Refined Sugar Free Spelt Banana Loaf with Streusel

Thursday, January 18, 2018

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Use the natural sweetness of very ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar. The thick streusel topping, lightly sweetened with coconut sugar, is an integral part of the banana bread, and provides a flavourful crunchy texture, so don't skip it.

Streusel ToppingBatter
  • 150 g Whole spelt flour
  • 80 g Coconut sugar
  • Pinch of salt
  • 1 tsp Vanilla extract
  • 100 g Cold butter, diced
  • 2 Very ripe large bananas, mashed
  • 2 tbsp Pumpkin seed oil
  • 190 g 3.5% Plain yoghurt
  • 2 Eggs, medium
  • 1 tsp Vanilla extract
  • 150 g Whole spelt flour
  • 100 g Almond flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • Pinch of salt
  • 100 g Raisins or chocolate chips
  1. Combine flour, coconut sugar, and pinch of salt in a bowl. Add in vanilla and butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse crumbs. Store in the fridge until ready for use.
  2. Preheat oven to 190C/375F. Lightly grease a 30-cm loaf pan and line with baking paper.
  3. In a mixing bowl, mash the bananas and add in pumpkin seed oil, yoghurt, eggs and vanilla extract. Stir to combine. Sift in spelt flour, almond flour, baking powder, baking soda, spices and salt. Stir to combine. Fold in raisins or chocolate chips.
  4. Spoon the batter into the prepared pan. Sprinkle the surface with prepared streusel. Bake for about an hour or until a skewer inserted in centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack top-side up to cool completely.

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Tri-coloured Quinoa Rice Paper Rolls

Thursday, January 11, 2018

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Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

  • 100 g Tri-coloured quinoa, rinsed
  • 200 ml Water
  • 1 tsp Gluten free tamari plus extra to serve
  • 10 Rice paper sheets
  • 200 g Leftover roasted chicken breast, thinly sliced
  • 1 Sweet pepper, deseeded and thinly sliced
  • 1 Fresh red chilli, thinly sliced diagonally
  • Fresh parsley, cilantro or mint leaves
  1. Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
  2. Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
  3. Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

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Vegan Persimmon Pear Salad with Walnuts

Thursday, January 04, 2018

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Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.

  • 70 g Lamb’s lettuce (aka mâche or corn salad)
  • 2 Pears, sliced
  • 1 Small zucchini, sliced
  • 1-2 Persimmon, sliced
  • Handful of candied walnuts
  • 50 ml Olive oil
  • 15 ml Walnut oil
  • 3 tbsp Red wine vinegar
  • 1 tbsp Maple syrup
  • 1 tsp Paprika flakes, mild
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  1. Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
  2. Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
  3. Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.

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Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

Thursday, December 28, 2017

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A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.

DoughFilling
  • 4 g Dried yeast
  • 200 ml Coconut milk, warmed
  • 1 tbsp Maple syrup
  • 100 g Whole spelt flour
  • 200 g Spelt bread flour
  • 1 tsp Cardamom powder
  • 1/3 tsp Fine sea salt
  • 2 tsp Finely grated orange rind
  • 75 g Coconut oil, melted
  • 1 tbsp Hemp seeds, for topping, optional
  • White chocolate, melted for topping, optional
  • 150 g Raisins
  • 100 ml Freshly squeezed orange juice
  • 1 1/2 tsp Cardamom powder
  • 1/2 tsp Cinnamon powder
  • 3 tbsp Erythritol granules
  1. The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
  2. Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
  3. Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
  4. Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
  5. Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
  6. Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
  7. Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
  8. Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!

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White Chocolate Coconut Ganache Cookie Cups

Thursday, December 21, 2017

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White chocolate coconut ganache cookie cups made with a special spelt black sesame cookie dough and garnished with holiday sprinkles. You can use your favourite cookie dough and coconut cream also can be replaced with whipping cream.
Warmest thoughts and best wishes for a wonderful Christmas and a Happy New Year. May peace, love, and prosperity follow you always.

Cookie CupsWhite Chocolate Coconut Ganache
  • 160 g Spelt flour
  • 30 g Black sesame seeds, ground into powder
  • 1/4 tsp Baking soda
  • A large pinch of sea salt
  • 110 g Butter, softened
  • 50 g Coconut sugar
  • 2 Egg yolks, room-temperature
  • 1 tin / 400 ml Coconut milk
  • 200 g White chocolate, chopped
  1. Place spelt flour, black sesame powder, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and coconut sugar until fluffy. Add in egg yolks, one at at time, beat until combined. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine.
  2. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Remove from oven and immediately use the bottom of a shot glass to press firmly down in the center to create a well. Cool in pans for 10 minutes, then place on wire rack to cool completely.
  3. Open the can of coconut milk and scoop the firm cream at the top into a saucepan. Bring it to a simmer. Roughly chop the white chocolate and place them in a mixing bowl. Pour in the hot coconut cream and and let stand for 5 to 10 minutes. Stir continuously until it is shiny, smooth, and completely melted. Set aside to cool thoroughly.
  4. Beat the mixture until smooth and fluffy. Transfer to a piping bag fitted with a star tip. Pipe the ganache into the cookie cups and if desired, garnish with sprinkles.

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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

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This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

  • 1 kg Sweet potatoes, thinly sliced
  • 2 tbsp Olive oil
  • 1 tbsp Butter, melted (olive oil if vegan)
  • 1 clove Garlic, minced
  • 1 tsp Harissa spice mix
  • Sea salt and pepper, to taste
  • Homemade kale and walnut pesto, to serve
  1. Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
  2. Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
  3. Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thursday, December 07, 2017

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A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

  • 1 head / 750 g Cauliflower, cut into large florets
  • 1 tbsp Thai red curry paste
  • 2 tbsp Olive oil
  • Sea salt
  • 1 cup Pomegranate seeds
  • Crispy Moroccan spiced chickpeas
  • Parsley leaves, chopped
  1. Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
  2. Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
  3. Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.

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Blueberry Streusel Tart

Thursday, November 30, 2017

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A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

StreuselTart
  • 70 g Butter, cubed
  • 80 g Einkorn flour
  • 50 g Almond, chopped
  • 2 tbsp Coconut sugar
  • 1/2 Nori Black Sesame Seed Cookie Dough
  • 3 tbsp Stevia sweetened blueberry jam
  • 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted)
  • 1 tsp Powdered stevia sugar, optional
  1. Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
  2. Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
  3. Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
  4. Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.

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Tandoori Spiced Baked Chicken

Thursday, November 23, 2017

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This whole roasted chicken seasoned liberally with Indian tandoori masala and fresh herbs turns out crisp, juicy, and absolutely delicious. A perfect meal for feeding family and friends.

  • 1,5 kg Whole chicken, trimmed, washed, dried
  • 30 g Butter, cut into small pieces
  • 1 tbsp Olive oil
  • 20 Sage leaves
  • 3-4 Rosemary sprigs
  • Salt
  • 1 tbsp Tandoori masala spice mix
  • 2 Red onions, cut into wedges
  • 1 kg Hokkaido pumpkin, chopped
  1. Preheat oven to 200C/400F. Trim and rinse chicken. Pat the chicken dry inside and out with paper towel.
  2. Place the chicken, breast-side up, in a large roasting pan. Tie legs with kitchen string and tuck wings under. Separate the skin by running your fingers between the skin and breast meat very gently. This helps the skin get crisp. Distribute 8 sage leaves and the butter under the skin.
  3. Brush the chicken with olive oil and season with salt and tandoori spice mix. Place the rosemary and sage leaves in the chicken cavity.
  4. Place pan on the lowest oven shelf. Bake chicken for 11/4 hours unil golden brown. After chicken has roasted for 40 minutes, add pumpkins and onion wedges and continue to bake, turning vegetables during cooking until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning).

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

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A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

SoupMoroccan Spiced Chickpeas
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Cumin powder
  • 2 Brown onions, finely chopped
  • 2 Garlic cloves, crushed
  • 1-2 tsp Harissa paste, to taste
  • 800 g Sweet potatoes, peeled, cut into 5cm pieces
  • 1000 ml Vegetable broth
  • Greek yoghurt, to serve
  • Coriander leaves, to serve (optional)
  • 2 tsp Extra virgin olive oil
  • 400 g Cooked chickpeas, rinsed, drained, patted dry
  • 2 tsp Moroccan spice mix
  • Sea salt and pepper to taste
  1. Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
  2. Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
  3. Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
  4. Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
  5. Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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Vegan Roast Pumpkin and Black Rice Salad with Pine Nuts

Thursday, November 09, 2017

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This vegan, gluten free salad, made with black forbidden rice, hokkaido pumpkin, red onions, parsley, Romaine lettuce, pine nuts and pomegranate seeds, has a unique mellow-sweet taste. The rich nutty, earthy flavour of black rice pairs really well with the bright acidity of white balsamic vinaigrette. If you can't find forbidden rice, use wild rice instead.

  • 180 g Black rice, rinsed
  • 1,5 kg Hokkaido pumpkin, deseeded, cut into thin wedges
  • 1-2 Red onion, cut into wedges
  • 4 tbsp Extra virgin olive oil
  • 2 1/2 tbsp White balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Fresh lemon juice
  • 1 tsp Dijon mustard
  • Romaine lettuce
  • Parsley leaves
  • Seeds of 1/2 pomegranate
  • 45 g Pine nuts, toasted
  1. Cook the rice in a saucepan of boiling salted water for 30 minutes or until just tender. Drain. Refresh under cold running water.
  2. Meanwhile, preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges on the prepared tray. Add onion wedges to trays.
  3. Combine 2 tbsp of olive oil, 1/2 tbsp of white balsamic vinegar and 2 tsp of maple syrup in a small bowl. Drizzle over pumpkin and onion. Season with salt and pepper. Roast for 40 minutes or until caramelised.
  4. Place lemon juice, Dijon and remaining 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and the remaining 1 teaspoon of maple syrup in a bowl. Season. Whisk to combine.
  5. Combine rice, romaine lettuce, parsley, onion, half the pomegranate and pine nuts in a large bowl. Drizzle with half the dressing. Toss to combine. Arrange half the pumpkin on a platter. Top with half the rice mixture. Drizzle with half the remaining dressing. Repeat with remaining pumpkin, rice mixture and dressing. Sprinkle with remaining pomegranate and pine nuts.

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5 Spice Chicken, Broccoli and Dukkah Salad

Thursday, November 02, 2017

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Try this fresh, simple and flavour-packed 5 spice chicken and broccoli salad with a green sauce made with avocado and Greek yoghurt for a satisfying, low-calorie and gluten-free meal.

SaladAvocado Dressing
  • 350 g Chicken breast fillets, diced
  • 1 tsp Chinese five-spice
  • 1 tsp Potato starch
  • 1 tsp Lemon juice
  • 4 tsp Olive oil
  • Salt and pepper
  • 300 g Broccoli, cut into florets
  • 2-3 tbsp Almond dukkah
  • 80 g Arugula or baby spinach
  • 1 Sweet pointed pepper, sliced into rings
  • 2 tbsp Dried cranberries
  • 1 Avocado, chopped
  • 2 tbsp White wine vinegar
  • 1 Garlic clove, roughly chopped
  • 1 tbsp Lime juice
  • 2 tbsp Walnut oil
  • 50 g Greek yoghurt
  • 1 Green onions, thinly sliced
  • A handful of basil
  • Sea salt
  1. Place everything for the dressing in a blender. Process until smooth. Season with salt and refrigerate for 1 hour.
  2. Place diced chicken in a bowl. Add in 5-spice, potato starch, lemon juice, 1 teaspoon of olive oil, a pinch of salt and pepper. Mix well and set aside for 10 minutes.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium- high heat. Cook marinated chicken for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover loosely with foil.
  4. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH for 2 minutes or until bright green and tender. Toss with the remaining 1 teaspoon olive oil.
  5. Place almond dukkah in a pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add chicken and broccoli and toss for 1 to 2 minutes or until coated. Place arugula, sweet pepper rings and dried cranberries on a serving plate. Top with chicken broccoli mixture. Serve with avocado dressing.

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White Chocolate Dipped Coconut Lime Macaroons

Thursday, October 26, 2017

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Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.

  • 4 Egg whites, at room temperature
  • 75 g Desiccated coconut
  • 75 g Desiccated coconut, lightly toasted
  • 100 g Erythritol granules
  • 1/2 tbsp Finely grated lime rind
  • 1/4 tsp Vanilla extract
  • Pinch of salt
  • 150 g White chocolate couverture for dipping, chopped
  1. Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
  2. Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  3. In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
  4. Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.

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Green Pea Einkorn Pancakes

Thursday, October 19, 2017

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Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

  • 400 g Frozen green peas
  • 750 ml Boiling water
  • 120 ml Buttermilk
  • 2 Eggs
  • 100 g Einkorn flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • Freshly ground black pepper
  • 20 g Coconut oil for cooking
  1. Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
  2. Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
  3. Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes.

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Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017

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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.

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