PST-Algerie

Category: cake

  • Easy 3 Ingredient Oreo Balls (Oreo Truffles)

    Easy 3 Ingredient Oreo Balls (Oreo Truffles)

    Easy 3 Ingredient Oreo Balls (Oreo Truffles)

    Oreo Balls Recipe
    Ingredients
    •36 Oreo cookies (about 3 cups, crushed)
    •8 oz (225g) cream cheese, softened
    •12 oz (340g) chocolate (milk, dark, or white), melted
    •Optional: Sprinkles or crushed Oreos for decoration
    Step-by-Step Recipe
    Step 1: Crush the Oreos
    1.Place the Oreos in a food processor and pulse until finely crushed.
    •Alternatively, put them in a ziplock bag and crush them using a rolling pin.
    2.Set aside a small amount of the crushed Oreos for garnish (optional).
    Step 2: Mix with Cream Cheese
    1.In a large bowl, combine the crushed Oreos and softened cream cheese.
    2.Mix thoroughly until it forms a smooth, dough-like consistency.
    Step 3: Shape into Balls
    1.Scoop small portions of the mixture (about 1 tablespoon each) and roll them into balls.
    2.Place the balls on a baking sheet lined with parchment paper.
    Step 4: Chill the Balls
    1.Refrigerate the Oreo balls for at least 30 minutes, or until firm.
    Step 5: Coat with Chocolate
    1.Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring after each interval, until smooth.
    2.Dip each chilled Oreo ball into the melted chocolate, using a fork to coat it evenly.
    3.Place the coated balls back on the parchment-lined sheet.
    Step 6: Decorate and Chill
    1.Sprinkle with crushed Oreos, sprinkles, or drizzle with melted white chocolate while the coating is still wet.
    2.Refrigerate for another 30 minutes, or until the chocolate sets.
    Step 7: Serve
    1.Once the chocolate is firm, transfer the Oreo balls to a serving plate.
    2.Store leftovers in the refrigerator for up to a week.
    Enjoy these no-bake Oreo treats that are perfect for parties, holidays, or anytime snacking!
  • Cabbage with onions is tastier than meat! Why didn’t I know this recipe?

    Cabbage with onions is tastier than meat! Why didn’t I know this recipe?

    Cabbage with onions is tastier than meat! Why didn’t I know this recipe?

    Table of Contents

    Ingredients:
    • 1/2 cabbage 1f96c
    • 1 onion 1f9c5
    • 1 carrot 1f955
    • 3 eggs 1f95a
    • 500ml kefir or thick yogurt (17 oz) 1f95b
    • 300 grams flour (10.6 oz) 1f35e
    • 1 teaspoon baking soda or baking powder 1f944
    • Salt 1f9c2
    • Black pepper ️
    • Vegetable oil for frying 1f33b
    Instructions:
    1. Shred 1/2 cabbage finely, and grate 1 carrot. Chop 1 onion.
    2. In a bowl, mix 3 eggs, kefir or yogurt, flour, baking soda (or baking powder), salt, and black pepper to create a smooth batter.
    3. Add the shredded cabbage, grated carrot, and chopped onion to the batter. Mix well.
    4. Heat vegetable oil in a pan.
    5. Spoon the batter into the hot pan to make small pancakes. Cook until golden brown on both sides.
    6. Place the cooked pancakes on paper towels to remove excess oil.
    7. Serve hot and enjoy the crispy, savory goodness!
    8. Let the ASMR sounds of sizzling pancakes delight your taste buds!
  • Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Healthy Nut and Seed Cookies – Flourless and Sugar-Free Recipe

    Indulge in these nutritious and energy-packed cookies without flour and sugar! Here’s how to make them:

    **Ingredients:**


    – 70g Dried Apricots (about 2.5 ounces)
    – Water (for soaking apricots)
    – 50g Walnuts (about 1.8 ounces), chopped
    – 70g Hazelnuts (about 2.5 ounces)
    – 30g Pumpkin Seeds (about 1 ounce)
    – 40g Sunflower Seeds (about 1.4 ounces)
    – 20g Sesame Seeds (about 0.7 ounces)
    – 20g Flaxseed (about 0.7 ounces)
    – 60g Almonds (about 2 ounces)
    – 20g Pine Nuts (about 0.7 ounces)
    – 40ml Natural Honey (about 1.4 ounces)
    – 1 Egg White
    – Pinch of Salt

    ‍ **Instructions:**

    1. **Prepare Dried Apricots:**
    – Soak dried apricots in cold water for 15-20 minutes. Drain excess water.

    2. **Chop and Mix Nuts and Seeds:**


    – Chop walnuts, hazelnuts, almonds, and pine nuts with a knife.
    – In a mixing bowl, combine chopped nuts with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed.

    3. **Add Dried Apricots and Honey:**


    – Add soaked and drained dried apricots to the nut-seed mixture.
    – Pour in natural honey and mix well.

    4. **Incorporate Egg White and Salt:**


    – Add one egg white to the mixture.
    – Sprinkle a pinch of salt.
    – Mix until everything is well combined.

    5. **Form Cookies and Bake:**


    – Line a baking sheet with parchment paper.
    – Scoop portions of the mixture onto the sheet to form cookies.
    – Bake in a preheated oven at 180°C (360°F) for 15-20 minutes or until golden brown.

    6. **Cool and Enjoy:**


    – Allow the cookies to cool on a wire rack.
    – Enjoy your healthy, flourless, and sugar-free nut and seed cookies!

  • Quick and Delicious Christmas Cake in 15 Minutes

    Quick and Delicious Christmas Cake in 15 Minutes

    Quick and Delicious Christmas Cake in 15 Minutes

    Table of Contents

    Ingredients:

    For the Dough:

    • 6 eggs 1f95a
    • A pinch of salt 1f9c2
    • 80g sugar 1f36c
    • 60g flour 1f370
    • 100g ground hazelnuts 1f330
    • 1 teaspoon baking powder 1f944

    For the Cream:

    • 4 eggs 1f95a
    • A pinch of salt 1f9c2
    • 100g sugar 1f36c
    • 120g cornstarch 1f33d
    • 1L milk 1f95b
    • 200g butter 1f9c8
    • 200g chocolate 1f36b
    • 15g cocoa 1f36b
    • 100g hazelnuts (roasted and chopped) 1f330
    • 8g vanilla sugar 1f36c

    For the Topping:

    • 400ml cream (33% fat) 1f95b
    • 50g sugar 1f36c
    • 300g cream cheese 1f9c0

    Instructions:

    1. Preheat your oven to 180°C (356°F).
    2. For the dough, beat 6 eggs with a pinch of salt until frothy. Gradually add 80g of sugar while continuing to beat.
    3. Gently fold in 60g of flour, 100g of ground hazelnuts, and 1 teaspoon of baking powder.
    4. Pour the dough into a 24x24cm baking pan and bake for 30 minutes.
    5. For the cream, whisk 4 eggs with a pinch of salt. Add 100g of sugar and 120g of cornstarch, whisking until well combined.
    6. Heat 1L of milk in a saucepan until almost boiling. Gradually add the egg mixture while stirring constantly until it thickens.
    7. Remove from heat, add 200g of butter, 200g of chocolate, 15g of cocoa, 100g of roasted and chopped hazelnuts, and 8g of vanilla sugar. Mix until smooth.
    8. Pour the cream over the baked dough.
    9. Whip 400ml of cream with 50g of sugar until stiff peaks form, then fold in 300g of cream cheese.
    10. Spread the cream mixture over the chocolate layer.
    11. Allow the cake to cool and set in the refrigerator.
    12. Enjoy your scrumptious Christmas cake with family and friends!
  • Gourmet-Inspired Meat and Pepper Pie

    Gourmet-Inspired Meat and Pepper Pie

    Gourmet-Inspired Meat and Pepper Pie

    Table of Contents

    Ingredients:

    • 500 ml water
    • 1 teaspoon salt
    • 900 g flour
    • 200 g melted butter
    • 3 onions, finely chopped
    • 400 g ground meat (beef, pork, or a mix)
    • Additional salt and spices to taste (such as black pepper, paprika, or garlic powder)
    • 1 Balcarce pepper (or any sweet pepper), finely chopped
    • 1 tomato, chopped
    • 27 cm diameter mold (for baking)

    Instructions:

    1. Prepare the Dough:
      • In a large mixing bowl, combine the flour and 1 teaspoon of salt.
      • Gradually add the water to the flour while stirring, until the mixture starts to come together.
      • Pour in the melted butter and knead until the dough is smooth and pliable. Let it rest while you prepare the filling.
    2. Make the Filling:
      • In a skillet over medium heat, sauté the chopped onions and Balcarce pepper until they are soft and translucent.
      • Add the ground meat to the skillet, using a spoon to break it apart. Cook until the meat is thoroughly browned and fully cooked.
      • Stir in the chopped tomato and continue cooking for another few minutes. Season with salt and your chosen spices. Adjust the seasoning as needed and remove from heat to cool slightly.
    3. Assemble the Pie:
      • Preheat your oven to 375°F (190°C).
      • Divide the dough in half. Roll out one half to fit the bottom and sides of your 27 cm diameter mold.
      • Spoon the meat mixture into the pie crust. Roll out the second half of the dough and lay it over the top to cover the filling. Press and seal the edges by crimping them with a fork or using your fingers.
      • Create a few small slits in the top crust to allow steam to escape while baking.
    4. Bake the Pie:
      • Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and flaky.
    5. Serve:
      • Let the pie cool slightly before slicing. Serve warm, possibly accompanied by a light salad or steamed vegetables to complete the meal.
    See also  Vegetable Casserole with Greek Yogurt Sauce

    Conclusion: This Gourmet-Inspired Meat and Pepper Pie combines simple ingredients to create a meal that’s bursting with flavor and elegance.

    The combination of tender, spiced meat and sweet peppers encased in a rich, buttery pastry makes for a dish that’s both satisfying and reminiscent of a meal you might enjoy at a fancy restaurant.

    Enjoy the lavish tastes and textures of this dish at your next dinner, and savor the luxury of fine dining in the comfort of your own home.

  • Strawberry Pudding: A Sweet and Creamy Delight

    Strawberry Pudding: A Sweet and Creamy Delight

    Strawberry Pudding: A Sweet and Creamy Delight

    Table of Contents

    Ingredients:

      • Strawberries: 200 g (fresh or frozen)
      • Sugar: 80 g
      • Milk: 400 ml

     

    • Cornstarch: 50 g (or any starch of your choice, such as arrowroot powder or potato starch)
    • Coconut Flakes: For garnish (optional, but recommended for added texture and flavor)

    These simple ingredients are all you need to create a decadent strawberry pudding that will transport you to a world of pure indulgence. The strawberries provide a fresh, fruity flavor, while the milk and cornstarch come together to create a silky-smooth texture. The sugar adds just the right amount of sweetness, and the optional coconut flakes bring a tropical flair that perfectly complements the flavor of the strawberries.

     

    Steps to Make Strawberry Pudding:

      1. Prepare the Strawberries:
        If you are using fresh strawberries, wash them thoroughly and remove the stems. Cut them into small pieces and set them aside. If using frozen strawberries, simply thaw them and drain any excess water.
      2. Blend the Strawberries:
        Place the strawberries into a blender or food processor and blend until smooth. If you prefer a chunkier pudding, pulse a few times to leave some texture. For a smoother consistency, you can blend the mixture completely. Set aside.
      3. Make the Pudding Base:
        In a medium saucepan, combine the milk and sugar. Stir well and bring to a simmer over medium heat. Be sure to stir occasionally to prevent the milk from burning.

     

      1. Thicken the Pudding:
        While the milk mixture is heating, mix the cornstarch with a small amount of cold milk (about 50 ml) to create a smooth slurry. Once the milk and sugar mixture is simmering, gradually add the cornstarch mixture while stirring continuously. This will help thicken the pudding to a custard-like consistency. Continue stirring until the pudding reaches your desired thickness (about 5-8 minutes).
      2. Combine the Strawberry Puree:
        Once the pudding has thickened, remove the saucepan from the heat. Add the blended strawberries to the pudding and stir until well incorporated. The heat of the pudding will allow the strawberry flavor to meld beautifully with the creamy base.
      3. Chill the Pudding:
        Pour the pudding into individual serving bowls or a large dish. Cover with plastic wrap or a lid and refrigerate for at least 2 hours to allow it to set and cool. The pudding will thicken further as it chills.
    See also  Blood Sugar Drops Instantly! This Eggplant Recipe Is a Real Treasure!

     

    1. Garnish and Serve:
      Once the pudding is chilled and set, garnish with a sprinkle of coconut flakes and serve. You can also add additional toppings such as whipped cream, fresh mint, or extra sliced strawberries for a decorative touch.
  • Carrot Walnut Cake

    Carrot Walnut Cake

    Carrot Walnut Cake

    Table of Contents

    Ingredients

    4 eggs
    1.5 cups granulated sugar (225 g)
    1 cup milk (200 ml)
    1 cup oil (200 ml)
    2.5 cups flour (300 g)
    2 packets baking powder (20 g)
    1 packet vanilla (5 g)
    2 cups grated carrots
    1 cup walnuts, chopped (slightly less than a full cup)
    1 teaspoon cinnamon

    Directions

    Prepare the Baking Pan:
    Preheat your oven to 180°C (356°F).
    Grease the baking pan with 1 teaspoon of solid oil.

    Mix the Wet Ingredients:
    In a large mixing bowl, beat 4 eggs and 1.5 cups of granulated sugar with a mixer until the mixture turns white and foamy.
    Add 1 cup of milk and 1 cup of oil to the mixture. Whisk again for about 10 seconds.

    Incorporate the Dry Ingredients:
    Sift together 2.5 cups of flour, 2 packets of baking powder, and 1 packet of vanilla.
    Gradually add the dry ingredients to the wet mixture, beating with the mixer on the lowest speed until just combined.

    Add Carrots, Walnuts, and Cinnamon:
    Fold in 2 cups of grated carrots, 1 cup of chopped walnuts, and 1 teaspoon of cinnamon. Mix until evenly distributed.

    Bake the Cake:
    Pour the batter into the prepared baking pan.
    Bake in the preheated oven at 180°C (356°F) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool and Serve:
    Allow the cake to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.
    Once the cake is completely cooled, sprinkle with powdered sugar for a finishing touch.
    Enjoy!

  • Banana chocolate square

    Banana chocolate square

    Banana chocolate square

    Table of Contents

    Banana chocolate squares
    INGREDIENTS

    • 1 cup of sugar
    2 eggs
    • 1 cup of oil
    • 1 cup of milk
    • 1 cup of hot water
    • 3 ½ tablespoons of cocoa
    • 2 cups of flour
    • 10 g of baking powder
    • 3 bananas
    • 250 ml of cream
    • 120 g/1 cup of milk chocolate
    • pistachios
    .
    METHOD
    Beat eggs with sugar. Add oil, milk, hot water, cocoa, flour and baking powder. Mix together. Grease the bottom of the mold with butter and place banana slices. Pour the prepared mixture.
    It costs 40 and 180 dollars / 350 dollars.
    Bring the cream and milk chocolate to a boil. Pour the cooked ganache over the tart. Sprinkle with pistachios
  • My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    My husband can’t give this up! I’ve been baking them for years! They are very delicious!

    Table of Contents

    Ingredients:

    For the Dough:

    • 1 tea glass of warm milk (100 ml)
    • 1 tea glass of warm water (100 ml)
    • Half a tea glass of vegetable oil (50 ml)
    • 1 tablespoon of granulated sugar (20 grams)
    • 1 tablespoon of dry yeast (10 grams)
    • 4 cups of flour (480 grams)
    • 1 teaspoon of salt (8 grams)

    For the Filling:

    • 1 red pepper, chopped into cubes
    • Half a yellow pepper, chopped into cubes
    • 1 tomato, chopped into cubes
    • 1 green tomato, chopped into cubes
    • 6 green peppers, chopped into cubes
    • 4 green onions, chopped into small pieces
    Directions:

    1. Prepare the Dough:

    Add warm milk and water to a mixing bowl.
    Add vegetable oil, granulated sugar, and dry yeast.
    Gradually add 4 cups of flour and salt.
    Mix the ingredients well.
    Knead the dough until soft and smooth.
    Cover and let the dough sit for 45 minutes.

    2. Prepare the Vegetables:

    Chop all the vegetables into cubes or small pieces and place them in a large bowl.

    3. Assemble the Dough:

    After 45 minutes, place the dough on a floured surface.
    Roll the dough with a rolling pin.
    Place the prepared vegetables on the rolled-out dough.
    Fold the dough over the filling and seal the edges.

    4. Cook:

    Heat a skillet over medium heat and add a little oil.
    Place the filled dough in the skillet and cook until golden brown on both sides.

    See also  Bread In 5 Minutes

    5. Serve:

    Cut the cooked dough into slices and serve warm.
    Enjoy the delicious flavors of the homemade veggie-filled dough.

  • Creamy Lemon Mousse with Raspberry Sauce

    Creamy Lemon Mousse with Raspberry Sauce

    Creamy Lemon Mousse with Raspberry Sauce

    Table of Contents

    Ingredients
    For the Lemon Curd:

    Lemon juice from 2 lemons (100 ml / ~2/5 cup)
    Water (100 ml / ~2/5 cup)
    Sugar (120 g / 2/3 cup)
    Cornstarch (30 g / 3 tbsp)
    Turmeric (1/3 tsp), for color
    For the Raspberry Sauce:

    Raspberries (100 g / 3.5 oz)
    Sugar (70 g / 1/3 cup)
    Pectin (3 g / 2/3 tsp)
    For the Whipped Cream:

    Whipped cream 33-38% fat content (250 ml / 1 cup)
    Sugar (50 g / 1/4 cup)

    Directions

    Prepare the Lemon Curd:
    In a saucepan, combine lemon juice, water, sugar, cornstarch, and turmeric.
    Cook over low heat, stirring continuously, until the mixture thickens.
    Remove from heat and allow to cool. Transfer to the refrigerator to chill.

    Make the Raspberry Sauce:
    In a separate saucepan, combine raspberries, sugar, and pectin.
    Bring to a boil, then simmer for about 3 minutes until slightly thickened.
    Remove from heat and let it cool. Chill in the refrigerator.

    Prepare the Whipped Cream:
    In a mixing bowl, whip the cold whipped cream and sugar together until stiff peaks form.
    Reserve about 3-4 tablespoons of whipped cream for garnish.

    Assemble the Mousse:
    Mix the chilled lemon curd with the whipped cream until well combined.
    Transfer the lemon mousse mixture into a piping bag.

    Serve:
    Pipe the lemon mousse into serving glasses or bowls.
    Drizzle the chilled raspberry sauce over the mousse.
    Optionally, garnish with reserved whipped cream.
    Serve chilled and enjoy!

    Serving Suggestions
    Garnish with fresh mint leaves or a sprinkle of lemon zest for added freshness.
    Pair with a crisp white wine or sparkling water for a refreshing dessert experience.
    Serve alongside a light salad or a delicate appetizer to balance out the flavors.

    Cooking Tips
    Chill Everything: Make sure the whipped cream and lemon curd are well chilled for best results.
    Consistent Texture: Stir the lemon curd continuously to avoid lumps and ensure a smooth consistency.
    Cool Completely: Let the raspberry sauce cool completely before using to avoid melting the mousse.

  • Delicious Crepes Recipe

    Delicious Crepes Recipe

    Delicious Crepes Recipe

    Table of Contents

    Ingredients:

    All-purpose flour: 8 ounces (230 grams)
    Sugar: 3 tablespoons
    Salt: A pinch
    Baking powder: 1 teaspoon
    Eggs: 3 large
    Warm milk: 17 fluid ounces (500 ml)
    Butter (melted): 1.5 ounces (50 grams)
    Vanillin or vanilla extract: 1/4 teaspoon vanillin or 2 teaspoons liquid vanilla extract
    Lemon juice: 1 tablespoon

    Directions:

    Mix the Dry Ingredients:
    In a large bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well.

    Add the Wet Ingredients:
    Make a well in the center of the dry ingredients and crack the eggs into it. Whisk gently to combine.
    Gradually pour in the warm milk while whisking continuously to form a smooth, thick batter. Reserve a small portion of the milk for later.

    Incorporate Remaining Ingredients:
    Add the melted butter, vanillin or vanilla extract, and lemon juice to the batter. Mix until well incorporated.
    Pour in the remaining milk and whisk until the batter is smooth and slightly runny.

    Cook the Crepes:
    Heat a non-stick or ceramic-coated pan over high heat.
    Add a thin layer of batter to the pan, tilting it to spread the batter evenly.
    Cook until the edges begin to lift and the bottom is golden brown, then flip and cook the other side until golden.
    Repeat with the remaining batter, making sure to stir the batter occasionally to keep it smooth.

    Serve:
    Serve your warm crepes with your favorite toppings, such as fresh fruits, whipped cream, chocolate sauce, honey, or a sprinkle of powdered sugar.

    Serving Suggestions:
    Sweet Crepes: Serve with fresh berries, a dollop of whipped cream, or a drizzle of maple syrup or honey.
    Savory Crepes: Fill with sautéed vegetables, cheese, and ham, or scrambled eggs for a delicious savory option.

  • Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

    Table of Contents

    Looking for a simple and budget-friendly recipe that’s sure to satisfy your taste buds? This delicious potato bake is the perfect solution! Made with just a few basic ingredients and easy to prepare, it’s a crowd-pleaser that won’t break the bank.

    Ingredients:

    • 3 large potatoes
    • 2 eggs
    • 1 onion
    • 1 red pepper
    • 1 teaspoon of salt
    • 1 pinch of marjoram
    • 1 pinch of nutmeg
    • 1 pinch of ground red pepper
    • 2 tablespoons of oil

    Method of Preparation:

    Prepare the Potatoes

    1. Peel the potatoes and grate them using a coarse grater.
    2. Place the grated potatoes in a large bowl and cover them with water. Mix well by hand and set aside.
    Prepare the Onion and Pepper Mixture
    1. Peel and dice the onion.
    2. Wash and clean the red pepper, removing the stalks and seeds, and cut it into pieces.
    3. Heat the oil in a pan over medium heat. Once hot, add the diced onion and cook for 3-4 minutes.
    4. Add the chopped red pepper to the pan and mix well. Simmer for 5-7 minutes, then remove from heat.
    Prepare the Potato Mixture
    1. Drain the water from the grated potatoes and squeeze out any remaining water with your hands. Place the potatoes in a bowl.
    2. Add the eggs, salt, marjoram, black pepper, and nutmeg to the bowl with the potatoes. Stir well to combine.
    Assemble and Bake
    1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
    2. Brush a baking dish with 1 tablespoon of oil.
    3. Pour the potato mixture into the baking dish, spreading it out evenly.
    4. Top the potatoes with the onion and pepper mixture, spreading it evenly over the top.
    5. Grate cheese over the dish, if desired.
    6. Place the baking dish in the preheated oven and bake for 50 minutes, or until the potatoes are cooked through and the top is golden brown.
  • Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Gluten-Free Apple Raisin Oat Bars

    Table of Contents

    Ingredients:

    • Raisins: 50 g (1/3 cup)
    • Hot Water: Enough to soak the raisins
    • Apples: 2 large, peeled and chopped
    • Oat Flakes (Gluten-Free): 150 g (1 1/2 cups)
    • Eggs: 2 large
    • Cinnamon: 1 teaspoon
    • Baking Powder: 6 g (1 1/2 teaspoons)
    • Walnuts: 30 g (1/4 cup), chopped
    • Pan Size: 20 x 8 cm (8 x 3 inches)

    Directions:

    1. Prepare Raisins: Soak the raisins in hot water for 10 minutes. Drain and set aside.
    2. Preheat Oven: Preheat your oven to 180°C (360°F).
    3. Mix Ingredients: In a large bowl, combine the oat flakes, eggs, cinnamon, and baking powder. Stir in the chopped apples, drained raisins, and chopped walnuts.
    4. Prepare Pan: Line a 20 x 8 cm (8 x 3 inches) baking pan with parchment paper or lightly grease it.
    5. Bake: Pour the mixture into the prepared pan, spreading it out evenly. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
    6. Cool: Allow the bars to cool in the pan before cutting into squares or rectangles.

    Serving Suggestions:

    • Enjoy as a nutritious snack or breakfast bar.
    • Pair with a cup of tea or coffee.

    Cooking Tips:

    • Ensure Even Baking: Spread the mixture evenly in the pan for consistent baking.
    • Check Doneness: Use a toothpick to check if the bars are baked through.

    Nutritional Benefits:

    • Oats: Rich in fiber and protein.
    • Apples: Provide vitamins and natural sweetness.
    • Walnuts: Add healthy fats and protein.
    See also  Homemade Digestive Biscuits

    Dietary Information:

    • Gluten-Free: Ensure oats are certified gluten-free.
    • Contains Nuts: From walnuts.
    • Can Be Made Nut-Free: Omit walnuts and use seeds like pumpkin or sunflower.

    Nutritional Facts (per bar, based on 12 bars):

    • Calories: 150 kcal
    • Carbohydrates: 22 g
    • Protein: 4 g
    • Fat: 6 g
    • Fiber: 3 g
    • Sugar: 10 g

    Storage:

    • Room Temperature: Store in an airtight container for up to 4 days.
    • Refrigeration: For longer shelf life, keep in the refrigerator for up to 1 week.
    • Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.

    Why You’ll Love This Recipe:

    • Healthy Ingredients: Packed with fruits, oats, and nuts.
    • Gluten-Free: Suitable for those with gluten sensitivities.
    • Easy to Make: Minimal prep time and no special equipment required.
    • Deliciously Satisfying: A perfect balance of sweet and nutty flavors.

    Conclusion:

    These gluten-free apple raisin oat bars are a fantastic addition to your snack repertoire.

    They combine wholesome ingredients for a treat that’s both delicious and nutritious.

    Perfect for busy days, these bars are easy to make and great for on-the-go.

  • Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping

    Table of Contents

    Ingredients

    Oatmeal: 100 grams (1 cup / 3.5 oz)
    Carrots: 2 medium-sized
    Apples: 2 medium-sized
    Water: 70 ml (¼ cup / 2.4 fl oz)
    Sweetener (Stevia): to taste
    Dried Apricots: 40 grams (⅓ cup / 1.4 oz)
    Raisins: 100 grams (½ cup / 3.5 oz)
    Eggs: 2 large
    Baking Powder: 10 grams (0.35 oz)
    Vanilla Extract: 1 teaspoon
    Olive Oil: for greasing the mold
    Almonds: 20 grams (1/5 cup / 0.7 oz)
    Walnuts: 20 grams (1/5 cup / 0.7 oz)
    White Chocolate (sugar-free): 30 grams (⅓ cup / 1 oz)
    Yogurt: 1.5 tablespoons

    Directions

    Prepare the Oats:
    Grind the oatmeal in a blender until it forms a fine flour. Set aside.

    Blend the Carrots and Apples:
    Peel and chop the carrots and apples. Place them in a blender with 70 ml of water and blend until smooth.

    Mix the Base Ingredients:
    In a large mixing bowl, combine the ground oatmeal, carrot-apple puree, eggs, baking powder, vanilla extract, and stevia. Mix until well combined.

    Prepare the Dried Fruits:
    Soak the dried apricots and raisins in cold water for 15 minutes, then drain and pat dry. Chop the dried apricots if needed.

    Combine and Bake:
    Add the dried apricots and raisins to the batter and mix well. Grease a 16 cm (6-inch) diameter mold with olive oil, then pour in the batter.
    Bake in a preheated oven at 180°C (360°F) for 50 minutes or until a toothpick inserted into the center comes out clean.

    Prepare the Topping:
    Toast the almonds and walnuts in a frying pan until lightly golden, then chop them with a knife.
    Melt the white chocolate in a water bath, then stir in the yogurt until smooth.

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    Decorate the Cake:
    Once the cake has cooled slightly, spread the white chocolate-yogurt mixture over the top. Sprinkle with the chopped nuts.

    Brew the Vitamin Tea:
    Place 2 tablespoons of the vitamin tea blend into a teapot or cup. Pour boiling water over the tea and let it steep for 7-10 minutes.

    Serve and Enjoy:
    Slice the cake and serve it with a warm cup of vitamin tea.

    Serving Suggestions
    Enjoy a slice of cake for breakfast or as a mid-afternoon snack.
    Pair with a dollop of Greek yogurt or a drizzle of honey for added flavor.

    Serve with fresh fruit on the side for a complete and balanced dessert.

  • No Bake Pineapple Mousse Cheesecake

    No Bake Pineapple Mousse Cheesecake

    No Bake Pineapple Mousse Cheesecake

    Table of Contents

    Feel the tropical vibes with this No Bake Pineapple Mousse Cheesecake! It’s creamy, fruity, and oh-so-delicious! This delightful dessert brings a burst of pineapple goodness, combined with a rich, velvety mousse, all atop a crunchy graham cracker crust. Perfect for any occasion, it’s a refreshing treat that will transport your taste buds to a sunny paradise.

    Ingredients:

    • – 1 1/2 cups graham cracker crumbs
    • – 1/2 cup melted butter
    • – 16 oz cream cheese, softened
    • – 1 cup granulated sugar
    • – 2 teaspoons vanilla extract
    • – 2 cups heavy cream, whipped
    • – 1 cup crushed pineapple, drained
    • – 1 packet unflavored gelatin
    • – 1/4 cup cold water
    • – Fresh pineapple chunks for topping

    Instructions:

    1. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
    2. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
    3. In a small saucepan, sprinkle the unflavored gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until the gelatin dissolves completely. Let it cool slightly.
    4. Gradually add the gelatin mixture to the cream cheese mixture, beating continuously until well blended.
    5. Fold in the whipped cream and crushed pineapple into the cream cheese mixture until evenly distributed.
    6. Pour the mixture over the prepared crust, spreading it evenly.
    7. Refrigerate for at least 4 hours or until set.
    8. Before serving, top with fresh pineapple chunks.

    Nutritional Information:

    • – Calories: 350 per serving
    • – Carbohydrates: 28g
    • – Protein: 5g
    • – Fat: 24g
    • – Saturated Fat: 14g
    • – Cholesterol: 80mg
    • – Sodium: 220mg
    • – Fiber: 1g
    • – Sugar: 18g