Angie's Recipes . Taste Of Home

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Peanut Butter Bacon Fat Spelt Cookies

Monday, March 16, 2020

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

200 g Semi-solid bacon fat
200 g Organic crunchy peanut butter
200 g Raw sugar
100 g Coconut sugar or brown sugar
2 Large eggs, room-temperature
2 tsp Vanilla extract
280 g Refined spelt flour
©angiesrecipes
2 tsp Baking soda
Raw sugar for rolling

Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Curry Puffs

Tuesday, March 10, 2020

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

Dough	Curry Filling
270 g German #550 flour or all purpose flour 1/2 tsp Salt 1 tsp Baking soda 60 g Ghee ©angiesrecipes, homemade or storebought 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.

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Keto Cauliflower Garlic Bread

Tuesday, March 03, 2020

If you are on the low carb diet and love garlic bread, then you MUST try this healthier keto cauliflower garlic bread alternative that I have found on Delish. It is naturally gluten free, full of flavours with fresh herbs and garlic and easy to make too. However, you can still taste the cauliflower here, so next time I would cut it back to half of what original recipe called for.

360 g Riced cauliflower
6 Large eggs, separated
135 g Almond flour
1 tbsp Baking powder
3/4 tsp Sea salt
80 g Unsalted butter, melted
5 Garlic cloves, minced
1 tbsp Chives, chopped
1 tbsp Parsley, chopped

Preheat oven to 180C/350F and line a standard-sized loaf pan with parchment paper.
Place riced cauliflower in a microwave safe bowl, cover and microwave for 3 minutes until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, minced garlic and cauliflower. Fold in 1/3 of egg white to lighten up the batter, then fold in the rest of the egg white until well incorporated. Fold in fresh herbs.
Pour the batter the prepared loaf pan. Bake in the middle of hot oven until the top is golden, about 50 minutes. Remove and turn out on a wire rack to cool completely before slicing.

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Crisp Sumac Spiced Nuts

Tuesday, February 25, 2020

Crisp walnuts and Brazil nuts glazed in spicy cayenne and citrusy, tangy sumac with coconut sugar make great party nibbles or as a topping for the salad, oatmeal or pancakes. Any mix of nuts (cashews, pecans, almonds) will work for this recipe—just be sure to allow them cool completely to ensure a crisp texture before serving or storing. Besides sumac, za'atar, a blend of herbs, salt, sesame seeds, cumin and sumac, would be another wonderful Middle Eastern condiment to spice up the nuts.

1 1/2 tsp Sumac
1/2 tsp Cayenne pepper
1 tbsp Coconut sugar
1/2 tsp Black salt
1 Large egg white
200 g Walnuts
100 g Brazil nuts

Preheat oven to 150C/300F. Line a rimmed baking sheet with parchment paper, and set aside. Combine sumac, coconut sugar and black salt in a bowl.
Beat egg white until very foamy. Stir in nuts, combining well. Add in sumac mixture until evenly coated. Spread coated nuts in a single layer onto the prepared baking sheet.
Bake nuts in middle of preheated oven, stirring at half time, until crisp and golden, about 30 to 35 minutes.
Remove baking sheet from oven, and let cool completely. Break up nut clusters. Store nuts in an airtight container at room temperature for up to 1 week.

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Blueberry Flaxseed Muffins

Wednesday, February 19, 2020

These lightly sweetened blueberry muffins are moist, fluffy and bursting with freshness and flavour. Made with spelt flour, crushed flaxseed and Quark (German fresh cheese), they make a great addition to any breakfast, brunch or coffee-break menu.

20 g Flaxseeds, crushed
10 g Baking powder
2 g Baking soda
A large pinch of salt
80 g Raw sugar+1 tbsp for the topping
120 g Butter, melted and cooled
2 Egg whites, at room-temperature
2 Eggs, at room-temperature
1 tsp Vanilla extract
150 g Fresh blueberries

Preheat oven to 200C/400F. Lightly grease a 6-hole giant or a standard 12-hole muffin pan.
Combine spelt flour, crushed flaxseed, baking powder, baking soda, salt and 80 grams of raw sugar in a bowl. Make a well in the centre.
Whisk butter, Quark, eggs, egg white, and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Divide the batter into the muffin holes and sprinkle each with some raw sugar. Bake for 20-25 minutes if using giant muffin pan and 15-18 minutes if using standard one until nicely golden brown.