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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Baked Persimmons with Sunflower Seed Spelt Streusel

Monday, November 02, 2015

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The seedy spelt streusel adds deliciously crunchy texture and a hint of cinnamon to this simple baked fruit dessert. Serve them warm or at room temperature with a dollop of whipped cream. Substitute persimmons with plums or pears as you wish.

Baked Persimmons with Sunflower Seed Spelt Streusel

adapted from here
  • 2 Ripe persimmons
  • 40 g Wholegrain spelt flour
  • 30 g Sunflower seeds, ground
  • 40 g Sunflower seeds
  • 20 g Raw brown sugar
  • 1/2 tsp Cinnamon powder
  • Pinch of salt
  • 40 g Butter, diced
  1. Prheat the oven to 200C/400F. Cut each persimmon into half. Place persimmon halves, cut side up, in a baking dish.
  2. In a medium bowl, add spelt flour, ground sunflower seeds, sunflower seeds, raw brown sugar, cinnamon and salt. Rub in butter until moist crumbs form.
  3. Divide the streusel evenly over the top of the persimmon halves and bake in the middle of the hot oven for 12-15 minutes until golden brown and crisp.

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Vegan Buckwheat Bread with Sunflower Seeds and Pear Sauce

Tuesday, October 27, 2015

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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
  1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
  2. In a mixing bowl, combine together the buckwheat flour, ground einkorn, spekulatius spice mix, baking soda, and salt.
  3. 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.
  4. 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

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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
  1. 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.
  2. Mix together the olive oil and white wine vinegar. Add in sliced chilli pepper and season with salt and pepper.
  3. Drain the lentils and season with salt and pepper. Stir in half of the vinaigrette.
  4. 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

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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.

SaladDressing
  • 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
  1. 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.
  2. 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

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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
  1. 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.
  2. 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.
  3. 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

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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
  1. In a medium saucepan, combine rinsed quinoa, vegetable broth and pepper. Bring to a boil.
  2. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed.
  3. 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

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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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
  1. Boil green beans in a large pot of salted boiling water for 5 minutes. Drain and set aside.
  2. 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.
  3. Add remaining olive oil and chopped garlic to skillet. Cook over medium heat 1 minute, stirring constantly.
  4. 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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http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

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