Quinoa Radicchio Wraps with Chia Seed Vinaigrette

Sunday, September 29, 2013


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A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.

Chia Seed Dijon VinaigretteSalad
  • 1 tbsp Chia seeds
  • 120 ml Water
  • 2 tbsp White balsamic
  • 2 tbsp Dijon mustard
  • 1/2 tsp Chilli flakes
  • 2 tbsp Maple syrup
  • 2 clove Garlic, minced
  • Salt and black pepper
  • 1 head Radicchio
  • Quinoa, cooked
  • White beans, cooked
  • Pomegranate seeds
  • 1 Green bell pepper, peeled and diced
  • 1 small Red onion, diced
  • Chives
  • Red onion rings
  1. Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
  2. Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
  3. Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
  4. In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.

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Amaranth Soya Protein Biscotti (Gluten Free and Grain Free)

Wednesday, September 25, 2013


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Thanks to the distinctive sweet, nutty, peppery taste of amaranth and the higher level of protein and calcium, this biscotti is a power house compared to the traditional twice-baked cookies. Made with finely ground amaranth seeds and soya protein powder, lightly sweetened with maple syrup, it's healthy, easy and tasty.
Naturally gluten-free amaranth is a common name for a group of more than 60 species of amaranthus. Amaranth is a highly nutritious seed, which offers a complete form of vegetable protein. It is also a great source of dietary fiber, calcium, B vitamins and minerals such as iron, magnesium, phosphorus, copper and manganese.

  • 130 g Amaranth seeds, ground into flour
  • 45 g Pistachio soya protein powder
  • 1/2 tsp Baking powder
  • Pinch of fine sea salt
  • 2 Small eggs
  • 2-3 tbsp Maple syrup
  • 1 tbsp Coconut oil, melted
  • 1/2 tsp Almond extract
  • 40 g Almond slices
    Preheat oven to 160C/320F. Line a standard loaf pan with parchment paper.
  1. In a large bowl, whisk the amaranth flour, soya protein powder, baking powder, and salt. In a small bowl, whisk the eggs, maple syrup, melted coconut oil, and almond extract until blended. Add the liquid mixture to the flour mixture. Mix until just combined. The mixture is like thick cake batter.
  2. Scrape the mixture into prepared loaf pan. Sprinkle the top with almond slices. Bake for 20 minutes until set. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 150C/300F.
  3. Use a serrated knife to slice diagonally into 3/4-inch thick slices. Lay flat on a parchment-lined baking sheet and return to the oven for 12 to 15 minutes until browned. Flip cookies and bake for another 12 to 15 minutes.
  4. Remove from the oven and place on a wire rack to cool completely. Store at room temperature in an airtight container for up to 2 weeks.

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Gluten Free Vegan Spiced Pumpkin Oat Cookies

Friday, September 20, 2013


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Soft, chewy and full of holiday flavours, these wholesome pumpkin cookies are the perfect autumn treat. They are easy to make, healthy, and perfectly moist and delicious. They are also vegan and gluten-free.

Gluten Free Vegan Spiced Pumpkin Oat Cookies

adapted from Elizabeth Rider
  • 240 g Homemade pumpkin puree
  • 1 Small ripe banana, sliced
  • 50 g Maple syrup
  • 120 g Rolled oats
  • 35 g Almond slices
  • 30 g Flaxseed, ground
  • 2 tsp Speculoos spice (or pumpkin pie spice)
  • 1/4 tsp Fine sea salt
  1. Preheat the oven to 180C/350F. Line a baking sheet with parchment paper.
  2. Combine pumpkin puree, banana, maple syrup, speculoos spice and salt in a large mixing bowl. Beat on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flaxseed meal using a large wooded spoon until the mixture is well combined.
  3. Use a tablespoon to dollop the mixture in 9 mounds onto the prepared baking sheets, gently pressing with the back of your spoon to flatten the cookies.
  4. Bake for 15 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating, and store in an airtight container in the refrigerator for up to 3 days.

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Quinoa Filled Hokkaido

Monday, September 16, 2013


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Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.
Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

  • 1 tbsp Olive oil
  • 1 Small yellow onion, cut into 1/3-inch dices
  • 3/4 tsp Ground cumin
  • 150 g Quinoa, rinsed in cold water and drained
  • 450 ml Vegetable stock
  • 50 g Dried, unsweetened cranberries
  • 1 / 800 g Hokkaido pumpkin
  • 30 g Pumpkin seeds
  • 1/3 tsp Ground cinnamon
  • 1-2 tsp Fresh lemon juice
  • Salt and freshly ground black pepper
  1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
  2. Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
  3. Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
  4. When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
  5. Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
  6. Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.

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Healthy Banana Rye Bars

Thursday, September 12, 2013


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With an awesome burst of bananas and dried dates and a hint of almond and cinnamon, these healthy rye bars are packed with wholesome ingredients and perfect for breakfast or healthy snacking. They're moist, chewy and extremely yummy!

  • 3 Large ripe bananas
  • 240 g Organic rye flakes
  • 12 Dried dates, finely chopped
  • 40 g Slivered almonds
  • 1 tsp Cinnamon powder
  • 1 tsp Vanilla extract
  • 100 g White chocolate couverture, optional
    Preheat the oven to 180C/350F. Butter a 12x28-cm baking pan and line with parchment paper, extending paper 2cm above edges of pan.
  1. Mash the bananas until smooth. Add in rye flakes, dates, slivered almonds, cinnamon and vanilla. Stir until well combined. Spoon into prepared pan. Using the back of a spoon, press evenly into pan. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack.
  2. Cut the white chocolate into smaller pieces and place them into a glass bowl and set over a pot of simmering water. Gently stir until completely melted. Drizzle across the top of the rye bar. Cut into smaller bars.

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Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

Monday, September 09, 2013


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I discovered this recipe on slimpalate via Pinterest a little while ago. It is surprisingly delicious, super easy to make, low-carb, low-calorie and gluten-free. You can use them as the pizza crust or simply top with fresh cheese spread or guacamole...very much like you would with a warm soft tortilla, but without extra calories or carbohydrates.

  • 3/4 head Cauliflower, riced or 2 cups riced and packed
  • 2 Small eggs
  • Sea salt and black pepper to taste
  1. Preheat oven to 190C/375F and line a baking tray with parchment paper.
  2. Separate cauliflower into smaller florets and remove most of the stem. Pulse until you get a texture slightly finer than rice. Once it’s riced measure it to make sure you have 2 cups packed.
  3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. Be careful not to burn yourself because it’s going to be very hot.
  4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. Divide the mixture onto a baking sheet into 6 small fairly flat circles.
  5. Place in the hot oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Once they’re done place them on a wire rack to cool slightly.
  6. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste.

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Purple Cabbage Fig Salad with Warm Walnut Vinaigrette

Thursday, September 05, 2013


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A healthy, crunchy salad that's made with purple cabbage, onions, figs, and oregano and tossed with a warm white balsamic walnut vinaigrette.
Purple cabbage has so many wonderful health benefits – it is low in calories and full of heart healthy fiber, vitamin C, antioxidants that protect the brain and memory.

  • 1 Small purple cabbage
  • 2 tsp Sea salt
  • Black pepper
  • 2 Onions, diced
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano or marjoram
  • 125 ml White balsamic
  • 2 tbsp Honey
  • 2 tbsp Walnut oil
  • 4 Fresh figs
  • Fresh oregano or marjoram for garnish
  1. Cut the cabbage into quarters through the base. Cut the core out of each quarter. Rinse the cabbage and cut into the thin slices. Place the sliced cabbage in a large salad bowl. Add in 2 teaspoons of salt. Roughly squeeze and massage the sliced cabbage until wilted.
  2. Peel and dice the onions. Heat a skillet with olive oil. Add in diced onions and cook, stirring occasionally, until translucent, about 5 minutes. Add in dried oregano and white balsamic . Bring the mixture to a boil. Turn the heat off and season with salt, black pepper and honey.
  3. Pour the mixture into the purple cabbage together with walnut oil. Mix everything together. Leave it at aside for at least 2 hours. Cut the figs into wedges. Season the salad with more salt and pepper, if necessary. Fold in fig wedges. Garnish with fresh oregano, if desired.

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