http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A delicious, nutritionally packed quick einkorn bread filled with my Autumn favourites - pumpkin and warm spices. It makes a perfect low sugar snack or breakfast with plenty of protein. You can swap the protein flavour and feel free to use other types of whole grain flour instead of einkorn.

1. Line a standard-size loaf pan with baking paper. Preheat the oven to 190C/375F.
2. In a large mixing bowl, whisk together the protein powder, almond meal, milled einkorn, baking powder, baking soda and spice mix.
3. Beat pumpkin puree, lemon curd, egg, coconut syrup, and melted ghee in another bowl until smooth and well combined.
4. Sift in the flour mixture and fold to combine. Fold in drained raisins. Scrape the batter into the prepared loaf pan. Smooth the surface and sprinkle the coconut flakes over.
5. Bake in the hot oven for 30 minutes. Reduce the oven temperature to 170C/340F and bake 15 more minutes until nicely golden brown and a wooden toothpick, inserted in the middle comes out clean. Remove and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A nutritious pancake loading with the flavours and texture that every pancake fan craves for. This recipe can be used to create many fruit pancakes, such as strawberry, raspberry, black currant, or black berry.
These fruit pancakes are inspired by Christina Kim @ Deglaze Me

1. Rinse and dry the berries and currants. Whisk together the spelt flour, baking powder and baking soda in a bowl. Add in whey, vanilla yogurt, egg yolks and vanilla extract. Stir until all the ingredients blended.
   
2. Beat the egg whites until stiff and fold into the yolk batter until well incorporated. Leave the pancake batter in the fridge for an hour before using. Heat a small amount of butter in a frying pan until it almost starts to smoke.
   
3. Scoop 2 -3 tablespoons of batter into the pan. Drop on a few of berries or currants and cook until it reaches a light golden brown colour, and the bubbles start to appear on the top surfaces of the pancakes , turn over. Cook until lightly browned. Repeat with remaining batter, brushing the pan with melted butter between batches. Drizzle the pancakes with sugar beet syrup and dust with icing sugar if desired. Serve immediately.

I was pleased and honoured when Natasha, author of 5 Star Foodie, one of the most popular and well-respected food blogs, invited me to contribute a guest post on her blog while she is on a vacation. Natasha is a professional web developer from Northern Virginia, with a passion for fine food. She has always enjoyed the creative process of inventing something new and different in the kitchen. More recently, 5 Star Foodie aka Natasha has begun an adventure, exploring the cuisine available in some of the best restaurants in the United States and around the world. The more innovative the food, the more Natasha is inspired to innovate at home for her two most appreciative "customers" - her husband and her daughter. Check out her restaurant reviews and recipes at 5 Star Foodie.

Whey is the liquid remaining after milk has been curdled and strained. Whey is quite simple to make. Fill a bowl or wide-mouthed jar with fresh, unpasteurized milk. Cover tightly and let sit at room temperature until it curdles and separates. This may take 3-4 days. Strain through cheesecloth, catching the liquid in a bowl. This is whey-- it is a by-product of the manufacture of cheese. It will keep in the fridge for up to six months. For a quicker whey, whip Fromage frais or Quark into unpasteurized milk and leave them overnight to sour.

1. Whisk together the quark and milk in a medium bowl. Set aside in a counter at room temperature overnight. The following day, gently warm the sour milk so that curds form. Strain the sour milk for a few of hours through a sieve lined with cheese cloth set over a pot. The strained curds can either be seasoned with sugar (salt if preferred) and used as a spread, or to make a cheesecake.
   
   
2. To make a dough, whisk the yeast with whey and honey. Stir in half flour and salt to make a yeast batter. Leave the batter, covered, in a warm place for 30 minutes. Rub the butter into the remaining half flour, until it is evenly incorporated and the mixture resembles fine breadcrumbs.
   
   
3. Stir the yeast batter into the butter-flour mixture. Combine together until a soft dough forms. Cover the bowl and leave for 10 minutes. Rub the work-surface with 1 teaspoon of olive oil and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 teaspoon of olive oil, return the dough to it, cover and leave for 10 minutes. Repeat the light kneading twice more, at 10-minute intervals, then leave the dough for 30 minutes until it has become soft and elastic.
   
   
4. Shape the dough into a baton (or a ball)place it smooth-side down into a flour-dusted cloth. Leave it for about 1 hour at room temperature. Preheat the oven to 210C/410F. Upturn the dough on to a flour-dusted baking tray. Make a few of slashes over the top and bake the bread in the center of the oven for about 40 minutes or until the loaf is a good brown colour. Cool on a wire rack.