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Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

Tuesday, May 25, 2021

If you need an energy boost to get you through the day, these simple, soft and chewy muesli bars are the one for you. They are packed with energy and nutrients, easy to make and cheaper than buying prepackaged. Amaranth or quinoa pops can be easily used in place of puffed teff. You can always add in some chocolate chips or drizzle with chocolate at the end too!

60 g Butter
80 g Date syrup
5 Cardamom pods
90 g Dried pineapples
60 g Cashew nuts
100 g Fine oat flakes
50 g Puffed teff
50 g Desiccated coconut
1 tbsp Lime juice
1 Egg, medium

Preheat the oven to 160C/320F. Line a baking form (20x26cm) with parchment paper. Place butter and date syrup in a saucepan over a low heat and cook until the butter melts and the mixture are well combined. Cool slightly.
Simply squeeze the cardamom pods and remove the seeds. Place them in the mortar and finely grind the seeds with the pestle.
Add dried pineapples and cashew nuts together in a blender and grind roughly. Add it to the butter-date syrup mixture together with the rest of the ingredients. Mix well.
Tip the mixture into the prepared baking pan, spread out evenly and press down firmly with the back of a spoon. Bake for 35 minutes. Set aside to cool completely in the tin before removing and cutting into bars. Store in a box in the fridge for up to a week.

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White Chocolate Latte Macchiato Scones

Thursday, April 29, 2021

There are few things more delicious and satisfying to eat than fresh, fluffy scones straight from the oven. White chocolate and latte macchiato make these light, buttery and fluffy scones especially tempting and satisfying. Serve them while still warm slathered with luxurious whipped mascarpone and fresh seasonal berries for an ultimate breakfast or over a cup of tea or coffee anytime you feel like treating yourself!

250 g White spelt flour
30 g Bourbon vanilla sugar (Dr. Oetker)
1 tbsp Baking powder
1 capsule Latte Macchiato (EXPRESSI from ALDI)
1/4 tsp Pink salt
90 g Cold kerrygold butter, diced
130 ml Whipping cream (plus more for the topping)
1 Medium egg
100 g White chocolate, chopped into chunks
Whipped mascarpone, to serve
Fresh strawberries, to serve

Line a large baking tray with parchment paper, set aside. Preheat the oven to 200C/400F.
In a large bowl add spelt flour, vanilla sugar, baking powder, latte macchiato and sea salt. Stir to combine.
Cut in cold butter and using a pastry cutter or your hands/fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Add in cream and egg and stir until until mixture comes together (do not over mix). Add in white chocolate chunks and mix until evenly distributed.
Turn dough out onto a well-floured work surface and form into a round circle about 25cm in diameter. Transfer the circle of scone dough to the prepared baking sheet. Cut into 6-8 equal wedges, then separate wedges and arrange them evenly on the baking tray.
Brush the top of the scones with extra cream and bake in the preheated oven for 20-22 minutes until scones are nicely golden. Serve them with whipped mascarpone and strawberries.

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Pecan Pie Muffins

Wednesday, January 20, 2021

Sweet and nutty, these 6-ingredient pecan pie muffins are perfect for breakfast, afternoon tea or kids' lunch box. They are super easy to throw together with just 6 ingredients and freeze well too. They have a muffin texture with a soft gooey center like a mini pecan pie and crisp chewy edges like cookies. When the muffins are completely cooled, place them in a freezer bag and freeze up to 1 month.

60 g Refined spelt flour
200 g Pecans, chopped plus 18 pecan halves for the topping
160 g Unsalted Kerrygold butter, softened plus extra for the pans
200 g Light brown sugar
2 Eggs, medium
1 tsp Vanilla extract

Preheat oven to 180C/350F. Grease a mini tray with 12 cups and a regular muffin tray with 6 cups generously with butter. You can of course use paper muffin liners instead.
In a medium bowl, stir together the spelt flour and chopped pecans. In a separate bowl, beat the softened butter, brown sugar, eggs and vanilla extract until smooth and creamy. Stir in dry ingredients just until combined.
Divide the batter among the muffin cups. Top each with a pecan half. Bake for about 10-12 minutes for mini muffins and 18-20 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

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Pineapple, Matcha, and Puffed Teff Granola Wedges

Monday, November 23, 2020

Give your granola bars a nutritious boost with matcha- a fine green tea powder, packed with antioxidants. These granola wedges are naturally gluten-free, dairy-free, and refined-sugar-free. Substitute your favorite dried fruit, nuts and/or seeds for the pumpkin seeds and/or dried pineapple in these granola bars. Puffed teff can be substituted with quinoa or amaranth pops too.


220 g Rolled oats 120 g Pepitas 100 ml Maple syrup 5 tbsp Almond butter 3 tbsp Coconut oil 1 tsp Vanilla paste 75 g Dried pineapple, thinly sliced 80 g Puffed teff (or armanth or quinoa) 1/2 tsp Sea salt 1 tbsp Matcha powder

Preheat oven to 160C/320F. Combine rolled oats and pumpkin seeds on a baking sheet and bake for 15 minutes, stirring once or twice, until the oats are lightly toasted and have a nutty aroma. Remove and set aside to cool.
In a small saucepan over low heat, combine the maple syrup, almond butter, coconut oil, and vanilla paste. Whisk to combine.
In a large bowl, combine the cooled oats and pumpkin seeds with the dried pineapple, puffed teff, sea salt, and matcha powder. Pour the almond butter mixture over the oat mixture and stir quickly to mix.
Spread the mix into an 9-10 inch springform pan lined with plastic wrap or baking paper. Press down the mixture firmly. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into wedges. Keep leftovers in the fridge for up two weeks.

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Spiced Olive Oil Banana Bread with Hazelnuts

Friday, June 26, 2020

A very easy quick bread to make, healthy and increidly moist thanks to the oilve oil and Greek yoghurt. I flavoured the bread with cardamom, cinnamon and ginger powder, but you can also use your favourite spices, like nutmeg or allspice. Chopped hazelnuts were added for extra crunch, feel free to use other nuts or chocolate. If you want to use honey or maple syrup instead of raw sugar, then reduce the olive oil to 80 ml as honey and maple syrup add a lot of moisture to the batter. This recipe is very versatile and forgiving, so you can easily adapt it to suit your own taste.

180 g All-purpose flour
1/3 tsp Cardamom powder
1/3 tsp Cinnamon powder
1/3 tsp Ginger powder
1 tsp Baking powder
1/3 tsp Salt
100 g Raw sugar
80 g Hazelnuts, chopped

2 Very ripe bananas, mashed
2 Eggs, medium
50 g Greek-style yoghurt, full fat
100 ml Olive oil

Preheat the oven to 175/350FC. Lightly grease a 10cm x 20cm loaf pan and line base and sides with parchment paper.
Sift flour, cardamom, cinnamon, ginger, baking powder, and salt into a bowl with the raw sugar, then add in the chopped hazelnuts.
In a separate bowl, mash the bananas with a fork, then stir in the eggs, yoghurt and olive oil. Add into the dry ingredients and gently stir together until they're just combined - don't overmix.
Scrape the batter into prepared pan. Place in the oven and bake for 50 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Slice and enjoy!

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Sourdough Chinese Crullers and Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Sunday, April 12, 2020

Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.

Sourdough Chinese Crullers - Yau Char Kwai

Sponge	Dough
80 g Sourdough starter 100 ml Water 150 g All-purpose flour	All the starter above 320 g All-purpose flour 180 ml Water 1+1/2 tsp Salt 1/3 tsp Baking ammonia (Ammonium Bicarbonate) 1/4 tsp Potassium carbonate (Potash) 2/3 tsp Baking soda (Sodium Bicarbonate) 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)

Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.
In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
soya drink. Besides eating fried dough sticks with congee and soya drink, you can prepare a Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

50 g All-purpose flour
10 g Semolina
100-120 g Water
Large pinch of salt

2 Eggs, lightly beaten
1 tbsp Chilli sauce
1/2 tbsp Seafood sauce
2 tbsp Chopped scallions
1 tsp Sesame seeds
2 tsp Vegetable oil
3 section Yau Char Kwai

Mix together flours, water and salt until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up. Repeat with the rest of the batter and egg.

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Overnight Green Tea Spelt Loaf with Streusel

Monday, October 01, 2018

I am a tea drinker and always try to incorporate tea, either black or green, oolong is my favourite though, into my baked goods whenever possible. This overnight spelt loaf, lightly sweetened with coconut sugar, is soft and tender with a buttery crumble topping--perfect for breakfast or afternoon tea snack.

Dough	Streusel
250 g White spelt flour 100 g Whole spelt flour 1/2 tbsp Green tea powder 2 tbsp Coconut sugar 1/2 tsp Sea salt 3 g Dried yeast 200 ml Liquid green tea, lukewarm 1 Small egg 50 g Butter, softened	50 g White spelt flour 30 g Coconut sugar Pinch of salt 40 g Unsalted butter, chopped

Place all the dough ingredients in a mixer and mix everything until you have a smooth, stiff dough. Cover and leave it at room-temperature to rest for 2 hours.
Gently knead down the dough and shape into a loaf to fit a standard-size loaf pan lined with baking paper. Cover and leave overnight to rise in the fridge.
The loaf will have risen slightly after 8-10 hours. Take it out of the fridge and put it somewhere warm to carry on rising until it reaches the rim of the pan, 1 to 3 hours.
Place all the streusel ingredients in a bowl and rub everything together until the mixture resembles coarse crumbs. Place the streusel on the top of bread.
Preheat the oven to 200C/400F. Bake the loaf for about 40 minutes until nicely golden brown. Remove and cool on a wire rack for 5 minutes before turn it out to cool completely.

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Mango Curd Bread

Thursday, July 19, 2018

A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

300 g Refined spelt flour
5 g Dried yeast
40 g Raw sugar
1/2 tsp Salt
180 ml Milk, 35C/95F
35 g Butter, softened
120 g Mango curd
1/2 Egg, for glaze

Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Emmer Breakfast Cookies

Thursday, January 19, 2017

These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!

100 g Hazelnut meal
50 g Flaxseed meal
150 g Rolled oats
35 g Emmer flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon powder

160 g Almond butter
30 ml Flaxseed oil
80 g Maple syrup
1 Large ripe banana, mashed
1 Large egg
1 tsp Vanilla extract
50 g Raisins
60 g Dark chocolate chips

Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Wednesday, December 14, 2016

These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

adapted from SBS

50 g Pepitas
50 g Flax seeds
50 g Sunflower seeds
50 g Whole almonds
30 g Chia seeds
150 g Rolled oats
3 tbsp Psyllium husk
40 g Dried barberries
0.3 g Saffron powder
1/2 tsp Ground cloves
Pinch of sea salt

50 g Coconut oil, melted
1 tbsp Maple syrup
375 ml Water

Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out onto an oven rack and bake for a further 15-25 minutes until crisp on the bottom. Cool slightly and serve.

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Coconut, Bee Pollen, Oat and Chia Muesli Bars

Thursday, July 14, 2016

Chewy, filling, and packed with natural energy, these oaty nutty muesli bars are made with immune-boosting bee pollen, coconut, almonds, chia, and honey. They are a good source of carbohydrates, protein, healthful fat and fiber. Take them camping, pack in lunch box or as breakfast on the go!

Coconut, Bee Pollen, Oat and Chia Muesli Bars

inspired by Donna Hay

80 ml Coconut oil
250 g Honey
180 g Rolled oats
50 g Shredded coconut
2 tbsp Bee pollen
160 g Almonds, roughly chopped
40 g Chia seeds
70 g Pitted dried dates, finely chopped

Preheat oven to 180C/350F. Place the coconut oil, honey and sugar in a small saucepan over low heat and cook, stirring, for 3–4 minutes or until melted and combined.
Pour into a large bowl and add the oats, coconut, bee pollen, almonds, chia seeds, dates and cinnamon and mix well to combine.
Spoon into a lightly greased 20cm x 30cm baking pan lined with non-stick baking paper. Flatten the mixture using the back of a spoon. Bake for 25 minutes or until dark golden. Set aside to cool completely. Lift the slice from the pan and cut into bars to serve.

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Search Angie's Recipes

Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

White Chocolate Latte Macchiato Scones

Pecan Pie Muffins

Pineapple, Matcha, and Puffed Teff Granola Wedges

Spiced Olive Oil Banana Bread with Hazelnuts

Sourdough Chinese Crullers and Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Sourdough Chinese Crullers - Yau Char Kwai

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Overnight Green Tea Spelt Loaf with Streusel

Mango Curd Bread

Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Emmer Breakfast Cookies

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Coconut, Bee Pollen, Oat and Chia Muesli Bars

Coconut, Bee Pollen, Oat and Chia Muesli Bars

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Sourdough Chinese Crullers - Yau Char Kwai

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

Coconut, Bee Pollen, Oat and Chia Muesli Bars

Subscribe via Email

Angie

If you enjoy my recipes and want to support me, THANKS!

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Recipes Archive

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