Aubergine Stacks with Red Lentils and Quinoa

Saturday, May 02, 2015

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This simple, natural gluten free recipe for a satisfying, tasty red lentil-quinoa eggplant salad stack is full of all the things a balanced, nutritious meal requires: vitamins, fiber, carbohydrates, and protein.
Quinoa is a delicious whole "grain" that is easy to digest, full of high quality complete protein, fiber, and magnesium. Nutritionally mighty lentils are a very good source of cholesterol-lowering fiber and also provide good amounts of protein and minerals.

  • 100 g Quinoa
  • 100 g Red lentils
  • 2 Large aubergine, cut crossways into twelve 1.5cm-thick slices
  • Olive oil spray
  • A few cherry tomatoes, diced
  • 1 Small red onion, diced
  • 3 tbsp Chopped spring onions
  • 2 tbsp White balsamic vinegar
  • 2-3 tbsp Olive oil
  • Salt and pepper to taste
  • Some baby salad leaves
  • Balsamic cream, optional
  1. Put the quinoa in a sieve and rinse in cold water. Cook the quinoa in a pot of boiling water for 10-15 minutes until tender, drain well, then set aside to cool.
  2. Rinse and drain the red lentils. Pop them in a pot with 1 cup of water. Bring to the boil, then turn down and simmer for about 5 minutes until tender yet firm.
  3. Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
  4. In a bowl, place the quinoa, red lentils, tomato, red onion, and spring onions in a bowl. Drizzle over the balsamic vinegar and the oil. Season with salt and pepper. Toss to combine.
  5. Layer the eggplant slices with lentil-quinoa mixture, finishing with a slice of eggplant. Top with some salad leaves. Drizzle over some balsamic cream over to serve.

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Eggless Turmeric and Aniseed Einkorn Cake / Sfouf

Monday, April 27, 2015

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Sfouf is a famous Lebanese delicacy infused with aniseed and turmeric spices. Traditionally it's made with semolina flour and lots of sugar. I have tweaked the recipe found on SBS to fit my taste featuring homeground einkorn flour, pure stevia powder and mango puree. The recipe is rather forgiving, so feel free to use other grains (spelt makes a great substitute) and nuts. The cake is traditionally cut into squares or diamond shapes before serving, that’s why it is called Sfouf, meaning “rows” in Arabic.

  • 1 tsp Aniseed powder
  • 80 ml Water
  • 185 ml Milk
  • 100 g Mango puree
  • 0,5 g Pure stevia powder
  • 125 ml Sunflower oil
  • 280 g Einkorn, ground into flour
  • 1 tsp Baking powder
  • 2 tsp Turmeric powder
  • 50 g Pine nuts
  1. Grease and line a 20cm springform pan with parchment paper. Place aniseed powder and water in a small saucepan over high heat and bring to the boil. Cook for 2 minutes or until reduced to about 60ml. Turn off the heat and cool the mixture aside.
  2. Whisk milk, mango puree, pure stevia powder, oil and aniseed mixture until well combined. Preheat oven to 180C/350F.
  3. Sift flour, baking powder and turmeric in a large bowl, then make a well in the centre. Pour in milk mixture, whisking to combine, then pour into the prepared pan. Scatter with pine nuts and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

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Beetroot and Lentil Salad with Wasabi Caviar

Monday, April 20, 2015

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This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don't need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.

  • 150 g Brown or green lentils
  • 1 Bay leaf
  • Sea salt and pepper
  • 400 g Vacuum-packed beetroot, cut into thick slices
  • 60 ml Balsamic vinegar
  • 2 tbsp Walnut oil
  • 50 g Arugula
  • Wasabi caviar
  1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
  2. Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
  3. Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
  4. Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.

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Coconut White Chocolate Shortbread with Einkorn and Oats

Monday, April 13, 2015

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These buttery make-ahead bars feature tender flaky shortbread topped with a thin layer of melted white chocolate and toasted coconut chips. It is quick and easy to make and great to bring to a party.

  • 140 g Einkorn, ground into flour
  • 140 g Rolled oats
  • 70 g Coconut blossom sugar
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 140 g Butter, cut into small pieces
  • 200 g White Chocolate, chopped and melted
  • Toasted coconut chips
  1. Preheat the oven to 180C/350F. Line an 8x10-inch baking pan with aluminum foil, leaving enough overhang on two opposing ends to use as handles. Whisk together einkorn flour, rolled oats, coconut blossom sugar, baking soda and salt. Add in butter pieces and mix until incorporated.
  2. Place the dough into the bottom of the prepared pan. Bake in the center of hot oven until nicely golden brown at the edges, 18 to 20 minutes.
  3. Melt the chopped white chocolate chips in a double boiler set over simmering water. When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust, then sprinkle with the toasted coconut chips. Cool completely, then carefully lift from the pan and cut into squares.

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Strawberry Einkorn Slices with Almonds

Wednesday, April 08, 2015

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This juicy, crunchy strawberry einkorn cake is both dairy and refined-sugar free,it’s also quick and simple to prepare using whatever fruit is most plentiful at the time, making it a great option for a healthy dessert.

Strawberry Einkorn Slices with Almonds

inspired by Cranberry Jam
BatterTopping
  • 180 g Einkorn, ground into flour
  • 100 g Almond meal
  • 7 g Baking powder
  • 120 g Homemade applesauce
  • 3 package NuNaturals white stevia powder
  • 3 Medium eggs
  • 1 tsp Vanilla extract
  • 125 g Coconut oil, melted
  • 500 g Strawberries, trimmed and quartered
  • 45 g Einkorn, ground into flour
  • 50 g Coconut oil
  • 1-2 tbsp Coconut blossom sugar
  • 50 g Flaked almonds
  1. Line a 28cmx25cm baking tray with parchment paper. Preheat the oven to 180C/350F.
  2. Whisk together the ground einkorn flour, almond meal and baking powder in a bowl. Add in NuNaturals white stevia powder, applesauce, eggs, vanilla extract and melted coconut oil. Stir with an electric hand mixer until just combined. Spread the batter into the prepared pan and top with quartered strawberries.
  3. Place all the topping ingredients in a bowl. Rub them together between your fingers until you have large crumbs. Sprinkle the crumbs over the berries and bake for 35-40 minutes.

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Baked Cod with Mushrooms and Kale

Thursday, April 02, 2015

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This is a rather simple and delicious low-carb, low-calorie recipe that I found here. Cod fillets baked with a combination of mushrooms, kale, spring onions and cooking cream. It also works well with many types of fish. Pollock and tilapia make perfect substitutes.

  • 400 g Mushrooms
  • 3-4 stalk Spring onions
  • 1 tbsp Olive oil
  • 150 g Kale, chopped
  • 100 ml 15% Cooking cream or milk
  • Sea salt
  • Freshly ground black pepper
  • 600 g Cod fillets
  • Juice of 1 small lemon
  • 1 tbsp Cornstarch
  1. Clean, trim and thinly slice the mushrooms. Cut the spring onions into rings, reserve 2 tablespoons of green rings for garnishing. Preheat the oven to 180C/350F.
  2. Heat the oil in a large skillet. Add in the remaining chopped spring onions. Cook briefly. Add in sliced mushrooms and cook for 2-3 minutes. Add in chopped kale and cooking cream, cooking until everything is heated through. Season with salt and pepper. Transfer to a baking form.
  3. Rinse and pat the cod fillets dry with a paper towel. Sprinkle with lemon juice and coat with cornstarch seasoned with salt an pepper. Place them on the top of vegetables and bake in the middle of hot oven for about 20 minutes. Remove and garnish with reserved spring onions.

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Gluten-Free Black Rice Flaxseed Banana Bread

Saturday, March 28, 2015

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Moist, tender and delicious, this simple, dairy-free, sugar-free, gluten-free banana bread recipe, inspired by Taste of Home, is made with freshly ground black forbidden rice flour, flaxseed, applesauce and ripe bananas. It's packed with heart-healthy fats, fiber and amazing flavour that's perfect for afternoon tea, picnics and school lunches.

Dry IngredientsWet Ingredients
  • 250 g Black forbidden rice, ground into flour
  • 60 g Flaxseed flour
  • 40 g Flaxseed, crushed
  • 5 g Baking soda
  • 5 g Baking powder
  • 1/4 tsp Salt
  • Walnuts, roughly chopped for topping
  • 3 Eggs, large
  • 3 Mashed ripe bananas, large
  • 180 g Unsweetened applesauce
  • 0,5 g Pure stevia extract powder
  • 80 g Coconut oil, melted and cooled to room temperature
  • 1 tsp Vanilla extract
  1. Preheat the oven to 180C/350F. Line a standard-size loaf pan lined with baking paper. In a large bowl, combine the ground black rice, flaxseed flour, crushed flaxseed, baking soda, baking powder and salt.
  2. In another bowl, whisk the eggs, mashed bananas, sugar, applesauce, coconut oil and vanilla. Stir into dry ingredients just until moistened.
  3. Pour the batter in the prepared pan and sprinkle with walnuts. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. If the top is darkening too quickly, cover it with foil. Cool for 10 minutes before removing from pans to wire racks.

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Dukkah-crusted Chicken Tenders with Red Lentil and Broccoli Salad

Sunday, March 22, 2015

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Oven-baked chicken tenders, adapted from Taste, spiced up with a crunchy Middle Eastern spice blend of toasted, coarsely ground hazelnuts, sesame, and spices. You can serve them with a sweet-sour sauce of honey and balsamic vinegar or on a bed of salad of choice.
Originally from Egypt, dukkah is a mixture of nuts (hazelnuts, almonds or pistachios), seeds and spices. The traditional way to serve fragrant Dukkah is with olive oil and bread – dunk the bread in olive oil, then the dukkah. You can also use for a crust on lamb or fish.

SaladHazelnut Dukkah
  • 200 g Red lentils
  • 1 head Broccoli, trimmed, cut into florets
  • 1 Small red onion, cut into rings
  • 100 g Grape tomatoes, halved
  • Sea salt and freshly ground black pepper
  • 8 / 350 g Chicken tenders
  • 2 tbsp Olive oil
  • 2 tbsp Honey
  • 1 tbsp Red wine vinegar
  • 11/2 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Black peppercorns
  • 2 tsp Sea salt
  • 160 g Hazelnuts, toasted
  • 35 g Sesame seeds, toasted
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 2 tsp Ground turmeric
  1. Preheat oven to 180C/350F. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
  2. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  3. Place coriander, cumin seeds and black peppercorns in a dry frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle with sea salt. Pound until finely crushed. Add the crushed spices to the hazelnut mixture and mix well.
  4. Place chicken tenders on a plate. Coat both sides with hazelnut dukkah. Place them on a baking pan. Drizzle with 1 tablespoon of olive oil. Bake at 190C/375F for 18-20 minutes or until golden and cooked through.
  5. Place the lentils in a medium saucepan and cover with cold water. Set the saucepan over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the red lentils into a large bowl.
  6. Cook the broccoli in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and add to the lentils in the bowl.
  7. Whisk together the honey, red wine vinegar and the remaining olive oil. Season with salt and pepper. Add the dressing, red onion and grape tomatoes to the lentils and broccoli. Toss to combine. Transfer salad to the serving plates and top with dukkah coated chicken tenders.

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Coconut Honey Spelt Cookies

Monday, March 16, 2015

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The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.

Coconut Honey Spelt Cookies

adapted from Donna Hay
  • 100 g Coconut oil, at room temperature
  • 145 g Honey
  • 10 package NuNaturals white stevia powder
  • 60 g Applesauce
  • 2 tsp Vanilla extract
  • 1 Large egg
  • 280 g Wholegrain spelt flour
  • 1 tsp Baking soda
  • 1 tsp Anise powder
  • 1 tsp Cinnamon powder
  • 50 g Raw sugar for rolling, optional
  1. Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4–5 minutes or until thickened and pale.
  2. Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
  3. Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
  4. Bake for 10–12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.

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