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These delicate buttery wholegrain cookies, made with ground green spelt berries, black quinoa, butter and egg, sweetened with pure stevia extract, are delicious plain, dipped in dark chocolate, or sandwiched with flavoured cream.
Freekeh (also known as Grünkern in Germany) is roasted green spelt berries. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry.

Freekeh Black Quinoa Cookies

1. Combine together the ground green spelt, black quinoa, stevia extract powder and pinch of salt. Add in cubed butter and rub into flour until mixture resembles breadcrumbs, then, using your hands, add in egg to bring it together.
2. With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film and leave in the fridge for at least 30 minutes.
3. Preheat the oven to 180C/350F. Roll out the dough between two parchment sheets until about 3 mm thick. Cut out cookies with cookie cutters and place on a baking tray lined with parchment. Bake for about 10 minutes. Let cool on the tray for 10 minutes then transfer to a wire rack to cool completely.

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This fresh, colourful summer salad with a vibrant fruity vinaigrette is quick and easy, and the perfect way to enjoy all the produce that's in season now. Antioxidant-rich goji berries add a note of exotic sweetness to this light summery salad. If goji berries aren't your thing, you can always swap them out for dried cranberries or cherries.

1. To prepare the dressing. Peel and pit the peaches. Cut the peaches into chunks and place in a blender with the white balsamic, truffle mustard, salt and olive oil. Whirl until smooth. Stir in poppy seeds.
2. Pile the mixed salad leaves, cherry radishes and peaches on two serving plates. Scatter the goji berries over. Drizzle the salad with dressing and toss gently to coat.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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There's nothing like a cold and healthy popsicle to cool you down on scorching hot summer days. These creamy icy treats, featuring ripe banana, peanut butter and coconut water, will satisfy your craving for something frosty without adding on extra pounds, esp. if you adore the combination of peanut butter and banana.

1. Combine all of the ingredients in a blender, and process until well combined.
2. Divide the mixture into 8 moulds and place a stick in the middle of each mould, and freeze for at least 6 hours, or until firm.

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Made with bananas (both fresh and dehydrated), whey isolate, and egg whites, this king of quick bread is packed with the protein and deliciousness of whole grain flour milled fresh from einkorn wheat berries. You can also bake this bread with other whole grain flour, for example, kamut, emmer or spelt.
Einkorn (from German Einkorn, literally "single grain") is considered to be the oldest form of cultivated wheat, dating back over 10,000 years, and completely unhybridized.
This glorious ancient grain is unique in flavour and nutritional benefits. Baked goods made with einkorn have a nice yellowish colour, which is due to its high content of lutein, a yellow pigment that has been associated with eye health and beta-carotene, an antioxidant that plays an essential role in bone growth, skin health and strengthening the immune system.
Einkorn, while not gluten-free, produces a natural gluten that is considered “gluten-safe” for some people with gluten sensitivity.

Einkorn Protein Banana Bread

1. Preheat the oven to 180C/350F. Line a 25-30cm loaf pan with parchment.
2. Sieve freshly ground einkorn flour, protein isolate, baking powder, cinnamon powder and salt.
3. Stir together the mashed bananas, egg whites and water in another bowl, then pour into the dry mixture.
4. Mix well and pour into the prepared loaf pan. Lightly press some dehydrated banana chips into the batter. Bake in the middle of hot oven for about 50 minutes. Insert a skewer into the centre, if it comes out clean, the bread is ready.

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A delicious and healthy bread with Magerquark (German fresh cheese, almost fat-free), oat bran, and eggs. Dense, moist, gluten-free friendly and a perfect compliment to salads and soups.
Oat bran is the outside casing of the oat grain and contains soluble fiber, which helps lower your cholesterol and provide a number of other health benefits.

Gluten Free Quark Oatbran Bread

1. Preheat the oven to 180C/350F. Line a 25-cm loaf pan with parchment paper.
2. Stir together the Magerquark, milk, eggs, and egg whites in a mixing bowl. Add in oat bran, baking powder, thyme leaves, herb salt and black pepper. Combine all the ingredients with a hand mixer until well combined.
3. Spoon the thick batter into the prepared loaf pan. Garnish with thyme branches. Bake in the center of hot oven for about 35 minutes.

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A wholesome quinoa salad with chicken breast leftover, bell pepper, and arugula tossed with a lemon balm walnut vinaigrette. It is quick and easy to make and equally good warm or cold.

1. Soak quinoa in plenty of fresh water overnight. When you are ready to cook the quinoa, strain the quinoa in a fine sieve and rinse well, until the water runs clear.
2. Heat the water with a little sea salt in a medium saucepan. When the water comes to a boil, add in the soaked quinoa. Cover and let cook for 5 minutes. Stir and then leave uncovered for another 10 minutes.
3. Mix all dressing ingredients except walnut oil together, then slowly blend in the oil. Mix well before serving.
4. Place cooked quinoa, diced chicken breast, bell pepper and arugula in a salad bowl. Toss with the prepared vinaigrette. Serve over Belgian endive leaves if desired.

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These naturally sweetened popsicles are bright, refreshing and healthy. Fresh, sweet, juicy peaches and strawberries are perfect together for a simple and tasty summer treat. I didn't add additional sweetener other than a very ripe banana, you can of course use sugar, syrup or honey instead. Peaches can also be replaced with mango, apricot, or pineapple or a mix of all.

1. Bring a saucepan of water to a boil. Gently lower the ripe peaches into the boiling water. Leave it there for 30 seconds or until the skin splits. Remove the peaches with a slotted spoon and plunge them into an ice water bath. After 10 seconds or so, remove them and peel.
2. Roughly chop the peaches and place them in a blender together with lime juice, and banana. Process until smooth.
3. Pour half portion into the 8 ice moulds, add in diced strawberries and top with the remaining. Insert sticks, then freeze at least 4 hours or until firm.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com