Anise Oatmeal Cookies with Marzipan

Wednesday, November 25, 2015 | © 2015 | | © 2015 |

These chewy oatmeal cookies have a distinctive anise flavour and slight nutty taste. They are glazed with milk chocolate, topped with toasted chopped almonds, and low in sugar. We love these cookies, but if you aren't a fan of anise flavour, then these cookies are not for you.

  • 175 g Old fashioned rolled oats
  • 3 tbsp Einkorn, ground into flour
  • 1/2 tsp Baking powder
  • 1 tsp Anise powder
  • 100 g Marzipan, finely diced
  • 100 g Butter, softened
  • 1 Egg
  • 5 packet NuNaturals white stevia powder
  • 1 tbsp Raw brown sugar
  • 1 tsp Vanilla extract
  • 150 g Milk chocolate, chopped
  • 2 tbsp Chopped almonds, toasted
  1. Preheat a fan forced oven to 170C/340F. Line two baking trays with baking paper.
  2. Toast rolled oats in a skillet over medium-high heat until lightly browned. Remove and cool to room temperature.
  3. Combine toasted rolled oats, ground einkorn, baking powder and anise powder in a bowl. Finely dice the marzipan. Cream together the diced marzipan, softened butter, egg, stevia, raw brown sugar, and vanilla extract. Stir in the flour mixture until combined.
  4. Drop tablespoonful of mixture onto prepared trays and press down slightly, allowing room for spreading. Bake for 10-12 mins until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  5. Place the chopped milk chocolate in a bowl and set the bowl over a pan of gently simmering water. Stir occasionally until smooth. Coat the cookies with melted chocolate and sprinkle with some toasted almonds. | © 2015 | | © 2015 | | © 2015 |

Read On 35 comments

Fresh Cranberry Streusel Muffins with Einkorn and Quinoa

Wednesday, November 18, 2015 | © 2015 | | © 2015 | | © 2015 |

Packed with whole grains, these moist, fruity einkorn quinona muffins with fresh cranberries and a streusel topping make an easy on-the-go snack. Fresh cranberries add a delicious tart flavour to these muffins, but feel free to use your favorite fruits and flavours.

  • 50 g Einkorn, ground into flour
  • 20 g Quinoa flour
  • 40 g Sunflower seeds
  • 20 g Raw brown sugar
  • 1/2 tsp Cinnamon powder
  • Pinch of salt
  • 40 g Butter, diced
  • 200 g Einkorn, ground into flour
  • 50 g Quinoa flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 2 Eggs
  • 10 packet Nunturals white stevia powder
  • 80 g Butter, melted
  • 1 tsp Vanilla extract
  • 250 g Lactose free 3,8% plain yoghurt
  • 150 g Fresh cranberries
  1. In a medium bowl, add ground einkorn flour, quinoa flour, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
  2. Preheat the oven to 200C/400F. Combine ground einkorn, quinoa flour, baking powder and pinch of salt in a bowl. In another bowl, stir together the eggs, stevia powder, melted butter, vanilla extract and yoghurt until well combined.
  3. Add the flour mixture into the liquid mixture. Stir until just incorporated. Now gently fold in the fresh cranberries. Divide the batter in 12 standard-size muffin cups.
  4. Sprinkle the streusel over the muffins. Bake in the center of hot oven for about 25 minutes until golden brown. | © 2015 | | © 2015 | | © 2015 |

Read On 78 comments

Persimmon Kale Salad with Sesame Seed Oil Dressing

Friday, November 13, 2015 | © 2015 |

Juicy, sweet persimmons and hearty, fibrous kale are a surprising pair that make a healthy, fruity and delicious salad, which pairs well with a sesame balsamic dressing.

  • 300 g Kale, trimmed and chopped
  • 1 Medium carrot, peeled and shredded
  • 2 Ripe persimmons, peeled and diced
  • 2 tsp Sesame seeds
  • 1 tbsp Cold-pressed sesame seed oil
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic blanc
  • 1 tsp Whole grain Dijon mustard
  • 1 tsp Maple syrup
  • Salt and freshly ground black pepper, to taste
  1. For the dressing, whisk everything together in a small bowl, and set aside.
  2. Place chopped kale and shredded carrot in a large mixing bowl. Add in half of the dressing and toss until well combined.
  3. Add in diced persimmons, sesame seeds and the rest of the dressing. Toss again until well combined. Taste and season. | © 2015 | | © 2015 |

Read On 66 comments

Pumpkin Soup with Kale Pesto

Sunday, November 08, 2015 | © 2015 |

Adorned with a homemade baby kale pumpkin seed pesto, this creamy and delicious pumpkin soup will warm you up on cold rainy days and can be frozen for later.

Kale Pesto
  • 500 g Butternut squash flesh, diced
  • 1 tbsp Coconut oil
  • 1 Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Ginger, minced
  • Nutmeg
  • 50 ml White wine
  • 500 ml Vegetable broth
  • Salt and pepper
  • 100 ml Coconut milk
  • 80 g Baby kale
  • 20 g Parsley leaves
  • 50 g Pumpkin seeds
  • 1 tbsp Finely grated lemon rind
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic
  • 3 tbsp Olive oil
  • 2-3 tbsp Water
  • Salt and pepper
  1. For the pesto, place baby kale, parsley, pumpkin seeds, lemon rind, lemon juice, garlic, olive oil and water in a food processor. Process until smooth. Season with salt and pepper.
  2. Melt coconut oil in a large saucepan. Add in diced squash, onion, minced garlic and ginger. Cook briefly and sprinkle a pinch of nutmeg. Pour in white wine and broth. Cook, covered, for about 25-30 minutes until tender.
  3. Using a hand held blender, process soup until smooth. Add in coconut milk and season. Serve the soup warm topped with pesto and if desired, in a roasted pumpkin bowl. | © 2015 | | © 2015 |

Read On 86 comments

Baked Persimmons with Sunflower Seed Spelt Streusel

Monday, November 02, 2015 | © 2015 | | © 2015 |

The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.

Baked Persimmons with Sunflower Seed Spelt Streusel

adapted from here
  • 2 Ripe persimmons
  • 40 g Wholegrain spelt flour
  • 30 g Sunflower seeds, ground
  • 40 g Sunflower seeds
  • 20 g Raw brown sugar
  • 1/2 tsp Cinnamon powder
  • Pinch of salt
  • 40 g Butter, diced
  1. Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
  2. In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
  3. Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp. | © 2015 | | © 2015 |

Read On 63 comments

Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015 | © 2015 |

A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

  • 120 g Buckwheat flour
  • 120 g Einkorn, ground into flour
  • 2 tsp Spekulatius spice mix
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 420 g Homemade pear sauce
  • 80 ml Olive oil
  • 3 tbsp Pure NuNaturals stevia syrup
  • 60 g Sunflower seeds
  1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
  2. In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
  3. Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
  4. Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool. | © 2015 | | © 2015 | | © 2015 |

Read On 76 comments

Mache Salad with Lentils and Figs

Thursday, October 22, 2015 | © 2015 |

A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.

  • 400 ml Vegetable broth
  • 100 g Green or brown lentils, rinsed
  • 3 tbsp Olive oil
  • 2 tbsp White wine vinegar
  • 1 Chilli pepper, deseeded, sliced
  • Salt and freshly ground black pepper
  • 60 g Mache salad, rinsed and dried
  • 2-3 Fresh figs, cut into wedges
  • 20 g Flat parsley leaves
  1. Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
  2. Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
  3. Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
  4. Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve. | © 2015 | | © 2015 |

Read On 69 comments

Mango and Avocado Salad with Pomegranate and Dukkah

Friday, October 16, 2015 | © 2015 |

A colourful, festive and deliciously healthy vegetarian salad in a simple citrusy dressing inspired by Brooklyn Supper. It is a mix of sweet, juicy mango and pomegranate seeds, peppery arugula, creamy avocado and crunchy dukkah. It's very easy to make and offers a wealth of texture and antioxidants. For an extra dose of protein, you can add some chicken or prawns to the salad.

  • 1 Ripe mango, peeled, pitted and sliced
  • 1 Ripe avocado, peeled, pitted, and sliced
  • 30 g Arugula
  • 2 tbsp Pomegranate seeds, optional
  • 1 tbsp Dukkah
  • 1 clove Garlic, minced
  • 1 tbsp Lemon juice
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  1. Whisk together the minced garlic, lemon juice and olive oil until well blended and emulsified. Season with salt and pepper. Toss the arugula with half the dressing and place them in a serving plate.
  2. Arrange the sliced mango and avocado in an alternating circle on top, and drizzle with the remaining dressing. Sprinkle the pomegranate seeds and dukkah over and serve. | © 2015 | | © 2015 |

Read On 74 comments

Fig and Coconut Tart with Pistachios and Mint

Saturday, October 10, 2015 | © 2015 | | © 2015 |

A sugar-free, delicious, and fruity dessert recipe from Lorraine Pascale via BBC Food - perfect for when fresh figs are in season. It's so easy to prepare and shows off those beautiful figs really well. Grapes are a good alternative to figs here, but you can make this tart with pretty much any fruit you like.

  • 250 g Einkorn, ground into flour (or spelt)
  • 125 g Butter, cubed and slightly softened
  • 1 Medium egg
  • Large pinch salt
  • 1 tbsp Iced water
  • 1(400ml) can Unsweetened coconut milk, well chilled (or whipping cream)
  • 100 g Cream cheese
  • 3 g NuNaturals white stevia powder
  • 12 Figs, each cut into 6 wedges
  • 1 tbsp Shelled pistachios, chopped
  • 1 bunch Fresh mint, ripped or roughly torn
  1. Heap the einkorn flour on the counter and make a well. Put the diced butter, egg, and salt in the middle. With your fingertips, mix and cream the ingredients in the well. Draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix in until the dough begins to hold together. Turn onto lightly floured surface. Knead gently until just smooth. Flatten into a disc. Wrap in plastic. Place in fridge for 30 minutes to rest.
  2. Roll out pastry on a lightly floured surface, then use to line a 20cm x 30cm rectangular fluted loose-bottomed tart pan. (I used a 10cm x 30cm rectangular and a 12cm round) Put in the fridge for about 15 minutes, or until firm.
  3. Preheat the oven to 180C/350F. Remove them from the fridge and cover with baking paper, fill with pastry weights or dried beans, and blind bake for 15 minutes if using two smaller baking pans, 20 minutes if using one large pan. Remove weights or beans and paper. Return to oven for 5 minutes until crisp and golden. Remove from the oven and set aside.
  4. Scoop coconut cream solids into a mixing bowl. Reserve remaining liquid for another use. Beat coconut cream and stevia using electric mixer on medium-high speed until stiff peaks form, about 5 minutes. Put the cream cheese into a separate bowl and fold the whipped coconut cream into the cream cheese. Put the filling in the tart case, then arrange the figs on top and scatter over the pistachio nuts and mint leaves. | © 2015 | | © 2015 | | © 2015 | | © 2015 |

Read On 81 comments



Google+ Followers

Join Us

Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top