Vegan Gluten Free Toasted Quinoa Snack Balls

Vegan Gluten Free Toasted Quinoa Snack Balls

Dimsum and Snacks Fruit Gluten Free Nuts and Seeds QUINOA

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

These energy-boosting snack balls of tri-coloured toasted quinoa, pureed dried mango, nuts and oats, are the perfect lunch-box fillers or as a high-energy mid morning treat.

60 g Tri-coloured quinoa, rinsed and drained 80 g Quick oats 30 g Flaked coconut 50 g Dried mango, finely chopped 80 g Creamy almond butter 50 g Maple syrup

1. Well rinse and drain the quinoa. Place them in a large nonstick skillet in a single layer over medium-high heat, stirring or shaking the pan occasionally, until it is lightly dried out and toasted, about 15 minutes. Set aside to cool.
2. Place quinoa, quick oats, flaked coconut, and dried mango in a food processor and process to a crumb. Add in almond butter and maple syrup and whiz for 2-3 minutes until the mixture forms a paste.
3. Roll tablespoonsful of mixture into balls. place on a tray and then refrigerate until firm.

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

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

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Dimsum and Snacks Gluten Free Nuts and Seeds QUINOA

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

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini 250 g Maple syrup 100 g Puffed quinoa 200 g Sunflower seeds 200 g Pepitas 30 g Black sesame seeds 30 g White sesame seeds

1. Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
2. Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
3. Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
4. Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

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

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

Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Dimsum and Snacks Gluten Free Legumes

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

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour 1 tsp Turmeric powder 1/4 tsp Freshly ground black pepper 1 tsp Sea salt 700 ml Water 2-3 tbsp Olive oil Hot chilli sauce for serving Sliced scallions for serving

1. Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
2. Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6�8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
3. Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
4. Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2�3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
5. Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.

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

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

Broccoli Mung Bean Falafel

Broccoli Mung Bean Falafel

Dimsum and Snacks Einkorn Fruit Legumes Nuts and Seeds Vegetables

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

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

There is nothing better than homemade falafel and these baked broccoli falafels with mung beans are super easy, healthy, and flavourful. Enjoy them for a meat free lunch or dinner with avocado sauce or garlicky-yoghurt dressing.

Falafel	Roasted Sweet Potato	Avocado Sauce
100 g Mung beans, cooked 150 g Broccoli florets 1 Large garlic clove 2 tbsp Parsley, chopped 1 Egg 30 g Pumpkin seeds, ground 60 g Whole einkorn flour 1/4 tsp Baking powder 1/2 tsp Coriander powder 1/2 tsp Smoked paprika powder 1 tsp Salt 1 tsp Olive oil	700 g Sweet potatoes, cut into bite sized pieces 1 large clove Garlic, sliced 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1 1/2 tbsp Olive oil Sea salt and freshly ground black pepper, to taste	150 g Greek Yoghurt 1 Ripe avocado 2 Pickled green chillies 1 tbsp Freshly squeezed lime juice 1 handful Flat parsley Sea salt & pepper to taste

1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with 1/2 teaspoon of olive oil.
2. Drain the mung beans and place them in a processor together with broccoli florets, garlic, parsley and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
4. Place sweet potato cubes, garlic, cumin, coriander and oil in a large roasting pan. Toss to combine. Season and roast at 200C/400F for 30 minutes until tender.
5. Place yoghurt, avocado, pickled chillies, lime juice, and parsley for the sauce into a blender and whiz until smooth. Season with salt and pepper. Serve falafels with roasted sweet potato and avocado sauce.

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

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

Vegan, Gluten-Free Turmeric Coconut Energy Balls

Vegan, Gluten-Free Turmeric Coconut Energy Balls

Dimsum and Snacks Gluten Free Nuts and Seeds

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http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

Filled with super healthy ingredients like coconut oil, turmeric, and freshly grated ginger that boost anti-inflammatory properties, improve your skin and your mood, and help protect against cancer, these sweet and spicy energy bites are vegan, gluten free, grain-free, refined sugar free and take just minutes to make. They are perfect for a pre-workout boost or for when you are on the go.

80 g Coconut flour 1 tbsp Turmeric powder 1/2 tbsp Freshly grated ginger root 1/4 tsp Freshly milled white peppercorn 80 g Cashew butter 60 g Coconut syrup 3 tbsp Coconut oil, melted Desiccated coconut for coating

1. In a mixing bowl, add in coconut flour, turmeric powder, and freshly grated ginger root.
2. In another bowl, mix cashew butter, coconut syrup and coconut oil. Heat over low heat until melted and combined.
3. Pour the melted mixture into the coconut flour mixture. Mix until well combined. Cover with a plastic wrap and set aside and let sit for 30 minutes.
4. Shape the mixture into 18-20 balls and coat with desiccated coconut. Chill in an airtight container for a week, or freeze up to 3 months.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com