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6 portions/ 1 h. 0 min.: cooking time/ 122 Kcal / 100 g
risotto rice / round grain rice – 180 g
coconut milk – 400 ml
water – 300 ml
vegetable / butter – 2 tbsp.
sugar – 2 tbsp.
vanilla sugar – 8 g
pumpkin – 400 g
orange – 4 pcs.
potato starch – 1 tbsp.
water – 1/2 cup
sugar – 2 tbsp.
1.Cut pumpkin into cubes and bake in a microwave or oven.
2.Peel one orange. Squeeze juice from oranges.
3.Pour juice in a frying pan or stew-pan, add zest and 2 tbsp. of sugar. Boil, stirring, after boiling for about 5 minutes. Add a pumpkin. Pour in starch, diluted with 1/2 cup of water, bring the mass to a boil, stirring.
4.Mix coconut milk with 300 ml of water, heat almost to the boil.
5.Heat the oil in a saucepan with a thick bottom. Pour rice, fry, stirring, minutes 2.
6.Rice pudding is prepared on the principle of risotto. Pour the first 2 ladle milk to the rice. Stir the mass with a spatula over medium heat. When it will seem that the liquid is not enough, pour in another ladle of milk. And so on until the rice is soft, and the consistency of the pudding is thick. In the process add 2 tbsp. sugar and vanilla sugar.
7. Put the portions of pudding and pour over the sauce.
4 portions/ cooking: 0 h. 55 min./ 157 Kcal / 100 g
Elite rice – 1 cup
Milk – 2 glasses
Carrots – 500 g
Salt – 1/2 tsp.
Demerara brown sugar – 1 tbsp.
Chicken Egg – 2 pcs.
Vegetable oil – 2 tbsp.
Bread Crumbs – 0.3 cup
Nutmeg – 1/2 tsp.
1.Prepare all the ingredients.
2.Wash and cook rice. Use for round casserole varieties.
3.Peel carrots and grate them.
4.Beat the eggs. Mix them with rice, carrots, milk, salt, sugar and nutmeg.
5.Put the casserole in a ceramic form, sprinkle with bread crumbs on top. With the help of a spoon you can make some pattern on top.
6. Bake in the oven at 190 ° C for 40-45 minutes. The casserole should be covered with a golden brown crust. Enjoy your meal!Bake in the oven at 190 ° C for 40-45 minutes. The casserole should be covered with a golden brown crust.
Gluten was declared almost a plague of the XXI century. Gluten-free products devote entire supermarket shelves and sections of the menu of restaurants. Although essentially gluten – this is just a general concept, which designate specific proteins of cereal plants, such as barley, oats, rye and wheat. Also known as “gluten” – it is this protein complex that gives “strength” to the flour, makes the bread fluffy and allows the dough to rise and keep its shape. Sad but true: according to WHO, the number of people who are allergic to gluten in Europe has increased by almost 7% in the last 10 years alone, this percentage is especially high in children. The surge in popularity of the gluten-free diet is further fueled by the fact that the rejection of baking and cakes contributes to harmony. However, if you are not allergic to this type of vegetable protein, doctors do not advise to exclude cereals from the diet completely. After all, in addition to gluten, cereals include the entire set of elements necessary for the normal functioning of the body’s systems: vitamins, enzymes, fats, carbohydrates, proteins. Of course, eating sweet muffin is unlikely to benefit you, but cereal toast with avocado for breakfast is definitely not a disaster.
Gluten-Free Pancakes with Banana and Chocolate
1/2 cup buckwheat flour
1/2 cup fine oatmeal
50 g dark chocolate
1 glass of milk
2 tbsp. of sugar
1 bag of vanilla sugar
2 tsp. baking powder
1/2 tsp salt
1.Mash a banana in mashed potatoes, if desired, you can leave mashed potatoes non-uniform. Add milk and mix.
2.In another bowl, mix buckwheat flour, oatmeal, sugar and vanilla sugar, baking powder and salt. Add milk with banana and mix well.
3.Finely chop the chocolate and add to the dough.
4.Heat a griddle over medium heat and lightly grease with vegetable oil. Spread on 2 tbsp. dough and bake pancakes on both sides until ready.
5.Serve pancakes with honey and banana slices.
Classic rice flour pancakes
Rice flour for pancakes is ideal. Lush baking out of it does not work, but the pancakes – in two accounts.
In addition, it is used for breading. We, for example, tried burgers with a golden crust of rice flour. It provides the form and removes excess moisture and in the casseroles, makes crisp bread and biscuits.
Pancakes with rice flour have a neutral taste and blend perfectly with any fillings. Delicious options – both sweet and salty – you will find this and this link.
• 300 g of rice flour
• 30 potato starch (can be replaced with corn starch)
• 1 egg
• 650 ml of milk
• 50 ml of honey (maple syrup, agave syrup or carob)
• vegetable oil (for frying)
1. Mix rice flour and starch. Beat the egg in the mixture and pour in the liquid ingredients. Mix thoroughly. You should get a consistency of thick cream.
2. Fry the pancakes in hot vegetable oil.
And if you like pancakes, if you often have them on the table, it makes sense to buy a good frying pan with low sides, which makes it easy to turn them over, and a non-stick coating to minimize the amount of oil when frying.
Pumpkin Gluten Free Flour Pumpkin Pancakes
Buckwheat and flax. The first one, and we will use green buckwheat flour, contains a complete set of essential vitamins and minerals and vegetable protein. Compared to roasted buckwheat powder, green has a less pronounced taste and color, and therefore is not so boldly dominant in baking. But both flours are good for pancakes, tortillas, pancakes, as well as cookies with cheese and herbs. Flax flour, obtained from pressed oil seeds, is recommended for those who want to lose weight. The product, containing a moderate amount of omega-3 and omega-6 fatty acids, nourishes the intestinal microbiome (which, in turn, provides strong immunity), and also removes excess moisture and toxins from the body. . It should be used in mixtures, and not as a standalone product. For example, flax flour can be added to a salad, morning smoothie and smoothie-bowl, porridge. And it is better not to heat treat.
And in baking, flax flour, pre-soaked with water (you need three tablespoons of water for a tablespoon of flour) will allow you to do without eggs. And this is exactly our case. So, proceed to the vegan pancakes with solar pumpkin. We also love her very much, both in baking and in soups, desserts, and drinks.
2. Mix buckwheat flour, syrup and spices. Add melted butter, pumpkin puree and water. And gradually and stirring. It is possible that you do not use all the water: the thickening qualities of buckwheat flour may vary depending on the manufacturer. The dough should be no lumps. At the end, attach flax flour gruel. Stir well.
3. Fry the pancakes on both sides. Each will take 2-3 minutes. After removing from the pan, shift with paper towels so that they do not stick together.
You can serve in the usual way, as an option, simply by watering chocolate, in the form of rolls or pancake pouches with a surprise – the original filling.
Banana Almond Pancakes
Almond flour, from which we tried the amazing French pasta, is respected in the circles of people who stick on healthy lifestyle. It is a good source of protein, vitamin E and healthy fats. True, not cheap.
Baking with almond flour is special. Today we will try to combine it with bananas and do without sugar. And this is definitely a useful option for those who follow the figure and leads a healthy lifestyle.
• 2 bananas
• 2 eggs
• 60 ml almond (or coconut) milk
• a glass of almonds, crushed into flour
• 0.5 tsp. baking powder
• 1 tsp. vanilla extract
• 2 tsp. ground cinnamon (if you don’t love, you can without it)
• 1 tsp. coconut oil or melted butter (for frying)
• almond flakes and banana circles (for decoration)
1. Nut milk, eggs and pre-kneaded bananas with a fork, beat with a blender.
2. Put almonds, baking powder, vanilla and cinnamon ground in flour. Mix well. The dough should be slightly thicker than usual pancakes.
3. Fry fritters – 4–5 cm in diameter – on a greased frying pan over low heat and preferably under the lid, periodically re-lubricating the coating with oil. Note, nut flour pancakes burn easily, so don’t overdo it.
Serve with almond flakes and banana décor. In addition, almonds perfectly with the sour cherry. Feel free to flavor banana and almond fritters with your favorite jam.
1.Soak prunes in warm boiled water for 15 minutes, fold into a colander and chop finely. Peel carrots and apples, cut into strips and sprinkle with lemon juice. Fold the prunes, apple and carrot in a saucepan, add 5 tbsp. l water and simmer over medium heat until soft, 10 min.
2.Oatmeal pour boiling broth or salted bottled water, cook for 7 minutes. Wipe together with the broth through a fine sieve.
3.Add prepared prunes, apple and carrot, nut oil, salt and pepper to the soup. Stir, bring to a boil and immediately remove from heat.
Try to make this soup with rye flakes. They can be bought in some specialized stores. Rye contains unique substances that help remove toxins from the body and control blood sugar levels, improves digestion
Preparation time: 1 h / Cooking time:1 h / Number of servings:6-8
250 g couscous
550 g of cottage cheese
1 big egg
150 g reduced-fat butter plus for the form
50 g almond petals
1.Couscous pour into the boiling water and leave for 30 minutes.
2.Curd wipe sieve, preferably two times. Mix with 2-3 tbsp. honey, depending on the dryness of the curd.
3.Whisk the egg until smooth with a small pinch of salt. Combine couscous, drain excess liquid, with butter and egg mixture. Put half in a greased heat-resistant round shape with a diameter of 20-22 cm.
4.Make a layer of curd mass, put the rest of the couscous on top. Smooth and bake in the oven at 200 ° C, 15-18 min. Remove form and leave to use.
5.In a saucepan with a thick bottom, mix the remaining honey and 100-150 ml of water. Boil at low boil for 4-5 minutes. Remove from heat and cool slightly. Pour honey syrup over the dessert and sprinkle with almonds, roasted in a dry frying pan. Let it brew for at least 1 hour and serve.
1.Heat the oven to 175 °. Cook the dough. Mix both types of flour, add sugar and chopped butter, grind into crumb. Gradually pour in the water, knead the dough. It will turn out a little crumble. Directly on baking paper (otherwise it will be difficult to transfer to a baking sheet) roll out into a thin layer.
2.Cut strawberries in half. Add starch, mix gently.
3.Dough – on a baking sheet. Spread strawberries, leaving 3-4 cm free from the edges. Sprinkle sugar over the strawberries. Carefully bend the edges. Bake for about 20 minutes.
250 g of dried rye bread (Borodino or Riga is best suited)
100 ml of sunflower oil
ground cinnamon, cardamom to taste
natural yoghurt for serving
1.Scrub the apples and seeds, cut into 1 cm cubes, fold into a saucepan, add 100 ml of water, half the honey and simmer on low heat, stirring until they turn into almost jam.
2.Grate the bread and dry it in a dry frying pan to make ruddy crackers, 5 minutes. Add 180 ml of oil, the remaining honey and spices, knead thoroughly. Cook the mass for another 3-4 minutes, remove from the heat and cool.
3.Put in the baking dish half of the grain mass, smooth. Then lay out the apples. Top – the remaining bread. Smooth and drizzle the surface of the pudding with the remaining butter.
4.Bake in an oven preheated to 180 ° C for 25-30 minutes. If the surface browns too quickly, cover it with foil, and in 5-7 minutes. remove the foil before removing the pudding from the oven. Serve warm or cold pudding with yogurt.