http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

These keto burger buns are nutrient-dense and delicious thanks to the almond flour, seeds, eggs and ghee. If you’re enjoying a low-carb dinner with some juicy burger patties, then these keto buns with tender crumb and crisp crust are perfect. Enjoy them fresh, warm straight out of the oven with a smear of butter. You won't be disappointed. They keep fresh for 3-5 days in the refrigerator in an airtight container and freeze really well.

1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
2. In a bowl, mix the dry ingredients with a whisk. Add the egg, egg whites, lemon juice, and ghee into the dry ingredients and mix with a wood spoon.
3. Slowly pour in the boiling water and continue mixing. The dough will be quite thick and expand as it absorbs the water.
4. Grease your hands with a bit of olive oil and shape the dough into 4 balls. Place them on the prepared baking tray and bake for 25-30 minutes. Take out and let cool on a wire reach before using.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

A foolproof kefir scone recipe that's made with spelt, beef tallow, goji berries and mildly sweetened with coconut sugar. They are definitely a crowd pleaser and a great healthy tea time treat! Kefir has a natural tart and tangy flavour because it contains lactic acid bacteria, that's said to support digestive health and prevent the growth of harmful bacteria in the intestines, but buttermilk or yoghurt is just as good for the recipe.

1. Preheat the oven to 200C/400F. Whisk together the spelt flour, baking powder, baking soda, salt and coconut sugar in a large bowl until well combined.
2. Add in beef tallow and rub into flour mixture until the mixture resembles coarse breadcrumbs. Stir in goji berries.
3. Make a well in centre. Add in kefir and stir with a fork until dough just comes together. Turn the dough out onto a lightly floured work surface. Use hands to shape into an 18cm round.
4. Use a sharp knife to score into 8 wedges. Brush with extra kefir. Sprinkle with black sesame seeds. Bake for 15-18 minutes or until golden and cooked through.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Take the everyday bread buns to a whole new level by using the homemade turmeric date filling to make this decorative twisted bread. Packed with fruit, nuts and turmeric spice, the whole family will love them. There is truly no scent as amazing as freshly baked warm bread wafting from the oven and nothing else spells home in quite the same delicious way.

1. Place dates, honey, turmeric, orange rind, almond butter, and chopped almonds in a food processor. Process until well combined and mixture forms a thick paste-like consistency.
2. Combine the buttermilk, fresh yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.
3. Combine the buttermilk mixture, butter and egg yolks in a jug and whisk to combine. Place the flour, salt, tea and dried barberries in the bowl of your stand mixer. Stir to combine and make a well in the centre.
4. Pour in the milk mixture and mix at low speed until the dough comes together. Increase the speed and knead until smooth and elastic, about 5-7 minutes.
5. Turn out the dough and shape into a ball. Brush the mixing bowl with a little melted butter to grease. Place dough ball back into the bowl and turn to coat in butter. Cover bowl with plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 1-1 1/2 hours or until dough doubles in size.
6. Punch down the centre of the dough with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until it is smooth and elastic and has returned to its original size. Divide dough into 6 equal portions and shape each portion into a ball.
7. Roll each dough out to a disc. Spread some turmeric date filling 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, plait the halves together, keep the cut-side up to expose the filling. Roll it into knots, tucking the ends underneath the dough. Place it on a baking tray lined with baking paper. Repeat with the rest of dough balls.
8. Cover them with a tea cloth or plastic wrap and let them rise in a warm, draught-free place for about 45 min. Brush the buns with a little of egg wash. Preheat the oven to 190C/375F. Bake the bread for 20-25 minutes until nicely golden brown.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Schweinshaxe, a traditional German specialty and a favorite dish served not only during the Oktoberfest but all year round, is a fork tender and juicy roasted pork knuckle with crispy skin. To make the skin crackle, you can turn on the broiler for the last 5-10 minutes. Traditionally Schweinshaxen are served with potato and sauerkraut, but I prefer roasted asparagus at this time of the year.

1. Well rinse the pork knuckle and place in a large pot. Fill with enough water to cover the pork knuckle. Peel the onions and slice each in half. Crush the garlic cloves. Add them to the pot together with bay leaves, juniper berries, caraway seeds, clove, salt and peppercorns. Bring it to a gentle boil over medium heat. Turn down the heat to slow. Cover and let cook for about 2-3 hours.
2. Preheat the oven to 200C/400F with a roasting pan topped with a wire rack set in the middle of oven. Take out the pork knuckle from the spiced broth and place it on the preheated wire rack.
3. Roast for 30-40 minutes until golden brown and crisp. Brush the pork knuckle occasionally with dripping from the roasting pan and if you like splash some beer from time to time. 15 minutes before the pork knuckle is ready, add the trimmed asparagus into the roasting pan and toss with the dripping. Season with salt and pepper and cook until tender.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

1. In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
2. In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
3. Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
4. Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com