Angie's Recipes . Taste Of Home

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Vegan Multi Seed Crackers

Thursday, February 23, 2017

These 100% seed crackers, adapted from taste, are gluten-free, grain-free, nut-free, paleo and vegan. The recipe features a variety of seeds, and is full of fiber, omega-3 fatty acids and minerals. Enjoy them with avocado, hummus or cheese.

180 g Sunflower seed kernels
70 g Flaxseed
70 g Red quinoa
50 g Chia seeds
1/2 tsp Garlic salt
1/2 tsp Chilli salt
1/2 tsp Dried thyme
360 ml Warm water

Preheat the oven to 140C/280F fan-forced. Line 2 baking trays with non-stick baking paper.
Press the seed mixture firmly, in a thin layer, onto each prepared tray, ensuring there are no gaps. Bake for 1 hour or until golden and crisp.
Allow crackers to cool completely, then break into large pieces. Enjoy them with your favourite dips!

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Coconut Flour Carrot Muffins with Raisins#Dairy Free#Gluten Free

Thursday, February 16, 2017

A simple carrot muffin recipe using organic coconut flour. These muffins are grain free, naturally gluten free, dairy free, and paleo friendly. If you have a nut allergy, just leave out the walnuts.
With all the healthy ingredients like coconut flour, coconut milk (I used Aroy-D with 17% fat) shredded carrots, maple syrup and walnuts, these make a great breakfast muffin or after school snack.

60 g Coconut flour
1 tsp Vanilla powder
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
Pinch of sea salt
120 ml Coconut milk 17% fat (I used Aroy-D)
3 Eggs, large
100 g Maple syrup
150 g Carrot, finely grated
60 g Raisins
Walnut halves

Preheat the oven to 180C/350F. Grease 4 jumbo or 8 regular muffin cups.
Whisk together the coconut flour, vanilla powder, baking powder, baking soda, spices and pinch of sea salt in a bowl.
Blend together the coconut milk, eggs, and maple syrup until smooth. Add the dried mixture into the coconut milk mixture and stir until just combined. Stir in grated carrots and raisins.
Spoon the batter into the prepared muffin cups and top with walnut halves. Bake 30 minutes for the jumbo size and 20 minutes for the regular.

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Pardina Lentil Salad with Purple Potato and Snow Peas

Thursday, February 09, 2017

The Pardina lentil, also known as 'Spanish Brown', has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for salads.
Easy to prepare, delicious, and hearty, this salad is substantial enough to work as a complete meal, but also great as a healthy side dish with some chicken or seafood.

350 g Purple potatoes, cut into cubes
150 g Dried pardina lentils
2-3 Kale leaves, finely chopped
200 g Snow peas, trimmed and sliced
1 Red onion, peeled and sliced
1 clove Garlic, minced
150 g Cherry tomatoes, halved
4 tbsp Olive oil
3 tbsp Apple cider vinegar
Salt and pepper

Preheat the oven to 200C/400F. Place diced purple potato cubes in a baking tray. Toss with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 minutes until tender.
Bring 500-ml water to boil in a saucepan. Add in pardina lentils. Return to boil, reduce heat and simmer until tender, approximately 20 minutes. Drain.
Add in roasted purple potatoes, chopped kale, snow peas, onion, garlic and cherry tomatoes. Drizzle with the rest of the olive oil and apple cider vinegar. Toss and season to taste. Enjoy it right away!

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Walnut Pear Spelt Cake

Thursday, February 02, 2017

Pears and walnuts make a winning combination in this tender and moist spelt cake, based on this recipe. It is a perfect companion to a hot cup of freshly brewed tea on a chilly afternoon and guaranteed to become a favorite!

4 Pears
2 tbsp Freshly squeezed lemon juice
125 g Butter, softened
100 g Raw sugar
3 Eggs
175 g Refined spelt flour
75 g Walnuts, ground

1 tsp Baking powder
1/2 tsp Cardamom powder
1/2 tsp Cinnamon powder
60 ml Coconut milk
75 g Sultanas
1 tbsp Maple syrup or honey

Peel and cut pears into quarters. Remove the cores and thinly slice one pear. Dice the rest of pears. Place sliced and diced pears in a bowl and toss with lemon juice.
Preheat oven to 180C/350F. Grease and flour a standard loaf pan. Using an electric mixer, beat butter and sugar until creamy and the sugar is dissolved. Add eggs, 1 at a time, beating after each addition. Whisk together the spelt flour, ground walnuts, baking powder and spices. Add half of flour mixture into the creamed mixture, fold to combine. Add in coconut milk, then rest of flour mixture. Fold until combined. Now fold in diced pears and sultanas.
Spoon into the pan and smooth the surface. Arrange the sliced pears in the center of the cake and gently press into the mixture. Bake for 60 - 70 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven and brush with the maple syrup or honey. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely. Dust with a little icing sugar if desired.

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Spelt Emmer Twisted Bread with Almond Butter

Thursday, January 26, 2017

The homemade almond butter between layers of soft dough makes this sweet yeast bread absolutely irresistible and perfect for breakfast or brunch. It is so easy to make and versatile-feel free to use any nut butter, chocolate spread or pesto for a savoury version.

350 g Spelt bread flour
100 g Emmer wholemeal flour
20 g Coconut sugar
25 g Fresh yeast
180 ml Coconut drink ( I used Alpro)
30 g Coconut oil
2 Small eggs, beaten
320 g Homemade almond butter

Combine spelt bread flour, wholemeal emmer flour and coconut sugar in the bowl of your mixer. Make a well in the center.
Heat the coconut drink until warm and add in coconut oil. Stir until melted and combined. Dissolve the fresh yeast in the coconut drink.
Add yeast mixture and eggs, reserving 1 tablespoon to brush, to the well of the flour mixture. Mix on low speed until combined. Increase the speed and knead until elastic and soft, about 7 minutes. Put the kneaded dough in a lightly oiled bowl and cover with plastic film or a clean tea towel and let rise until doubled in size, anywhere from 1 to 2 hours.
Punch down the dough and divide into 8 portions and shape each into a ball. Roll each dough out to a 15-cm disc. Spread 40 grams of nut butter over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, press together one end of each half, one over the other, and continue until you have ‘braided’ the entire roll.
Place it on a baking sheet lined with parchment paper. Repeat with the rest of the dough balls. Cover with a tea towel and let rise a second time for approximately about 45 minutes.
Preheat the oven 190C/375F. Brush the Bake the braided bread in the hot oven for about 25-30 minutes until golden brown. Rotate the tray halfway through cooking time, if needed, to ensure even baking.

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Emmer Breakfast Cookies

Thursday, January 19, 2017

These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!

100 g Hazelnut meal
50 g Flaxseed meal
150 g Rolled oats
35 g Emmer flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon powder

160 g Almond butter
30 ml Flaxseed oil
80 g Maple syrup
1 Large ripe banana, mashed
1 Large egg
1 tsp Vanilla extract
50 g Raisins
60 g Dark chocolate chips

Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Poppy Kefir Spelt Muffins with Erythritol and Coconut Sugar

Thursday, January 12, 2017

The flavours of almond milk, coconut, raisin and poppy seed pair nicely in these jumbo spelt muffins, that are sweetened with erythritol and coconut sugar. Feel free to substitute spelt flour with the regular wheat flour.
Erythritol is a sugar substitute that looks and tastes like sugar, yet has almost no calories. It is available in both granulated and powdered forms. It is approximately 70% as sweet as sucrose and is safe for people with diabetes.

Poppy Coconut Filling	Batter
350 ml Almond milk 30 g Coconut sugar 70 g Erythritol 2 tsp Grated lemon zest 1/2 tsp Cinnamon powder 30 g Coconut oil 200 g Poppy seeds, ground 50 g Desiccated coconut flakes 150 g Raisins	200 g Spelt pastry flour 80 g Wholegrain spelt flour 1 1/2 tsp Baking soda 50 g Coconut sugar 50 g Erythritol 1/3 tsp Salt 50 g Olive oil 2 Small eggs 220 ml Kefir

Place almond milk, coconut sugar, erythritol, lemon zest, cinnamon, coconut oil, ground poppy seeds, coconut flakes in a saucepan. Bring it to a simmer. Cover and set aside for 30 minutes. Stir in raisins. Preheat the oven to 190C/375F.
Whisk together flours, baking soda, coconut sugar, erythritol and salt in a mixing bowl. In another bowl, whisk together olive oil, eggs and kefir until well combined.
Make a well in the flour mixture and pour in the egg mixture. Mix until just incorporated. Divide half of the batter into 6 jumbo muffin cups or 10 regular ones. Fill each muffin with 1 tablespoon of poppy mixture. Save the rest of the filling for other recipes. Now cover them with the rest of batter.
Bake the muffins in the middle of the hot oven for 30 minutes if using the jumbo muffin pan, and 20 minutes for a regular one, until nicely golden brown.

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Marinated Red Cabbage Slaw with Pine Nuts and Leek

Thursday, January 05, 2017

A light, crunchy and refreshing coleslaw made with red cabbage, leek, cranberries and pine nuts, tossed with a simple yet great Balsamic vinaigrette. It is a perfect accompaniment to almost any hearty meat dish.

Marinated Red Cabbage Slaw with Pine Nuts and Leek

adapted from Taste

1/2 Small red cabbage, thinly sliced
1 Red onion, thinly sliced
2 tbsp Pomegranate seeds
1 Small leek, chopped
80 g Dried cranberries
1 tbsp Coconut sugar
60 ml Balsamic vinegar
60 ml Extra virgin olive oil
40 g Pine nuts, toasted

Combine cabbage, onion, pomegranate seeds, leek, cranberries, coconut sugar, balsamic vinegar and olive oil in a bowl. Cover and chill for 3 hours or overnight to marinate.
When ready to serve, add in toasted pine nuts. Season and toss to combine.

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Gingerbread Spelt Scones

Thursday, December 29, 2016

These tender, moist spelt scones are richly flavoured with warming winter spices, coconut sugar and molasses. They are delicious warm out of the oven and super quick to prepare and ready in less than 30 minutes. Perfect for snacking, afternoon tea and breakfast.

Gingerbread Spelt Scones

adapted from taste of home

200 g Spelt bread flour
50 g Wholegrain spelt flour
2 tbsp Coconut sugar
2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Ground ginger
1/2 tsp Ground cinnamon
1/3 tsp Salt
50 g Chilled cubed butter
100 g Molasses
50 ml Buttermilk
1 Small egg, separated
Coarse sugar for sprinkling

Preheat oven to 200C/400F. In a large bowl, whisk the flours, coconut sugar, baking soda, baking powder, spices and salt together. Cut in butter until mixture resembles coarse crumbs.
In another bowl, whisk molasses, buttermilk and egg yolk until blended. Stir into crumb mixture just until moistened.
Turn onto a lightly floured surface and knead gently 6-8 times. Pat into an 8-in. circle. Cut into 8 wedges. Place wedges 1 in. apart on a baking paper lined baking tray.
In a small bowl, beat egg white until frothy and brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown.