Category: quick and easy recipe

Fluffy Blueberry Pancakes Recipe

Ingredients

• • 270 g (1 cup + 2 tbsp) milk, room temperature

• • 10 g (2 tbsp) vinegar or lemon juice
  • 180 g (1 + 1/2 cups) all-purpose flour
  • 4 g (1 tsp) baking powder

• • 4 g (1/2 tsp) baking soda
  • 20 g (2 tbsp) sugar
  • 1/4 tsp salt

• • 40 g (3 tbsp) unsalted butter, melted (or substitute with vegetable oil)
  • 1/2 tsp vanilla extract
  • Zest of 1/2 lemon

• 125 g (1 cup) blueberries, fresh preferred

Directions

1. 1. Prepare the Milk Mixture:
      • In a large bowl, combine milk and vinegar. Stir and let the mixture rest for about 10 minutes; it will curdle slightly, mimicking buttermilk.

1. 1. Mix Dry Ingredients:
      • In another bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Mix well and set aside.
   2. Combine Wet Ingredients:
      • • To the milk mixture, add the melted butter and mix until well combined.

       

   3. Incorporate Wet and Dry Ingredients:
      • Pour the wet mixture into the bowl with the dry ingredients. Add vanilla extract and lemon zest. Gently mix with a spatula until just combined; be careful not to overmix. The batter should be slightly lumpy.

1. 1. Add Blueberries:
      • Fold in the blueberries gently to avoid breaking them, ensuring they are evenly distributed throughout the batter.
   2. Rest the Batter:
      • • Cover the bowl and let the batter rest for 10 minutes while you heat the pan.

       

   3. Cook the Pancakes:
      • Heat a nonstick pan over medium heat. Lightly grease the pan with butter if desired. Use a 1/3 cup measure to scoop the batter and pour it onto the hot pan.

1. Flip and Cook:
   • When bubbles form on the surface and the edges appear set, flip the pancake. Cook the other side for about 50 seconds or until golden brown.
2. Serve:
   • • Serve the pancakes immediately with butter, maple syrup, or your favorite toppings.

    

Serving Suggestions

• • Serve with a dollop of whipped cream, fresh blueberries, and a drizzle of honey or maple syrup.
  • Pair with crispy bacon and scrambled eggs for a complete breakfast.

Cooking Tips

• • Resting the Batter: Allowing the batter to rest helps the pancakes to become fluffier.
  • Blueberry Placement: For an extra burst of blueberry flavor, sprinkle a few additional blueberries onto each pancake just after pouring the batter into the pan.
  • Pan Temperature: Ensure the pan is hot but not smoking, as a too-hot pan can cause the pancakes to burn on the outside while remaining undercooked inside.

Nutritional Benefits

• Blueberries: Packed with antioxidants, vitamins C and K, and fiber, blueberries add a nutritious boost to these pancakes.
• Calcium-Rich: The addition of milk provides calcium, essential for bone health.

Dietary Information

• • Vegetarian-Friendly: Contains no meat products.

• Nut-Free: Safe for those with nut allergies, as there are no nuts in the recipe.

Nutritional Facts (per pancake, estimated)

• • Calories: 130
  • Protein: 3 g

• • Carbohydrates: 20 g
  • Fat: 5 g
  • Fiber: 1 g

Storage

• Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet.
• Freezer: Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag for up to 2 months. Reheat directly from frozen in a toaster or oven.

Why You’ll Love This Recipe

• • Perfectly Fluffy: These pancakes are soft, light, and airy, with just the right amount of chew.

• Bursting with Berries: Every bite is packed with juicy, sweet blueberries that add freshness and flavor.
• Quick and Easy: A simple recipe that’s ready in under an hour, perfect for breakfast or brunch.

Best Banana Bread Recipe with Toasted Walnuts and Raisins

Ingredients:

• • 3 ripe bananas, mashed with a fork
  • ½ cup butter (1 stick) at room temperature

• • 3/4 cup white sugar (or 1 scant cup of honey)
  • 2 eggs, room temperature
  • 1 ½ cups all-purpose flour

• • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp real vanilla extract

• 1 cup walnuts, toasted and coarsely chopped
• ½ cup raisins

Instructions:

1. Preheat the Oven:
   • • Preheat your oven to 350°F (175°C).

    

   • Grease a 9×5 inch loaf pan with butter or cooking spray.
2. Prepare the Bananas:
   • • In a bowl, mash the ripe bananas with a fork until smooth. Set aside.

    

3. Mix the Wet Ingredients:
   • • In a large mixing bowl, cream the butter and sugar (or honey) together until light and fluffy.
     • Add the eggs one at a time, beating well after each addition.

    

   • Stir in the mashed bananas and vanilla extract until well combined.
4. Combine Dry Ingredients:
   • • In a separate bowl, whisk together the flour, baking soda, and salt.

    

5. Mix Together:
   • • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
     • Fold in the toasted walnuts and raisins.

    

6. Bake:
   • • Pour the batter into the prepared loaf pan and smooth the top.
     • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

    

7. Cool:
   • • Remove from the oven and let the banana bread cool in the pan for about 10 minutes.
     • Transfer the bread to a wire rack to cool completely before slicing.

    

Serving Suggestions:

• • Enjoy warm with a pat of butter.
  • Serve with a side of fresh fruit or a dollop of yogurt for breakfast.

• Pair with a cup of coffee or tea for an afternoon snack.

Cooking Tips:

• • Use ripe bananas with brown spots for the best flavor and sweetness.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.

• Ensure the eggs and butter are at room temperature for easier mixing and a better texture.

Nutritional Benefits:

• • Bananas: Provide potassium, fiber, and natural sweetness.
  • Walnuts: Rich in omega-3 fatty acids, protein, and antioxidants.

• Raisins: Add natural sweetness and are a good source of iron.

Dietary Information:

• • Contains: Dairy, eggs, and nuts.
  • Gluten-Free Option: Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Storage:

• Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Why You’ll Love This Recipe:

• • Easy to make with simple ingredients.

• Perfectly moist and flavorful with the addition of walnuts and raisins.
• A versatile recipe that can be enjoyed for breakfast, as a snack, or even dessert.
• The comforting taste of homemade banana bread that everyone loves.

Easy and Delicious Potato Bake Recipe: A Budget-Friendly Delight

Looking for a simple and budget-friendly recipe that’s sure to satisfy your taste buds? This delicious potato bake is the perfect solution! Made with just a few basic ingredients and easy to prepare, it’s a crowd-pleaser that won’t break the bank.

Ingredients:

• 3 large potatoes
• 2 eggs
• 1 onion
• 1 red pepper
• 1 teaspoon of salt
• 1 pinch of marjoram
• 1 pinch of nutmeg
• 1 pinch of ground red pepper
• 2 tablespoons of oil

Method of Preparation:

Prepare the Potatoes

1. Peel the potatoes and grate them using a coarse grater.
2. Place the grated potatoes in a large bowl and cover them with water. Mix well by hand and set aside.

Prepare the Onion and Pepper Mixture

1. Peel and dice the onion.
2. Wash and clean the red pepper, removing the stalks and seeds, and cut it into pieces.
3. Heat the oil in a pan over medium heat. Once hot, add the diced onion and cook for 3-4 minutes.
4. Add the chopped red pepper to the pan and mix well. Simmer for 5-7 minutes, then remove from heat.

Prepare the Potato Mixture

1. Drain the water from the grated potatoes and squeeze out any remaining water with your hands. Place the potatoes in a bowl.
2. Add the eggs, salt, marjoram, black pepper, and nutmeg to the bowl with the potatoes. Stir well to combine.

Assemble and Bake

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Brush a baking dish with 1 tablespoon of oil.
3. Pour the potato mixture into the baking dish, spreading it out evenly.
4. Top the potatoes with the onion and pepper mixture, spreading it evenly over the top.
5. Grate cheese over the dish, if desired.
6. Place the baking dish in the preheated oven and bake for 50 minutes, or until the potatoes are cooked through and the top is golden brown.

Oat and Blueberry Breakfast Loaf

Ingredients

• • 130 g (1 ½ cups) oat flakes

• • 240 ml (1 cup) hot water
  • 2 eggs
  • 30 g (2 tablespoons) erythritol or other sweetener like stevia

• • 1 teaspoon vanilla extract
  • 120 g (½ cup) yogurt
  • 50 g (¼ cup) melted and cooled butter

• • 1 apple, grated
  • 80 g (2.5 oz) blueberries
  • 7 g (1 ½ teaspoons) baking powder

Directions

1. 1. Soak the Oats:
      • In a bowl, combine the oat flakes and hot water. Let them soak for 5 minutes until softened.
   2. Prepare the Wet Ingredients:
      • • In a separate bowl, whisk the eggs with erythritol and vanilla extract. Add the yogurt and melted butter, mixing until smooth.

       

   3. Combine and Add Fruits:
      • Add the soaked oats to the egg mixture. Stir in the grated apple and blueberries, folding gently to combine.

1. 1. Add Dry Ingredients:
      • Sprinkle the baking powder over the mixture and stir until just incorporated.
   2. Prepare the Pan:
      • • Grease a 20 x 8 cm (8 x 3 inch) loaf pan with butter or line it with parchment paper.

       

   3. Bake:
      • Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 180°C (360°F) for about 50 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serving Suggestions

• • Serve warm with a dollop of yogurt and fresh berries.

• Spread with almond butter or a drizzle of honey for added sweetness.

Cooking Tips

• • Don’t Overmix: Mix just until the ingredients are combined to keep the loaf light and tender.
  • Optional Add-ins: Add a handful of chopped nuts or seeds for extra texture and nutrition.

Nutritional Benefits

• High in Fiber: Oats and fruit provide a good amount of dietary fiber, supporting digestive health.
• Low in Sugar: Sweetened naturally with erythritol and fruit, this loaf is low in sugar.

Dietary Information

• • Gluten-Free: Use certified gluten-free oats for a gluten-free option.

• Low Sugar: This recipe uses a low-carb sweetener, making it suitable for those watching their sugar intake.

Storage

• • Room Temperature: Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate: For longer storage, keep in the fridge for up to 5 days.

• Freeze: Slice and freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat as needed.

Why You’ll Love This Recipe

• • Quick and Easy: Minimal prep time and simple steps make this recipe perfect for busy mornings.
  • Healthy Ingredients: Packed with oats, fruit, and low-carb sweeteners for a nutritious start to your day.

• Great Flavor: The combination of apple, blueberries, and vanilla adds natural sweetness and delicious flavor.

Apple Custard Cake

Ingredients:

• • Custard Layer:
    • • Egg Yolks: 2
      • Sugar: 1/4 cup (60 g)
      • Vanilla Essence: 1 teaspoon (optional)

     

    • Milk: 1 cup (240 ml)
    • Cornstarch: 1 tablespoon (15 g)

• • Cake Batter:
    • • Egg Whites: 2 (reserved from custard layer)
      • Eggs: 2 whole
      • Sugar: 2/5 cup (100 g)

     

    • • Salt: A pinch
      • Milk: 1/2 cup (120 ml)
      • Lime or Lemon Zest: Zest of 1 lime or lemon

     

    • Flour: 2 cups (280 g)
    • Baking Powder: 1 teaspoon

• Apple Layer:
  • Apple: 1, thinly sliced
• Decoration:
  • • Powdered Sugar: 1 teaspoon

   

Directions:

• • Prepare the Custard Layer: In a saucepan, whisk together the egg yolks, sugar, and vanilla essence (if using). Add the milk and cornstarch, stirring constantly over medium heat until the mixture thickens into custard. Cover with plastic wrap to prevent a skin from forming and allow to cool to room temperature.

• • Prepare the Cake Batter: In a large mixing bowl, beat the reserved egg whites and whole eggs with sugar and a pinch of salt until light and fluffy. Add the milk and lime or lemon zest, mixing well. Gradually fold in the flour and baking powder until the batter is smooth and well combined.
  • Assemble the Cake: Preheat the oven to 180°C (355°F). Line a 27 x 18 cm (10.5 x 7 inch) baking mold with parchment paper. Pour the cake batter into the prepared mold and smooth the top with a spatula. Arrange the apple slices over the batter in a single layer. Pour the cooled custard evenly over the apple slices.
  • Bake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the mold before removing.

• Decorate and Serve: Dust with powdered sugar before serving. Slice and enjoy!

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• • Pair with a cup of hot tea or coffee for a perfect afternoon treat.
  • Garnish with a drizzle of caramel sauce for added sweetness.
  • Add fresh fruit, like berries, on the side for a refreshing contrast.

• Serve slightly warm with a sprinkle of cinnamon for a cozy dessert.

Cooking Tips:

• • Ensure the custard is fully cooled before adding it to the cake batter to prevent it from mixing in during baking.

• • Use a tart apple variety like Granny Smith for a balance of flavors.
  • Sift the flour before adding it to the batter for a lighter texture.
  • Test the cake with a toothpick in the center; it should come out clean but slightly moist.

• Cool the cake completely before slicing to maintain clean layers.

Nutritional Benefits:

• • Apples: High in fiber and vitamin C.

• Eggs: Provide high-quality protein and essential nutrients.
• Milk: Adds calcium and creaminess to the custard and batter.

Healthy Oatmeal and Apple Cake

Healthy Oatmeal and Apple Cake

Table of Contents

Ingredients:

1 glass of oats (140 grams)

3-4 eggs

1/2 glass of sugar (or replace with honey or a calorie-free sweetener)

50 grams of flour

1 tablespoon of baking powder

2-3 apples, chopped

Vegetable oil (for greasing the pan)

Directions:

Prepare the oats: Grind the oats in a blender or mixer until they become a fine powder.

Beat the eggs: In a mixing bowl, beat the eggs with a mixer until frothy.

Add the sweetener: Gradually add half a glass of sugar, honey, or a calorie-free sweetener to the eggs. Continue beating until the mixture is pale and fluffy.

Combine dry ingredients: Add the ground oats, flour, and baking powder to the egg mixture. Mix well until combined.

Add the apples: Fold in the chopped apples. If you like a lot of apples, feel free to add more.

Prepare the baking pan: Grease the baking pan with vegetable oil.

Bake: Pour the batter into the prepared pan and bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious and healthy cake!

Serving Suggestions:

Serve with a dollop of Greek yogurt or a drizzle of honey.

Pair with a cup of tea or coffee for a delightful snack.

Cooking Tips:

Ensure the oats are finely ground to create a smoother batter.

Adjust the sweetness to your preference by adding more or less sugar or sweetener.

See also Chocolate Banana Oat Loaf Recipe

Nutritional Benefits:

Oats are rich in fiber and help keep you full for longer.

Apples provide vitamins, minerals, and antioxidants.

Eggs offer high-quality protein and essential nutrients.

Dietary Information:

Vegetarian: This recipe is suitable for vegetarians.

Gluten-Free Option: Use gluten-free oats and flour if needed.

Banana Carrot Cake Loaf with Cream Cheese Frosting

Ingredients:

Dry Ingredients:

• • 100 g (1 cup) almond flour
  • 50 g (1/2 cup) oat flour
  • A pinch of salt

• • Cinnamon to taste
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

Wet Ingredients:

• • 2 ripe bananas, mashed
  • 2 medium eggs

• • 1 teaspoon vanilla extract
  • 80 g (1/3 cup) Greek yogurt
  • 60 ml (1/4 cup) coconut oil, melted

• 1 medium carrot, grated
• 40 g (1/3 cup) walnuts, chopped

Cream Cheese Frosting (Optional):

• • 150 g cream cheese
  • 1 teaspoon powdered sweetener (optional)
  • 1 teaspoon vanilla extract

• Chopped nuts for decoration

Directions:

• • Preheat the Oven: Set the oven to 180°C (360°F) and grease or line a 20×10 cm (8×4 inch) loaf pan.
  • Prepare Dry Ingredients: In a large bowl, whisk almond flour, oat flour, salt, cinnamon, baking powder, and baking soda together.

• • Mix Wet Ingredients: In another bowl, mash the bananas and whisk in the eggs, vanilla extract, Greek yogurt, and melted coconut oil.
  • Add Carrot and Walnuts: Gently fold the grated carrot and chopped walnuts into the wet ingredients.
  • Combine: Gradually fold the wet mixture into the dry ingredients until just combined.

• • Bake: Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean from the center.
  • Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
  • Prepare Frosting (Optional): Beat the cream cheese, powdered sweetener, and vanilla extract until smooth. Spread or pipe the frosting on the cooled loaf and sprinkle with chopped nuts.

Serving Suggestions:

• • Enjoy slices with a cup of tea or coffee for a light breakfast or snack.
  • Serve with a dollop of Greek yogurt or a side of fresh fruit for a balanced dessert.
  • Pair with a drizzle of honey for an extra touch of sweetness.

• Toast leftover slices and spread them with almond or peanut butter for a protein-rich snack.

Cooking Tips:

• • Make sure your bananas are ripe for natural sweetness and moisture.
  • Allow the batter to rest for 10 minutes before baking for a fluffier loaf.

• Use finely grated carrots to ensure even distribution and a smooth texture.
• For a gluten-free version, ensure the oat flour is certified gluten-free.

Nutritional Benefits:

• • Bananas provide natural sweetness and are high in potassium.

• • Carrots add fiber, beta-carotene, and a natural sweetness.
  • Walnuts offer heart-healthy fats and a good source of protein.
  • Almond flour adds healthy fats and increases the loaf’s protein content.

Dietary Information:

• • Vegetarian
  • Gluten-Free (if using certified gluten-free oat flour)
  • Refined Sugar-Free

• Can be made dairy-free by using a dairy-free yogurt alternative

Nutritional Facts (Per Slice – without frosting):

• • Calories: 245 kcal
  • Carbohydrates: 20g

• • Protein: 6g
  • Fat: 17g
  • Saturated Fat: 4g

• • Fiber: 3g
  • Sugar: 8g
  • Potassium: 300mg

• Calcium: 80mg
• Iron: 1.2mg

Storage:

• • Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
• Freezer: Freeze slices individually wrapped in plastic wrap for up to 3 months. Thaw at room temperature or in the fridge overnight.

Why You’ll Love This Recipe:

• • It’s naturally sweetened with bananas and carrots, making it healthier than typical cakes.

• Easy to customize with add-ins like nuts, raisins, or even chocolate chips.
• The loaf is incredibly moist and stays fresh for days, making it a perfect make-ahead treat.
• The combination of almond and oat flour gives it a wonderful texture that’s both light and satisfying.