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Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)

Thursday, June 30, 2016

A deliciously healthy banana bread made with a mix of freshly milled einkorn flour, defatted coconut flour and quinoa flour. It's dairy free, sugar free, packed with nutrients and perfect for breakfast or a healthy snack in between meals.

Wet Ingredients	Dry Ingredients
4 Large overripe bananas 2 Large eggs, at room-temperature 40 g Pumpkin seed oil 60 g Homemade sunflower seed maca butter 2 tbsp Brandy	45 g Quinoa flour 25 g Coconut flour 180 g Einkorn berries, ground into flour 7 g Baking powder 3 g Baking soda Pinch of salt 1/2 tsp Vanilla powder 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder

Preheat your oven to 180C/350F. Grease and line base of a large 13cm x 21cm loaf pan with parchment paper.
In a blender, add in overripe bananas, eggs, pumpkin seed oil, sunflower seed butter and brandy. Process all the ingredients until smooth .
Sift together the flours, baking powder, baking soda, salt, vanilla powder and spices together in a large bowl and pour the wet mixture onto the dry mixture, folding gently but thoroughly.
Pour into the prepared pan. Smooth the surface. Sprinkle the surface with 1 tablespoon of sunflower seeds if desired and bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Slice and serve with sunflower seed maca butter.

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Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

Thursday, June 23, 2016

Tiny, black and round with a rich earthy flavour and chewy texture, beluga lentils are named for the caviar they resemble. They hold their shape and firm texture when cooked, making them a good choice for salads. You can easily replace them with French green lentils. Fresh turmeric is the star in this anti-inflammatory dressing that adds incredible flavour and texture to this comforting salad.

Fresh Turmeric Vinaigrette	Salad
100 ml Olive oil 2-inch Fresh turmeric, peeled and grated 1 tbsp Maple syrup Juice of 1 lemon 3 tbsp White balsamic vinegar 2 Garlic cloves, minced 1 tsp Black pepper, ground 1/2 tsp Sea salt	200 g Beluga black lentils, rinsed 150 g Zottarella minis 120 g Baby spinach 1-2 Peaches, stoned and sliced Basil and parsley

To make the dressing, combine all the ingredients in a jar and shake until well combined. Chill until ready for use.
Fill a medium pot with 700 ml water and bring it to a boil. Add in rinsed black lentils and simmer for 12-15 minutes or until tender but still firm. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
In a large bowl, toss the cooled lentils with half of the dressing. Add the zottarella minis, peaches, parsley and basil and toss briefly. Divide the spinach leaves on two serving plates and spoon the lentil salad over. Serve with the additional dressing.

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No Bake Almond Butter Tart with Speculoos Cookie Crust

Thursday, June 16, 2016

This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.

Crust	Filling	Topping
220 g Speculoos cookies 60 g Butter, melted	200 g Ricotta cheese 180 g Homemade roasted almond butter 1/3 tsp Vanilla powder 2 tbsp Coconut oil, softened 10 drop Vanilla-flavoured liquid stevia	White chocolate, chopped Pistachio nuts, chopped

Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.

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Buttermilk Spelt Emmer Dinner Rolls

Thursday, June 09, 2016

I like to play around with rich, sweet and nutty ancient grains when baking bread, but you can use modern wheat flour instead. Emmer is also called Farro and quite similar in flavour of Einkorn. This recipe makes 6-8 rolls depending on the size you want. You could also bake this in a loaf pan for a tasty sandwich bread.

190 g Buttermilk, well shaken and room-temperature
150 g Rye sourdough starter, 100% hydration
2 tbsp Olive oil
1/2 tsp Sea salt
200 g Organic spelt bread flour
100 g organic emmer berries, ground into flour
2 tsp Coconut sugar
5 g Active dry yeast

Measure all the ingredients and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 or 8 pieces. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for 45 minutes until doubled in size.
Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F and pour. Bake the bread for 25 to 30 minutes or until golden brown.

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Paprika Chicken with Quinoa Tabbouleh

Thursday, June 02, 2016

With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste

150 g Regular white quinoa, well rinsed
300 ml Water
2 tbsp Parsley leaves finely chopped
1 tbsp Olive herb leaves
3 tbsp Mint leaves, finely chopped
2 Tomatoes, diced
3 stalk Spring onions, thinly sliced

50 ml Extra virgin olive oil
2 tbsp Lemon juice
1 tsp Paprika powder, plus extra to sprinkle
1 tsp Ground cumin
Pinch of cayenne
1 tsp Caster sugar
100 g Low-fat thick Greek yoghurt
1/2 tbsp Olive oil
2 x 180 g Chicken breast fillets
Sea salt, to season

Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

Thursday, May 19, 2016

This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls

Crust	Filling
160 g Hazelnuts, ground 20 g Dutch-processed cocoa powder 60 g Coconut oil, melted 1 tsp Mint-flavoured chocolate stevia syrup	200 ml Full fat coconut milk 250 g Vegan dark chocolate, chopped 1 tbsp Mint-flavoured stevia syrup 250 g Fresh raspberries

Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

Salad	Walnut Oil Vinaigrette
150 g Black quinoa, rinsed 150 g Red lentils, rinsed 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces 50 g Pine nuts, roasted Fennel fronds, roughly chopped	3 tbsp Walnut oil 2 tbsp Raspberry vinegar 1 tsp Maple syrup Salt and freshly ground black pepper

Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

120 g Rolled oats, toasted and ground into flour
60 g 100% Goat whey protein, vanilla flavoured
100 g Almond flour
30 g Chia seeds
60 g Coconut oil, melted
130 g Light coconut milk
3 tbsp Plain stevia syrup

To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)

Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

No Bake Almond Butter Tart with Speculoos Cookie Crust

Buttermilk Spelt Emmer Dinner Rolls

Paprika Chicken with Quinoa Tabbouleh

Paprika Chicken with Quinoa Tabbouleh

White Chocolate Beetroot Truffles

No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Goat Whey Workout Bars with Almond, Chia and Oats

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Search Angie's Recipes

Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin

Paprika Chicken with Quinoa Tabbouleh

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

Subscribe via Email

Angie

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

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