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No-Bake Oat, Raisin, and Apricot Bars Recipe

Ingredients:

• • Oat Flakes – 80 g (1 cup)

• • Raisins – 100 g (1/2 cup)
  • Walnuts – 80 g (1/2 cup), chopped
  • Dried Apricots – 100 g (1/2 cup), chopped

• • Ripe Banana – 1 medium, mashed
  • Dark Chocolate – 100 g (3.5 oz), chopped (use sugar-free if possible)
  • Coconut Oil – 1 teaspoon (for greasing and melting with chocolate)

Directions:

1. 1. Prepare the Pan: Grease a 20×15 cm (8×6 inch) pan with coconut oil.
   2. Mix Ingredients: In a large bowl, combine oat flakes, raisins, walnuts, dried apricots, and the mashed banana. Mix thoroughly to coat all ingredients.
   3. Press Mixture: Transfer the mixture to the greased pan. Press down firmly to create an even layer.

1. 1. Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate with 1 teaspoon of coconut oil in 30-second intervals, stirring until smooth.
   2. Top with Chocolate: Pour the melted chocolate over the pressed oat mixture and spread it evenly.
   3. Chill: Refrigerate for 20-30 minutes, or until the chocolate is set and the mixture is firm.

1. Cut and Serve: Once chilled, cut into bars and enjoy.

Serving Suggestions:

• • Pair these bars with coffee or tea for a satisfying snack.
  • Enjoy as a healthy dessert or an on-the-go breakfast option.

Cooking Tips:

• Compact the Mixture: Press the mixture firmly to ensure it holds together well once chilled.
• Use Quality Chocolate: Opt for sugar-free dark chocolate for a healthier version.

Nutritional Benefits:

• • Oats: Rich in fiber, vitamins, and minerals.

• Walnuts: Provide healthy fats and protein.
• Dried Fruits: Add natural sweetness and a boost of nutrients.

Dietary Information:

• • Contains Nuts: From the walnuts.

• Contains Sugar: From raisins and dried apricots.
• Nut-Free Option: Replace walnuts with seeds like pumpkin or sunflower seeds.

Nutritional Facts (per bar, based on 12 bars):

• • Calories: 160 kcal

• • Carbohydrates: 23 g
  • Protein: 3 g
  • Fat: 8 g

• Fiber: 3 g
• Sugar: 12 g

Storage:

• • Refrigeration: Store in an airtight container for up to 1 week.

• Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.

Chinese Beef Puff Pastry Pies Recipe

Ingredients:

For the Dough:

• • 400g wheat flour
  • 22 centiliters (220ml) water

• 1/2 teaspoon salt
• Olive oil, as needed for coating and frying

For the Beef Filling:

• • 300g ground beef

• • 1 garlic clove, chopped
  • 100g green onions, minced
  • 1/2 teaspoon salt

• • 1/2 teaspoon cumin
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce

• Ground black pepper, to taste
• 1 teaspoon cornstarch

Directions:

Step 1: Prepare the Dough

1. 1. Dilute Salt in Water:
      In a small bowl, dissolve 1/2 teaspoon of salt in 22 centiliters (220ml) of water.

1. Make the Dough:
   In a mixing bowl, add 400g wheat flour. Gradually pour in the salted water while stirring. Knead the mixture until a smooth dough forms.
2. Rest the Dough:
   Cover the dough and let it rest for 20 minutes at room temperature.

Step 2: Prepare the Beef Filling

1. 1. Chop the Garlic and Green Onions:
      Finely chop 1 garlic clove and 100g green onions. Set aside.

1. Mix the Beef Filling:
   In a mixing bowl, combine 300g ground beef, chopped garlic, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a dash of ground black pepper, and 1 teaspoon cornstarch. Mix thoroughly until well combined.
2. Add Green Onions:
   Fold the minced green onions into the beef mixture. Cover and refrigerate until ready to use.

Step 3: Shape the Dough

1. 1. Knead and Divide the Dough:
      After the initial rest, knead the dough again for 5 minutes. Divide the dough into 8 equal parts.

1. Shape the Dough:
   Roll each portion into a small cylinder. Coat the pieces lightly with olive oil, cover, and let them rest for 1 hour at room temperature.

Step 4: Assemble the Pies

1. 1. Roll Out the Dough:
      Lightly oil your work surface and rolling pin. Take one piece of dough and flatten it with your hands. Then, use the rolling pin to roll it out into a thin circle.
   2. Fill the Dough:
      Place a portion of the prepared beef filling on one end of the dough. Stretch the dough over the filling and gently roll it, tucking in the edges as you go.

1. Shape the Pie:
   Stretch the dough gently to create thin layers, then twist the ends to seal. Flatten each pie gently with your hands.

Step 5: Cook the Pies

1. 1. Pan Fry the Pies:
      Heat 1 centimeter of olive oil in a pan over low-medium heat. Add the pies and cover the pan with a lid. Cook for 5 minutes, flipping the pies occasionally.
   2. Finish Cooking:
      Remove the lid and continue frying the pies for an additional 5 minutes, flipping frequently, until they are golden brown and crispy.

1. Serve:
   Remove the pies from the pan and place them on paper towels to drain excess oil. Serve hot.

Serving Suggestions:

• • Enjoy these pies as a snack or with a dipping sauce made from soy sauce, vinegar, and chili oil.
  • Pair with a fresh salad or soup for a more substantial meal.

Cooking Tips:

• Resting the dough is key to making it more elastic and easy to work with, ensuring the pastry layers become light and flaky.
• Use low-medium heat when frying to ensure the pies cook through without burning.

Nutritional Benefits:

• • Ground beef is a great source of protein and iron, while green onions and garlic offer added nutrition and flavor.

• Cumin adds an aromatic touch and is known for its digestive benefits.

Storage:

• Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to restore crispiness.

Zucchini and Potato Savory Cake

Ingredients

Main Ingredients:

• • Zucchinis: 2
  • Olive oil: 1 tablespoon

• • Eggs: 4
  • Black pepper: 1/4 teaspoon
  • Salt: 3/4 teaspoon

• • Sugar: 1 teaspoon
  • Milk: 6 and 1/2 tablespoons (100 ml)
  • Vegetable oil: 4 and 1/2 tablespoons (60 ml)

• • All-purpose flour: 1 and 1/4 cups (140g)
  • Baking powder: 2 and 1/2 teaspoons (12g)
  • Potato: 1 medium-sized 

• • Onion: 1 small 
  • Parmesan cheese: 2-3 tablespoons (for the mixture)
  • Fresh spreadable cheese: Optional

• Extra Parmesan cheese: For garnish

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. 1. Grate the Zucchini: Wash the zucchinis and grate them using a box grater or food processor. After grating, place the zucchini in a bowl and sprinkle with a little salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze the zucchini to remove as much liquid as possible.
   2. Dice the Potato: Peel and finely dice the potato into small cubes. Boil the potato for about 5-7 minutes until it’s slightly tender, but not fully cooked. Drain and set aside.

1. Chop the Onion: Finely chop the small onion and set it aside with the potato.

Step 2: Make the Batter

1. 1. Mix the Wet Ingredients: In a large mixing bowl, whisk together 4 eggs, 1/4 teaspoon of black pepper, 3/4 teaspoon of salt, 1 teaspoon of sugar, 6 and 1/2 tablespoons of milk, and 4 and 1/2 tablespoons of vegetable oil. Whisk until smooth and well combined.
   2. Add the Dry Ingredients: Gradually sift in 1 and 1/4 cups of all-purpose flour and 2 and 1/2 teaspoons of baking powder. Continue to whisk the batter until it is lump-free and smooth.

1. Add Parmesan: Stir in 2-3 tablespoons of grated Parmesan cheese. This will add a savory depth to the frittata.

Step 3: Combine the Vegetables and Batter

1. 1. Add the Zucchini, Potato, and Onion: Fold the grated zucchini, diced potatoes, and chopped onions into the batter. Make sure all the vegetables are evenly coated with the mixture.
   2. Optional Fresh Cheese: If you want a creamier texture, you can also fold in small dollops of fresh spreadable cheese (such as ricotta or cream cheese) for added richness.

Step 4: Cook the Frittata

1. 1. Preheat the Oven: Preheat your oven to 180°C (356°F).
   2. Heat the Olive Oil: In a large ovenproof skillet or baking dish, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, pour the frittata mixture into the skillet. Spread it out evenly.
   3. Garnish with Parmesan: Sprinkle some extra Parmesan cheese on top for a golden, crispy finish.

1. Bake the Frittata: Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the frittata is fully set and lightly golden on top. To check for doneness, insert a toothpick into the center—if it comes out clean, the frittata is ready.
2. Let it Cool Slightly: Remove the frittata from the oven and let it cool for 5-10 minutes before slicing and serving.

Cooking Tips

• • Don’t Skip Draining the Zucchini: Zucchinis contain a lot of water, so squeezing out the excess liquid is essential for achieving the right texture. Failing to do this can make the frittata watery.

• • Pre-cook the Potato: Slightly boiling the potato before adding it to the batter ensures that it will cook through fully in the oven without becoming too mushy.
  • Cheese Variations: Feel free to experiment with different cheeses. Cheddar, Gouda, or feta would also work well in this recipe.
  • Use a Non-Stick Pan: A well-oiled or non-stick pan will help to prevent the frittata from sticking and make it easier to remove from the skillet.

• Add Extra Veggies: You can easily customize this recipe by adding other vegetables like spinach, bell peppers, or mushrooms.

Storage

• • In the Refrigerator: Store leftover frittata in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or in a skillet over low heat.
  • Freezing: The frittata can also be frozen for up to 1 month. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Reheat from frozen by placing slices in the oven or microwave until warmed through.

Nutritional Facts (Per Serving)

• • Calories: 290 kcal
  • Protein: 12g
  • Fat: 18g

• • Carbohydrates: 22g
  • Fiber: 3g
  • Sugar: 3g

• Sodium: 620mg

Easy Homemade Bread

Ingredients:

• • 350 g wheat flour, sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt

• • 5 g dry yeast
  • 210 ml boiled but not hot water
  • 30 g vegetable oil

• • Additional flour for dusting
  • Milk for brushing
  • Butter for brushing

Directions:

1. 1. Prepare the Dry Ingredients:
      • • Sift 350 g of wheat flour into a large mixing bowl.
        • Add 1 teaspoon of sugar, 1 teaspoon of salt, and 5 g of dry yeast. Mix everything well to combine.

       

   2. Add the Wet Ingredients:
      • • Gradually pour in 210 ml of boiled but not hot water. Mix until the ingredients start to come together.
        • Add 30 g of vegetable oil and continue mixing until a dough forms.

       

   3. Knead the Dough:
      • Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

1. 1. First Rise:
      • Brush the dough with a little vegetable oil and place it back in the mixing bowl. Cover the bowl with cling film and put it in a warm place to rise for 15 minutes.
   2. Shape the Dough:
      • • After the dough has rested, transfer it to a floured surface again. Gently press it to remove any air bubbles and shape it as desired.

       

      • Use a knife to cut the dough into your preferred shape or portion sizes.
   3. Second Rise:
      • • Place the shaped dough onto a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise for another 10 minutes.

       

   4. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).

1. 1. Prepare for Baking:
      • Brush the risen dough with milk and melted butter for a golden crust.
   2. Bake:
      • • Bake the dough in the preheated oven for 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

       

   3. Cool and Serve:
      • Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Serving Suggestions:

• • Enjoy the bread warm with butter or your favorite spread.
  • Use it to make sandwiches or as a side for soups and salads.

Cooking Tips:

• • Ensure the water is not too hot when adding to the yeast mixture, as this can kill the yeast.
  • For a crustier bread, you can place a small dish of water in the oven while baking to create steam.

Nutritional Benefits:

• • Wheat Flour: Provides fiber and essential nutrients.
  • Yeast: Adds a good source of B vitamins.

• Vegetable Oil: Offers healthy fats.

Dietary Information:

• • Vegetarian.

Storage Tips:

• Store the bread in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the bread in slices and thaw as needed.

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

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.

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)

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.

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!

Oatmeal, Apple, and Carrot Bake Recipe

Ingredients:

• • 2 cups oatmeal (200g)
  • 1 tsp baking powder
  • 250 ml milk

• • 1 carrot, grated
  • 1 apple, grated
  • 1 tsp cinnamon

• • 3 eggs
  • Pinch of vanillin
  • 4 tbsp sweetener (stevia)

• 40g cranberries
• Oil for greasing

Directions:

• • Preheat Oven: Preheat to 180°C (360°F).
  • Prepare Dry Ingredients: Mix oatmeal and baking powder.
  • Mix Wet Ingredients: Beat eggs, then add milk, grated carrot, apple, cinnamon, vanillin, and stevia.

• Combine: Pour the wet mixture into the dry ingredients, mix, and fold in cranberries.
• Bake: Grease a baking mold, pour the mixture in, and bake for 45 minutes. Let cool before slicing.

Serving Suggestions:

• Serve warm or cold with a dollop of yogurt or fresh fruit on the side.

Cooking Tips:

• • Grate the apples and carrots finely for a smooth texture.

• Add nuts or seeds for extra crunch.

Nutritional Benefits:

• • Oatmeal: Rich in fiber and heart-healthy.

• Carrots & Apples: Provide essential vitamins A and C.
• Cranberries: Packed with antioxidants.

Dietary Information:

• Gluten-Free: Use gluten-free oats.
• Sugar-Free: Sweetened naturally with stevia and fruits.

Nutritional Facts (per slice):

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 18g

• Fat: 3g
• Fiber: 4g

Storage:

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

Why You’ll Love This Recipe:

• • It’s easy to prepare and loaded with natural sweetness.

• A great option for those avoiding refined sugars.
• Perfect for meal prep and makes a nutritious snack or breakfast.

Apple and Almond Cake with Dried Cherries

Ingredients:

• • Eggs: 3
  • Sugar: 150g (¾ cup)

• • Vanilla: A pinch
  • Oil: 120 ml (½ cup)
  • Milk: 240 ml (1 cup)

• • Flour: 300g (2 cups)
  • Baking Powder: 15g (about 1 tablespoon)
  • Chopped Apples: 3, medium-sized

• • Grated Lemon Peel: From 1 lemon
  • Chopped Apple for Topping: 1, medium-sized
  • Butter: 20g (about 1 tablespoon)

• • Sugar for Topping: 2 tablespoons
  • Almond Flakes: To taste, for sprinkling on top
  • Dried Cherries: To taste, for sprinkling on top

Directions:

• • Preheat the Oven:
    • Preheat your oven to 175°C (350°F). Grease and line a 24 cm (9.5 inches) baking dish.
  • Prepare the Batter:
    • • In a mixing bowl, whisk 3 eggs with 150g sugar and a pinch of vanilla until smooth and slightly pale.

     

    • • Add 120 ml of oil and 240 ml of milk. Mix well.
      • Sift in the 300g of flour and 15g of baking powder. Stir until combined and smooth.
      • Fold in the grated lemon peel and 3 chopped apples.

     

  • Pour into Baking Dish:
    • Pour the batter into the prepared 24 cm baking dish, spreading it evenly.

• • Prepare the Topping:
    • In a small pan, melt 20g of butter and sauté 1 chopped apple with 2 tablespoons of sugar until the apple softens and caramelizes slightly.
  • Add the Topping:
    • • Arrange the caramelized apple slices on top of the batter.

     

    • Sprinkle almond flakes and dried cherries over the top.
  • Bake:
    • • Bake for 40 to 50 minutes at 175°C (350°F), or until a toothpick inserted in the center comes out clean and the top is golden brown.

     

  • Cool and Serve:
    • Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Serving Suggestions:

1. 1. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
   2. Pair with a cup of hot tea or coffee for an afternoon treat.
   3. Dust with powdered sugar before serving for a festive presentation.

1. Add a drizzle of honey or maple syrup for extra sweetness.
2. Serve with a side of fresh berries for a light and fruity contrast.

Cooking Tips:

1. 1. Be sure to sift the flour and baking powder to avoid lumps in the batter.

1. 1. Grate the lemon peel finely for an even distribution of flavor.
   2. If your apples are very sweet, reduce the amount of sugar in the topping slightly.
   3. Check the cake after 40 minutes with a toothpick to ensure it doesn’t overbake.

1. Let the cake cool before slicing to allow the flavors to settle and the texture to firm up.

Nutritional Benefits:

• • Apples: Rich in fiber, vitamins, and antioxidants.
  • Almonds: Provide healthy fats and a good source of protein and magnesium.

• Lemon: Adds a boost of vitamin C and freshness to the cake.

Dietary Information:

• • Dairy-Free Option: Replace butter with a plant-based alternative.
  • Nut-Free Option: Omit the almond flakes if you have a nut allergy.

• Gluten-Free Option: Use gluten-free flour in place of all-purpose flour.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 5g

• • Fat: 12g
  • Carbohydrates: 38g
  • Fiber: 3g

Storage:

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 4 days and reheat before serving.
• You can also freeze individual slices for up to 1 month. Thaw at room temperature before serving.

Banana Oatmeal Cocoa Bake Recipe

Ingredients

• • Oatmeal: 40 g (about 1/2 cup)
  • Milk: 120 ml (1/2 cup)
  • Egg: 1 large

• • Banana: 1, mashed
  • Cocoa Powder: 8 g (1 tablespoon)
  • Baking Powder: 5 g (1 teaspoon)

Directions

1. 1. Preheat Oven:
      Preheat your oven to 180°C (360°F). Lightly grease a baking dish or line it with parchment paper.
   2. Mix Wet Ingredients:
      In a bowl, whisk together the egg, milk, and mashed banana until smooth.
   3. Add Dry Ingredients:
      Add the oatmeal, cocoa powder, and baking powder to the wet mixture. Stir until everything is well combined.

1. Bake:
   Pour the mixture into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Serve:
   Let it cool slightly before serving. Enjoy warm or at room temperature!

Serving Suggestions

• • Top with a dollop of Greek yogurt or whipped cream.

• Add a sprinkle of chopped nuts or seeds for extra crunch.
• Serve with fresh fruit like strawberries or raspberries for added freshness.

Cooking Tips

• • Make it Sweeter: If you prefer a sweeter taste, add a tablespoon of honey or maple syrup to the mixture.

• Cocoa Substitutes: For a more chocolatey flavor, you can add a handful of chocolate chips to the batter.
• Gluten-Free Option: Ensure the oats used are certified gluten-free if you have gluten sensitivities.

Why You’ll Love This Recipe

• • Quick and Easy: Just mix, bake, and enjoy—ready in 35 minutes!

• • Healthy Ingredients: Packed with fiber, protein, and natural sweetness from the banana.
  • Kid-Friendly: This nutritious recipe is perfect for kids, whether as a breakfast or a snack.
  • Customizable: You can easily modify this recipe by adding extras like nuts, seeds, or dried fruit.

Enjoy this simple and satisfying Banana Oatmeal Cocoa Bake, perfect for any time of day!

Pancakes Without Sugar and Flour

Ingredients:

Dough:

Eggs (small) – 6 pcs.
Curd cheese (e.g., Philadelphia) – 250 g
Baking soda – ½ tsp.
Salt – ¼ tsp.
Vegetable oil – 25 g

Filling:

Chicken fillet (boiled) – 300 g
Onion – 300 g
Salt and pepper – to taste
Dried garlic – 1 tsp.
Chicken broth

Instructions:

Preparing the Dough:
Break the eggs into a blender bowl and add salt. If you want sweet pancakes without using sugar, add a sweetener. Today, I’m making savory pancakes, so I’ll add one teaspoon of sugar to balance the taste.
Add the cream cheese (I use Philadelphia, but any cottage cheese will work) to the blender.
Add half a teaspoon of baking soda (approximately 2 g).
Blend the mixture until smooth.
Pour the mixture into a bowl and add the vegetable oil. Mix well.

Cooking the Pancakes:
Heat a frying pan and lightly grease it with odorless vegetable oil.
Pour the dough into the pan and spread it in an even layer.
Cook the pancakes over low heat until they are beautifully golden brown on both sides.
My frying pan has a good coating and a thick bottom with a bottom diameter of 16 cm. I do not recommend using a larger pan, as it will be difficult to flip the pancakes.
This recipe makes about 15-16 pancakes.

Preparing the Filling:
Heat a frying pan and add some vegetable oil.
Cut two medium onions into small cubes and fry until golden brown.
Grind the boiled chicken fillet in a blender and add it to the fried onions.
Reduce the heat and add spices to taste: salt, black pepper, and one teaspoon of dried garlic.
To keep the filling moist, add a little chicken broth and stir well. Remove from heat once mixed.

Assembling the Pancakes:
Place the filling on each pancake and fold it into an envelope shape.
If desired, you can also fry the filled pancakes in a pan.

Nutritional Benefits:

High in protein from eggs and chicken.
Low in carbohydrates, making them suitable for keto and low-carb diets.
Rich in calcium from the curd cheese.

Dietary Information:

Keto-friendly: Suitable for ketogenic diets.
Gluten-free: No flour used in the recipe.
Diabetic-friendly: No added sugar, suitable for diabetics.

Storage:

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a frying pan or microwave before serving.