Love is in the air and the ladies of Live and Taste, Laetitia and Theresa, food bloggers and authors of liveandtaste.com, have come up with some delicious recipes for lovers: bread for a Valentine’s Day brekkie and raw chocolate bark for that special someone in your life (or for yourself).
As always, the duo are keen to share a way of energy-boosting eating and cooking with mainly plant-based recipes, whole and unprocessed food, raw food, superfoods, refined-sugar-free, gluten-free (as far as possible) and a limited amount of dairy.
In the latest of their series, Laetitia and Theresa share two recipes created exclusively for Woman This Month.
EASY HOMEMADE BREAD ROLLS
Low in gluten – butter-free – sugar-free – delicious!
MAKES 6 ROLLS
Ingredients
Bread rolls
1 cup soy, goat or coconut yoghurt
1 cup sparkling water
1/4 cup tahini
1 cup rye flour
2 1/2 cups spelt flour
2 tsp baking powder (aluminium free)
1 1/2 tsp Himalayan salt
Topping
1 tbsp black sesame seeds
1 tbsp white sesame seeds
Recipe
1. Preheat oven to 220°C.
2. Combine the yoghurt, sparkling water and tahini in a mixing bowl and stir well until smooth.
3. Add the sifted rye and spelt flour, the baking powder and salt to the bowl. Mix it altogether with a large wooden spoon until well combined.
4. Line your oven rack with parchment paper. Set aside.
5. Moisten your hands with water, as the dough is a little bit sticky, take some dough and form one roll at a time with a smooth top.
6. Place the roll on the baking tray and repeat with the remaining dough to form five more rolls. If needed, moisten your hands again during the making.
7. Top the six bread rolls with the sesame seeds.
8. Place the baking tray into the oven. Reduce the oven to 200°C and bake for 12-15 minutes (depending on the size of the rolls and your oven).
9. Take them out when they are getting slightly brown and let them cool down for 15 minutes before eating. You can keep them for one or two days.
Raw cacao chocolate bark (with benefits)
Dairy free – Vegan – Gluten free -Insanely good !
MAKES 1 cake tin
Ingredients
Chocolate bark
½ cup raw cacao powder
½ cup coconut oil
¼ cup brown rice syrup or maple syrup
Topping
½ cup nuts (macadamia, hazelnuts, roasted almond slices, roasted pine nuts)
Pinch of fresh black pepper, cayenne pepper and Himalayan salt
Recipe
1. Start to melt your coconut oil (if it is hard) in a pan over low heat for a minute or so. When it starts to melt, remove from heat. Mix well the coconut oil to have a smooth texture and whisk in the raw cacao powder and brown rice syrup. Whisk until the three ingredients are well combined.
2. Pour the mixture into a lined cake mould with parchment paper (rectangle, medium size) until it is about ½ cm maximum (we like it thin).
3. Sprinkle the nuts and top it with fresh ground black pepper, cayenne pepper and a bit of Himalayan salt.
4. Place into freezer until frozen solid (around 15 minutes).
5. Once frozen, break apart into pieces. Store in the freezer as it melts fast. Enjoy!
