Author: Admin

Baked Oatmeal Delight

Ingredients

• • 1 cup oatmeal
  • 50 g raisins

• • 50 g walnuts, chopped
  • 50 g dried apricots, chopped
  • 1 banana, mashed

• 1 apple, grated
• 50 g oat flakes

Directions

1. 1. Preheat the Oven: Preheat your oven to 180°C (360°F).

1. 1. Prepare the Ingredients: In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, chopped dried apricots, mashed banana, grated apple, and oat flakes. Mix well to ensure all ingredients are evenly distributed.
   2. Bake the Mixture: Transfer the mixture to a greased baking dish. Spread it out evenly.
   3. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is golden brown and the oatmeal is set.

1. Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Cut into squares and enjoy warm or at room temperature.

Serving Suggestions

• • Serve with a dollop of yogurt and fresh berries for a complete breakfast.
  • Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

• For a richer flavor, toast the walnuts lightly before adding them to the mixture.
• You can substitute the dried fruits with your favorites like cranberries or dates.

Nutritional Benefits

• • Oatmeal: High in fiber, which aids digestion and helps maintain healthy cholesterol levels.

• • Raisins and Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
  • Walnuts: A good source of omega-3 fatty acids, which are beneficial for heart health.
  • Banana and Apple: Add natural sweetness and moisture, along with essential vitamins and minerals.

Dietary Information

• This recipe is vegetarian and can be made vegan by ensuring no animal products are used in the baking dish.

Banana Oatmeal Bake with Cocoa and Nuts

Ingredients

• • Oatmeal: 1 cup
  • Milk: 150 ml
  • Eggs: 2

• • Bananas: 2, mashed
  • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
  • Cocoa Powder: 1 tbsp

• • Baking Powder: 1 tsp
  • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
  • Avocado Oil: for greasing

Directions

1. 1. Prepare the Batter:
      • In a mixing bowl, combine oatmeal, milk, eggs, mashed bananas, sweetener, cocoa powder, and baking powder. Stir until well mixed.
   2. Add Nuts:
      • • Fold in the chopped nuts, distributing them evenly throughout the batter.

       

   3. Grease the Baking Dish:
      • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.

1. Pour and Smooth:
   • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
2. Bake:
   • • Preheat oven to 180°C (360°F).

    

   • Bake for 30 minutes or until the top is set and a toothpick inserted into the center comes out clean.
3. Cool and Serve:
   • • Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

    

Serving Suggestions

• • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
  • Pair with fresh berries for added flavor and color.

• • Top with a sprinkle of extra nuts for crunch.
  • Serve with a side of almond or peanut butter for extra protein.
  • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

Cooking Tips

• • Use ripe bananas for a naturally sweet flavor.
  • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
  • Substitute avocado oil with coconut oil or olive oil if preferred.

• Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
• If using a muffin tin, reduce baking time to 20-25 minutes.

Nutritional Benefits

• • Oatmeal: High in fiber, great for digestion and heart health.

• • Bananas: Provide natural sweetness, potassium, and vitamin B6.
  • Eggs: Add protein and aid in binding the ingredients.
  • Nuts: A source of healthy fats, protein, and fiber.

Dietary Information

• • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free Option: Use certified gluten-free oats if needed.
  • Dairy-Free Option: Substitute milk with a plant-based milk alternative.

• No Refined Sugar: Uses natural sweetener.

Nutritional Facts (Per Serving Estimate)

• • Calories: ~180 kcal
  • Protein: 5 g

• • Carbohydrates: 20 g
  • Fat: 9 g
  • Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.

Zucchini and Parmesan Savory Cake

Ingredients:

• • 2 courgettes (zucchini), grated
  • Salt, to taste
  • Black pepper, to taste

• • Extra virgin olive oil, as needed
  • 4 eggs
  • 1 tablespoon sugar

• • 100 ml milk (about 1/2 cup)
  • 60 ml extra virgin olive oil (about 1/4 cup)
  • 120 g flour (about 1 cup)

• • 11 g baking powder (about 1 tablespoon)
  • 1 medium potato, grated
  • 1 small onion, chopped

• • 30 g Parmesan cheese, grated (about 1/4 cup)
  • 50 g spreadable fresh cheese (about 1/4 cup)
  • 50 g Parmesan cheese, grated (about 1/2 cup)

Directions:

1. 1. Prepare the Vegetables:
      • • Grate the courgettes and medium potato.
        • Chop the small onion.

       

      • Heat a pan with a little extra virgin olive oil.
      • Add the grated courgettes, season with salt and black pepper, and simmer for 2 minutes.

1. 1. Prepare the Batter:
      • • In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
        • Add 100 ml of milk and 60 ml of extra virgin olive oil, and mix well.
        • Gradually add 120 g of flour and 11 g of baking powder, stirring to combine.

       
   2. Combine Ingredients:
      • • Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter.
        • Mix until all ingredients are well incorporated.

       

   3. Prepare for Baking:
      • • Preheat the oven to 180°C (350°F).
        • Grease a baking dish with extra virgin olive oil.

       

      • • Pour the batter into the prepared dish.
        • Spread 50 g of spreadable fresh cheese evenly over the top.
        • Sprinkle with 50 g of grated Parmesan cheese.

       
   4. Bake:
      • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the cake to cool slightly before cutting.
      • Serve warm or at room temperature.

Serving Suggestions:

• • Serve with a side salad for a complete meal.
  • Pair with a bowl of soup for a comforting dinner.

• Enjoy with a dollop of sour cream or a sprinkle of fresh herbs.

Cooking Tips:

• • Ensure vegetables are well-drained to avoid excess moisture in the cake.

• Use freshly grated Parmesan for the best flavor.
• Let the cake cool slightly before slicing to help it set properly.

Nutritional Benefits:

• • Rich in protein from the eggs and cheese.
  • High in vitamins and minerals from the vegetables.
  • Contains healthy fats from olive oil.

• Provides fiber from the zucchini and potato.

Dietary Information:

• • Suitable for vegetarians.

• Can be made gluten-free by substituting the flour with a gluten-free alternative.
• Contains dairy and eggs.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 10g
  • Fat: 18g

• Carbohydrates: 20g
• Fiber: 3g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 2 months; thaw and reheat before serving.

Bread in 10 Minutes! No Oven Required! The Tastiest I’ve Ever Eaten! Anyone Can Do It

Bread has been a staple in human diets for thousands of years. It’s a symbol of nourishment, comfort, and tradition. However, in today’s fast-paced world, not everyone has the time to wait for dough to rise and bake in an oven. That’s where this incredible recipe comes in – bread in just 10 minutes, without an oven! This method is not only quick and easy but also results in the most delicious bread you’ve ever tasted. Perfect for beginners and experienced bakers alike, this recipe will revolutionize your kitchen routine.

Ingredients

• 17 oz (480 g) plain flour
• 7.8 oz (220 g) white yogurt
• 6.8 fl oz (200 ml) water
• 2 teaspoons (10 g) baking powder
• 1 teaspoon oil
• 1 teaspoon salt
• 3.5 oz (100 g) butter
• Parsley (to taste)

Step-by-Step Instructions

1. Preparing the Dough

Start by pouring the white yogurt into a large mixing bowl. Add 200 ml of water and 1 teaspoon of salt, then whisk everything thoroughly until you achieve a smooth, thin liquid. This mixture serves as the base for your dough.

Next, sift plain flour through a fine sieve to ensure there are no lumps. Gradually add the sifted flour and 2 teaspoons of baking powder to the yogurt mixture. Mix with your hands until you form a cohesive and slightly sticky dough.

Add 1 teaspoon of vegetable oil to the dough and continue kneading. The oil helps to make the dough more manageable and prevents it from sticking to your hands and the bowl. Knead until the dough is smooth and elastic, forming it into a round loaf.

2. Shaping the Dough

Sprinkle a little plain flour on your work surface and turn the dough out onto it. Lightly flour the surface of the dough and use your hands to spread it into a flat pancake. Divide the dough into two equal pieces.

Roll each piece out with a rolling pin and then cut each into five smaller pieces, giving you a total of ten dough portions. Shape each portion into a small ball. Place these dough balls on a floured plate and cover them with cling film to prevent them from drying out as you work.

3. Rolling the Pancakes

Take one dough ball, dust it with a bit of plain flour, and flatten it with your hands. Use a rolling pin to roll it into a thin pancake with a diameter of about 10 to 12 centimeters. Set it aside and repeat the process with the remaining dough balls. Ensure the unused dough balls are covered with cling film to keep them moist.

4. Cooking the Bread

Heat a dry, shallow pan over medium heat. Once the pan is hot, place as many of the rolled-out dough pancakes as can fit without overlapping. Let them cook for about a minute. When the dough starts to harden, flip them to the other side. As they cook, the pancakes will begin to puff up and form fluffy loaves.

Continue to move and turn the pancakes in the pan to ensure they cook evenly and don’t burn. Once they are golden brown and cooked on both sides, remove them from the pan.

5. Finishing Touches

Melt the butter and mix it with freshly chopped parsley. Generously spread this mixture on both sides of each cooked pancake. The butter adds richness, while the parsley provides a fresh, herby flavor that complements the bread perfectly.

Serving Suggestions

These quick and easy bread patties are incredibly versatile. Serve them warm as a side to soups and salads, use them as a base for sandwiches, or enjoy them on their own with a bit of honey or jam. They are perfect for any meal of the day and can be stored in an airtight container for a couple of days, making them a convenient option for busy schedules.

Conclusion

This 10-minute bread recipe is a testament to how simple ingredients and quick methods can produce extraordinary results. Whether you’re a novice cook or an experienced baker, this recipe will become a go-to in your kitchen repertoire. Not only is it fast and easy, but it’s also incredibly tasty and versatile, ensuring that you always have fresh, homemade bread at your fingertips.

Almond Cocoa Cookies with Almond Flour

Ingredients

• • 1 large egg yolk – 1 pc

• • 1 large egg white – 1 pc
  • Salt – a pinch
  • Granulated sugar – 1/2 cup (100 g)

• • Cocoa powder – 1 tbsp
  • Almond extract – 1 tbsp
  • Almond flour – 1 3/4 cups (200 g)

• • Baking powder – 1 tsp
  • Powdered sugar – for coating
  • Whole almonds – 11 pieces (for garnish)

Directions

• • Beat Eggs and Sugar: In a mixing bowl, combine egg yolk, egg white, a pinch of salt, and granulated sugar. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and slightly frothy.
  • Incorporate Dry Ingredients: Add cocoa powder, almond extract, almond flour, and baking powder to the egg mixture. Stir until the ingredients form a smooth dough.
  • Shape into Balls: Wet your hands to prevent the dough from sticking, then roll portions of the dough into small balls.

• • Coat with Powdered Sugar: Roll each dough ball in powdered sugar until fully coated.
  • Top with Almonds: Place one almond on each ball, pressing lightly to secure.
  • Bake: Preheat your oven to 180°C (356°F). Arrange the dough balls on a parchment-lined baking sheet and bake for 15-17 minutes until set and slightly cracked.

• Cool and Serve: Allow cookies to cool on a wire rack before serving.

Serving Suggestions

• • Pair with coffee or tea for a delightful afternoon snack
  • Serve warm with a scoop of vanilla or almond-flavored ice cream

• • Drizzle with melted dark chocolate for extra indulgence
  • Serve alongside a charcuterie board with fruits and nuts
  • Pack as a gift in a decorative tin for holidays or special occasions

Cooking Tips

• • For a deeper flavor, use dark cocoa powder instead of regular cocoa
  • Chill the dough for 10 minutes before rolling if it feels too sticky
  • Use a cookie scoop to ensure uniform-sized cookies for even baking

• Try a pinch of sea salt on top for a sweet-and-salty twist
• Ensure cookies are spaced apart on the baking sheet to allow for slight spreading

Nutritional Benefits

• • High in protein: Thanks to the almond flour, these cookies contain more protein than regular flour-based cookies

• • Rich in fiber: Almond flour is a good source of fiber, which aids digestion
  • Low in carbs: Suitable for those following low-carb or gluten-free diets
  • Healthy fats: Almonds provide unsaturated fats, beneficial for heart health

• Antioxidants: Cocoa contains flavonoids, which have antioxidant properties that benefit cardiovascular health

Dietary Information

• • Gluten-Free: Made with almond flour instead of wheat flour
  • Dairy-Free: No butter or milk is used, making these suitable for dairy-sensitive individuals

• • Low Carb: Almond flour and minimal sugar make these cookies low in carbohydrates
  • Vegetarian: Contains no meat or animal products beyond eggs
  • No added oils: Only natural fats from almonds are used

Nutritional Facts (per cookie)

• • Calories: ~110
  • Carbohydrates: 8 g
  • Protein: 3 g

• • Fat: 7 g
  • Fiber: 2 g
  • Sugar: 5 g

Storage

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Extend freshness up to 2 weeks in an airtight container
• Freezing: Place cookies in a freezer-safe bag or container; they keep well for up to 3 months. Thaw at room temperature before serving

Whole Grain Gluten-Free Bread with Buckwheat and Flax

Ingredients

• • Water: 460 ml (about 2 cups)
  • Apple Cider Vinegar: 1 tbsp
  • Psyllium Husks: 20 g (~2 tbsp)

• • Whole-Wheat Buckwheat Flour: 100 g (~3/4 cup)
  • Whole Grain Rice Flour: 100 g (~3/4 cup)
  • Flax Flour or Lentil Flour: 100 g (~3/4 cup) (use lentil flour for a milder flavor)

• • Salt: 1–1.5 tsp
  • Bread Spice: 1 tsp
  • Tartar Baking Powder: 1 tsp (or 1 weak tsp of baking soda as an alternative)

Directions

1. 1. Prepare the Dough:
      • In a mixing bowl, combine water and apple cider vinegar.
      • Add psyllium husks and let sit for a few minutes to absorb the liquid.

1. 1. Combine Dry Ingredients:
      • In a separate bowl, whisk together buckwheat flour, rice flour, flax or lentil flour, salt, bread spice, and tartar baking powder (or baking soda).
      • Gradually add the dry ingredients to the water and psyllium mixture, stirring until fully combined.

1. 1. Form the Dough:
      • Allow the mixture to rest for 5-10 minutes, allowing psyllium to thicken and create a dough-like consistency.
      • Shape the dough into a loaf and place it in a lined or greased loaf pan.

1. 1. Bake:
      • Preheat the oven to 180°C (356°F).
      • Bake the bread for 60–70 minutes until firm.

1. 1. Cool the Bread:
      • Carefully remove the bread from the oven and let it cool completely before slicing.
      • Important: Do not test the bread’s doneness with a skewer or thermometer, as this bread’s unique texture may be misleading.

Serving Suggestions

• • Serve with avocado and a sprinkle of salt for a healthy snack.
  • Use for open-faced sandwiches with fresh vegetables.
  • Toast with nut butter and honey for a sweet option.

• Pair with hummus and roasted vegetables.
• Serve with soups and stews for a hearty meal.

Cooking Tips

• • Avoid using a skewer to test the bread, as it may disrupt the texture.

• • Let the bread cool completely before slicing to maintain structure.
  • Lentil flour adds a mild taste; choose flax flour if you prefer a nutty flavor.
  • Use apple cider vinegar to enhance the flavor and help with rising.

• Store in an airtight container to keep the bread fresh for longer.

Nutritional Benefits

• • Buckwheat Flour: High in fiber, antioxidants, and protein.
  • Rice Flour: Gluten-free and provides a mild, light texture.

• • Psyllium Husks: Excellent source of dietary fiber, aiding digestion.
  • Flax or Lentil Flour: Adds protein, fiber, and essential nutrients.
  • Apple Cider Vinegar: Contains beneficial acids for gut health.

Dietary Information

• • Gluten-Free: Made without gluten ingredients.
  • High-Fiber: Excellent fiber content from psyllium and whole grains.
  • Vegan: Suitable for a plant-based diet.

• Nut-Free: Safe for those with nut allergies.
• Low Sugar: Contains no added sugars.

Nutritional Facts (Per Slice Estimate)

• • Calories: ~120 kcal

• • Protein: 3 g
  • Carbohydrates: 18 g
  • Fiber: 5 g

• Fat: 4 g