White Chocolate Beetroot Truffles

Thursday, May 26, 2016

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These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

  • 3 tbsp Almond milk
  • 2 tbsp Coconut oil
  • 10 g Beetroot powder
  • 200 g White chocolate, cut into small pieces
  • Unsweetened coconut flakes
  1. Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
  2. Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
  3. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  4. Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
  5. Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

Thursday, May 19, 2016

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This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls
CrustFilling
  • 160 g Hazelnuts, ground
  • 20 g Dutch-processed cocoa powder
  • 60 g Coconut oil, melted
  • 1 tsp Mint-flavoured chocolate stevia syrup
  • 200 ml Full fat coconut milk
  • 250 g Vegan dark chocolate, chopped
  • 1 tbsp Mint-flavoured stevia syrup
  • 250 g Fresh raspberries
  1. Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
  2. Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
  3. Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

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Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

SaladWalnut Oil Vinaigrette
  • 150 g Black quinoa, rinsed
  • 150 g Red lentils, rinsed
  • 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces
  • 50 g Pine nuts, roasted
  • Fennel fronds, roughly chopped
  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maple syrup
  • Salt and freshly ground black pepper
  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
  3. Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
  4. Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

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Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

  • 120 g Rolled oats, toasted and ground into flour
  • 60 g 100% Goat whey protein, vanilla flavoured
  • 100 g Almond flour
  • 30 g Chia seeds
  • 60 g Coconut oil, melted
  • 130 g Light coconut milk
  • 3 tbsp Plain stevia syrup
  1. To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
  2. Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
  3. Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
  4. Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

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Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016

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Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit
  • 150 g A mix of white and black sesame seeds
  • 35 g Poppy seeds
  • 60 g Unsweetened shredded coconut
  • 40 g Unsalted, roasted peanuts
  • A large pinch of salt
  • 70 g Maple syrup
  • 2 tbsp Creamy peanut butter
  • 1/4 tsp Vanilla extract
  1. Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
  2. Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well. 

  3. Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely. 


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Slow Cooker Sriracha Meatballs

Thursday, April 21, 2016

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This is a quick and easy slow cooker recipe. Sriracha and honey come together perfectly as the hot and sweet sauce. If you like the meatballs more sweet than spicy, then simply add more honey. The meatballs stay really moist and tender and the sauce soaks up a lot of the meaty flavour with that long and slow cooking process.

SauceMeatball
  • 100 g Sriracha sauce
  • 150 g Honey
  • 1 clove Garlic, minced
  • 1 tbsp Fresh lime juice
  • 1 Red onion, sliced
  • 500 g Ground beef
  • 4 tbsp Bread crumbs
  • 1 Egg
  • 1 tsp Sriracha
  • 1 clove Garlic, minced
  • Salt and freshly ground black pepper
  1. Combine sriracha, honey, minced garlic and lime juice in a slow cooker on high heat.
  2. In a large bowl add all the meatball ingredients and mix until well combined. Shape the mixture into meatballs about the size of pingpong balls.
  3. Stir sriracha sauce in the slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add in sliced onions, then the meatballs. Reduce heat to medium and cook, covered, for 4-5 hours.

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Overnight Spelt Einkorn Bread

Thursday, April 14, 2016

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This is a simple sandwich loaf made with my favourite einkorn and spelt, risen with less yeast and wonderful flavour which comes from the long, slow, overnight fermentation in the fridge.

Overnight Spelt Einkorn Bread

inspired by this
  • 3 g Fresh yeast
  • 1 tbsp Maple syrup
  • 40 ml Warm water
  • 180 ml Soya milk, lukewarm
  • 250 g Spelt bread flour
  • 120 g Einkorn flour
  • 1/2 tsp Sea salt
  • 20 g Olive oil
  • 1 tbsp Oat flour for dusting
  1. Place the yeast, maple syrup and warm water in a bowl. Whisk with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Place spelt bread flour, and einkorn flour into a large bowl. Stir in sea salt, yeast mixture and olive oil. Mix to form a soft dough, about 10 minutes. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and leave in a cool place to rest for 2 hours.
  3. Lightly grease a standard loaf pan. Knock back the dough and knead until smooth. Shape into a log. Place in the prepared pan. Cover with lightly greased plastic wrap and leave overnight (8-10 hours) to rise in the fridge.
  4. Take it out of the fridge next morning and put it somewhere warm to carry on rising: it could take from 1 to 3 hours. Preheat oven to 200C/400F fan-forced.
  5. Lightly dust the risen dough with oat flour. Bake in the hot oven for 10 minutes, then turn down the temperature to 180C/200C fan-forced, and bake for a further 25 minutes or until golden and hollow-sounding when tapped. Turn onto a wire rack to cool.

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Vegan Gluten Free Date Squares

Wednesday, April 06, 2016

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Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine
FillingCrumble
  • 250 g Dates, pitted and chopped
  • 200 ml Water
  • 1 tbsp Lemon juice
  • 1/4 tsp Baking soda
  • 50 g Leftover cranberry preserves, optional
  • 90 g Rolled oats
  • 110 g Buckwheat flour
  • 1 tbsp Coconut sugar
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 1/2 tsp Cinnamon powder
  • 120 g Coconut oil, softened
  1. Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
  2. In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
  3. In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
  4. Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

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Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

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Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

  • 170 g Einkorn, ground into flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 1/3 tsp Vanilla powder
  • 5 g NuNaturals white stevia powder
  • 1 Egg
  • 1 Ripe banana, mashed
  • 220 ml Soya milk
  • 40 g Coconut oil, melted
  • 1 tbsp Coconut oil, for brushing
  • Maple syrup to serve, optional
  1. Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
  2. Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
  3. Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

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Oatmeal Banana Coconut Breakfast Cookies

Tuesday, March 22, 2016

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A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

  • 200 g Coconut oil
  • 10 g NuNaturals white stevia powder
  • 10 drop Vanilla flavoured liquid stevia
  • Pinch of salt
  • 1 Large egg
  • 1 Large over ripe banana, mashed
  • 400 g Rolled oats
  • 1 tsp Baking powder
  • 50 g Chocolate chips
  1. Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
  2. Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
  3. Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
  4. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Einkorn Chia Poppy Loaf Cake

Tuesday, March 15, 2016

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This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste
  • 110 g Einkorn, ground into flour
  • 100 g Finely ground poppy seeds
  • 1 tbsp Coconut flour
  • 1 tbsp Chia seeds
  • 1 tsp Baking soda
  • Pinch of sea salt
  • 10 g NuNaturals white stevia powder
  • 10 drop Lemon flavoured liquid stevia
  • 70 g Coconut oil, melted and cooled
  • 160 g Coconut cream
  • 2 Eggs
  • 1 Large lemon, zested and juiced
  • 80 g Blueberries, optional
  1. Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
  2. Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
  3. In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
  4. Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
  5. Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

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Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

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These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl
  • 250 g Finely ground blanched almond
  • 1/3 tsp Sea salt
  • 1 tsp Vanilla powder
  • 1/2 tsp Baking soda
  • 80 g Coconut oil, melted and cooled to room-temperature
  • 2 Eggs, medium
  • 2 tbsp Maple syrup or liquid stevia
  • 100 g Dark chocolate chips (or cacao nibs)
  1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
  2. Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
  3. Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
  4. Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
  5. Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.



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