Tag Archives: sugar free

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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Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.

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Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.

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Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.

 

Sugar Free Super Food Muesli

21 Oct

I’m not into measuring when I cook unless it’s completely necessary. I like to use my instinct and senses – taste as I go along, use my hands where possible. So you’ll have to experiment to make this muesli or create your own version.

I prefer salty foods unless I’m really craving something sweet. So much so that I added some salt to my muesli (as usual) but no honey or coconut sugar.

As the base I used raw (not toasted) muesli mix (oats, pepitas, almonds, coconut, sesame seeds). The toasted ones tend to have canola or vegetable oil and maple syrup, honey and added sugar. They also seem to have a lot of raisins and sultanas.

I mixed in a generous amount of shredded coconut, more almonds and a few walnuts. I melted some extra virgin coconut oil and mixed it through the muesli mix in a baking tray with my hands.

I toasted it in a hot oven and kept stirring to ensure the top layer didn’t burn. The nuts and coconut contain high levels of natural oil and can burn quickly if you leave it for too long.

When it was toasted enough I added more coconut, dried goji berries and dried golden berries, chia seeds and crushed some whole cocoa nibs. I left it to cool before serving with natural yoghurt, blueberries and a heaped dessert spoon of Loving Earth Rainbow Super Food Blend

When the powder mixes with yoghurt it turns to a beautiful rich purple tone. You may need to add a little milk of your choice to stop the powder from sticking to the bowl.

This kept me full until late afternoon! I couldn’t even eat lunch. I did however manage to fit in a bowl of olives with a Gin & Tonic on my way to Sculptures By The Sea.

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Sunday Porridge

5 Aug

The sun was glorious this morning so I made breakfast to eat outside in the garden. This gave me energy for a jog around Centennial Park in preparation for City 2 Surf next Sunday!

1 cup of oats
1 pear peeled, cored and diced into cubes
Water
Turmeric powder
Cinnamon powder
Chia seeds
Sesame seeds
Walnuts
Extra virgin coconut oil
Himalayan pink salt

Put the oats in a small saucepan and cover with water. I use my own judgement with this and add more water during cooking if needed. Sprinkle in some turmeric, cinnamon and salt.

Bring to the boil and reduce the heat to a simmer. Add the pear cubes and continue cooking. Stir to make sure it doesn’t stick to the bottom of the saucepan.

When the oats are cooked (I test by tasting it) serve into a bowl, mix through the desired amount of coconut oil (I use 1 teaspoon per serve) while the porridge is hot. Sprinkle with the nuts and seeds to suit your taste.

The pear adds just the right amount of natural sweetness.

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Coconut Smoothie

4 Aug

I’ve been on a detox for the past week and I have to say I’m feeling amazing. The first few days left me feeling tired, cranky and overly emotional but that has lifted.

I’ve eliminated alcohol, white rice and bread, potato, red meat, cow dairy, sugar, caffeine and mushrooms. I don’t drink coffee, black or green tea so that has been easy to avoid.

My daily diet includes brown rice, green vegetables, avocado, coconut oil, fish, walnuts, tahini, soups, lentils, hot water with lemon, goat’s dairy, the occasional slice of rye bread or egg.

I usually have a colonic irrigation every 6 to 12 months when I feel my body needs a cleanse. After my holiday to France, Italy and New York it was time to be selective about what I put into my body. I can only handle over indulgence for a short period.

I mention coconut regularly on my blog and last night I made a delicious smoothie. It’s so simple.

Break open a young coconut, drain the water and reserve. Scoop out the flesh and put it in the blender until it reaches a fine consistency. Add some of the coconut water and blend. Continue this until you reach the desired consistency.

You can add cinnamon, cardamom, turmeric, green vegetables, parsley or whatever else you like but it really is perfect just like this.

On my way for the second colonic!

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