Windbeutel (Choux Pastry) with Vanilla Cream

Ingredients

For the Choux Pastry:

• 250 ml (1 cup) water or milk
  • 1 pinch of salt
  • 60 g (4 tbsp) butter
  • 150 g (1 ¼ cups) flour

• 4 eggs
• 1 pinch of baking powder

For the Lemon Vanilla Cream:

• 100 g (½ cup) whipping cream
• Zest of 1 lemon

Additionally:

Directions

• Easy 5-Minute Cake with 2 Eggs! Simple and Delicious for Your Daily Treat!

  Table of Contents

Ingredients:

• – 2 eggs 
• – 100 g of sugar 
• – 8 g of vanilla sugar 
• – 100 g of yogurt 
• – 100 ml of milk 
• – 80 ml of oil 
• – A pinch of salt 
• – 180 g of all-purpose flour 
• – 12 g of baking powder 
• – 50 g of raisins 
• – Jam 
• – Coconut flour 

Instructions:

1. In a mixing bowl, beat 2 eggs, sugar, and vanilla sugar together until well combined.
2. Add yogurt, milk, and oil to the mixture. Stir until smooth.
3. Mix in a pinch of salt.
4. Gradually add all-purpose flour and baking powder, continuing to mix until the batter is lump-free.
5. Fold in the raisins.
6. Pour the batter into a greased microwave-safe mug or bowl.
7. Microwave on high for 3-4 minutes, or until the cake has risen and is set in the center. Cooking times may vary, so keep an eye on it.
8. Once done, let the cake cool for a minute.
9. Invert the cake onto a plate, and let it cool completely.
10. Once cooled, spread jam on top and dust with coconut flour.
11. Slice, serve, and enjoy your quick and tasty daily treat! 

Delicious No-Sugar, No-Flour Oatmeal, Apple, and Carrot Cake Recipe

Table of Contents

Apple and Raisin Cake

Ingredients

• • 3 eggs
  • 150 grams sugar

• • 200 ml milk
  • 370 grams flour
  • 20 grams baking powder

• • 1 apple (peeled and sliced)
  • Juice of 1 lemon
  • 50 grams raisins

• Butter (for greasing the cake mold)

Instructions

Prepare the Batter:

1. 1. Preheat the oven to 170°C (340°F).
   2. In a mixing bowl, beat 3 eggs with 150 grams of sugar until well combined.

1. Add 200 ml of milk and mix well.

Add Dry Ingredients:

4. 4. Gradually add 370 grams of flour and 20 grams of baking powder to the mixture, stirring continuously.
   5. Add the juice of 1 lemon and mix until the batter is smooth.

Prepare the Apple and Raisins:

6. 6. Peel and slice 1 apple.
   7. Grease the cake mold with butter.
   8. Place the apple slices on the bottom of the cake mold.

6. Pour the batter over the apple slices.
7. Sprinkle 50 grams of raisins on top of the batter.

Bake the Cake:

11. 11. Place the cake mold in the preheated oven.

11. Bake at 170°C (340°F) for 30 minutes.

Serve:

13. 13. Remove the cake from the oven and let it cool slightly before serving.
    14. Enjoy this delicious apple and raisin cake warm or at room temperature.

Serving Suggestions

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

Cooking Tips

• • Ensure the apple slices are evenly distributed on the bottom of the cake mold for even baking.

• Soak the raisins in warm water for a few minutes before adding to the batter for a plumper texture.

Nutritional Benefits

• Apples: Provide dietary fiber and vitamins A and C.
• Raisins: Add natural sweetness and are a good source of iron and potassium.

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