Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017 | © 2017 |

Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker
  • 210 g Einkorn berries, milled into flour
  • 1 tsp Baking soda
  • Pinch of salt
  • 120 g Creamy peanut butter
  • 110 g Butter, softened
  • 100 g Erythritol granules
  • 1 Egg, medium
  • 2 tbsp Milk
  • 1 tsp Vanilla extract
  • 40 g Unsalted roasted peanuts, chopped
  • 15 Chocolate toffees (I used Werther's Original)
  • 5 Cream toffees, halved (I used Muh Muhs)
  • Sea salt flakes, optional
  1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
  2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
  3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack. | © 2017 | | © 2017 |

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Kale, Fig and Pear Salad with Perga

Thursday, October 05, 2017 | © 2017 | | © 2017 |

Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.
Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

  • 120 g Kale leaves, chopped
  • 2 Pears, thinly sliced
  • 2-3 Figs, cut into wedges
  • Pomegranate seeds
  • 1 tbsp Perga bee bread or roasted cashews
  • 4 tbsp Balsamic blanc
  • 60 ml Olive oil
  • 1 tsp Garlic-infused honey
  • 2 tsp Black cumin seeds
  • 1 tsp Dried tarragon leaves
  • Salt and pepper to taste
  1. In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
  2. Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
  3. Toss with the prepared dressing and serve. | © 2017 | | © 2017 |

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Vegan Gluten Free Toasted Quinoa Snack Balls

Thursday, September 28, 2017 | © 2017 |

These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

  • 60 g Tri-coloured quinoa, rinsed and drained
  • 80 g Quick oats
  • 30 g Flaked coconut
  • 50 g Dried mango, finely chopped
  • 80 g Creamy almond butter
  • 50 g Maple syrup
  1. Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
  2. Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
  3. Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm. | © 2017 | | © 2017 |

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Pumpkin Emmer Scones with Dates

Thursday, September 21, 2017 | © 2017 |

These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

  • 200 g Emmer berries, milled into flour
  • 50 g Almond meal
  • 2 tbsp Coconut sugar
  • 1/2 tsp Ground nutmeg
  • 10 g Baking powder
  • 3 g Baking soda
  • 1/3 tsp Sea salt
  • 70 g Cold butter, cut into small cubes
  • 160 g Homemade pumpkin puree
  • 30 ml Buttermilk plus extra, for brushing
  • 50 g Dates, chopped
  • Pepita for topping, optional
  1. Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
  2. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
  3. Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
  4. Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool. | © 2017 | | © 2017 |

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Lime Passionfruit Tart

Thursday, September 14, 2017 | © 2017 | | © 2017 |

The sweet tangy passionfruit pulp goes perfectly with zesty lime in this delicious dessert. It is packed with fruitiness and so easy to make. Serve on its own or with a dollop of cream on the side.

Rye Spelt CrustLime Passionfruit Filling
  • 125 g Butter, softened
  • 2 tbsp Erythritol granules
  • Pinch of salt
  • 1 Egg, room-temperature
  • 100 g Rye berries, milled into flour /Waldstaudenroggen
  • 125 g Refined spelt flour
  • 4 Eggs
  • 180 ml Heavy cream
  • 100 g Erythritol granules
  • 3 tsp Lime rind
  • 60 ml Lime juice
  • 3 Passionfruit
  1. Cream softened butter and erythritol granules until light and fluffy. Add in egg and salt. Mix until combined. Sift in rye and spelt flour. Mix until just incorporated. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 30 minutes.
  2. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line a 23cm fluted tart tin with removable base with pastry. Trim any excess and if you like, use it to fill a 10-cm tartlet pan.
  3. Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 120C/250F.
  4. Whisk eggs, cream, erythritol granules, 2 teaspoons of lime rind, lime juice, and the pulp of 2 passionfruit in a large bowl until combined. Stand for 5 minutes. Strain the mixture through a sieve into a jug.
  5. Pour the mixture into tart shell and bake for 45 minutes or until just set. Remove and cool completely on a wire rack. Garnish with reserved grated lime rind and passionfruit pulp. | © 2017 | | © 2017 | | © 2017 |

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Roast Hokkaido Salad with Cranberries and Pepitas

Thursday, September 07, 2017 | © 2017 | | © 2017 |

A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

  • 1.5 kg Hokkaido pumpkin, cut into 8 wedges
  • 70 g dried cranberries
  • 30 g Pepitas, coarsely chopped
  • 50 g Arugula
  • Fresh parsley leaves
  • Sea salt
  • 2 tbsp Maple syrup
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Smoked paprika
  • 1 Garlic clove, crushed
  • 1 tbsp Ginger root, peeled and thinly sliced
  1. Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
  2. Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
  3. Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley. | © 2017 | | © 2017 |

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Sugar Free Einkorn Cookies with Black Sesame and Nori

Thursday, August 31, 2017 | © 2017 |

These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it's refined-sugar free, so you can feel a little less guilty having an extra slice.

  • 320 g Einkorn berries, ground into flour
  • 1/4 tsp Baking soda
  • A large pinch of sea salt
  • 230 g Butter, softened
  • 110 g Erythritol granules
  • 3 Egg yolks, room-temperature
  • 5 Nori sheets (22cmx22cm), cut into small pieces
  • 1 Egg white, lightly whisked
  • 40 g Black sesame seeds
  1. Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.
  2. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet. Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.
  3. Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes. | © 2017 | | © 2017 |

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Cherry Tomato Einkorn Tart

Thursday, August 24, 2017 | © 2017 | | © 2017 |

This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.

Einkorn Oregano PastrySundried Tomato Paste
  • 250 g Einkorn berries, ground into flour
  • Pinch of salt
  • 1 tsp Oregano, finely chopped
  • 120 g Butter, diced and chilled
  • 2 tbsp Chilled water
  • 600 g Cherry tomato medley
  • 180 g Sundried tomatoes in olive oil, drained
  • 3 Anchovies in oil, drained
  • 1 tbsp Capers, drained
  • 2 Garlic cloves
  • 1 tbsp Rosemary needles
  • Freshly ground black pepper
  1. To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  2. To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.
  3. Roll out pastry on a lightly floured surface to a rectangle, large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and trim the excess pastry. Use the trimmings to fill a 12cm tartlet pan. Refrigerate to rest for 30 minutes. Prick the base all over with a fork.
  4. Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and spread the prepared tomato paste into the crust. Top with the cherry tomatoes. Season with salt and pepper and drizzle with reserved olive oil. Bake for a further 20 minutes or until base is golden. | © 2017 | | © 2017 | | © 2017 |

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Feta Salad with Blueberry and Grape

Thursday, August 17, 2017 | © 2017 |

Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

  • 200 g Blueberries
  • 100 g Purple grapes
  • 180 g Feta, roughly crumbled
  • Handful of mint leaves
  • 1 tbsp Olive oil
  • 2 tbsp White Balsamic vinegar
  • 1 tsp Ouzo, optional
  • Salt & freshly ground black pepper
  1. To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.
  2. Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers. | © 2017 | | © 2017 |

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Psyllium Pepita Sandwich Bread - Low Carb, Gluten Free, Grain Free

Thursday, August 10, 2017 | © 2017 | | © 2017 |

A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

  • 280 g Pepita, finely ground
  • 60g Flaxseed, ground
  • 20 g Chia seeds
  • 100 g Psyllium powder
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Sea salt
  • 230 g Egg whites
  • 85 g White balsamic vinegar
  • 400 ml Boiling water
  1. Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.
  2. In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.
  3. Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade. | © 2017 | | © 2017 | | © 2017 |

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Baked Green Pea Falafel - Vegan, Gluten-Free

Thursday, August 03, 2017 | © 2017 | | © 2017 |

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

  • 200 g Dried green peas, shelled
  • 2 Shallots, chopped
  • 2 clove Garlic, minced
  • 1 bunch Flat leaf parsley
  • 1 bunch Mint leaves
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • Sea salt to taste
  • 1 tsp Baking soda
  • 1-2 tbsp Coconut oil, melted
  1. Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  2. Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  3. Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce. | © 2017 | | © 2017 | | © 2017 |

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Cherry Tomato Arugula Salad with Pine Nuts and Blueberries

Thursday, July 27, 2017 | © 2017 | | © 2017 |

This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

  • 2-3 tbsp Pine nuts, toasted
  • 50 g Arugula salad
  • 400 g Cherry tomato medley, halved
  • 100 g Blueberries
  • 1 tbsp Flaxseed oil
  • 1 tbsp Fig balsamic vinegar syrup
  • Handful of basil leaves
  • Sea salt and black pepper
  1. Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.
  2. Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves. | © 2017 | | © 2017 |

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Apricot Jalapeno Sauce

Thursday, July 20, 2017 | © 2017 |

This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

  • 350 g Apricots, pitted and coarsely chopped
  • 100 g Pickled Jalapeno
  • 100 ml Apple cider vinegar
  • 200 ml Apple juice
  • 50 g Coconut sugar
  • 5 pc Cloves
  • 1 tsp Allspice berries
  • 1 tsp Juniper berries
  • 15 g Sea salt
  • 1 tbsp Mace powder
  1. Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
  2. Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
  3. Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month. | © 2017 | | © 2017 |

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Upside-down Apricot Einkorn Cake with Thyme and Almonds

Thursday, July 13, 2017 | © 2017 |

Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

  • 800 g Homemade apricot halves in honey syrup, drained
  • 40 g Almonds, chopped
  • 250 g Einkorn berries, ground into flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 175 g Butter, softened
  • 100 g Coconut sugar
  • 2 tsp Fresh lemon thyme leaves
  • 2 tsp Vanilla extract
  • 2 Large eggs, at room-temperature
  • 200 ml Kefir
  • Maple syrup to serve
  1. Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
  2. Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
  3. Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup. | © 2017 | | © 2017 | | © 2017 |

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Raspberry White Chocolate Tartlets with Mascarpone

Thursday, July 06, 2017 | © 2017 |

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut CrustRaspberry Mascarpone Filling
  • 150 g Spelt flour
  • 50 g Hazelnut meal
  • 2 tbsp Dutch-processed cocoa powder
  • 50 g Erythritol granules
  • 125 g Butter, chilled and chopped
  • Pinch of salt
  • 2 tbsp Iced water
  • 200 g Raspberries, fresh or frozen
  • 180 g Mascarpone
  • 100 g Sour cream
  • 2 tbsp Erythritol granules
  • 50 g White chocolate, melted
  • 5 g Gelatine granules
  • 30 ml Water
  • Fresh berries for garnishing
  • Grated white chocolate for garnishing
  • Mint leaves for garnishing
  1. To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
  3. Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
  4. Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
  5. Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
  6. Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
  7. Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately. | © 2017 | | © 2017 |

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