Ingredients

let’s gather all the ingredients:

1. 130 g oat flakes
2. 1 apple
3. 80 g blueberries
4. 50 g avocado oil (+ extra for greasing)
5. 20 g stevia sweetener
6. 2 egg whites
7. 240 ml hot water
8. 2 teaspoons of vinegar
9. 1 teaspoon vanilla extract
10. ½ teaspoon baking powder

Prepare the Healthy Dessert

let’s go through each step to create this delightful dessert:

Preparation of the Oats

1. Place the oat flakes in a mixing bowl.
2. Add the hot water and gently stir with a spatula.
3. Allow the mixture to sit for approximately 5 minutes. This will allow the oats to absorb the water and soften.

Main Mix

1. Add the egg whites to the hydrated oats.
2. Incorporate the stevia sweetener, vanilla extract, and 50 g of avocado oil into the mixture.
3. Mix thoroughly until you achieve a smooth and homogeneous consistency.

Apple and Blueberries

1. Peel the apple, remove the core, and slice it into thin pieces.
2. Add the sliced apple to the oat mixture, stirring carefully to distribute the apple evenly.
3. Next, incorporate the blueberries, ensuring they are well integrated with the other ingredients.

Prepare the Mold

1. Grease a rectangular glass mold with a splash of avocado oil. This will prevent the dessert from sticking to the mold.
2. Transfer the oat mixture to the greased mold and ensure it is level and even.

Baking

1. Preheat your oven to 180°C (350°F) to get it ready for baking.
2. Place the mold in the preheated oven and bake for approximately 50 minutes. Keep an eye on it; the dessert should turn golden brown.
3. Once the baking is complete, remove the dessert from the oven, cover it with a kitchen towel, and allow it to cool.

5-Minute Moist Fruit Cake – Simply Delicious

Ingredients:

• – 100g dried fruits (½ cup)
• – 3 eggs
• – 150g sugar (¾ cup)
• – 150g melted butter (⅔ cup)
• – 180g plain flour (1 cup + 2 tablespoons)
• – 1 teaspoon baking powder
• – 60ml milk (¼ cup)
• – 1 teaspoon vanilla extract
• – ½ teaspoon almond essence (optional)

Measuring cup size: 240ml

Baking pan size: 21x11x6 cm

Instructions:

1. Preheat your oven to 165°C (329°F).

2. In a mixing bowl, combine dried fruits with a small amount of flour to coat them evenly. This prevents the fruits from sinking to the bottom of the cake during baking.

3. In a separate bowl, beat 3 eggs.

4. Add sugar to the eggs and continue to beat until the mixture becomes light and fluffy.

5. Gradually add melted butter and continue to beat until well combined.

6. Sift plain flour and baking powder into the wet mixture. Gently fold it in until just combined.

7. Add milk, vanilla extract, and almond essence (if using). Mix until you have a smooth batter.

8. Fold in the coated dried fruits.

9. Grease and line your baking pan with parchment paper. Pour the batter into the pan, spreading it evenly.

10. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

11. Once done, remove the cake from the oven and let it cool in the pan for a while.

12. Transfer the cake onto a wire rack to cool completely.

13. Slice and enjoy your 5-minute moist fruit cake with a delightful vanilla twist!

This quick and tasty cake is perfect for satisfying your sweet cravings in no time.

Vegetable Omelet Muffins for Kids Recipe

Ingredients:

• 6 large eggs (provides protein and helps bind everything together)

Veggies:

• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional for a milder flavor)
• 1 small carrot, finely chopped
• 1/2 cup sweetcorn
• Optional: chopped bell peppers, broccoli florets, cherry tomatoes
• 2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)
• 1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)

Seasonings:

• Salt to taste
• Black pepper to taste

Directions:

Preheat the Oven:

1. 1. Preheat your oven to 180°C (350°F).

1. Grease a muffin tin with cooking spray or line with muffin cups.

Prepare the Veggies:

1. 1. Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.

Mix the Eggs:

1. 1. In a large mixing bowl, crack the 6 eggs and beat them well.
   2. Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.

1. Season with salt and black pepper to taste.
2. Mix in the shredded mozzarella cheese.

Fill the Muffin Tin:

1. Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.

Bake:

1. 1. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and golden brown on top.

Serve:

1. 1. Allow the muffins to cool slightly before removing them from the tin.
   2. Serve warm and enjoy!

Serving Suggestions:

• • Serve these omelet muffins with a side of fresh fruit for a complete breakfast.
  • They also make a great addition to lunchboxes or can be enjoyed as a healthy snack.

Cooking Tips:

• • Feel free to customize the veggies based on your child’s preferences.
  • To make the muffins extra fluffy, you can add a splash of milk or cream to the egg mixture.

• Make sure to finely chop the vegetables to ensure they cook through evenly.

Ingredients:

• 1 cup oatmeal
• 2 apples
• 2 eggs
• 150g yogurt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder

Directions:

1. Prepare the Ingredients:

• Peel, core, and finely chop the apples.
• In a blender, grind the oatmeal into a fine flour.

1. Make the Batter:

• In a mixing bowl, combine the ground oatmeal, baking powder, and cinnamon.
• In another bowl, beat the eggs and mix in the yogurt.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• Fold in the chopped apples.

1. Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.
• Pour a small amount of batter onto the skillet to form pancakes.
• Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.

1. Serve:

• Serve the pancakes warm, topped with your favorite toppings such as maple syrup, honey, or additional yogurt and fresh fruit.

Serving Suggestions:

• Serve with a dollop of Greek yogurt and a drizzle of honey.
• Add a handful of fresh berries or sliced bananas on top.
• Sprinkle with additional cinnamon or powdered sugar for extra flavor.

Cooking Tips:

• Make sure to finely chop the apples to ensure even cooking.
• For a fluffier texture, let the batter rest for a few minutes before cooking.
• Use a non-stick skillet to avoid the pancakes sticking to the pan.

Nutritional Benefits:

• Rich in fiber from the oatmeal and apples.
• Provides protein from the eggs and yogurt.
• Contains essential vitamins and minerals from the apples and cinnamon.

Dietary Information:

• Gluten-free (ensure oats are certified gluten-free)
• No added sugar
• High in protein and fiber

Storage:

• Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
• Reheat in a toaster or microwave before serving.

Why You’ll Love This Recipe:

• It’s a quick and easy breakfast option.
• The combination of apples and cinnamon creates a delicious, comforting flavor.
• These pancakes are nutritious and perfect for a balanced breakfast.

Italian Lemon Yogurt Cake Recipe without sugar

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain coconut yogurt or use whole milk yogurt
• Stevia powder
• 3 large eggs
• 2 teaspoons grated lemon zest 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ setvia powder

For the glaze:

• juice of one lemon
• 1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.

Nutritional Info:

Calories: 2384kcal | Carbohydrates: 475g | Protein: 20g | Fat: 111g | Saturated Fat: 90g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2017mg | Potassium: 272mg | Fiber: 5g | Sugar: 202g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 506mg | Iron: 10mg

Mini Pineapple & Condensed Coconut Milk Cheesecakes

Experience a tropical escape with our Mini Pineapple & Condensed Coconut Milk Cheesecakes! A blend of creamy coconut, tangy pineapple, and a crunchy biscuit base – it’s a bite-sized paradise!

Ingredients:

– 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
– ½ tsp ground cinnamon
– 90g unsalted butter, melted
– 85g pkt pineapple-flavored jelly
– 125ml boiling water
– 160ml cold water
– 250g cream cheese, room temperature
– 125ml sweetened condensed coconut milk
– 150g well-drained crushed pineapple
– 250ml thickened cream

‍Instructions:

1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.
2. Dissolve jelly in boiling water, add cold water. Cool slightly.
3. Beat cream cheese until smooth, add condensed coconut milk.
4. Gradually add jelly mix. Stir in crushed pineapple.
5. Whip cream until stiff peaks, fold into mixture.
6. Pour over bases, refrigerate until set.

Vanilla Almond Cream Cake

Table of Contents

Quick Apple Cookies Recipe

Baked Oatmeal with Apples, Cranberries, and Almonds

Ingredients:

Base:

• • 220g rolled oats (approximately 2 cups)

Wet Ingredients:

• • 2 large eggs, beaten
  • 1 mashed banana

• Vanillin (to taste) – substitute with ½ teaspoon vanilla extract if preferred

Fruit and Nut Additions:

• • 2 large apples, sliced

• • Lemon juice (to prevent browning)
  • 80g dried cranberries
  • 80g sliced almonds

Other:

• Olive oil (for greasing the baking mold)

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (380°F) to ensure the oatmeal bakes evenly.

       

   2. Prepare the Baking Mold:
      • Lightly grease a baking dish with olive oil to prevent sticking. This will make it easier to remove the baked oatmeal once it’s cooked.

1. 1. Prepare the Apples:
      • Slice the apples into thin wedges or bite-sized pieces.
      • Drizzle them with a little lemon juice to prevent browning while you prepare the other ingredients.

1. 1. Mix Wet Ingredients:
      • In a large bowl, whisk together the beaten eggs and vanillin (or vanilla extract).
      • Mash the banana and add it to the egg mixture. Stir well to combine.

1. 1. Combine Dry and Wet Ingredients:
      • Add the rolled oats, dried cranberries, and sliced almonds to the wet ingredients.
      • Stir everything together until well combined.

1. 1. Add Apples and Bake:
      • Gently fold in the sliced apples, ensuring they are evenly distributed throughout the oatmeal mixture.
      • Pour the complete mixture into the greased baking dish.

1. Bake:
   • Bake the oatmeal in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Serve:
   • • Allow the baked oatmeal to cool slightly before serving.

    

   • Enjoy it warm on its own, or with your favorite toppings like a drizzle of honey, maple syrup, or a dollop of yogurt.

Serving Suggestions:

• • Serve with a side of yogurt or a splash of milk.

• Drizzle with honey or maple syrup for added sweetness.
• Pair with a cup of tea or coffee for a delightful breakfast.

Cooking Tips:

• • Ensure the apples are evenly sliced to ensure even baking.

• You can substitute the dried cranberries with raisins or dried apricots if preferred.
• To make this recipe gluten-free, use certified gluten-free oats.

No-Bake Walnut Date Bites: Delicious & Healthy in 5 Minutes! pen_spark

Ingredients:

• • 200 grams walnuts
  • 280 grams pitted dates (about 1 cup)

• Optional:
  • • 30 grams sesame seeds (for coating)
    • 90 grams white chocolate, melted
    • 15 grams dark chocolate, melted

   

Instructions:

1. 1. Prep the Base: In a food processor, grind the walnuts until they resemble fine crumbs. Add the pitted dates and blend until a sticky dough forms. Scrape down the sides as needed.

1. 1. Shape the Bites: Scoop out small portions of the dough and roll them into bite-sized balls.

       

   2. Get Creative (Optional): If desired, coat the balls in sesame seeds for a delightful crunch.

       

   3. Chocolate Drizzle (Optional): Line a baking sheet with parchment paper. Place the prepared balls on the sheet. In separate bowls, melt the white and dark chocolate (you can use a microwave on low power, stirring frequently). Drizzle the white chocolate over the balls, followed by a decorative drizzle of dark chocolate.

       

1. Set & Enjoy: Place the baking sheet in the refrigerator for about 15 minutes, allowing the chocolate to harden. Once set, enjoy your delicious and healthy Walnut Date Bites!

More Information:

• • This recipe is naturally vegan, gluten-free, and dairy-free (if you skip the chocolate drizzle).

• • Feel free to adjust the ratio of walnuts to dates depending on your preference for sweetness and texture.
  • If the mixture seems too dry, add a tablespoon or two of water to the food processor while blending the dates.
  • For a fun twist, try adding a pinch of cinnamon or a splash of vanilla extract to the dough mixture.

• These bites can be stored in an airtight container in the refrigerator for up to a week.

Pancho Cake Extravaganza Embark on a journey of irresistibility

Embark on a journey of irresistibility with the famous Pancho Cake – unrealistically delicious, quick, and easy, without a hint of gelatin! This delightful creation boasts layers of chocolate sponge, pineapples, prunes, walnuts, and cherries, all embraced by a luscious cream.

Chocolate Sponge Cake:

– 4 medium-sized eggs
– A pinch of salt
– 16g vanilla sugar
– 180g sugar
– 100ml milk (room temperature)
– 100g odorless vegetable oil
– 220g flour
– 40g cocoa
– 10g baking powder

Prepare Chocolate Sponge Cake:

– Preheat the oven to 175°C (350°F).
– In a bowl, whisk eggs with salt, vanilla sugar, and sugar until light and fluffy.
– Add milk and vegetable oil, continuing to whisk.
– Sift in flour, cocoa, and baking powder. Fold until well combined.
– Pour the batter into a prepared baking dish and bake for about 35 minutes or until a wooden stick comes out clean.

Prepare Ingredients for Layering:

– Drain canned pineapples, reserving 50ml of pineapple juice for impregnation.
– Snack on prunes to soften them.
– Chop walnuts.
– Drain canned cherries.

Cream Preparation:

– In a bowl, whip chilled whipping cream with powdered sugar and vanilla sugar until stiff peaks form.
– In a separate bowl, mix mascarpone (or detached sour cream), cream cheese, and sour cream until smooth.
– Gently fold the whipped cream into the mascarpone mixture until well combined.

Assembling the Pancho Cake:

– Cut the chocolate sponge into two layers.
– Sprinkle each layer with pineapple juice for impregnation.
– Spread a layer of cream, followed by pineapples, prunes, and walnuts. Repeat for the second layer, finishing with cherries on top.

Chill and Serve:

– Refrigerate the Pancho Cake for at least 4 hours or overnight to let the flavors meld.
– Slice and serve this heavenly creation to the delight of your taste buds!

Ultimate Apple Cake Extravaganza

Get ready for an apple cake experience like no other! This recipe guarantees the BEST apple cake you will EVER eat. Forget the rest and indulge in the sweetness of perfection.

Ingredients for a 19 cm Baking Pan:

For the Cake Batter:

– 3 eggs (room temperature)
– 75 grams sugar (2.64 oz.)
– 8 g vanilla sugar (0.28 oz.)
– 150 grams flour (5.29 oz.)
– 10 g baking powder (0.35 oz.)
– 100 g melted butter (3.5 oz.)

For Topping:

– 3 apples
– 3 tablespoons sugar for sprinkling
– Cinnamon to taste

‍ Instructions:

Prepare the Cake Batter:

– In a bowl, whisk together eggs, sugar, and vanilla sugar until fluffy.
– Sift in the flour and baking powder, gently folding them into the batter.
– Incorporate melted butter into the mixture until smooth.

Assemble and Bake:

– Pour the batter into a greased 19 cm baking pan.

Prepare the Apples:

– Peel and thinly slice the apples.
– Arrange apple slices on top of the batter.

Sweet Finishing Touch:

– Sprinkle sugar generously over the apples.
– Dust the top with cinnamon for that extra layer of flavor.

Bake to Perfection:

– Bake in a preheated oven at 180°C (356°F) for 35 minutes.
– After turning, switch to the grill function and bake for an additional 3 minutes until the top achieves a golden finish.

Serve and Enjoy:

– Allow the cake to cool slightly before serving. Slice into perfection and savor the best apple cake you’ll ever taste!

Ready for a taste sensation? Bake this Ultimate Apple Cake, and your taste buds will thank you! Share your delightful creation with the world.

Irresistible Orange Cake in 10 Minutes

Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

Ingredients:

– 3 eggs
– Pinch of salt
– 150g sugar
– 150ml vegetable oil
– 150ml orange juice
– Grated orange zest
– 220g flour
– 10g baking powder
– Honey
– Coconuts (for garnish)

‍ Instructions:

Prepare the Batter:

– In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
– Gradually add vegetable oil while continuing to whisk.
– Mix in orange juice and grated orange zest.

Combine Dry Ingredients:

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

Mix the Batter:

– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Bake:

– Pour the batter into a prepared cake pan.
– Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

Finish with Sweetness:

– While the cake is still warm, drizzle honey over the top for a sweet touch.

Garnish:

– Sprinkle shredded coconuts over the honey-drizzled cake.

Serve and Enjoy:

– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

Boiling Water Dumplings with Savory Filling

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.