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Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.

1. Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
2. Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
3. In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
4. Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.

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Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

1. Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
2. Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
3. Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes.

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Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

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Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.
Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

1. In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
2. Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
3. Toss with the prepared dressing and serve.

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These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

1. Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
2. Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
3. Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

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These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

1. Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
2. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
3. Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
4. Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool.

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The sweet tangy passionfruit pulp goes perfectly with zesty lime in this delicious dessert. It is packed with fruitiness and so easy to make. Serve on its own or with a dollop of cream on the side.

1. Cream softened butter and erythritol granules until light and fluffy. Add in egg and salt. Mix until combined. Sift in rye and spelt flour. Mix until just incorporated. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 30 minutes.
2. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line a 23cm fluted tart tin with removable base with pastry. Trim any excess and if you like, use it to fill a 10-cm tartlet pan.
3. Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 120C/250F.
4. Whisk eggs, cream, erythritol granules, 2 teaspoons of lime rind, lime juice, and the pulp of 2 passionfruit in a large bowl until combined. Stand for 5 minutes. Strain the mixture through a sieve into a jug.
5. Pour the mixture into tart shell and bake for 45 minutes or until just set. Remove and cool completely on a wire rack. Garnish with reserved grated lime rind and passionfruit pulp.

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A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1. Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
2. Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
3. Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.

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These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it's refined-sugar free, so you can feel a little less guilty having an extra slice.

1. Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.
2. Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet. Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.
3. Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes.

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http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com