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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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

Kale, Fig and Pear Salad with Perga

Kale, Fig and Pear Salad with Perga

Fruit Salads

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

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

Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.

Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

Salad	Dressing
120 g Kale leaves, chopped 2 Pears, thinly sliced 2-3 Figs, cut into wedges Pomegranate seeds 1 tbsp Perga bee bread or roasted cashews	4 tbsp Balsamic blanc 60 ml Olive oil 1 tsp Garlic-infused honey 2 tsp Black cumin seeds 1 tsp Dried tarragon leaves Salt and pepper to taste

1. In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
2. Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
3. Toss with the prepared dressing and serve.

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

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

5 Spice Chicken, Broccoli and Dukkah Salad

5 Spice Chicken, Broccoli and Dukkah Salad

Fruit Nuts and Seeds Poultry Salads

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

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

Try this fresh, simple and flavour-packed 5 spice chicken and broccoli salad with a green sauce made with avocado and Greek yoghurt for a satisfying, low-calorie and gluten-free meal.

Salad	Avocado Dressing
350 g Chicken breast fillets, diced 1 tsp Chinese five-spice 1 tsp Potato starch 1 tsp Lemon juice 4 tsp Olive oil Salt and pepper 300 g Broccoli, cut into florets 2-3 tbsp Almond dukkah 80 g Arugula or baby spinach 1 Sweet pointed pepper, sliced into rings 2 tbsp Dried cranberries	1 Avocado, chopped 2 tbsp White wine vinegar 1 Garlic clove, roughly chopped 1 tbsp Lime juice 2 tbsp Walnut oil 50 g Greek yoghurt 1 Green onions, thinly sliced A handful of basil Sea salt

1. Place everything for the dressing in a blender. Process until smooth. Season with salt and refrigerate for 1 hour.
2. Place diced chicken in a bowl. Add in 5-spice, potato starch, lemon juice, 1 teaspoon of olive oil, a pinch of salt and pepper. Mix well and set aside for 10 minutes.
3. Heat 2 teaspoons of olive oil in a large skillet over medium- high heat. Cook marinated chicken for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover loosely with foil.
4. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH for 2 minutes or until bright green and tender. Toss with the remaining 1 teaspoon olive oil.
5. Place almond dukkah in a pan over medium heat. Cook, stirring, for 1 minute or until fragrant. Add chicken and broccoli and toss for 1 to 2 minutes or until coated. Place arugula, sweet pepper rings and dried cranberries on a serving plate. Top with chicken broccoli mixture. Serve with avocado dressing.

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

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

Vegan Roast Pumpkin and Black Rice Salad with Pine Nuts

Vegan Roast Pumpkin and Black Rice Salad with Pine Nuts

Fruit Nuts and Seeds Pasta Rice and Dumplings Pumpkin Salads

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This vegan, gluten free salad, made with black forbidden rice, hokkaido pumpkin, red onions, parsley, Romaine lettuce, pine nuts and pomegranate seeds, has a unique mellow-sweet taste. The rich nutty, earthy flavour of black rice pairs really well with the bright acidity of white balsamic vinaigrette. If you can't find forbidden rice, use wild rice instead.

180 g Black rice, rinsed 1,5 kg Hokkaido pumpkin, deseeded, cut into thin wedges 1-2 Red onion, cut into wedges 4 tbsp Extra virgin olive oil 2 1/2 tbsp White balsamic vinegar 1 tbsp Maple syrup 1 tbsp Fresh lemon juice 1 tsp Dijon mustard Romaine lettuce Parsley leaves Seeds of 1/2 pomegranate 45 g Pine nuts, toasted

1. Cook the rice in a saucepan of boiling salted water for 30 minutes or until just tender. Drain. Refresh under cold running water.
2. Meanwhile, preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges on the prepared tray. Add onion wedges to trays.
3. Combine 2 tbsp of olive oil, 1/2 tbsp of white balsamic vinegar and 2 tsp of maple syrup in a small bowl. Drizzle over pumpkin and onion. Season with salt and pepper. Roast for 40 minutes or until caramelised.
4. Place lemon juice, Dijon and remaining 2 tablespoons olive oil, 2 tablespoons balsamic vinegar and the remaining 1 teaspoon of maple syrup in a bowl. Season. Whisk to combine.
5. Combine rice, romaine lettuce, parsley, onion, half the pomegranate and pine nuts in a large bowl. Drizzle with half the dressing. Toss to combine. Arrange half the pumpkin on a platter. Top with half the rice mixture. Drizzle with half the remaining dressing. Repeat with remaining pumpkin, rice mixture and dressing. Sprinkle with remaining pomegranate and pine nuts.

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

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

Blueberry Streusel Tart

Blueberry Streusel Tart

Einkorn Fruit Nuts and Seeds Pastries and Pies

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

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

A decadent and dinner party-worthy dessert which combines erythritol-sweetened cookie crust, almond-einkorn streusel, stevia blueberry jam and blueberries. It is easy to whip up for any family gathering.

Streusel	Tart
70 g Butter, cubed 80 g Einkorn flour 50 g Almond, chopped 2 tbsp Coconut sugar	1/2 Nori Black Sesame Seed Cookie Dough 3 tbsp Stevia sweetened blueberry jam 250 g 250 g Blueberries, fresh or frozen (don't need to be defrosted) 1 tsp Powdered stevia sugar, optional

1. Mix all ingredients in medium bowl. Using fingertips, rub in butter until pea-size clumps form. Refrigerate while preparing the tart.
2. Roll out the cookie dough on a lightly floured surface and line a 21cm fluted tart tins with removable bases. Trim the edges. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 190C/375F. Line tart shell with baking paper, fill with beans and bake for 15 minutes. Carefully remove paper and beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
4. Spread the jam onto the tart shell, then fill with blueberries. Sprinkle the streusel over the berries. Bake for about 25-30 minutes until golden and bubbly. Dust with powdered stevia sugar if using.

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

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

Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Fruit Legumes Salads Vegetables

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A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

1 head / 750 g Cauliflower, cut into large florets 1 tbsp Thai red curry paste 2 tbsp Olive oil Sea salt 1 cup Pomegranate seeds Crispy Moroccan spiced chickpeas Parsley leaves, chopped

1. Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
2. Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
3. Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.

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

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

Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

Vegan Orange Cardamom Spelt Bread Rolls (Dairy-free, Egg-free, & Refined sugar-free)

Bread CHOCOLATE Fruit Nuts and Seeds Spelt

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

A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.

Dough	Filling
4 g Dried yeast 200 ml Coconut milk, warmed 1 tbsp Maple syrup 100 g Whole spelt flour 200 g Spelt bread flour 1 tsp Cardamom powder 1/3 tsp Fine sea salt 2 tsp Finely grated orange rind 75 g Coconut oil, melted 1 tbsp Hemp seeds, for topping, optional White chocolate, melted for topping, optional	150 g Raisins 100 ml Freshly squeezed orange juice 1 1/2 tsp Cardamom powder 1/2 tsp Cinnamon powder 3 tbsp Erythritol granules

1. The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
2. Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
3. Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
4. Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
5. Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
6. Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
7. Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
8. Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!

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

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