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

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

This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.

Gluten Free Quinoa Chocolate Cake

1. Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
2. In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened. Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving.
3. Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week.

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 quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It's wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.

1. In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
2. Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
3. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown.

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

A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.

1. Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
2. Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
3. Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
4. In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.

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

Thanks to the distinctive sweet, nutty, peppery taste of amaranth and the higher level of protein and calcium, this biscotti is a power house compared to the traditional twice-baked cookies. Made with finely ground amaranth seeds and soya protein powder, lightly sweetened with maple syrup, it's healthy, easy and tasty.
Naturally gluten-free amaranth is a common name for a group of more than 60 species of amaranthus. Amaranth is a highly nutritious seed, which offers a complete form of vegetable protein. It is also a great source of dietary fiber, calcium, B vitamins and minerals such as iron, magnesium, phosphorus, copper and manganese.

Preheat oven to 160C/320F. Line a standard loaf pan with parchment paper.
1. In a large bowl, whisk the amaranth flour, soya protein powder, baking powder, and salt. In a small bowl, whisk the eggs, maple syrup, melted coconut oil, and almond extract until blended. Add the liquid mixture to the flour mixture. Mix until just combined. The mixture is like thick cake batter.
2. Scrape the mixture into prepared loaf pan. Sprinkle the top with almond slices. Bake for 20 minutes until set. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 150C/300F.
3. Use a serrated knife to slice diagonally into 3/4-inch thick slices. Lay flat on a parchment-lined baking sheet and return to the oven for 12 to 15 minutes until browned. Flip cookies and bake for another 12 to 15 minutes.
4. Remove from the oven and place on a wire rack to cool completely. Store at room temperature in an airtight container for up to 2 weeks.

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

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

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

Soft, chewy and full of holiday flavours, these wholesome pumpkin cookies are the perfect autumn treat. They are easy to make, healthy, and perfectly moist and delicious. They are also vegan and gluten-free.

Gluten Free Vegan Spiced Pumpkin Oat Cookies

1. Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
2. Combine pumpkin puree, banana, maple syrup, speculoos spice and salt in a large mixing bowl. Beat on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flaxseed meal using a large wooded spoon until the mixture is well combined.
3. Use a tablespoon to dollop the mixture in 9 mounds onto the prepared baking sheets, gently pressing with the back of your spoon to flatten the cookies.
4. Bake for 15 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating, and store in an airtight container in the refrigerator for up to 3 days.

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

With an awesome burst of bananas and dried dates and a hint of almond and cinnamon, these healthy rye bars are packed with wholesome ingredients and perfect for breakfast or healthy snacking. They're moist, chewy and extremely yummy!

Preheat the oven to 180C/350F. Butter a 12x28-cm baking pan and line with parchment paper, extending paper 2cm above edges of pan.
1. Mash the bananas until smooth. Add in rye flakes, dates, slivered almonds, cinnamon and vanilla. Stir until well combined. Spoon into prepared pan. Using the back of a spoon, press evenly into pan. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack.
2. Cut the white chocolate into smaller pieces and place them into a glass bowl and set over a pot of simmering water. Gently stir until completely melted. Drizzle across the top of the rye bar. Cut into smaller bars.

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

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

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

I discovered this recipe on slimpalate via Pinterest a little while ago. It is surprisingly delicious, super easy to make, low-carb, low-calorie and gluten-free. You can use them as the pizza crust or simply top with fresh cheese spread or guacamole...very much like you would with a warm soft tortilla, but without extra calories or carbohydrates.

1. Preheat oven to 190C/375F and line a baking tray with parchment paper.
2. Separate cauliflower into smaller florets and remove most of the stem. Pulse until you get a texture slightly finer than rice. Once it’s riced measure it to make sure you have 2 cups packed.
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. Be careful not to burn yourself because it’s going to be very hot.
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. Divide the mixture onto a baking sheet into 6 small fairly flat circles.
5. Place in the hot oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Once they’re done place them on a wire rack to cool slightly.
6. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste.

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 healthy, crunchy salad that's made with purple cabbage, onions, figs, and oregano and tossed with a warm white balsamic walnut vinaigrette.
Purple cabbage has so many wonderful health benefits – it is low in calories and full of heart healthy fiber, vitamin C, antioxidants that protect the brain and memory.

1. Cut the cabbage into quarters through the base. Cut the core out of each quarter. Rinse the cabbage and cut into the thin slices. Place the sliced cabbage in a large salad bowl. Add in 2 teaspoons of salt. Roughly squeeze and massage the sliced cabbage until wilted.
2. Peel and dice the onions. Heat a skillet with olive oil. Add in diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add in dried oregano and white balsamic . Bring the mixture to a boil. Turn the heat off and season with salt, black pepper and honey.
3. Pour the mixture into the purple cabbage together with walnut oil. Mix everything together. Leave it at aside for at least 2 hours. Cut the figs into wedges. Season the salad with more salt and pepper, if necessary. Fold in fig wedges. Garnish with fresh oregano, if desired.

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

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