Psyllium Pepita Sandwich Bread - Low Carb, Gluten Free, Grain Free

Thursday, August 10, 2017

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A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

  • 280 g Pepita, finely ground
  • 60g Flaxseed, ground
  • 20 g Chia seeds
  • 100 g Psyllium powder
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Sea salt
  • 230 g Egg whites
  • 85 g White balsamic vinegar
  • 400 ml Boiling water
  1. Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.
  2. In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.
  3. Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade.

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Baked Green Pea Falafel - Vegan, Gluten-Free

Thursday, August 03, 2017

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This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

  • 200 g Dried green peas, shelled
  • 2 Shallots, chopped
  • 2 clove Garlic, minced
  • 1 bunch Flat leaf parsley
  • 1 bunch Mint leaves
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Chilli powder
  • Sea salt to taste
  • 1 tsp Baking soda
  • 1-2 tbsp Coconut oil, melted
  1. Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  2. Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  3. Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

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Cherry Tomato Arugula Salad with Pine Nuts and Blueberries

Thursday, July 27, 2017

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This easy and tasty summer salad is simple to make and ready in just 15 minutes. It is bright and colourful, and bursting with flavour thanks to fig balsamic vinegar syrup and flaxseed oil. The toasted pine nuts add an extra special touch to this vibrant cherry tomato salad, that you can make all year round, but tastes the best when tomatoes are at their peak in summer.

  • 2-3 tbsp Pine nuts, toasted
  • 50 g Arugula salad
  • 400 g Cherry tomato medley, halved
  • 100 g Blueberries
  • 1 tbsp Flaxseed oil
  • 1 tbsp Fig balsamic vinegar syrup
  • Handful of basil leaves
  • Sea salt and black pepper
  1. Spread the pine nuts on a baking sheet and bake at 180C/350F, stirring occasionally, until golden-brown, 5 to 10 minutes. You can also do this in a skillet. Just put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until golden, about 3 minutes.
  2. Arrange the arugula leaves on a serving platter. Place the halved cherry tomatoes and blueberries on top. Drizzle with flaxseed oil and fig balsamic syrup. Sprinkle with toasted pine nuts and basil leaves.

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Apricot Jalapeno Sauce

Thursday, July 20, 2017

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This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

  • 350 g Apricots, pitted and coarsely chopped
  • 100 g Pickled Jalapeno
  • 100 ml Apple cider vinegar
  • 200 ml Apple juice
  • 50 g Coconut sugar
  • 5 pc Cloves
  • 1 tsp Allspice berries
  • 1 tsp Juniper berries
  • 15 g Sea salt
  • 1 tbsp Mace powder
  1. Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
  2. Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
  3. Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

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Upside-down Apricot Einkorn Cake with Thyme and Almonds

Thursday, July 13, 2017

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Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.

  • 800 g Homemade apricot halves in honey syrup, drained
  • 40 g Almonds, chopped
  • 250 g Einkorn berries, ground into flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 175 g Butter, softened
  • 100 g Coconut sugar
  • 2 tsp Fresh lemon thyme leaves
  • 2 tsp Vanilla extract
  • 2 Large eggs, at room-temperature
  • 200 ml Kefir
  • Maple syrup to serve
  1. Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
  2. Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
  3. Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour. Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.

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Raspberry White Chocolate Tartlets with Mascarpone

Thursday, July 06, 2017

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Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.

Chocolate Hazelnut CrustRaspberry Mascarpone Filling
  • 150 g Spelt flour
  • 50 g Hazelnut meal
  • 2 tbsp Dutch-processed cocoa powder
  • 50 g Erythritol granules
  • 125 g Butter, chilled and chopped
  • Pinch of salt
  • 2 tbsp Iced water
  • 200 g Raspberries, fresh or frozen
  • 180 g Mascarpone
  • 100 g Sour cream
  • 2 tbsp Erythritol granules
  • 50 g White chocolate, melted
  • 5 g Gelatine granules
  • 30 ml Water
  • Fresh berries for garnishing
  • Grated white chocolate for garnishing
  • Mint leaves for garnishing
  1. To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
  3. Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
  4. Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
  5. Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
  6. Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
  7. Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

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Refined Sugar Free Banana Poppy Muffins

Thursday, June 29, 2017

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Start your day the healthy way with these refined sugar-free banana and poppy muffins which you can freeze and defrost when needed.
Erythritol looks like sugar and tastes like sugar. It is 70% as sweet as sugar, yet it is virtually non-caloric, does not affect blood sugar, and does not cause tooth decay. Coconut flour, made from ground dried, defatted coconut meat, is high in fiber and low in sugar and digestible carbohydrates.

  • 2 Very ripe bananas
  • 100 g Erythritol granules
  • 50 g Coconut oil, melted
  • 150 ml Kefir, room-temperature
  • 150 g Spelt pastry flour
  • 40 g Coconut flour
  • 5 g Baking powder
  • 5 g Baking soda
  • 1/3 tsp Salt
  • 1/2 tsp Cinnamon powder
  • 30 g Poppy
  • Walnut halves
  1. Preheat the oven to 190C/375F. Grease 6 maxi muffin cups and set aside.
  2. Mash the bananas and erythritol until smooth. Add in coconut oil and kefir. Stir until well combined.
  3. Whisk together the spelt, coconut flour, baking powder, baking soda, salt and cinnamon. Add the banana mixture into the dry mixture until just incorporated. Now fold in poppy.
  4. Divide the batter into the muffin cups and top with walnut halves. Bake in the hot oven for about 25-28 minutes until nicely golden brown and cooked when tested.

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Vegan Kaniwa Salad with White Asparagus

Thursday, June 22, 2017

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Kaniwa pairs perfectly with white asparagus and pomegranate seeds for this deliciously nutty and light salad that is great for spring and summer! Kaniwa does not need to be rinsed before cooking because kaniwa is free from saponins, the soapy-flavoured chemicals in quinoa.

SaladVinaigrette
  • 150 g Kaniwa
  • 750 g White asparagus, trimmed and cut into 3 pieces
  • 100 g Lamb’s lettuce (aka mâche or corn salad)
  • 1 Pomegranate, deseeded
  • 30 ml White balsamic vinegar
  • 60 ml Olive oil
  • 1/2 tbsp Maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove Garlic, minced
  • Sea salt and freshly ground black pepper
  1. Combine all the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously until emulsified, about 10 seconds. Refrigerate while you prepare the salad.
  2. Fill a medium saucepan with 300 ml water and add in kaniwa. Bring it to a boil. Reduce heat to low, cover and simmer for 15 minutes until water has been absorbed and kaniwa is al dente.
  3. Trim the woody ends off and gently peel the outer skin of the asparagus stalks off with a vegetable peeler. Cut into 3 pieces. Bring a large skillet of water to a gentle boil. Add some salt. Blanch the white asparagus until tender but still crisp, about 5-8 minutes. Plunge into a bowl of iced water to stop them cooking. Remove and drain well.
  4. In a large bowl, toss together the kaniwa, white asparagus and pomegranate seeds with the prepared vinaigrette until coated. Divide the lamb's lettuce into 2 serving plates. Spoon the white asparagus salad over and serve.

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Plum Einkorn Streusel Muffins

Thursday, June 15, 2017

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A mildly sweet streusel topping with hazelnut meal adds a sweet crunch and extra flavour to this plum muffin. It is quick and easy to toss together and a winner for an afternoon coffee or tea break. If you like, dress up these muffins with a drizzle of a sweet glaze, like basic powdered sugar icing or white chocolate glaze for extra richness and sweetness.

StreuselMuffin Batter
  • 80 g Einkorn flour
  • 40 g Hazelnut meal
  • 15 g Coconut sugar
  • 50 g Butter, chilled and cubed
  • 170 g Butter, softened
  • 50 g Coconut sugar
  • 2 Eggs, medium
  • 1 tsp Vanilla powder
  • 250 g Einkorn flour
  • 3/4 tsp Baking soda
  • 250 ml Kefir
  • 350 g Plums, stoned and diced
  1. Preheat oven to 180C/350F. Line a 12-cup muffin pan or ramekins with paper liners.
  2. Combine all the ingredients for the streusel in a bowl. Using fingertips, rub together until mixture resembles breadcrumbs. Set aside while you make the muffin batter.
  3. Cream the softened butter and coconut sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla powder. Whisk together the einkorn flour and baking soda. Add half of the flour mixture to the butter mixture and fold until just incorporated, then add in kefir and finally the rest of the flour mixture. Fold until well combined. It is very important not to overmix the batter or muffins won't be tender and soft.
  4. Spoon the mixture into the muffin cups and top with a few pieces of diced plums. Sprinkle the crumble topping over the plums. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool slightly.

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Asparagus Ribbon Salad with Apricots and Black Cumin Seeds

Thursday, June 08, 2017

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This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

SaladDressing
  • 400 g White asparagus, trimmed
  • 100 g Green asparagus, trimmed
  • 1 Carrot, peeled
  • 3 Fresh apricots, cut into wedges
  • 1/2 tsp Black cumin seeds
  • Pistachios, optional
  • 3 tbsp Extra-virgin olive oil
  • 2 tbsp Freshly squeezed lemon juice
  • 2 tsp Maple syrup
  • 1 Shallot, minced
  • Sea salt and freshly ground black pepper
  1. Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.
  2. Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.
  3. Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.

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Braided Beetroot Loaf

Thursday, June 01, 2017

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Soft, tender and delicate, enriched with both egg and butter, this braided beetroot bread topped with black sesame seeds is so easy and fun to make and perfect for breakfast or brunch. It's fantastic to enjoy with soup, salad, fruit spread or simple with butter.

  • 500 g Spelt bread flour
  • 220 ml Beet juice, lukewarm
  • 1 Egg, room-temperature
  • 8 g Salt
  • 15 g Fresh yeast, crumbled
  • 30 g Coconut sugar
  • 100 g Unsalted butter, room-temperature
  • 1 Small egg, beaten
  • 2 tsp Black sesame seeds for topping
  1. Place everything except the butter in the bowl of an electric mixer fitted with a dough hook. Stir on low speed until everything comes together. Now turn up the speed, and cut in butter and knead until you have a soft, elastic dough, about 10 minutes.
  2. Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
  3. Place dough on a lightly floured work surface. Divide into 6 pieces and roll each into a strand
    ©angiesrecipes
    , about 40cm long.
  4. Place 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled.
  5. Preheat the oven to 180C/350F. Brush the loaves with egg and sprinkle with black sesame seeds. Bake for 25-30 minutes. Cool on a wire rack, then serve with butter, if desired.

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Spring Salad with Flaxseed Oil Vinaigrette

Thursday, May 25, 2017

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Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

SaladFlaxseed Oil Dressing
  • 1/2 head Lollo bionda / leaf lettuce, chopped
  • 150 g Chickpeas, cooked and drained
  • 10 Strawberries, trimmed and halved
  • 50 g Blueberries
  • 50 g Raspberries
  • 12 White asparagus tips
  • A handful pine nuts, dry toasted
  • Basil
  • 60 ml Flaxseed oil
  • Freshly pressed juice of 1 lemon
  • 1 tbsp Maple syrup
  • 1 clove Garlic, minced
  • 1/2 tsp Dijon mustard
  • Tri-colour peppercorns, freshly milled
  • Sea salt
  1. Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
  2. Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
  3. Drizzle enough of the dressing over and gently toss to combine. Serve!

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Ginger Roasted Asparagus with Salmon

Thursday, May 18, 2017

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Make everything in one sheet pan, easy clean-up, ready in 15 minutes and perfect for a light, gluten-free dinner. Serve with some garlic rice or roasted potatoes if you are not carb-conscious.

  • 700 g Green asparagus, trimmed
  • 2 tsp Olive oil
  • 1-inch Ginger root, peeled and sliced
  • Salt and pepper
  • 2x150 g Salmon steak
  1. Preheat oven to 200C/400F. Line a baking tray with foil or baking paper. Brush the fish with 1/2 teaspoon of olive oil and season with salt and pepper. Toss the trimmed asparagus with the rest of olive oil and ginger slices. Season with salt and pepper.
  2. Place salmon and asparagus on the prepared baking tray and roast in preheated oven for 15 minutes or until the the salmon flakes easily when tested with a fork and the asparagus is tender. Divide asparagus and fish between two serving plates. Garnish, if desired, with fresh herbs and preserved green peppercorns and serve immediately!

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Walnut Date Loaf#refined sugar free

Thursday, May 11, 2017

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Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry IngredientsWet Ingredients
  • 200 g Einkorn berries, ground into flour
  • 50 g Walnuts, ground into flour
  • 2 tsp Baking soda
  • 1/2 tsp Cinnamon powder
  • 1 tsp Ginger powder
  • Large pinch of sea salt
  • 50 g Walnut halves for topping
  • 3 Medium eggs, at room-temperature
  • 250 g Date paste
  • 60 g Kefir
  • 60 g Flaxseed oil
  • 20 g Roasted sesame seed oil
  • 1 tbsp Maple syrup
  1. Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.
  2. In a mixing bowl, combine einkorn flour, walnut flour, baking soda, spices and salt. Whisk until well combined.
  3. In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.
  4. Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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White Asparagus Salad with Radish Vinaigrette

Thursday, May 04, 2017

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This white asparagus salad is made with cherry radishes, hard-boiled egg, and fresh herbs--a typical German spring recipe that's ready in no time. Try it served with some garlic bread or croutons. Omit the eggs if you want to make it vegan. White asparagus can be difficult to locate if you are not in Europe, simply use green variety.

White Asparagus Salad with Radish Vinaigrette

adapted from Küchengötter
  • 2 Hard boiled eggs, peeled and coarsely chopped
  • 750 g White asparagus, trimmed and cut each into 3 pcs
  • Sea salt
  • 10 Cherry radishes
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Chicken broth
  • 2 tbsp Walnut oil
  • 2 tbso Olive oil
  • Freshly ground black pepper
  • A handful of fresh herbs (chervil, parsley or chive), finely chopped
  1. Bring a large pot of water to boil over medium-high heat. Add the the asparagus pieces and blanch for 5-8 minutes until tender yet firm. Refresh under cold water. Drain.
  2. Wash, clean and thinly slice the cherry radishes. Place white balsamic, chicken broth, walnut oil and olive oil in a jar. Season with salt and pepper. Shake well. Add to the radish slices and set aside to allow the flavours to meld for 15 minutes.
  3. Now gently toss the drained white asparagus with vinaigrette and arrange them into two shallow bowls. Top with chopped eggs and fresh herbs.

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