Category: healthy food

Unbelievably Easy Minute Tea Cookies Perfect for tea time

No one will guess how quick and delicious these are! Perfect for tea time! ☕

Ingredients (Approx. 23 Cookies – ~350g):

– 1 medium egg
– 50g sugar
– 50g butter
– 40g honey (1 tbsp)
– ~220g flour
– 3/4 tsp baking powder (4g)
– A pinch of salt
– Walnuts
– Optional fillings: dried apricots, prunes, raisins, or chocolate

Instructions:

1. Beat the egg and sugar together until creamy.
2. Melt the butter, add honey, and mix well.
3. Combine the egg-sugar mixture with the butter-honey mixture.
4. In a separate bowl, mix flour, baking powder, and a pinch of salt.
5. Gradually add dry ingredients to the wet mixture and knead the dough.
6. Add walnuts (and optional fillings if desired) into the dough.
7. Form small cookie balls and place them on a baking sheet.
8. Bake in a preheated oven at 180°C (356°F) for about 15 minutes.

No-Bake Almond and Date Cookies with Dark Chocolate

Ingredients:

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

Directions:

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

Serving Suggestions:

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

Cooking Tips:

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

Nutritional Benefits:

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

Dietary Information:

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

Nutritional Facts (per serving):

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

Storage:

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

Protein Bars: A Tastier and Healthier Snickers Alternative in Just 5 Minutes

In today’s fast-paced world, finding a nutritious yet delicious snack can be quite a challenge. Most of the readily available options are loaded with sugar and unhealthy additives. However, there’s a fantastic alternative that you can make at home in just five minutes – protein bars! These bars not only satisfy your sweet cravings but also provide a healthy dose of protein without the guilt. In this article, we’ll show you how to create your own protein bars that are not only tastier than Snickers but also free from sugar and baking. Let’s dive into the details.

Ingredients You’ll Need:

For the Base:

• 8.8 ounces (250 grams) of peanut butter
• 3.5-5.3 ounces (100-150 grams) of coconut flour (depending on the desired consistency)
• 1.8 ounces (50 grams) of sweetener (choose from honey, maple syrup, or stevia)

For the Glazing:

• 1.8 ounces (50 grams) of cocoa powder
• Coconut milk and sweetener to taste

The Simple Preparation Process:

 Mixing the Dough

1. Start by taking a bowl and adding 250 grams of peanut paste (butter) into it. You can easily make peanut paste at home if you prefer the homemade touch.
2. Gradually add 100 grams of coconut flour into the bowl and mix it with the peanut paste. Depending on the desired consistency of your mixture, you can add the remaining 50 grams of coconut flour if necessary.
3. Now, it’s time to sweeten the mixture. You have options here – you can use honey, stevia, or maple syrup as a natural sweetener. Add it to the bowl and mix everything thoroughly. The mixture should be thick but still easy to pour into a mold.

 Molding and Chilling

1. Take a mold with a flexible rim; it should be smaller in size since this recipe makes a smaller batch. If you desire more, simply double the ingredients.
2. Pour the prepared mixture into the mold and use a spatula to pat it down and level it nicely.
3. Cover the mold with cling film and place it in the refrigerator for 2-3 hours to let it cool.

Preparing the Glaze

1. While your protein bar mixture is cooling in the fridge, you can prepare the glaze. Take 50 grams of cocoa and gradually add a little coconut milk until it forms a runny glaze.
2. Adjust the sweetness of the glaze to your liking by adding sweetener. Mix it well.

The Final Touch

1. Once the protein bar mixture has cooled, remove it from the refrigerator.
2. Pour the prepared glaze evenly over the top of the mixture.
3. Cut the bars into cubes, and they are ready to be served immediately.

These homemade protein bars not only taste amazing but also provide you with a nutritious snack option. Some even say they are tastier than Snickers! Plus, they are sugar-free and require no baking. What more could you ask for?

Conclusion

In a world filled with unhealthy snacking options, making your own protein bars is a game-changer. They are easy to prepare, healthier than traditional candy bars, and customizable to your taste preferences. Next time you’re craving a sweet treat, whip up a batch of these protein bars and enjoy guilt-free snacking.

Traditional Holiday Fruit cake 

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup dried fruit mix (cherries, pineapple, apricots, etc.)
1/2 cup nuts (walnuts, pecans), chopped
1/4 cup candied cherries, halved
1/4 cup green candied cherries, halved
1/4 cup red candied cherries, halved

Directions:

Preheat the oven to 325°F (163°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dried fruit mix and nuts until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top. Arrange the candied cherries on top for decoration.
Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes

Kcal: 320 kcal | Servings: 10 servings

Lemon Cream Delight

Ingredients:

For the Dough:

• • 4 eggs
  • A pinch of salt
  • 120 g sugar

• • 4 egg yolks
  • 120 g flour
  • 4 g baking powder

• • 1 teaspoon lemon peel (grated)
  • 30 ml water
  • 40 ml lemon juice

For the Cream:

• • 300 g soft cream cheese
  • 75 g powdered sugar

For the Lemon Filling:

• • 3 eggs
  • 190 g sugar

• • 1 teaspoon lemon peel (grated)
  • 10 g cornstarch
  • 130 ml lemon juice

Instructions:

1. 1. Prepare the Dough:
      • • Preheat your oven to 160°C (320°F). This lower temperature allows the cake to rise gently, resulting in a light texture.
        • In a mixing bowl, beat the 4 egg whites with a pinch of salt until stiff peaks form. This step is crucial for adding volume to your dough.
        • Gradually add 120 g of sugar while continuing to beat the mixture. This helps to stabilize the egg whites and maintain their structure.

       

      • • Add the 4 egg yolks one at a time, beating well after each addition to ensure a smooth batter.
        • Gently fold in 120 g of flour and 4 g of baking powder. Be careful not to overmix to keep the batter airy.
        • Add 1 teaspoon of lemon peel, 30 ml of water, and 40 ml of lemon juice, mixing until just combined. The lemon juice and zest will enhance the flavor of the dough.

       

      • Pour the batter into a 40×29 cm baking tray lined with baking paper. Spread it evenly.
   2. Bake:
      • • Bake in the preheated oven for about 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it to prevent overbaking.

       

   3. Prepare the Cream:
      • • In a mixing bowl, combine 300 g of soft cream cheese and 75 g of powdered sugar. Make sure the cream cheese is soft for easy mixing.
        • Beat until smooth and creamy. This will be the luscious layer that complements the lemon filling.

       

      • Refrigerate the cream mixture until ready to use, allowing it to firm up slightly.
   4. Prepare the Lemon Filling:
      • • In a saucepan, whisk together 3 eggs, 190 g of sugar, 1 teaspoon of lemon peel, and 10 g of cornstarch. This mixture will create a rich, tangy filling.

       

      • Gradually add 130 ml of lemon juice while whisking continuously to avoid curdling the eggs.
      • Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly, then refrigerate until set.

1. 1. Assemble the Dessert:
      • • Once the dough has cooled completely, spread the prepared cream cheese mixture evenly over the top. This layer should be smooth and inviting.
        • Pour the lemon filling over the cream cheese layer, spreading it gently to create an even surface.
        • Refrigerate the assembled dessert until set, which should take at least 1-2 hours.

       

   2. Serve:
      • Once set, cut the dessert into squares or slices. Serve chilled for the best flavor and texture.

Enjoy!

This Lemon Cream Delight is not only quick to prepare but also bursts with flavor in every bite. The combination of the airy dough, creamy cheese, and zesty lemon is a match made in dessert heaven!

Custard Sponge Cake

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk

For the Custard Topping:

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Instructions:

1. • • Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
     • In a large bowl, beat eggs and sugar until pale and fluffy.
     • Prepare the Sponge Cake: 
   • Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
   • Mix in vanilla extract and milk until just combined.
   • Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the Custard Topping:
   • In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.
   • In a small bowl, whisk the egg yolks, then temper them by slowly pouring in some of the hot milk mixture, whisking constantly.
   • Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and stir in vanilla extract and butter until smooth.
3. Assemble the Cake:
   • Once the cake is cool, place it on a serving plate.
   • Pour the warm custard over the top of the sponge cake, spreading to cover evenly.
   • Allow the custard to set slightly before slicing.

A Quick, Delicious Recipe Anyone Can Master!

Imagine the aroma of freshly baked bread wafting through your kitchen in just 10 minutes. With this quick and easy recipe, you can turn that dream into a reality. No fancy equipment or culinary expertise required – just a few simple ingredients and a desire for deliciousness. Let’s dive into the world of speedy bread-making and discover how you can satisfy your cravings in no time!

Ingredients

• 4 cups of flour (480 g)
• 1 cup of yogurt (220 g)
• 3/4 cup of water (200 ml)
• 1 pack of baking powder (10 g)
• 1 teaspoon of salt (8 g)
• 1 tablespoon of vegetable oil (15 ml)
• Olive oil (3 1/2 tablespoons or 50 ml)

Directions

Mixing the Dough

Let’s kickstart the process by combining the yogurt, water, and baking powder in a kneading bowl. Mix them well until they form a smooth consistency.

Kneading to Perfection

Next, add the flour, salt, and vegetable oil gradually to the mixture, kneading it gently until a soft dough forms. Be mindful not to over-knead, as this can affect the texture of your bread.

Dividing and Rolling

Once the dough is ready, divide it into 10 equal pieces and cover them to prevent drying. Using a rolling pin, flatten each piece into rounds about the size of a dessert plate.

Cooking Without an Oven

Now, heat a pan over medium heat and cook the flattened dough rounds on both sides until they turn golden brown, without the need for any oil.

Finishing Touch

To enhance the flavor, spread a generous amount of butter on each cooked bread round before serving.

Serving Up Delicious

Voila! Your homemade bread is ready to be enjoyed. Serve it warm and watch as it disappears within moments, leaving behind nothing but satisfied smiles and empty plates.

Conclusion

• In just 10 minutes, you can transform basic ingredients into a culinary masterpiece that will delight your senses and impress your friends and family. With this simple recipe, anyone can become a bread-making pro – no oven required! So why wait? Get creative in the kitchen and indulge in the joy of freshly baked bread today.

Ingredients:

• • Honey: ½ cup (200g)

• • Sugar: ¾ cup (125g)
  • Egg White: 1 large
  • Salt: A pinch

• • Roasted Hazelnuts: 1 cup (120g)
  • Roasted Blanched Almonds: ½ cup (60g)
  • Vegetable Oil: For greasing

• Parchment Paper: For lining the mold

Directions:

• • Prepare the Mold: Grease a 26 × 15 cm (10.2 × 5.9 inches) mold with vegetable oil and line it with parchment paper.
  • Cook the Honey and Sugar: In a saucepan, combine ½ cup of honey and ¾ cup of sugar. Cook over low heat, stirring occasionally, until the sugar completely dissolves and the mixture becomes smooth.

• • Beat the Egg White: In a separate bowl, beat 1 large egg white with a pinch of salt until stiff peaks form.
  • Combine Egg White with Honey Mixture: Turn off the heat of the honey mixture and gradually add the beaten egg white, stirring quickly to incorporate it without cooking the egg white.
  • Cook the Mixture: Place the saucepan back on very low heat. Stir continuously for 20-25 minutes until the mixture thickens. Test: Drop a small amount of the mixture into cold water. If it forms a gum-like consistency, it’s ready.

• • Add the Nuts: Stir in 1 cup of roasted hazelnuts and ½ cup of roasted blanched almonds until well mixed.
  • Shape the Nougat: Grease your hands with oil and press the nougat mixture into the prepared mold, flattening it gently.
  • Let the Nougat Set: Cover and let it rest at room temperature for 2 hours to set.

• Serve and Enjoy: Once set, remove the nougat from the mold and cut into pieces.

Ingredients

For this rustic No-Knead Seeded Sourdough Bread, you’ll need:

• 3 cups (375g) bread flour
• 1 1/2 cups (355ml) lukewarm water
• 1/4 cup (60g) active sourdough starter
• 1 tsp (6g) salt
• 1/4 cup (35g) mixed seeds (sesame, flax, poppy)
• Extra seeds for topping

Step-by-Step Instructions

1. Prepare the Dough

I begin by combining the bread flour, lukewarm water, active sourdough starter, and salt in a large mixing bowl. Using a wooden spoon or my hands, I mix these ingredients until a shaggy, sticky dough forms. The key here is not to overmix; we’re looking for a rough, messy consistency. This initial mix allows the flour to hydrate and the fermentation process to begin.

2. First Fermentation

Once the dough is mixed, I cover the bowl with a clean kitchen towel or plastic wrap. Then, I let it rest at room temperature (around 70°F or 21°C) for 12-18 hours. This long, slow fermentation is where the magic happens. During this time, the wild yeast and bacteria in the sourdough starter work tirelessly, breaking down complex carbohydrates, developing flavor, and creating the characteristic open crumb structure of artisanal bread.

3. Incorporate the Seeds

After the initial fermentation, I gently fold the mixed seeds into the dough. This step not only adds texture and nutrition but also introduces pockets of flavor throughout the bread. I use a combination of sesame, flax, and poppy seeds, but feel free to experiment with your favorite seed mix.

4. Shape the Loaf

Next, I turn the dough out onto a lightly floured surface and shape it into a round loaf. I use a gentle folding technique to create surface tension, which helps the bread maintain its shape during baking. The key here is to handle the dough as little as possible to preserve the air bubbles that have formed during fermentation.

5. Second Rise

I place the shaped loaf in a proofing basket or a bowl lined with a well-floured kitchen towel, seam side up. This second rise, also known as proofing, takes about 2-3 hours at room temperature. During this time, the dough continues to ferment and develop flavor while also gaining volume.

6. Preheat the Oven

About 30 minutes before baking, I preheat my oven to 450°F (230°C) with a Dutch oven inside. The Dutch oven creates a steamy environment that mimics professional bread ovens, resulting in a crispy crust and better oven spring.

7. Prepare for Baking

When the dough is ready, I carefully turn it out onto a piece of parchment paper. Using a sharp knife or bread lame, I score the top of the loaf. This not only adds a beautiful decorative touch but also allows for controlled expansion during baking. I then sprinkle additional seeds over the top for extra texture and visual appeal.

8. Bake to Perfection

I carefully lower the parchment paper with the dough into the preheated Dutch oven. I bake the bread with the lid on for 30 minutes, which traps steam and helps develop a crispy crust. Then, I remove the lid and continue baking for another 15-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool and Enjoy

After baking, I transfer the bread to a wire rack to cool completely. This cooling period is crucial as it allows the crumb to set and the flavors to fully develop. Once cooled, my No-Knead Seeded Sourdough Bread is ready to be sliced and savored.

Ingredients

Delicious Biscoff-Inspired Cheesecake

Ingredients:

FOR THE CRUST:
250g Biscoff cookies, crushed into fine crumbs
100g unsalted butter, melted
FOR THE FILLING:
500g cream cheese, at room temperature
120g granulated sugar
200ml heavy cream
1 tablespoon vanilla extract
2 large eggs, at room temperature
2 tablespoons all-purpose flour
150g Biscoff cookie spread
FOR THE TOPPING:
150g Biscoff cookie spread, for spreading
Whipped cream, for garnishing
Biscoff cookies, whole or crushed, for garnishing

Equipment:

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Oven preheated to 160°C (320°F)

Instructions:

STEP 1: PREPARE THE CRUST

Combine the crushed Biscoff cookies with the melted butter until the mixture resembles wet sand.
Press this mixture firmly into the bottom of the springform pan, creating an even layer. Chill in the refrigerator for at least 20 minutes to set.

STEP 2: MAKE THE FILLING

In a large bowl, use an electric mixer to beat the cream cheese and granulated sugar together until smooth and creamy.
Gradually add the heavy cream and vanilla extract, continuing to beat until well incorporated.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing.
Fold in the flour and Biscoff cookie spread until the mixture is uniform and smooth.

STEP 3: ASSEMBLE AND BAKE

Pour the filling over the chilled crust, smoothing the top with a spatula.
Bake in the preheated oven for about 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.

STEP 4: CHILL

Once cooled, spread a generous layer of Biscoff cookie spread over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.

STEP 5: GARNISH AND SERVE

Just before serving, garnish with whipped cream and either whole or crushed Biscoff cookies for an added crunch and visual appeal.
Slice and serve chilled, allowing each bite to meld the creamy, spicy, and sweet flavors of this exquisite dessert.