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Kamis, 19 September 2019

Peanut Butter Einkorn Cookie Cups with Erythritol

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http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com














Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker


  • 210 g Einkorn berries, milled into flour
  • 1 tsp Baking soda
  • Pinch of salt
  • 120 g Creamy peanut butter
  • 110 g Butter, softened
  • 100 g Erythritol granules
  • 1 Egg, medium
  • 2 tbsp Milk
  • 1 tsp Vanilla extract
  • 40 g Unsalted roasted peanuts, chopped
  • 15 Chocolate toffees (I used Werther's Original)
  • 5 Cream toffees, halved (I used Muh Muhs)
  • Sea salt flakes, optional

  1. Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
  2. In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
  3. Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.





http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com





White Chocolate Dipped Coconut Lime Macaroons

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Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.



  • 4 Egg whites, at room temperature
  • 75 g Desiccated coconut
  • 75 g Desiccated coconut, lightly toasted
  • 100 g Erythritol granules
  • 1/2 tbsp Finely grated lime rind
  • 1/4 tsp Vanilla extract
  • Pinch of salt
  • 150 g White chocolate couverture for dipping, chopped


  1. Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
  2. Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  3. In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
  4. Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.





http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2017 | http://angiesrecipes.blogspot.com





Turmeric Hemp Seed Shortbreads

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Delicate, buttery, rich shortbread cookies made with spelt and hulled hemp seeds and infused with variety of warm spices. They are a great afternoon snack and particularly good when paired with a pot of freshly brewed tea. The cooled shortbread cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.



  • 150 g Unsalted butter, at room temperature
  • 2 tbsp Raw sugar
  • 120 g Refined spelt flour
  • 1 tsp Sea salt
  • 1 tsp Turmeric
  • 1/2 tsp Freshly ground black pepper
  • 1/3 tsp Chilli flakes
  • 40 g Hulled hemp seeds


  1. In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
  2. Sift the flour with the salt, spices and hulled hemp seeds. Gradually add the dry ingredients to the butter and beat until blended.
    Scrape the shortbread dough out onto a large sheet of plastic wrap or parchment paper and pat it into a log, about 1-inch in diameter. Wrap it up and refrigerate until firm, about 1 hour or up to 2 days.
  3. Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
  4. Bake in batches on middle rack until set but not brown, about 12 minutes. Slide the parchment onto a wire rack and let the shortbreads cool.





http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com





Peanut Butter Red Currant Bars

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com






An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that's sure to satisfy both kids and adults.



  • 150 g Rolled oats
  • 70 g Almond paste, cubed
  • Pinch of sea salt
  • 120 g Dried dates, pitted and chopped
  • 5 tbsp Coconut oil, melted
  • 2-3 tbsp Water
  • 400 g Red currant jam
  • 4-5 tbsp Smooth peanut butter, slightly melted

  1. Line a 24x28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
  2. Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
  3. Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
  4. Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing.





http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com





Keto Hazelnut Chocolate Chip Cookies

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Rich, delicate, moist and chewy - - these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.



  • 200 g Hazelnut meal
  • 10 g Psyllium husk powder
  • 10 g Arrowroot powder
  • 120 g Erythritol
  • 1 tsp Baking powder
  • 100 g Salted butter, chopped and melted
  • 1 Egg, medium
  • 1 tsp Vanilla extract
  • 150 g No-sugar added chocolate chips


  1. Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
  2. Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
  3. Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
  4. Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
  5. Bake for 10�12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.





http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com














http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com





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