Category: cake

Guilt-Free Banana Oat Delights: A Sugar-Free, Flour-Free Dessert Dream

Ingredients

For these guilt-free treats, you’ll need:

For the base:

• 2 ripe bananas (about 200g or 7 oz)
• 2 large eggs
• 200 ml (3/4 cup + 1 tbsp) milk (dairy or plant-based)
• 130g (1 1/4 cups) rolled oats
• 40g (1/2 cup) unsweetened coconut flakes
• 2 tsp baking powder
• A pinch of salt

For the topping:

• 100g (3.5 oz) dark chocolate (70% cocoa or higher)
• 2 tbsp unsalted butter
• 100g (3.5 oz) roasted peanuts or walnuts, roughly chopped

Step-by-Step Instructions

1. Prepare the Batter

Start by preheating your oven to 180°C (350°F).

In a blender or food processor, puree the peeled bananas until smooth. This not only adds natural sweetness but also contributes to the moist texture of our treats.

Transfer the banana puree to a large mixing bowl. Add the eggs and milk, whisking until well combined. The eggs will provide structure to our dessert, while the milk adds moisture and helps bind the ingredients.

2. Incorporate Dry Ingredients

Gradually add the rolled oats, coconut flakes, baking powder, and a pinch of salt to the wet mixture. Stir until all ingredients are fully incorporated and you have a smooth batter. The oats and coconut flakes not only add fiber and healthy fats but also create a delightful texture.

3. Bake the Base

Line a baking dish (approximately 9×9 inches or 23×23 cm) with parchment paper, allowing some overhang for easy removal later.

Pour the batter into the prepared dish, using a spatula to spread it evenly. This ensures uniform baking and a consistent texture throughout.

Place the dish in the preheated oven and bake for about 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.

4. Prepare the Topping

While the base is cooling, let’s prepare our decadent topping. Break the dark chocolate into small pieces and place it in a microwave-safe bowl along with the butter.

Microwave in 30-second intervals, stirring between each, until the chocolate and butter are fully melted and smooth. Be careful not to overheat, as this can cause the chocolate to seize.

Stir in the chopped nuts. This adds a delightful crunch and a boost of healthy fats and protein.

5. Assemble and Chill

Once the base has cooled completely, pour the chocolate nut mixture over the top, spreading it evenly with a spatula.

Place the dish in the refrigerator for at least an hour to allow the topping to set. This not only makes it easier to cut but also enhances the overall texture and flavor.

6. Serve and Enjoy

Once chilled, lift the dessert out of the dish using the parchment paper overhang. Cut into squares or bars and serve.

Nutrition Information (approximate, per serving, assumes 12 servings):

• Calories: 220
• Protein: 6g
• Carbohydrates: 20g
• Fiber: 3g
• Fat: 14g (mostly from healthy sources like nuts and coconut)
• Natural Sugars: 8g (from bananas and milk)

Tips for Perfect Banana Oat Delights

1. Banana ripeness: Use very ripe bananas for maximum natural sweetness. If your bananas aren’t quite ripe enough, you can add a tablespoon of honey or maple syrup to the batter.
2. Oat texture: If you prefer a finer texture, pulse the oats in a food processor before adding them to the batter.
3. Milk alternatives: Feel free to use any type of milk – almond, soy, or oat milk work great for a dairy-free version.
4. Nut-free option: If you have nut allergies, replace the nuts in the topping with seeds like pumpkin or sunflower seeds.
5. Storage: These treats can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.

These Banana Oat Delights are more than just a dessert – they’re a testament to the fact that healthy eating doesn’t mean sacrificing flavor or indulgence. What I love most about this recipe is its versatility. It’s perfect as a guilt-free dessert, but it’s also nutritious enough to serve as a quick breakfast or energizing snack.

The natural sweetness from the bananas, combined with the richness of dark chocolate and the crunch of nuts, creates a satisfying treat that doesn’t leave you feeling weighed down. Plus, the fiber from the oats and the protein from the eggs and nuts make these delights surprisingly filling.

Whether you’re following a specific diet, looking to reduce your sugar intake, or simply want to try a new, healthier dessert option, these Banana Oat Delights are sure to impress. They’re proof that with a little creativity, we can transform simple, wholesome ingredients into something truly special.

So, preheat that oven, mash those bananas, and get ready to enjoy a dessert that’s as nourishing as it is delicious. Your taste buds – and your body – will thank you!

Oatmeal, Apple, and Carrot Bake Recipe

Ingredients:

• • 2 cups oatmeal (200g)
  • 1 tsp baking powder
  • 250 ml milk

• • 1 carrot, grated
  • 1 apple, grated
  • 1 tsp cinnamon

• • 3 eggs
  • Pinch of vanillin
  • 4 tbsp sweetener (stevia)

• 40g cranberries
• Oil for greasing

Directions:

• • Preheat Oven: Preheat to 180°C (360°F).
  • Prepare Dry Ingredients: Mix oatmeal and baking powder.
  • Mix Wet Ingredients: Beat eggs, then add milk, grated carrot, apple, cinnamon, vanillin, and stevia.

• Combine: Pour the wet mixture into the dry ingredients, mix, and fold in cranberries.
• Bake: Grease a baking mold, pour the mixture in, and bake for 45 minutes. Let cool before slicing.

Serving Suggestions:

• Serve warm or cold with a dollop of yogurt or fresh fruit on the side.

Cooking Tips:

• • Grate the apples and carrots finely for a smooth texture.

• Add nuts or seeds for extra crunch.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and heart-healthy.

• Carrots & Apples: Provide essential vitamins A and C.
• Cranberries: Packed with antioxidants.

Dietary Information:

• Gluten-Free: Use gluten-free oats.
• Sugar-Free: Sweetened naturally with stevia and fruits.

Nutritional Facts (per slice):

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 18g

• Fat: 3g
• Fiber: 4g

Storage:

• Store in an airtight container in the fridge for up to 5 days.

Why You’ll Love This Recipe:

• • It’s easy to prepare and loaded with natural sweetness.

• A great option for those avoiding refined sugars.
• Perfect for meal prep and makes a nutritious snack or breakfast.

Apple and Almond Cake with Dried Cherries

Ingredients:

• • Eggs: 3
  • Sugar: 150g (¾ cup)

• • Vanilla: A pinch
  • Oil: 120 ml (½ cup)
  • Milk: 240 ml (1 cup)

• • Flour: 300g (2 cups)
  • Baking Powder: 15g (about 1 tablespoon)
  • Chopped Apples: 3, medium-sized

• • Grated Lemon Peel: From 1 lemon
  • Chopped Apple for Topping: 1, medium-sized
  • Butter: 20g (about 1 tablespoon)

• • Sugar for Topping: 2 tablespoons
  • Almond Flakes: To taste, for sprinkling on top
  • Dried Cherries: To taste, for sprinkling on top

Directions:

• • Preheat the Oven:
    • Preheat your oven to 175°C (350°F). Grease and line a 24 cm (9.5 inches) baking dish.
  • Prepare the Batter:
    • • In a mixing bowl, whisk 3 eggs with 150g sugar and a pinch of vanilla until smooth and slightly pale.

     

    • • Add 120 ml of oil and 240 ml of milk. Mix well.
      • Sift in the 300g of flour and 15g of baking powder. Stir until combined and smooth.
      • Fold in the grated lemon peel and 3 chopped apples.

     

  • Pour into Baking Dish:
    • Pour the batter into the prepared 24 cm baking dish, spreading it evenly.

• • Prepare the Topping:
    • In a small pan, melt 20g of butter and sauté 1 chopped apple with 2 tablespoons of sugar until the apple softens and caramelizes slightly.
  • Add the Topping:
    • • Arrange the caramelized apple slices on top of the batter.

     

    • Sprinkle almond flakes and dried cherries over the top.
  • Bake:
    • • Bake for 40 to 50 minutes at 175°C (350°F), or until a toothpick inserted in the center comes out clean and the top is golden brown.

     

  • Cool and Serve:
    • Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Serving Suggestions:

1. 1. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
   2. Pair with a cup of hot tea or coffee for an afternoon treat.
   3. Dust with powdered sugar before serving for a festive presentation.

1. Add a drizzle of honey or maple syrup for extra sweetness.
2. Serve with a side of fresh berries for a light and fruity contrast.

Cooking Tips:

1. 1. Be sure to sift the flour and baking powder to avoid lumps in the batter.

1. 1. Grate the lemon peel finely for an even distribution of flavor.
   2. If your apples are very sweet, reduce the amount of sugar in the topping slightly.
   3. Check the cake after 40 minutes with a toothpick to ensure it doesn’t overbake.

1. Let the cake cool before slicing to allow the flavors to settle and the texture to firm up.

Nutritional Benefits:

• • Apples: Rich in fiber, vitamins, and antioxidants.
  • Almonds: Provide healthy fats and a good source of protein and magnesium.

• Lemon: Adds a boost of vitamin C and freshness to the cake.

Dietary Information:

• • Dairy-Free Option: Replace butter with a plant-based alternative.
  • Nut-Free Option: Omit the almond flakes if you have a nut allergy.

• Gluten-Free Option: Use gluten-free flour in place of all-purpose flour.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 5g

• • Fat: 12g
  • Carbohydrates: 38g
  • Fiber: 3g

Storage:

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 4 days and reheat before serving.
• You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.

Banana Oatmeal Cocoa Bake Recipe

Ingredients

• • Oatmeal: 40 g (about 1/2 cup)
  • Milk: 120 ml (1/2 cup)
  • Egg: 1 large

• • Banana: 1, mashed
  • Cocoa Powder: 8 g (1 tablespoon)
  • Baking Powder: 5 g (1 teaspoon)

Directions

1. 1. Preheat Oven:
      Preheat your oven to 180°C (360°F). Lightly grease a baking dish or line it with parchment paper.
   2. Mix Wet Ingredients:
      In a bowl, whisk together the egg, milk, and mashed banana until smooth.
   3. Add Dry Ingredients:
      Add the oatmeal, cocoa powder, and baking powder to the wet mixture. Stir until everything is well combined.

1. Bake:
   Pour the mixture into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Serve:
   Let it cool slightly before serving. Enjoy warm or at room temperature!

Serving Suggestions

• • Top with a dollop of Greek yogurt or whipped cream.

• Add a sprinkle of chopped nuts or seeds for extra crunch.
• Serve with fresh fruit like strawberries or raspberries for added freshness.

Cooking Tips

• • Make it Sweeter: If you prefer a sweeter taste, add a tablespoon of honey or maple syrup to the mixture.

• Cocoa Substitutes: For a more chocolatey flavor, you can add a handful of chocolate chips to the batter.
• Gluten-Free Option: Ensure the oats used are certified gluten-free if you have gluten sensitivities.

Why You’ll Love This Recipe

• • Quick and Easy: Just mix, bake, and enjoy—ready in 35 minutes!

• • Healthy Ingredients: Packed with fiber, protein, and natural sweetness from the banana.
  • Kid-Friendly: This nutritious recipe is perfect for kids, whether as a breakfast or a snack.
  • Customizable: You can easily modify this recipe by adding extras like nuts, seeds, or dried fruit.

Enjoy this simple and satisfying Banana Oatmeal Cocoa Bake, perfect for any time of day!

Pancakes Without Sugar and Flour

Ingredients:

Dough:

Eggs (small) – 6 pcs.
Curd cheese (e.g., Philadelphia) – 250 g
Baking soda – ½ tsp.
Salt – ¼ tsp.
Vegetable oil – 25 g

Filling:

Chicken fillet (boiled) – 300 g
Onion – 300 g
Salt and pepper – to taste
Dried garlic – 1 tsp.
Chicken broth

Instructions:

Preparing the Dough:
Break the eggs into a blender bowl and add salt. If you want sweet pancakes without using sugar, add a sweetener. Today, I’m making savory pancakes, so I’ll add one teaspoon of sugar to balance the taste.
Add the cream cheese (I use Philadelphia, but any cottage cheese will work) to the blender.
Add half a teaspoon of baking soda (approximately 2 g).
Blend the mixture until smooth.
Pour the mixture into a bowl and add the vegetable oil. Mix well.

Cooking the Pancakes:
Heat a frying pan and lightly grease it with odorless vegetable oil.
Pour the dough into the pan and spread it in an even layer.
Cook the pancakes over low heat until they are beautifully golden brown on both sides.
My frying pan has a good coating and a thick bottom with a bottom diameter of 16 cm. I do not recommend using a larger pan, as it will be difficult to flip the pancakes.
This recipe makes about 15-16 pancakes.

Preparing the Filling:
Heat a frying pan and add some vegetable oil.
Cut two medium onions into small cubes and fry until golden brown.
Grind the boiled chicken fillet in a blender and add it to the fried onions.
Reduce the heat and add spices to taste: salt, black pepper, and one teaspoon of dried garlic.
To keep the filling moist, add a little chicken broth and stir well. Remove from heat once mixed.

Assembling the Pancakes:
Place the filling on each pancake and fold it into an envelope shape.
If desired, you can also fry the filled pancakes in a pan.

Nutritional Benefits:

High in protein from eggs and chicken.
Low in carbohydrates, making them suitable for keto and low-carb diets.
Rich in calcium from the curd cheese.

Dietary Information:

Keto-friendly: Suitable for ketogenic diets.
Gluten-free: No flour used in the recipe.
Diabetic-friendly: No added sugar, suitable for diabetics.

Storage:

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or microwave before serving.

Baked Oat and Fruit Energy Balls

Ingredients:

• • 1 cup rolled oats (100g)

• • 10g raisins
  • 25g cranberries
  • 40g nuts (chopped)

• • 1 tablespoon sesame seeds
  • 1 teaspoon baking powder
  • 1 banana (mashed)

• • 100g yogurt
  • Water (as needed to reach the right consistency)
  • Coconut flakes (for rolling the balls)

Directions:

1. 1. Preheat the oven: Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
   2. Mix the dry ingredients: In a large bowl, combine the rolled oats, raisins, cranberries, chopped nuts, sesame seeds, and baking powder.
   3. Prepare the wet ingredients: In a separate bowl, mash the banana and mix in the yogurt. Add this to the dry ingredients and stir to combine. If the mixture is too dry, add a small amount of water until you reach a sticky but formable consistency.

1. 1. Shape the mixture into balls: Using your hands, form the mixture into small balls (about the size of a golf ball). Roll each ball in coconut flakes to coat the outside.
   2. Bake: Place the balls on the lined baking sheet and bake for 25-30 minutes or until they are golden brown and firm to the touch.
   3. Cool and serve: Let the balls cool slightly before serving. Enjoy as a healthy snack or breakfast treat!

Serving Suggestions:

• • Enjoy them as a quick breakfast on the go.
  • Serve with a drizzle of honey or nut butter for extra flavor.
  • Pair with a smoothie or a cup of coffee for a filling snack.

Cooking Tips:

• • You can swap the banana with applesauce or pumpkin puree if you want a different flavor.
  • Feel free to substitute cranberries and raisins with any other dried fruits like chopped dates or apricots.
  • For a crunchier texture, toast the nuts before adding them to the mix.

Nutritional Benefits:

• • High in Fiber: Thanks to the oats, raisins, and cranberries, these energy balls support healthy digestion.
  • Rich in Healthy Fats: Nuts and sesame seeds provide essential fatty acids that are beneficial for heart health.
  • Natural Sweetness: The banana and dried fruits naturally sweeten the recipe, avoiding the need for added sugars.

• Protein Boost: The yogurt adds a source of protein, making these energy balls a balanced snack.

Dietary Information:

• • Vegetarian
  • Can be made dairy-free by using plant-based yogurt.

• Gluten-Free (if using certified gluten-free oats)

Storage:

• • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week.

• Freeze for up to 3 months. To enjoy, thaw and reheat in the oven for a few minutes to bring back the crisp texture.

LEMON CAKE Preheat the oven

Ingredients:

• 4 eggs
• 100 ml of extra virgin olive oil or butter
• 180g of sugar
• 280g of flour
• 15 g baking powder
• 150 g plain yogurt NOT Greek yogurt
• 60ml lemon juice
• The grated zest of 2 lemons

Preparation:

1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
4. Add flour and baking powder. Beat a little more until smooth.
5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

Super Energy Dessert: No White Sugar, No Baking Required!

In today’s health-conscious world, finding delicious treats that are both nutritious and satisfying can be a challenge. But fear not, because we have a delightful solution for you – a super energy dessert that contains no white sugar and requires no baking! This delectable treat is not only mouthwatering but also packed with natural goodness. Join us on this culinary journey as we explore the ingredients and preparation steps for this guilt-free indulgence.

Ingredients You’ll Need:

Before we dive into the preparation steps, let’s take a look at the wholesome ingredients that make up this super energy dessert:

1. Dates: 100g (approx. 3.5 ounces)
2. Apples: 70g (approx. 2.5 ounces)
3. Dried Cranberries: 45g (approx. 1.6 ounces)
4. Raisins: 50g (approx. 1.8 ounces)
5. Dried Apricots: 80g (approx. 2.8 ounces)
6. Pumpkin Seeds: 50g (approx. 1.8 ounces)
7. Almonds: 70g (approx. 2.5 ounces)
8. Roasted Cashews: 75g (approx. 2.6 ounces)
9. Sesame Seeds (reserve some for garnishing): 35g (approx. 1.2 ounces)
10. Pine Nuts: 20g (approx. 0.7 ounces)
11. Flax Seeds: 20g (approx. 0.7 ounces)

Preparation Steps:

Now that you have all the ingredients ready, let’s embark on the journey of creating this delectable super energy dessert:

Preparing the Dried Fruits

• Start by rinsing the dried fruits in cold water to remove any preservatives and activate their nutrients. Soak them for 15-20 minutes.

Nuts and Seeds

• While the fruits are soaking, slice the almonds and roughly chop the cashews.
• Lightly roast the pumpkin seeds and pine nuts in a dry pan until fragrant to enhance their flavor.

Fruit Blend

• After soaking, pit the dates and chop them along with the dried apricots into small pieces.
• In a blender, combine the soaked dates, apples, dried cranberries, raisins, and apricots. Blend until smooth.

Texture and Crunch

• Mix in the sliced almonds and roasted cashews to the fruit blend for added texture.
• Stir in the sesame seeds, saving some for garnishing.
• Add the pumpkin seeds, pine nuts, and flax seeds to the mixture, boosting its nutritional value and flavor.

Combine and Shape

• Thoroughly mix all the ingredients to achieve a well-combined texture.
• Shape the mixture into a cylindrical log.
• Roll the log in the remaining sesame seeds for an appealing outer texture.

Chilling Time

• Refrigerate the log for about 2 hours to set.

Serving

• After chilling, slice the log into bite-sized energy bars.
• Wrap each bar in parchment paper for convenient storage and snacking.

Now, you have a batch of these delicious and nutritious energy bars ready to enjoy anytime you need a quick energy boost!

Conclusion

This super energy dessert is a testament to the fact that healthy snacks can be incredibly tasty. With no white sugar and no baking required, it’s a guilt-free pleasure that you can indulge in without any reservations. Whether you’re looking for a post-workout snack or a wholesome treat for your kids, these energy bars have got you covered. So, give them a try, and you’ll be pleasantly surprised by the burst of flavors and energy they provide!

Potatoes with Vegetables in the Oven! Simple, Quick, and Very Tasty!

In this delectable recipe, we will explore how to make a mouthwatering dish of potatoes with vegetables in the oven. This simple and quick recipe combines the earthy goodness of potatoes with the vibrant flavors of cauliflower, carrots, and sweet peppers. It’s not only a delightful side dish but also a great way to sneak in some nutritious vegetables. Let’s dive into the details of this easy-to-follow recipe.

Ingredients:

• Cauliflower – 500 g.
• Carrots – 2 – 3 (average)
• 1 Paprika
• Potatoes – 500 g.
• Salt
• Black pepper
• Sweet peppers
• Olive oil – 2 tbsp.
• Dried parsley
• Dry garlic

Preparation:

Now, let’s walk through the step-by-step preparation of this delicious dish:

Prepare the Vegetables:

• Start by removing the cauliflower florets from the stem and cutting them into smaller pieces.

 Slice the Carrots:

• Peel the carrots and slice them into thin, round pieces.

 Prepare the Paprika:

• Cut the paprika into strips for that extra burst of color and flavor.

Dice the Potatoes:

• Peel the potatoes and cut them into bite-sized pieces.

Season the Vegetables:

• In a mixing bowl, add the cauliflower, carrots, paprika, and potatoes.

Season to Perfection:

• Sprinkle salt, black pepper, dried garlic, dried parsley, and a drizzle of extra virgin olive oil over the vegetables.

Mix Thoroughly:

• Gently mix all the ingredients together with a spoon, ensuring that the seasonings are evenly distributed.

Bake to Perfection:

• Preheat your oven to 200°C (392°F).
• Spread the seasoned vegetables on a baking sheet lined with parchment paper.

Cooking Time:

• Bake the vegetables in the preheated oven for 35-40 minutes, or until they are beautifully golden and tender.

Serve and Enjoy:

• Once done, bring this flavorful dish to the table as a side dish. It pairs wonderfully with your choice of meat or fish.

Conclusion:

This simple recipe for potatoes with vegetables in the oven is a fantastic way to elevate your side dish game. The combination of cauliflower, carrots, paprika, and potatoes, seasoned to perfection, creates a symphony of flavors that will leave your taste buds singing. Plus, it’s a quick and easy way to incorporate more vegetables into your diet.

Focaccia is a beloved Italian flatbread known for its rich flavor and soft, airy texture. The secret to achieving that perfect softness lies in the ingredients, kneading technique, and resting periods. This recipe will guide you through creating a delectable focaccia that’s perfect as a side dish, for sandwiches, or enjoyed on its own.

Ingredients

For the Dough:

• 4 cups (500g) all-purpose flour
• 1 ½ cups (360ml) warm water (about 100°F/37°C)
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 2 teaspoons sea salt
• ¼ cup (60ml) extra virgin olive oil (plus more for drizzling)

For Toppings:

• Sea salt (for sprinkling)
• Fresh rosemary (or your choice of herbs)
• Cherry tomatoes, halved (optional)
• Sliced olives (optional)
• Garlic cloves, thinly sliced (optional)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Plastic wrap or a kitchen towel
• Baking sheet or pan (13×18 inches)
• Parchment paper (optional)
• Rubber spatula or wooden spoon
• Pastry brush

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active.

Step 2: Mix the Dough

2. In a large mixing bowl, add the flour and salt, then make a well in the center. Pour the activated yeast mixture and ¼ cup of olive oil into the well.
3. Using a rubber spatula or wooden spoon, mix until a sticky dough forms. The dough should be wet and slightly tacky—this is key for a soft focaccia.

Step 3: Knead the Dough

4. Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes. If the dough is too sticky, add a little flour as needed, but be careful not to add too much. The dough should remain moist.

Step 4: First Rise

5. Transfer the dough to a large, greased bowl. Cover it with plastic wrap or a kitchen towel. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 5: Shape the Dough

6. Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and gently stretch it into a rectangle or oval shape, about ½ inch thick.
7. Transfer the shaped dough to a greased baking sheet or pan lined with parchment paper. If using a baking sheet, the dough should fill it well, but it can also be placed in a 9×13-inch pan for thicker focaccia.

Step 6: Second Rise

8. Cover the dough again with a kitchen towel and let it rise for another 30-45 minutes until it has puffed up.

Step 7: Prepare for Baking

9. Preheat your oven to 425°F (220°C).
10. After the second rise, use your fingers to dimple the surface of the dough, creating deep indentations. Drizzle additional olive oil over the top, allowing it to pool in the dimples.

Step 8: Add Toppings

11. Sprinkle sea salt generously over the top. If desired, add fresh rosemary, halved cherry tomatoes, sliced olives, or garlic. The toppings can be customized based on your preferences—experiment with other herbs and spices for a unique twist.

Step 9: Bake the Focaccia

12. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the edges. The internal temperature should reach about 200°F (93°C).

Step 10: Cool and Serve

13. Once baked, remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool further.
14. Slice and serve warm or at room temperature. It pairs wonderfully with olive oil for dipping or can be used for sandwiches.

Tips for Soft Focaccia

1. Hydration: The higher the hydration (water content), the softer the focaccia will be. Don’t be afraid of a sticky dough; it’s essential for that airy texture.
2. Resting Time: Allowing the dough to rise properly is crucial. The longer, slower rise develops flavor and texture. Consider doing an overnight rise in the refrigerator for added depth.
3. Use Quality Olive Oil: A good quality extra virgin olive oil enhances the flavor and adds moisture to the focaccia.
4. Experiment with Flavors: While classic focaccia is delicious, don’t hesitate to get creative with toppings—try caramelized onions, sun-dried tomatoes, or even cheese.
5. Storage: Focaccia is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze it wrapped tightly in plastic.

Conclusion

Homemade focaccia is a delightful addition to any meal, offering a soft and flavorful experience that store-bought versions simply can’t match. With this easy recipe, you’ll have a beautiful, golden loaf that’s sure to impress friends and family. Enjoy the process, and don’t forget to share your delicious creation!

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!

Egg and Cheese Breakfast Sandwich Recipe

Ingredients:

• • 3 eggs
  • ½ small onion, finely chopped
  • Fresh parsley, chopped

• • Salt, to taste
  • Paprika, to taste
  • Tomato sauce (as needed)

• • 4 slices of cheese
  • Tomato slices
  • Butter (for spreading)

Directions:

• Prepare the Egg Mixture:
  • • Beat the eggs in a bowl.
    • Stir in the chopped onion, parsley, salt, and paprika.

   

• Assemble the Sandwiches:
  • • Butter one side of each bread slice.
    • Spread tomato sauce on the unbuttered sides of two slices.

   

  • Add cheese and tomato slices on top.
• Cook the Egg Mixture:
  • • Heat a pan with butter and cook the egg mixture until set.

   

  • Place cooked eggs on the prepared bread with cheese and tomatoes.
• Grill the Sandwiches:
  • • Grill sandwiches in a pan for 2-3 minutes per side, pressing gently until golden brown and the cheese melts.

   

Serving Suggestions:

• • Serve with a side of fresh fruit or a smoothie for a balanced meal.

Cooking Tips:

• • Add herbs like oregano or basil for extra flavor.
  • Use whole wheat bread for added fiber.

Nutritional Benefits:

• • Eggs: High in protein and rich in essential vitamins.
  • Cheese: Provides calcium and protein.

• Tomatoes: Rich in vitamins C and K, and antioxidants like lycopene.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.

• Gluten-Free Option: Use gluten-free bread.

Nutritional Facts (per sandwich):

• • Calories: 250

• • Protein: 15g
  • Carbohydrates: 20g
  • Fat: 12g

Storage:

• Best served fresh but can be refrigerated for up to 1 day. Reheat in a pan or toaster.

Juicy Stuffed Chicken Breasts with Cheesy Potato Bake

Ingredients:

For the Stuffed Chicken Breasts:
– 4 chicken breasts, halved
– Salt
– Black pepper
– Italian spice mix
– 150 grams cheese
– Fresh parsley, chopped
– 3 cloves of garlic, minced

For the Cheesy Potato Bake:

– 600 grams potatoes, sliced
– Salt
– Vegetable oil
– Dried parsley

For the Sauce:

– 200 ml vegetable oil
– 1 egg
– 1 tablespoon mustard
– 2 tablespoons vinegar (9%)
– Salt
– Black pepper
– 3 cloves of garlic, minced

For Garnish:
– Fresh dill, chopped

Instructions:

1. Halve the 4 chicken breasts and place them between sheets of cling film. Pound them until they are evenly thin.

2. Season the chicken breasts with salt, black pepper, and Italian spice mix. Make sure the spices are distributed evenly. Allow the chicken to marinate for 30 minutes.

3. Preheat your oven to 180°C (356°F).

4. In a bowl, combine 150 grams of cheese, chopped fresh parsley, and minced garlic.

5. Lay out the chicken breasts and place the cheese mixture evenly on each piece.

6. Roll up each chicken breast, securing the stuffing inside. Repeat with all pieces.

7. In a baking dish, place 600 grams of sliced potatoes. Season them with salt and a drizzle of vegetable oil. Sprinkle with dried parsley.

8. Lay the stuffed chicken breasts over the potatoes.

9. In a separate bowl, prepare the sauce by mixing 200 ml of vegetable oil, 1 egg, 1 tablespoon of mustard, 2 tablespoons of vinegar (9%), salt, black pepper, and minced garlic. Beat the mixture well with a mixer.

10. Spread the sauce over the stuffed chicken breasts.

11. Bake in the preheated oven for 40 minutes at 180°C (356°F).

12. After 40 minutes, remove the dish from the oven and sprinkle with cheese. Return it to the oven and bake for an additional 5 minutes at 190°C (374°F) or until the cheese is melted and golden.

13. Garnish with fresh chopped dill.