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Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

Thursday, October 24, 2019

These mini savoury pumpkin loaves are really soft and tender with a nice crust, and are so moreish. They can be enjoyed as a weekday lunch with a seasonal salad or a bowl of soup, or as a snack throughout the day. Most pumpkin cake or bread recipes call for mashed pumpkins, but I decided to try this recipe and have a go at using grated raw pumpkin to create a lovely texture that's moist and a little chewier. Besides that, grated pumpkin will give you attractive flecks of orange in your baked goods.

250 g Organic hokkaido pumpkin
©angiesrecipes, unpeeled and finely grated
2-3 Red chilli peppers, finely sliced
200 g Refined spelt flour
1 tbsp Baking powder
25 g Nutritional yeast flakes
2 tbsp Fresh rosemary, chopped
1 tbsp Fresh parsley, chopped
3 Large eggs, separated
120 ml Dry white wine (or milk)
1 tsp Sea salt
8 x 5 g Butter for topping, optional

Thoroughly wash the pumpkin. Pat dry with a kitchen towel and finely grate. Rinse the chilli peppers. Dry and chop finely. Prepare a mini loaf pan with 8 holes. For easy removal after baking, grease and line the holes with baking paper.
Preheat the oven to 180C/350F with fan on. Whisk together the flour, baking powder, and nutritional yeast in a mixing bowl. Seperate the eggs.
Using an electric mixer, beat the egg whites until stiff. Set aside. In another mixing bowl, stir the egg yolks and white wine or milk until well combined.
Stir in grated pumpkin, chopped chilli peppers, herbs and salt until incorporated. Fold in 1/3 of the whipped egg white to lighten up the batter. Now fold in the rest of the egg whites until fully combined.
Divide the batter evenly among the 8 loaf pan holes. Top each with a piece of butter if using. Bake in the middle of hot oven for about 25 minutes until golden brown. Remove from the oven and Stand in pan for 5 minutes before turning out onto a wire rack to cool.

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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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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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Turmeric Carrot Honey Muffins with Brazil Nuts

Tuesday, June 18, 2019

These anti-inflammatory turmeric spelt muffins with carrots are really tasty, healthy and have no refined sugar. They're made with Brazilian nuts, coconut oil, honey and wonderful spices like turmeric and ginger. The reason those muffins are reddish is because the turmeric interacts with the alkaline baking soda to naturally turn these muffins red.


200 g Refined spelt flour 50 g Whole spelt flour 50 g Brazil nuts, ground into meal 1/2 tsp Baking soda 2 tsp Baking powder 1/3 tsp Black salt or sea salt 1/2 tsp Ginger powder 1 tbsp Turmeric powder A large pinch of black pepper powder 50 g Coconut sugar 200 g Grated carrots (about 2 cups)	100 g Honey, creamy or clear 2 Eggs, lightly beaten 240 ml Buttermilk 85 ml Coconut oil, melted 18 Brazil nuts

Preheat oven to 190C/375F. Grease a 6-hole jumbo muffin pan with coconut oil or line a 12-hole, standard-size muffin pan with paper cases.
Sift flours, ground Brazil nuts, baking soda, baking powder, black salt, ginger and turmeric powder into a bowl. Stir in coconut sugar and grated carrot.
Whisk honey, eggs, buttermilk and melted coconut oil together in a jug. Add honey mixture to flour. Mix until just combined. Do not over-mix or the muffins won't be tender.
Divide the batter among the muffin holes. Bake for 30 minutes or until a skewer inserted in the centre of muffin comes out clean. Brush the top with a bit of honey while still warm if you desired. Cool in pan for 2 minutes. Turn out onto a wire rack to cool completely.

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Grape Seed Flour Banana Bread

Monday, June 03, 2019

Grape seed flour is obtained from winery by-products (skins, seeds and stems) generated during wine-making. In addition to antioxidants, grape seed flour is a good source of magnesium, calcium, iron, healthy fats, protein and fibre. There are several different types of grape seed flour each with a slightly different flavour and colour depending on the grape varietal they were derived from, i.e. Chardonnay, Cabernet Sauvignon, Merlot etc. It is gluten-free and very versatile in the kitchen: as an ingredient in baked goods of all kinds, like bread, pizza or cakes, but also great in yogurt or cereal, or smoothies.

30 g Grape seed flour
70 g Almond flour
180 g Refined spelt flour
5 g Baking powder
7 g Baking soda
1 tsp Cinnamon powder
Pinch of salt

80 ml Grape juice
60 g Grapeseed oil
2 Large eggs
1 tsp Vanilla extract
60 g Coconut syrup
4 Ripe bananas, mashed
100 g Dried cranberries
Sprinkles, optional

Preheat oven to 180C/350F. Grease and line a 10cm x 26cm loaf pan with baking paper.
Combine grapeseed flour, almond flour, spelt flour, baking powder, baking soda, cinnamon and pinch of salt in a large bowl.
Whisk grape juice, grape seed oil, eggs, vanilla, coconut syrup and mashed bananas in a separate bowl. Add the liquid mixture to flour mixture. Stir until just combined. Fold in the dried cranberries.
Pour into the prepared pan. Smooth the surface. Top with the sprinkles if using. Bake for 50 minutes or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely.

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Strawberry Streusel Slices

Monday, May 20, 2019

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 & Streusel	Crust 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

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.
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.
Gently press the halved strawberries into the crust and top with the prepared streusel.
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

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.

Dough	Filling
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

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.
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.
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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Kefir Scones with Goji Berries and Beef Tallow

Monday, April 29, 2019

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

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.
Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
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.
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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Gorgonzola Almond Scones

Monday, March 18, 2019

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

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.
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.
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.
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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Poppy Date Loaf

Sunday, February 17, 2019

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.

Dough	Poppy 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

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.
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.
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.
Preheat the oven to 190C/375F. Grease and line the base and sides of a 32cm loaf pan with baking paper.
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.
Gently transfer to the prepared pan
©angiesrecipes. 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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Pumpkin Chilli Mini Cakes with Nutritional Yeast and Herbs

Stroopwafel Cream Hazelnut Rolls with Blueberry Glaze

Blackberry Chia Crumble Bars

Zucchini Bread with Port Soaked Raisins and Brazil Nuts

White Chocolate Cherry Tart

Turmeric Carrot Honey Muffins with Brazil Nuts

Grape Seed Flour Banana Bread

Strawberry Streusel Slices

Peanut Butter Poppy Bread

Kefir Scones with Goji Berries and Beef Tallow

Gorgonzola Almond Scones

Poppy Date Loaf

Angie

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