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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



Berry Chia Pudding

Sunday, March 24, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

  • 100 g Fresh strawberries, chopped
  • 100 g Fresh blueberries
  • 100 g Raspberries
  • 60 ml Blood orange juice or water
  • 10 Dried longan flesh or dates
  • 3 tbsp Chia seeds
  • Maple syrup for drizzling, optional
  1. Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
  2. Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
  3. Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled.



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Power Bites with Soya Flakes and Almonds

Wednesday, March 20, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

  • 100 g Soya flakes
  • 150 g Almonds, toasted
  • 3 tbsp Golden flaxseed
  • 2 tbsp Vanilla protein powder
  • 100 g Raisins
  • 4 tbsp Mango puree
  • Blanched almonds, chopped for coating
  • Dried coconut flakes for coating
  • Golden flaxseed for coating
  1. Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
  2. Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



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Belgian Endive Salad with Blood Oranges and Goat Cheese

Saturday, March 16, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

  • 12 Belgian endive leaves
  • 2-3 Blood oranges, peeled and sectioned
  • 60 g Creamy goat cheese
  • Thyme or rosemary leaves
  • Truffel oil
  • Sea salt
  • Freshly milled black pepper
  1. Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
  2. Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
  3. Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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Cold Oven No Proof Yeast Wholegrain Spelt Bread

Monday, March 11, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




There is no need to wait for the formed loaf to reach room temperature, or to proof it, and you don't even have to preheat the oven. Thanks to Expressbacken-Martina Kiel, Karola Wiedemann
©angiesrecipes
for this easy and nutritious wholegrain bread recipe. All you have to do is to stir everything together until well combined and dump it into the baking pan that's lined with parchment paper. Bake for an hour and breakfast is ready.



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


  • 580 g Organic wholegrarin spelt
  • 60 g Sunflower seeds
  • 60 g Sesame seeds
  • 60 g Flaxseed
  • 2 tsp Salt
  • 40 g Fresh yeast
  • 600 ml Lukewarm water
  • 3 tbsp Raspberry vinegar
  1. Whisk together wholegrain spelt flour, seeds, and salt. Make a well in the center of dry ingredients and crumble the fresh yeast into the middle.
  2. Slowly stir in water and raspberry vinegar. Mix with a tablespoon until well combined. Place the dough into a 30-cm loaf pan lined with parchement paper.
  3. Place it in the middle of cold oven and turn on the fan-forced oven to 180C/350F. Bake the bread for 60 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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Quiona Cookies with Rye Flakes and Flaxseed

Wednesday, March 06, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




These cookies are made using nutrient-dense quinoa, a complete protein, rich in iron, minerals and amino acids, rye flakes and flaxseed. You can experiment by replacing rye flakes with oats or quinoa flakes or a mix of two. Dark chocolate chips can also be added to the batter, for a richer, moister taste. And of course you can always frost them with chocolate. Enjoy them as a wholesome breakfast or as a tasty snack any time you like.

  • 150 g Rye flakes
  • 150 g Cooked quinoa
  • 2 tbsp Flaxseed
  • 70 g Brown sugar
  • 2 tbsp Vanilla protein powder
  • ½ tsp Baking soda
  • 2 tsp Baking powder
  • 90 ml Coconut oil, melted
  • 70 ml Maple syrup
  • 1 tsp Vanilla extract
  • 2-3 tbsp Coconut milk
  1. Melt the coconut oil over low heat. Set aside to cool. Roughly blend rye flakes into powder. Preheat the oven to 180C/350F.
  2. Whisk together the blended rye flakes, cooked quinoa, flaxseed, brown sugar,vanilla protein powder, baking soda, and baking powder in a large mixing bowl.
  3. Stir in melted coconut oil, maple syrup, vanilla extract and coconut milk. Mix to combine. Shape the dough into inch balls and flatten each into a round circle with the palm of your hand. Place them on the parchment-lined baking trays. Bake for 10 minutes until golden brown.



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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Spelt Coconut Pinwheels

Sunday, March 03, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.

Chocolate DoughFilling
  • 220 g Refined spelt flour
  • 25 g Coco powder
  • 150 g Sugar
  • Pinch of salt
  • ½ tsp Baking soda
  • 120 g Butter
  • 1 Egg
  • 1-2 tbsp Milk
  • 100 g Cream cheese
  • 60 g Butter, softened
  • 60 g Sugar
  • ½ tsp Vanilla extract
  • 75 g Coconut flakes
  • 50 g Hazelnuts, ground
  1. Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
  2. Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
  3. Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
  4. Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack.



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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Mung Bean Sprouts Salad with Parsley Root and Carrot

Tuesday, February 26, 2013


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com




Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

  • 100 g Mung bean sprouts
  • 100 g Parsley root, finely grated
  • 50 g Carrot, finely grated
  • 8 Belgian endive leaves
  • 1 tbsp Pomegranate seeds
  • Raspberry vinegar
  • Olive oil
  • Salt and pepper
  1. Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
  2. Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Read On 170 comments
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