Category: cake

 

Ingredients

 

• • Oatmeal: 1 cup (90g)
  • Water: 1 cup (240ml)
  • Eggs: 2

 

• • Salt: A pinch
  • Stevia Sweetener: 1 tablespoon
  • Vanilla Extract: 1 teaspoon

 

• • Ripe Bananas: 2, mashed
  • Cocoa Powder: 1 tablespoon (7g)
  • Baking Powder: 1 teaspoon (5g)

 

• • Coconut Flakes: 1 tablespoon (6g)
  • Almonds: Chopped (for topping)
  • No-Sugar Chocolate Syrup: For topping

 

Directions

• • Preheat the Oven:
    • Preheat your oven to 180°C (350°F).

 

• • Mix Ingredients:
    • In a large mixing bowl, combine the oatmeal, water, eggs, salt, stevia, vanilla extract, mashed bananas, cocoa powder, and baking powder. Stir until the ingredients are fully incorporated.
  • Add Coconut Flakes:
    • • Stir in the coconut flakes to add texture and a hint of tropical flavor.

     

  • Pour into Muffin Tin:
    • Grease a muffin tin or line it with muffin liners. Pour the batter into the muffin cups, filling each about ¾ full to allow room for rising.

 

• Bake:
  • Place the muffin tin in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Add Toppings:
  • • Let the muffins cool slightly in the tin, then transfer them to a wire rack. Top each muffin with chopped almonds and drizzle with no-sugar chocolate syrup for an extra touch of crunch and sweetness.

   

Serving Suggestions

• • Pair with a hot cup of coffee or tea for a wholesome breakfast.

 

• • Serve with a dollop of Greek yogurt and fresh fruit for a balanced snack.
  • Enjoy as a post-workout treat to refuel energy.
  • Offer as a dessert alongside a glass of almond milk.

 

• Pack in lunchboxes for a healthy, kid-friendly snack.

Cooking Tips

• • Use overripe bananas for maximum sweetness and moisture.

 

• • Replace water with almond or oat milk for a creamier batter.
  • To make the muffins gluten-free, ensure the oatmeal is certified gluten-free.
  • Add a handful of dark chocolate chips or raisins for extra indulgence.

 

• For a nut-free option, omit almonds and substitute with sunflower seeds or extra coconut flakes.

Nutritional Benefits

• • Oatmeal: High in fiber, aiding digestion and promoting satiety.

 

• • Bananas: Provide natural sweetness, potassium, and energy.
  • Eggs: Rich in protein and essential vitamins.
  • Cocoa Powder: Adds antioxidants and a rich chocolate flavor.

 

• Almonds: Provide healthy fats and protein.

Dietary Information

• • Gluten-Free: Use certified gluten-free oatmeal.

 

• • Dairy-Free: Naturally dairy-free.
  • Low-Sugar: Sweetened with stevia and bananas, suitable for low-sugar diets.
  • Vegetarian: Contains no meat or animal by-products other than eggs.

Nutritional Facts (Per Muffin)

• • Calories: 120
  • Protein: 4 g

 

• • Fat: 4 g
  • Carbohydrates: 18 g
  • Fiber: 3 g

 

• Sugar: 6 g

Storage

• • Room Temperature: Store in an airtight container for up to 2 days.

 

• Refrigerator: Keep in the fridge for up to 5 days. Warm slightly before serving.
• Freezer: Wrap individual muffins in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.

Ingredients:

Dough:

• 1 teaspoon yeast (2 g)
• 2 cups warm water (400 ml)
• 1 teaspoon salt (6 g)
• 5 cups all-purpose flour (550 g)

For Greasing:

• 140 g butter, softened

Filling:

• 6-7 tablespoons oil or olive oil
• 2 onions, finely chopped
• 1 teaspoon chili pepper (2 g)
• 1 teaspoon black pepper (4 g)
• 1 teaspoon red pepper (4 g)
• 1 teaspoon salt (4 g)

Directions:

1. Prepare the Dough:
   • In a large bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
   • Add the salt and gradually mix in the flour until a dough forms.
   • Knead the dough for about 10 minutes until it is smooth and elastic.
   • Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Prepare the Filling:
   • In a skillet, heat the oil or olive oil over medium heat.
   • Add the finely chopped onions and sauté until they are soft and translucent.
   • Stir in the chili pepper, black pepper, red pepper, and salt. Cook for another 2-3 minutes until fragrant. Remove from heat and let it cool.
3. Assemble the Bread:
   • Preheat your oven to 200°C (400°F).
   • Divide the dough into 2 equal pieces.
   • Roll each piece of dough into a large rectangle.
   • Spread half of the softened butter (70 g) evenly over each rectangle of dough.
   • Spread the prepared onion mixture evenly over the dough.
   • Roll the dough tightly into a log, starting from the longer side.
   • Cut each log into slices and place them on a greased baking sheet.
   • Let the slices rest for 10 minutes before baking.
4. Bake the Bread:
5. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
   • Remove from the oven and let it cool slightly before serving.

Serving Suggestions:

• Serve warm as a side dish with soups, stews, or salads.
• Enjoy as a savory snack with a cup of tea or coffee.
• Pair with cheese and cold cuts for a delightful appetizer.

Cooking Tips:

• Ensure the water is warm, not hot, to activate the yeast without killing it.
• For a milder flavor, reduce the amount of chili pepper.
• Use a serrated knife to cut the dough logs into slices for cleaner cuts.

Nutritional Benefits:

• Provides a good source of carbohydrates and energy from the flour.
• Onions offer antioxidants and vitamins.
• Contains healthy fats from olive oil and butter.

Dietary Information:

• Suitable for vegetarians.
• Can be made dairy-free by substituting butter with a plant-based alternative.

Storage:

• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

 

Ingredients (Makes ~20 Balls)

• • 160 g (5.64 oz) shredded coconut
  • 3 tablespoons sugar

 

• • 300 ml (10.14 fl oz) milk
  • 50 g (1.76 oz) peanuts, chopped
  • 160 g (5.64 oz) chocolate (milk or dark)

 

• • 20 ml (0.67 fl oz) vegetable oil
  • 2 tablespoons Nutella
  • 20 whole almonds, peeled

 

Directions

1. Prepare the Coconut Mixture:

• • In a medium saucepan, combine shredded coconut, sugar, and milk.

 

• Bring the mixture to a boil over medium heat. Reduce the heat and cook until the liquid evaporates, stirring frequently.
• Once the mixture thickens, remove from heat and allow it to cool.

2. Prepare the Almonds:

 

• While the coconut mixture cools, blanch the almonds in boiling water for 2–3 minutes.
• Drain, peel off the skins, and set aside to cool.

3. Form the Balls:

 

• • Add 2 tablespoons of Nutella to the cooled coconut mixture and mix well.
  • Take small portions of the mixture, place an almond in the center, and roll into balls of your desired size.
  • Place the formed balls on a tray and freeze for 10 minutes to firm up.

4. Prepare the Chocolate Coating:

• • Melt the chocolate and vegetable oil together in a microwave or over a double boiler until smooth.
  • Finely chop the peanuts and set them aside.

5. Coat the Balls:

• • Remove the balls from the freezer. Dip each ball into the melted chocolate, ensuring it is fully coated.
  • Sprinkle chopped peanuts over the coated balls while the chocolate is still wet.

6. Chill and Serve:

• • Place the coated balls on a parchment-lined tray and refrigerate until the chocolate sets.
  • Serve chilled and enjoy!

Serving Suggestions

• • Arrange on a decorative platter for parties.
  • Pack in gift boxes lined with parchment paper for a homemade present.

 

• Serve alongside coffee or tea for a delightful treat.
• Add to dessert buffets for a crowd-pleasing option.

Cooking Tips

 

• • Use room-temperature ingredients for easier mixing.
  • Ensure the coconut mixture is cooled completely before adding Nutella to maintain the texture.
  • Roll the balls with lightly greased hands to prevent sticking.

 

• For extra flavor, toast the coconut lightly before cooking.

Nutritional Benefits

• • Almonds are a good source of healthy fats and vitamin E.

 

• Coconut provides dietary fiber and natural sweetness.
• A homemade alternative to store-bought sweets with fewer preservatives.

Dietary Information

 

• Vegetarian
• Can be made gluten-free by using gluten-free chocolate.

Nutritional Facts (Per Ball)

 

• • Calories: ~120
  • Protein: 2 g
  • Carbohydrates: 8 g

 

• • Fat: 8 g
  • Fiber: 1 g
  • Sugar: 6 g

Ingredients

• • 2 cups (200 g) almond flour

 

• • ½ cup (100 g) granulated sugar
  • A pinch of salt (⅛ tsp)
  • Zest from half an orange

 

• • A few drops of almond extract (optional)
  • 2 tablespoons orange juice (from half an orange)
  • 2 large egg whites

 

• Powdered sugar (for rolling)
• Orange jam (for filling)

Directions

1. Prepare the Dough:

• • In a mixing bowl, combine almond flour, granulated sugar, salt, orange zest, and almond extract (if using).
  • Add orange juice and egg whites to the dry mixture. Stir until a soft dough forms.

2. Shape the Cookies:

• • Dust your work surface with powdered sugar.
  • Take half of the dough and roll it into a sausage-like shape.

 

• Cut the dough into 1-inch (2.5 cm) pieces and roll each piece into a small ball.
• Roll each ball in powdered sugar, ensuring an even coat. Shake off any excess.

3. Create Indentations:

 

• Place the sugar-coated balls onto a parchment-lined baking tray.
• Using your finger or the end of a wooden spoon, press gently in the center of each ball to create a small indentation.

4. Bake the Cookies:

 

• Preheat your oven to 350°F (180°C).
• Bake the cookies for 10 minutes or until they are set but still soft.

5. Fill with Jam:

 

• While the cookies are still warm, spoon a small amount of orange jam into each indentation.
• Let the cookies cool completely before serving.

Serving Suggestions

 

• • Pair with a hot cup of tea or coffee for a delightful afternoon snack.
  • Include in holiday cookie exchanges or festive dessert platters.
  • Serve with a scoop of vanilla or almond ice cream for a refined dessert.

Tips for Perfect Cookies

• • Ensure the dough is well mixed for a consistent texture.
  • If the dough is too sticky, chill it in the refrigerator for 10–15 minutes before shaping.

 

• Use high-quality orange jam for the best flavor.
• Do not overbake; the cookies should remain soft.

Nutritional Benefits

 

• • Almond flour is rich in healthy fats, protein, and vitamin E.
  • Orange zest and juice add vitamin C and a bright, fresh flavor.
  • Low in refined carbohydrates compared to traditional cookies.

Dietary Information

• • Gluten-free
  • Vegetarian-friendly

Nutritional Facts (Per Cookie)

• • Calories: ~90
  • Protein: 2 g

 

• • Carbohydrates: 7 g
  • Fat: 6 g
  • Fiber: 1 g

 

• Sugar: 4 g

Storage

• • Store in an airtight container at room temperature for up to 5 days.

 

• Refrigerate for up to 1 week.
• Freeze the cookies (without jam) for up to 2 months. Thaw and add jam before serving.