Category: quick and easy recipe

Ingredients:

For the Dough:

• • 10g dry yeast (1 packet)
  • 1 tbsp sugar (20g)
  • ½ cup milk (100ml)

 

• • 1 cup water (200ml)
  • 3½ cups all-purpose flour (420g)
  • 1 tsp salt (8g)

 

• 2 tbsp oil (40ml)

For the Sauce:

• • 1 tbsp flour
  • 3 tbsp water

 

• 1 tbsp oil

Directions:

Activate the Yeast:

1. In a medium bowl, mix the yeast, sugar, milk, and water. Stir until the yeast and sugar dissolve completely. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

Make the Dough:

1. 1. In a large mixing bowl, combine 3½ cups of flour and salt. Gradually add the yeast mixture and oil to the dry ingredients, stirring as you go.

 

1. Knead the dough for 3-4 minutes until it becomes slightly sticky but manageable. The consistency should be soft and stretchy. If the dough is too sticky, add a little more flour gradually until you reach the desired texture.
2. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until it has doubled in size.

Prepare the Sauce:

1. 1. In a small bowl, mix together 1 tbsp flour, 3 tbsp water, and 1 tbsp oil until you achieve a smooth sauce-like consistency. This will be used to coat the dough before shaping.

 

Shape the Rolls:

1. 1. Once the dough has risen, punch it down to remove the excess air.
   2. Divide the dough into 12 equal pieces. Shape each piece into a ball by folding the edges inward and sealing them at the bottom.
   3. Lightly flour your work surface and gently roll out each ball into a slightly flattened shape. The dough should be soft and easy to work with.

 

Apply the Sauce and Shape:

1. 1. Spread a small amount of the prepared sauce on the surface of each dough piece.
   2. Fold the dough inward to form a tight, sealed ball with the sauce inside. Make sure to pinch the ends together tightly.
   3. Place the shaped rolls on a baking tray lined with parchment paper.

 

Second Rise:

1. Cover the rolls with a towel and let them rise again for about 1 hour, or until they have doubled in size.

Bake the Rolls:

1. 1. Preheat your oven to 190°C (374°F).
   2. Before baking, sprinkle a little flour on top of each roll and make a cross-cut on the top using a sharp knife.

 

1. Place a heat-resistant bowl filled with water in the oven to create steam during baking, which will give the bread a nice crust.
2. Bake the rolls for 20-25 minutes or until they are golden brown and fully cooked.

Cool and Serve:

1. 1. Once baked, remove the rolls from the oven and let them cool slightly before serving. The smell of freshly baked bread will fill your kitchen!

 

Serving Suggestions:

• Enjoy these rolls warm with butter, jam, or cheese.
• They are perfect as a side for soups, salads, or main dishes like roasted chicken.

Cooking Tips:

• • Check the Dough’s Texture: The dough should be soft and slightly sticky. Adjust the flour amount based on its quality.

 

• Creating Steam: The steam in the oven helps develop a nice crust. If your oven doesn’t have a steam function, place a bowl of water on the lower rack for similar results.
• Second Rise: Letting the rolls rise a second time ensures a light, fluffy texture.

Ingredients

 

• • 2 cups (250 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar

 

• • 1 teaspoon baking powder
  • ½ cup (120 ml) warm milk
  • 1 tablespoon olive oil

 

• • 1 large egg
  • ¼ cup (60 ml) water (adjust as needed)
  • ½ cup (50 g) sesame seeds

 

Directions

1. 1. Mix Dry Ingredients:
      • In a large bowl, combine the flour, salt, sugar, and baking powder.

 

1. 1. Incorporate Wet Ingredients:
      • Add the warm milk, olive oil, and egg to the dry mixture.
      • Gradually add water while kneading until the dough is smooth and slightly sticky.

 

1. 1. Shape the Bites:
      • Divide the dough into small portions and roll them into bite-sized balls.
   2. Coat with Sesame Seeds:
      • • Roll each dough ball in sesame seeds, ensuring an even coating.

       

   3. Bake or Fry:
      • • Baking Option: Preheat the oven to 375°F (190°C). Place the sesame-coated dough balls on a lined baking sheet and bake for 20-25 minutes until golden brown.
        • Frying Option: Heat oil in a deep pan. Fry the sesame-coated bites in batches until golden brown and crispy.

       

   4. Cool and Serve:
      • Let the sesame bread bites cool slightly before serving.

Serving Suggestions

• • Serve with a side of hummus, tzatziki, or garlic butter for dipping.
  • Pair with soups or salads as a crunchy side.

 

• Enjoy as a snack with tea or coffee.

Cooking Tips

• • Ensure the dough is slightly sticky but manageable for the best texture.

 

• Toast the sesame seeds lightly before coating for a deeper flavor.
• For a twist, mix black and white sesame seeds for a visually appealing coating.

Nutritional Benefits

 

• Sesame Seeds: Rich in healthy fats, calcium, and antioxidants.
• Whole Milk: Provides protein and calcium.
• Olive Oil: A source of heart-healthy monounsaturated fats.

Ingredients

My dears, if you like the recipe please leave a comment!
200 g butter at room temperature
150 g sugar
2 tsp vanilla sugar
4 eggs
170 g Greek yogurt
300 g flour
½ packet of baking powder
approx. 380 g blueberries

Preparation

1. First preheat the oven to 180°C top/bottom heat, sort and wash the blueberries. Then butter and flour the loaf pan.
2. Next, mix the butter, sugar and vanilla sugar with the whisks of the hand mixer or food processor until fluffy.
3. Then gradually mix in the four eggs. Mix in each egg for a minute or two.
4. Now put the yoghurt in the mixing bowl and whisk well with the other ingredients.
5. Now add the flour and baking powder and mix everything together to form a smooth dough.
6. Now fold the washed blueberries into the dough with a wooden spoon or a dough scraper.
7. Finally, pour the finished dough into the loaf pan and bake in the oven for about 1 hour at 180°

Ingredients:

 

• • 2 cups (200 g) rolled oats, chopped in a blender
  • 1 teaspoon baking powder
  • 1 cup (240 ml) milk of your choice (dairy or plant-based)

 

• • 1 carrot, grated
  • 9 dried apricots, rinsed with hot water and chopped
  • 4 tablespoons raisins, rinsed with hot water

 

• • 1 apple, grated
  • 1 teaspoon cinnamon
  • 3 eggs

 

• • 4 tablespoons stevia or other sweetener of your choice
  • 1 teaspoon vanilla extract
  • 2 tablespoons olive oil

 

• 18 cm casserole dish

Directions:

1. 1. Preheat and Prep:
      • • Preheat your oven to 180°C (350°F).

       

      • Lightly grease your 18 cm casserole dish with a touch of olive oil for easy removal later.
   2. Oat & Baking Powder Party:
      • • In a large mixing bowl, combine the chopped oats (using your blender for a finer texture) and baking powder. This forms the base for our healthy cake.

       

   3. Fruity Fun:
      • Add the grated carrot, chopped dried apricots, rinsed raisins, and grated apple to the oat mixture. Mix everything well to ensure even distribution of the ingredients.

 

1. 1. Eggcellent Mixture:
      • In a separate bowl, whisk together the eggs until light and fluffy. Then, add the stevia (or your chosen sweetener), vanilla extract, and olive oil. Whisk again until well combined.
   2. The Big Mix:
      • • Pour the wet egg mixture into the dry oat mixture and fold it in gently with a spatula until everything is fully incorporated. You want a nice, even batter.

       

   3. Bake it Happen!
      • Pour the batter into your greased casserole dish and spread it out evenly. Let it bake in the preheated oven for 45-50 minutes. Keep an eye on it! The top should turn a beautiful golden brown and a toothpick inserted into the center should come out clean.

 

1. Cool Comfort:
   • Once the baking time is up, take the casserole out of the oven and allow it to cool slightly before serving. This gives it time to set properly.

Serving Suggestions:

 

• • Serve warm with a dollop of Greek yogurt or a drizzle of honey.
  • Pair with a cup of herbal tea or coffee for a delightful treat.
  • Top with fresh berries or a sprinkle of chopped nuts for added texture.

Cooking Tips:

• • Ensure the oats are chopped finely in the blender for a smoother texture.
  • Adjust the amount of stevia based on your preferred level of sweetness.

 

• You can substitute other dried fruits like cranberries or dates if you prefer.

Ingredients

 

• For the Chocolate Base:
  • • 150 g (5 oz) cashews, soaked in boiling water for 30–40 minutes
    • 100 g (3.5 oz) oats
    • 60 g (2 oz) dates, pitted

   

  • • 1 tsp cocoa powder
    • 2 tbsp peanut butter (homemade or store-bought)
    • 50 g (1.7 oz) roasted peanuts, ground into paste (optional for peanut butter)

   

  • • 1/2 cup mixed nuts (hazelnuts, almonds), roasted and peeled
    • 2 tbsp pumpkin seeds
    • 2 tbsp dried cranberries

   

  • • 2 tbsp dried apricots, chopped
    • 1/4 tsp cinnamon (to taste)
    • 1/4 tsp ground ginger (to taste)

   

  • 1 tbsp dried orange zest or fresh orange peel
• For the Cashew Cream Topping:
  • • 150 g (5 oz) soaked cashews (from above)

   

  • • 80 ml (1/3 cup) vegetable milk (almond, oat, or coconut milk)
    • 40 ml (3 tbsp) coconut oil, melted
    • 1 tsp vanilla extract (optional)

   

Directions

• Step 1: Prepare the Chocolate Base
  • • Soak the cashews by pouring boiling water over them and letting them sit for 30–40 minutes. Drain and set aside.

   

  • • Roast peanuts, hazelnuts, and almonds in a dry pan until golden. Peel the skins if necessary.
    • In a food processor, blend the oats, dates, cocoa powder, and peanut butter until sticky and combined. Add roasted nuts, seeds, and chopped dried fruits (apricots and cranberries).
    • Sprinkle cinnamon, ginger, and orange zest. Blend until the mixture sticks together. Adjust texture by adding more dates if too dry.

   

• Step 2: Press and Chill the Base
  • • Line a baking pan or dish with parchment paper.
    • Press the chocolate mixture firmly into the base, spreading it evenly.

   

  • Place in the freezer while preparing the topping.
• Step 3: Prepare the Cashew Cream Topping
  • • Blend the soaked cashews, vegetable milk, coconut oil, and vanilla extract until smooth and creamy. Add more milk if necessary to achieve a spreadable consistency.

   

  • Spread the cashew cream evenly over the chocolate base. Smooth with a spatula.
• Step 4: Freeze and Set
  • • Freeze for at least 1 hour or until firm.

   

  • Once set, cut into squares or bars.
• Step 5: Decorate and Serve
  • • Garnish with additional nuts, dried fruits, or a drizzle of melted chocolate if desired.

   

  • Store in the freezer and remove 15 minutes before serving for the best texture.

5 Serving Suggestions

 

• • Serve with a cup of herbal tea or coffee for a perfect snack.
  • Top with fresh berries for added freshness.
  • Sprinkle extra cocoa powder or cinnamon before serving.

 

• Serve as mini bites at parties or gatherings.
• Pair with a smoothie for a nutritious breakfast.

Cooking Tips

 

• • Use a high-speed blender or food processor to achieve a smooth cashew cream.
  • For nut-free options, substitute sunflower seeds or tahini.
  • Adjust sweetness by adding more dates or a drizzle of maple syrup.

 

• Roast nuts lightly to enhance flavor without burning.
• Store leftovers in the freezer for up to 2 months.

Nutritional Benefits

 

• • Cashews: Rich in healthy fats, magnesium, and protein.
  • Oats: Provide fiber and keep you full longer.
  • Dates: Natural sweeteners loaded with fiber and antioxidants.

 

• Nuts and Seeds: Offer healthy fats, vitamins, and minerals.

Dietary Information

• • Vegan-friendly.

 

• • Gluten-free (ensure oats are certified gluten-free).
  • Dairy-free.
  • No refined sugar.

Nutritional Facts (Per Serving)

• • Calories: 210
  • Protein: 6g

 

• • Carbohydrates: 22g
  • Fat: 12g
  • Fiber: 4g

 

• Sugar: 8g

Ingredients

• Dry Ingredients:
  • 2 cups white, spelt, or oat flour (240g)
  • 1 tsp baking soda (5g)
  • 1 tsp cinnamon (2.5g)
  • 3/4 tsp baking powder (3g)
  • 3/4 tsp salt (4g)
  • Optional: 1/8 tsp nutmeg (0.5g)
• Wet Ingredients:
  • 1 1/2 cups mashed overripe banana (about 3-4 bananas, 360g)
  • 1/2 cup finely shredded carrot (60g)
  • 1/2 cup pure maple syrup, honey, or agave (120ml)
  • 1/4 cup milk of choice or water (60ml)
  • 1/4 cup oil or additional water (60ml)
  • 2 tsp pure vanilla extract (10ml)
  • 2 eggs
• Optional Add-ins:
  • 1/2 cup crushed walnuts (60g)
  • 1/2 cup shredded coconut (40g)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Prepare Dry Ingredients: In a large mixing bowl, combine the flour, baking soda, cinnamon, baking powder, salt, and optional nutmeg. Stir well to ensure even distribution.
3. Prepare Wet Ingredients: In a separate bowl, whisk together the mashed bananas, shredded carrot, maple syrup (or honey/agave), milk, oil (or additional water), vanilla extract, and eggs until smooth.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently to form a batter, being careful not to overmix.
5. Add Optional Ingredients: If desired, fold in crushed walnuts and/or shredded coconut for added texture and flavor.
6. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for about 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool and Store: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cover and refrigerate the bread overnight. The taste and texture improve significantly after resting for a day or two.
8. Serve and Enjoy: Slice and enjoy the bread plain, or spread with softened coconut butter for a delicious twist.

Serving Suggestions

• Spread with softened coconut butter, sweetened if desired.
• Serve with a dollop of Greek yogurt or vegan yogurt for a balanced snack.
• Top with a sprinkle of cinnamon or a drizzle of honey or maple syrup.

Cooking Tips

• Ripeness Matters: Use overripe bananas for a sweeter flavor and moist texture.
• Texture Add-ins: Adding walnuts or shredded coconut gives the bread a delightful crunch.
• Patience is Key: The bread tastes even better after resting for a day or two in the refrigerator, so plan to make it in advance.

Nutritional Benefits

• Bananas: Rich in potassium and natural sugars, providing energy.
• Carrots: Packed with beta-carotene, fiber, and antioxidants.
• Flour Options: Using whole grain flour adds fiber and nutrients.
• Eggs: A source of protein and essential vitamins.

Dietary Information

• Vegetarian: Yes
• Vegan Option: Substitute eggs with flax eggs and choose a plant-based milk.
• Gluten-Free Option: Use certified gluten-free oat flour.
• Nut-Free: Omit walnuts.

Nutritional Facts (per slice, estimated)

• Calories: 180
• Protein: 4g
• Carbohydrates: 32g
• Sugars: 12g
• Fat: 5g

Storage Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Slice and wrap individually, then freeze for up to 1 month. Thaw in the refrigerator overnight or warm in the microwave for a quick snack.

Why You’ll Love This Recipe

• A unique combination of banana bread and carrot cake that is both moist and flavorful.
• Easy to make with simple, wholesome ingredients.
• It’s a versatile recipe that can be easily adapted for various dietary needs.
• Perfect for breakfast, dessert, or a quick snack.