Easter bread “Red velvet” without yeast and eggs

Per 100g: 252 kcal /6 proteins /5 fats /46 carbs (the bread itself)

Per 100g: 267 kcal /6 proteins /6 fats /48 carbs (bread with icing and cranberries)

We will need:

For the bread:

raw beetroot small 2 pcs

raw carrots medium size 1 pc

white chocolate 50g

water 50 ml

18% homemade cottage cheese 100g

whole wheat flour, but I will not tell you the proportion

vanilla extract (optional)

dried cranberries 100g

To decorate

white chocolate 40g

dried cranberries 20g


  1. Clean the beets and carrots, rub them on a fine grater, squeeze juice through gauze (you need 100 ml of beetroot and 50 ml of carrot juice)
  2. Melt white chocolate in a water bath or in a microwave (let cool)
  3. In a blender pour the juice of beets, carrots, water, add cottage cheese, melted chocolate and flour, vanilla sugar, blend it, add the cranberries and mix in a blender at low speed
  4. Spread the dough in shape, I got 4 small (forms with a diameter of 6 cm, height 7 cm)
  5. Put in preheated to 160 C oven for 40 minutes
  6. Get bread, give completely cool and decorate, if desired, with melted chocolate and cranberries

Raw Easter Bread ( Kulich)

Per 100 g: 18 proteins /54 fats /28 carbs

Ingredients for 2 portions:

Almond 1 cup (200 ml)

Walnuts 0.5 cup (200 ml)

Dried fruits 0.5 tbsp

Honey 2 tbsp

Almonds and nuts soak for 10 minutes. warm water. Clean, grind in a coffee grinder or blender. Add honey, knead the dough. Stir in dried fruit and form kulich. No need to bake.

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Oatmeal Kulich

Per 100 grams – 238 kcal
Proteins / Fats / Carbs – 13.3 / 4.8 / 35

2 eggs
100 grams of oatmeal (ground into oatmeal flour)
60-70 grams of corn (or any other) flour
120 gr soft cottage cheese
half orange juice
orange peel
1/2 h l baking powder
dried fruits (I have dried apricots and raisins)
sweetener, pinch of salt
1 tablespoon vegetable oil

For the glaze: mix 100 g soft cottage cheese with sweetener

Soak dried fruits in warm water. All ingredients (except dried fruit) mix with a whisk or a mixer. If the dough is too thick, you can add a little kefir (yogurt / ryazhenka). Dried fruits dry, chop and add to the dough. Pour into a form and send in the oven for 50-60 minutes at 180 degrees. Let the cake cool and cover with cream (100 g soft cottage cheese + sweetener) before serving.

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Cottage cheese kulich without yeast

Dough (for 2 pieces, shape 9 by 9 cm)

60 grams of butter

80 grams of sugar or stevia

2 eggs

60 grams of natural yogurt


200 grams of crumbly curd

220 grams of flour (I have rice and wheat 50 to 50)

50 grams of dried cranberries

5 grams of baking powder

½ tsp soda

a pinch of salt.

  1. All ingredients must be at room temperature.
  2. Add sugar (stevia) to the soft oil and whisk with a mixer at an average speed of 1-2 minutes, add one egg, carefully whisking with a mixer after each.
  3. Pour yogurt, vanilla and whisk again.
  4. Curd cheese through a sieve, add to the egg mixture and whisk with a mixer until smooth. Pour the dried cranberries, mix well.
  5. Sift flour, mix with baking powder, soda, salt and in 2-3 times mix the dry mixture to the curd using a silicone spatula: you will get a very thick and sticky dough, in which the spoon should stand.
  6. Split the dough in half, shift into molds (~ ⅔ volume), level with a wet spoon and bake in the oven preheated to 150 ° for 40 minutes (readiness can be checked with a wooden stick).
  7. Finished cakes completely cool, and then clean in the cold for 1 hour.

GLAZE (2-3 pieces)

½ teaspoon gelatin

50 grams of sugar

4-5 drops of lemon juice.

  1. Soak gelatin in 1 tablespoon of water and leave to swell.
  2. To the sugar add 2 tablespoons of water and heat until it is completely dissolved, stirring constantly.
  3. Cool the prepared syrup a little, pour in to the gelatin, mix and then whisk with a mixer until thick white mass, adding lemon juice in the middle.
  4. To glaze on the cooled easter breads. If it is too thick, it is enough to slightly heat it in the microwave or on the stove to a more liquid state.

Approximate per 100 grams:

293 kcal /10 proteins /9 fats /43 carbs (without icing);

309 kcal /10 proteins /9 fats /47 carbs (with icing).

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Vegan kulich

Walnut – 100 g.
Almond – 200 g
Sesame – 50 g
Flax seeds – 50 g.
Cinnamon – 1 tsp.
Dates – 150 g.
Orange – 2 pcs.
Ground nutmeg – ½ tsp.
Raisin – 100 g
Dried apricots – 50 g
Cardamom – ½ tsp

  1. Grind walnuts and almonds with a blender. It is necessary that the nuts are crushed to a state of flour.
  2. Grind sesame and flax with a coffee grinder.
  3. Add cinnamon, nutmeg, cardamom in a blender to the nuts, mix.
  4. Transfer the mixture from the blender into a large bowl, and into the blender, load dried apricots and dates (before that, it is better to soak them in warm water for 15 minutes).
  5. Using a grater, rub the orange zest into the bowl.
  6. To dates and dried apricots, add the juice of one orange. Crush.
  7. In a bowl to the nuts shift the mixture of blender and coffee grinder. Stir the dough using a spatula. Add raisins and mix again.
  8. Form a cake and place it in a form wrapped inside with cling film. Tamp the mass.
  9. Put the cake in the fridge for an hour. After removing from the form, decorate with poppy seeds, coconut chips, grated nuts.

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Easter dishes,part 3: Kulich


On 100 gr without glaze 192.5 kcal/ 7.2 proteins / 2.8 fats / 34.5 carbs

For the kulich we need:

flour 100g (rice 50, wheat c / s 50)

natural yogurt 2% 110 gr

milk 1% 60 ml

dried apricots 30 gr

raisins 40g

egg 1 pc

baking powder 0.5 tsp

1 orange peel

Whisk the egg until white, add the yogurt and milk, beat a little more, add the flour with the baking powder and stir well, and add the dried fruit and finely grated orange zest. For those who have little sweetness, you can add a sweetener or any sweetener to taste.

Pour the dough into a mold and put in a preheated oven for 40 minutes at 180 gr.

Glaze recipe

The icing is very airy, but it does not freeze.

Glaze can be made according to your taste.

This option is suitable if lubricated before serving, it is just like a weightless cloud, very airy.


egg white 1 pc

2 tsp lemon juice

part-time tablespoons of honey

Whisk  the whites with lemon juice, add honey and continue to beat until the honey is dissolved.

Gluten free Kulich


Flour (gluten-free mix) 120 g

Flour (corn) 20 g

Sugar (cane) 20 g

Baking Powder 10 g

Seeds (chia) 10 g

Soy milk 120 ml

Coconut milk 50 ml

Vanilla (liquid) 1 tsp.

Salt 1 g

Cooking process:

1. Combine all the ingredients in the form and mix with a mixer until smooth;

2. Put the ready dough into molds and bake at 190 degrees for 15 minutes;

3. On request, decorate the finished cake with fudge and sugar topping.

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