Apple and Banana Oatmeal Pancakes

Ingredients

• • 1 cup oatmeal – Acts as the base for these pancakes, offering a nutty flavor and a good dose of fiber.
  • 1 apple, grated – Adds moisture and natural sweetness to the pancakes.
  • 200 ml water – Used to bind the ingredients and create the batter’s consistency.

• • 1 egg – Helps bind the mixture while adding protein.
  • 1 teaspoon vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
  • 1 banana, sliced – Adds a caramelized touch when cooked and serves as a topping.

• Oil for frying – Ensures the pancakes cook evenly and prevents sticking.

Preparation Time

• • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

• Total Time: 25 minutes

Servings

• Serves: 2-3 people (Makes approximately 8 pancakes)

Nutrition Facts (Per Serving, Approximate)

• • Calories: 230 kcal

• • Protein: 6g
  • Carbohydrates: 40g
  • Fiber: 4g

• Fat: 6g
• Sugar: 12g

Instructions

Step 1: Prepare the Oatmeal Base

1. 1. In a mixing bowl, combine the oatmeal and 200 ml water. Let the mixture sit for about 5 minutes to allow the oats to soften slightly. This step helps create a smoother batter and ensures the pancakes cook evenly.

Step 2: Add the Remaining Ingredients

2. Grate the apple directly into the bowl with the oatmeal mixture. The apple adds moisture and sweetness, so there’s no need for additional sugar.
3. Crack in the egg and add the vanilla extract. Mix well until the ingredients are evenly combined. The mixture will be thick and chunky, which is perfect for these hearty pancakes.

Step 3: Heat the Pan

4. 4. Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to coat the surface lightly. Use a brush or paper towel to spread the oil evenly across the pan.

Step 4: Cook the Pancakes

5. 5. Scoop about 2-3 tablespoons of the batter onto the pan for each pancake. Use the back of the spoon to spread the batter into a round shape, about ½ inch thick.
   6. Place a few slices of banana on top of each pancake while the batter is still wet. This will allow the bananas to cook and caramelize as the pancakes cook.
   7. Cook for 2-3 minutes on each side or until golden brown. Flip the pancakes carefully to ensure the banana slices stay in place.

Step 5: Serve

8. Remove the pancakes from the pan and stack them on a serving plate. Serve warm with your choice of toppings, such as additional banana slices, a drizzle of honey, maple syrup, or a sprinkle of cinnamon.

Oatmeal, Walnut, and Banana Bars with Chocolate

Ingredients:

• • 160g oatmeal

• • 80g walnuts
  • 80g dried plums (optional)
  • 200g banana (2 bananas)

• 100g chocolate (dark or milk)

Instructions:

1. Prepare the Oatmeal:

• • Heat a pan over medium heat and add the oatmeal.
  • Fry the oatmeal for about 5 minutes, stirring occasionally until lightly toasted and fragrant.

2. Prepare the Nuts and Fruit:

• • Grind the walnuts until finely chopped.
  • If using dried plums, grind them as well into smaller pieces.
  • Peel and mash the bananas until smooth.

3. Combine Ingredients:

• In a mixing bowl, combine the toasted oatmeal, ground walnuts, ground plums (if using), and mashed bananas.
• Stir the mixture thoroughly until well combined and evenly distributed.

4. Shape and Bake:

• • Line a baking dish with parchment paper for easy removal.

• Press the mixture evenly into the prepared dish, smoothing the surface.
• Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and set.

5. Prepare the Chocolate:

• • While the oatmeal bars are baking, melt the chocolate in a double boiler or in a heatproof bowl over simmering water, stirring until smooth.

6. Finish the Dessert:

• • Once the baked oatmeal mixture is out of the oven and slightly cooled, pour the melted chocolate over the top, spreading it evenly.
  • For extra crunch and flavor, sprinkle additional chopped walnuts on top (optional).
  • Place the dish in the refrigerator to allow the chocolate to fully set.

7. Serve:

• Once the chocolate has solidified, cut the mixture into bars and enjoy this delicious, healthy treat!

Serving Suggestions:

• • These bars are perfect for breakfast on-the-go or as a mid-day snack.
  • Enjoy with a cup of coffee, tea, or a glass of milk for a wholesome snack.

Storage:

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can also freeze the bars for up to 1 month. Thaw in the fridge or at room temperature before serving.

Quick and Easy Nougat Recipe: No Condensed Milk, No Honey, No Chocolate

Ingredients:

• For the Nougat:
  • • 3/4 cup water (150 ml)
    • 1 1/2 cups sugar (300 g)

   

  • • 1 tbsp lemon juice
    • 1/2 cup butter
    • 1/2 tsp liquid vanilla extract

   

  • • 2 1/2 cups milk powder (200 g)
    • 1/2 cup roasted pistachios (80 g), chopped
    • 1/4 cup roasted almonds (40 g), chopped

   

Instructions:

1. Prepare Your Pan:

• Line an 8×8 inch (20×20 cm) baking dish with parchment paper or lightly grease it. This will make it easier to remove the nougat once it’s set.

2. Cook the Syrup:

• • In a medium saucepan, combine the water, sugar, and lemon juice. Stir over medium heat until the sugar is fully dissolved.

• Once dissolved, increase the heat and bring the mixture to a boil. Allow it to boil without stirring until it reaches the soft-ball stage (about 115°C or 240°F on a candy thermometer). This stage ensures that the nougat will have the right texture.

3. Prepare the Nougat Mixture:

• • While the syrup is boiling, melt the butter in a large bowl. Stir in the liquid vanilla extract.
  • Gradually add the milk powder to the melted butter, mixing until smooth and well combined.

4. Combine and Mix:

• Once the syrup reaches the soft-ball stage, remove it from the heat. Carefully pour the hot syrup into the milk powder mixture, stirring constantly. Be cautious as the mixture will be very hot.
• Continue to stir until the mixture is well blended and begins to thicken.

5. Add Nuts and Set:

• • Fold in the chopped pistachios and almonds until evenly distributed.

• Pour the nougat mixture into the prepared baking dish, spreading it out evenly with a spatula.

6. Cool and Cut:

• • Allow the nougat to cool completely at room temperature, which should take about 2 hours. This will help it set properly.
  • Once cooled and firm, lift the nougat out of the dish using the parchment paper and cut into squares or rectangles.

Cooking Tips:

• • Candy Thermometer: Using a candy thermometer ensures that the syrup reaches the correct temperature for the perfect nougat texture.
  • Mixing: Stir the syrup into the milk powder mixture carefully to avoid splatters, as the syrup will be very hot.
  • Cool Completely: Make sure the nougat cools completely before cutting to achieve clean cuts and a firm texture.

Nutritional Benefits:

This nougat recipe incorporates roasted nuts, providing protein, healthy fats, and essential nutrients. Pistachios and almonds are also rich in antioxidants and vitamins. While the nougat is a sweet treat, enjoying it in moderation can be part of a balanced diet.

Why You’ll Love This Recipe:

You’ll love this nougat for its simplicity and the delightful combination of chewy nougat with crunchy nuts. It’s an easy recipe to follow and doesn’t require special ingredients like condensed milk or honey. The result is a delicious, homemade confection that’s perfect for sharing or enjoying on your own.

Dietary Information:

• • Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no animal products aside from butter.

• Customizable: Feel free to substitute other types of nuts or adjust the amount of nuts based on your preference.

Fluffy Kefir and Green Onion Pie with Egg Filling

Ingredients

For the Dough:

• • Eggs: 3 pcs
  • All-purpose flour: 250 g
  • Kefir: 250 ml

• • Sour cream (20% fat): 150 g
  • Baking powder: 15 g
  • Salt: ½ tsp

• Butter (melted): 20 g

For the Filling:

• • Green onion (chopped): 250 g
  • Eggs (hard-boiled and chopped): 4 pcs

• Sour cream (20% fat): 1 tbsp
• Salt: ½ tsp

For Brushing the Pie:

• • Egg yolk: 1 pc

• Sour cream (20% fat): 1 tbsp

Prep Time, Cooking Time, and Total Time

• • Prep Time: 30 minutes
  • Cooking Time: 45 minutes

• Total Time: 1 hour 15 minutes

Nutritional Information (per serving)

• • Calories: ~280 kcal
  • Protein: 9 g

• • Carbohydrates: 20 g
  • Fat: 17 g
  • Fiber: 1 g

Servings

This recipe serves 6–8 people.

Steps to Prepare

1. Prepare the Dough

1. 1. In a large mixing bowl, whisk together the eggs, kefir, and sour cream until smooth.
   2. Add the salt and baking powder, mixing to combine.

1. Gradually sift in the flour while stirring, ensuring there are no lumps.
2. Stir in the melted butter and mix until a smooth, thick batter forms. Set aside while preparing the filling.

2. Prepare the Filling

1. 1. Boil the eggs until hard (approximately 10 minutes), cool them in cold water, and peel. Chop the eggs finely.

1. In a bowl, combine the chopped eggs, green onions, sour cream, and salt. Mix thoroughly to create a cohesive filling.

3. Assemble the Pie

1. 1. Preheat your oven to 180°C (350°F). Grease a round or rectangular baking dish with butter or line it with parchment paper.
   2. Pour half of the batter into the prepared baking dish, spreading it evenly to cover the bottom.

1. Spoon the green onion and egg filling over the batter, spreading it out evenly.
2. Pour the remaining batter over the filling, ensuring it covers the entire surface.

4. Brush and Bake

1. 1. In a small bowl, mix the egg yolk and sour cream for brushing. Use a pastry brush to spread the mixture evenly over the top of the pie.

1. Place the pie in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

1. Allow the pie to cool slightly in the baking dish before slicing. Serve warm or at room temperature for the best flavor.

Caramelized Banana Chocolate Pancake Cake

November 18, 2024 by Noty Cheese

Lemon Sponge Cake with Lemon Frosting

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. 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. 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. 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

Fresh Carrot-Infused Homemade Cheese

Ingredients:

• • 1 liter of milk
  • 2 large carrots

• • 200 g sour cream
  • 2 eggs
  • 1 tsp salt

• 1 tbsp chopped carrots

Directions:

1. 1. Heat the milk over medium heat until it’s hot but not boiling.

1. 1. Grate or blend the carrots, then squeeze out the juice.
   2. Mix the sour cream, eggs, and salt in a bowl.
   3. Once the milk is hot, slowly pour in the carrot juice.

1. 1. As the milk begins to boil, add the sour cream mixture and 1 tbsp of the chopped carrots.
   2. Continue cooking for about 10 minutes until the milk curdles and the whey separates.
   3. Prepare a strainer lined with cheesecloth, and pour the mixture into it, allowing the whey to drain.

1. Transfer the cheese curds into a mold, place a weight on top, and let it set for 3-4 hours.
2. Once the time is up, your fresh carrot-infused cheese is ready to enjoy!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 150 kcal | Servings: 6 servings

Additional Information

Nutrition Facts:

This carrot-infused homemade cheese is a nutritious and balanced treat, combining the richness of dairy with the natural sweetness of carrots. Here’s a quick breakdown of the nutritional content per serving:

• • Calories: 150 kcal
  • Protein: 8g

• • Fat: 10g
  • Carbohydrates: 8g
  • Fiber: 1g

• Sugar: 5g
• Calcium: 25% DV
• Vitamin A: 90% DV

No Flour! Sugar-free! 3 Ingredient Apple Pie: A Simple and Healthy Recipe

Ingredients

To whip up this delicious apple pie, you’ll need:

• 2 3/4 cups of oat flakes
• 2 apples
• 3 eggs
• 1 tablespoon baking powder
• 1 teaspoon of cinnamon
• A few drops of vanilla extract
• Cranberries (to taste)
• Nuts (for decoration, to taste)

Preparation

Let’s get started on this delightful journey of baking bliss! Here’s how to prepare your sugar-free apple pie:

Mixing it Up

Once you’ve gathered all your ingredients, it’s time to work some magic in the kitchen:

1. Grinding Oat Flakes: Begin by adding oat flakes and a spoonful of baking powder into an electric mixer. Pulse until the oat flakes are finely chopped, but be cautious not to overdo it.

2. Apple Puree: Peel and core the apples, then chop them into pieces. Using a food processor, blitz the apples until they form a smooth puree.

3. Flavor Infusion: Transfer the apple puree into a large bowl and add a dash of cinnamon and a few drops of vanilla extract. Give it a good mix with a spatula until well combined.

Baking Brilliance

Now, let’s turn up the heat and bake up some goodness:

4. Mixing it Together: Crack the eggs into the bowl with the apple mixture and whisk until you achieve a smooth consistency.

5. Incorporating Oat Flour: Gradually add the ground oat flakes into the bowl, mixing well with a spatula until fully incorporated.

6. Preparing the Pan: Line an 18-centimeter diameter mold with baking paper and pour the batter into it, ensuring an even layer.

7. Adding Finishing Touches: Sprinkle a handful of cranberries and chopped nuts on top of the batter, gently pressing them into the mixture.

Final Flourish

It’s time to let the oven work its magic:

8. Baking Bliss: Preheat your oven to 180 degrees Celsius and bake the apple pie for approximately three-quarters of an hour, or until golden brown and fragrant.

9. Sweet Sensations: Once baked, remove the pie from the oven and let it cool slightly. Finish it off with a dusting of icing sugar for that perfect, Instagram-worthy touch.

Health Benefits

Indulging in this sugar-free apple pie isn’t just a treat for your taste buds—it’s also packed with health benefits:

• Oats: Rich in fiber, oats help promote digestive health and keep you feeling full for longer.
• Apples: Packed with vitamins and antioxidants, apples support immune function and aid in weight management.
• Eggs: A good source of protein, eggs help build and repair tissues, making them an essential component of any balanced diet.

Pumpkin and Banana Jelly Dessert

Ingredients

• Pumpkin: 500 g (about 2½ cups), peeled and diced
• Bananas: 2 medium, mashed
• Sugar: 120 g (½ cup)
• Water: ½ cup (optional, for blending)
• Milk: 600 ml (2½ cups)
• Agar-Agar: 25 g (about 3 tablespoons)

Directions

• Cook the Pumpkin:
  • Peel and dice the pumpkin into small cubes.
  • Place the pumpkin in a pot with a little water and cook over medium heat for 10 minutes, or until soft. Mash the cooked pumpkin or blend it into a smooth puree.
• Prepare the Banana Mixture:
  • Mash the bananas in a bowl until smooth. Combine them with the pumpkin puree.
• Cook with Agar-Agar:
  • In a separate pot, combine the milk, sugar, and agar-agar. Stir well to dissolve.
  • Bring the mixture to a gentle boil over medium heat, stirring constantly. Let it simmer for 5 minutes to activate the agar-agar.
• Combine and Set:
  • Gradually mix the pumpkin-banana puree into the agar-agar milk mixture, ensuring it’s well combined.
  • Pour the mixture into a mold or serving glasses. Let it cool to room temperature before placing it in the refrigerator.
• Chill and Serve:
  • Allow the jelly to set in the fridge for at least 5 hours. Once set, slice or scoop and serve chilled.

5 Serving Suggestions

• Garnish with a dollop of whipped cream and a sprinkle of cinnamon for added flavor.
• Top with chopped nuts, such as walnuts or pecans, for a crunchy texture.
• Add fresh fruit slices like berries or kiwi for a colorful presentation.
• Drizzle with honey or caramel sauce for extra sweetness.
• Serve with a scoop of vanilla ice cream for a decadent dessert.

5 Cooking Tips

• Use ripe bananas for a naturally sweeter flavor.
• Stir constantly while cooking with agar-agar to prevent clumping.
• Blend the pumpkin puree until smooth for the best texture.
• Adjust the sugar amount based on the sweetness of your pumpkin and bananas.
• Ensure the agar-agar is fully dissolved and activated by simmering it for at least 5 minutes.

Nutritional Benefits

• Pumpkin: Rich in vitamin A, fiber, and antioxidants, supporting eye health and immunity.
• Bananas: Provide potassium, vitamin C, and natural sweetness.
• Agar-Agar: A plant-based gelatin alternative, high in fiber and low in calories.

Dietary Information

• Vegetarian: Yes
• Vegan: Substitute milk with plant-based milk.
• Gluten-Free: Yes
• Dairy-Free: Use a non-dairy milk alternative like almond or oat milk.

Nutritional Facts (Per Serving)

• Calories: 150 kcal
• Protein: 3g
• Fat: 2g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 18g

Storage

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Not recommended as the texture may change upon thawing.

Cream-Filled Apple Cake Recipe

Ingredients

Cream Filling
2 egg yolks
1/4 cup sugar (60 g)
1 teaspoon vanilla essence (optional)
1 cup milk (240 ml / 8 fl oz)
1 tablespoon cornstarch (15 g)
Cake Batter
2 egg whites (saved from the cream filling)
2 eggs
A pinch of salt
1/2 cup milk (120 ml / 4 fl oz)
Grated peel of 1 lemon
Juice of half a lemon
2 cups flour (260 g)
1 teaspoon baking powder
3 apples
Decoration
1 teaspoon powdered sugar (optional)

Directions

Cream Filling
Prepare the Cream:

In a saucepan, whisk together the egg yolks and 1/4 cup sugar until well combined.
Add the vanilla essence, milk, and cornstarch, and stir until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Cover the cream with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Set aside to cool to room temperature.

Cake Batter
Prepare the Egg Whites:

In a large mixing bowl, beat the 2 egg whites until stiff peaks form. Set aside.

Combine Wet Ingredients:

In another bowl, beat the 2 whole eggs with a pinch of salt.
Add 1/2 cup milk, grated lemon peel, and lemon juice. Mix well.

Combine Dry Ingredients:

In a separate bowl, sift together the flour and baking powder.

Prepare the Apples:

Peel, core, and chop the apples into small pieces.

Combine Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the beaten egg whites.
Fold in the chopped apples.

Prepare the Baking Pan:

Preheat the oven to 180°C (356°F).
Grease and line a 25 cm tall baking mold with moistened baking paper to help it adapt better to the mold.

Assemble the Cake:

Pour half of the cake batter into the prepared pan.
Add the cooled cream in a spiral shape over the batter.
Pour the remaining batter on top of the cream.

Bake the Cake:

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Decoration

Decorate the Cake:

Allow the cake to cool completely.
Dust with powdered sugar for a vintage texture (optional).

Serving Suggestions

Serve the cake warm or at room temperature.
Enjoy with a cup of tea or coffee for a delightful treat.

Carrot and Apple Oatmeal Cake with White Chocolate Nut Topping