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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

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These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl
  • 250 g Finely ground blanched almond
  • 1/3 tsp Sea salt
  • 1 tsp Vanilla powder
  • 1/2 tsp Baking soda
  • 80 g Coconut oil, melted and cooled to room-temperature
  • 2 Eggs, medium
  • 2 tbsp Maple syrup or liquid stevia
  • 100 g Dark chocolate chips (or cacao nibs)
  1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
  2. Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
  3. Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
  4. Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
  5. Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.



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Arugula, Radicchio and Plum Salad with Mango Chia Dressing

Tuesday, March 01, 2016

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A deliciously healthy salad recipe of sweet plum, blueberries, radicchio and arugula salad with a tangy fruity mango chia dressing. Vegan and gluten-free!

Mango Lime Chia DressingSalad
  • 1 Ripe mango, peeled and diced
  • 2 tbsp Freshly squeezed lime juice
  • 1 tbsp White balsamic vinegar
  • 1 tsp Whole grain Dijon mustard
  • 1 clove Garlic
  • 1 tsp Sea salt
  • Freshly ground white pepper
  • 1 tbsp Chia seeds
  • Parsley leaves
  • 60 g Arugula
  • 60 g Radicchio, sliced
  • 2-3 Plums, stoned and cut into wedges
  • 60 g Blueberries
  • Coconut chips, optional
  1. Place all the dressing ingredients in a blender and process until combined. Chill until ready to serve.
  2. Arrange the arugula, radicchio, plums and blueberries on serving plates. Drizzle with prepared dressing and gently toss to combine. Serve with coconut chips if using.

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Whole Baked Romanesco with Ajvar Sauce

Monday, February 22, 2016

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Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver
  • 1 Red onion, peeled and chopped
  • 3 Garlic cloves, peeled and chopped
  • 1 head /800 g Romanesco
  • Olive oil
  • A handful of black olives, stoned
  • 2x400 g Bottled ajvar sauce
  • 150 ml Vegetable stock
  • 1 stalk Green onion, finely chopped for garnishing
  1. Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
  2. Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
  3. Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

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Raisin Oatbran Banana Einkorn Loaf

Monday, February 15, 2016


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Found this recipe on Ricardo Cuisine, but I tweaked it a bit using what I have on hand and making it even healthier with ground whole-grain einkorn, oat bran, banana, coconut oil and liquid stevia. This makes a good snack, breakfast, or even dessert with a chocolate glaze or lemon icing.

  • 110 g Wholegrain einkorn flour
  • 80 g Oatbran
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Sea salt
  • 120 ml Buttermilk
  • 1/2 tsp Vanilla-flavoured liquid stevia
  • 3 Very ripe bananas, mashed
  • 1 Large egg
  • 30 ml Coconut oil, melted
  • 100 g Raisins
  1. Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
  2. In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
  3. In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
  4. Stir in the dry ingredients until the flour is just moistened. Set aside 1tbsp of raisins for garnish and add the remaining ones to the batter.
  5. Pour the batter into the prepared loaf pan. Sprinkle with the reserved raisins and bake for 40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely before unmoulding. Slice and serve.

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Chia Protein Bread

Sunday, February 07, 2016

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Hearty, moist and dense – this isn't your average everyday bread! This bread is a unique blend of German Quark cheese, eggs, nuts, seeds and spices with wonderful taste and texture.
I would like to take this opportunity to wish you a very Happy Lunar New Year and a prosperous Year of the Monkey! !! GONG XI FAT CAI!!

Chia Protein Bread

inspired by this
  • 6 Eggs
  • 500 g German Quark cheese
  • 100 g Almond meal
  • 50 g Chia seed
  • 100 g Crashed flaxseed
  • 35 g Flaxseed flour
  • 15 g Baking powder
  • 1 tsp Ground coriander
  • 1/2 tsp Ground anise
  • 1/2 tsp Ground fennel
  • 1 tsp Sea salt
  1. Place everything in a large mixing bowl and mix until well combined. Transfer the mixture in a standard loaf pan lined with parchment paper and smooth the surface.
  2. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.

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Linseed Sweet Potato Burgers

Tuesday, February 02, 2016

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Vegetarian, naturally gluten-free, these baked sweet potato patties are so easy to make and healthily delicious. They have a great texture and they hold up very well in the oven. You can easily veganize them by leaving out the feta.

Linseed Sweet Potato Burgers

adapted from Taste
  • 600 g Sweet potato, peeled, cut into 2cm pieces
  • Olive oil
  • 1 Onion, peeled and finely chopped
  • 1 clove Garlic, finely minced
  • 1 Small zucchini, trimmed, grated, excess moisture removed
  • 50 g Feta, crumbled
  • 35 g Oat bran
  • 55 g Linseeds for coating
  • Bread buns, wholewheat or gluten-free
  • Avocado kale sauce or tzatziki
  • Sliced tomato, to serve
  • Salad greens, to serve
  1. Preheat oven to 200C/400F. Place sweet potato on a lined baking tray. Spray with a little olive oil. Season with pepper. Roast for 25 minutes or until tender. Transfer to a large bowl. Mash. Set aside to cool.
  2. Reduce oven to 180C/350F. Heat a non-stick frying pan over medium heat. Spray with a little oil. Cook onion, stirring, for 3-4 minutes or until soft. Stir in minced garlic for 1 minute or until aromatic. Cool.
  3. Stir onion mixture, grated zucchini, crumbled Feta and oat bran into the mashed sweet potato. Mix and shape into 4-5 patties. Place linseeds on a plate. Add patties and press to coat. Cover and chill for 20 minutes or until firm.
  4. Spray patties with oil. Bake on a lined baking tray for 15-20 minutes or until golden. Serve on bread roll with avocado kale sauce, salad greens and sliced tomato.
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Gluten Free Poppy Kale Loaf

Wednesday, January 27, 2016

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This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste
  • 120 g Kale, finely chopped
  • 200 g Poppy seeds, ground
  • 100 g Almond meal
  • 12 g Baking powder
  • 3/4 tsp Sea salt
  • 3 Eggs
  • 2 Egg whites
  • 80 ml Macadamia oil
  • 1 tbsp Freshly squeezed lime juice
  • 2 tsp Maple syrup
  1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
  2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
  3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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Barberry Chia Energy Bites

Thursday, January 21, 2016

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http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com


These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.

  • 1 med Ripe banana, mashed
  • 60 g Smooth peanut butter
  • 1 tbsp Maple syrup
  • 1/2 tsp Vanilla powder
  • 2 tbsp Chia seeds
  • 130 g Quick cooking oats
  • 25 g Dried barberries (or cranberries)
  • 40 g White chocolate chips
  1. In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
  2. Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
  3. Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week.

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http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

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