Angie's Recipes . Taste Of Home

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Kamut Almond Cookies

Friday, April 18, 2014

Made with whole wheat kamut flour and ground almonds, and sweetened with honey and stevia instead of granulated sugar, these cookies, adapted from Taste, are quite filling and so much healthier than most traditional cookies. You won't feel bad eating a few of them at one go with a glass of buttermilk.

60 g Coconut oil, melted
140 g Honey
190 g Kamut grains, ground into flour
10 g Cocoa powder
100 g Almond meal
1 tsp Baking soda
0,5 g Pure stevia extract
1/2 tbsp Ground cinnamon
1 tbsp Freshly finely grated ginger
1 tbsp Milk
Coloured sprinkles

Preheat oven to 180C/350F. Melt coconut oil in a saucepan over medium heat. Increase heat to medium-high. Stir in honey and bring to the boil. Remove from heat. Allow to cool for 10 minutes.
Sift kamut flour, cocoa powder, almond meal, baking soda, stevia extract and cinnamon together into coconut oil mixture. Add in freshly grated ginger and milk. Stir until well combined. Cover and set aside for 1 hour or until dough is firm.
Place sprinkles in a shallow dish. Roll level tablespoons of mixture into balls. Roll balls in sprinkles to coat evenly. Place balls, 3cm apart, on a large parchment-lined baking tray. Bake for about 15 minutes until golden brown. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.

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Flourless Fat-free Chocolate Cookies

Monday, April 14, 2014

As soon as I saw these chocolate cookies on The Squishy Monster I knew I had to make them myself. These cookies are a dream if you are a chocolate lover who needs to go gluten-free.
Chewy on the inside, crispy around the edges, and intensely chocolatey and rich, these deep dark, flourless (which means gluten-free), no added fat chocolate cookies are super quick, easy to mix and bake up, and are very beautiful with their shiny, crackled tops.

220 g Powdered sugar
40 g Dutch-processed Cocoa powder
Pinch of sea salt
2 Large egg whites
1 tsp Vanilla extract
Rose peppercorns
Pyramid sea salt with chilli

Preheat the oven to 180C350F. Line two baking sheets with parchment paper and grease the parchment.
In a large bowl, whisk together the powdered sugar, cocoa powder and salt. Whisk in the egg whites and vanilla extract until the batter is smooth.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. Sprinkle with red peppercorns or sea salt. Bake for 12-14 minutes, until the tops are glossy and lightly cracked.

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Asparagus Salad with Creamy Walnut Dressing

Wednesday, April 09, 2014

This is a simple and super-healthy salad starring fresh green asparagus, radicchio and black beans, matched with a wonderfully creamy and balanced dressing made of yogurt, walnuts, lemon juice and balsamic bianco. This vegetarian salad tastes extremely delicious and very appropriate for spring.

Salad	Yogurt Walnut Dressing
1 bunch Fresh green asparagus, trimmed 1/2 Radicchio, leaves separated 1 Small carrot, thinly shredded 150 g Homemade black beans, drained Walnuts, toasted and roughly chopped	8 Walnut halves 250 g Plain yoghurt 2 tbsp Lemon juice 2 tbsp Balsamic bianco 2 tsp Finely grated lemon rind 1 tbsp Fresh lemon thyme leaves Salt and white pepper

Bring a large saucepan of water to the boil over high heat. Add asparagus. Boil for 2 minutes or until just tender. Drain. Rinse under cold water and drain them well.
Arrange radicchio leaves on a large serving plate or a salad bowl and top with shredded carrot, asparagus and black beans. Sprinkle some roasted chopped walnuts over.
To make the dressing, place the walnuts, yogurt, lemon juice, balsamic lemon rind and lemon thyme in a blender and process until well combined. Season with salt and pepper. Drizzle over salad to serve.

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Vegan Gluten Free Black Bean Brownies

Saturday, April 05, 2014

Brownies made with black beans might sound quite unappealing to some of you, but I can assure you these are really delicious. No, I am not saying that they taste exactly like regular brownies, but still pretty delicious and nutritious as beans are a good source of protein and fiber. I used Happy Herbivore's recipe as inspiration, but slightly tweaked it by adding a little coconut oil and a mix of white and dark chocolate chips, but you can leave them out if you want to.

280 g Cooked black beans, homemade or can
2 Small bananas
30 g Dutch-process cocoa powder
70 g Maple syrup
20 g Coconut oil, melted
1 tsp Vanilla extract
40 g Quick oats
100 g A mix of white and dark chocolate chips

Preheat the oven to 180C/350F. Line an 8-inch pan with parchment paper and set aside. Drain and rinse the cooked black beans.
Combine all the ingredients, except the oats and chocolate chips, in a food processor and blend until completely smooth. Stir in oats and chocolate chips.
Pour the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

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Vegan Gluten Free Matcha Protein Bars

Tuesday, April 01, 2014

Protein bars are a delicious and convenient way to enjoy a high protein snack. There is no need to buy protein bars when it's far cheaper and more nutritious to make your own. These wholesome protein bars, adapted from desserts with benefits, are made with quality hemp and rice protein, antioxidant-rich green tea powder with nutritious oat and healthy fats.


85 g Homemade roasted almond butter 240 ml Unsweetened vanilla soya milk 0,2 g Pure stevia extract 100 g Hemp protein powder 60 g Rice protein powder 60 g Oat flour 1 tbsp Organic matcha powder 100 g White chocolate, melted

Line a 20x12-cm plastic box with a large sheet of plastic wrap. Whisk together the almond butter, soya milk, and stevia extract until combined in a mixing bowl.
In another bowl, mix together the hemp protein powder, rice protein powder, oat flour and matcha powder. Slowly add this dry mixture to the almond butter mixture. Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
Spoon the mixture into the prepared box and flatten the surface with a rubber spatula or pastry roller. Cover the box with plastic wrap and refrigerate overnight.
The next day, slice the protein bars and drizzle them liberally with melted white chocolate. Store the rest in a plastic box with a lid in the fridge.

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Sugar Free Vegan Emmer Banana Bread

Thursday, March 27, 2014

This refined sugar-free banana bread is very simple, quick, yet delicious, nutritious, and makes a wonderful breakfast or snack for the family. While most banana bread recipes contain sugar, dairy and eggs, this vegan variation uses none of them, but is still moist and delicious. Feel free to substitute wholewheat flour for emmer flour and almond milk for soya milk.

290 g Emmer grain, ground into flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Cinnamon powder
1 tbsp Chia seeds
50 g Walnuts
6 Pitted dates, roughly chopped
250 ml Soya milk
70 g Maple syrup
30 g Macadamia oil
3 Overripe bananas, mashed

Preheat oven to 180C/350F. Line a standard loaf pan with parchment paper.
Whisk together the ground emmer flour, baking soda, baking powder, cinnamon and chia seeds in a mixing bowl. Pulse walnuts and pitted dates until you have small pieces. Add to the flour mixture.
In another bowl, mix soya milk, maple syrup, and macadamia oil until well combined. Add in mashed bananas and mix well.
Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the middle rack of hot oven for about 1 hour.

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No Bake Amaranth Bars (Vegan, Gluten-free)

Friday, March 21, 2014

These gluten-free vegan no-bake bars, adapted from Rapunzel, are filled with homemade popped amaranth, almonds, cocoa powder, a combination of cocoa and coconut butter, and sweetened with maple syrup and dried cranberries. They are great on the go, super healthy getting your daily fiber and protein.

No Bake Amaranth Bars (Vegan, Gluten-free)

adapted from Rapunzel

85 g Coconut butter, melted
90 g Cocoa butter, melted
150 g Maple syrup
200 g Almond butter
150 g Amaranth, puffed
100 g Dried cranberries
125 g Roasted almonds, ground
2 tbsp Dutch-processed cocoa powder
1 tsp Bourbon Vanilla powder
Pinch of salt

Line a 9-inch rectangular pan with parchment paper. Place the coconut butter and cocoa butter in a saucepan. Melt over the low heat.
Mix the melted coconut and cocoa butter together with the rest of ingredients. Spread and press the mixture into the bottom of the prepared pan.
Cover and refrigerate for at least 1 hour. Slice into bars. Store the rest in the airtighter container in the fridge.