Ingredients:

2 cups rolled oats, ground into flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

3 large eggs

1/4 cup olive oil or melted coconut oil

1/4 cup honey or maple syrup

1 tsp vanilla extract

1 cup grated carrots

1 cup grated apple (about 1 large apple)

1/2 cup raisins or chopped nuts (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.

In a large bowl, mix together the ground oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk together the eggs, oil, honey, and vanilla until well combined.

Stir in the grated carrots and apple into the wet ingredients. Add raisins or nuts if using.

Combine the wet and dry ingredients, stirring just until the mixture is well blended.

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This cake is perfect for serving as a dessert, snack, or even breakfast. The natural sweetness from the apples and carrots makes it a hit with all who try it, and the hearty texture from the oatmeal ensures that it’s both filling and satisfying. Enjoy a slice with a cup of tea or coffee for a truly delightful experience. Happy baking!

Recipes
Pineapple cashew smoothie
1/2 of Banana
1/2 of Avocado
1/2 cup Pineapple
1/4 cup Cashew
1 cup Almond milk
Ice cubes

Strawberry cashew smoothie
1/2 of Banana
1 cup Strawberry
1/2 of Avocado
1/4 cup Cashew
1 cup Almond milk
Ice cubes

Blueberry cashew smoothie
Handful of Spinach
1/2 of Banana
1/2 cup Blueberries
1/4 Cashew
1 cup Almond milk
Ice cubes

Mango cashew smoothie
1/2 of Banana
1/2 of Mango
1/2 of Avocado
1/4 cup Cashew
1 cup Almond milk
Ice cubes

Ingredients:
2 ripe kiwis, peeled and chopped
1 banana
1/2 cup Greek yogurt
1/2 cup almond milk (or any milk of your choice)
1 tablespoon honey (optional)
Ice cubes
Instructions:
Add the kiwis, banana, Greek yogurt, and almond milk to a blender.
Blend until smooth.
Add honey to taste and ice cubes if you prefer a colder smoothie.
Blend again until the ice is crushed and the smoothie is well

Ingredients

For the Pudding Layer

1 box (3.4 oz) instant banana pudding mix
2 cups cold milk
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping (Cool Whip), thawed
4-5 ripe bananas, sliced
1 box (11 oz) vanilla wafers

For the Strawberry Crunch Topping

20 Golden Oreos, crushed
3 tbsp melted butter
1 box (3 oz) strawberry gelatin mix (Jell-O)

For the Whipped Topping

1 tub (8 oz) whipped topping (Cool Whip), thawed
Fresh strawberries, for garnish (optional)

Instructions

Step 1: Prepare the Pudding

In a large mixing bowl, whisk together the banana pudding mix and cold milk until smooth and thickened (about 2 minutes).
Stir in the sweetened condensed milk until well combined.
Gently fold in the whipped topping and set aside.

Step 2: Make the Strawberry Crunch Topping

Crush the Golden Oreos in a food processor (or place them in a ziplock bag and crush them with a rolling pin).
Transfer the crushed Oreos to a bowl and mix in the strawberry gelatin powder.
Stir in the melted butter until evenly coated. Set aside.

Step 3: Assemble the Banana Pudding

In a large trifle dish or a 9×13 baking dish, start with a layer of vanilla wafers.
Add a layer of sliced bananas on top.
Pour half of the banana pudding mixture over the bananas.

Repeat the layers:

vanilla wafers, bananas, and the remaining pudding mixture.

Step 4:

Top with Strawberry Crunch
Spread the remaining whipped topping evenly over the pudding layers.
Sprinkle the strawberry crunch mixture generously over the top.
Garnish with fresh strawberries if desired.

Step 5: Chill & Serve

Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together.

Serve chilled and enjoy!

Tips & Variations

Extra Crunch:

Add more strawberry crunch topping before serving for an extra crispy texture.

Chocolate Twist:

Swap Golden Oreos for chocolate Oreos for a chocolate-covered strawberry vibe.

Vanilla Layer:

Use vanilla pudding instead of banana for a milder flavor.
This Strawberry Crunch Banana Pudding is a crowd-pleaser and perfect for any gathering! 

Ingredients:

2 egg yolks

1 cup shredded coconut

1 can (14 ounces) sweetened condensed milk

3 tablespoons grated Parmesan cheese

Directions:

Prepare the Base Mixture:

In a bowl, combine the sweetened condensed milk and the egg yolks, ensuring to strain the yolks to remove any membranes. Mix until you achieve a thick, smooth cream.

Incorporate Additional Ingredients:

Add the grated Parmesan cheese and shredded coconut to the mixture, stirring thoroughly. Pour the mixture into greased silicone molds or muffin tins, distributing it evenly.

Bake to Perfection:

Preheat your oven to 356°F (180°C). Bake the mixture for about 30 minutes, or until the tops turn golden brown.

Enjoy this delightful dessert, which is quick and easy to make with just four ingredients!

Absolute! The combination of chocolate and coconut is an irresistible pleasure. Here is the recipe for a simple and delicious chocolate and coconut dessert:

Chocolate and coconut mousse

Ingredients:

200 g of semisweet chocolate
400 ml coconut milk
3 tablespoons of sugar
1 teaspoon vanilla extract
Preparation:

Melt the chocolate: Chop the chocolate and melt in a bain-marie or in the microwave, stirring in small intervals.
Mix the ingredients: In a bowl, mix the melted chocolate with the coconut milk, sugar and vanilla. Mix until you get a smooth cream.
Let cool and serve: Pour the mixture into individual glasses and refrigerate for at least 2 hours. Decorate with grated coconut before serving.
Tips:

Texture: For a lighter texture, you can whisk the coconut milk before adding it to the chocolate.
Flavor: You can add a little rum or coconut liqueur for a more intense flavor.
Presentation: Garnish with fresh fruit such as strawberries or raspberries to add some color.
Another option: Chocolate and coconut mousse with cookies

Ingredients:

200 g of semisweet chocolate
400 ml coconut milk
3 tablespoons of sugar
1 teaspoon vanilla extract
Crushed cookies for decoration
Preparation:

Follow the instructions in the previous recipe to make the chocolate mousse. The mousse is served in glasses and decorated with crushed biscuits.

Enjoy this delicious chocolate and coconut dessert!

Soft Vanilla Milk Bread

Ingredients

• • 230 ml lukewarm milk

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

Cooking Tips

• • Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
  • If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
  • For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

Nutritional Benefits

• • Provides a good source of protein from the milk and egg.
  • Flour adds carbohydrates for energy.
  • Butter contributes to the soft texture and rich flavor.

Dietary Information

• This recipe contains gluten, dairy, and eggs.
• Can be made dairy-free by using plant-based milk and butter alternatives.

Storage

• • Store any leftover bread in an airtight container at room temperature for up to 2 days.

• For longer storage, keep the bread in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw and warm before serving.

Why You’ll Love This Recipe

• • This bread is incredibly soft and fluffy, with a subtle vanilla flavor.
  • It’s versatile and can be enjoyed on its own or with various toppings.

• Easy to make with simple ingredients, perfect for both novice and experienced bakers.

Ingredients

6 egg yolks
125 grams of sugar
1 teaspoon of vanilla flavoring
2 bananas that are ready to eat.
1 liter of milk
3 tablespoons of cornstarch
20 milliliters of milk
For a dessert called Bananas Foster:

10 grams of butter
50 grams of sugar
1 Banana

Preparation

Take six eggs and separate the yellow part from the white part. Put the yellow parts in a big bowl.
Mix in sugar and vanilla extract until well blended.
In a bowl, put ripe bananas and crush them with a fork. Then, add the crushed bananas to the mixture of egg yolks and mix everything well.
Pour milk over the mixture of egg yolk and banana, then whisk everything together.
Put the cornstarch in a small bowl and pour in some milk. Stir until the cornstarch is completely dissolved.
Add the milk and cornstarch mix to the bowl with the egg yolk and banana mix. Stir everything together well.
Put the mix in a pot and cook on low heat while stirring with a whisk to prevent it from sticking to the pot.
Keep cooking for around 10 minutes or until the mixture becomes thicker.
Put the mixture into 4 small dessert cups, allow them to cool and solidify.
Put butter in a pan and let it melt.
Sprinkle sugar on top of melted butter, stir thoroughly, and heat until melted.
Slice a banana, put it in the caramel, and stir until the banana is covered with caramel.
Put the bananas foster on top of the banana pudding, then refrigerate for at least 3 hours or until firm.