Strawberry Streusel Slices

Monday, May 20, 2019

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It's a spring coffee cake with three delicious layers. On the bottom is a spelt pastry made with Quark (German fresh cheese) and olive oil, sweetened with erythritol (a sugar alcohol that has zero glycemic index and it does not increase the blood sugars), followed by a layer of fresh strawberries, then it's finished with a buttery crunchy streusel. This is an easy and delicious way to enjoy strawberry season.

Topping & StreuselCrust with German Quark and Olive Oil
  • 100 g Refined spelt flour
  • 50 g Erythritol
  • Pinch of black salt
  • 80 g Unsalted butter, chopped
  • 1/2 tsp Vanilla extract
  • 600 g Fresh strawberries, halved
  • 150 g Quark (German fresh cheese)
  • 70 ml Milk
  • 75 ml Mild olive oil
  • 60 g Erythritol
  • Pinch of black salt
  • 280 g Refined spelt flour
  • 12 g Baking powder
  • 3 / 9 g Strawberry flavoured tea bags
  • 30 g Almond meal
  1. 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.
  2. Place all the ingredients for the crust, except 30 grams of almond 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 almond meal over.
  3. Gently press the halved strawberries into the crust and top with the prepared streusel.
  4. Preheat the oven to 180C/350F. Bake the bar in the middle of hot oven for 40 minutes until nicely golden. Remove and turn out onto a wire rack to cool completely before slicing into bars.

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Peanut Butter Poppy Bread

Monday, May 13, 2019

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It's basicall a yeast spelt loaf rolled around with a mixture of crunchy peanut butter, poppy and goji berries. The reason I used poppy seed filling was that I just had some leftover from making cookies a while ago. If you can't find poppy, just use more peanut butter or simply skip it.

DoughFilling
  • 180 ml Kefir, room-temperature
  • 1 Large egg, room-temperature
  • 60 g Butter, melted and cooled slightly
  • 50 g Red Wheatberries, milled into flour
  • 300 g Refined spelt flour
  • 1/2 tsp Sea salt
  • 1 tbsp Raw sugar
  • 6 g Active dry yeast
  • Egg wash
  • 1 tbsp Sunflower seeds for the topping
  • 100 g Crunchy peanut butter
  • 100 g Dr. Oetker poppy filling
  • 30 g Dried goji berries, chopped
  1. Add keifr, egg, and melted butter to the pan of the bread machine, then flours, salt, sugar and active dry yeast. Or place them into the pan of the bread machine in the order recommended by the manufacturer.
  2. Program the machine for dough cycle, and press Start. When the cycle finishes, remove the dough and place it on a lightly floured work surface. Roll out into a rectangle, about 12 by 9 inches. Spread peanut butter over the dough to within one inch of the edges, then top with poppy filling and sprinkle the chopped goji berries evenly over the dough. Roll the dough up tightly on the short side to form into a evenly shaped roll. Place the roll into a 30cm loaf pan lined with baking paper.
  3. Cover it and let it rise in a warm, draft-free place until it doubles in size, about an hour. Preheat the oven to 180C/350F. Brush the dough with egg wash and sprinkle the sunflower seeds over. Bake the loaf for about 28 minutes until golden brown.

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Seedy Keto Burger Buns

Monday, May 06, 2019

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These keto burger buns are nutrient-dense and delicious thanks to the almond flour, seeds, eggs and ghee. If you’re enjoying a low-carb dinner with some juicy burger patties, then these keto buns with tender crumb and crisp crust are perfect. Enjoy them fresh, warm straight out of the oven with a smear of butter. You won't be disappointed. They keep fresh for 3-5 days in the refrigerator in an airtight container and freeze really well.

Dry IngredientsWet Ingredients
  • 100 g Blanched almond flour
  • 12 g Psyllium husk powder
  • 1 tsp Baking powder
  • 1 tbsp Black sesame seeds
  • 1 tbsp Sunflower seeds
  • 1/2 tsp Fine sea salt
  • 1 tsp Garlic powder
  • 1 Large egg
  • 2 Medium egg whites
  • 1 tbsp Lemon juice
  • 3 tbsp Ghee
  • 4 tbsp Boiling water
  1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
  2. In a bowl, mix the dry ingredients with a whisk. In a separate bowl, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and mix with a wood spoon.
  3. Slowly pour in the boiling water and continue mixing. The dough will be quite thick and expand as it absorbs the water.
  4. Grease your hands with a bit of olive oil and shape the dough into 4 balls. Place them on the prepared baking tray and bake for 25-30 minutes. Take out and let cool on a wire reach before using.

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Kefir Scones with Goji Berries and Beef Tallow

Monday, April 29, 2019

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A foolproof kefir scone recipe that's made with spelt, beef tallow, goji berries and mildly sweetened with coconut sugar. They are definitely a crowd pleaser and a great healthy tea time treat! Kefir has a natural tart and tangy flavour because it contains lactic acid bacteria, that's said to support digestive health and prevent the growth of harmful bacteria in the intestines, but buttermilk or yoghurt is just as good for the recipe.

  • 250 g Refined spelt flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • A large pinch of sea salt
  • 1 tbsp Coconut sugar
  • 100 g Beef tallow (or leaf lard)
  • 50 g Dried goji berries
  • 120 ml Kefir
  • 1 tbsp Black sesame seeds
  1. Preheat the oven to 200C/400F. Whisk together the spelt flour, baking powder, baking soda, salt and coconut sugar in a large bowl until well combined.
  2. Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
  3. Make a well in centre. Add in kefir and stir with a fork until dough just comes together. Turn the dough out onto a lightly floured work surface. Use hands to shape into an 18cm round.
  4. Use a sharp knife to score into 8 wedges. Brush with extra kefir. Sprinkle with black sesame seeds. Bake for 15-18 minutes or until golden and cooked through.

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Barberry Buns with Turmeric Date Filling

Monday, April 22, 2019

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Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

Turmeric Date FillingDough
  • 12 Medjool dates, pitted and chopped
  • 3 tbsp Honey or maple syrup
  • 2 tsp Ground turmeric
  • 2 tsp Finely grated orange rind
  • 100 g Almond butter
  • 80 g Honey roasted almonds, chopped
  • 190 ml Buttermilk, room-temperature
  • 20 g Fresh yeast, crumbled
  • 30 g Raw sugar
  • 70 g Butter, melted
  • 2 Egg yolks
  • 360 g Plain flour
  • 1/2 tsp Salt
  • 3 / 7.5 g Strawberry flavoured tea bags
  • 30 g Dried barberries
  1. Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
  2. Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
  3. Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
  4. Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
  5. Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
  6. Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
  7. Roll each dough out to a disc. Spread some turmeric date filling over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
  8. Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown.

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Knusprige Schweinshaxe - German Roasted Pork Knuckle

Monday, April 15, 2019

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Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

  • 1 kg Pork knuckle
  • 2 Onions, peeled and halved
  • 3 Garlic cloves, crushed
  • 2 Bay leaves
  • 1 tsp Juniper berries
  • 1/2 tsp Caraway seeds
  • 1 Clove
  • 2-3 tsp Sea salt
  • 10 Crushed peppercorns
  • 600 g Green asparagus, trimmed
  • 100 g Grape tomatoes
  • Fresh parsley leaves, chopped
  1. Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
  2. Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
  3. Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

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Vegan, Gluten-Free Turmeric Coconut Energy Balls

Monday, April 08, 2019

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Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

  • 80 g Coconut flour
  • 1 tbsp Turmeric powder
  • 1/2 tbsp Freshly grated ginger root
  • 1/4 tsp Freshly milled white peppercorn
  • 80 g Cashew butter
  • 60 g Coconut syrup
  • 3 tbsp Coconut oil, melted
  • Desiccated coconut for coating
  1. In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
  2. In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
  3. Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
  4. Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months.

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Black Radish Salad with Radicchio and Cucumber

Monday, April 01, 2019

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A platter of cucumber, black radish and radicchio topped with black sesame seeds and tossed with a homemade yoghurt dressing. Add a few olives and some crumbled Feta or Cheddar bites and you have a complete meal.

Tzatziki
  • 1 Cucumber, ends trimmed and thinly sliced
  • 1/3 Black radish, shredded
  • 1/2 head Radicchio, thinly sliced
  • 1-2 tsp Black sesame seeds, toasted
  • Fresh parsley leaves as garnish, optional
  • 100 g Full-fat Greek yoghurt
  • 1 Cucumber, deseeded, grated
  • 2 Garlic cloves, crushed
  • 1 Lemon, rind finely grated, juiced
  • Pepper and salt to taste
  1. Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, salt and pepper in a bowl. Cover. Refrigerate until required.
  2. Arrange sliced cucumber on a platter. Top with sliced radicchio and shredded black radish. Sprinkle the toasted black sesame seeds over. Garnish with parsley leaves if using. Serve with prepared tzatziki.

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Soft Sandwich Loaf with Pumpkin Seed Oil

Monday, March 25, 2019

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The sandwich loaf bakes up tall, soft and bouncy, yet sturdy enough to slice nicely. It's perfect for tuna or egg sandwiches and jelly/peanut butter smeared toast for the breakfast. You can use the same dough to make cinnamon rolls, dinner buns or savoury bread.

DoughOthers
  • 280 g Bread flour
  • 70 g Red wheat berries, milled into flour
  • 1/2 tsp Sea salt
  • 5 g Instant dried yeast
  • 1/2 tbsp Coconut sugar
  • 170 ml Buttermilk, lukewarm
  • 60 ml Pumpkin seed oil
  • 1 med. Egg, room-temperature
  • Egg wash
  • Sunflower or pumpkin seeds for the topping
  1. In the mixing bowl of your stand mixer, combine all of the ingredients and stir on slow speed until the dough starts to leave the sides of the bowl. Increase the speed or knead until it begins to become smooth and elastic.
  2. Turn out the dough and shape into a ball. Grease the mixing bowl and return the dough ball to the mixing bowl. Cover the bowl, and allow the dough to rise until about doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
  3. Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into 20 cm roll. Place it into a greased or lined 26x14cm loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60-90 minutes until the center is about 2.5 cm above the sides of the pan.
  4. Towards the end of the rise, preheat your oven to 190C/375F. Brush the top with egg wash and sprinkle the seeds over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on a rack before slicing.

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Gorgonzola Almond Scones

Monday, March 18, 2019

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These savoury blue cheese scones are perfect as a weekend breakfast paired with some homemade fig jam or a nibble for cocktails. Next time I will definitely add some bacon bits and use pecans instead of almonds. Not only delicious, this is also a very versatile recipe. Use any desired blue cheese, creamy and mild, like Danish Blue, or piquant and bold, like French Roquefort or Italian Gorgonzola.

  • 250 g Refined spelt flour
  • 12 g Baking powder
  • 1 tbsp Coconut sugar
  • 100 g Cold salted butter, diced
  • 60 g Gorgonzola, crumbled
  • 50 g Almond, chopped and toasted
  • 120 ml Heavy cream plus more for brushing
  • Black peppercorns, crushed
  1. Preheat oven to 200C/400F. Whisk flour, baking powder and coconut sugar in a large bowl. Rub in the butter with your fingertips until the mixture looks like flaky breadcrumbs. Add crumbled blue cheese and toasted almonds and toss to coat.
  2. Drizzle in cream and mix with a wooden spoon until dough just begins to come together with a few bits of dry flour remaining. Transfer dough and any loose flour to a lightly floured work surface and briefly knead to bring everything together.
  3. With a lightly floured rolling pin, roll out dough to about 2.5cm thick. Use a 5cm-diameter fluted pastry cutter dipped in flour to cut out 8-9 scones.
  4. Place the scones on a baking tray, about 1cm apart, and brush tops with the extra cream. Sprinkle with crushed black peppercorns and bake in preheated oven for about 15 minutes or until golden and cooked through. Transfer to a wire rack and let cool. Serve with sour cream or room-temperature butter.

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Hokkaido Coconut Soup

Monday, March 11, 2019

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Super creamy and deliciously nourishing, this pumpkin soup with coconut milk is the ultimate warmer for cold rainy days. The warmth of fresh ginger adds a lovely kick to the soup. If you like, serve the soup with some roasted poultry leftover, a sprinkle of coconut flakes, pomegranate seeds and fresh herbs. It's also very easy to veganize the soup by using vegetable stock and leaving out the meat.

  • 1 tbsp Coconut oil
  • 1 Large shallot, coarsely chopped
  • 30 g Fresh ginger, peeled, coarsely chopped
  • 1.5 kg Hokkaido or other squash, deseeded, chopped
  • 400 ml Coconut milk
  • 400 ml Chicken broth or water
  • 1 Lime, juiced
  • Salt and pepper
  • 300 g Roasted duck breast, sliced
  • Parsley for garnishing
  • Desiccated coconut flakes for garnishing
  • Pomegranate seeds for garnishing
  1. Heat oil in a large, heavy-based saucepan over medium heat. Add chopped shallot and ginger and cook, stirring, for 2 minutes until fragrant. Add pumpkin, coconut milk, chicken broth or water and bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until pumpkin is soft.
  2. Remove saucepan from heat and set aside to cool for 10 minutes. Using an immersion blender to puree the soup until smooth. Add in lime juice and season with salt and pepper.
  3. Ladle soup into bowls and garnish with roasted duck breast slices, chopped parsley and desiccated coconut flakes and / or pomegranate seeds.

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Beef Steak with Blue Cheese Sauce

Monday, March 04, 2019

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This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

  • 300 g Beef filet steak
  • 100 ml Heavy cream
  • 150 g Gorgonzola, crumbled
  • 1 clove Garlic, finely minced
  • Pink peppercorns and parsley leaves for garnish, optional
  1. Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
  2. In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
  3. Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.

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Middle Eastern-style Brussels Sprout Salad

Sunday, February 24, 2019

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Baharat, Arabic for 'spice', is an aromatic spice blend used in Middle Eastern cuisine. What spices are included in the blend vary geographically, but you can generally expect black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon. It is used as the seasoning for beef, lamb, chicken, seafood, and vegetables as well a dry rub or marinade.

  • 300 g Brussels sprouts, halved
  • Extra-virgin olive oil to drizzle
  • 125 g Full-fat Greek yogurt
  • Zest and juice ½ lemon
  • 2 Garlic cloves, crushed
  • 1/2 tsp Dijon mustard
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Pine nuts, toasted lightly in a frying pan with a little oil
  • Baharat to sprinkle
  1. Bring a medium saucepan of water to the boil, then add the sprouts and cook for 4-5 minutes – they should still be vibrant green and have some crunch. Drain, rinse under cold running water, then dry briefly with sheets of kitchen paper and transfer to a serving dish. Season lightly with salt and pepper and toss with a good drizzle of extra-virgin olive oil.
  2. In a mixing bowl, stir together the Greek yogurt, lemon zest and juice, garlic, mustard and chopped. Season to taste, then toss through the sprouts. Sprinkle over the pine nuts, the baharat and extra parsley to serve.

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Poppy Date Loaf

Sunday, February 17, 2019

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A soft yeast spelt bread wrapped around a poppy seed filling sweetened with dates and coconut syrup. This is the type of bread we enjoy for breakfast, especially on holidays and weekends. If you can't find ground poppy at your local stores, just grind the poppy seeds in a coffee or spice grinder until powdery.

DoughPoppy Date Filling
  • 380 g Spelt flour
  • 15 g Fresh yeast
  • 125 ml Buttermilk, room-temperature
  • 40 g Coconut sugar
  • 75 g Butter, softened in pieces
  • 1 Egg, medium
  • Salt
  • 80 g Dates, chopped
  • 3 tbsp Rum / or apple juice
  • 200 g Coconut cream
  • 75 g Coconut syrup or honey
  • 200 g Poppy seeds, ground
  • 1 tsp Organic lemon zest
  • 1 Egg, medium
  1. For the dough, place spelt flour in the bowl of your mixer. Make a well in the center and crumble in fresh yeast. Add in 3 tbsps of buttermilk, 1 tsp of coconut sugar and stir in some flour from the sides. Cover and set aside for 15 minutes.
  2. Now add in the rest of buttermilk, coconut sugar, softened butter, egg and a large pinch of salt. Stir first on slow speed for a couple of minutes until the dough roughly comes together. Increase the speed and knead until the dough forms a smooth, tacky ball that clears sides of bowl. Cover the dough with a plastic wrap or a damp tea towel and leave to rise in a warm place for 45-60 minutes until doubled in volume.
  3. While the dough proofs, prepare the filling. Soften the chopped dates in rum or apple juice. In a small saucepan, add in coconut cream and coconut syrup. Bring to a simmer. Add in ground poppy seeds. Cook and stir over the medium heat until thickened. Remove from the heat and cool to room temperature. Add in lemon zest, egg and soaked dates.
  4. Preheat the oven to 190C/375F. Grease and line the base and sides of a 32cm loaf pan with baking paper.
  5. Turn the dough onto a lightly floured surface and punch down. Roll the dough into a 35cm x 45cm rectangle. Spread the poppy date filling over. Roll up each loosely from the long end to form a log. Use a sharp knife to cut the log lengthwise in half and weave the two pieces together to form a twist.
  6. Gently transfer to the prepared pan
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    . Cover with a clean tea towel and stand in a warm place for a further 10 minutes until slightly risen. Brush the top with the egg glaze, then bake for 25-30 minutes, until golden and cooked through. Cool slightly in the pan, then transfer to a wire rack.

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Vegan, Gluten Free Spinach Chickpea Crepes

Saturday, February 09, 2019

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Spinach Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they’re so GOOD filled with heaps of shredded veggies and mushroom-pâté inspired by Tin and Thyme. You can serve this as an appetizer or with extra portion of salad or soup as a light lunch.

CrepesTo Serve
  • 120 g Chickpea flour
  • 60 g Potato starch
  • 60 g Spinach leaves
  • 1/2 tsp Garlic salt
  • 270 ml Water
  • Mushroom pâté (recipe here by Tin and Thyme)
  • Shredded black radish
  • Shredded Carrot
  • Shredded bell pepper
  1. Place all the ingredients in a mixing bowl. Use an immersion blender to process everything until you have a smooth batter. Cover with plastic wrap. Set aside at room temperature for 30 mins to rest.
  2. Heat a 22-cm non-stick skillet over medium flame. Brush the skillet with a bit of coconut oil. Pour about 1/3 cup of the batter into the hot skillet while quickly tilting the skillet in a circular motion to swirl batter to evenly cover the base.
  3. Cook for 1- 2 minutes on medium heat, or until the crepe is dry on the surface and crisp around the edges. Flip the crepe and cook on the other side for a further 1 minute. Transfer to a plate. Cover loosely with foil to prevent the crepe drying out. Repeat with the remaining batter to make 8 crepes.
  4. To serve, spread some mushroom pâté over the crepe, and top with shredded vegetables. Roll up firmly to enclose filling and enjoy!

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