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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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Black Sesame Spelt Muffins

Saturday, November 16, 2019

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

80 g Butterangiesrecipes
20 g Coconut sugar
40 g Sugar
1 Egg
1/2 tsp Vanilla extract

50 ml Almond milk
100 g Refined spelt flour / Dinkel #630angiesrecipes
1 tsp Baking powder
4 tbsp Black sesame seeds, toasted

Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.

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Poppy Seed Spelt Loaf With Old Dough

Monday, November 11, 2019

Bread made with an old dough / pâte fermentée has a more complex flavour and texture. Use an old dough (Pâte Fermentée) saved from the previous baking, or simply mix together 105 grams of flour, 70ml of water, 2 grams of salt and tiny tiny bit of yeast until a dough forms and leave it, covered with a plastic film, at the kitchen counter overnight. You can double the portion and save the rest in the freezer for up to 3 months.
Aromatic bluegray tiny Poppy Seedsangiesrecipes are used to flavour breads, cakes, cookies, and many other dishes in European and Middle Eastern cooking. Poppy seed is generally recognized as safe for human consumption as a spice or a natural flavoring.

Another loaf baked with an old dough and wholemeal flour.

390 g Spelt bread flour / Dinkel #1050angiesrecipes
1 tsp Salt
50 g Sugar
4 g Instant dry yeast
240 g Whole milk

1 Egg
2 tbsp Olive oil
180 g Old dough saved from a previous mixangiesrecipes
1 g Baking soda
50 g Poppy seedsangiesrecipes

In a mixing bowl, combine flour, salt, sugar and instant yeast. Add in milk, egg and olive oil. Mix the ingredients until combined. Add in old dough in portions and baking soda. Knead until a soft and smooth dough ball forms. Stir in the two thirds of poppy seeds and mix on the slow speed until incorporated. Alternatively sprinkle all the poppy seeds over the bread before baking.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a plastic wrap and let proof until doubled in size. Press the dough down and divide it into 4 or 6 even portions, each about 260 grams or 175 grams. Shape each dough into a ball and let rest, covered, for 10 minutes. One alternative is to divide the dough into 16 even portions for the individual buns.
Flatten each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over, roll up and pinch seam to seal. Place 3 rolls, seam side down into a greased and floured loaf pan or lined with parchment paper. Cover and let rise until almost to the seam of the baking pan.
Once the dough has risen, brush the top with egg wash and sprinkle the rest of poppy seeds over. Bake in the middle rack of a preheated 200C/400F oven for 15 minutes. Adjust the oven temperature to 175C/350F and bake 18 minutes further or until done. Immediately remove loaves from the pans and cool on a wire rack.

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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Sunday, November 03, 2019

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.

Ginger Pumpkin Vinaigrette	Salad
100 g Roasted hokkaido pumpkin puree ©angiesrecipes 60 ml Avocado oil or extra virgin olive oil 60 ml Apple cider vinegar 3-4 tbsp Water 1 tbsp Flat leaf parsley 1 clove Garlic 1 Small chilli pepper 1 tbsp Date syrup or maple syrup 1 tbsp Chopped peeled fresh ginger 1/2 tsp Black salt Large pinch of freshly ground black pepper	600 g Organic Hokkaido pumpkin, roughly grated 1 Green capsicum, halved, deseeded, thinly sliced 1 handful Arugula leaves Seeds from 1/2 Pomegranate Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with candied nuts and serve with the remaining pumpkin vinaigrette at the table.

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Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

Monday, October 21, 2019

An easy to prepare, cost efficient, and gluten-free side dish that offers loads of antioxidants and makes a delicious accompaniment to almost any meat or fish dinner, but goes particularly well with Knusprige Schweinshaxe - German Roasted Pork Knuckle.
The humble red cabbage is incredibly versatile and brightens up the holiday table with its beautiful, intense purple colour.

800 g Red cabbage
©angiesrecipes, cut into wedges
50 g Beef dripping
40 g Walnuts
4-5 Bay leaves
1 Shallot, sliced
300 ml Homemade beef broth
1 tbsp Apple cider vinegar
Black salt and black pepper
1 tbsp Parsley leaves for garnishing

Preheat the oven to 180C/350F fan-forced. Rinse and dry red cabbage and cut into wedges. Brush a roasting pan with some of the beef dripping.
Place the cabbage wedges in and brush the cabbage with the rest of beef dripping. Scatter the walnuts, sliced shallots and bay leaves over.
©angiesrecipes
Mix beef broth and apple cider vinegar together and pour over the cabbages. Season with black salt and black pepper. Roast in the middle of hot oven for 40-50 minutes or until just tender.

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Fresh Ginger, Walnuts and Sesame Seed Logs

Wednesday, October 09, 2019

Full of quality and tasty ingredients, these sesame logs with walnuts, oats and fresh ginger are easy to make and are perfect as a on the go energy snack, a sweet lunchbox filler, or as an afternoon pick-me-up without the refined sugar. Instead of logs, you can shape these into balls or bars if you prefer. Can't find Medjool dates? No problem. Just use regular deglet noor dates, which are equally delicious and sweet with a firmer texture. Medjool dates, by contrast, have a rich, almost caramel-like taste and a soft, chewy texture.

120 g Walnuts, toasted
45 g Rolled oats
200 g Medjool dates, pitted and chopped
1 tbsp Freshly grated ginger
1/3 tsp Black salt
50 g Sesame seeds, toasted

Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan in a single layer. Cook, stirring frequently until the walnuts start to brown and they smell toasted, about 5 minutes. Transfer the walnuts to a plate or baking tray to cool completely.
Process walnuts and oats in a food processor until finely chopped. Add in dates, ginger and salt. process until mixture forms a paste.
Shape level tablespoons of mixture into 5cm long logs and place them on a baking-paper-lined tray. Chill for 15 minutes.
Meanwhile, stir sesame seeds in a frying pan over medium heat for 2 minutes or until lightly toasted. Cool. Roll logs in sesame seeds and chill for 1- 2 hours or until firm.

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Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

Wednesday, September 11, 2019

These healthy black rice muffins with chia & avocado oil are naturally gluten free, refined sugar free, and dairy-free. They’re so tender, fluffy, and very delicious too. Apart from that, they are sweetened naturally with 5 very ripe bananas. Bake a batch for breakfast, afternoon pick me up treat or anytime you have a dessert craving. Feel free to swap the black rice flour for brown rice or white rice flour.

250 g Black rice, milled into flour
30 g Chia seeds
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Black salt
1/3 tsp Nutmeg
1 tsp Cinnamon powder

5 Very ripe bananas, mashed
2 Eggs
30 ml Avocado oil
30 ml Amontillado sherry
80 g Golden raisins
30 g Almond slices for topping

Grease 6-8 jumbo muffin cups with coconut oil or butter. Whisk together black rice flour, chia seeds, baking soda, baking powder, salt and spices in a large bowl.
Mash the ripe bananas in another mixing bowl. Add in eggs, avocado oil, and sherry. Stir to combine. Add to the dry ingredients and stir until just incorporated. Fold in golden raisins.
Divide the batter among the prepared muffin cups. Top with almond slices. Preheat the oven to 180C/350F.
Bake the muffins in the middle of hot oven for about 20-22 minutes or until a skewer inserted in the muffins comes out clean.

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Fig and Coconut Tart with Pistachios and Mint

Saturday, September 07, 2019

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.

Crust	Filling
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

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.
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.
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.
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.

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Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze

Tuesday, September 03, 2019

These tender, sweet rolls filled with a caramel wafel cream and finished with a blueberry glaze are super fluffy, light and absolutely delicious. The combination of colour and flavour is a nice change up from standard sweet rolls and they are equally perfect for breakfast or brunch. Plus they make fantastic use of fresh seasonal berries. A stroopwafel is a caramel sandwiched wafer originally from Holand. Feel free to use other cookie butter if you can't find Stroopwafel Cream.

Dough	Blueberry Glaze
180 g Blueberries 20 g Raw sugar 1 Large egg 40 g Butter, melted 1/4 tsp Black salt 320 g White spelt flour 18 g Fresh yeast 150 g Stroopwafel cream (or other cookie butter) 90 g Hazelnuts, toasted and roughly chopped	1 tbsp Blueberry juice 1 tbsp Lemon juice 150 g Icing sugar

Blend blueberries and raw sugar into juice. Place the juice in the bowl of your stand mixer fitted with a dough hook. Add in egg, melted butter, salt and spelt flour. Crumble the fresh yeast over.
Stir at slow speed until the dough roughly comes together. Increase the speed and knead the dough until smooth and elastic. Place in a greased bowl. Cover with a plastic film and set aside for 1 hour to rise.
Grease and line the base of a 26cm springform pan with baking paper. Punch down the dough. Turn onto a lightly floured surface. Knead until smooth. Use a rolling pin to roll out to a 30cm x 40cm rectangle.
Spread the stroopwafel cream over and sprinkle with chopped roasted hazelnuts. Starting from 1 long edge, roll up to enclose filling. Cut the roll into 8 portions. Arrange the rolls, cut-side up, in the pan. Cover. Set aside for 45 minutes to rise.
Preheat the oven to 180C/350F. Bake for 25-30 minutes or until golden and cooked through. Remove from the oven and leave to cool.
In the meantime, mix all the ingredients for the icing together and beat until smooth. Drizzle over the top of rolls while still warm and serve immediately.

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Blackberry Chia Crumble Bars

Wednesday, August 14, 2019

The base and topping are made with butter, spelt flour, almond, baking powder, a little coconut sugar, zero-calorie sweetener and lemon zest. The cookie dough is then enriched with an egg and perfectly firm to support the thick layer of berries, that are coated in coconut sugar, freshly squeezed lemon juice and chia seeds. You can easily make this all year round with seasonal fruit. The chia seeds helps to thicken the mixture and add another layer of nutrition. You can use 2 tablespoons of cornstarch instead.

Crust	Black Berry Chia Filling
50 g Coconut sugar 120 g Erythritol sweetener 60 g Almond meal 300 g White spelt flour 1 tsp Baking powder 1/4 tsp Salt Zest of 1 organic lemon 200 Cold unsalted butter, diced 1 Medium egg	80 g Coconut sugar 20 ml Freshly squeezed lemon juice 2 tbsp Chia seeds 400 g Blackberries plus more for garnish 200 g Blueberries

Preheat oven to 180C/350F. Grease a 26-cm / 10-inch springform pan or a 5cmx30x25cm cake pan. Line base and sides with baking paper.
In a mixing bowl, add in coconut sugar, erythritol sweetener, almond meal, spelt flour, baking powder, salt and lemon zest. Whisk all the ingredients to combine. Use a for to blend in diced butter and egg. Dough would be crumbly. Pat two thirds of the mixture into the prepared pan.
In a large bowl, combine coconut sugar, lemon juice and chia seeds. Add in berries and gently fold to combine.
Spread the berry mixture onto the crust and crumble the remaining dough over the berry layer. Bake in preheated oven for 45-50 minutes, or until top is slightly brown. Cool completely before slicing.

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Zucchini Bread with Port Soaked Raisins and Brazil Nuts

Wednesday, July 31, 2019

This amazing zucchini bread recipe is made healthier with spelt flour, a combination of coconut sugar and zero-calorie erythritol sweetener instead of refined sugar, and Brazil nuts--a good source of healthful fats, protein, fiber, and selenium. Tawny port soaked raisins add a delicious dimension to the bread that you should not pass up.

60 ml Tawny port
60 g Raisins
300 g White spelt flour
1 tsp Baking soda
1/2 tsp Baking powder
3/4 tsp Ground cinnamon
1/3 tsp Nutmeg
40 g Coconut sugar
80 g Erythritol sweetener

3 Eggs, medium
150 g Butter, melted and cooled slightly
1 tsp Vanilla extract
2 Medium zucchini, grated
60 g Brazil nuts, toasted and chopped, plus some to garnish

Soak raisins in tawny port for an hour or overnight.
Preheat oven to 160C320F. Grease and line a 30cmx11cmx7cm loaf pan. Sift flour, baking soda, baking powder and spices into a large bowl. Stir in coconut sugar, sugar sweetener.
Make a well in the center and add in eggs, melted butter, vanilla, zucchini, Brazil nuts, port-soaked raisins and a pinch of salt. Stir with a wooden spoon until well combined, then spread into the prepared pan. Top with extra Brazil nuts.
Bake on middle shelf of oven for 55 minutes or until a skewer comes out clean. Cool slightly in pan, then turn out onto a wire rack to cool completely. Slice and enjoy!

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Radish Tomato Salad with Celery Leaves and Walnuts

Thursday, July 25, 2019

Light, fresh, and delicious...here is the recipe for radish salad, a simple summer treat that requires minimum preparation. Daikon radish has a mild flavour and adds great texture and crunch to a salad.You can also add some mango or stone fruit to make this salad fruity and sweet.

300 g White radish, peeled and thinly sliced
Celery leaves
1 tbsp Parsley, finely chopped
300 g Tomatoes
2 tbsp Walnut oil
1 tbsp Apple cider vinegar
Walnuts or sesame seeds, toasted
Salt and pepper

Peel the radish and slice it into thin even disks. Place them in a bowl and toss with salt and wait 20 minutes. Press out excess water.
Place celery leaves on serving plates. Rinse and dry the tomatoes. Cut them into slices too.
Arrange the slices of radish and tomato in overlapping concentric circles on the celery leaves.
Combine walnut oil and apple cider vinegar together and season with salt and pepper. Drizzle the salad with the dressing. Crumble the toasted walnuts over.

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Chocolate Curd Spelt Cookie Cups

Black Sesame Spelt Muffins

Poppy Seed Spelt Loaf With Old Dough

Another loaf baked with an old dough and wholemeal flour.

Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette

Roasted Red Cabbage Wedges with Walnuts and Bay Leaves

Fresh Ginger, Walnuts and Sesame Seed Logs

Black Rice Banana Muffins with Chia Seeds (Gluten free, Dairy free, Refined sugar free)

Fig and Coconut Tart with Pistachios and Mint

Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze

Blackberry Chia Crumble Bars

Zucchini Bread with Port Soaked Raisins and Brazil Nuts

Radish Tomato Salad with Celery Leaves and Walnuts

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Another loaf baked with an old dough and wholemeal flour.

Angie

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