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  • https://pst-algerie.org/apple-walnut-raisin-cake-recipe/

  • Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Chocolate Banana Cracker Cake

    Table of Contents

    Ingredients:

      • 2 ripe bananas
      • 1 tablespoon cocoa powder
      • 60g crackers (about 5-6 pieces, crushed)
      • 70g ghee butter (or regular butter)
      • 80g caramel sauce
      • 40g walnuts, chopped
      • 400ml heavy cream (33%)
    • Optional: powdered sugar, honey, or condensed milk for sweetness
    • Zest of 1 lemon (optional)

    Directions:

      1. Prepare the bananas:
        Peel and mash the 2 bananas in a bowl until smooth. Set aside.
      1. Mix cocoa and crackers:
        In a separate bowl, mix 1 tablespoon of cocoa powder with the crushed crackers. This will form a base layer with a nice chocolatey flavor.
      2. Melt the butter:
        Heat 70g of ghee or butter until fully melted. Add the butter to the cracker and cocoa mixture and stir well to combine.
      3. Form the base:
        Press the cracker mixture into the bottom of a cake tin or dish, smoothing it out to create an even layer. Place it in the fridge for 15 minutes to set.
      1. Prepare the filling:
        Pour 400ml of heavy cream into a mixing bowl. Whisk until soft peaks form. Add powdered sugar, honey, or condensed milk to sweeten to your taste. You can also add a little lemon zest for extra flavor.
      2. Add caramel and walnuts:
        Once the base has set, spread 80g of caramel sauce over it. Then, sprinkle 40g of chopped walnuts evenly on top.
      3. Layer the bananas:
        Add the mashed bananas to the whipped cream, folding them gently into the mixture.
    1. Assemble the cake:
      Spread the banana cream mixture on top of the caramel and walnut layer.
    2. Chill the cake:
      Place the cake in the fridge for 4 hours to allow the layers to firm up and the flavors to meld.
    3. Serve and enjoy:
      After 4 hours, remove the cake from the fridge. Slice and serve this luscious, no-bake banana cracker cake!
  • chicken enchiladas

    chicken enchiladas

    Sure! Here’s a delicious chicken enchiladas recipe that’s easy to follow.

     

    #### Ingredients

    **For the Filling:**
    – 2 cups cooked, shredded chicken (rotisserie chicken works great)
    – 1 cup shredded cheese (cheddar or a Mexican blend)
    – 1/2 cup sour cream
    – 1/2 cup diced onion
    – 1 tsp garlic powder
    – 1 tsp cumin
    – Salt and pepper to taste
    – Fresh cilantro (optional)

    **For the Sauce:**
    – 2 cups enchilada sauce (store-bought or homemade)
    – 1 cup diced tomatoes (optional)
    – 1/2 tsp chili powder (optional for extra spice)

    **For Assembly:**
    – 8-10 corn or flour tortillas
    – Extra cheese for topping
    – Sliced olives and green onions for garnish (optional)

    #### Instructions

    1. **Prepare the Filling:**
    – In a bowl, mix together the shredded chicken, 1 cup of cheese, sour cream, onion, garlic powder, cumin, salt, and pepper. Add cilantro if using.

    2. **Make the Sauce:**
    – If using homemade sauce, prepare it ahead of time. If using store-bought, you can heat it in a saucepan with diced tomatoes and chili powder for extra flavor.

    3. **Assemble the Enchiladas:**
    – Preheat your oven to 350°F (175°C).
    – Spread a thin layer of enchilada sauce on the bottom of a baking dish.
    – Warm the tortillas slightly to make them pliable. Fill each tortilla with a generous amount of the chicken mixture, roll it up, and place seam-side down in the baking dish.
    – Repeat until all tortillas are filled and in the dish.

    4. **Add Sauce and Cheese:**
    – Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with extra cheese on top.

    5. **Bake:**
    – Cover the baking dish with foil and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

    6. **Serve:**
    – Let the enchiladas cool for a few minutes before serving. Garnish with olives, green onions, and more cilantro if desired.

    Enjoy your homemade chicken enchiladas! They’re perfect with rice, beans, or a simple salad on the side.

  • Easy Two-Egg Dish Recipe

    Easy Two-Egg Dish Recipe

    Easy Two-Egg Dish Recipe

    Table of Contents

    Ingredients:

    • 2 eggs
    • 10g sugar (1 tablespoon)
    • A pinch of salt
    • Cooking oil

    Instructions:

    Preparing the Eggs:

    • Crack the eggs into a bowl and beat them lightly with a fork or whisk.

    Adding Sweetness:

    • Mix in the sugar and a pinch of salt into the beaten eggs. Combine well until the sugar dissolves.

    Cooking:

    • Heat a pan over medium heat and add a small amount of cooking oil.
    • Pour the egg mixture into the pan.

    Cooking the Eggs:

    • Allow the eggs to cook undisturbed for a moment until the edges start to set.
    • Using a spatula, gently push the cooked edges toward the center, allowing the uncooked egg to flow to the sides.
    • Continue this process until the eggs are mostly cooked and set but still slightly moist on top.

    Serve:

    • Slide the cooked eggs onto a plate.

    Enjoy:

    Serve these simple, soft, and delicious eggs for a quick and easy meal!

  • Savory Oatmeal and Cabbage Pancakes

    Savory Oatmeal and Cabbage Pancakes

    Savory Oatmeal and Cabbage Pancakes

    Table of Contents

    Ingredients:

      • 100g (1 cup) oatmeal
      • 2 eggs (large)
      • Salt, to taste
      • Black pepper, to taste
      • 150 ml (⅔ cup) milk
      • 300g (2 cups) cabbage, finely shredded
      • 5g (1 teaspoon) baking powder
    • 100g (1 cup) cheese, grated
    • Olive oil, for cooking

    Directions:

      • In a large bowl, mix the oatmeal with milk and let it sit for 5-10 minutes to soften.
      • In a separate bowl, whisk the eggs and add them to the oatmeal mixture.
      • Add the finely shredded cabbage, baking powder, grated cheese, salt, and black pepper to the mixture. Stir until well combined.
      • Heat olive oil in a non-stick skillet over medium heat.
      • Spoon portions of the batter into the skillet, forming small pancakes.
      • Cook each pancake for 4-5 minutes on each side, until golden brown and cooked through.
      • Serve warm with a side salad or a dipping sauce of your choice.

    Serving Suggestions:

    • Serve with a tangy yogurt dip or sour cream.
    • Pair with a fresh cucumber or tomato salad for a refreshing contrast.

    Cooking Tips:

      • Finely shred the cabbage for a smoother texture and easier cooking.
    • For a crispier pancake, cook over medium-high heat and press the pancakes down slightly while cooking.
    • Add herbs like dill or parsley for extra flavor.

    Nutritional Benefits:

      • Oats provide dietary fiber that supports heart health and digestion.
    • Eggs and cheese are great sources of protein, helping to keep you full and energized.
    • Cabbage is rich in vitamins K and C, adding a boost of antioxidants to this dish.
    See also  Healthy No-Bake Energy Bars

    Dietary Information:

      • Vegetarian: This recipe is suitable for vegetarians.
    • Gluten-Free Option: Use certified gluten-free oats to make this dish gluten-free.
    • Low-Carb Option: Replace the oatmeal with almond flour to reduce the carbohydrate content.

    Nutritional Facts (Per Serving, 1 pancake):

      • Calories: 260
      • Protein: 13g
      • Carbs: 22g
      • Fats: 12g
    • Fiber: 4g

    Storage:

    • Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
    • Reheat in a skillet or microwave before serving.

     

  • ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD

    ORIGINAL BAGUETTE BREAD 

    Table of Contents

    Ingredients:

    500 g of common wheat flour
    330 ml of water
    5 g dry baker’s yeast or 15 g fresh yeast
    10g of salt

    Preparation:

    1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.
    2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.
    3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.
    4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.
    5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.
    6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.
    A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.
  • Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Moist Banana Bread Recipe

    Table of Contents

    Ingredients:

    All-purpose flour (maida): 1½ cups (200 g)
    Bananas: 2 or 3, mashed
    Eggs: 2
    Melted butter: ⅓ cup (75 g)
    Brown sugar: ¼ cup (50 g)
    Sugar: ½ cup (100 g)
    Milk: ½ cup (120 ml)
    Baking powder: 1 tsp (4 g)
    Baking soda: 1 tsp (5 g)
    Cinnamon powder: ¼ tsp
    Vanilla essence: 1 tsp (5 ml)
    Salt: ¼ tsp

    Directions:

    Preheat the Oven:
    Preheat your oven to 175°C (350°F). Grease and line a 24 x 10.5 x 7 cm (9 x 4 x 3 inch) loaf pan with parchment paper.

    Mash Bananas:
    In a large bowl, mash the bananas until smooth.

    Mix Wet Ingredients:
    Add the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla essence to the mashed bananas. Mix until well combined.

    Combine Dry Ingredients:
    In another bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, and salt.

    Combine Mixtures:
    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

    Pour into Pan:
    Pour the batter into the prepared loaf pan and smooth the top.

    Bake:
    Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    Cool:
    Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

    Serving Suggestions:
    Serve warm with butter or nut butter.
    Enjoy with a cup of coffee or tea for a perfect snack.

    Cooking Tips:
    Use overripe bananas for the best flavor and sweetness.
    You can add walnuts or chocolate chips for extra texture and taste.

    See also  Baked Oatmeal with Apples: A Warm and Wholesome Treat

    Nutritional Benefits:
    Rich in potassium from bananas.
    Contains healthy fats from butter.
    A good source of carbohydrates for energy.

  • No-Bake Chocolate Cake in 5 Minutes

    No-Bake Chocolate Cake in 5 Minutes

    No-Bake Chocolate Cake in 5 Minutes

    Table of Contents

    Ingredients:

    • 500g biscuits
    • 120g sugar
    • 250ml milk
    • 2-3g vanilla sugar
    • 150g butter
    • 60g cocoa powder
    • 140g chocolate (chopped)
    • Toppings (as desired)
    ‍ Instructions:
    1. Crush biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
    2. In a saucepan, combine sugar, milk, vanilla sugar, butter, cocoa powder, and chopped chocolate. Heat gently, stirring until melted and smooth.
    3. Remove from heat, add crushed biscuits. Mix until well combined.
    4. Press the mixture firmly into a lined cake pan.
    5. Refrigerate for at least 3 hours or until set.
    6. Garnish with your favorite toppings before serving.
    7. 1f60d Dive into this quick and decadent chocolate delight! Share your joy with friends and savor every bite!
  • Quick and Easy Tortilla Egg Wrap Recipe

    Quick and Easy Tortilla Egg Wrap Recipe

    Quick and Easy Tortilla Egg Wrap Recipe

    Table of Contents

    Ingredients:

    1 tortilla (medium-sized)
    3 eggs (large)
    1 tomato, diced
    100g mozzarella (grated)
    2 green onions, chopped
    100g sausage (sliced or crumbled)
    Salt, to taste
    Black pepper, to taste
    ½ teaspoon oregano
    ½ teaspoon dried basil
    ¼ teaspoon dried garlic (optional)
    1 tablespoon butter (for cooking)

    Directions:

    Crack the eggs into a bowl, season with salt, black pepper, and oregano, and whisk until combined.
    Heat butter in a skillet over medium heat, and add the sliced or crumbled sausage. Cook until browned.
    Add the whisked eggs to the skillet and scramble until just set. Stir in the chopped green onions and remove from heat.
    In a separate pan, warm the tortilla on low heat. Once warm, sprinkle the mozzarella evenly over the tortilla.
    Spread the scrambled egg and sausage mixture over the tortilla, then top with diced tomato and sprinkle with dried basil and dried garlic (if using).
    Fold the tortilla into a wrap and toast it lightly on both sides in the pan until golden and crispy.
    Slice and serve warm!
    Serving Suggestions:
    Serve with a side of fresh salad or avocado slices for a healthy touch.
    Pair with salsa or sour cream for added flavor.
    Cooking Tips:
    For extra crispiness, press the wrap gently while toasting it in the pan.
    You can add extra veggies like bell peppers or spinach for more nutrients.
    Use non-stick cookware to prevent sticking when cooking the eggs and sausage.
    Nutritional Benefits:
    Eggs are a great source of protein, helping to keep you energized.
    Mozzarella adds calcium and healthy fats, while tomatoes provide a dose of vitamin C and antioxidants.
    Sausage contributes additional protein and flavor, making this wrap a well-balanced meal.
  • Apple Rum Cake Recipe

    Apple Rum Cake Recipe

    Apple Rum Cake Recipe

    Table of Contents

    Ingredients:

    Baking apples (Honeycrisp or similar): 3 large (about 450 g)
    Apple cider vinegar: 2 tsp (10 ml)
    All-purpose flour: 1 cup (120 g)
    Baking powder: 1 tsp (5 g)
    Kosher salt: 1 tsp (5 g)
    Unsalted butter, at room temperature: 1 stick (113 g)
    White sugar: ½ cup (100 g)
    Light brown sugar: 2 tbsp (25 g)
    Large eggs: 2
    Dark rum: 3 tbsp (45 ml)
    Vanilla extract: ½ tsp (2.5 ml)
    White sugar for topping: 3 tbsp (37 g)
    Powdered sugar for dusting (optional): 1 tbsp (8 g)

    Directions:

    Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
    Prepare the apples: Peel, core, and cut the apples into ¼ to ⅜-inch cubes. Toss the apple cubes with 2 tsp of apple cider vinegar in a large bowl and set aside.
    Mix the dry ingredients: In a small bowl, whisk together 1 cup of flour, 1 tsp of baking powder, and 1 tsp of kosher salt.
    Cream the butter and sugar: In a large mixing bowl, beat 1 stick of softened butter, ½ cup of white sugar, and 2 tbsp of light brown sugar with an electric mixer until light and fluffy.
    Add eggs: Beat in 1 egg at a time, mixing on high speed until fully incorporated. Repeat with the second egg until the mixture is smooth.
    Incorporate the liquid ingredients: Mix in 3 tbsp of dark rum and ½ tsp of vanilla extract.
    Combine the flour mixture: Gradually add half of the flour mixture and mix until the flour disappears. Add the remaining flour and fold it into the batter with a spatula.
    Fold in the apples: Gently fold the apple cubes into the batter until evenly distributed.
    Transfer the batter: Pour the batter into the prepared cake pan, ensuring it is pressed in firmly and the top is smooth.
    Add the sugar topping: Sprinkle 3 tbsp of white sugar evenly over the top of the cake.
    Bake: Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the center comes out clean.
    Cool: Remove the cake from the oven and let it cool in the pan for 30 minutes. Invert the cake onto a wire rack, place a serving plate on top, and flip it back over.
    Dust with powdered sugar (optional) and serve.

    See also  No-Oven Bread: Incredibly Good and Easy Pan-Cooked Bread

    Serving Suggestions:
    Serve with whipped cream or a scoop of vanilla ice cream.
    Enjoy with a cup of coffee or tea for an afternoon treat.

    Cooking Tips:
    Choose firm baking apples like Honeycrisp or Granny Smith for the best texture and flavor.
    If you prefer a stronger rum flavor, increase the rum to 4 tbsp.
    For a crispier top, broil the cake for 1-2 minutes at the end of baking, but watch it closely to prevent burning.

    Nutritional Benefits:
    Apples: A great source of fiber and vitamins like vitamin C.
    Rum: Adds flavor without adding excessive calories.
    Moderate Sugar: A balance of sweetness without being overly indulgent.

  • Chocolate Mousse Cake

    Chocolate Mousse Cake

    This Chocolate Mousse Cake is a decadent treat that combines a rich chocolate cake with creamy chocolate mousse and a glossy ganache glaze. Perfect for special occasions or when you want to indulge in a chocolate lover’s dream!
    Ingredients
    For the Chocolate Cake:
    3/4 cup (94 g) unbleached all-purpose flour
    3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (100 g) granulated sugar
    1 large egg, room temperature
    3 ounces (85 g) plain whole milk yogurt, room temperature
    1/4 cup (60 ml) coffee, room temperature
    3 tablespoons (45 ml) flavorless oil (e.g., vegetable oil)
    1/2 teaspoon vanilla extract
    For the Chocolate Mousse:
    8 ounces (226 g) semi-sweet chocolate bars, finely chopped
    2 1/4 cups (540 ml) heavy whipping cream, cold, divided
    4 large egg yolks
    1/4 cup (50 g) granulated sugar
    1 teaspoon (3 g) unflavored gelatin powder
    2 tablespoons (30 ml) cold water
    1 teaspoon vanilla extract
    For the Chocolate Ganache Glaze:
    8 ounces (226 g) semi-sweet chocolate, finely chopped
    1 cup (240 ml) heavy whipping cream
    1 tablespoon (14 g) unsalted butter, softened (optional)
    For the Whipped Chocolate Buttercream:
    1 cup (226 g) unsalted butter, room temperature, slightly firm to touch
    2 cups (220 g) confectioners’ (powdered) sugar, sifted
    1/4 cup (20 g) unsweetened Dutch-processed cocoa powder
    2-3 tablespoons (30-45 ml) heavy whipping cream, room temperature
    1/2 teaspoon salt
    1 teaspoon vanilla extract (optional)
    For Assembly:
    Chocolate pearls (optional)
    Instructions
    Prepare the Chocolate Cake:
    Preheat Oven: Preheat oven to 350°F (175°C). Grease and line the base of an 8 or 9-inch springform pan with parchment paper.
    Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
    Cream Wet Ingredients: In a stand mixer bowl (or using a hand mixer), beat oil and sugar together until fluffy, about 1-2 minutes. Mix in yogurt, then beat in the egg until fully incorporated.
    Combine Ingredients: Reduce mixer speed to low. Alternately add the dry ingredients and coffee, starting and ending with dry ingredients. Mix until just combined.
    Bake Cake: Spoon batter into prepared pan. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 45-60 minutes. Level the cake with a serrated knife and return it to the springform pan.
    Prepare the Chocolate Mousse:
    Dissolve Gelatin: In a small bowl, add cold water and sprinkle gelatin over it. Let sit for 5 minutes.
    Make Custard: Whisk egg yolks and sugar until thickened. Heat 1 cup heavy cream in a saucepan until steaming but not boiling. Whisk the hot cream into the egg mixture slowly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon, about 4-5 minutes (temperature should be 167-170°F / 75-77°C). Strain custard through a sieve into a bowl. Whisk in dissolved gelatin, chopped chocolate, and vanilla extract. Cool to room temperature, whisking occasionally.
    Whip Cream: Whip remaining heavy cream to soft peaks. Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining whipped cream.
    Assemble Mousse Layer: Spoon mousse over the cooled, leveled chocolate cake. Smooth with a spatula. Refrigerate for 4-6 hours or overnight to set.
    Prepare the Chocolate Ganache Glaze:
    Make Ganache: Place chopped chocolate in a bowl. Heat heavy cream until steaming and pour over chocolate. Let sit for 1 minute, then whisk until smooth. Whisk in softened butter if using.
    Glaze Cake: Chill the mousse cake in the freezer for 30 minutes. Place the cake on a parchment-lined baking sheet. Pour the ganache over the cake, spreading with an offset spatula if needed. Let set for 10-15 minutes in the fridge.
    Prepare the Whipped Chocolate Buttercream:
    Cream Butter: Beat butter until fluffy. Gradually mix in powdered sugar and cocoa powder until well combined. Add vanilla extract and heavy cream, adjusting the consistency as needed.
    Frost Cake: Pipe medium-sized dollops of buttercream on top of the glazed mousse cake. Decorate with chocolate pearls if desired.
    Enjoy this decadent Chocolate Mousse Cake with layers of rich chocolate flavor and smooth mousse! 1f36b1f370
    Prep Time: 45 minutes | Bake Time: 24-26 minutes | Chill Time: 4-6 hours | Total Time: Approximately 6 hours | Servings: 12 slices
  • Mini Pineapple & Condensed Coconut Milk Cheesecakes

    Mini Pineapple & Condensed Coconut Milk Cheesecakes

    Mini Pineapple & Condensed Coconut Milk Cheesecakes

    Table of Contents

    Experience a tropical escape with our Mini Pineapple & Condensed Coconut Milk Cheesecakes! A blend of creamy coconut, tangy pineapple, and a crunchy biscuit base – it’s a bite-sized paradise!

    Ingredients:

    – 180g plain sweet biscuits (Nice, Granita, or Milk Arrowroot)
    – ½ tsp ground cinnamon
    – 90g unsalted butter, melted
    – 85g pkt pineapple-flavored jelly
    – 125ml boiling water
    – 160ml cold water
    – 250g cream cheese, room temperature
    – 125ml sweetened condensed coconut milk
    – 150g well-drained crushed pineapple
    – 250ml thickened cream

    ‍Instructions:

    1. Crush biscuits, mix with cinnamon and melted butter. Press into bases.
    2. Dissolve jelly in boiling water, add cold water. Cool slightly.
    3. Beat cream cheese until smooth, add condensed coconut milk.
    4. Gradually add jelly mix. Stir in crushed pineapple.
    5. Whip cream until stiff peaks, fold into mixture.
    6. Pour over bases, refrigerate until set.

  • Oatmeal Banana Muffins with Cocoa and Coconut

    Oatmeal Banana Muffins with Cocoa and Coconut

    Oatmeal Banana Muffins with Cocoa and Coconut

    Table of Contents

    Ingredients

    1 cup (90g) oatmeal
    1 cup (240ml) water
    2 eggs
    A pinch of salt
    1 tablespoon stevia sweetener
    1 teaspoon vanilla extract
    2 ripe bananas, mashed
    1 tablespoon (7g) cocoa powder
    1 teaspoon (5g) baking powder
    1 tablespoon (6g) coconut flakes
    Almonds, chopped (for topping)
    No-sugar chocolate syrup (for topping)

    Directions

    Preheat the Oven: Preheat your oven to 180°C (350°F).
    Mix Ingredients: In a large bowl, combine oatmeal, water, eggs, salt, stevia, vanilla, mashed bananas, cocoa powder, and baking powder. Mix until well combined.

    Add Coconut Flakes: Stir in the coconut flakes.
    Pour into Muffin Tin: Grease a muffin tin or use muffin liners. Pour the batter into the tin, filling each cup about 3/4 full.

    Bake: Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
    Add Toppings: Let the muffins cool for a few minutes, then top with chopped almonds and drizzle with no-sugar chocolate syrup.

    Serving Suggestions
    Serve warm with a glass of plant-based milk, tea, or coffee.
    Enjoy as a quick breakfast, mid-day snack, or healthy dessert.
    Pair with fresh berries or a dollop of dairy-free yogurt for added flavor.

    Cooking Tips
    For extra moisture, add a tablespoon of Greek yogurt or dairy-free yogurt to the batter.
    Swap the cocoa powder for a tablespoon of peanut butter or almond butter for a different flavor.
    Use silicone muffin liners to prevent sticking and make cleanup easier.

    Nutritional Benefits
    Rich in fiber from oats and bananas.
    Low in added sugars due to stevia and natural sweeteners.
    Provides a good source of protein from eggs and almonds.
    Contains healthy fats from coconut flakes and almonds.

  • Steamed Cassava Cake

    Steamed Cassava Cake

    Steamed Cassava Cake

    Table of Contents

    Ingredients

    2 cups grated cassava (fresh or frozen, thawed if frozen)
    1 cup coconut milk
    ½ cup condensed milk
    ½ cup sugar (adjust to taste)
    2 tablespoons butter, melted
    1 egg
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    For the Topping:
    ½ cup coconut milk
    ¼ cup condensed milk
    2 tablespoons grated cheese (optional, for a sweet-salty finish)

    Instructions

    1. Prepare the Steamer:
    Set up a steamer and bring water to a boil. Grease a round or square 8-inch cake pan with butter or oil, then set aside.
    2. Mix the Cake Batter:
    In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, sugar, melted butter, egg, vanilla extract, and salt. Stir well until the ingredients are fully combined and the mixture is smooth.
    3. Steam the Cake:
    Pour the cassava mixture into the prepared cake pan. Smooth out the top with a spatula.
    Place the pan into the steamer. Cover with a lid wrapped in a kitchen towel (to prevent water from dripping onto the cake) and steam over medium heat for about 45-50 minutes, or until the cassava cake is set and firm.
    4. Prepare the Topping:
    While the cassava cake is steaming, make the topping. In a small saucepan, combine the coconut milk, condensed milk, and grated cheese (if using). Cook over low heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
    5. Add the Topping:
    Once the cassava cake is fully steamed and set, pour the topping mixture evenly over the top of the cake. Return the cake to the steamer and steam for an additional 10-15 minutes until the topping is set and slightly thickened.
    6. Cool and Serve:
    Remove the steamed cassava cake from the steamer and let it cool completely in the pan. Once cooled, slice into squares or wedges and serve.
    Optional Serving Tip: For an extra decadent twist, sprinkle some grated cheese or toasted coconut on top before serving. This will give the cake a sweet and savory contrast that’s truly delicious.
    This steamed cassava cake is a delightful dessert with a soft, chewy texture and rich coconut flavor. It’s a popular treat in the Philippines, and with this easy recipe, you can enjoy it at home too!
  • WITHOUT FLOUR! In 10 minutes! A glass of Yogurt and a whole mountain of yummy food is ready!

    WITHOUT FLOUR! In 10 minutes! A glass of Yogurt and a whole mountain of yummy food is ready!

    A glass of Yogurt and a whole mountain of yummy food is ready!

    Table of Contents

    In today’s fast-paced world, quick and easy recipes are a lifesaver. Imagine having a craving for a delicious treat, but you’re short on time and don’t have flour on hand. Don’t worry; we’ve got you covered! In just 10 minutes, you can whip up a mouthwatering dish using a glass of yogurt and a handful of simple ingredients. Get ready to tantalize your taste buds with these flourless delights that are sure to become a favorite in your kitchen.

    Ingredients:

    You’ll need:

    1. 2 eggs
    2. 2 tablespoons of sugar
    3. A pinch of salt
    4. 250 ml of Kefir
    5. 250 g of Semolina
    6. 1 tsp of Baking soda
    7. Apples (or other fruits of your choice for filling)
    8. Butter (for frying)

    let’s get started with the preparation of these delectable pancakes.

    Preparation:

    Create the Batter
    • Start by breaking 2 eggs into a mixing bowl.
    • Add 2 tablespoons of sugar, a pinch of salt, and a generous splash of vanilla extract to the eggs.
    • Pour in 250 ml of Kefir, and mix everything thoroughly until the sugar dissolves completely.
    • Now, add 1 teaspoon of baking soda to the mixture and stir well.
    Add Semolina and Cottage Cheese
    • Gradually incorporate 250 g of semolina into the batter.
    • Then, add cottage cheese to the mixture, and knead it until well combined.
    • The resulting dough should have a smooth consistency.
    Prepare the Filling
    • Peel and core the apples (or your preferred fruit) and cut them into small cubes.
    • In a separate pan, melt some butter and add the diced apples.
    • Sprinkle sugar over the apples and simmer them for 3-4 minutes until they become tender and slightly caramelized.
    See also  Chicken and Mozzarella Patties
    Fry the Pancakes
    • Transfer the dough into a pastry bag or a plastic storage bag with a corner snipped off.
    • Heat a frying pan over medium heat and lightly grease it.
    • Squeeze small portions of the dough onto the pan to form small cakes.
    • Place a spoonful of the prepared apple filling on top of each pancake.
    • Finally, cover the apples with another layer of dough.
    Cook Until Golden Brown
    • Fry the pancakes on both sides until they turn golden brown and have a crispy texture.
    • Make sure to flip them carefully to cook evenly.

     

    ENJOY!