Category Archives: Food Blog

Homemade Spelt Tortilla

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Nothing beats a home made Tortilla, it’s super simple and you don’t even need a tortilla press. However if you do have one, lucky you, use it.

I don’t have a tortilla press and just use a rolling pin and it literally only takes me minutes.

They are delicious, quick, easy, cheaper than store bought and healthier too since there are no additives of unpronounceable ingredients in them.
I’ve been making these for a long time now and once I started , I never bought a tortilla again. It’s just not worth it. The great thing is, you can use them for anything, sandwiches, veggie wraps, fajitas, you name it.

They freeze well too, so I always make a few extra.

Makes 8 Tortillas.

INGREDIENTS:

  • 1 cup Spelt flour, half plain, half whole grain
  • 1/4 tsp. salt
  • 1/2 teaspoon baking powder
  • 1/3 cup very hot water
  • 1 tablespoon extra virgin olive oil
  • more flour for rolling out dough

INSTRUCTIONS:

Place the flour, baking powder and salt in a bowl and give it a good stir.
Add the hot water and olive oil to the flour and mix, first with a fork, then when it comes together continue kneading with your hands. Knead for about two minutes until you have a soft pliable dough.
Shape into eight balls and place on a lightly greased plate.
Cover with cling film and let rest for 30 minutes.
After the 30 minutes, roll each ball out on a floured surface into a circle of about 20 cm. / 8″. Place a piece of parchment paper between each tortilla to prevent it from sticking.
Preheat a large skillet over medium heat.
Place the tortilla on the preheated skillet and cook for about 30 seconds on each side. Don’t over cook.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat for the rest.
Store leftovers covered in the fridge or freeze, again with parchment paper between each tortilla and then in a zip lock bag. They will keep in the freezer for a month.

Enjoy!

Myra XO

Winter Granola with cozy spices

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….WINTER GRANOLA, CHERRIES AND COZY SPICES…..

All the flavours of Winter in a bowl, seriously delicious and good any time of day (or season), although I did make this with cold weather in mind. This spiced winter granola is my favourite comfort food for rainy cold days, and the dried chewy cherries pair so well with the warm spices, honestly self control doesn’t stand a chance here, you’ll find yourself eating it by the handful but that’s ok since it’s full of healthy goodness.

INGREDIENTS:

  • 5 cups old-fashioned rolled oats
  • 1/2 cup hazelnuts
  • 1 cup sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon star anise, ground
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar or coconut sugar
  • 1/3 cup melted coconut oil or canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup dried Cherries
Winter Gingerbread Cherry Granola

I have taken a different approach this time and made a caramel like sticky sauce to stir thru the Oats, so good…

DIRECTIONS:

  1. In a small saucepan, combine the brown sugar with the water and maple syrup and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Cook for a few minutes to reduce.
  2. Remove the saucepan from the heat and let the syrup cool slightly.
  3. Add the vanilla.
  4. Preheat oven to 320° F/ 160° C degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  5. Toss the oats, spices. hazelnuts, seeds and salt in a large bowl. Set aside.
  6. Add the coconut/canola oil to the brown sugar syrup and stir until thoroughly combined.
  7. Pour the syrup over the oat mixture and mix well with a rubber until thoroughly combined. Make sure all of the oats are moistened.
  8. Spread onto the prepared baking sheet and bake for 45 minutes.
  9. Rotate baking tray halfway thru.
  10. Allow granola to cool completely in order to get the crunchy clusters.
  11. Now add the dried Cherries.
  12. Store this in an airtight container at room temperature for up to a month.

Enjoy !

Myra XO

Morning Glory Muffins

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The best Home made Grab and Go Breakfast Muffins. With all natural ingredients.

Packed with apples, coconut, carrots, walnuts, spice, raisins, and sweetened with maple syrup, basically everything I love in one.

I have added some applesauce instead of oil, making these beauties not only addictively delicious but also healthy and fat free.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Servings: 12

INGREDIENTS:

• 1 cup all purpose (spelt) flour
• 1/4 cup corn starch
• 1 cup oat flour (ground oats)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp mixed spice (ginger bread spice)
• 1/8 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened apple sauce
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cup grated carrot
• 2 small apples, grated coarsely
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup toasted coconut flakes

INSTRUCTIONS:

  1. Pre heat oven to 180 C / 350 F
  2. Line a muffin tin with paper cases.
  3. Mix all the dry ingredients in a large bowl. Whisk to combine.
  4. Mix all the wet ingredients in an other bowl including carrot and apple.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir carefully until just combined. If you still see dry ingredients it’s ok. Don’t over mix.
  6. Now add the raisins, walnuts and coconut flakes, stir just once or twice.
  7. Pour into the muffin cases and place on a rack in the middle of the oven.
  8. Bake for about 23 to 25 minutes.
  9. Test by inserting a dry skewer into the muffin center. If it comes out dry, they are done.
  10. Remove from oven and let cool for about 5 minutes before removing from the tin and placing the muffins on a rack to cool completely.
  11. You can freeze them at this point in an airtight container or zip lock bag, they will keep in the freezer for up to three months.

Enjoy!

Myra XO

Velvety Broccoli Cheese Soup

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A creamy broccoli soup packed with goodness! 

Comforting, creamy soup loaded with broccoli and cheese for a delicious filling meal, serve with crusty bread for dipping.

To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock. I’ve used a cheddar cheese in this recipe but a semi cured Gouda will work too.

INGREDIENTS:

• 2 tbsp. Olive oil
• 1 small onion, peeled and chopped fine
• 1 clove garlic, peeled and chopped
• 1 cellery stick, washed and sliced
• 1 large potato, peeled and cubed small
• 1 tbsp. Flour
• 1 bay leaf
• 1 medium head broccoli, cut into florettes. set aside 1/2 cup florettes,
• 1 1/2 Cup Milk (I use half fat milk)
• 1 Cup Chicken or vegetable stock (low sodium preferably)
• A handful of fresh Basil leafs, some smaller leafs reserved for decorating
• 1 Cup grated cheddar (loosely packed)
• Chopped spring onion and creme fraîche to serve


INSTRUCTIONS:

Heat the olive oil in a large pot.
Add onions and garlic and sautee until translucent.
Add the flour and stir to coat everything.
Add milk and stock slowly stirring continuously so you don’t get lumps.

Bring to a slow simmer and add the potatoes.

Chop most of the Basil, remember to reserve some small whole leafs for decorating. Add the chopped Basil to the soup.
Add the bay leaf and Broccoli florettes and cover with a lid.

Cook for about 20 minutes or until potatoes and broccoli are completely tender when pierced with a fork.
Meanwhile steam the remaining cup of broccoli florettes in the microwave for three minutes on high and reserve to add to the finished soup.
Remove the Bay leaf!
With a hand held blender, puree the soup until creamy and velvety.
Add the broccoli florets and heat thru.
Serve with a dollop of creme fraiche and some chopped chives.
Sprinkle with some Basil leafs and serve piping hot.

Enjoy!

Myra XO