Category: cake

No-Bake Almond and Date Cookies with Dark Chocolate

Ingredients:

• 1¼ cups | 300g dates (preferably Medjool)
• 1¼ cups | 200g roasted almonds
• Approx. 3.5 oz | 100g dark chocolate (for coating)

Directions:

• Prepare Dates:
  • Wash and soak dates in warm water for 10 minutes.
• Grind Almonds:
  • Grind the roasted almonds in a food processor until fine.
• Form Dough:
  • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
• Shape Cookies:
  • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
• Freeze:
  • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
• Coat with Chocolate:
  • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
• Chill Again:
  • Place the cookies back in the freezer for 15 minutes to set the chocolate.

Serving Suggestions:

• Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

Cooking Tips:

• If the mixture is too sticky, lightly oil your hands when shaping the cookies.
• Use high-quality dark chocolate for a rich, decadent flavor.

Nutritional Benefits:

• Dates: High in fiber, potassium, and natural sugars.
• Almonds: Provide healthy fats, protein, and antioxidants.
• Dark Chocolate: Rich in antioxidants and may improve heart health.

Dietary Information:

• Vegan, Gluten-Free, and No Added Sugar.

Nutritional Facts (per serving):

• Calories: 150
• Fat: 10g
• Carbs: 12g
• Protein: 4g

Storage:

• Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.

Sugar-Free Chocolate Coconut Flour Brownies

Ingredients:

• 2 eggs
• 1/4 cup (35 g) stevia powder
• 1 tsp vanilla extract
• 4.2 oz (120 g) sugar-free chocolate (approximately 3/4 cup chopped)
• 2.8 oz (80 g) butter (approximately 1/3 cup)
• 1/3 cup (35 g) coconut flour
• 1/2 tsp baking powder

Directions:

• Preheat your oven to 180°C (360°F) and line a small baking dish with parchment paper.
• Melt the sugar-free chocolate and butter together in a heatproof bowl over simmering water (double boiler) or microwave in short bursts, stirring until smooth.
• In a separate bowl, whisk the eggs, stevia powder, and vanilla extract until well combined.
• Slowly add the melted chocolate mixture into the egg mixture, stirring continuously.
• In another bowl, mix coconut flour and baking powder.
• Fold the dry ingredients into the wet ingredients until the batter is well combined and smooth.
• Pour the batter into the prepared baking dish and smooth the top.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool before cutting them into squares. Enjoy!

Serving Suggestions:

• Top with whipped cream and a sprinkle of sugar-free chocolate shavings.
• Serve with a scoop of low-carb vanilla ice cream.
• Pair with fresh berries like raspberries or strawberries.
• Drizzle with sugar-free caramel or chocolate sauce.
• Enjoy with a cup of hot coffee or tea for an afternoon treat.

Cooking Tips:

• Ensure the butter and chocolate mixture is fully melted and smooth to avoid clumps in the batter.
• Do not overbake; check the brownies a few minutes early to ensure they remain moist.
• Sift the coconut flour before adding to avoid lumps.
• Use room temperature eggs to ensure even mixing and a smoother batter.
• Let the brownies cool completely before slicing to prevent them from crumbling.

Nutritional Benefits:

• Low-carb: Coconut flour is low in carbohydrates, making it perfect for keto and low-carb diets.
• Sugar-free: Sweetened with stevia, these brownies are a great alternative for those reducing sugar intake.
• Gluten-free: Coconut flour is naturally gluten-free, making this recipe suitable for people with gluten sensitivities.
• Rich in healthy fats: The butter and sugar-free chocolate provide a good dose of healthy fats to keep you satiated.
• High in fiber: Coconut flour adds dietary fiber, supporting digestion and promoting fullness.

Dietary Information:

• Keto-friendly
• Low-carb
• Sugar-free
• Gluten-free
• Vegetarian

Nutritional Facts (per serving, based on 12 servings):

• Calories: 110
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 60mg
• Total Carbohydrates: 7g
• Dietary Fiber: 2g
• Sugars: 1g (naturally occurring)
• Protein: 3g

Storage:

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week for longer shelf life. Freeze for up to 3 months; thaw at room temperature before serving.

Creamy Lemon Blueberry Cake

Ingredients:

For the Cream:

• 2 cups of milk
• 1 tea glass of sugar
• 3 tablespoons of flour (not too heaped)
• 1 egg yolk
• 1 packet of vanilla

For the Cake:

• 3 eggs
• 1 cup of sugar
• 1 packet of vanilla
• Just less than a cup of vegetable oil
• Just less than a cup of milk
• 2.5 cups of flour
• 1 packet of baking powder
• Grated zest of 1 lemon
• 1 packet of blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions:

1. Prepare the Cream:
   • In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
   • Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
   • Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.
2. Prepare the Cake:
   • Preheat your oven to 170°C (340°F).
   • In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
   • Add just less than a cup of vegetable oil and milk, and mix.
   • Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
   • Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.
3. Assemble and Bake:
   • Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
   • Sprinkle about a handful of blueberries on top.
   • Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
4. Finish and Serve:
   • Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
   • Your summer cake with its wonderful appearance and delicious taste is ready to serve.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh mint leaves for a touch of color.

Cooking Tips:

Healthy Two-Ingredient Oatmeal and Banana Dessert

Ingredients

• 1 cup oatmeal
• 2 bananas
• 100g yogurt
• 2 eggs
• 1 apple, chopped
• Avocado oil for greasing

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (360°F).
2. Prepare the Ingredients:
   • In a mixing bowl, mash the bananas until smooth.
   • Add the oatmeal to the mashed bananas and mix well.
   • In a separate bowl, whisk together the yogurt and eggs until well combined.
   • Add the yogurt and egg mixture to the banana and oatmeal mixture. Stir until all ingredients are thoroughly combined.
   • Fold in the chopped apple.
3. Grease the Baking Dish: Lightly grease a baking dish with avocado oil to prevent sticking.
4. Bake: Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake in the Oven: Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the dessert to cool slightly before cutting into portions. Serve warm or at room temperature.

More Information

This recipe is incredibly versatile. You can enjoy it as a breakfast, a snack, or even a dessert. The combination of bananas and oatmeal provides a natural sweetness and a hearty texture that is both satisfying and delicious.

Why You’ll Love This Recipe

• Simple and Quick: With only two main ingredients and minimal preparation, this recipe is perfect for busy individuals.
• Nutritious and Filling: Packed with fiber and essential nutrients, this dessert will keep you full and energized throughout the day.
• Versatile: Enjoy it for breakfast, as a snack, or even as a dessert. It’s a healthy option for any time of the day.
• Weight Loss Friendly: Low in calories and high in fiber, this dessert supports weight loss by keeping you satisfied and preventing overeating.

Nutritional Benefits

• Oatmeal: Rich in fiber, vitamins, and minerals, oatmeal helps to regulate blood sugar levels, promote healthy digestion, and keep you feeling full longer.

• Bananas: High in potassium, vitamins, and natural sugars, bananas provide a quick energy boost and support heart health.
• Yogurt: A good source of protein and probiotics, yogurt aids in digestion and supports a healthy gut.
• Eggs: Packed with protein, vitamins, and minerals, eggs help to build muscle and keep you satiated.

Chicken and Mushroom Puff Pastry Pies

Table of Contents

CHOCOLATE SALAMI WITHOUT EGGS OR BUTTER

INGREDIENTS:

Easy Homemade Flatbreads

Ingredients

• • 11.5 ounces (320 grams) all-purpose flour or bread flour

• • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 fluid ounces (150 ml) boiling water

• • 1 egg
  • 1 teaspoon ground red pepper
  • 1 ounce (30 grams) parsley, finely chopped

• • 1 tablespoon olive oil (plus more for greasing and brushing)
  • 1 tablespoon flour
  • Black pepper, to taste

• 1/4 teaspoon garlic powder

Directions

1. 1. Prepare the Dry Ingredients:
      • • Place 11.5 ounces (320 grams) of all-purpose flour or bread flour in a bowl.
        • Add 1 teaspoon baking powder and 1/2 teaspoon salt, and stir everything together.

       

   2. Add Wet Ingredients:
      • • Pour 5 fluid ounces (150 ml) of boiling water into the flour mixture.
        • Break one egg into the bowl.

       

      • Add 1 teaspoon ground red pepper and finely chopped parsley.
   3. Mix and Knead the Dough:
      • • Mix well with a spoon.

       

      • Add 1 tablespoon of olive oil to the dough and knead with your hands. If the dough is too sticky, add some more flour.
   4. Rest the Dough:
      • • Grease a baking dish with olive oil.

       

      • Roll the dough into a roll and divide into 8 parts.
      • Roll each piece into a ball and place in the baking dish. Brush with olive oil, cover, and leave to rest for 30 minutes.

1. 1. Prepare the Garlic Mixture:
      • In a small container, mix 1 tablespoon of olive oil and 1 tablespoon of flour.
      • Add a little black pepper and 1/4 teaspoon garlic powder, and mix everything well.

1. 1. Shape the Flatbreads:
      • • Grease the counter with olive oil and roll out each ball of dough to about 6 inches (15 cm) in diameter.
        • Brush the dough with the garlic mixture.
        • Cut the dough and roll it into a cone shape. Press the edges together and flatten slightly with your hand.

       

      • Repeat these steps with the rest of the dough.
      • Place the prepared dough in a baking dish, cover, and let rest for another 15 minutes.

1. Roll and Fry the Flatbreads:
   • • Roll out each flatbread to 7 inches (18 cm) in diameter with a rolling pin before frying.
     • Heat a frying pan over medium heat and grease it with oil.
     • Place a flatbread in the pan and cook for 2-3 minutes. Brush the top side with oil, then turn it over and cook for another 2 minutes, until golden brown.

    

   • Repeat with the remaining flatbreads.

Serving Suggestions

• • Serve warm with meat dishes or soups.

• Enjoy with a side of fresh salad or dips like hummus.

Cooking Tips

• • Make sure to roll out the dough evenly for even cooking.
  • Adjust the seasoning in the garlic mixture to your taste.

Nutritional Benefits

• Parsley: Rich in vitamins A, C, and K, and antioxidants.
• Olive Oil: Provides healthy fats and adds a rich flavor.

Dietary Information

• • Vegetarian

Nutritional Facts (per serving, makes 8 servings)

• • Calories: 180kcal
  • Carbohydrates: 25g
  • Protein: 5g

• • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 35mg

• • Sodium: 150mg
  • Potassium: 80mg
  • Fiber: 1g

• • Sugar: 1g
  • Vitamin A: 200IU
  • Vitamin C: 5mg

• Calcium: 40mg
• Iron: 2mg

Storage

Zucchini, Potato, and Rice Frittata

Ingredients:

• • Chicken Eggs: 5 eggs

• • Water: 2 glasses (for boiling)
  • Zucchini: 1, diced
  • Salt: 2 teaspoons (or to taste)

• • Potatoes: 2-3, peeled and diced
  • Olive Oil: 3 tablespoons
  • Rice: 1 cup

• • Onion: 1, finely chopped
  • Green Onion: 1-2 stalks, chopped
  • Parsley: 1 tablespoon, chopped

• Flour: 2 tablespoons

Directions:

1. 1. Prepare the Vegetables and Rice:
      • • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
        • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

       

      • Set aside the sautéed vegetables.
   2. Prepare the Egg Mixture:
      • • Boil 3 eggs in water, peel, and chop them into small pieces.

       

      • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
   3. Combine and Cook:
      • • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

       

      • Heat a pan with olive oil and pour the mixture into the pan.
      • Cook the frittata on medium heat for about 5 minutes or until golden and set.

1. 1. Finish and Serve:
      • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
      • Slice and serve hot.

Serving Suggestions:

• Serve with a side salad or fresh sliced tomatoes for a complete meal.
• Enjoy with a dollop of sour cream or a sprinkle of grated cheese.

Fluffy Soufflé Pancakes Recipe

Ingredients:

• 2 eggs, separated
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar
• Pinch of salt
• Butter or oil for greasing the pan
• Optional toppings: maple syrup, fresh berries, whipped cream

Whisk the Egg Whites

In a clean, dry bowl, crack open those eggs and separate the yolks from the whites. We’re going to whip those egg whites into fluffy peaks, so grab your whisk (or electric mixer if you’re feeling fancy) and start whisking. Whip until you reach stiff peaks – you want them to hold their shape like a proud mountain peak!

Mix the Dry Ingredients

In another bowl, sift together the flour, baking powder, sugar, and salt. This ensures a smooth, lump-free batter. Now, add in your milk, vanilla extract, and egg yolks. Give it a good mix until everything is nicely combined and smiling at you.

Fold, Fold, Fold

Gently fold those whipped egg whites into your batter. This is where the magic happens. Fold with love and care, making sure not to deflate those beautiful airy bubbles. It’s like you’re gently tucking them into a fluffy pancake bed.

Cook ‘Em Up

Heat a non-stick skillet or griddle over medium-low heat and grease it with a bit of butter or oil. Now, using a spoon or ladle, scoop out a dollop of pancake batter onto the skillet. Don’t overcrowd the pan; give those pancakes some room to grow and dance.

 Patience, Grasshopper

Now comes the hard part – waiting! Cook the pancakes for about 3-4 minutes on one side until they’re golden brown and those signature soufflé pancake bubbles start to form on the surface. Then, gently flip them over and cook for another 2-3 minutes until they’re cooked through and fluffy.

Stack ‘Em High

Once your pancakes are done, stack them up like a fluffy tower of goodness. Don’t be shy; these pancakes love to snuggle up close. Top them off with your favorite toppings – whether it’s a drizzle of maple syrup, a sprinkle of fresh berries, or a dollop of whipped cream – make it your own!

 Indulge and Enjoy!

Finally, the moment you’ve been waiting for – dig in! Take a bite of those soft, pillowy pancakes and let the flavors dance on your taste buds. Revel in the joy of creating something so deliciously fluffy and satisfying. And remember, the best pancakes are made with love and a little bit of whimsy.

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Best Banana Bread with Walnuts and Raisins

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature
  • 3/4 cup white sugar (or use 1 scant cup of honey)

• • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda

• • ½ tsp salt
  • ½ tsp real vanilla extract
  • 1 cup walnuts, toasted and coarsely chopped

• ½ cup raisins

Directions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.

• Serve with a side of fresh fruit or a dollop of yogurt for breakfast.
• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.
  • Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains dairy, eggs, and nuts.

• Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage:

• • Store any leftover banana bread in an airtight container at room temperature for up to 3 days.

• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Savory Oat and Vegetable Patties

Ingredients:

• • 1 cup (90g) rolled oats
  • 2 tablespoons (30g) yogurt
  • 1 egg

• • 100 ml (1/2 cup) water
  • 1 onion, finely chopped
  • 100g (1 medium) carrot, grated

• • 1 garlic clove, minced
  • 1 tablespoon (7g) Parmesan cheese, grated
  • Salt to taste

• Olive oil for cooking
• Sesame seeds for topping

Directions:

1. 1. Prepare the Mixture:
      • In a large mixing bowl, combine rolled oats, yogurt, egg, and water. Mix thoroughly, ensuring the oats are well soaked. Let sit for 10 minutes.
   2. Add Vegetables:
      • • Stir in the chopped onion, grated carrot, and minced garlic. Add salt and Parmesan, mixing until evenly combined.

       

   3. Form Patties:
      • Shape the mixture into small patties, pressing firmly to hold them together.

1. First Fry:
   • Heat olive oil in a pan over medium heat. Fry the patties for 4-5 minutes per side until golden brown. Set aside.
2. Second Fry with Sesame Seeds:
   • • Add more olive oil to the pan if needed, lower the heat, and return the patties. Sprinkle sesame seeds on top and fry for 2-3 minutes per side until seeds are toasted.

    

Serving Suggestions:

• • Enjoy with a fresh salad, yogurt dip, or your favorite sauce.

• They also work well as a sandwich or wrap filling.

Cooking Tips:

• • Add more vegetables like zucchini, bell peppers, or spinach for variety.

• If the mixture is too wet, add more oats or a tablespoon of flour to help bind.

Nutritional Benefits:

• • Oats: Rich in fiber, promoting healthy digestion and cholesterol control.

• Carrots: Packed with beta-carotene, which supports eye health.
• Garlic and Onion: Contain antioxidants and have anti-inflammatory properties.

Dietary Information:

• Vegetarian-friendly.
• To make gluten-free, use certified gluten-free oats.

Nutritional Facts (per serving):

• • Calories: 150 kcal
  • Protein: 5g
  • Carbohydrates: 18g

• Fat: 7g
• Fiber: 4g

Puff Pastry with Homemade Custard and Chocolate Drizzle

Table of Contents

Apple-Banana Oatmeal Bake

Table of Contents