Angie's Recipes . Taste Of Home

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Apricot Jalapeno Sauce

Thursday, July 20, 2017

This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

350 g Apricots, pitted and coarsely chopped
100 g Pickled Jalapeno
100 ml Apple cider vinegar
200 ml Apple juice
50 g Coconut sugar
5 pc Cloves
1 tsp Allspice berries
1 tsp Juniper berries
15 g Sea salt
1 tbsp Mace powder

Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

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Upside-down Apricot Einkorn Cake with Thyme and Almonds

Thursday, July 13, 2017

Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

800 g Homemade apricot halves in honey syrup, drained
40 g Almonds, chopped
250 g Einkorn berries, ground into flour
2 tsp Baking powder
1 tsp Baking soda
175 g Butter, softened
100 g Coconut sugar
2 tsp Fresh lemon thyme leaves
2 tsp Vanilla extract
2 Large eggs, at room-temperature
200 ml Kefir
Maple syrup to serve

Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.

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Raspberry White Chocolate Tartlets with Mascarpone

Thursday, July 06, 2017

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut Crust	Raspberry Mascarpone Filling
150 g Spelt flour 50 g Hazelnut meal 2 tbsp Dutch-processed cocoa powder 50 g Erythritol granules 125 g Butter, chilled and chopped Pinch of salt 2 tbsp Iced water	200 g Raspberries, fresh or frozen 180 g Mascarpone 100 g Sour cream 2 tbsp Erythritol granules 50 g White chocolate, melted 5 g Gelatine granules 30 ml Water Fresh berries for garnishing Grated white chocolate for garnishing Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

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Refined Sugar Free Banana Poppy Muffins

Thursday, June 29, 2017

Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

2 Very ripe bananas
100 g Erythritol granules
50 g Coconut oil, melted
150 ml Kefir, room-temperature
150 g Spelt pastry flour
40 g Coconut flour
5 g Baking powder
5 g Baking soda
1/3 tsp Salt
1/2 tsp Cinnamon powder
30 g Poppy
Walnut halves

Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

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Vegan Kaniwa Salad with White Asparagus

Thursday, June 22, 2017

Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

Salad	Vinaigrette
150 g Kaniwa 750 g White asparagus, trimmed and cut into 3 pieces 100 g Lamb’s lettuce (aka mâche or corn salad) 1 Pomegranate, deseeded	30 ml White balsamic vinegar 60 ml Olive oil 1/2 tbsp Maple syrup 1 tbsp Dijon mustard 1 clove Garlic, minced Sea salt and freshly ground black pepper

Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.
Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.
Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.
In a large bowl, toss together the kaniwa, white asparagus and pomegranate seeds with the prepared vinaigrette until coated. Divide the lamb's lettuce into 2 serving plates. Spoon the white asparagus salad over and serve.

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Plum Einkorn Streusel Muffins

Thursday, June 15, 2017

A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

Streusel	Muffin Batter
80 g Einkorn flour 40 g Hazelnut meal 15 g Coconut sugar 50 g Butter, chilled and cubed	170 g Butter, softened 50 g Coconut sugar 2 Eggs, medium 1 tsp Vanilla powder 250 g Einkorn flour 3/4 tsp Baking soda 250 ml Kefir 350 g Plums, stoned and diced

Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder. Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

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Asparagus Ribbon Salad with Apricots and Black Cumin Seeds

Thursday, June 08, 2017

This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

Salad	Dressing
400 g White asparagus, trimmed 100 g Green asparagus, trimmed 1 Carrot, peeled 3 Fresh apricots, cut into wedges 1/2 tsp Black cumin seeds Pistachios, optional	3 tbsp Extra-virgin olive oil 2 tbsp Freshly squeezed lemon juice 2 tsp Maple syrup 1 Shallot, minced Sea salt and freshly ground black pepper

Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.
Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.
Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.

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Braided Beetroot Loaf

Thursday, June 01, 2017

Soft, tender and delicate, enriched with both egg and butter, this braided beetroot bread topped with black sesame seeds is so easy and fun to make and perfect for breakfast or brunch. It's fantastic to enjoy with soup, salad, fruit spread or simple with butter.

500 g Spelt bread flour
220 ml Beet juice, lukewarm
1 Egg, room-temperature
8 g Salt
15 g Fresh yeast, crumbled
30 g Coconut sugar
100 g Unsalted butter, room-temperature
1 Small egg, beaten
2 tsp Black sesame seeds for topping

Place everything except the butter in the bowl of an electric mixer fitted with a dough hook. Stir on low speed until everything comes together. Now turn up the speed, and cut in butter and knead until you have a soft, elastic dough, about 10 minutes.
Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
Place dough on a lightly floured work surface. Divide into 6 pieces and roll each into a strand
©angiesrecipes, about 40cm long.
Place 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled.
Preheat the oven to 180C/350F. Brush the loaves with egg and sprinkle with black sesame seeds. Bake for 25-30 minutes. Cool on a wire rack, then serve with butter, if desired.

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Spring Salad with Flaxseed Oil Vinaigrette

Thursday, May 25, 2017

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad	Flaxseed Oil Dressing
1/2 head Lollo bionda / leaf lettuce, chopped 150 g Chickpeas, cooked and drained 10 Strawberries, trimmed and halved 50 g Blueberries 50 g Raspberries 12 White asparagus tips A handful pine nuts, dry toasted Basil	60 ml Flaxseed oil Freshly pressed juice of 1 lemon 1 tbsp Maple syrup 1 clove Garlic, minced 1/2 tsp Dijon mustard Tri-colour peppercorns, freshly milled Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
Drizzle enough of the dressing over and gently toss to combine. Serve!