Sweet, juicy mandarin oranges, slightly bitter crisp radicchio, deep earthy kale, and crunchy nutty quinoa tossed with a balsamic anchovy vinaigrette-- this beautiful vibrant salad is bursting with flavours and naturally gluten free. I used black quinoa here, but you can use whatever kind you like.
- Place all the dressing ingredients in a food processor on medium speed until combined.
- In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the quinoa, cover, turn the heat down to medium low, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand for 3 to 5 minutes. Uncover and fluff with a fork. Let cool to room temperature, about 30 minutes.
- Toss the black quinoa, mandarin oranges, kale, and radicchio together. Add some of the vinaigrette, toss, and serve.
A deep dish pear tart, adapted from Eat Smarter, with walnut honey filling in a nutty spelt shortcrust pastry. This is also great with the combination of apples and almonds.
|Spelt Walnut Crust||Filling|
- Combine all the ingredients for the crust and mix until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
- Combine vanilla sugar and water in a saucepan and bring to a boil. Peel, halve, and use a melon-ball scoop to core and stem the pears. Cut them in half lengthwise and add to the saucepan. Adjust the heat to low and let it simmer for 12 minutes. Remove the pear halves and set aside to cool.
- Beat the egg whites until stiff. Beat the egg yolks with honey until thick and creamy. Fold in egg white.
- Preheat to 180C/350F. Roll out the chilled dough on floured sheet of parchment paper and Gently lay dough inside 9-10-inch spring form pan and press up the sides.
- Spread the walnut filling evenly into the crust. Arrange the pear halves atop filling and gently press in. Bake tart until golden, about 50 minutes. Cool tart in pan on rack. Cut tart into wedges and sprinkle with powdered sugar and chopped walnuts, if desired, and serve.
These delicious and moist quinoa spelt muffins, adapted from Martha Stewart, are an ideal breakfast on the go or for a post work out treat. They are healthy, protein packed, and refined sugar free. Use regular quinoa if you don't have the black variety.
- Preheat oven to 180C/350F. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer. Cover and cook until water has been absorbed and quinoa is tender, about 15 minutes.
- Meanwhile, prepare a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, pure stevia extract, baking powder, salt, raisins, and 300 grams of cooked quinoa. Reserve any leftover quinoa for another use.
- In a small bowl, whisk together olive oil, milk, egg, and vanilla extract. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
The delicious teriyaki marinade, a blend of dark soya sauce, brown sugar, sake, mirin, and fresh ginger, imparts a wonderful salty, sweet and yet tangy taste to tofu steaks. Sake can be replace with dry sherry, and mirin with white wine or vermouth with 1 tablespoon of sugar.
Teriyaki Tofu Steaksadapted from taste
- Combine the soya sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
- Place the tofu in a single layer in a glass or ceramic dish. Pour over the soya mixture with the sesame oil. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
- Heat the vegetable oil in a large skillet. Cook the tofu for 3 minutes each side or until caramelized. Transfer to a serving platter. Sprinkle with sesame seeds, green onions and chilli. Serve over the greens.
Warm fragrant Lebkuchen spice mix, apples, hazelnuts and organic ancient grains make this the perfect fall quick bread. Applesauce was added to make the bread more flavourful and moist, while chopped hazelnuts make an appealing crunchy top. It's great for breakfast and ideal for tucking into a lunchbox.
- Preheat the oven to 180C/350F. Butter and flour the bottom and sides of a 26-cm loaf pan, tapping out any excess flour. Skip this if using a silicone bread tin.
- In a large bowl, combine the flours, pure stevia powder, baking powder, salt and spice mix. Whisk until well blended. Stir in the toasted hazelnuts and chopped apples.
- In another bowl, combine the milk, eggs, vanilla and applesauce, whisking until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
- Scrape the batter into the prepared bread tin and spread evenly. Sprinkle the chopped hazelnuts evenly over the batter, gently patting them in so they adhere.
- Bake for 50 to 55 minutes until the top is nicely golden and a wooden skewer or toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely.
Colourful, fresh and full of flavours, this autumn salad features sweet tender hachiya persimmons, bright peppery green, crunchy juicy pomegranate seeds and rich earthy truffle oil. Persimmons not only lend a seasonal touch to the salad, the sweetness also complements perfectly the spicy arugula and tart pomegranate.
- Peel the hachiya persimmons and slice them finely on a mandoline. Peel and cut the red onion into rings.
- Arrange the arugula leaves and sliced persimmons on a serving plate. Sprinkle with pomegranate seeds and top with onion rings. When ready to serve, drizzle with truffle oil and lemon juice. Season with salt and pepper to taste.
A hearty vegan and gluten-free lentil avocado salad flavoured with lemon, macadamia nut oil, cream of balsamic and fresh herb. It is an easy and quick to make recipe that is healthy yet so rich and satisfying.
Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic
adapted from Küchen Götter
- Place the vegetable broth in a medium saucepan and bring to a boil. Add in red lentils and cook, covered, over medium heat for 5 minutes. Drain and rinse with cold water to stop the cooking process. Shake out all excess water.
- Meanwhile slice the avocado in half lengthwise and remove the pit. Cut the avocado halves in slices and remove the skin. Arrange them on a serving plate.
- Add lemon juice to the drained red lentils and season with salt and pepper. Now spoon the red lentils over the avocado slices. Sprinkle some chopped parsley leaves over. Drizzle with macadamia oil and cream of balsamic. Garnish with peperoncini and serve immediately.
These sinfully delicious and decadent double chocolate muffins with cream cheese coconut filling are bursting with flavour and will surely please chocolate lovers. They are naturally gluten free thanks to the ground naked oats and coconut, and refined sugar-free with an optional chocolate glaze.
Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling
adapted from das Kochbuch
- Combine all the ingredients for the filling in a bowl and shape the mixture into 15 balls. Set aside.
- Preheat the oven to 180C/350F. Line your muffin pans with 15 paper liners and set aside.
- Sift together the ground oats, baking powder, baking soda and cocoa powder. Melt dark chocolate over a hot-water bath. Cream together butter and stevia. Beat in egg and vanilla extract. Now stir in melted chocolate and yoghurt. Add the dry ingredients into the yoghurt mixture. Mix well with a wooden spoon.
- Fill each paper liner with 1 tablespoon of muffin batter, then add each with one coconut ball, and cover with 1/2 tablespoon of batter. Bake for about 25 minutes.
- Place sifted powdered sugar, cocoa powder, butter and milk over a hot-water bath. Stil until smooth and well combined.
- Spread the muffins with chocolate glaze and sprinkle with desiccated coconut.
This beautiful salad is easy to prepare, delicious, healthy and it's both an appetizer and a salad. You can serve the endive leaves whole on a plate with the fig wedges or cut the endive into bite-size pieces for a chopped salad effect. Ripe, sweet figs are the perfect match for the mild bitterness of the endive, and the creamy pumpkin dressing made with white balsamic, walnut oil and fresh herbs is so delicious and definitely makes the salad. If fresh figs ain't available, or you just don't like it, use pears instead.
- Place all the dressing ingredients in a blender and process until well combined.
- Pull the leaves from the stem of each endive, trimming the base as needed to release them. Set aside. Or just simply cut them into 1-inch chunks. Cut the figs into wedges.
- Arrange Belgian endive leaves, figs and spring onions in two plates. Drizzle the pumpkin vinaigrette over and serve immediately.