Vegan Gluten Free Date Squares

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

Incredibly delicious and healthy vegan and gluten free oat-buckwheat bars packed with a creamy gooey date filling and a chewy crust that makes a lovely sinless snacking option.

Vegan Gluten Free Date Squares

adapted from Ricardo Cuisine

Filling	Crumble
250 g Dates, pitted and chopped 200 ml Water 1 tbsp Lemon juice 1/4 tsp Baking soda 50 g Leftover cranberry preserves, optional	90 g Rolled oats 110 g Buckwheat flour 1 tbsp Coconut sugar 1/2 tsp Baking powder Pinch of salt 1/2 tsp Cinnamon powder 120 g Coconut oil, softened

1. Preheat the oven to 180C/350F. Line a 8-inch rectangular baking pan with parchment paper.
   
2. In a saucepan, bring the chopped dates, water, and lemon juice to a boil. Add the baking soda and simmer for about 5 minutes, stirring constantly with a wooden spoon, until the dates have fallen apart. Let cool.
   
3. In a bowl, combine the rolled oats, buckwheat flour, coconut sugar, baking powder, salt and cinnamon powder. Add the coconut oil and mix until you have a crumble like mixture. .
   
4. Spread half the mixture in the pan and press firmly. Spread with the cranberry jam if using and the date mixture. Cover with the remaining crumble and press lightly. Bake for about 30 minutes or until the crumble is golden brown. Let cool completely on a wire rack before slicing.

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

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Oatmeal Banana Coconut Breakfast Cookies

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil 10 g NuNaturals white stevia powder 10 drop Vanilla flavoured liquid stevia Pinch of salt 1 Large egg 1 Large over ripe banana, mashed 400 g Rolled oats 1 tsp Baking powder 50 g Chocolate chips

1. Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
   
2. Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
   
3. Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
   
4. Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

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Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl

250 g Finely ground blanched almond 1/3 tsp Sea salt 1 tsp Vanilla powder 1/2 tsp Baking soda 80 g Coconut oil, melted and cooled to room-temperature 2 Eggs, medium 2 tbsp Maple syrup or liquid stevia 100 g Dark chocolate chips (or cacao nibs)

1. Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
   
2. Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
   
3. Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
   
4. Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
   
5. Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2016 | http://angiesrecipes.blogspot.com

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Einkorn Coconut Cookies with Avocado and Raisin

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

These are definitely not your typical oatmeal cookies, but a fantastic variation. With freshly home milled einkorn flour, coconut oil, avocado and raisins, they make for a delicious on the go breakfast or an ideal afternoon snack.

130 g Rolled oats 110 g Einkorn, ground into flour 1/2 tsp Baking powder 1/2 tsp Baking soda 100 g Coconut oil, softened 7 g NuNaturals white stevia powder 1 Egg 1 Ripe avocado 150 g Raisins

1. To toast oats, place them in a dry nonstick skillet over medium-high heat, stirring occasionally, for 5-7 minutes or until they are fragrant and golden brown. Set aside to cool.
   
2. Preheat the oven to 180C/350F. Line two large baking sheets with parchment paper. Sift together the ground einkorn flour, baking powder and baking soda in a bowl. Set aside.
   
3. In mixing bowl beat coconut oil until soft. Add stevia and blend until smooth. Add egg and beat until well mixed and fluffy. Add the avocado to the bowl and beat until incorporated.
   
4. Reduce the mixer speed to low, and mix in the flour mixture and the oats. Stir in the raisins.
   Use a tablespoon to form the cookies and place them, 1-inch apart, on prepared baking sheets.
   Slightly flatten each cookie and bake until browned, about 20 minutes. Transfer the cookies to a rack to cool.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Vegan Coconut Einkorn Cookies

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

These thick chewy yet crispy coconut einkorn oat cookies, adapted from taste, are vegan, dairy-free and refined sugar-free. They are super easy to put together and make a delicious afternoon treat with a glass of chilled milk.

150 g Coconut oil 35 g Agave nectar (or maple syrup) 120 g Einkorn, ground into flour 3/4 tsp Baking soda 100 g Rolled oats 50 g Coconut sugar 50 g Desiccated coconut 30 g Sunflower seeds 30 g Roasted peanuts 40 g Chia seeds 50 g Dried cranberries, chopped

1. Preheat oven to 180C/350F or 160C/320F fan-force. Line 2 large baking trays with baking paper. Place coconut oil and agave nectar in a small saucepan over medium-low heat. Cook, stirring, for 2 to 3 minutes or until fully combined. Remove from heat. Allow to cool.
   
2. Whisk together the ground einkorn, baking soda, oats, coconut sugar, desiccated coconut, sunflower seeds, roasted peanuts, chia seeds and cranberries. Add in cooled coconut oil mixture and stir until well combined. The mixture will still be crumbly.
   
3. Place firmly packed level 1/4 cup measures of mixture on prepared trays and press down slightly, allowing room for spreading. Bake for 18 minutes or until golden. Remove from oven and cool on a wire rack.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Coconut White Chocolate Shortbread with Einkorn and Oats

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

These buttery make-ahead bars feature tender flaky shortbread topped with a thin layer of melted white chocolate and toasted coconut chips. It is quick and easy to make and great to bring to a party.

140 g Einkorn, ground into flour 140 g Rolled oats 70 g Coconut blossom sugar 1/2 tsp Baking soda 1/4 tsp Salt 140 g Butter, cut into small pieces 200 g White Chocolate, chopped and melted Toasted coconut chips

1. Preheat the oven to 180C/350F. Line an 8x10-inch baking pan with aluminum foil, leaving enough overhang on two opposing ends to use as handles. Whisk together einkorn flour, rolled oats, coconut blossom sugar, baking soda and salt. Add in butter pieces and mix until incorporated.
   
2. Place the dough into the bottom of the prepared pan. Bake in the center of hot oven until nicely golden brown at the edges, 18 to 20 minutes.
   
3. Melt the chopped white chocolate chips in a double boiler set over simmering water.
   When the crust is finished, remove it from the oven and let sit 5 minutes. Spread the melted chocolate evenly over the crust, then sprinkle with the toasted coconut chips. Cool completely, then carefully lift from the pan and cut into squares.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Coconut Honey Spelt Cookies

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

The title pretty much sums it up. These cookies are chewy, delicious and probably healthier than your typical cookie because of wholewheat spelt flour. They're made with honey and coconut oil so it's a refined sugar free and dairy free snack. Feel free to use maple syrup or golden syrup, instead of honey, and chia seed egg instead of egg, if you must go vegan.

Coconut Honey Spelt Cookies

adapted from Donna Hay

100 g Coconut oil, at room temperature 145 g Honey 10 package NuNaturals white stevia powder 60 g Applesauce 2 tsp Vanilla extract 1 Large egg 280 g Wholegrain spelt flour 1 tsp Baking soda 1 tsp Anise powder 1 tsp Cinnamon powder 50 g Raw sugar for rolling, optional

1. Preheat oven to 180C/350F. Place the coconut oil, honey, NuNaturals white stevia, applesauce, vanilla and egg in the bowl of an electric mixer and beat for 4�5 minutes or until thickened and pale.
   
2. Add the wholegrain spelt flour, baking soda, and spices and beat until just combined. Refrigerate the dough for 30 minutes or until firm.
   
3. Roll tablespoonfuls of the mixture into balls, then roll in the raw sugar and place on lightly greased large baking trays lined with non-stick baking paper, allowing room to spread.
   
4. Bake for 10�12 minutes or until golden brown and slightly soft in the centre. For a crunchier biscuit, cook for an extra couple of minutes. Allow to cool slightly on trays before transferring to wire racks to cool completely.

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2015 | http://angiesrecipes.blogspot.com

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Amaranth Walnut Einkorn Cookies

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

These healthy and nutritious whole grain cookies with walnuts and amaranth are easy to bring along and delicious to enjoy with a cup of tea. The trick with these cookies is to allow the dough to chill thoroughly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnut halves, chill the baking sheet with the cookies for 20 minutes before baking. Rolling them in amaranth seeds adds a wonderful crunch, but they are also delicious without.

Amaranth Walnut Einkorn Cookies

adapted from Epicurious

120 g Walnuts, toasted and ground 100 g Einkorn, ground into flour 30 g Amaranth flour 1/4 tsp Fine sea salt 100 g Butter, softened 0,4 g Pure stevia extract powder (or 120 g sugar) 1 Large egg yolk 1 tbsp Brandy 1 tsp Vanilla extract 6 tbsp Amaranth seeds for rolling 32 Toasted walnut halves

1. Whisk together the ground toasted walnuts, ground einkorn, amaranth flour, and sea salt in a medium bowl.
   
2. In a large bowl, beat the butter and pure stevia powder with an electric mixer at medium speed until fluffy and smooth, 1 to 2 minutes, scraping the sides with a rubber spatula as needed.
   
3. Add the egg yolk, brandy, and vanilla extract and beat until well blended, about 30 seconds. Reduce the speed to low and gradually add in the walnut-flour mixture until it is just incorporated. Cover the bowl with plastic wrap and chill until the dough is firm, at least 3 hours or overnight.
   
4. Line 2 large baking trays with parchment paper. Place the amaranth seeds in a small bowl. Pinch off walnut-size pieces of the firm dough and roll them between your palms into smooth 1-inch balls. Roll each ball in amaranth seeds, gently pressing to adhere if needed, and place on the baking sheet, leaving 2 inches between pieces. Make an indentation with your thumb in the center of each ball, gently pressing it down about a third of its height, and then lightly press a walnut half into the center. Chill again for 20 minutes.
   
5. Preheat the oven to 180C/350F. Bake, one tray at a time, until the cookies just turn golden brown around the edges and firm up but still yield to gentle pressure, 17 to 18 minutes. Remove from the oven and carefully slide the parchment paper with the cookies onto a wire rack to cool. The cookies will crisp as they cool.

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com

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