1 Small ripe banana 100 g Applesauce, unsweetened 150 g Unsalted, roasted peanuts 100 g Raisins or dried cranberries

1. Preheat oven to 180C/350F. Grease and line a loaf pan with parchment paper or dust with flour and tap out any excess.
2. Whisk the spelt flour, baking powder, baking soda, salt, nutmeg, stevia powder and chia into a large mixing bowl. In another bowl, blend together the stevia syrup, melted butter, eggs, cognac, persimmon puree, banana, and applesauce.
3. Make a well in the center of the dry ingredients, then stir into the liquid mixture. Now fold in the roasted peanuts and raisins. Pour the batter into the prepared pan and then place the pans in the oven.
4. Bake for 1 hour or until toothpick inserted into the center comes out clean. Allow the bread to cool 5 minutes in the pan. Turn out the bread from the pan and cool completely on the rack.

These chewy oatmeal cookies have a distinctive anise flavour and slight nutty taste. They are glazed with milk chocolate, topped with toasted chopped almonds, and low in sugar. We love these cookies, but if you aren't a fan of anise flavour, then these cookies are not for you.

Cookies	Topping
175 g Old fashioned rolled oats 3 tbsp Einkorn, ground into flour 1/2 tsp Baking powder 1 tsp Anise powder 100 g Marzipan, finely diced 100 g Butter, softened 1 Egg 5 packet NuNaturals white stevia powder 1 tbsp Raw brown sugar 1 tsp Vanilla extract	150 g Milk chocolate, chopped 2 tbsp Chopped almonds, toasted

1. Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
2. Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
3. Combine toasted rolled oats, ground einkorn, baking powder and anise powder in a bowl. Finely dice the marzipan. Cream together the diced marzipan, softened butter, egg, stevia, raw brown sugar, and vanilla extract. Stir in the flour mixture until combined.
4. Drop tablespoonful of mixture onto prepared trays and press down slightly, allowing room for spreading. Bake for 10-12 mins until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
5. Place the chopped milk chocolate in a bowl and set the bowl over a pan of gently simmering water. Stir occasionally until smooth. Coat the cookies with melted chocolate and sprinkle with some toasted almonds.

Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

Topping	Batter
50 g Einkorn, ground into flour 20 g Quinoa flour 40 g Sunflower seeds 20 g Raw brown sugar 1/2 tsp Cinnamon powder Pinch of salt 40 g Butter, diced	200 g Einkorn, ground into flour 50 g Quinoa flour 2 tsp Baking powder Pinch of salt 2 Eggs 10 packet Nunturals white stevia powder 80 g Butter, melted 1 tsp Vanilla extract 250 g Lactose free 3,8% plain yoghurt 150 g Fresh cranberries

1. In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
2. Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
3. Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
4. Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown.

Juicy, sweet persimmons and hearty, fibrous kale are a surprising pair that make a healthy, fruity and delicious salad, which pairs well with a sesame balsamic dressing.

Salad	Dressing
300 g Kale, trimmed and chopped 1 Medium carrot, peeled and shredded 2 Ripe persimmons, peeled and diced 2 tsp Sesame seeds	1 tbsp Cold-pressed sesame seed oil 2 tbsp Olive oil 2 tbsp Balsamic blanc 1 tsp Whole grain Dijon mustard 1 tsp Maple syrup Salt and freshly ground black pepper, to taste

1. For the dressing, whisk everything together in a small bowl, and set aside.
2. Place chopped kale and shredded carrot in a large mixing bowl. Add in half of the dressing and toss until well combined.
3. Add in diced persimmons, sesame seeds and the rest of the dressing. Toss again until well combined. Taste and season.

Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.

	Kale Pesto
500 g Butternut squash flesh, diced 1 tbsp Coconut oil 1 Onion, diced 1 clove Garlic, minced 1 tsp Ginger, minced Nutmeg 50 ml White wine 500 ml Vegetable broth Salt and pepper 100 ml Coconut milk	80 g Baby kale 20 g Parsley leaves 50 g Pumpkin seeds 1 tbsp Finely grated lemon rind 2 tbsp Fresh lemon juice 1 clove Garlic 3 tbsp Olive oil 2-3 tbsp Water Salt and pepper

1. For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
2. Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
3. Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl.