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  • Apple Cinnamon Oatmeal Pancakes

    Apple Cinnamon Oatmeal Pancakes

    Ingredients:

    • 1 cup oatmeal (90 g)
    • 100 ml water
    • 1 apple, peeled and grated
    • 1 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1 tsp sweetener (or to taste)
    • 1 egg
    • 1 tbsp olive oil (for frying)
    • 2 tbsp yogurt (for serving)

    Directions:

    1. Prepare Batter: In a bowl, mix oatmeal with water and let it soak for a few minutes. Add the grated apple, vanilla extract, cinnamon, and sweetener. Stir in the egg until well combined.
    2. Cook Pancakes: Heat olive oil in a skillet over medium heat. Spoon the batter into the skillet, forming small pancakes. Fry for 2 minutes on each side or until golden brown and cooked through.
    3. Serve: Serve warm with a dollop of yogurt on top.

    Serving Suggestions:

    • Top with fresh fruit or a drizzle of honey for added sweetness.
    • Enjoy with a side of nuts or seeds for extra crunch.

    Cooking Tips:

    • Use a non-stick skillet to prevent sticking and ensure even cooking.
    • Adjust the sweetness to your preference by adding more or less sweetener.

    Nutritional Benefits:

    • Oats provide fiber and essential nutrients, making these pancakes a filling option.
    • Apples add natural sweetness and vitamins.
    • Yogurt adds a creamy texture and a boost of protein.

    Dietary Information:

    • Can be made gluten-free by using certified gluten-free oats.
    • Suitable for vegetarians.

    Nutritional Facts (per serving):

    • Calories: 300
    • Protein: 10 g
    • Carbohydrates: 45 g
    • Fat: 8 g
    • Fiber: 5 g
    • Sugar: 10 g

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the skillet or microwave before serving.
  • No-Bake Almond and Date Cookies with Dark Chocolate

    No-Bake Almond and Date Cookies with Dark Chocolate

    Ingredients:

    • 1¼ cups | 300g dates (preferably Medjool)
    • 1¼ cups | 200g roasted almonds
    • Approx. 3.5 oz | 100g dark chocolate (for coating)

    Directions:

    • Prepare Dates:
      • Wash and soak dates in warm water for 10 minutes.
    • Grind Almonds:
      • Grind the roasted almonds in a food processor until fine.
    • Form Dough:
      • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
    • Shape Cookies:
      • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
    • Freeze:
      • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
    • Coat with Chocolate:
      • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
    • Chill Again:
      • Place the cookies back in the freezer for 15 minutes to set the chocolate.

    Serving Suggestions:

    • Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

    Cooking Tips:

    • If the mixture is too sticky, lightly oil your hands when shaping the cookies.
    • Use high-quality dark chocolate for a rich, decadent flavor.

    Nutritional Benefits:

    • Dates: High in fiber, potassium, and natural sugars.
    • Almonds: Provide healthy fats, protein, and antioxidants.
    • Dark Chocolate: Rich in antioxidants and may improve heart health.

    Dietary Information:

    • Vegan, Gluten-Free, and No Added Sugar.

    Nutritional Facts (per serving):

    • Calories: 150
    • Fat: 10g
    • Carbs: 12g
    • Protein: 4g

    Storage:

    • Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.
  • Banana Vanilla Pudding & Tropical Fruit Trifle

    Banana Vanilla Pudding & Tropical Fruit Trifle

    Ingredients:
    – 1 package (3.4 oz) instant vanilla pudding mix
    – 2 cups cold milk
    – 1 cup whipped topping or whipped cream
    – 1 cup graham cracker crumbs
    – 2 tablespoons melted butter
    – 2 bananas, sliced
    – 1/2 cup fresh pineapple chunks
    – 1/2 cup mango chunks
    – 1/4 cup raisins or dried fruit (optional)
    – Strawberries and raspberries for garnish

    Directions:
    1. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Set aside.
    2. In a small bowl, mix the graham cracker crumbs with melted butter. Press the crumbs into the bottom of a trifle dish to form the base.
    3. Layer half of the whipped topping over the graham cracker base.
    4. Spread a layer of vanilla pudding over the whipped topping.
    5. Add a layer of sliced bananas, pineapple chunks, and mango chunks, along with raisins or dried fruit if using.
    6. Repeat the layers with remaining whipped topping, pudding, and fruit.
    7. Garnish with fresh strawberries, raspberries, and banana slices on top.
    8. Chill for at least 30 minutes before serving.

    Enjoy this tropical, creamy Banana Vanilla Pudding Trifle! 1f34c1f3531f96d

    Prep time: 15 mins
    Chill time: 30 mins
    Servings: 6
    Calories: 320 kcal per serving

  • dessert with Kulfi Ice Cream!

    dessert with Kulfi Ice Cream!

    Ingredients:
    – 4 cups whole milk 1f95b
    – 1/2 cup sweetened condensed milk 1f36f
    – 1/4 cup powdered sugar 1f36c
    – 1/4 teaspoon ground cardamom 1f33f
    – 1/4 cup chopped nuts (pistachios, almonds, cashews) 1f330
    – Saffron strands for garnish (optional) 1f33c
    – Chopped pistachios for garnish (optional) 1f95c
    Directions:
    1. In a heavy-bottomed saucepan, heat the whole milk over medium heat until simmering. 1f525
    2. Reduce the heat to low and simmer, stirring frequently, until the milk is reduced by half (about 30-40 minutes). ⏳
    3. Add sweetened condensed milk, powdered sugar, cardamom, and chopped nuts to the reduced milk, and stir well. ‍
    4. Simmer for another 10-15 minutes, stirring occasionally until slightly thickened. 1f375
    5. Let the mixture cool to room temperature. ️
    6. Pour the mixture into popsicle molds or small cups, insert sticks, and freeze for at least 6 hours. 1f976
    7. To serve, pop out the kulfi and garnish with saffron strands and chopped pistachios if desired. 1f3671f31f
    Remember, love your food and it will love you back! If you enjoyed this recipe, consider sending some Facebook stars as a sweet donut for support! 1f3691f496

  • Vegan Almond Magnum Ice Cream

    Vegan Almond Magnum Ice Cream

    Ingredients:

    2 cups coconut milk (full-fat)
    1/2 cup almond butter
    1/4 cup maple syrup
    1 teaspoon vanilla extract
    1/2 cup chopped almonds (for coating)
    1 cup dairy-free chocolate chips
    1 tablespoon coconut oil
    Directions:

    In a mixing bowl, combine the coconut milk, almond butter, maple syrup, and vanilla extract. Stir until smooth and fully combined.
    Pour the mixture into silicone molds or popsicle molds and freeze for at least 4 hours or until fully set.
    In a small saucepan, melt the dairy-free chocolate chips with coconut oil over low heat until smooth.
    Once the ice cream pops have set, remove them from the molds and dip them into the melted chocolate.
    Immediately roll the dipped ice cream in chopped almonds to coat.
    Place the coated ice cream back in the freezer for 30 minutes to allow the chocolate coating to set.
    Notes:

    Use any plant-based milk of your choice, such as almond milk, for a different flavor.
    For extra crunch, you can add more chopped almonds or even mix in a few crushed nuts into the ice cream mixture before freezing.

  • 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.

  • No-Bake Almond and Date Cookies with Dark Chocolate

    No-Bake Almond and Date Cookies with Dark Chocolate

    No-Bake Almond and Date Cookies with Dark Chocolate

    Table of Contents

    Ingredients:

    • 1¼ cups | 300g dates (preferably Medjool)
    • 1¼ cups | 200g roasted almonds
    • Approx. 3.5 oz | 100g dark chocolate (for coating)

    Directions:

    • Prepare Dates:
      • Wash and soak dates in warm water for 10 minutes.
    • Grind Almonds:
      • Grind the roasted almonds in a food processor until fine.
    • Form Dough:
      • Add the soaked dates to the ground almonds and blend until the mixture is sticky and forms a dough.
    • Shape Cookies:
      • Roll the mixture into small balls. Use a citrus juicer (lined with plastic wrap) to press the balls into cookie shapes.
    • Freeze:
      • Place cookies on a tray, make a small indentation in each with a wooden spoon handle, and freeze for 15 minutes.
    • Coat with Chocolate:
      • Melt the dark chocolate and dip each cookie into it, allowing excess to drip off.
    • Chill Again:
      • Place the cookies back in the freezer for 15 minutes to set the chocolate.

    Serving Suggestions:

    • Serve chilled with a cup of coffee or tea for a quick and healthy dessert.

    Cooking Tips:

    • If the mixture is too sticky, lightly oil your hands when shaping the cookies.
    • Use high-quality dark chocolate for a rich, decadent flavor.

    Nutritional Benefits:

    • Dates: High in fiber, potassium, and natural sugars.
    • Almonds: Provide healthy fats, protein, and antioxidants.
    • Dark Chocolate: Rich in antioxidants and may improve heart health.

    Dietary Information:

    • Vegan, Gluten-Free, and No Added Sugar.

    Nutritional Facts (per serving):

    • Calories: 150
    • Fat: 10g
    • Carbs: 12g
    • Protein: 4g
    See also  Say Goodbye to Buying Bread: Discover the No-Oven Bread Recipe You’ll Love!

    Storage:

    • Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze the cookies for up to 1 month.
  • Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Table of Contents

    Ingredients:

    For the Cream:

    • 2 cups of milk
    • 1 tea glass of sugar
    • 3 tablespoons of flour (not too heaped)
    • 1 egg yolk
    • 1 packet of vanilla

    For the Cake:

    • 3 eggs
    • 1 cup of sugar
    • 1 packet of vanilla
    • Just less than a cup of vegetable oil
    • Just less than a cup of milk
    • 2.5 cups of flour
    • 1 packet of baking powder
    • Grated zest of 1 lemon
    • 1 packet of blueberries (or any fruit you like)
    • Powdered sugar (for sprinkling on top)

    Directions:

    1. Prepare the Cream:
      • In a pot, combine 2 cups of milk, 1 tea glass of sugar, 3 tablespoons of flour, and 1 egg yolk. Whisk well.
      • Place on the stove and stir continuously until it boils. Simmer on low heat for another 2-3 minutes while stirring, then remove from heat.
      • Add 1 packet of vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.
    2. Prepare the Cake:
      • Preheat your oven to 170°C (340°F).
      • In a mixing bowl, whisk together 3 eggs, 1 cup of sugar, and 1 packet of vanilla until foamy.
      • Add just less than a cup of vegetable oil and milk, and mix.
      • Gradually add 2.5 cups of flour, 1 packet of baking powder, and the grated zest of 1 lemon. Mix until just combined.
      • Line the bottom of a 28 cm springform pan with parchment paper and pour the batter into it.
    3. Assemble and Bake:
      • Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
      • Sprinkle about a handful of blueberries on top.
      • Bake in the preheated oven for about 40-45 minutes. Remove from the oven and let it cool.
    4. Finish and Serve:
      • Run a knife around the edges of the cake and transfer it to a serving plate. Remove the parchment paper from the bottom and sprinkle lightly with powdered sugar.
      • Your summer cake with its wonderful appearance and delicious taste is ready to serve.
    See also  Potato bazlama 

    Serving Suggestions:

    • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Garnish with fresh mint leaves for a touch of color.

    Cooking Tips:

    • Stir the cream continuously while cooking to prevent lumps.
    • Do not overmix the cake batter; mix just until the ingredients are combined.
    • Feel free to change the fruit selection according to your taste.

    Nutritional Benefits:

    • This cake provides a good source of vitamins from the lemon zest and blueberries.
    • The cream adds a rich texture and a moderate amount of protein from the egg yolk and milk.

    Dietary Information:

    • This cake contains gluten, dairy, and eggs.
    • You can substitute the flour with gluten-free flour to make it gluten-free.

    Storage:

    • Store the cake in an airtight container in the refrigerator for up to 3 days.
    • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.
  • Simple Flour, Water, and Salt Bread

    Simple Flour, Water, and Salt Bread

    Simple Flour, Water, and Salt Bread

    Table of Contents

     

    Ingredients:

     

      • 1 tablespoon of sugar (20g)
      • 1 pack of dry yeast (10g)
      • 2.5 glasses of water (500ml)

     

      • 5.5 cups of flour (660g)
      • 1 teaspoon of salt (8g)
      • 2 tablespoons of oil (20ml)

     

    Directions:

      1. Activate the Yeast: In a large bowl, dissolve the sugar in warm water (not hot). Sprinkle the dry yeast over the water and let it sit for about 5-10 minutes until frothy.
      2. Mix the Dough: Add the flour and salt to the yeast mixture. Mix well until a dough forms.

     

      1. Knead the Dough: Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
      2. First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
      3. Shape the Loaf

     

      1. Shape the Loaf: Punch down the dough and knead it briefly to release the air. Shape the dough into a loaf and place it in a greased loaf pan.
      2. Second Rise: Cover the loaf with a damp cloth and let it rise for another 30 minutes.
      3. Preheat the Oven: Preheat your oven to 200°C (400°F).

     

    1. Bake the Bread: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
    2. Cool the Bread: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
    See also  5-Minute Moist Fruit Cake – Simply Delicious

    Prep Time: 20 minutes | Rising Time: 1 hour 30 minutes | Cooking Time: 30 minutes

  • Guilt-Free Banana Oat Delights: A Sugar-Free, Flour-Free Dessert Dream

    Guilt-Free Banana Oat Delights: A Sugar-Free, Flour-Free Dessert Dream

    Guilt-Free Banana Oat Delights: A Sugar-Free, Flour-Free Dessert Dream

    Table of Contents

    Ingredients

    For these guilt-free treats, you’ll need:

    For the base:

    • 2 ripe bananas (about 200g or 7 oz)
    • 2 large eggs
    • 200 ml (3/4 cup + 1 tbsp) milk (dairy or plant-based)
    • 130g (1 1/4 cups) rolled oats
    • 40g (1/2 cup) unsweetened coconut flakes
    • 2 tsp baking powder
    • A pinch of salt

    For the topping:

    • 100g (3.5 oz) dark chocolate (70% cocoa or higher)
    • 2 tbsp unsalted butter
    • 100g (3.5 oz) roasted peanuts or walnuts, roughly chopped

    Step-by-Step Instructions

    1. Prepare the Batter

    Start by preheating your oven to 180°C (350°F).

    In a blender or food processor, puree the peeled bananas until smooth. This not only adds natural sweetness but also contributes to the moist texture of our treats.

    Transfer the banana puree to a large mixing bowl. Add the eggs and milk, whisking until well combined. The eggs will provide structure to our dessert, while the milk adds moisture and helps bind the ingredients.

    2. Incorporate Dry Ingredients

    Gradually add the rolled oats, coconut flakes, baking powder, and a pinch of salt to the wet mixture. Stir until all ingredients are fully incorporated and you have a smooth batter. The oats and coconut flakes not only add fiber and healthy fats but also create a delightful texture.

    See also  Cabbage with Carrots

    3. Bake the Base

    Line a baking dish (approximately 9×9 inches or 23×23 cm) with parchment paper, allowing some overhang for easy removal later.

    Pour the batter into the prepared dish, using a spatula to spread it evenly. This ensures uniform baking and a consistent texture throughout.

    Place the dish in the preheated oven and bake for about 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.

    4. Prepare the Topping

    While the base is cooling, let’s prepare our decadent topping. Break the dark chocolate into small pieces and place it in a microwave-safe bowl along with the butter.

    Microwave in 30-second intervals, stirring between each, until the chocolate and butter are fully melted and smooth. Be careful not to overheat, as this can cause the chocolate to seize.

    Stir in the chopped nuts. This adds a delightful crunch and a boost of healthy fats and protein.

    5. Assemble and Chill

    Once the base has cooled completely, pour the chocolate nut mixture over the top, spreading it evenly with a spatula.

    Place the dish in the refrigerator for at least an hour to allow the topping to set. This not only makes it easier to cut but also enhances the overall texture and flavor.

    6. Serve and Enjoy

    Once chilled, lift the dessert out of the dish using the parchment paper overhang. Cut into squares or bars and serve.

    Nutrition Information (approximate, per serving, assumes 12 servings):

    • Calories: 220
    • Protein: 6g
    • Carbohydrates: 20g
    • Fiber: 3g
    • Fat: 14g (mostly from healthy sources like nuts and coconut)
    • Natural Sugars: 8g (from bananas and milk)
    See also  Creamy Apple and Lotus Biscuit Dessert: A No-Bake Delight

    Tips for Perfect Banana Oat Delights

    1. Banana ripeness: Use very ripe bananas for maximum natural sweetness. If your bananas aren’t quite ripe enough, you can add a tablespoon of honey or maple syrup to the batter.
    2. Oat texture: If you prefer a finer texture, pulse the oats in a food processor before adding them to the batter.
    3. Milk alternatives: Feel free to use any type of milk – almond, soy, or oat milk work great for a dairy-free version.
    4. Nut-free option: If you have nut allergies, replace the nuts in the topping with seeds like pumpkin or sunflower seeds.
    5. Storage: These treats can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep.

    These Banana Oat Delights are more than just a dessert – they’re a testament to the fact that healthy eating doesn’t mean sacrificing flavor or indulgence. What I love most about this recipe is its versatility. It’s perfect as a guilt-free dessert, but it’s also nutritious enough to serve as a quick breakfast or energizing snack.

    The natural sweetness from the bananas, combined with the richness of dark chocolate and the crunch of nuts, creates a satisfying treat that doesn’t leave you feeling weighed down. Plus, the fiber from the oats and the protein from the eggs and nuts make these delights surprisingly filling.

    Whether you’re following a specific diet, looking to reduce your sugar intake, or simply want to try a new, healthier dessert option, these Banana Oat Delights are sure to impress. They’re proof that with a little creativity, we can transform simple, wholesome ingredients into something truly special.

    See also  Oatmeal Apple Cookies with a Hint of Orange Zest

    So, preheat that oven, mash those bananas, and get ready to enjoy a dessert that’s as nourishing as it is delicious. Your taste buds – and your body – will thank you!

  • Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

    Table of Contents

    Ingredients:
    • 2 eggs
    • 90g (7 tablespoons) sugar
    • 70ml (1/3 cup) oil
    • 100ml (1/2 cup) milk
    • 160g (1 1/4 cups) flour
    • 10g (2 teaspoons) baking powder
    • Vanillin to taste

    Necessary Kitchen Equipment:

    • Bowl
    • Spatula
    • 20cm baking tray
    • Baking paper
    • Oven

    ⏲️ Preparation and Cooking Time:

    • Preparation time: 10-15 minutes
    • Cooking time: 25-30 minutes
    • Total time: 35-45 minutes
     Preparation Steps:

    Preparation of the Dough:

    1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
    2. Add the oil and milk to the egg mixture and mix well.
    3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

    Cooking:

    1. Butter and flour a 20cm baking pan.
    2. Pour the mixture into the prepared pan and level it with a spatula.
    3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

    ️ Serving:

    1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

    Save this recipe and make it a daily delight!

  • Homemade Chocolate Peanut Cookies

    Homemade Chocolate Peanut Cookies

    Homemade Chocolate Peanut Cookies

    Table of Contents

    Ingredients:

    500g cookies
    120g peanuts
    70g sugar
    60g cocoa
    250ml milk
    150g butter
    40-50g peanuts (for topping)
    180g chocolate (dark and milk)
    30ml sunflower oil (2 tablespoons)

    Directions:

    Prepare the Base:
    Crush the cookies into fine crumbs.
    Roughly chop 120g of peanuts.

    Make the Chocolate Mixture:
    In a saucepan, combine the sugar, cocoa, and milk. Stir well.
    Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
    Add the butter and stir until fully melted and combined.
    Remove from heat and let it cool slightly.

    Combine Ingredients:
    In a large mixing bowl, combine the cookie crumbs and chopped peanuts.
    Pour the chocolate mixture over the crumbs and peanuts, mixing well until everything is evenly coated.

    Chill the Mixture:
    Cover the mixture with cling film and refrigerate for 30 minutes to firm up.

    Shape the Cookies:
    Take the mixture out of the fridge and shape it into small balls or cookie shapes.
    Place the cookies on a lined baking tray.

    Prepare the Topping:
    Roughly chop 40-50g of peanuts.
    In a microwave-safe bowl, combine the chocolate and sunflower oil. Heat in the microwave in 30-second intervals, stirring each time, until the chocolate is fully melted and smooth.

    Decorate the Cookies:
    Dip each cookie into the melted chocolate or drizzle the chocolate over the cookies.
    Sprinkle the chopped peanuts on top of the chocolate-coated cookies.

    Final Chill:
    Place the decorated cookies in the refrigerator for 10 minutes to set the chocolate.

    Serving Suggestions:

    See also  Simple And Fluffy Cake a beloved treat for centuries

    Serve these cookies with a glass of cold milk or a hot cup of coffee.
    They make a great addition to dessert platters for parties or gatherings.

    Cooking Tips:

    Ensure the chocolate mixture is well-cooled before combining with the cookie crumbs to avoid melting the butter too quickly.
    You can use any type of cookies you prefer, such as digestive biscuits or graham crackers.

    Nutritional Benefits:

    Provides a good source of energy from the cookies and peanuts.
    Contains protein from the peanuts and butter.

  • Simple Apple Pie Recipe

    Simple Apple Pie Recipe

    Simple Apple Pie Recipe

    Table of Contents

    INGRIDIANTS;

    • Two eggs
    • Salt, just a pinch
    • half a cup of sugar, or 100 grams
    • One teaspoon of sugar with vanilla extract
    • (100 ml) is equal to 1/3 cup of milk.
    • 1 and 3/4 tablespoons of melted butter (20 grams)
    • Lemon zest, one.
    • A quarter cup of wheat flour, which is 80 grams
    • 2 teaspoons of baking soda
    • Cut four or five medium apples thinly after peeling.
    • Half of a lemon fruit’s juice

    METHOD

    1. To make the batter, whisk together two eggs and a sprinkle of salt in a large basin.
    2. Put in 100 grams of sugar and 1 teaspoon of vanilla sugar. Beat the mixture on high until it froths.
    3. Add one lemon’s zest, twenty grams of melted butter, and one hundred milliliters of milk. Mix well to combine all ingredients.
    4. Whip in 80 grams of wheat flour and 1 teaspoon of baking powder in a slow, steady stream until the mixture is completely combined.

    Get the Apples Ready:

    1. Roughly chop four to five medium apples. Make thin slices using a sharp knife.
    2. To stop the apple slices from browning, drizzle them with half a lemon’s juice and toss to combine.

    Blend and Cook:

    1. Coat the apple slices equally by gently folding them into the batter.
    2. Preheat a baking dish or casserole dish to 18 cm and line it with parchment paper. Coat the paper with oil and sprinkle a little flour on top.
    3. Evenly distribute the batter into the baking dish that has been prepared.
    4. Pour into a 350°F (180°C) preheated oven and bake for 40-50 minutes. The baking time may need to be extended if the cake has a higher profile. Insert a toothpick into the middle to check for doneness; it should come out clean.
    5. Before removing the cake from the baking dish, let it to cool entirely for the Ezoic Cool and Serve method. Because of this, it sets faster and is easier to slice.
    6. Your tasty apple pie is ready to be served. Have fun!
    See also  Indulge in the Delightful World of Apple Pies: A Recipe That Will Melt in Your Mouth!

    Recommended Serving Sizes:

    • Apple pie is best served warm or at room temperature; top with whipped cream, caramel sauce, or vanilla ice cream.

    Hints for Recipes:

    1. For a well-balanced taste, choose for tart apples, such as Honeycrisp or Granny Smith.
    2. For a frothy, airy batter, be sure to stir it well.
    3. The apples in this pie provide fiber, and the eggs provide protein, so it’s a healthier alternative to other desserts.

    Nutritional Details for Ezoic:

    1. Vegetarian, nut-free, ezoic, nutritional facts (about per slice):
    2. About 160 calories
    3. Minimum protein intake: 3 grams
    4. Thirty grams of carbs
    5. There are 4 grams of fat and 2 grams of fiber.
    6. Eighteen grams of sugar
  • Apple Cinnamon Oatmeal Pancakes

    Apple Cinnamon Oatmeal Pancakes

    Apple Cinnamon Oatmeal Pancakes

    Table of Contents

    Ingredients:

    • 1 cup oatmeal (90 g)
    • 100 ml water
    • 1 apple, peeled and grated
    • 1 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1 tsp sweetener (or to taste)
    • 1 egg
    • 1 tbsp olive oil (for frying)
    • 2 tbsp yogurt (for serving)

    Directions:

    1. Prepare Batter: In a bowl, mix oatmeal with water and let it soak for a few minutes. Add the grated apple, vanilla extract, cinnamon, and sweetener. Stir in the egg until well combined.
    2. Cook Pancakes: Heat olive oil in a skillet over medium heat. Spoon the batter into the skillet, forming small pancakes. Fry for 2 minutes on each side or until golden brown and cooked through.
    3. Serve: Serve warm with a dollop of yogurt on top.

    Serving Suggestions:

    • Top with fresh fruit or a drizzle of honey for added sweetness.
    • Enjoy with a side of nuts or seeds for extra crunch.

    Cooking Tips:

    • Use a non-stick skillet to prevent sticking and ensure even cooking.
    • Adjust the sweetness to your preference by adding more or less sweetener.

    Nutritional Benefits:

    • Oats provide fiber and essential nutrients, making these pancakes a filling option.
    • Apples add natural sweetness and vitamins.
    • Yogurt adds a creamy texture and a boost of protein.

    Dietary Information:

    • Can be made gluten-free by using certified gluten-free oats.
    • Suitable for vegetarians.

    Nutritional Facts (per serving):

    • Calories: 300
    • Protein: 10 g
    • Carbohydrates: 45 g
    • Fat: 8 g
    • Fiber: 5 g
    • Sugar: 10 g

    Storage:

    • Store leftovers in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the skillet or microwave before serving.
  • Coconut Rolls with Custard Filling

    Coconut Rolls with Custard Filling

    Coconut Rolls with Custard Filling

    Table of Contents

    Ingredients

     

      • For the Custard Layer:
          • 1 liter (4 cups) milk
          • 1 cup sugar
          • 1 cup + 1 tbsp flour

         

        • 60 g (4 tbsp) butter
        • 1 tsp vanilla

     

    • For the Topping and Assembly:
        • 1.5–2 cups shredded coconut (to cover the tray)
        • 170 ml (⅔ cup) cold milk
        • 1 sachet whipped cream powder (or 200 ml whipped cream)

       

      • Crushed walnuts, for garnish

    Instructions

    Step 1: Prepare the Coconut Layer

    • Spread 1.5–2 cups of shredded coconut evenly across a large tray. Ensure the coconut is spread out evenly to coat the rolls later. Set aside.

    Step 2: Make the Custard

     

      1. In a large pot, whisk together the milk, sugar, and flour until smooth and free of lumps.
      2. Heat the mixture over medium-low heat, stirring constantly to prevent it from sticking or burning.
      3. Once the custard thickens and starts to boil, add the butter and vanilla. Stir until the custard is smooth and creamy.

     

    1. Remove the custard from the heat and immediately pour it over the prepared tray of shredded coconut. Spread evenly.

    Step 3: Cool and Chill

      • Let the custard layer cool to room temperature.

     

    • Place the tray in the refrigerator for at least 4 hours, or until the custard is fully set and firm.

    Step 4: Prepare the Whipped Cream

      1. In a bowl, combine the cold milk with the whipped cream powder. Beat until the mixture becomes light and fluffy.

     

    1. Alternatively, whip 200 ml of cream until stiff peaks form.
    2. Once the custard is firm, spread the whipped cream evenly on top of the custard layer.
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    Step 5: Roll and Garnish

     

      1. After spreading the whipped cream, cut the dessert into 12 even sections.
      2. Carefully roll each section into a cylinder, ensuring the shredded coconut from the tray coats the outside of the roll.
      3. Sprinkle crushed walnuts on top of each roll for garnish.

    Step 6: Serve and Enjoy

    • Serve the rolls chilled. For extra flair, garnish with additional walnuts or a drizzle of chocolate sauce.

    Cooking Tips

     

      • Avoid lumps in the custard: Whisk the flour and milk thoroughly before heating.
      • Use cold utensils: Chill your bowl and whisk for easier whipped cream preparation.
      • Prevent sticking: Grease the tray lightly if the coconut layer doesn’t stick to the custard.

     

    • Custom garnishes: Swap walnuts for pistachios, almonds, or chocolate chips.
    • Ensure firmness: Chill the custard for the full 4 hours to make rolling easier.

    Serving Suggestions

     

      • Pair with a hot cup of coffee or tea for a delightful contrast.
      • Serve as a light dessert after a hearty meal.
      • Add a drizzle of caramel or chocolate sauce for extra indulgence.

    Nutritional Benefits

      • High in calcium from milk.
      • Coconut provides fiber and healthy fats.

     

    • Walnuts add omega-3 fatty acids and a nutty crunch.

    Nutritional Facts (Per Roll)

      • Calories: 220

     

      • Protein: 4g
      • Carbohydrates: 20g
      • Fat: 12g

     

    • Fiber: 2g
    • Sugar: 14g