2-in-1: Apple, carrot and beetroot juice and cake

Apple carrott and beetroot juiceThis is a sweet juice good for beginners. Double up the recipe and there will be enough pulp to bake a colourful cake with.
Makes 300 ml / 0.5 pint of juice in a juice press.
Read the rest of the recipe…

Ricotta and lemon pancakes with mango and raspberry puree

Ricotta and lemon pancakes with raspberry and mango salsaRicotta and lemon pancakes with maple syrup and fruit puree are real luxury pancakes. They can be eaten both as a special meal and as dessert.
The pancakes get much lighter than ordinary pancakes because of the whipped egg whites. Lemon gives them a real tangy flavour.
2 portions – or 4 pancakes.
Read the rest of the recipe…

Feta cheese burgers with pesto and spinach

Feta cheese veggie burgers with pestoThese burgers are juicy and have a mild and soft flavour of feta cheese and pesto.
The burgers will keep in the fridge for a few days or can be frozen.
Cooking time: 30 minutes, with pre-cooked beans.
Read the rest of the recipe…

American pancakes – without egg

American pancakes without eggThese egg free pancakes work both for those not eating egg, or if the cupboard shelves are a little empty, and for those allergic to egg.
If there are leftovers, stick them in the fridge and heat them up in the microwave or in the toaster at a later date. This dish is quite low in protein, so make sure you add a little in your next meal.
Portions: 2 or 4 pancakes.
Read the rest of the recipe…

Comparison between different flours – which contains most protein and which most carbohydrates?

Is the difference really as large between different types of flours that the debates make you think? Is it really THAT much better baking using dinkel flour than ordinary plain wheat flour? Some recipes seem to think that it’s perfectly fine to throw in a cup sugar or two as long as dinkel flour is used in the recipe. I wonder…

Of course it all depends on what you want to achieve by changing flour. If the aim is to eat a little healthier, with fewer fast carbohydrates there does not seem to be a huge gain by changing stark white plain wheat flour for a whole meal dinkel flour. If you are eating LCHF or a diet restricting carbohydrates you may want to count a bit more carefully.

Plain wheat flour contains 10 g of protein, dinkel flour 13 g. That is 30% more, which sounds like a lot, but in reality it’s 3 g. Does that really make a huge difference? Comparing carbohydrates the difference is even less. Wheat flour contains 73 g and dinkel flour 65 g of carbohydrates, a 12% increase. If you are thinking about switching flour and get some proper effect, you are better off choosing soya flour that contains 37 g protein and 16 g carbohydrates. If you don’t like the extremely disgusting taste (in my humble opinion) of the soya flour, there are other options. Almond flour contains 19 g protein and 6 g carbohydrates, chickpea flour contains 22 g protein and 59 g carbohydrates and coconut flour contains 20 g protein and only 4 g carbohydrates. But, I found both chickpea flour and coconut flour hard to get hold of.

The other option is just to half the amount of bread and cookies you eat, and you solved the problem without burying your head too deeply in the flour bag! 🙂

Comparison flours, g of protein and carbohydrates per 100 g

Plain wheat flour
• Protein 10 g
• Carbohydrate 73 g

Graham flour
• Protein 10 g
• Carbohydrate 61 g

Buckwheat flour
• Protein 7 g
• Carbohydrate 76 g

Dinkel flour or spelt flour, whole meal
• Protein 14 g
• Carbohydrate 59 g

Dinkel flour or spelt flour
• Protein 13 g
• Carbohydrate 65 g

Soya flour
• Protein 37 g
• Carbohydrate 16 g

Oat flour
• Protein 19 g
• Carbohydrate 45 g

Almond flour
• Protein 19 g
• Carbohydrate 6 g

Chickpea flour
• Protein 22 g
• Carbohydrate 59 g

Coconut flour
• Protein 20 g
• Carbohydrate 4 g

Good luck with your baking!
EatMoreVegetarian.com