Two litte piggies sharing some berry love!
Spelt flour tends to be my preferred choice as a baking flour. From my own observations, it behaves in a similar manner to wheat flour and tends to be easier to digest as well. These days spelt flour is widely available in most supermarkets in either a whole or white spelt preparation. We like to make pikelets regularly around here and i do like to add ground flaxseed to the mix for some added nutritional benefits. Where ever I think I can sneak it in i do and to date I have had no complaints. The above recipe makes approx one dozen.
 Blereau, J (2010), Wholefood for Children, Murdoch Books, Australia
i like to reserve the poaching liquid for use in cakes and muffins for added flavour
Almond Milk and Date Porridge
inspired by Alice Hart
200g rolled oats
500 ml fresh, homemade almond milk (as per above)
4 fresh dates, pitted and sliced
50 gms pre soaked almonds, sliced thinly
2 medium size bananas, thinly sliced
shredded coconut to serve
a drizzle of maple syrup
Soak the oats in half the almond milk overnight in the refrigerator
The next morning, place the soaked oats into a medium size saucepan along with the remaining almond milk
Heat gently, stirring constantly for a few minutes until the porridge turns thick and creamy
Remove from stovetop and divide into four servings
Top with chopped dates, banana and shredded coconut
Sometimes leftovers are wonderful things. This spinach pie is a product of just that.
Brown Rice Crust
(Adapted from Vitamix)
2 cups (390gms) of cooked brown rice, cooled
salt and pepper
Spinach & Ricotta Filling
2/ 3 cup (100gms) french shallots or 1 medium brown onion, chopped
1 clove garlic, crushed
1 bunch silverbeet/spinach, white stem removed and roughly chopped
2 eggs, lightly beaten
½ cup parmesan cheese
½ cup dill chopped roughly
½ cup mint
salt and pepper to season
Preheat an oven to 185 degrees celcius
Lightly grease a 23cm (9 inch) pie pan with olive oil
Mix cooked brown rice, eggs and salt and pepper together in a medium size bowl
Press into the prepared pan
Bake for 10 minutes in preheated oven
Remove from the oven and let rest until filling is ready
Heat a large non stick frypan over a medium heat
Cook the shallots until caramelised (browned)
Add the crushed garlic and stir well
Reduce the heat slightly and add the chopped spinach
Place a piece of foil over the pan to help the spinach sweat down (approx 10 mins)
Meanwhile mix the ricotta, cheese, dill, mint and eggs together in a medium size bowl
When the spinach has wilted, allow to cool slightly before adding to the ricotta mix
Stir well to incorporate
Season with salt and pepper and spoon the mixture into the prepared brown rice crust
Bake in a preheated oven for approximately 30 mins or until set and top is nicely browned.
We are very fortunate to live quite close to a number of “pick you own” strawberry farms and with the season in full swing we have made it part of our weekly routine to venture there. When it comes to berries any type is welcome in our house. Blueberries are a regular performer in our morning smoothies, raspberries in muffins or for snacks and strawberries – what can I say, they are great for anything in my eyes.
Then along came the Roasted Strawberries from Heidi Swansons book Super Natural Everyday. An occasional recipe to say the least but I have had the page ear marked for months now. As i recently flicked I got the urge and felt there was no time like the present to be giving these a go and they are now a new favourite recipe for special occasions. On a whim I added some to the base of plain frozen yoghurt and they were also delicious spooned over a mildly sweet quark cheesecake (will post shortly) I had made the day before. They would be equally as enjoyable with meusli in the morning or spooned over some fresh whole milk ricotta for a quick dessert. You could quite easily double the recipe for a larger quantity.
Adapted from Super Natural Everyday
250gms strawberries, hulled
2 tbs maple syrup
½ tbs olive oil (cold pressed)
¼ tsp fine sea salt
¼ tsp vanilla extract
a few drops of balsamic vinegar
Preheat oven to 185 degrees celcius
Prepare a baking tray with sides by lining it with a sheet of baking paper
Cut strawberries in half (quarter them if they are big)
Add the berries to a mixing bowl
In a separate bowl whisk together the maple syrup, olive oil, sea salt, vanilla extract and balsamic vinegar
Pour over the strawberries and very carefully toss to coat
Arrange the berries in a single layer in the baking tray
Roast for 40 mins, or until the juices thicken
Remove from oven and whilst warm scrape the berries into a bowl for immediate use or for later
100gms cream cheese
300 gms plain greek yoghurt
¼ tsp vanilla extract
2/3 cup rapadurra sugar finely ground or sifted
pinch of fine sea salt
In a stand mixer with paddle attachment attach combine the cream cheese, yoghurt and vanilla on low speed
Add the finely ground rapadurra sugar and sea salt
Mix again on low speed until well combined
Remove the bowl from mixer and spoon the mixture into a pouring jug
Place in the fridge to chill for 1 hour
Remove and stir briefly
Pour the chilled mixture into an ice cream maker and mix according to manufacture instructions
When mixed to your desired consistency spoon the mixture into a tray or bowl
Freeze for approximately 2 hrs
Remove from freezer before serving to soften slightly
This raw zucchini bread was enjoyed by the whole family. The boys preferred it topped with peanut butter and honey whilst my own preference was for a little salad, avocado and some very delicious pumpkin seed cheez. Even my husband didn't mind it and, now that things are warming up on this side of the world tasty lunches like this are certain to be more abundant.
If you don't have a dehydrator don't despair. Cook it in you oven at the lowest temp possible on a baking sheet lined with baking paper.
Make 9 Servings
By Ani Phyo
2 cups zucchini chopped
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 cup almond meal
1 cup flax meal
Place the zuchinni, oil and salt in a food processor and process into a puree.
Add the almond meal and flax meal and process into a batter.
Spread the batter evenly on either a lined dehydrator tray (or lined baking sheet if doing in the oven)
Dehydrate at 104 degrees farenheit or 40 degrees celcius for 6 - 8 hours then flip over onto a mesh tray peeling away the teflex sheet and dehydrate for another 4 - 6 hours
Note that the bread will remain moist and flexible
Cut into your desired shape and serve with your chosen toppings
(if you are doing it in the oven then bake at the lowest temp possible but bear in mind you may need to adjust baking time in the case where your oven doesn't go as low as 40 degrees celcius)
Pumpkin Seed Cheeze
Makes approx 2 cups
1 teaspoon coarsely chopped fresh garlic
1/2 teaspoon sea salt
2 cups of pumpkin seeds (preferably soaked for min 2 hours)
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup water, as needed
Place the garlic and salt in a food processor and process into small pieces
Add the pumpkin seeds and process into small pieces
Add the lemon juice and water then process to mix well
Will keep in the fridge for up to 4 days
Add more or less water to reach your desired consistency
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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