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 Breadinspired by this
- 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.
- Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.
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 Burgersadapted from Taste
- 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.
- 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.
- 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.
- 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.
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 Loafadapted from Taste
- Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
- 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.
- 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!
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.
- In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
- Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
- 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.
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 Vinaigrette||Salad|
- 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.
- Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
- Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.
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 Cookiesadapted from here
- 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.
- Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
- 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.
- 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.
- 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.
- 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.
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.
- Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
- Blend all the ingredients for the dressing in a blender until smooth.
- 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.
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.
- Stir together all ingredients. Let stand 30 minutes, stirring occasionally. Season to taste with additional salt and pepper.
- Salsa will keep in an airtight container in the refrigerator for up to 3 days.
Studded with fresh cranberries, this vegan chocolate persimmon quick bread is so delicious, full of winter flavours and very versatile. Enjoy it It can be served as breakfast or as an afternoon tea snack. If you can't find persimmon, then use mashed banana or applesauce instead.
Wishing you all a Merry Christmas and Prosperous New Year! May your home be filled with cakes, candles and all the love that this festive season brings!
- Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
- In a mixing bowl, combine together the flours, cocoa powder, baking powder, baking soda, cinnamon powder, ginger powder and salt.
- Blend together the persimmon puree, maple syrup and melted coconut oil. Add it to the flour mixture and stir until just incorporated. Fold in the chopped chocolate and fresh cranberries.
- Pour the batter into the prepared loaf tin and bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Stand in the pan for 5 minutes, then turn onto a wire rack to cool completely. Dust with icing sugar.