PST-Algerie

Category: healthy food

  • Healthy Lentil Bread Recipe

    Healthy Lentil Bread Recipe

    Healthy Lentil Bread Recipe

    Table of Contents

    Ingredients

    • 1 ¼ cups (250 g) lentils, soaked for 8 hours
    • 2 ⅞ cups (700 ml) water (for soaking)
    • 100 ml (3.4 fl oz) water (for blending)
    • 2 tbsp olive oil (30 ml)
    • 2 tbsp rice flour (16 g)
    • 1 tsp turmeric (5 g)
    • 1 tbsp ground coriander (7 g)
    • 1 tsp baking powder (4 g)
    • 2 tbsp psyllium husk (16 g)
    • Salt, to taste
    • 1 tbsp lemon juice (15 ml)
    • Vegetable oil, for greasing the pan
    • A handful of sunflower seeds
    • A handful of sesame seeds

    Step-by-Step Instructions

    1. Soak the Lentils

    1. Soak the lentils: Place 250 grams of lentils in a large bowl and cover with 700 ml of water. Let the lentils soak for 8 hours or overnight. This helps soften the lentils and makes them easier to blend into a smooth batter.
    2. Drain and rinse: After soaking, drain any excess water and rinse the lentils under cold water.

    2. Blend the Lentils

    1. Add water: After rinsing, transfer the soaked lentils to a blender or food processor. Add 100 ml of fresh water to the lentils.
    2. Blend until smooth: Blend the lentils until you achieve a smooth, even consistency. Ensure there are no large pieces left in the mixture.
    3. Incorporate olive oil: While blending, gradually pour in 2 tablespoons of olive oil. This adds moisture and helps bind the bread dough.
    See also  Banana Cocoa Muffins

    3. Prepare the Dry Ingredients

    1. Mix dry ingredients: In a separate bowl, combine the following:
      • 2 tablespoons rice flour
      • 1 teaspoon turmeric
      • 1 tablespoon ground coriander
      • 1 teaspoon baking powder
      • 2 tablespoons psyllium husk
    2. Stir well: Ensure the dry ingredients are thoroughly mixed to evenly distribute the baking powder and spices.

    4. Combine the Wet and Dry Ingredients

    1. Add dry ingredients to lentil mixture: Gradually add the dry ingredient mixture into the lentil batter. Stir or blend until everything is well combined.
    2. Season with salt: Add salt to taste, adjusting the seasoning based on your preference.
    3. Check the consistency: If the batter appears too runny, you can add an extra tablespoon of rice flour to thicken it slightly.
    4. Add lemon juice: Stir in 1 tablespoon of lemon juice. This adds a subtle tang to the bread and enhances the overall flavor.

    5. Prepare the Pan and Batter

    1. Grease the bread pan: Lightly grease a loaf pan with vegetable oil to prevent the bread from sticking during baking.
    2. Pour in the batter: Transfer the lentil batter into the greased pan, spreading it out evenly with a spatula.
    3. Top with seeds: Sprinkle a handful of sunflower seeds and sesame seeds on top of the batter. These seeds add texture and a nutty flavor to the  bread.

    6. Bake the  Bread

    1. Preheat the oven: Set your oven to 200°C (392°F) and allow it to preheat fully before baking.
    2. Bake for 60 minutes: Place the bread pan in the oven and bake for 60 minutes, or until the bread is golden and firm to the touch. You can check for doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is ready.
    See also  My Fastest Oatmeal Bread for a Healthy Breakfast! No Flour, No Butter

    7. Cool and Serve

    1. Let it cool: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the loaf to a cooling rack to cool completely.
    2. Slice and serve: Once the bread is fully cooled, slice and enjoy! Serve with your favorite spread, dip, or use it as a base for sandwiches.

    Tips for Success

    • Psyllium Husk: This ingredient is key to binding the bread and keeping it moist. Psyllium husk acts as a natural thickener and helps improve the texture.
    • Soaking Lentils: Be sure to soak the lentils for at least 8 hours. This step ensures that they blend easily and contribute to a smooth batter.
    • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for later use.

    Nutrition Information (Per Serving)

    • Calories: 170 kcal
    • Carbohydrates: 24 g
    • Protein: 6 g
    • Fat: 6 g
    • Fiber: 5 g
    • Sodium: 150 mg

    Health Benefits

    This lentil bread is rich in plant-based protein and dietary fiber, making it a satisfying and healthy alternative to traditional bread. Here are some of its health benefits:

    • Lentils: A great source of protein, fiber, and essential nutrients like iron and folate, lentils help support heart health, digestion, and energy levels.
    • Psyllium Husk: Packed with soluble fiber, psyllium husk promotes digestive health, helps regulate blood sugar levels, and supports weight management.
    • Turmeric: Known for its anti-inflammatory and antioxidant properties, turmeric is a powerful spice that can support overall health.
    • Pumpkin and Sesame Seeds: These seeds add texture and healthy fats, as well as magnesium, zinc, and protein, which are great for heart and bone health.
  • Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

    Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

    Why This Recipe Is Timeless

    The Pineapple and Coconut No-Bake Cheesecake is a dessert that transcends time and trends for several reasons:

     

    Ease of Preparation: With no baking required, this cheesecake is perfect for novice bakers or anyone short on time.

    Universal Appeal: The tropical flavors of pineapple and coconut are universally loved, making this a crowd-pleaser at any gathering.

    Adaptability: This recipe is incredibly versatile. You can swap out pineapple for mango, passion fruit, or even berries to create a new variation.

    Light Yet Decadent: The no-bake method results in a light and creamy texture, balanced by the richness of the ricotta and condensed milk.

    Year-Round Relevance: This dessert works beautifully for summer picnics, winter holidays, and everything in between, thanks to its refreshing yet indulgent qualities.

    See also Mediterranean Chicken Salad

    Nutrition Facts (Per Serving)

    Calories: 320 kcal

    Protein: 6 g

    Carbohydrates: 32 g

    Fat: 19 g

    Fiber: 1 g

    Sugar: 22 g

    Sodium: 140 mg

  • Roasted Cauliflower with Greek Yogurt and Tahini Dressing

    Roasted Cauliflower with Greek Yogurt and Tahini Dressing

    Roasted Cauliflower with Greek Yogurt and Tahini Dressing

    Table of Contents

    Ingredients:

    • 1 cauliflower
    • Water (enough to fill the pot)
    • 2 teaspoons marinara sauce
    • 1 teaspoon red paprika
    • 2 tablespoons olive oil
    • Salt to taste
    • 250g (8.81 oz) Greek yogurt
    • Juice of 1/2 lemon
    • 1 garlic clove, minced
    • 1 tablespoon honey
    • 1 red onion
    • 1 hot paprika (or hot pepper)
    • 3 tablespoons pine nuts
    • Fresh parsley for garnish
    • Tahini dressing (2 parts tahini, 1 part soy sauce, 3 parts water)

    Preparation Time:

    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 5 minutes

    Instructions:

    1. Prepare the Cauliflower:
      • Fill a pot with water and bring it to a boil.
      • Add the cauliflower and cook for 5 minutes.
      • Drain the water and let the cauliflower cool slightly.
    2. Season and Roast the Cauliflower:
      • Preheat your oven to 170°C (340°F).
      • In a small bowl, mix 2 teaspoons of marinara sauce, 1 teaspoon of red paprika, 2 tablespoons of olive oil, and salt to taste.
      • Brush the mixture over the cauliflower.
      • Place the cauliflower in a baking dish and roast in the preheated oven for 40 minutes.
    3. Prepare the Greek Yogurt Sauce:
      • In a bowl, combine 250g of Greek yogurt, the juice of 1/2 lemon, 1 minced garlic clove, and 1 tablespoon of honey.
      • Mix well and set aside.
    4. Cook the Onions and Pine Nuts:
      • Slice the red onion and hot paprika.
      • Heat some olive oil in a pan over medium heat.
      • Add the sliced red onion and fry until soft.
      • Add the hot paprika and 3 tablespoons of pine nuts. Fry until the pine nuts are golden and the onions are fully cooked.
    5. Prepare the Tahini Dressing:
      • In a small bowl, mix 2 parts tahini, 1 part soy sauce, and 3 parts water. Stir until smooth.
    6. Assemble the Dish:
      • Place the roasted cauliflower on a serving plate.
      • Top with the Greek yogurt mixture.
      • Add the fried onions, hot paprika, and pine nuts over the yogurt.
      • Drizzle with the tahini dressing.
      • Garnish with fresh parsley.
    7. Serve:
      • Serve the dish warm and enjoy.
    See also  Butter Cookies

    Serving Suggestions:

    • This dish can be served as a main course or as a side dish.
    • Pair it with a fresh green salad or a serving of quinoa for a complete meal.

    Cooking Tips:

    • Ensure the cauliflower is not overcooked in the boiling stage to maintain its texture.
    • Adjust the seasoning of the yogurt and tahini dressing to your taste.

    Nutritional Benefits:

    • Cauliflower: High in vitamins C and K, and a good source of fiber.
    • Greek Yogurt: Provides probiotics, protein, and calcium.
    • Pine Nuts: Rich in healthy fats, vitamins, and minerals.
    • Tahini: A good source of protein, fiber, and healthy fats.

    Dietary Information:

    • This dish is vegetarian.
    • It can be made gluten-free by ensuring that all added ingredients (like soy sauce) are gluten-free.
    • For a dairy-free version, use a plant-based yogurt.
  • CREAM FILLED CASTELLA CAKE

    CREAM FILLED CASTELLA CAKE

    CREAM FILLED CASTELLA CAKE

    Table of Contents

    INGREDIENTS:

    40g butter
    40g milk
    30g sugar
    1g salt
    20g corn syrup
    4 yolks
    Some vanilla extract
    Cake flour 80g
    Baking powder 2g
    4 Egg whites
    60g sugar
    200g fresh cream
    20g sugar

    METHOD:

    1. Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.
    2. Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a
    3. bowl.
    4. Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water
    5. bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.
    6. Sift 80g of cake flour and 29 of baking powder together and mix well.
    7. Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is
    8. slightly bent.
    9. Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and
    10. mix gently. so, that the foam does not crumble.
    11. Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the
    12. bench to remove large bubbles.
    13. Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while
    14. still in the tin, drop the castella from a height of 30cm onto the bench.
    15. Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the
    16. castella with fresh whipped cream, dust with powdered sugar and serve.
    17. Making fresh whipped cream
    18. Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you
    19. overbeat. so, stop when it becomes slightly thick.
    20. ENJOY YOUR CREAM FILLED CASTELLA CAKE
  • Lemon Sponge Cake with Lemon Frosting

    Lemon Sponge Cake with Lemon Frosting

    Lemon Sponge Cake with Lemon Frosting

    Table of Contents

    Ingredients:

    For the Lemon Sponge Cake:

      • All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
      • Baking Soda: 1/2 teaspoon (3g)
      • Baking Powder: 1 teaspoon (4g)
      • Lemon Zest: 1 teaspoon (2g)
      • Vegetable Oil: 3/4 cup (180mL)
      • Castor Sugar: 1 + 1/2 cups (300g)
      • Yogurt/Hung Curd: 1 cup (285g)
      • Vanilla Extract: 1/2 teaspoon
    • Lemon Juice: 5 tablespoons (75mL)
    • Milk: 1/2 cup (120mL)

    For the Lemon Frosting:

      • Powdered Sugar: 1 cup (120g)
      • Lemon Juice: 2 tablespoons (30mL)
      • Lemon Zest: 1/2 teaspoon
    • Vegan Butter or Margarine: 1/4 cup (60g), softened

    Directions:

      1. Preheat the Oven:
          • Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.

         

      2. Mix Dry Ingredients:
          • In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.
          • Add 1 teaspoon of lemon zest and mix well to infuse the flour with a natural citrus aroma.

         

      3. Combine Wet Ingredients:
          • In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
          • Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.

         

      4. Combine Dry and Wet Mixtures:
          • Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk.
          • Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix.

         

      5. Pour Batter into Pan:
          • Pour the prepared batter into the lined cake pan and smooth the top with a spatula.
          • Tap the pan gently on the countertop to remove any air bubbles.

         

      6. Bake the Cake:
        • Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.
      1. Cool the Cake:
        • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
        • Transfer the cake to a wire rack to cool completely before frosting.
      1. Prepare the Lemon Frosting:
          • In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy.
          • Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
          • Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

         

      2. Assemble the Cake:
          • Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife.
          • Decorate with additional lemon zest or slices if desired.

         

      3. Serve:
        • Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.

    Serving Suggestions:

      • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
      • Pair with a cup of tea or coffee for a perfect afternoon treat.
    • Garnish with fresh berries for added flavor and color.
    • Enjoy as a light dessert after a hearty meal.

    Cooking Tips:

      • Make sure the yogurt is at room temperature before mixing it into the batter.
      • Use fresh lemons for the zest and juice to enhance the cake’s flavor.
      • If you prefer a more intense lemon flavor, increase the lemon zest in both the cake and frosting.

    Nutritional Benefits:

      • Lemon: High in vitamin C, boosts immunity, and aids digestion.
      • Yogurt: Provides probiotics for gut health and adds moisture to the cake.
    • Vegetable Oil: Contains healthy fats and keeps the cake tender.

    Dietary Information:

      • Vegetarian
    • Contains gluten and dairy
    • Can be made vegan by substituting yogurt with a plant-based alternative
  • Banana Oatmeal Bake with Cocoa and Nuts

    Banana Oatmeal Bake with Cocoa and Nuts

    Banana Oatmeal Bake with Cocoa and Nuts

    Ingredients

      • Oatmeal: 1 cup
      • Milk: 150 ml
      • Eggs: 2
      • Bananas: 2, mashed
      • Sweetener: 1 tsp (honey, maple syrup, or your choice of sweetener)
      • Cocoa Powder: 1 tbsp
      • Baking Powder: 1 tsp
      • Nuts: 40 g, chopped (e.g., walnuts, almonds, or pecans)
      • Avocado Oil: for greasing

    Directions

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

         

      3. Grease the Baking Dish:
        • Lightly grease a baking dish or muffin tin with avocado oil to prevent sticking.
    1. Pour and Smooth:
      • Pour the mixture into the greased baking dish, spreading it evenly with a spatula.
    2. Bake:
        • Preheat oven to 180°C (360°F).

       

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

       

    Serving Suggestions

      • Serve with a dollop of Greek yogurt or a drizzle of honey for extra sweetness.
      • Pair with fresh berries for added flavor and color.
      • Top with a sprinkle of extra nuts for crunch.
      • Serve with a side of almond or peanut butter for extra protein.
      • Enjoy with a glass of milk or a cup of coffee for a complete breakfast.

    Cooking Tips

      • Use ripe bananas for a naturally sweet flavor.
      • Adjust the level of sweetener based on your preference and the ripeness of the bananas.
      • Substitute avocado oil with coconut oil or olive oil if preferred.
    • Add a dash of cinnamon or vanilla extract for extra warmth and flavor.
    • If using a muffin tin, reduce baking time to 20-25 minutes.

    Nutritional Benefits

      • Oatmeal: High in fiber, great for digestion and heart health.
      • Bananas: Provide natural sweetness, potassium, and vitamin B6.
      • Eggs: Add protein and aid in binding the ingredients.
      • Nuts: A source of healthy fats, protein, and fiber.

    Dietary Information

      • Vegetarian: Suitable for a vegetarian diet.
      • Gluten-Free Option: Use certified gluten-free oats if needed.
      • Dairy-Free Option: Substitute milk with a plant-based milk alternative.
    • No Refined Sugar: Uses natural sweetener.

    Nutritional Facts (Per Serving Estimate)

      • Calories: ~180 kcal
      • Protein: 5 g
      • Carbohydrates: 20 g
      • Fat: 9 g
      • Fiber: 3 g

    Storage

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat individual portions in the microwave for 20-30 seconds or enjoy cold.
    See also  Lemon Pudding Pie
  • Classic Homemade Panettone

    Classic Homemade Panettone

    Classic Homemade Panettone

    Table of Contents

    Ingredients

    For the Dough:

      • Eggs: 3 large
      • Sugar: ½ cup (100 ml)
      • Butter or Margarine: 4 tablespoons, melted
      • Warm Water: 250 ml
      • Panettone Essence (or Vanilla Extract): 1 tablespoon
      • Dry Biological Yeast: 1 package (10 g)
    • Unbleached Wheat Flour: 500 g, sifted
    • Salt: A pinch

    Add-Ins:

      • Raisins: 150 g
    • Candied Fruit: 150 g

    Steps to Make Classic Homemade Panettone

    1. Activate the Yeast

      1. In a small bowl, dissolve the dry yeast in warm water (not too hot, around 110°F or 45°C). Add 1 teaspoon of sugar from the measured amount to help activate the yeast.
      2. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.

    2. Prepare the Dough

      1. In a large mixing bowl, beat the eggs and sugar together until smooth and slightly frothy.
      2. Add the melted butter, panettone essence (or vanilla extract), and a pinch of salt. Mix well.
      3. Gradually add the sifted flour, alternating with the yeast mixture. Combine until a sticky dough forms.

    3. Knead the Dough

    1. Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle small amounts of flour while kneading, but avoid overflouring to keep the bread light.

    4. Incorporate the Add-Ins

      1. Flatten the dough slightly and sprinkle the raisins and candied fruit over it.
      2. Gently knead the dough to evenly distribute the add-ins.
    See also  Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!

    5. First Proofing

    1. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap.
    2. Let it rise in a warm, draft-free spot for about 1-1.5 hours, or until it doubles in size.

    6. Prepare for Baking

      1. Once the dough has risen, punch it down to release air.
    1. Shape it into a smooth ball and place it into a prepared panettone mold or a tall, round baking pan lined with parchment paper.
    2. Cover loosely and let it proof again for about 30-45 minutes, until it rises slightly above the mold.

    7. Bake the Panettone

      1. Preheat your oven to 350°F (175°C).
      1. Brush the top of the dough with a little melted butter for a golden crust.
      2. Bake for 35-40 minutes. Check at the 25-minute mark—if the top is browning too quickly, tent it with foil.
      3. The panettone is done when a skewer inserted into the center comes out clean.

    8. Cool and Serve

    1. Let the panettone cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
    2. Slice and serve as desired, or wrap it tightly to preserve freshness.
  • Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

    Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

    Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

    Table of Contents

    Ingredients:

    For the Base:

      • Oatmeal flour: 80 g
      • Nuts (almonds): 25 g (crushed or chopped)
      • Cocoa powder: 40 g
      • Salt: 1 g
      • Sugar-free syrup or honey: 70 g
      • Milk: 20 g
      • Vegetable oil: for greasing

    For the Filling:

      • Cottage cheese: 400 g
      • Eggs: 2 pcs (room temperature)
    • Sugar-free syrup, honey, or sweetener: 100 g
    • Vanillin: 0.5 g

    For the Cherry Topping:

      • Cherries: 150 g
      • Sweetener: 25 g
      • Starch: 15 g (dissolved in water)

    Directions:

      1. Prepare the Base:
        • In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
        • Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.
      1. Make the Filling:
        • In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
        • Pour the cottage cheese mixture over the base in the baking dish.
      1. Bake:
        • Preheat your oven to 180°C (350°F).
        • Bake the cake for 40 minutes or until the top is golden and set.
      1. Cherry Topping:
        • In a small saucepan, heat the cherries with sweetener over medium heat.
        • Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.
      1. Serve:
        • Once the cake has cooled slightly, spread the cherry topping over the cake.
        • Slice and serve. Enjoy!
    See also  Naan Rolls

    Cooking Tips:

      • Ensure the eggs are at room temperature to make the filling smoother and fluffier.
      • You can replace the almonds with any other type of nuts or omit them for a nut-free version.
      • For a more decadent taste, use dark chocolate instead of cocoa powder.

    Nutritional Benefits:

      • Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
      • Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
      • Cherries are rich in antioxidants, which can have anti-inflammatory benefits.
    • The recipe is low in sugar due to the use of sugar-free syrup or honey.

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.
  • Sugar-Free Chocolate Coconut Flour Brownies

    Sugar-Free Chocolate Coconut Flour Brownies

    Sugar-Free Chocolate Coconut Flour Brownies

    Table of Contents

    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.
    See also  No Sugar, No Oven! Not Just a Pleasure, but SUPER ENERGY! Melts in Your Mouth

    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.

  • Cheese Twist Bread

    Cheese Twist Bread

    Cheese Twist Bread

    Table of Contents

    Ingredients

    1 ⅝ cup flour
    • 7g dry yeast
    • 3g salt
    • 180ml hot milk
    • 45g butter
    • 1 egg
    • 125 g grated cheese
    • 3 tablespoons chopped parsley
    • Softened butter
    • Wash the eggs

    Preparation

    Mix the flour with the salt, make a well in the center and add the yeast, salt, milk, butter and egg. Whisk to combine all the liquids, then start adding the flour from the sides.
    When the dough comes together in lumps, knead well until smooth, form a ball, then let rest for 1 hour. Cut the dough into quarters, roll each into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with two more layers of dough.
    Roll lightly with a rolling pin, then cut into strips. Gather the strips in pairs, sandwiching a little more butter in between. Place on a baking sheet lined with parchment paper and let rest for 20 minutes. Brush with egg yolk and bake at 180C/350F for 25 minutes.
    Enjoy !
  • The Healthiest Apple Biscuit!!! Delicious Weight Loss Recipe!

    The Healthiest Apple Biscuit!!! Delicious Weight Loss Recipe!

    The Healthiest Apple Biscuit!!! Delicious Weight Loss Recipe!

    Table of Contents

    Are you on a journey to shed some extra pounds but struggling to find snacks that are both delicious and nutritious? Look no further because we have the perfect solution for you – the healthiest apple biscuit! Packed with wholesome ingredients and bursting with flavor, these apple biscuits are not only a treat for your taste buds but also a great addition to your weight loss regimen.

    Ingredients Needed
    • Cottage cheese: 200g
    • Apple: 1
    • Egg: 1
    • Whole Wheat Flour: 2.5 tablespoons
    • Baking Powder: ½ teaspoon
    • Sweetener: To taste
    • Salt: A pinch
    Step-by-Step Cooking Method
    1. Preparation of the Egg Mixture: In a small bowl, beat the egg with salt and a little sugar or sweetener of your choice.
    2. Incorporating Cottage Cheese: Add cottage cheese to the egg mixture and mash it with a fork until smooth. Alternatively, you can blend it in a blender for a smoother consistency.
    3. Grating and Adding Apple: Peel the apple and grate it using a coarse grater. Add the grated apple to the egg and cottage cheese mixture.
    4. Mixing in Flour: Gradually add whole wheat flour and baking powder to the mixture, stirring until well combined.
    5. Shaping and Baking the Biscuits: Line a baking tray with parchment paper. Spoon the dough onto the tray, shaping it into biscuits. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes, or until golden brown.
    See also  MINI PINEAPPLE FLIPS
    Nutritional Benefits of the Ingredients
    • Cottage Cheese: Rich in protein and calcium, cottage cheese aids in muscle building and bone health.
    • Apple: Packed with fiber and essential vitamins, apples promote digestion and provide a natural energy boost.
    • Egg: A source of high-quality protein, eggs help in muscle repair and satiety.
    • Whole Wheat Flour: Unlike refined flour, whole wheat flour retains the bran and germ, offering more fiber and nutrients.
    The Significance of Healthy Snacking

    Choosing healthy snacks like these apple biscuits can have a significant impact on your weight loss journey. By opting for nutritious alternatives, you can curb cravings, maintain energy levels, and support your overall health and well-being.

    Tips for Making the Recipe Healthier
    • Use low-fat cottage cheese or Greek yogurt as a substitute.
    • Experiment with different varieties of apples for added flavor and texture.
    • Limit the amount of sweetener or opt for natural alternatives like honey or maple syrup.
    • Practice portion control and enjoy these biscuits in moderation as part of a balanced diet.
    Serving Suggestions

    These healthiest apple biscuits pair perfectly with a cup of herbal tea or a glass of almond milk. You can also enjoy them with a dollop of Greek yogurt or a spread of nut butter for added protein and flavor.

    Conclusion

    In conclusion, the healthiest apple biscuit is not only a delicious treat but also a nutritious snack option that can support your weight loss goals. With wholesome ingredients and simple preparation, these biscuits are sure to become a staple in your healthy eating repertoire.

  • Classic Choux Pastry with Cream Filling and Chocolate Glaze

    Classic Choux Pastry with Cream Filling and Chocolate Glaze

    Classic Choux Pastry with Cream Filling and Chocolate Glaze

    Table of Contents

    Ingredients:

    For the Choux Pastry:

      • 80g butter
      • 160g water
      • 1 tsp sugar
      • Pinch of salt
    • 120g all-purpose flour
    • 3 eggs

    For the Cream Filling:

      • 250 ml heavy cream (33% fat)
    • 140g cream cheese
    • 3 tbsp powdered sugar

    For the Chocolate Glaze:

      • 100g chocolate
    • 2 tbsp vegetable oil

    Directions:

    Prepare the Choux Pastry:

      1. In a medium saucepan, combine the butter, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat.
      2. Once it starts boiling, remove the saucepan from the heat and immediately add the flour all at once.
      1. Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
      2. Return the saucepan to low heat and cook the dough for 15-20 seconds, stirring continuously to dry it out slightly.
      3. Transfer the dough to a bowl and let it cool to room temperature.
    1. Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and when you lift the spatula, it should form a “V” shape.

    Bake the Pastry:

      1. Preheat the oven to 190°C (374°F).
      2. Using a piping bag or spoon, shape the dough into small rounds or éclairs on a baking sheet lined with parchment paper.
    1. Bake for 35 minutes until the pastries are golden brown and puffed up.
    2. Once baked, remove from the oven and let them cool completely.
    See also  Oatmeal Chocolate Muffins with Banana and Pistachios: A Healthy and Delicious Treat

    Prepare the Cream Filling:

      1. In a large bowl, beat the heavy cream until soft peaks form.
    1. Add the cream cheese and powdered sugar, and continue beating until the mixture is fluffy and homogeneous.
    2. Transfer the cream filling to a piping bag with a nozzle.

    Fill the Pastries:

      1. Once the choux pastries are completely cooled, use a small knife to make a slit at the bottom of each pastry.
    1. Pipe the cream filling into the pastries, ensuring they are generously filled.

    Prepare the Chocolate Glaze:

      1. In a microwave-safe bowl or using a double boiler, melt the chocolate with the vegetable oil. Stir until smooth and glossy.
      2. Dip the tops of the filled pastries into the melted chocolate, allowing any excess to drip off.

    Chill and Serve:

    1. Place the pastries in the refrigerator for 30 minutes to allow the chocolate glaze to set.
    2. Serve chilled and enjoy your delightful cream-filled choux pastries!

    Serving Suggestions:

      • Serve these pastries with a hot cup of coffee or tea for an indulgent treat.
    • For an extra touch, garnish with crushed nuts or sprinkles after dipping them in the chocolate glaze.

    Cooking Tips:

      • Dough Consistency: The dough should be smooth and form a “V” when lifted with a spatula. If it’s too thick, you can add a little beaten egg to adjust the texture.
      • Cream Filling: Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
    • Crispy Pastry: For a crispier pastry, you can turn off the oven after baking and leave the choux inside for an extra 5 minutes with the door slightly ajar.

    Nutritional Benefits:

      • Eggs: Provide high-quality protein and essential vitamins.
      • Cream Cheese: Adds a rich source of calcium and healthy fats.
    • Chocolate: A source of antioxidants, particularly dark chocolate varieties.
    See also  Without Frying! Eggplant That Drives Everyone Crazy, the Most Delicious I’ve Ever Made!

    Dietary Information:

      • Vegetarian: This recipe is suitable for a vegetarian diet.
      • Nut-Free: There are no nuts in this recipe, making it suitable for those with nut allergies (unless decorated with nuts as a garnish).

    Storage Tips:

    • Refrigeration: Store the filled pastries in the fridge for up to 2 days in an airtight container.
    • Freezing: Unfilled choux pastry can be frozen for up to 1 month. Defrost and bake in the oven for a few minutes to regain their crispiness.

    Why You’ll Love This Recipe:

      • Light and Airy: The choux pastry has a delicate, airy texture that pairs beautifully with the rich cream filling.
    • Decadent Glaze: The chocolate glaze adds a layer of indulgence, making these pastries irresistible.
    • Perfect for Special Occasions: Whether you’re hosting a tea party or simply treating yourself, these cream-filled pastries are sure to impress.
  • Oatmeal Apple Banana Bars Recipe

    Oatmeal Apple Banana Bars Recipe

    Oatmeal Apple Banana Bars Recipe

    Table of Contents

    Ingredients

      • Oatmeal: 100 g (~1 cup)
      • Apple: 1, diced
      • Banana: 1, mashed
      • Cinnamon: 1 teaspoon
      • Oil: 2 tablespoons of your favorite oil (e.g., coconut or olive oil)
      • Nuts: 40 g (1/4 cup), chopped (optional)

    Directions

      1. Preheat Oven:
        Preheat your oven to 180°C (360°F). Line a baking dish with parchment paper or lightly grease it.
      2. Blend Apple and Banana:
        In a blender, combine the diced apple and mashed banana until smooth.
      3. Mix Ingredients:
        In a large bowl, mix together the oatmeal, blended apple-banana mixture, cinnamon, oil, and chopped nuts (if using). Stir until everything is well combined.
      1. Bake:
        Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the edges are golden and the bars are firm.
      2. Cool and Cut:
        Let the bars cool in the dish for about 10 minutes before cutting them into bars.
      3. Enjoy:
        Serve and enjoy your healthy, sugar-free, and flour-free dessert!

    Serving Suggestions

      • Enjoy these bars on their own as a healthy snack.
      • Pair with a dollop of yogurt or a drizzle of honey for added sweetness.
      • Serve with a side of fresh fruit for a light dessert.

    Cooking Tips

      • Customize with Extras: Add dried fruits like raisins or cranberries for extra flavor.
      • Oil Substitutes: You can use applesauce in place of oil for an even healthier version.
      • Adjust Texture: If you prefer softer bars, blend the oatmeal slightly to break it down before mixing.
    See also  The Eggplant Delight: A Recipe That Will Drive Everyone Crazy!

    Why You’ll Love This Recipe

      • Sugar-Free & Flour-Free: A guilt-free dessert that satisfies your sweet tooth naturally.
      • Quick and Easy: Ready in under 35 minutes with minimal prep.
      • Healthy Ingredients: Packed with fiber from the oatmeal and natural sweetness from the apple and banana.
    • Versatile: Perfect for breakfast, snack, or dessert.
  • Chocolate Coffee Cake with Lotus Cream Topping

    Chocolate Coffee Cake with Lotus Cream Topping

    Chocolate Coffee Cake with Lotus Cream Topping

    Table of Contents

    This delightful chocolate coffee cake is rich, moist, and topped with a luscious Lotus cream. Perfect for dessert or a special occasion, it combines the deep flavors of coffee and cocoa for a treat that melts in your mouth.

    Preparation Time

    Preparation: 20 minutes
    Cooking: 35 minutes
    Total: 55 minutes

    Ingredients Cake:

    3 eggs
    A pinch of salt
    150g sugar
    8g vanilla sugar
    80ml oil
    100ml milk
    1 tablespoon instant coffee
    180g flour
    20g bitter cocoa
    15g baking powder

    Topping:

    1 tablespoon sugar
    1 tablespoon cornstarch (well-filled)
    1 tablespoon instant coffee
    300ml milk
    1 tablespoon Lotus cream

    Directions Prepare the Cake Batter:

    Preheat the oven to 180°C (350°F).
    In a large bowl, beat the eggs with a pinch of salt until frothy.
    Add 150g of sugar and 8g of vanilla sugar. Mix well.
    Gradually add 80ml of oil while continuing to mix.
    Pour in 100ml of milk and 1 tablespoon of instant coffee. Mix until well combined.
    Sift in 180g of flour, 20g of bitter cocoa, and 15g of baking powder. Gently fold into the mixture until smooth.

    Bake the Cake:

    Pour the batter into a greased and floured cake pan.
    Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool completely before adding the topping.

    Prepare the Topping:

    In a saucepan, combine 1 tablespoon of sugar, 1 well-filled tablespoon of cornstarch, and 1 tablespoon of instant coffee.
    Gradually add 300ml of milk while stirring to avoid lumps.
    Cook over medium heat, stirring constantly until the mixture thickens.
    Once thickened, remove from heat and stir in 1 tablespoon of Lotus cream until smooth.

    See also  Flourless Chocolate Coffee Cake with Chantilly Cream

    Assemble the Cake:

    Spread the prepared topping evenly over the cooled cake.
    Allow the topping to set before serving.

    Serving Suggestions

    Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
    Enjoy with a hot cup of coffee or tea.

    Cooking Tips

    Make sure to sift the dry ingredients to avoid any lumps in the batter.
    Stir the topping constantly to prevent it from sticking to the bottom of the pan and burning.

    Nutritional Benefits

    This cake offers a rich source of antioxidants from the cocoa.
    The use of Lotus cream adds a unique flavor profile and a touch of sweetness.
    Dietary Information

    This recipe contains gluten, dairy, and eggs.

    Storage Tips

    Store the cake in an airtight container at room temperature for up to 3 days.
    For longer storage, keep it in the refrigerator for up to a week.

    Why You’ll Love This Recipe

    The combination of chocolate and coffee creates a deep, rich flavor that’s hard to resist.
    The Lotus cream topping adds a creamy, indulgent touch to each bite.

    Conclusion

    Enjoy this melt-in-your-mouth chocolate coffee cake as a delightful treat for any occasion. Don’t forget to like, comment, and share the recipe with friends. Happy baking!

  • Vanilla Apple Tea Cake Recipe

    Vanilla Apple Tea Cake Recipe

    Vanilla Apple Tea Cake Recipe

    Table of Contents

    Ingredients

      • 2 eggs
      • A pinch of salt
      • 8 grams vanilla sugar
      • 100 grams sugar
      • 100 ml oil
      • 110 grams vanilla-flavored yogurt
      • 200 grams flour
      • 15 grams baking powder
      • 2 apples
      • Juice of half a lemon
      • Apricot jam (optional)
    • Sliced almonds (optional)
    • Powdered sugar (optional)

    Directions

    Prepare the Batter:

      1. Whisk Eggs and Sugar: In a large mixing bowl, whisk together 2 eggs, a pinch of salt, 8 grams of vanilla sugar, and 100 grams of sugar until the mixture is light and fluffy.
    1. Add Wet Ingredients: Add 100 ml of oil and 110 grams of vanilla-flavored yogurt to the egg mixture. Mix until well combined.
    2. Combine Dry Ingredients: In a separate bowl, sift together 200 grams of flour and 15 grams of baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

    Prepare the Apples:

      1. Slice Apples: Peel and slice 2 apples. Toss the apple slices with the juice of half a lemon to prevent browning and add a fresh flavor.

    Assemble and Bake:

      1. Prepare the Baking Dish: Grease a baking dish with butter or line it with parchment paper. Pour the batter into the prepared dish, spreading it evenly.
      2. Add Apples: Arrange the apple slices evenly over the batter.
      3. Bake: Preheat the oven to 180°C (356°F). Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
    See also  Easy Minced Meat Stuffed Bread Light as a Feather Delicious Even for beginner

    Finish the Cake:

    1. Cool and Decorate: Allow the cake to cool in the baking dish. If desired, spread apricot jam over the top, sprinkle with sliced almonds, and dust with powdered sugar.

    Serve:

    1. Slice and Serve: Serve the cake warm or at room temperature. Enjoy!

    Serving Suggestions

      • With Tea or Coffee: Enjoy a slice with your favorite tea or coffee for a delightful treat.
    • With Ice Cream: Serve warm slices with a scoop of vanilla ice cream.

    Cooking Tips

      • Ripe Apples: Use ripe apples for the best flavor and sweetness.
      • Even Baking: If using a different size baking dish, adjust the baking time accordingly to ensure even cooking.

    Nutritional Benefits

      • Apples: Provide dietary fiber, vitamins B6 and C, and potassium.
      • Eggs: Add high-quality protein and essential nutrients.
      • Yogurt: Adds calcium and protein to the cake.

    Dietary Information

    • Vegetarian: This recipe is suitable for vegetarians.
    • Gluten-Free Option: Substitute the flour with a gluten-free flour blend to make this recipe gluten-free.

    Storage Tips

      • Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
    • Freeze: You can freeze the cake for up to 1 month. Thaw in the refrigerator and reheat before serving.