Chocolate Barley Grass Tart

Thursday, March 15, 2018 | © 2018 | | © 2018 |

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn PastryBarley White Chocolate Filling
  • 150 g Einkorn flour
  • 50 g Hazelnut meal
  • 30 g Lightly alkalized cocoa powder
  • 60 g Erythritol granules
  • 120 g Chilled butter, chopped
  • 1 Large egg
  • 200 g White chocolate, chopped
  • 100 ml Coconut cream
  • 2 tsp Coconut oil
  • 2 tsp Barley grass powder
  1. To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  2. Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest. Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
  3. Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
  4. Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired. | © 2018 | | © 2018 |

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Turmeric Cauliflower Steaks

Thursday, March 08, 2018 | © 2018 |

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

  • 2 Medium cauliflowers (about 2 kg)
  • 60 ml Extra virgin olive oil
  • 2 tsp Ground turmeric
  • Sea salt
  • Freshly milled black pepper
  • Fresh herbs, chopped, to serve
  • Thinly sliced red chilli, to serve
  1. Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
  2. Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
  3. Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
  4. Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve. | © 2018 | | © 2018 |

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Heart Shaped Cabbage Slaw with Zucchini and Pinenuts

Thursday, March 01, 2018 | © 2018 |

A simple homemade slaw salad of heart-shaped cabbage, onion, grapes and pine nuts with a white balsamic dressing. Light, and full of crispy texture and fresh flavours.

White Balsamic Dressing
  • 800 g Heartshaped cabbage, shredded
  • 1 Red onion, thinly sliced
  • A handful of grapes, halved
  • A handful of grape tomatoes
  • 1 Zucchini, cut into half moon slices
  • 1-2 tbsp Pine nuts, toasted
  • Fresh parsley leaves, chopped
  • 180 ml Extra virgin olive oil
  • 60 ml White balsamic vinegar
  • 1 tbsp Lemon juice
  • 2 tbsp Maple Syrup
  • Salt and pepper to taste
  1. Thinly slice the heart-shaped cabbage and red onion. Place in a large bowl with grapes. Cut zucchini lengthwise in half and slice into half moon slices. Arrange the slices in a heart shape on a serving platter. Set aside.
  2. Meanwhile, for the dressing, combine all the ingredients in a screwtop jar. Season, then seal and shake to combine.
  3. Drizzle half the dressing over the slaw and toss to combine. Place the slaw into the zucchini heart. Sprinkle with toasted pine nuts and chopped parsley. Garnish with grape tomatoes. Serve immediately with remaining dressing. | © 2018 | | © 2018 |

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