Ginger Roasted Asparagus with Salmon

Thursday, May 18, 2017

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Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

  • 700 g Green asparagus, trimmed
  • 2 tsp Olive oil
  • 1-inch Ginger root, peeled and sliced
  • Salt and pepper
  • 2x150 g Salmon steak
  1. Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.
  2. Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender. Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately!

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Walnut Date Loaf#refined sugar free

Thursday, May 11, 2017

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Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry IngredientsWet Ingredients
  • 200 g Einkorn berries, ground into flour
  • 50 g Walnuts, ground into flour
  • 2 tsp Baking soda
  • 1/2 tsp Cinnamon powder
  • 1 tsp Ginger powder
  • Large pinch of sea salt
  • 50 g Walnut halves for topping
  • 3 Medium eggs, at room-temperature
  • 250 g Date paste
  • 60 g Kefir
  • 60 g Flaxseed oil
  • 20 g Roasted sesame seed oil
  • 1 tbsp Maple syrup
  1. Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
  2. In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
  3. In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
  4. Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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White Asparagus Salad with Radish Vinaigrette

Thursday, May 04, 2017

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This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter
  • 2 Hard boiled eggs, peeled and coarsely chopped
  • 750 g White asparagus, trimmed and cut each into 3 pcs
  • Sea salt
  • 10 Cherry radishes
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Chicken broth
  • 2 tbsp Walnut oil
  • 2 tbso Olive oil
  • Freshly ground black pepper
  • A handful of fresh herbs (chervil, parsley or chive), finely chopped
  1. Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
  2. Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
  3. Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

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Dulce de Leche Tart

Thursday, April 27, 2017

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This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

  • 150 g Oatmeal cookies, broken
  • 50 g butter, melted
  • 1/3 tsp Vanilla powder
  • 1/3 tsp Cinnamon powder
  • 300 g Dulce de leche, homemade or ready made
  • 2 tbsp Coconut cream
  • Diamond sea salt, to serve
  1. Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
  2. Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated. If you prefer a firmer caramel filling, then use less cream or no cream at all.
  3. Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve.

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Harissa Asparagus Salad with Baby Beetroot and Strawberry

Thursday, April 20, 2017

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Roasting asparagus brings out these spring vegetable's inherent sweetness with a hint of heat from harissa spice mix. As well as adding bright, vibrant colour to your meals, this delicious salad is vegan and gluten-free too.

  • 500 g Green asparagus, trimmed, washed and dried
  • 2 tbsp Olive oil
  • 1/2 tsp Harissa spice mix
  • 1/3 tsp Sea salt
  • 2 tbsp Raspberry vinegar
  • 60 g Arugula
  • 5-6 Baby beetroots, trimmed
  • 250 g Strawberries
  • A handful of green peas, optional
  1. Preheat oven to 200C//400F. Wash beetroots and pat dry. Place in a baking dish. Cover tightly with foil. Roast for 40 to 45 minutes or until skin peels away from beetroot when rubbed. Set aside until cool enough to handle. Peel and halve each beetroot, quartering any larger ones.
  2. Spread green asparagus in a single layer on a baking sheet. Brush with 1/2 tablespoon of olive oil until spears are completely coated. Sprinkle with harissa spice mix and sea salt. Roast for 15-20 minutes.
  3. Place the raspberry vinegar and the rest of olive oil in a bowl. Season with salt and pepper. Whisk to combine.
  4. Place arugla on a platter. Top with baby beetroots, green asparagus, strawberries and green peas if using. Drizzle with dressing. Enjoy!

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Cold Oven Yeast Einkorn Pepita Bread

Thursday, April 13, 2017

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Vegan, 100% wholegrain, no waiting because no kneading or proofing needed and you don't even have to preheat the oven, plus with only 6 ingredients! If you don't have einkorn, then use spelt instead. Goes great with nutella, jam or peanut butter for a hearty and delicious breakfast.

Cold Oven Yeast Einkorn Pepita Bread

adapted from here
  • 250 ml Lukewarm water
  • 21 g Fresh yeast
  • 250 g Wholegrain einkorn flour
  • 1/2 tbsp Coconut sugar
  • 80 g Pepita, chopped
  • 3/4 tsp Sea salt
  1. Place lukewarm water in a mixing bowl. Crumble the fresh yeast into the water and stir until dissolved.
  2. Add in einkorn flour, coconut sugar, chopped pepita, and sea salt. Use a handheld mixer attached with dough hooks to mix the ingredients until well combined and smooth.
  3. Turn the dough into a loaf pan lined with parchment paper and place in the middle of a cold oven. Fill a baking pan with water and place at the bottom of the oven.
  4. Now turn on the oven at 180C/350F and bake for about 50 minutes until the bread looks nicely golden brown. Turn onto a wire rack to cool.

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Lemon Poppy Spelt Cookies

Thursday, April 06, 2017

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Easy and delicious! These lemon poppyseed cookies are crispy on the outside, tender on the inside, tangy from lemon and sweet from white chocolate glaze. If you love lemon, these are the cookies for you.

  • 100 g Butter, softened
  • 100 g Raw sugar
  • 1 Egg
  • 230 g Spelt flour #630
  • 2/3 tsp Baking soda
  • 1 tbsp Ground poppy seeds
  • 1 tbsp Finely grated lemon rind
  • 1/4 tsp Salt
  • 150 g White chocolate couverture, chopped
  1. Preheat oven to 180C or 160C fan-forced. Line two baking trays with baking paper. Using an electric mixer, beat butter and raw sugar until pale and creamy. Beat in egg until combined.
  2. Whisk together the spelt flour and baking soda. Add in ground poppy seeds, finely grated lemon rind and salt. Mix well.
  3. Add the flour mixture into the creamed butter. Stir to combine. Roll level tablespoons of mixture into balls. Place balls, inch apart, on the prepared trays. Use the bottom of a clean drinking glass to gently flatten each cookie ball to 1cm thick.
  4. Bake in the preheated oven, swapping trays halfway, for 12-14 minutes or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
  5. Place the chopped white chocolate 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. Dip half of each cookie into melted white chocolate, allowing excess to drip off. If desired, sprinkle some lemon zest over. Place cookies on parchment paper until chocolate is set.

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Aroniaberry Spelt Bread Rolls

Thursday, March 30, 2017

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This bread recipe calls for aroniaberry powder, which is optional, but adds a lovely colour and a delicious berry flavour to those spelt rolls. Aroniaberries are known for having the highest concentration of antioxidants and flavonoids, but feel free to leave out if you don't have them.

  • 220 ml Buttermilk, lukewarm
  • 15 g Olive oil
  • 200g Spelt bread flour
  • 100 g Whole spelt flour
  • 1 tsp Salt
  • 10 g Aroniaberry powder
  • 1 tsp Coconut sugar
  • 13 g Fresh yeast, crumbled
  • 1 tbsp Rolled oats for topping
  1. Measure all the ingredients for the dough and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
  2. Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 portions. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour until doubled in size.
  3. Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F. Brush the dough top with water and sprinkle with rolled oats. Bake for 25 minutes or until golden brown.

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Sauerkraut Einkorn Chocolate Cake

Thursday, March 23, 2017

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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
BatterGlaze, 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
  1. Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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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 FillingPastry 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
  1. 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.
  2. 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.
  3. Preheat oven to 200C/400F. Line a large oven sheet with baking paper.
  4. 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.
  5. 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

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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
  1. Soak the dried figs in coconut milk for 30 minutes, then blend them into a thick paste.
  2. 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.
  3. 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

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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.

CrustFilling
  • 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
  1. 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.
  2. Press crust mixture firmly and evenly into the prepared pan to create an even layer. Place in the freezer to firm up.
  3. Place the vegan white chocolate, coconut oil, coconut milk and aronia berry powder in the top of your double boiler. Set aside.
  4. 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.
  5. 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

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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
    li>Place all the ingredients in a bowl. Set aside, stirring occasionally, for 20 minutes or until water has absorbed.
  1. Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
  2. 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.
  3. Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!

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Coconut Flour Carrot Muffins with Raisins#Dairy Free#Gluten Free

Thursday, February 16, 2017

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A simple carrot muffin recipe using organic coconut flour. These muffins are grain free, naturally gluten free, dairy free, and paleo friendly. If you have a nut allergy, just leave out the walnuts.
With all the healthy ingredients like coconut flour, coconut milk (I used Aroy-D with 17% fat) shredded carrots, maple syrup and walnuts, these make a great breakfast muffin or after school snack.

  • 60 g Coconut flour
  • 1 tsp Vanilla powder
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Ginger powder
  • Pinch of sea salt
  • 120 ml Coconut milk 17% fat (I used Aroy-D)
  • 3 Eggs, large
  • 100 g Maple syrup
  • 150 g Carrot, finely grated
  • 60 g Raisins
  • Walnut halves
  1. Preheat the oven to 180C/350F. Grease 4 jumbo or 8 regular muffin cups.
  2. Whisk together the coconut flour, vanilla powder, baking powder, baking soda, spices and pinch of sea salt in a bowl.
  3. Blend together the coconut milk, eggs, and maple syrup until smooth. Add the dried mixture into the coconut milk mixture and stir until just combined. Stir in grated carrots and raisins.
  4. Spoon the batter into the prepared muffin cups and top with walnut halves. Bake 30 minutes for the jumbo size and 20 minutes for the regular.


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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017


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The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

  • 350 g Purple potatoes, cut into cubes
  • 150 g Dried pardina lentils
  • 2-3 Kale leaves, finely chopped
  • 200 g Snow peas, trimmed and sliced
  • 1 Red onion, peeled and sliced
  • 1 clove Garlic, minced
  • 150 g Cherry tomatoes, halved
  • 4 tbsp Olive oil
  • 3 tbsp Apple cider vinegar
  • Salt and pepper
  1. Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
  2. Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
  3. Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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