Angie's Recipes . Taste Of Home

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Spelt Flower Bread

Thursday, April 19, 2018

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.


365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds) 30 g Raw sugar 18 g Fresh yeast, crumbled Pinch of salt 30 g Butter, melted and cooled slightly 175 ml Full fat milk, lukewarm 2 Egg yolks 150 g Almond chocolate spread 30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.

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Blood Orange Einkorn Muffins with Poppy Streusel

Thursday, April 12, 2018

Blood orange and poppy seed muffins with nutty einkorn and Greek yoghurt topped with a generous streusel, easy and quick, make a wonderful addition to your morning coffee/tea or a lovely dessert. Feel free to bake these in regular sized muffin tin or in a loaf pan. If blood oranges aren't available you can use regular oranges.

Muffin Batter	Poppy Streusel
1 Organic blood orange 100 g Einkorn, ground into flour 50 g Ground poppy seeds 50 g Ground almond 20 g Chia seeds 10 g Baking powder 2 Eggs, medium 110 ml Coconut oil, melted and cooled slightly 50 g Coconut sugar 1 tsp Vanilla extract 150 g Greek yoghurt, full fat	50 g Einkorn, ground into flour 30 g Ground poppy seeds 20 g Coconut sugar 40 g Butter

Preheat oven to 190C/375F and lightly grease a 6-hole jumbo muffin tin.
Wash the blood orange under hot water and rub dry. Finely grate the peel and squeeze 3 tablespoons of juice from the blood orange.
Mix together the flour, blood orange zest, ground almonds, ground poppy seeds, chia seeds, and baking powder in a large mixing bowl.
In another bowl, whisk together the eggs, coconut oil, coconut sugar, vanilla extract, Greek yoghurt and blood orange juice. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork. Don't overmix it.
Spoon the mixture into the prepared tin. Combine all the ingredients for the streusel and divide it among the muffins. Bake in the center of hot oven for 25-30 minutes until risen and browned.

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad	Dressing
1 bunch Young tender ruby chard, washed, drained and chopped 5 Scallions, chopped 1/4 head Heart-shaped purple cabbage, sliced 50 g Dried cranberries 50 g Walnuts, toasted	2 tbsp Extra virgin olive oil 2 tbsp Balsamic vinegar 1 tbsp Maple syrup 1/2 tsp Sea salt 1/2 tsp Black pepper, ground

Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately.

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Chocolate Barley Grass Tart

Thursday, March 15, 2018

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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Turmeric Cauliflower Steaks

Thursday, March 08, 2018

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

2 Medium cauliflowers (about 2 kg)
60 ml Extra virgin olive oil
2 tsp Ground turmeric
Sea salt
Freshly milled black pepper
Fresh herbs, chopped, to serve
Thinly sliced red chilli, to serve

Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve.

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Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

Thursday, March 01, 2018

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

	White Balsamic Dressing
800 g Heartshaped cabbage, shredded 1 Red onion, thinly sliced A handful of grapes, halved A handful of grape tomatoes 1 Zucchini, cut into half moon slices 1-2 tbsp Pine nuts, toasted Fresh parsley leaves, chopped	180 ml Extra virgin olive oil 60 ml White balsamic vinegar 1 tbsp Lemon juice 2 tbsp Maple Syrup Salt and pepper to taste

Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing.

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Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Thursday, February 22, 2018

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini
250 g Maple syrup
100 g Puffed quinoa
200 g Sunflower seeds
200 g Pepitas
30 g Black sesame seeds
30 g White sesame seeds

Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.