2 Ingredient Peanut Treats

Nov 27, 2024

2 Ingredient Peanut Treats

The festive season calls for delightful treats that bring comfort and nourishment to the table. These 2-ingredient peanut treats are a perfect blend of flavor, nutrition, and simplicity. Using roasted peanuts and sweet dates, they offer a naturally sweet, nutty flavor without any added sugars or artificial ingredients. With the optional addition of spices like cinnamon or cardamom, these treats embody the warmth and cheer of the holidays.

Peanuts, the star ingredient, are an incredible source of healthy fats, plant-based protein, and essential nutrients like niacin and vitamin E, which are vital for maintaining skin health and energy levels. They also support heart health by providing monounsaturated fats. Dates, on the other hand, add natural sweetness and a wealth of dietary fiber, potassium, and antioxidants, making them excellent for digestion and heart function. Including peanuts in your regular diet is a great way to incorporate good fats and protein, especially for those looking to balance blood sugar levels or follow plant-based diets.

So, whether you’re looking for a quick energy bite, a healthier dessert option, or a festive snack to share with loved ones, these treats have got you covered!

Ingredients

1 cup (160 g) roasted peanuts
1 cup (150 g) soft dates or store-bought date paste
¼ tsp cinnamon or other spice of your choice (optional)
¼ cup (40 g) whole roasted peanuts for crunch

Directions

If using raw peanuts, roast them at 350°F (180°C) for 12-15 minutes until golden and aromatic. Let them cool completely.
Grind the roasted peanuts into a smooth, flour-like texture without making them oily, then transfer to a bowl.
Blend the soft dates into a paste (or use store-bought date paste) and combine them with the peanut flour.
Mix in spices like cinnamon or cardamom (if using) and whole roasted peanuts for crunch.
Use your hands to combine everything until it forms a sticky, moldable mass.
Divide the mixture into two portions and roll each into a smooth cylinder about 3 cm in diameter. Refrigerate for 1 hour if needed for easier slicing.
Slice the cylinders into diamond-shaped pieces, approximately 1 cm thick.
Refrigerate the pieces for 1 hour to set before serving. Enjoy!

Prep Time & Servings

20 minutes
1-2 hours in the fridge
Makes approximately 22 pieces

Nutritional Information (Per Serving)

Energy: 73 calories
Protein: 2.38 g
Fat: 4.54 g
Carbohydrates: 7.05 g
Fiber: 1.3 g

Storage

Refrigerate for up to 2 weeks for a firmer texture.
For longer storage, freeze in a sealed container for up to 3 months. Thaw before serving.

Notes

Experiment with flavors by adding orange zest or nutmeg for a festive twist.
These treats are naturally vegan and gluten-free, making them a versatile option for diverse dietary needs.

Red Lentil Cake

Nov 20, 2024

Watch



Red Lentil Cake

Have you ever thought of turning red lentils into a cake? Probably not!

Welcome to the world of red lentil cake, a true culinary revelation that transforms a humble pantry staple into a soft, moist, delicious and satisfying treat. This cake isn’t just about creativity; it’s about reinventing the way we think about baking. Forget the usual refined flours and empty calories. Instead, imagine a gluten-free, protein-packed alternative that tastes so good, you won’t believe it’s made from lentils!

Red lentils, often celebrated for their role in hearty soups and stews, have stepped into the spotlight as an unexpected hero in the baking world. Unlike traditional all-purpose flour, red lentils are naturally gluten-free, making them a safe and nourishing choice for those with gluten sensitivities. They’re a powerhouse of nutrition, offering plant-based protein, fiber, and essential nutrients like iron, folate, and B vitamins—all of which are largely absent in refined flours. This means that every bite of this cake not only satisfies your sweet tooth but also fuels your body with long-lasting energy and nutrients.

When compared to regular flour, red lentils offer a much lower glycemic index, meaning they won’t cause rapid sugar spikes or crashes. The fiber content promotes better digestion and keeps you feeling fuller for longer, making this dessert a guilt-free option for any time of day. The natural richness of lentils also lends the cake a soft and tender crumb, so you won’t miss the traditional flour at all.

But what makes this cake truly exceptional is how indulgent it tastes. The combination of shredded coconut, a drizzle of white chocolate, and the subtle sweetness of maple syrup creates a dessert that feels decadent without being overly heavy. It’s the perfect example of how healthy and delicious can go hand in hand.

Whether you’re baking for someone with dietary restrictions or simply want to try something new, this red lentil cake is an absolute must. It’s proof that nutritious ingredients can be transformed into extraordinary creations that are as delightful to eat as they are to make. Trust us—one slice and you’ll wonder how you ever lived without it!

Ingredients

1 cup (180 g) red lentils, soaked and drained
¾ cup (165 g) sour cream (or cottage cheese or Greek/plain yogurt)
2 large eggs, separated
⅓ cup (80 ml) maple syrup
¼ cup (60 ml) avocado oil (or oil of choice)
⅓ cup (30 g) shredded coconut
½ tbsp baking powder
1 tsp vanilla extract
100 g white chocolate (optional, for topping)
15 g shredded coconut (optional, for topping)
Pinch of salt

Directions

Soak the red lentils in water for at least 4 hours or overnight in the fridge. The next day, rinse thoroughly under running water and drain well.
Separate the eggs. Whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.
Blend the soaked lentils with sour cream, egg yolks, maple syrup, and oil in a mixing bowl or blender until smooth and creamy.
Stir in the shredded coconut, baking powder, and vanilla extract until well combined.
Gently fold the whipped egg whites into the batter in small batches to maintain an airy texture.
Grease a 9×9-inch (22×22 cm) baking pan and line it with parchment paper. Pour the batter evenly into the pan.
Bake in a preheated oven at 350°F (180°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes. Meanwhile, melt the white chocolate in the microwave if using.
Spread the melted chocolate over the cooled cake and sprinkle shredded coconut on top.
Refrigerate for at least 1 hour before slicing into squares and serving.

Prep Time: 20 minutes
Baking Time: 40 minutes
Soaking Time: 4 hours or overnight
Servings: 9

Nutritional Information (Per Serving):

Energy: 290 calories
Protein: 7.82 g
Fat: 19.29 g
Carbohydrates: 29.95 g
Fiber: 3 g

Storage Recommendations and Notes:

Store in an airtight container in the refrigerator for up to 1 week.
Freeze individual portions for up to 3 months; thaw in the fridge before serving.
Serve with tea, coffee, or fresh berries for an extra touch of indulgence.

This red lentil cake is naturally gluten-free and packed with wholesome goodness, making it a must-try recipe for any dessert lover seeking a nutritious twist!

Buckwheat Crepes

Nov 16, 2024

Watch



Gluten-Free Buckwheat Crepes

Let me take you on a little journey into the world of buckwheat! If you’re someone who loves starting the day with a wholesome breakfast or indulging in a light and guilt-free dessert, this recipe is going to win your heart. Buckwheat crepes are not just delicious; they’re a celebration of nutrition, simplicity, and versatility. Despite its name, buckwheat isn’t a type of wheat at all, it’s a seed that’s naturally gluten-free, making it a fantastic choice for anyone looking to avoid gluten while still enjoying all the textures and flavors we crave in a good crepe.

Now, why should buckwheat be on your diet? For starters, it’s a nutritional powerhouse. Packed with antioxidants, magnesium, and copper, buckwheat supports everything from heart health to digestion and energy production. It’s also rich in fiber, which helps keep you feeling full and satisfied long after your meal. If you’ve been looking for a way to add more whole, nutrient-dense foods into your diet, buckwheat is a fantastic place to start.

These crepes are thin, tender, and incredibly easy to make. You don’t need any fancy equipment or unusual ingredients, just a few pantry staples and a bit of soaking time for the wholesome buckwheat. Once cooked, they’re endlessly customizable. Have a sweet tooth? Pair them with fresh fruits, a drizzle of maple syrup, or your favorite nut butter or homemade chocolate spread. Prefer savory? Think smoked salmon, avocado, or a dollop of herbed yogurt. Whether you’re hosting a cozy brunch, meal-prepping for the week, or simply treating yourself to something special, these crepes are perfect.

What I love most about this recipe is how approachable it is, even for beginners. There’s no need to stress over making them perfect—buckwheat batter is forgiving, and the end result is always satisfying. Plus, these crepes freeze wonderfully, so you can enjoy them on your busiest mornings without compromising on quality or nutrition.

So, grab your buckwheat, set aside a little time, and let’s create something wholesome, beautiful, and oh-so-delicious together! Ready to dive in? Let’s get cooking!

Ingredients
1 cup (180 g) raw buckwheat
1 ½ cups (360 ml) milk of your choice (regular or plant-based)
2 large eggs
3 tbsp (45 ml) avocado oil (or another neutral oil)
3 tbsp (45 ml) maple syrup (or another sweetener)
A pinch of salt (optional)
1 tsp (5 ml) vanilla extract

Directions

Start by soaking the raw buckwheat in water for at least 4 hours or overnight. For best results, refrigerate it during the soaking time.
After soaking, rinse the buckwheat thoroughly under running water to remove the slimy texture.
Strain the buckwheat well to ensure no excess water remains.
Transfer the soaked and rinsed buckwheat to a blender.
Add milk, eggs, avocado oil, maple syrup, a pinch of salt (if using), and vanilla extract to the blender with the buckwheat.
Blend the mixture until the batter becomes silky smooth and runny.
Transfer the batter into a large bowl. Let it rest for 30 minutes at room temperature if you prefer—a step that helps improve the texture.
Heat a nonstick pan over medium heat and lightly brush it with coconut oil or another neutral oil.
Pour about 1/3 cup of batter into the pan, tilting the pan immediately to spread the batter evenly and thinly.
Cook the crepe on one side until the top surface appears dry, about 2 minutes.
Flip the crepe gently and cook the second side for another minute or until lightly browned.
Repeat with the remaining batter, lightly greasing the pan as needed between crepes.
Serve warm with your favorite toppings like fresh fruit, yogurt, nut butter, or savory fillings.

Prep Time: 10 minutes
Pan Cooking: 40 minutes
Servings: 12

Nutritional Information (Per Serving)
Energy: 124 calories
Protein: 4.04 g
Fat: 5.41 g
Carbohydrates: 14.25 g
Fiber: 1.5 g

Storage
Store leftover crepes in an airtight container in the fridge for up to 5 days.

Freeze individual crepes separated by parchment paper for up to 3 months.

Notes

For dairy-free crepes, substitute regular milk with almond, oat, or soy milk.

You can substitute maple syrup for your sweetener of choice and coconut oil for another oil you may prefer better.

These crepes are highly versatile and work equally well with sweet or savory toppings. Enjoy them fresh for the best taste and texture.

Vegan Brownies

Nov 12, 2024

Watch



Vegan Brownies

You’ll be amazed at how just a few simple, plant-based ingredients can create the most delectable vegan brownies! These treats are irresistibly soft, chocolatey, and naturally sweetened, making them a perfect go-to snack or even a quick breakfast option. With the delightful combination of ripe bananas, creamy peanut butter, and oat flour, you’re looking at a treat that’s not only indulgent but also nutritious, packed with fiber, protein, and healthy fats to keep you energized throughout the day.

What makes these brownies truly special is their ability to deliver a wholesome snack with minimal effort, using ingredients you likely already have at home. You can easily whip these up in a pinch, and the results are fantastic every time! Whether you’re in the mood for a quick pick-me-up, or looking to enjoy a more guilt-free dessert, these vegan brownies are bound to become a staple in your kitchen.

Now, let’s talk about the key ingredient: oats. Oats are a wonderful grain to incorporate into your diet regularly. Rich in beta-glucan, a type of soluble fiber, oats can help lower cholesterol levels, improve heart health, and provide long-lasting energy without spiking your blood sugar. They are also a great source of essential vitamins and minerals like manganese, magnesium, and iron. For anyone dealing with iron deficiency or looking to boost their iron intake, oats are a solid plant-based option to support a healthy, balanced diet. Incorporating oats into your diet is a smart choice for sustained energy and overall well-being.

Ingredients:

2 ripe bananas (320 g)
1/3 cup (90 g) unsweetened peanut butter
4 tbsp (20 g) sifted cocoa powder
1/4 cup (25 g) oat flour
1 tsp. baking powder
20 g chocolate chips (optional)

Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, mash the ripe bananas with a fork until they’re fully puréed and smooth.
Add the unsweetened peanut butter and sifted cocoa powder, stirring until the mixture is smooth and well combined.
Add the oat flour and baking powder, and gently stir until just combined. Be careful not to overmix the batter.
Prepare your mini-cake cups by lining them with parchment paper.
Spoon equal amounts of the batter into the prepared mini-cake cups. Use the back of a spoon to smooth the tops of the batter.
If desired, sprinkle some chocolate chips on top of the batter for extra richness.
Place the mini-cake cups in the preheated oven and bake at 350°F (175°C) for 15 to 20 minutes. Avoid over-baking to keep the brownies soft and moist.
Once baked, remove the brownies from the oven and transfer them onto a cooling rack.
Let the brownies cool for a few minutes before serving. Enjoy with your favorite beverage!

Prep Time: 10 minutes
Baking Time: 20 minutes
Servings: 6 servings

Nutritional Information (per serving):

Energy: 170 calories
Protein: 5.85 g
Fat: 7.1 g
Carbohydrates: 23.48 g
Fiber: 2.9 g

Storage:

Store the brownies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 7 days.

Notes:

You can customize this recipe by adding chopped nuts or dried fruits for extra texture and flavor.

Gluten-Free Pear Pie

Nov 8, 2024

Watch



Gluten-Free Pear Pie

There’s something magical about pears in the fall, their juicy sweetness transforming into something extraordinary when baked into a delicious pie. This Gluten-Free Almond Flour Pear Pie is a simple yet elegant way to celebrate the season’s bounty. Made with just a handful of ingredients, it combines the natural sweetness of pears with the nutty richness of almond flour. This pie is incredibly easy to prepare, yet it delivers a sophisticated flavor profile that’s perfect for any occasion, from casual gatherings to more special occasions.

What’s unique about this pie is its simplicity, just three key ingredients create a flavorful dessert that’s both gluten-free and nutritious. The soft, moist texture of the pears pairs beautifully with the light, airy batter made from whipped egg whites and almond flour. If you’re looking for a dessert that feels indulgent.

Almond flour is an incredible ingredient that is not only gluten-free but also rich in nutrients. It’s packed with healthy fats, primarily unsaturated fats, which are beneficial for heart health. Almonds are also a good source of protein, vitamin E (an antioxidant that supports skin health), and magnesium, which helps with muscle and nerve function.

Regular consumption of almonds and almond-based products like almond flour can contribute to better cholesterol levels and a more balanced blood sugar response. Including almond flour in your diet is a great way to incorporate plant-based proteins, healthy fats, and essential micronutrients. Whether you’re avoiding gluten or simply looking to add variety to your diet, almond flour is a versatile ingredient that deserves a spot in your regular meal planning.

Ingredients:

3 eggs (separated into yolks and whites)
⅓ cup (80 ml) maple syrup
1 tsp. vanilla extract
1 ½ cups (150 g) almond flour
3 large ripe pears (about 465 g)
Optional: 15 g almond slices for topping

Directions:

Begin by separating the egg yolks from the egg whites.
Using an electric mixer or whisk, beat the egg whites until stiff peaks form. Set aside.
In a separate mixing bowl, combine the egg yolks, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
Add the almond flour to the mixture, stirring to fully incorporate the flour into the batter.
Once the batter is smooth, gently fold in the whipped egg whites. Stir gently to keep the mixture light and airy.
Line a circular baking pan (8.5 inches or 21 cm) with parchment paper, then pour the batter into the pan, spreading it evenly.
Peel, core, and halve the pears. Slice each half thinly, but do not separate the slices completely. Arrange the pear halves on top of the batter in a flower-like pattern.
Sprinkle almond slices over the top of the pears if desired.
Bake in a preheated oven at 350°F (180°C) for 40 minutes or until the pie turns golden brown.
Let the pie cool for a few minutes before slicing and serving.

Servings: 6
Prep Time: 30 minutes
Baking Time: 40 minutes

Nutritional Information (Per Serving):

Energy: 282 calories
Protein: 9.21 g
Fat: 16.22 g
Carbohydrates: 27.32 g
Fiber: 5.4 g

Storage:

Store any leftover pie in an airtight container in the fridge for up to 5 days.
For best results, warm the pie slightly before serving to enhance the flavors.
This pie is perfect for serving with a dollop of whipped cream or a scoop of vanilla ice cream.