Banana Rolled Spelt Cookies with Fresh Stevia Leaves

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

These banana cookies are free of sugar and so healthy that you can even enjoy them with a glass of milk as the breakfast. Feel free to replace rolled spelt flakes with old fashioned oats and fresh stevia leaves with other sugar substitutes or honey.

3 Overripe bananas 240 g Rolled spelt flakes 120 ml Skim milk 1 Egg 1/2 tsp Vanilla extract 1 tbsp Peanut butter 10 Fresh stevia leaves, chopped

1. Preheat the oven 160C/320F, fan forced. Line two baking sheets with parchment paper.
   
2. Mash overripe bananas and mix with rolled spelt flakes, skim milk, egg, vanilla and peanut butter. Fold in chopped fresh stevia leaves.
   
3. Place heaping tablespoon-sized batter onto the prepared baking sheets and cook for 20 minutes until lightly golden brown. Makes about 2 dozen of cookies.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Zucchini Chicken Omelette

Look for a different omelette recipe for the breakfast? Zucchini Omelettes are healthy, delicious, and simple to make. Use smoked salmon, or cheese instead if you have no leftover Milanese chicken in the fridge that needs to be used up.

• 3 Eggs
  
  
• 1 tbsp Water
  
  
• 150 g Zucchini, grated
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Oil
  
  
• 80 g Leftover Milanese chicken, diced

1. Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
   
   
2. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.

Zucchini Chicken Omelette

Zucchini Buckwheat Pancakes

These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.

300 g Zucchini, grated 2 Shallots, finely chopped 2 Eggs 60 g Cheddar, grated 1 tbsp Parsley, chopped 1 tbsp Spring onion, chopped

1 Garlic, minced 3 tbsp Buckwheat flour©angiesrecipes 3 tbsp Wholewheat flour Salt and pepper to taste Oil for frying

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
   
   
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

Zucchini Buckwheat Pancakes

Fancy Steamed Eggs

Just if you some time to kill, or you want to try something different for your kids, then this might be the one for you. My mum said that I should not play with food.....

• 2 Eggs
  
  
• Pinch of salt
  
  
• Pinch of chicken bouillon
  
  
• 50 g Mix of finely chopped carrots, green onions, black fungus

1. Make a small hole in the eggs with a knife, pour out the egg whites and egg yolks in a bowl, add in other ingredients, season and mix well. Refill the egg shells, about 3/5 full, with the prepared mixture. Remember not to overfill, otherwise will be crowned all over while steaming. Steam the rest of the mixture in a small bowl or you could try save some extra egg shells for doing this steamed egg. The mixture shall be enough for 5 egg shells.
   
   
2. Place them in egg cups and steam for about 10-12 minutes. Allow the eggs to cool a bit, then peel and enjoy !

Fluffy Almond Pancakes

60 g German #405 flour 70 g Almond, groundangiesrecipes 1/2 tsp Baking powder 1/2 tsp Baking soda Pinch of salt

12 g Vanilla sugar 1 Egg, separate 125 g 3.5% Plain yogurtangiesrecipes 200 g Milk Butter to pan-fry

1. 
   
   Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
   
   
   
   
   
   
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.