Simple Recipes: Fruit

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Recipes For Gluten Chocolate Tofu Tartlets with Cherry Compote

Thursday 1 comment

You are going to love these healthy and delicious tarlets made with a gluten-free buckwheat pastry shell filled chocolate-tofu mixture instead of usual eggs and dairy, then served with a luscious cherry compote. The chocolate tofu filling can also be used for other desserts and sweet treats. It is simple to make at home, and you can add other flavours for different twists on the basic recipe.

Buckwheat Crust	Chocolate Tofu Filling	Cherry Compote
200 g Buckwheat flour 50 g Sunflower seeds, finely ground 1 tbsp Psyllium husks 1/3 tsp Sea salt 110 g Cold butter, cut into smaller pieces 2 tbsp Iced cold water	330 g Silken tofu 2 tbsp Honey 1 tsp Vanilla extract 200 g 70% Dark chocolate, cut into smaller chunks	180 ml Cherry juice 1 tsp Cinnamon powder 30 g Sugar 250 g Pitted fresh (or frozen, thawed) cherries 2 tsp Cornstarch

Preheat oven to 200C/ 400F. Have ready four 10-cm tartlet pans or a 24-cm tart pan with removable bottom.
Combine the buckwheat flour, finely ground sunflower seeds, psyllium husks, and salt in a large bowl. Rub in the cold butter with your fingers. Then, add in water, still mixing with your fingers, until the mixture forms a ball.
Wrap dough with the waxed paper and chill for at least one hour or until firm before rolling. Remove the dough from the fridge and cut it into 4 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake the tart shells for 10-12 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 5 minutes more, or until the crust is golden brown. Let the shells cool completely before filling and serving.
In a blender, mix the silken tofu with vanilla and honey until smooth. Place chocolate chunks in a saucepan on low heat and melt just until smooth. Pour melted chocolate into the blender and continue blending until the mixture is completely smooth. Divide the filling into the prepared tartlet shells and chill at least 2 hours until firm.
Mix the cornstarch and 1 tbsp cherry juice in a small bowl, set aside. Add the rest of cherry juice, cinnamon powder, sugar and cherries in a medium saucepan. Bring the mixture to a boil.

Reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Once the compote has cooked, add the cornstarch mixture a bit at a time while stirring. Let the mixture simmer for a minute. Pour into a bowl and let cool before using.

Recipes Cheesecake with Blueberry Sauce

Saturday 0 comments

Crustless, refined sugar-free, and skinny cheesecake made with German Quark cheese, yoghurt, and vanilla flavoured protein powder, then sweetened with honey and bananas and dressed up with a simple blueberry sauce which was beautiful on the cake. A delicious low-carb cheesecake that you can enjoy guilt-free.


Cheesecake with Blueberry Sauce Ingredient : 500 g 0.2% Magerquark 200 g 1.5% Plain yoghurt 70 g Whey vanilla protein powder 3 Large egg whites 2 Large ripe bananas, mashed 1 tbsp Honey How to make :	400 g Fresh or frozen blueberries 2 tbsp Lemon juice 4 tbsp Honey

Preheat the oven 150C/300F. Line an 8-inch springform pan with parchment paper. Blend all the cheesecake ingredients until well combined. Pour into the prepared pan. Bake in the middle of hot oven for an hour. Turn the oven off and leave cheesecake in oven, with door ajar, for an hour or until center is completely set. Then remove from oven and cool completely on a wire rack. Chill the cheesecake at least 4 hours before serving.
In a small saucepan, over medium heat, add blueberries, lemon juice and honey. Bring to a gentle boil, reduce heat and simmer 2 to 3 minutes. Remove from heat.
Slide a small knife around edges of cake to loosen it and remove transfer to a cake plate. Garnish with some more blueberries and spoon the sauce over.

Recipes Sweetheart Cabbage Salad with Red Currants

Monday 0 comments

Sweetheart, or pointed cabbage, have a softer texture and sweeter taste than those green or purple cabbages. This salad is quite simple to make and goes well with all meats, but it can be a meal in itself with some homemade bread. The red currants can be replaced with other fruits.

Sweetheart Cabbage Salad with Red Currants

Ingredient :

400 g Sweetheart cabbage, trimmed and finely sliced
1 tsp Cumin powder
Sea salt
Black pepper
4 tbsp White wine vinegar
4 tbsp Olive oil
1-2 tbsp Honey
150 g Red currants
2 tbsp Fresh chives

How To Make:

Wash the sweetheart cabbage and cut into thin slices. Place sliced cabbages in a large salad bowl. Add in salt, pepper and cumin. Roughly squeeze and massage the shredded cabbage until wilted.
Add in white wine vinegar, olive oil and honey. Mix thoroughly. Fold in red currants and chopped chives.

Recipe For Brown Rice Banana Bread

Wednesday 0 comments

This deliciously moist, sugar-free, fat-free, gluten-free, protein-loaded banana bread is perfect for afternoon tea, picnics and packed lunches. Soft ripe bananas are best for the recipe. The batter can be baked in the individual muffin cups too.

Gluten Free Brown Rice Banana Bread

Ingriden :

150 g Organic brown rice, ground into flour
40 g Whey protein powder
15 g Psyllium powder
7 g Baking powder
5 g Baking soda
2 g Salt
160 g Applesauce
2 Egg whites
3 Ripe bananas, mashed
100 g 0.1% Buttermilk
50 g Hazelnuts

In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
Make a well in the center and add in applesauce, egg whites, mashed bananas, and buttermilk. Stir until just incorporated. Now stir in the hazelnuts.
Spoon the batter into a parchment paper lined loaf pan. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 55 minutes or until a tester inserted in the center comes out clean. Remove the bread from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

Recipes For Kumato Avocado Salad

Friday 0 comments

A very juicy and tasty kumato tomato salad layered with traditional red tomatoes and avocado drizzled with argan oil, white wine vinegar and lemon juice.

Kumato, originally from the Galapagos Islands, also known as the black tomato, its colour actually ranges from dark green to a deep brownish-red when ripe. Besides its markedly darker colour, the Kumato is much sweeter and has a intenser aroma than the regular tomatoes.

Ingriden :

2 tsp Black sesame seeds
2 Kumato tomatoes
2 Vine-ripened tomatoes
1 Ripe avocado
Basil leaves
Sea salt and pepper
2 tbsp Argan oil
1 tbsp White wine vinegar
1 tbsp Lemon juice

Dry roast the sesame seeds in a pan on medium-low heat, shaking the pan occasionally, until toasted. Remove from the heat and set it aside to cool.
Cut the tomatoes into even slices. Simply slice the avocado in half, remove the pit, cut into slices and remove the peel.
Arrange the slices of tomatoes and avocado and basil leaves on a plate. Season with salt and pepper. Drizzle with argan oil, white wine vinegar and lemon juice. Sprinkle with toasted black sesame seeds.

Recipe For Red Currant Quark Cheesecake

Tuesday 1 comment

This redcurrant cheesecake is really easy to make and has a great balance between sweet and tart. It's perfect for a light yet creamy dessert on a hot day when you don't want to turn your oven on. You can easily replace the red currants with raspberries or blueberries.

Quark is a very common fresh cheese in Germany. It is a mild creamy cheese without the sour taste of yogurt. It usually has much lower fat content than cream cheeses and has no salt added.

1 disc / 10-inch Chocolate chiffon cake
12 Sheet gelatin
200 g Red currants
500 g 0.2% German Magerquark cheese
200 g Sour cream
50 g Caster sugar
300 g Whipping cream

Place the chocolate chiffon cake layer in a springform pan lined with a piece of parchment paper.
Place 150 grams of red currants in a saucepan over medium heat. Cook, stirring frequently, until berries are completely soft, about 10 minutes. Once cooked, strain through a fine sieve. Set aside to cool. Discard the pulp.
Soak sheets of gelatin in a bowl of cold water to soften, 5-10 minutes. Remove and gently squeeze to remove any excess water. Melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.
In a mixing bowl, whisk together the Magerquark, sour cream, red currant puree and sugar. Slowly stir in the melted gelatin until well combined. Fold in the rest of red currants. Cover and chill for 15 minutes until it begins to thicken.
Whip the cream until soft peaks form and fold into the Quark cheese mixture. Pour the mixture into the prepared chiffon cake layer. Cover with a plastic film and chill for 3-4 hours. Garnish with red currants.

Simple Recipes