Angie's Recipes . Taste Of Home

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Spelt Coconut Pinwheels

Sunday, March 03, 2013

A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.

Chocolate Dough	Filling
220 g Refined spelt flour 25 g Coco powder 150 g Sugar Pinch of salt ½ tsp Baking soda 120 g Butter 1 Egg 1-2 tbsp Milk	100 g Cream cheese 60 g Butter, softened 60 g Sugar ½ tsp Vanilla extract 75 g Coconut flakes 50 g Hazelnuts, ground

Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack.

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Mung Bean Sprouts Salad with Parsley Root and Carrot

Tuesday, February 26, 2013

Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

100 g Mung bean sprouts
100 g Parsley root, finely grated
50 g Carrot, finely grated
8 Belgian endive leaves
1 tbsp Pomegranate seeds
Raspberry vinegar
Olive oil
Salt and pepper

Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.

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Green Bean Spelt Cake with Hazelnuts and White Wine

Friday, February 22, 2013

Green beans and paparika flavoured chicken cold cut along with white wine...a delicious and healthy combination. The addition of hazelnuts (or walnuts as the original recipe calls for) gives this savoury, but nonetheless delicious cake more substance and an interestingly crunchy texture. Cheer you up with a large slice paired a glass of white wine, as well as some crème fraîche.

Green Bean Spelt Cake with Hazelnuts and White Wine

adapted from Quiches, Cakes & Tartes - Christina Richon

©angiesrecipes

200 g Green beans
80 g Hazelnuts
80 g Paprika flavoured chicken cold cut
250 g Refined spelt flour
2 tsp Baking powder
Pinch of sugar
4 Eggs, medium
100 ml Walnut oil
100 ml Dry white wine
Salt and pepper

Rinse and clean the green beans. Poach them in a pot of boiling salted water for about 8 minutes until tender but still firm. Drain the beans in a sieve, and rinse them briefly under cold water. Set aside to drain again.
Preheat the oven to 180C/350F. Line a standard loaf pan with parchment paper. Finely dice the chicken cold cut. Cut the drained green beans into small pieces.
Whisk the spelt flour, baking powder and 1 pinch of sugar together in a mixing bowl. Beat the eggs and walnut oil until blended and foamy. Stir in white wine, then gradually fold in flour mixture.
Add in the diced chicken cold cut, green beans and the hazelnuts. Gently stir to combine. Season with salt and pepper. Pour the batter into the prepared baking pan.
Bake the cake in the center of hot oven for about 50 minutes. Remove from the oven and set aside for 10 minutes. Turn the cake out onto a wire rack and cool to the room temperature.

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Slow Cooker Chicken Meatballs

Monday, February 18, 2013

Serve it over spaghetti or with wholewheat bread, this makes a simple, hearty and tasty meal. And prepared in a slow cooker, this recipe of chicken meatballs simmered in a tomato sauce couldn't be any easier!

	Tomato Sauce
500 g Ground chicken 100 g German Quark cheese 4 tbsp Breadcrumbs 1 clove Garlic, minced 2/3 tsp Hot paprika powder ½ tsp Garlic salt 1 Egg 1 tbsp Dried parsley	1 can Tomato, crushed 250 ml Tomato puree 1 tsp Dried thyme 1 tsp Chilli pepper Salt and pepper to taste

Combine all the meatball ingredients in a mixing bowl. Stir until all ingredients are well blended. Form into 16 meatballs.
Stir together the sauce ingredients in your slow cooker. Cover and cook on low setting for 5-6 hours.

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Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

Friday, February 15, 2013

You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

adapted from Chef koch

350 g Red lentils, finely ground
1/2 tsp Black cumin powder
1/2 tsp Black pepper powder
2 tsp Baking powder
1/2 tbsp Salt
1 tsp Sugar
550 ml Sparkling water
100 g Sundried tomatoes, thinly sliced
50 g Shallots, diced
1 clove Garlic, finely minced
Olive oil to grease the muffin tin

Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.

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High Protein Bread

Monday, February 11, 2013

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

adapted from Lecker

100 g Ground almond
100 g Flaxseed, roughly ground
4 tbsp Wheat bran
2 tbsp Wholegrain spelt flour
1 tbsp Baking powder
1 tsp Salt
300 g German quark cheese
8 Egg whites
2 tbsp Pumpkin seeds
2 tbsp Sunflower seeds

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.
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.

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Salt-Free Spelt Bread with Green Tea and Black Rice

Thursday, February 07, 2013

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

adapted from Brot-Bernd Armbrust

©angiesrecipes

200 ml Water
2 tsp Green tea leaves
150 g Forbidden black rice
400 ml Water
180 g Apple
42 g Fresh yeast
15 g Sugar
50 ml Raspberry vinegar
50 g Rye flour
200 g Wholegrain spelt flour
100 g Rolled oats

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.
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.
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.
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.