If you're after something sweet, yet light, you will love these delicious autumnal spelt oat cookies. The ingredients in these cookies are natural and healthy. Besides the amazing taste, these cookies will also fill your kitchen with the autumn's warm, sweet, cozy flavours and smell.
- In a mixing bowl, whisk together the spelt bread flour, baking powder, salt, and spices. Stir in rolled oats. Set aside.
- Cream the softened coconut oil and coconut sugar. Add in egg, applesauce, maple syrup and vanilla powder. Beat until well combined.
- Gradually stir in flour mixture until just incorporated. Fold in diced apples. Drop tablespoons of mixture onto baking tray lined with parchment paper, allowing room for spreading. Top each with a few of chocolate chips. Bake for 15 to 20 minutes or until lightly golden. Stand for 5 minutes, then transfer to a rack to cool.
A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.
|Moroccan Spice Mix|
- To make the spice blend, just place everything in a bowl and mix.
- Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
- Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.
These puffy flaky bites would make a perfect pre-dinner nibble or any party appetizer. It's super easy and quick to make and a great way to use up leftover chilli con carne.
- Preheat oven to 200C/400F. Line 2 large trays with baking paper. Whisk the egg and olive oil in a small bowl with a fork until smooth.
- Place 1 sheet filo on a work surface. Place 1 tablespoon of the chilli con carne mixture on the end of each strip, fold a little pastry over the filling, then fold in the edges. Now roll to form a cigar. Place on the baking sheets, a little apart, then finish making the rest.
- Brush the egg mixture over the rolls and sprinkle with dukkah. Bake for 25 to 30 minutes or until the pastry is golden and crisp. Serve with avocado yoghurt sauce or your favourite sauce.
A gluten-free, vegetarian salad loaded with autumn flavours -- raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It's so simple, delicious and perfect for the family gatherings.
- Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
- Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
- Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
- Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.
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.
A crunchy, tangy kohlrabi apple salad with red pepper, goji berries, walnuts and feta cheese in a raspberry-honey vinaigrette. Awesome as a starter or as a light meal on its own.
- To prepare the kohlrabi, wash and peel off the tough outer skin and thinly slice the kohlrabi. And cut the apple and red pepper into thin sticks too.
- To make the dressing, add all the dressing ingredients in a jar, close tightly and vigorously shake the jar to blend all of the ingredients.
- Place the mixed greens in a serving dish. Top with kohlrabi, apple and red pepper. Add the crumbled Feta, toasted walnuts and goji berries. Pour some dressing over and toss to combine.
Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.
- Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
- Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
- Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
- Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.
Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.
hickpea and Cucumber salad with Yoghurt Dressingadapted from taste
- Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
- Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.
A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.
- Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
- Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
- Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
- Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
- Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.