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5 Spice Chicken, Broccoli and Dukkah Salad

Thursday, November 02, 2017

Try this fresh, simple and flavour-packed 5 spice chicken and broccoli salad with a green sauce made with avocado and Greek yoghurt for a satisfying, low-calorie and gluten-free meal.

Salad	Avocado Dressing
350 g Chicken breast fillets, diced 1 tsp Chinese five-spice 1 tsp Potato starch 1 tsp Lemon juice 4 tsp Olive oil Salt and pepper 300 g Broccoli, cut into florets 2-3 tbsp Almond dukkah 80 g Arugula or baby spinach 1 Sweet pointed pepper, sliced into rings 2 tbsp Dried cranberries	1 Avocado, chopped 2 tbsp White wine vinegar 1 Garlic clove, roughly chopped 1 tbsp Lime juice 2 tbsp Walnut oil 50 g Greek yoghurt 1 Green onions, thinly sliced A handful of basil Sea salt

Place everything for the dressing in a blender. Process until smooth. Season with salt and refrigerate for 1 hour.
Place diced chicken in a bowl. Add in 5-spice, potato starch, lemon juice, 1 teaspoon of olive oil, a pinch of salt and pepper. Mix well and set aside for 10 minutes.
Heat 2 teaspoons of olive oil in a large skillet over medium- high heat. Cook marinated chicken for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover loosely with foil.
Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH for 2 minutes or until bright green and tender. Toss with the remaining 1 teaspoon olive oil.
Place almond dukkah in a pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add chicken and broccoli and toss for 1 to 2 minutes or until coated. Place arugula, sweet pepper rings and dried cranberries on a serving plate. Top with chicken broccoli mixture. Serve with avocado dressing.

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White Chocolate Dipped Coconut Lime Macaroons

Thursday, October 26, 2017

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.


4 Egg whites, at room temperature 75 g Desiccated coconut 75 g Desiccated coconut, lightly toasted 100 g Erythritol granules 1/2 tbsp Finely grated lime rind 1/4 tsp Vanilla extract Pinch of salt 150 g White chocolate couverture for dipping, chopped

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.
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.
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.
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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Green Pea Einkorn Pancakes

Thursday, October 19, 2017

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.

400 g Frozen green peas
750 ml Boiling water
120 ml Buttermilk
2 Eggs
100 g Einkorn flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Freshly ground black pepper
20 g Coconut oil for cooking

Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
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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Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017

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

adapted from Betty Crocker

210 g Einkorn berries, milled into flour
1 tsp Baking soda
Pinch of salt
120 g Creamy peanut butter
110 g Butter, softened
100 g Erythritol granules
1 Egg, medium
2 tbsp Milk
1 tsp Vanilla extract
40 g Unsalted roasted peanuts, chopped
15 Chocolate toffees (I used Werther's Original)
5 Cream toffees, halved (I used Muh Muhs)
Sea salt flakes, optional

Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
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.
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.

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Kale, Fig and Pear Salad with Perga

Thursday, October 05, 2017

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.

Salad	Dressing
120 g Kale leaves, chopped 2 Pears, thinly sliced 2-3 Figs, cut into wedges Pomegranate seeds 1 tbsp Perga bee bread or roasted cashews	4 tbsp Balsamic blanc 60 ml Olive oil 1 tsp Garlic-infused honey 2 tsp Black cumin seeds 1 tsp Dried tarragon leaves Salt and pepper to taste

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.
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.
Toss with the prepared dressing and serve.

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Vegan Gluten Free Toasted Quinoa Snack Balls

Thursday, September 28, 2017

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.

60 g Tri-coloured quinoa, rinsed and drained
80 g Quick oats
30 g Flaked coconut
50 g Dried mango, finely chopped
80 g Creamy almond butter
50 g Maple syrup

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.
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.
Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

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Pumpkin Emmer Scones with Dates

Thursday, September 21, 2017

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!

200 g Emmer berries, milled into flour
50 g Almond meal
2 tbsp Coconut sugar
1/2 tsp Ground nutmeg
10 g Baking powder
3 g Baking soda
1/3 tsp Sea salt
70 g Cold butter, cut into small cubes
160 g Homemade pumpkin puree
30 ml Buttermilk plus extra, for brushing
50 g Dates, chopped
Pepita for topping, optional

Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
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.
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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Lime Passionfruit Tart

Thursday, September 14, 2017

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.

Rye Spelt Crust	Lime Passionfruit Filling
125 g Butter, softened 2 tbsp Erythritol granules Pinch of salt 1 Egg, room-temperature 100 g Rye berries, milled into flour /Waldstaudenroggen 125 g Refined spelt flour	4 Eggs 180 ml Heavy cream 100 g Erythritol granules 3 tsp Lime rind 60 ml Lime juice 3 Passionfruit

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.
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.
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.
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.
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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Roast Hokkaido Salad with Cranberries and Pepitas

Thursday, September 07, 2017

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.

1.5 kg Hokkaido pumpkin, cut into 8 wedges
70 g dried cranberries
30 g Pepitas, coarsely chopped
50 g Arugula
Fresh parsley leaves
Sea salt

2 tbsp Maple syrup
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Smoked paprika
1 Garlic clove, crushed
1 tbsp Ginger root, peeled and thinly sliced

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.
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.
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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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

5 Spice Chicken, Broccoli and Dukkah Salad

White Chocolate Dipped Coconut Lime Macaroons

Green Pea Einkorn Pancakes

Peanut Butter Einkorn Cookie Cups with Erythritol

Peanut Butter Einkorn Cookie Cups with Erythritol

Kale, Fig and Pear Salad with Perga

Vegan Gluten Free Toasted Quinoa Snack Balls

Pumpkin Emmer Scones with Dates

Lime Passionfruit Tart

Roast Hokkaido Salad with Cranberries and Pepitas

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Peanut Butter Einkorn Cookie Cups with Erythritol

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Angie

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

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