Simple Recipes: Nuts and Seeds

Showing posts with label Nuts and Seeds. Show all posts

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.

Recipe Broad Bean Salad with Feta and Almonds

Thursday 0 comments

Broad beans, also known as fava beans, are sweet, tender and delicious pod beans with a smooth creamy texture. This is a lovely summer salad which can be eaten on its own or as an accompaniment to any meaty main dishes.

Broad Bean Salad with Feta and Almonds

100 g Broad beans, podded weight

1 handful Cilantro or parsley, roughly chopped

1 Shallot, finely chopped

50 g Feta cheese, cubed

1 tbsp Lemon-scented olive oil

50 g Almonds, skin on

1 tbsp Lemon juice

Briefly cook the broad beans in simmering water, drain and refresh in cold water. Squeeze them out of their grey outer pods, if you want.
Put the cilantro in a bowl, add the shallot and feta. Heat the olive oil in a small frying pan and toast the almonds, add a little salt to the pan, toss, then add the cilantro mix along with the beans. Dress with the lemon juice.

High Protein Banana Rye Bread with Applesauce and Peanuts

Sunday 0 comments

A very moist and delicious banana bread prepared with wholegrain rye flour, grapeseed flour and spiced with cinnamon. The add-in of roasted peanuts is optional. By replacing oil/butter with applesauce and whole eggs with egg white and vanilla whey protein, you can enjoy this old time favourite with less fat, and extra portion of protein.

105 g Wholegrain rye, ground into flour
20 g Grapeseed flour
40 g Vanilla whey powder
11/4 tsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon powder
2 Egg whites
60 ml Soya milk
2 Medium ripe bananas, mashed
120 g Applesauce, lightly sweetened
40 g Peanuts, salted and roasted (optional)

Preheat the oven to 180C/350F. Line a 8x4-inch loaf pan with parchment paper.
Whisk together the wholegrain rye flour, grapeseed flour, vanilla whey powder, baking powder, baking soda and cinnamon.
Add in egg whites, soya milk, mashed bananas and applesauce. Beat with a whisk until well combined and smooth. Fold in roasted peanuts.
Pour the batter into the prepared pan. Bake in the middle of hot oven for about 40 minutes. Leave the cake to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

Recipe Rye Spelt Bread with Beetroot and Walnuts

Thursday 0 comments

A delicious and nutritious bread baked with a combination of wholegrain rye and organic spelt, enriched with blood-lowering effect of beetroot, and fiber and protein rich walnuts - a perfect breakfast bread. If you want a really pinky bread, replace the buttermilk with beetroot juice.

100 g Wholegrain rye, ground into flour
200 g Organic wholegrain spelt flour
1 tsp Baking powder
1 package / 7 g Active dried yeast
1/2 tsp Salt
1 tsp Sugar
1 tsp Fresh ginger root, finely grated
150 g Beetroot juice, at room temperature
200 g Buttermilk, at room temperature
4 tbsp Walnut oil
100 g Cooked beetroot, diced
100 g Walnuts, halved lengthwise
1 tsp Fennel seeds

Line a standard-size loaf pan. Whisk the rye, spelt flours, baking powder, and dried yeast in a mixing bowl. Make a well in the center of the flour mixture. Add in salt, sugar, finely grated fresh ginger, beetroot juice, buttermilk and walnut oil. Beat thoroughly.
Fold in diced cooked beetroot, 80 grams of walnuts and fennel seeds. The dough should be thick and sticky. Now scrape the dough into the prepared loaf pan. Lightly press the rest of the walnuts into the dough.
Leave it, covered with a clean kitchen towel, at a warm spot for 20 minutes. At the same time, preheat the oven to 200C/400F, leaving a tray of boiling water at the bottom of the oven. Bake the bread in the middle rack of the hot oven for about 35 minutes.

Gluten Free Coconut Cheese Bars with Apricots

Sunday 0 comments

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.

160 g Desiccated coconut
100 g 16% Cream cheese
130 g Dried apricots
15 g Cacao powder
1 tbsp Rice syrup or honey

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

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

Wednesday 0 comments

This is a dense nutty bread made with organic wholemeal spelt flour, kamut flour, hazelnut, sesame seeds, dried plums and thyme. Kamut (ancient khorsasan wheat) has a buttery, sweet, rich flavour and a nutritious alternative to conventional wheat flour. Kamut is very versatile, just like spelt, and can be used to make bread, cookies or cakes.

Kamut Spelt Bread with Dried Plums, Hazelnuts and Sesame

adapted from lecker

50 g Sesame seeds
130 g Dried plums
1/2 bunch Thyme
250 g Wholemeal spelt flour
250 g Wholemeal kamut flour
2 tsp Sea salt
100 g Whole hazelnuts
500 ml Water, lukewarm
42 g Fresh yeast
2 tbsp Balsamic vinegar

Dry roast the sesame seeds in a pan on medium heat until lightly browned, shaking the pan occasionally. Turn off the heat and set aside to cool.
Cut the dried plums into four pieces. Roughly chop the thyme leaves. Whisk together wholemeal spelt flour, wholemeal kamut flour, and salt. Add in dried plums, thyme leaves, 75 grams of whole hazelnuts, and 40 grams of toasted sesame seeds.
Stir together the water and fresh yeast in a large bowl. Pour the yeast water into the flour mixture, then add in balsamic vinegar. Stir all the ingredients until mixed. The dough will be rather sticky.
Scrape the dough into a parchment-lined loaf pan. Smooth the top and scatter the remaining hazelnuts and sesame seeds over. Place it on the lower rack of cold oven.
Bake the bread at 225C/440F for about 90 minutes, tenting it with a piece of aluminum foil after 45 minutes. Leave the bread in the pan for 10 minutes after baking. Turn it out onto a wire rack to cool completely before slicing.

Recipe For Fudge Brownies

Tuesday 0 comments

These fudge brownies are gluten-free, vegan, rich yet truly healthy, free from all processed ingredients. A delicious combination of fudge brownie with nuts, honey and fruit. Delicious desserts are unnecessary fatty, sugary and calorie intensive.

Vegan Gluten Free Fudge Brownies

adapted from Fitsugar

Crust	Topping
200 g Dried dates, pitted 120 g Walnuts, ground 25 g Cocoa powder	2 Ripe bananas 40 g Cocoa powder 120 g Peanut butter 120 g Honey

Mix together all crust ingredients in a food processor until well blended.
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.
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.