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Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015

A simple quick bread recipe with buckwheat, ground einkorn, sunflower seeds, homemade pear sauce and olive oil. It's sugar-free, vegan, freezes well and goes well with avocado spread, peanut butter or cheese.

120 g Buckwheat flour
120 g Einkorn, ground into flour
2 tsp Spekulatius spice mix
2 tsp Baking soda
1/2 tsp Salt
420 g Homemade pear sauce
80 ml Olive oil
3 tbsp Pure NuNaturals stevia syrup
60 g Sunflower seeds

Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
Stir together the pear sauce, olive oil, and NuStevia syrup. Add it to the flour mixture and stir until just incorporated. Fold in the sunflower seeds.
Pour the batter into the prepared loaf tin and if desired, scatter some sunflower seeds over the top. Bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool.

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Mache Salad with Lentils and Figs

Thursday, October 22, 2015

A hearty meatless salad that combines distinctive, tender mâche leaves, also know as corn salad or lamb's lettuce, sweet ripe fresh figs and mild, hearty lentils, which makes this salad particularly satisfying.

400 ml Vegetable broth
100 g Green or brown lentils, rinsed
3 tbsp Olive oil
2 tbsp White wine vinegar
1 Chilli pepper, deseeded, sliced
Salt and freshly ground black pepper
60 g Mache salad, rinsed and dried
2-3 Fresh figs, cut into wedges
20 g Flat parsley leaves

Place vegetable broth in a medium saucepan and bring it to a boil. Add in lentils and cook about 30 minutes or until tender, but still firm.
Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
Place mache salad, fig wedges and parsley leaves in a large bowl. Toss with the rest of the dressing. Divide it in two plates. Spoon the lentils over and serve.

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Mango and Avocado Salad with Pomegranate and Dukkah

Friday, October 16, 2015

A colourful, festive and deliciously healthy vegetarian salad in a simple citrusy dressing inspired by Brooklyn Supper. It is a mix of sweet, juicy mango and pomegranate seeds, peppery arugula, creamy avocado and crunchy dukkah. It's very easy to make and offers a wealth of texture and antioxidants. For an extra dose of protein, you can add some chicken or prawns to the salad.

Salad	Dressing
1 Ripe mango, peeled, pitted and sliced 1 Ripe avocado, peeled, pitted, and sliced 30 g Arugula 2 tbsp Pomegranate seeds, optional 1 tbsp Dukkah	1 clove Garlic, minced 1 tbsp Lemon juice 2 tbsp Olive oil Salt and pepper to taste

Whisk together the minced garlic, lemon juice and olive oil until well blended and emulsified. Season with salt and pepper. Toss the arugula with half the dressing and place them in a serving plate.
Arrange the sliced mango and avocado in an alternating circle on top, and drizzle with the remaining dressing. Sprinkle the pomegranate seeds and dukkah over and serve.

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Savoury Hokkaido Pumpkin Crumble

Monday, October 05, 2015

Spicy roasted Hokkaido pumpkin topped with a flavoursome, savoury crumble that uses einkorn flour, rosemary, warm spices, pepitas and sunflower seeds for extra texture and flavour. It makes a perfect meatless meal.

Savoury Hokkaido Pumpkin Crumble

adapted from taste

1.5 kg Hokkaido pumpkin, cut into 2cm pieces
4 tsp Olive oil
1/2 tsp Dried chilli flakes (optional)
60 g Rolled oats
50 g Einkorn flour
1 tsp Brown sugar
1 tsp Chopped fresh rosemary
1/2 tsp Ground cinnamon
1/3 tsp Ground nutmeg
50 g Coconut oil
2 tbsp Pepitas
1 tbsp Sunflower seeds
1 Spring onion, thinly sliced

Preheat oven to 200C/400F. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle over oil. Sprinkle with chilli flakes. Season. Toss to combine. Roast, stirring once, for 30 minutes or until golden and tender.
Meanwhile, grease a large baking dish or two smaller ones. Combine oats, flour, brown sugar, rosemary, cinnamon and nutmeg in a large bowl. Rub in the coconut oil until the mixture resembles coarse breadcrumbs. Stir in seeds. Season.
Reduce oven to 180C/350F. Stir spring onion into pumpkin mixture. Place in prepared baking dishes. Sprinkle with crumble mixture. Bake for 25 minutes or until golden and crisp.

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Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Wednesday, September 30, 2015

A delicious and easy quinoa (naturally gluten free and a good source of complete protein) pilaf with raspberries, parsley, toasted hazelnuts, and dried barberries. It is great on its own as a meatless meal or as a colourful side with some roasted chicken or smoked fish.

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

adapted from here

120 g Quinoa, rinsed
250 ml Vegetable broth
1/8 tsp Ground black pepper
Handful of finely chopped parsley
50 g Hazelnuts, toasted and roughly chopped
2 tbsp Dried barberries
120 g Raspberries
Salt to taste

In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
Fold parsley, hazelnuts, barberries and raspberries gently into hot quinoa. Season and serve warm or room temperature.

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Einkorn Coconut Cookies with Avocado and Raisin

Thursday, September 24, 2015

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats
110 g Einkorn, ground into flour
1/2 tsp Baking powder
1/2 tsp Baking soda
100 g Coconut oil, softened
7 g NuNaturals white stevia powder
1 Egg
1 Ripe avocado
150 g Raisins

To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins. Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets. Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.

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Curried Red Quinoa Salad with Peas and Cod

Sunday, September 20, 2015

This Indian-inspired semi-vegetarian salad features red quinoa, a nutrients-packed seed that is harvested from goosefoot plant, green peas and cod fish. It is very easy to make and is naturally gluten free. Quinoa can be replaced with couscous or bulgar here and feel free to use tofu instead of fish if you are a true vegetarian or vegan.


100 g Red quinoa, rinsed 280 ml Water 2 tbsp Olive oil 1 tsp Ginger root, sliced 1 tbsp Curry powder 250 g Cod, cubed 150 g Peas, fresh or frozen 2 tsp Lemon juice Lemon zest Heirloom tomatoes, cut into wedges Salt and pepper to taste

Place rinsed red quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Remove from heat and then fluff with a fork.
Heat the olive oil in a skillet over low heat and add ginger slices and curry powder. Cook, stirring, for 1 minute just until aromatic.
Add in cubed cod fish and peas, and stir well to coat in the spices. Cook, stirring, for 10 minutes until the fish are cooked and the peas are softened.
Remove from the heat and add in the cooked red quinoa, tomato wedges and toss well to combine. Add the lemon juice and zest and season with salt and pepper. Serve warm or at room temperature.

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Green Bean Raspberry Salad with Walnuts and Herbs de Provence

Monday, September 14, 2015

The green beans are blanched to crisp-tender and tossed with a mix of garlic, olive oil, and Herbs de Provence. It is perfect for a starter or side dish that goes well with nearly any main and takes no more than 20 minutes to prepare.

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

adapted from here

400 g Green beans, trimmed
2 tbsp Olive oil
60 g Walnuts, chopped
1 clove Garlic, chopped
1/2 tsp Herbs de Provence
Salt and black pepper
120 g Raspberries

Boil green beans in a large pot of salted boiling water for 5 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped walnuts and cook 2 minutes. Remove from pan and set aside.
Add remaining olive oil and chopped garlic to skillet. Cook over medium heat 1 minute, stirring constantly.
Return the walnuts to the skillet, herbs de Provence, salt and pepper. Cook briefly. Add in green beans and cook 2 minutes. Remove from the heat and gently fold in raspberries until evenly coated.

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Chocolate Zucchini Banana Streusel Cake

Thursday, September 10, 2015

This extra moist and delicious zucchini banana bread (or cake) with a crunch oat topping is a combination of two all-time favorites. The deep dark colour and rich flavour come from the use of Dutch-processed cocoa powder and chopped milk chocolate.

Streusel Topping	Cake Batter
45 g Rolled oats 35 g Einkorn berries, ground into flour 1 tbsp Coconut sugar 1/2 tsp Cinnamon powder 35 g Coconut oil 2 tbsp Mixed seeds	1 Large zucchini 60 g Dutch-processed cocoa powder 200 g Einkorn berries, ground into flour 1 tsp Baking powder 1/2 tsp Baking soda 1/5 tsp Sea salt 1/2 tsp Cinnamon powder 100 g Coconut oil 100 g Coconut sugar 5 g NuNaturals white stevia powder 2 Large eggs 1 tsp Vanilla extract 2 Very ripe large bananas, mashed 150 g Milk chocolate chunks

Combine oats, ground einkorn flour, raw brown sugar and cinnamon in a bowl. Rub in coconut oil until the mixture resmebles coarse crumbs. Stir in mixed seeds. Set aside.
Grate the zucchini on the small holes on a box grater. Squeeze shredded zucchini with your hands to remove as much excess liquid as possible. Line a standard-size loaf pan with baking paper. Preheat the oven to 180C/350F.
Whisk together the cocoa powder, einkorn flour, baking powder, baking soda, salt and cinnamon in a large bowl.
In another bowl, beat together coconut oil, raw sugar, stevia, eggs, and bananas until well combined. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chunks.
Scrape the batter into the prepared loaf pan. Sprinkle the streusel over. Bake in the middle of hot oven for about 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely before slicing.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT9nYF6AyEH_yOALA8npstthHiv76RXyVnhlKZw9nMT5TMiBuGd_T5mcnFtvEf_gEiFOfOjJHwf09fsxeJLolDyNp8w45fycz3l-GjPjyfBt7ZL60KHG6wscBbDN5P6uCiDUCwNSrcx4s/s720-Ic42/IMG_0069.JPG

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Mache Salad with Lentils and Figs

Mango and Avocado Salad with Pomegranate and Dukkah

Savoury Hokkaido Pumpkin Crumble

Savoury Hokkaido Pumpkin Crumble

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Einkorn Coconut Cookies with Avocado and Raisin

Curried Red Quinoa Salad with Peas and Cod

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

Chocolate Zucchini Banana Streusel Cake

Angie

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Savoury Hokkaido Pumpkin Crumble

Quinoa Pilaf with Raspberries, Hazelnuts and Dried Barberries

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

Angie

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

Friends

Join Us

Subscribe To

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos