Angie's Recipes . Taste Of Home

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High Protein Banana Rye Bread with Applesauce and Peanuts

Monday, July 15, 2013

A very moist and delicious banana bread prepared with wholegrain rye flour, grapeseed flour and spiced with cinnamon. The add-in of roasted peanuts is optional. By replacing oil/butter with applesauce and whole eggs with egg white and vanilla whey protein, you can enjoy this old time favourite with less fat, and extra portion of protein.

105 g Wholegrain rye, ground into flour
20 g Grapeseed flour
40 g Vanilla whey powder
11/4 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon powder
2 Egg whites
60 ml Soya milk
2 Medium ripe bananas, mashed
120 g Applesauce, lightly sweetened
40 g Peanuts, salted and roasted (optional)

Preheat the oven to 180C/350F. Line a 8x4-inch loaf pan with parchment paper.
Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
Pour the batter into the prepared pan. Bake in the middle of hot oven for about 40 minutes. Leave the cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

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Gluten Free Chocolate Tofu Tartlets with Cherry Compote

Wednesday, July 10, 2013

You are going to love these healthy and delicious tarlets made with a gluten-free buckwheat pastry shell filled chocolate-tofu mixture instead of usual eggs and dairy, then served with a luscious cherry compote. The chocolate tofu filling can also be used for other desserts and sweet treats. It is simple to make at home, and you can add other flavours for different twists on the basic recipe.

Buckwheat Crust	Chocolate Tofu Filling	Cherry Compote
200 g Buckwheat flour 50 g Sunflower seeds, finely ground 1 tbsp Psyllium husks 1/3 tsp Sea salt 110 g Cold butter, cut into smaller pieces 2 tbsp Iced cold water	330 g Silken tofu 2 tbsp Honey 1 tsp Vanilla extract 200 g 70% Dark chocolate, cut into smaller chunks	180 ml Cherry juice 1 tsp Cinnamon powder 30 g Sugar 250 g Pitted fresh (or frozen, thawed) cherries 2 tsp Cornstarch

Preheat oven to 200C/ 400F. Have ready four 10-cm tartlet pans or a 24-cm tart pan with removable bottom.
Combine the buckwheat flour, finely ground sunflower seeds, psyllium husks, and salt in a large bowl. Rub in the cold butter with your fingers. Then, add in water, still mixing with your fingers, until the mixture forms a ball.
Wrap dough with the waxed paper and chill for at least one hour or until firm before rolling. Remove the dough from the fridge and cut it into 4 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake the tart shells for 10-12 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 5 minutes more, or until the crust is golden brown. Let the shells cool completely before filling and serving.
In a blender, mix the silken tofu with vanilla and honey until smooth. Place chocolate chunks in a saucepan on low heat and melt just until smooth. Pour melted chocolate into the blender and continue blending until the mixture is completely smooth. Divide the filling into the prepared tartlet shells and chill at least 2 hours until firm.
Mix the cornstarch and 1 tbsp cherry juice in a small bowl, set aside. Add the rest of cherry juice, cinnamon powder, sugar and cherries in a medium saucepan. Bring the mixture to a boil. Reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Once the compote has cooked, add the cornstarch mixture a bit at a time while stirring. Let the mixture simmer for a minute. Pour into a bowl and let cool before using.

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Rye Spelt Bread with Beetroot and Walnuts

Friday, July 05, 2013

A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.

100 g Wholegrain rye, ground into flour
200 g Organic wholegrain spelt flour
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/2 tsp Salt
1 tsp Sugar
1 tsp Fresh ginger root, finely grated
150 g Beetroot juice, at room temperature
200 g Buttermilk, at room temperature
4 tbsp Walnut oil
100 g Cooked beetroot, diced
100 g Walnuts, halved lengthwise
1 tsp Fennel seeds

Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.

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Beetroot Carpaccio with Apricot and Brie

Monday, July 01, 2013

This is clearly not something everyone will enjoy, but beetroot is so healthy and should be part of your diet. Thinly sliced kitchen-ready beets lay the foundation for this simple and tasty recipe. It is low in calories, fat and features one of my favorite root vegetables in a beautiful way. Soft-ripened Brie can be replaced with Feta or goat cheese.

2 Beetroot, trimmed and thinly sliced on a mandoline
1/3 Lemon, juiced
Sea salt
Freshly ground black pepper
White Balsamic vinegar
1-2 tbsp Walnut oil
2 Apricots, stoned and diced
50 g Brie
Rucola

Using a mandoline, slice the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a large tablespoon of walnut oil and the balsamic vinegar, and mix.
Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.

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Kidney Bean Spelt Bread

Thursday, June 27, 2013

A spelt bread using a water roux-tangzhong starter, that is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

300 g Spelt bread flour
180 g Spelt wholegrain flour
70 g Light brown sugar
8 g Sea salt
10 g Active dry yeast
160 g Water Roux - Tangzhong Starter
1 Large egg
140 ml Lukewarm milk
40 ml Olive oil
150-200 g Cooked kidney beans, drained
Egg wash
1-2 tbsp Oat bran

In the bowl of your stand mixer, whisk together the spelt bread flour, spelt wholegrain flour, brown sugar, sea salt and dry yeast. Add in the starter, egg, milk, and olive oil.
Mix with dough hook at slow speed for 3 minutes, then increase the speed to medium and stir until the dough is smooth and elastic.
Turn out the dough on a lightly floured work surface and shape the dough into a ball. Grease the mixing bowl with a little olive oil. Return the dough into the bowl. Cover with a kitchen towel and proof for 45 minutes until doubled in size.
Turn out the dough and roll it out into a rectangle. Spread the drained kidney beans over and roll it up. Place it, seam side down, into a large loaf pan lined with parchment paper. Cover and let rise again until double in bulk, approx. 45 minutes.
Preheat the oven to 180C/350F. Brush the top with egg wash and sprinkle the top with oat bran. Cut a deep slash down the length of the dough. Bake in the middle rack of hot oven for 35 minutes until nicely golden brown.

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Sauerkraut Kamut Bread with Sour Cream and Crisp Fried Onions

Saturday, June 22, 2013

A characteristic sauerkraut kamut bread, adapted from Meine Familie & ich: Brote für Genießer 11/2012, packed with wonderful flavour and a tantalizingly crunchy crust. It's hearty, moist, and tasty with a slight sweet tang. Enjoy it with a German sausage salad or simply with cheese.

500 g Kamut flour
100 g Bread flour
42 g Fresh yeast
350 ml Lukewarm water
1 tbsp Raw sugar
150 g Mild wine sauerkraut
1 tbsp Sea salt
1 tbsp Cumin or caraway seeds
50 g Sour cream
3 tbsp Crisp fried onions

Place kamut, bread flours in the bowl of your table mixer. Make a well in the center, crumble the fresh yeast into the well. Add in 100 ml lukewarm water and raw sugar in the well, stirring to dissolve the yeast. Leave it at side for 15 minutes.
Drain and squeeze sauerkraut dry. Add in the rest of water, salt, sauerkraut, cumin, sour cream, and crisp fried onions. Stir until the dough is smooth and pliable, about 7 minutes. Shape the dough into a ball and proof, covered with a kitchen towel, for 30 minutes.
Turn out the dough on the lightly floured work surface and knead thoroughly. Shape the dough into a round or baton or divide the dough into two portions and shape each portion into an oval. Dust the formed loaves with a little rye flour and place them on a parchment-lined baking tray.
Cover the loaves with a clean kitchen towel and proof for about 40 minutes. Preheat the oven to 220C/410F. Slash the top of the loaves and bake for 35 minutes until nicely golden brown and crisp.