Biscoff Brownies
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1 1/2 cups (150 g) rolled oats
1 cup (90 g) walnuts, chopped
2 medium apples, peeled, cored, and chopped
1/4 cup (60 ml) water
1/4 teaspoon cinnamon
1 teaspoon maple syrup
1/4 cup (60 ml) coconut oil or melted butter
1 tablespoon cocoa powder (optional)
Preheat Oven: Preheat your oven to 180°C (360°F).
Mix Ingredients: In a large bowl, combine rolled oats, chopped walnuts, chopped apples, water, cinnamon, and maple syrup. If using, add the cocoa powder. Mix well.
Add Oil or Butter: Stir in the melted coconut oil or butter until everything is well-coated.
Bake: Pour the mixture into a greased baking dish. Bake for 25-30 minutes or until the top is golden brown and the apples are tender.
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt.
Drizzle with additional maple syrup for extra sweetness.
Cooking Tips:
For a crunchier topping, sprinkle extra walnuts on top before baking.
If you prefer a softer texture, cover the baking dish with foil during the first half of the baking time.
Nutritional Benefits:
Oats provide fiber and essential nutrients that support heart health.
Walnuts are rich in healthy fats and antioxidants.
Apples add natural sweetness and a dose of vitamin C.
Dietary Information:
This recipe is vegetarian and can be made vegan by using coconut oil instead of butter.
Nutritional Facts (per serving, assuming 6 servings):
Calories: 220
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 0mg (with coconut oil)
Sodium: 10mg
Total Carbohydrate: 20g
Dietary Fiber: 4g
Sugars: 6g
Protein: 4g
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Can be frozen for up to 1 month; thaw in the refrigerator before reheating.
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Onion: 1, diced
Carrots: 2-3, grated
Young Beetroots: 3, grated
Olive Oil: For cooking
Salt: To taste
Black Pepper: To taste
Ketchup: 1 tablespoon
Dried Garlic: To taste
Water: A splash
Sugar: ½ teaspoon
Walnuts: 30 grams (2 tablespoons), chopped
Heat the Oil:
In a large skillet, heat a generous amount of olive oil over medium heat.
Sauté the Onion:
Add the diced onion to the skillet and sauté until translucent.
Add Vegetables:
Add the grated carrots and beetroots to the skillet. Stir to combine.
Season and Cook:
Season with salt, black pepper, and dried garlic. Add ketchup, sugar, and a splash of water. Stir well.
Cover the skillet and cook over low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Finish with Walnuts:
Once cooked, stir in the chopped walnuts.
Serve:
Serve warm and enjoy!
Serving Suggestions
Enjoy this dish as a warm side to complement a main course like grilled chicken or roasted fish.
Serve over a bed of quinoa or rice for a hearty meal.
Pair with a simple green salad for a balanced plate.
Cooking Tips
For added flavor, try toasting the walnuts before adding them to the skillet.
Adjust the sweetness and seasoning to your preference by adding more sugar or spices.
If the mixture seems too dry, add a little more water or olive oil as needed.
Nutritional Benefits
Beetroots: Rich in antioxidants, vitamins, and minerals that support overall health.
Carrots: Packed with beta-carotene and vitamin A, which are beneficial for vision and skin health.
Walnuts: Provide healthy fats, protein, and omega-3 fatty acids.
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While the shops offer good prices for caraway cheese, we bake delicious breakfast cheesecakes.
When you offer this warm, freshly baked No Knead Cumin Cheese Bread to your guests and family, watch as their faces light up with surprise. They will be amazed by this delicious bread that looks artisanal. The most difficult aspect, in my opinion, is waiting for the dough to rise overnight. Rest is simple. Enjoy creating this! Get your significant other or children involved, and believe me when I say that this recipe is nearly impossible to mess up!
Enjoy these Baked chicken and Cheese Mozzarella Sticks, which are the ideal combination of savory chicken oozy mozzarella cheese, and crispy eggroll wrappers. This easy-to-make but incredibly tasty recipe elevates traditional ingredients to a golden perfection through baking, making it a great snack or appetizer that will delight any party. These mouthwatering mozzarella sticks are going to quickly become a favorite recipe in your collection, whether you’re throwing a party or just in the need for something tasty. Now set your oven to warm and prepare to enjoy every gooey bite!kids will love it.
To prepare these simple wraps, pile cucumber, tomatoes, and tzatziki on top of chicken chunks. They may be made in less than 30 minutes and are reasonably priced.
It’s very healthy and tasty food that you can make easily and quick .it’s ideal for weeknights when you want something quick and tasty. Your family and friends will love this food.
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Serve the baked cauliflower and broccoli hot from the oven with a generous dollop of the creamy garlic yogurt sauce on the side. This dish pairs wonderfully with a crisp green salad or some crusty bread.
This delicious cauliflower and broccoli bake is a perfect weekend treat that combines the goodness of vegetables with a creamy, cheesy topping. It’s both comforting and nutritious, making it a great choice for family meals or gatherings. Enjoy the burst of flavors and textures in every bite!
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*7 tbsp extra-virgin olive oil, divided
*14 oz mushrooms
*2 tbsp balsamic vinegar
*1 onion, diced
*4 cloves garlic, minced
*1 tsp dried thyme
*1 tsp dried oregano
*1/2 tsp dried rosemary, chopped
*1/4 tsp ground sage
*1/2 cup white wine (may use vegan broth)
*1/3 cup all-purpose flour (or 1:1 all-purpose gluten-free flour blend)
*5 cups vegan soup stock
*1 1/2 cups vegan unsweetened milk (I use soy. Avoid rice milk which is quite thin.)
*2 celery stalks, sliced (~ 2/3 cup)
*2 carrots, diced or cut into half-moons (~1 cup)
*1 cup wild rice blend
*7 oz chopped kale or spinach ~3 cups/1 bunch
*salt and pepper to taste
In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.
Reduce the heat to medium, and add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine, cooking until most of the moisture is cooked off.
Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens.
Add the rest of the broth, milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using.
At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste. Serve immediately
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In a world where meat-centric meals often take center stage, it’s refreshing to discover the culinary potential of humble vegetables like potatoes and zucchini. This recipe demonstrates that you don’t need fancy ingredients or complicated techniques to create a dish that is both flavorful and satisfying.
Both potatoes and zucchini are packed with essential nutrients. Potatoes are a good source of vitamins C and B6, potassium, and fiber, while zucchini is rich in vitamins A and C, potassium, and antioxidants. By incorporating these vegetables into your diet, you can enjoy a range of health benefits, including improved digestion, enhanced immune function, and better heart health.
Potatoes provide a hearty base, while zucchini adds a light and fresh flavor to the dish. The combination of textures and tastes creates a harmonious balance that is both satisfying and delicious.
Potatoes and zucchini are incredibly versatile ingredients that lend themselves well to a variety of cooking methods. Whether roasted, grilled, sautéed, or fried, these vegetables can be transformed into countless dishes to suit any palate.
Compared to meat-based dishes, potatoes with zucchini offer a lighter and healthier alternative. By reducing the reliance on meat in your diet and incorporating more plant-based meals, you can lower your intake of saturated fat and cholesterol while increasing your consumption of vitamins, minerals, and antioxidants.
Feel free to customize this recipe based on your preferences and dietary restrictions. You can substitute sweet potatoes for regular potatoes or add additional vegetables like bell peppers or mushrooms for extra flavor and nutrients.
Experiment with different cooking methods to achieve your desired level of crispiness and texture. For a healthier option, try baking the patties in the oven instead of frying them in oil.
Pair these potato and zucchini patties with a fresh salad, steamed vegetables, or a side of rice for a complete and satisfying meal. You can also serve them as a tasty appetizer or snack with your favorite dipping sauce.
Potatoes with zucchini offer a delicious, affordable, and nutritious alternative to traditional meat-based dishes. By harnessing the natural flavors and textures of these humble vegetables, you can create a meal that is both satisfying for the palate and beneficial for your health.