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A healthy, hearty, nutty quick bread with high-protein nuts, seeds, egg whites and cheese. It's perfect for breakfast or snack. If you can’t find Quark, a soured-milk, fresh German cheese, ricotta cheese or Greek yogurt can be used as a substitute in this quick bread recipe.

High Protein Bread

1. Whisk together the ground almond, flaxseed, wheat bran, spelt flour, baking powder and salt. Add in fresh German cheese and egg whites. Mix until combined and smooth.
2. Line a 10x30-cm loaf pan with a piece of parchment paper and fill in the bread batter. Sprinkle the top with seeds. Bake at 175C/350F for about 50-60 minutes. Turn out onto a wire rack to cool.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

The salt-free, choked with fiber, dense and wonderfully flavoured spelt bread is delicious by itself, or with blue cheese or with soup. You can substitute wholegrain spelt flour with whole wheat flour, forbidden black rice with wild rice if you wish.

Salt-Free Spelt Bread with Green Tea and Black Rice

Brot-Bernd Armbrust
©angiesrecipes

1. Bring 200 ml water to a boil. Allow it to cool for 5 minutes, then pour over the green tea leaves
   ©angiesrecipes, leaving it to brew for 4 minutes. Strain and leave it cool to the room temperature.
2. Combine the black rice and 400 ml water in a small saucepan. Bring it to a boil, then cook for 40 minutes at low heat until water has been absorbed. If there is still water left in the saucepan, drain in a colander and leave it to cool. Rinse and core the apple. Roughly grate the apple.
3. Dissolve the fresh yeast with green tea in a mixing bowl, then stir in sugar, grated apple and raspberry vinegar. Now add in wholegrain spelt flour, rye flour, and rolled oats. Mix for 4 minutes at slow speed, then add in cooked black rice. Now increase the speed and continue to mix for 4 more minutes.
4. Turn out the dough on a floured work surface and leave it, covered with a kitchen towel, for an hour. Fold and shape the dough into a round every 20 minutes. Place the dough in a greased 20cm springform pan. Proof for 30 minutes. Fill a roasting pan with some water and place it at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for 55-65 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This is a warming, flavoursome and tasty winter stew. Split red lentils and tofu together add a nice amount of protein to this easy and quick vegetarian dish. You can swap tofu for seitan.

1. Peel and roughly chop the onion and garlic cloves. Heat the oil in a saucepan and add in chopped onion and garlic. Cook briefly, then add in red lentils, curry and ginger powders.
2. Pour in vegetable stock and coconut milk. Bring it to a boil and cook for 8-10 minutes at medium heat. Cut the tofu into 2-inch pieces and fold into the lentils. Season with lime juice, salt and pepper.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

The grain-like buckwheat is not related to wheat, but related to sorrel and rhubarb. It has a nutty flavour, and high nutritional value—-an excellent source of protein, soluble fiber, minerals and despite the confusing name, buckwheat is gluten free.
This buckwheat bread, lightly sweetened with maple syrup, studded with whole hazelnuts, candied ginger, soft dates and fresh pear, is made with a blend of buckwheat and wheat flours, so it’s not gluten-free. The finished dough is rather sticky even though I have used 50 grams more bread flour than the amount the original recipe
©angiesrecipes has called for.

1. Soak buckwheat groats in the boiling water for 2 hours until all the water has been absorbed. Peel, core and dice the pear. Dice the candied ginger and dried dates. Dissolve the yeast in lukewarm water in the mixing bowl of your stand mixer.
2. Add in maple syrup, soaked buckwheat groats, flours, hazelnuts, and salt. Mix first at slow speed for 4 minutes, then increase the speed and mix for a further 4 minutes. Fold in diced pear, candied ginger, and soft dates. The dough is rather sticky.
3. Turn it onto a floured work surface and dust the dough with a little flour. Cover with a kitchen towel and rest for 30 minutes at the room temperature. Fold and shape the dough into a round every 10 minutes.
4. Grease a loaf pan or line with parchment paper. Place the dough into the pan and rest for another 30 minutes. Meanwhile preheat the oven to 210C/410F with a roasting tray filled with water at the bottom of the oven. Bake the bread in the middle rack of hot oven for 45-50 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

A savoury blend of rosemary roasted purple potatoes, cauliflower, carrot, tossed with arugula leaves and a simple red wine vinaigrette. It's easy to make and and you can adjust ingredients to suit your own personal taste. I love starchy, earthy and nutty purple potatoes in this salad, but if you can’t find them, just use a mixture of new potatoes instead.

1. Mix 4 tablespoons of olive oil, salt, pepper and rosemary. Add potatoes, cauliflower florets and carrots and toss. Spread out onto a baking sheet and bake for 50 minutes, stirring occasionally, until tender and browned. Remove the pan from the oven and let cool to the room temperature.
2. In a blender, mix the red wine vinegar, lemon juice, garlic cloves, Dijon mustard, paprika powder, honey, salt and pepper. With the machine running, gradually blend in the oil.
3. Toss the baked purple potatoes and vegetables with arugula. Add 1/2 cup of the dressing and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This is a rustic braided yeast bread (part levain, part commercial yeast) that is filled with a mix of caramelized onions and smoked bacon deglazed with white wine. It's hearty, packed with flavour, and quite a treat for onion lovers. If you're a vegetarian, leave out the smoked bacon, it tastes different though equally delicious served with a salad or soup. I have cut the braided loaf into two and baked them in loaf pans, but you can just bake the whole braided loaf on a baking tray lined with parchment paper.

Braided Onion Bread with White Wine and Smoked Bacon

Brot-Bernd Armbrust
©angiesrecipes

1. Peel and cut the onions into rings. Cut the smoked bacon into small cubes. Heat the oil in a skillet and cook onion rings over medium heat until golden brown, about 8 minutes. Add in diced smoked bacon and white wine. Cook the mixture until the liquid has almost evaporated. Leave it overnight in the fridge.
2. Dissolve yeast with warm water in the bowl of your stand mixer, then stir in sourdough starter and white wine. Add in flours and salt. Mix for 4 minutes at slow speed, then increase the speed and mix 4 more minutes. Shape into a longish dough. Cover and rest for 30 minutes at room temperature. Prepare two loaf pans and line with baking papers.
3. Place the dough on a lightly floured work surface roll it out to a 50x35-cm rectangle. Spread the onion mixture lengthwise over 2/3 of the dough. Fold the dough into a three-layer, beginning at the un-filled third. Cut into 3 strips and braid. Slice the braided loaf from the center into half. Pinch ends to seal and tuck under. Place each into a loaf pan. Cover and let rise for 30-45 minutes at room temperature.
4. Fill a roasting pan with water and place it at the bottom of the oven. Preheat the oven to 230C/450F. Dust the loaves with a little bit flour. Bake the loaves in the center of the hot oven for 35-40 minutes. Remove the roasting pan with water after 15 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Simple and delicious, this healthy salad features earthy, tangy, and crisp Belgian endives and sour-sweet and full-flavoured mandarins. A small handful of chopped arugula and homemade bread croutons are the perfect accompaniment for adding some extra flavour and crunch to this delightful winter salad, then toss everything with a white wine vinaigrette.

1. Cut stem end from Belgian endives. Separate into individual leaves. Peel the mandarins and then slice them crosswise.
2. Place all the dressing ingredients in a jar with a tight fitting lid. Shake thoroughly until well blended.
3. Arrange Belgian endive leaves on two plates and top them with the sliced mandarins. Sprinkle chopped arugula leaves and croutons on top and drizzle the dressing over the salad before serving.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com