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Preheat your oven to 160°C (320°F).
In a large mixing bowl, place the 3 whole eggs and 1 egg white. Add 1 tsp of sweetener (such as Stevia). Using an electric mixer, beat the eggs and sweetener together on high speed for at least 5-7 minutes, or until the mixture becomes light, fluffy, and significantly increased in volume. This step is crucial for creating a soft and airy sponge cake without using flour.
Once the eggs are well-beaten, gently mix in 4 tbsp of powdered milk. Do this at the lowest speed of the mixer, or fold it in manually using a spatula to ensure the eggs don’t deflate.
Line the bottom and sides of a baking tin with parchment paper, or use a silicone baking tin to avoid sticking. Pour the sponge batter into the prepared tin and smooth out the top.
Bake the sponge cake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, turn off the oven and let the sponge rest inside for an additional 5 minutes before removing it to cool.
While the cake is baking, prepare the creamy cottage cheese filling.
In a small saucepan, heat 100 ml of milk gently and dissolve 5 g of gelatin in it. Stir until the gelatin is fully dissolved, then set it aside to cool slightly.
In a large bowl, mix 350 g of cottage cheese with a bit of yogurt and milk to thin the consistency to your liking. Add vanilla extract to taste for flavor. You can use a blender or a hand mixer to ensure the cottage cheese is smooth and creamy.
Once the gelatin mixture has cooled but is still liquid, slowly pour it into the cottage cheese mixture, stirring thoroughly to ensure even distribution. This will help the filling set properly.
Once the sponge cake has cooled, spread the cottage cheese filling evenly over the top of the cake.
In the same saucepan used for the gelatin earlier, dissolve another 5 g of gelatin in 100 ml of milk. Then, mix it with 200 ml of hot milk to create a light jelly layer. Carefully pour this milk and gelatin mixture over the cottage cheese layer, making sure it covers the entire cake.
Place the assembled cake in the refrigerator and let it chill for at least 1-2 hours, or until the jelly layer has fully set.
Before serving, garnish the cake with coconut flakes, sprinkling them evenly across the top for a decorative and flavorful touch.
Once the cake is set and chilled, slice and serve. This cake is perfect as a light, refreshing dessert that is both sugar-free and low in calories, making it a great option for anyone looking to maintain a healthy diet.
Step 3: Shape the Buns
Step 4: Let the Buns Rise Again
Step 5: Bake the Buns
Step 6: Serve
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Begin by placing 500 ml of water into a pan and adding 1 tsp of salt and 1 tsp of sugar. Bring the water to a boil over medium heat.
Once the water is boiling, gradually add 300 g of flour (about half of the total amount). Stir the mixture continuously with a wooden spoon or spatula to combine the flour into the water. You’ll notice the dough becoming thick and sticky as the flour absorbs the liquid. Continue mixing until the dough is compact and smooth, and no lumps of dry flour remain.
Remove the dough from the heat and transfer it to a large bowl to cool slightly. Let it sit for a few minutes until it’s cool enough to handle.
Once slightly cooled, start adding the remaining 300 g of flour to the dough, little by little, kneading it into the mixture. As you knead, the dough will gradually become less sticky and more manageable. Continue kneading until the dough is soft, smooth, and elastic. This step may take about 5-7 minutes.
After the dough is well-kneaded and pliable, transfer it onto a floured work surface. Divide the dough into 12 equal parts using a pasta cutter or knife. Roll each portion into a ball.
Next, use a rolling pin to roll each ball of dough into a thin disc, about 2-3 millimeters thick. Make sure the discs are as even as possible for consistent frying results.
Prepare a large frying pan or deep skillet and pour in enough seed oil to cover the bottom generously (you’ll need enough oil to deep-fry the bread). Heat the oil over medium-high heat until very hot.
Once the oil is hot, carefully lower one dough disc into the pan. The dough will begin to puff up quickly as it fries. Use a metal spoon to gently splash hot oil over the top of the bread to encourage even inflation.
Once the bread is golden brown on one side, flip it over and continue frying until the other side is golden and the bread is fully puffed up like a balloon.
Remove the balloon bread from the oil and drain on a plate lined with paper towels to absorb any excess oil.
Continue frying the remaining discs, one at a time, following the same process. Once all the balloon bread is fried and golden, they are ready to serve!
Enjoy your balloon bread warm with a variety of dips, as a side to your favorite meal, or simply on their own.
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Start by peeling the 2 apples and grating them into a medium-sized bowl. The grated apples will form the sweet, juicy filling for your pastry. Once grated, mix the apples with 20 g of sugar and 5 g of cinnamon, ensuring that the mixture is evenly combined. The sugar will bring out the natural sweetness of the apples, while the cinnamon adds a warm, spiced flavor.
On a clean, flat surface, roll out the 500 g puff pastry into a large rectangular shape. Aim for an even thickness so that the pastry bakes uniformly. Once rolled out, evenly spread the prepared apple mixture across the surface of the puff pastry, leaving a small border around the edges.
Carefully begin rolling the puff pastry from one edge, working slowly to create a tight roll or log shape. Once fully rolled, use a sharp knife to slice the log into small rolls, about 2 cm thick. Each slice should contain layers of pastry and apple filling.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Arrange the apple rolls on the tray, leaving some space between each roll for them to expand during baking. In a small bowl, beat 1 egg and brush the top of each roll with the egg wash to give them a golden, glossy finish once baked.
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Ingredients (cup size: 200ml)
For the Sponge:
For the Remaining Dough:
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Carrot cake has always been a beloved treat, but traditional recipes often come loaded with flour and sugar, making them less than ideal for those watching their carb intake. However, this flourless carrot cake recipe offers a healthier alternative without sacrificing taste or satisfaction. By using ground almonds instead of flour and natural sweeteners like honey, this cake is not only low in carbs but also packed with flavor and nutrients.
To whip up this delectable flourless carrot cake, you’ll need:
For the cream:
Let’s dive into the step-by-step process of making this delightful carrot cake:
In conclusion, this flourless carrot cake recipe is a game-changer for anyone looking to enjoy a delicious treat without the guilt. With simple ingredients, easy preparation, and incredible flavor, it’s a win-win for your taste buds and your health. So why wait? Get baking and indulge in a slice of pure bliss today!
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.
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.
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.
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.
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.
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.
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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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Prepare to be amazed by the fluffiest and most delicious French toast you’ve ever had! It’s even better than cake! 
To Serve:
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