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Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

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Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

  • 170 g Einkorn, ground into flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 1/3 tsp Vanilla powder
  • 5 g NuNaturals white stevia powder
  • 1 Egg
  • 1 Ripe banana, mashed
  • 220 ml Soya milk
  • 40 g Coconut oil, melted
  • 1 tbsp Coconut oil, for brushing
  • Maple syrup to serve, optional
  1. Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
  2. Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
  3. Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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Oatmeal Banana Coconut Breakfast Cookies

Tuesday, March 22, 2016

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A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

  • 200 g Coconut oil
  • 10 g NuNaturals white stevia powder
  • 10 drop Vanilla flavoured liquid stevia
  • Pinch of salt
  • 1 Large egg
  • 1 Large over ripe banana, mashed
  • 400 g Rolled oats
  • 1 tsp Baking powder
  • 50 g Chocolate chips
  1. Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
  2. Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
  3. Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
  4. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Einkorn Chia Poppy Loaf Cake

Tuesday, March 15, 2016

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This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste
  • 110 g Einkorn, ground into flour
  • 100 g Finely ground poppy seeds
  • 1 tbsp Coconut flour
  • 1 tbsp Chia seeds
  • 1 tsp Baking soda
  • Pinch of sea salt
  • 10 g NuNaturals white stevia powder
  • 10 drop Lemon flavoured liquid stevia
  • 70 g Coconut oil, melted and cooled
  • 160 g Coconut cream
  • 2 Eggs
  • 1 Large lemon, zested and juiced
  • 80 g Blueberries, optional
  1. Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
  2. Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
  3. In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
  4. Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
  5. Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

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Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

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These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl
  • 250 g Finely ground blanched almond
  • 1/3 tsp Sea salt
  • 1 tsp Vanilla powder
  • 1/2 tsp Baking soda
  • 80 g Coconut oil, melted and cooled to room-temperature
  • 2 Eggs, medium
  • 2 tbsp Maple syrup or liquid stevia
  • 100 g Dark chocolate chips (or cacao nibs)
  1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
  2. Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
  3. Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
  4. Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
  5. Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.



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Arugula, Radicchio and Plum Salad with Mango Chia Dressing

Tuesday, March 01, 2016

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A deliciously healthy salad recipe of sweet plum, blueberries, radicchio and arugula salad with a tangy fruity mango chia dressing. Vegan and gluten-free!

Mango Lime Chia DressingSalad
  • 1 Ripe mango, peeled and diced
  • 2 tbsp Freshly squeezed lime juice
  • 1 tbsp White balsamic vinegar
  • 1 tsp Whole grain Dijon mustard
  • 1 clove Garlic
  • 1 tsp Sea salt
  • Freshly ground white pepper
  • 1 tbsp Chia seeds
  • Parsley leaves
  • 60 g Arugula
  • 60 g Radicchio, sliced
  • 2-3 Plums, stoned and cut into wedges
  • 60 g Blueberries
  • Coconut chips, optional
  1. Place all the dressing ingredients in a blender and process until combined. Chill until ready to serve.
  2. Arrange the arugula, radicchio, plums and blueberries on serving plates. Drizzle with prepared dressing and gently toss to combine. Serve with coconut chips if using.

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Whole Baked Romanesco with Ajvar Sauce

Monday, February 22, 2016

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Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver
  • 1 Red onion, peeled and chopped
  • 3 Garlic cloves, peeled and chopped
  • 1 head /800 g Romanesco
  • Olive oil
  • A handful of black olives, stoned
  • 2x400 g Bottled ajvar sauce
  • 150 ml Vegetable stock
  • 1 stalk Green onion, finely chopped for garnishing
  1. Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
  2. Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
  3. Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

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Raisin Oatbran Banana Einkorn Loaf

Monday, February 15, 2016


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Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.

  • 110 g Wholegrain einkorn flour
  • 80 g Oatbran
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Sea salt
  • 120 ml Buttermilk
  • 1/2 tsp Vanilla-flavoured liquid stevia
  • 3 Very ripe bananas, mashed
  • 1 Large egg
  • 30 ml Coconut oil, melted
  • 100 g Raisins
  1. Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
  2. In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
  3. In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
  4. Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
  5. Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.

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Chia Protein Bread

Sunday, February 07, 2016

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Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!

Chia Protein Bread

inspired by this
  • 6 Eggs
  • 500 g German Quark cheese
  • 100 g Almond meal
  • 50 g Chia seed
  • 100 g Crashed flaxseed
  • 35 g Flaxseed flour
  • 15 g Baking powder
  • 1 tsp Ground coriander
  • 1/2 tsp Ground anise
  • 1/2 tsp Ground fennel
  • 1 tsp Sea salt
  1. Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
  2. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.

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Linseed Sweet Potato Burgers

Tuesday, February 02, 2016

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Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste
  • 600 g Sweet potato, peeled, cut into 2cm pieces
  • Olive oil
  • 1 Onion, peeled and finely chopped
  • 1 clove Garlic, finely minced
  • 1 Small zucchini, trimmed, grated, excess moisture removed
  • 50 g Feta, crumbled
  • 35 g Oat bran
  • 55 g Linseeds for coating
  • Bread buns, wholewheat or gluten-free
  • Avocado kale sauce or tzatziki
  • Sliced tomato, to serve
  • Salad greens, to serve
  1. Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
  2. Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
  3. Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
  4. Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.
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Gluten Free Poppy Kale Loaf

Wednesday, January 27, 2016

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This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste
  • 120 g Kale, finely chopped
  • 200 g Poppy seeds, ground
  • 100 g Almond meal
  • 12 g Baking powder
  • 3/4 tsp Sea salt
  • 3 Eggs
  • 2 Egg whites
  • 80 ml Macadamia oil
  • 1 tbsp Freshly squeezed lime juice
  • 2 tsp Maple syrup
  1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
  2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
  3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Barberry Chia Energy Bites

Thursday, January 21, 2016

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These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.

  • 1 med Ripe banana, mashed
  • 60 g Smooth peanut butter
  • 1 tbsp Maple syrup
  • 1/2 tsp Vanilla powder
  • 2 tbsp Chia seeds
  • 130 g Quick cooking oats
  • 25 g Dried barberries (or cranberries)
  • 40 g White chocolate chips
  1. In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
  2. Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
  3. Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week.

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Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette

Friday, January 15, 2016

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A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad. 

Lime Chia VinaigretteSalad
  • 20 ml Extra virgin olive oil
  • 50 ml Vegetable broth
  • 20 ml Freshly squeezed lime juice
  • 1 tsp Dijon wholegrain mustard
  • 1/2 tsp Chilli flakes
  • 1 tsp Maple syrup
  • 1 tbsp Chia seeds
  • Salt and pepper to taste
  • 200 g Frisée
  • 150 g Sweet pointed pepper
  • 100 g Sweet corn
  • 1 can Artichoke hearts in water, drained
  • Pomelo, optional
  1. Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
  2. Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
  3. Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.
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Grain-free, Sugar-free Hazelnut Cookies

Sunday, January 10, 2016

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These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

adapted from here
  • 120 g 70% Dark chocolate, chopped
  • 10 drop Liquid chocolate flavoured stevia
  • 10 g NuNaturals white stevia powder
  • 1 pinch of Cinnamon
  • 1 pinch of Cloves
  • 250 g Finely ground hazelnuts
  • 2 Extra large egg whites
  • 1 pinch of Salt
  • 1 tbsp Rum
  • 200 g Milk couverture, chopped
  • Sprinkles, optional
  1. Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
  2. Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
  3. Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
  4. Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
  5. Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
  6. Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.

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Belgian Endive Tuna Salad with Kale Avocado Dressing

Monday, January 04, 2016

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A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

SaladDressing
  • 2 head Belgian endives
  • 1 Small pomegranate, deseeded
  • 1 handful Parsley leaves, chopped
  • 50 g Hazelnuts, toasted and roughly chopped
  • 150 g Tuna canned in water, drained
  • 150 g Kale, chopped
  • 1 Ripe avocado
  • 2 tbsp White balsamic vinegar
  • 1 tbsp Lime juice
  • 1 clove Garlic
  • Sea salt and black pepper
  • 2 tbsp Water
  1. Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
  2. Blend all the ingredients for the dressing in a blender until smooth.
  3. Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing.

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Fresh Pepper Salsa

Tuesday, December 29, 2015

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This is a tomato-less salsa made with crunchy, juicy bell peppers and tangy, sweet pomegranate. You can serve this salsa with crackers, burgers or roasted chicken.

  • 1 Red pepper, seeded and finely diced
  • 1 Green pepper, seeded and finely diced
  • 1 Yellow pepper, seeded and finely diced
  • 1 Small onion, peeled and finely diced
  • 1 cup Pomegranate seeds
  • 2 tbsp Chopped parsley
  • 1 clove Garlic, minced
  • 1 tsp Chilli flakes
  • 1 tbsp Olive oil
  • 2-3 tbsp Fresh lime juice
  • Salt and pepper to taste
  1. Stir together all ingredients. Let stand 30 minutes, stirring occasionally. Season to taste with additional salt and pepper.
  2. Salsa will keep in an airtight container in the refrigerator for up to 3 days.

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