Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 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”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

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

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining 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 all the ingredients except the chickpeas. 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. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Cashew oat milk

I was inspired by a wonderful recipe Alphafoodie, experimented and brought his perfect formula of oat milk. To do a maximum of 10 minutes, not counting the stage of soaking nuts.


• 0.5 Cup of oatmeal long cooking

• 0.5 cups cashews (nuts give the drink a creaminess and richness),

• 3 cups water

• Salt, vanilla, other spices and sweetener – to your taste.

If the nuts you are eating, just put 1 Cup of oatmeal 3 cups of water.

How to do:

1. Wash cashews and soak in clean water for at least 2 hours.

2. Then washed cashews and put in blender, fill with water and punched until smooth. Only then put the dry(!) cereals and breaks them to almost all grinding, but not more than a minute, and then they begin to soak and give milk excessive mucous structure.

3. Thereafter, the mixture was first filtered into a clean container through a sieve. Then filter again through a nut milk bag, cheesecloth or kitchen towel is woven to a perfect consistency.

4. Now the milk you need to try and add spices to your taste. I usually rinse blender, return to the milk and punch it with spices.

5. The right will use this “milk” in the day of preparation, but I keep it in the fridge for up to 5 days. Shake before use.

Crispy cookies made of beans, apples and oatmeal

I’ve cooked a whole pot of red beans and all know where it would attach. Clocked lobio, has been thought to make chili con carne, but I wanted something new. And then all of a sudden you get these cookies))

Ingredients (for 20 cookies):

• 250g cooked red beans (you can also use chickpeas, white beans I did not like),

• 250g apples (preferably sour)

• 100g oat flour (I ground rolled oats),

• 50 grams of walnuts + 20 nut halves for decoration (walnuts can be replaced by another nut that you like),

• Zest of 2 oranges (careful not to put the white part of the peel – it’s bitter),

• 3-4 tbsp of sweetener (I have Jerusalem artichoke syrup), you can also optionally put a handful of raisins or other dried fruit,

• 1 tsp ground vanilla

• 3 tsp cinnamon,

• A pinch of salt.

How to do:

1. The beans cook, as I described in the recipe lobio. Or use 1 can purchase, thoroughly washed.

2. Wash apples, peel and remove any excess. Nuts to wash.

3. Punch in a blender all the ingredients (except flour, dried fruits and nuts for decoration) until smooth, add flour and dried fruit, stir again the weight has a spoon. Can the dough to try and add some spice or sweetness to your taste.

4. 1 tablespoons – 1 cookies. Roll a ball of dough and spread it on a baking tray with baking paper. When all the balls are ready, press the top cookie. Bake at 160C for 25 minutes. Cooking time depends on the oven. See when biscuits are browned, you can get.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. And I really recommend eating them fresh. And all I’d had in the freezer and get as necessary. The longer you’ve been the cookies, the less flavorful it becomes.

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.



• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.


• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.


• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Oatmeal cheese sticks

Very cool! Is and snack, and are on the road to take, and instead of bread to use for Breakfast with coffee. Anyone that)


• 1 Cup of rolled oats,

• 0.5 Cup wholegrain flour from spelt wheat or wheat,

• 80 g hard cheese (Gruyere, cheddar),

• 1 egg (optional)

• 0.5 Cup of milk any except highly aromatic, and sweet,

• 3 tbsp olive oil (you can substitute for butter),

• 2 tsp oregano or any other herbs

• 1 tsp dry garlic (optional)

• 0.5 teaspoon of salt and pepper,

• Herbs, poppy seeds, sesame seeds for topping.

How to do:

1. Mix oatmeal, flour and spices. Grate cheese (can be large) and add to dry ingredients, mix well. Add butter and egg, mix well. Add milk gradually, we will adjust the dough consistency. If you put in the dough egg – ‘ll need less milk, if not more milk.

2. Kneaded the dough. It should be fairly tight to be able to roll out. If necessary, add 1 tbsp milk to it.

3. Roll out the dough to a thickness of 0.5 cm, cut arbitrarily. The thinner the dough and the smaller the slice, the crispier it will be baking. For convenience, you can roll out between 2 sheets of baking paper. Can just with your hands to form sticks, that’s how someone convenient.

4. Lay strips on a baking sheet with parchment paper. Top if desired sprinkle with herbs, sesame seeds, poppy seeds, salt, etc. Or you can pour the poppy seeds/seeds/spices on a plate and dip the sticks in them and put on a baking tray this way up. So the layer of topping will be thicker. Look at your taste. Bake until Golden for 10-15 minutes in the oven at 200C.

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 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 thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

Apple-oatmeal cookies without flour, eggs and sugar

Favorite snack, which snack between santrallerinin.

Ingredients (for 16 pieces):

3 large apples (600g),

250g rolled oats,

2 tsp cinnamon,

0.5 tsp. powdered vanilla,

Sweetener optional (I don’t use it, because the sweetness of the apples is enough for me).

Optional can add 1 ripe(!) banana, if you love it in baked goods. It will give a light fragrance and sweetness of the liver. If you add a large banana, then throw in the dough are additionally a handful of oatmeal.

How to do:

1. Applesauce. You can buy ready, but I’m doing it: wash the apples, remove the stalk, seeds and veins, to peel the skin or not – at your discretion. From the summer apples I the skin is not removed, the purchase is always clean. RUB on a small grater or grind in a blender. Three apples is roughly 400g Apple puree.

2. Add to the sauce spices, mix, then add oatmeal. Portion of oatmeal can be ground. I usually do so. Whipped in a blender the apples, add the spices and 50g of oatmeal, whipped again, and to this mixture add the remaining 200 g of oat flakes.

Let the dough stand for 15 to 30 minutes, the mixture should be dense.

3. Spoon the mixture on baking paper and give the liver a desired shape, I have 1.5 tbsp with a slide – 1 cookie. Optionally, sprinkle top with cinnamon. Bake at 160C convection on the middle shelf for approximately 30 minutes or until it will turn brown. Cool completely and then eat.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

This basic recipe can be changed by adding different fillings: flour, bran, spices, berries, dried fruits, nuts, seeds, syrups, nut paste, etc.

For example, with cranberries:

With cranberries and bitter chocolate With cocoa:

With raisins: With pine nuts: Mac:

With prunes and walnuts: Important 1. Like 1/3 of the nuts, chop into pieces; 2/3 nuts slenderite directly with apples.

Important 2. These cookies can strongly stick to the baking paper if it does not have special coating or you didn’t grease it with oil. In this case it is necessary to wait for complete cooling cookies on the baking sheet and iterative movements to twist it while pressing it lightly to the surface. So it will come off with no deformation;)

Important 3. I always do the cookie from the masses as many pieces to like and ate a lot, and in fact, almost nothing ate;)))

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!

My favorite toppings for various cereals

Just porridge (any cereal) and the same mess, but with delicious toppings – are two big differences. Your duty of oatmeal each day can be different. And sweet and salty. With nuts, berries, cheese, avocado, poached egg and other ingredients.

In this post I will gradually spread your favourite combinations;)

Oatmeal with grilled banana (fry only ripe bananas on medium heat until brown) and dark chocolate.

For 1 serving I take about half a large banana or 1 small. Chocolate just a square. Ruble finely with a knife and sprinkle until porridge and banana hot.

Oatmeal with fresh Apple, cut into thin slices, raisins and roasted pecans. On top of a little sprinkle with cinnamon. Optionally, you can pour maple syrup.

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)