Dietary pies recipes

chocolate pie with pear

100 g of corn flour

100 g of wheat flour

baking soda

2 eggs

2 tbsp of cocoa

100 ml of sour cream

sweetener

90 ml of kefir

30 ml of olive oil or coconut oil

vanilla extract

2 pears (do not use soft fruits)

Preparation:

  1. Mix flours, cocoa, vanilla and baking soda together.
  2. In other bowl mix eggs, oil, sour cream, sweetener.
  3. After that mix liquid with the rest of ingredients and add kefir.
  4. Pour into the baking dish, put a few pears and bake at 190 C, 40 minutes.

semolina pie

200 g of semolina

200 ml of kefir

2 eggs

vanilla extract

1/2 teaspoon of baking soda and lemon juice

raisins

sweetener

Preparation:

  1. Mix semolina, vanilla and kefir, leave it for 15-20 minutes.
  2. After that add eggs, sweetener, baking soda and raisins.
  3. Pour into the baking dish. Bake at 180 C, 30 minutes.

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Honey Curd pasha with lemon and dates

INGREDIENTS

1.5 kg of cottage cheese with fat content of 18% and more

1.5–2 glasses of sweet or other thick honey

200–250 g of butter

100 grams of roasted almonds

150–200 g of natural dried dates

2 large lemons

3 tbsp. dark rum or strong black tea, if desired

1. Cover a colander with a kitchen towel or gauze folded in several layers. Put the cottage cheese there, cover with the hanging edges of the gauze, put the colander in a larger container. Place a plate on top of the gauze, and a weight of 2-3 kg on it. Leave at least 4 hours to drain excess liquid.

2. Prepare dates at the same time: if they have flaky skin, remove it. Cut the dates into small pieces.

3. Brush lemons with a brush, remove the zest with a fine grater, squeeze the juice. Pour the dates with lemon juice mixed with rum, if used, or with tea. Sprinkle with the peel, mix thoroughly, tighten with a foil and put in the fridge at the same time as the curd is under pressure.

4. Soften the oil at room temperature. If the honey is very thick, warm it a little in a water bath – just to make it flowable.

5. Chop a piece of almond rather finely, a part – bigger. Squeezed curd wipe through a sieve. Mixer whisk butter with honey in a lush foam. Gradually mix with cottage cheese. Add to the curd mass dates with zest and almonds.

6. Cover a pasochnice or a deep bowl with one layer of cheesecloth, spread the curd mass, press it with a spoon. Close the bottom and put the easter in the fridge for 1-3 days. Before serving, turn the dish over and carefully remove the bowl and gauze.

Curd pasha again)

Ingredients:

500 grams of cottage cheese

180 g sour cream

sweetener to taste

kerob

vanilla extract

dry cherry

Cooking:

  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

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Vegan Cherry Muffins

Servings: 6

Cooking time: 5 minutes

Ingredients

0.5 cups fresh or frozen cherries

0.5 cups dried cherries

0.5 cups of raisins

2 tbsp. flaxseed

1 tsp ground ginger

1 tsp turmeric

0.5 tbsp. coconut oil

a pinch of black pepper

1. All of the listed components must be mixed to obtain a homogeneous mass. Use a blender or food processor.

2. Lay out the mixture in baking tins.

3. Then put them in the freezer for 1-2 hours.

4. When serving, muffins can be decorated with chocolate chips or coconut chips.

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Chia pudding with raisins and dried cherries

What do you think about chia pudding for snack?)

It is perfect for people who are in a hurry, because you have to prepare it in the evening.

Ingredients:

3 tsp. chia seeds

½ glass of milk (about 100 ml or less)

handful of dry cherry

handfull of black raisins

crushed walnut

  1. Soak chia chia seeds with milk for a night.
  2. In the morning add on the top crushed walnut, raising, dry cherry.
  3. Ready! (You can add into chia pudding any berries and fruits you want)

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking

INGREDIENTS

FOR THE BASIS:

8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt

FOR FIBER LAYER:

1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt

FOR PALM LAYER:

1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt

FOR CREAM FROM KESHEW:

1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed

RECIPE

  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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Brownies with candied fruits and nuts

Ingredients for 8-10 servings:

25 g whole wheat flour

100 g chocolate

100 g of butter

3 eggs

75 g of honey or stevia (you can leave 60 grams, candied fruits will add their sweetness)

75 g of candied and cashew nuts

2-3 tbsp any jam

3-4 tbsp melted chocolate for pouring on top

some candied fruits for making

Cooking:

Melt chocolate and butter in the microwave separately or together (I drank separately). It takes about 2-3 minutes in total. At this time, mix the whisk eggs, sugar and flour. This also takes about 2-3 minutes. Add warm chocolate and butter. Stir well. Then candied fruits and nuts, stir again. Pour the dough into a mold and bake for 20-25 minutes at 180 ° C. Cool a little, grease with jam and cut into 4 pieces. Put the pieces on top of one another and pour the chocolate on top. Decorate candied fruits. Ready-made brownies can be cut into square small pieces before serving.

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Banana-Coconut Cake

Ingredients:

sprouts buckwheat – 4 tbsp,

heavenly dates – 10 pcs.,

3 bananas,

coconut cream

Cooking:

1. Wash and clean dates from the skin and bones. Grind together with buckwheat in a blender. Make the dough, roll out with a rolling pin on 4-5 pancakes. Dry them in the dehydrator, or at room temperature.

2. Cut 2 bananas into slices.

3. Beat 60 grams of coconut cream with a banana in a blender.

4. Coat the cake with the cream and put a layer of banana slices, coat with cream again. Repeat until the cake grows up. Put in the fridge for 30-60 minutes.

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Brownie with ginger

Ingredients:

For the cake:

Hazelnuts – 180 g

Peeled walnut – 180 g

Purified cocoa beans – 140 g

Coconut shavings – 60 g

Ginger Root – 60 g

Vanillin – 1 g

Dates – 325 g

Salt

For cream:

Cocoa – 20 g

Avocado – 180 g

Ginger Root – 10 g

Jerusalem artichoke syrup – 100 g

Cooking method:

Soak walnuts in water at room temperature overnight. Water must completely cover the nuts. In the morning, drain the water, but leave it – it may be necessary to achieve the desired consistency of the cake. Blender all the ingredients needed for the cake. Separately, grind in a blender ingredients for the cream. Give the cake the desired shape, brush it with cream. When serving dessert can be decorated with berries or nuts.

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Gluten free brownies

Ingredients:

8-10 large fleshy dates
3 large eggs *
1 tablespoon honey
1 1/2 cups (240 ml) almond flour
1/4 teaspoon salt
1/4 teaspoon soda
1/2 cup melted coconut oil
1/2 cup cocoa powder
3/4 cup chopped walnuts or pecans
seeds of half vanilla pod

*for a vegetarian version, eggs can be replaced with 2 large ripe bananas, mashed to a state of mashed potatoes.

  1. Remove bones from dates and grind them in a blender to a paste.
  2. Mix eggs in a bowl, date paste, honey and vanilla.
  3. Add almond flour, salt, soda and mix everything together.
  4. Pour the cocoa powder, stir.
  5. Add coconut oil, mix.
  6. We mix nuts.
  7. Spread the dough in the form sent by the baking paper (I have a mold size of 20×20 cm). bake about 180 degrees for 20 minutes.
  8. I like serving warm brownie with a scoop of ice cream.

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