Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Zucchini muffins with buckwheat and coconut flour (gluten-free & dairy-free))

These muffins are special because they are high in fiber, and not the test. They get a little wet, but I it is a very good choice. By the way, the presence of zucchini in baking and no one notices;)

Ingredients (8 – 10 muffins, depending on the size of the form):

• 2 zucchini about 400 g,

• 2 eggs,

• Juice (about 5 tbsp) and zest of half a lemon (zest first three, then squeezing the juice),

• 75 g of buckwheat flour,

• 25 g of coconut flour,

• 3 tbsp coconut oil

• 5 tbsp sweetener or to taste (I have Jerusalem artichoke syrup),

• 3 tsp cinnamon or to taste

• 1 tsp ground vanilla

• 0.5 tsp. salt,

• 1 Cup of berries (I had blueberries, but in General, the stuffing can put any dried fruit, nuts, other berries, chocolate, etc.).

How to do:

1. My zucchini and grate on a coarse grater. If you don’t want the muffins had a greenish color, then be sure to peel. If you green will not confuse – do not bother. Sprinkle with a little salt, mix and leave for 10 minutes, until juices. Then carefully squeeze the juice from the zucchini using a towel or nut milk bag. That is you put a spoon of grated zucchini in a towel, wrap and squeeze in the sink, juice is not needed.

2. Next, whisk in a blender until smooth eggs with zucchini and all other ingredients except flour. Then gradually introduce the flour and knead until smooth. The dough will be as sour cream. Then manually mix up the dough the filling of your choice. If you use frozen berries, they can not unfreeze.

3. Grease molds with vegetable oil (I had coconut), and fill them with batter 2/3 full because the muffins will rise a bit. Bake for approximately 1 hour at 160C on the middle shelf. All ovens are different, and molds different in size (the larger the form, the longer it is baked muffin), so looking at the situation. If the cakes were covered with a Golden crust and a toothpick comes out almost dry, the cakes are ready.

4. The finished muffins should be cooled, then remove from the mold, so they were all mushy, and give them a little stand on the plate below the surface is a little dried up. I then just dried (on the baking sheet, not in the form) in the oven in fan mode for 5 minutes so that the crust became even more appetizing. But it is optional.

The most delicious oatmeal-Apple crumble with raisins, pecans and maple syrup

My favorite crumble, it is simple and gorgeous at the same time. With almost no sweeteners with minimal amounts of oil and flour, but with lots of fruit. Can’t imagine a more delicious way to eat a kilo of apples!

In this basic post, I described all the subtleties of making crumble, I highly recommend reading it first.

And now the recipe.

Ingredients for the filling:

  • 1kg of sweet and sour apples. It’s about 7 medium-sized apples, and is better to take different varieties, so the taste will be more interesting. Part of the apples you can substitute ripe pears or plums.
  • 100 g raisins (you can substitute prunes or dates),
  • 2-3 tbsp maple syrup (you can substitute another sweetener or even not to put it because of the raisins will be enough sweetness),
  • 3 tbsp lemon juice (you need about half a lemon),
  • 3 tsp cinnamon,
  • Grated zest of half a lemon,
  • A pinch of nutmeg and ground ginger.

Ingredients for crumble:

  • 200 g of oat flakes or any other, for example, “4 cereals”,
  • 50 g whole wheat flour/spelt flour/buckwheat flour, or any nut of your choice
  • 50 g pecans/walnuts, roughly chopped,
  • 100-150 ml of milk (coconut is very delicious)
  • 3 tbsp. softened butter ghee (you can substitute any vegetable and bake crumble given temperature dymlenija this oil),
  • 0.5 tsp. powdered vanilla,
  • 1-2 tbsp maple syrup,
  • A pinch of salt.

For serving: vanilla ice cream/Greek yoghurt/vanilla sauce, berries, nuts.

How to do:

1. Nuts rinse. If the nuts are old or have a bitter taste, then soak them in clean water until they become sweet to the taste, then dry the iteration at low temperatures (method I wrote here).

2. Wash apples, peel and carefully remove all inedible parts. Half of the apples grate on a coarse grater, the other half cut into thin slices (the thinner, the better). Raisins wash.

3. In a large saucepan heat some oil for frying (I have MCE) and put apples, raisins, sweetener and spices. Simmer on medium heat for 15-20 minutes until fully cooked and brown the apples, then add lemon juice and zest, stir, taste and add more spices and sweetener to your taste if necessary. The stuffing is ready.

4. Crumble. Mix in a bowl all the dry ingredients, add oil, milk and syrup, mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary.

5. Slightly grease the molds with oil, put the stuffing evenly on top of crumble and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream. In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or a half teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

Whole wheat quiche Lorraine with chicken breast and mushrooms

This post I will gradually be supplemented with recipes of quiches with different fillings, and now I will describe the basic nuances and cooking technique on the example of a recipe that is prepared most often.

Actually Kish is a high-calorie and fatty dish, so in the classic version I don’t eat, and home of “fat-free” it))

Kish consists of 3 parts, each of which I am optimizing to your taste (all the proportions bring to round shape dimetrom about 25 cm, height keisha makes about 4 cm):

1. The base/crust of dough (2 recipes).

You need about 200-300 g of the test, if you do not do bumpers. I have kisha bumpers do not.

A classic recipe (wheat flour + butter).

Typically, the proportions of flour and butter in shortcrust pastry 1 to 1, I’m in 2 times less oil. In addition, the dough I make from whole wheat flour and ghee (my recipe here).

Dough vegetable oil from buckwheat flour. Recipe here.

Important. I usually make a lot of dough, portion it and then freeze the food in the film, that at any moment you can quickly prepare this pie.

2. Filling.

The filling is cooked mainly from lean poultry/fish with the addition of mushrooms and vegetables. It’s mostly protein and fiber.

3. Cream sauce with cheese.

In creamy egg sauce traditional cream replace with low-fat sour cream/Greek yogurt or milk.

The specified form size I make about 500 g of sauce: 300 g of sour cream/yoghurt/milk, 150 gr. cheese (about 100 g of cheese type Gouda + 50 g aromatic Parmesan/gruyère/Roquefort) and 2-3 eggs. If you use less cheese, add the filling 1 egg to the quiche not lose shape.

The process:

1. On the bottom of the form lay out the dough, prick it randomly with a fork and 20 minutes at 160C in the oven. Get the form, silent cooled cake. Put the oven on to warm to 180C.

2. While preparing the cake cools, prepare the filling.

This variant of the filling consists of 2 large onions 5-6 large enough mushrooms or 10-15 small, 2-3 chicken fillets. Instead can use breast fillets chicken thighs. With him is delicious, and with the breast dietine.

Cut onion into cubes and fry on medium heat until Golden brown in a small amount of ghee oil (or any frying), then add the sliced wafers mushrooms and thyme a couple pinches (he is very cool goes well with mushrooms), salt and pepper to taste, wait until all the moisture from the mushroom will come out, and they are browned, then add chicken, cut into medium-sized pieces. Also wait until any excess moisture is evaporated and all the stuffing is ready.

The most important rule of preparation of the filling: it should be like you just like that, without dough and cheese. Made, tried. If delicious – so quiche you will like it. Put here anything you want, in any combination, if only you were good.

3. Cheese grate, mix. A handful aside for sprinkling on top.

Beat eggs with salt, pepper, 0.5 tsp. nutmeg and other spices at your discretion, add sour cream/milk/yoghurt and cheese, mix well. I mix straight into the blender.

3. Grease ghee the edge of the form with the crust. Spread the filling of chicken and mushrooms, pour cheese mixture and sprinkle with the cheese, which previously was postponed. Put into the oven for about 30-35 minutes at 180C.

You can certainly have a dish immediately, but I prefer it ostatici in the refrigerator, and then reheated before serving. So he’s like delicious and perfectly keeps the shape and not falling apart like freshly made.

Often I cook the quiche for the future. In this case, it is first necessary to fully cool at room temperature, then put into the refrigerator. Then I cut it in portions and freeze in a plastic container.

This little more is dietary the recipe in taste from the classics to differ almost not be checked;)

Oatmeal crumble with vanilla sauce (you can make vegan, gluten free)

Crumble is something like an upside-down cake when the crumb of the dough is baked on top of the filling, not the bottom in the form of a cake. The traditional recipe for sweet and fatty for me, so I made some modifications, and it was the option of oatmeal and a minimum of oil and sweetener, but with high fruit. This is a super simple, quick and delicious Breakfast or dessert.

The ease of the recipe is that all ingredients can be put on the eyes, and will still be delicious. Sometimes cakes just from what is in the fridge, and it turns out a culinary masterpiece. Below I will talk about the technology and its perfect proportions of ingredients.

The dish consists of 2 layers: fruit/berry/vegetable & oat layer.

I recommend to bake it in ceramic or glass form in order to bring to the table, but not necessarily.

The bottom layer.

In this case, the filling is what was in the fridge. You can use any fruit/vegetables (carrot, pumpkin), fruits that like. Most importantly they wash very well, go through and clean that in the process of eating you or the inedible parts of the fruit.

I have 500g of black currant and a handful of blueberries, juice and zest of half an orange, 2 tbsp Jerusalem artichoke syrup.

Optionally, the filling can add some spice. Apples, pears, plums, pumpkin, carrots blends perfectly with the cinnamon. Berries (cherries, raspberries, blackberries, blueberries) are perfectly combined with vanilla. In the filling you can also add nutmeg, ground ginger, dried fruits, and nuts.

Frozen berries can not be defrosted. The extra juice will still evaporated in the cooking process.

If the filling is sweet enough, I recommend to sprinkle it with lemon juice, lime, orange. So the taste will be more complex and interesting. Currants, to my mind, very cool combined with orange juice, I used it.

Sweetener add 1st.l., stir and taste until the flavor will not be balanced for you.

The top layer (crumble).

I have about 200g whole grain blend of flakes “4 cereals”, 50g. buckwheat flour, handful of almonds, 3 tbsp butter, softened ghee (you can substitute vegetable with a neutral taste), 0,5 tsp ground vanilla zest and juice of half an orange, 2 tbsp syrup topinambur, a pinch of salt.

Important. First clean off with citrus zest, then squeeze the juice out of it. If you do the opposite – it will be very difficult)

Sometimes I add to oatmeal or 1 egg 100-150ml milk (coconut is very tasty), when I want a more uniform and dense layer crumble.

The cereals and the flour can use any. You can do without flour do. It is possible to grind the flakes smaller and add nuts/seeds/almond petals, lubie spices (cinnamon, vanilla, etc.). Everything is optional.

Mix in a bowl all the dry ingredients, add liquid and mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary, since it will impregnate the juice from fruits and berries in the cooking process.

Slightly smear the form with butter, put the filling, spread the crumble on top and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream.

In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or half a teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

Cold this crumble I also really like eating as a snack)

Unleavened whole wheat «Agapuri» (my style Ajarian khachapuri recipe)

I then accumulated all my knowledge and skills on the preparation of my ideal Adjarian khachapuri and realized that only the shape (boat) and the presence of Georgian brine cheeses in the recipe remained from the authentic version))) My agapuri is more of a thin crispy flatbread made from whole wheat flour with lots of stringy flavorful cheese. It looks like a rich classic Adjaruli only visually, butOh that’s how I like it best.


Yeast-free dough on matsoni (for 3 khachapuri).

  • 300 g whole wheat flour,
  • 200 g matzoni (can be replaced with yogurt without sweet filling),
  • 1 egg,
  • 0.5 tsp sea salt.

Filling (1 khachapuri).

  • 400 g Imereti cheese,
  • 200 g suluguni,
  • 20g smoked suluguni (for flavor).

How to do:

1. it is desirable to sift flour. Mix the flour with salt, add the matzoni and egg until smooth (you can not try hard — we will knead a little later), close the dough with cling film or lid hermetically(!) so that it does not dry, leave to rest for 25-30 minutes. This is necessary in order to strengthen the gluten and swell the coarse particles of wheat flour, since it is whole grain. After this time, you will notice that the dough will be slightly different, more plastic.

2. continue kneading with your hands. Knead the dough until smooth, roll it into a sausage or ball and put it back in an airtight container so that it does not dry, and leave to rest for 30-40 minutes at room temperature.

3. then divide the dough into 3 equal parts (each weighing about 180g), roll them into buns and put it back in an airtight container so that the dough does not dry and let it rest for 20 minutes. This is necessary to make the dough more pliable and roll out well.

I immediately make this dough in large quantities and store it in portions in food film in the freezer.

4. While the dough is melted, you can start preparing the filling and preheating the oven to 240C.

Imereti cheese I pre-cut into small pieces and soak in water for 3-4 hours, changing it every hour so that extra salt comes out of it. This is optional, but highly desirable. You can deal with this issue the day before.

Next, grate all the cheese on a coarse grater, set aside a handful of suluguni separately for sprinkling the sides, mix everything else. The filling is ready.

5. Assembly

Spread the dough on the floured surface, sprinkle it with flour on top and roll it into a thin pancake (about 2 mm) with a rolling pin. In the process, the dough should be turned over a couple of times so that it does not stick to the surface. This is a very quick process because the dough is pliable, but it can tear if you put too much effort, so tenderer;) We wind the dough on a rolling pin and shift it to a baking sheet with baking paper.

Next, lay out the filling (2/3 of the cheese go to the sides, 1/3 in the middle). Take the grated cheese, squeeze it in your hand, it turns out something like a cheese stick, put them along the edge of your dough blank with an indentation of 3 cm, then wrap the edges, hiding the cheese and forming the sides in the form of a boat. I fold the tips in a circular motion, tear off the excess dough, and glue the top together so that the cheese does not flow out. In the center of the finished boat spread the rest of the cheese.

6. baking

In this case, a lot depends on it, since the dough is very small, and there is a lot of cheese, then with the wrong steps the whole structure will turn into a puddle.

You need to do this:

5-7 min at maximum temperature (240C) on the middle shelf on the standard mode (so the dough will quickly set and become a strong frame),

10 min at 200C on the middle shelf in standard mode (here we let the dough bake),

5-7 min at 200C on the middle shelf on the mode with a fan (here we remove the remaining moisture and make a crispy crust).

If the oil/liquid from the cheese began to flow out of the khachapuri, blot the moisture with a kitchen paper towel, otherwise the crispy crust will not work – the dough will get wet.

Now that the sides have become crispy, take out the khachapuri, sprinkle it on top with a handful of suluguni, put it in the oven on the grill mode on the top shelf for 3 minutes at 180C. At this time, break the egg, separate the yolk and put it in the center of the boat after the end of the cheese and bake for another 1 min. Done.

7. you should get the thinnest, baked dough on top and bottom, crispy sides with fragrant grilled cheese on the outside and tender stringy inside, like the filling in the middle. Eat immediately, after stirring the yolk in the cheese filling. With red wine/ coffee you will get just unearthly pleasure!

Tartlets with tomatoes, ricotta and Parmesan

Well, they are delicious!

Recipe for about 6 tartlets:

Filling: 150g of ricotta, 150g of grated Parmesan (can be replaced with Gruyere or cheddar), 1 egg, 1 clove of garlic, passed through a garlic chopper, a pinch of nutmeg and freshly ground pepper, salt – optional (depending on the cheese that is added to the ricotta). Stir.

The dough is standard shortbread, but on the whole grain flour and with sesame: mix 220g Tsz flour, sesame to taste and a pinch of salt, add cold, cut into small pieces, oil 100g (I do on ghee) and chop the dough with a knife or spatula until crumbs. You need to work quickly so that the oil does not have time to start melting. Otherwise, the dough will be too dense and hard. Then, with very quick movements, add the cold (!) egg, or 2-3 tablespoons of ice (!) water. Most importantly, don’t work with it for long. The dough should be like wet sand.

Then collect it in a lump, wrap it in plastic wrap and refrigerate for 20-30 minutes.

Sometimes I do not have time for proofing in the refrigerator and I cook from the dough immediately, while I practically do not see any differences in taste, only a slight difference in the texture of the dough. From the fridge, it’s denser because the oil solidifies.

How to do: distribute a thin layer of dough on the bottom and sides of the muffin mold, put the filling inside not to the very edge of the tartlets so that the tomatoes fit, cherry tomatoes cut in half on top. Salt, pepper, throw oregano/basil, sprinkle with olive oil and 25 minutes in the oven at 200C, and then 5 minutes can be on the grill mode, so that the tomatoes are fried.

Poppy seed roll in oat flour

This roll is made from a thin layer of oatmeal and a thick layer of poppy seeds. The recipe is simple, but the technology of twisting is more complicated)))


Grind 200 grams of oatmeal in a blender to flour and mix with 1 egg, a pinch of salt and butter (butter or vegetable, as you like). I add a little, just look at the consistency of the dough so that you can sculpt something from it and not stick to your hands. Put it in the fridge.

2. filling.

We need a poppy (200-250 GR.), and the most important thing in the filling is to grind it. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:

Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.

Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, on medium heat, evaporate the remaining water, then add 50-70 ml of any milk (delicious with almond and coconut), a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste). If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).

3. the cooled dough is laid in a tricky way: take a rectangular baking dish and put baking paper in it. We distribute the dough along the bottom of the mold, then pour the filling, the Filling Layer will be 2 times higher than the dough layer (I love it so much), but be sure to leave both edges of the dough without filling, where the beginning and end of the twist are. Quickly twist the roll, because the oatmeal dough is sooo fragile and we fasten everything with baking paper, like candy in a wrapper, otherwise everything will disintegrate and spread. In the oven at 180 degrees for 30-40 minutes. Cool in paper, then remove it and enjoy;)))

See also my recipe poppy seed roll in pita bread.