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

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

This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy!

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

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

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.

1. In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
2. Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
3. Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

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

A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad. 

1. Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
2. Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
3. Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette.

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

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

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

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

These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

1. Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
2. Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
3. Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
4. Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
5. Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
6. Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using.

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

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

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

1. Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
2. Blend all the ingredients for the dressing in a blender until smooth.
3. Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

This is a tomato-less salsa made with crunchy, juicy bell peppers and tangy, sweet pomegranate. You can serve this salsa with crackers, burgers or roasted chicken.

1. Stir together all ingredients. Let stand 30 minutes, stirring occasionally. Season to taste with additional salt and pepper.
2. Salsa will keep in an airtight container in the refrigerator for up to 3 days.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

Studded with fresh cranberries, this vegan chocolate persimmon quick bread is so delicious, full of winter flavours and very versatile. Enjoy it It can be served as breakfast or as an afternoon tea snack. If you can't find persimmon, then use mashed banana or applesauce instead.
Wishing you all a Merry Christmas and Prosperous New Year! May your home be filled with cakes, candles and all the love that this festive season brings!

1. Preheat the oven to 180C/350F. Line a standard-size loaf tin with parchment paper.
2. In a mixing bowl, combine together the flours, cocoa powder, baking powder, baking soda, cinnamon powder, ginger powder and salt.
3. Blend together the persimmon puree, maple syrup and melted coconut oil. Add it to the flour mixture and stir until just incorporated. Fold in the chopped chocolate and fresh cranberries.
4. Pour the batter into the prepared loaf tin and bake in the middle of hot oven for about an hour or until a skewer comes out clean when tested. Stand in the pan for 5 minutes, then turn onto a wire rack to cool completely. Dust with icing sugar.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

Made with Nestle hot white chocolate mix, cream cheese, almond and spelt flour, these snowball cookies, also known as Russian tea cookies, will make a festive addition to any cookie platter or a great gift for anyone who loves cookies. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. If desired, re-roll cookies in powdered sugar for an extra sweet touch. Thank you, Kris, for sharing the recipe.

1. In large mixing bowl, cream together butter, and cream cheese. Mix until smooth. Add white hot cocoa mix and stevia powder. Stir in vanilla flavoured stevia.
2. In small bowl, combine refined spelt flour, almond flour and salt, gradually add to butter mixture. Mix until flour is fully combined. Cover with a plastic film and chill for at least one hour or overnight.
3. Preheat oven to 175C/350F. Line two baking sheets with parchment paper. Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets. Bake for 12-14 minutes or until bottoms are lightly browned. Cookies will not brown on top.
4. Remove immediately to wire racks to cool for 5 minutes, then roll in powdered sugar. Cool completely on wire racks. If desired, reroll cookies in powdered sugar.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

This delicious, heart-healthy salad brings a stunning display of vibrant colour to your holiday table. It also offers an array of anti-inflammatory benefits from nutrient-dense red beets, pomegranate, and sweet sunny persimmons. It's naturally gluten-free, and vegan.

Beetroot and Persimmon Salad

1. Thinly slice the beetroot and arrange them on a serving plate. Peel and dice the persimmons.
2. Mix the diced persimmon, pomegranate seeds, minced garlic and baby greens. Top the beetroot with the fruit mixture.
3. Stir together the olive oil and lemon juice, then season with salt and pepper. Drizzle the dressing over the salad, and sprinkle the chopped pistachios over.

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com