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Tag: quick healthy meals

  • How to make Healthy No-Bake Brownies

    How to make Healthy No-Bake Brownies

    These gluten-free No-Nke Brownies are so healthy and delicious, creamy, chocolatey, mouth-watering, that it’s hard not to fall in love with them from the first bite.

    Healthy No-Bake Brownies Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings
    2 1/2 cups (400g) pitted dates
    1 1/2 cups (150g) walnuts
    1/2 cup (60g) cocoa powder
    2 tbsp (20g) cocoa nibs, optional
    1 1/2 tsp (7g) vanilla extract
    1 tbsp (15g) coconut oil, melted
    1/4 tsp (2g) salt
    Frosting
    1/4 cup (30g) cocoa powder
    1/4 cup (80g) honey or agave/maple syrup
    2 tbsp (30g) coconut oil, melted
    1/2 tsp (2.5g) vanilla extract

    1. Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.

    2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.

    3.Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

    4. Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.

    5. Spread evenly over the mixture in the pan.

    6. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

     

  • How to make Quick Croissants Recipe

    How to make Quick Croissants Recipe

    These croissants are both quick and simple, and are absolutely amazing. Crispy, buttery, non-scaly exterior, a great choice for breakfast or brunch. Prepare the dough no more than 20 minutes the rest simply wait. You can have a croissant with a bit of jam along with your coffee or tea.

    Quick Croissants Recipe


    Home Cooking Adventure

    Ingredients:

    Makes 8 croissants

    2 cups (250g) strong bread flour
    1 1/4 sticks sticks (150g) cold unsalted butter, cubed
    1/2 cup (120 ml) lukewarm milk
    3 tbsp (45 g) sugar
    25 g fresh yeast (7 g- active dry yeast)
    1/2 tsp salt
    Egg Wash
    1 egg yolk
    1 tbsp milk

    Directions

    1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.

    2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

    3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

    4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.

    5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

    6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.

    7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

    8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.

    9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

    10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

    11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

    12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

    13. Cool on wire rack before serving.