Ingredients:
1 cup of rolled oats
⅔ cup of warm milk (150 ml)
2 apples, grated or finely chopped
2 tablespoons of butter or margarine
2 eggs
½ teaspoon of vanilla extract
½ cup of chopped walnuts or almonds
Vegetable oil for greasing
Instructions:
First, in a bowl, combine the oats with warm milk and let it rest for about 5 to 10 minutes to allow the oats to hydrate.

Meanwhile, peel the apples, remove the seeds and core, and cut them into small cubes.

Then, melt the butter in a pan, add the diced apples, and sauté for a few minutes until they turn golden.

After that, place the sautéed apples in a food processor or blender and blend until they form a purée. Transfer the purée to a bowl.

Next, add the eggs to the purée and mix well. Then, incorporate the hydrated oats and vanilla, stirring until the mixture is smooth.

Afterwards, add the chopped nuts or almonds, mixing again to combine all the ingredients.

Grease muffin or mini bread pans with vegetable oil and evenly distribute the batter.

Finally, bake in a preheated oven at 356 °F (180 °C) for 30 minutes, or until a toothpick inserted in the center comes out clean.

To finish, let the muffins cool slightly in the pans before removing and serving

Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6

Ingredients:
1 cup oatmeal
150 ml milk
2 bananas, mashed
2 eggs, beaten (wash eggs before using)
A pinch of vanillin
50g cranberries
50g dried apricots, chopped
30g almond flakes
1 teaspoon baking powder
(for greasing)
Directions:

1. Prepare the Oatmeal Mixture:

In a bowl, mix the oatmeal and milk. Let it stand for 10 minutes so the oats can absorb the milk and soften.

2. Combine Ingredients:

Mash the bananas and add them to the oatmeal mixture.
Add the beaten eggs, vanillin, cranberries, chopped dried apricots, almond flakes, and baking powder. Mix until all ingredients are well combined.

3. Prepare the Baking Pan:

Preheat the oven to 180°C (360°F).
Line a baking pan with baking paper and grease it lightly with to prevent sticking.

4. Bake the Mixture:

Pour the oatmeal mixture into the prepared baking pan and spread it evenly.
Bake for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Serve:

Allow the bake to cool slightly before slicing.
Serve warm or at room temperature.
Serving Suggestions:
Enjoy with a dollop of Greek or a drizzle of honey.
Pair with a fresh fruit salad for a wholesome breakfast.
Cooking Tips:
Ensure the oats are well mixed with the milk and have time to soften.
Feel free to substitute the dried apricots and cranberries with other dried fruits like raisins or dates.
Nutritional Benefits:
Oats: High in fiber to aid digestion and keep you feeling full.
Bananas: Packed with potassium and essential vitamins.
Almond Flakes: Provide healthy fats and a satisfying crunch.
Dietary Information:
Vegetarian: Yes
Gluten-Free: Use gluten-free oats
Nut-Free: Omit the almond flakes or replace them with sunflower seeds
Storage:
Store leftovers in an in the for up to 3 days.
Reheat slices in the microwave for a quick breakfast option.
Why You’ll Love This Recipe:
Simple to prepare, perfect for meal prepping.
Customizable with your choice of dried fruits and nuts.
A delightful combination of hearty oats and sweet bananas that’s both filling and delicious.
Conclusion:
Begin your day with this delectable Oatmeal Banana Breakfast Bake! Whether fresh from the oven or as a grab-and-go option, it’s sure to become a favorite in your morning routine.

Enjoy!

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
4 oz dark chocolate, melted

Directions:
Whisk together cream, milk, sugar, vanilla extract, cocoa powder, and melted chocolate until smooth.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.

Notes:
For a richer chocolate flavor, use high-quality dark chocolate.
Serve with chocolate shavings or a drizzle of chocolate sauce for an indulgent treat.”

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla bean paste (or 1 vanilla bean, split and scraped)
½ teaspoon salt

Directions:
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla bean paste (or scraped seeds from the vanilla bean), and salt until the sugar is dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 25-30 minutes).
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.

Notes:
For an even richer flavor, you can steep the vanilla bean in the heavy cream and milk mixture for 30 minutes before whisking in the sugar and salt.
Serve with your favorite toppings, such as chocolate sauce or fresh fruit, for a delightful treat.

Ingredients:

 

• 1 cup fresh pineapple chunks
• 1 ripe banana
• 1/2 cup coconut milk
• 1/2 cup orange juice
• 1/2 cup Greek yogurt (plain or vanilla)
• 1 tablespoon honey or maple syrup (optional)
• 1/2 cup ice cubes

Instructions:

1. Prepare the Ingredients:  

Peel and slice the banana. Measure out the pineapple chunks, coconut milk, orange juice, and Greek yogurt.

2. Blend the Smoothie:  

In a blender, combine pineapple chunks, banana, coconut milk, orange juice, Greek yogurt, honey or maple syrup (if using), and ice cubes. Blend on high speed until smooth and creamy.

3. Taste and Adjust:  

Taste the smoothie and adjust sweetness with additional honey or syrup if needed.

4. Serve Immediately:  

Pour the smoothie into glasses and enjoy fresh!

Preparation Time: 5 minutes

Servings: 2

Calories: Approximately 210 per serving

Notes:

For a vegan option, use dairy-free yogurt and maple syrup.

Add a handful of spinach for a nutrient boost without changing the tropical flavor.

For those who enjoy starting their day with something sweet yet refreshing, the Pistachio Lemon Breakfast Bread offers the perfect balance of nuttiness and citrus zing. With the crunch of pistachios and the tang of lemon, this bread is as vibrant as it is delicious. It makes for an excellent breakfast bread or an afternoon snack alongside a warm cup of tea or coffee.

Ingredients for Pistachio Lemon Breakfast Bread:

• 1 1/2 cups all-purpose flour
• 1 cup shelled pistachios, finely chopped
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix them with the vegetable oil, yogurt, milk, vanilla extract, and lemon zest.
4. Combine the wet and dry ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
8. For the glaze, mix the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread and garnish with more pistachios.

This bright and nutty loaf is a refreshing addition to any breakfast or brunch table.

Baked Oatmeal Apple Circles

Table of Contents

Ingredients

• 1 cup oats (90 g)
• 50 g almonds (about 1/2 cup)
• 2 apples, peeled and cut into chunks
• 50 ml water (about 3 tbsp)
• 1/2 tsp vanilla extract (or a pinch of vanillin)
• 1 tbsp avocado oil (or any neutral oil)

 

Directions

Prepare the Oat-Almond Mixture:

Preheat your oven to 200°C (400°F).

Place the oats and almonds in a blender or food processor. Blend until you achieve a coarse flour-like consistency. Transfer the mixture to a bowl.

 

Prepare the Apples:

Peel the apples and cut them into chunks. Place the apple pieces into the blender, add 50 ml of water, and blend until smooth.

 

Combine Ingredients:

Add the apple puree to the oat-almond mixture. Add the vanilla extract and mix well until all ingredients are combined into a thick batter.

 

Shape the Circles:

Grease your hands lightly with oil. Take small portions of the mixture and shape them into circles, about the size of a cookie. Place them on a baking sheet lined with parchment paper.

 

Bake:

Bake in the preheated oven for 30 minutes or until the edges are golden and the circles are firm to the touch.

 

Cool and Serve:

Allow the circles to cool slightly on a wire rack before enjoying them warm or at room temperature.

Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
½ cup mini chocolate chips
Green food coloring (optional)
Directions:
Whisk together cream, milk, sugar, vanilla extract, peppermint extract, and green food coloring (if using) until smooth.
Fold in the mini chocolate chips.
Pour into an ice cream maker and churn for 20-25 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours.
Notes:
For a stronger mint flavor, increase the amount of peppermint extract to taste.
Let the ice cream sit for a few minutes at room temperature before scooping for easier serving.”

Roasted Beets and Carrots Salad with Burrata

This Roasted Beets and Carrots Salad with Burrata combines earthy roasted vegetables, creamy burrata, and a tangy dressing to create a showstopping side or main dish. It’s as flavorful as it is colorful—a perfect addition to any meal!

 

Ingredients

(Serves 4)

 

For the Salad

• 3 medium beets (peeled and cut into wedges)
• 3 medium carrots (peeled and cut into sticks)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 oz burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup toasted walnuts (optional)

For the Dressing

3 tbsp olive oil

1 tbsp balsamic vinegar (or red wine vinegar)

1 tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

For Garnish

• Fresh basil or parsley (chopped)
• Zest of 1 lemon

Instructions

1️⃣ Roast the Vegetables

Preheat your oven to 400°F (200°C).

Toss the beet wedges and carrot sticks with olive oil, salt, and pepper.

Spread them out on a baking sheet lined with parchment paper and roast for 30-35 minutes, turning halfway through, until tender and caramelized.

2️⃣ Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.

3️⃣ Assemble the Salad

Arrange the arugula or mixed greens on a serving platter.

Place the roasted beets and carrots on top.

Tear the burrata cheese into chunks and scatter it over the salad.

Drizzle the dressing over the entire salad.

4️⃣ Garnish and Serve

Sprinkle with toasted walnuts, fresh basil or parsley, and lemon zest for an added burst of flavor.

Serve immediately as a side or light main dish.

Pro Tips

Make it ahead: Roast the vegetables in advance and assemble the salad just before serving.

Add protein: Top with grilled chicken or shrimp for a heartier dish.

Customize it: Swap walnuts for pecans or use goat cheese instead of burrata for a tangy twist.

Why You’ll Love It

This Roasted Beets and Carrots Salad with Burrata is a symphony of textures and flavors—from the velvety burrata to the nutty crunch of walnuts, all balanced by the sweetness of honey and the tanginess of balsamic. A stunning and delicious dish for any occasion!