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Featured Recipe: 85 Recipes that highlight the beloved humble Pumpkin



No Bake Almond Butter Tart with Speculoos Cookie Crust

Thursday, June 16, 2016

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This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.

CrustFillingTopping
  • 220 g Speculoos cookies
  • 60 g Butter, melted
  • 200 g Ricotta cheese
  • 180 g Homemade roasted almond butter
  • 1/3 tsp Vanilla powder
  • 2 tbsp Coconut oil, softened
  • 10 drop Vanilla-flavoured liquid stevia
  • White chocolate, chopped
  • Pistachio nuts, chopped
  1. Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
  2. In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
  3. Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
  4. Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.

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Buttermilk Spelt Emmer Dinner Rolls

Thursday, June 09, 2016


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I like to play around with rich, sweet and nutty ancient grains when baking bread, but you can use modern wheat flour instead. Emmer is also called Farro and quite similar in flavour of Einkorn. This recipe makes 6-8 rolls depending on the size you want. You could also bake this in a loaf pan for a tasty sandwich bread.

  • 190 g Buttermilk, well shaken and room-temperature
  • 150 g Rye sourdough starter, 100% hydration
  • 2 tbsp Olive oil
  • 1/2 tsp Sea salt
  • 200 g Organic spelt bread flour
  • 100 g organic emmer berries, ground into flour
  • 2 tsp Coconut sugar
  • 5 g Active dry yeast
  1. Measure all the ingredients and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
  2. Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 or 8 pieces. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for 45 minutes until doubled in size.
  3. Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F and pour. Bake the bread for 25 to 30 minutes or until golden brown.

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Paprika Chicken with Quinoa Tabbouleh

Thursday, June 02, 2016

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With tender paprika chicken breast, an excellent source of lean protein, and quinoa, a gluten-free wholegrain also rich in protein, dietary fibre and antioxidants, this is a satisfying and super healthy dish that is filled with wonderful flavours and textures.

Paprika Chicken with Quinoa Tabbouleh

adapted from taste
  • 150 g Regular white quinoa, well rinsed
  • 300 ml Water
  • 2 tbsp Parsley leaves finely chopped
  • 1 tbsp Olive herb leaves
  • 3 tbsp Mint leaves, finely chopped
  • 2 Tomatoes, diced
  • 3 stalk Spring onions, thinly sliced
  • 50 ml Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tsp Paprika powder, plus extra to sprinkle
  • 1 tsp Ground cumin
  • Pinch of cayenne
  • 1 tsp Caster sugar
  • 100 g Low-fat thick Greek yoghurt
  • 1/2 tbsp Olive oil
  • 2 x 180 g Chicken breast fillets
  • Sea salt, to season
  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. Add herbs, tomato, and spring onion to quinoa and toss to combine. Combine olive oil, lemon juice, 1/2 teaspoon paprika, cumin, cayenne and sugar, then season with salt.
  3. Place yoghurt in a bowl and drizzle over 2 teaspoons dressing, then sprinkle with some paprika. Toss the salad in remaining dressing.
  4. Mix 1/2 tablespoon olive oil and remaining 1/2 teaspoon of paprika, season, then brush over chicken. Heat a large grill pan until hot. Add in chicken and cook for 7-8 minutes each side until cooked through. Serve sliced with salad and yoghurt.

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White Chocolate Beetroot Truffles

Thursday, May 26, 2016

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These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

  • 3 tbsp Almond milk
  • 2 tbsp Coconut oil
  • 10 g Beetroot powder
  • 200 g White chocolate, cut into small pieces
  • Unsweetened coconut flakes
  1. Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
  2. Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
  3. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  4. Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
  5. Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

Thursday, May 19, 2016

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This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls
CrustFilling
  • 160 g Hazelnuts, ground
  • 20 g Dutch-processed cocoa powder
  • 60 g Coconut oil, melted
  • 1 tsp Mint-flavoured chocolate stevia syrup
  • 200 ml Full fat coconut milk
  • 250 g Vegan dark chocolate, chopped
  • 1 tbsp Mint-flavoured stevia syrup
  • 250 g Fresh raspberries
  1. Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
  2. Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
  3. Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

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Black Quinoa, Red Lentil and Green Asparagus Salad with Walnut Oil Vinaigrette

Thursday, May 12, 2016

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Enjoy a delicious quinoa spring salad with lentil and asparagus. It's bursting with flavour thanks to pine nuts, walnut oil and raspberry vinegar. Good-quality vinegar and walnut oil make all the difference in this dressing. If you don't have black quinoa, regular white one will work just great.

SaladWalnut Oil Vinaigrette
  • 150 g Black quinoa, rinsed
  • 150 g Red lentils, rinsed
  • 400 g Green asparagus, woody ends trimmed, cut into 4cm pieces
  • 50 g Pine nuts, roasted
  • Fennel fronds, roughly chopped
  • 3 tbsp Walnut oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maple syrup
  • Salt and freshly ground black pepper
  1. Combine 300 ml water and rinsed quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
  2. In another saucepan, fill in 450 ml water and bring to the boil. Add lentils, asparagus and return to the boil and simmer for 2-3 minutes until lentils are slightly softened and asparagus tender. Be careful not to cook too long, as you the lentils to be al dente and asparagus bright green. Drain and rinse in cold water.
  3. Combine all the ingredients for the dressing, stirring with a whisk until well-blended.
  4. Place cooked quinoa, lentils, asparagus, fennel fronds and half of the roasted pine nuts in a bowl. Add in vinaigrette and toss until well combined. Transfer to a large serving plate and sprinkle the rest of pine nuts over.

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Goat Whey Workout Bars with Almond, Chia and Oats

Thursday, May 05, 2016

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Fiber-rich complex carbohydrates in organic oats are combined with protein-rich goat milk protein powder, almond flour and healthy fat from coconut oil. This is a healthy and delicious treat that promotes muscle growth and aids in recovery after a long hard workout. I have used stevia syrup here, but maple syrup or honey will work just great. If you are not fancy for diary-based protein, hemp protein and pumpkin seed protein are great alternatives.

  • 120 g Rolled oats, toasted and ground into flour
  • 60 g 100% Goat whey protein, vanilla flavoured
  • 100 g Almond flour
  • 30 g Chia seeds
  • 60 g Coconut oil, melted
  • 130 g Light coconut milk
  • 3 tbsp Plain stevia syrup
  1. To toast oats, cook in a dry skillet over medium-high heat, stirring occasionally, for 5 minutes or until they are golden brown. Set aside to cool, then grind into flour.
  2. Grease and line a 22cmx14cm rectangular pan with a plastic wrap.
  3. Combine toasted oat flour, goat whey powder, almond flour and chia in a bowl. Set aside. In a saucepan, add in coconut oil, coconut milk and stevia syrup. Heat gently over low heat, stirring occasionally, until coconut oil melted and the mixture well combined.
  4. Pour into the dry ingredients and thoroughly mix until everything is well combined. Press the mixture into the prepared pan and chill for at least 2 hours or overnight until firm. Slice and enjoy.

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Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

Thursday, April 28, 2016

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


Made with sesame, poppy seeds, coconut, roasted peanuts and maple syrup, these nutty seedy bars are chewy and packed with fiber and flavour. They can be made up to 3 days ahead and stored in an airtight container.

Sesame, Poppy and Peanut Bars (Vegan, Gluten Free)

adapted from Bon Appetit
  • 150 g A mix of white and black sesame seeds
  • 35 g Poppy seeds
  • 60 g Unsweetened shredded coconut
  • 40 g Unsalted, roasted peanuts
  • A large pinch of salt
  • 70 g Maple syrup
  • 2 tbsp Creamy peanut butter
  • 1/4 tsp Vanilla extract
  1. Preheat oven to 180C/350F. Butter a regular glass baking dish and line with parchment paper, leaving a generous overhang on all sides.
  2. Mix sesame, poppy seeds, coconut, peanuts, and salt in a large bowl. Mix maple syrup, peanut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well. 

  3. Scrape mixture into prepared baking dish and press firmly into an even layer. Bake until golden brown around the edges, 20–25 minutes. Transfer to a wire rack and let cool until firm, 30–40 minutes. Lift out of baking dish (if it starts to crumble, let cool longer) and cut into 16 bars. Let cool completely. 


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Slow Cooker Sriracha Meatballs

Thursday, April 21, 2016

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This is a quick and easy slow cooker recipe. Sriracha and honey come together perfectly as the hot and sweet sauce. If you like the meatballs more sweet than spicy, then simply add more honey. The meatballs stay really moist and tender and the sauce soaks up a lot of the meaty flavour with that long and slow cooking process.

SauceMeatball
  • 100 g Sriracha sauce
  • 150 g Honey
  • 1 clove Garlic, minced
  • 1 tbsp Fresh lime juice
  • 1 Red onion, sliced
  • 500 g Ground beef
  • 4 tbsp Bread crumbs
  • 1 Egg
  • 1 tsp Sriracha
  • 1 clove Garlic, minced
  • Salt and freshly ground black pepper
  1. Combine sriracha, honey, minced garlic and lime juice in a slow cooker on high heat.
  2. In a large bowl add all the meatball ingredients and mix until well combined. Shape the mixture into meatballs about the size of pingpong balls.
  3. Stir sriracha sauce in the slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add in sliced onions, then the meatballs. Reduce heat to medium and cook, covered, for 4-5 hours.

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

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