Custard Pudding

 Homemade Custard Pudding Recipe: A Creamy Delight!

If you're craving a rich and creamy dessert, custard pudding is the perfect treat! This smooth and silky pudding is easy to prepare with just a few ingredients. Whether you’re making it for a family gathering or just a cozy night in, this homemade custard pudding will never disappoint.

Ingredients:

• 2 cups milk

• 3 tablespoons sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch (optional, for a thicker consistency)

Instructions:

Step 1: Prepare the Caramel
For caramel, heat 2 tablespoons of sugar in a small pan over medium heat until it melts and turns golden brown. Pour it into the pudding molds and let it set.

Step 2: Heat the Milk
In a saucepan, heat the milk over low flame and add the sugar. Stir until the sugar dissolves completely. Do not let it boil.

Step 3: Whisk the Eggs
In a separate bowl, beat the eggs well. Slowly pour in the warm milk while whisking continuously to prevent the eggs from curdling.

Step 4: Strain the Mixture
For a silky smooth pudding, strain the mixture through a sieve to remove any lumps.

Step 5: Add Vanilla Extract
Stir in the vanilla extract to enhance the flavor.

Step 6: Steam Pudding

Pour the mixture into ramekins or a baking dish. Place them in a steamer and cook for about 20 minutes on low heat.

Let the pudding cool at room temperature before refrigerating for at least 2 hours. Serve chilled and enjoy your homemade custard pudding!

Tips for the Best Custard Pudding:

• Use fresh eggs for the best texture.

• Whisk continuously while adding the warm milk to prevent curdling.

• If you love a firmer pudding, increase the cornstarch slightly.

• For extra flavor, try adding a pinch of cinnamon or nutmeg.

This easy custard pudding recipe is a classic dessert that’s perfect for any occasion. Try it today and indulge in its creamy goodness!

Soya chunks gravy

If you're looking for a high-protein, delicious, and easy-to-make vegetarian dish, soya chunks gravy is the perfect recipe to try. Soya chunks are an excellent plant-based source of protein. This dish pairs well with rice, roti, or even millets, making it a versatile addition to your meal plan.

Soya chunks are rich in protein, fiber, and essential nutrients, making them a great alternative to meat for vegetarians and vegans. They help in muscle building, weight management, and maintaining heart health. Since they absorb flavors well, they can be cooked into a variety of delicious recipes.

Ingredients

• 1 cup soya chunks

• 1 large onion (finely chopped)

• 2 tomatoes (pureed)

• 1 green chili (slit)

• 1 tbsp ginger-garlic paste

• 1/2 cup yogurt (whisked)

• 1 tsp cumin seeds

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp kasuri methi (dried fenugreek leaves)

• 2 tbsp oil

• Salt to taste

• Fresh coriander leaves for garnish

Instructions

1. Boil the Soya Chunks: In a pot, bring water to a boil. Add soya chunks and cook for 5 minutes until they become soft. Drain, rinse with cold water, and squeeze out excess water.

2. Prepare the Gravy:

   • Heat oil in a pan and add cumin seeds.

   • Once they splutter, add chopped onions and sauté until golden brown.

   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

   • Pour in the tomato puree and cook until the oil starts separating from the masala.

   • Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for a minute.

3. Cook the Soya Chunks:

   • Add whisked yogurt to the masala, stirring continuously to avoid curdling.

   • Add the boiled soya chunks, mix well, and let it cook for 5-7 minutes so they absorb the flavors.

   • Sprinkle garam masala and kasuri methi. Mix well and simmer for another 2 minutes.

4. Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with rice or roti.

Tips for Best Flavor

• Soak soya chunks in hot water with a pinch of salt for better absorption of flavors.

• If you prefer a creamy texture, blend the onion-tomato masala before adding yogurt.

• For extra richness, add a splash of coconut milk or fresh cream.

Serving Suggestions

This soya chunks gravy pairs well with jeera rice, plain paratha, phulka, or even quinoa for a healthier twist. Add a side of cucumber raita and a fresh salad for a wholesome meal.

Enjoy this nutritious and flavorful soya chunks gravy and let me know in the comments how you liked it!

Mawa(Khoya) Cake

 Mawa Cake Recipe – A Rich and Moist Indian Tea Cake

Mawa cake is a delicious and rich Indian-style cake made with mawa (khoya), which gives it a dense and moist texture. It’s subtly flavored with cardamom and often garnished with nuts like almonds and pistachios. This cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect treat for tea-time indulgence. Let’s dive into this easy-to-follow mawa cake recipe that you can bake at home!

Ingredients:

For the Cake:

• 1 cup mawa (khoya), crumbled

• 1 1/4 cup all-purpose flour (maida)

• 1/2 cup unsalted butter (room temperature)

• 3/4 cup sugar

• 1/2 cup milk

• 2 eggs (or flaxseed substitute for eggless version) or you can use 1/2 cup curd instead.

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cardamom powder

• 1 teaspoon vanilla extract

• 2 tablespoons chopped almonds and pistachios

For Garnishing:

• Slivered almonds and pistachios

• A pinch of cardamom powder

Instructions:

Step 1: Preparing the Cake Batter

1. Preheat your oven to 350°F (180°C). Grease a 7-inch round cake pan and line it with parchment paper.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and cardamom powder. Set aside.

3. In another bowl, cream the butter and sugar until light and fluffy.

4. Add the crumbled mawa and beat well until it’s fully incorporated.

5. Add the eggs one at a time, beating after each addition. If making an eggless version, mix 2 tablespoons flaxseed powder with 5 tablespoons water and let it sit for 5 minutes before adding.

6. Stir in the vanilla extract.

Step 2: Mixing and Baking

7. Gradually add the dry ingredients to the wet mixture, alternating with milk.

8. Fold in the chopped nuts and mix gently.

9. Pour the batter into the prepared cake pan and spread it evenly.

10. Sprinkle slivered almonds and pistachios on top(optional).

11. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

12. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

• Serve the mawa cake warm or at room temperature with tea or coffee.

• You can dust it with powdered sugar for extra sweetness.

• Pair it with a scoop of vanilla ice cream for a delightful dessert.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerate for longer shelf life (up to a week). Warm it slightly before serving for the best taste.

Enjoy this rich and aromatic mawa cake with your loved ones! Let me know if you tried this recipe in the comments below. Happy Baking!

Banana Chocolate Cake

 

Banana Chocolate Cake Recipe

Combining the natural sweetness of ripe bananas with rich chocolate results in a moist and indulgent cake that's perfect for any occasion. This banana chocolate cake is easy to prepare and promises to delight your taste buds.

Ingredients

For the cake:

• 1 cup (240 ml) mashed ripe bananas (about 2 large bananas)
• 1/2 cup (120 ml) vegetable oil
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (190 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120 ml) buttermilk
• 1/2 cup (90 g) semi-sweet chocolate chips (optional)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

2. Prepare the Batter:

   • In a large bowl, whisk together the mashed bananas, vegetable oil, and granulated sugar until well combined.
   • Add the eggs and vanilla extract, mixing thoroughly.
   • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
   • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
   • If using, fold in the semi-sweet chocolate chips.

3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4.  For an extra touch, garnish with chocolate shavings or sliced bananas.

Enjoy your homemade banana chocolate cake with a cup of coffee or tea, or serve it as a delightful dessert after a meal. Happy baking!

Prawns Biryani

Spicy and Flavorful Prawns Biryani Recipe – A Seafood Delight

Prawns Biryani is a delicious and aromatic rice dish made with fresh prawns, fragrant spices, and long-grain basmati rice. It is a perfect seafood alternative to traditional biryanis and is loved by both seafood enthusiasts and biryani lovers alike. Whether for a weekend special meal or a festive gathering, this recipe will surely impress!

Ingredients

For the Rice:

• 2 cups basmati rice (washed and soaked for 30 minutes)

• 4 cups water

• 2 bay leaves

• 4-5 cloves

• 1-inch cinnamon stick

• 2 green cardamoms

• 1 tsp salt

For the Prawn Masala:

• 250g prawns (cleaned and deveined)

• 1 large onion (thinly sliced)

• 1 large tomato (pureed)

• 2 green chilies (slit)

• 1 tbsp ginger-garlic paste

• ½ cup yogurt

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp cumin seeds

• 2 tbsp ghee or oil

• ¼ cup chopped coriander leaves

• ¼ cup chopped mint leaves

• Salt to taste

For Layering:

• ¼ cup fried onions

• 1 tbsp saffron milk (soak a few saffron strands in warm milk)

• 1 tbsp ghee

• Handful of cashews and raisins (optional)

Instructions

Step 1: Cook the Rice

1. In a large pot, bring 4 cups of water to a boil.

2. Add bay leaves, cloves, cinnamon, cardamoms, and salt.

3. Add the soaked rice and cook until 70-80% done.

4. Drain and set aside.

Step 2: Prepare the Prawn Masala

1. Heat ghee or oil in a pan and add cumin seeds.

2. Once they splutter, add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and green chilies, cooking for another minute.

4. Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until oil separates.

5. Stir in the prawns and cook for 5-7 minutes until they turn pink and are fully cooked.

6. Add yogurt, garam masala, chopped mint, and coriander leaves. Mix well and cook for a few more minutes.

Step 3: Layer and Cook the Biryani

• In a heavy-bottomed pot, spread a layer of cooked rice.
• Top with half of the prawn masala.
• Repeat layers until all rice and masala are used.
• Drizzle saffron milk, ghee, fried onions, cashews, and raisins on top.
• Cover with a tight lid and cook on low heat for 10-15 minutes (Dum cooking).

Tips & Variations

• Serve hot with raita or plain yogurt.

• Pair with a side of pickle and papad for extra flavor.

• Garnish with extra fried onions and fresh coriander leaves.

• Use fresh prawns for the best flavor and texture.

• You can add vegetables like peas, carrots, or bell peppers for extra nutrition.

• Swap regular yogurt with coconut milk for a coastal-style biryani.

Final Thoughts

Prawns Biryani is an irresistible seafood delicacy that perfectly blends spices and textures. Whether you are a seafood lover or looking for a quick biryani fix, this recipe is sure to become a favorite. Try it out and let me know how it turned out!

Chicken Samosa

 Crispy Chicken Samosa Recipe – A Perfect Snack for Ramadan

Samosas are a must-have snack during Ramadan, and while the classic potato samosas are always a hit, chicken samosas add a delicious twist! These crispy, golden pockets filled with spiced minced chicken make for a perfect iftar treat. Let's dive into the step-by-step recipe to make homemade chicken samosas from scratch.

Ingredients

For the Dough:

• 2 cups all-purpose flour

• 3 tbsp oil or ghee

• ½ tsp salt

• ½ cup water (adjust as needed)

For the Chicken Filling:

• 250g minced chicken

• 1 small onion (finely chopped)

• 2 green chilies (finely chopped)

• 1 tsp ginger-garlic paste

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp salt (or to taste)

• 1 tbsp lemon juice

• 1 tbsp chopped coriander leaves

• 1 tbsp oil

For Frying:

• Oil for deep frying

Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, add all-purpose flour, salt, and oil.

2. Mix with fingers until the mixture resembles breadcrumbs.

3. Slowly add water and knead into a firm dough.

4. Cover and let it rest for 30 minutes.

Step 2: Cook the Chicken Filling

1. Heat 1 tbsp oil in a pan over medium heat.

2. Add chopped onions and sauté until golden.

3. Stir in ginger-garlic paste and green chilies, cooking for another minute.

4. Add minced chicken and cook until it turns white.

5. Sprinkle cumin powder, coriander powder, turmeric, red chili powder, garam masala, and salt.

6. Stir well and cook for 5-7 minutes until the chicken is fully cooked and dry.

7. Add lemon juice and chopped coriander leaves. Mix well and let the filling cool.

Step 3: Shape and Fill the Samosas

1. Divide the dough into equal portions and roll each into a ball.

2. Roll out each ball into a thin oval shape and cut it in half.

3. Take one semi-circle, apply water on the edges, and fold into a cone.

4. Fill the cone with the chicken mixture and seal the edges firmly.

Step 4: Fry the Samosas

1. Heat oil in a deep pan over medium heat.

2. Fry the samosas in batches until golden brown and crispy.

3. Drain excess oil on paper towels.

Tips

• Serve hot with mint chutney or ketchup or even dahi.

• Pair with a cup of masala chai for a perfect evening snack.

• Make-Ahead: Prepare and freeze samosas in an airtight container before frying.

• To Fry from Frozen: Fry directly without thawing, just add a couple of extra minutes to the frying time.

Home made Chocolates

 How to Make Homemade Chocolates: A Simple and Delicious Recipe

Who doesn’t love chocolates? Whether it’s a quick treat, a thoughtful gift, or just a mood booster, chocolates hold a special place in our hearts. But did you know that making chocolates at home is easy and fun? Plus, you can customize them with your favorite flavors and toppings!

Ingredients:

• 1 cup cocoa powder

• 1/2 cup coconut oil or cocoa butter

• 1/4 cup honey or maple syrup (adjust to taste)

• 1/2 teaspoon vanilla extract

• A pinch of salt

• Optional add-ins: chopped nuts, dried fruits, seeds, or shredded coconut

Step-by-Step Recipe:

Step 1: Melt the Base
In a double boiler, melt the coconut oil or cocoa butter over low heat. Stir gently until completely melted.

Step 2: Add Cocoa Powder
Once melted, remove from heat and sift in the cocoa powder. Stir well to avoid lumps and get a smooth mixture.

Step 3: Sweeten It Up
Add honey or maple syrup and mix until well combined. You can adjust the sweetness as per your taste.

Step 4: Add Flavor
Mix in the vanilla extract and a pinch of salt. This enhances the flavor of the chocolate.

Step 5: Pour and Customize
Pour the chocolate mixture into silicone molds or a parchment-lined tray. Sprinkle your favorite toppings like nuts, seeds, or dried fruits.

Step 6: Set and Enjoy
Refrigerate for about 1-2 hours until the chocolate sets completely. Once firm, remove from the molds and enjoy your homemade chocolates!

Tips for Perfect Homemade Chocolates:

• Use high-quality cocoa powder for a rich and deep flavor.

• If you prefer creamier chocolates, add 1-2 tablespoons of milk powder.

• Store in an airtight container in the fridge to prevent melting.

• Experiment with flavors by adding cinnamon, coffee powder, or orange zest.

Making chocolates at home is not only satisfying but also allows you to control the ingredients and make healthier choices. Try this recipe today and surprise your loved ones with homemade chocolates!

Strawberry chia pudding

 

Ingredients:

•  2 tbsp chia seeds
•  1/2 cup coconut milk (or almond milk)
  
•  1/2 cup fresh strawberries (chopped)
•  1 tbsp honey or maple syrup
•  1/2 tsp vanilla extract
•  2 tbsp Greek yogurt (optional, for extra creaminess)
•  Fresh strawberries and nuts for garnish

1. Prepare the Chia Base: In a bowl, mix chia seeds, coconut milk, honey, and vanilla extract. Stir well to avoid lumps. 
2. Let It Rest: Cover and refrigerate for at least 2-3 hours (or overnight) to allow the chia seeds to absorb the liquid and form a pudding-like texture. 
3. Make the Strawberry Puree: Blend fresh strawberries until smooth. You can add a little honey if you prefer it sweeter. 
4. Layer the Pudding: In a serving glass, alternate layers of chia pudding and strawberry puree for a beautiful layered effect. 
5. Garnish & Serve: Top with fresh strawberries, chopped nuts, or a drizzle of honey. Enjoy chilled!

Weekly Diet Plan - Day 3

Day 3

Breakfast: Ragi dosa with coconut chutney

Ingredients:

• 1 cup ragi flour

• ¼ cup rice flour

• ½ cup curd

• ½ cup water

• Salt to taste

• Oil for cooking

For Coconut Chutney:

• ½ cup grated coconut

• 2 tbsp roasted chana dal

• 1 green chili

• ½ inch ginger

• Salt to taste

• Water as required

• 1 tsp mustard seeds

• 1 tsp oil

• Few curry leaves

Instructions:

1. Mix ragi flour, rice flour, curd, salt, and water to make a smooth batter. Let it rest for 15 minutes.

2. Heat a pan, pour a ladleful of batter, and spread it thin. Cook with a little oil until crispy.

3. Blend coconut, roasted chana dal, chili, ginger, salt, and water to make chutney.

4. Heat oil, add mustard seeds and curry leaves, and pour over chutney. Serve with dosa.

Lunch: Moong dal khichdi with yogurt

Ingredients:

• ½ cup moong dal (split green gram)

• ½ cup rice

• 1 small onion, chopped

• 1 small tomato, chopped

• ½ tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp ghee

• 2 cups water

• Salt to taste

Instructions:

1. Wash rice and moong dal together.

2. Heat ghee in a pressure cooker, add cumin seeds and onions, and sauté until golden.

3. Add tomatoes, turmeric, and salt, and cook for a minute.

4. Add rice, dal, and water. Pressure cook for 2-3 whistles.

5. Serve hot with yogurt.

Dinner: Baked fish with quinoa and roasted vegetables

Ingredients:

• 1 fillet of fish (salmon or tilapia)

• 1 tsp olive oil

• ½ tsp garlic powder

• ½ tsp black pepper

• ½ tsp lemon juice

• Salt to taste

• ½ cup cooked quinoa

• 1 cup mixed vegetables (bell peppers, zucchini, carrots)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Marinate fish with olive oil, garlic powder, black pepper, lemon juice, and salt.

3. Place fish and chopped vegetables on a baking tray. Drizzle with olive oil and season.

4. Bake for 15-20 minutes until fish is cooked.

5. Serve with cooked quinoa.

Paneer Butter Masala

Paneer Butter Masala is one of the most popular and beloved North Indian dish. This creamy, rich, and mildly spiced curry is a favorite among vegetarians and is often found on restaurant menus across India. Made with soft paneer cubes cooked in a luscious tomato-based gravy, this dish pairs perfectly with naan, roti, or jeera rice.

Ingredients:

For the Gravy:

• 2 tbsp butter (or ghee for richer flavor)

• 1 tbsp oil

• 1 cup onions, finely chopped

• 3 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 10-12 cashews (soaked for creaminess)

• 1/2 tsp turmeric powder

• 1 tsp Kashmiri red chili powder (for color)

• 1 tsp garam masala

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp salt (adjust to taste)

• 1/2 cup water

Other Ingredients:

• 200g paneer, cubed

• 1/2 cup fresh cream (or milk for a lighter version)

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1 tbsp honey or sugar (optional, to balance flavors)

• 2 tbsp fresh coriander leaves (for garnish)

Instructions:

1. Prepare the Base: Heat butter and oil in a pan. Add chopped onions and sauté until golden brown.

2. Make the Gravy: Add ginger-garlic paste and sauté until aromatic. Pour in the pureed tomatoes and cook until the mixture thickens.

3. Enhance the Flavor: Add turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Stir well.

4. Make it Creamy: Blend the soaked cashews with a little water to form a paste. Add this to the pan and cook until the gravy becomes rich and smooth.

5. Add Paneer & Finish: Add the paneer cubes, kasuri methi, and honey (if using). Pour in fresh cream, mix well, and let it simmer for 5 minutes.

6. Garnish & Serve: Sprinkle fresh coriander leaves and serve hot with naan, roti, or jeera rice.

Tips for the Best Paneer Butter Masala:

• Use fresh, soft paneer for the best texture.

• Substitute cream with blended cashews or almonds for a healthier version.

Paneer Butter Masala is a dish that never fails to impress. Whether you’re cooking for guests or simply treating yourself, this creamy, flavorful curry is sure to delight your taste buds. Try this recipe and let me know how it turns out in the comments! Happy Cooking!

Atta Jaggery Cake

 If you are looking for a healthy cake recipe that is naturally sweetened and made with wholesome ingredients, this Atta Jaggery Cake is perfect for you! Made with whole wheat flour (atta) and jaggery, this cake is not only delicious but also nutritious. Whether you want a tea-time snack or a healthier dessert option, this cake ticks all the right boxes.

Why Choose Atta Jaggery Cake?

Unlike refined flour-based cakes that are loaded with sugar, this cake is a much healthier alternative. It is fiber-rich, provides sustained energy, and is free from refined sugar.

Ingredients:

• 1 cup whole wheat flour (atta)

• 1/2 cup jaggery powder

• 1/2 cup milk (or almond milk for dairy-free)

• 1/4 cup curd (or plant-based yogurt)

• 1/4 cup oil (coconut oil or olive oil)

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp cinnamon powder (optional, for flavor)

• 1/2 tsp vanilla extract

• 1/4 cup chopped nuts (almonds, walnuts, cashews)

Instructions:

1. Preheat Oven & Prepare Batter: Preheat your oven to 180°C (350°F). Grease a cake pan with oil or line it with parchment paper.

2. Mix Wet Ingredients: In a bowl, whisk together jaggery powder, milk, curd, oil, and vanilla extract until well combined.

3. Sift Dry Ingredients: In another bowl, sift atta, baking powder, baking soda, and cinnamon powder.

4. Combine Wet & Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Do not overmix; just combine until smooth.

5. Add Nuts & Bake: Pour the batter into the prepared cake pan. Sprinkle chopped nuts on top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool & Serve: Let the cake cool completely before slicing. Enjoy with a cup of tea or as a dessert.

Substitutes for a Gluten-Free or Weight-Loss-Friendly Version:

• Gluten-Free: Replace whole wheat flour with almond flour or oat flour. You can also use a mix of millet flours like ragi or sorghum.

• Weight-Loss-Friendly: Reduce oil quantity and replace it with unsweetened applesauce. Use low-fat curd or Greek yogurt instead of regular curd. You can also add flaxseed meal for extra fiber.

Storage Tips:

• Store in an airtight container at room temperature for 2-3 days.

• Refrigerate for up to a week.

• Warm before serving for the best taste.

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies (Gluten-Free & Low Carb)

Prep Time: 10 minutes | Baking Time: 12-15 minutes

Ingredients:

• 1 ½ cups almond flour
• 1/4 cup coconut oil (melted) or unsalted butter
• 1/3 cup honey or maple syrup
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 180°C (350°F) and line a baking tray.
2. In a bowl, mix almond flour, baking soda, and vanilla extract.
3. Add melted coconut oil and honey, then stir in chocolate chips.
4. Scoop dough onto the tray and slightly press each cookie.
5. Bake for 12-15 minutes until edges are golden brown.
6. Cool before enjoying.

Healthy Tip: Use chopped nuts or raisins instead of chocolate chips for variety.

Coconut Banana Pancakes

 Fluffy Coconut Banana Pancakes

Start your day with a delicious and nutritious breakfast – Coconut Banana Pancakes! These pancakes are soft, fluffy, and infused with tropical flavors from ripe bananas and coconut. Perfect for a weekend treat or a quick weekday breakfast, this recipe is easy to make and naturally sweetened.

• Packed with natural sweetness from bananas

• Coconut adds a rich, tropical flavor

• Dairy-free and can be made gluten-free

• Quick and easy to prepare

Ingredients:

• 2 ripe bananas, mashed

• 1 cup coconut milk (or regular milk)

• 1 cup all-purpose flour (or gluten-free flour)

• 1/4 cup shredded coconut (unsweetened)

• 1 egg (or flax egg for vegan option)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp coconut oil (melted)

• 1 tsp vanilla extract

• 1 tbsp honey or maple syrup

• Pinch of salt

Instructions:

1. In a mixing bowl, mash the bananas until smooth.

2. Add the egg, coconut milk, vanilla extract, and melted coconut oil. Mix well.

3. In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

5. Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil.

6. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

7. Repeat with the remaining batter.

8. Serve warm with maple syrup, extra banana slices, and toasted coconut flakes.

Tips for the Best Pancakes:

• Use very ripe bananas for natural sweetness.

• Do not overmix the batter to keep the pancakes fluffy.

• Cook on medium heat to avoid burning while ensuring they cook through.

Pair these pancakes with fresh tropical fruits like mango or pineapple for an extra burst of flavor. You can also drizzle them with honey or top with a dollop of Greek yogurt.