This sugar-free, oil/butter free lightened-up wholesome quick pumpkin bread uses the nutritious ancient grain-Einkorn, to add a nutty flavour and kefir for a moist, fluffy texture. If you can't find einkorn, wholegrain spelt flour would be a nice alternative. Einkorn flour is an ancient wheat grain that’s healthier than traditional whole wheat. That’s partly due to its much lower gluten content, and while it’s not gluten-free, it’s much more easily digested and often fine for most people with gluten intolerance symptoms to eat. However, it’s not safe for anyone who has diagnosed celiac disease.
- Preheat the oven to 190C/350F. Lightly grease and line a 21cmx11cm loaf pan.
- Place pumpkin puree, eggs, kefir and stevia syrup in a mixing bowl. Stir until well combined and smooth.
- Add in einkorn flour, baking soda, vanilla powder, and ground cinnamon. Stir until just incorporated. Now gently fold in 2/3 of the chocolate chips. Pour the batter into the prepared pan. Top with the rest of chocolate chips and bake for 45 minutes.
- Remove and cool in pan for 10 minutes before turning out onto a rack to cool completely. Slice and enjoy!
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.
- 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.
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.
- 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.
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.
- 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.