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Sticky Sesame Cauliflower

Crispy, crunchy, spicy, and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.

Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal

Is it just my household or “can we order food, tonight?” a common refrain in yours too? Every other day one of my kids will try to guilt trip me into getting food delivered with their puppy dog eyes.

Considering I try the utmost to keep meals as healthy as possible, takeout is like a burr in my saddle. It is what spurred me to try recipes that are “better than takeout.” The first foray was with a delicious Raw Mango Rice and the second with a fantastic Spicy Tofu Stir Fry.

For my third attempt, I wanted an explosion of flavors that hit the craving for really good food bang on. Hence, the sticky sesame cauliflower recipe. So, shall we begin?

How to Make Sticky Sesame Cauliflower?

The sticky sesame cauliflower has been on my must-make list for a long while. With the vegetable in season, it was the perfect time to try it. My son insists it was the right time because he was tired of eating the same old ‘aloo-gobhi.’ Whatever the reason, the slightly hot, a little sweet and a whole lot delicious sticky sesame cauliflower was a total hit. 

Start by cutting florets from the cauliflower. Don’t chop it too small and keep the sizes fairly similar (to bake evenly). Next, make a smooth, thick batter by mixing corn starch and rice flour (for amazing crunchy textures), garlic powder, a teaspoon of any vegetable oil with water.

It’s the batter that bakes the cauliflower to a crisp. So, keep it rich. Toss the florets in it. Ensure they are coated well and then slide them in the oven till they are just done.

Baked Cauliflower Florets

Making the sauce for sticky sesame cauliflower

While the cauliflower is turning into a gorgeous light golden, you have the time to make the unbelievably divine sauce. In a pan, heat soy sauce, chilli sauce, rice wine vinegar, sesame oil, and minced garlic and ginger. 

I used sriracha because I love to turn the volume up on the heat. You can use any chilli sauce of your preference based on how hot you want the recipe. For the sesame oil, I prefer cold-pressed because it has the best flavor!

Once the sauce has cooked for about five odd minutes, whisk in a mixture of cornstarch and water to give it a slurry-like consistency. Now comes the sticky and yummy part of the recipe - add in some honey to the thickened sauce. 

Combine the cauliflowers (which should be baked by now) with the sauce, and you’re done!

Quick notes

The sticky sesame cauliflower recipe is vegan-friendly. You simply substitute honey for maple syrup. If you chose to do so, add the syrup while heating all the sauce ingredients. I add the honey after taking the sauce off the stove because high temperatures leech away the condiment’s properties.

The recipe is uber-quick, but you can reduce the prep time further by making the sauce beforehand. Just reheat it with a touch of water (it tends to thicken with time) and then chuck in the cooked cauliflower.  You’ll often find a jar of the sauce in my pantry because it is just so versatile and, to be honest, addictive. You can add it to mushrooms, chicken, and even tofu for some truly finger-lickin’ results.

Serving sticky sesame cauliflower

Each bite of the sticky sesame cauliflower hits all the senses. Not once do you realize, you’re eating cauliflower with such gusto! 

The trick to keeping cauliflower sticky and crispy on the outside and soft on the inside is to serve it immediately after mixing the baked florets with the sesame sauce. 

I love to plate it on a bed of Jasmine rice and then garnish with some green onions, red chili, and sesame seeds. You can switch the rice with noodles, and the recipe is still utterly delicious. 

More healthy, quick recipes

I hope you give the sticky sesame cauliflower a whirl. It is healthy, and it tastes exactly like takeout from your favorite Asian restaurant. Plus, with minimal chopping and stove time, it's the best fuss-free cooking.

Trust me; words will fall short of how amazing it tastes. 

I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

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Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal

Sticky Sesame Cauliflower

Natasha Minocha
Crispy, crunchy, spicy and sweet, the Sticky Sesame Cauliflower is as Asian as it can get. And it leaves you smiling in deep satisfaction.
4.45 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 205 kcal

Ingredients
  

Cauliflower

  • 1 medium Cauliflower, cut into florets
  • 1/3 cup Rice flour
  • 1 tbsp Cornstarch
  • 1 tsp oil
  • 1/2 tsp Garlic powder, optional
  • 1/3 - 1/4 cup Water

Sauce

  • 1.5 tbsp Sesame oil
  • 1/4 cup Light soy sauce
  • 1 tbsp Rice wine vinegar
  • 1-2 tbsp Sriracha Sauce adjust to taste (you add more if you prefer more heat)
  • 1" Fresh ginger, finely minced
  • 4-5 cloves Fresh garlic, finely minced
  • 2-3 tbsp Honey/ maple syrup
  • 1 Tbsp Cornstarch
  • 1/4 cup Water

Garnish

  • Sesame seeds, Spring onions, Sliced Chillis

Instructions
 

Cauliflower

  • Preheat your oven to 200C / 392F. Line a baking tray with foil or parchment paper.
  • In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder and water to make a smooth thick mixture.
  • Coat the cauliflower florets in this mixture and place in a single layer on the prepared baking tray.
  • Bake for 20-25 minutes at 200 C / 392 F until just done. Don't let the cauliflower overcook. You want to retain the crunchy texture.

Sauce

  • While the cauliflower is in the oven, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, ginger, and garlic in a small saucepan and cook for 5-6 minutes. If using maple syrup, you can add that at this point too.
  • Whisk cornstarch and water in a small bowl and add it to the simmering sauce.
  • Cook till the sauce thickens another 2-3 minutes. Take it off the heat and add the honey to the sauce. Taste and adjust for seasoning.

Assembly

  • Once the cauliflower is ready, toss it in with the sauce. Garnish with sesame seeds, spring onions, and chillis. Serve immediately. Enjoy!

Nutrition

Serving: 1 ServingCalories: 205kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 954mgPotassium: 505mgFiber: 4gSugar: 12gVitamin A: 6IUVitamin C: 73mgCalcium: 44mgIron: 1mg
Sticky Sesame Cauliflower easy vegetarian glutenfree vegan friendly meal

Coconut Panna Cotta

Creamy, silky, and tropical, this coconut panna cotta is a luxurious dessert! It's smooth and melts in your mouth. It looks elegant but takes just 4 ingredients and 10 minutes of cooking!

coconut panna cotta in glass bowls with strawberry sauce on top.

This coconut panna cotta recipe is incredibly forgiving. And because we’re using agar-agar, it’s a completely vegan panna cotta recipe that sets beautifully without the stress.

It’s my go-to easy dessert when I want to look like a sophisticated pastry chef without spending most of my afternoon in the kitchen! You’ll honestly be shocked at how fancy it looks compared to how little work it requires.

Pour it into small glasses, chill, spoon over the strawberry sauce, and suddenly you have something that feels straight out of a café. If you love strawberries, don’t miss my strawberry tiramisu or strawberry rose chia pudding.

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A bowl of coconut panna cotta with strawberry sauce and a sprig of mint.

Why You’ll Love This Recipe

✨ Coconut panna cotta is incredibly simple to make. The elegant, uncomplicated dessert has an insanely creamy, delicious, and refreshing flavor.

✨ This is the perfect make-ahead dessert (like this 2-ingredient chocolate pudding). Make it the day before your dinner party and just pull it from the fridge when you're ready to serve.

✨ It looks fancy and restaurant-worthy in cups or ramekins, but the actual work? Minimal. Your guests will never know how easy it was.

✨ And if you’re looking for a vegan panna cotta, this recipe uses agar-agar instead of gelatin, so it’s naturally plant-based.

Coconut Panna Cotta Ingredients

Labelled ingredients for making coconut panna cotta.

Milk: I use full-fat coconut milk for a rich, creamy texture, just like I did for my mango chia pudding with coconut milk. Don't use light coconut milk, or it won't be as luxurious.

Agar powder: Also known as "China Grass," this is a vegan alternative to gelatin. The plant-based setting agent comes from red algae. It sets firmer than gelatin, so a little goes a long way.

Vanilla: Adds warmth and depth. Split a vanilla bean lengthwise and drop it into the milk. You can also use vanilla bean paste.

Sugar: I used regular granulated sugar. This panna cotta is very lightly sweetened, but you can add more sugar if you prefer a sweeter dessert.

Toppings: Strawberry sauce, pistachios, edible flowers, or whatever makes your heart happy!

See the recipe card for full information on ingredients and quantities.

Variations

Coconut pairs beautifully with almost any flavor. Add mango puree to make coconut panna cotta with mango. Or lychee puree for a floral twist, as I did with my lychee rose panna cotta.

Passion fruit would give a tart contrast to the creamy panna cotta. Pineapple is another great flavor, with coconut, as my coconut pineapple cake and Hawaiian banana bread will attest.

You can add the zest of an orange or lemon for a citrus taste, as I did with lemon panna cotta. Or create a spiced coconut panna cotta with cinnamon, ginger, or cardamom.

If you love coconut desserts, try my coconut macarons or coconut ginger madeleines!

 How To Make Coconut Panna Cotta

Step 1: In a saucepan, bring the coconut milk, split vanilla bean, and sugar just to a gentle boil until sugar dissolves.

Step 2: Take off the heat. Whisk in the agar-agar.

Step 3: Bring back to a gentle simmer. Pour the mixture through a sieve to remove any lumps.

Step 4: Scrape in the seeds from the vanilla bean and discard the pod.

Step 5: Pour into serving bowls and refrigerate for 6-8 hours to set completely. You can even let it set overnight.

Step 6: Top with strawberry sauce and serve!

3 bowls of panna cotta with strawberry sauce on top.

Pro Tips

  • Measure your agar carefully. Too much agar, and your coconut panna cotta recipe will be hard and rubbery instead of jiggly and creamy.
  • Don't Boil. Panna cotta literally means "cooked cream" in Italian, but you don't want to actually boil it. Just heat it enough to dissolve the sugar and activate the agar.
  • Be patient with the setting. Agar sets fast, but still give it a few hours in the fridge for the best texture.
  • If you want to plate the panna cotta, make sure you lightly grease the bowls or ramekins. Wipe any excess oil with a paper napkin. Pour the creamy mixture into the bowls and let them set. Run a thin knife around the edges and invert the bowl on a plate. Tap the bottom a few times, and your panna cotta should slide right out easily.
  • Make sure the coconut milk is at room temperature.

How To Serve

You can serve this vegan panna cotta with coconut milk directly in ramekins or unmold it onto plates. I prefer to serve mine in pretty glass dishes garnished with nuts, desiccated coconut, and a sprig of mint.

Way less stress and just as gorgeous!

You can also top the coconut panna cotta with:

  • Fresh strawberries, raspberries, cherries, or passion fruit
  • Edible flowers
  • Toasted coconut flakes
  • Compote or sauce of your favorite fruit
  • A drizzle of mango curd or lemon curd instead of strawberry sauce
  • Shaved white or dark chocolate
A bowl of panna cotta with a spoon and with a bite taken out.

Recipe FAQs

What is panna cotta?

Most Italian desserts, like tiramisu, take a little bit of effort. Panna cotta is one of the few that doesn’t! Think of it as creamy jelly with a pudding-like consistency. It’s a lightly sweetened cream that’s set with gelatin (or agar for vegan versions) and served chilled. The beauty of it lies in its base, which is somewhat like custard. It lends itself to any flavor, meaning you can pair it with anything.

What is coconut panna cotta made of?

This coconut panna cotta is made of coconut milk, sugar, a setting agent - agar agar, and flavorings like vanilla. I finish it with a fresh strawberry sauce for brightness.

What's the difference between agar and gelatin?

Agar powder is derived from red algae. It’s the vegan alternative to gelatin powder, which comes from animal products. Agar sets at room temperature and doesn't melt when warm, unlike gelatin.

Why is my coconut panna cotta hard?

This usually happens if too much agar-agar was used.

How do I make the strawberry sauce for panna cotta?

Add chopped fresh strawberries to a small saucepan with a splash of water and a little sugar. Cook over low heat until the berries soften and release their juices. The amount of sugar depends on how sweet (or tart) your strawberries are, so taste and adjust as you go.

Let the mixture simmer until it thickens into a glossy, rich sauce. You can leave it slightly chunky for a rustic feel or blend it smooth for a silky, elegant finish.

For this coconut panna cotta, I prefer blending it so the texture stays soft and delicate. Let the sauce cool completely before spooning it over the set panna cotta.

How to store panna cotta?

Coconut panna cotta can be covered with plastic wrap and stored in the refrigerator for up to 3 days.

More Easy No-Bake Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this coconut panna cotta as much as we do!

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coconut panna cotta in glass bowls with strawberry sauce on top.

Coconut Panna Cotta

Natasha Minocha
This easy coconut panna cotta is soft, lusciously creamy, and needs just 4 simple ingredients! Elegant and impressive, this no-bake dessert is truly one of the easiest ones to make.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Setting Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 4 Servings
Calories 61 kcal

Ingredients
 
 

  • 13.5 oz Coconut milk, full fat
  • 1/4 cup Sugar
  • 1 Vanilla bean, split lengthways.
  • 2.5 tsp Agar Agar

Strawberry Sauce

  • 7-8 Strawberries, chopped
  • 1-2 tsp Sugar You may need more
  • 1-2 tbsp Water

Instructions
 

  • In a medium-sized saucepan, bring the coconut milk, vanilla bean and sugar just to a gentle boil until sugar dissolves.
  • Take off the heat. Whisk in the agar-agar.
  • Bring back to a gentle simmer. Don't let the mixture boil. Pour the mixture through a sieve to ensure there are no lumps.
  • Discard the vanilla bean. Make sure all the beans from the pod have been scraped out and put back in the mixture.
  • Pour into serving bowls and refrigerate to set completely for 6-8 hours. You can even let it set overnight.
  • Top with the strawberry sauce and serve immediately. Enjoy!

Strawberry Sauce

  • Combine the strawberries, sugar, and 1 - 2 tablespoons of water in a small saucepan. Cook until the strawberries are soft and cooked through.
    Run this sauce through a blender to make it smooth.
    Taste and adjust for sweetness. Let it cool completely before pouring it on top of the panna cotta.

Notes

  • Measure your agar carefully. Too much agar, and your coconut panna cotta recipe will be hard and rubbery instead of jiggly and creamy.
  • Don't Boil. Panna cotta literally means "cooked cream" in Italian, but you don't want to actually boil it. Just heat it enough to dissolve the sugar and activate the agar.
  • Be patient with the setting. Agar sets fast, but still give it a few hours in the fridge for the best texture.
  • If you want to plate the panna cotta, make sure you lightly grease the bowls or ramekins. Wipe any excess oil with a paper napkin. Pour the creamy mixture into the bowls and let them set. Run a thin knife around the edges and invert the bowl on a plate. Tap the bottom a few times, and your panna cotta should slide right out easily.
  • Make sure the coconut milk is at room temperature.

Nutrition

Serving: 1 ServingCalories: 61kcalCarbohydrates: 15gProtein: 0.1gFat: 0.3gSaturated Fat: 0.003gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 24mgFiber: 0.3gSugar: 14gVitamin A: 2IUVitamin C: 9mgCalcium: 3mgIron: 0.1mg

Granola Breakfast Tarts

These Granola Breakfast Tarts (ready to be grabbed and devoured) are crunchy, creamy healthy deliciousness. Not bragging. It’s true.

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

If you’ve been following my cooking journey, you know we are a family of granola devotees. Most mornings, we grab it for breakfast. If not that, then for a mid-evening snack. As a result, I’ve always got boatloads of homemade granola lying around in my kitchen and pantry. 

What’s another consequence of being in love with granola? You end up experimenting a ton with new ways to consume it, and that’s how granola tarts for breakfast came to be.

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

How to Make Granola Tarts for Breakfast?

I feel the all-or-nothing approach is antiquated. I am forever looking for the middle ground in everything, which is what I wanted with this recipe. Something healthy, delicious, and quick to make. Most often you get 2 out of these 3. But granola tarts are healthy, delicious, and so, so easy to make.

They require no baking and are vegan-friendly (more on this later)! All you have to do is add granola, coconut oil, and honey in a food processor and then pulse. Take the mixture and pat it into loose-bottomed tart cases and then put it in a refrigerator to set.

That’s it. When you are ready to devour them, take a tart base and garnish to your heart’s content.

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

Notes for making the granola tart base

Use the honey sparingly because granola is already sweet. Too much of it and you end up with an overly honied base. Right out of the food processor, the mixture should have a consistency of wet sand. If it’s not sticky enough or a bit too dry, add a teaspoon or two of water. 

When the granola tart base is cooled, it gets crunchier and a bit delicate (read: it takes the mastery of a magician to get them out of the standard tins). That is why I highly recommend loose-bottomed ones. 

Date & Almond Granola

How to Make Granola at Home?

While there is nothing wrong with store-bought granola, it has to be the best quality. A better option is to make it at home. And why not? It's so easy to make and you'll have a yummy breakfast/ snack on hand for days!

Trust me; homemade granola is a delectable base for breakfast tarts. After all, you have full control of the ingredients!

My go-to version is date and almond, and it is uber easy to make. In a bowl, mix almond, flax seeds, sunflower seeds, puffed amaranth and puffed rice with rolled oats. Separately, gently heat coconut oil and honey so that they just about melt and blend.

Fold the dry and wet ingredients together along with a pinch of cinnamon powder and some pure vanilla extract. Spread it on a baking tray in a single layer, and then slide it in the oven! 

For the final touches, I stir in some dates and dried cranberries into the granola after the baking is done and let the mixture cool down. Date of almond not to your palate? Then use my matcha granola recipe!

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

Getting Ready the Granola Tarts for Breakfast

They’re tender. They’re crispy. And they’re loaded with nutrients. But what I adore about granola tarts for breakfast is they are ready to be served in a jiffy.

Take them out of the fridge, leave them on the counter (to soften the base a tad bit), and then scoop a dollop of creamy, unsweetened Greek yogurt and a few slices of fresh and dried fruits of your choice.

I used strawberries, gooseberry, and goji berries. To give the edible bowls of wonder a bit of crunch, I sprinkled a few pumpkin seeds and then topped it over with a drizzle of honey. But you can as easily customize the topping with chocolate chips, nuts, or any seasonal fruit.

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

How to serve granola tarts?

From the very first bite till the very last crumb, the granola tarts have the perfect crust-to-filling ratio. That said, it is best to add the yogurt filling just before serving. If you let them sit for a long period of time, the yogurt makes the base soggy, and the snack loses its wonderful crunchiness. 

Apart from a quick breakfast, granola tarts are the quintessential pick-me-up for a tired evening or a small snack for kids coming home from school. You can even serve it as a dessert.  

Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

How to Make the Granola Tarts Vegan?

Remember I said the recipe is very vegan-friendly? All you need to do is swap the Greek yogurt with coconut yogurt and the honey with maple or date syrup. For those looking for a gluten-free version, get your hands on gluten-free certified oats and follow the rest of the recipe!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you! So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this breakfast granola tart recipe!

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Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

Breakfast Granola Tarts

Natasha Minocha
These Granola Breakfast Tarts are healthy, crunchy, creamy, and so delicious. Quick to make, they are a wonderful grab-n-go breakfast or snack!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 Tarts
Calories 354 kcal

Ingredients
  

Granola Tart

Yogurt Filling

  • 1.5 cups Greek yogurt, plain
  • Strawberries, Gooseberries, Grapes You can use any fruit of your choice
  • Pumpkin Seeds & Goji Berries You can use nuts/ seeds/ dried fruit of your choice

Instructions
 

Tart

  • Keep 6 3-inch tart pans with removable base ready.
  • Blitz together the granola, coconut oil, salt, and honey ( or maple syrup), in a food processor, till a crumbly sticky mixture is formed.
  • If the mixture looks too dry, add a teaspoon or two of water. The dough should be like crumbly wet sand.
  • Divide the granola mixture between the six tart cases. Press evenly into the tart pan. Refrigerate till firm.

Filling

  • Turn out the tarts from the tins.
  • Spoon in yogurt in each tart case and top with fruits, nuts, seeds of your choice.
  • Drizzle with a bit of honey and serve immediately. Enjoy!

Nutrition

Serving: 1 ServingCalories: 354kcalCarbohydrates: 38gProtein: 12gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 3mgSodium: 129mgPotassium: 355mgFiber: 5gSugar: 20gVitamin A: 12IUVitamin C: 1mgCalcium: 96mgIron: 2mg
Breakfast Granola Tarts easy no bake healthy recipe vegetarian vegan friendly

Peanut Butter Rice Krispie Squares

These peanut butter Rice Krispie squares are sweet, salty, crunchy, and addictive! Made with just 6 simple ingredients, these no-bake Rice Krispie bars come together very quickly!

peanut butter Rice Krispie bars cut into pieces on parchment paper.

Swirls of peanut butter mixed with honey and topped with chocolate; the peanut butter Rice Krispie bars are super easy to make. They require no baking and are a perfect crowd-pleasing dessert!

They are also wonderful for picnics, lunch boxes, and of course as an after-school snack! Like my easy granola bars, chickpea protein bliss balls, and peanut butter oat cups!

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Why You'll Love This Recipe

This Rice Krispie bars recipe is super easy and simple. No baking, no technique, just combining ingredients and letting the refrigerator do all the work!

Chocolate and peanut butter lovers beware, you’ll be sorely tempted to guzzle the whole slab at once! It's crunchy, chewy, sweet, and salty all at once!

These peanut butter bars are perfect for dessert, an evening snack, potluck, picnics, and parties!

You can easily adapt the recipe to make these peanut butter bars gluten-free or vegan!

3 pieces of peanut butter Rice Krispie squares stacked on top of each other.

Recipe Ingredients

Rice Krispies: Use the original Rice Krispies or a generic one. You can also use puffed rice, found in Indian grocery stores.

Peanut Butter: Smooth or crunchy, use any kind you enjoy.

Sweetener: I used honey in this peanut and chocolate Rice Krispies recipe. You can substitute it with maple syrup.

Chocolate: I love using 70% dark chocolate for this recipe. For vegan bars, switch to dairy-free chocolate.

Cream: This recipe uses coconut cream to make a rich creamy chocolate topping. Feel free to use regular cream.

Sea salt: It balances the flavors of this dessert bar so well, so please don't skip this.

Please see the recipe card for full information on ingredients and quantities.

Recipe Variations

The most popular version of these peanut butter Rice Krispie treats is with mini marshmallows. You can add them to the peanut butter and honey mixture, and heat it on low until they melt.

You can also stir in finely chopped nuts to the peanut butter and honey mixture.

For a chewier and heartier bite, add oats to the Rice Krispie mixture!

How to Make Peanut Butter Rice Krispie Squares

Step 1: Line an 8" pan with parchment paper.

Step 2: In a small saucepan, combine the peanut butter, honey, and sea salt and heat over a very gentle heat. The mixture should be just heated through and melted together.

Step 3: Pour over the Rice Krispie cereal. Mix well.

Steps for making Rice Krispie squares.

Step 4: Spoon into the prepared pan and flatten it, spreading it evenly. Refrigerate for a few minutes while you are making the chocolate topping.

Step 5: Heat the cream in a small saucepan. Add the chocolate to the cream and mix well, till you get a shiny glossy mixture.

Chocolate mixture poured over the Rice Krispie base in a parchment-lined pan.

Step 6: Spread this over the peanut butter Rice Krispies mixture. Sprinkle some sea salt on top. Refrigerate for 1-2 hours until the bars are well set. Cut into squares and enjoy!

Top Tips

  • Allow the peanut butter squares to set well in the refrigerator. This will help you cut neater pieces.
  • Dark chocolate works the best in this recipe as it balances the sweetness of the Rice Krispies mixture.
  • Don't skip the sea salt. It really rounds up the flavors beautifully.
  • I used an 8" round pan but an 8" or 9" square pan will also work well.
Rice Krispie base with chocolate and sea salt on top.

How To Serve

Topped with a decadent layer of chocolate, the super easy-to-make treat needs no other embellishment. Texturally, the peanut butter rice crispy bars are just right. They are crunchy and light and the chocolate gives it that little luxurious vibe!

Chocolate coated Rice Krispie treats cut into 16 squares.

Recipe FAQs

Can I make peanut butter Rice Krispie bars gluten-free?

Yes, just make sure the Rice Krispies are labeled gluten-free.

My Rice Krispies didn't stick together?

This can happen if the cereal and peanut mixture is not moist enough. Simply add more peanut butter and honey to the rice cereal.

How do I store Rice Krispie treats?

I like to store these peanut butter squares in the refrigerator. They'll stay well for 4-5 days.

More Easy No-Bake Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these peanut butter Rice Krispie squares as much as we do!

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Tried this recipe?Let us know how it was!
Peanut butter Rice Krispie squares cut into pieces on parchment paper.

Peanut Butter Rice Krispie Squares

Natasha Minocha
The peanut butter Rice Krispie squares are sweet, salty, crunchy, and so addictive! They just need a handful of ingredients and these no-bake treats are ready in no time!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 16 Squares
Calories 129 kcal

Ingredients
  

  • 2 cups Rice Krispies cereal
  • 1/4 cup Honey
  • 1/2 cup Peanut butter
  • 1/4 tsp Sea salt

Chocolate Topping

  • 1/2 cup Dark chocolate (70%)
  • 2 tbsp Coconut Cream You can use regular cream too.
  • Sea salt for sprinkling on top

Instructions
 

  • Line an 8" pan with parchment paper.
  • In a small saucepan, combine the peanut butter, honey and sea salt and heat over a very gentle heat. The mixture should be just heated through and melted together.
  • Pour over the Rice Krispies and mix well.
  • Spoon into the prepared pan and flatten it, spreading it evenly. Refrigerate for a few minutes while you are making the chocolate topping.

Chocolate Topping

  • Heat the cream in a small saucepan, placed over a pan of simmering water. Add the chocolate to the cream and mix well, till you get a shiny glossy mixture.
  • Spread this over the peanut butter Rice Krispies mixture. Sprinkle some sea salt on top.
  • Put the pan back in the refrigerator for 1-2 hours until the bars are well set.
  • Cut into squares and enjoy!

Notes

  • Allow the peanut butter squares to set well in the refrigerator. This will help you cut neater pieces.
  • Dark chocolate works the best in this recipe as it balances the sweetness of the Rice Krispies mixture.
  • Don't skip the sea salt. It really rounds up the flavors beautifully.
  • I used an 8" round pan but an 8" or 9" square pan will also work well.

Nutrition

Serving: 1 ServingCalories: 129kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 92mgPotassium: 53mgFiber: 1gSugar: 10gVitamin A: 236IUVitamin C: 2mgCalcium: 5mgIron: 1mg

Chilli Chocolate Pudding

The chilli chocolate pudding is a love affair to beat all the epic love sagas you have ever heard or seen. It has all the drama (that’s the chilli in it), all the emotion (that’s the chocolate in it) and all the feels you’ll ever need.

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

A disclosure before I begin. This was an experiment. No, no not the chilli part. That I knew would be gourmet perfection because people have been mixing cocoa and chilli since the Mayan’s lived. 

It’s the recipe itself. I played around with the proportions, and the pudding just happened. And let me say, I loved it, and my kids demolished it. In one sitting. Now back to the regular programming!

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

 How to Make Chili Chocolate Pudding?

Continuing with the theme for February – all things chocolate, candles, candies and care – here is another sweet delicacy you can make for Valentine’s Day. Or if celebrating it as Galentine's Day! No matter what the celebration ( or not), chilli chocolate pudding is sublime! 

Oh, by the by, literally anyone can make it. All you need is the ingredients and a food processor, and you’re done in 15 minutes tops. Rest of the work is done by the fridge.

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

Begin by blending…

Actually, the first step is to soak cashews overnight and then drain them thoroughly. When that’s done, whip out the food processor and add to the cashews, homemade almond milk, maple syrup, cocoa powder, sea salt and chilli powder. 

Blend the ingredients until they are nice and smooth. I’ve used almond milk to keep the super satisfying treat dairy-free, but you can use regular ( full fat) milk or cream. If you don’t have maple syrup at hand, then honey works just as well. To this glossy mixture, I added some melted dark chocolate and to help it set better, some agar-agar.

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

This completely decadent and completely rich chilli chocolate pudding is entirely free of refined sugar and is vegan to the boot! Which is why I used agar-agar, the vegetarian version of gelatin. 

My first foray into agar-agar was with mango coconut panna cotta, which turned out to be velvety, creamy and gorgeous in every bite. So, it isn’t really a surprise that agar-agar faired excellently in this pudding too. 

Soak China Grass (another name for the good stuff) in some water and then gently heat it. The trick is not to boil the mixture but just to warm it. This gets whirl in the blender with the rest of the mixture.

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

End by enjoying…

Right now, the decadent pudding has a consistency of a thick milkshake or smoothie. Pour it into dessert bowls or elegant glasses (I love these old fashioned stemmed ones) and then let it sit overnight or at least 6-8 hours in the fridge.

The next day, you can garnish it in endless ways – chilli flakes, sea salt, chocolate curls, coarsely chopped nuts, some whipped cream.

Why is the chilli chocolate pudding an excellent dessert?

They say, love of any kind; be it your parents, your friends, your better half, or your children; nurtures the soul. This chilli chocolate pudding was my attempt at making something that does the same.

Why the chilli then, you ask? Well, love has a spicy kick to it. And the chilli emulates those little surprises love brings to our lives every now and then. 

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

And do not worry one bit, the chilli powder doesn’t make the pudding fiery. Rather the pairing of chillies with chocolate makes for a delicious combination that brings out the riches of both and gives it that extra special something.

With the very first bite, the taste buds get a perky jolt, and when you reach for a second and third taste of the luscious chocolate pudding. By the time you are scraping the sides of the glass for the last morsel, the tummy is filled with a warm glow – precisely the feeling you want to end the day on!

Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this chili chocolate pudding as much as we do!

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Chilli Chocolate Pudding vegan glutenfree refined sugarfree easy dessert

Chilli Chocolate Pudding

Natasha Minocha
The chilli chocolate pudding is a love affair to beat all the epic love sagas you have ever heard or seen. It has all the drama (that’s the chilli in it), all the emotion (that’s the chocolate in it) and all the feels you’ll ever need.
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Prep Time 15 minutes
Chilling Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 4 Servings
Calories 334 kcal

Ingredients
  

  • 3/4 cup Cashewnuts, soaked overnight
  • 1 cup Almond milk You can use any milk ( full fat) or Cream
  • 3 tbsp Cocoa powder
  • 1/3 cup Maple syrup/ Honey You may need more
  • 1 tsp Chilli powder You can add more if you like
  • 1/2 tsp Sea salt
  • 1/3 cup Dairy free chocolate or Dark chocolate (70%)
  • 2 tsp Agar Agar

Toppings

  • Crushed chocolate covered coffee beans, chilli flakes, sea salt

Instructions
 

  • Drain and rinse the soaked cashews.
  • Blend the cashews, cocoa powder, almond milk, maple syrup, chilli powder and sea salt in your blender or food processor.
  • Soak agar agar in 1 tbsp water for a couple of minutes. Heat the mixture, just until its warm.
  • To the food processor, add the agar agar mixture and the melted chocolate.
  • Blend till well combined and smooth. Taste and adjust for sweetness. At this point, you can add some more chilli powder, if you want a spicier flavour.
  • Pour into your glasses or dessert bowls. Tap slightly on the counter to flatten the tops. Refrigerate overnight or at least 6-8 hours.
  • Before serving, garnish as desired. Enjoy!
  • Keep the leftovers refrigerated.

Nutrition

Serving: 1 ServingCalories: 334kcalCarbohydrates: 38gProtein: 7gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 389mgPotassium: 291mgFiber: 5gSugar: 25gVitamin A: 148IUVitamin C: 0.1mgCalcium: 122mgIron: 2mg

Baileys Chocolate Truffles

February, the month of chocolates and hearts is here. And I'm kicking off this lovely month with my ultra-lux Baileys Chocolate Truffles!

Baileys Chocolate Truffles easy fun recipe for Valentines Day

In my early baking days, I discovered the wonder of making my chocolates. This was something I never thought I would delve into – leave the indulgent art of chocolate creation to Godiva!

As my love of dark chocolate grew deeper, I ventured forth into making little treats for my family and then my clients. Fast forward, every winter I create a new flavour of chocolates that we all look forward to.

These Bailey’s Truffles are my personal favourite – boozy, chocolatey, creamy goodness that I can gorge on forever.  

Baileys Chocolate Truffles easy fun recipe for Valentines Day

How Can I Make Baileys Chocolate Truffles

What makes this divine recipe 10x better?  It is not even remotely difficult to make! 

It's as simple as heating cream and Baileys Irish Cream up to a slow simmer and then adding chocolate to it. Gentle stirring of the ingredients leads to a smooth and glossy chocolate mixture.

You pour this gorgeous ganache into a shallow bowl and refrigerate till it hardens a bit and then scoop out small portions. I like to refrigerate these scooped-out portions for a bit. This makes the rolling process less messy.

Baileys Chocolate Truffles easy fun recipe for Valentines Day

The Embellishments

Now comes the fun part! You can dip the truffle balls into melted chocolate, roll them in cocoa powder, crushed nuts, colourful sprinkles, Matcha powder...whatever strikes your fancy.

Baileys Chocolate Truffles easy fun recipe for Valentines Day
Baileys Chocolate Truffles easy fun recipe for Valentines Day

The Ingredients for Chocolate Truffles

Chocolate truffles are essentially a 2 ingredient recipe. Cream and chocolate. So it's important to use the best quality ones you can get your hands on.

As easy as making truffles is, there are definitely a couple of points to keep in mind here -

The ratio of Chocolate to Cream used is 2:1.

I highly recommend weighing the ingredients. So take out that weighing scale sitting at the back of your kitchen cabinet!

Dark chocolate, preferably 70% couverture, is fabulous here.

I prefer heating the cream on my stovetop instead of a microwave as it gives me more control over the whole process. But you can use one if you like. Just make sure you're heating the cream in spurts of 1 minute to avoid overheating.

The chocolate ganache must be cooled completely ( until firm) in the refrigerator before scooping it out.

Since I have used Bailey's Irish Cream in this recipe, this recipe is not dairy-free. If the vegan version of this liqueur is available in your area, please use that in case that is your preference.

Baileys Chocolate Truffles easy fun recipe for Valentines Day

Be warned - these silky, rich truffles will have you addicted from the first bite! They are perfect accompanied by a glass of wine, or green tea, or another dozen truffles. 

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Bailey's Chocolate Truffles as much as we do!

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Baileys Chocolate Truffles

Natasha Minocha
These Bailey’s Truffles are my personal favorite – boozy, chocolatey, and creamy! So easy to make and always a hit with everyone!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 20 Truffles
Calories 177 kcal

Ingredients
 
 

  • 1/2 cup Coconut Cream You can use regular cream too.
  • 1/4 cup Baileys
  • 14 oz Dairy free chocolate or Dark chocolate (70%) chips room temperature
  • 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips melted, for coating
  • 1/4 cup Cocoa Powder for coating

Instructions
 

  • Combine the cream and Baileys in a small saucepan. On low heat, bring to a gentle simmer. Take off the heat immediately.
  • Add the warm cream to 14 oz/ 400gms of chocolate chips in a medium-sized bowl. Set aside for 5 minutes. Gently stir till all the chocolate is melted and smooth and shiny.
  • Transfer to a shallow bowl and refrigerate for 30-40 minutes.
    Using a small cookie scoop or 2 small spoons, scoop out small balls. Place the truffle balls on a parchment-lined tray.
  • If the mixture is too sticky, refrigerate the scooped out portions for an hour or so. Roll them into smooth balls and refrigerate again for a few minutes.
  • Dip some into melted chocolate and roll some in cocoa. Refrigerate for a couple of hours till completely set.
  • Store in refrigerator. Enjoy!!

Nutrition

Serving: 1 ServingCalories: 177kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.2mgSodium: 30mgPotassium: 171mgFiber: 2gSugar: 14gVitamin A: 2IUVitamin C: 0.1mgCalcium: 75mgIron: 0.5mg
Baileys Chocolate Truffles easy fun recipe for Valentines Day

Baked Sweet Potato

Delightfully crispy skin and a fluffy filling make baked sweet potato the yummiest meal to fulfill that carb-craving. Add in the fact that they’re amazingly nutritious and you’ve got the perfect food!

Loaded baked sweet potato on a plate.

If there ever were a certificate for the easiest thing to make, baked sweet potatoes would win it. Hands down. There is no dicing, peeling, boiling, yadda yadda. The oven does most of the work, meaning I got the time to catch up with pending work, chit-chat with a friend, and put my feet up for some much-needed R&R. 

And, yes, that’s why I made them. At least one reason why. The other is the freaking flavourful punch of nutrients sweet potato pack. I’ll get to those, but first the recipe.  

Baked Sweet Potato healthy nutritious vegan glutenfree meal

How to make baked sweet potato?

Start by giving the sweet potatoes a good scrub under running water. This is important because we’re not peeling them and you don’t want debris ending up in your mouth!

Once they are nice and clean, rub oil on them and then make tiny holes. You can use a knife or a fork, just make sure you pierce the skin several times and all over the potatoes. Next, toss the sweet potatoes in the oven, set them and forget them! In 40 to 45 minutes you’ll have a warm, hearty and nourishing meal ready.

Baked Sweet Potato healthy nutritious vegan glutenfree meal

You need to remember only two things, One, I used medium-sized potatoes. If you use bigger ones, then add in a few more minutes in the oven. Smaller potatoes will cook through in a much shorter time.

Two, to get that puffed, caramelized and delectably crisp skin don’t wrap them in foil. Put the sweet potatoes directly on the baking tray.

Baked Sweet Potato healthy nutritious vegan glutenfree meal

Why is sweet potato so great for you?

I’ve always thought that sweet potato was great food. Turns out they’re superfood on so many levels. Full of simple sugars and complex starches, they have a 17 glycaemic index (GI).

What’s GI? It is a rank given to carbs in foods based on how they affect blood sugar level levels. The lower the glycaemic index, the healthier the food for you!

Plus, sweet potatoes are an awesome source of fiber (read: great for the gut) and brimming with Vitamin A, potassium, iron, and calcium. They even have decent amounts of Vitamins B and C.

I really don’t think you can ask for more. 

Well, from sweet potatoes you can. 100 gms of it has a mere 86 calories meaning you can stuff these tasty snacks to your heart’s content and that is precisely what I did.

Baked Sweet Potato healthy nutritious vegan glutenfree meal

Topping the potato

The traditional way to enjoy baked sweet potatoes is a bit of lemon and chat masala. While that does taste incredible on its own, I also love a stuffed version, and I mean stacked till its bursting. 

So, I used avocado, some creamy cashew ricotta I recently whipped up, roasted chickpeas that were leftover from a wonderful sweet potato salad and topped it with microgreens and spring onion.

Toppings for Baked Sweet Potato - avocado, Cashew ricotta cheese, roasted chickpeas, microgreens

Trust me; once you have this baked sweet potato, you’re done for the day. It is a full meal, one of the healthiest I have ever made and such a delicious one. 

If you fancy something lighter, simply cut the baked sweet potato in the center, scoop a dollop of butter and sprinkle some salt and pepper. FYI, irrespective of which variation you try don’t forget to add a good squeeze of lemon juice on top.

Baked Sweet Potato healthy nutritious vegan glutenfree meal

Some other easy ways to turn it into a full meal is with a smattering of shredded cheese or chicken. Crumbled tofu or paneer would be lovely. I even tried it with peanut butter to the great gratitude of my household.  Lastly, you can also serve it with pistachio pesto which is an excellent substitute for mayonnaise and the quintessential dipping sauce.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this baked sweet potato recipe as much as we do!

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Baked Sweet Potato healthy nutritious vegan glutenfree meal

Baked Sweet Potato

Natasha Minocha
Delightfully crispy skin and a gooey, fluffy filling make baked sweet potato the yummiest meal to fulfill that carb-craving. Add in the fact that they’re amazingly nutritious and you’ve got the perfect food!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 438 kcal

Ingredients
  

  • 4 Sweet Potatoes
  • 2 tsp Olive oil

Toppings:

  • 1 Avocado, mashed
  • 1 cup Roasted Chickpeas
  • 1/4 -1/2 cup Cashew Ricotta Cheese You can use any kind of cheese you prefer
  • 2-3 tbsp Microgreens
  • 1-2 Spring onion, finely chopped
  • 1-2 Green / red chillies, finely chopped
  • Fresh lemon juice
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 220 C.
  • Scrub the sweet potatoes really well. Rub oil on them and prick all over with a fork.
  • Place them on a baking tray and bake for 40-50 minutes. Bigger the sweet potato, the longer it will take to cook.
  • Pierce with a sharp knife in the thickest part of the potato to check if they are cooked through. The knife should go in without any resistance.
  • Let cool for 5-7 minutes, cut the top with a knife, sprinkle salt and pepper and fill with the toppings mentioned above. Squeeze some lemon juice on and enjoy!

Nutrition

Serving: 1 ServingCalories: 438kcalCarbohydrates: 58gProtein: 14gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 32mgSodium: 296mgPotassium: 1140mgFiber: 12gSugar: 10gVitamin A: 32450IUVitamin C: 11mgCalcium: 219mgIron: 2mg
Baked Sweet Potato healthy nutritious vegan glutenfree meal

Vegan Sticky Toffee Pudding

This Vegan Sticky Toffee Pudding is one of my favorite desserts - warm, soft, decadent, and oozing with the most gorgeous caramel. 

Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

One of life’s greatest pleasures is the divine experience which is a warm, gooey dessert. Add a cup of green tea and a big blanket to that and you’ve got my perfect winter night package!

From a plum cobbler to a bowl of my apple crisp, I can’t think of a warm dessert that I do not absolutely adore! At the top of the list is this Vegan Sticky Toffee Pudding. It is beautifully balanced with melt-in-your-mouth sweetness and salted caramel flavor. With some variations to the classic recipe, I’ve made a pretty healthy dessert for guilt-free indulgence!

Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

Why make Vegan Sticky Toffee Pudding? 

If you needed any more convincing to try this healthy treat, it's also exceptionally simple to make! The Sticky Toffee Pudding recipe I am sharing with you today is a one-pan recipe. Less mess, big yes!

The recipe calls for dates, milk, sugar, vanilla, coconut oil, flour, salt, baking soda and of course - caramel! Everything goes into one pan to get nicely mixed. After it is baked, you will poke holes into the pudding and pour caramel all over it, letting it get nicely soaked in. Then you will proceed to dream about these until the next batch is made. It's a vicious cycle!

Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

How to make Vegan Sticky Toffee Pudding

  • First things first - get your dates in place.  I happen to have date paste on hand, but you can use chopped dates for the same result!
  • On medium heat, mix your dates and milk - I used almond, but any kind would work. Do this till the two are well blended. With chopped dates, they should be melting into the milk.
  • After your dates and milk are mixed, take the pan off the heat and add in the raw sugar while it's still warm. 
  • Mix in the vanilla and coconut oil at this stage as well.
  • Once this mixture is ready, let it cool for a few minutes and then get started on adding your dry ingredients - flour, baking powder, baking soda, and sea salt.
  • Once everything is mixed, fold in some chopped walnuts and spoon the batter into your pan of choice - I went with ramekins purely because I have not used them in a while and think individual desserts are the cutest! 
  • These then get baked for 25- 30 minutes.
Process of making Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert
Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

For the flour, I went with buckwheat, making this recipe gluten-free as well. I bake so often that my family eats a lot of baked goods. As a result, I have started using healthier ingredients in most recipes, so buckwheat flour is a regular replacement for regular flour now. I did try this recipe, another time with half wholewheat flour and half buckwheat flour, it came out really well too!

Vegan Salted Caramel Sauce

Caramel Time 

Once your cake goes into the oven, you can get started on the caramel that will be later added to it! 

I used a quick homemade vegan caramel recipe which you can find here. 

After the cake comes out, poke holes all over and liberally pour the caramel on top. It will be soaked up into the cake and make the consistency soft and sticky. Let this sit for about 10 minutes and then serve warm warm warm! I also don’t hold back on adding some extra caramel on top when serving, because why not? 

Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert
Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

I hope this Vegan Sticky Toffee Pudding will satisfy all your warm, gooey dessert cravings...and I promise, you won't be able to tell you're eating a gluten-free, refined sugar-free, dairy-free, and eggless pudding!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this sticky toffee pudding as much as we do!

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Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert

Vegan Sticky Toffee Pudding

Natasha Minocha
This Vegan Sticky Toffee Pudding is one of my favorite English desserts - warm, soft, decadent and oozing with the most gorgeous caramel.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, British
Servings 6 servings
Calories 441 kcal

Ingredients
  

  • 1 1/4 cup Almond milk You can use any milk of your choice
  • 1/2 cup Date paste Or 20-25 dates, pitted and chopped
  • 1/2 cup Raw sugar
  • 1/2 cup Coconut oil Or butter, softened
  • 1 tsp Vanilla extract
  • 1.5 cup Buckwheat flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/4 cup Chopped Walnuts
  • 1/2 cup Caramel Sauce

Instructions
 

  • Preheat your oven to 180 C. Grease 6 ramekins.
  • In a medium-sized saucepan, heat the almond milk and date paste ( or chopped dates)
  • Simmer till the milk and date paste is well combined. If using dates, cook until they become very soft and mushy.
  • Take the pan off the heat, stir in the raw sugar, coconut oil ( or butter) and vanilla extract.
  • Let this mixture cool for a few minutes. Stir in the buckwheat flour, baking powder, baking soda and sea salt.
  • Fold in the chopped walnuts. This will be a thick batter.
  • Spoon in the prepared ramekins. Bake for 25 - 30 minutes, or until the top is golden and firm to touch. A skewer inserted in the center should come out clean with a few crumbs attached.
  • Pierce all over with a toothpick and pour over the warm caramel sauce. Let the pudding sit for 10 minutes before serving. This allows the sauce to soak in.
  • Serve with additional sauce on the side. Enjoy!

Nutrition

Serving: 1 ServingCalories: 441kcalCarbohydrates: 60gProtein: 5gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 488mgPotassium: 298mgFiber: 5gSugar: 37gVitamin A: 19IUVitamin C: 0.2mgCalcium: 136mgIron: 2mg
Vegan Sticky Toffee Pudding Glutenfree Dairyfree Refined Sugarfree Dessert




Vegan Coconut Tea Cake

Light, moist, and melt-in-the-mouth, this vegan coconut tea cake has a deliciously delicate crumb that douses you in nutty flavors! The best simple vegan coconut cake recipe to pair with coffee or tea.

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

Life is quite simple for me. I just know that coconut brings a wonderfully authentic taste to sweet goodies, so I use it copiously. And I’ve whipped up burfis, ladoos and pedas with the desiccated version.

The only delicacy I haven’t used it in is a cake. With winter about to say adios (or I dearly hope so), I wanted to make the most of my tea time, which led to the idea of a coconut tea cake. 

This gloriously golden vegan cake topped with a lovely mildly sweet glaze and toasted shredded coconut has precisely the right amount of moisture and all of the coconutty goodness you’ll ever want. Trust me. It's the perfect vegan coconut cake!

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

How to Bake the Vegan Coconut Tea Cake?

Some say a tea cake minus eggs, butter, and refined sugar is a tall order. But this quick recipe bakes a cake with a very satisfying savor and texture that rivals any you’ve eaten before. Plus, it is easy-peasy.

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

First, the dry ingredients…

In a bowl whisk flour, salt, baking powder, and soda, salt, and sugar. Because I love tea cakes with a not-too-sweet touch, I used raw unrefined sugar. For the flour, I used part whole wheat and part amaranth. I wasn't feeling very confident about going the full hog with amaranth flour, so played safe.

Next, the wet ingredients…

In a separate bowl, add almond milk, vinegar, coconut oil (to give the cake an extra coconut-ty punch), and extract of vanilla (oh, the aroma). By the way, the creamy and healthy almond milk is entirely homemade. Intrigued, right? Here’s the recipe for homemade almond milk.

Finally, mix them together…

In go the wet ingredients into the dry to create a thick, rich batter. The final step is to fold in roughly chopped cashews (that’s my awesome sauce for this cake) along with shredded coconuts and then it’s bake time!

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

Some Notes to Keep in Mind While Baking Tea Cake

My version of the recipe is dairy-free, hence the almond milk; nevertheless, you can use any milk you fancy. Just keep it plant-based if you want the tea cake to be vegan. 

A Tasha’s inside tip is to use coconut milk if you want to infuse every crumb of the cake with a nutty piquancy.

How to Serve the Vegan Coconut Tea Cake?

Barely out of the oven, the cake has a mildly crunchy, chewy crust thing happening with tender and irresistible inner layers. You can’t help but sneak in a tiny bite right then. 

If you always have hangry children at home, like me, the cake is an excellent school box snack, as is. But I would highly recommend dressing it up with some glaze. After it, you’ll honestly won’t be satisfied with one slice.

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

To make the glaze for the Coconut Tea Cake

Quickly blend some coconut milk and icing sugar and then drizzle it with a spoon on the cake. Again, you can use any milk your palate loves. Coconut milk in the glaze gives that extra burst of flavor.

The very last step is to sprinkle some toasted shredded coconuts on the glaze to give each slice a beautiful crunch. The cake has a subtle play on textures and a bouquet of flavors that’s not overpowering and gorgeously gratifying.

FYI, the dressed-up version of the vegan coconut tea cake is a perfect and oh, so soft dessert. Serve it after dinner or enjoy it with a spot of tea. Guess which option I choose?

Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

More Easy Dessert Recipes with Coconut!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you! So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this toasted coconut tea cake as much as we do!

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Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

Vegan Coconut Tea Cake

Natasha Minocha
Light, moist, and melt-in-the-mouth, this vegan coconut tea cake has a deliciously delicate crumb that douses you in nutty flavors! The best simple vegan coconut cake recipe to pair with coffee or tea.
No ratings yet
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cakes, Dessert, Snack
Cuisine American
Servings 8 Servings
Calories 339 kcal

Ingredients
  

  • 1 cup Wholewheat flour
  • 1/2 cup Amaranth flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Raw sugar
  • 1 cup Almond milk You can use any milk of your choice
  • 1 tbsp Vinegar
  • 1/2 cup Coconut oil, melted
  • 2 tsp Vanilla extract
  • 1/2 cup Dried shredded coconut
  • 1/3 cup Roughly chopped Cashews

Glaze ( optional)

  • 1 - 2 tbsp Coconut milk
  • 3-4 tbsp Icing sugar
  • 4 tbsp Dried shredded coconut, toasted

Instructions
 

  • Preheat your oven to 180C. Grease an 8"* 4" pan very well.
  • In a small bowl, combine the almond milk and vinegar. Set aside for a few minutes.
  • In a large bowl, sift together the wholewheat flour, amaranth flour, baking powder, baking soda, and salt.
  • Stir in the raw sugar.
  • In another bowl, whisk together the milk and vinegar mixture, oil and vanilla extract.
  • Pour over the dry ingredients. Mix gently.
  • Fold in the cashew bits and shredded coconut.
  • Pour the batter into the prepared pan and bake for 40-50 minutes or until a skewer inserted in the center comes out clean.
  • If the cake is browning very quickly, cover loosely with a piece of foil.
  • Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
  • Let the cake cool completely before pouring over the glaze. Sprinkle the toasted shredded coconut immediately. Wait for 10 minutes for the glaze to set. Enjoy!

Glaze

  • In a small bowl, whisk together the coconut milk and icing sugar to make a thick, smooth glaze.

Toasted Shredded Coconut

  • Heat a frypan, add the shredded coconut and toast until light golden in colour, over low heat. This can burn fairly quickly so keep stirring continuously. Cool and sprinkle over the glazed cake.

Nutrition

Serving: 1 ServingCalories: 339kcalCarbohydrates: 36gProtein: 4gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 241mgPotassium: 92mgFiber: 2gSugar: 16gVitamin C: 0.4mgCalcium: 85mgIron: 2mg
Vegan Coconut Tea Cake dairyfree wholegrain healthy recipe

Roasted Sweet Potato and Chickpea Salad

This roasted sweet potato and chickpea salad is hearty, vibrant, and 100% meal-worthy. It’s got crispy chickpeas, caramelized sweet potatoes, creamy avocado, and a tahini dressing so good, you’ll want to eat it straight from the bowl!

sweet potato and chickpea salad with veggies in a bowl.

I love my salads, I really do. Around here, salads have personalities – crunchy, flavorful, filling like my lentil millet salad or my avocado egg salad. This simple sweet potato and chickpea salad is exactly that. Hearty, fresh, and delicious. And the best part? You let the oven do all the work!

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Why You’ll Love This Recipe

✨ Big flavor, little effort. The oven does most of the heavy lifting — caramelizing the sweet potatoes and crisping up those chickpeas while you toss, drizzle, and eat!

✨ It’s a full meal posing as a salad!  With hearty chickpeas, creamy avocado, and roasted veggies, this salad checks all the boxes: crunch, creaminess, and flavor.

✨ Sweet potato chickpea salad is perfect for meal prep. Roast the sweet potatoes and chickpeas ahead of time, make the dressing, and you’ve got lunch sorted for days.

✨ That dressing though! It has a creamy, nutty, lemony, slightly sweet situation that ties everything together. It is absolutely addictive!

Sweet Potato And Chickpea Salad Ingredients

Chickpeas: You can use canned or freshly cooked chickpeas for roasting. Roasted chickpeas are crispy, golden, and downright snackable. You’ll eat half before they even make it to the salad.

Sweet Potatoes are the real heart of this salad recipe. Roasting makes them sweeter, lightly crisp and caramelized from the outside, and so soft inside. I make these on repeat every week!

Veggies: I love arugula for its peppery bite, thinly sliced red radishes for crunch, and avocado for creaminess. You can toss in kale, spinach, or mixed greens, too.

Tahini is the dressing of my choice. It’s silky, nutty, and has just enough tang to make every bite of roasted sweet potato salad with chickpeas sing. Use any leftover tahini to make chocolate chip tahini cookies or smashed chickpea salad, perfect for the Thanksgiving table.

Seasoning: Chili flakes, turmeric, and cumin powder for a little heat and a little earthiness. Add as much or as little as you like.

Please see the recipe card for full information about the ingredients and quantities.

How To Make Roasted Sweet Potato And Chickpea Salad

Step 1: Scrub the sweet potatoes really well. Cut into 1-1.5" pieces.

Step 2: Toss with olive oil, cumin powder, chilli flakes, and salt to taste.

Step 3: Roast for 20-25 minutes, turning them over once, until cooked through and golden. Turn them out on a tray and keep them aside.

roasted sweet potatoes and chickpeas on a baking tray.

Step 4: Toss the chickpeas with olive oil, cumin powder, chilli flakes, turmeric, and salt to taste. Spread them evenly on the same baking tray and bake them for 30-35 minutes, tossing them a couple of times, until crunchy and golden.

Step 5: Make the tahini dressing - Combine tahini, lemon juice, and maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency. 

salad dressing in a glass jar with a spoon.

Step 6: Assemble the salad - Line a bowl with arugula. Top with roasted sweet potatoes, chickpeas, sliced radishes, and diced avocado. Drizzle over half of the dressing and serve the rest on the side. Enjoy!

Pro Tips

  • Dry your chickpeas. Before roasting, make sure they’re really dry. Damp chickpeas = soggy chickpeas.
  • Roasted chickpeas lose their crunch after a day, so toss them in right before serving for max crispiness. Or keep them separate if meal-prepping.
  • Roasted chickpeas make fantastic crouton toppings for roasted pumpkin soup or roasted sweet potato soup. So make extra!
  • Don’t overcrowd the baking tray when roasting the sweet potatoes and chickpeas. They should be spread out in a single layer on the tray, and they’ll crisp up beautifully.
  • You can roast both the sweet potatoes and chickpeas at the same time in a large tray. But do keep a check and take out whichever one gets done first.
  • You can use any kind of greens and vegetables in this salad.
A hand pouring dressing on a salad from a jar.

How to Serve

I’ve been known to eat roasted sweet potato salad with crispy chickpeas straight out of the mixing bowl. It’s that good!

Serve this sweet potato salad with chickpeas slightly warm or at room temperature. It’s delicious either way. Drizzle that tahini dressing generously over everything (don’t be shy).

You can also serve it with Italian salad dressing, gochujang mayo, or creamy avocado dip instead of tahini. You can even use the basil balsamic vinaigrette that I made for my favorite summer pasta salad.

Top with some chopped pistachios or toasted sesame seeds for a little flair. Serve it alongside grilled chicken, tofu, or paneer for a complete meal. Or with Olive Garden bread sticks, homemade corn bread, feta and spinach muffins, or my no-knead seeded oatmeal bread to mop up every last bit of that glorious sauce.

A bowl of salad with a jar of dressing and half a lemon on a wooden surface.

Recipe FAQs

What is tahini?

Tahini is a toasted sesame seed paste that’s rich and creamy. It has a nutty, slightly bitter flavor that pairs beautifully with sweet potatoes. I like adding a touch of maple syrup (or honey) and lemon juice to balance it out.

Can I use canned chickpeas for roasted sweet potato chickpea salad?

Absolutely! Just rinse and dry them well before roasting. Canned chickpeas are a total time-saver here.

Can I make this salad in advance?

The roasted sweet potato salad recipe is great for meal prep! Roast the sweet potatoes and chickpeas ahead, make the dressing, cut the veggies, and store everything separately in the fridge. Assemble right before serving!

More Easy Salad Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this roasted sweet potato and chickpea salad as much as we do!

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sweet potato and chickpea salad with veggies in a bowl.

Roasted Sweet Potato and Chickpeas Salad

Natasha Minocha
This roasted sweet potato and chickpea salad is full of delicious flavors and textures! Hearty and wholesome, it's a wonderful side dish and doubles up as a main dish too!
No ratings yet
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Salad, Side Dish
Cuisine American, World
Servings 4 Servings
Calories 576 kcal

Ingredients
  

  • 4 Sweet Potatoes
  • 1.5 cup Chickpeas cooked and drained
  • 2 cup Arugula
  • 1 Avocado, diced
  • 3 Tbsp Olive oil
  • 2 tsp Chili flakes Add more if you like
  • 1 tsp Turmeric
  • 2 tsp Cumin powder
  • Salt to taste
  • 4-5 Red radish Thinly sliced

Tahini dressing:

  • 4 Tbsp Tahini
  • 1 Tbsp Lemon juice
  • 1-1.5 tsp Maple syrup/ Honey
  • 1-2 Tbsp Water
  • Salt & Pepper to taste

Instructions
 

Roasted sweet potatoes:

  • Preheat the oven to 200 C/ 400 f. Line a baking sheet with aluminum foil or parchment paper.
  • Scrub the sweet potatoes really well. Cut into 1-1.5-inch pieces.
  • Toss with 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes and salt to taste.
  • Roast at 200 C / 400 F for 20-25 minutes, turning them over once or twice, until cooked through and golden. Turn them out on a tray or bowl. Keep aside.

Roasted chickpeas:

  • Toss the chickpeas with the remaining 1.5 Tbsp olive oil, 1 tsp cumin powder, 1 tsp chilli flakes, 1 tsp turmeric and salt to taste.
  • Spread them evenly on the same baking tray and bake them at 200 C/ 400 F for 30-35 minutes, tossing them a couple of times, until crunchy and golden.

Tahini dressing:

  • Combine tahini, lemon juice, honey or maple syrup in a small bowl. Add water 1 Tbsp at a time until you get a thick drizzling consistency. Taste and adjust seasoning.

Assembling the salad:

  • Line a bowl with arugula. Top with roasted sweet potatoes, chickpeas, sliced radishes, and diced avocado.
    Drizzle over half of the dressing and serve the rest on the side with lime wedges.
  • Serve immediately. This salad is best served at room temperature. Enjoy!

Notes

This recipe has been adapted from Minimalist Baker.
  • Dry your chickpeas. Before roasting, make sure they’re really dry. Damp chickpeas = soggy chickpeas.
  • Roasted chickpeas lose their crunch after a day, so toss them in right before serving for max crispiness. Or keep them separate if meal-prepping.
  • Roasted chickpeas make fantastic crouton toppings for roasted pumpkin soup or roasted sweet potato soup. So make extra!
  • Don’t overcrowd the baking tray when roasting the sweet potatoes and chickpeas. They should be spread out in a single layer on the tray, and they’ll crisp up beautifully.
  • You can roast both the sweet potatoes and chickpeas at the same time in a large tray. But do keep a check and take out whichever one gets done first.
  • You can use any kind of greens and vegetables in this salad.

Nutrition

Serving: 1 ServingCalories: 576kcalCarbohydrates: 73gProtein: 13gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 161mgPotassium: 1360mgFiber: 16gSugar: 14gVitamin A: 32713IUVitamin C: 16mgCalcium: 159mgIron: 5mg

 

Orange Upside Down Cake

This orange upside-down cake is tart, sweet, tender, and beautifully moist. It looks gourmet, but don’t be fooled! It’s so easy to make, uses simple pantry ingredients, and comes together very quickly.

Upside down orange cake with pistachios on a cake platter.

Baking with oranges is such a joy. That bright citrus smell filling the kitchen is an instant mood booster!

I’ve made everything from whole orange cake to orange madeleines to chocolate orange tart, but this upside-down orange cake might be my favorite yet. With glossy, caramelized oranges on top and a soft, buttery crumb, this cake is such a lovely balance of citrusy brightness and comforting sweetness. It's a wonderful cake for afternoon tea or for easy entertaining.

Love citrus flavor? You might also like strawberry lemon bundt cake or orange basque cheesecake.

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Why You'll Love This Recipe

✨ The upside-down orange olive oil cake is fluffy and tangy with a beautiful, glossy top that makes it perfect for special occasions!

✨The orange upside-down cake recipe is really simple. The ingredients are basic, prep time is short, and you don't need any special equipment.

✨ It’s zesty from the oranges and naturally moist. Olive oil and yogurt keep the cake soft for days.

✨ If you love desserts that look impressive without stressing you out, this one’s for you.

Recipe Ingredients

Labelled ingredients for making upside down orange cake.

Oranges: Use any kind of thin-skinned oranges, like Valencia, Kinnow, or Navel oranges. I cut the peels off, but you can keep them on. If possible, use organic oranges.

Flour: I use whole wheat flour for a slightly nutty flavor. You can easily switch to all-purpose flour.

Sugar: I used regular granulated white sugar. Feel free to swap it with brown sugar for a deeper caramelized flavor.

Plain yogurt: This keeps the cake tender and moist. Greek yogurt works just as well.

Olive oil: Adds fruity kicks to the caramelized orange cake.

Orange juice needs to be freshly squeezed. It adds so much flavor to the cake!

Please see the recipe card below for full information about ingredients and quantities.

How to Make Orange Upside-Down Cake

Recipe Video

Step-By-Step Instructions

Step 1: Preheat your oven. Grease an 8-inch loose-bottom or springform pan very well. Line the bottom of the pan with parchment paper and butter it very well, too.

Peeled Orange slices arranged at the bottom of a cake pan.

Step 2: Sprinkle sugar evenly over the bottom of the pan. Arrange the orange slices on top.

Sugar and orange zest mixture in a bowl.

Step 3: Mix the sugar and orange zest in a bowl with your fingertips.

Flour and orange zested sugar in a mixing bowl.

Step 4: In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the orange-flavored sugar.

Yogurt, orange juice, and olive oil mixture in a measuring cup.

Step 5: In another bowl, whisk olive oil, yogurt, and orange juice.

Cake batter in a mixing bowl.

Step 6: Add the wet ingredients to the dry ingredients and mix gently. Do not overmix.

Cake batter in a cake pan.

Step 7: Carefully pour the batter over the arranged orange slices.

Baked cake in a cake pan on a wire rack.

Step 8: Bake for 40–45 minutes, until golden and a skewer inserted in the center comes out clean.

Orange upside down cake on a platter with a candle and oranges around.

Step 9: Let the cake rest for 20-25 minutes, then carefully invert onto a cooling rack or plate. Allow to cool. Scatter some chopped pistachios on top, slice, and serve!

Top Tips

  • Slice the oranges with their skin on. Then use a sharp knife to cut off the peel. This helps keep the orange slices intact, and the fruit doesn't lose its juice when you slice it.
  • Make sure the pan is greased well, and also remember to generously butter the parchment paper lining at the bottom of the tin. This will help the cake slide right out easily.
  • Because orange slices are round, there are gaps in the topping. Fill it with small slices of the fruit.
  • Don’t rush the flip. Letting the cake rest for at least 20 minutes helps the caramelized sugar and tangy orange juices seep into the cake and settle down.
A slice of cake on a plate with a fork on top.

How To Serve

I love to let the flavors of the orange upside-down cake shine. A light garnish of pistachio slivers adds a lovely crunch and a pop of color.

This orange cake is best served warm. It pairs wonderfully with vanilla ice cream or lightly whipped cream.

It’s also perfect with a cup of tea or coffee, making it an ideal afternoon treat.

A bite of cake with oranges on a fork.

Recipe FAQs

What is an upside down cake?

An upside-down cake is baked with fruit and sugar at the bottom of the pan, then flipped after baking, so the fruit becomes the topping. Pineapple upside down cake is the classic version, but oranges work wonderfully, giving the cake a fresh flavor. You can even make an upside down apple cake recipe.

How do you prepare oranges for an upside down cake?

You can bake the oranges with or without the peel. In both cases, you’ll need to slice the fruit nice and thin with the skin on and remove any seeds lurking in there! The orange slices get cooked through and are almost candied. If you prefer peel-free oranges, slice first, then trim off the peel.

Can the orange peel make the cake bitter?

Surprisingly, no. I have also baked this cake with peel, and it wasn’t bitter at all. The thin slices cook through, become caramelized, and add flavor rather than bitterness.

More Easy Citrus Cakes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this upside-down orange cake as much as we do!

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Upside down orange cake with pistachios on a cake platter.

Orange Upside Down Cake

Natasha Minocha
This orange upside down cake is soft, tender, and moist. With caramelized oranges and a buttery crumb, this cake looks so impressive but is so easy to make! Perfect for afternoon tea and effortless entertaining.
No ratings yet
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cakes, Dessert
Cuisine American, World
Servings 8 servings
Calories 312 kcal

Ingredients
 
 

  • 2 tbsp Sugar
  • 3 Oranges, thinly sliced
  • 1 3/4 cup Wholewheat flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup + 2 tbsp Sugar
  • Zest of 1 orange
  • 1 1/4 cup Plain yogurt You can also use Greek yogurt
  • 1/3 cup Olive oil
  • 1/3 cup Freshly squeezed orange juice

Instructions
 

  • Preheat your oven to 180 C/ 350 F . Grease a loose-bottom 8" pan very well. Line the bottom of the pan with parchment paper and butter it well.
  • De-seed the orange slices and cut the peel off the slices carefully.
    3 Oranges, thinly sliced
  • Sprinkle 2 tablespoons of sugar at the bottom of the pan. Arrange the orange slices on top of the sugar.
    2 tbsp Sugar
  • Combine sugar and orange zest in a bowl. Mix well with your fingertips.
    1/2 cup + 2 tbsp Sugar, Zest of 1 orange
  • Sift the wholewheat flour, baking soda, baking powder, and salt in a large bowl.
    1 3/4 cup Wholewheat flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
  • Whisk in the orange-zested sugar.
  • In a separate small bowl, whisk together the olive oil, yogurt, and orange juice.
    1 1/4 cup Plain yogurt, 1/3 cup Olive oil, 1/3 cup Freshly squeezed orange juice
  • Pour the wet ingredients into the dry ingredients. Mix well, but please don't overmix.
  • Pour the batter into the prepared pan, on top of the oranges, carefully.
  • Bake at 180 C / 350 F for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
  • Let the cake rest for 20-25 minutes before turning it out on a platter.
    Sprinkle with chopped pistachios and serve. Enjoy!

Video

Notes

  • Slice the oranges with their skin on. Then use a sharp knife to cut off the peel. This helps keep the orange slices intact, and the fruit doesn't lose its juice when you slice it.
  • Make sure the pan is greased well, and also remember to generously butter the parchment paper lining at the bottom of the tin. This will help the cake slide right out easily.
  • Because orange slices are round, there are gaps in the topping. Fill it with small slices of the fruit.
  • Don’t rush the flip. Letting the cake rest for at least 20 minutes helps the caramelized sugar and tangy orange juices seep into the cake and settle down.

Nutrition

Serving: 1 ServingCalories: 312kcalCarbohydrates: 51gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 2mgSodium: 220mgPotassium: 185mgFiber: 2gSugar: 28gVitamin A: 133IUVitamin C: 31mgCalcium: 97mgIron: 2mg

Jaggery Rice | Gur Wale Chawal

This fragrant, delicate rice dessert is a family specialty that brings me so much joy to recreate. Jaggery Rice is a Lohri tradition in our household and is blessedly comforting on winter nights.

Jaggery Rice Gur Wale Chawal Indian Festive Dessert

This recipe is particularly dear to me, having learned it from my father who was the king of desserts. He would make Gur wale Chawal – Jaggery Rice, for the family every year on Lohri, a festival that we grew up looking forward to just for the food! This dish is full of flavor and subtle sweetness. While I can not claim to have mastered it as well as he did, with some guidance from my mother we made a version that I am sure would do him proud.

Making Gur wale Chawal is both simple and therapeutic. It is done in a few easy steps that will immediately make your home smell incredible!

All you need to do is cook basmati rice with some whole spices – including but not limited to cinnamon, cloves, bay leaves, and fennel. Add in a lovely fragrant jaggery syrup and cook it all on low heat. That’s all! 

Jaggery Rice Gur Wale Chawal Indian Festive Dessert

What Is Lohri?

Lohri is a Punjabi festival to celebrate the end of peak winter (finally!) and bring in the spring season. We celebrate this festival every year with a simple, hearty homecooked meal that is eaten around a cozy bonfire. Our fare is always the same; fire-roasted shakarkandi (sweet potato), sarson ka saag eaten with makki di roti, and of course, the star of the night – Gur Wale Chawal.

How To Make Jaggery Rice

Firstly, we cook Basmati rice – with a good amount of ghee. I have learned to accept that for most Punjabi dishes, don’t bother holding back on the ghee. Pour it in abundance and everyone is happy!

Ingredients for making Jaggery Rice Gur Wale Chawal Indian Festive Dessert

Cook the rice with ghee and add in whole spices. I used cinnamon, cloves, fennel seeds, and bay leaf. Let me tell you – at this point, you have already got a wonderful aroma in the kitchen! The combination of these spices is incredibly relaxing.

While your rice cooks, get started on the jaggery syrup. Gur traditionally comes in a brick form that you break/grate to get the amount you need. I used the jaggery powder for convenience's sake – brick breaking is not one of my strengths.

To make the syrup, combine water and jaggery powder on low heat until the jaggery dissolves. I also added a touch of freshly pounded cardamom powder to the syrup. Be careful about the heat you make the syrup on – jaggery burns easily!

Add the syrup to the rice when it is 3/4th of the way cooked. When the rice is done, fluff it lightly with a fork and transfer it to a bowl.

Jaggery Rice Gur Wale Chawal Indian Festive Dessert

Garnishing The Jaggery Rice

Now for the garnish! I managed to limit myself to a handful of my favorites – cashews, almonds, rose petals, and a little bit of varq (silver leaf). Now your Jaggery Rice will look as wonderful as it tastes and smells! My bias notwithstanding, this is a knockout dish that has a great balance of sweetness and spices. 

Traditional dishes like these are a treasure. They conform to the season, are healthy, and are, of course, filled with love and beautiful memories.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this jaggery rice recipe as much as we do!

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Jaggery Rice Gur Wale Chawal Indian Festive Dessert

Jaggery Rice / Gur Wale Chawal

Natasha Minocha
This fragrant, delicate rice dessert is a family specialty that brings me so much joy to recreate. Jaggery Rice is a Lohri tradition in our household and blessedly comforting in winter nights.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 258 kcal

Ingredients
  

  • 1 cup Rice
  • 2 cups Water
  • 3/4 cup Jaggery Powder
  • 1.5 tbsp Ghee
  • 4 Cloves
  • 2 small Dried bay leaves
  • 1 stick Cinnamon
  • 1 tsp Fennel seeds/ Saunf
  • 1 tsp Cardamom powder
  • Almonds, Cashews, Varq (silver leaf) Garnish

Instructions
 

  • Make the jaggery syrup - heat the jaggery and cardamom powder in 1/4 cup water. Let it come to a gentle boil. Make sure the jaggery powder is completely dissolved. Keep aside.
  • Wash the rice well and soak it for 30 minutes. Drain the rice.
  • Heat ghee in a thick bottomed pan. Add the cloves, cinnamon stick, bay leaves, and fennel seeds. As soon as they start spluttering, add the drained rice. Add 2 cups of water. Let it come to a boil, then lower the heat and cover the pan.
  • When the rice is 3/4 of the way done, open the lid, pour in the jaggery syrup. Put the lid back on and let the rice cook on low heat.
  • Fluff the rice gently with a fork. Garnish with almonds, cashews, and some varq ( silver leaf).

Nutrition

Serving: 1 ServingCalories: 258kcalCarbohydrates: 52gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 6mgPotassium: 49mgFiber: 1gSugar: 26gVitamin A: 4IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
Jaggery Rice Gur Wale Chawal Indian Festive Dessert

Matcha White Chocolate Bark

This matcha white chocolate bark is a quick, no-fuss dessert made with creamy white chocolate and matcha. It sets beautifully, breaks easily into pieces, and is great for holiday gifting or as a little festive dessert for home!

Pieces of white chocolate matcha bark with goji berries stacked.

There’s something about matcha and white chocolate together. The creamy sweetness balances the gentle bitterness of matcha perfectly. Add red goji berries on top, and suddenly you have all the Christmas colors wrapped up in one very snackable treat.
Love the taste of matcha? Try my matcha pistachio madeleines,  matcha donuts, or blueberry matcha latte.

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Why You’ll Love This Recipe

✨ If you’ve never made chocolate bark before, start here. This matcha white chocolate recipe is simple, forgiving, and beginner-friendly. Once you master it, try the dark chocolate bar or this delicious rocky road chocolate bark.

✨It’s festive and beautiful. Green matcha swirls, red berries, creamy white chocolate. It looks like Christmas on a tray.

✨ You can dress up white chocolate bark with almost anything. Nuts, seeds, coconut flakes, cranberries, the matcha bark recipe works with everything.

✨ Break it into shards, pack it in boxes or jars, and you have an elegant homemade gift with very little effort, like Biscoff truffles and chocolate peppermint fudge.

✨ While it screams holidays, matcha white chocolate bark is just as good any time you want a sweet, sophisticated treat.

Matcha White Chocolate Recipe Ingredients

Ingredients for making matcha white chocolate bark.

White chocolate: Use the best-quality white chocolate you can find. Why? Because 90% of this bark recipe is chocolate, and you want it to taste good! Avoid compound chocolate. It’s mostly sugar and won’t melt or taste as good. Look for couverture chocolate with real cocoa butter. I personally love Callebaut, but any good chocolate will melt smoothly and give the bark a silky finish.

Matcha: Like the chocolate, use good-quality culinary or ceremonial matcha. It adds color and that unmistakable matcha flavor. I love using matcha in sweet recipes like matcha tart and matcha pinwheel cookies.

Goji berries: Tangy and chewy, they pair beautifully with the full-bodied, complex, and rich taste of matcha. And add that festive pop of red. You can swap them for freeze-dried strawberries or raspberries, or cranberries, and use the same combo I did for white chocolate cranberry cookies.

Orange zest is the awesome sauce part of the matcha white chocolate bark. Please do not skip it! Zest gives the best flavor that you’ll savor for hours.

Please see the recipe card below for full information about the ingredients and quantities.

How to Make Matcha White Chocolate Bark

Step 1: Place the white chocolate in a large heatproof bowl. Place that bowl atop a saucepan of hot water. Keep stirring the chocolate till it melts.

Step 2: Scoop out 3-4 tablespoons of melted white chocolate into a small bowl. Whisk in the matcha powder until completely smooth and lump-free.

Step 4: Pour the remaining melted white chocolate onto a parchment-lined tray. Spread it into an even layer.

Step 5: Drop spoonfuls of the matcha mixture across the white chocolate. Use a toothpick or knife to gently swirl for a marbled effect.

White chocolate bark with matcha swirls and goji berries on a tray.

Step 6: Sprinkle fresh orange zest and scatter goji berries on top.

Step &: Refrigerate for about 2 hours, or until fully set.

Final step: Break into shards and enjoy.

White chocolate bark with matcha swirls and goji berries on parchment paper.

Pro Tips

  • Keep the heat low when melting white chocolate. It burns easily.
  • Always sift the matcha powder before adding it to the chocolate to avoid lumps.
  • The trick to creating the marble pattern is to add the matcha mixture with a light hand. Too much will muddy the swirl, and the stunning swirls won't show as well.
  • Let the bark set completely before breaking for clean snaps.
  • For a more citrusy flavor, stir orange zest into the melted white chocolate.
Pieces of white chocolate matcha bark on parchment paper.

Recipe FAQs

What is white chocolate bark?

It’s melted white chocolate spread into a thin layer and topped with flavors like matcha, fruit, nuts, or spices. Once set, it’s broken into pieces. No baking. No fuss. Just melt, swirl, chill, and break.

Can I melt white chocolate in the microwave?

Yes. Heat it in short 20–30 second bursts, stirring in between. I prefer the double boiler because it gives better control and reduces the risk of burning.

Do white chocolate and matcha go together?

Yes, they do! White chocolate is rich, creamy, and sweet. Matcha is earthy, slightly bitter, and grassy. When you put them together, the sweetness softens matcha’s intensity. And the matcha keeps the chocolate from tasting too sugary, like in my chocolate mint matcha cups.

How long does matcha white chocolate bark last?

Stored in an airtight container in the fridge, it keeps well for up to 2 weeks.

A stack of white chocolate matcha bark pieces.

More No-Bake Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this matcha white chocolate bark as much as we do!

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Pieces of white chocolate matcha bark with goji berries stacked.

Matcha White Chocolate Bark

Natasha Minocha
This matcha white chocolate bark is an easy, no-bake treat made with creamy white chocolate and matcha. It sets quickly, breaks into neat pieces, and makes a festive or gift with minimal effort.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 182 kcal

Ingredients
  

  • 14 oz / 400 gms White chocolate
  • 2 tsp Matcha powder
  • Zest from 1 orange
  • 2-3 tbsp Goji berries

Instructions
 

  • Line a baking tray with silpat or parchment paper.
  • Place the white chocolate in a large heatproof bowl. Place that bowl atop a saucepan of hot water. Keep stirring the chocolate till it melts. You can also melt chocolate in the microwave in 30-second increments.
  • Mix 2-3 tbsps of the melted chocolate with the matcha powder, in a small bowl. Make sure its lump-free.
  • Once melted, pour the chocolate over the lined tray. Spread evenly. Drop small spoonfuls of the matcha mixture on the white chocolate. Using a toothpick or knife, gently create swirls.
  • Scatter the orange zest and the goji berries all over the surface.
  • Transfer to the refrigerator for at least 2 hours to cool.
  • Once completely set, break into rough bite-sized pieces. Enjoy!!

Notes

  • Keep the heat low when melting white chocolate. It burns easily.
  • Always sift the matcha powder before adding it to the chocolate to avoid lumps.
  • The trick to creating the marble pattern is to add the matcha mixture with a light hand. Too much will muddy the swirl, and the stunning swirls won't show as well.
  • Let the bark set completely before breaking for clean snaps.
  • For a more citrusy flavor, stir orange zest into the melted white chocolate.

Nutrition

Serving: 1 ServingCalories: 182kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 30mgPotassium: 95mgFiber: 0.1gSugar: 20gVitamin A: 43IUVitamin C: 0.2mgCalcium: 66mgIron: 0.2mg

Cranberry Oatmeal Cookies Recipe

Holiday cookie recipe season is at its peak, and if you haven’t made this cranberry oatmeal cookie recipe, then you’re sorely missing out. Chewy, gooey, slightly crispy, and a tad crumbly, these are easy Christmas cookies!

Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

The classic ginger cookies have always been a part of my holiday baking repertoire. So have been the oversized oatmeal cookies that I can never seem to bake enough. (I kid you not, the cookie jar is half empty within hours!)

With Christmas in the offing, I thought, "Why not mix my two loves?" Let’s gingerize the oatmeal. The resulting easy oatmeal cookies with ginger were as delicious as their snappy cousin but a lot softer, chewier, and just so good!

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Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Why We Love This Recipe

A quick and completely vegan Christmas cookie recipe

The simple oatmeal cranberry cookies are unquestionably worth gobbling up during tea time.

Refined sugar-free, these ginger cranberry cookies are a whole lot healthier and a whole lot tastier.

Their light, crisp edges and chewy middles laced with cranberries will have your hand sneaking into the cookie jar every hour.

Ginger Cranberry Oatmeal Cookies vegan refinedsugarfree dairyfree baking

How To Make Cranberry Oatmeal Cookies

Step 1: Set the oven to preheat and line a baking tray with parchment or silpat.

Step 2: In a small bowl, combine the flax powder and water. Stir and set aside for 10–15 minutes till it thickens.

Step 3: In a large bowl, sift and combine coarsely ground oats, wholewheat flour, quinoa flour, baking soda, ginger powder, cinnamon, and salt.

Step 4: In another bowl, whisk together oil, coconut sugar, flax egg, and soy milk.

Step 5: Add the wet ingredients to the dry. Mix gently, but thoroughly.

Step 6: Fold in the cranberries, and then chill the dough for a couple of minutes so it’s easier to handle.

Step 7: Roll the oatmeal cookies with cranberries into even-sized balls. Flatten them a tad and then bake for 12–14 minutes or until golden.

Final step: Let the cranberry oatmeal cookies cool and then enjoy!

Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Recipe Notes

  • Make sure that there are no lumps in the dry ingredients before the wet ingredients follow.
  • With the windy winter at full blast, you’ll need to melt and cool the coconut oil when you make the oatmeal cookies with cranberry dough.
  • These are no-chill cookies, but, after kneading, if you feel the dough is too soft to handle, refrigerate it for 10–15 minutes. I’ve baked these cranberry Christmas cookies enough times to know that there’s only a slight chance that you’ll have to chill them.
  • Hot out of the oven, the chewy oatmeal cranberry cookies will feel a little underbaked on top. Don’t worry. They firm up as they cool.
  • If you want crisper cranberry oatmeal cookies, bake for another 2 minutes.
Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Recipe Ingredients

Salt is the alchemist that balances everything, so don’t forget to add it.

Raisins are the traditional companion to oatmeal cookies. But ordinary doesn’t suit December. It demands indulgence. So, I used cranberries to add a natural, tart counterpoint to the sweetness of the dough.

Flax egg does a great job of binding the dough. Trust me on this. If you’re new to the wonders of flax eggs, read my mocha biscotti blog. I rhapsodize about it to no end, and hey, you get another scrumptious recipe for the season!

Milk: I prefer baking dairy-free treats, so soy milk was my choice. But if your palate isn’t cut out for soy, any other plant-based milk works just as well, or even regular milk!

Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Don't Forget To Try These Christmas Cookies

Mexican Wedding Cookies

Eggless Butter Cookies

Cranberry Pistachio Biscotti

Eggless Brownie Cookies

Almond Ricotta Cookies

Maple Pecan Cookies

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cranberry oatmeal cookies as much as we do!

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Ginger Cranberry Oatmeal Cookies vegan dairyfree refined sugarfree baking

Cranberry Oatmeal Cookies Recipe

Natasha Minocha
Holiday cookie recipe season is at its peak, and if you haven’t made this cranberry oatmeal cookie recipe, then you’re sorely missing out. Chewy, gooey, slightly crispy, and a tad crumbly, these are easy Christmas cookies!
No ratings yet
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookies, Snack
Cuisine American
Servings 18 cookies
Calories 125 kcal

Ingredients
  

  • 1 cup Oats flour
  • 3/4 cup Wholewheat flour
  • 1/3 cup Quinoa flour
  • 1 tsp Baking soda
  • 1.5 tsp Ginger powder
  • 1 tsp Cinnamon powder
  • 1/4 tsp Salt
  • 1/2 cup Coconut sugar
  • 1/2 cup Coconut oil, melted
  • 1-2 tbsp Soy milk You can use any plant milk or regular milk
  • 1/3 cup Cranberries
  • 1 tbsp Flax powder
  • 3 tbsp Water

Instructions
 

  • Preheat your oven to 180C. Line a baking tray with parchment or silpat.
  • In a small bowl combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
  • In a large bowl, mix, oats, wholewheat flour, quinoa flour, baking soda, ginger powder, cinnamon, and salt.
  • In another bowl, whisk together oil, coconut sugar, flax egg, and soy milk.
  • Add this to the flour mixture. Mix well gently.
  • Fold in the cranberries. You may want to chill the dough a bit here for easier handling. Make even sized balls with the dough, flatten them just a bit. Stick a couple of cranberries on top if you want.
  • Bake for 12-14 minutes. If you want a crisper cookie, bake for another 2 minutes. The cookies will harden as they cool.
  • Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Store in an airtight container. Enjoy!

Nutrition

Serving: 1 ServingCalories: 125kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 105mgPotassium: 39mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg

Gluten-Free Chocolate Gingerbread Cookies

Chocolatey, perfectly spiced, and not too sweet, these easy gluten-free chocolate gingerbread cookies are the quintessential holiday cookies. They happen to be my favorites because it’s the perfect cookie exchange recipe—effortless, quick, and make-ahead!

gingerbread cookies on a platter with christmas decorations on the side.

I must have made a thousand gingerbread cookies during Christmas for my baking business in the last 6 years. I kid you not. Yet, every year, I look forward to munching on them. Am I bored with these easy Christmas cookies yet? No, not at all!

This year, though, I experimented and made one batch of chocolate gingerbread cookies with cocoa powder. Boy, was I in for a wonderful surprise! Chocolate with hints of ginger, cinnamon, nutmeg, and cloves—it's truly a match made in heaven!

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gingerbread cookies on a platter with string light and christmas decorations.

Why We Love This Recipe

Irresistible blend of rich cocoa and warm spices!

Hands down, it is the finest last-minute Christmas cookie recipe.

The familiar and exciting flavor makes it ideal for cookie exchanges.

Be as creative as you want with the shapes and impress your kids and guests.

A recipe that offers a delightful and festive twist to traditional favorites.

Recipe Ingredients

ingredients for making gluten-free chocolate gingerbread cookies.

Flour: I've made these gingerbread cookies gluten-free by using buckwheat flour. Feel free to use your favorite gluten-free flour or substitute with all-purpose flour if you wish.

Brown sugar: For a deep, earthy, molasses flavor.

Flaxseed meal: Mixed with water, flaxseed powder is a good substitute for eggs. Just like it did for my mocha gingerbread biscotti. You can use milk to bind the dough, as I did with my chocolate ginger cookies. You can use 1 egg instead if you wish.

Honey: This gives the gingerbread cookies with chocolate a lovely floral sweetness. You could use molasses, which is what is traditionally used in these cookies. Or maybe maple syrup.

Cocoa powder: For a rich chocolate flavor.

Butter: I used salted butter. However, if you wish to use unsalted butter, please add 1/8 teaspoon of salt to the dry ingredients.

Gingerbread spices: Cinnamon powder, ginger powder, clove powder, and nutmeg were used to give these chocolate cookies a beautiful gingerbread flavor. I also used this spice mixture for making my spiced madeleines and gingerbread crinkle cookies. You can also use a store-bought spice blend.

See the recipe card for full information on ingredients and quantities.

How To Make Gluten-Free Chocolate Gingerbread Cookies

Step 1: Prepare flax egg by mixing flaxseed powder with water in a small bowl. Set aside for 5–10 minutes.

Step 2: Combine the dry ingredients in a medium bowl: buckwheat flour, baking powder, baking soda, salt (if using unsalted butter), cocoa powder, cinnamon powder, clove powder, ginger powder, and nutmeg powder.

Step 3: In a large bowl, whisk softened butter with honey, brown sugar, and flax egg until creamy.

Step 4: Make the chocolate gingerbread cookies with cocoa powder dough by stirring the dry ingredients into the wet with a spatula.

Step 5: While your oven preheats to 180°C, line a baking tray with baking paper or Silpat.

Step 6: Lightly dust your work surface with flour. Roll out the dough to 1/4-inch thickness. Cut out the desired shapes and transfer them to the prepared baking tray.

Step 7: Bake for 10–12 minutes. For crispier cookies, add an extra minute.

baked chocolate gingerbread cookies on a baking tray.

Step 8: Allow cookies to cool on the tray, as they will harden as they cool.

Step 9: Enjoy the cookies warm.

Optional Step: Let them cool completely. Serve them as-is or decorate the gingerbread and chocolate cookies to your heart’s content.

How To Decorate The Gingerbread Cookies

Buttery, light, and wonderfully rich in flavors, you’ll love these gingerbread cookies as-is. But ‘tis the season, so I didn’t want to skip the chance to be festive and decided to decorate them. It's so therapeutic for me.

  • You can use a simple mixture of icing sugar and water for decorating. Just remember that the icing should be smooth and thick. Use a piping bag or a small offset spatula to spread the icing on the cookies.
  • Royal icing also works beautifully here. For years, I've followed the Bake At 350 blog for tips on making royal icing and cookie decoration. If you don't want to be bothered with any of that, a simple drizzle of dark or white chocolate will do very well.
  • Or, as I said earlier, keep them plain. They taste like a million bucks and look adorable any which way!
Decorated cookies on a tray with a piping bag with white icing on the side.

Pro Tips

  • The gluten-free dough comes together fairly quickly and doesn't need much resting time.
  • In case the dough of these soft Christmas cookies is too soft and sticky, refrigerate for 15–20 minutes.
  • This is a great make-ahead recipe for chocolate gingerbread cookies. Stick the dough in the refrigerator for up to 2 days until you're ready to roll it out. Do let the dough sit on the counter until it loses some of its chill before you proceed with baking.
  • You can cut chocolate cookies into any shape you like. I love my little gingerbread men, Christmas trees, and snowflakes, and I simply adore decorating them.
  • You can leave out the cocoa powder to make the BEST gluten-free gingerbread cookies!

More Easy Christmas Cookies

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these gluten-free chocolate gingerbread cookies as much as we do!

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Chocolate Gingerbread Man Cookies

Gluten-Free Chocolate Gingerbread Cookies

Natasha Minocha
Chocolatey, perfectly spiced, and not too sweet, these Gluten-Free Chocolate Gingerbread Cookies are the quintessential Holiday cookies. And these are my favorite ones!
No ratings yet
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies, Snack
Cuisine American
Servings 24 Cookies
Calories 108 kcal

Ingredients
 
 

  • 2 cup Buckwheat flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Clove powder
  • 1 tsp cinnamon powder
  • 1 tsp Ginger powder
  • 1/4 tsp Nutmeg powder
  • 1/8 tsp Salt
  • 2 tbsp Cocoa powder
  • 4.5 oz Butter, softened I used salted butter so omitted adding salt to the batter.
  • 2/3 cup Brown sugar
  • 2.3 oz Honey 1/4 cup
  • 1 Flax egg 1 tbsp flaxseed powder + 3 tbsp water

Instructions
 

  • In a small bowl, mix the flaxseed powder with water. Keep aside for 5 -10 minutes.
  • In a medium bowl, mix together the buckwheat flour, baking powder, baking soda, salt ( if using unsalted butter), cocoa powder, cinnamon powder, clove powder, ginger powder, and nutmeg powder.
  • In a large bowl, whisk the softened butter with honey, brown sugar and flax egg until creamy.
  • Stir in the dry ingredients with a spatula. Combine well till a soft dough is formed.
  • If the dough is very soft and sticky, please refrigerate for 15-20 minutes.
  • When you're ready to make the cookies, preheat your oven to 180C. Line your baking tray with baking paper or silpat.
  • Lightly dust your work surface with flour and roll out the dough to 1/4 inch thickness. Cut out into desired shapes and transfer to the baking tray.
  • Bake for 10-12 minutes. If you want them very crisp, give them another minute in the oven They will harden as they cool.
  • Eat warm or let the cookies cool completely if you wish to decorate them. Enjoy!

Notes

  • For decorating cookies, please check out the blogs below: https://sallysbakingaddiction.com/christmas-sugar-cookies/ https://www.bakeat350.net/2010/01/royal-icing-102-or-201-or-whatever.html
  • The gluten-free dough comes together fairly quickly and doesn't need much resting time.
  • This is a great make-ahead recipe for chocolate gingerbread cookies. Stick the dough in the refrigerator for up to 2 days until you're ready to roll it out. Do let the dough sit on the counter until it loses some of its chill before you proceed with baking.
  • In case the dough of these soft Christmas cookies is too soft and sticky, refrigerate for 15–20 minutes.
  • You can leave out the cocoa powder to make the BEST gluten-free gingerbread cookies!

Nutrition

Serving: 1 CookieCalories: 108kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 74mgPotassium: 82mgFiber: 1gSugar: 9gVitamin A: 133IUVitamin C: 0.02mgCalcium: 21mgIron: 1mg

Easy Chocolate Caramel Peanut Clusters

These Chocolate Caramel Peanut Clusters are an easy no-bake dessert perfect for the holidays or just a quick post-dinner sweet treat! Plus, these peanut clusters are vegan and gluten-free; a wonderful yet simple Christmas recipe. 

Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree

If you're ever in a bind and in need of a quick, low-effort sweet treat, these vegan caramel peanut clusters will become your go to! Learn how to make one of my favorite no-bake holiday treats.

How to Make Vegan Caramel Peanut Clusters?

You'll be happily surprised at how simple and inexpensive it is to make homemade candy with peanuts and caramel! 

You don’t need fancy tools or Michelin star fixings to make these sinful, yet healthy clusters. Quick and easy, the recipe has two parts each more mouth-watering than the other.

Step 1 - make the vegan caramel sauce

  • In a small saucepan blend coconut sugar, coconut butter, and coconut milk. I used full-fat coconut milk to get a rich, creamy caramel sauce, but if you prefer coconut cream, then that works well too. 
  • Add in cornstarch to thicken the sauce and then a pod of vanilla bean. Split the pod lengthwise to release a divine fragrance and flavor into the sauce.
  • Let the caramel cook, cook, cook till it is nice and thick, and evenly coats the back of your spoon. Whisk in a bit of sea salt and then let it cool. As the caramel sauce simmers down, it will thicken into a gooey beauty. 

    Note: detailed recipe on how to make homemade vegan caramel here!
Ingredients for vegan caramel - coconut milk, coconut butter, coconut sugar, cornstarch
Vegan Salted Caramel Sauce
Vegan Salted Caramel Sauce

Step 2 - form the peanut clusters

  • While the sauce is cooling, roast some peanuts. Store-bought roasted peanut will do excellently. Just make sure they are unsalted!
  • Mix the roasted peanuts in the caramel sauce. Use a measuring spoon (or even a lemon baller) to scoop out clusters on a tray. The candy is now ready for a quick trip to the fridge, leaving you free to melt a bar or two of dark chocolate. 

Somehow, I favor all dairy-free chocolate; but if you can’t find a vegan option near your home simply choose 70% dark chocolate. 

  • Last but not least, dunk the hardened caramel peanut clusters in the melted chocolate. Dust a hint of additional sea salt and then give the clusters a second, shorter stay in the fridge. 
Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree
Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree
Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree

Serve the Chocolate Caramel Peanut Clusters!

A slight crunch, a tab bit creamy, and a whole lot addictive, these peanut caramel clusters or peanut turtles are such a simple recipe to make.

Plus, they’re refined sugar-free and gluten-free (think: healthier and much tastier version of Snickers).

This turtle candy with peanuts is so intensely satisfying that once you have them, I bet you won’t stop at one!

I blame the caramel sauce. Its flecks of vanilla add a wonderfully sweet touch, and the sea salt perfectly balances it out to make one scrumptious yet easy xmas treat.

Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree

More Easy No-Bake Christmas Treats!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate caramel clusters as much as we do!

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Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree

Easy Chocolate Caramel Peanut Clusters

Natasha Minocha
These Chocolate Caramel Peanut Clusters are an easy no-bake dessert perfect for the holidays or just a quick post-dinner sweet treat! Plus, these peanut clusters are vegan and gluten-free; a wonderful yet simple Christmas recipe. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert, Snack
Cuisine American
Servings 20 chocolate clusters
Calories 161 kcal

Ingredients
  

Caramel Peanut Clusters

  • 2 cups Peanuts, roasted and unsalted
  • 1/3 cup Salted caramel sauce
  • 1 cup Dairy free chocolate or Dark chocolate (70%)
  • 1-2 tsp Sea salt

Vegan Salted Caramel Sauce

  • 400 ml Coconut milk, full fat
  • 3/4 cup Coconut sugar
  • 1 tbsp Coconut butter You can use coconut oil too, or leave it out altogether
  • 1 tbsp Cornstarch
  • 1 Vanilla bean, split lengthways.
  • 1 1/2 tsp Sea salt

Instructions
 

  • Keep a tray lined with baking paper or silpat ready.
  • Warm the caramel sauce slightly.
  • In a large bowl, combine the peanuts with the caramel sauce. The nuts should be well coated. Add more sauce if you need to.
  • Drop by teaspoonfuls onto the prepared tray. Place the tray in the freezer for 10-15 minutes to allow the nut clusters to firm up well.
  • In the meanwhile, melt the chocolate till smooth and shiny.
  • Dip each cluster into the melted chocolate, making sure all sides are completely covered in chocolate. Gently place on the tray. Sprinkle with sea salt and place the tray in the refrigerator to allow the clusters to set. Enjoy!

Vegan Salted Caramel Sauce

  • Combine the coconut milk, coconut sugar, cornstarch, coconut butter in a thick-bottomed saucepan. Add the vanilla bean.
  • Whisk the mixture well and cook in medium-low heat for 20-25 minutes until the sauce thickens. It should coat the back of a spoon. You will need to keep whisking the sauce while it is cooking so it doesn't burn.
  • Take it off the heat, discard the vanilla bean and stir in the sea salt. Taste ( carefully!) and add more salt if you like.
  • Let the sauce cool completely and transfer to a jar. Store in the refrigerator.

Nutrition

Serving: 1 ServingCalories: 161kcalCarbohydrates: 11gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 192mgPotassium: 99mgFiber: 2gSugar: 7gVitamin A: 3IUVitamin C: 0.02mgCalcium: 11mgIron: 0.2mg
Vegan Caramel Peanut Clusters glutenfree refined sugarfree dairyfree

Mocha Gingerbread Biscotti

This mocha gingerbread biscotti is crispy, chocolatey, and full of warm spices. It’s the kind of cozy holiday treat you’ll want to make again and again. With rich cocoa, a touch of coffee, and classic gingerbread flavor, these twice-baked cookies are perfect for dunking!

biscotti in a mug with ingredients around.

Anything gingerbread disappears quickly in my house. Whether it’s Gingerbread madeleines, gingerbread mug cake, soft gingerbread crinkle cookies, they’re all gone before I can even think of wrapping them up for Christmas gifts.

These very-easy-to-make and tasty-to-eat treats are chocolate gingerbread meets Italian biscotti. They’re crunchy, aromatic, and lightly sweet. Just begging to be dipped in coffee. Or hot chocolate. Or even chai.

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Why You’ll Love This Recipe

✨ If you love fuss-free holiday baking, this chocolate-and-coffee gingerbread biscotti recipe ticks all the boxes: simple ingredients, easy dough, and flavors that feel like a warm Christmas hug.

✨ They’re crisp, cozy, and just the right amount of chocolatey. Perfect for winter mornings and holiday evenings, just like my gluten-free chocolate gingerbread cookies.

✨This recipe is so versatile! Add nuts, swap spices, or dip in chocolate like my Christmas spritz cookies. This biscotti plays well with anything.

✨ The recipe is eggless and can be easily made vegan, too! The trusty flax egg keeps the rustic biscotti beautifully crisp yet tender.

✨They make a lovely edible gift. Wrap a few along in parchment and twine for the cutest homemade holiday present.

Recipe Ingredients

Labelled ingredients for making mocha gingerbread biscotti.

Flour: I used whole wheat flour here. But you can easily swap it with all-purpose flour.

Cocoa powder: Use a good-quality unsweetened cocoa for a deep chocolate flavor.

Instant coffee: Gives just the right mocha aroma without overpowering the spices.

Gingerbread spices: Ground ginger, cinnamon, cloves, and nutmeg. Feel free to adjust to taste!

Sugar: Classic gingerbread has molasses in it. I didn’t have any, so I used a mix of raw sugar and brown sugar to bring the caramelly flavor.

Butter: Softened, not melted. Plant-based butter works too.

Flax egg works as an egg substitute. Mix 1 tablespoon of flaxseed powder with 3 tablespoons of water. Let it rest for 10 minutes till it thickens and is as goopy as real eggs. You can swap it for 1 whole egg, too.

Vanilla extract is always a yes in my bakes!

Chocolate chips: Optional but highly recommended for chocolate gingerbread biscotti heaven!

See the recipe card for full information on ingredients and quantities.

Variations

Here are ways to customize your mocha gingerbread biscotti:

  • Add crunch: Pecans, almonds, pistachios, or walnuts work beautifully as my cranberry pistachio biscotti can attest.
  • Add dried fruit: Cranberries, raisins, and chopped apricots give a lovely chewy contrast.
  • Go chocolate-forward: Dip the baked biscotti in melted dark chocolate, as I did with my gluten-free waffle cookies.

Amp up the spice: Add cardamom or give them a masala chai-inspired twist like my chai spiced chocolate cookies (so good).

A cup of coffee with 2 biscotti on the saucer.

How To Make Mocha Gingerbread Biscotti

Step 1: Preheat your oven and line your baking tray with parchment or Silpat.

Step 2: Prepare the flax egg. Let it sit 10–15 minutes until thick and gel-like.

Step 3: In a bowl, whisk together flour, cocoa powder, baking powder, instant coffee, gingerbread spices, and salt.

Step 4: In another bowl, cream butter, raw sugar, and brown sugar until fluffy. Add homemade vanilla extract and the flax egg. Mix until glossy.

Step 5: Fold in the dry ingredients and chocolate chips. Mix just until it forms a soft, slightly sticky dough.

Step 6: Shape the dough into two logs on the baking tray. Bake until it’s firm and lightly set.

Step 8: Let the baked log cool completely. Don’t rush it. Then slice into 1/4-inch slices.

Step 9: Lay the slices flat on the tray and bake again until crisp and toasty.

Step 10: Cool fully on a wire rack.

Biscotti in an enamel green mug with ingredients around.

Top Tips

  • Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
  • Use a serrated knife for clean, even biscotti slices.
  • Keep an eye on the biscotti while baking the 2nd time. You want them crispy, not overbaked and burnt. Keep in mind that they get crispier as they cool.

Recipe FAQs

What is biscotti?

Biscotti are Italian twice-baked cookies. Biscotti literally means “twice-cooked,” and that’s precisely what you do in this gingerbread biscotti recipe. You bake the dough, let it cool, and then bake again to make crispy, long, and perfect for dunking treats.

What is flax egg?

Flax egg is a great egg substitute made with a mixture of flaxseed powder and water. When rested, it becomes gel-like and mimics an egg’s binding ability. Great for vegan or eggless baking.

Can I skip the coffee?

Yes! You’ll lose the mocha twist, but the biscotti will still taste like delicious chocolate gingerbread.

How do I store mocha gingerbread biscotti?

Store the mocha gingerbread biscotti in an airtight jar. They stay crunchy and fresh for up to 10 days.

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biscotti in a mug with ingredients around.

Mocha Gingerbread Biscotti

Natasha Minocha
Crispy, chewy, and so flavorful, these mocha gingerbread biscotti are the perfect companion to your cup of tea or coffee!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Course Cookies, Snack
Cuisine American, Italian
Servings 30 biscotti
Calories 79 kcal

Ingredients
 
 

  • 1.5 cups Wholewheat flour
  • 1.5 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon powder
  • 3/4 tsp Ginger powder
  • 1/2 tsp Nutmeg powder
  • 1/2 tsp Ground cloves
  • 1 tbsp Instant Coffee powder
  • 2 tbsp Cocoa powder
  • 1 tbsp Flaxseed powder
  • 3 tbsp Water
  • 1/2 cup Butter, softened
  • 1/4 cup Brown sugar
  • 1/4 cup Raw sugar
  • 1 tsp Vanilla extract
  • 1/3 cup Dark chocolate chips

Instructions
 

  • Preheat the oven to 180 C / 350 F. Line a baking tray with parchment paper or baking paper
  • In a small bowl, combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
    1 tbsp Flaxseed powder, 3 tbsp Water
  • In a large bowl, mix wholewheat flour, baking powder, salt, cinnamon powder, ginger powder, nutmeg powder, ground cloves, coffee powder, and cocoa powder.
    1.5 cups Wholewheat flour, 1.5 tsp Baking powder, 1/4 tsp Salt, 1 tsp Cinnamon powder, 3/4 tsp Ginger powder, 1/2 tsp Nutmeg powder, 1/2 tsp Ground cloves, 1 tbsp Instant Coffee powder, 2 tbsp Cocoa powder
  • In another bowl, beat butter, brown sugar, raw sugar, and vanilla till fluffy. Stir in the flax mixture.
    1/2 cup Butter, softened, 1/4 cup Brown sugar, 1/4 cup Raw sugar, 1 tsp Vanilla extract
  • Add the butter mixture and chocolate chips to the flour mixture. Use a spatula to bring this together to make a stiff dough.
    You may need to use your hands here.
    1/3 cup Dark chocolate chips
  • Divide the dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12 inches long and 2.5 inches wide.
  • Bake at 180 C / 350 F for 20-25 minutes, until slightly firm to the touch. Take it out of the oven and let the logs cool completely.
  • Cut the cooled logs into 1/4” slices. Place cut side down on the baking tray and bake at 180 C / 350 F for 10-12 minutes until crisp.
  • Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
  • Store in an airtight container.

Notes

  • Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
  • Use a serrated knife for clean, even biscotti slices.
  • Keep an eye on the biscotti while baking the 2nd time. You want them crispy, not overbaked and burnt. Keep in mind that they get crispier as they cool.

Nutrition

Serving: 1 ServingCalories: 79kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 69mgPotassium: 38mgFiber: 0.5gSugar: 4gVitamin A: 96IUVitamin C: 0.02mgCalcium: 24mgIron: 0.5mg

Strawberry Frangipane Tart

Strawberry frangipane tart looks elegant, tastes indulgent, and is surprisingly easy to make. Made with buckwheat flour, this gluten-free dessert has a buttery, nutty shell, a soft and spongy almond meal, and fresh, juicy strawberries that burst with flavor!

A sliced tart with almonds and strawberries on parchment paper.

It’s the combination of textures that makes the strawberry tart recipe so tempting! The crisp shell shatters perfectly. The frangipane melts on your tongue. And the strawberries are jammy after their time in the oven. The dessert looks impressive but isn’t fussy - very much like my Victoria sponge cake and strawberry puff pastry tart.

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Why You’ll Love This Recipe

✨ This tart brings together the delicious pairing of almonds and strawberries! Undeniably irresistible!

✨ This is an easy frangipane tart recipe where you don’t have to blind bake the tart shell. Everything bakes together in one go, saving you time and stress.

✨ Since we’re using buckwheat flour, this is an excellent gluten-free frangipane tart option that doesn't sacrifice flavor and is allergy-friendly.

✨ It’s also a great make-ahead dessert. You can prepare it earlier in the day and serve it the next day. No stress!

Recipe Ingredients

Labelled ingredients for making strawberry frangipane tart.

Flour: I use buckwheat flour for both the pastry and frangipane. It gives a lovely nutty flavor. You can use all-purpose flour instead.

Sugar: I used regular granulated sugar, but raw sugar or cane sugar will work as well.

Butter: For that rich, flaky, flavorful crust. You can easily switch to coconut oil if you wish to make a vegan almond tart, as I did for my mulberry crumble pie.

Almond meal: You can buy almond meal, but you can also make your own in a food processor. Ground almonds make the strawberry almond cream tart extra moist and flavorful. Almond flour works well, too.

Milk: I used coconut milk, but regular milk works perfectly too.

Flavorings: Homemade vanilla extract and almond extract are the dream team of this French strawberry tart recipe. Don’t skip either.

Strawberries are the star of the show, and the quality really matters. Use the ripest, reddest berries you can find! The citrusy flavor balances the richness of the almond cream.

Please see the recipe card below for full information about ingredients and quantities.

Variations

You can make the tart with any other fruit: nectarines, apples, peaches, or pears.

You can even mix fruits and make a pie like my summer fruit tart.

You can also use this same frangipane filling in my much-loved apple puff pastry tart or cherry puff pastry tart.

A tart with strawberries and almonds on parchment paper.

How to Make Strawberry Frangipane Tart

Make the pastry:

Step 1: Combine the flour, sugar, and salt in a large bowl. Rub the chilled butter into the mixture using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.

Step 2: Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.

Step 3: Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for 20-30 minutes.

Make the frangipane:

Step 4: In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.

Step 5: Whisk together the melted butter, vanilla extract, almond extract, and milk. Add to the dry ingredients. Mix well to make a smooth, thick batter.

Bake the strawberry almond tart:

Step 6: When you’re ready to bake, preheat the oven to 180 °C/ 350 F. Keep an 8" pie pan handy.

Step 7: Flour your work surface well. Roll the dough out into a rough 10" circle. Place the dough gently into the pie pan, then trim the edges of the pastry with a sharp knife to fit the pan.

Step 8: Spoon the frangipane batter into the prepared tart. Scatter the chopped strawberries on top of the batter. Sprinkle some sliced almonds 

Step 9: Bake for 30 -35 minutes. Once the filling is set and golden, take the almond strawberry tart out of the oven and let it cool for a few minutes before turning it out on a cooling rack.

Serve warm or at room temperature!

Slices of a pie on white paper with strawberries.

Pro Tips

  • For the pastry dough, make sure the butter and water are chilled. This will ensure a flaky and tender crust.
  • You can use store-bought pie crust if you don't want to make your own.
  • Because I didn't blind bake the pie crust, the pastry is a bit soft on the bottom. If you want a crisper base, go ahead and blind bake before adding the frangipane and fruits, as I did for my mushroom quiche.

How To Serve

The strawberry and almond tart is good no matter how you serve it.

  • Serve warm with a scoop of vanilla ice cream, whipped cream, or custard.
  • Enjoy with coffee or tea. It’s one of those proper desserts that just begs for a cup with homemade chai masala.
  • It's also lovely served chilled!
Sliced pie with strawberries and almonds on a white paper.

Recipe FAQs

What is frangipane?

The word frangipane literally means almond cream in French. The classic filling is made with ground almonds, sugar, fat, and eggs or milk. It’s rich and fragrant and incredibly easy to make.

What is frangipane tart?

A frangipane tart is a French-style tart filled with almond cream and often topped with fruit. The filling is dense and nutty and bakes into a soft, custard-like layer.

Can you make the strawberry frangipane tart in advance?

Yes. You can easily make the tart a day ahead. You can also make the frangipane and dough a day in advance and store them in the fridge until you’re ready to assemble the tart.

How to store frangipane tart?

Keep any extra slices in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor, or reheat briefly in the oven.

More Tarts And Pies You'll Love

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this strawberry frangipane tart as much as we do!

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A sliced tart with almonds and strawberries on parchment paper.

Strawberry Frangipane Tart

Natasha Minocha
This gluten-free strawberry frangipane tart pairs a flaky crust with soft almond frangipane and juicy ripe strawberries. An elegant dessert that looks bakery-worthy but is really easy to make at home!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 Servings
Calories 351 kcal

Ingredients
 
 

Pastry

  • 1 3/4 cup Buckwheat flour
  • 1 tbsp Sugar
  • 1/4 tsp Salt
  • 1/2 cup Butter, chilled and cut into cubes
  • 3-4 tbsp Chilled water

Frangipane

  • 1/2 cup Almond meal
  • 1/3 cup Buckwheat flour
  • 1/4 tsp Salt
  • 1/3 cup Sugar
  • 1.5 tsp Baking powder
  • 3 tbsp Butter, melted
  • 1/4 cup Coconut milk You can use regular milk
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract

Topping

  • 1 cup Strawberries, chopped
  • 2 tbsp Flaked almonds

Instructions
 

Pastry

  • Combine the flour, sugar, and salt in a large bowl.
    Rub the chilled butter into the mixture, using your fingertips.
    When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.
    It can be a bit scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.
    1 3/4 cup Buckwheat flour, 1 tbsp Sugar, 1/4 tsp Salt, 1/2 cup Butter, chilled and cut into cubes, 3-4 tbsp Chilled water
  • Roll into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for 20-30 minutes.

Frangipane

  • In a small bowl, combine the almond meal, buckwheat flour, sugar, baking powder, and salt.
    1/2 cup Almond meal, 1/3 cup Buckwheat flour, 1/4 tsp Salt, 1/3 cup Sugar, 1.5 tsp Baking powder
  • Whisk together the melted butter, vanilla extract, almond extract, and milk. Add to the dry ingredients. Mix well to make a smooth, thick batter.
    3 tbsp Butter, melted, 1/4 cup Coconut milk, 1 tsp Vanilla extract, 1/2 tsp Almond extract
  • If the batter is too thick, add another tablespoon of milk.

Assembly

  • When you’re ready to bake, preheat the oven to 180 C /350 F. Keep an 8" pie pan handy.
  • Flour your work surface well. Roll the dough out into a rough 9" circle. Don't worry if it's not perfect.
    Place the dough gently into the pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.
    With a sharp knife, trim the edges of the pastry to fit the pie pan.
  • Spoon the frangipane batter into the prepared tart.
    Scatter the chopped strawberries and almonds on top of the batter. Bake for 30 -35 minutes.
    1 cup Strawberries, chopped, 2 tbsp Flaked almonds
  • Once the filling is set and golden, take the tart out of the oven and let cool for a few minutes before turning it out on a cooling rack.
  • Serve warm or at room temperature. Enjoy!

Notes

  • For the pastry dough, make sure the butter and water are chilled. This will ensure a flaky and tender crust.
  • You can use store-bought pie crust if you don't want to make your own.
  • Because I didn't blind bake the pie crust, the pastry is a bit soft on the bottom. If you want a crisper base, go ahead and blind bake before adding the frangipane and fruits, as I did for my mushroom quiche.

Nutrition

Serving: 1 ServingCalories: 351kcalCarbohydrates: 36gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 356mgPotassium: 237mgFiber: 4gSugar: 12gVitamin A: 493IUVitamin C: 11mgCalcium: 81mgIron: 2mg

Sweet Potato Chocolate Pudding

Silky, chocolatey, and unbelievably creamy, this sweet potato chocolate pudding is the kind of dessert that makes you swoon with every spoonful! Made with just 5 ingredients, it’s smooth, rich, and wholesome. The best part? It takes minutes to make and is naturally sweetened and dairy-free.

3 bowls of chocolate pudding with a spoon in one bowl.

I love sneaking veggies into my desserts and bakes. From sweet potato bread to avocado chocolate mousse to chocolate zucchini cake, I’m always experimenting. This sweet potato chocolate pudding recipe is another gem in that collection.

Think of it as your favorite old-fashioned chocolate pudding, but with a wholesome twist (much like my chocolate chia pudding). The sweet potato adds body and natural sweetness. The cocoa gives it depth. The result is a luscious, velvety pudding that feels indulgent yet is secretly good for you.

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Why You’ll Love This Recipe

✨ The pudding is refined sugar-free (dates make it sweet), eggless, and needs no fancy steps. Blend everything, and you have a delicious, creamy chocolate pudding!

✨ The recipe is a clever way to hide veggies in desserts, especially if you have fussy eaters at home. No one will ever guess that the chocolate pudding is made with sweet potatoes!

✨ You’ll love the texture of the pudding! It’s silky smooth and so rich that you can enjoy the pudding as is or top it with whipped cream, nuts, fresh fruit, or some chili to make chili chocolate pudding!

3 bowls of chocolate pudding with strawberries and a spoon.

Recipe Ingredients

Sweet potato is the star ingredient! It gives the pudding its rich, creamy texture and natural sweetness. To cook them, I prefer to steam the sweet potatoes, but you can also boil them. Roasting also works beautifully for a deeper flavor.

Sweetener: Dates were my choice. You can use date syrup, maple syrup, or honey if you prefer. Since sweet potatoes are naturally sweet, adjust the quantity to your liking.

Milk: For that luscious, silky finish, full-fat coconut milk is my go-to. It makes the pudding rich without any heaviness. Feel free to swap in any milk of your choice, homemade almond milk, oat milk, or regular dairy milk. You can even use cashew milk like I did in my chocolate cashew chia pudding.

Cocoa powder: Good quality is key. It brings the chocolate flavor to life and balances the natural sweetness of the potatoes and dates.

Sea salt: A pinch of sea salt might sound optional, but it’s not! Trust me. That small pinch? It enhances flavors and balances out the sweetness. Don’t skip it!

Please see the recipe card below for full information about ingredients and quantities.

How To Make Sweet Potato Chocolate Pudding

Okay, now this is a ridiculously simple recipe. Just 5 ingredients - cooked sweet potato, coconut milk, dates, sea salt, and cocoa powder. All of these get blended in your food processor or blender. And that's it!

Step 1: Cook, peel, and roughly chop the sweet potatoes.

Step 2: Pit the dates and soak them in hot water for 5-10 minutes.

Step 3: Add the chopped sweet potato, coconut milk, soaked dates (without the water), sea salt, and cocoa powder to your blender or food processor. Blend until completely smooth.

Step 4: Taste and adjust for sweetness. You may want to add more cocoa powder or dates. If the pudding seems too thick, add more coconut milk to thin it out. The pudding will thicken more as it chills.

Step 5: Transfer into serving dishes, cover, and refrigerate for 2-3 hours. 

Garnish and enjoy!

A bowl of sweet potato chocolate pudding with a strawberry and pistachios on top.

Pro Tips

  • Pit and soak the dates in warm water for 10 minutes before blending.
  • The texture of chocolate pudding made with sweet potato matters! For a silky pudding, blend until absolutely smooth. A high-speed blender works best. A food processor also works, but the consistency will not be the same.
  • Always taste and tweak the sweetness before chilling.
  • Cover the pudding bowls well to prevent the top from drying out in the refrigerator.
  • Refrigerate the sweet potato chocolate pudding for at least 1 hour. The pudding thickens and the flavors meld beautifully.

How To Serve Sweet Potato Chocolate Pudding

Serve this sweet potato chocolate pudding chilled. However, it’s great at room temperature too. The velvety, rich texture is so satisfying on its own! That doesn’t mean you can’t dress it up.

  • Top with chopped pistachios, walnuts, or hazelnuts for crunch.
  • Sprinkle orange zest on top (and maybe stir some into the pudding too!) If you’ve tried my chocolate orange chia pudding or chocolate orange tart, you’ll know the citrus note is divine with chocolate. 
  • Add a drizzle of vegan caramel sauce or a spoonful of whipped cream for that dessert-parlor feel.
  • Finish with a light dusting of sea salt. It really makes the chocolate flavor pop!
A spoonful of chocolate pudding on top of bowls of pudding.

Recipe FAQs

Can you taste the sweet potato in this chocolate pudding?

No, you cannot. Like avocados, sweet potatoes add to the texture of the recipe. They make the pudding velvety and rich.

How to store chocolate sweet potato pudding?

Store it in an airtight container in the refrigerator for 3 to 4 days. It firms up slightly as it chills, but remains wonderfully creamy.

Is this sweet potato chocolate pudding vegan?

Yes! The recipe is naturally vegan, dairy-free, and egg-free!

Can I make this ahead of time?

Absolutely. In fact, this pudding tastes even better after chilling for a few hours, as the flavors deepen and the texture sets.

More Easy Chocolate Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this sweet potato chocolate pudding as much as we do!

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3 bowls of chocolate pudding garnished with strawberries and pistachios.

Sweet Potato Chocolate Pudding

Natasha Minocha
Silky, chocolatey, and unbelievably creamy, this sweet potato chocolate pudding needs just 5 ingredients! It takes minutes to make and is naturally sweetened and dairy-free!
No ratings yet
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 201 kcal

Ingredients
  

  • 1 large Sweet Potato, cooked and peeled
  • 1/2 cup Coconut milk You may need more. You can use any milk of your choice
  • 12-14 Dates, pitted and soaked in hot water You can use date syrup, honey or maple syrup instead
  • 1/4 cup Cocoa powder
  • A small pinch of sea salt

Garnish

  • Pistachio slivers, Fresh Orange Zest and Sea salt

Instructions
 

  • Roughly chop the sweet potato.
    1 large Sweet Potato, cooked and peeled
  • Add the chopped sweet potato, coconut milk, soaked dates, sea salt, and cocoa powder to your blender or food processor. Blend until completely smooth.
    1 large Sweet Potato, cooked and peeled, 1/2 cup Coconut milk, 12-14 Dates, pitted and soaked in hot water, 1/4 cup Cocoa powder, A small pinch of sea salt
  • Taste and adjust for sweetness. You may want to add more cocoa powder or dates.
  • If the pudding seems too thick, add more coconut milk, one tablespoon at a time.
  • Transfer into pretty serving dishes and refrigerate for 2-3 hours. Garnish with pistachios, orange zest, and sea salt and serve.
    Enjoy!

Notes

  • Pit and soak the dates in warm water for 10 minutes before blending.
  • The texture of chocolate pudding made with sweet potato matters! For a silky pudding, blend until absolutely smooth. A high-speed blender works best. A food processor also works, but the consistency will not be the same.
  • Always taste and tweak the sweetness before chilling.
  • Cover the pudding bowls well to prevent the top from drying out in the refrigerator.
  • Refrigerate the sweet potato chocolate pudding for at least 1 hour. The pudding thickens and the flavors meld beautifully.

Nutrition

Serving: 1 ServingCalories: 201kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 52mgPotassium: 570mgFiber: 6gSugar: 17gVitamin A: 12061IUVitamin C: 2mgCalcium: 46mgIron: 2mg

Roasted Brussels Sprouts

These simple and quick Roasted Brussels Sprouts are perfect for your Thanksgiving dinner. They are made in the oven and are mess-free! The crunchy mini cabbages are so delicious they will have everyone reaching for seconds!

Roasted Brussels Sprouts in a serving platter with spoons.

I first tasted Brussels sprouts at a neighbor’s Thanksgiving dinner when I was living in the US. They’d made roasted Brussels sprouts with bacon. And one bite had me hooked.

Since then, I have made it a point to cook Brussels sprouts a few times each year. We really love it roasted in winter (like my flavorful oven-roasted carrots) when they are fresh and tiny.

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Why You’ll Love This Recipe

  • In winter, these cute, small sprouts have the best flavor!
  • It’s the perfect Thanksgiving recipe that pairs so well with turkey and cranberry sauce.
  • They are perfectly crispy from the olive oil and delicious thanks to the Balsamic vinegar.

Recipe Ingredients

Brussels Sprouts Olive oilBalsamic vinegar
Garam Masala Pomegranate & Thyme Salt & Pepper

See the recipe card for full information on ingredients and quantities.

Variations

Seasoning: Garam masala gives an extra kick to the roasted Brussels sprouts recipe. You can leave it out or put any other seasoning you love.

Garnish: Instead of pomegranate arils, try toasted nuts, seeds, or even coconut for a delicious crunch (which I now realize I should have done)!

How To Make Roasted Brussels Sprouts

Step 1: Trim and halve the Brussels sprout.

Brussel Sprouts in a white bowl.

Step 2: Drizzle olive oil. Sprinkle salt, garam masala, and freshly ground pepper.

Step 3: Toss until each sprout is completely coated in the dressing.

Brussels sprouts coated in spices and olive oil on a parchment-lined tray.

Step 4: Spread the sprouts in a thin, single layer and bake in the oven.

Step 5: Before the roasted sprouts are just about done, add Balsamic vinegar to them.

Step 7: Garnish with pomegranate arils, fresh thyme leaves, and sea salt.

Final Step: Serve and savor!

roasted brussels sprouts on a parchment lined tray.

Pro Tips

  • The key to cooking roasted Brussels sprouts with balsamic is no-holds-barred. By that, I mean very high heat. When you bake them at the right temperature, the outer part of the sprouts caramelizes creating a wonderfully sweet and nutty flavor.
  • Use small Brussels sprouts. The bigger ones have a harsher taste.

Recipe FAQs

Do I need to boil Brussels sprouts before roasting?

No, you don’t need to boil them. Just roast the Brussels sprouts in the oven at a very high temperature and that’ll give you the best texture!

What are some other ways to use Brussels sprouts?

The roasted Brussels sprouts recipe is simply the easiest (and frankly the most delicious) way to use these tiny cabbages. There are plenty of other ways you can cook Brussels sprouts:
1. The classic is Brussels sprout and bacon.
2. For some cheesy goodness, try roasted Brussels sprouts with parmesan.
3. Roasted Brussels sprouts and potatoes (or sweet potatoes) are also delicious.
4. You can dress them up with a tangy lemon mustard vinaigrette too.

roasted brussels sprouts on a white platter with spoon.

How To Serve Roasted Brussels Sprouts

I love roasted Brussels sprouts because they go so well with so many different dishes. Here are some ideas to get you started:

More Thanksgiving Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Roasted Brussels Sprouts as much as we do!

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roasted brussels sprouts on a white platter with spoon.

Roasted Brussel Sprouts

Natasha Minocha
These simple and quick Roasted Brussels Sprouts are perfect for your Thanksgiving dinner. Golden, crispy, and delicious, they are made in the oven and are mess-free!
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 96 kcal

Ingredients
  

  • 14 oz / 400 gms Brussel Sprouts trimmed and halved
  • 1.5 tbsp Extra virgin olive oil
  • 1.5 tsp Garam Masala
  • Salt & Pepper to taste
  • 1 tbsp Balsamic vinegar
  • Pomegranate arils for garnish
  • Fresh thyme for garnish

Instructions
 

  • Preheat your oven to 200C. Line a baking tray with parchment paper.
  • Ina large bowl, toss the Brussel sprouts with olive oil, garam masala, salt and pepper.
  • Spread in a single layer on your baking sheet. Bake for 20-25 minutes. Add the balsamic vinegar at the end of your baking time, about 5 minutes before you are ready to pull them out of the oven.
  • Your Brussel sprouts should be golden, crisp from the outside and cooked through.
  • Garnish with pomegranate arils and fresh thyme leaves. Serve warm immediately Enjoy!.

Notes

  1. You can store the leftover Brussels sprouts in an air-tight container in the refrigerator for 2-3 days.
  2. You can reheat them in a microwave or for 5 minutes in a pre-heated oven. 

Nutrition

Serving: 1 ServingCalories: 96kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 26mgPotassium: 391mgFiber: 4gSugar: 3gVitamin A: 748IUVitamin C: 84mgCalcium: 43mgIron: 1mg

Apple Crumb Cake

Soft, spiced and full of apple flavor, this eggless apple crumb cake is a cozy treat you’ll want to bake on repeat! It’s made with fresh, juicy apples, walnuts, and a splash of homemade apple cider, then topped with a crunchy walnut-cinnamon streusel. This apple cake is warm, comforting, and downright irresistible!

Apple crumb cake on a serving platter with ingredients in the background.

Buttery, crumbly, and gently spiced with cinnamon, apple crumb cake is the perfect bake when you’re craving something simple but special. The cake comes together easily with everyday ingredients, making your kitchen smell absolutely heavenly!

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Why You'll Love This Recipe

✨ Fresh apple cake recipes are total crowd pleasers. Be it this apple crumb cake, or an apple crumble cheesecake, or an apple cake swirled with cinnamon. This recipe is part coffee cake, part dessert, and totally fabulous as a teatime treat.

✨ The recipe is no-fuss, comes together in 20 minutes with pantry staples, and then all that’s left is to bake! The cake is perfect for afternoon tea or festive gatherings. I love it for breakfast too!

✨ The crumb topping is everything! Sweet, spiced, and perfectly golden, it gives the cake a bakery-style finish without any extra effort.

✨ Serve warm with ice cream, caramel sauce, or just as is. Either way, the cake is too good to be missed this autumn!

Recipe Ingredients

labelled ingredients for making apple crumb cake.
Labelled ingredients for making streusel for a cake.

Flour: All-purpose flour gives a light, tender crumb. If you want a nuttier flavor, you can use wholewheat flour or a mix of the two.

Sugar: Regular white sugar works just fine, but you can also use brown or coconut sugar. Both are lovely options, especially if you like a hint of caramel flavor and deeper color to your bakes.

Apple: Any variety with a firm, crisp texture works well in this recipe.

Apple cider brightens and lifts the sweetness of the apples. Use store-bought or my homemade apple cider recipe.If you don’t have cider on hand, use apple juice instead.

Oil: I used regular canola oil. But really, any neutral oil (sunflower vegetable) will work just as well. You can even use coconut or olive oil.

Cinnamon powder is the soul of this crumb cake! If you love spices like I do, a pinch of nutmeg or allspice will add extra depth.

Milk: I used soy milk in this apple cake recipe, but honestly, any milk works here. Regular, cashew milk, oat milk, almond milk. Use what you love or have handy.

Walnuts are for crunch and a nutty flavor. Pecans would also be fantastic if you prefer.

Butter: You would need melted butter for the crumble. Swap it with oil if you’re making a vegan apple cake with crumb.

Please see the recipe card below for full information about ingredients and quantities.

How To Make Apple Crumb Cake

Melted butter, flour, walnuts, sugar, and cinnamon powder in a bowl.

Step 1: Combine the flour, sugar, cinnamon, melted butter,and walnuts in a small bowl.

Cinnamon walnut streusel in a bowl.

Step 2: Mix well with a fork or your fingertips. Keep aside.

Dry ingredients for making cake in a mixing bowl.

Step 3: In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon powder.

wet ingredients for making cake in a bowl.

Step 4: In a small bowl, whisk together the oil, apple cider, soy milk, and sugar.

Batter for making apple cake in a mixing bowl.

Step 5: Pour the wet ingredients into the dry ones. Mix well.

Chopped apples and walnuts on top of cake batter in a mixing bowl.

Step 6: Fold in the diced apples and walnuts. Transfer the batter to the prepared cake tin.

Cake batter topped with apple slices in a cake tin.

Step 7: Decorate the top of the cake batter with apple slices.

Streusel on top of cake batter in a cake tin.

Step 8: Spoon the crumble mixture around the apples on the cake batter. Bake the cake for about 45-50 minutes until the skewer inserted in the center comes out clean with a few moist crumbs attached.

Apple crumb cake on a platter on top of an orange napkin.

Step 9: Let the cake cool in the pan for about 10 minutes. Then turn it out on a cooling rack to cool. Serve warm.

Top Tips

  • Do not overmix the dry and wet ingredients. Combine only just until no white streaks are visible. Overmixing makes the cake dense.
  • If you don't have apple cider, you can easily use apple juice.
  • Choose firm, crisp apples (like Granny Smith, Honeycrisp, or Red Delicious) that will hold their shape and texture when baked and not turn mushy.
  • If your kitchen is warm, keep the streusel mixture in the fridge for 10-15 minutes. Cold streusel when baked will be golden and crunchy and not soggy.
A slice of apple cake on a cake server.

How To Serve

Apple crumb cake recipe needs nothing. The soft, spiced, and special cake is *chef’s kiss*! But don’t let that stop you from being EXTRA!

For a cozy fall dessert spread, it pairs beautifully with other seasonal favorites like pumpkin snickerdoodle cookies or cinnamon streusel coffee cake.

A bite of apple cake on a fork.

Recipe FAQs

What are the best apples for baking apple crumb cakes?

Apples are the star ingredient of the recipe. Choose those that hold up well to baking. Granny Smith, Honeycrisp, or Fuji are all excellent choices. Or any that are available locally to you!

What's the difference between apple crisp, apple cobbler, and apple crumb cake?

An apple cobbler has a thick crust topping over the filling and no bottom crust. A vegan apple crisp has a topping that’s more like a streusel. It has oats or nuts to make it crunchier.  Unlike the other two, this recipe has a cake base studded with apples and walnuts, topped with a cinnamon-spiced crumble.

How to store crumble cake?

This cake stays well in the fridge for 3-4 days. Store in an air-tight container. Reheat before serving. Crumble cake recipes taste best warm, trust me!

More Easy Apple Recipes

Half the joy of cooking is sharing it with others. That's why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this apple crumb cake as much as we do!

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Apple crumb cake on a serving platter with ingredients in the background.

Apple Crumb Cake

Natasha Minocha
This apple crumb cake is soft, spiced, and full of apple flavor- with walnuts, apple cider, and a crunchy cinnamon streusel on top. An easy, cozy bake you'll love all season long!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Course Cakes, Dessert
Cuisine American, World
Servings 8 Servings
Calories 561 kcal

Ingredients
 
 

  • 2 cups All-purpose flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup + 2 tbsp Sugar
  • 1.5 tsp Cinnamon powder
  • 1/2 cup Oil
  • 1/3 cup Apple cider You can also use apple juice
  • 1 cup Soy milk You can use any milk of your choice
  • 2 Apples, peeled and diced
  • 1/2 cup Walnuts, coarsely chopped

Crumble

  • 1/2 cup All-purpose
  • 1/3 cup Sugar
  • 1 tsp Cinnamon powder
  • 1/4 cup Melted butter
  • 1/3 cup Walnuts, chopped

Topping (Optional)

  • 1 Apple, cut into thin slices

Instructions
 

  • Preheat your oven to 180C. Grease an 8" cake tin.

Crumble

  • Combine the flour, sugar, cinnamon, and walnuts in a small bowl. Mix in the melted butter with a fork. Keep aside.
    1/2 cup (65 g) All-purpose, 1/3 cup (66 g)Sugar, 1 tsp Cinnamon powder, 1/4 cup ( 50 g) Melted butter, 1/3 cup (40g)Walnuts, chopped

Cake

  • In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon powder.
    2 cups (260 g) All-purpose flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
  • In a small bowl, whisk together the oil, apple cider, soy milk, and sugar.
    1/2 cup ( 20 g) Oil, 1/3 cup (80 g) Apple cider, 1 cup (240 g)Soy milk, 1/2 cup + 2 tbsp ( 130 g) Sugar
  • Pour the wet ingredients into the dry ones. Mix well.
  • Fold in the diced apples and walnuts. Transfer the batter to the prepared cake tin.
    2 large (250 g)Apples, peeled and diced, 1/2 cup (60 g)Walnuts, coarsely chopped
  • Decorate the top of the cake batter with apple slices (if using).
    Carefully spoon the crumble mixture around the apples on the cake batter.
    1 Apple, cut into thin slices
  • Bake the cake at 180 C / 350 F for about 45-50 minutes until the skewer inserted in the center comes out clean with a few moist crumbs attached.
  • Let the cake cool in the pan for about 10 minutes. Then turn it out on a cooling rack to cool. Serve warm. Enjoy!

Video

Notes

  • Do not overmix the dry and wet ingredients. Combine only just until no white streaks are visible. Overmixing makes the cake dense.
  • If you don't have apple cider, you can easily use apple juice.
  • Choose firm, crisp apples (like Granny Smith, Honeycrisp, or Red Delicious) that will hold their shape and texture when baked and not turn mushy.
  • If your kitchen is warm, keep the streusel mixture in the fridge for 10-15 minutes. Cold streusel when baked will be golden and crunchy and not soggy.

Nutrition

Serving: 1 ServingCalories: 561kcalCarbohydrates: 71gProtein: 7gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 15mgSodium: 284mgPotassium: 227mgFiber: 4gSugar: 36gVitamin A: 339IUVitamin C: 6mgCalcium: 117mgIron: 3mg

Pumpkin Mug Cake

Continuing my lineup of easy fall desserts with this fabulous Pumpkin Mug Cake! Soft, moist, and full of warm pumpkin spice flavor, this cozy little treat comes together in minutes. Perfect for when you need something sweet right now!

pumpkin mug cake with chocolate chips and whipped cream on a plate.

I'll admit, I was never much of a mug cake person until my kids got hooked on them. And now it's one of my favorite quick desserts to play around with! I love creating interesting seasonal recipes for these quick, single-serve cakes, like my chocolate cherry mug cake and strawberry mug cake.

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Why You'll Love This Recipe

✨ Mug cakes are such a fun and delicious way to experiment with flavors without making a whole batch!

✨ They are super quick to make. Just 5 minutes from start to finish!

✨ They are easily customizable. Use any kind of flour or sweetener you like. Any kind of add-ins will work - fresh fruits, chocolate chips, or nuts.

✨ No fancy equipment or technique. Just stir, microwave, and dig in! You can even bake these in an oven or air fryer!

✨ Even if you think you're not a pumpkin person, one bite of this lovely spiced cake will change your mind!

A bite of pumpkin mug cake on a spoon .

Recipe Ingredients

Flour: I used buckwheat flour, so it's naturally gluten-free. Feel free to use any kind you like - all-purpose, whole wheat, oat, quinoa, or even almond flour will work. Or add a mix like I did for my pumpkin madeleines.

Sugar: I had coconut sugar on hand, so that's what went in. You can easily swap with brown sugar, regular sugar, honey, or even maple syrup will be good in this pumpkin mug cake recipe.

Pumpkin puree: It adds plenty of natural sweetness and also keeps the mug cake so moist. Canned or homemade puree can be used. I always have some homemade pumpkin puree in my freezer, so I can whip up pumpkin treats like this pumpkin swirl cake and pumpkin bread in no time!

Oil: I like to use coconut oil for my baking, but you can substitute it with any neutral-tasting oil.

Pumpkin pie spice: For that lovely warm flavor. If you don't have it, you can use cinnamon powder in a pinch!

Peanut butter: It adds richness and makes the eggless pumpkin mug cake oh so gooey!

Please see the recipe card below for full information about the ingredients and quantities.

How To Make Pumpkin Mug Cake

Step 1: In a small bowl, add the buckwheat flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.

Step 2: Stir in the milk, oil, pumpkin puree, and peanut butter. 

Step 3: Fold in the chocolate chips.

Step 4: Transfer the batter to a ramekin. Top with more chocolate chips. Cook in the microwave for 1 minute and 45 seconds.

Step 5: Serve warm with ice cream or whipped cream.

mug cake in a green ramekin on a plate with a spoon on the side.

Top Tips

  • Don't overcook. Every microwave is different, so start checking at 1 minute 15 seconds.
  • Let the cake rest for 30 seconds before digging in.
  • I prefer to make eggless mug cakes. It saves me the bother of looking for a small egg  (that's what works well in these little cakes, according to my experience) and also ensures that the cake doesn't overflow.
  • If your batter feels too thick, add one or two tablespoons of milk. The batter should be thick and have a soft-dropping consistency.
  • Place a small plate under the ramekin to catch any overflow.

Can Pumpkin Mug Cake Be Made In An Oven

No microwave? No problem!

You can easily bake this in a conventional oven. Just transfer the batter to a lightly greased oven-safe ramekin and bake at 180 °C or 350°F for about 10-12 minutes.

This recipe doubles or triples easily, and the cakes bake up faster than a full-size one.

And you don't even have to wait for them to cool, so you can eat them warm, straight out of the cups!

Pumpkin mug cake with chocolate chips and whipped cream.

How To Serve

Serve this easy pumpkin mug cake while it's still warm and gooey. It's delicious on its own, but even better with whipped cream, a scoop of ice cream, or a drizzle of chocolate sauce.

You can also top it with cream cheese frosting, like I did for my pumpkin sheet cake.

A sprinkle of cinnamon or crushed nuts will make it even more special!

More Delicious And Easy Pumpkin Desserts

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this pumpkin mug cake as much as we do!

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pumpkin mug cake with chocolate chips and whipped cream on a plate.

Pumpkin Mug Cake

Natasha Minocha
Make this soft and spiced pumpkin mug cake in minutes! An easy, eggless microwave dessert that's cozy, delicious, and perfect for fall.
No ratings yet
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Cakes, Dessert, Snack
Cuisine American
Servings 1 Serving
Calories 562 kcal

Ingredients
  

  • 3 tbsp Buckwheat flour
  • 1/4 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 small pinch Salt
  • 1/2 tsp Pumpkin pie spice
  • 1 Tbsp Coconut sugar You may want to add more sugar. This is a lightly sweetened cake.
  • 3 tbsp Pumpkin puree
  • 2-3 tbsp Coconut milk You can use any milk of your choice
  • 1 tbsp Coconut oil
  • 1 tbsp, heaped Peanut butter
  • 2 tbsp Dark chocolate (70%) chips Optional

Instructions
 

  • In a small bowl, add the buckwheat flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.
    3 tbsp Buckwheat flour, 1/4 tsp Baking powder, 1/8 tsp Baking soda, 1 small pinch Salt, 1 Tbsp Coconut sugar, 1/2 tsp Pumpkin pie spice
  • Stir in the milk, oil, pumpkin puree, and peanut butter. You should have a thick batter. If the batter seems too dry, add another tablespoon of milk.
    3 tbsp Pumpkin puree, 2-3 tbsp Coconut milk, 1 tbsp Coconut oil, 1 tbsp Peanut butter
  • Fold in the chocolate chips, if using.
    2 tbsp Dark chocolate (70%) chips
  • Transfer the mixture into a microwave-safe mug. Place a plate underneath ( to catch any overflow).
    Sprinkle some chocolate chips if you like.
    Set the plate in your microwave and cook for 1 minute 45 seconds. You may have to cook for another 20-30 seconds, depending on your microwave.
  • Serve warm with icecream or whipped cream. Enjoy!

Notes

  • Don't overcook. Every microwave is different, so start checking at 1 minute 15 seconds.
  • Let the cake rest for 30 seconds before digging in.
  • I prefer to make eggless mug cakes. It saves me the bother of looking for a small egg  (that's what works well in these little cakes, according to my experience) and also ensures that the cake doesn't overflow.
  • If your batter feels too thick, add one or two tablespoons of milk. The batter should be thick and have a soft-dropping consistency.
  • Place a small plate under the ramekin to catch any overflow.

Nutrition

Serving: 1 ServingCalories: 562kcalCarbohydrates: 49gProtein: 10gFat: 39gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 0.3mgSodium: 414mgPotassium: 439mgFiber: 5gSugar: 22gVitamin A: 7009IUVitamin C: 3mgCalcium: 189mgIron: 3mg

Baked Veg Spring Rolls

Raise your hand if you like spring rolls! A wildly popular snack, these crispy delicious Baked Veg Spring Rolls are a cinch to make.

Baked Veg Spring Rolls | Easy Vegan Recipe

Many of us have grown up on a diet of Indo-Chinese cuisine. So when I try to replicate a Chinese food recipe, it always comes with a disclaimer – it's not authentic! It's simply what we like to eat with some flavors intact, others not so much.

I have a cheat version here. Well, what’s new?! Use readymade store-bought spring roll wrappers. By all means, make your own, if you wish to. I’m sure they will taste fabulous. For a non-meal planner like me though, these ready-made sheets come in very handy. Like for my pumpkin ravioli. I’ll take all the help I can get for a quick meal.

Baked Veg Spring Rolls | Easy Vegan Recipe

How To Make  Baked Spring Rolls

Once you have the wrappers ready, the filling really takes no more than 10 minutes to make.

You can pretty much use whatever vegetables you have on hand …carrots, cabbage, beans, baby corn, mushrooms, zucchini, radish.

I love tofu, so it is definitely an add-on for me, but you can leave it out, or use chicken, or prawns if you prefer, even paneer works here.  Remember it's Indo-Chinese we are talking about! The rolling process is easy and quite therapeutic.

I like to bake my spring rolls instead of frying…I’m not the most confident “deep fryer” around. I’m far more comfortable with a generous brush of oil than a cauldron of boiling hot oil!

Making of Baked Veg Spring Rolls

The thing one has to be careful about while making spring rolls (whether you are baking or frying them) is to make sure the filling is not wet. Nor should it be hot. Golden crispy spring rolls are way more tempting than soggy ones.  Am I right or am I right?

These baked spring rolls reheat very well in the oven or in a pan. I would not recommend microwaving them at all. They lose their crunch and become rubbery.

I hope these Baked Veg Spring Rolls make it to your table and you all love them as much as we do. Healthy cooking doesn’t have to be boring and dull..it can be wonderfully vibrant and delicious. Take the help if you want, from these ready-made sheets, it's all good!

Baked Veg Spring Rolls | Easy Vegan Recipe

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these baked veg spring rolls as much as we do!

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Baked Veg Spring Rolls | Easy Vegan Recipe

Baked Veg Spring Rolls

Natasha Minocha
Raise your hand if you like spring rolls! A wildly  popular snack, these  crispy delicious Baked Veg Spring Rolls are  a cinch to make!
No ratings yet
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Prep Time 40 minutes
Cook Time 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Indo-Chinese
Servings 12 Rolls
Calories 131 kcal

Ingredients
  

  • 12 Spring roll Wrapper sheets
  • 1.5 tbsp Sesame oil
  • 1.5" Ginger, minced finely
  • 4 cloves Garlic, minced finely
  • 1 Cabbage, small, finely shredded
  • 1 Carrot, julienned
  • 6-7 Mushrooms, finely diced
  • 5-6 Baby corn, finely diced
  • 400 gms Tofu, firm, diced into small cubes
  • 1-2 tbsp Sriracha sauce
  • 2 Tbsp Soy sauce
  • Salt & Pepper to taste
  • 1 tbsp Oil, for brushing the spring rolls

Instructions
 

  • Keep the spring roll wrappers covered with a damp tea towel, so they don't dry out.
  • Heat the sesame oil in a large skillet. Add the finely minced ginger and garlic. Cook for 10-15 seconds, add the cabbage, carrots, mushrooms and baby corn. Cook on high heat till the vegetables are almost cooked through.
  • Add the diced tofu, sriracha sauce, soy sauce, salt and pepper. Cook until the mixture is cooked and dry. Please make sure the filling is not wet. Taste and adjust for seasoning.
  • Let the filling cool.
  • In the meanwhile, preheat the oven to 200C. Line a baking tray with parchment paper.
  • Once the filling is cool, we can start the assembly of spring rolls.
  • Keep a small bowl of water handy. Place a wrapper on your work surface in a diamond shape. Place about 2 tbsp of filling along the middle of the wrapper.
  • Wet the border of the wrapper with water. Fold up the bottom part of the wrapper over the filling. Bring the top part down. Now bring one side over the filling and roll up the wrapper. Place it seam side down on the prepared tray.
  • Repeat with remaining wrappers until all filling is used up. Brush with oil and bake for 20-25 minutes until crispy and golden. You will need to turn them over once to ensure the bottom part is also crisp.
  • Serve warm with a dipping sauce. Enjoy!

Notes

NOTE:
* You can see the entire process of making spring rolls here.
*  Please feel to increase the spice levels here per your taste.

Nutrition

Serving: 1 RollCalories: 131kcalCarbohydrates: 19gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 324mgPotassium: 220mgFiber: 3gSugar: 3gVitamin A: 942IUVitamin C: 30mgCalcium: 86mgIron: 2mg

Pumpkin Pie Bliss Balls

Pumpkin Pie Bliss Balls – flavored with warm spices, these chewy, fudgy, soft bites of goodness are a wonderful treat any time of the day!

Pumpkin Pie Bliss Balls

This is an easy treat to whip up. Made with good, clean ingredients like rolled oats, cashews, fresh pumpkin puree, peanut butter and date syrup, these healthy little nuggets are really delicious. Dipped in chocolate, they take on a festive look and feel. But feel free to leave the chocolate out, and they’ll still taste like a winner.

How Do I Make Bliss Balls

I used a mix of oat flour ( process some rolled oats in your coffee grinder) and rolled oats as I like the chewy texture and they make the bliss balls heartier. Peanut butter came in as an afterthought to make them fudgier. Feel free to use any nut or seed butter of your preference.

Date syrup worked so well here as a sweetener and as a glue to hold the ingredients together. You can, of course, switch it with honey, maple syrup, or agave syrup. Whatever kind of liquid sweetener you like, will work here. Pumpkins are naturally sweet so in any case, the amount of sweetener going in won’t be much. I told you this recipe is a winner!

Pumpkin Pie Bliss Balls

These Pumpkin Pie Bliss Balls stay well in the refrigerator. They are perfect for any time grab –n – go snacking, or a little dessert after dinner. The sugar content in these won’t make you squirm, I promise. It's still a little warm here to pack these babies in school and office tiffins, but yes, they will find their way into those boxes soon.

You can try any kind of variation with this recipe. Add any kind of seeds or nuts. Mix in chocolate chips or cocoa nibs. Throw in some cocoa powder to make them all chocolatey. A dash of coffee powder for that shot of caffeine!

Pumpkin Pie Bliss Balls

Pumpkin Pie Bliss Balls

So bring these Pumpkin Pie Bliss Balls to your table. It’s a treat that tastes so good, and is so quick and easy to make!

More Easy & Delicious Recipes :

These are some of the quickest no-bake treats I love to whip up. You can find some more recipes on the blog -

Date and nut rolls

Chickpea protein bliss balls

Coconut almond rose bliss balls

Peanut butter stuffed dates

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these pumpkin pie bliss balls as much as we do!

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Pumpkin Pie Bliss Balls

Pumpkin Pie Bliss Balls

Natasha Minocha
Pumpkin Pie Bliss Balls – flavoured with warm spices, these chewy, fudgy, soft bites of goodness are a wonderful treat anytime of the day!
No ratings yet
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16 Bliss Balls
Calories 77 kcal

Ingredients
  

  • 1/2 cup Cashews soaked overnight or for an hour in hot water, rinsed and drained well
  • 1/3 cup Pumpkin Puree See the recipe below
  • 1 cup Oats Flour Grind rolled oats in a coffee grinder
  • 3 tbsp Rolled oats
  • 2 tbsp Peanut butter You can use any nut or seed butter
  • 1 tsp Pumpkin pie spice
  • 2-3 tbsp Date syrup You can use honey or maple syrup
  • 1/4 cup Dark and white chocolate each Optional

Instructions
 

  • In a food processor, combine the rinsed and drained cashews, pumpkin puree, oats flour, rolled oats, peanut butter, pumpkin pie spice and date syrup.
  • Pulse a few times till you get a sticky dough. If the mixture seems too dry, add some water, a tbsp at a time. If the mixture seems too wet, add rolled oats, a tbsp at a time.
  • Taste and adjust for sweetness.
  • Refrigerate the mixture for 20-30 minutes. This will enable to you to roll the dough balls better.
  • Take a tablespoon of mixture at a time and roll into balls. Your bliss balls are ready to eat.
  • You can dip these in melted chocolate if you want to dress them a bit. And maybe top with some sprinkles too! Enjoy!

Notes

Nutrition

Serving: 1 ServingCalories: 77kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 11mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 806IUVitamin C: 0.3mgCalcium: 10mgIron: 1mg
Pumpkin Pie Bliss Balls

Coconut Cardamom Peda

Come festive season, the heart wants one thing – delectable mouthwatering sweets that thrill the belly and the soul and the Coconut Cardamom Peda is just what the heart ordered!

coconut cardamom peda Diwali dessert Indian cuisine

With a week left, Diwali is undeniably in the air. Fragrant flowers, cheery candles, and dazzling diyas are dotting the homes. What's missing is the mithais, the ladoos, and the sweet -somethings.

It's bound to be a crazy busy time, so quick reliable recipes are a must.

You find a recipe that is quick yet a real crowd -pleaser like this coconut cardamom peda. The inspiration for it came from this recipe, but as ever, I gave it a personal, delectable touch.

coconut cardamom peda Diwali dessert Indian cuisine

How to Make Coconut Cardamom Peda

First things first, pedas are soft, creamy fudge-like discs for those of you who are wondering. It takes about 20 minutes to make them, which is practically nothing. Plus, all I need are six ingredients, most of which are always lying around the kitchen!

Cook a mixture of milk powder, desiccated coconut, and sugar in ghee and milk. I chose to add a lesser amount of sugar than the original recipe and instead of cream, I stuck to milk. It makes for a lighter version of pedas while still retaining the sublime melt-in-the-mouth taste.

Once the mixture is cool enough to touch, sprinkle a teaspoon worth of the very addictive and aromatic cardamom powder into it while kneading. The motion takes away the grainy texture and creates a creamy smooth dough.

The fun part is turning the dough into the actual pedas. Roll a small-sized portion in your palm to make a ball and then press your thumb on top to get the perfect shape. Garnish them with dried rose petals and top it off with saffron, cardamom powder, and pistachio slivers for some crunch and zest.

coconut cardamom peda Diwali Dessert Mithai Easy Recipe

There is really no dearth of mithai available in the market, especially at this time. But I still like to believe, there is nothing like making something at home. Make this a Diwali ritual, everyone at home will look forward to...these are the small things we remember and cherish, right?

Need ideas? A splendid complement to the intense coconut flavor of the pedas is besan burfi. To further ramp-up your arsenal of all-things-sweet, try the eggless buttery nankhatai.

If you'd like to indulge in a heavier version, switch the milk with cream and maybe add a bit of khoya too while making the coconut pedas. The beauty of cooking is that you don’t have to stick to a formula. Pander to your own taste and preference.

Trust me, that’s how all the beguiling delights make it to my table, especially during festivities.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these coconut cardamom pedas as much as we do!

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coconut cardamom peda Diwali Dessert Mithai Easy Recipe

Coconut Cardamom Peda

Natasha Minocha
Come Diwali, the heart wants one thing – delectable mouthwatering sweets that thrill the belly and the soul and the Coconut Cardamom Peda is just what the heart ordered!
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Indian
Servings 16 pcs
Calories 209 kcal

Ingredients
  

  • 2 cups Milk powder
  • 1/4 cup Caster /powdered sugar
  • 3/4 cup Desiccated coconut
  • 3 tbsp Ghee
  • 1/2 cup Full fat milk
  • 1.5 tsp Cardamom powder
  • 1 tsp saffron soaked in 1tbsp warm water
  • Pistachio slivers for topping

Instructions
 

  • In a heavy bottom pan/ kadai, heat the ghee.
  • Stir in the milk powder, sugar, and desiccated coconut. Keep the heat low. And stir in the milk.
  • Cook, while stirring all the time. Once the mixture starts coming together, pulling away from the sides, take the pan off the heat.
  • Transfer the mixture to another bowl. Let it cool a bit.
  • When its cool enough for you to handle, add the cardamom powder and lightly knead the mixture, till its smooth.
  • Form into even sized balls, flatten them slightly and make a dent with your finger.
  • Garnish with the saffron and saffron water. Sprinkle with pistachio slivers. Enjoy!

Nutrition

Serving: 1 ServingCalories: 209kcalCarbohydrates: 13gProtein: 6gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 84mgPotassium: 234mgFiber: 0.1gSugar: 11gVitamin A: 152IUVitamin C: 2mgCalcium: 150mgIron: 0.3mg
Coconut Cardamom Peda Diwali Dessert Mithai Easy Recipe

Shakarkandi Ki Kheer

What do you want after a luxurious meal that satiated all the senses? A scrumptious dessert or rather a fulfilling finale that has all that jazz. The delectable shakarkandi ki kheer is just that.

Shakarkandi Ki Kheer | sweet potato kheer | Vegan refined sugarfree| Festive dessert

In the month of October, sweet dishes pop up on our tables with the regularity of a leitmotif. Starting from Navratras and ending with Diwali, the whole thirty-odd days are a sweet bombardment to our senses and appetite. For me, it is all about cooking special foods and bringing in the festive spirit, the right way.

With every meal more lavish and more decadent than the next, I wanted to create a dessert that’s equally delicious, yet soothing. A little creative thinking and a call to an old friend (who is a Food Goddess) led to the creation of a creamy, textured Shakarkandi ki Kheer ( sweet potato kheer).

Shakarkandi Ki Kheer | sweet potato kheer | Vegan refined sugarfree| Festive dessert

How To Make Shakarkandi Ki Kheer?

Shakarkandi or, as many of you recognize, Sweet Potato has a naturally honeyed flavor. What does that mean? Well, my family and I got to binge on a sweet dish with nary a health-guilt. After all, the kheer was utterly free of refined sugar!

Have I tempted you enough yet? No? Did I mention it was superbly easy to make?

Begin by cooking coconut milk till it thickens slightly and then add sweet potato, cardamom powder, and almond meal. I prefer to cook and puree shakarkandi / sweet potato before mixing it in the milk, though if you wish for an even easier version simply grate the sweet potatoes.

Why did I use almond meal? Ground almonds bring an essence of nuttiness to the sweet potato pudding which, trust me, is divine. They also make the dessert richer.

Keep simmering the kheer till it gets that thick, creamy consistency, and the kitchen is full of mouth-watering aromas. Take it off the heat and mix in jaggery powder. 

That's it; the kheer is ready. 

Shakarkandi Ki Kheer | sweet potato kheer | Vegan refined sugarfree| Festive dessert

How To Serve Shakarkandi Ki Kheer?

How you serve a dish is as important as the love you pour in when making it. So, for the finishing touches, top off the kheer with vibrant saffron threads, rose petals, crunchy coconut flakes, almonds, and pistachio slivers. I prefer to serve it chilled, while my son loved it warm. I'll let you be the best judge!

Shakarkandi Ki Kheer | sweet potato kheer | Vegan refined sugarfree| Festive dessert

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this shakarkandi ki kheer as much as we do!

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Shakarkandi Ki Kheer | sweet potato kheer | Vegan refined sugarfree| Festive dessert

Shakarkandi ki Kheer

Natasha Minocha
Soft, creamy, this soothing rich Shakarkandi ki Kheer ( sweet potato pudding) is truly a sublime dessert. Perfect for your Diwali table this year!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 312 kcal

Ingredients
  

  • 600 ml Coconut milk
  • 300 gms Sweet Potato/ Shakarkandi, cooked and pureed
  • 1/2 cup Almond meal/ Ground Almonds
  • 1 tsp Cardamom powder
  • 3-4 tbsp Jaggery powder
  • 1/2 tsp Saffron soaked in 2 tbsp warm milk
  • 2 tbsp Melon seeds For topping
  • Coconut flakes,Pistachio, Almond slivers, Dried rose petals For topping

Instructions
 

  • Heat coconut milk in a heavy bottom pan. Cook till it reduces by a quarter.
  • Add the cardamom powder, almond meal, and shakarkandi ( sweet potato) puree. Cook till thick and creamy, stirring occasionally.
  • Take the kheer off the heat. Stir in the jaggery powder and saffron. Taste and adjust for sweetness.
  • Top with melon seeds, coconut flakes, rose petals, pistachio, and almond slivers.
  • Serve warm or chilled. Enjoy!

Nutrition

Serving: 1 ServingCalories: 312kcalCarbohydrates: 21gProtein: 5gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 40mgPotassium: 383mgFiber: 3gSugar: 9gVitamin A: 7094IUVitamin C: 2mgCalcium: 55mgIron: 4mg

Eggless Chocolate Protein Muffins

These eggless chocolate protein muffins are so soft and almost fudgy like brownies with puddles of melted chocolate, it's hard to believe they are healthy too! Made with wholewheat flour, coconut sugar, and a dash of protein powder, studded with dark chocolate chips, these are a wonderful post-workout treat.

Eggless Chocolate Protein Muffins on a plate with ingredients in the background.

Eggless chocolate protein muffins are soft, moist, and fluffy! Easy to make and delicious to boot, these chocolate muffins give an extra boost of protein, thanks to the protein powder in the batter! For people like me, who aren't eating much of eggs or meats, this protein-packed treat is perfect.

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Recipe Ingredients For Chocolate Muffins

Wholewheat flour: This gives a hearty texture to the protein muffins. You can use all-purpose flour too.

Cocoa powder: For the intense chocolate flavor! You can use either Dutch-process or natural.

Protein powder: I used a plant-based chocolate-flavored protein powder. You can use any protein powder you prefer.

Sugar: I used coconut sugar, however, brown sugar or cane sugar will work very well too.

Oil: I like to use coconut oil for my baking. You can use any neutral-tasting vegetable oil.

Milk: Light coconut milk was my choice for this recipe. You can use any milk you like.

Apple cider vinegar: You can use regular white vinegar too.

How To Make Chocolate Protein Muffins

Step 1: Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.

Step 2: Sift together wholewheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Step 3: Stir in coconut sugar and protein powder.

Step 4: Whisk oil and vanilla extract into the coconut milk and vinegar mixture.

Step 5: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened. 

Step 6: Spoon the chocolate muffin batter into the muffin tray cavities. Fill them 3/4 of the way. Sprinkle with some chocolate chips and bake for 18-20 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.

Step 7: Let cool in the pan for a few minutes before turning them out on a cooling rack. Serve while warm. Enjoy!

Eggless Chocolate Protein Muffins on a surface.

Recipe Notes

  • You can use any protein powder you like if you don't want to use a plant-based one.
  • This is a wonderful recipe for your basic chocolate muffin too, without any protein powder. You would just need to adjust the quantity of sugar a bit, as protein powders are lightly sweetened.
  • Don't overmix the chocolate muffin batter.
  • If your batter seems too dry, you can add a couple of tablespoons of milk to get the desired consistency.
  • For the softest chocolate protein muffins, don't overbake them.
  • To make this recipe even healthier, add nuts of your choice.
chocolate protein muffin on a surface with more muffins in the background.

More Muffin Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these eggless chocolate protein muffins as much as we do!

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Eggless Chocolate Protein Muffins

Eggless Chocolate Protein Muffins

Natasha Minocha
Need a warm, moist and intensely chocolatey treat? Well, look no further! These Eggless Chocolate Protein Muffins check all the boxes while providing an extra dose of protein from chocolate-flavored protein powder!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 9 muffins
Calories 337 kcal

Ingredients
 
 

  • 1 3/4 cup Wholewheat flour
  • 1/3 cup Cocoa powder
  • 2.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/3 cup Protein powder Chocolate-flavored
  • 1/2 cup Coconut sugar
  • 11/4 cup Light coconut milk You can use any milk you prefer
  • 1 Tbsp Apple cider vinegar
  • 1/3 cup Coconut oil You can use any oil you prefer
  • 2 tsp Vanilla extract
  • 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips

Instructions
 

  • Preheat the oven to 180C. Line your muffin tray cavities with paper liners.
  • Sift together wholewheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  • Stir in coconut sugar and the chocolate-flavored protein powder.
  • Combine coconut milk and apple cider vinegar in a bowl. Set aside for 5 minutes.
  • Whisk in oil, and vanilla extract.
  • Pour the liquid mixture into the dry ingredients. Gently stir with a spatula, just until moistened.
    If the mixture seems too dry, add in a couple more tablespoons of milk. The consistency should be thick and like a batter for brownies. Fold in the chocolate chips.
  • Spoon in the batter into the cups. Fill them 3/4 of the way. Sprinkle with some chocolate chips and bake for 18-20 minutes or until a skewer inserted comes out clean with just a few moist crumbs attached.
  • Let cool in the pan for a few minutes before turning them out on a cooling rack. Serve while warm. Enjoy!

Nutrition

Serving: 1MuffinCalories: 337kcalCarbohydrates: 38gProtein: 7gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 321mgPotassium: 90mgFiber: 3gSugar: 11gVitamin A: 11IUCalcium: 87mgIron: 2mg

Soft Pumpkin Chocolate Chip Cookies Recipe

An easy pumpkin chocolate chip cookie recipe. It’s for the times when you just want to sink your teeth into ooey-gooey, soft-baked deliciousness. With a lovely, warm, earthy, and subtly sweet flavor and puddles of melted chocolate, these pumpkin cookies are utterly delectable!

Pumpkin Chocolate Chip Cookies vegan glutenfree baking

I love pumpkin. In any form. My family, not so much. So I sneak it into our soups, pasta, salads, pancakes, cakes, and even crackers. 

What they don't see, they don't complain about!

And so that little piece of pumpkin in my refrigerator was quickly cooked and puréed. Before the fam realized it, it was added to the chocolate chip cookie dough, along with a dash of pumpkin pie spice, to make the best chocolate chip pumpkin cookies!

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Soft Pumpkin Chocolate Chip Cookies Recipe

Why We Love This Recipe

Absolutely lip-smackin' cookies that were guzzled in no time.

And the leftovers? Well, they made it to the tiffin boxes for the kids and the mister!

It’s pumpkin perfection, with a hint of nuttiness.

The pumpkin chocolate chip cookies recipe not only tastes great but is also full of healthy ingredients!

Soft Pumpkin Chocolate Chip Cookies Recipe

How To Make Chocolate Chip Pumpkin Cookies

Step 1: Set the oven to preheat and line your baking tray with parchment paper or silpat.

Step 2: In a large bowl, sift and combine buckwheat and quinoa flour, baking powder, baking soda, pumpkin spice, and salt.

Step 3: In a separate, smaller bowl, whisk together the coconut oil, pumpkin purée, vanilla extract, cane sugar, and brown sugar. Mix well.

Step 4: Add the wet ingredients to the dry, and using a spatula, combine just until there are no dry streaks visible.

Step 5: Fold in the chocolate chips.

Step 6: Scoop the pumpkin chocolate chip cookies onto the prepared baking pan. Press down just a bit.

Step 7: Bake for 10–12 minutes.

Final Step: Serve and savor the cookies!

Soft Pumpkin Chocolate Chip Cookies Recipe

Pro Tips

  • Don’t overmix the dough.
  • Pumpkin chocolate chip cookies recipe can be made ahead, and you can refrigerate the dough. It’s not necessary, but I had to chill it for 15–20 minutes because it's still very hot here.
  • If you wish, scatter more chocolate chips on top and press them in lightly.
  • Chocolate chip pumpkin cookies look slightly underdone. Don’t worry. They will harden a bit as they cool.
  • You can store the pumpkin cookies in an airtight container.

How To Make Pumpkin Puree

Since we don't get canned pumpkin purée in India, I just make some at home. All you have to do is steam the peeled, diced vegetable. Once cooked, simply purée it. It's a good idea to cook it down further for a few minutes to ensure there is no extra moisture.

Fresh Homemade Pumpkin Puree

You don't want a watery pumpkin purée in your cookie dough. You can store the purée in an airtight container in the refrigerator for 4–5 days and use it for (besides this fabulous pumpkin chocolate chip cookies recipe):

Recipe Ingredients

Flour: Since I was in an experimental mode, in went buckwheat and quinoa flours to the pumpkin and chocolate chip cookie dough. With a small prayer on my lips, the cookies went into the oven, and they held up really well. Oh, the joys of my life! Don’t want to make pumpkin chocolate chip cookies gluten-free? Use all-purpose flour.

Oil: I substituted butter with coconut oil, but butter would work absolutely fine here.

Sugar: I think these vegan pumpkin chocolate chip cookies would be wonderful with coconut sugar or jaggery too. That is definitely what I plan to do with the next batch.

Eggless: I made the pumpkin chocolate chip cookies vegan because the pumpkin adds a lot of moisture, giving them a rich and creamy texture. Hence, eliminating the need for eggs.

Pumpkin spice: It’s a combination of the loveliest, healthiest spices—cinnamon, clove, ginger, and nutmeg powders. Don’t skip it. You’ll find the exact recipe for pumpkin spice here.

Eggless Chocolate Chip Cookies

Eggless Brownie Cookies

Chai Spiced Walnut Cookies

Sourdough Oatmeal Walnut Cookies

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the pumpkin chocolate chip cookies recipe as much as we do!

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Soft Pumpkin Chocolate Chip Cookies Recipe

Soft Pumpkin Chocolate Chip Cookies Recipe

Natasha Minocha
Pumpkin Chocolate Chip Cookies - for the times when you just want to sink your teeth into ooey-gooey soft-baked deliciousness!
No ratings yet
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Prep Time 30 minutes
Cook Time 12 minutes
Course Cookies, Snack
Cuisine American
Servings 18 Cookies
Calories 148 kcal

Ingredients
  

  • 1.5 cups Buckwheat flour
  • 1/4 cup Quinoa flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Sea salt
  • 1 tsp Pumpkin spice
  • 1/2 cup Coconut oil, melted
  • 1/2 cup Pumpkin puree
  • 1 tsp Vanilla extract
  • 1/3 cup Cane sugar
  • 1/4 cup Brown sugar
  • 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips

Instructions
 

  • Preheat the oven to 180C. Line your baking tray with parchment paper or silpat.
  • In a large bowl, combine buckwheat and quinoa flours, baking powder, baking soda, pumpkin spice, and salt.
  • In a small bowl, whisk together the coconut oil, pumpkin puree, vanilla extract, cane and brown sugar. Mix well.
  • Add the liquid mixture to the dry ingredients. Use a spatula to combine until just moistened. Mix in the chocolate chips.
  • Refrigerate the dough for 15-20 minutes. I needed to do that because it's still very hot here.
  • Scoop onto the prepared baking pan. Press down just a bit. Press some more chocolate chips on top if you wish.
  • Bake for 10-12 minutes. The cookies will look slightly underdone, but they will harden a bit when they cool.
  • Store in an airtight container. Enjoy!

Notes

NOTES :
You can find the recipe for pumpkin spice and puree in this orange pumpkin pancake blog.

Nutrition

Serving: 1 ServingCalories: 148kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 68mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 1075IUVitamin C: 0.3mgCalcium: 32mgIron: 1mg

Coconut Rice Recipe

Coconut rice recipe is a flavorful, easy, and delicious dish that comes together very quickly, especially if you have precooked rice, and goes with almost everything! It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.

coconut rice recipe

The aroma of coconut rice sucks you in, and the flavor makes you go back. The quick recipe has the perfect fluff and fragrance to take any meal to 100! It’s not like coconut milk rice, which is sticky and gooey.

On days when my mind is blank and I have no idea what to make for lunch or dinner, I opt for rice cooked in coconut.

It's quick. It's handy, and it’s done in a few minutes. On days when you have unexpected guests over, a coconut rice recipe is precisely what you need to get bellies rumbling over its rich fragrance.

coconut rice recipe
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WHY YOU’LL LOVE COCONUT RICE RECIPE

Ultimate versatile sidekick: it beautifully complements just about any dish.

Quick and easy to make, perfect for days when you’re short on time.

Basic, handful of ingredients, and an aroma that’s just magical

COCONUT RICE INGREDIENTS

Cooked, Cooled Rice

Split Chickpea Lentils

Mustard Seeds 

Fresh-grated Coconut

Fresh Ginger and Green Chili 

Curry Leaves

Cashews

Dry Red Chilies 

Asafoetida

Salt 

coconut rice recipe

HOW TO MAKE COCONUT RICE?

The coconut rice recipe has a simple process.

To the warm ghee, add chana dal and mustard seeds. Once the chana dal turns a warm, golden color, sprinkle in some curry leaves, ginger, asafoetida, and a few red and green chilis.

Stir in the grated coconut, and then toss in the rice.

When you’re done, garnish with golden-brown roasted cashews and some more freshly grated coconut. The crunch of the cashew evens out the delicacy of the coconut.

If you can’t resist the pull of some extra texture and crispy topping, try sautéing the shredded coconut. Wait till it turns crisp and golden, and then garnish the dish with it. 

RICE COCONUT RECIPE PRO TIPS

Soak the lentil (chana dal) in warm water for 10–15 minutes (longer if possible) before adding it to the tempering. It turns out crisper.

The key to the simple recipe is fresh coconut. Somehow, desiccated or dried coconut doesn’t taste the same. Believe me, you'll never turn back once you’ve tried the quick recipe with freshly grated coconut.

Sauté some of the grated coconut till golden and crisp. Sprinkle it on top of the rice before serving for an extra crispy topping.

fresh grated coconut for coconut rice recipe

WHAT TO SERVE THE COCONUT AND RICE RECIPE WITH?

Eat coconut rice as-is, and it’s a complete meal.

Serve it with vegetables or stew.

Or as a side to curry.

With sambhar, rasam, or spicy masala prawns, it's fantastic.

I prefer to have it with cool, thick, creamy homemade yogurt.

coconut rice recipe

MORE QUICK RICE RECIPES

Jaggery Rice

Lemon Rice

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this coconut rice recipe as much as we do!

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Coconut Rice | South Indian Style | Glutenfree Healthy

Coconut Rice Recipe

Natasha Minocha
Coconut rice recipe is a flavorful, easy, and delicious dish that comes together very quickly, especially if you have precooked rice, and goes with almost everything! It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings
Calories 253 kcal

Ingredients
  

  • 2.5 cups Cooked rice, cooled
  • 1 tbsp Ghee/ oil
  • 2 tsp Chana dal ( split chickpea lentil)
  • 1.5 tsp Mustard seeds
  • 1/4 tsp Asafoetida / hing
  • 2 Dry red chilies
  • 1/2 inch Fresh ginger, finely chopped
  • 1 Green chili, finely chopped
  • 12-15 Curry leaves
  • 12-15 Cashews
  • 1/2 cup Fresh grated coconut
  • Salt to taste

Instructions
 

  • Heat ghee or oil in a wide pan. Add the chana dal, mustard seeds and hing / asafoetida.
  • Once the seeds start crackling add the ginger, curry leaves, cashews, and red chilies.
  • Once the cashews are light golden in colour, stir in the coconut and green chillies. Cook for a couple of minutes.
  • Now add in the cooked rice and salt. Stir well and serve warm with raita, plain yogurt or any curry or dal of your choice. Enjoy!

Notes

Notes:
  • For an extra crispy topping, saute some grated coconut till its golden and crisp. Sprinkle on top of the rice before serving.
  • I always like to soak my chana dal in warm water for 10-15 minutes 9 longer if possible) before adding it to the tempering. It turns out more crisp.

Nutrition

Serving: 1 ServingCalories: 253kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 43mgPotassium: 186mgFiber: 3gSugar: 3gVitamin A: 328IUVitamin C: 94mgCalcium: 37mgIron: 1mg

Baked Camembert

Baked Camembert is a cheese like no other I've ever tasted. And making it so simple. Just 4 ingredients and 15 minutes of oven time and you have a fancy appetizer ready! It really makes Holiday entertaining so easy!

baked camembert with rosemary, olive oil, and chili flakes on baking paper.

It's also perfect for a cozy night in. Dipping a hunk of bread into this melty, gooey, bubbly, and immensely flavorful goodness is a joy!

This baked Camembert is a perfect fit for your cheese boards. Serve with some bread, olives, fruits, and nuts and you have the easiest and fanciest party appetizer that your guests will be raving about!

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What Is Camembert?

Camembert is a soft, moist French cheese made with cow's milk. It's similar to Brie texture-wise. But it is a bit stronger in taste than Brie, which is more buttery. So you can easily substitute one for the other if you prefer.

Why You'll Love This Recipe

Making a fancy appetizer doesn't get easier than this!

Who doesn't love warm, melty, gooey, flavorful cheese?

Wonderful for parties or a special family night in.

Needs just 4 ingredients and 5 minutes prep time!

baked camembert on a wooden board with olives, crackers, veggies, nuts, and fruits.

Baked Camembert Recipe Ingredients

Camembert cheese- 1 wheel

Rosemary - fresh rosemary is preferred for this recipe. You can also use thyme if you wish.

Extra virgin olive oil

Red chili flakes

See the recipe card for full information on ingredients and quantities.

Recipe Variations

You can use Brie cheese instead of Camembert, like I did in this easy baked Brie recipe.

The toppings are endless!

How To Make

This Baked Camembert recipe is just so incredibly easy. Just 3 steps and 15 minutes of baking to give you delicious gooey, melty cheese!

Step 1: Preheat your oven to 180C. Line a tray with parchment paper.

Step 2: Remove the Camembert cheese from its packaging and place it in a small ceramic baking dish. If you get yours in a wooden box, put it back in that.

Step 3: Score the top of the cheese in a crosshatch pattern. Insert the rosemary leaves into the cheese. Drizzle over the olive oil and bake for 12-15 minutes.

Final step: Serve with crackers or bread!

camembert with crackers, olives, cucumbers on a wooden board.

Pro Tips

  • It's important that you don't overbake the cheese. Camembert is perfectly baked when it's golden on top and very soft and melting underneath. Overbaking it will make it dry and hard.
  • Please use the full wheel of cheese.
  • Let the cheese come to room temperature before baking it.

How To Serve Baked Camembert

Baked Camembert is fabulous on a cheese board!

You can serve it with slices of easy everyday bread or even cranberry walnut bread.

Serve it alongside cheese straws, sweet potato crackers, pumpkin cranberry crisps, or sourdough crackers for an easy starter.

baked Camembert with olive oil and chili flakes on parchment paper.

Recipe FAQs

Can you eat the rind of Camembert?

Yes, the rind is perfectly edible and delicious. However, you can discard it if you prefer not to eat it.

Can I freeze baked Camembert?

Freezing Camembert is not recommended as it can alter the flavor and texture of the cheese.

Can I reheat baked Camembert?

Yes, this will keep well in the refrigerator for 2-3 days. Reheat it in the microwave. Be careful when reheating though, don't overheat the cheese. Over cooking makes it hard and dry.

Is Camembert vegetarian?

Camembert does contain animal rennet, making it unsuitable for vegetarians. However nowadays, you can find vegetarian-friendly Camembert as well. It's best to check the label while purchasing.

More Easy Appetizer Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this Baked Camembert as much as we do!

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Baked Camembert with Rosemary easy party appetizer

Baked Camembert

Natasha Minocha
Baked Camembert is a cheese like no other that I've ever tasted. Dipping a hunk of bread into this melty, gooey, bubbly, and immensely flavorful goodness!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, French
Servings 4 Servings
Calories 189 kcal

Ingredients
  

  • 8 oz / 225 gms Camembert Cheese
  • 1 sprig Rosemary
  • 2 tsp Extra virgin olive oil
  • 1 tsp Red Chilli Flakes

Instructions
 

  • Preheat your oven to 180C. Line a tray with parchment paper.
  • Remove the Camembert cheese from its packing. Place in a small ceramic baking dish. If you get yours in a wooden box, place it back in that.
  • Score the top of the cheese in a crosshatch pattern. Insert the rosemary leaves into the cheese. Drizzle over the olive oil and bake for 12-15 minutes.
  • Remove from oven and serve with bread, crackers, fruits, nuts, and olives. Enjoy!

Notes

    • It's important that you don't overbake the cheese. Camembert is perfectly baked when it's golden on top and very soft and melting underneath. Overbaking it will make it dry and hard.
    • Please use the full wheel of cheese.
    • Let the cheese come to room temperature before baking it.
    • You can store the leftover baked Camembert in the refrigerator for 2-3 days.
    • The leftover cheese can be reheated in the microwave.
  •  
  •  

Nutrition

Serving: 1 ServingCalories: 189kcalCarbohydrates: 1gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 486mgPotassium: 116mgFiber: 0.2gSugar: 0.3gVitamin A: 614IUVitamin C: 0.02mgCalcium: 222mgIron: 0.3mg

Besan Ladoo

With a smooth, soft, melt-in-the-mouth texture, Besan Ladoo is one of the most popular Indian sweets. The best part? You only need 3 ingredients to make this!

Besan Ladoo | Besan Laddu Indian Dessert

Besan Ladoo is commonly made during the festive season in India. Though in my house, we never waited for any festival to make it! My father had mastered the art of making these - plain or with nuts and raisins, as the mood demanded. Because we ate such wonderful ones at home, I rarely liked anything from the market. I have inherited his sweet tooth and among the many desserts I love, this besan ladoo has always topped my list.

Since I was always taught I must learn to cook ( at least) whatever I loved to eat, getting around to making my favorite besan ladoo was a no-brainer! It helped that this requires just 3 ingredients and not a whole lot of time slaving over the stove. Shaping them into round balls is the really fun part that now my children enjoy too.

Besan Ladoo | Besan Laddu Indian Dessert

How To Make Besan Ladoo

You only need chickpea flour (besan), ghee and sugar. For a touch of extra flavor, some cardamom powder is always welcome. In this recipe, I went with jaggery powder instead of regular sugar. Not only did the jaggery give a beautiful brown hue, but it also imparted its characteristic deep earthiness.

The besan ( chickpea flour) needs to be roasted on low flame till it is fragrant and nutty. You then add ghee and roast it further till you see the ghee on the sides of the pan. It is a slow process. But this step will ensure you get the best melt in your mouth texture. 

At this stage, the mixture is taken off the heat, cooled a bit and then jaggery or sugar is added. And that's it. As soon as it is comfortable for you to handle this mixture, you shape them into balls and eat!

Recipe Notes

  • The besan or chickpea flour must be roasted on low heat. If the flour is not roasted well, it will have an unpleasant raw taste. So take your time, and roast until the flour is lightly golden and you get a nutty aroma. This would take about 15 -20 minutes.
  • In this recipe, I add the ghee after the besan has reached this stage. There is some more roasting with the ghee for another 10-15 minutes.
  • The sugar must be added after the besan is well roasted with the ghee and the pan is taken off the heat. Otherwise, it will melt and you will lose the texture needed for binding the ladoos.
Besan Ladoo | Besan Laddu Indian Dessert

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these besan ladoos as much as we do!

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Besan Ladoo | Besan Laddu Indian Dessert

Besan Ladoo

Natasha Minocha
With a smooth, soft, melt in the mouth texture, Besan Ladoo is one of the most popular Indian sweets. The best part? You only need 3 ingredients to make this!
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Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Indian
Servings 14 Ladoos
Calories 179 kcal

Ingredients
  

  • 2 1/4 cups Besan / chickpea flour
  • 1/2 cup Ghee
  • 3/4 cup Jaggery Powder
  • 1 tsp Cardamom powder

Instructions
 

  • Dry roast the besan in a kadai or thick bottomed pan for 15-20 minutes on low heat. Keep stirring continuously.
  • Once the besan is light golden in color, add the ghee and roast it for another 10-12 minutes on low heat. Keep stirring so the mixture doesn't get too brown and gets well roasted.
  • Take it off the heat, let it cool for 5 minutes and add the cardamom powder and the jaggery powder. Mix well.
  • Let this mixture cool down a bit, and then shape into round balls. These ladoos are now ready to eat. Enjoy!

Nutrition

Serving: 1 ServingCalories: 179kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 13mgPotassium: 167mgFiber: 2gSugar: 13gVitamin A: 8IUVitamin C: 0.03mgCalcium: 13mgIron: 1mg

The Fluffiest Cinnamon Pancakes Recipe

Cinnamon pancakes, or what I call them in my head, fluffy pancakes, are the easiest way to make your weekend breakfast special. It’s a homemade pancake recipe that gets those lazy kids to jump out of bed! A simple, foolproof pancake recipe that guarantees great results every time.

The Fluffiest Cinnamon Pancakes

I swear, this works every single time for me. I just have to say pancakes with cinnamon, and they come running! They even help set up the photography boards and props if I'm doing a pancake photo shoot for the blog.

Besides getting those kids up and running, I love this cinnamon pancake recipe because the clean-up is faster than you can ever imagine.

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Why We Love This Recipe

It’s my basic go-to recipe and truly never fails.

The combination of fluffy pancakes and cinnamon is comfort food at its finest.

It's versatile and works with any flavor profile you're going for, not just cinnamon pancakes.

The Fluffiest Cinnamon Pancakes

Cinnamon Pancakes Recipe Ingredients & Swaps

Flour: I used whole wheat here. Make the homemade pancakes with any flour of your choice — all-purpose flour, buckwheat, or ragi (finger millet flour). You really can't go wrong!

Cinnamon: If you’re simply hankering for plain fluffy pancakes, leave the cinnamon out and just make vanilla-flavored pancakes. Or add some lemon or orange zest.

Yogurt: Don't have Greek yogurt? Drain homemade yogurt for a few minutes to get rid of excess liquid and use that.

With eggs: This is an eggless cinnamon pancake recipe. Yes, you can add eggs to it, and the pancakes will still come out fluffy, soft, and moist. Simply swap yogurt for eggs. I’ve even made fluffy cinnamon pancakes with both eggs and yogurt.

Milk: I'm lactose intolerant; that’s why I used coconut milk. Soy or homemade almond milk will work too. If I'm not eating the homemade pancakes, I make them with regular milk.

Add-ins: These pancakes with cinnamon are delicious with:

You can even add a teaspoon or two of coffee powder, cocoa, or both to this fluffy pancake recipe. Or stir in a nice fruit preserve.

How To Make Cinnamon Pancakes?

Step 1: Sift and mix flour, baking powder, baking soda, and salt in a small bowl. Add cinnamon powder.

Step 2: Whisk the milk, oil, yogurt, and vanilla extract in a separate bowl.

Step 3: Pour the wet ingredients into the dry and combine till you have a smooth, lump-free, thick cinnamon pancake mix.

Step 4: Heat a griddle and grease it. Pour the fluffy cinnamon pancake batter on it.

Step 5: Cook one side of the pancake for 1 to 2 minutes, till the underside is golden.

Step 6: Flip the cinnamon pancake carefully and cook the other side.

Step 7: Repeat till you have a stack of warm cinnamon vanilla pancakes ready.

Final step: Serve and savor!

pancakes with cinnamon

What Makes Pancakes Fluffy

  • The trick to fluffy pancakes is to add an extra 1/2 teaspoon of baking powder.
  • Do not overmix the batter.
  • Let the cinnamon pancake mix rest for 5–10 minutes before cooking.
  • Flip the pancakes gently, and please don't press them down with your spatula.

How Much Cinnamon To Add To The Pancake Batter?

The amount of cinnamon you should add to pancake batter depends on your personal preference. Adjust it to suit your taste—a stronger or milder hint of cinnamon. I find about 1 and a half teaspoons to be perfect. 

It's always a good idea to start with a smaller amount and then taste the batter before adding more, as you can always add more cinnamon but can't easily take it out once it's mixed in.

The Fluffiest Cinnamon Pancakes

How To Serve

My kids love eating cinnamon pancakes with maple syrup and chocolate syrup. I enjoy these fluffy pancakes with honey or a fresh fruit compote and a bunch of fresh fruits.

  • A thick yogurt sweetened with honey is also lovely with pancakes. 
  • For an extra special flavor, serve with orange honey syrup.

You can also serve it alongside this savory veggie breakfast casserole for a very hearty and complete brunch or breakfast!

More Pancake Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cinnamon pancakes as much as we do!

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The Fluffiest Cinnamon Pancakes

The Fluffiest Cinnamon Pancakes

Natasha Minocha
Fluffy Cinnamon Pancakes - the sureshot way to make your weekend breakfast special! And to get those lazy kids to jump out of the bed!!
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 262 kcal

Ingredients
 
 

  • 1.5 cups Wholewheat flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1.5 tsp Cinnamon powder
  • 3 tbsp Oil
  • 1/4 cup Greek yogurt
  • 1 cup Coconut milk You can use any plant-based or regular cow's milk
  • 1 tsp Vanilla extract

Instructions
 

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the cinnamon powder.
  • In a small bowl, whisk together the milk, oil, yogurt, and vanilla extract. Pour over the dry ingredients and mix well to form a smooth, lump-free, thick batter.
  • Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
  • Serve warm with maple syrup or honey. For an extra special flavour, you can serve these with Orange Honey Syrup.* Enjoy!

Notes

Nutrition

Serving: 1PancakeCalories: 262kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.4mgSodium: 338mgPotassium: 133mgFiber: 1gSugar: 0.5gVitamin A: 2IUVitamin C: 0.4mgCalcium: 105mgIron: 3mg

Orange Semolina Almond Cake

Soft, moist, and bursting with bright citrus flavor, this Orange Semolina Almond Cake is a fabulously lush tea-time treat!

Orange Almond Cake topped with caramelized oranges on a cake stand.

I've had semolina cake on my mind for ages now. I did make it once a few years ago...nothing worth talking about! It was too dry and crumbly, not sweet enough. The good part was that I knew exactly how I wanted to fix it. It took me only 5 years to get to it, and boy, am I pleased with the result!

Orange Semolina Almond Cake on a cake stand.

This Orange Semolina Almond Cake is just how I thought it should be. Soft crumb, beautifully fragrant with orange blossom water, orange zest and juice. A tad nutty texture thanks to almond meal and semolina. And it rose really well, without egg! Yep, no egg in the batter. I subbed it with yogurt which added to the moisture and a slight tang that's undoubtedly irresistible.

If you can't get your hands on orange blossom water, don't worry, just add some extra orange zest. I really like to use freshly squeezed orange juice here. It's a tad bit of an effort, but it's really worth it. The bottled juices tend to be very sweet and have an artificial flavor, so I like to stay away from them.

And let's give you another option..if oranges aren't available, use lemon juice and zest instead! So long as you get the fresh bright citrus zing, you are good to go!

How To Make Orange Semolina Almond Cake

Making this one-bowl cake is as easy as ABC! Just measure out the dry ingredients in a bowl, add all the wet ingredients, and stir until thick and lump-free. Once baked, make a delicious orange honey syrup that gets poured over the warm cake.

Let it soak for a bit and let all the flavors marry. Cut into fat slices and serve with a cuppa.

And that gorgeous syrup? If you have any leftovers, serve them with the cake or use them on your pancakes, toast, or oatmeal, your tastebuds will thank you for this!

a slice of orange almond cake on a plate with a fork.

For added pizzazz, top the cake with some caramelized oranges. It's absolutely optional though. I have given the recipe below, just in case you want to give it a try. But do sprinkle toasted almonds on top for a wonderful nutty crunch.

Orange Semolina Almond Cake on a cake stand.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this orange semolina almond cake as much as we do!

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Orange Semolina Almond Cake w/ Orange Honey Syrup | eggless baking

Orange Semolina Almond Cake

Natasha Minocha
Soft, moist and bursting with bright citrus flavor, this Orange Semolina Almond Cake is really a fabulously lush tea time treat!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Cakes, Dessert
Cuisine American
Servings 6 servings
Calories 437 kcal

Ingredients
 
 

  • 1 cup Semolina /Sooji
  • 1/2 cup Almond Meal or Almond flour
  • 1/4 cup Wholewheat flour
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tsp Fresh orange zest
  • 1/2 cup Sugar
  • 1 cup Yogurt You can use Greek yogurt or homemade yogurt that's been drained.
  • 1/3 cup Vegetable oil
  • Juice of 1 large Orange About 1/3 cup
  • 1 tsp Orange Blossom Water

Orange Honey Syrup

  • Juice of 1 large Orange
  • 2-3 tbsp Honey

Caramelized Oranges

  • 1/2 cup Water
  • 1/3 cup Sugar
  • 1 Orange, cut into slices, about 1/8" thick

Instructions
 

  • Preheat your oven to 180 C / 350 F. Grease a 6" cake tin well.
  • In a medium-sized bowl, combine the dry ingredients - semolina, almond meal, wholewheat flour, baking powder, baking soda, salt, sugar and orange zest. Give it all a good whisk to ensure there are no lumps.
  • Add in the yogurt, orange blossom water, oil, and orange juice. Stir into the dry ingredients. Whisk until a thick, smooth batter is formed.
  • Pour into the prepared tin and bake for 30-40 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.

Orange Honey Syrup

  • While the cake is baking, pour orange juice in a small saucepan and let it simmer for about 10 minutes till it's reduced by a third. Take it off the heat and stir in honey. Taste and adjust for taste. Let this syrup cool completely.
  • Once the cake is baked, let it cool for 20 minutes. Then poke holes with a skewer. Spoon or brush the syrup all over the warm cake. Make sure the entire surface is covered with the syrup. Let the cake soak in the syrup.
  • Once the cake is completely cool, top with toasted almonds and caramelized oranges. Serve with leftover syrup. Enjoy!

Caramelized Oranges

  • Bring water and sugar to a boil in a small saucepan. Let it cook until all the sugar is dissolved.
  • Add the orange slices to the pan and let them simmer for 20-15 minutes till the rind is almost translucent and the syrup is really thick. Make sure you turn the slices over a couple of times.
  • Take the caramelized slices out and place them on a rack. Cool them completely. At this point, you can allow them to dry for a few hours to harden them or use straight away.

Nutrition

Serving: 1 ServingCalories: 437kcalCarbohydrates: 62gProtein: 10gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 2mgSodium: 273mgPotassium: 110mgFiber: 2gSugar: 35gVitamin A: 1IUVitamin C: 0.03mgCalcium: 104mgIron: 2mg
Orange Semolina Almond Cake w/ Orange Honey Syrup | eggless baking

Pomegranate Mojito

Cool, fresh, and crisp, Pomegranate Mojito is a fabulous summer cocktail! I particularly love how sparkly and festive it looks!

Pomegranate mojito in a glass garnished with mint and lime.

I really enjoy mojitos. Really what's not to love? They are so refreshing with a lovely mint flavor and that lemon juice really brightens them up. Just a perfect match with white rum. Add some fresh pomegranate to the mix and you have a beautiful showstopper of a cocktail!

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Why You'll Love This Recipe

✨ Fruity and refreshing, this pomegranate mojito tastes as fabulous as it looks!

✨ It's a fun twist on the classic with a burst of sweet-tart fresh pomegranates.

✨ No artificial flavors or syrups here! Just fresh ingredients come together to make a delightful cocktail!

✨ Like all cocktail recipes, this one is also very accommodating. Add more rum if you like, or more sugar. As much or as little mint as you prefer.

✨ And oh, leave the rum out and you'll have a delicious mocktail! That's what I made for my mom and kids. A little bit of sparkle is nice to make a Friday evening special!

✨ Whether you’re hosting a party or just unwinding at home, this cocktail feels festive without any fuss. And you can also make a batch cocktail in a pitcher!

Recipe Ingredients

Ingredients for making pomegranate mojito.
  • White rum - please don't use dark rum for this recipe
  • Pomegranate arils
  • Fresh mint
  • Lime juice
  • Lime slices
  • Sugar
  • Club soda
  • Ice

How To Make a Pomegranate Mojito

The recipe for this Pomegranate Mojito is just as simple as it can get.

Step 1: Place the pomegranate seeds, lemon slices, mint leaves, and sugar in a glass. Use a spoon or muddler to muddle to extract the juices and release oil from the mint.

Step 2: Add in the lime juice and white rum.

Step 3: Add ice and top with some club soda.

Step 4: Garnish with mint leaves and some pomegranate seeds. Serve immediately!

Pomegranate mojito in 2 glasses with ingredients in the background.

How To Make a Mojito In A Pitcher

For making a batch cocktail, add the pomegranate arils, lime slices, mint, and sugar in a pitcher. Muddle to release the juices.

Add the white rum and lemon juice, and place the pitcher in the refrigerator.

Add the ice and club soda just before serving; otherwise, the ice will melt, diluting the cocktail.

Top Tips

  • Serve the pomegranate mojito as soon as it's made. You don't want the ice melting and diluting the drink.
  • Please use fresh lime/lemon juice and fresh mint for the best flavor!
  • Remember not to muddle the mint leaves too much..just enough to release their lovely flavor.
  • You can easily substitute sugar with honey in this recipe for a lovely floral note or use a simple syrup.
  • If you don't have a muddler, like me, a spoon will do the trick just as well. 
Pomegranate mojito cocktail in a glass with fresh mint garnish.

How To Serve

This is such a great cocktail to serve alongside a fun cheese board. Or with delicious munchies like my sourdough crackers, cranberry brie pinwheels, or even with these quick & easy cheese straws!

More Fun Beverages

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this pomegranate mojito as much as we do!

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Pomegranate mojito in a glass garnished with mint and lime.

Pomegranate Mojito

Natasha Minocha
Cool, fresh and crisp this Pomegranate Mojito is a fabulous summer cocktail! I particularly love how sparkly and festive it looks!
No ratings yet
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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine World
Servings 1 Serving
Calories 171 kcal

Ingredients
  

  • 2-3 tbsp Pomegranate arils/ seeds Plus more for garnish
  • 6 Fresh mint leaves Plus more for garnish
  • 1/2 tsp Sugar
  • 3-4 Lemon slices
  • 1 tbsp Lime/lemonjuice
  • 1.6 oz / 50 ml White Rum
  • 1/2 cup Club Soda You may need more
  • 5-6 cubes Ice You may need more

Instructions
 

  • Place the pomegranate seeds, lemon slices, mint leaves, and sugar in a glass.
  • Use a spoon or muddler to muddle to extract the juices and release oil from the mint.
  • Stir in the lime/lemon juice and white rum.
  • Add ice and top with club soda.
  • Garnish with mint leaves and some pomegranate seeds. Serve immediately. Enjoy!

Notes

  • Serve the pomegranate mojito as soon as it's made. You don't want the ice melting and diluting the drink.
  • You can mix in some pomegranate juice if you want a stronger pomegranate flavor.
  • Please use fresh lime/lemon juice and fresh mint for the best flavor!
  • Remember not to muddle the mint leaves too much..just enough to release their lovely flavor.
  • You can easily substitute sugar with honey in this recipe for a lovely floral note or use a simple syrup.
  • If you don't have a muddler, like me, a spoon will do the trick just as well. 

Nutrition

Serving: 1 ServingCalories: 171kcalCarbohydrates: 10gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 32mgPotassium: 110mgFiber: 2gSugar: 7gVitamin A: 255IUVitamin C: 5mgCalcium: 26mgIron: 0.4mg

Vegan Lemon Tart

With its tart and sweet balance, this Vegan Lemon Tart is the perfect, fresh summertime dessert. It tastes decadent and has the most striking brightness that will please any palate or eye!

Vegan Lemon Tart in a tart pan on a trivet.

Last week I got back from attending a very dear friend’s daughter’s wedding in Minsk, Belarus. Our friends were wonderful hosts and took us all over the city – from the tourist attractions to local markets and parks. And of course, we ate plenty! I was so inspired by the local food there, that I
brought back absolutely anything I could – cheeses, homemade chocolates, dried lavender, nuts, spices, and snacks. To my immense sorrow, most of the beautiful, sweet fruits couldn’t come with me. But I made sure to bring enough lemons to last me a while!

lemon tart in a trat pan on a trivet.

I was so excited to bake with the gorgeous lemons I had procured and made plans to bake this lemon tart while on the flight home! Unfortunately, life happened! Work had piled up (not to mention handling the amount of schoolwork my son had missed) and this pie eluded me for a week. Finally, over the weekend, when I was thoroughly fed up with invoicing, meetings, and the boy’s exam prep - I snatched some time to make this lovely treat!

tart crust in a tart pan on a trivet.
Lemon curd filling being poured in a tart crust.
lemon tart in a tart pan on a trivet.

It was worth the wait. It was all-round fabulous – with a buttery, crisp crust and creamy, tangy-sweet filling. Making this pie was wonderfully easy. The healthy crust was made up of oats, almonds, desiccated coconut, some coconut oil, and a little date syrup for sweetness. It baked for 8-10 minutes.

While it was cooling, I got cracking on the no-bake filling! A thick creamy blend of soaked cashews, fresh lemon juice, zest, coconut cream, some maple syrup, turmeric ( for the color), and a little bit of coconut oil for richness. That’s all! Mix it up, pour it into the crust, and let the pie set for a few hours (always the hardest part), in the freezer!

Vegan Lemon Tart with slice cut, decorated with mint and meringues.

Why will you love this Vegan Lemon Tart?

  • It is the ideal lemon dessert – with a tang and subtle sweetness that is such a winning combo.
  • It’s perfect anytime – its springy freshness is so delightful; you’ll want this all year round!
  • The recipe is pretty healthy – refined sugar-free and vegan. So if you’re looking for a guilt-free dessert, this pie has your name on it! But portion control works here too, as the tart is a rich one, even though it's made with whole, clean ingredients.
  • This is so so easy to make!

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this vegan lemon tart as much as we do!

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Vegan Lemon Tart easy dessert recipe Dairyfree Refined sugarfree

Vegan Lemon Tart

Natasha Minocha
With its tart and sweet balance, this Vegan Lemon Tart is the perfect, fresh summertime dessert. It tastes decadent and has the most striking brightness that will please any palate or eye!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Freezing Time 5 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 496 kcal

Ingredients
  

Crust

  • 1 cup Rolled oats
  • 1/4 cup Whole almonds
  • 3/4 cup Desiccated coconut
  • 1/8 tsp Salt
  • 3 tbsp Coconut oil
  • 1/4 cup Date syrup

Filling

  • 1.5 cups Cashews soaked overnight, rinsed and drained well
  • 1/4 cup Fresh Lemon juice
  • 1/4 cup Coconut cream
  • 1 tsp Lemon zest
  • 1/4 cup Maple syrup
  • 1 tbsp Coconut oil
  • 1 tsp Turmeric powder

Instructions
 

Crust

  • Preheat your oven to 180C.
  • Combine rolled oats, desiccated coconut, almonds and salt in a food processor. Pulse till they are coarsely powdered. Add the coconut oil and date syrup. Pulse a few times again to get a sticky mixture.
  • Press it down evenly in a loose bottom tart case. I used a 6" tin.
  • Bake for 12-15 minutes until the crust is lightly golden. Let cool completely.

Filling

  • Combine the cashew nuts, coconut cream, maple syrup, lemon juice, zest, turmeric powder, and coconut oil in a blender.
    Blend until thick and creamy. Taste and adjust for sweetness.
    Add more maple syrup if you want it sweeter. More lemon juice if you like it more tart.
  • Pour the filling into the cooled crust and place the tart in the freezer for 4-5 hours.
    Take out 10-15 minutes before serving for easier slicing. Enjoy!

Notes

Notes:
If you've forgotten to soak the cashews the night before, you can soak them in hot water for 1-2 hours. Rinse and drain very well before use.

Nutrition

Serving: 1 ServingCalories: 496kcalCarbohydrates: 40gProtein: 9gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.001gSodium: 91mgPotassium: 301mgFiber: 3gSugar: 20gVitamin A: 1IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Vegan Lemon Tart easy dessert recipe Dairyfree Refined sugarfree

Easy 2-Ingredient Chocolate Pudding

2-ingredient chocolate pudding is a classic dessert you can enjoy in endless ways. The easy two-ingredient dessert is almost as simple as instant pudding but much tastier!

2-ingredient Chocolate Pudding in white cups with cinnamon sticks in the background.

You know when you’re really craving chocolate? And not just a bar or piece. But a rich, delicious, thick chocolatey dessert? That’s when I make this 2-ingredient chocolate pudding - creamy, rich, and so decadent. It always hits the sweet spot!

If you enjoy easy chocolate puddings, then you must try my chocolate peanut butter pudding, chili chocolate pudding, chocolate chia pudding, or my sweet potato chocolate pudding.

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Why You’ll Love This Recipe

The texture is so soft, it feels like a cloud of rich dark chocolate.

The pudding melts in your mouth like chocolate silk.

The recipe is super low on effort.

This is a crowd-pleaser! Double or triple the recipe for a bigger crowd - kids and adults all love this!

chocolate pudding being spooned out of a white cup.

Recipe Ingredients

ingredients for making 2-ingredient chocolate pudding.

Milk: Full-fat coconut milk is the best choice for this pudding recipe. It’s rich and creamy. But regular full-fat milk or even half-and-half works like a charm.

Chocolate: I feel the darker the chocolate, the better the pudding. The dessert is more decadent when the cocoa content of your chocolate is higher. If 70% is too dark for you, try 55% or less.

See the recipe card for full information on ingredients and quantities.

2-Ingredient Chocolate Pudding Variations

Chocolate: I have also made this two-ingredient pudding with dairy-free dark chocolate. And it came out just perfect. It’s up to you what kind of chocolate you want to use. Regular dark chocolate will be great. Milk or white chocolate is fantastic too, as long as you use good-quality couverture chocolate.

Cinnamon is optional. Keep it simple and serve the chocolate pudding as is. Or you can stir in a spoonful of coffee or Cointreau. A dash of Bourbon or rum would be wonderful here.

Love to experiment? Try chili powder chocolate pudding. Trust me, the heat of chilies balances the rich sweetness of chocolate wonderfully. The taste is out of this world.

Garnish: You can skip the chocolate shavings and cocoa powder and get creative with the toppings. Try goji berries and coconut cream as I do for my chocolate chia pudding for breakfast.

How To Make 2-Ingredient Chocolate Pudding

Recipe Video

Step-By-Step Instructions

Step 1: Gently heat coconut milk over low heat in a medium-sized saucepan.

Step 2: Add chocolate after the milk comes to a simmer. 

Step 3: Turn off the heat and mix until the chocolate is melted and the mixture is smooth and shiny.

Step 4: Stir in the cinnamon powder.

Step 5: Pour into 4-5 small cups and refrigerate for 1-2 hours until completely set.

Step 6: Dust with cocoa powder and chocolate shavings.

Final step: Serve cold or at room temperature!

Pro Tips

  • After you add the chocolate, constantly stir the mixture.
  • Make sure your ingredients are at room temperature.
  • The 2-ingredient chocolate pudding needs time to set. Give it 1-2 hours in the refrigerator for the best consistency.
  • While this easy chocolate pudding is delicious served cold, I prefer to let it sit out of the fridge for 15-20 minutes before serving.
4 cups of easy chocolate pudding garnished with cherries and chocolate shavings.

Recipe FAQs

What are some topping ideas for chocolate pudding?

You can garnish the 2-ingredient chocolate pudding with almost anything -frozen berries, whipped cream, orange zest, or even chopped nuts of your choice.

How to store the chocolate pudding?

If (and that’s a big one) you have leftovers, keep the pudding in the refrigerator in an airtight container. This will stay well for up to 2 days.

More Pudding Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy 2-ingredient chocolate pudding as much as we do!

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Easy 2 Ingredient Chocolate Pudding vegan glutenfree recipe

Easy 2 Ingredient Chocolate Pudding

Natasha Minocha
An elegant and delightful dessert which is extraordinarily simple! This Easy 2 Ingredient Chocolate Pudding is a must try recipe.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 431 kcal

Ingredients
  

  • 1 cup Coconut Milk
  • 1 cup Dark chocolate You can also use dairy-free dark chocolate
  • 1 tsp Cinnamon powder Optional
  • Cocoa powder and chocolate shavings for garnish Optional

Instructions
 

  • Heat the coconut milk on low heat in a medium-sized saucepan. Once the milk comes to a simmer, add the chocolate. Turn off the heat.
  • Stir until the chocolate is melted and the mixture is smooth and shiny. Stir in the cinnamon powder.
  • Pour into 4-5 small cups and refrigerate for 1-2 hours until completely set.
  • Dust with cocoa powder and chocolate shavings. Serve immediately. Enjoy!

Video

Notes

  • After you add the chocolate, constantly stir the mixture.
  • Make sure your ingredients are at room temperature.
  • The 2-ingredient chocolate pudding needs time to set.  Give it 1-2 hours in the refrigerator for the best consistency. 
  • While this easy chocolate pudding is delicious served cold, I prefer to let it sit out of the fridge for 15-20 minutes before serving.

Nutrition

Serving: 1 ServingCalories: 431kcalCarbohydrates: 31gProtein: 5gFat: 38gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 11mgPotassium: 128mgFiber: 6gSugar: 20gVitamin A: 1IUVitamin C: 1mgCalcium: 15mgIron: 2mg

Cinnamon Chocolate Chip Scones

These cinnamon chocolate chip scones are flaky, buttery, lightly crispy on the outside, and loaded with gooey chocolate chips! They are super easy to make and are perfect for brunch, tea time, or as a sweet snack any time of the day.

Cinnamon chocolate chip scones on a metal tray.

These breakfast scones come together so easily. No complicated steps or fancy equipment - just simple pantry ingredients and straightforward technique. You just mix the dough, shape the scones, and bake them! And the smell of cinnamon and chocolate filling your kitchen? Absolutely irresistible!

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Why You’ll Love This Recipe

✨ Tender on the inside with little crisp edges, these flaky cinnamon scones have the perfect texture!

✨ Full of warm cinnamon flavor - Cinnamon adds a lovely, sweet flavor, and it makes your kitchen smell so incredible!

✨ Gooey, melty chocolate chips in every bite make these scones feel indulgent without being heavy.

✨ Even if you've never made scones before, this recipe is simple. The steps are straightforward, and the dough comes together quickly.

✨ Serve them for breakfast, an afternoon snack, or even a simple dessert! They are perfect with butter, jam, or even on their own.

Recipe Ingredients

Labelled ingredients for making Cinnamon Chocolate Chip Scones.

Flour: I've used a mix of all-purpose and oat flour here. All-purpose flour makes them light, while oat flour makes them hearty and adds a bit of texture.

Butter: This recipe uses cold salted butter. You can also use plant-based butter or cold, solid coconut oil.

Milk: I combined regular, full-fat milk with white vinegar to make buttermilk, which gives an incredibly light and fluffy texture! Like in my chocolate chip buttermilk scones and homemade cornbread recipe. You can use any kind of milk you like - almond milk, oat milk, cashew milk, or soy milk. Store-bought buttermilk works very well here.

Sugar: White granulated sugar works well, though you can use raw or cane sugar as well. 

Cinnamon: The star flavor of this scone recipe - warming, cozy, and aromatic. I like to use Ceylon cinnamon. Use any kind you enjoy.

Leaveners: Baking powder and baking soda help the scones rise!

Chocolate chips: I love dark chocolate chips. They balance the sweetness of cinnamon and vanilla so well. But feel free to go all-in with whatever kind of good baking chocolate you love! Add as much (or less) as you want.

See the recipe card for full information on ingredients and quantities.

How To Make Cinnamon Chocolate Chip Scones

Step 1: Set the oven to preheat and line your tray with baking paper or Silpat. Stir the vinegar into the milk. Let it sit for 5 minutes. This is your buttermilk.

Dry ingredients for making scones in a blue bowl.

Step 2: In a large bowl, mix all the dry ingredients - flour, oats flour, cinnamon powder, baking powder, baking soda, salt, and sugar.

Butter cubes on top of dry ingredients in a blue bowl.

Step 3: Rub in the cold butter using your fingertips, until the mixture forms large coarse crumbs.

Buttermilk and vanilla extract on top of dry ingredients in a bowl.

Step 4: Pour over the buttermilk and vanilla extract and mix with a fork until the dry ingredients are just moistened.

Chocolate chips on top of dough on a silicone mat.

Step 5: Turn the dough out onto a well-floured surface and press together gently till it forms a ball. Please don't knead the dough.

dough with chocolate chips cut in half and placed on top of each other.

Step 6: Turn the dough on a floured surface and gently pat it into a circle, about 6" in diameter. Sprinkle the chocolate chips on the surface. Press them down slightly. Cut the dough in half and place one on top of the other. Press the dough slightly, and then cut it in half again. Place the halves on top of each other, press them slightly, and repeat this process twice more.

Dough for scones with chocolate chips rolled out into a circle.

Step 7: Press into a 9" circle and cut into 10 scones using a 2-inch cookie cutter.

Shaped scones brushed with milk on a parchment-lined tray.

Step 8: Place on the prepared tray. Brush lightly with milk and sprinkle sugar on top.

Baked cinnamon scones on parchment-lined baking tray.

Step 9: Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Serve warm.

Cinnamon scones with chocolate chips on a tray.

Pro Tips

  • Don’t overmix the dough or knead it. Simply combine with a gentle hand.
  • The butter must be chilled. Cut the butter into cubes, then pop it in the freezer for a few minutes before you begin rubbing it into the flour.
  • Work quickly so the fat doesn't melt into the dough.
  • Keep the dough cool. If the dough feels too soft or the butter is melting, slide it into the fridge for 15 minutes. 
  • Use the cutting and pressing method for the chocolate chips. This ensures even dispersion of the chocolate without overworking the dough.
  • When cutting the scones, you may need to pull together the scraps and form them into a circle again.

How To Serve

These cinnamon and chocolate chip scones are the perfect companion for your tea or coffee. You can enjoy them as a sweet breakfast or evening snack.

Serve them warm as-is, straight from the oven, when the chocolate is still a little melty. Or at room temperature. They’re divine both ways!

You can also dress them up with a cinnamon glaze like I did for my peanut butter apple muffins or a vanilla glaze, as in my cinnamon roll focaccia.

They are wonderful served with butter and jam. Try my homemade strawberry jam or fig jam with these scones. For a seasonal twist, serve with this fabulous cinnamon honey butter or pear butter.

Scones on a tray with one half scone to show the texture.

Recipe FAQs

How to store scones?

Keep the cinnamon chocolate chip scones in an airtight container at room temperature for up to 2 days. They’ll stay soft and tender. You can refrigerate them for 4 to 5 days. Just warm slightly before serving.

What’s the difference between biscuits and scones?

Scones are a British teatime staple. They are slightly sweet, often with add-ins like chocolate or fruit. Biscuits, especially in the Southern U.S., are savory, fluffier, and used for breakfast sandwiches.

Why are my scones so dense?

The most common reason for scones to be dense is expired baking soda and baking powder. Check both before mixing them into the ingredients.
Second, use chilled butter and work fast (so the butter doesn’t have the chance to melt). The less you handle the dough, the softer your scones will be.

More Scone Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these cinnamon chocolate chip scones as much as we do!

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Cinnamon chocolate chip scones on a metal tray.

Cinnamon Chocolate Chip Scones

Natasha Minocha
These Cinnamon Chocolate Chip Scones are melt-in-your-mouth good! Sweet and tender with a slight crunch - perfect with a cup of tea or coffee!
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Course Cookies, Dessert, Snack
Cuisine American, British
Servings 10 Scones
Calories 220 kcal

Ingredients
 
 

  • 1/2 cup Milk
  • 1.5 tsp Vinegar This is regular white vinegar
  • 2 cups All-purpose flour
  • 1/2 cup Oat flour I ground some oats in my coffee grinder
  • 1/3 cup Sugar
  • 1.5 tsp Cinnamon powder
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Butter, cut into small cubes and chilled I used salted butter
  • 1 tsp Vanilla extract
  • 1/2 cup Dark chocolate chips Feel free to add more if your wish
  • 1 tbsp Milk, for brushing on top
  • 1 tsp Sugar, for topping

Instructions
 

  • Preheat your oven to 200 C/ 400 F. Line a baking tray with baking paper or Silpat.
  • Stir the vinegar into the milk. Let it sit for 5 minutes. This is your buttermilk.
    1/2 cup Milk, 1.5 tsp Vinegar
  • In a large bowl, mix all the dry ingredients - flour, oats flour, cinnamon powder, baking powder, baking soda, salt, and sugar.
    2 cups All-purpose flour, 1/2 cup Oats flour, 1/3 cup Sugar, 1.5 tsp Cinnamon powder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
  • Rub in the cold butter until the mixture forms large coarse crumbs.
    1/2 cup Butter, cut into small cubes and chilled
  • Pour over the buttermilk and vanilla extract and mix with a fork until the dry ingredients are just moistened.
    1 tsp Vanilla extract
  • Turn the dough out onto a well-floured surface and press together gently till it forms a ball. Please don't knead the dough.
  • Turn the dough on a floured surface and gently pat it into a circle, about 6" in diameter.
  • Sprinkle the chocolate chips on the surface. Press them down slightly.
    Cut the dough in half and place one on top of the other. Press the dough slightly, and then cut it in half.
    Place the halves on top of each other, press them slightly, and repeat this process twice more.
    This helps the chocolate chips get dispersed evenly through the dough without overworking it. It also helps create flaky layers.
    1/2 cup Dark chocolate chips
  • Press into a 9" circle and cut into 10 scones using a 2-inch cookie cutter. You may need to pull the scraps together and form them into a circle again.
    Gently place on the prepared tray. Brush lightly with milk and sprinkle sugar on top.
    1 tbsp Milk, for brushing on top, 1 tsp Sugar, for topping
  • Bake for at 200 C / 400 F 18-20 minutes or until lightly golden and cooked through.
  • Remove from the oven and allow to cool for a few minutes. Serve warm. Enjoy!

Video

Notes

  • Don’t overmix the dough or knead it. Simply combine with a gentle hand.
  • The butter must be chilled. Cut the butter into cubes, then pop it in the freezer for a few minutes before you begin rubbing it into the flour.
  • Work quickly so the fat doesn't melt into the dough.
  • Keep the dough cool. If the dough feels too soft or the butter is melting, slide it into the fridge for 15 minutes. 
  • Use the cutting and pressing method for the chocolate chips. This ensures even dispersion of the chocolate without overworking the dough.
  • When cutting the scones, you may need to pull together the scraps and form them into a circle again.

Nutrition

Serving: 1SconeCalories: 220kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 104mgPotassium: 53mgFiber: 2gSugar: 8gVitamin A: 0.4IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

Mango Chia Pudding With Coconut Milk

This mango chia pudding with coconut milk is light, creamy, and satisfying. Made with 5 ingredients and in 15 minutes, it’s a refreshing breakfast, snack, or after-dinner dessert full of tropical flavors!

2 glasses of chia pudding with fruit toppings.

Very much like tiramisu overnight oats, coconut mango chia pudding is a fantastic start to the day. Packed with luscious, juicy mangoes, this chia seed mango pudding is delicious, wholesome, and so refreshing. It’s basically like eating dessert for breakfast!

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Why You'll Love This Recipe

Made with only 5 ingredients, this tropical coconut mango chia pudding is so tasty and filling! In every bite, you get creamy chia pudding with hints of coconut, along with sweet and juicy mangoes. Bliss!

No cooking, no fuss. Just mix all the ingredients, let it chill, and you’re all set.

Naturally sweet from mangoes and totally dairy-free.

Great for meal prep. Make it tonight. Enjoy it all week.

Kid-friendly: make the pudding, set out topping options, and little ones can make their own after-school snack.

Very customizable; add any fruits, chocolate, nuts, jam, or air fryer granola! Yum!!

Recipe Ingredients

Ingredients for making mango coconut chia pudding.

Coconut milk makes the pudding creamy and dreamy. I used regular coconut milk for that rich, velvety texture. Light coconut milk works too.

Mango: Use fresh, ripe mangoes for the purée if they are in season for you. You can also use canned mango purée or frozen mangoes.

Chia seeds bring the magic! They naturally thicken the pudding and take the flavor of the milk and other flavors they are soaked in.

Vanilla extract: A dash of vanilla extract rounds off the flavors.

Desiccated coconut: I love the nutty sweetness and texture it gives to mango coconut chia pudding. A little goes a long way.

Please see the recipe card for full information on ingredients and quantities.

How To Make Easy Mango Chia Pudding

mango and coconut milk in a blender jar.

Step 1: Add chopped mango, coconut milk, and vanilla extract to a blender jar.

Blended coconut milk and mango mixture in a blender jar.

Step 2: Blitz till you get a smooth mixture.

Desiccated coconut and chia seeds on top of mango mixture in a bowl.

Step 3: Pour the mixture into a bowl and stir in desiccated coconut and chia seeds. Mix well.

Coconut mango chia pudding in a mixing bowl.

Step 4: Cover and chill in the refrigerator overnight. Stir it well the next morning. Add a bit more milk if the consistency is too thick for you. Taste and adjust for sweetness.

Serve topped with fruits and nuts of your choice. I love this with shredded coconut, chopped mangoes, pistachios, and blueberries!

Top Tips

  • I didn't add any sweetener to this mango chia pudding as the mango added enough sweetness for us. However, please taste and add a sweetener of your choice if you prefer.
  • For extra rich flavor, stir in a dollop of plain Greek yogurt.
  • Mix in your favorite protein powder if you want to up the protein level in this tropical chia pudding.
  • If fresh mangoes are not available, feel free to use canned mango puree or frozen mangoes.
  • You can also use mango saffron compote instead of mango or mango puree! I have used that plenty of times.


How To Serve

Serve the chilled mango chia seed pudding for breakfast. It’s such a great start to the day. If you're into easy make-ahead breakfasts, you might also love this date and cinnamon chia pudding, strawberry rose chia pudding, and matcha chia pudding!

Layer it with chopped mango chunks and coconut flakes. Or top it with fresh mint, a sprinkle of cinnamon or cardamom, chopped nuts, or my favorite almond date granola.

It’s also a fantastic post-workout snack and a light, no-fuss dessert. Craving more mango magic? Try my matcha mango smoothie next!

A spoonful of chia pudding to show the creamy texture.

Recipe FAQs

Can you make chia and mango pudding in advance?

Yes, it is a fab make-ahead recipe. Prep it one night before and add the toppings just before serving.

How to store mango chia pudding with coconut milk?

Keep the pudding in an air-tight jar in the refrigerator for up to 3 days. If the pudding becomes too thick, pour coconut milk and stir before serving.

How else can I use chia seeds?

You can add chia seeds to jam: strawberry jam, persimmon jam, or mulberry jam. Mix it in smoothies like this pineapple strawberry banana smoothie.

More Chia Pudding Recipes

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this mango chia pudding with coconut milk as much as we do!

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mango chia pudding topped with coconut, mangoes, and blueberries in a glass.

Mango Chia Pudding with Coconut Milk

Natasha Minocha
This mango chia pudding with coconut milk is a recipe for creamy, rich, tropical goodness! Perfect for a nourishing breakfast, satisfying snack, or dessert!
No ratings yet
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Prep Time 15 minutes
Resting Time 8 hours
Total Time 8 hours 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 4 Servings
Calories 288 kcal

Ingredients
  

  • 1.5 cups Coconut milk
  • 1 Mango, peeled and cubed
  • 1/4 tsp Vanilla extract
  • 2 tsp Desiccated coconut
  • 3 tbsp Chia seeds
  • Mango and Shredded Coconut for garnish

Instructions
 

  • Add the coconut milk, cubed mango, and vanilla extract to a blender jar.
  • Blend until smooth.
  • Transfer this mixture to a bowl and whisk in desiccated coconut and chia seeds. Cover and refrigerate for at least 4 hours or overnight.
  • Stir it well the next morning. Add a bit more milk if the consistency is too thick for you. Taste and adjust for sweetness if you wish.
  • Serve topped with fruits and nuts of your choice. Enjoy!

Video

Notes

  • I didn't add any sweetener to this mango chia pudding as the mango added enough sweetness for us. However, please taste and add a sweetener of your choice if you prefer.
  • For extra rich flavor, stir in a dollop of plain Greek yogurt.
  • Mix in your favorite protein powder if you want to up the protein level in this tropical chia pudding.
  • If fresh mangoes are not available, feel free to use canned mango puree or frozen mangoes.

Nutrition

Serving: 1 ServingCalories: 288kcalCarbohydrates: 16gProtein: 4gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 20mgPotassium: 352mgFiber: 5gSugar: 10gVitamin A: 563IUVitamin C: 21mgCalcium: 58mgIron: 2mg

 

Spicy Tofu Stir Fry

This homemade " better than takeout" - Spicy Tofu Stir Fry recipe comes together in no time. It's loaded with crispy vegetables and delicious soft pan-fried tofu!

Spicy Tofu Stir fry

One of my favorite meals has always been a simple stir fry. A bowl full of crisp, fresh veggies mixed in with delicious sauce and rice equates to instant comfort and joy. So moreish and easy!

This tofu stir fry is no exception. Filled with seasonal vegetables and the best-panfried tofu, this dish has a sprightliness that’s ideal for a hearty summer meal.

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Spicy Tofu Stirfry healthy easy vegan recipe

How to make tofu vegetable stir fry

Step 1: Heat 1 tbsp oil in a saute pan. Saute the drained and pressed tofu till lightly golden on all sides. Take it out on a plate.

Step 2: Heat another 1 tbsp oil in the same pan. Add the red chilis, minced ginger, and garlic. Cook for 30-40 seconds.

Step 3: Add the onions and bell peppers. Cook for a minute, stirring all the time.

Step 4: Mix in the soy sauce, chili garlic sauce, and rice wine vinegar in a small bowl. Add it to the veggies. Cook for another 30 seconds and add the tofu.

Step 5: Stir well allowing the sauce to coat the tofu well.

Step 6: Mix the cornstarch and water in a small bowl. Add this mixture to the pan. Let the sauce come to a boil. Turn off the heat. Taste and adjust for seasoning.

Step 7: Garnish with roasted cashews, sesame seeds, and some cilantro or spring onions. Serve immediately.

Spicy Tofu Stir fry

How to serve this vegan tofu stir fry

I served this spicy tofu stir fry with jasmine rice and broccoli. But you can switch it up with noodles and veggies of your choice. This makes for great leftovers, so feel free to increase the quantities.

How to prep tofu for stir fry

For the crispiest tofu, it needs to be pressed. 

Drain the tofu, then lay on a tea towel. Place another towel on top and press it lightly to get most of the water out of the tofu.

Variations

  • You can use any vegetables you like.
  • Not a tofu fan? Use any other protein of your choice - chicken, shrimp, tempeh.
  • I like extra firm tofu here, but you can use soft tofu too. Just add it right at the end.
Spicy Tofu Stirfry healthy easy vegan recipe

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this spicy tofu stir fry as much as we do!

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Spicy Tofu Stirfry healthy easy vegan recipe

Spicy Tofu Stir Fry

Natasha Minocha
This homemade " better than takeout" - Spicy Tofu Stir Fry recipe comes together in no time. It's loaded with crispy vegetables and delicious soft pan-fried tofu!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Indo-Chinese
Servings 4 Servings
Calories 160 kcal

Ingredients
 
 

  • 2 tbsp Oil
  • 12.3 oz Tofu Drained, pressed, and cut into cubes
  • 1/2 cup Red bell pepper, cut into large chunks
  • 1/2 cup Green bell pepper, cut into large chunks
  • 1 Onion, cut into large chunks
  • 1/2 tsp Garlic, minced
  • 1 tsp Ginger, minced
  • 3-4 Red chilies, dry (adjust to your taste - this depends on your preference for heat)
  • 2 tbsp Chili garlic sauce (adjust to your taste)
  • 2 tbsp Soy sauce
  • 1 tsp Rice wine vinegar
  • 1/2 cup Water
  • 1/2 tsp Cornstarch
  • Salt to taste

Instructions
 

  • Heat 1 tbsp oil in a saute pan. Saute the tofu till lightly golden on all sides. Take it out in a plate.
  • Heat another 1 tbsp oil in the same pan. Add the red chilis, minced ginger, and garlic. Cook for 30-40 seconds.
  • Add the onions and bell peppers. Cook for a minute, stirring all the time.
  • Mix in the soy sauce, chili garlic sauce, and rice wine vinegar in a small bowl. Add it to the veggies. Cook for another 30 seconds and add the tofu.
  • Stir well allowing the sauce to coat the tofu well.
  • Mix the cornstarch and water in a small bowl. Add this mixture to the pan. Let the sauce come to boil. Turn off the heat. Taste and adjust for seasoning.
  • Garnish with roasted cashews, sesame seeds, and some cilantro or spring onions. Serve immediately.

Notes

Adjust the chilis according to your spice preference levels - add more to increase the heat!

Nutrition

Serving: 1 ServingCalories: 160kcalCarbohydrates: 12gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 982mgPotassium: 379mgFiber: 2gSugar: 7gVitamin A: 983IUVitamin C: 90mgCalcium: 45mgIron: 2mg

Saffron Cardamom Baked Yogurt

A classic, easy dessert with an old-fashioned charm. This saffron cardamom baked yogurt is pure bliss!

Saffron Cardamom Baked Yogurt with Mango.

Yogurt is fabulously versatile. In my highly biased opinion, it deserves to be universally loved and lauded! I don’t think there’s any Indian household that does not use it in any and every way possible. Its an integral part of our everyday cuisine and that includes desserts, like this Saffron Cardamom Baked Yogurt!

Saffron Cardamom Baked Yogurt with Mango Saffron Compote easy dessert

Yogurt is a great ingredient to work with for desserts. With its natural slight tang, it accentuates other sweet flavors beautifully. After trying this creamy, plush baked yogurt, I’ll even go so far as to say yogurt may begin to rival ice cream in our house!

I kid you not! This entire batch was polished off before I knew it. 

How Can I Make Baked Yogurt

3 basic ingredients are all you need to make this delicate dessert- yogurt, condensed milk, and honey. I chose to flavor it with a little bit of cardamom and saffron. You can add anything you’d like to this... cinnamon, vanilla, citrus zest, rose, maybe even lavender!

Everything gets whisked in a bowl. And then the mixture is poured into the ramekins. 

It just needs 15 minutes to bake, in a water bath, after a 5-minute prep. Gentle baking in a water bath ensures the creamiest dessert. This is not a pudding you want to overbake. The oven should be turned off as soon as the tops are slightly set. It continues to set as it chills. 

The scent of this dessert as it baked was sweet and aromatic; so good that I wish I could bottle it up! It is truly a foolproof recipe.

Saffron Cardamom Baked Yogurt with Mango Saffron Compote easy dessert

To top it off, I made a quick mango saffron compote which complimented the dish perfectly! Some slivers of pistachio, a sprinkling of dried rose petals, and some crushed saffron strands finished it off prettily.

Saffron-baked yogurt demands to be savored. It has a light, velvety smooth texture that you could get lost in! Though optional, mango compote makes it even more special. You can use a compote made with any fruit, or just simply top it with fresh fruits and nuts.

Saffron Cardamom Baked Yogurt with Mango Saffron Compote easy dessert

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this saffron cardamom baked yogurt as much as we do!

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Saffron Cardamom Baked Yogurt with Mango Saffron Compote easy dessert

Saffron Cardamom Baked Yogurt

Natasha Minocha
A classic, easy dessert with an old fashioned charm. This creamy, plush, velvety smooth Saffron Cardamom Baked Yogurt is pure bliss!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 240 kcal

Ingredients
  

Baked Yogurt

  • 400 ml Yogurt
  • 150 ml Condensed milk
  • 1-2 tbsp Honey
  • 1 tsp Saffron strands
  • 1 tsp Cardamom powder

Mango Saffron Compote

  • 1/2 Mango, diced
  • 1/4 tsp Saffron strands
  • 1/2 cup Water
  • Honey to taste

Instructions
 

  • Preheat your oven to 160 C. Keep a deep baking tray and 4 ramekins ready.
  • Combine the yogurt, condensed milk and honey in a bowl. Make sure the mixture is smooth. Taste and adjust for sweetness.
  • Whisk in saffron and cardamom.
  • Divide the mixture equally between the 4 ramekins. Place them in the baking pan. Pour hot water carefully in the pan. It should cover 1/4 of the pan. Loosely cover the pan with aluminum foil.
  • Place the baking tray in the oven and bake for 15 minutes or until the top of the yogurt seems slightly set. Switch off the oven. Leave the ramekins in the oven for another 10 minutes with the oven door open.
  • Refrigerate the yogurt pots until completely chilled. Top with the mango saffron compote, pistachio slivers, and rose petals. Enjoy!

Mango Saffron Compote

  • Combine mango, saffron, and water in a small saucepan. Cook on low heat till the mango is very soft and cooked through.
  • Cool and puree the mixture. Stir in honey according to taste.

Nutrition

Serving: 1 ServingCalories: 240kcalCarbohydrates: 38gProtein: 13gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 94mgPotassium: 351mgFiber: 1gSugar: 37gVitamin A: 413IUVitamin C: 11mgCalcium: 238mgIron: 0.3mg