Angie's Recipes . Taste Of Home

Browse » Home » All posts

Dairy Free Einkorn Pancakes

Wednesday, March 30, 2016

Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.

170 g Einkorn, ground into flour
2 tsp Baking powder
Pinch of salt
1/3 tsp Vanilla powder
5 g NuNaturals white stevia powder
1 Egg
1 Ripe banana, mashed
220 ml Soya milk
40 g Coconut oil, melted
1 tbsp Coconut oil, for brushing
Maple syrup to serve, optional

Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.

Read On 81 comments

Oatmeal Banana Coconut Breakfast Cookies

Tuesday, March 22, 2016

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil
10 g NuNaturals white stevia powder
10 drop Vanilla flavoured liquid stevia
Pinch of salt
1 Large egg
1 Large over ripe banana, mashed
400 g Rolled oats
1 tsp Baking powder
50 g Chocolate chips

Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Read On 92 comments

This lemon poppy seed einkorn cake is deliciously healthy, and quick to make, and perfect for a spring brunch. The flavours of lemon and poppy seeds complement each other beautifully in this loaf cake, but chia seeds and coconut were added for extra goodness and flavour. If desired, prepare a lemon syrup and drizzle over the warm cake.

Einkorn Chia Poppy Loaf Cake

adapted from taste

110 g Einkorn, ground into flour
100 g Finely ground poppy seeds
1 tbsp Coconut flour
1 tbsp Chia seeds
1 tsp Baking soda
Pinch of sea salt
10 g NuNaturals white stevia powder
10 drop Lemon flavoured liquid stevia
70 g Coconut oil, melted and cooled
160 g Coconut cream
2 Eggs
1 Large lemon, zested and juiced
80 g Blueberries, optional

Line a 20cm loaf pan with baking paper. Preheat the oven to 175C/350F.
Whisk together the ground einkorn, ground poppy seeds, coconut flour, chia seeds, baking soda and a pinch of salt in a mixing bowl.
In another bowl, stir together the stevia powder, liquid stevia, melted coconut oil, coconut cream, eggs, lemon zest and juice.
Pour the wet ingredients into the flour mixture and mix gently until well combined. Transfer the cake batter into the prepared loaf pan. Top with the blueberries if using.
Bake in the middle of hot oven for about 40 minutes until golden brown. Remove and cool the cake in the pan for 5 minutes. Turn out the cake and cool on a wire rack completely.

Read On 70 comments

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Monday, March 07, 2016

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)

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
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.
Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.

Read On 83 comments

Arugula, Radicchio and Plum Salad with Mango Chia Dressing

Tuesday, March 01, 2016

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 Dressing	Salad
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

Place all the dressing ingredients in a blender and process until combined. Chill until ready to serve.
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.

Read On 77 comments

Whole Baked Romanesco with Ajvar Sauce

Monday, February 22, 2016

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

Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
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.
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.

Read On 87 comments

Raisin Oatbran Banana Einkorn Loaf

Monday, February 15, 2016

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

Preheat the oven to 180C/350F. Grease a small loaf pan (21cmx10cm) and line with parchment paper.
In a mixing bowl, combine the wholegrain einkorn flour, oatbran, baking powder, baking soda and sea salt. Set aside.
In another bowl, combine the buttermilk, liquid stevia, mashed bananas, egg and melted coconut oil with a whisk.
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.
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.

Read On 72 comments

Chia Protein Bread

Sunday, February 07, 2016

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

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.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about an hour. Cool completely before slicing.

Read On 78 comments

Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Dairy Free Einkorn Pancakes

Oatmeal Banana Coconut Breakfast Cookies

Einkorn Chia Poppy Loaf Cake

Einkorn Chia Poppy Loaf Cake

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Arugula, Radicchio and Plum Salad with Mango Chia Dressing

Whole Baked Romanesco with Ajvar Sauce

Whole Baked Romanesco with Ajvar Sauce

Raisin Oatbran Banana Einkorn Loaf

Chia Protein Bread

Chia Protein Bread

Subscribe via Email

Angie

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

Friends

Join Us

Follow me with Feedly & Email

SUBSCRIBE VIA EMAIL

Recipes Archive

+/- Food Sources

+/- Blog Fever

+/- Blog How-tos

Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Einkorn Chia Poppy Loaf Cake

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

Whole Baked Romanesco with Ajvar Sauce

Chia Protein Bread

Subscribe via Email

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