08/2018

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Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

150 +20 g Unsalted butter, softened
100+20 g Coconut sugar
300 g Red currants, stripped from their stalks
2 Large eggs, room-temperature
1 tsp Vanilla extract
150 g Red wheat berries, milled into flour
100 g Buckwheat berries, milled into flour

2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Nutmeg powder
1/2 tsp Cinnamon powder
Pinch of sea salt
2 tbsp Berentzen red currant liquor
120 ml Kefir
2 tbsp Sunflower seeds, optional

Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired.

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

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Blueberry Mango Curd Tart

Thursday, August 09, 2018

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

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Einkorn Aronia Buns with Coconut Filling

Thursday, August 02, 2018

Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut Filling	Dough
50 g Unsalted butter, softened 50 g Raw sugar 1 Egg, at room-temperature 100 g Desiccated coconut 50 g Coconut milk, at room-temperature	180 ml Coconut milk, lukewarm 1 Large egg 40 g Raw sugar 170 g Einkorn flour 100 g Bread flour 1 tbsp Aronia powder 5 g Dried yeast 1/3 tsp Sea salt

Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use. In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes . Repeat with other logs. Cover and let rise for an hour.
Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.