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Stuffed Braided Loaf with 3 Fillings

Monday, June 01, 2020

Using plain flour and whole spelt flour	Using just plain wheat flour

A soft, tender braided bread filled with matcha-tahini, nutella (next time I am going to try a poppy seed filling for a better colour contrast) and cherry jam. It might look tricky and complicated to make, but it's actually very simple. Braiding and 3 different fillings help create a impressive-looking loaf that is easy to make! You can bake this with just plain wheat flour or use a mix of plain flour and whole spelt for a nuttier flavour.

Dough	Fillings
165 ml Milk 50 g Butter 350 g Plain flour (or 250 g plain flour+100 g whole spelt flour) 5 g Active dry yeast 30 g Sugar Pinch of salt 1 tsp Vanilla powder 1 Egg, medium, lightly beaten	90 g Honey tahini 1 tsp Matcha powder 75 g Cherry marmalade 90 g Nutella 1 tbsp Raw sugar for topping, optional

Warm up the milk and butter in a saucepan over low heat until the butter melted. Set aside to cool the mixture briefly.
In the bowl of your stand mixer fitted with a dough hook, mix together the flour, dried yeast, sugar, salt and vanilla powder. Add in milk-butter mixture and the egg, reserving a tablespoon for the topping. Stir at slow speed for a couple of minutes until the dough comes together. Increase the speed and knead the dough until smooth and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough into the bowl. Cover the bowl with a clean kitchen towel and set aside at a warm place for about 1 hour until it's double in size.
Mix the honey tahini with matcha powder until well combined. Grease a 26x12cm loaf pan and set aside.
Turn out the dough onto a lightly floured work surface and roll out to a 45cmx45cm square. Divide it into 3 even pieces, 15cmx45cm. Spread each rectangle with a different filling, leaving 2cm free edge of dough free from the filling. Roll each into a log and pinch the edges together.
Braid 3 logs and form into a braided loaf by bringing two ends together under the loaf. Place it into the prepared loaf pan. Cover with towel and let rise about one hour.
Preheat oven to 190C/375F. Brush the bread with the reserved egg. Sprinkle the top with raw sugar if using.
Bake the bread in the middle of hot oven for about 30 minutes until golden-brown. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Using just plain wheat flour	Using plain flour and whole spelt flour

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Chocolate Pear Cake

Tuesday, December 17, 2019

Chocolate and pears make an excellent combination in this irresistibly moist, rich and indulgent cake. It's mildly sweetened with a mix of coconut sugar and erythritol. A perfect cake to entertain or end a satisfying dinner.

45 g Unsweetened cocoa powder, lightly alkalized
5 g Espresso powder
10 g Baking powder
150 g Refined spelt flour
80 g Ground hazelnut
150 g Butter, slightly softened
50 g Coconut sugar
100 g Erythritol granules
Pinch of sea salt
3 Large eggs, room-temperature
1 tsp Vanilla extract
100 ml Whipping cream, room-temperature
5 Small ripe pears, peeled

Grease and line a 10-inch / 26cm springform pan with parchment paper. Sift the cocoa powder, espresso powder, baking powder and spelt flour into a mixing bowl. Stir in ground hazelnut. In the meantime, preheat the oven to 180C/350F.
Cream the softened butter, coconut sugar and erythritol granules together for 5 minutes with a pinch of salt, then beat in the eggs one by one and vanilla extract.
Add in half of the flour mixture, roughly stir to combine. Pour in whipping cream and mix briefly. Now stir in the rest of the flour mixture until combined and smooth.
Scrape the batter into the cake tin and level the surface. Peel the pears and place them in the batter. Bake for 40-45 minutes. Check the cake with a skewer. If it comes out clean it is ready, if not give it a few more minutes in the oven.
Drizzle with melted chocolate and garnish with the sprinkles if desired.

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Chocolate Curd Spelt Cookie Cups

Monday, December 02, 2019

These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.

Dough	Chocolate Curd
150 g Refined spelt flour ©angiesrecipes 30 g Ground hazelnut 1/2 tsp Baking soda Pinch of sea salt 115 g Unsalted butter, softened 150 g Raw sugar 1 tsp Vanilla extract 1 Large egg	2 Small egg yolks 160 ml Evaporated milk ©angiesrecipes 100 g Raw sugar 70 g Butter 1 tsp Vanilla extract 120 g 50% Semi-Sweet chocolate, chopped

Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter.
In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, until thick. Turn off the heat. Stir in vanilla extract and chopped chocolate until smooth and well-blended. The curd will firm up more when it's cold.
Fill the cookies cups with chocolate cream and top with a chocolate coated macadamia nuts and some sprinkles if desired. You won't need the whole batch of chocolate filling. Save the rest in a jar in the fridge for up to about a week.

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Yin Yang Butter Cookies

Wednesday, September 18, 2019

Two different flavours of cookies, orange and chocolate, put together in perfect harmony to create this playful, slice-and-bake yin-yang cookie.
The Yin-Yang is one of the most famous symbols represented in Taoism--a Chinese religion and philosophy.

Butter Cookies	Chocolate Cookies
90 g Unsalted butter, at room temperature 35 g Caster sugar 1/2 tsp Orange extract angiesrecipes 1 tbsp Egg yolk 85 g German #405 flour	90 g German #405 flour 10 g Dutch processed cocoa powder Pinch of salt 60 g Unsalted butter, at room temperature 50 g Caster sugar 1 Egg yolk 1/2 tsp Rum extract angiesrecipes

Cut the butter into smaller pieces and place them in a mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and orange extract until smooth. Add in the flour and fold to combine. Wrap up the cookie dough and chill for 1 hour.
Whisk together the flour, cocoa powder and salt in a bowl. Set aside. Cut the butter into smaller pieces and place them in another mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and rum extract until smooth. Add in the cocoa flour mixture and fold to combine. Wrap up the chocolate cookie dough and chill for 1 hour.
Divide each dough into 4 logs, about 1 inch in diameter, and reserve about 10 grams of each dough to make the dots. Press one side of each log with your thumb to make a comma shape. Cover and chill 1 hour until firm.
Dust a work surface lightly with flour. Place one orange dough log with round side down on the work surface. Brush the side lightly with water and turn the chocolate dough log on top of the orange dough, creating the yin-yang pattern. Gently roll the log until round. Repeat with the remaining logs. Wrap and chill 1-2 hours until firm.
Preheat the oven to 175C/350F. Cut the cookie logs into 5mm thick slices. Arrange the cookies on a parchment paper lined baking pan, about an inch apart. Pinch a bit of reserved chocolate dough, and roll it into a small round ball. Gently press it into the orange part of the cookies. Do the same with the reserved orange dough and press them into the chocolate part of the cookies. Bake in the center of preheated oven for about 12 minutes. Cool the cookies on the rack.

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White Chocolate Cherry Tart

Sunday, July 07, 2019

Coconut sugar sweetened spelt pastry filled with a decadent creamy filling of white chocolate ganache and cherries in this heavenly dessert. I absolutely adore this egg enriched spelt shortcrust paired with white chocolate and fresh cherries. They go together so well, and taste incredibly delicious. I garnished the tart with lemon thyme and cacao nibs, but you can leave them out or use chocolate chips instead.

Crust	Filling
250 g White spelt flour Pinch of salt 1 tbsp Coconut sugar 150 g Butter, chilled and cut into pieces 1 Egg, medium and lightly beaten	300 g White chocolate, chopped 100 ml Heavy cream 75 g Butter Cherries Lemon thyme Cacao nibs

Whisk flour, salt and coconut sugar in a bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Roll out the dough between 2 layers of plastic film into an 11-inch circle, then place gently into a 8-9-inch fluted tart pan. Trim the edges of the pastry to fit the tart pan. Cover the tart pan with plastic wrap and freeze for 30 minutes.
Preheat the oven to 190C/375F. Line the frozen crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
Bake crust for 15 minutes, remove the parchment and pie weight. Bake for an additional 10-12 minutes or until the crust is golden brown. Remove and cool on a wire rack.
For the filling, place the white chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
Pour the chocolate filling into the tart crust. Garnish with lemon thyme, cherries and cacao nibs when the filling is set.

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Beetroot Walnut Loaf with Red Wheat

Tuesday, November 27, 2018

A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

80 g Ghee, melted
150 g Maple syrup
50 g Milk chocolate, chopped
350 g Cooled pureed beetroot
2 Eggs, medium
1 tbsp Vanilla extract

30 g Cocoa powder
150 g Organic red wheat berries, milled into flour
100 g Walnuts, ground into powder
12 g Baking powder
100 g Raisins
100 g Walnuts, chopped
12 Walnut halves for topping
1 tbsp Coconut sugar for topping

Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.

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Keto Hazelnut Chocolate Chip Cookies

Monday, October 08, 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

Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
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.
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.
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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Almond Truffles with Coconut Syrup and Tonka Bean

Tuesday, June 19, 2018

Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.

70 g Unsalted butter, chopped
70 g Coconut syrup
40 ml Coconut cream
150 g Almond meal
1/3 tsp Tonka bean powder
50 g 99% Dark chocolate, chopped
50 g Almonds, chopped, toasted

Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving.

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Spelt Flower Bread

Thursday, April 19, 2018

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.


365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds) 30 g Raw sugar 18 g Fresh yeast, crumbled Pinch of salt 30 g Butter, melted and cooled slightly 175 ml Full fat milk, lukewarm 2 Egg yolks 150 g Almond chocolate spread 30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Chocolate Barley Grass Tart

Thursday, March 15, 2018

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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

Thursday, December 28, 2017

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.

Dough	Filling
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

The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
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.
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.
Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
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.
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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Stuffed Braided Loaf with 3 Fillings

Using plain flour and whole spelt flour

Using just plain wheat flour

Using just plain wheat flour

Using plain flour and whole spelt flour

Chocolate Pear Cake

Chocolate Curd Spelt Cookie Cups

Yin Yang Butter Cookies

White Chocolate Cherry Tart

Beetroot Walnut Loaf with Red Wheat

Keto Hazelnut Chocolate Chip Cookies

Almond Truffles with Coconut Syrup and Tonka Bean

Spelt Flower Bread

Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Chocolate Barley Grass Tart

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

Angie

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Using plain flour and whole spelt flour

Using just plain wheat flour

Using just plain wheat flour

Using plain flour and whole spelt flour

Angie

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