These 3-ingredient coconut cookies are a delightful treat you can whip up in no time, perfect for those moments when you’re craving something sweet but want to keep it simple. The combination of chewy coconut and zesty lemon makes each bite a little piece of heaven. Whether you’re serving them with tea or enjoying them as a snack, these cookies are bound to please.

What makes these cookies truly special is the coconut, a star ingredient that’s not just delicious but also incredibly good for you. Coconut is rich in fiber, which helps keep your digestive system running smoothly. It’s also packed with healthy fats known as medium-chain triglycerides (MCTs). These fats provide a quick source of energy and may even help boost metabolism, making coconut an excellent choice for those looking to maintain a healthy lifestyle.

Including coconut in your regular diet can also support heart health by improving cholesterol levels. It’s a versatile ingredient that adds both flavor and nutrition to your meals. So, not only are these cookies a tasty treat, but they’re also a smart choice for your well-being. Plus, with just three ingredients, they’re super easy to make, even on the busiest days.

Ingredients

1 cup (75 g) shredded coconut
1/4 cup maple syrup
2 egg whites
Zest of 1 lemon (optional)
1 tbsp. powdered sugar (optional)

Directions

1. In a mixing bowl, combine the finely shredded coconut, the zest of a lemon, and maple syrup. Stir until thoroughly combined.
2. In a separate bowl, whisk the egg whites until they form stiff peaks.
3. Gradually fold the whipped egg whites into the coconut mixture, ensuring thorough incorporation. This will create a light and airy cookie batter.
4. On a baking pan covered with parchment paper, use a spoon to scoop equal portions of the cookie mixture, shaping them into cookie shapes.
5. To add an extra touch of sweetness and a lovely finish, sprinkle a little powdered sugar on top of each cookie (optional).
6. Preheat your oven to 350°F (175°C) and bake the cookies for about 25 minutes, or until they turn golden brown on the edges.
7. Once baked, remove the cookies from the oven and let them cool for a few minutes on a wire rack before enjoying.

Yields: 9 Cookies
Prep Time: 30 minutes
Baking Time: 25 minutes

Nutritional Information

Per 1 Cookie:
Energy: 85 calories
Protein: 1.38 g
Fat: 5.4 g
Carbohydrates: 8.78 g
Fiber: 1.4 g

Gluten-Free, Dairy-Free, Vegetarian

Storage

• Store your coconut cookies in an airtight container at room temperature for up to one week.
• Perfect for sharing with friends and family during gatherings.
• Enjoy as a quick snack anytime you crave a burst of coconutty sweetness!

Welcome to our kitchen, where we love to innovate with unconventional yet nutritious recipes! These Red Lentil Cupcakes are a testament to our commitment to wholesome and delicious creations. Whether you’re exploring gluten-free options or simply seeking out new healthy treats, these amazing lentil cupcakes are a must-try. Bursting with flavor and packed with nutrition, they’re sure to become a favorite in your baking repertoire.

Red lentils, the star ingredient in this recipe, are not just a staple in savory dishes but are also a fantastic addition to baked goods. These tiny legumes are packed with plant-based protein and are an excellent source of iron, making them a great option for those looking to increase their intake of these vital nutrients. Additionally, red lentils are rich in dietary fiber, which promotes digestive health and helps maintain stable blood sugar levels. Incorporating red lentils into your diet can contribute to overall well-being and provide a satisfying, nutritious boost to your meals.

These Red Lentil Cupcakes are more than just a sweet treat; they’re a powerhouse of nutrition disguised as a dessert. With the natural sweetness of maple syrup and the bright citrus notes from fresh orange zest, these cupcakes offer a unique and delightful flavor profile.

Whether you enjoy them as a wholesome snack, a light dessert, or a delightful addition to your breakfast table, these lentil cupcakes are sure to impress.

Ingredients

• 1 cup of red lentils (190 g)
• 2 egg yolks
• 2 egg whites (whisked until stiff)
• 1/4 cup of Greek yogurt
• 1/4 cup orange juice (squeezed from 1 orange)
• 1/4 cup avocado oil
• 1/4 cup maple syrup
• Zest of 1 orange
• 1/2 tbsp. baking powder
• 20 g almond slices (for garnish)
• 1/4 cup orange jam (for glazing, optional; you can use your preferred jam)

Directions

1. Begin by soaking the red lentils for at least 4 hours or overnight in the fridge. After soaking, rinse and drain them thoroughly. Make sure to eliminate all the rinsing water from the lentils.
2. In a blender, combine the soaked lentils, egg yolks, Greek yogurt, orange juice, avocado oil, and maple syrup. Blend the ingredients until you achieve a smooth mixture.
3. Transfer the lentil mixture to a mixing bowl and add the zest of an orange for an extra burst of flavor. Also, add the baking powder and the stiffly beaten egg whites to the bowl.
4. Gently stir the ingredients until you achieve a light and airy batter consistency.
5. Pour the batter into silicone cupcake liners, or ensure to use high-quality liners that do not stick, and top each cupcake with almond slices or other nuts of your choice.
6. Preheat your oven to 365°F (185°C) and bake the cupcakes for approximately 35 minutes or until they turn golden brown.
7. Once baked, allow the cupcakes to cool on a wire rack.
8. If desired, glaze the cupcakes with orange jam or your preferred choice of jam.

Prep Time & Baking Information

• Prep Time: 30 minutes
• Baking Time: 35 minutes
• Servings: 10 cupcakes

Nutritional Information (Per 1 Serving)

• Energy: 180 calories
• Protein: 6.52 g
• Fat: 8.05 g
• Carbohydrates: 21.68 g
• Fiber: 2.4 g

Storage and Recommendations

• Store your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or in the freezer for up to 3 months.
• Enjoy these unique cupcakes as a delightful snack, a wholesome dessert, or a delightful addition to your breakfast table.

As the autumn leaves start to fall, there’s nothing quite like indulging in a treat that embodies the comforting flavors of the season. These Pumpkin & Oatmeal Mini Cakes are a delightful creation that combines the earthy sweetness of pumpkin with the hearty goodness of oats. Perfectly portioned and rich in flavor, these mini cakes are designed to bring a warm and cozy feeling with every bite. Topped with a luscious homemade maple caramel, they offer a luxurious treat that’s hard to resist.

Pumpkin is the star ingredient in these mini cakes, and for a good reason. Not only does it add a natural sweetness and moist texture, but it also comes packed with nutritional benefits. Pumpkin is rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system, especially during the colder months. Additionally, it’s high in fiber, which aids digestion and helps keep you feeling full and satisfied.

Incorporating pumpkin into your regular diet can contribute to overall well-being. Its antioxidant properties can help protect your body against free radicals, and the beta-carotene found in pumpkin has been linked to reducing the risk of certain cancers. With these mini cakes, you’re not just enjoying a delicious dessert; you’re also treating your body to a nutritious and wholesome ingredient that’s perfect for this time of year.

I hope you enjoy making these delicious Pumpkin & Oatmeal Mini Cakes! If you need any further adjustments or have additional recipes to work on, feel free to ask!

Ingredients

• 1 cup oat flour
• 1 egg
• 1/2 cup pumpkin purée (approximately 250 g fresh pumpkin, steamed and blended)
• 1/4 cup maple syrup
• 1/4 cup avocado oil (or any other neutral oil)
• 1/2 tbsp. baking powder
• 1/4 tsp. pumpkin spice
• 15 g pecan halves for garnish (2 halves per mini cake)
• 1/4 cup homemade maple caramel (optional)
• A bit of oil for greasing the pan cups

Directions

1. Preheat the oven to 350°F (175°C) and grease a mini cake pan, lining with parchment paper.
2. Prepare pumpkin purée if not using store-bought, by steaming and blending fresh pumpkin. Set aside to cool and thicken.
3. In a mixing bowl, combine the egg, pumpkin purée, maple syrup, and avocado oil, stirring until all ingredients are thoroughly mixed.
4. Gradually add the oat flour, baking powder, and pumpkin spice to the mixture, stirring until just combined. Be careful not to over-mix.
5. Fill the cups of your greased and lined baking pan with the batter, and garnish each mini cake with two pecan halves.
6. Bake in the preheated oven for approximately 30 minutes, or until the cakes turn golden brown.
7. Once baked, remove the mini cakes from the oven and allow them to cool before serving.
8. Serve the mini cakes with a drizzle of homemade maple caramel, if desired.

Prep Time: 30 minutes
Baking Time: 30 minutes
Servings: 6 Mini Cakes

Nutritional Information

• Per 1 Cookie:
  • Energy: 281 calories
  • Protein: 6.18 g
  • Fat: 17.74 g
  • Carbohydrates: 26.75 g
  • Fiber: 1.8 g

Storage

• Store your mini cakes in an airtight container in the fridge for up to 1 week for optimal freshness.

Notes

• Enjoy these delightful treats as a breakfast option, a satisfying snack, or a sweet ending to any meal.
• These mini cakes are naturally gluten-free, making them an ideal treat for those with dietary restrictions.