Tag Archives: honey

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

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Chilli & Cinnamon Chocolate – Video Blog

24 Mar

A recipe for rich chocolate that will not only satisfy your cravings but you need never feel naughty about eating!

Is it breakfast or dessert? Spelt Tart with Pistachio, Chia Yoghurt Filling

6 Mar

Following my muesli recipe, I had some spelt left over to experiment with. 

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Wholegrain Rolled Spelt, enough for 2 cups when finely blended

1/2 cup extra virgin coconut oil

1/2 teaspoon of himalayan pink salt

3 tablespoons of chilled water

Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.

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Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.

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1 cup thick natural yoghurt

1 tablespoon orange blossom water

1/2 teaspoon rosewater

1 tablespoon pistachio paste

1 tablespoon chia seeds

Plums, finely sliced

Blackberries

Crushed pistachios

Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.

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Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.

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Pre heat an oven to 180°c

Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.

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Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.

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Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.

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This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…

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Blood Orange Infused Toasted Spelt Muesli

5 Mar

I love it when I can cook without a recipe and use my senses and this is a perfect example. I visited a favourite wholesaler on Friday and stocked up on ingredients to make a batch of muesli for the week.

Organic Wholegrain Rolled Spelt

Extra Virgin Coconut Oil

Sesame Seeds, white, hulled

Hazelnuts

Pistachios

Walnuts

Flaked Almonds

Coconut Flakes

Honey

Blood Orange Infused Extra Virgin Olive Oil

Turmeric Powder

Cinnamon Powder

Cocoa Nibs

Himalayan Pink Salt

Pre heat an oven to 180° c

Pour the rolled spelt into a baking tray and add the desired amount of nuts, sesame seeds and coconut flakes. Sprinkle over some salt, turmeric and cinnamon powder and crumble the cocoa nibs into small chunks.

If the coconut oil is too solid to pour, warm it just enough so it becomes liquid and pour generously over the muesli mixture. Drizzle with the olive oil and honey and stir well so all the ingredients are coated and evenly distributed.

Toast in the oven and stir regularly so the top layer doesn’t burn. When the muesli is golden brown, remove from the oven and allow it to cool to room temperature. Serve with your favourite milk, yoghurt, fresh or poached fruit. YUM!

This muesli is fragrant, full of texture and packed with ingredients that each boast their own list of health benefits. I’ve been enjoying it with this pistachio yoghurt and poached peaches. There’s another spelt recipe to follow and you won’t believe how good it is because it looks seriously naughty!

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Baked Cocoa-nut Muesli Recipe

16 Feb

I love crunchy toasted muesli but sometimes I really don’t feel like working my jaw so hard first thing in the morning. Here’s my recipe for a yummy and healthy muesli that softens once you add milk but still has a nice crunch thanks to the nuts and cocoa beans.

2 cups of rolled oats

4 tablespoons of whole, raw and unsalted almonds

1 tablespoon of whole, raw and unsalted pistachios

4 cocoa beans crushed into chunks

4 heaped tablespoons of dessicated coconut

1 teaspoon of cinnamon powder

1 tablespoon of organic coconut sugar

1 tablespoon of pure cocoa powder

A drizzle of honey (or more to suit your taste)

A pinch of salt

Combine all the ingredients in a baking tray and drizzle the honey over the top. Stir well and bake in the oven @ 200°c for 20 mins. Allow the muesli to cool before serving and store the rest in an airtight container or jar.

If you add milk to the muesli it will mix with the cocoa powder and become chocolatey.

You can also serve the muesli with natural yoghurt and fruit.

You could also use this recipe mixed with butter and flour to sprinkle on top of a fruit crumble. Not so healthy but still delicious!

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