Sweetheart Cabbage Salad with Red Currants


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Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

  • 400 g Sweetheart cabbage, trimmed and finely sliced
  • 1 tsp Cumin powder
  • Sea salt
  • Black pepper
  • 4 tbsp White wine vinegar
  • 4 tbsp Olive oil
  • 1-2 tbsp Honey
  • 150 g Red currants
  • 2 tbsp Fresh chives
  1. Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
  2. Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.

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Gluten Free Brown Rice Banana Bread


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

  • 150 g Organic brown rice, ground into flour
  • 40 g Whey protein powder
  • 15 g Psyllium powder
  • 7 g Baking powder
  • 5 g Baking soda
  • 2 g Salt
  • 160 g Applesauce
  • 2 Egg whites
  • 3 Ripe bananas, mashed
  • 100 g 0.1% Buttermilk
  • 50 g Hazelnuts
  1. In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
  2. Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
  3. Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Kumato Avocado Salad


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A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.

Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.

  • 2 tsp Black sesame seeds
  • 2 Kumato tomatoes
  • 2 Vine-ripened tomatoes
  • 1 Ripe avocado
  • Basil leaves
  • Sea salt and pepper
  • 2 tbsp Argan oil
  • 1 tbsp White wine vinegar
  • 1 tbsp Lemon juice
  1. Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
  2. Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
  3. Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.

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Red Currant Quark Cheesecake


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This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It’s perfect for a light yet creamy dessert on a hot day when you don’t want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

  • 1 disc / 10-inch Chocolate chiffon cake
  • 12 Sheet gelatin
  • 200 g Red currants
  • 500 g 0.2% German Magerquark cheese
  • 200 g Sour cream
  • 50 g Caster sugar
  • 300 g Whipping cream
  1. Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
  2. Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
  3. Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
  4. In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
  5. Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Agar Agar Raspberry Snack


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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

These healthy and delicious snacks are made mainly from seasonal fruits, and agar agar which has the advantage of being calorie-free. There is no artificial food colouring or sugar, just lightly sweetened with a tablespoon of maple syrup.

Agar agar powder has a more powerful gelling agent compared to gelatin. So if you plan to use gelatin to make fruit snacks, you will need more amount of gelatin. And unlike gelatin, agar agar powder needs to be heated for 2 minutes with fruit mixture to get dissolved.

  • 120 ml Freshly squeezed lemon juice
  • 400 g Frozen raspberries
  • 1 tbsp Maple syrup
  • 2 tsp Agar agar powder
  1. Pour the lemon juice and raspberries into a small saucepan. Heat over medium heat, stirring occasionally until raspberries have softened.
  2. Stir in maple syrup and stir until combined. Use a stick blender to puree the mixture. Strain the raspberry seeds out if desired.
  3. Stir in agar agar powder until completely dissolved. Heat the mixture to a rolling boil and continue to cook the mixture for 2 minutes. Pour into a baking dish or into silicone moulds. Place it in the fridge for about 30 minutes until firm. Remove and cut into bars. Garnish with coconut shreds and serve.

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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

High Protein Banana Rye Bread with Applesauce and Peanuts


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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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)
  1. Preheat the oven to 180C/350F. Line a 8×4-inch loaf pan with parchment paper.
  2. Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
  3. Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
  4. 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.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Gluten Free Chocolate Tofu Tartlets with Cherry Compote


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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

  1. Preheat oven to 200C/ 400F. Have ready four 10-cm tartlet pans or a 24-cm tart pan with removable bottom.
  2. 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.
  3. 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.
  4. 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.
  5. 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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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Beetroot Carpaccio with Apricot and Brie


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http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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
  1. 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.
  2. Cut the apricots in half, remove the pits and dice. Cut the Brie into cubes.
  3. Arrange the thinly sliced beetroot onto two serving plates. Scatter the diced apricot, Brie cubes and rucola over.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Gluten Free Coconut Cheese Bars with Apricots


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

These decadent-looking coconut bars are made from surprisingly healthy ingredients, including desiccated coconut, light cream cheese, dried apricots, cacao and rice syrup. When a sugar craving strikes, you will definitely appreciate these gluten-free, grain-free healthy snacks. They are perfect for lunch boxes and enjoying on the road too.

  • 160 g Desiccated coconut
  • 100 g 16% Cream cheese
  • 130 g Dried apricots
  • 15 g Cacao powder
  • 1 tbsp Rice syrup or honey

  1. Place all the ingredients in your blender. Process all together. Line a small loaf pan with a parchment paper.
  2. Press all the ingredients into the pan. Chill for at least an hour until firm. Slice and enjoy!

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame


http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This is a dense nutty bread made with organic wholemeal spelt flour, kamut flour, hazelnut, sesame seeds, dried plums and thyme. Kamut (ancient khorsasan wheat) has a buttery, sweet, rich flavour and a nutritious alternative to conventional wheat flour. Kamut is very versatile, just like spelt, and can be used to make bread, cookies or cakes.

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

adapted from lecker

  • 50 g Sesame seeds
  • 130 g Dried plums
  • 1/2 bunch Thyme
  • 250 g Wholemeal spelt flour
  • 250 g Wholemeal kamut flour
  • 2 tsp Sea salt
  • 100 g Whole hazelnuts
  • 500 ml Water, lukewarm
  • 42 g Fresh yeast
  • 2 tbsp Balsamic vinegar

  1. Dry roast the sesame seeds in a pan on medium heat until lightly browned, shaking the pan occasionally. Turn off the heat and set aside to cool.
  2. Cut the dried plums into four pieces. Roughly chop the thyme leaves. Whisk together wholemeal spelt flour, wholemeal kamut flour, and salt. Add in dried plums, thyme leaves, 75 grams of whole hazelnuts, and 40 grams of toasted sesame seeds.
  3. Stir together the water and fresh yeast in a large bowl. Pour the yeast water into the flour mixture, then add in balsamic vinegar. Stir all the ingredients until mixed. The dough will be rather sticky.
  4. Scrape the dough into a parchment-lined loaf pan. Smooth the top and scatter the remaining hazelnuts and sesame seeds over. Place it on the lower rack of cold oven.
  5. Bake the bread at 225C/440F for about 90 minutes, tenting it with a piece of aluminum foil after 45 minutes. Leave the bread in the pan for 10 minutes after baking. Turn it out onto a wire rack to cool completely before slicing.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com