Einkorn Vanilla Protein Pumpkin Bread With Port Soaked Raisins

Monday, October 15, 2018

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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.

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Keto Hazelnut Chocolate Chip Cookies

Monday, October 08, 2018

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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.

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Overnight Green Tea Spelt Loaf with Streusel

Monday, October 01, 2018

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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.

DoughStreusel
  • 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.

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Homemade Sauerkraut in a Jar

Saturday, September 22, 2018

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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!

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Peanut Butter Red Currant Bars

Saturday, September 15, 2018

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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.

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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018

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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.

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Homemade Harvest Herb Salt

Saturday, September 01, 2018

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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
    ©angiesrecipes
    taste particularly sweet with this herb salt.

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Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018

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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.

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018

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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.

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Blueberry Mango Curd Tart

Thursday, August 09, 2018

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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.

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Einkorn Aronia Buns with Coconut Filling

Thursday, August 02, 2018

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Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut FillingDough
  • 50 g Unsalted butter, softened
  • 50 g Raw sugar
  • 1 Egg, at room-temperature
  • 100 g Desiccated coconut
  • 50 g Coconut milk, at room-temperature
  • 180 ml Coconut milk, lukewarm
  • 1 Large egg
  • 40 g Raw sugar
  • 170 g Einkorn flour
  • 100 g Bread flour
  • 1 tbsp Aronia powder
  • 5 g Dried yeast
  • 1/3 tsp Sea salt
  1. Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use. In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
  2. Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
  3. Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
  4. Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
  5. Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
    ©angiesrecipes
    . Repeat with other logs. Cover and let rise for an hour.
  6. Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.



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Lime Loaf Cake with Silken Tofu and Candied Ginger

Thursday, July 26, 2018

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Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.

  • 300 g Silken tofu
  • 1 Organic lime
  • 50 g Candied ginger, finely chopped
  • 300 g Fine spelt flour
  • 2 tsp Baking powder
  • Pinch of salt
  • 100 ml Sunflower oil
  • 100 g Coconut sugar
  • 2 Eggs
  • 1 tsp Vanilla paste
  • 1/2 tbsp Sesame seeds for topping
  1. Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
  2. Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
  3. Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions. Mix until just incorporated.
  4. Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.

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Mango Curd Bread

Thursday, July 19, 2018

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A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

  • 300 g Refined spelt flour
  • 5 g Dried yeast
  • 40 g Raw sugar
  • 1/2 tsp Salt
  • 180 ml Milk, 35C/95F
  • 35 g Butter, softened
  • 120 g Mango curd
  • 1/2 Egg, for glaze
  1. Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
  2. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
  3. Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
  4. Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
  5. Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018

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This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

SaladDressing
  • 250 g Beluga lentils
  • 700 ml Water
  • 600 g Sweet potatoes, peeled and cut into thick slices
  • 250 g Padrón peppers
  • 2 tbsp Olive oil
  • 3 Sundried tomatoes, sliced
  • 3 Cherry radishes, sliced
  • 1 tbsp Chives, chopped
  • Lollo Bianco
  • 1 tbsp Sherry vinegar
  • 1 tbsp Fresh lemon juice
  • 5 tbsp Olive oil
  • 1 clove Garlic, minced
  • 1 tsp Fresh thyme leaves
  • Sea salt and freshly ground black pepper
  1. Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
  2. While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
  3. Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
  4. To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
  5. Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
  6. Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.

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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018

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This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

CrustCake
  • 150 g Dried figs or dates, roughly chopped
  • 100 g Almond slices, toasted
  • 5 ml Freshly squeezed lime juice
  • 250 g Cashew nuts
  • 35 ml Freshly squeezed lime juice
  • 40 ml Freshly squeezed lemon juice
  • 75 ml Maple syrup
  • 120 g Coconut oil, at room-temperature
  • 2 Kiwis
  1. Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
  2. Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
  3. Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.

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