Tri-colour Quinoa with Pineapple and Miso Salmon

Wednesday, May 23, 2018 | © 2018 |

Miso-glazed salmon and quinoa combined with fresh pineapple, pine nuts and salad greens to make a delicious, light but satisfying weeknight meal. I use red miso, which is typically made from soya beans fermented with barley or other grains, in the marinade for the salmon. Replace it with rice or soya based white miso instead if you need to go gluten free. You could use rice, kaniwa, or farro instead of quinoa.

Miso SalmonSalad
  • 2 tbsp Red miso paste
  • 1 tbsp Light soya sauce
  • 2 tbsp Sherry vinegar
  • 1 tbsp Coconut sugar
  • 1 tbsp Olive oil
  • 300 g Salmon steak
  • 100 g Tri-colour quinoa, rinsed, drained
  • 1/2 Fresh pineapple, peeled and chopped
  • 3 Scallions, chopped
  • Salad greens
  • Handful of roasted pine nuts
  1. Combine miso paste, soya sauce, vinegar, coconut sugar, and olive oil in bowl. Use 1 tablespoon of the sauce to brush the salmon steak.
  2. Meanwhile well rinse quinoa and drain. Place them in a saucepan filled with 250 ml of water. Bring to a boil. Lower the heat to low and cook for 12 minutes or until the water is absorbed. Set aside to cool.
  3. Cook the salmon in a large skillet over medium-high heat for 3 minutes each side for medium or until cooked to your liking.
  4. Place quinoa, chopped pineapples, and scallions in a large bowl. Add 1 tablespoon of miso sauce and gently toss to combine.
  5. Place salad greens on platters. Top with quinoa and salmon. Sprinkle the roasted pine nuts over. Serve with extra miso sauce. | © 2018 | | © 2018 |

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Turmeric Hemp Seed Shortbreads

Wednesday, May 16, 2018 | © 2018 |

Delicate, buttery, rich shortbread cookies made with spelt and hulled hemp seeds and infused with variety of warm spices. They are a great afternoon snack and particularly good when paired with a pot of freshly brewed tea. The cooled shortbread cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

  • 150 g Unsalted butter, at room temperature
  • 2 tbsp Raw sugar
  • 120 g Refined spelt flour
  • 1 tsp Sea salt
  • 1 tsp Turmeric
  • 1/2 tsp Freshly ground black pepper
  • 1/3 tsp Chilli flakes
  • 40 g Hulled hemp seeds
  1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
  2. Sift the flour with the salt, spices and hulled hemp seeds. Gradually add the dry ingredients to the butter and beat until blended. Scrape the shortbread dough out onto a large sheet of plastic wrap or parchment paper and pat it into a log, about 1-inch in diameter. Wrap it up and refrigerate until firm, about 1 hour or up to 2 days.
  3. Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
  4. Bake in batches on middle rack until set but not brown, about 12 minutes. Slide the parchment onto a wire rack and let the shortbreads cool. | © 2018 | | © 2018 |

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Broccoli Mung Bean Falafel

Wednesday, May 09, 2018 | © 2018 | | © 2018 |

There is nothing better than homemade falafel and these baked broccoli falafels with mung beans are super easy, healthy, and flavourful. Enjoy them for a meat free lunch or dinner with avocado sauce or garlicky-yoghurt dressing.

FalafelRoasted Sweet PotatoAvocado Sauce
  • 100 g Mung beans, cooked
  • 150 g Broccoli florets
  • 1 Large garlic clove
  • 2 tbsp Parsley, chopped
  • 1 Egg
  • 30 g Pumpkin seeds, ground
  • 60 g Whole einkorn flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Smoked paprika powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 700 g Sweet potatoes, cut into bite sized pieces
  • 1 large clove Garlic, sliced
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1 1/2 tbsp Olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 150 g Greek Yoghurt
  • 1 Ripe avocado
  • 2 Pickled green chillies
  • 1 tbsp Freshly squeezed lime juice
  • 1 handful Flat parsley
  • Sea salt & pepper to taste
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with 1/2 teaspoon of olive oil.
  2. Drain the mung beans and place them in a processor together with broccoli florets, garlic, parsley and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. Place sweet potato cubes, garlic, cumin, coriander and oil in a large roasting pan. Toss to combine. Season and roast at 200C/400F for 30 minutes until tender.
  5. Place yoghurt, avocado, pickled chillies, lime juice, and parsley for the sauce into a blender and whiz until smooth. Season with salt and pepper. Serve falafels with roasted sweet potato and avocado sauce. | © 2018 | | © 2018 |

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Heart-shaped Purple Cabbage Salad with Chickpea Tofu

Thursday, May 03, 2018 | © 2018 |

Add a burst of colour to your plate with this crunchy, healthful, and delicious Heart-shaped Purple Cabbage Salad with Chickpea Tofu.
Heart-shaped cabbage, also called conehead cabbage, or Filderkraut, is an ancient cabbage variety native to Filder, Germany. It offers a mild, sweet flavour and tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads.

Balsamic DressingSalad
  • 100 ml Olive oil
  • 3 tbsp Balsamic vinegar
  • 1 clove Garlic, minced
  • Salt and pepper to taste
  • 1/2 head Heart-shaped purple cabbage, thinly sliced
  • 1 Red onion, peeled and sliced
  • 3 Scallions, chopped
  • 2 Pickled chilli peppers, thinly sliced
  • A handful of salad greens
  • Turmeric chickpea tofu, diced
  • 50 g Honey roasted almonds, chopped
  1. Combine together olive oil, balsamic vinegar and minced garlic. Taste and season with salt and pepper.
  2. Place thinly sliced heart-shaped cabbage, red onion, scallions and sliced pickled chilli peppers in a salad bowl. Add in balsamic dressing and toss.
  3. Arrange some salad greens on a serving platter and top with cabbage well tossed cabbage salad. Garnish with the turmeric chickpea tofu and honey roasted almonds. | © 2018 | | © 2018 |

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Caraway Meatballs with Honey Chilli Glaze

Thursday, April 26, 2018 | © 2018 |

These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

  • 500 g Ground beef
  • 25 g Dried breadcrumbs
  • 1 Egg
  • 2 tsp Caraway seeds
  • Salt & freshly ground black pepper
  • 1 tbsp Coconut oil
  • 1-2 clove Garlic, minced
  • 2 tbsp Honey
  • 1 tsp Chilli flakes
  • Thyme leaves
  1. Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
  2. Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
  3. Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves. | © 2018 | | © 2018 |

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Spelt Flower Bread

Thursday, April 19, 2018 | © 2018 | | © 2018 |

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.

  • 365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds)
  • 30 g Raw sugar
  • 18 g Fresh yeast, crumbled
  • Pinch of salt
  • 30 g Butter, melted and cooled slightly
  • 175 ml Full fat milk, lukewarm
  • 2 Egg yolks
  • 150 g Almond chocolate spread
  • 30 g Butter, room-temperature and cut into small pieces
  • 1 tbsp Almonds, chopped
  • Egg white for glaze
  1. Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
  2. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
  3. Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
  4. Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
  5. Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
  6. Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
  7. Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown. | © 2018 | | © 2018 | | © 2018 |

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Blood Orange Einkorn Muffins with Poppy Streusel

Thursday, April 12, 2018 | © 2018 |

Blood orange and poppy seed muffins with nutty einkorn and Greek yoghurt topped with a generous streusel, easy and quick, make a wonderful addition to your morning coffee/tea or a lovely dessert. Feel free to bake these in regular sized muffin tin or in a loaf pan. If blood oranges aren't available you can use regular oranges.

Muffin BatterPoppy Streusel
  • 1 Organic blood orange
  • 100 g Einkorn, ground into flour
  • 50 g Ground poppy seeds
  • 50 g Ground almond
  • 20 g Chia seeds
  • 10 g Baking powder
  • 2 Eggs, medium
  • 110 ml Coconut oil, melted and cooled slightly
  • 50 g Coconut sugar
  • 1 tsp Vanilla extract
  • 150 g Greek yoghurt, full fat
  • 50 g Einkorn, ground into flour
  • 30 g Ground poppy seeds
  • 20 g Coconut sugar
  • 40 g Butter
  1. Preheat oven to 190C/375F and lightly grease a 6-hole jumbo muffin tin.
  2. Wash the blood orange under hot water and rub dry. Finely grate the peel and squeeze 3 tablespoons of juice from the blood orange.
  3. Mix together the flour, blood orange zest, ground almonds, ground poppy seeds, chia seeds, and baking powder in a large mixing bowl.
  4. In another bowl, whisk together the eggs, coconut oil, coconut sugar, vanilla extract, Greek yoghurt and blood orange juice. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork. Don't overmix it.
  5. Spoon the mixture into the prepared tin. Combine all the ingredients for the streusel and divide it among the muffins. Bake in the center of hot oven for 25-30 minutes until risen and browned. | © 2018 | | © 2018 |

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018 | © 2018 | | © 2018 |

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

  • 1 bunch Young tender ruby chard, washed, drained and chopped
  • 5 Scallions, chopped
  • 1/4 head Heart-shaped purple cabbage, sliced
  • 50 g Dried cranberries
  • 50 g Walnuts, toasted
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper, ground
  1. Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
  2. Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
  3. In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately. | © 2018 | | © 2018 |

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018 | © 2018 |

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

  • 100 g Chickpea flour
  • 1 tsp Turmeric powder
  • 1/4 tsp Freshly ground black pepper
  • 1 tsp Sea salt
  • 700 ml Water
  • 2-3 tbsp Olive oil
  • Hot chilli sauce for serving
  • Sliced scallions for serving
  1. Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
  2. Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
  3. Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
  4. Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
  5. Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside. | © 2018 | | © 2018 |

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018 | © 2018 | | © 2018 |

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

  • 175 g Teff seeds (or amaranth seeds)
  • Sea salt
  • 100 g Quick oat flakes
  • 100 g Raisins
  • 70 g Cashew nuts, roughly chopped
  • 20 g Chia seed
  • Pinch of cinnamon
  • 3 tbsp Coconut oil
  • 3 EL Maple Syrup
  • 100 g Cashew butter
  • 2 Large ripe bananas, mashed
  • 100 g Blueberry jam with 100% fruit
  • 50 g Pistachios, a mix of chopped and whole
  • 30 g Cacao nibs
  • 40 g Goji berries
  1. Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
  2. Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
  3. Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
  4. Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
  5. Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
  6. Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer. | © 2018 | | © 2018 |

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Chocolate Barley Grass Tart

Thursday, March 15, 2018 | © 2018 | | © 2018 |

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn PastryBarley White Chocolate Filling
  • 150 g Einkorn flour
  • 50 g Hazelnut meal
  • 30 g Lightly alkalized cocoa powder
  • 60 g Erythritol granules
  • 120 g Chilled butter, chopped
  • 1 Large egg
  • 200 g White chocolate, chopped
  • 100 ml Coconut cream
  • 2 tsp Coconut oil
  • 2 tsp Barley grass powder
  1. To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  2. Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
  3. Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
  4. Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired. | © 2018 | | © 2018 |

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Turmeric Cauliflower Steaks

Thursday, March 08, 2018 | © 2018 |

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

  • 2 Medium cauliflowers (about 2 kg)
  • 60 ml Extra virgin olive oil
  • 2 tsp Ground turmeric
  • Sea salt
  • Freshly milled black pepper
  • Fresh herbs, chopped, to serve
  • Thinly sliced red chilli, to serve
  1. Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
  2. Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
  3. Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
  4. Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve. | © 2018 | | © 2018 |

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Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

Thursday, March 01, 2018 | © 2018 |

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

White Balsamic Dressing
  • 800 g Heartshaped cabbage, shredded
  • 1 Red onion, thinly sliced
  • A handful of grapes, halved
  • A handful of grape tomatoes
  • 1 Zucchini, cut into half moon slices
  • 1-2 tbsp Pine nuts, toasted
  • Fresh parsley leaves, chopped
  • 180 ml Extra virgin olive oil
  • 60 ml White balsamic vinegar
  • 1 tbsp Lemon juice
  • 2 tbsp Maple Syrup
  • Salt and pepper to taste
  1. Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
  2. Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
  3. Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing. | © 2018 | | © 2018 |

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Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Thursday, February 22, 2018 | © 2018 |

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

  • 180 g Tahini
  • 250 g Maple syrup
  • 100 g Puffed quinoa
  • 200 g Sunflower seeds
  • 200 g Pepitas
  • 30 g Black sesame seeds
  • 30 g White sesame seeds
  1. Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
  2. Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
  3. Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
  4. Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge. | © 2018 | | © 2018 |

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Coconut Green Tea Tart - Dairy Free, Refined Sugar Free

Thursday, February 15, 2018 | © 2018 |

Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.

Coconut Oil Crust with Green Tea LeavesCoconut Cherry Filling, adopted from here
  • 240 g Spelt pastry flour
  • 10 g Green tea leaves
  • 30 g White sesame seeds
  • 1/3 tsp Salt
  • 2 tbsp Erythritol granules
  • 100 g Coconut oil, lightly softened
  • 4-6 tbsp Ice water
  • 2 Eggs, large
  • 100 g Erythritol granules
  • 1 tsp Vanilla essence
  • 50 g Spelt pastry flour
  • Pinch of salt
  • 65 g Desiccated coconut
  • 50 g Dried cherries
  1. Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine. Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
  2. Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
  3. Roll the pastry dough between two sheets of baking paper until the dough is about 2mm thick and large enough to fit a 22cm tart pan. Remove the sheet of dough from the baking paper and gently lift and coax the dough into the pan. Lightly press the dough into the bottom and side of the pan. Chill for 30 minutes and line the crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  4. Bake the crust for about 10 minutes or until any visible dough is slightly cooked. Remove the beans and baking paper. Bake for an additional 10 minutes or until the crust is golden brown. Reduce oven temperature to 180C/350F.
  5. To make filling, whisk eggs, erythritol granules, and vanilla essence until combined. Fold in spelt flour, pinch of salt and coconut flakes.
  6. Sprinkle the dried cherries into the tart shell and cover with the coconut filling. Smooth the surface and bake for 30 minutes, or until set and golden brown. Cool to room temperature. | © 2018 | | © 2018 |

February 16. is the first day of the New Year in Chinese calendar, which differs from the Gregorian calendar. It is also known as the Spring Festival or the Lunar New Year. This year falls on Friday, February 16th 2018, beginning a year of the Dog. Those born in the Year of the Dog (1934, 1946, 1958, 1970, 1982, 1994, 2006) are said to be very kind and loyal to friends. I would like to take this opportunity to wish you good health, good luck and much happiness throughout the year. - 狗年大吉, 恭祝健康、幸运,新年快乐!

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