Angie's Recipes . Taste Of Home

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Red Currant Upside Down Cake with Red Wheat and Buckwheat

Thursday, August 23, 2018

This easy, delicious red currant cake is lightly sweetened with coconut sugar and made with a mix of home milled red wheat and buckwheat flour. It is a simple and delicious way to enjoy summer fruit.

150 +20 g Unsalted butter, softened
100+20 g Coconut sugar
300 g Red currants, stripped from their stalks
2 Large eggs, room-temperature
1 tsp Vanilla extract
150 g Red wheat berries, milled into flour
100 g Buckwheat berries, milled into flour

2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Nutmeg powder
1/2 tsp Cinnamon powder
Pinch of sea salt
2 tbsp Berentzen red currant liquor
120 ml Kefir
2 tbsp Sunflower seeds, optional

Preheat oven to 180C/350F. Line the bottom of a 26-cm springform pan with parchment and grease with 20 grams of butter. Sprinkle the coconut sugar over, then place in the stripped currants.
Cream 150 grams of unsalted butter and 100 grams of coconut sugar until light and fluffy. Add in eggs, one at a time, beating until fully incorporated. Stir in vanilla extract.
Whisk together the milled red wheat, buckwheat, baking powder, baking soda, spices and salt. Beat in half of the flour mixture, then red currant liquor and kefir until roughly combined. Now beat in the rest of the flour mixture until smooth. Spread batter over the currants, smoothing top with a spatula. Sprinkle with sunflower seeds if using.
Bake for 35-40 mins until a skewer inserted into the centre of cake comes out clean. Cool in the pan for 5 minutes before inverting onto a serving plate. Dust with a little of icing sugar if desired.

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

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Blueberry Mango Curd Tart

Thursday, August 09, 2018

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

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Einkorn Aronia Buns with Coconut Filling

Thursday, August 02, 2018

Nothing is better than fresh homemade bread! These sweet, soft bread buns with a buttery coconut filling are so yummy that I can't stop eating them. The dough, made with a mix of einkorn and wheat flour, aronia powder and coconut milk, is tender, soft and full of flavour. You can replace aronia powder with green tea, beet or moringa powder.

Coconut Filling	Dough
50 g Unsalted butter, softened 50 g Raw sugar 1 Egg, at room-temperature 100 g Desiccated coconut 50 g Coconut milk, at room-temperature	180 ml Coconut milk, lukewarm 1 Large egg 40 g Raw sugar 170 g Einkorn flour 100 g Bread flour 1 tbsp Aronia powder 5 g Dried yeast 1/3 tsp Sea salt

Cream butter and raw sugar until fluffy. Beat in egg until combined. Add in desiccated coconut. Stir to combine. Add in coconut milk until well incorporated. Cover with a plastic wrap and set aside until ready for use. In the bowl of your stand mixer attached with a dough hook, add coconut milk, egg, raw sugar, einkorn, bread flour, yeast and salt. Mix everything at slow speed just until flour is moistened. Turn speed to medium. Knead the dough until it is smooth and gathering in the center, about 8 minutes.
Shape the dough into a ball. Grease the mixing bowl with a little bit of oil. Return the dough to the bowl. Cover the bowl with a kitchen towel and set it on a warm place for an hour or until doubled in size. Grease a 26-cm springform pan with butter.
Divide the dough into 8 equal portions. Lightly dust the work area with flour and roll each portion into a rectangle that is about 5mm thick.
Spread 1/8 of the coconut filling on the dough, leaving about 1cm border on sides. Roll the log tightly and pinch the seams and the ends to seal.
Position the log with the seam side down. Using a knife, start to slice each log vertically leaving about 1/4 inch on one end uncut. Rotate the two split logs so that the cut sides are facing up. Gently twist the two cut logs together in a spiral manner, as if braiding. Form a coil and tuck the end under it. Place into the springform pan
©angiesrecipes . Repeat with other logs. Cover and let rise for an hour.
Preheat oven to 180C/350F. Brush the surface of the rolls with the egg wash. Bake for 20-25 minutes or until rolls are golden brown.

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Lime Loaf Cake with Silken Tofu and Candied Ginger

Thursday, July 26, 2018

Delicious and healthy homemade lime cake from scratch with silken tofu and candied ginger. I have topped the cake with a sprinkle of mixed sesame seeds, instead, you can drizzle a lime icing (100 g icing sugar+2 tbsp lime juice) over the cake once it's completely cooled.

300 g Silken tofu
1 Organic lime
50 g Candied ginger, finely chopped
300 g Fine spelt flour
2 tsp Baking powder
Pinch of salt

100 ml Sunflower oil
100 g Coconut sugar
2 Eggs
1 tsp Vanilla paste
1/2 tbsp Sesame seeds for topping

Preheat the oven to 180C/350F. Line a 22cmx11cmx9cm loaf pan with baking paper.
Place silken tofu in a mixing bowl. Rinse the lime with hot water and dry with a clean kitchen towel afterwards. Finely grate the lime zest, then squeeze the juice and add both to the silken tofu. Puree the ingredients with an immersion blender. Fold in finely chopped candied ginger.
Mix together the spelt flour, baking powder and salt. Whip oil, coconut sugar, eggs and vanilla paste until creamy, about 5 minutes. Fold in silken tofu mixture, then add in flour mixture in 2-3 additions. Mix until just incorporated.
Spread the batter into the prepared loaf pan and smooth the top. Sprinkle the sesame over and bake for 50-60 minutes. Remove and cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.

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Mango Curd Bread

Thursday, July 19, 2018

A lightly sweetened yeast bread filled with homemade mango curd. Perfect to go with a cup of tea for a satisfying and delicious breakfast. Mango curd filling can be replaced with lemon curd or vanilla custard. If you fancy a richer bread roll, use cinnamon roll dough instead.

300 g Refined spelt flour
5 g Dried yeast
40 g Raw sugar
1/2 tsp Salt
180 ml Milk, 35C/95F
35 g Butter, softened
120 g Mango curd
1/2 Egg, for glaze

Combine flour, dried yeast, raw sugar, salt, warm milk, and butter in the bowl of a stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary. Increase speed to medium and knead for 5 minutes until soft and elastic.
Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise in a warm, draft-free place until doubled in size, about an hour.
Grease a 6-cavity jumbo muffin tin with butter. Remove the towel or plastic wrap and gently punch down the dough. Divide the dough into 6 portions. Shape each into a ball. Cover with the damp cloth for 10 minutes.
Flatten each ball and roll into a disc. Place 20 grams of mango curd in the middle of the disc. Pinch the seams to seal. Place it in the muffin cup. Repeat with the rest of dough balls.
Cover with a towel or plastic wrap and let rise for 45 minutes at room temperature. Preheat oven to 190C/375F. Brush the tops with bread with egg. Bake the bread for 20 to 22 minutes or until golden brown and cooked through.

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

Salad	Dressing
250 g Beluga lentils 700 ml Water 600 g Sweet potatoes, peeled and cut into thick slices 250 g Padrón peppers 2 tbsp Olive oil 3 Sundried tomatoes, sliced 3 Cherry radishes, sliced 1 tbsp Chives, chopped Lollo Bianco	1 tbsp Sherry vinegar 1 tbsp Fresh lemon juice 5 tbsp Olive oil 1 clove Garlic, minced 1 tsp Fresh thyme leaves Sea salt and freshly ground black pepper

Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.

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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018

This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

Crust	Cake
150 g Dried figs or dates, roughly chopped 100 g Almond slices, toasted 5 ml Freshly squeezed lime juice	250 g Cashew nuts 35 ml Freshly squeezed lime juice 40 ml Freshly squeezed lemon juice 75 ml Maple syrup 120 g Coconut oil, at room-temperature 2 Kiwis

Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.

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Black Rice with Cauliflower Hummus

Tuesday, June 26, 2018

Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.

Black Rice with Leftover Chicken	Cauliflower Hummus
200 g Black rice 450 ml Water Leftover roasted chicken, diced 2 tsp Olive oil 1 tsp White balsamic vinegar Salt and pepper	700 g Cauliflower, trimmed, cut into florets 3 tbsp Olive oil plus extra to drizzle 2 tsp Cumin powder 2 Garlic cloves, chopped 3 tbsp Tahini 60 ml Lemon juice 60 ml Warm water Sumac, to serve Dried barberries, to serve Arugula, chopped, to serve Sesame seeds, toasted, to serve

Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side.