Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .

3-INGREDIENT SPONGE CAKE

3-INGREDIENT SPONGE CAKE

 INGREDIENTS:

– 4 eggs

– 1 cup (200g) granulated sugar

– 1 cup (120g) all-purpose flour

 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.

2. In a large mixing bowl, crack the eggs and add the sugar.

3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.

4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.

5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.

6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all 

Vegan Sweet Potato Brownies

These Vegan Sweet Potato Brownies are a healthier twist on a classic treat, with the sweet potato providing natural sweetness and moisture while being packed with nutrients. The combination of rich cocoa powder, maple syrup, and coconut oil gives the brownies a delicious fudgy texture, while almond flour makes them gluten-free. Whether you’re following a plant-based diet or just looking for a healthier dessert option, these brownies are the perfect guilt-free indulgence.

Ingredients:

• 1 large sweet potato
  The star ingredient in these brownies, sweet potatoes add natural sweetness, moisture, and a dose of vitamins, minerals, and fiber. They help create that soft, fudgy texture that makes brownies irresistible.
• 1/2 cup almond flour
  Almond flour is the perfect gluten-free alternative to regular flour, adding a nutty flavor and helping to create a soft, dense brownie. It’s also rich in protein and healthy fats.
• 1/2 cup cocoa powder
  Unsweetened cocoa powder gives the brownies a rich, deep chocolate flavor. It also adds antioxidants, which are great for your health.
• 1/2 cup maple syrup
  Maple syrup is a natural sweetener that adds just the right amount of sweetness while keeping these brownies vegan. It also contributes to a moist texture.
• 1/4 cup melted coconut oil
  Coconut oil adds richness and moisture to these brownies while enhancing the overall flavor. It’s also a healthy fat that helps provide energy.
• 1 tsp vanilla extract
  Vanilla extract brings a touch of warmth and depth to the flavor, complementing the cocoa and sweet potato.
• 1 tsp baking powder
  Baking powder helps the brownies rise slightly and ensures they have a soft, cake-like texture.
• 1/4 tsp salt
  A small amount of salt enhances the flavor and balances out the sweetness.
• Optional: vegan chocolate chips, chopped nuts
  For added texture and indulgence, you can mix in some vegan chocolate chips or chopped nuts like walnuts or pecans.

Directions:

Step 1: Prepare the Sweet Potato

Start by preheating your oven to 350°F (175°C) and greasing an 8×8-inch baking dish with a little coconut oil or lining it with parchment paper.

Peel and chop the sweet potato into chunks. Boil or steam the sweet potato until soft, about 10-12 minutes. Once cooked, mash it well with a fork or potato masher to ensure it’s smooth and creamy.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract. Stir until everything is well combined and smooth.

Step 3: Add the Dry Ingredients

To the same bowl, add the almond flour, cocoa powder, baking powder, and salt. Mix well until all the dry ingredients are fully incorporated into the wet ingredients.

If you’re adding vegan chocolate chips or chopped nuts, fold them into the batter now.

Step 4: Bake the Brownies

Pour the batter into your prepared baking dish and spread it out evenly. Place the dish in the oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 5: Cool and Serve

Once baked, remove the brownies from the oven and let them cool in the pan for about 10-15 minutes. After cooling, cut into squares and enjoy!

Health Benefits of Vegan Sweet Potato Brownies:

• Rich in Antioxidants: The cocoa powder and sweet potato are both loaded with antioxidants, which help combat free radicals and support overall health.
• Naturally Sweetened: These brownies are sweetened with maple syrup, a natural sweetener that’s lower in glycemic index compared to refined sugars.
• Gluten-Free: Made with almond flour, these brownies are a perfect choice for those following a gluten-free or grain-free diet.
• High in Fiber: Sweet potatoes and almond flour both provide a good amount of fiber, promoting healthy digestion and keeping you feeling fuller for longer.

These Vegan Sweet Potato Brownies are a must-try if you’re looking for a healthier dessert that doesn’t compromise on flavor. With the perfect balance of sweetness, richness, and a soft, fudgy texture, they make for a delicious treat that’s both satisfying and nutritious. Enjoy!

Cocoa Banana Oatmeal Bake

Ingredients

• • 1 cup oatmeal
  • 1 tablespoon cocoa powder

• • 30g walnuts, chopped
  • 1 teaspoon vanilla sugar
  • 30g ground almonds

• • 30g oat flakes
  • 1 banana, mashed
  • 160ml water

Directions

Preheat the Oven:

• Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.

Mix Dry Ingredients:

• In a large bowl, combine the oatmeal, cocoa powder, chopped walnuts, vanilla sugar, ground almonds, and oat flakes. Mix well to evenly distribute the ingredients.

Add Wet Ingredients:

• • Add the mashed banana and water to the dry mixture. Stir thoroughly until all ingredients are well combined.

Prepare the Baking Dish:

• Lightly grease a baking dish with oil to prevent sticking. Pour the oatmeal mixture into the prepared dish and spread it evenly.

Bake:

• Place the dish in the preheated oven and bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.

Cool and Serve:

• • Allow the bake to cool slightly before serving. Enjoy warm for a comforting dessert or at room temperature for a quick snack.

Serving Suggestions

• • Serve warm with a dollop of Greek yogurt or a scoop of vanilla ice cream for an indulgent treat.
  • Pair with a hot cup of coffee or tea for a satisfying snack.
  • Enjoy with fresh berries or a drizzle of honey for added sweetness.

Cooking Tips

• • For a richer flavor, add a handful of dark chocolate chips to the mixture.
  • Substitute the walnuts with pecans or hazelnuts for a different nutty flavor.
  • Use almond milk instead of water for a creamier texture.

Nutritional Benefits

• • Oatmeal: Provides fiber, vitamins, and minerals, promoting digestive health and sustained energy.
  • Banana: Adds natural sweetness and is rich in potassium and vitamins B6 and C.
  • Walnuts: Offer healthy fats, protein, and essential nutrients for heart health and brain function.

• Cocoa Powder: Contains antioxidants and can boost mood and cognitive function.
• Ground Almonds: Provide protein, healthy fats, and essential nutrients like vitamin E and magnesium.

Dietary Information

• • Gluten-Free: Ensure all ingredients are certified gluten-free if you are sensitive to gluten.

• • No Refined Sugar: Sweetened naturally with banana and a small amount of vanilla sugar.
  • Vegetarian: Contains no meat or fish products.
  • High in Fiber: Oats and bananas provide a good amount of dietary fiber.

Storage Tips

• Store any leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, keep it in the refrigerator for up to a week.
• The bake can also be frozen for up to a month. Thaw at room temperature before serving.

Authentic Italian Bread

Table of Contents
Ingredients
For the Starter:
Warm Water: 100 ml
Purpose: Activates the yeast, providing the necessary environment for the fermentation process.
Sugar: 1 teaspoon
Purpose: Feeds the yeast, helping it to activate quickly.
Dry Yeast: 8 g
Purpose: The key ingredient for leavening, giving the bread its rise and airy texture.

Wheat Flour: 3 tablespoons (full)
Purpose: Provides structure to the starter, creating a smooth base for the dough.
For the Dough:
Wheat Flour: 500 g (sifted)
Purpose: The main component of the dough, providing the necessary gluten structure for the bread.
Salt: 1.5 teaspoons
Purpose: Enhances the flavor of the bread and strengthens the gluten network.

Warm Water: 350 ml
Purpose: Hydrates the flour, helping to form the dough and activate the yeast.
Vegetable Oil: 30 ml
Purpose: Adds moisture and helps achieve a soft crumb in the finished bread.
Instructions
1. Prepare the Starter:
Combine Ingredients: In a small bowl, combine 100 ml of warm water, 1 teaspoon of sugar, 8 g of dry yeast, and 3 tablespoons of wheat flour.
Tip: Ensure the water is warm (not hot) to activate the yeast without killing it.

Mix: Stir the mixture well until it’s smooth and free of lumps.
Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the starter rise for about 15-20 minutes, or until it becomes bubbly and frothy.
Tip: The rise time may vary depending on the temperature of your kitchen.

2. Prepare the Dough:
Sift the Flour: In a large mixing bowl, sift 500 g of wheat flour to remove any lumps and ensure a light, airy texture in the finished bread.
Tip: Sifting the flour also helps in evenly distributing the ingredients.
Add Salt: Add 1.5 teaspoons of salt to the sifted flour and mix well to distribute evenly.
Tip: Mixing the salt into the flour first ensures that it is evenly distributed and doesn’t come into direct contact with the yeast, which can inhibit its activity.
Create an Indentation: Make a small well or indentation in the center of the flour mixture.
Pour in Water: Pour 350 ml of warm water into the well.
Tip: The warm water helps in dissolving the flour and activating the yeast further.
Add the Starter: Add the risen starter to the flour mixture.
Tip: The starter should be frothy and bubbly, indicating that the yeast is active.

Mix the Dough: Using a wooden spoon or spatula, mix the ingredients together until a shaggy, sticky dough forms.
Tip: The dough will be quite loose and sticky, which is exactly what you want for this type of bread.
Incorporate the Oil: Add 30 ml of vegetable oil to the dough and mix thoroughly until the dough absorbs all the oil.
Tip: The oil will make the dough more manageable and contribute to a tender crumb in the final product.
3. First Rise:
Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the dough rise for 15-20 minutes.
Tip: The dough will start to puff up slightly during this time.

4. Turn the Dough:
Fold the Dough: After the first rise, turn the dough over as shown in the video (or simply fold it over itself a few times in the bowl).
Tip: Wet your hands slightly to prevent the dough from sticking too much.
Cover and Let Rise Again: Cover with cling film and let the dough rise for another 15-20 minutes.
Tip: This folding process helps to strengthen the dough’s structure, giving the bread a better rise.
5. Second Turn:
Fold Again: Wet your hands with water to prevent sticking, and turn the dough over again, folding it as before.
Tip: This step helps to build gluten and distribute the yeast evenly throughout the dough.

Final Rise: Cover the bowl with cling film and let the dough rise for 50-60 minutes, or until it has doubled in size.
Tip: The longer rise allows for more flavor development and a lighter, airier crumb.
6. Shape the Dough:
Flour the Work Surface: Generously sprinkle your work surface with flour.
Tip: This helps prevent the dough from sticking and makes it easier to shape.
Turn Out the Dough: Carefully turn the dough out onto the floured surface. The dough will be quite liquid and sticky.
Flatten and Fold: Gently flatten the dough and fold it several times to form a rough shape.
Tip: Dust the dough and your hands with flour as needed to make handling easier.
Divide the Dough: Dust the top of the dough generously with flour, then divide it into 4 equal parts using a bench scraper or knife.
Tip: For an authentic look, shape the pieces into rustic, oval shapes reminiscent of ciabatta loaves.

Prepare for Baking: Place the divided dough pieces onto a baking sheet lined with parchment paper.
Tip: Leave enough space between the pieces to allow them to expand during baking.
7. Final Rise:
Cover and Let Rise: Cover the dough pieces with a clean kitchen cloth and let them rise for another 30 minutes.
Tip: This final rise will give the bread a light, airy texture and ensure a good oven spring.
8. Bake the Bread:
Preheat the Oven: Preheat your oven to 200°C (392°F).
Tip: A hot oven is key to getting a good crust on the bread.

Create Steam: Place a bowl of boiling water in the oven to create steam. This helps in forming a nice, crusty exterior on the bread.
Tip: Alternatively, you can spray the oven walls with water just before baking to create steam.
Bake: Place the baking sheet in the preheated oven and bake the bread for 30-35 minutes, or until the tops are golden brown and crusty.
Tip: The bread should sound hollow when tapped on the bottom, indicating it is fully baked.
9. Cool the Bread:
Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely.
Tip: Letting the bread cool on a rack prevents the bottom from becoming soggy and ensures a nice, crisp crust.

Vanilla Yogurt Cake with Jam and Coconut

Ingredients:

Wet Ingredients:

• • 2 eggs
  • 100g (½ cup) sugar

• • 8g (1 tablespoon) vanilla sugar
  • 100g (½ cup) yogurt
  • 100ml (⅓ cup + 1 tablespoon) milk

• 80ml (⅓ cup) vegetable oil
• A pinch of salt

Dry Ingredients:

• • 180g (1½ cups) 00 flour

• 12g (1 tablespoon) baking powder
• 50g (⅓ cup) raisins

For Topping:

• • Jam of your choice (strawberry, apricot, raspberry, etc.)

• Coconut flour (for sprinkling)

Directions:

1. 1. Prepare the Batter:
      • • Preheat your oven to 180°C (350°F).
        • Grease and line a 24 cm (9.5-inch) baking dish with parchment paper.

       

      • • In a mixing bowl, beat 2 eggs with 100g sugar and 8g vanilla sugar until light and fluffy.
        • Add 100g yogurt, 100ml milk, and 80ml vegetable oil. Mix well.
        • Add a pinch of salt and mix again until fully combined.

       

   2. Incorporate the Dry Ingredients:
      • • In a separate bowl, sift together 180g 00 flour and 12g baking powder.
        • Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

       

      • Fold in 50g raisins.
   3. Bake the Cake:
      • • Pour the batter into the prepared baking dish and smooth the top.

       

      • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   4. Finish with Topping:
      • • Once baked, let the cake cool in the dish for 10 minutes.

       

      • Spread a layer of your favorite jam over the top of the cake.
      • Sprinkle coconut flour over the jam layer for a lovely finish.

1. Serve:
   • Slice and serve warm or at room temperature.

Serving Suggestions:

• • Enjoy with a cup of tea or coffee for a delightful afternoon treat.

• • Serve with whipped cream or a scoop of ice cream for a more decadent dessert.
  • Garnish with fresh berries for a pop of color and flavor.
  • Pair with a warm mug of hot chocolate during cold weather.

• Serve as a light breakfast cake with a side of yogurt.

Cooking Tips:

• • Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smooth batter.
  • Avoid Overmixing: Mix the batter until just combined to prevent a dense texture.

• • Flour the Raisins: Toss the raisins in a bit of flour before adding them to the batter to prevent sinking.
  • Jam Variations: Experiment with different jam flavors to change up the taste.
  • Check for Doneness: Use a toothpick to test if the cake is fully baked; it should come out clean.

Nutritional Benefits:

• • Yogurt: Rich in calcium and protein, it contributes to the cake’s moisture.
  • Raisins: Natural sweetness and fiber make them a healthier choice for a sweet add-in.
  • Eggs: Provide essential protein and nutrients to the cake.

Dietary Information:

• • Vegetarian: Yes
  • Dairy-Free: Can be made dairy-free by using plant-based yogurt and milk substitutes.
  • Nut-Free: Yes, as long as no nuts are added.

Nutritional Facts (per serving, based on 10 servings):

• • Calories: 200 kcal
  • Protein: 4g
  • Carbohydrates: 28g

• • Dietary Fiber: 1g
  • Sugars: 14g
  • Fat: 8g

• • Saturated Fat: 1g
  • Cholesterol: 30mg
  • Sodium: 100mg

Storage Tips:

• Store leftovers in an airtight container at room temperature for up to 3 days.
• To keep it longer, freeze the cake in a sealed container for up to 1 month. Thaw before serving.

Mini Pineapple & Condensed Coconut Milk Cheesecakes

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.