Category: quick and easy recipe

Oatmeal Apple Cocoa Cake

Ingredients:

• • 1 cup oatmeal (rolled or quick oats)
  • 4 apples (peeled and grated)

• • 4 eggs
  • 50 g cocoa powder (unsweetened)
  • 1 tsp baking powder

• 3 tbsp coconut oil (melted)

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (360°F).
        • Grease a cake tin or line it with parchment paper.

       

   2. Prepare the Apples:
      • Peel and grate the apples. Set them aside.

1. 1. Mix Dry Ingredients:
      • In a large mixing bowl, combine the oatmeal, cocoa powder, and baking powder.
   2. Prepare the Wet Ingredients:
      • • In another bowl, whisk the eggs together until well beaten.

       

      • Add the melted coconut oil to the eggs and mix well.
   3. Combine Wet and Dry Ingredients:
      • • Gradually add the egg and coconut oil mixture into the dry ingredients.

       

      • Stir in the grated apples until the batter is well combined.
   4. Transfer to Cake Tin:
      • • Pour the batter into the prepared cake tin, spreading it evenly.

       

   5. Bake:
      • Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
      • Slice and enjoy!

Serving Suggestions:

• • Serve the cake warm with a dollop of yogurt or whipped cream.
  • Sprinkle with powdered sugar or drizzle with a bit of honey for added sweetness.
  • Enjoy it with a cup of coffee or tea for a cozy afternoon treat.

Cooking Tips:

• If you prefer a sweeter cake, you can add a natural sweetener like honey or maple syrup to the batter.
• For added texture, you can mix in nuts, raisins, or chocolate chips.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and helps regulate blood sugar.

• Apples: Provide natural sweetness and are a great source of vitamins and antioxidants.
• Cocoa: Contains powerful antioxidants and adds a rich chocolate flavor without added sugar.

Dietary Information:

• • Gluten-Free: As long as you use certified gluten-free oats.

• Refined Sugar-Free: The sweetness comes from the apples and cocoa.

Storage:

• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• You can also freeze slices for up to 3 months. Reheat in the oven or microwave before serving.

Ingredients

For the pancake batter:

• 3 eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) oil
• 1 tsp (5 g) salt
• 1 tsp (5 g) sugar
• 2 cups (240 g) all-purpose flour
• 1 tbsp (15 g) baking powder
• Margarine and oil for greasing
• Flour for dusting

For the filling:

• 1 sausage, thinly sliced
• 2 tomatoes, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 4 slices mozzarella cheese

Detailed Instructions

1. Begin by preheating your oven to 350°F (180°C). This moderate temperature will ensure that our pancake pie cooks evenly, allowing the batter to rise and set while the filling heats through without burning.
2. In a blender, combine the eggs, milk, oil, salt, and sugar. Blend these ingredients until they’re thoroughly mixed, creating a smooth liquid base for your batter. The blender method not only saves time but also ensures a lump-free mixture.
3. Transfer the blended mixture to a large bowl. Now, add the flour and mix it in by hand. This step is crucial – mixing the flour by hand rather than in the blender prevents over-mixing, which can lead to tough, chewy pancakes. Stir until the flour is just incorporated; a few small lumps are perfectly fine.
4. Add the baking powder to the bowl and give the batter a brief blend or whisk. The baking powder is added last to prevent it from losing its leavening power too early. This will help ensure a light, fluffy texture in your finished pancake pie.
5. Prepare your baking pan by greasing it generously with a combination of margarine and oil. The margarine adds flavor while the oil ensures easy release. Dust the greased pan lightly with flour, tapping out any excess. This creates a thin barrier between the batter and the pan, further preventing sticking.
6. Pour half of your prepared batter into the greased and floured pan, spreading it evenly across the bottom. This first layer of batter will form the base of your pancake pie.
7. Now it’s time to add your filling. Layer the thinly sliced sausage, tomato slices, bell pepper slices, and onion slices over the batter. Try to distribute the ingredients evenly for consistent flavor in every bite. The combination of these savory ingredients will create a delicious contrast to the slightly sweet pancake batter.
8. Carefully pour the remaining batter over your layer of fillings. Use a spatula to gently spread the batter, ensuring it covers all the filling ingredients. This top layer of batter will rise and brown during baking, encasing the fillings in a golden pancake crust.
9. Finally, top your creation with slices of mozzarella  cheese. As the  pie bakes, the cheese will melt and brown, creating a deliciously gooey and slightly crispy top.
10. Place your pancake pie in the preheated oven and bake for approximately 30 minutes. Keep an eye on it towards the end of the cooking time – you’re looking for a golden brown top and a set center. If you insert a toothpick into the center, it should come out clean when the pie is done.
11. Once baked to perfection, remove your Savory Blender Pancake Pie from the oven. Let it cool in the pan for about 5 minutes before slicing and serving. This brief resting period allows the pie to set, making it easier to cut and serve.

Serving Suggestions

This Savory Blender Pancake Pie is incredibly versatile when it comes to serving:

• For breakfast: Serve with a side of fresh fruit or a small green salad for a balanced morning meal.
• For lunch or dinner: Pair with a hearty soup or a larger salad for a satisfying and complete meal.
• As an appetizer: Cut into smaller squares and serve as a unique finger food at your next gathering.
• For picnics or potlucks: This dish travels well and can be enjoyed at room temperature, making it perfect for outdoor events.

Nutrition Information

Per serving (assuming 8 servings per pie):

• Calories: Approximately 350
• Protein: 12g
• Carbohydrates: 30g
• Fat: 22g
• Fiber: 2g
• Sodium: 500mg (varies based on the type of sausage used)

Cheesy Eggplant Muffins with Yogurt Sauce: A Delightful Mediterranean-Inspired Dish

Ingredients

For the muffins:

• 2 eggplants, diced
• Salt to taste
• 2 tbsp (30 ml) vegetable oil
• 1 bell pepper, diced
• 2 tomatoes, diced
• 3.5 oz (100 g) cheese, grated (a mix of mozzarella and Parmesan works well)
• 7 oz (200 g) cottage cheese
• 2 eggs
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• 1 tbsp (15 ml) olive oil
• 1/4 cup (30 g) breadcrumbs

For the sauce:

• 1 cucumber, grated
• 7 oz (200 g) yogurt (Greek yogurt preferred for thickness)
• 1 tbsp (15 ml) lemon juice
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your muffins develop a nice golden crust while staying moist inside.
2. Dice the eggplants into small, uniform cubes (about 1/2 inch). Place them in a colander and sprinkle generously with salt. Let them sit for about 15 minutes. This process, known as “sweating,” helps remove excess moisture and any bitterness from the eggplant. After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.
3. Heat the vegetable oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they’re soft and lightly browned, about 10-15 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let cool slightly.
4. In a large mixing bowl, combine the sautéed eggplant, diced bell pepper, diced tomatoes, grated cheese, and cottage cheese. Mix well to distribute all ingredients evenly.
5. Add the eggs, salt, pepper, and chopped fresh basil to the vegetable and cheese mixture. Stir until all ingredients are well combined. The eggs will act as a binder, helping the muffins hold their shape.
6. Prepare your muffin tin by brushing each cup with olive oil. Then, sprinkle breadcrumbs into each cup, tilting the tin to ensure the crumbs coat the sides as well. This will create a crispy exterior for your muffins and prevent sticking.
7. Spoon the eggplant mixture into the prepared muffin cups, filling each one almost to the top. Use the back of the spoon to gently press the mixture down and ensure there are no air pockets.
8. Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. While the muffins are baking, prepare the yogurt sauce. Start by grating the cucumber. If the cucumber is very watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
10. In a medium bowl, combine the grated cucumber, yogurt, lemon juice, salt, pepper, and chopped fresh basil. Mix well and refrigerate until ready to serve.
11. Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
12. Carefully remove the muffins from the tin. They can be served warm or at room temperature, accompanied by the chilled yogurt sauce.

Serving Suggestions

These Cheesy Eggplant Muffins with Yogurt Sauce are versatile and can be enjoyed in various ways:

• As a main course: Serve 2-3 muffins per person with a generous dollop of yogurt sauce and a side salad.
• For breakfast: Pair a muffin with some fresh fruit for a satisfying morning meal.
• As an appetizer: Serve mini versions of these muffins for a unique party snack.
• In a lunch box: They’re perfect for packed lunches as they taste great at room temperature.

Nutrition Information

Per muffin with sauce (assuming 12 muffins total):

• Calories: Approximately 180
• Protein: 9g
• Carbohydrates: 15g
• Fat: 11g
• Fiber: 4g
• Sodium: 300mg (varies based on how much salt is added)

Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Tips for Perfect Cheesy Eggplant Muffins

1. Choose firm, glossy eggplants: This ensures the best texture in your muffins.
2. Don’t skip the salting step: It really does improve the flavor and texture of the eggplant.
3. Experiment with cheeses: Try different combinations of cheeses to find your favorite flavor profile.
4. Make it ahead: The muffin mixture can be prepared a day in advance and refrigerated before baking.
5. Customize the vegetables: Feel free to add or substitute other vegetables like zucchini or spinach.
6. Herb variations: Try different herbs like oregano or thyme for varied flavors.
7. Storage: These muffins keep well in the refrigerator for up to 3 days. Reheat in the oven for best results.

The most amazing cake delicious recipe

Ingredients

For dough:

• 4 eggs
• 150g (3/4 cup) sugar
• A pinch of salt
• 120g (3/4 cup) flour
• 30g (3 tbsp) cocoa powder
• 30g (3 tbsp) cornstarch
• 1 teaspoon Baking powder
• Baking tin 28x18cm
• Bake in a preheated oven at 180℃ (356℉) for 30 minutes

Instructions:

1. Whisk eggs, sugar, and a pinch of salt until fluffy.
2. In a separate bowl, sift flour, cocoa powder, cornstarch, and baking powder.
3. Gently fold dry mixture into the egg mixture.
4. Pour into a 28x18cm baking tin.
5. Bake in a preheated oven at 180℃ (356℉) for 30 minutes.

Enjoy your delicious cake!

Puff Puff Bulk Recipe

Ingredients:

• 1 potato,
• 1 piece of capia pepper
• 1 green pepper
• Half a bunch of parsley
• 2 eggs
• 1.5 cups of warm milk
• 1 cup of warm water
• 50 g of cheese
• Half a pack of yeast (5 g)
• 1 teaspoon of sugar
• Salt
• Black pepper
• 2.5 cups of flour

To Fry;

• Oil

How To Make Yeast Puff Puff Pouring Recipe In 10 Minutes;

1. Let’s grate the potato and squeeze the juice. Let’s chop all the remaining vegetables into tiny pieces.
2. Add eggs, milk, water, yeast and sugar to the mixing bowl and mix. Let’s add the vegetables and mix.
3. Add spices, cheese and flour and mix. Let’s cover it and let it sit for 30 minutes.
4. Let’s add 1 ladle of mortar to the pan greased with oil and spread it.
5. Let’s cook and serve both sides in a controlled way.
6. Bon appetit to those who try it in advance.

Vanilla cream rolls

CREAM FILLED CASTELLA CAKE

INGREDIENTS:

40g butter
40g milk
30g sugar
1g salt
20g corn syrup
4 yolks
Some vanilla extract
Cake flour 80g
Baking powder 2g
4 Egg whites
60g sugar
200g fresh cream
20g sugar

METHOD:

1. Prepare the baking paper in a mini-round baking tin then separate 4 eggs into white and yolk separately.

2. Prepare hot water bowl. (double boiling) then melt 40g butter and 40ml of milk in a

3. bowl.

4. Add 30g of sugar, 1g of salt and 20g of corn syrup and mix well until the butter melts then remove the hot water

5. bowl and add 4 yolks and mix well. Add some vanilla extract for flavouring and mix it in.

6. Sift 80g of cake flour and 29 of baking powder together and mix well.

7. Put 4 whites in another bowl and beat it until foamy then add 60g of sugar and beat it until the meringue tip is

8. slightly bent.

9. Add 1/2 meringue into the egg yolk batter and mix gently until combined then add all remaining meringues and

10. mix gently. so, that the foam does not crumble.

11. Divide the batter into prepared mini-round tins. Before putting it in the oven, drop the tin 1 to 2 times onto the

12. bench to remove large bubbles.

13. Bake for 30 to 35 minutes in an oven preheated to 340 degrees Fahrenheit (170 C). 9. Once cooked, and while

14. still in the tin, drop the castella from a height of 30cm onto the bench.

15. Make a hole in the centre of the castella and use a small spoon to make space for fresh whipped cream. Fill the

16. castella with fresh whipped cream, dust with powdered sugar and serve.

17. Making fresh whipped cream

18. Put 200g of fresh heavy cream and 20g of sugar in a bowl and beat it. 2. The cream will be separated if you

19. overbeat. so, stop when it becomes slightly thick.

20. ENJOY YOUR CREAM FILLED CASTELLA CAKE

The Most Delicious Oatmeal Cookies

Welcome to your new go-to guide for whipping up the most delicious oatmeal cookies you’ve ever tasted. This isn’t just any cookie recipe; it’s a journey into the heart of comfort food, with a healthy twist that will leave you feeling good about indulging. Ready to get started? Let’s dive in!

Ingredients

• 200g oat flakes
• 100g almond flour
• 80g maple syrup
• 60g coconut oil
• 1 tsp vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• Optional Add-ins: Chocolate chips or dried fruit of your choice

Optional

Feel free to get creative here! Whether you’re a fan of gooey chocolate chips or tangy dried cranberries, this recipe is the perfect canvas for your culinary artistry.

Step-by-Step Preparation

Prepping Your Ingredients

First things first, preheat your oven to 180 degrees Celsius. This ensures your oven is ready to go the moment your cookies are prepped.

Mixing Dry and Wet Ingredients

In a large bowl, whisk together the oat flakes, almond flour, baking powder, and salt. In a separate saucepan, gently melt the coconut oil, then stir in the maple syrup and vanilla extract. Pour this heavenly mixture into the dry ingredients, stirring until a dough forms.

Baking Your Oatmeal Cookies

If you’re opting for add-ins, now’s the time to fold them into the dough. Once you’re happy with the mix, roll the dough into small balls and place them on a baking tray lined with paper. Slide them into the oven for 15-18 minutes, or until they’re golden and irresistible.

The Health Benefits

Fiber Rich Goodness

Not only are these cookies mouthwateringly delicious, but they’re also packed with fiber. This means they’re great for your digestive system and can help keep your cholesterol levels in check.

A Source of Complex Carbohydrates

Thanks to the oatmeal, these cookies provide sustained energy, making them the perfect snack to power through your day.

Customizing

Choosing Your Add-ins

The beauty of this recipe is its versatility. From nuts and seeds to various dried fruits, the possibilities are endless.

Serving and Storage Tips

These cookies are best enjoyed fresh, but they’ll keep just fine in an airtight container for a few days, making them a great make-ahead treat.

Conclusion

There you have it, a simple yet delicious oatmeal cookie recipe that’s sure to please. Whether you’re looking for a healthier snack option or just love oatmeal cookies, this recipe has something for everyone.

No-Oven Nutella Stuffed Buns Recipe

Discover the soft and easy delight of these buns, no oven needed! 

Ingredients:

• 100ml water
• 20g sugar
• 4g instant yeast
• 1 egg (60g with shell)
• 280g bread flour
• 1/4 tsp salt
• 30g butter
• Nutella (for filling)

Instructions:

1. Mix water, sugar, and yeast. Let it foam for 10 mins.
2. Add egg, flour, and salt. Knead until smooth.
3. Incorporate softened butter, knead until elastic.
4. Cover and let dough rise for 1 hour.
5. Divide dough into small balls.
6. Flatten each ball and add a dollop of Nutella.
7. Seal the edges and shape into buns.
8. Heat a non-stick pan over low heat.
9. Cook buns until golden brown, flipping as needed.
10. Enjoy these Nutella-filled buns – no oven required!

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-by-Step 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.

Nutritional Facts (Per serving, based on 8 servings)

• • Calories: Approximately 300 kcal
  • Protein: 6g
  • Carbohydrates: 45g

• • Fat: 12g
  • Fiber: 2g
  • Sugars: 25g

• Sodium: 150mg
• Calcium: 8% of the recommended daily intake
• Iron: 10% of the recommended daily intake

Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Soft and Fluffy Pancakes – Egg and Dairy-Free

Ingredients

• 1 large cup (200 g) white flour
• 1 large cup (200 g) feno flour (fenugreek flour or a similar grain-based flour)
• 2 cups (480 ml) water
• 1 tablespoon (15 g) instant yeast
• 1 tablespoon (15 g) sugar
• ½ tablespoon (7 g) salt
• 1 teaspoon (8 g) baking powder (chemical yeast)

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Combine the Dry Ingredients: In a large mixing bowl, add 1 cup of white flour, 1 cup of feno flour, 1 tablespoon of instant yeast, 1 tablespoon of sugar, and ½ tablespoon of salt. Stir all the dry ingredients together to ensure everything is well combined.
2. Add Water Gradually: Slowly pour in 2 cups of water, stirring continuously as you add it. Mix thoroughly until the batter is smooth and free of lumps. The batter should have a consistency similar to a thick pancake batter. If the mixture seems too thick, you can add a little more water, a tablespoon at a time, to reach the desired consistency.
3. Incorporate Baking Powder: Once the batter is smooth, stir in 1 teaspoon of baking powder. This will give an extra boost to the fluffiness of the pancakes during cooking.

Step 2: Rest the Batter

1. Let the Batter Rise: Cover the bowl with a clean kitchen cloth and allow the batter to rest for about 30-45 minutes. During this time, the yeast will activate, causing the batter to rise slightly and become bubbly. This resting period is crucial for achieving light and airy pancakes.

Step 3: Cook the Pancakes

1. Preheat the Pan: Heat a non-stick frying pan over medium heat. No need to add oil, as you want the pancakes to cook evenly and develop their signature holes on the surface.
2. Pour the Batter: Using a ladle or small scoop, pour a small amount of the batter onto the preheated pan. You can make the pancakes any size you prefer, but traditionally, these pancakes are small, about the size of a palm.
3. Cook on One Side Only: Cook the pancakes on one side only. As they cook, small holes should begin to form on the surface—this is a sign that the yeast is working its magic! Allow the pancakes to cook thoroughly on one side until they turn a light golden color. There’s no need to flip them; they are meant to be cooked only on one side.

Step 4: Serve the Pancakes

1. Serve Warm: Once cooked, remove the pancakes from the pan and place them on a plate. These pancakes are traditionally served warm with honey or butter for added richness and sweetness. You can also pair them with jams, syrups, or your favorite sweet spreads.
2. Enjoy the Fluffy Texture: The pancakes should be light, soft, and full of tiny air pockets, making them incredibly fluffy and delicious.

Nutrition Information (Per Serving)

• Calories: 160 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 1 g
• Fiber: 3 g
• Sugar: 3 g
• Serving Size: Serves 4

Banana Chocolate Biscuit Dessert with Almond Crust

Ingredients

Main Dessert

• • 250g biscuits (any plain or digestive biscuits will work)

• • 1-2 bananas (depending on size and preference)
  • 240g melted chocolate (dark or milk chocolate, depending on your preference)
  • Vegetable oil (a small amount, to smoothen the melted chocolate)

• Refrigeration time: 30 minutes

Bonus Almond Crust

• • 120g chocolate biscuits (or any chocolate-flavored cookies)
  • 80g almonds, chopped

• • 80g melted butter
  • 6 small dessert molds (optional, for individual servings)
  • 100g melted chocolate (for topping)

• 40ml warm cream (to make a chocolate ganache)
• Refrigeration time: 30 minutes

Step-by-Step Instructions

Main Dessert

1. 1. Crush the Biscuits:
      • • Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.

       

   2. Prepare the Bananas:
      • Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.

1. 1. Melt the Chocolate:
      • In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
   2. Combine Biscuits and Bananas:
      • • Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.

       

   3. Pour the Melted Chocolate:
      • Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.

1. Chill the Dessert:
   • Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
2. Serve:
   • • Once chilled, remove the dessert from the fridge, slice, and serve.

    

Bonus Almond Crust

1. 1. Prepare the Almond Crust:
      • Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.

1. 1. Fill Dessert Molds:
      • Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
   2. Make the Ganache:
      • • Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.

       

   3. Top the Almond Crust:
      • Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.

1. Chill Again:
   • Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
2. Serve the Almond Crust:
   • • Once chilled, remove the almond crust desserts from their molds and serve. These make an excellent bonus to complement the main banana chocolate dessert.

    

Cooking Tips

1. 1. Choose Good Quality Chocolate:
      • The flavor of the chocolate is key in this recipe. Use high-quality chocolate for both the main dessert and the almond crust variation to get the best taste.

1. 1. Add a Bit of Texture:
      • For added texture, consider mixing in a few chopped nuts or dried fruits, like raisins or cranberries, into the banana and biscuit mixture.
   2. Alternative for Ganache:
      • • If you prefer a lighter topping for the almond crust, you can simply drizzle some melted chocolate without the cream to make it less rich.

       

   3. Cooling Time:
      • Ensure the dessert is properly chilled to get a firm texture. If it’s not firm enough after 30 minutes, leave it in the fridge for another 15-20 minutes.

1. Serving Ideas:
   • Serve the banana chocolate dessert with a dollop of whipped cream, or for a more indulgent treat, with a scoop of vanilla ice cream on the side.

Storage

• • Refrigeration: Store the banana chocolate dessert and the almond crust variation in an airtight container in the fridge for up to 3-4 days.

• Freezing: You can freeze these desserts for up to 1 month. When ready to serve, simply let them thaw in the fridge for a few hours or overnight.

Nutritional Facts (Per Serving, Approximate)

• • Calories: 320 kcal
  • Carbohydrates: 45g

• • Protein: 6g
  • Fat: 15g
  • Sugar: 22g

• Fiber: 4g
• Sodium: 140mg