Tag: ground almonds

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts


| © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel Cumin Roasted Cauliflower Salad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

| © 2018 |

Eat,Drink And Be Merry!

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts


| © 2018 |

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel Cumin Roasted Cauliflower Salad & Yoghurt Dressing
  • 100 g White beans, cooked
  • 150 g Cauliflower florets
  • 1 clove Garlic, peeled
  • 2 tbsp Broccoli seed sprouts
  • 1 Egg, medium
  • 30 g Almonds, ground
  • 60 g Einkorn flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Cumin seed powder
  • 1 tsp Salt
  • 1 tsp Olive oil
  • 500 g Cauliflower, cut into 5cm florets
  • 1 tbsp Olive oil
  • 1 tsp Cumin seeds
  • Salt and black pepper
  • 200 g Plain full fat yoghurt
  • 1 clove, Garlic, minced
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Olive oil
  • 2 tbsp Broccoli seed sprouts
  • Salt and white pepper
  • 80 g Salad greens
  • 1 Onion, peeled and sliced
  • 2-3 Cherry radishes, cut into wedges
  • 50 g Feta, crumbled
  1. Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
  2. Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
  3. Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
  4. In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
  5. Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
  6. Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

| © 2018 |

Eat,Drink And Be Merry!

Apricot Tart

I am so excited it is a 3-day weekend, and especially because my family is visiting us from southern California. Today we are packing a picnic and enjoying the beautiful day. It has really been feeling like summer in San Francisco, so this past week I made a fresh apricot tart with frangipane. If you haven’t made frangipane before, it has an incredibly delicious flavor. The base is made with ground almonds, and I added some almond extract for extra almond flavor. You can also coarsely grind a portion of the almonds for a great texture. I am loving all of this fresh summer produce around the Farmers’ Markets lately!

What are your plans for this weekend?

Apricot Tart
 
Print
Prep time
1 hour 20 mins
Cook time
40 mins
Total
2 hours
 
Type: Dessert
Serves: 6-8
Ingredients
Crust
  • 5 tbsp butter, room temperature
  • 1⅓ cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 egg
  • 3-5 tbsp cold water
Filling
  • ⅓ cup granulated sugar
  • ⅔ cup almonds, finely ground
  • 4 tbsp butter, room temperature
  • 1 egg
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • 1 tbsp all-purpose flour
  • 1½ pounds fresh apricots, pitted and quartered
  • Confectioners’ sugar for garnish
Instructions
  1. Combine the butter, flour and sugar in a food processor (or by hand with a pastry blender) until crumbly.
  2. Add egg and pulse.
  3. Add water a tbsp at a time and pulse until you can gather the dough into a ball, but it should not be too mushy.
  4. Wrap in plastic wrap and place in the refrigerator for 45 minutes.
  5. In the meantime, prepare the apricots and set aside.
  6. Add butter, ground almonds and sugar in a stand mixer and cream together.
  7. Once smooth, add egg and vanilla.
  8. Continue beating and add the flour.
  9. Once chilled, roll out the flour and press into a greased tart pan.
  10. Preheat the oven to 400 degrees F.
  11. Pour the frangipane into the tart, using a spatula.
  12. Press the apricots into the frangipane, working in a circle from outside to inside.
  13. Bake for 30-40 minutes, until the crust is crispy and slightly browned, and the apricots are wrinkled.
  14. Cool for 10 minutes, then sprinkle with confectioners’ sugar before serving.
Makes 1 9-inch tart
    3.2.1753

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