Beef Liver Paté with Pistachios

Saturday, November 17, 2018 | © 2018 | | © 2018 |

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

  • 500 g Beef liver, sliced
  • 50 g Ghee or butter
  • 2-3 Shallots, diced
  • 30 g Ginger, peeled and thinly sliced
  • 1 tbsp Brandy, optional
  • 1 tsp Pink sea salt
  • 1 tsp Mixed peppers (green, white, black and pink)
  • Large pinch of nutmeg
  • 5-6 Sage leaves
  • 100 ml Heavy cream
  • 4 tbsp Ghee or butter
  • 1 tsp Pink peppercorns
  • 2 tbsp Pinenuts
  • 1 tsp Hemp seeds
  1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
  2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
  3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
  4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
  5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge. | © 2018 | | © 2018 | | © 2018 |

Read On 14 comments

Dairy-Free Keto Bread with Herbes de Provence

Thursday, November 08, 2018 | © 2018 | | © 2018 |

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

  • 150 g Hazelnut meal
  • 60 g Macadamia, ground
  • 40 g Vanilla whey protein, sugar-free
  • 1 tbsp Psyllium husk powder
  • 2 tsp Baking powder
  • 1 tsp Herbes de Provence
  • 1/2 tsp Himalayan salt
  • 6 Organic eggs
  1. Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
  2. Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  3. Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing. | © 2018 | | © 2018 |

Read On 41 comments

Stirfried Brussels Sprouts with Beluga Lentils

Thursday, November 01, 2018 | © 2018 |

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

  • 180 g Beluga lentils
  • 400 ml Water
  • 500 g Brussels sprouts, trimmed and washed
  • Salt
  • 50 g Sundried tomatoes, sliced
  • 1 Shallot, diced
  • 3 tbsp Ghee
  • 20 g Raisins
  • 50 ml Organic apple juice
  • 50 ml Chicken broth
  • 1 tbsp Maple syrup
  • 2 tbsp Balsamic vinegar
  • Freshly ground peppers
  • Parsley leaves
  1. Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
  2. Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
  3. Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve. | © 2018 | | © 2018 |

Read On 42 comments

Jujube Spelt Streusel Bars

Monday, October 22, 2018 | © 2018 | | © 2018 |

Jujube, or Chinese date, is a hoarder of nutrients. Like dates, jujube fruit is loaded with energy, essential vitamins and minerals (magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, and iron), which provide its many health benefits. These erythritol sweetened cookie bars with a Quark cheese & butter crust and a streusel topping are packed full of fibre and wonderful as a breakfast cookie or a healthy after school treat.

Jujube SpreadStreuselCrust
  • 300 g Jujube dates, red or black
  • 70 g Erythritol
  • 50 g Butter
  • 100 g White spelt flour
  • 50 g Erythritol
  • Pinch of salt
  • 80 g Unsalted butter, chopped
  • 1/2 tsp Vanilla extract
  • 100 g White spelt flour
  • 70 g Whole spelt flour
  • 50 g + 20 g Hazelnut meal
  • 50 g Erythritol
  • 1 tsp Baking powder
  • 150 g 20% Quark
  • 1 Large egg
  • 50 g Butter, chopped and softened
  1. Cover jujube dates with water and let soak for 1 hour. Using a paring knife, slice down lengthwise into the date. Pull open the date and remove the pit. Place them in a medium pot and fill with enough water. Cover the pot, bring to a boil and simmer for 25 minutes. Use an immersion blender and blend the jujubes until smooth.
  2. Cook the mixture over low-medium heat until it has thickened, about 1 hour. Stir in butter and mix well. Set aside to cool.
  3. Place spelt, erythritol and salt for the streusel together in a mixing bowl. Add in chopped butter and vanilla extract. Rub everything together until the mixture resembles coarse crumbs.
  4. Place all the ingredients for the crust, except 20 grams of hazelnut meal, in a mixing bowl. Beat with a handheld mixer until a smooth dough forms. Press the dough evenly into a 22x26x4cm baking pan lined with parchment paper. Sprinkle the reserved hazelnut meal over. Spread the jujube spread over. Top with prepared streusel.
  5. Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 35-40 minutes until nicely golden. Remove and cool completely before slicing into bars. | © 2018 | | © 2018 | | © 2018 |

Read On 45 comments

Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

Monday, October 15, 2018 | © 2018 |

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites - pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

  • 50 g Vanilla whey protein powder
  • 50 g Almond meal
  • 150 g Einkorn berries, milled into flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Pumpkin pie spice mix
  • 300 g Pumpkin puree
  • 50 g Lemon curd
  • 1 Large egg
  • 2 tbsp Coconut syrup
  • 50 g Ghee, melted
  • 180 g Raisins, soaked in port wine and drained
  • 1 tbsp Coconut flakes for topping
  1. Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
  2. In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
  3. Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
  4. Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
  5. Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. | © 2018 | | © 2018 |

Read On 44 comments

Keto Hazelnut Chocolate Chip Cookies

Monday, October 08, 2018 | © 2018 |

Rich, delicate, moist and chewy - - these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

  • 200 g Hazelnut meal
  • 10 g Psyllium husk powder
  • 10 g Arrowroot powder
  • 120 g Erythritol
  • 1 tsp Baking powder
  • 100 g Salted butter, chopped and melted
  • 1 Egg, medium
  • 1 tsp Vanilla extract
  • 150 g No-sugar added chocolate chips
  1. Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
  2. Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
  3. Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
  4. Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
  5. Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely. | © 2018 | | © 2018 |

Read On 50 comments

Overnight Green Tea Spelt Loaf with Streusel

Monday, October 01, 2018 | © 2018 | | © 2018 |

I am a tea drinker and always try to incorporate tea, either black or green, oolong is my favourite though, into my baked goods whenever possible. This overnight spelt loaf, lightly sweetened with coconut sugar, is soft and tender with a buttery crumble topping--perfect for breakfast or afternoon tea snack.

  • 250 g White spelt flour
  • 100 g Whole spelt flour
  • 1/2 tbsp Green tea powder
  • 2 tbsp Coconut sugar
  • 1/2 tsp Sea salt
  • 3 g Dried yeast
  • 200 ml Liquid green tea, lukewarm
  • 1 Small egg
  • 50 g Butter, softened
  • 50 g White spelt flour
  • 30 g Coconut sugar
  • Pinch of salt
  • 40 g Unsalted butter, chopped
  1. Place all the dough ingredients in a mixer and mix everything until you have a smooth, stiff dough. Cover and leave it at room-temperature to rest for 2 hours.
  2. Gently knead down the dough and shape into a loaf to fit a standard-size loaf pan lined with baking paper. Cover and leave overnight to rise in the fridge.
  3. The loaf will have risen slightly after 8-10 hours. Take it out of the fridge and put it somewhere warm to carry on rising until it reaches the rim of the pan, 1 to 3 hours.
  4. Place all the streusel ingredients in a bowl and rub everything together until the mixture resembles coarse crumbs. Place the streusel on the top of bread.
  5. Preheat the oven to 200C/400F. Bake the loaf for about 40 minutes until nicely golden brown. Remove and cool on a wire rack for 5 minutes before turn it out to cool completely. | © 2018 | | © 2018 |

Read On 50 comments

Homemade Sauerkraut in a Jar

Saturday, September 22, 2018 | © 2018 | | © 2018 |

If you haven't ever made your own sauerkraut - a fermented food that's great for your gut, then you're definitely missing out. This is a really simple recipe to make traditional crunchy, tangy, probiotic-rich sauerkraut using only cabbage, salt and time.

  • 900 g Cabbage (I used heart-shaped white cabbage)
  • 1 tbsp Himalayan pink salt or other sea salt
  • 1 (liter) Wide-mouth jar with a lid
  • 1 Small jam jar as the weight
  1. Half or quarter the cabbage and thinly slice with a sharp knife or a mandolin if you wish. Place the sliced cabbage in a large bowl. You can add in one or two minced garlic if desired.
  2. Sprinkle the cabbage with 1 tablespoon of salt and mix well. Massage and squeeze the cabbage until moist, creating the brine, about 10 minutes.
  3. Pack cabbages into the wide-mouth jar, pressing the mixture down tightly with a spoon or your hand, so that the brine rises above the cabbage. Pour the brine left in the bowl into the jar.
  4. In order to hold the cabbage below the brine, top the mixture with a cabbage leaf and weigh down with a small jar. Close the jar with the lid. You might want to leave the lid a bit loose so that the build-up gas can escape.
  5. Place the sauerkraut jar on a shallow dish to catch the brine that may leak out during the fermentation at room-temperature (18C-23C), out of direct sunlight and let the fermentation begin!
  6. Be patient and wait for 7 days or up to 4 weeks if you want that typical tangy flavour from sauerkraut. After 7-days, you can open the jar and taste the sauerkraut and decide to enjoy it or let if ferment longer. I let mine ferment 15 days. Store the sauerkraut in the fridge for up to a year.
  7. Sauerkraut juice, due to the fermentation process, is rich in natural lactic acid, vitamins and minerals--best probiotic drink! | © 2018 | | © 2018 |

Read On 50 comments

Peanut Butter Red Currant Bars

Saturday, September 15, 2018 | © 2018 | | © 2018 |

An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that's sure to satisfy both kids and adults.

  • 150 g Rolled oats
  • 70 g Almond paste, cubed
  • Pinch of sea salt
  • 120 g Dried dates, pitted and chopped
  • 5 tbsp Coconut oil, melted
  • 2-3 tbsp Water
  • 400 g Red currant jam
  • 4-5 tbsp Smooth peanut butter, slightly melted
  1. Line a 24x28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
  2. Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
  3. Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
  4. Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing. | © 2018 | | © 2018 | | © 2018 |

Read On 51 comments

Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018 | © 2018 | | © 2018 |

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

  • 70 g Coconut oil, melted
  • 200 ml Coconut milk
  • 110 g Coconut syrup
  • 30 ml Freshly squeezed lemon juice
  • 1 tsp Vanilla extract
  • 150 g Buckwheat flour
  • 150 g Hazelnut meal
  • 2 tsp Baking powder
  • 1/3 tsp Baking soda
  • Pinch of sea salt
  • 120 g Fresh or frozen blueberries
  1. Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
  2. Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
  3. Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden. | © 2018 | | © 2018 |

Read On 44 comments

Homemade Harvest Herb Salt

Saturday, September 01, 2018 | © 2018 | | © 2018 |

Preserve your herb harvest by making flavourful herb salt. I used Himalayan pink salt, and a mix of herbs of sage, rosemary, thyme, parsley and oregano, but you can use whatever combos you love with different salts. It's easily customizable and makes great gifts.

  • 2-3 cup Fresh herbs such as sage, rosemary, thyme, parsley, oregano, or any herb you like
  • 5 Garlic cloves, peeled
  • 1/2 cup Himalayan pink salt or sea salt
  1. Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
  2. Place the herbs, garlic and salt in a food processor and pulse until you have a coarse grind. Don't over do it, you don't want a paste or puree. You can use a sharp knife to chop everything until you have a coarse mixture.
  3. The salt will be slightly wet at this point. Spread the salt on a baking tray and let it dry for a couple of hours. You can also preheat the oven to 120F/50C. Turn it off, then place in the baking tray and let it sit until it is dry to the touch. Store the herb salt in a glass jar and use as you wish. The juicy vine ripened tomatoes
    taste particularly sweet with this herb salt. | © 2018 | | © 2018 |

Read On 51 comments

Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018 | © 2018 | | © 2018 |

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

  • 150 +20 g Unsalted butter, softened
  • 100+20 g Coconut sugar
  • 300 g Red currants, stripped from their stalks
  • 2 Large eggs, room-temperature
  • 1 tsp Vanilla extract
  • 150 g Red wheat berries, milled into flour
  • 100 g Buckwheat berries, milled into flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 tsp Nutmeg powder
  • 1/2 tsp Cinnamon powder
  • Pinch of sea salt
  • 2 tbsp Berentzen red currant liquor
  • 120 ml Kefir
  • 2 tbsp Sunflower seeds, optional
  1. Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
  2. Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
  3. Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
  4. Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired. | © 2018 | | © 2018 |

Read On 48 comments

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018 | © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower FalafelCumin Roasted CauliflowerSalad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing. | © 2018 |

Read On 45 comments

Blueberry Mango Curd Tart

Thursday, August 09, 2018 | © 2018 | | © 2018 |

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

IngredientsMango Curd
  • 40 g Coconut flakes
  • 100 g Einkorn flour
  • 100 g Cold unsalted butter, diced
  • 30 g Powdered sugar
  • Pinch of sea salt
  • 250 g Fresh blueberries
  • Thyme leaves
  • 1 Large ripe mangoes, peeled, chopped
  • 2 tbsp Raw sugar
  • 2 tbsp Lime juice
  • 3 Egg yolks
  • 1/2 tbsp Cornstarch
  • 75 g Butter, diced
  1. Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
  2. While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
  3. Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like. | © 2018 | | © 2018 |

Read On 52 comments
Add to Google


Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Google+ Followers

Join Us

skip to top

skip to top