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

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

These Christmas filo snails with homemade boozy mincemeat are simple, straight-forward, vegan-friendly, and, best of all, taste amazing!
Mincemeat is a mixture of chopped dried fruit, booze, and spices that is popular in the UK and traditionally served around Christmas. Originally, mincemeat always contained meat ((hence the name) while modern recipes contain beef suet (fat around the kidney of the animal), which I have replaced with coconut oil. This mincemeat can be used straight away, but it improves with age and it will store well for up to 6 months in a cool place.

Coconut Mincemeat Filo Snails

1. Place everything, except brandy, in your slow cooker and cook for 3-4 hours on low. Or mix all the ingredients, except brandy, together in a large oven proof dish with a lid. Cover and place in the preheated oven and cook gently for 3 hours, stirring every half hour or so.
2. When done, allow it to cool, stirring briefly every half hour until cold. Finally, stir the brandy into the cold mixture before sealing in clean, dry jars. You need half of batch for this filo recipe. Save the rest for other recipes, for example, mincemeat pies.
3. Lay 1 sheet of filo on the workbench, brush with a little melted coconut oil and place another sheet on top, then brush with coconut oil again. Place 200 grams of the mincemeat along the longest side. Roll pastry to enclose filling, then coil into a snail shape. Place on a baking paper-lined baking tray and brush with a little more coconut oil. Repeat with remaining filo, coconut oil and mincemeat to make 3 snails. Sprinkle with sesame seeds and bake for 20 minutes until crisp and golden.

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

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

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

Kefir gives a lovely, light texture to these crisp einkorn scones. If you have a nut allergy, simply use more einkorn in the dough and leave out the mix-in hazelnuts. They are especially good warm from the oven, and you can enjoy this scone on its own or smother them with some homemade jam for a great breakfast.

Kefir Einkorn Scones with Cranberries and Hazelnuts

1. Preheat oven to 200C/400F. In a bowl, whisk together einkorn flour, ground hazelnuts, raw sugar, baking powder, baking soda and salt.
2. Cut in butter into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs. Gently stir in the cranberries and hazelnuts. Add in kefir and stir until just combined. Do not over mix.
3. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place them on a baking sheet, 2 inches apart. Brush the top of the scones with a little kefir. Bake until golden brown, about 20 minutes. Let cool on a wire rack.

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

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Both quinoa and kaniwa are mineral-rich, protein-packed and naturally gluten-free. They are technically seeds, or so-called pseudograins, but they share many of the nutritional properties of whole grains. These two protein powerhouses are rooted in South America, and both cooked and eaten like a grain and can be subbed into recipes that call for rice and couscous. The main difference when cooking quinoa and kaniwa is that kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

1. Place rinsed and drained quinoa, kaniwa and 300 ml water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and quinoa and kaniwa are al dente.
2. In a small bowl, whisk together the vinegar, shallots, maple syrup and mustard. Slowly whisk in olive oil and season with salt and pepper.
3. In a large bowl, toss the quinoa, kaniwa, pomegranate seeds and vinaigrette. Top with the chopped almonds and serve on a bed of thinly sliced white radish immediately.

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

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There's nothing quite like warm, fresh-out-of-the-oven homemade bread and it makes your house smell so warm and inviting as it bakes. This quick bread recipe is made with freshly milled einkorn flour, boiled beetroot, buttermilk and rosemary. This is best eaten on the day it’s made but it will keep for up to 48 hours.

1. Heat the oven to 200C/400F. Coarsely grate the beetroot and squeeze out as much liquid as possible.
2. Place ground einkorn, baking soda and sea salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot. Once combined, shape the dough into a ball and flatten slightly.
3. Dust a baking sheet with flour. Transfer the loaf to the baking sheet, then stud the surface with rosemary sprigs. Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.

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

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This is not your typical fruitcake. It's sugar free, dairy free, grain/gluten free, using ground almonds in place of flour, and is packed with dried prunes and pistachios. You can enjoy the cake soon after it's cool completely, but it is even better left for a day or two before slicing.

1. Preheat oven to 180C/350F. Grease and line an 10cm x 21cm loaf pan with baking paper.
2. Combine almond meal, spices baking soda and salt in a large bowl. Stir through dried prunes and pistachios.
3. Whisk eggs, melted oil, vanilla powder, brandy and orange rind in a large jug until combined. Stir egg mixture through almond mixture. Spoon into prepared pan. Level top with a spatula.
4. Bake for 50 minutes or until cooked when tested with a skewer. Cool the cake in the pan for 5 minutes. Turn out the cake onto a wire rack to cool completely before slicing.

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

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