Simple Recipes

1. Preheat oven to 200C/ 400F. Have ready four 10-cm tartlet pans or a 24-cm tart pan with removable bottom.
2. 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.
3. 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.
4. 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.
5. 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.

1. In a large mixing bowl, whisk together the brown rice flour, protein powder, psyllium powder, baking powder, baking soda and salt.
2. 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.
3. 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.

1. Preheat the oven to 180C/350F. Line a 9x4-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine together the brown rice flour, mungbean starch, baking powder, baking soda and salt. Mix in the buttermilk, eggs, and honey. Stir with a wooden spoon until well combined and lump free.
3. Pour the batter into the prepared pan and sprinkle the top with flaxseed if desired. Bake for about 1 hour. Remove from the oven and cool the bread in the pan for 15 minutes before turning out onto a wire rack to cool completely.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

These decadent-looking coconut bars are made from surprisingly healthy ingredients, including desiccated coconut, light cream cheese, dried apricots, cacao and rice syrup. When a sugar craving strikes, you will definitely appreciate these gluten-free, grain-free healthy snacks. They are perfect for lunch boxes and enjoying on the road too.

1. Place all the ingredients in your blender. Process all together. Line a small loaf pan with a parchment paper.
   
2. Press all the ingredients into the pan. Chill for at least an hour until firm. Slice and enjoy!

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

1. Mix together all crust ingredients in a food processor until well blended.
2. Press it into a loaf pan lined with tin foil or plastic wrap until evenly distributed and set in the fridge while preparing the topping.
3. Place all the ingredients for the topping in a food processor and process until well blended.
   Spread topping onto the crust layer base until evenly distributed. Place in the freezer for at least 30 minutes. Cut into 16 squares. Serve and refreeze the rest.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Due to the lack of gluten, the gluten free breads usually have a heavier, solider consistency and smaller volume compared to the standard wheat bread. Gluten, or protein, in the bread, helps the standard bread to rise and makes them soft and flexible.

Psyllium husk, derived from the outer coating of the psyllium seed, is a complete natural fiber and does not contain any additives or preservatives. It is a top herb used in weight control and for general intestinal health. Psyllium is sold as whole husks and powder. Get the whole psyllium husks if have access to them.

I have used finely ground polenta flour in this recipe, but other gluten free flours (teff, rice, or sorghum) will work fine too.

Gluten Free Polenta Bread with Psyllium Husks and Yoghurt

1. In a mixing bowl, mix the lukewarm water, honey and fresh yeast. Let sit for 5 minutes to activate the yeast. Whisk the yoghurt, 50ml olive oil, crushed flaxseed and psyllium husks into the yeast mixture. Let stand for 2 minutes to let the flaxseed and psyllium release their gelatinous substances.
   
2. Toss together the polenta flour and salt in another mixing bowl. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a worktop to mix everything until incorporated. Return the dough to the bowl, cover and moist towel and leave for 30-45 minutes.
   
3. Line a baking tray with baking paper. Form the dough into an oval shape, that is approximately the length of the pan, then brush with extra olive oil, cover and leave to rise for 45 minutes.
   
4. Heat the oven to 240C/465F, uncover the dough and slash the top with a small sharp knife, sprinkle with a little polenta to give it a floured look and bake for about 40 minutes, or until golden-brown in colour. Leave to cool on a wire rack before slicing.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.

1. Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
   
2. Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
   
3. Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com