7,444 crown recipes

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

Wheat-free steamed bread with oats, brown rice flour, amaranth, dried apricots, and almonds, sweetened with molasses. A hearty, no-oven loaf that's naturally gluten-conscious and full of nutty flavor.

It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.

Diabetic-friendly chewy cookies with whole wheat flour, wheat germ, wheat flake cereal, and raisins. Sugar-free with brown sugar substitute. Wholesome, hearty, and satisfying.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

Meaty cod with a tasty, crusty Italian inspired fresh breadcrumb top crust. The crust bakes golden brown and delivers texture and rich flavour to the fish.

Vegan soy nog made with steamed butternut squash, vanilla soy milk, brown rice syrup, nutmeg, and a splash of mirin. A dairy-free, egg-free holiday drink.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

Apple sausage pancakes fold browned breakfast sausage and shredded apple into a cinnamon-spiced pancake batter, served with a quick homemade cider syrup. A 20-minute fall brunch standout.

These muffins were very moist and not too sweet. I made a topping, using 3T of brown sugar and 2T of walnuts.

Classic French roast duck a l'orange with a caramelized orange sauce, Grand Marnier, and brown sauce reduction. Crisp skin, glossy bittersweet glaze.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)