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Chai Pearsauce

Thursday, October 31, 2013 | © 2013 |

A distinctive homemade pearsauce with chai, an Indian black tea combined with natural spices (cardamom, cinnamon, ginger, cloves, pepper). It's delicious over pancakes, waffles, or oatmeal. And you can apply it in the baking to replace some or all of the oil, just the way you would with the applesauce.

  • 10 Ripe pears, peeled, cored and coarsely chopped
  • 5 g Chai
  • 100 ml Water
  • Juice of 1/2 lemon
  1. Fill a tea filter with chai leaves. Combine pears, chai, water, and lemon juice in a large saucepan. Bring it to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pears are cooked down to your desired consistency.
  2. Discard chai. Use an immersion blender to process the softened pears until smooth. If you prefer a chunky pear sauce, mash with back of fork or a potato masher. Return the chai to the pureed pear sauce.
  3. Spoon the pearsauce into sterilized jars. Wipe rims clean and seal jars. Cool pear sauce on wire rack to room temperature. Store in refrigerator. Use within 3 weeks. | © 2013 | | © 2013 |

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Whole Spelt Quark Rolls

Saturday, October 26, 2013 | © 2013 | | © 2013 |

Those German dinner rolls (Brötchen) are super easy and quick to prepare and they taste the best when served warm. They are very versatile and can be enjoyed for breakfast, lunch, and dinner. They go great with cheese, sausage as well as jam and butter.
Quark is a fresh cheese of European origin. It usually has much lower fat content (the one I used for the recipe is 0.2%) than cream cheeses and has no salt added. It is soft, un-aged, quite similar to fromage frais, but it is not the same thing as cream cheese or cottage cheese. Quark is an ideal cheese for a low-carb lifestyle and healthy living.

Whole Spelt Quark Rolls

adapted from Eat Smarter
  • 30 g Coconut oil or butter
  • 250 g Low fat German Quark cheese
  • 1 Small egg
  • 1 tsp Salt
  • 250 g Wholegrain spelt flour
  • 15 g Baking powder
  • Milk
  • Sesame seeds
  1. Melt the coconut oil or butter in a saucepan. Remove from the heat, leave to cool to the room temperature. Beat Quark cheese, egg, salt and melted coconut in a mixing bowl until well blended.
  2. Combine spelt flour and baking powder. With a hand mixer, stir the flour mixture into the cheese mixture. Turn it out onto a floured work surface and knead for 3 minutes. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
  3. Shape the dough into a roll and divide it into 9 even pieces. Form each piece of dough into a round ball and place on a parchment-lined baking tray.
  4. Using a sharp knife, slash tops of bread buns with a sharp knife. Brush with milk and sprinkle with some sesame seeds. Cover with a kitchen towel and leave it at room temperature for 10 minutes.
  5. Preheat the oven to 220C/410F with a baking tray filled with some water at the bottom rack. Place the bread in the center of hot oven. Reduce the oven temperature to 180C/350F and bake for about 25 minutes until golden brown. | © 2013 | | © 2013 |

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Gluten Free Buckwheat Jam Bars

Monday, October 21, 2013 | © 2013 |

These gluten-free jam bars are so good and really easy to make too. I have used homemade pineapple jam for the filling, but you can use whatever your favorite jam or jelly. These bars freeze and travel well.

  • 120 g Buckwheat flour
  • 20 g Cornstarch
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Ginger powder
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Baking powder
  • 120 g Unsalted butter, at room temperature
  • 50 g Light brown sugar
  • 1 Egg, at room temperature
  • 1 tsp Vanilla extract
  • 40 g Blanched sliced almonds
  • 1 small bottle Pineapple jam
  1. Line a 20x24-cm baking dish with parchment paper. Preheat the oven to 180C/350F.
  2. In a mixing bowl, whisk together the buckwheat flour, cornstarch, cinnamon, ginger, sea salt and baking powder.
  3. Cream butter and sugar with an electric stand or hand mixer until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually stir in flour mixture and beat at slow speed. Stir in the almond slices. Reserve about 1 cup for the topping. Press the remaining dough evenly into the prepared baking pan.
  4. Spread the pineapple jam evenly on the dough. Cover the jam with the reserved dough. Bake for about 25 minutes until lightly golden brown. Cool completely and cut into slices. | © 2013 | | © 2013 |

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Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

Wednesday, October 16, 2013 | © 2013 |

A simple recipe for roasted pumpkin with olive oil. The roasting process tends to bring out the natural sweetness of the pumpkin and gives it an irresistible aroma and taste and the chunky apple vinaigrette flatters the sweetness of pumpkin in this easy, lovely Autumn side dish.

Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

adapted from essen und trinken
  • 1 Hokkaido pumpkin (1 kg)
  • 1 tbsp Olive oil
  • Coarse sea salt
  • Black pepper
  • 1 Apple
  • 4 tbsp Lemon juice
  • 2 tbsp Apple syrup or maple syrup
  • 4 tbsp Water
  • 3 Spring onions
  • 2 tbsp Pumpkin seed oil
  1. Preheat the oven to 200C/400F. Cut the pumpkin into half, remove the seeds and pulps. Cut each half into 6 wedges. Brush each wedge with olive oil and place them on a baking tray lined with parchment paper. Season the pumpkin wedges with salt and pepper. Bake in the middle of hot oven for about 25 minutes.
  2. Core the apple and cut it into dices. Add in lemon juice, apple syrup, water, salt and pepper. Stir until well mixed. Slice the spring onions and add into the dressing together with pumpkin seed oil.
  3. Transfer the pumpkin wedges into a large serving dish and serve with the prepared vinaigrette.

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Pumpkin Quark Cheesecake with Pomegranate and White Chocolate

Saturday, October 12, 2013 | © 2013 | | © 2013 |

This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.

  • 150 g Salted roasted peanuts
  • 8 Dried apricots
  • 1 tbsp Pumpkin puree
  • 700 g German low-fat Quark cheese
  • 300 g Pumpkin puree
  • 60 ml Sour cream
  • 2 Eggs
  • 100 g Honey
  • 1 tsp Speculoos spice mix
  • 2 tbsp Arrowroot starch (or cornstarch)
  • Pomegranate seeds for topping
  • White chocolate, shaved, for topping
  1. Place peanuts, apricots and pumpkin puree in a food processor and process until combined. Press the mixture into a 7-inch springform pan lined with parchment paper. Grease the sides of pan with coconut oil or butter.
  2. Beat the Quark cheese until smooth. Add in pumpkin puree, sour cream, eggs, honey, spice mix and the arrowroot starch. Beat until the mixture is smooth and well combined. Pour the mixture into the prepared crust and smooth the surface.
  3. Preheat the oven to 180C/350F. Place cheesecake in center of middle oven rack. Place a baking pan filled halfway with hot water on the lower rack. Bake for 20 minutes, then lower the oven temperature to 160C/320F and bake another 55 minutes until center is almost set.
  4. When the cheesecake is done cooking, turn the oven off. Let cake stand in the oven, with door ajar, approximately 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate overnight before cutting. Garnish the cake with pomegranate seeds and shaved white chocolate. | © 2013 | | © 2013 |

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Gluten Free Quinoa Chocolate Cake

Tuesday, October 08, 2013 | © 2013 | | © 2013 |

This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.

Gluten Free Quinoa Chocolate Cake

Adapted from Quinoa 365
Quinoa Chocolate Cake White Chocolate Ganache (optional)
  • 350 g Cooked red quinoa
  • 70 ml Buttermilk
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 250 g Honey
  • 120 ml Coconut oil, melted and cooled
  • 70 g Dutch-processed cocoa powder
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 100 ml Whipping cream
  • 200 g White chocolate, chopped
  1. Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
  2. In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened. Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving.
  3. Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week. | © 2013 |

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Gluten Free Pumpkin Soup Bread

Thursday, October 03, 2013 | © 2013 | | © 2013 |

This quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It's wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.

  • 50 g Red lentil, ground into flour
  • 50 g Brown rice, ground into flour
  • 50 g Teff flour
  • 150 g Soya pistachio protein powder
  • 20 g Psyllium husk
  • 10 g Baking powder
  • 6 g Baking soda
  • 2 tsp Speculoos spice (or pumpkin pie spice)
  • 1/2 tsp Salt
  • 660 g Roasted Hokkaido coconut soup
  • 50 g Buttermilk
  • Poppy seeds, optional
  1. In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
  2. Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
  3. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown. | © 2013 | | © 2013 |

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