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    • BREAKFAST
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​DESSERT

Hot Cross Bun Loaf

3/31/2018

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GF, DF, Vegan, Paleo
Serves: 8
Skill level: Easy

This loaf is super simple to make and is suitable for a wide range of dietary requirements. Generic hot cross buns contain lots of allergens and cheap and nasty ingredients, but this loaf has all the flavour of hot cross buns with a whole lot of added nutrition. If you wanted to make individual sized versions simply pour the mix into muffin tins instead and reduce the baking time accordingly.

Ingredients
2 cups buckwheat kernels
5 cups water
1 tablespoon mixed spice
1 tablespoon cinnamon
½ teaspoon sea salt
1 cup additive-free dried fruit
2 tablespoons of sweet potato flour (or buckwheat flour etc)
¼ cup water
3 tablespoons of pure maple syrup

Method
1) Place buckwheat in a large bowl, cover with 4 cups of water and leave to sit overnight.
2) Drain excess water from buckwheat but do not rinse. The starch surrounding the kernels will be important for keeping the loaf together.
3) Add the remaining cup of water, spice and salt and buckwheat to the bowl of a blender and pulse until buckwheat kernels are just barely broken up. Pour the mix into a large bowl, mix in dried fruit, cover with a tea towel and leave to sit for 1-2 days at room temperature. This will allow the mix to ferment and the dough to rise naturally.
4) Preheat oven to 220°C and line a loaf tin with baking paper. Pour the buckwheat mix into the loaf tin and gently smooth the top with the back of a spoon.
5) Whisk the flour with enough water to make a batter. Pour the batter into a piping bag or a small plastic bag with the corner cut off. Pipe one long stripe of batter down the middle of the loaf lengthwise and then pipe three shorter stripes to make crosses.
6) Bake the loaf for 30-40 minutes or until firm and golden on top. While still hot use a pastry brush to glaze the top of the loaf and then allow to cool slightly before slicing to serve.
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Custard apple loaf

6/29/2017

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Serves: 8-10
Skill: Moderate

It’s custard apple season! These weird looking fruits can appear a little intimidating to those unaccustomed to them but they are nothing to be afraid of. Simply cut them in half and you can use a spoon to scoop out the creamy white flesh, being careful to not bite down on the easily found seeds. Custard apples are a good source of vitamin C and potassium and by using wholemeal flour & coconut sugar in this recipe there is increased fibre and a decreased Glycaemic Index. Making this recipe was the first time I had ever cooked with custard apples but it’s a great way to use up any of them that may be looking a little too ripe. Plus you could freeze slices and enjoy them well after custard apple season finishes.
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Ingredients
125g coconut oil
​2 ripe custard apples with flesh scooped out and seeds removed

¼ cup coconut sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups wholemeal self-raising flour
½ cup nut meal
1 teaspoon cinnamon

Method
  1. Preheat oven to 160°C.
  2. Line a loaf tin with baking paper.
  3. Beat coconut oil, sugar & vanilla in a large bowl with an electric beater for 1 minute.
  4. Add eggs 1 at a time beating after each addition.
  5. Fold in custard apple with a spoon and sift in flour, nut meal and cinnamon before folding all ingredients together.
  6. Spoon into tin and sprinkle with a little extra coconut sugar and cinnamon.
  7. Bake for 50-60 minutes or until a knife inserted into the centre comes out clean. 
  8. Set aside to cool for 5 minutes before serving in slices. 
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Muesli and yoghurt tarts

5/18/2017

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GF, DF and Vegan options available 
Serves: 6
Skill level: Easy 
​

These tarts are beautiful, simple and versatile. You can decorate them with your favourite seasonal fruits. They can be eaten for a quick breakfast or elegantly decorated to impress guests when entertaining. This recipe can also be easily adapted for different dietary requirements. The muesli can be changed to a gluten free option or use a dairy-free yoghurt and maple syrup instead of honey to make a vegan version.

Ingredients

Muesli cups
​2 cups toasted muesli

¼ cup desiccated coconut
¼ cup coconut oil

Yoghurt filling
3 cups unsweetened natural yoghurt
¼ cup honey
1 teaspoon cinnamon
Seasonal fruit

Method
  1. Line a 6 hole muffin tin with paper cases.
  2. Melt coconut oil in a small saucepan over a low heat. When melted mix in muesli and coconut until well combined.
  3. Place tablespoons of the muesli mixture into the muffin holes and use a teaspoon to press the mixture down to the sides of the holes to make muesli cups. Place the cups in the fridge to set for 45 minutes.
  4. While the muesli cups are setting make the yoghurt filling. Place yoghurt in a mixing bowl, drizzle over honey and sprinkle with cinnamon. Mix well and refrigerate until needed.
  5. Chop fruit and set aside.
  6. The muesli cups should be assembled just before serving so if you’re not planning to serve them immediately just store the muesli cups in an airtight container in the fridge for up to a week.
  7. To assemble place the muesli cups on a serving plate, fill with yoghurt and arrange fruit on top. Finish with a sprinkle of cinnamon and a drizzle of honey.
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Chocolate, beetroot + pomegranate cake

5/8/2017

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GF, Vegetarian 
Serves
: 12

Skill level: Moderate

This cake is rich and decadent so you only need to eat a small piece to feel satisfied - which means it’s great for all the sweet-tooths out there! It’s full of fibre and protein and gives you long lasting energy. You could also make cupcakes with this recipe which would be a great treat to take to school or work.

Ingredients

Cake
1 cup quality dark chocolate chopped
2 cups cooked chickpeas (you can use canned chickpeas to fasten up the process)
2 medium sized cooked beetroots
1 tablespoon pomegranate juice
4 free range eggs
¼ cup coconut sugar
½ teaspoon baking soda

Filling
¼ cup plain, unsweetened yoghurt
¼ cup pomegranate seeds

Icing
½ cup plain, unsweetened yoghurt
¼ cup beetroot or pomegranate juice
1 tablespoon coconut oil

Method
  1. Preheat oven to 180 degrees Celsius (fan forced).
  2. Line a 28cm cake tin with baking paper.
  3. Melt chocolate in a heatproof bowl over a pot of simmering water making sure the bottom of the bowl is not touching the hot water or the chocolate may burn. Once melted set aside to cool.
  4. Place chickpeas, beetroot and eggs in a food processor and blend until smooth. Then add juice, sugar and baking soda and blend until well incorporated.
  5. Pour into a mixing bowl and mix in melted chocolate until smooth.
  6. Pour mixture into cake tin and place in the oven for 30-40 minutes. Cake is ready when it is firm to touch. Allow the cake to rest until fully cooled.
  7. When cake is at room temperature slice it horizontally in half and spread the bottom half with yoghurt and sprinkle over pomegranate seeds before replacing the top half of the cake.
  8. To make the icing melt coconut oil over a low heat and then allow to cool.
  9. Simmer the juice over a medium heat until most of the water evaporates and there is approximately 1 teaspoon of concentrated liquid left. Allow the juice to cool.
  10. When cooled mix oil, juice concentrate and yoghurt together in a measuring jug. Mix until thoroughly incorporated.
  11. Pour icing over cake and place cake in the fridge for 15-20 minutes to firm up the icing.
  12. The cake can now be decorated as desired and served. I used dark chocolate shards, pomegranate seeds, shredded coconut and edible dried rose petals.​
​
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    Author

    Linley Peters
    Clinical Nutritionist (BHSc NutMed)
    ​Culinary artist + foodie!

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