Spiced blueberry cobbler by Ani Phyo

I have never posted frequently on this blog, maybe every 4-6 weeks, but I have been silent since January, which is the longest I have been absent. Last November we moved from Luxembourg to the UK and the oven in our new home wasn't quite agreeing with me. I had to adjust all baking temperatures and baking times for my recipes and found myself reluctant to experiment with recipes until I had tried another UK kitchen; another oven. Then we moved within the UK and now I have two wonderful ovens and I don't have to adjust anything. Well, I was quite busy unpacking but at some point I will start sharing more recipes. It's the blueberry season so let's start with this dessert by Ani Phyo, from her book Ani's Raw Food Desserts. I don't have many books on the raw cuisine but this one is definitely one of my favourites. All you need to make this one is a food processor.

SPICED BLUEBERRY COBBLER

INGREDIENTS

CRUST

• 1 cup (250 ml) dry almonds
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 cup pitted (semi-soft Medjool) dates

FILLING

• 4 cups blueberries
• optional: ¼ cup agave syrup

METHOD

1. Start with the crust: If you don't have Medjool dates, soak regular ones in water for 30 minutes
2. Combine the almonds, nutmeg, cinnamon, and salt in a food processor. Pulse into coarse pieces
3. Add the Medjool dates (drain the water if using regular dates) and process until mixed well
4. Sprinkle half of the crust into the bottom of a loaf pan or a pie dish
5. To make the filling: Combine the blueberries and agave syrup (if using) in a mixing bowl and toss to mix well
6. Scoop the blueberries into the loaf pan. Top with the remaining crust, press gently and serve
7. To serve the cobbler parfait-style in a glass: Start with about ½ cup of cobbler in the bottom of a glass. Add a scoop of you favourite ice cream and top with another ¼ to ½ cup cobbler
8. I store the dessert in the fridge until I serve it with whipped cream, organic or home-made ice cream, or Greek yoghurt

Banana walnut bread

My love for walnuts knows no boundaries. I like keeping a jar of chopped walnuts in my kitchen and top my yoghurt with some (they are a great source of omega-3 fatty acids). When we moved to the UK I discovered an organic brand called Yeo Valley and that's the yoghurt I use now in all my recipes. By the way, they did not pay me for saying that; I will gladly support that brand on my blog. As I was baking this bread over the holidays, I realised that I had never shared the recipe on my English food blog, only the Icelandic one, which I started sooner. I got the recipe at Starbucks in Canada a few years back and I have made some changes, of course. I found it a bit interesting that they said the fat content had been reduced, yet the original recipe contained ½ cup vegetable oil, which I find way too much. The nuts are fatty enough so there is no need for all that oil (you can also use pecans). I hardly have to tell you that I have reduced the sugar content as well and added pure maple syrup, which I also love. In the original recipe it says buttermilk but usually I use natural yoghurt.

BANANA WALNUT BREAD

INGREDIENTS

• 260 g (2 cups) spelt flour (I like mixing fine and wholegrain)
• 1 tablespoon gluten free baking powder (½ if using regular)
• ¼ teaspoon fine sea salt
• 100 g (½ cup) organic raw cane sugar
• 2 tablespoons pure maple syrup or agave syrup or organic raw cane sugar
• 1 large free-range egg
• 1 tablespoon coconut oil
• ½ teaspoon vanilla extract or organic vanilla sugar
• 2-3 tablespoons organic natural yoghurt or buttermilk
• 3 large bananas or 4 small (the original recipe says ripe)
• ½ cup chopped walnuts + 1 handful to top the batter

METHOD

1. Blend together the spelt flour, baking powder and salt. Set aside
2. In another bowl, mix together the egg, sugar, syrup and coconut oil
3. Add the flour mixture and gently mix with a spatula (don't worry if it looks a bit dry)
4. Mash the bananas and add them to the mixture with the vanilla extract and yoghurt/buttermilk
5. Fold in the ½ cup chopped walnuts
6. Line a loaf tin with parchment paper and pour the batter into it
7. Top with a handful of chopped walnuts (the original recipe says ⅓ cup but I find it too much)
8. Bake at 175°C/325°C/gas mark 3 for 50-60 minutes (if you stick a fork into the centre and it comes out clean your bread is ready)
9. Allow to cool on a wire rack for about 10 minutes before removing from the loaf tin

Sweet potato soup with toasted pumpkin seeds

This sweet potato soup screams autumn. I found it on the website of Sweet Paul and I only made minor changes: I added the choice of using coconut oil instead of olive oil, I used Greek yoghurt instead of heavy cream, and I added the ginger. I haven't tasted it with thyme twigs yet but I'm sure it adds a wonderful flavour. Happy Autumn!

SWEET POTATO SOUP WITH TOASTED PUMPKIN SEEDS

INGREDIENTS

• 1 onion
• 1 garlic clove
• optional: fresh ginger (about the size of a dice)
• 4 large sweet potatoes
• 3 large carrots
• 1½-2 tablespoons olive oil or coconut oil (2 in original recipe)
• 2 organic vegetable stock cubes (or chicken)
• 1 litre (4 cups) water
• 190 ml (¾ cup) Greek yoghurt (heavy cream in original recipe)
• ¼ teaspoon freshly ground chilli
• ¼ teaspoon freshly ground black pepper
• garnish: toasted pumpkin seeds and thyme twigs and Greek yoghurt (or heavy cream)

METHOD

1. Peel and chop the onion, sweet potatoes, carrots, and ginger
2. In a large saucepan, sauté them briefly the oil
3. Add the vegetable stock cubes and water and bring to the boil, then lower the heat to low-medium
4. Cook for around 25 minutes or until the vegetables are tender
5. Using a hand blender, purée the soup. Then add Greek yoghurt (or cream) to thicken it
6. Stir the soup and bring to the boil
7. Season with chilli and pepper. Add salt if required
8. Toast pumpkin seeds in a pan until lightly toasted
9. Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of Greek yoghurt (heavy cream)

Mushroom salad

On Saturday I was in a magazine shop leafing through some issues and in the French food magazine Saveurs I came across a mushroom salad with such an appealing photo. I knew it wouldn't leave me alone so I decided to serve it with dinner that evening. I didn't understand every word in the recipe but I took a mental note of the ingredients and here you have my version of it (the proportion in the magazine was much larger as they used 1 kilo of mushrooms). Making the salad couldn't be simpler but keep in mind that the mushrooms need to marinate for two hours. I served the salad with grilled chicken and couscous for dinner and, as my husband phrased it, it was surprisingly delicious in its simplicity. I totally agree.

MUSHROOM SALAD

INGREDIENTS

• 300 g mushrooms (to save time you can use pre-sliced)
• 1½ tablespoon extra virgin olive oil
• juice from about ⅓ of a lemon
• sea salt
• a handful of freshly chopped coriander

METHOD

1. Slice the mushrooms (or safe time and buy pre-sliced) and let them marinate in a large bowl with olive oil, lemon juice and some sea salt for two hours. Cover the bowl with plastic wrap and if possible, stir occasionally
2. Before serving add the handful of chopped coriander

Tomato soup with garlic and thyme

In our house this soup goes under the name Mooney soup, as I first tasted it at a birthday party in my friend Mooney's house, or The Palace, as she refers to her cosy and small flat in the city centre of Reykjavik. The recipe appeared in the food section of some Icelandic morning paper many years ago and I like the simplicity of it. It doesn't take long to prepare the soup so it's perfect on cold days when you don't have much time to cook. This is basically the original recipe but I have added the red lentils, ground coriander and paprika.

TOMATO SOUP WITH GARLIC AND THYME

INGREDIENTS

• 1-2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 2 vegetable stock cubes, yeast free
• 2 cans diced tomatoes (2 x 400 g)
• 1.2 litres water (about 5 cups)
• optional: 2 tablespoons red lentils
• 2 teaspoons thyme
• ¼-½ teaspoon ground coriander
• ¼ teaspoon paprika
• 1 teaspoon sea salt
• pinch of freshly ground black pepper

METHOD

1. In the original recipe all the ingredients are put into a saucepan at once but I like to fry the onion and garlic in the olive oil for just a few minutes, until they turn soft
2. Add the rest of the ingredients and cook for 30 minutes
3. If you prefer, purée the soup with a hand blender before serving (you can also use a food processor but then it is advisable to allow the soup to cool first and warm it up before serving)
4. Serve with home-made bread or garlic bread

mashed sweet potatoes with pecan nuts

Happy New Year! I meant to share this recipe on the blog before the holidays but didn’t find the time to prepare and photograph it especially. I couldn't let another year pass without posting it, so before sitting down to enjoy a turkey meal on New Year's I used the opportunity to snap a photo. We first tasted this delicious side dish at Thanksgiving in Canada in 2009, which we got to celebrate that year for the first time with dear friends in the Icelandic Consulate in Winnipeg, Manitoba. I will never forget that night, what a feast we had! (I brought one side dish, Brussels sprouts, and I had made pecan pies for dessert). Since that night this has been served with our turkey every time because we absolutely love it. The recipe is called Sweet Potatoes Supreme but I don't know anything about its origin. The original recipe calls for 4 cups of mashed sweet potatoes. I use 1200 grams and I have no idea if I'm using more or less, as I have never measured it in cups. I make the mashed sweet potatoes according to the original recipe but I have made considerable changes to the topping, which contained a lot of sugar and butter that needed to be melted. I see no reason to overwhelm the naturally sweet flavour of sweet potatoes with too much sugar; I simply don't get it when they are drowned in sugar or marshmallows or whatever. As I never cook with butter, I threw that out as well. Besides, there is plenty of fat in the pecan nuts.

MASHED SWEET POTATOES WITH PECAN NUTS

INGREDIENTS

MASHED SWEET POTATOES

• 1200 g sweet potatoes (approx. 2.7 lb)
• 2 tablespoons milk/soy milk or cream
• 1 teaspoon sea salt
• ¼ teaspoon paprika

TOPPING

• 2 tablespoons agave nectar or pure maple syrup
• 1½-2 tablespoons coconut oil
• 130-150 g pecan nuts

METHOD

MASHED SWEET POTATOES

1. Peel the sweet potatoes. Quarter each of them by first cutting it in half and then the two parts in half lengthwise
2. Bring a large saucepan of water to the boil (you need just enough water to cover them). Add the sweet potatoes and cook until tender (takes about 20 minutes if each is quartered)
3. Drain off the water and use a potato masher to mash the sweet potatoes in the saucepan. Add the milk, salt and paprika and combine
4. Transfer the mashed sweet potatoes to an oven/serving dish (mine is rounded; diameter 23 cm/9 inches) and use a spatula to even it out

TOPPING

1. In a small bowl, lightly mix the agave/maple syrup and the coconut oil with a spoon and spread it over the mashed sweet potatoes (if the coconut oil is solid, place the jar in a bowl of hot water before use)
2. Cover with pecan nuts
3. Warm in the oven for about 15-20 minutes (I set my oven to 200°C/400°F/gas mark 6) and make sure that you don't burn the pecan nuts

oven braised artichokes with garlic & thyme

I found this recipe on the wonderful food blog Gourmande in the Kitchen, written by Sylvie Shirazi. With the artichokes in season they are everywhere and I was beginning to crave them. I didn't really make any changes, added a bit of garlic and used less oil. I took the photos when I was experimenting with skipping the white wine, so they look less cooked if you compare them with the photos of the original recipe. I wanted to taste them without the wine, just to see how it would work, and I must say that they tasted really good. The recipe with the white wine is, of course, delicious. If you have never cooked artichokes before then I dare you to try it, it's not as difficult as some would think and when you take that first bite it's quite rewarding.

OVEN BRAISED ARTICHOKES WITH GARLIC AND THYME

INGREDIENTS

• 45 ml extra virgin olive oil (3 tablespoons)
• 60 ml freshly squeezed lemon juice (1/4 cup)
• peel from one lemon
• 60 ml good quality/organic white wine or water (1/4 cup)
• sprigs of fresh thyme
• 2 bay leaves
• 3-4 garlic cloves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground pepper
• 4 large artichokes
• for garnishing: 2 tablespoons fresh flat leaf parsley, finely chopped

METHOD

1. In a large roasting pan, combine all the ingredients except the artichokes
2. Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem. (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom.)
3. Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem
4. Cut the artichoke in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add it to the roasting pan with the braising liquid, turning it to coat completely and prevent browning
5. Cover the pan with a lid or parchment lined aluminium foil and cook in the oven on 200°C/400°F/gas mark 6 for 30-40 minutes, until the hearts are tender when pierced with a knife [I cooked them in the oven for exactly 40 minutes]
6. Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid
7. Garnish with chopped parsley [I skipped that step], serve warm, or refrigerate and serve chilled

brussels sprouts w/chestnuts, bacon and parsley

I think I can say for sure that this recipe is the only one you will ever see on this blog that contains bacon. I fully realise that it's not healthy food but Brussels sprout definitely is. A few years back, I was preparing for Christmas with the TV on in the background. Suddenly I recognised Nigella Lawson's voice. They were showing some Christmas cooking series and she was preparing a turkey meal. I quit what I was doing to watch the show. As we always serve turkey on Christmas Eve or Day, I was interested in ideas for side dishes. Before I knew it Nigella was mesmerising me with her Brussels sprouts with chestnuts, pancetta and parsley. She, of course, makes everything look so easy and when I tried her recipe it really was. As I couldn't get pancetta I simply used luxury bacon and I've used it ever since. This side dish has become a tradition in our home at Christmas and we serve it with almost all our fancy meals. Believe it or not, our children love it. I think those who dislike Brussels sprouts simply need to taste these by Nigella to change their minds. As I never use butter I skip it and I usually skip the Marsala wine, so I'm making it optional. I often use chopped cashew nuts instead of chestnuts; it simply depends on my mood. Sometimes I use only about 800 g of Brussels sprouts, especially if I'm making many side dishes. Here is my version of Nigella's recipe but the link above will take you to the original one. Below are some notes on the difference.

BRUSSELS SPROUTS WITH CHESTNUTS, BACON AND PARSLEY

INGREDIENTS

• 1 kg Brussels sprouts
• 1-2 tablespoons coconut oil
• 200 g luxury bacon, preferably organic/free-range
• 100-150 g vacuum-packed chestnuts or cashew nuts
• optional: 4 tablespoons Marsala wine (60 ml)
• 1 large handful of fresh parsley, chopped, divided
• freshly ground black pepper
• optional: sea salt

According to Nigella's recipe you should use 250 g of pancetta cut into 1.25 cm (0.50 inches) cubes, but I find 200 g enough. According to her you should also use about 225 g chestnuts but I only use 100-150 g. Sometimes I use more; it sort of depends on what other side dishes I'm serving with the meal. There is no sea salt in Nigella's recipe, except that she boils the Brussels sprouts in salted water, but I like to sprinkle some on top.

METHOD

1. Slice the bottoms off the Brussels sprouts, cutting a cross on the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water and cook them for 5 minutes, or until they are tender but still retain a bit of bite
2. While the Brussels sprouts are cooking, cut the slices of bacon but don't make them too small. If using cashew nuts instead of chestnuts, chop them in a food processor or with a knife
3. Remove the saucepan from the heat and drain the excess water. Allow the Brussels sprouts to sit in a colander until you use them (I like cutting them in half before adding them to the frying pan. If you have time I recommend it, but allow them to cool first)
4. Heat 1 tablespoon of coconut oil in a large clean saucepan or frying pan, add the cut slices of bacon and cook until they are crisp and golden-brown in colour, but not cooked to the point of having dried out
5. Add more coconut oil if you need to and add the chestnuts (or the already chopped cashew nuts). Use a wooden spoon or spatula and press down on the chestnuts to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala wine to the pan, if you use it, and cook until the mixture has reduced and thickened slightly
6. Add the Brussels sprouts and half the parsley to the saucepan and mix well (usually I add all the parsley to the saucepan or two-thirds)
7. Season with freshly ground black pepper and before serving, sprinkle some sea salt on top and the remaining chopped parsley

Rice and almond pudding (risalamande)

© Lisa Stefan | Books & Latte

Please find the rice and almond pudding (risalamande) recipe on my blog Books & Latte (follow the link).

french rosemary chicken stew

About two years ago I tried this recipe, then called autumn stew, for the first time and I have to admit that the family members and I weren't all that impressed. In my opinion there was too much chicken and rice, and the rosemary flavour was very dominant. However, there was something about the recipe that I really liked; I liked cooking these ingredients because of the wonderful aroma in the kitchen so I didn't quite write it off. About a year later I felt the need to try it again, made some changes, added organic dijon mustard, and we all loved it. There was something very French about it after the dijon had been added and the rosemary flavour became subtler. That's why we changed the name to French rosemary chicken stew. To me, this is the perfect autumn stew. I serve it in a bowl with bread, preferably home-made, fresh from the oven, and it doesn't hurt to enjoy with it one glass of red wine. I make the stew with organic/free-range chicken and I don't peel the potatoes as I only use organic vegetables in it.

FRENCH ROSEMARY CHICKEN STEW

INGREDIENTS

• 2 skinless chicken breast fillets, preferably organic/free-range
• 500 ml water (2 cups)
• 1½ chicken stock cube, organic
• 1 onion, finely chopped
• 1 can diced tomatoes (450 g)
• 400 ml water
• 1 tablespoon organic dijon mustard
• 3 potatoes, quartered
• 3 large carrots, sliced
• 1 red pepper, diced
• 1 tomato, diced
• 4 cloves garlic, peeled and thinly sliced
• ½ teaspoon rosemary, fresh or dried
• 1 teaspoon Italian herb seasoning (I use ½ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon dried basil and a touch of ground coriander)
• optional: 1 bay leaf
• ¼-½ teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 600 ml boiled Basmati rice (2½ cups)

METHOD

1. Start with rinsing and boiling the rice. I always boil 375 ml rice (1½ cup) in 750 ml water (3 cups) to make sure I have enough for the stew (and even to use on the side for those who want more rice). It only takes about 10 minutes to boil Basmati rice. (If you are insecure in the kitchen, simply boil the rice before you start making the stew. Start with bringing the rice to the boil without a lid. When the water starts boiling, turn the heat down to low and put a lit on the saucepan, just tilting it to begin with so you allow the steam to escape. When the rice is done, allow it to sit in the saucepan with the lid on until you use it in the stew.)
2. Now we start making the stew: Put the chicken breast fillets in a large saucepan with 500 ml water (2 cups) and the chicken stock cubes. When the water starts boiling, add the finely chopped onion and let it simmer until the fillets are cooked through (it'll take a few minutes). I usually turn the fillets once
3. When the fillets are cooked through, use a fork or tongs to remove them from the saucepan, put them on a plate and set aside
4. Add the can of tomatoes to the saucepan and 400 ml water (simply fill the empty tomato can with water and then you have 400 ml)
5. Add the dijon mustard and stir gently
6. Add all the vegetables, herbs, salt and pepper (if your Italian herb seasoning does not include bay leaves I would recommend cooking the stew with one bay leaf and remove it from the saucepan before serving
7. Cut the fillets or simply tear them in your hands and add to the stew. Stir gently. Bring to the boil and let it simmer for 25 minutes
8. Add 600 ml boiled Basmati rice (2½ cups) to the saucepan, stir and cook further for about 8-10 minutes
9. I serve the stew in bowls and I allow it to cool for a few minutes, as the vegetables are very hot straight from the saucepan

If you are only cooking for two then I recommend making only half recipe. You can use one can of tomatoes and simply skip the extra 400 ml water and the one tomato.

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crispbread

A friend of mine gave me this yeast free crispbread recipe not so long ago and I can highly recommend it, as it is easy to make. She reduced the oil content of the original recipe and said it tasted better that way – of course I take her word for it. I also reduced the salt content. My children like finding this crispbread in their snack box. If you are like I am and enjoy the occasional treat of crackers, cheese and grapes then this crispbread is excellent and of course much healthier than all those salty crackers available on the market. American readers please note: 1 dl = 100 ml, ½ cup = 125 ml.

CRISPBREAD/CRACKERS

INGREDIENTS

• 1¾ dl spelt flour (175 ml)
• ½ dl coarse rolled oats (50 ml)
• ½ dl pumpkin seeds
• ½ dl flaxseeds/linseeds
• ½ dl sesame seeds
• ½ dl sunflower seeds
• ½-¾ teaspoon fine sea salt
• 1 dl water
• 2 tablespoons (30 ml) quality vegetable oil

METHOD

1. In a large bowl, blend all the ingredients using a spoon or a spatula. The dough will be wet and a bit sticky
2. Line a baking sheet with baking parchment. To spread the dough over the parchment you put another baking parchment on top of it and roll it out with a rolling pin. If you need to, simply use your fingers to even the edges out. You can also leave them rough
3. Slice the dough into rectangles (I use a pizza cutter and I tend to make rather small slices) and then pierce the surface of each slice with holes, using a fork or a skewer
4. Place in the oven and allow to bake for 15-20 minutes at 200°C/400°F/gas mark 6 (please note that my oven is fan assisted) depending on how dark and crisp you want the slices (I bake it for 20 minutes)
5. Allow the crispbread to cool and then store it in an airtight container

banana muffins

These banana muffins are on our list of favourites; not only do they taste good, they also have plenty of healthy ingredients (there isn't too much sugar) – perfect in the children's lunch box. I baked eighty-two of them today for our son's birthday party at his kindergarten next week and of course we ate some too. I thought to myself that I simply had to share the recipe that comes from my friend CafeSigrun. By now, most of you should be familiar with her recipe website (I'm still so happy that it's available in English). I always use large eggs when making these. If you only have small ones then I'd suggest using three egg whites instead of two. You can use one teaspoon of regular baking powder instead of two of the gluten free one. If you want a very strong banana flavour then make sure the bananas you use are very ripe.

BANANA MUFFINS

INGREDIENTS

• 250 g spelt flour
• 50 g rolled oats
• 2 heaped teaspoons gluten free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 large egg
• 2 egg whites
• 100 g raw cane sugar
• 1 tablespoon agave nectar or pure maple syrup
• 1 tablespoon coconut oil
• 5 small ripe bananas or 4 large ones

METHOD

1. In a large bowl, combine the spelt flour, rolled oats, baking powder, cinnamon and salt.
2. Peel the bananas and mash them with a fork (or in a food processor). Set aside
3. In a medium bowl, combine the egg, egg whites, sugar, agave nectar and coconut oil (if the oil is solid, place the jar in a bowl of hot water before use). Add the bananas and give everything a good stir
4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Make sure to not stir; the texture of the dough should be light (at this stage it looks like a thick porridge)
5. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim
6. Bake at 180°C/350°F/gas mark 4 for 20-25 minutes (depending on the size and quantity of the bananas, and the size of the silicon muffin pans I use, I get about 15-20 muffins)
7. Remove the muffins from the oven and allow to cool in the tins for about 5 minutes before transferring to a wire rack

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pizza dough (yeast free)

Homemade pizza is on our table on Fridays, sometimes on other days as well. Because I make yeast free pizza dough there is no need to wait for the dough to rise, it's ready as soon as the ingredients are mixed. This recipe is from my friend CafeSigrun and I have doubled it because there are five in our household (I make 6-7 thin crust pizzas). I only use ½ teaspoon sea salt because my sauce also contains salt and when each pizza is ready I add a little sea salt on top. I use 1½-2 tablespoons gluten free baking powder but instead you can use about 1 tablespoon of regular. Sometimes I make pizza for lunch while the kids are at school and then I simply divide the rest of the dough into round balls and freeze them. If you want pizza dough with yeast I can recommend Jamie Oliver's recipe; that's the recipe I always made before.

PIZZA DOUGH (YEAST FREE)

INGREDIENTS

• 500 g spelt flour
• 1½-2 tablespoons gluten free baking powder
• ½ teaspoon sea salt (you can use more if you want)
• ½ teaspoon oregano (optional)
• 0-1 tablespoon extra virgin olive oil
• 225-275 ml hot water (I use exactly 250 ml = 1 cup)

METHOD

1. In a large bowl, mix the spelt flour, baking powder, sea salt and oregano
2. Add the olive oil and water and mix the dough gently with a large wooden spoon
3. Transfer the dough to a lightly floured work surface and knead it a bit with your hands. The texture of the dough should be fairly soft and it shouldn't stick to the work surface
4. Tear a piece from the dough, lightly knead it and flatten it out with a rolling pin before placing it on a pizza tin or a baking sheet (I make 6-7 pizzas, depending on how large I want them and I use a pizza stone with a diameter of 32 cm (12.6 inches)
5. Top with pizza sauce and your choice of topping and bake in the oven at 230°C/450 °F/gas mark 8 for 7-10 minutes
6. When each pizza is ready I always drizzle it with a touch of extra virgin olive oil and then I add some sea salt, oregano and freshly ground black pepper

biscotti with almonds

Let me just go ahead and say it: I love biscotti. Dipping a biscotti into my coffee cup is a moment of bliss. I get restless if I don't have these wonderful Italian cookies in a container in my cupboard. I like keeping some in my bag too so I can enjoy them wherever I am with my takeaway latte. The recipe comes from my friend CafeSigrun (how fabulous is it that her website is finally available in English!); it's the only one I've tried and the only one I'll be baking in the future because to me it's perfect. If you want more fibre in your diet then mix wholegrain spelt flour with white spelt flour when making them.

BISCOTTI WITH ALMONDS

INGREDIENTS

• 110 g raw cane sugar, not too coarse
• 1 egg
• ½-1 teaspoon vanilla or almond extract (from a health food store)
• 240 g spelt flour
• 2 teaspoons baking powder, gluten free
• optional: ¼-½ teaspoon fine sea salt
• 75 g almonds, coarsely chopped
• a few tablespoons cold water

You can add 2 tablespoons cocoa powder to make a chocolate version or you can add a handful of chopped organic dark chocolate.

METHOD

1. In a small bowl, mix the raw cane sugar, egg and vanilla/almond extract (you can also use organic vanilla sugar). Add a couple of tablespoons water to dissolve the sugar
2. In a medium bowl, mix the spelt flour and baking powder
3. With a large wooden spoon or a spatula, fold the wet ingredients into the dry ingredients. Add water (I use 3 tablespoons) to be able to kneed the dough without it sticking much to the bowl
4. Chop the almonds in a food processor and stir them into the dough
5. Place baking parchment on a baking tray. Use your hands to mould a 12 x 22 cm (4.7 x 8.6 in.) loaf. Make the height of the loaf approximately 1.5 cm (0.6 in.). If the dough sticks to your hands then simply wet your hands with cold water and keep on moulding
6. Bake the loaf at 180°C/350°F/gas mark 4 for 40 minutes (160°C if your oven is fan assisted)
7. Place on a wire rack to cool for 15 minutes and leave the oven on
8. Place the loaf on a chopping board and use a serrated knife to carefully slice it diagonally into 1 cm (0.4 in.) thick slices
9. Place the slices on the baking parchment and bake further for 10-15 minutes
10. Turn the slices over and bake for 5-7 minutes. Turn off the oven, leaving the slices to cool in the oven with door slightly ajar
11. Store the biscotti in an airtight container

pecan pie

The musician Sting performed Elton John's song Come Down In Time on some CD and said he wished he had written it himself. I feel the same way about this pecan pie recipe made by my friend (Cafe)Sigrun – probably under a spell! This is one of my all time favourite cakes/pies and the beauty of it is that it doesn't need baking; the only thing you need is a food processor. The chocolate and cashew filling is so good that I have no words for it. Okay, I'll admit it, I usually lick the bowl when I'm done making the filling! I have seen people eating this pie and licking their plate without feeling embarrassed. I've seen people, who almost hate everything healthy, going nuts over this pie and not believing they're eating something that's actually good for them. I think I've said enough, let's just make the pie NOW!

PECAN PIE

INGREDIENTS

CRUST

• 100 g pecan nuts
• 50 g almonds
• 90 g pitted dates

FILLING

• 100g cashew nuts
• 2 tablespoons coconut oil
• 1 large banana
• 4 tablespoons agave nectar or pure maple syrup
• 30 g cocoa powder
• 1 teaspoon vanilla extract
• pinch of sea salt
• 25-50 ml soya milk
• 1 tablespoon cacao nibs (optional)

METHOD

CRUST

1. Soak the dates in water for 20 minutes
2. Place the almonds in a food processor and mix for a few seconds until coarse. Add the pecans and mix for a few seconds
3. Drain the dates and add them to the food processor. Continue blending until the mixture is coarse but sticks together when pinched with your fingers
4. Cover the base of a 21 cm (8.3 inches) spring form cake tin with cling film or baking parchment. If you are not going to serve the cake on a cake stand/cake plate you can simply use a pie dish without cling film or baking parchment
5. Press the crust into the bottom of the cake tin and let it reach about two third up the side. Place in the fridge

FILLING

1. Place the cashew nuts in the food processor and blend for about 2 minutes. Scrape the sides of the bowl and continue blending for 1 minute. Add the coconut oil while the food processor is running and continue blending for about 1 minute or until the texture resembles peanut butter (the length of time depends on how good your food processor is)
2. Break the banana into 3-4 pieces and add it to the food processor with the agave syrup, cocoa powder, vanilla extract and salt. Blend for a few seconds and then add 25 ml of soya milk. Scrape the insides of the bowl and continue blending until you have a smooth texture. Add more soya milk if the filling is too thick
3. Remove the crust from the fridge and pour the filling into the crust. Spread evenly with a spatula and place in the fridge for 2-3 hours
4. Sprinkle the cacao nibs on top if you use them
5. Remove the pie carefully from the cake tin and place it it on a cake stand/cake plate
6. Serve slightly chilled with whipped cream

Spice bread (loaf)

© Lisa Stefan | Books & Latte

Please find the spice loaf / bread recipe on my blog Books & Latte (follow the link).

dried fruit confectionery

If you think confectionery is something you can enjoy only occasionally then I am the bearer of good news. This lovely treat is packed with healthy ingredients so you can enjoy it every day without the feeling of guilt. I found the recipe in a Danish magazine called Bolig in 2008 and it became an instant favourite. I have not changed anything except that I use organic ingredients. Organic apricots, the brown ugly ones, are unsulphured but the orange, good-looking ones are not, so I recommend using organic. These are real treats with coffee and they are ideal for the snack box.

DRIED FRUIT CONFECTIONERY

INGREDIENTS

• 100 g dried organic apricots
• 100 g pitted dates
• 100 g desiccated coconut (I use coarse rather than fine)
• ½ teaspoon organic vanilla sugar or vanilla extract
• 25 g cocoa powder, organic/fair-trade
• 2-3 tablespoons coconut oil (I use 2 tbsp - if solid, place the jar in a bowl of hot water before use)
• desiccated coconut or cocoa powder for coating

METHOD

1. Soak the apricots and dates in water for 30 minutes
2. Drain the fruits and place in a food processor along with the desiccated coconut and blend for about 30 seconds
3. Add the rest of the ingredients and mix well in the food processor
4. Take a small portion of the mixture, mould it into small balls and roll them in desiccated coconut or cocoa powder
5. Keep refrigerated in an airtight container and serve straight from the fridge

VARIATIONS

• I have made these with 50 g almonds and 50 g desiccated coconut. I soaked the almonds with the fruits and then I added 2 walnuts in the food processor. The confectionery tasted really good. Some of it I rolled in desiccated coconut and some I did not coat.
• Sometimes I skip rolling the confectionery in desiccated coconut/cocoa powder. Instead I melt organic chocolate (in a bowl over low heat) and dip the confectionery into the chocolate, either completely or partially. I let it sit on parchment paper before refrigerating.