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

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

Teff Cashew Breakfast Bars with Cacao Nibs and Goji

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

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

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds) Sea salt 100 g Quick oat flakes 100 g Raisins 70 g Cashew nuts, roughly chopped 20 g Chia seed Pinch of cinnamon 3 tbsp Coconut oil 3 EL Maple Syrup 100 g Cashew butter 2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit 50 g Pistachios, a mix of chopped and whole 30 g Cacao nibs 40 g Goji berries

1. Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
   
2. Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper.
   Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
   
3. Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
   
4. Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
   
5. Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
   
6. Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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

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

Chocolate Barley Grass Tart

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

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

A luscious barley grass ganache and hazelnut einkorn chocolate tart crust is a match made in heaven. Deliciously creamy, refined-sugar free sweet and very easy to make too!

Chocolate Einkorn Pastry	Barley White Chocolate Filling
150 g Einkorn flour 50 g Hazelnut meal 30 g Lightly alkalized cocoa powder 60 g Erythritol granules 120 g Chilled butter, chopped 1 Large egg	200 g White chocolate, chopped 100 ml Coconut cream 2 tsp Coconut oil 2 tsp Barley grass powder

1. To make the chocolate pastry, place the einkorn flour, hazelnut meal, cocoa, erythriitol and butter in the bowl of a food processor and process until it resembles dry breadcrumbs. Add the egg and process until mixture just comes together. Turn onto a work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
   
2. Preheat oven to 200C/400F. Roll pastry out on a lightly floured surface to a disc large enough to fit a 22cm tart pan with removable base. Trim the edges and place in the fridge for 15 minutes to rest.
   Line with baking paper and fill with pastry weights or dried beans. Bake in preheated oven for 10 minutes. Remove the paper and pastry weights and bake for a further 10 minutes or until pastry is cooked through. Cool the pastry on a wire rack while prepare the filling.
   
3. Bring the cream to the boil in a small saucepan. Place the chocolate in a medium heatproof bowl. Pour the hot cream over the chocolate and stand for 3 minutes. Stir the chocolate mixture until smooth. Add in coconut oil and barley grass powder. Stir until smooth.
   
4. Pour the filling into the crust. Chill for at least 4 hours or overnight until set. Dust with cacao powder if desired.

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

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

Cherry Cream Cheese Coffee Cake PLUS Eggland's Best 2018 Contest and Giveaway

Today is such a good day.  Not only do I have a super delicious cake recipe for you, but I have some news about an exciting contest that you should totally enter.

This post has been sponsored by Eggland's Best.  The Eggland's Best information, coupons and gift card have been provided by Eggland's Best.  As always, all opinions expressed herein are my own.

Eggland's Best (EB) is once again searching for the most passionate egg fan with the best and most creative original egg recipe.  The EB "America's Best Recipe" Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local/state ingredients or dishes.  

Submit your entries at https://www.americasbestrecipe.com/contest by April 30, 2018 for a chance to win $10,000.  All recipes must include at least two whole Eggland's Best eggs.  Fans can enter up to two recipes within each category, which means eight chances to win.  

Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25 less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresh longer than ordinary eggs.  With all those facts, it makes it easy for me to reach for Eggland's Best eggs at the grocery store.  Additional nutrition information can be found HERE.

While you are sitting there brainstorming about what delicious recipes you can submit, let me tell you about this amazing cake.  Cherries are the state fruit here in Utah, so of course that is what I chose to showoff my hometown pride.  Rather than making my own homemade cherry jam for this recipe, I opted for store-bought jam.  The layers of tender cake, sweet jam, tangy cream cheese and crumble topping are irresistible.   You will be going in for bite after bite of this cake.

Let me show you how easy this Cherry Cream Cheese Coffee Cake is to make.  

First, combine flour and sugar and cut in the cold butter.  Reserve one cup for later. 

Then, add in the baking powder, baking soda and salt.  Next, add the yogurt, egg and extracts and mix together until a thick batter forms.  Spread batter into a prepared springform pan.  

Top with cherry jam.

Prepare the cream cheese mixture and spread over the jam.

Last, add the slivered almonds to the reserved dry mixture and sprinkle all over the top.  Bake, cool and enjoy.

Now, remember to head on over to https://www.americasbestrecipe.com/contest by April 30, 2018 to submit your recipes and to see the official contest rules. 

In the meantime, make sure to enter my giveaway for one $25 virtual Visa gift card (can only be used online) and one coupon, valid for a free carton of Eggland's Best eggs, plus a coupon for a fee pouch of EB Hard-Cooked Peeled Eggs.  Giveaway is open to U.S. Residents only.  Winner will be contacted via email on Tuesday, March 20th and must respond within 24 hours to claim their prize or a new winner will be selected.  

a Rafflecopter giveaway

Cherry Cream Cheese Coffee Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 c. cold unsalted butter, cut into cubes
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plain Greek yogurt (or sour cream)
1 extra-large EB egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 extra-large EB egg
1/2 - 3/4 c. cherry jam
1/2 c. slivered almonds

Preheat oven to 350 degrees.  Grease a 9-inch spring form pan very well with cooking spray; set aside.  In a large mixing bowl, combine flour and sugar.  Add cubed butter and cut into flour mixture until it resembles course crumbs.  Remove one cup of the mixture and set aside.  To the remaining crumbs, add the baking powder, baking soda and salt.  In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract.  Add wet ingredients to dry and mix together using a hand mixer until it's well combined.  Batter will be thick.

Spread into the bottom of the prepared spring form pan.  Spread the cherry jam over the top of the batter.  For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined.  Pour over cherry jam and spread out evenly.  Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer.  Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly.  Allow to cool in pan for 15 minutes before removing the sides of the pan.  Allow to cool completely, slice and serve.  


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Turmeric Cauliflower Steaks

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

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

2 Medium cauliflowers (about 2 kg) 60 ml Extra virgin olive oil 2 tsp Ground turmeric Sea salt Freshly milled black pepper Fresh herbs, chopped, to serve Thinly sliced red chilli, to serve

1. Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
   
2. Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
   
3. Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
   
4. Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve.

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

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

Chocolate Chunk Coconut Peant Butter Cookies

Chocolate Chunk Coconut Peanut Butter Cookies

Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 136.

Lots of raves for these cookies. I shared them with a committee group and the remainder with some friends. The cookies are crisp and I normally prefer a soft cookie. These are actually a mixture of crisp and soft. I used chocolate chips that I had left over in the cabinet. Maida Heatter says that they are fine but if you use higher quality chocolate, they are even better. I will have to try that next time.

I have no idea what the 1 tablespoon of sour cream does. I thought that was odd but I guess it keeps them from being too dry?

No need to question the ingredients though because these are the bomb!

6 oz. semi-sweet chocolate (chopped) (Chips are fine)

1 cup salted peanuts

1/2 cup granulated sugar

1 1/4 cups sifted unbleached flour

1/2 tsp. baking powder

1/2 tsp. baking soda

4 oz. (1 stick) unsalted butter (softened)

1 tsp. vanilla

1/2 cup smooth or chunky peanut butter

1 TBS. sour cream

1/2 cup packed dark or light brown sugar

1 large egg

1 packed cup shredded coconut

Preheat oven to 325. Line cookie sheets with either parchment or foil.

Pulse the peanuts and the sugar in a food processor about 5 or 6 times until the nuts are in large pieces.

Sift together the flour, baking powder and baking soda.

In a mixer, beat the butter and add the vanilla, peanut butter and sour cream. Add the brown sugar and the egg. Add the sifted flour mixture and beat on low speed.

Remove from the mixer and add the peanut mixture, chocolate and coconut. Mix well.

Form the dough into balls. I use a scoop to make it easier. You can use your hands but you will need to wet them often. After forming the balls and placing them about 2" apart on the cookie sheet, use a fork to press them into 1/2" thickness (the fork will need to be wet to avoid sticking).

Bake about 12 minutes (reverse the pans about half-way during baking if you are using two). The cookies are done when they are lightly browned  but the tops will still be soft. They will crisp up when they have cooled. Transfer the cookies to a wire rack to cool. Store in an airtight container.