Angie's Recipes . Taste Of Home

Browse » Home » All posts

Gluten Free Buckwheat Jam Bars

Monday, October 21, 2013

These gluten-free jam bars are so good and really easy to make too. I have used homemade pineapple jam for the filling, but you can use whatever your favorite jam or jelly. These bars freeze and travel well.

120 g Buckwheat flour
20 g Cornstarch
1/2 tsp Cinnamon powder
1/2 tsp Ginger powder
1/4 tsp Fine sea salt
1/4 tsp Baking powder
120 g Unsalted butter, at room temperature
50 g Light brown sugar
1 Egg, at room temperature
1 tsp Vanilla extract
40 g Blanched sliced almonds
1 small bottle Pineapple jam

Line a 20x24-cm baking dish with parchment paper. Preheat the oven to 180C/350F.
In a mixing bowl, whisk together the buckwheat flour, cornstarch, cinnamon, ginger, sea salt and baking powder.
Cream butter and sugar with an electric stand or hand mixer until light and fluffy. Beat in egg and vanilla extract until well combined. Gradually stir in flour mixture and beat at slow speed. Stir in the almond slices. Reserve about 1 cup for the topping. Press the remaining dough evenly into the prepared baking pan.
Spread the pineapple jam evenly on the dough. Cover the jam with the reserved dough. Bake for about 25 minutes until lightly golden brown. Cool completely and cut into slices.

Read On 119 comments

Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

Wednesday, October 16, 2013

A simple recipe for roasted pumpkin with olive oil. The roasting process tends to bring out the natural sweetness of the pumpkin and gives it an irresistible aroma and taste and the chunky apple vinaigrette flatters the sweetness of pumpkin in this easy, lovely Autumn side dish.

Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

adapted from essen und trinken

1 Hokkaido pumpkin (1 kg)
1 tbsp Olive oil
Coarse sea salt
Black pepper
1 Apple
4 tbsp Lemon juice
2 tbsp Apple syrup or maple syrup
4 tbsp Water
3 Spring onions
2 tbsp Pumpkin seed oil

Preheat the oven to 200C/400F. Cut the pumpkin into half, remove the seeds and pulps. Cut each half into 6 wedges. Brush each wedge with olive oil and place them on a baking tray lined with parchment paper. Season the pumpkin wedges with salt and pepper. Bake in the middle of hot oven for about 25 minutes.
Core the apple and cut it into dices. Add in lemon juice, apple syrup, water, salt and pepper. Stir until well mixed. Slice the spring onions and add into the dressing together with pumpkin seed oil.
Transfer the pumpkin wedges into a large serving dish and serve with the prepared vinaigrette.

Read On 124 comments

Pumpkin Quark Cheesecake with Pomegranate and White Chocolate

Saturday, October 12, 2013

This creamy, holiday-inspired cheesecake combined with smooth pumpkin and a fine touch of speculoos spice mix. It is made with low-fat German Quark cheese and an irresistible roasted peanut crust. You can use canned pure pumpkin in this recipe or make your own pumpkin puree.

Crust	Filling&Topping
150 g Salted roasted peanuts 8 Dried apricots 1 tbsp Pumpkin puree	700 g German low-fat Quark cheese 300 g Pumpkin puree 60 ml Sour cream 2 Eggs 100 g Honey 1 tsp Speculoos spice mix 2 tbsp Arrowroot starch (or cornstarch) Pomegranate seeds for topping White chocolate, shaved, for topping

Place peanuts, apricots and pumpkin puree in a food processor and process until combined. Press the mixture into a 7-inch springform pan lined with parchment paper. Grease the sides of pan with coconut oil or butter.
Beat the Quark cheese until smooth. Add in pumpkin puree, sour cream, eggs, honey, spice mix and the arrowroot starch. Beat until the mixture is smooth and well combined. Pour the mixture into the prepared crust and smooth the surface.
Preheat the oven to 180C/350F. Place cheesecake in center of middle oven rack. Place a baking pan filled halfway with hot water on the lower rack. Bake for 20 minutes, then lower the oven temperature to 160C/320F and bake another 55 minutes until center is almost set.
When the cheesecake is done cooking, turn the oven off. Let cake stand in the oven, with door ajar, approximately 30 minutes or until center is completely set. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate overnight before cutting. Garnish the cake with pomegranate seeds and shaved white chocolate.

Read On 161 comments

Gluten Free Quinoa Chocolate Cake

Tuesday, October 08, 2013

This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.

Gluten Free Quinoa Chocolate Cake

Adapted from Quinoa 365

Quinoa Chocolate Cake	White Chocolate Ganache (optional)
350 g Cooked red quinoa 70 ml Buttermilk 4 Eggs 1 tsp Vanilla extract 250 g Honey 120 ml Coconut oil, melted and cooled 70 g Dutch-processed cocoa powder 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt	100 ml Whipping cream 200 g White chocolate, chopped

Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened. Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving.
Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week.

Read On 176 comments

Gluten Free Pumpkin Soup Bread

Thursday, October 03, 2013

This quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It's wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.

50 g Red lentil, ground into flour
50 g Brown rice, ground into flour
50 g Teff flour
150 g Soya pistachio protein powder
20 g Psyllium husk
10 g Baking powder
6 g Baking soda
2 tsp Speculoos spice (or pumpkin pie spice)
1/2 tsp Salt
660 g Roasted Hokkaido coconut soup
50 g Buttermilk
Poppy seeds, optional

In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown.

Read On 256 comments

Quinoa Radicchio Wraps with Chia Seed Vinaigrette

Sunday, September 29, 2013

A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.

Chia Seed Dijon Vinaigrette	Salad
1 tbsp Chia seeds 120 ml Water 2 tbsp White balsamic 2 tbsp Dijon mustard 1/2 tsp Chilli flakes 2 tbsp Maple syrup 2 clove Garlic, minced Salt and black pepper	1 head Radicchio Quinoa, cooked White beans, cooked Pomegranate seeds 1 Green bell pepper, peeled and diced 1 small Red onion, diced Chives Red onion rings

Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.

Read On 319 comments

Amaranth Soya Protein Biscotti (Gluten Free and Grain Free)

Wednesday, September 25, 2013

Thanks to the distinctive sweet, nutty, peppery taste of amaranth and the higher level of protein and calcium, this biscotti is a power house compared to the traditional twice-baked cookies. Made with finely ground amaranth seeds and soya protein powder, lightly sweetened with maple syrup, it's healthy, easy and tasty.
Naturally gluten-free amaranth is a common name for a group of more than 60 species of amaranthus. Amaranth is a highly nutritious seed, which offers a complete form of vegetable protein. It is also a great source of dietary fiber, calcium, B vitamins and minerals such as iron, magnesium, phosphorus, copper and manganese.

130 g Amaranth seeds, ground into flour
45 g Pistachio soya protein powder
1/2 tsp Baking powder
Pinch of fine sea salt
2 Small eggs
2-3 tbsp Maple syrup
1 tbsp Coconut oil, melted
1/2 tsp Almond extract
40 g Almond slices

Preheat oven to 160C/320F. Line a standard loaf pan with parchment paper.

In a large bowl, whisk the amaranth flour, soya protein powder, baking powder, and salt. In a small bowl, whisk the eggs, maple syrup, melted coconut oil, and almond extract until blended. Add the liquid mixture to the flour mixture. Mix until just combined. The mixture is like thick cake batter.

Scrape the mixture into prepared loaf pan. Sprinkle the top with almond slices. Bake for 20 minutes until set. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 150C/300F.

Use a serrated knife to slice diagonally into 3/4-inch thick slices. Lay flat on a parchment-lined baking sheet and return to the oven for 12 to 15 minutes until browned. Flip cookies and bake for another 12 to 15 minutes.

Remove from the oven and place on a wire rack to cool completely. Store at room temperature in an airtight container for up to 2 weeks.