Category: quick and easy recipe

No-Bake and Baked Super Energy Dessert Recipe

Ingredients:

• 150 g oat flakes (5.3 oz)
• 50 g walnuts (1.7 oz), chopped
• 50 g cashews (1.7 oz), chopped
• 30 g pumpkin seeds (1 oz)
• 50 g raisins (1.7 oz)
• 1 tbsp honey
• Cinnamon, to taste
• 150 g dried apricots (5.3 oz), chopped
• 50 g white chocolate (1.7 oz), sugar-free
• Pistachios, optional for garnish
• 1 apple and 1 banana, optional for the baked version

Instructions:

No-Bake Version:

1. Prepare the Nut and Oat Mixture

In a large mixing bowl, combine the oat flakes, chopped walnuts, cashews, pumpkin seeds, and raisins. Add a pinch of cinnamon to taste for a touch of spice. Then, fold in the chopped dried apricots. This blend of oats, nuts, seeds, and dried fruits will give your dessert a hearty texture and rich flavor.

2. Add Honey

Drizzle 1 tablespoon of honey over the oat and nut mixture, stirring well to ensure everything is evenly coated. The honey helps bind the ingredients together while adding a natural sweetness to the dessert without refined sugar.

3. Prepare the Chocolate Base

Melt the white chocolate in a heatproof bowl either in the microwave (in 30-second intervals, stirring between each) or over a pot of simmering water. Be careful not to overheat it to avoid burning.

Once the chocolate is melted and smooth, pour a small amount into silicone molds or small muffin cups, just enough to cover the bottom of each mold. The white chocolate will act as the base layer, adding a smooth and  creamy finish to your dessert.

4. Add the Oat Mixture

Next, press the oat and nut mixture firmly into the molds on top of the melted chocolate. Make sure to press down well so that the mixture forms a compact layer. This helps the dessert hold together when set.

5. Chill the Cups

Place the filled molds in the refrigerator and let them chill for 1-2 hours, or until the chocolate has fully hardened and the oat mixture is firm. This cooling step is essential for achieving the right texture.

6. Serve

Once chilled, remove the energy cups from the molds. For an extra touch of flavor and crunch, garnish them with chopped pistachios if desired. Now, you have a healthy, no-bake dessert ready to enjoy! These energy cups are perfect for a quick  snack or as a nutritious dessert.

Baked Version (Optional):

1. Prepare the Fruit Base

For a more decadent, baked variation, mash 1 apple and 1 banana together until smooth. Add this fruit mixture to the prepared oat and nut blend from the previous steps. The natural sugars in the fruit will caramelize slightly during baking, adding a delightful sweetness to the dessert.

2. Bake

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper to prevent sticking. Spoon the oat-fruit mixture onto the tray in small portions, shaping them into cookie-sized mounds.

Bake for 15-20 minutes or until the cookies are golden brown and slightly crisp around the edges. Allow them to cool for a few minutes before serving.

Nutritional Information (Per Serving, Approximate for No-Bake Version):

• Calories: 180 kcal
• Protein: 4 g
• Fat: 10 g (primarily healthy fats from nuts and seeds)
• Carbohydrates: 20 g
• Fiber: 4 g
• Sugar: 10 g (from natural sources and honey)
• Sodium: 5 mg
• Servings: 8-10 cups

Ingredients:

For the Cake:

• • 2 eggs

 

• • A pinch of salt
  • 8g vanilla sugar
  • 100g sugar

 

• • 60ml oil
  • 70ml milk
  • 140g flour

 

• 7g baking powder

For the Chocolate Filling:

• • 1 tablespoon bitter cocoa

 

• • 50g sugar
  • 1 tablespoon instant coffee
  • 200ml milk

 

• • 100g dark chocolate
  • 30g butter
  • A little water

 

• 1 teaspoon cornstarch

For Topping:

• • Chocolate vermicelli

 

Directions:

Prepare the Cake Batter:

1. Preheat the Oven:
   • • Preheat your oven to 180°C (350°F). Grease and flour a cake pan with a diameter of 18/27 cm.

    

2. Mix the Wet Ingredients:
   • • In a bowl, beat the eggs with a pinch of salt, 8g of vanilla sugar, and 100g of sugar until light and fluffy.
     • Add 60ml of oil and 70ml of milk, mixing well.

    

3. Combine Dry Ingredients:
   • • In a separate bowl, sift together 140g of flour and 7g of baking powder.
     • Gradually add the dry ingredients to the wet mixture, stirring until well combined.

    

4. Bake the Cake:
   • • Pour the batter into the prepared cake pan and bake for approximately 30 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.

    

Prepare the Chocolate Filling: 5. Mix Cocoa and Coffee:

• • In a small saucepan, combine 1 tablespoon of bitter cocoa, 50g of sugar, 1 tablespoon of instant coffee, and 200ml of milk.

 

• Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

6. 6. Melt Chocolate:
      • Add 100g of dark chocolate and 30g of butter to the saucepan, stirring until melted and smooth.

 

6. Thicken the Filling:
   • • Mix a little water with 1 teaspoon of corn starch to create a slurry.
     • Add the slurry to the chocolate mixture, stirring constantly until it thickens.
     • Reserve half of the mixture and let it cool in the refrigerator.

    

Assemble the Cake: 8. Layer the Cake:

 

• • Once the cake has cooled, slice it horizontally to create two layers.

 

• Spread half of the chocolate filling evenly between the layers and over the top of the cake.

9. 9. Decorate:
      • Sprinkle chocolate vermicelli over the top of the cake for a decorative touch.

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Enjoy a slice with a hot cup of coffee or tea.

Cooking Tips:

• • Ensure the cake is completely cool before slicing to avoid crumbling.
  • Use high-quality dark chocolate for a richer flavor.

Nutritional Benefits:

• • Dark chocolate is rich in antioxidants.
  • The cake provides a balance of carbohydrates, fats, and proteins.

Dietary Information:

• • This recipe is vegetarian.
  • Can be made gluten-free by using gluten-free flour.

Storage Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days.
• For longer storage, keep in the refrigerator for up to a week. Reheat before serving.

Ingredients:

• 500 g broccoli
• 500 g cauliflower
• 150 g bell pepper
• 2 tomatoes
• 1 onion
• 40 ml vegetable oil
• 3 eggs
• 1 teaspoon salt
• 130 g flour
• 50 ml sunflower oil
• 300 ml milk
• Fresh parsley, chopped
• 100 g cheese, grated

Directions:

1. Preheat your oven to 180°C (350°F).
2. Cut the broccoli and cauliflower into florets. Dice the bell pepper and tomatoes. Chop the onion.
3. In a pan, heat the vegetable oil over medium heat. Add the chopped onion and fry until golden brown. Set aside.
4. In a large bowl, whisk together the eggs, salt, flour, sunflower oil, and milk until you have a smooth batter.
5. Add the fried onion, broccoli, cauliflower, bell pepper, tomatoes, and chopped parsley to the batter. Mix well to ensure the vegetables are evenly coated.
6. Pour the mixture into a greased baking dish. Sprinkle the grated cheese on top.
7. Bake in the preheated oven for about 40 minutes, or until the top is golden and the vegetables are tender.
8. Let the dish cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 350 kcal per serving | Servings: 6

Ingredients

 

• • 1 medium zucchini, grated (about 1 cup)
  • 1 medium potato, grated (about 1 cup)
  • 1 medium carrot, grated (about 1 cup)

 

• • ½ small onion, finely chopped or grated
  • ½ cup (65g) all-purpose flour
  • 1 large egg

 

• • ¼ cup (25g) grated Parmesan cheese (optional)
  • Salt and pepper, to taste
  • ½ tsp garlic powder

 

• ½ tsp paprika (optional)
• Oil for frying (vegetable or olive oil)

Directions

 

• • Prepare the Vegetables
    • Grate the zucchini, potato, and carrot into a bowl.
    • Use a clean kitchen towel to squeeze out as much excess water as possible from the vegetables to ensure crispy fritters.

 

• • Mix the Fritter Batter
    • In a large bowl, combine the grated zucchini, potato, carrot, and onion.
    • Add flour, egg, Parmesan cheese (if using), salt, pepper, garlic powder, and paprika. Mix until well combined.

 

• • Heat the Oil
    • Heat a thin layer of oil in a large skillet over medium-high heat.
  • Cook the Fritters
    • • Scoop about 2 tablespoons of the mixture per fritter, flattening each slightly with a spoon.

     

    • Fry for 3-4 minutes on each side or until golden brown and crispy.
    • Transfer to a paper towel-lined plate to drain excess oil.

 

• Serve
  • Serve warm with your favorite dipping sauce, such as sour cream or Greek yogurt with herbs. Enjoy!

5 Serving Suggestions

 

• • Pair with tzatziki sauce for a refreshing dip.
  • Serve as a side dish with grilled chicken or fish.
  • Add to a breakfast platter with scrambled eggs and toast.

 

• Top with a dollop of guacamole or avocado cream.
• Use as a patty in a veggie burger.

Cooking Tips

 

• • Ensure the vegetables are thoroughly squeezed to prevent sogginess.
  • Adjust seasoning to taste; add chili flakes for a spicy kick.
  • Use a non-stick skillet to avoid sticking and ensure even cooking.

 

• Test one fritter before cooking the entire batch to adjust seasoning or consistency if needed.
• Keep fritters warm in a low oven (around 100°C/200°F) while frying the rest.

Nutritional Benefits

 

• • Rich in vitamins from zucchini, potato, and carrot.
  • High in fiber, supporting digestive health.
  • Parmesan cheese adds a boost of calcium and protein.

 

• Contains antioxidants from the vegetables and spices.

Dietary Information

• • Vegetarian-friendly.

 

• Can be made gluten-free by substituting all-purpose flour with gluten-free flour.

Nutritional Facts (Per Serving)

• • Calories: 120

 

• • Protein: 4g
  • Carbohydrates: 10g
  • Fat: 7g

 

• Fiber: 2g
• Sugar: 1g

Storage

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in an oven or air fryer to restore crispiness.
• Fritters can be frozen for up to 1 month; reheat directly from frozen

Ingredients

For the Cake Batter:

• • 3 large eggs (room temperature)
  • 75 grams (1/3 cup) sugar

 

• • 8 grams (1 tbsp) vanilla sugar
  • 150 grams (1 1/4 cups) all-purpose flour
  • 10 grams (2 tsp) baking powder

 

• 100 grams (1/2 cup) melted butter

For the Apples:

• • 3 medium apples, peeled and cut into 3 cm pieces

 

• 3 tablespoons (45 grams) sugar (for sprinkling)
• Ground cinnamon (to taste)

Directions

Prepare the Batter

1. 1. In a mixing bowl, beat the eggs at room temperature until they become foamy.
   2. Gradually add sugar and vanilla sugar, continuing to beat until the mixture is light and fluffy.

 

1. Sift in the flour and baking powder, mixing gently to combine.
2. Add melted butter and stir until the batter is smooth and well-combined.

Prepare the Apples

 

1. Peel and cut the apples into 3 cm pieces. Set aside.

Assemble the Cake

1. 1. Line a 19 cm (7.5-inch) round baking pan with parchment paper and lightly grease it.

 

1. 1. Pour the prepared batter into the pan, spreading it evenly.
   2. Arrange the apple pieces evenly on top of the batter.
   3. Sprinkle sugar and cinnamon generously over the apples.

Bake the Cake

1. 1. Preheat the oven to 180°C (356°F).
   2. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

 

1. After baking, run a knife around the edge of the cake to detach it from the pan. Turn the cake out onto a plate.

Create the Golden Crust

1. 1. Place the cake back onto the baking pan. Switch the oven to the grill (broil) function.

 

1. Grill the cake for 3 minutes or until a golden crust forms on top.

Serve

1. 1. Let the cake cool slightly before serving. Enjoy warm with a hot cup of tea or coffee.

Serving Suggestions

1. 1. Pair the cake with a hot beverage, such as tea, coffee, or hot chocolate for a cozy treat.
   2. Serve with a scoop of vanilla ice cream for an indulgent dessert.

 

1. 1. Top with a dollop of whipped cream for a rich, creamy finish.
   2. Drizzle with caramel sauce or chocolate ganache for extra sweetness.
   3. Enjoy the cake with fresh fruit on the side, such as berries or a citrus salad, for a balanced meal.