Spelt Streusel Apple Bread

Monday, September 15, 2014

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This apple spelt bread is very delicious, moist, and so easy to make. Buttermilk is the secret to the tender, moist texture of this quick bread. There's no sugar in the batter--only in the streusel topping. Back in July, I was one of the 4 lucky winners for a NuStevia giveaway at kristi’s blog, Mother Rimmy's Cooking Light Done Right and received a set of stevia products from NuNaturals to try. For those who ain't fans of artificial sweeteners, replace the stevia powder with 150-200 grams of sugar.
The bread is prepared with spelt bread flour and filled with Granny Smith apples and cinnamon and is topped with a raw brown sugar and almond streusel. Warm from the oven, this cakey bread makes a perfect after-school snack and it freezes well, too.

Topping
  • 225 g Spelt bread flour (Dinkel #1050)
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 Small Granny Smith apples, peeled and chopped
  • 100 g Butter, softened
  • 12 packet NuStevia white stevia powder
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 110 ml Buttermilk
  • 40 g Spelt pastry flour (Dinkel #630)
  • 20 g Finely chopped blanched almonds
  • 40 g Raw brown sugar
  • 1/2 tsp Cinnamon powder
  • 45 g Butter
  1. Whisk together the spelt bread flour, baking soda and salt. Peel and chop the apple. Cream butter and white stevia powder in a mixing bowl. Beat in eggs and vanilla.
  2. Add the dry ingredients into the creamed mixture alternately with buttermilk. Fold in chopped apples. Divide the thick batter into 7 greased mini rectangular baking cups.
  3. For topping, combine the flour, almonds, raw sugar and cinnamon powder. Cut in butter until crumbly. Sprinkle each with some streusel topping. Bake at 190C/375F for 30 minutes. Cool in pan 10 minutes before removing to a wire rack.

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Beetroot Salsa filled Avocado

Wednesday, September 10, 2014

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This tasty and flavourful salsa comes together quickly because it calls for nutrient-packed vacuum packed precooked beets. I love it over avocado, but it's also an excellent way to jazz up white fish or grilled chicken.

  • 200 g Vacuum packed beetroot, diced
  • 1 Tomato, diced
  • 1 Red onion, very finely chopped
  • 1 Small bunch of parsley, finely chopped
  • 1/2 tbsp Lime juice
  • 1 tbsp Olive oil
  • Chilli salt
  • Freshly ground black pepper
  • 2 Ripe avocados, cut in half lengthways, skin on, stone removed
  • Rye crackers, to serve
  1. Make the salsa by mixing together the beetroot, tomato, onion and parsley. Add the lime juice, olive oil, and season to taste with chilli salt and black pepper.
  2. Arrange the avocados on serving plates and spoon a little of the salsa into the middle of each avocado halves. Place any spare salsa into a small dish and serve with crackers or tortilla chips.

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Tomato Wraps with Pumpkin and Feta

Saturday, September 06, 2014

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This is a nice simple and very delicious wrap, served warm or cold. The combination of naturally sweet pan-roasted hokkaido pumpkin, salty Feta cheese, herby homemade dried tomato and mixed greens creates a colourful and flavoursome wrap that makes a quick and tasty lunch for two.

  • 1 (600 g) Small hokkaido pumpkin
  • 2 tbsp Olive oil
  • Salt and freshly ground black pepper
  • 30 g Dried tomatoes in olive oil, sliced
  • 100 g Low-fat feta
  • 100 g Low fat Quark (German fresh cheese)
  • 4 Tomato tortilla wraps
  • Mixed salad
  1. Cut the pumpkin in half, scoop out all the seeds, then cut into thin wedges. Heat the oil in a large skillet until hot. Add in pumpkin wedges and cook for 15 minutes until tender yet firm. Season with salt and pepper.
  2. Thinly slice the dried tomatoes. Puree feta and Quark together.
  3. Place the tortillas in a dry pan over medium heat and cook them for about 30 seconds on each side.
  4. Spread 50 grams of cheese mix evenly onto each tortilla to within 1/2 inch of edge. Top with pumpkin wedges, salad leaves and dried tomato slices . Roll up and enjoy.

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Spelt Barley Bread with Avocado and Cranberries

Tuesday, September 02, 2014

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A healthy and moist quick bread made with spelt flour, ground naked barley, cranberries and avocado in place of butter. It keeps well in the refrigerator, for toasting throughout the week for breakfast or afternoon tea. You can also serve this with a good dose of maple syrup or peanut butter.

Spelt Barley Bread with Avocado and Cranberries

adapted from NY Times
  • 200 g Spelt bread flour (Dinkel #1050)
  • 50 g Naked barley flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2-3/4 tsp Sea salt
  • 4 Eggs, medium
  • 100 g 1.5% Plain yogurt
  • 250 g Avocado flesh, mashed
  • 70 g Dried cranberries
  1. Preheat the oven to 180C/350F. Line a standard loaf pan with baking paper. Sift together the spelt flour, baking powder, baking soda and salt.
  2. Beat the eggs in a large bowl. Whisk in the yogurt and the oil. Quickly whisk in the flour, and fold in the cranberries. Scrape into the bread pan.
  3. Bake for 45-50 minutes until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool for 10 minutes in the pan. Turn onto a rack and allow to cool.

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Apple Thyme Galette with Freekeh Crust

Friday, August 29, 2014

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A fantastic autumn dessert, this delicious rustic galette is made with a delicate buttery freekeh crust filled with honey roasted almonds, sliced apples drizzled with fresh thyme and honey. Freekeh is roasted green spelt berries. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry. You can replace it with wholegrain spelt flour.

PastryFilling
  • 150 g Freekeh berries, ground into flour
  • 100 g White spelt pastry flour (#630)
  • 125 g Butter, cut into small pieces and slightly softened
  • 1 Medium egg
  • 1 tsp Raw sugar
  • 1/2 tsp Salt
  • 40 ml Cold water
  • 50 g Honey roasted almonds, ground
  • 4 Apples (I used pink lady)
  • 1 tsp Fresh thyme leaves
  • 1-2 tbsp Honey
  • 2 tbsp Raw brown sugar
  • 1 tbsp Unsalted butter, cut into small pieces
  1. Whisk together the ground freekeh flour and white spelt pastry flour. Heap the flour mixture on the work surface and make a well. Put the butter, egg, raw sugar and salt in the middle. With your fingertips, mix and cream the ingredients in the well.
  2. Now, little by little, draw the flour into the center and work the dough with your fingertips to a grainy texture. Add the cold water and mix it in until the dough begins to hold together.
  3. Using the palm of your hand, push the dough away from you 4 or 5 times until it is smooth. Roll the dough into a ball. Gently press dough into a 4-inch circle on plastic wrap. Chill 30 minutes. The pastry can be refrigerated overnight.
  4. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones. About half of the slices should be chopped.
  5. Preheat oven to 190C7375. Unwrap and place dough on a sheet of parchment paper. Roll dough into a 15-inch circle. Place dough and parchment on a baking sheet.
  6. Spread the ground almonds over the pastry to within 1 inch of the edge, then add the chopped apples on the top. Sprinkle fresh thyme leaves, then the honey over the chopped apples. Decoratively arrange the apple slices on top in slightly overlapping rows. Sprinkle the raw brown sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
  7. Bake the galette for about 55-60 minutes, until the pastry is nicely browned and crisp and all of the apples are tender. Serve warm or at room temperature.

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Roasted Hokkaido Salad with Green Bean and Feta

Monday, August 25, 2014

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Pumpkin, red onion, green bean and Feta are a great combination of flavours, textures and colours and simply drizzled with a sweet and tangy balsamic glaze---this makes a healthy, tasty and budget friendly salad that's great with roasted chicken, or on its own as a main.

  • 1 Hokkaido pumpkin, seeded and cut into thin wedges
  • 2 Red onions, cut into wedges
  • 2 tsp Coriander powder
  • 1/2 tsp Dried chilli flakes
  • 200 g Green beans, trimmed
  • Olive oil
  • Salt and pepper
  • 2 tbsp Pepitas, toasted
  • 50 g Feta, crumbled
  • Balsamic glaze / reduction
  1. Preheat oven to 200C/400F. Line a large baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the prepared tray. Sprinkle with the coriander and chilli. Spray with oil and season with salt and pepper. Roast for 25 minutes or until tender and golden.
  2. Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
  3. Gently combine roasted hokkaido pumpkin, onion, green beans, and pepitas in a large bowl. Divide among serving plates. Sprinkle with feta and drizzle over balsamic glaze.

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Matcha Spelt Madeleine

Wednesday, August 20, 2014

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These buttery sponge cakes are traditionally baked in scallop-shaped Madeleine moulds. Like all the delicate sponge cakes, they have a moist and tender crumb that are best eaten the day they're baked. Classic madeleines are made with sugar, flour, melted butter and eggs, often flavoured with vanilla or lemon. I gave these classic French tea cakes a twist by adding matcha tea powder and dipping them in melted chocolate.

  • 2 Eggs
  • 30 g Caster sugar
  • 50 g Organic agave powder
  • 90 g White spelt flour
  • 10 g Matcha powder
  • 1/2 tsp Baking powder 100 g Butter, melted and cooled slightly, plus extra for greasing 100 g Dark chocolate, optional
  1. Whisk together the eggs, sugar and agave powder in a bowl until light and frothy, about 5 minutes. In another bowl, whisk together the spelt flour, matcha powder and baking powder together.
  2. Sift flour mixture into the egg mixture, then pour melted butter around edge of batter. Quickly but gently fold butter into batter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Preheat the oven to 190C/375F.
  4. Spoon the batter into the prepared pan, filling 3/4 full. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave them to cool.
  5. Place chocolate in small microwave-safe cup. Microwave on medium for 1-2 minutes, stirring every 30 seconds, until chocolate has almost melted. Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Dust with a bit of matcha powder if desired. Madeleines are best eaten the day they're baked.

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Pumpkin and Cranberry Salsa

Friday, August 15, 2014

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I love salsa in every season and this nutrient dense autumn favorite makes a beautifully balanced and tasty pumpkin salsa, featuring roasted diced Hokkaido pumpkin, red onions and dried cranberries.

Pumpkin and Cranberry Salsa

adapted from Taste
  • 600 g Hokkaido pumpkin, finely chopped
  • Olive oil
  • 2 tsp Mustard seeds
  • 1 Red onion, finely chopped
  • 40 g Dried cranberries
  • 2-3 tbsp Homemade raspberry vinegar
  • 2 tbsp Walnut oil
  • 2 tbsp Finely chopped parsley
  1. Preheat oven to 220C/410F. Arrange chopped pumpkin in a single layer on a large baking tray. Drizzle with some olive oil and bake for 20 minutes until tender.
  2. Place mustard seeds in a skillet over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
  3. Combine mustard seeds, red onion, dried cranberries, raspberry vinegar and olive oil in a bowl. Stand for 20 minutes to let flavours develop.
  4. Place pumpkin in a large bowl. Add cranberry mixture and chopped parsley. Stir gently to combine.

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Chia Seed Nectarine Popsicles (Gluten-free, Dairy-free, Vegan)

Tuesday, August 12, 2014

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These chia seed nectarine popsicles are more than just a summer cooler, they are nutritious and good for you too. The combination of silky almond milk, sweet juicy nectarines, and crunchy nutty chia seeds make these popsicles a delicious super food. You can experiment the recipe with different types of fruit and milk too.

  • 2 tbsp Chia seeds
  • 400 ml Almond milk
  • 2 Nectarines, peeled and pitted
  • 1 tbsp Maple syrup
  1. Whisk together the almond milk and chia seeds in a jar. Fill 8 moulds with half of almond milk-chia mixture. Place them in the freezer for 30 minutes.
  2. Peel and pit the nectarines. Place them in the blender together with maple syrup and puree until smooth. Remove the moulds from the freezer and divide among 8 popsicle moulds. Return the moulds to the freezer for another 30 minutes.
  3. Remove the moulds and place a popsicle stick in the middle of each cup, return to freezer again for another 30 minutes.
  4. Lastly, divide the remaining nectarine puree into the moulds and freeze until set, at least 6 hours.

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Blueberry Hazelnut Friands

Friday, August 08, 2014

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A friand is a French term for a bite-sized almond cake typically made in an oval shape, but suitable for a muffin pan too. They are a great way of using up leftover egg whites and other than almonds, you can also use hazelnut or pistachio meal.
This recipe uses a mix of confectioners' sugar and powdered agave (I ordered mine from Amazon), a natural sweetener made from dried organic agave syrup. Its consistency is very similar to confectioners' sugar, but much sweeter and contains 25% less calories than sugar. If you plan to use only confectioners' sugar, increase the amount of sugar to 100 grams.

  • 100 g Butter, melted and cooled
  • 40 g Organic powdered agave
  • 50 g Confectioners' sugar, plus extra for dusting
  • 40 g White spelt flour
  • 80 g Ground hazelnut
  • 4 Small egg whites
  • 80 g Fresh blueberries
  1. Preheat oven to 200C/400F. Grease eight non-stick standard-size muffin or friand holes. Melt the butter and set aside to cool.
  2. Sift the powdered agave, confectioners' sugar and flour into a bowl. Stir in ground hazelnut. In a separate bowl whisk the egg whites until just frothy. Make a well in the centre of the dry ingredients. Gradually add egg whites, stirring with a spoon until combined. Stir in melted butter to form a soft batter.
  3. Divide the batter among the muffin holes and sprinkle a few of blueberries over each cake. Bake for 15-20 minutes until just firm to the touch and golden brown.
  4. Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

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