Category: Recipes

Ingredients:

• • 80 g (1 cup) rolled oats (gluten-free)
  • Pinch of salt
  • 20 g (3 1/4 tablespoons) almond flour

• • 1/2 teaspoon cinnamon
  • 5 g (1 teaspoon) baking powder
  • 2 eggs

• • 35 g (4 1/2 tablespoons) erythritol sweetener or sugar
  • 15 g (1/2 oz) melted butter
  • 1 medium carrot, grated

• 1 apple, grated
• Almond flakes (optional, for topping)

Directions:

1. 1. Prepare Dry Ingredients:

      • In a bowl, combine the rolled oats, almond flour, pinch of salt, cinnamon, and baking powder. Mix well.

   2. Mix Wet Ingredients:

      • • In a separate bowl, whisk together the eggs, erythritol sweetener (or sugar), and melted butter until well combined.

   3. Combine Ingredients:

      • Add the wet mixture to the dry ingredients, mixing until just combined. Fold in the grated carrot and apple.

1. 1. Prepare Baking Tray:

      • Grease an 18 x 13 cm (7 x 5 inches) baking tray with butter. Pour the batter into the tray and spread it evenly. Sprinkle almond flakes on top, if using.

   2. Bake:

      • • Bake in a preheated oven at 180°C (360°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

   3. Cool and Serve:

      • Leave the cake to cool in the tray before cutting into pieces. Enjoy!

Serving Suggestions:

• • Serve warm with a dollop of Greek yogurt or a drizzle of honey.

  • Pair with fresh fruit or a cup of tea or coffee.

Cooking Tips:

• • Grate the carrot and apple finely for even distribution in the batter.

  • Add raisins or chopped nuts for extra flavor and texture.

Nutritional Benefits:

• • High in fiber from the oats and carrots.

  • Provides vitamins and minerals from the apples and almond flour.

Dietary Information:

• • Gluten-free (ensure oats are certified gluten-free)

  • Low in added sugars (if using erythritol)

Nutritional Facts (per serving):

• • Calories: 150

  • Protein: 4 g

• • Carbohydrates: 18 g

  • Dietary Fiber: 3 g

  • Sugars: 6 g

• Fat: 6 g

Storage:

• • Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

• Freeze for up to 2 months. Reheat before serving.

APPLE CAKE: No sugar, no flour, just mix the ingredients and immediately put it to bake

Welcome to a recipe that celebrates the natural sweetness and versatility of apples! In this article, we’ll explore how to create a mouthwatering apple-based dish without the need for sugar or flour. Get ready to tantalize your taste buds and nourish your body with this wholesome treat.

Ingredients

• 3 large apples (preferably softer varieties)
• Juice of half a lemon
• 100 ml of water
• 80 g of raisins
• 80 g of chopped walnuts
• 1 pinch of salt
• 3 eggs
• 100 ml of vegetable oil
• 220 g of oat flakes
• 1 bag baking powder (10 g)

Step-by-Step Guide

Preparing the Apples

Start by giving your apples a good wash. If needed, peel them, then slice them thinly into bite-sized pieces. Squeeze the juice of half a lemon over them to prevent browning and mix well.

Adding the Goodies

Toss in the raisins, giving them a soak in orange juice or rum for an extra flavor boost if desired. Add the water and stir. Then, sprinkle in the chopped walnuts for that irresistible crunch.

Mixing the Batter

In a separate bowl, crack open those eggs and beat them lightly. Pour them into the apple mixture along with the vegetable oil. Give it all a good stir until everything is evenly combined.

Adding the Final Touches

Now, it’s time to add our dry ingredients. Sprinkle in the oat flakes, followed by the baking powder. Mix gently until the batter is smooth and well incorporated.

Baking to Perfection

Prepare your cake mold by greasing it with butter. Pour the batter in gradually, ensuring it’s evenly spread out. Pop it into a preheated oven at 180 degrees Celsius for 40-45 minutes until golden brown and a toothpick inserted comes out clean.

Serving Up

Once baked, allow your cake to cool slightly before dusting it with powdered sugar. Slice it up, serve, and watch it disappear within seconds!

Conclusion

In conclusion, this apple-based recipe is a testament to the natural sweetness and versatility of this beloved fruit. With simple ingredients and easy preparation, you can enjoy a delicious treat that’s both wholesome and satisfying.

Quick and Easy Peach Cream Cheese Cake

Ingredients

Cake:

• • 3 eggs, separated
  • 50 grams (1/4 cup) sugar

• • 3 egg whites
  • 100 grams (1/2 cup) sugar
  • Juice of 1/2 lemon

• 170 grams (1 1/4 cup) all-purpose flour

Peach Cream Cheese Frosting:

• • 250 grams (9 oz) cream cheese, softened
  • 100 grams (3/4 cup) powdered sugar

• • 200 grams (7 oz) peaches in syrup, drained and chopped
  • 100 ml (1/2 cup) heavy cream
  • 50 ml (1/4 cup) condensed milk

• 1 teaspoon powdered sugar (for garnish)

Instructions

Preheat the Oven

1. Preheat your oven to 180°C (356°F). Line a 27 x 18 cm (10″ x 7″) baking pan with parchment paper. This ensures your cake will come out easily and prevents it from sticking to the pan.

Prepare the Cake Batter

2. 2. Separate the Eggs: Carefully separate the egg yolks from the egg whites. Place the egg yolks in one bowl and the egg whites in another.

2. 2. Whisk Egg Yolks: In the bowl with the egg yolks, add 50 grams (1/4 cup) sugar. Use a whisk or electric mixer to beat the yolks and sugar together until the mixture is pale and well combined.
   3. Beat Egg Whites: In the second bowl, add the lemon juice to the egg whites. Begin whisking until the egg whites start to froth. Gradually add 100 grams (1/2 cup) sugar, one tablespoon at a time, while continuing to whisk on high speed. Continue until stiff peaks form, which usually takes about 6-7 minutes. The egg whites should be glossy and hold their shape.
   4. Combine Gently: Using a rubber spatula, gently fold the egg whites into the egg yolk mixture. Be careful not to deflate the egg whites. The goal is to keep as much air in the batter as possible to ensure a light and fluffy cake.

2. Add Flour: Sift the flour into the batter in small batches, gently folding it in with each addition. Ensure there are no streaks of flour left in the batter.

Bake the Cake

7. Pour and Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for about 25 minutes. To check if the cake is done, insert a toothpick into the center; it should come out clean.

Prepare the Frosting

8. 8. Cream Cheese Mixture: In a large bowl, combine the softened cream cheese and powdered sugar. Beat until the mixture is smooth and creamy. Stir in the chopped peaches, ensuring they are evenly distributed.

8. Whip Cream: In a separate bowl, combine the heavy cream and condensed milk. Whisk until stiff peaks form. This mixture should be thick and hold its shape well.
9. Combine Frosting: Gently fold the whipped cream mixture into the cream cheese mixture until fully combined. This creates a light, fluffy frosting that complements the cake perfectly.

Cool and Frost

11. 11. Cool the Cake: Allow the cake to cool completely in the pan before attempting to frost it. This prevents the frosting from melting and ensures it spreads evenly.

11. Frost the Cake: Once the cake is completely cool, spread the peach cream cheese frosting evenly over the top. Use a spatula to create a smooth finish.
12. Garnish: For an extra touch of sweetness and presentation, dust the top of the frosted cake with a sprinkle of powdered sugar.

Serve

14. 14. Slice and Serve: Slice the cake into desired portions and serve immediately. Enjoy the soft, fluffy texture of the cake paired with the creamy, fruity frosting.

Tips

• • For a richer flavor, consider using brown sugar instead of white sugar in the cake batter.
  • Add a teaspoon of vanilla extract to the egg yolk mixture for an extra layer of flavor.
  • If you don’t have peaches, substitute with other fruits like pineapple, strawberries, or blueberries.

• Leftover cake can be stored in an airtight container at room temperature for up to 2 days.

Creamy Banana Dessert

Ingredients:

• • 3 ripe bananas (about 300 grams)
  • 40 grams (2 tbsp) butter

• • 1 tablespoon lemon juice
  • Optional: 1/3 teaspoon turmeric (for color)
  • 2 egg yolks

• • 25 grams (2 tbsp) cornstarch
  • 200 milliliters (4/5 cup) milk
  • 250 milliliters (1 cup) chilled cream (33-38%)

Directions:

• • Mash Bananas:
    • Mash the bananas until smooth and set aside.

• • Cook Bananas:
    • In a saucepan, melt the butter over medium heat. Add the mashed bananas and lemon juice, stirring to combine.
    • If using, add turmeric for a vibrant color and mix well.

• • Prepare Milk Mixture:
    • In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add the milk, whisking continuously until fully combined.
  • Combine Mixtures:
    • • Pour the milk mixture into the saucepan with the bananas, stirring constantly until the mixture thickens and begins to bubble.

     

  • Finish Dessert:
    • Remove from heat and let cool slightly. Fold in the chilled cream until the dessert is smooth and creamy.

• Chill:
  • Transfer to serving dishes and chill in the refrigerator for at least 2 hours before serving.

Serving Suggestions:

• • Serve chilled as a stand-alone dessert.
  • Garnish with fresh fruit or a dollop of whipped cream for added flair.
  • Top with a sprinkle of cinnamon or nutmeg for extra flavor.

• Pair with a light cookie or shortbread for a delightful dessert combination.

Cooking Tips:

• • Banana Ripeness: Use ripe bananas for the best flavor and sweetness.

• • Avoid Curdling: Ensure to whisk the egg yolk mixture well to avoid curdling when combined with hot ingredients.
  • Consistent Stirring: Stir constantly when adding the milk mixture to prevent lumps and ensure a smooth texture.
  • Cool Before Cream: Let the mixture cool slightly before folding in the cream to maintain its texture.

Nutritional Benefits:

• • Rich in Potassium: Bananas are a good source of potassium, which is essential for heart health.
  • Creamy Texture: The addition of cream provides a rich, satisfying texture without being overly heavy.

• Natural Sweetness: Bananas add natural sweetness, reducing the need for added sugars.

Dietary Information:

• • Contains Dairy: Includes milk and cream.

• Contains Eggs: Uses egg yolks for thickening.

Nutritional Facts (per serving, estimated):

• • Calories: 300

• • Protein: 3 grams
  • Carbohydrates: 30 grams
  • Fat: 20 grams

• Fiber: 2 grams

Storage:

• • Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Not recommended as the texture may change upon thawing.

Why You’ll Love This Recipe:

• • Simple Ingredients: Uses basic ingredients that are easy to find and work with.

• Smooth and Creamy: The combination of banana and cream creates a luxuriously smooth texture.
• Customizable: Add flavors or toppings to suit your taste preferences.
• Easy Preparation: Minimal steps and cooking time make it a straightforward dessert option.

Vanilla Sugar Muffins

Ingredients:

• • 2 medium eggs

• • 125g cane sugar
  • 80ml sunflower seed oil
  • 1 tablespoon vanilla extract

• • A pinch of salt
  • 100ml milk
  • Approximately 400g all-purpose flour

• 7g baking powder
• For topping: a mixture of water and sugar (for a simple glaze)

Making It Step-by-Step:

1. 1. Preheat the Oven:
      • Start by preheating your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the tin with butter or oil.
   2. Prepare the Wet Ingredients:
      • • In a large mixing bowl, crack the two medium eggs and beat them lightly. Add the cane sugar and whisk until the mixture becomes pale and fluffy, indicating that the sugar is well combined with the eggs.

       

   3. Add Oil and Vanilla:
      • Gradually pour in the sunflower seed oil while continuing to whisk. This will help to create a smooth, emulsified mixture. Add the tablespoon of vanilla extract and mix thoroughly. The vanilla will give your muffins a lovely, aromatic flavor.

1. 1. Incorporate the Milk:
      • Slowly add the milk to the mixture, whisking continuously. This will ensure that the wet ingredients are well combined and will help in achieving a smooth batter.
   2. Mix the Dry Ingredients:
      • • In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to aerate the flour and remove any lumps, making your muffins lighter and fluffier.

       

   3. Combine Wet and Dry Ingredients:
      • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just fold until the ingredients are combined and there are no visible streaks of flour. The batter should be thick but smooth.

1. 1. Fill the Muffin Tin:
      • Using a spoon or ice cream scoop, evenly distribute the batter into the prepared muffin tin. Fill each cup about two-thirds full to allow room for the muffins to rise.
   2. Bake the Muffins:
      • • Place the muffin tin in the preheated oven and bake for 15-20 minutes. Check the muffins around the 15-minute mark by inserting a toothpick into the center of one. If it comes out clean or with a few crumbs, the muffins are ready. They should have a light golden color on top.

       

   3. Prepare the Glaze:
      • While the muffins are baking, make a simple glaze by mixing equal parts water and sugar in a small saucepan. Heat gently until the sugar dissolves completely, then remove from heat and set aside.

1. Cool and Glaze:
   • Once the muffins are baked, remove them from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a wire rack and brush the tops with the sugar glaze while they are still warm. This will give them a beautiful shine and a touch of sweetness.

Cooking Tips:

• • Measure Carefully: Baking is a science, so it’s important to measure your ingredients accurately. Use a kitchen scale for the flour to get the most precise results.
  • Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before you start. This helps them incorporate more easily into the batter, leading to a smoother texture.
  • Don’t Overmix: Overmixing the batter can result in dense, tough muffins. Mix just until the flour is incorporated.

• Muffin Liners or Greasing: Use muffin liners for easy removal and minimal cleanup. If you don’t have liners, grease the muffin tin well to prevent sticking.
• Add-ins: You can customize these muffins by adding chocolate chips, dried fruits, or nuts to the batter before baking.

Storage:

• • Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, you can place a piece of paper towel inside the container to absorb any excess moisture.
  • Refrigeration: If you want to store them for a longer period, place the muffins in the refrigerator, where they will last for up to a week. Just be sure to bring them to room temperature or warm them slightly before serving to regain their soft texture.
  • Freezing: These muffins freeze well. Place them in a freezer-safe bag or container, and they’ll keep for up to 3 months. To defrost, leave them at room temperature or microwave them for about 20 seconds.

Nutritional Facts (per muffin, assuming 12 muffins):

• • Calories: Approximately 180
  • Protein: 3g

• • Fat: 8g
  • Carbohydrates: 25g
  • Fiber: 1g

• Sugar: 10g
• Sodium: 60mg

Windbeutel (Choux Pastry) with Vanilla Cream

Ingredients

For the Choux Pastry:

• • 250 ml (1 cup) water or milk

• • 1 pinch of salt
  • 60 g (4 tbsp) butter
  • 150 g (1 ¼ cups) flour

• 4 eggs
• 1 pinch of baking powder

For the Lemon Vanilla Cream:

• • 250 ml (1 cup) milk
  • 3 egg yolks
  • 75 g (⅓ cup) sugar

• • 1 vanilla bean (seeds scraped) or 1 tsp vanilla extract
  • 1-2 tsp flour
  • 100 g (½ cup) quark or cream cheese

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

Additionally:

• • Piping bag with a star tip
  • Parchment paper
  • Powdered sugar for dusting

Directions

• • Preheat the oven to 200°C (390°F).
  • Boil water or milk, butter, and salt in a saucepan. Remove from heat and stir in the flour all at once.

• • Cook the dough over medium heat, stirring until a dough ball forms and a film develops at the bottom of the pan.
  • Cool the dough slightly before adding eggs one at a time, mixing well after each. Add the baking powder last.
  • Pipe 12 small mounds of dough onto a parchment-lined baking sheet.

• • Bake for 15 minutes until golden brown. Allow to cool completely before filling.
  • Make the vanilla cream:
    • • Simmer the milk while whisking egg yolks, sugar, vanilla, lemon zest, and flour in a separate bowl.
      • Slowly add the hot milk to the egg mixture, then return it to the saucepan to thicken over low heat.

     

    • Stir in quark after the mixture has cooled, and fold in whipped cream.
  • Fill the choux pastries with vanilla cream, top with powdered sugar, and serve.

Serving Suggestions

• • Serve with a dusting of powdered sugar and fresh berries.
  • Enjoy with a cup of coffee or tea for a delightful afternoon snack.

• These pastries also pair beautifully with a drizzle of melted chocolate or fruit coulis.

Cooking Tips

• • For the best rise, avoid opening the oven door during baking.

• Make sure to cool the pastries completely before filling them, or the cream will melt.
• When adding eggs to the dough, make sure the dough is not too hot to prevent cooking the eggs.

Nutritional Benefits

• • Lemon zest adds a dose of vitamin C and antioxidants to the dessert.
  • Eggs provide protein and essential vitamins like vitamin D.
  • Quark or cream cheese offers calcium and probiotics for digestive health.

Dietary Information

• • Vegetarian
  • Can be made gluten-free by using a gluten-free flour mix.

• Contains dairy, eggs, and gluten.

Nutritional Facts (Per Serving)

• • Calories: 270 kcal

• • Protein: 7 g
  • Fat: 15 g
  • Carbohydrates: 27 g

• Sugar: 12 g

Storage

• • Store filled pastries in the refrigerator for up to 2 days.

• Unfilled choux pastries can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

Healthy Lentil Bread

Ingredients:

• • 220 g lentils (preferably red or green)
  • 2 tablespoons flax seeds
  • 1 teaspoon ground coriander

• • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • Salt (to taste)

• • 2 tablespoons psyllium seeds (or psyllium husk)
  • 350 ml water
  • 30 ml olive oil

• 1 tablespoon lemon juice

Directions:

1. 1. Prepare the Lentils:
      • • Soak the Lentils: Rinse the lentils well and soak them in water for about 4-6 hours or overnight.

       

      • Drain and Rinse: After soaking, drain and rinse the lentils thoroughly.
   2. Blend the Ingredients:
      • • Blend the Lentils: Place the soaked lentils in a blender or food processor and blend until smooth.

       

      • Add the Flax Seeds: Add flax seeds, ground coriander, baking powder, turmeric, salt, and psyllium seeds. Pulse until well combined.
      • Incorporate the Liquids: Gradually add 350 ml water, olive oil, and lemon juice while blending until you achieve a smooth, thick batter.

1. Rest the Batter:
   • Let the Batter Thicken: Allow the mixture to sit for about 10-15 minutes for the psyllium and flax seeds to absorb the liquid and help bind the batter.
2. Preheat the Oven:
   • • Preheat: Set your oven to 180°C (350°F).

    

3. Bake the Bread:
   • • Prepare a Baking Tin: Grease or line a loaf tin with parchment paper.
     • Pour the Batter: Pour the lentil mixture into the prepared tin and smooth the top.

    

   • Bake: Place in the oven and bake for 45-60 minutes, or until firm to the touch and golden brown on top. Test with a toothpick; it should come out clean when done.
4. Cool and Serve:
   • • Cool: Allow the bread to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

    

   • Slice and Serve: Once fully cooled, slice the bread and enjoy with your favorite spreads or toppings.

Serving Suggestions:

• • Enjoy with a dollop of hummus or avocado.
  • Serve alongside soups or salads for a complete meal.
  • Top with your favorite cheese or spreads for a tasty snack.

Cooking Tips:

• • Soaking Lentils: Ensure lentils are well-soaked to achieve a smooth batter.
  • Blending: Blend lentils thoroughly for a smooth and consistent texture.

• Testing for Doneness: The bread should be golden brown and firm. A toothpick inserted in the center should come out clean.

Nutritional Benefits:

• • High in Protein: Lentils are a great source of plant-based protein.

• Rich in Fiber: Flax seeds and psyllium add beneficial fiber.
• Packed with Nutrients: Includes essential vitamins and minerals from lentils and spices.

Dietary Information:

• Vegetarian: Suitable for vegetarians.
• Gluten-Free: This recipe is naturally gluten-free.

Nutritional Facts (per slice, based on 12 servings):

• • Calories: 150
  • Protein: 8 g
  • Carbohydrates: 20 g

• Fat: 4 g
• Fiber: 5 g

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 1 week. Reheat before serving.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw and toast before serving.