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Cheesy Carrot Flatbreads: A Delightful Twist on Traditional Bread

Ingredients

For these delectable flatbreads, you’ll need:

• 1 carrot (about 4 oz or 115 g), grated
• 1 egg
• 5.3 oz (150 g) mozzarella cheese, grated
• 1 clove garlic, minced
• Salt to taste
• Pepper to taste
• 2 tbsp (8 g) fresh parsley, chopped
• Seasoning mix:
• 1 tsp (5 g) sesame seeds
• 1 tsp (5 g) poppy seeds
• 1/2 tsp (2.5 g) dried herbs (such as oregano, thyme, or an Italian blend)

Detailed Instructions

1. Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving a crispy exterior while maintaining a soft, cheesy interior. If you have a pizza stone, place it in the oven now to heat up – it will help create an extra crispy bottom for your flatbreads.
2. In a large mixing bowl, combine the grated carrot, egg, grated mozzarella cheese, minced garlic, salt, pepper, and chopped fresh parsley. The key to this step is ensuring all ingredients are well incorporated. I recommend using your hands (make sure they’re clean!) to mix everything thoroughly. The warmth of your hands will help the cheese begin to melt slightly, binding the ingredients together.
3. Once your mixture is well combined, divide it into 4 equal parts. You can use a kitchen scale for precise measurements, but eyeballing it works just fine. Each portion should be about 2.5 oz (70 g).
4. Line a baking sheet with parchment paper or a silicone baking mat. If you’re using a pizza stone, you can shape the flatbreads directly on a pizza peel dusted with cornmeal. Take each portion of the carrot-cheese mixture and shape it into a thin flatbread on your prepared surface. Aim for a thickness of about 1/4 inch (6 mm). Don’t worry if the edges are a bit ragged – this adds to the rustic charm of the flatbreads.
5. In a small bowl, mix together your seasoning blend of sesame seeds, poppy seeds, and dried herbs. Sprinkle this mixture evenly over each flatbread. The seeds will add a delightful crunch and nutty flavor, while the herbs complement the savory cheese and sweet carrots.
6. Carefully transfer your baking sheet (or slide your flatbreads onto the pizza stone if using) into the preheated oven. Bake for 7 minutes, or until the edges are golden brown and crispy. Keep a close eye on them after the 5-minute mark, as they can go from perfectly crisp to overdone quite quickly.
7. Once baked to perfection, remove the flatbreads from the oven. Let them cool on the baking sheet for a minute or two – this will help them set and become easier to handle.

Serving Suggestions

These Cheesy Carrot Flatbreads are best enjoyed warm, right out of the oven. Their versatility makes them suitable for a variety of occasions:

• As an appetizer: Cut them into smaller pieces and serve with a side of tzatziki or hummus for dipping.
• For lunch: Top with a handful of arugula and a drizzle of olive oil for a light yet satisfying meal.
• As a side dish: Serve alongside a hearty soup or salad for a complete dinner.
• For breakfast: Top with a poached egg and some smashed avocado for a nutritious start to your day.

Nutrition Information

Each Cheesy Carrot Flatbread (1/4 of the recipe) contains approximately:

• Calories: 180
• Protein: 12g
• Carbohydrates: 5g
• Fat: 13g
• Fiber: 1g
• Sodium: 300mg (varies based on how much salt is added)

Savory Blender Pancake Pie: A Delightful Fusion of Comfort and Convenience

Ingredients

For the pancake batter:

• 3 eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) oil
• 1 tsp (5 g) salt
• 1 tsp (5 g) sugar
• 2 cups (240 g) all-purpose flour
• 1 tbsp (15 g) baking powder
• Margarine and oil for greasing
• Flour for dusting

For the filling:

• 1 sausage, thinly sliced
• 2 tomatoes, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 4 slices mozzarella cheese

Detailed Instructions

1. Begin by preheating your oven to 350°F (180°C). This moderate temperature will ensure that our pancake pie cooks evenly, allowing the batter to rise and set while the filling heats through without burning.
2. In a blender, combine the eggs, milk, oil, salt, and sugar. Blend these ingredients until they’re thoroughly mixed, creating a smooth liquid base for your batter. The blender method not only saves time but also ensures a lump-free mixture.
3. Transfer the blended mixture to a large bowl. Now, add the flour and mix it in by hand. This step is crucial – mixing the flour by hand rather than in the blender prevents over-mixing, which can lead to tough, chewy pancakes. Stir until the flour is just incorporated; a few small lumps are perfectly fine.
4. Add the baking powder to the bowl and give the batter a brief blend or whisk. The baking powder is added last to prevent it from losing its leavening power too early. This will help ensure a light, fluffy texture in your finished pancake pie.
5. Prepare your baking pan by greasing it generously with a combination of margarine and oil. The margarine adds flavor while the oil ensures easy release. Dust the greased pan lightly with flour, tapping out any excess. This creates a thin barrier between the batter and the pan, further preventing sticking.
6. Pour half of your prepared batter into the greased and floured pan, spreading it evenly across the bottom. This first layer of batter will form the base of your pancake pie.
7. Now it’s time to add your filling. Layer the thinly sliced sausage, tomato slices, bell pepper slices, and onion slices over the batter. Try to distribute the ingredients evenly for consistent flavor in every bite. The combination of these savory ingredients will create a delicious contrast to the slightly sweet pancake batter.
8. Carefully pour the remaining batter over your layer of fillings. Use a spatula to gently spread the batter, ensuring it covers all the filling ingredients. This top layer of batter will rise and brown during baking, encasing the fillings in a golden pancake crust.
9. Finally, top your creation with slices of mozzarella  cheese. As the  pie bakes, the cheese will melt and brown, creating a deliciously gooey and slightly crispy top.
10. Place your pancake pie in the preheated oven and bake for approximately 30 minutes. Keep an eye on it towards the end of the cooking time – you’re looking for a golden brown top and a set center. If you insert a toothpick into the center, it should come out clean when the pie is done.
11. Once baked to perfection, remove your Savory Blender Pancake Pie from the oven. Let it cool in the pan for about 5 minutes before slicing and serving. This brief resting period allows the pie to set, making it easier to cut and serve.

Serving Suggestions

This Savory Blender Pancake Pie is incredibly versatile when it comes to serving:

• For breakfast: Serve with a side of fresh fruit or a small green salad for a balanced morning meal.
• For lunch or dinner: Pair with a hearty soup or a larger salad for a satisfying and complete meal.
• As an appetizer: Cut into smaller squares and serve as a unique finger food at your next gathering.
• For picnics or potlucks: This dish travels well and can be enjoyed at room temperature, making it perfect for outdoor events.

Nutrition Information

Per serving (assuming 8 servings per pie):

• Calories: Approximately 350
• Protein: 12g
• Carbohydrates: 30g
• Fat: 22g
• Fiber: 2g
• Sodium: 500mg (varies based on the type of sausage used)

Quick Dessert: Make This Treat in Just Minutes with 1 Apple, 1 Egg, and Flour – No Oven Needed!

Craving a delicious dessert but short on time? Look no further! With just 1 apple, 1 egg, and flour, you can whip up these delightful treats in just minutes! Perfect for satisfying your sweet tooth in a pinch, these quick and easy cakes are sure to become a favorite in your household.

Ingredients

• 1 apple
• 1 large egg
• 3 tablespoons granulated sugar
• Vanilla sugar to taste
• 3 tablespoons extra virgin olive oil
• 1 pinch fine salt
• ¾ cup natural yogurt
• ¼ cup milk
• 2 ¾ cups cake flour
• 1 ½ teaspoons baking powder
• Pinch of cinnamon powder
• Snack frying oil

Preparation

Prepare the Batter

1. Peel and core the apple, then cut it into small pieces.
2. In a large bowl, combine the whole egg, granulated sugar, vanilla sugar, olive oil, and a pinch of salt. Whisk the ingredients together until well combined.
3. Add the natural yogurt and continue whisking until smooth. Then, stir in the apple pieces and milk.
4. Gradually sift in the cake flour and baking powder, stirring vigorously with a spoon until the ingredients are well mixed.

Shape the Cakes

1. Grease your hands with a little oil to prevent sticking.
2. Take a spoonful of the dough at a time and roll it between your hands to form small sausages.
3. Repeat this process until all the dough in the bowl has been used up, greasing your hands with oil as needed.

Fry the Cakes

1. Heat frying oil in a frying pan over medium heat.
2. Once the oil is hot, carefully place the cakes into the pan using tongs.
3. Fry the cakes on both sides until golden brown and cooked through.

Coat with Sugar and Cinnamon

1. In a dish, combine powdered sugar and cinnamon powder.
2. Roll the fried cakes in the sugar-cinnamon mixture to coat them evenly.
3. Transfer the coated cakes to a serving plate.

Serving

Serve these delicious apple cakes immediately while still warm. They are perfect for a quick and satisfying dessert or snack. Enjoy the irresistible combination of tender apples, sweet sugar, and warm cinnamon flavors!

Oatmeal and Date Balls Recipe

Ingredients:

• • 150g (5 oz) dates
  • 80g (2.8 oz) rolled oats
  • 90g (3 oz) walnuts

• • 1 tsp cinnamon
  • 1 pinch salt (optional)
  • Zest of 1 orange

• 100g (3.5 oz) sugar-free chocolate
• 1 tbsp olive oil

Directions:

• • Prepare the Dates:
    • Soak dates in water for 15 minutes, then remove pits.
  • Prepare the Oats:
    • • Grind rolled oats into a fine consistency.

     

  • Chop the Nuts:
    • Chop walnuts, saving some for decoration.

• • Mix Ingredients:
    • Blend dates into a paste and combine with ground oats, walnuts, cinnamon, salt, and orange zest.
  • Form Balls:
    • • Roll the mixture into small balls and refrigerate for 15 minutes.

     

  • Prepare Chocolate Coating:
    • Melt chocolate with olive oil, dip balls into chocolate, and decorate with walnuts.

• Refrigerate Again:
  • Chill for another 15 minutes and serve in paper molds.

Serving Suggestions:

• Serve chilled as a dessert or snack.

Cooking Tips:

• • Use a food processor for easier blending of ingredients.

• Experiment with additional flavorings like vanilla or nutmeg.

Nutritional Benefits:

• • Dates: Provide natural sweetness, rich in fiber and antioxidants.

• Oats: A source of complex carbohydrates and fiber.
• Walnuts: High in healthy fats, protein, and antioxidants.

Dietary Information:

• Vegan: Free from animal products.
• No Added Sugar: Naturally sweetened with dates.

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

• • Calories: 120
  • Protein: 2g
  • Carbohydrates: 12g

• Fat: 7g
• Fiber: 2g

Storage:

• Store in an airtight container in the fridge for up to 5 days.

Why You’ll Love This Recipe:

• • Quick and Easy: Ready in minutes and perfect for a quick dessert or snack.

• Healthy Ingredients: Packed with fiber, healthy fats, and antioxidants.
• Naturally Sweet: No added sugar, sweetened only with dates.
• Vegan-Friendly: Ideal for those following a plant-based diet.

Ultimate Apple Cake Extravaganza

Get ready for an apple cake experience like no other! This recipe guarantees the BEST apple cake you will EVER eat. Forget the rest and indulge in the sweetness of perfection.

Ingredients for a 19 cm Baking Pan:

For the Cake Batter:

– 3 eggs (room temperature)
– 75 grams sugar (2.64 oz.)
– 8 g vanilla sugar (0.28 oz.)
– 150 grams flour (5.29 oz.)
– 10 g baking powder (0.35 oz.)
– 100 g melted butter (3.5 oz.)

For Topping:

– 3 apples
– 3 tablespoons sugar for sprinkling
– Cinnamon to taste

‍ Instructions:

Prepare the Cake Batter:

– In a bowl, whisk together eggs, sugar, and vanilla sugar until fluffy.
– Sift in the flour and baking powder, gently folding them into the batter.
– Incorporate melted butter into the mixture until smooth.

Assemble and Bake:

– Pour the batter into a greased 19 cm baking pan.

Prepare the Apples:

– Peel and thinly slice the apples.
– Arrange apple slices on top of the batter.

Sweet Finishing Touch:

– Sprinkle sugar generously over the apples.
– Dust the top with cinnamon for that extra layer of flavor.

Bake to Perfection:

– Bake in a preheated oven at 180°C (356°F) for 35 minutes.
– After turning, switch to the grill function and bake for an additional 3 minutes until the top achieves a golden finish.

Serve and Enjoy:

– Allow the cake to cool slightly before serving. Slice into perfection and savor the best apple cake you’ll ever taste!

Ready for a taste sensation? Bake this Ultimate Apple Cake, and your taste buds will thank you! Share your delightful creation with the world.

Boiling Water Dumplings with Savory Filling

Get ready for a culinary revelation with these Boiling Water Dumplings! A magical fusion of a simple flour and boiling water dough, filled with a savory mix of minced meat, onions, and herbs. Get ready for a taste sensation like no other!

 Ingredients:

For the Dough:

– 175 ml boiling water
– 1 tsp salt
– 350 gr flour
– 20 ml vegetable oil

For the Filling:

– 2 onions, finely chopped
– Greens to taste
– 250 gr minced meat
– Salt and spices to taste
– 30 ml boiling water

For Frying:

– Vegetable oil

‍ Instructions:

1. In a bowl, mix boiling water, salt, and flour to make a dough. Knead until smooth, then add vegetable oil. Set aside.
2. For the filling, sauté chopped onions in oil until golden. Add minced meat, salt, and spices. Cook until meat is browned.
3. Roll out the dough and cut into circles.
4. Place a spoonful of filling in the center of each circle. Fold and seal the edges.
5. Boil dumplings in salted water until they float.
6. Sauté boiled dumplings in oil until golden brown.

Italian Lemon Yogurt Cake Recipe without sugar

INGREDIENTS:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain coconut yogurt or use whole milk yogurt
• Stevia powder
• 3 large eggs
• 2 teaspoons grated lemon zest 2 lemons
• ⅓ cup freshly squeezed lemon juice
• ½ teaspoon pure vanilla extract
• ½ cup olive oil
• ¼ cup lemon juice
• ¼ setvia powder

For the glaze:

• juice of one lemon
• 1 cup confectioner’s sugar

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Or you could spray the pan with baking spray.

Dry ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Wet ingredients: In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.

Combine dry with wet ingredients: Slowly whisk the dry ingredients into the wet ingredients.

Fold in the oil: Fold the coconut oil into the batter, incorporate it well with a spatula. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Prep the lemon syrup: While the cake is baking, prepare the lemon syrup: Cook the 1/4 cup lemon juice and 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

Allow the cake to cool: When the cake is done, allow it to cool in the pan for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Prep the glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.

Nutritional Info:

Calories: 2384kcal | Carbohydrates: 475g | Protein: 20g | Fat: 111g | Saturated Fat: 90g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2017mg | Potassium: 272mg | Fiber: 5g | Sugar: 202g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 506mg | Iron: 10mg