Vegan Coconut Einkorn Cookies

Tuesday, September 01, 2015

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These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.

  • 150 g Coconut oil
  • 35 g Agave nectar (or maple syrup)
  • 120 g Einkorn, ground into flour
  • 3/4 tsp Baking soda
  • 100 g Rolled oats
  • 50 g Coconut sugar
  • 50 g Desiccated coconut
  • 30 g Sunflower seeds
  • 30 g Roasted peanuts
  • 40 g Chia seeds
  • 50 g Dried cranberries, chopped
  1. Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
  2. Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
  3. Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.

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Chanterelle Omelette and Sauteed Chanterelles with Fresh Herbs

Friday, August 28, 2015

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These trumpet-shaped fleshy mushrooms, also known as "golden chanterelle" and "egg mushroom," are nutty, with an aroma of apricots or peaches. The distinctively flavoured chanterelle mushrooms contain high amounts of vitamin D2, significant amounts of protein and iron. They should be kept dry and refrigerated, and used within a week.

Chanterelle OmeletteSauteed Chanterelles with Fresh Herbs
  • 2 tbsp Coconut oil
  • 1 Small shallot, peeled and minced
  • 1 clove Garlic, peeled and minced
  • 200 g Chanterelles, trimmed and coarsely chopped
  • Salt and freshly ground pepper
  • 5 Eggs, lightly beaten
  • 4 tbsp Heavy cream or whole milk
  • Pinch of nutmeg
  • 1/2 bunch Chives, chopped
  • 200 g Chanterelles
  • 2 tbsp Coconut oil
  • 1 clove Garlic, peeled and minced
  • 1 Tomato, peeled, seeded and diced
  • Some leftover roasted chicken, diced, optional
  • 1/2 tbsp Thyme or rosemary leaves
  • Salt and freshly ground black pepper
  1. Melt coconut oil in a large nonstick skillet over medium-high heat. Add garlic, shallots, and chanterelles and cook, stirring often, until mushrooms are soft, about 4 minutes. Season with salt and pepper.
  2. Beat cream or milk into eggs. Season with a little bit salt, pepper and nutmeg. Stir in chopped chives. Pour the mixture over the mushroom mixture in the skillet and turn down the heat to medium-low and let the eggs cook undisturbed for 2 minutes. Fold over and let cook another minute or so.
  1. Trim and clean the chanterelle carefully with a pastry brush. Cut the large mushrooms into halves and leave the smaller ones whole.
  2. Heat a skillet and add coconut oil. Add the chanterelles and minced garlic and saute for two minutes or until they start to become soft. Add in diced tomatoes and leftover chicken if using, and cook briefly. Stir in thyme and season to taste with salt and pepper.

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Blueberry Banana Spelt Muffins

Sunday, August 23, 2015

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These blueberry banana spelt muffins, adapted from bakingbites, are incredibly moist and low in fat and sugar. The combination of sweet bananas and super healthy fresh blueberries make these energy-packed homemade treats a hit for any occasion.

  • 240 g Refined spelt flour
  • 7 g Baking powder
  • 1/4 tsp Salt
  • 3 Large ripe bananas, mashed
  • 50 g Coconut oil, melted
  • 5 g NuNaturals white stevia powder
  • 50 g Coconut sugar
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 150 g Fresh blueberries
  1. Preheat the oven to 190C/375F. Line a 12-hole standard muffin tin with paper liners. Whisk together the spelt flour, baking powder and salt in a bowl.
  2. In another bowl, beat together mashed bananas, coconut oil, stevia, coconut sugar, egg and vanilla extract until smooth. Add in flour mixture and mix until just combined. Fold in blueberries.
  3. Spoon mixture evenly between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

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Oven Baked Chicken with Italian Seasoned Tomato Sauce

Wednesday, August 19, 2015

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This effortless meal from the oven features chicken breasts baked in an Italian-seasoned tomato sauce and it came out super moist, tender and it's on the table in just 30 minutes. It is high in protein and low in fat, but fabulous in flavour.

  • 2 Skinless, boneless chicken breasts, about 400 g
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1/2 tbsp Olive oil
  • 400 g Pureed tomato
  • 100 ml Chicken broth
  • 60 ml Fresh cream
  • 1 clove Garlic, peeled and pressed
  • 1/2 tsp Italian seasoning
  • 50 g Black olives, halved
  • Italian parsley, chopped
  1. Preheat oven to 180C/350F. Brush a baking pan with olive oil.
  2. Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Place the chicken in the prepared baking pan.
  3. Combine together the pureed tomato, chicken broth, cream, pressed garlic, Italian seasoning, black olives and parsley. Season with salt and pepper.
  4. Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through. Sprinkle the chicken with some shredded mozzarella cheese if desired and some more fresh parsley.

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Coconut Drinks and The Benefits Of Coconut Oil

Friday, August 14, 2015

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Learn how to use coconut oil in your everyday drinks and enjoy some unique coconut oil drink recipes on us.

We all know how good coconut oil is for our health when cooking with coconut oil, but sometimes finding unique ways to add it to your diet can be challenging. But have you ever thought about adding it to a drink? Adding coconut oil to your favorite drink or using it in a new coconut oil drink recipe, is a great way to get your daily amount of coconut oil and all of the health benefits that go with it. You can easily add a tablespoon of coconut oil to any drink, which will result in a tasty drink with lots of flavor. Here are some coconut oil drink recipes we think you will love.

Coconut Oil Avocado Shake- 2 Servings

  • 1 avocado
  • 1 1/2 cups of coconut milk
  • 1-2 tablespoons of raw honey
  • 1/2 teaspoon of vanilla extract
  • 5 ice cubes, or as many as desired
  • 1-4 tablespoons of melted coconut oil
  1. Scoop the flesh out of the avocado after removing the pit and put it into a blender. Then add the rest of the ingredients except for the coconut oil. Start blending, then add a steady stream of coconut oil as you blend.

Lemon Coconut Oil Green Tea Drink - 1 Serving

  • 1 teaspoon of raw honey
  • 1-3 teaspoons of coconut oil
  • 1/2 of a freshly squeezed lemon
  • 1 serving of green tea, bagged or loose
  • Heated water, just below the boiling point
  1. Stir the honey and the coconut oil together until they are well mixed. Then add the tea, water and lemon juice and steep for two minutes or until you reach your desired strength.

Homemade Instant Breakfast Drink - 1 Serving

  • 3/4 cup of boiling water
  • 1 teaspoon of cocoa or to your desired taste
  • Add stevia to your desired taste
  • 1-3 tablespoons of coconut oil
  1. Blend everything together.
  2. Optional - you can add 1-2 eggs and blend again. The boiling water should be hot enough to take care of any raw egg issues.

Very Berry Coconut Oil Smoothie - 1 Serving

  • 1 tablespoon of coconut oil
  • 1 cup of strawberries, raspberries or blueberries
  • 1 cup of unsweetened almond milk (vanilla flavor)
  • 5 ice cubes or to desired taste
  • 1 scoop of protein powder (optional)
  1. Blend and serve.

Green Dream Smoothie - 1 Serving

  • 1 cup of coconut water
  • 1-2 tablespoons of coconut oil
  • 1 tablespoon of organic spirulina powder
  • 1/2 cup of frozen pineapple
  • 1/2 frozen banana
  • 1 packet of stevia
  • 1 handful of spinach
  • 5 ice cubes or to desired taste
  1. Blend and serve.

Super Health Smoothie - 1 Serving

  • 1 cup of unsweetened vanilla coconut milk
  • 1/4 cup of frozen blueberries
  • 1 teaspoon of Maca powder
  • 1 teaspoon of your favorite greens powder
  • 1 scoop of your favorite vanilla protein powder
  • 1 teaspoon of Acai powder
  • 1/4 teaspoon of vanilla extract
  • 1 handful of spinach
  • 2 tablespoons of coconut oil
  • 5-6 ice cubes or to taste
  1. Blend and serve.

The Bottom Line

Have some fun adding coconut oil to your daily routine. Coconut nut oil tastes great and you can use it in just about anything. Your body will thank you!
And if you are still unconvinced then here is a research about the health benefits of coconut oil.


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Arugula Tofu Salad with Blueberry Vinaigrette

Saturday, August 08, 2015

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A light, vegan salad of arugula, mint, cilantro and crisp pan seared tofu drizzled with a deliciously tangy-sweet blueberry balsamic based dressing. You can add some chopped nuts or seeds to add extra nutrition, flavour and crunch.

  • 150 g Blueberries
  • 3 tbsp Bianco Balsamico vinegar
  • 6 tbsp Extra virgin olive oil
  • 1 tbsp Maple syrup
  • 1 tbsp Dijon mustard
  • 100 g Arugula
  • Mint
  • Cilantro
  • 200 g Firm tofu, cubed
  • 2 tbsp Peanut oil
  • Sea salt and black pepper
  1. Wash the blueberries and pat dry with paper towels. Puree 100 grams of blueberries, vinegar, 6 tablespoons of the olive oil, maple syrup, and Dijon mustard in a blender. Season with salt and pepper.
  2. Season the diced tofu with salt and pepper. Heat peanut oil in a skillet over high heat. Place them into the skillet in a single layer. Cook on one side for 3 minutes until golden brown, then flip and cook 2 minutes more.
  3. Wash and dry the arugula. Arrange arugula and fresh herbs on a plate. Top with crisp tofu and garnish with the remaining blueberries. Serve with the prepared vinaigrette.

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Avocado Spelt Cake with Pistachios

Sunday, August 02, 2015

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A spelt cake made with creamy, heart-hearty avocado, distinctive, nutrient-rich pistachios, sweetened with stevia, and an optional lemon icing. This cake is super rich, moist, and plain delicious.

Avocado Spelt Cake with Pistachios

adapted from lecker
Cake BatterLemon Icing
  • 300 g Ripe avocado flesh
  • 1 tsp Lemon juice
  • 50 ml Milk
  • 300 g Refined spelt flour
  • 50 g Ground pistachios
  • 50 g Finely chopped pistachios
  • 15 g Baking powder
  • 180 g Butter, softened
  • 12 package NuNaturals white stevia powder
  • Pinch of salt
  • 4 Eggs, medium
  • 1 tsp Vanilla extract
  • 130 g Icing sugar
  • 30 ml Lemon juice
  • 25 g Finely chopped pistachios
  1. Scoop out the avocado flesh and place it in a blender together with lemon juice and milk. Process until smooth.
  2. Preheat the oven to 170C/340F. Line a loaf pan with baking paper. Sift the flour into a large bowl. Add in ground and chopped pistachios and whisk until well combined.
  3. Cream together the softened butter, stevia and pinch of salt until smooth and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. With mixer on low speed, add flour mixture alternately with the avocado mixture, starting and ending with the flour. Mix just until incorporated.
  4. Spread the batter into the prepared baking pan and smooth the top with a spatula. Bake for about 70 minutes and cover the cake after 45 minutes in the oven. Cool the cake in the pan for 30 minutes on a wire rack, then turn out the cake to cool completely.
  5. Mix the icing sugar and lemon juice until smooth. Pour the icing over the cake and sprinkle with the chopped pistachios.

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Romaine Lettuce Salad with Gooseberries and Prawns

Sunday, July 26, 2015

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This super-easy salad comes together in no time. The pan seared prawns are combined with Romaine lettuce, fresh herbs and gooseberries, and then tossed with a light vinaigrette dressing that can be served as either appetizer or entrée.

SaladDressing
  • 2 head Romaine lettuce, chopped
  • Cilantro or parsley leaves
  • 200 g Gooseberries
  • 200 g Prawns, deveined
  • Sea salt and black pepper
  • 1-2 tbsp Olive oil
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Maple syrup or honey
  • 1 Small garlic clove, minced
  • Salt and black pepper
  1. Place Romaine lettuce, cilantro leaves and gooseberries in a serving plater.
  2. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, minced garlic, salt and pepper.
  3. Season the prawns with the salt and pepper. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the prawns and cook until they are just cooked through, 2-3 minutes.
  4. Spoon the prawns over the salad. Drizzle with the dressing.

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