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Peaches and grapes add sweetness to this healthy green bean salad that everyone is sure to love and it gets an earthy boost and richness from the addition of black truffles and buttery pine nuts. The salad has a beautiful contrast of bright colours, textures and flavours and makes a wonderful accompaniment to any meal.

1. Add all ingredients for the dressing to a blender or food processor. Pulse until smooth. Taste and season. Pour into a jar with lid and chill until ready to use.
2. Bring a large saucepan of salted water to a boil. Add trimmed beans and cook until crisp-tender, about 3 minutes. Drain and refresh in iced water.
3. Drain and place them in a salad bowl. Add the sliced peaches, grapes, if using, and drizzle with the prepared dressing. Toss gently to combine.
4. Place on a serving platter. Sprinkle with pine nuts and sliced truffle. Serve.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Starring homegrown cucumber, this refreshing Greek-style salad is perfect for a fast and fresh side. It is simple to make and packed with flavour and freshness.

Chickpea and Cucumber salad with Yoghurt Dressing

1. Combine chickpeas, cucumber, diced peppers, spring onions and mint leaves in a large bowl.
2. Mix yoghurt and garlic together and season with salt and pepper. Fold through chickpea mixture. Cover and refrigerate until ready to serve.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

A classic English shortcrust pastry, adapted from taste, with a hidden layer of raspberry jam, on top of which is a almond-flavoured cake and a topping of flaked almonds. It freezes well and makes a wonderful treat for afternoon tea.

1. Make Sweet Shortcrust Pastry: Place flour, sugar, vanilla powder and butter in a food processor. Process until mixture resembles fine crumbs. Add yolk and iced water. Process until pastry just comes together, adding extra water if necessary. Turn out pastry onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
2. Grease and line a 28cm square springform pan. Press the pastry into the bottom of the prepared pan. Prick the base with a fork and refrigerate for 30 minutes.
3. Preheat oven to 180C/350F. Line pastry case with baking paper. Fill with pie weights or uncooked beans and blind-bake for 10 minutes. Remove the beans and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool slightly. Spread the pastry case with raspberry jam, leaving a 1cm gap around the edge. Reduce oven temperature to 160C/320F.
4. Cream butter, raw sugar and vanilla powder until light and fluffy. Beat in eggs, one at a time. Beat in almond meal, spelt flour and baking powder. Spread the filling over the jam and sprinkle with flaked almonds.
5. Bake for about 40 minutes until nicely golden brown and the filling is just firm to the touch. Stand in pan to cool completely. Cut into slices and serve.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

Beat the heat with this light, juicy, and amazingly refreshing watermelon salad drizzled with a sweet, tart and fruity fig balsamic vinegar syrup. You can crumble over some feta to add a savoury bite and chopped pistachios for an added crunch to this fruit salad.

Cherry, Raspberry and Watermelon salad with Fig Balsamic Syrup

1. Use a large sharp knife to cut the watermelon into 1cm-thick slices. Use 3cm, 6cm and 8cm star-shaped pastry cutters to cut shapes from the watermelon.
2. Arrange the watermelon, cherries, raspberries and lemon balm leaves on a serving platter. Drizzle the syrup over and serve immediately.

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

A delicious and moist low carbs coconut flour zucchini bread that is also grain free, gluten free and refined-sugar free.
Coconut flour is made from the coconut solids that are left over after the meat been used to produce coconut milk. The solids are ground into a very fine, flour-like powder. It is high in fiber and protein. Unlike some gluten free flours, coconut flour absorbs a tremendous amount of liquid, so you will find that a 1:1 substitution for flour will be far too dry. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup flour. You will also need to increase the number of eggs.

Low Carb Coconut Flour Zucchini Bread

1. Preheat oven to 180C/350F. Lightly grease a 10cmx20cm loaf pan. Line base and sides with baking paper.
2. Combine coconut flour, baking powder, cinnamon, nutmeg and salt together into a bowl. In another large bowl, whisk together eggs, maple syrup, coconut oil, mashed banana and white balsamic vinegar. Stir in zucchini and roasted salted peanuts.
3. Lightly fold the flour mixture into the egg mixture until just incorporated. Spoon the batter into the prepared pan, levelling the top.
4. Bake for about 50 minutes or until loaf is cooked when tested with a skewer. Cool in pan for 10 minutes. Turn loaf onto a wire rack to cool completely.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com