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Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

1. To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.
2. Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers.

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A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

1. Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.
2. In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.
3. Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade.

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This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

1. Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
2. Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
3. Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

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This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

1. Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.
2. Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves.

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This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

1. Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
2. Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
3. Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

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Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

1. Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
2. Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
3. Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.

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Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

1. To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
2. Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
3. Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
4. Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
5. Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
6. Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
7. Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

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Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

1. Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
2. Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
3. Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
4. Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com