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Featured Recipe: 35 Recipes to make the most of Asparagus Season

Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015 | © 2015 |

A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

  • 120 g Buckwheat flour
  • 120 g Einkorn, ground into flour
  • 2 tsp Spekulatius spice mix
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 420 g Homemade pear sauce
  • 80 ml Olive oil
  • 3 tbsp Pure NuNaturals stevia syrup
  • 60 g Sunflower seeds
  1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
  2. In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
  3. Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
  4. Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool. | © 2015 | | © 2015 | | © 2015 |

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Mache Salad with Lentils and Figs

Thursday, October 22, 2015 | © 2015 |

A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.

  • 400 ml Vegetable broth
  • 100 g Green or brown lentils, rinsed
  • 3 tbsp Olive oil
  • 2 tbsp White wine vinegar
  • 1 Chilli pepper, deseeded, sliced
  • Salt and freshly ground black pepper
  • 60 g Mache salad, rinsed and dried
  • 2-3 Fresh figs, cut into wedges
  • 20 g Flat parsley leaves
  1. Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
  2. Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
  3. Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
  4. Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve. | © 2015 | | © 2015 |

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Mango and Avocado Salad with Pomegranate and Dukkah

Friday, October 16, 2015 | © 2015 |

A colourful, festive and deliciously healthy vegetarian salad in a simple citrusy dressing inspired by Brooklyn Supper. It is a mix of sweet, juicy mango and pomegranate seeds, peppery arugula, creamy avocado and crunchy dukkah. It's very easy to make and offers a wealth of texture and antioxidants. For an extra dose of protein, you can add some chicken or prawns to the salad.

  • 1 Ripe mango, peeled, pitted and sliced
  • 1 Ripe avocado, peeled, pitted, and sliced
  • 30 g Arugula
  • 2 tbsp Pomegranate seeds, optional
  • 1 tbsp Dukkah
  • 1 clove Garlic, minced
  • 1 tbsp Lemon juice
  • 2 tbsp Olive oil
  • Salt and pepper to taste
  1. Whisk together the minced garlic, lemon juice and olive oil until well blended and emulsified. Season with salt and pepper. Toss the arugula with half the dressing and place them in a serving plate.
  2. Arrange the sliced mango and avocado in an alternating circle on top, and drizzle with the remaining dressing. Sprinkle the pomegranate seeds and dukkah over and serve. | © 2015 | | © 2015 |

Read On 94 comments

Savoury Hokkaido Pumpkin Crumble

Monday, October 05, 2015 | © 2015 |

Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste
  • 1.5 kg Hokkaido pumpkin, cut into 2cm pieces
  • 4 tsp Olive oil
  • 1/2 tsp Dried chilli flakes (optional)
  • 60 g Rolled oats
  • 50 g Einkorn flour
  • 1 tsp Brown sugar
  • 1 tsp Chopped fresh rosemary
  • 1/2 tsp Ground cinnamon
  • 1/3 tsp Ground nutmeg
  • 50 g Coconut oil
  • 2 tbsp Pepitas
  • 1 tbsp Sunflower seeds
  • 1 Spring onion, thinly sliced
  1. Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
  2. Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
  3. Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp. | © 2015 | | © 2015 |

Read On 88 comments
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