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Black Quinoa Spelt Muffins

Sunday, November 16, 2014

These delicious and moist quinoa spelt muffins, adapted from Martha Stewart, are an ideal breakfast on the go or for a post work out treat. They are healthy, protein packed, and refined sugar free. Use regular quinoa if you don't have the black variety.

120 g Black quinoa, rinsed
240 ml Water
240 g Refined spelt flour
0,6 g Pure stevia extract powder (or 180 g sugar)
1+1/2 tsp Baking powder
1 tsp Salt
60 g Raisins
60 ml Olive oil
180 ml Milk
1 Large egg
1 tsp Vanilla extract

Preheat oven to 180C/350F. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer. Cover and cook until water has been absorbed and quinoa is tender, about 15 minutes.
Meanwhile, prepare a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, pure stevia extract, baking powder, salt, raisins, and 300 grams of cooked quinoa. Reserve any leftover quinoa for another use.
In a small bowl, whisk together olive oil, milk, egg, and vanilla extract. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among prepared muffin cups.
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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Teriyaki Tofu Steaks

Monday, November 10, 2014

The delicious teriyaki marinade, a blend of dark soya sauce, brown sugar, sake, mirin, and fresh ginger, imparts a wonderful salty, sweet and yet tangy taste to tofu steaks. Sake can be replace with dry sherry, and mirin with white wine or vermouth with 1 tablespoon of sugar.

Teriyaki Tofu Steaks

adapted from taste

60 ml Dark soya sauce
60 ml Sake (or dry sherry)
2 tbsp Mirin
2 tbsp Brown sugar
1 tsp Fresh ginger, finely grated
500 g Firm tofu, cut into 1cm-thick slices
2 tsp Sesame oil
1 tbsp Vegetable oil
1 tbsp Toasted sesame seeds
2 Green onions, thinly sliced
1 Red chilli, diagonally thinly sliced
Chilli threads
Greens

Combine the soya sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
Place the tofu in a single layer in a glass or ceramic dish. Pour over the soya mixture with the sesame oil. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Heat the vegetable oil in a large skillet. Cook the tofu for 3 minutes each side or until caramelized. Transfer to a serving platter. Sprinkle with sesame seeds, green onions and chilli. Serve over the greens.

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Spiced Apple Hazelnut Bread with Einkorn and Spelt

Wednesday, November 05, 2014

Warm fragrant Lebkuchen spice mix, apples, hazelnuts and organic ancient grains make this the perfect fall quick bread. Applesauce was added to make the bread more flavourful and moist, while chopped hazelnuts make an appealing crunchy top. It's great for breakfast and ideal for tucking into a lunchbox.

100 g Einkorn, ground into flour
160 g Refined spelt flour
0,6 g Pure stevia powder (or 180 g sugar)
1 tbsp Baking powder
3/4 tsp Sea salt
1/2 tbsp Lebkuchen spice mix
1 Apple, peeled and chopped
60 g Hazelnuts, toasted and roughly chopped

120 ml Milk, at room temperature
2 Large eggs, at room temperature
1 tsp Vanilla extract
140 g Homemade unsweetened applesauce
100 g Butter, melted
40 g Hazelnuts, chopped

Preheat the oven to 180C/350F. Butter and flour the bottom and sides of a 26-cm loaf pan, tapping out any excess flour. Skip this if using a silicone bread tin.
In a large bowl, combine the flours, pure stevia powder, baking powder, salt and spice mix. Whisk until well blended. Stir in the toasted hazelnuts and chopped apples.
In another bowl, combine the milk, eggs, vanilla and applesauce, whisking until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared bread tin and spread evenly. Sprinkle the chopped hazelnuts evenly over the batter, gently patting them in so they adhere.
Bake for 50 to 55 minutes until the top is nicely golden and a wooden skewer or toothpick inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Remove from the pan and cool completely.

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Hachiya Persimmon Arugula Salad with Truffle Oil and Lemon Juice

Saturday, November 01, 2014

Colourful, fresh and full of flavours, this autumn salad features sweet tender hachiya persimmons, bright peppery green, crunchy juicy pomegranate seeds and rich earthy truffle oil. Persimmons not only lend a seasonal touch to the salad, the sweetness also complements perfectly the spicy arugula and tart pomegranate.


2 Hachiya persimmons, peeled and sliced 50 g Arugula leaves 1 Small red onion, cut into rinds 1 handful Pomegranate seeds Walnuts, optional Truffle oil Lemon juice Sea salt Freshly ground black pepper

Peel the hachiya persimmons and slice them finely on a mandoline. Peel and cut the red onion into rings.
Arrange the arugula leaves and sliced persimmons on a serving plate. Sprinkle with pomegranate seeds and top with onion rings. When ready to serve, drizzle with truffle oil and lemon juice. Season with salt and pepper to taste.

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Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Monday, October 27, 2014

A hearty vegan and gluten-free lentil avocado salad flavoured with lemon, macadamia nut oil, cream of balsamic and fresh herb. It is an easy and quick to make recipe that is healthy yet so rich and satisfying.

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

adapted from Küchen Götter

400 ml Vegetable broth
200 g Red lentils
2 Ripe avocados
1 tbsp Freshly squeezed lemon juice
Sea salt and freshly ground black pepper
4 tbsp Macadamia oil
4 tbsp Cream of balsamic
Parsley leaves
Peperoncini, optional

Place the vegetable broth in a medium saucepan and bring to a boil. Add in red lentils and cook, covered, over medium heat for 5 minutes. Drain and rinse with cold water to stop the cooking process. Shake out all excess water.
Meanwhile slice the avocado in half lengthwise and remove the pit. Cut the avocado halves in slices and remove the skin. Arrange them on a serving plate.
Add lemon juice to the drained red lentils and season with salt and pepper. Now spoon the red lentils over the avocado slices. Sprinkle some chopped parsley leaves over. Drizzle with macadamia oil and cream of balsamic. Garnish with peperoncini and serve immediately.

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Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

Wednesday, October 22, 2014

These sinfully delicious and decadent double chocolate muffins with cream cheese coconut filling are bursting with flavour and will surely please chocolate lovers. They are naturally gluten free thanks to the ground naked oats and coconut, and refined sugar-free with an optional chocolate glaze.

Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

adapted from das Kochbuch

Filling	Muffin	Optional Glaze
100 g 4% Low fat cream cheese 80 g Desiccated coconut 1 tsp NuStevia powder	160 g Naked oats, ground into flour 1 tsp Baking powder 1 tsp Baking soda 3 tbsp Dutch-process cocoa powder 45 g 70% Dark chocolate, melted 75 g Butter, at room temperature 15 g NuStevia powder 1 Egg 1/2 tsp Vanilla extract 300 g Plain yoghurt, at room temperature	80 g Powdered sugar, sifted 1 tbsp Dutch-process cocoa powder 2 tsp Butter 1-2 tbsp Hot milk

Combine all the ingredients for the filling in a bowl and shape the mixture into 15 balls. Set aside.
Preheat the oven to 180C/350F. Line your muffin pans with 15 paper liners and set aside.
Sift together the ground oats, baking powder, baking soda and cocoa powder. Melt dark chocolate over a hot-water bath. Cream together butter and stevia. Beat in egg and vanilla extract. Now stir in melted chocolate and yoghurt. Add the dry ingredients into the yoghurt mixture. Mix well with a wooden spoon.
Fill each paper liner with 1 tablespoon of muffin batter, then add each with one coconut ball, and cover with 1/2 tablespoon of batter. Bake for about 25 minutes.
Place sifted powdered sugar, cocoa powder, butter and milk over a hot-water bath. Stil until smooth and well combined.
Spread the muffins with chocolate glaze and sprinkle with desiccated coconut.

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Belgian Endive Fig Salad with Pumpkin Vinaigrette

Friday, October 17, 2014

This beautiful salad is easy to prepare, delicious, healthy and it's both an appetizer and a salad. You can serve the endive leaves whole on a plate with the fig wedges or cut the endive into bite-size pieces for a chopped salad effect. Ripe, sweet figs are the perfect match for the mild bitterness of the endive, and the creamy pumpkin dressing made with white balsamic, walnut oil and fresh herbs is so delicious and definitely makes the salad. If fresh figs ain't available, or you just don't like it, use pears instead.


2 head Belgian endives 3 Fresh figs 2 Spring onions, sliced	150 g Pumpkin puree 50 ml White balsamic 80 ml Walnut oil 1 tbsp Parsley leaves 2 Sage leaves 1 Garlic clove, minced 1/2 tsp Sea salt 1/3 tsp Freshly ground black pepper

Place all the dressing ingredients in a blender and process until well combined.
Pull the leaves from the stem of each endive, trimming the base as needed to release them. Set aside. Or just simply cut them into 1-inch chunks. Cut the figs into wedges.
Arrange Belgian endive leaves, figs and spring onions in two plates. Drizzle the pumpkin vinaigrette over and serve immediately.

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Pan Seared Tofu with Avocado Cashew Sauce

Monday, October 13, 2014

A simple sauce of avocado, tomato, cashew nuts, parsley and lime juice is served over pan-seared seasoned tofu for a light main course. It’s easy to make, yummy to eat, and your family won’t believe it is vegan. The crisp tofu is good on its own, but if tofu is not your cup of tea, chicken breast will do too.

	Avocado Cashew Sauce
2 block / 400 g Firm tofu Sea salt Freshly ground black pepper 1-2 tbsp Sunflower oil	1 Ripe avocado, finely chopped 2 Tomatoes, finely chopped 4 tbsp Parsley, chopped 1 tsp Minced garlic 4 tbsp Cashew nuts, finely chopped Juice of 1 lime Sea salt Freshly ground black pepper

Cut each block of tofu in half diagonally, then cut each into two triangles. Well season the tofu triangles with salt and pepper. Heat the oil in a skillet until hot. Cook tofu, in 2 batches, for 1 minute each side or until crisp and golden, then drain on paper towel.
In a bowl, add in finely chopped avocado, tomatoes, parsley, cashew nuts, and lime juice. Mix well, then season with salt and pepper.
Place tofu triangles, overlapping, on a serving plate. Spoon some avocado sauce over.

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Vegan Freekeh Peanut Butter Banana Bread

Wednesday, October 08, 2014

Crunchy peanut butter, almond milk and overripe bananas give this quick freekeh bread extra texture, flavour, and sweetness. A small amount of chopped roasted peanuts offers delightfully surprising crunch and richness. It's easy to prepare and makes a delicious breakfast treat or snack.

Vegan Freekeh Peanut Butter Banana Bread

adapted from Red Online

330 g Wholegrain freekeh, ground into flour
2 tsp Baking powder
1 Vanilla pod
5 Overripe bananas, cut into pieces
165 ml Almond milk
180 g Crunchy peanut butter
80 ml Melted coconut oil
1+1/3 tsp Cinnamon powder
40 g Roasted peanuts, roughly chopped

Preheat the oven to 180C/350F. Line a 28x10-cm loaf tin with baking parchment. Whisk together the ground freekeh and baking powder into a large mixing bowl.
Split the vanilla pod in half lengthways and scrape out the seeds. Reserve the pod for another use. Put the bananas in a separate bowl and add the vanilla milk, vanilla seeds, peanut butter, melted coconut oil and cinnamon. Using a hand blender, combine the ingredients until they form a smooth batter.
Pour this mixture into the dry ingredients and fold gently to combine. Spoon the mixture into the prepared loaf tin and spread out evenly. Sprinkle the chopped peanuts over the top. Bake for 35 to 45 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to four days.

Read On 81 comments

Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Black Quinoa Spelt Muffins

Teriyaki Tofu Steaks

Teriyaki Tofu Steaks

Spiced Apple Hazelnut Bread with Einkorn and Spelt

Hachiya Persimmon Arugula Salad with Truffle Oil and Lemon Juice

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

Belgian Endive Fig Salad with Pumpkin Vinaigrette

Pan Seared Tofu with Avocado Cashew Sauce

Vegan Freekeh Peanut Butter Banana Bread

Vegan Freekeh Peanut Butter Banana Bread

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Teriyaki Tofu Steaks

Avocado Red Lentil Salad with Macadamia Oil and Cream of Balsamic

Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling

Vegan Freekeh Peanut Butter Banana Bread

Subscribe via Email

Angie

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

Friends

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