Category: quick and easy recipe

Lemon Blueberry Loaf

Ingredients:

For the Loaf:

• • 1 ½ cups (190g) all-purpose flour

• • 2 teaspoons (8g) baking powder
  • ½ teaspoon (2g) salt
  • 1 cup (240g) sour cream or plain/Greek yogurt

• • 1 cup (200g) sugar
  • 3 large eggs
  • 1 tablespoon (6g) lemon zest (from 1 large lemon)

• • ½ teaspoon (2.5ml) vanilla extract
  • ½ cup (120ml) vegetable or canola oil
  • 1 ½ cups (225g) fresh blueberries (or frozen), dusted in 1 tablespoon flour

For Optional Lemon Syrup:

• Juice of 1 lemon
• 2-3 teaspoons sugar

For Simple Lemon Glaze:

• • ½ cup (60g) icing sugar (confectioners’ sugar)

• • Juice from ½ lemon
  • Dash of pure vanilla extract
  • Optional: Lemon zest to sprinkle on top

Directions:

1. 1. Prepare the pan and oven: Preheat oven to 350°F (176.7°C). Grease and dust an 8.5 x 4.5 x 2.5 inch (21 x 11 x 6 cm) loaf pan with flour.
   2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
   3. Combine wet ingredients and sugar: In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, vanilla extract, and oil until smooth.

1. 1. Mix batter: Add the wet mixture to the dry ingredients and gently mix just until combined. Be careful not to overmix.
   2. Fold in blueberries: Gently fold in the blueberries, dusted with flour, using a spatula.
   3. Bake: Pour the batter into the prepared loaf pan and bake on the middle rack for 50-70 minutes, or until a toothpick comes out clean.

1. 1. Cool: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
   2. Optional lemon syrup: Poke holes in the loaf with a toothpick and drizzle the lemon syrup over the top.
   3. Add glaze: Once the loaf is completely cooled, drizzle the lemon glaze over the top and sprinkle with extra lemon zest if desired.

Serving Suggestions:

• • Serve with a dollop of whipped cream and fresh blueberries.
  • Pair with a warm cup of tea or coffee for a delightful afternoon snack.
  • Top with a scoop of vanilla ice cream for a dessert twist.

• Serve alongside a fruit salad for a refreshing, light meal.
• Slice thinly and serve as part of a brunch spread with other pastries.

Cooking Tips:

• • Room temperature ingredients: Ensure eggs and sour cream are at room temperature for a smooth batter.

• • Flour the blueberries: Dusting the blueberries with flour helps prevent them from sinking to the bottom of the loaf.
  • Do not overmix: Overmixing the batter can make the loaf dense instead of light and airy.
  • Use fresh lemon juice: Freshly squeezed lemon juice gives a much brighter flavor than bottled.

• Adjust baking time for pan type: If using a glass pan, it may take longer to bake compared to a metal pan.

Nutritional Benefits:

• • Blueberries are high in antioxidants and vitamin C.
  • Lemon provides a healthy dose of vitamin C and boosts digestion.

• • Sour cream or yogurt adds calcium and protein.
  • This loaf is relatively low in fat due to the use of vegetable oil.
  • Provides a good balance of carbohydrates, protein, and fats for sustained energy.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.
  • Gluten-free option: Substitute all-purpose flour with gluten-free flour to make it gluten-free.
  • Dairy-free option: Replace sour cream with a dairy-free yogurt alternative.

• Nut-free: This loaf contains no nuts.

Nutritional Facts (per slice):

• • Calories: 280
  • Carbohydrates: 42g

• • Protein: 5g
  • Fat: 10g
  • Saturated Fat: 2g

• • Cholesterol: 60mg
  • Sodium: 160mg
  • Fiber: 1g

• Sugar: 25g

Storage:

• • Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days.
  • Refrigerator: Refrigerate the loaf in an airtight container for up to 5 days.

• Freezer: Freeze the loaf (without glaze) for up to 3 months. Thaw at room temperature and add the glaze before serving.

Bread with Filling

Ingredients:

For the Dough:

• • 250 ml warm water – Provides the moisture needed to activate the yeast and form the dough.
  • 250 ml warm milk – Adds a slight creaminess to the dough, making it soft and fluffy.

• • 10 g dry yeast – Helps the dough rise, making it light and airy.
  • 1 teaspoon salt – Enhances the overall flavor.
  • 3 tablespoons sugar – Balances the flavor and aids in yeast activation.

• • 200 ml vegetable oil – Adds moisture and helps create a tender texture.
  • 700 g wheat flour – Forms the bulk of the dough, providing structure.
  • 100 g wheat flour – For dusting or adjusting the dough texture if needed.

For the Filling:

• 100 g grated cheese – Adds a creamy, savory flavor to the center of each piece, making it a delightful surprise in every bite.

For Decoration:

• • 1 cracked egg – Used to brush the tops of the dough before baking, giving them a shiny, golden finish.
  • Olives – For a touch of Mediterranean flavor and to enhance the appearance of the final dish.

Step-by-Step Instructions:

1. Prepare the Yeast Mixture:

• In a large mixing bowl, combine 250 ml warm water and 250 ml warm milk. Make sure both are warm but not hot to avoid killing the yeast.
• Sprinkle in 10 g of dry yeast and 1 teaspoon of sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to work.

2. Mix the Dough:

• • Once the yeast is activated, add 3 tablespoons of sugar, 1 teaspoon of salt, and 200 ml of vegetable oil to the yeast mixture. Stir well to combine all the ingredients.

• Gradually add 700 g of wheat flour in small portions while stirring the mixture. You can use a wooden spoon or a mixer with a dough hook attachment for this step. Keep mixing until the dough starts to come together.
• If the dough feels too sticky, add the remaining 100 g of wheat flour little by little until the dough is smooth, soft, and slightly tacky but not sticky.

3. Knead the Dough:

• • Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s elastic and smooth. The dough should bounce back slightly when poked.

• Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rest in a warm place for about 1-1.5 hours, or until it has doubled in size.

4. Prepare the Filling:

• While the dough is rising, grate 100 g of cheese for the filling. You can use any cheese you like. A mix of mozzarella and cheddar is a great option for a melty, flavorful center.

5. Shape the Dough:

• • Once the dough has risen, punch it down to release the air and transfer it to a floured surface.

• Divide the dough into even portions, depending on how large you want the bread pieces to be. You can make small rolls or larger loaves.
• Flatten each portion into a disc and place a generous spoonful of the grated cheese in the center. Fold the dough over the cheese and pinch the edges to seal it tightly, forming a ball.

6. Decorate and Add Toppings:

• • Place the filled dough balls onto a baking sheet lined with parchment paper.

• Crack an egg into a small bowl and beat it lightly. Using a pastry brush, apply the egg wash over the top of each dough ball to give it a shiny, golden-brown crust.
• For decoration, place an olive in the center of each dough ball or arrange them as you like to add a flavorful touch.

7. Final Rise:

• • Cover the shaped and filled dough with a towel and let it rise for another 20-30 minutes. This allows the dough to puff up slightly, making the bread even softer.

8. Bake the Bread:

• Preheat your oven to 190°C (375°F).
• Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and cooked through. The cheese filling should be melted and gooey inside.

Tips for Success:

• • Check the dough texture: If the dough is too sticky, add more flour gradually. If it’s too dry, add a small amount of warm water or milk.

• • Cheese options: Feel free to experiment with different cheeses for the filling. For a richer taste, you can use a combination of cheeses like mozzarella, gouda, or parmesan.
  • Optional fillings: You can add other fillings, such as cooked ham, sautéed vegetables, or herbs, to create different flavor combinations.
  • Perfect rise: Make sure to let the dough rise in a warm environment. If your kitchen is cold, you can place the dough in an oven with the light on for warmth.

• Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days. You can also freeze the bread for longer storage.

Oatmeal Cookies with Carrots, Nuts, and Seeds

Ingredients:

• • 50g (1.7 oz) raisins
  • 150g (5.3 oz) oatmeal

• • 1 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • Cinnamon (to taste)

• • Nutmeg (to taste)
  • 50g (1.7 oz) walnuts, chopped
  • 150g (5.3 oz) carrots, grated

• • 3 tbsp butter, melted
  • 1-2 tbsp honey
  • 1 egg

• Pumpkin seeds (for decoration)

Directions:

1. 1. Preheat the oven:
      • Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

1. 1. Mix the dry ingredients:
      • In a large bowl, combine 150g oatmeal, 1 tbsp sunflower seeds, 1 tbsp sesame seeds, 50g chopped walnuts, cinnamon, and nutmeg. Stir until well mixed.
   2. Prepare the wet ingredients:
      • • In a separate bowl, whisk 1 egg. Add 3 tbsp melted butter, 1-2 tbsp honey (depending on desired sweetness), and the 50g raisins. Stir well to combine.

       

   3. Add the carrots:
      • Fold in the 150g grated carrots into the wet mixture.

1. 1. Combine wet and dry ingredients:
      • Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.
   2. Shape the cookies:
      • • Using a tablespoon, scoop out portions of the dough and shape them into cookies. Place them on the prepared baking tray, leaving space between each cookie. Press a few pumpkin seeds on top of each cookie for decoration.

       

   3. Bake:
      • Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown.

1. Cool and serve:
   • Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.

Serving Suggestions:

• • Enjoy with a glass of cold milk or your favorite plant-based alternative.

• • Pair with a cup of tea or coffee for a delightful afternoon snack.
  • Serve with yogurt or cottage cheese for a healthy breakfast option.
  • Pack them in lunchboxes as a nutritious treat.

• Crumble over ice cream or Greek yogurt for added texture.

Cooking Tips:

• • If you prefer softer cookies, reduce the baking time slightly. For crispier cookies, bake a little longer.
  • You can substitute honey with maple syrup or agave for a vegan option.

• • Use rolled oats for a chewier texture, or quick oats for a softer texture.
  • Add chocolate chips for a touch of indulgence.
  • Soak the raisins in warm water for 10 minutes before adding them to the dough to make them plump and juicy.

Nutritional Benefits:

• • Rich in fiber: Oats and carrots provide dietary fiber, which supports healthy digestion.
  • Good source of vitamins: Carrots are rich in beta-carotene (Vitamin A) and antioxidants.
  • Healthy fats: Sunflower, sesame, and pumpkin seeds add healthy fats and essential nutrients.

• Natural sweetness: These cookies are naturally sweetened with honey and raisins, reducing the need for added sugar.
• Protein boost: The egg, nuts, and seeds provide a healthy dose of protein.

Oat and Date Energy Bars with Chocolate and Almond Topping

Ingredients:

• • 150g oat flakes (about 1 1/2 cups)

• • 200g dates, pitted (about 1 cup)
  • 30g raisins (about 2 tablespoons)
  • 20g honey (about 1 tablespoon)

• • 50g almonds, chopped (about 1/4 cup)
  • 30g sesame seeds (about 2 tablespoons)
  • 100g dark chocolate (about 3.5 oz)

• Almonds for garnish
• Boiling water (for soaking the dates)

Directions:

1. Prepare the Oats and Dates:

• • Grind 150g of oat flakes into a fine texture using a blender or food processor.

• • Remove the pits from 200g of dates.
  • Place the dates in a bowl and pour boiling water over them. Let them soak for 10 minutes to soften.
  • Drain the dates using a colander and add them to the ground oats.

2. Blend the Oat-Date Mixture:

• In the blender or food processor, combine the soaked dates with the ground oats and blend until smooth.

3. Prepare the Add-Ins:

• • Pour the oat and date mixture into a bowl.
  • Add 30g of raisins, 20g of honey, and 50g of chopped almonds to the mixture.

• Stir in 30g of sesame seeds and mix well to combine all ingredients.

4. Shape the Bars:

• • Take half of the mixture and press it into a rectangular mold or pan, compacting it evenly.
  • With the remaining mixture, fill a silicone mold with a 6 cm diameter (or any small mold you prefer), and press it down firmly.

5. Melt the Chocolate:

• Chop 100g of dark chocolate into small pieces.
• Melt the chocolate in the microwave in 30-second intervals, stirring in between until fully melted.

6. Add the Chocolate Layer:

• • Pour the melted chocolate over the bars in the rectangular mold and the smaller round shapes, spreading it evenly across the top.

• Garnish the chocolate layer with whole or chopped almonds for extra crunch.

7. Chill the Bars:

• Place the bars in the refrigerator for about 30-40 minutes, or until they are fully set.

8. Serve:

• • Once chilled and firm, remove the bars from the mold, slice them into desired portions, and enjoy!

Serving Suggestions:

• • Enjoy as a quick snack or energy boost before or after workouts.
  • Pair with a cup of coffee or tea for a satisfying afternoon treat.
  • Serve as a healthy dessert option.

• Pack them in lunchboxes for a wholesome snack on the go.
• Sprinkle with coconut flakes for added texture and flavor.

Cooking Tips:

• • Soften Dates Well: Make sure to soak the dates properly in boiling water to ensure they blend easily with the oats.

• • Compact the Mixture: Press the mixture firmly into the molds to ensure the bars hold their shape.
  • Customize the Nuts: You can swap almonds for other nuts like walnuts, pecans, or cashews.
  • Add Flavor: For extra flavor, consider adding a dash of cinnamon or vanilla extract to the mixture.

Nutritional Benefits:

• • Dates: Rich in fiber and natural sugars, dates provide a quick source of energy and are packed with essential minerals like potassium.
  • Oats: High in fiber and nutrients, oats are great for digestive health and provide a steady energy release.
  • Almonds: Full of healthy fats, protein, and vitamin E, almonds add crunch and nutritional value.

• Dark Chocolate: A good source of antioxidants and a satisfying way to add indulgence.

Banana Chocolate Chip Cake

Ingredients

• • Bananas – 3 medium-sized (ripe and mashed)

• • Eggs – 2 large
  • Sugar – 100 g (divided into two portions)
  • Vanilla – a pinch

• • Salt – a pinch
  • Melted butter – 60 g
  • Sour cream (15%) – 120 g

• • Baking powder – 1 tsp
  • Flour – 200 g
  • Chocolate chips – 70 g

Baking Information:

• • Baking pan diameter – 24 cm
  • Baking temperature – 180°C (356°F)

• Baking time – 45-50 minutes
• Oven mode – Top and bottom heating, no convection

Step-Step by-Instructions

Step 1: Prepare the Ingredients

1. Mash the bananas:
   Start by peeling and mashing 3 ripe bananas in a large bowl using a fork or potato masher. Make sure the bananas are smooth with some small chunks for texture.
2. Melt the butter:
   Melt 60 g of butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the batter.

Step 2: Mix the Wet Ingredients

1. 1. Beat the eggs and sugar:
      In a separate large bowl, crack 2 eggs and add 100 g of sugar. Using a whisk or hand mixer, beat the eggs and sugar together until the mixture becomes pale and slightly frothy. This should take about 2-3 minutes.

1. Add vanilla and salt:
   Add a pinch of vanilla and a pinch of salt to the egg mixture, mixing well to incorporate the flavors.
2. Add the mashed bananas, melted butter, and sour cream:
   To the egg mixture, fold in the mashed bananas, cooled melted butter, and 120 g of sour cream. Stir until everything is evenly combined. The sour cream will add a creamy richness to the cake.

Step 3: Combine the Dry Ingredients

1. 1. Sift the flour and baking powder:
      In a separate bowl, sift together 200 g of flour and 1 teaspoon of baking powder. This ensures that the flour is aerated and helps the cake rise evenly.

1. Incorporate the dry ingredients:
   Gradually fold the sifted flour and baking powder into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth with no visible streaks of flour.
2. Add the chocolate chips:
   Gently fold in 70 g of chocolate chips into the batter, distributing them evenly throughout. The chocolate chips will melt while baking, creating rich pockets of chocolate in every bite.

Step 4: Prepare the Baking Pan and Bake

1. 1. Prepare the baking pan:
      Grease a 24 cm round baking pan with butter or line it with parchment paper to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.

1. 1. Preheat the oven:
      Preheat your oven to 180°C (356°F) with the top and bottom heating mode. Make sure the oven is fully heated before placing the cake inside.
   2. Bake the cake:
      Place the pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If the toothpick comes out with wet batter, bake for a few more minutes and check again.
   3. Cool the cake:
      Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.

Step 5: Serve

1. Slice and serve:
   Once the Banana Chocolate Chip Cake has cooled, slice it into portions and serve. This cake can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or a dusting of powdered sugar for extra sweetness.
2. Optional garnish:
   For a decorative touch, you can sprinkle extra chocolate chips on top of the cake before baking or drizzle melted chocolate over the finished cake.

Cooking Tips

• • Ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect for this recipe.
  • Chocolate options: You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. You can also substitute with chopped chocolate bars or chocolate chunks.
  • Add-ins: For added texture and flavor, you can mix in chopped nuts such as walnuts, pecans, or almonds to the batter.

• Preventing chocolate chips from sinking: Toss the chocolate chips in a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.

Storage

• • At room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake will stay moist and flavorful during this time.

• In the refrigerator: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Before serving, you can bring the cake to room temperature or warm it in the microwave for a few seconds.
• In the freezer: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Indulge in this heavenly Apple Pie with Soufflé Cream – a simple and incredibly tasty treat!

Apple Pie Dough (20 cm diameter):
– 250g Flour
– 1 tsp Baking Powder
– 90g Butter
– A pinch of Salt
– 2 Egg yolks
– 40g Sugar

 Apple Layer:
– 3 Apples (~500g)
– 40g Sugar
– 4-5 tbsp Lemon Juice

 Soufflé Cream:
– 2 Egg whites
– 40g Sugar
– 1 tsp Vanilla Sugar
– 400g Natural Yogurt (or sour cream)
– 30g Corn Starch

 Instructions:

1. For the dough, mix flour, baking powder, butter, a pinch of salt, egg yolks, and 40g of sugar until a smooth dough forms. Press into a 20 cm pie pan.
2. For the apple layer, slice the apples and mix them with 40g of sugar and lemon juice. Arrange them on the dough.
3. Bake at 170°C (338°F) for 40-45 minutes or until the apples are tender.
4. For the soufflé cream, beat 2 egg whites with 40g sugar and vanilla sugar until stiff peaks form.
5. Mix natural yogurt (or sour cream) with cornstarch and gently fold in the beaten egg whites.
6. Spread the soufflé cream over the baked apple pie.
7. Chill and enjoy your melt-in-your-mouth dessert!

Fudge brownies

INGREDIENTS:

Melted butter;
Dark chocolate;
Unsalted butter;
3 eggs;
150 g of sugar;
50 g of brown sugar;
70 g of all-purpose flour;
30 g of cocoa powder;

METHOD:

1. Brush the melted butter on the pan and place the sheets

2. of parchment paper.

3. Melt the dark chocolate with the butter. Set aside.

4. Beat the eggs with granular sugar, brown sugar, and mix.

5. Put the bowl on the boiling water and mix again.

6. Beat with the mixer to go the cream, add the chocolate

7. mixture and mix well.

8. Combine the flour with the cocoa powder, add the mix

9. to the mixture and mix well.

10. Pour the dough into the mold and bake in the oven at

11. 170°C/338°F for 25 minutes.

12. Enjoy.

Cottage Cheese Bagels

Ingredients:

• • 200g (about 1 cup) cottage cheese (adjust flour as needed depending on moisture)

• • 1 large egg
  • 60g (about 1/2 cup) hard cheese (cheddar, gouda, etc.), grated
  • Your favorite spices, green onions, dill, or other herbs (to taste)

• 30g (about 1/4 cup) rice flour (adjust as needed)
• Sesame or other seeds for sprinkling

Directions:

1. Prepare the Mixture:

• • In a bowl, mix 200g cottage cheese with 1 egg until well combined.

• Add 60g of grated hard cheese.
• Incorporate your favorite spices, herbs, chopped green onions, or dill.

2. Add the Flour:

• • Gradually add 30g of rice flour, mixing well after each addition. Adjust based on the moisture content of the cottage cheese—if the mixture is too wet, add a bit more flour, but don’t make it too dry. The consistency should be slightly moist and curd-like.

3. Form the Bagels:

• Divide the mixture into 9 equal portions.
• Shape each portion into a bagel or your desired form, and place them on a baking sheet. The dough will be sticky, so handle it gently.

4. Bake the Bagels:

• • Preheat your oven to 200°C (392°F).

• Sprinkle sesame or other seeds on top of each bagel for added texture and flavor.
• Bake in the preheated oven for 20-25 minutes or until the bagels turn golden brown.

5. Serve and Enjoy:

• • Let the bagels cool slightly before serving. They can be enjoyed warm or cooled.

Serving Suggestions:

• • Serve warm with fresh fruit or yogurt for a balanced breakfast.
  • Pair with butter, cream cheese, or jam for a tasty snack.
  • Top with avocado slices or smoked salmon for a more savory meal.

• Serve alongside a hearty soup or salad for lunch.
• Enjoy with a drizzle of honey for a sweet touch.

Cooking Tips:

• • Flour Adjustment: Depending on how wet the cottage cheese is, you may need to adjust the amount of flour for the right dough consistency.

• • Customize Flavors: Feel free to experiment with different herbs, such as parsley or cilantro, or add spices like paprika or cumin.
  • Cheese Choice: You can use any hard cheese of your choice for different flavor profiles—cheddar, Parmesan, or Swiss cheese work great.
  • Shaping: If you find the dough too sticky to handle, lightly oil your hands or use a small amount of flour to shape the bagels.

• Crispier Topping: For extra crunch, brush the bagels with a little olive oil before sprinkling with sesame seeds.

Nutritional Benefits:

• • Cottage Cheese: High in protein, low in fat, and an excellent source of calcium.
  • Cheese: Adds a good dose of protein and calcium, contributing to bone health.

• Herbs: Fresh herbs add vitamins and antioxidants, enhancing the nutritional value of the bagels.
• Rice Flour: Naturally gluten-free and low in calories, making this a light yet satisfying option.

Dietary Information:

• • Vegetarian: Yes

• Gluten-Free: Yes, when using rice flour or any other gluten-free flour.
• Low-Carb Option: Can be adapted to low-carb diets by reducing the flour and increasing the cheese content.

Super Moist Banana Bread Recipe

Ingredients:

• • 1 cup mashed very ripe bananas (about 2 large bananas)

• • ½ cup plain or Greek yogurt (low fat is fine, or substitute with buttermilk or sour cream)
  • 1 teaspoon baking soda
  • ½ cup (1 stick) butter, very soft (salted or unsalted)

• • ¾ cup brown sugar (or white sugar)
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract

• • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt (omit if using salted butter)

Optional Add-ins:

• ½ cup (87g) chocolate chips, toffee bits, pecans, walnuts, or raisins

Directions:

1. 1. Preheat the oven: Heat oven to 350°F (176.7°C). Crumple a piece of parchment paper into a ball, smooth it out, and use it to line a 9×5 inch (23×13 cm) or 4×8 inch (20×10 cm) loaf pan. Alternatively, spray the loaf pan with oil or line with aluminum foil.
   2. Prepare the banana mixture (Bowl #1): In a small bowl, mix together the mashed bananas, yogurt, and baking soda with a fork or spoon. Set aside.

1. 1. Prepare the dry ingredients (Bowl #2): In a medium bowl, stir together the flour, baking powder, and salt (if using). Set aside.
   2. Cream butter and sugar (Bowl #3): In a large bowl, use a spoon or whisk to combine the softened butter and brown sugar until well mixed. Add the egg and vanilla, whisking until the mixture is smooth and creamy. Stir in the banana-yogurt mixture and mix until well combined.
   3. Combine the mixtures: Gradually add the flour mixture to the wet ingredients in three parts, gently mixing between each addition. Be careful not to overmix the batter; mix just until the flour is incorporated. The batter will be thick. Stir in any optional add-ins, like chocolate chips or nuts, at this stage.

1. Bake: Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If using a smaller loaf pan, baking may take slightly longer. Start checking the bread after 50-55 minutes, and if the center is still wet, continue baking for an additional 3-5 minutes and test again.
2. Cool and serve: Once baked, remove the loaf pan from the oven and let the bread cool for 10 minutes in the pan. Lift the banana bread out of the pan using the parchment paper and transfer it to a cooling rack to cool further. Slice and enjoy warm!

Serving Suggestions:

• • Serve warm with a spread of butter for breakfast.

• • Pair with a cup of tea or coffee for a quick snack.
  • Add a drizzle of honey or maple syrup for extra sweetness.
  • Serve alongside fresh fruit or yogurt for a light dessert.

• Toast slices for a delicious variation with a crunchy exterior.

Cooking Tips:

• • Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
  • Don’t overmix the batter: Overmixing can result in a denser texture. Mix just until the ingredients are combined.

• • Room temperature ingredients: Ensure your egg is at room temperature for a smoother batter. If in a hurry, run the egg under warm water for a minute.
  • Add-ins: Customize the banana bread by adding chocolate chips, nuts, or dried fruit for extra texture and flavor.
  • Test for doneness: Use a toothpick to check if the bread is done. It should come out clean or with just a few moist crumbs, not wet batter.

Nutritional Benefits:

• • Bananas are rich in potassium and fiber, promoting heart health and digestion.
  • Yogurt or sour cream adds protein and calcium, making the bread more nutritious and moist.
  • Eggs provide essential protein and vitamins like B12 and D.

• Brown sugar adds a richer flavor than white sugar, while providing a slightly lower glycemic index.
• Optional nuts or chocolate chips can add healthy fats and antioxidants.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.

• Gluten-free option: Substitute all-purpose flour with gluten-free flour.
• Dairy-free option: Use plant-based yogurt and butter to make it dairy-free.
• Nut-free: Omit nuts to make this recipe nut-free.

Mini Apple Oatmeal Donuts with Nuts

Ingredients:

• • 2 apples, peeled, cored, and chopped

• • 30 ml (2 tablespoons) water
  • 1 cup oatmeal
  • 50g (½ cup) mixed nuts, chopped (walnuts, almonds, etc.)

• • 1 teaspoon vanilla extract (or vanillin)
  • 2 tablespoons avocado oil
  • Optional: Sweetener of your choice (honey, maple syrup, or sugar to taste)

Directions:

Step 1: Make the Applesauce

1. Cook the Apples:
   Place the chopped apples and 30 ml of water in a small saucepan. Cook over medium heat for about 5-8 minutes, stirring occasionally until the apples soften and break down.
2. Mash the Apples:
   Once the apples are soft, mash them with a fork or potato masher to create applesauce. Set aside to cool slightly.

Step 2: Prepare the Donut Batter

1. 1. Mix the Dry Ingredients:
      In a large bowl, combine 1 cup of oatmeal, 50g of chopped nuts, and a pinch of vanillin (or vanilla extract). If using a sweetener, add it at this stage.

1. Add the Wet Ingredients:
   Stir in the applesauce and avocado oil. Mix until well combined. The batter should be slightly sticky and moist.

Step 3: Shape and Bake the Donuts

1. 1. Prepare the Mini Donut Pan:
      Lightly grease a mini donut pan with avocado oil or use a non-stick spray.
   2. Spoon the Batter:
      Using a small spoon or piping bag, carefully fill each cavity of the mini donut pan with the batter, filling each about three-quarters full.

1. Bake:
   Preheat your oven to 200°C (400°F). Bake the mini donuts for 30 minutes, or until golden brown and firm to the touch.

Step 4: Cool and Serve

1. 1. Cool the Donuts:
      Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
   2. Serve:
      Enjoy these mini donuts warm or at room temperature.

Serving Suggestions:

• • Dust with powdered sugar or cinnamon for a sweet topping.
  • Serve with a side of fruit or yogurt for a healthy snack.
  • Drizzle with a little honey or maple syrup for extra sweetness.

• Enjoy with a hot cup of tea or coffee for an afternoon treat.
• Pair with nut butter for a protein-packed snack.

Cooking Tips:

• • Customize the Batter: Add dried fruits like raisins or cranberries for extra flavor, or sprinkle in some cinnamon for a warm spice note.

• • Use Different Nuts: Feel free to substitute walnuts and almonds with your favorite nuts like pecans, hazelnuts, or even seeds for added crunch.
  • Sweeten to Taste: If you prefer sweeter donuts, add honey, maple syrup, or another sweetener of your choice.
  • Check for Doneness: Ovens vary, so check the donuts at the 25-minute mark to avoid overbaking.

Nutritional Benefits:

• • Apples are high in fiber and vitamin C, promoting good digestion and immune health.
  • Oatmeal provides slow-releasing energy and is a great source of fiber, keeping you full for longer.
  • Nuts are packed with healthy fats, protein, and antioxidants, making these donuts more nutritious.

• Avocado Oil is a heart-healthy fat that’s rich in vitamins and helps create a moist texture in the donuts.

Dietary Information:

• • Vegan: These donuts are naturally vegan, containing no dairy or eggs.
  • Gluten-Free: Use certified gluten-free oatmeal to make these donuts gluten-free.

• Refined Sugar-Free Option: Skip added sugar for a naturally sweetened treat or use a natural sweetener like honey or maple syrup.

Nutritional Facts (per mini donut, approx.):

• • Calories: 90
  • Carbohydrates: 10g

• • Protein: 3g
  • Fat: 5g
  • Saturated Fat: 1g

• • Fiber: 2g
  • Sugar: 2g
  • Sodium: 20mg

Storage Tips:

• Refrigeration: Store the mini donuts in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the baked mini donuts for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm the donuts in the microwave for 10-20 seconds or in the oven at 160°C (320°F) for a few minutes until warm.

Mini Donuts