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Avocado Spelt Cake with Pistachios

Sunday, August 02, 2015

A spelt cake made with creamy, heart-hearty avocado, distinctive, nutrient-rich pistachios, sweetened with stevia, and an optional lemon icing. This cake is super rich, moist, and plain delicious.

Avocado Spelt Cake with Pistachios

adapted from lecker

Cake Batter	Lemon Icing
300 g Ripe avocado flesh 1 tsp Lemon juice 50 ml Milk 300 g Refined spelt flour 50 g Ground pistachios 50 g Finely chopped pistachios 15 g Baking powder 180 g Butter, softened 12 package NuNaturals white stevia powder Pinch of salt 4 Eggs, medium 1 tsp Vanilla extract	130 g Icing sugar 30 ml Lemon juice 25 g Finely chopped pistachios

Scoop out the avocado flesh and place it in a blender together with lemon juice and milk. Process until smooth.
Preheat the oven to 170C/340F. Line a loaf pan with baking paper. Sift the flour into a large bowl. Add in ground and chopped pistachios and whisk until well combined.
Cream together the softened butter, stevia and pinch of salt until smooth and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. With mixer on low speed, add flour mixture alternately with the avocado mixture, starting and ending with the flour. Mix just until incorporated.
Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 70 minutes and cover the cake after 45 minutes in the oven. Cool the cake in the pan for 30 minutes on a wire rack, then turn out the cake to cool completely.
Mix the icing sugar and lemon juice until smooth. Pour the icing over the cake and sprinkle with the chopped pistachios.

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Romaine Lettuce Salad with Gooseberries and Prawns

Sunday, July 26, 2015

This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.

Salad	Dressing
2 head Romaine lettuce, chopped Cilantro or parsley leaves 200 g Gooseberries 200 g Prawns, deveined Sea salt and black pepper 1-2 tbsp Olive oil	2 tbsp Extra-virgin olive oil 1 tbsp Fresh lemon juice 1 tsp Maple syrup or honey 1 Small garlic clove, minced Salt and black pepper

Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
Spoon the prawns over the salad. Drizzle with the dressing.

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Peach, Maca and Chia Popsicles

Sunday, July 19, 2015

Fresh, sweet, juicy peach, maca powder and chia seeds combine to create this ultimate refreshing treat. They are vegan, dairy-free, sugar-free, gluten-free and super easy and fun to make. Maca powder can increase your energy, boost libido, and combat fatigue. Chia seeds, rich in omega-3 fatty acids, protein and fiber, are among the healthiest foods on the planet. Peaches can be replaced with nectarines or summer berries.

5 Ripe peaches, peeled
1 Lemon, juiced
1 tsp Liquid stevia
1 tbsp Maca powder
2 tbsp Chia seeds

Scored the peaches with an X at the pointy tip of each peach. Place in boiling water for 30 seconds, then use a slotted spoon to transfer to a bowl of iced water. Pull the skin away and cut into chunks.
Place peach pieces, lemon juice, liquid stevia, and maca powder into a blender and process until smooth. Stir in chia seeds.
Divide the mixture into popsicle moulds and place a wooden stick into each. Freeze until frozen, at least 6 hours.

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Roasted Cauliflower with Adzuki Beans

Monday, July 13, 2015

This roasted cauliflower salad with adzuki beans in ginger vinaigrette is healthy and filling. It would make an especially great side for roasted chicken or grilled fish or simply just as it is. It is vegan, loaded with nutrients and low in calories as well.

	Dressing
125 g Dried adzuki beans 2 Cauliflowers, leaves removed 2 tbsp Olive oil Salt and freshly ground black pepper 1 handful Parsley leaves, roughly chopped	3 tbsp Olive oil 1 tbsp Finely grated ginger 1 clove Garlic, finely chopped 2 tbsp Lime juice Pinch red pepper flakes Salt and black pepper

Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.
Put olive oil, grated ginger, chopped garlic, lime juice, pepper flakes, salt and pepper into a bowl and whisk to make a dressing.
Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and toss with the dressing. Set aside to let cool completely.
Put a griddle pan on a high heat. Cut the cauliflower vertically into 1cm-wide slabs. Rub the slices in oil and season. Grill in batches for eight to 10 minutes, turning halfway, until lightly toasted and tender in the middle. Transfer to a warm place and repeat with the remaining cauliflower.
Lay the cauliflowers on plates, spoon over the adzuki beans and scatter on the parsley.

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Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

Monday, July 06, 2015

This fruity yoghurt cake is easy and fast to mix, tender and delicious. The yoghurt, in-season berries and stone fruits make this cake moist and flavourful. Some of the sugar is replaced with stevia and applesauce. You can use any other seasonal fruit instead of blueberry and nectarine, and replace yoghurt with sour cream if you prefer.

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

adapted from taste

130 g Almond meal
260 g Wholegrain spelt flour
1/2 tsp Baking soda
2 tsp Baking powder
150 g Coconut oil, softened
10 package NuNaturals white stevia powder
50 g Coconut sugar
70 g Unsweetened applesauce
3 Eggs
300 g 1.5% Fat-reduced natural yoghurt
150 g Blueberries
4 Ripe nectarines, halved, stoned, cut into wedges
Icing sugar, to dust

Preheat oven to 180C/350F. Lightly grease a 26cm springform pan and line the base with baking paper. Whisk together the almond meal, wholegrain spelt flour, and baking powder.
Beat the softened coconut oil, stevia, and coconut sugar together in a large bowl until combined. Add in applesauce, and the eggs, 1 at a time, beating well after each addition until combined.
Stir in half the flour mixture and yoghurt until just combined. Stir in the remaining flour until combined.
Spoon the batter into the prepared pan and smooth the surface. Scatter the blueberries and nectarine wedges evenly over the top. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and set aside in the pan for 10 minutes to cool slightly. Carefully turn out onto a wire rack to cool to room temperature. Dust with icing sugar and cut into slices to serve.

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Green Beans with Cherry Vinaigrette and Almonds

Wednesday, July 01, 2015

Based on a recipe from Curtis Stone found on Taste, this salad is delicious warm or cold, and the fresh cherry vinaigrette is also good on beets or any tossed salads. The green beans and vinaigrette can be prepared 1 day ahead.


500 g Fresh green beans, trimmed 125 g Fresh cherries, halved, pitted 1/2 tbsp Fresh lemon juice 1 tbsp Red wine vinegar 1 tbsp Fresh flat-leaf parsley, chopped 1 tbsp Shallots, chopped 1/2 tbsp Olive oil 30 g Unsalted butter Salt and pepper 30 g Whole almonds, toasted, coarsely chopped

In a large heavy pot of boiling salted water, cook the green beans for about 5 minutes, or until just tender. Drain and cool to room temperature.
In a food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and oil. Set aside.
In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
In a large bowl, toss the green beans with half of the warm vinaigrette to coat. Season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

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Blackberry and Lime Popsicles

Friday, June 26, 2015

Nothing tastes better on a hot summer day than fresh homemade ice pops. Sweetened with agave nectar, these blackberry popsicles are super healthy, refreshing and full of fresh berry and lime flavour.

400 g Blackberries
1 Lime, juiced
1 tbsp Agave nectar

Place all of the ingredients into a blender, and blend until smooth.
Taste, and add more agave nectar as needed. Pour the mixture into popsicle moulds and freeze for at least 5 hours. Unmould and enjoy!

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Tuna-stuffed Baked Round Zucchini and Tomatoes

Monday, June 22, 2015

Perfect as a light meal or side dish, these baked zucchini and tomatoes, adapted from taste, are stuffed with a delicious mixture of tuna, golden raisins, onion, chives, cinnamon, and wholegrain breadcrumbs. It looks much cuter made with the small, round zucchini, but is equally delicious made with standard long variety.

3 Round zucchini
3 Large tomatoes
Salt and black pepper
2 tbsp Olive oil
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Cinnamon powder
2 x 185 g Tuna in olive oil, drained, flaked
2 tbsp Chives, chopped
1/3 cup Golden raisins
1 cup Fresh wholegrain breadcrumbs

Preheat oven to 200C/400F. Cut a thin slice from top of each zucchini and tomato and reserve. Use a small teaspoon to remove the flesh from zucchini and tomato. Roughly chop flesh then set aside. Season the shells with salt and pepper. Place into a baking dish.
Heat oil in a frying pan over medium-high heat. Add onion, garlic and cinnamon. Cook for 1 minute, or until tender. Add tuna, chopped tomato flesh, chives and raisins. Cook for 2 minutes. Transfer to a bowl.
Stir breadcrumbs into tuna mixture. Season with salt and pepper. Spoon mixture into zucchini and tomato shells. Replace tops. Bake for 18 to 20 minutes, or until tender. Serve with green salad.

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White Asparagus with Raspberry Tarragon Dressing

Wednesday, June 17, 2015

This is the perfect summer salad made quickly with seasonal produce: white asparagus, raspberries and arugula. Homemade raspberry vinegar, vegetable broth, maple syrup, argan oil, and tarragon make up this delicious dressing inspired by 1 Salad - 50 Dressings - Tanja Dusy. Fresh raspberries give this raspberry-tarragon vinaigrette a burst of antioxidants.

125 g Raspberries
125 ml Vegetable broth
2 tbsp Raspberry vinegar
2 tbsp Maple syrup
2 tbsp Organic argan oil
2 stalk Tarragon sprigs, chopped
Sea salt
Black pepper
500 g White asparagus, trimmed and peeled
A handful of arugula
Raspberries for garnish

Rinse and pat dry the raspberries. Place them in the blender together with vegetable broth, vinegar, maple syrup and argan oil. Puree until smooth.
Wash the tarragon sprigs and pat dry. Finely slice the tarragon leaves and stir into the dressing. Season with salt and pepper. Set aside for 30 minutes to allow the flavours to develop.
In a large, deep skillet, add enough salted water to reach a depth of 2 inches. Bring it to a boil. Add in white asparagus and cook until crisp-tender, 2-3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry. Arrange the asparagus, arugula and raspberries in a serving dish, drizzle with raspberry dressing.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Avocado Spelt Cake with Pistachios

Avocado Spelt Cake with Pistachios

Romaine Lettuce Salad with Gooseberries and Prawns

Peach, Maca and Chia Popsicles

Roasted Cauliflower with Adzuki Beans

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

Green Beans with Cherry Vinaigrette and Almonds

Blackberry and Lime Popsicles

Tuna-stuffed Baked Round Zucchini and Tomatoes

White Asparagus with Raspberry Tarragon Dressing

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Avocado Spelt Cake with Pistachios

Blueberry, Nectarine Spelt Cake with Yoghurt and Almond

Subscribe via Email

Angie

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

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