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Mango Cherry Frozen Yogurt

Made with just 5 ingredients, this creamy, tangy, delicious mango cherry frozen yogurt is the perfect summer treat!

Scoops of mango cherry frozen yogurt in a bowl with a cherry on top.

Summer = ice cream, right? I can’t have much of it thanks to lactose intolerance. But frozen yogurt? That I can handle. And so, this mango cherry frozen yogurt has become my go-to treat. It’s cold, creamy, and just the right mix of sweet and tangy.

I adapted the recipe for it from David Lebovitz's The Perfect Scoop. I highly recommend this book. It's got so many ice cream recipes that it’ll satisfy every craving under the sun. 

If you're into quick, fruity frozen treats, you should also try my mango cashew popsicles, mango thandai pops, or this easy frozen yogurt bark– they're ready in minutes and just as refreshing!

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Why You’ll Love The Recipe

Mango frozen yogurt with cherries is honestly the easiest thing to make. No cooking, no custard. Just blend fruit, yogurt, and sugar, and pop it in your ice cream maker!  Mine was soft-serve ready in under 25 minutes! 

 No artificial flavors, no overload of sweeteners - this mango froyo is full of real, fresh fruity flavors that will keep you coming back for more!

 If fresh mango desserts are your thing, you’ll love my mango coconut panna cotta – creamy, no-bake, and super indulgent!

Recipe Ingredients

Ingredients for making mango frozen yogurt.

Yogurt: Thick, creamy Greek yogurt gives mango and cherry frozen yogurt a rich texture.  Make sure it’s full-fat for the best mouthfeel. 

Mangoes: Go for ripe, juicy mangoes for natural sweetness and vibrant color. Alphonso, Kesar, or Pairi are great picks. Feel free to use canned mango puree if fresh mango is not available.

Cherries add texture and a lovely tart bite to the mango froyo. You can use fresh or frozen cherries. Make sure they’re pitted and roughly chopped. 

Sugar: The amount of sugar you use depends on the sweetness of the mangoes and cherries. The ones I used were quite sweet, so I cut down on the amount of sugar I used. Don’t want refined sugar? Use honey or maple syrup instead, just adjust the amount to taste. I did something similar in my mango coconut popsicles, and they turned out delicious with just maple syrup.

Lemon Juice: A little splash of lemon brightness both mango and cherry flavors. It also helps keep the frozen yogurt from tasting too flat or overly sweet.

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

How To Make Mango Cherry Frozen Yogurt?

Yogurt, sugar, mango in a blender jar.

Step 1: Add mango, yogurt, lemon juice, and sugar to a blender.  

Blended mango yogurt mixture in a blender jar.

Step 2: Blend until completely smooth. Taste and adjust for sweetness. Chill the mixture thoroughly. I recommend overnight.

mango frozen yogurt getting churned in an ice cream maker.

Step 3: Add the mixture to your ice cream maker and then freeze in your ice cream maker according to the manufacturer's instructions. 

mango frozen yogurt in an ice cream maker canister.

Step 4: Add the cherries to the churning mixture when it has started thickening up, in about 20 minutes. Continue churning for another 5 minutes.

Mango frozen yogurt in a rectangular metal cake pan.

You can either serve the frozen yogurt immediately or freeze it for 6- 8 hours for a firmer texture.

Scoop of mango froyo in an ice cream scoop.

Pro Tips

  • If you use frozen mangoes and your blender is having a hard time, add about 1 tbsp of milk to help the mixture along.
  • It will take about 20 -25 minutes for a soft-serve mango cherry frozen yogurt to be ready.  Perfect for a quick treat without waiting hours!
  • But if you prefer a slightly harder consistency that you can scoop like ice cream in a bowl or cone, freeze the yogurt after step 3.
  • The amount of time to make the mango frozen yogurt can vary depending on your ice cream maker.
  • Let it sit before scooping. If you freeze the cherry frozen yogurt with mango overnight, take it out 10–15 minutes before scooping. It softens just enough and becomes super easy to serve.
Scoops of mango frozen yogurt in a bowl.

Recipe FAQs

Can I make mango frozen yogurt without an ice cream maker?

Yes! You can make mango cherry frozen yogurt without an ice cream maker! 
Use frozen mangoes instead! Blend frozen mangoes with yogurt, sugar, and lime juice in a food processor or blender. Stir in the chopped cherries. Transfer the mixture to an air-tight container and freeze for 8-10 hours. Scoop and enjoy!

How to store homemade mango frozen yogurt?

Store the mango cherry froyo in a shallow, freezer-safe container with a tight lid for 2 to 3 weeks. Freeze as soon as it's churned. Avoid repeated thawing and refreezing because it messes up the texture

More Frozen 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 this mango cherry frozen yogurt as much as we do!

📖 Recipe

Scoops of mango cherry frozen yogurt in a bowl with a cherry on top.

Mango Cherry Frozen Yogurt

Natasha Minocha
Made with just 5 ingredients, this creamy, tangy, delicious mango cherry frozen yogurt is the perfect summer treat!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 1 day
Total Time 1 day 30 minutes
Course Dessert, Ice cream
Cuisine American, World
Servings 8 Servings
Calories 119 kcal

Ingredients
  

  • 14 oz (400 ml) Greek yogurt, plain
  • 2 Mangoes, peeled and roughly chopped
  • 1/2 cup Sugar
  • 2 tsp Fresh lemon juice
  • 3/4 cup Cherries, pitted and chopped

Instructions
 

  • Blend the mangoes, yogurt, lemon juice, and sugar in a blender until completely smooth. Taste and adjust for sweetness.
    Chill the mixture thoroughly (I recommend overnight).
  • Then churn in your ice cream maker according to the manufacturer's instructions.
  • When the mixture is semi-frozen (after about 20 minutes), add the cherries. Continue churning for 5 minutes.
  • Once the frozen yogurt is ready, you can serve it immediately or transfer it to a freezer-friendly pan. Freeze it for 6- 8 hours to get a slightly harder/ scoopable consistency.
    Scoop into bowls/ cones, serve immediately. Enjoy!

Make The Mango Frozen Yogurt Without The Ice Cream Maker

  • Use frozen mangoes!
    Blend frozen mangoes with Greek yogurt, sugar, and lemon juice in a blender or food processor.
    Stir in the chopped cherries.
    Transfer the mixture to an air-tight container and freeze for 8-10 hours. Scoop and enjoy!

Video

Notes

  • If you use frozen mangoes and your blender is having a hard time, add about 1 tbsp of milk to help the mixture along.
  • It will take about 20 -25 minutes for a soft-serve mango cherry frozen yogurt to be ready.  Perfect for a quick treat without waiting hours!
  • But if you prefer a slightly harder consistency that you can scoop like ice cream in a bowl or cone, freeze the yogurt after step 3.
  • The amount of time to make the mango frozen yogurt can vary depending on your ice cream maker.
  • Let it sit before scooping. If you freeze the cherry frozen yogurt with mango overnight, take it out 10–15 minutes before scooping. It softens just enough and becomes super easy to serve.

Nutrition

Serving: 1 ServingCalories: 119kcalCarbohydrates: 24gProtein: 6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 2mgSodium: 19mgPotassium: 188mgFiber: 1gSugar: 23gVitamin A: 570IUVitamin C: 20mgCalcium: 63mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Easy Homemade Peach Iced Tea

Infused with fresh peaches, this simple 4 ingredient recipe is just perfect for hot days. You'll fall in love with this easy and refreshing cold brewed Peach Iced Tea!

Peach Iced Tea cold brew summer drink fruits

Cold Brew Method For Iced Tea

Yes, I said cold brewed! So in this recipe, instead of using tea bags or brewing tea leaves in boiling hot water, you simply steep the tea in a pitcher of water overnight. Next morning, stir in peach-infused syrup, and some mint/basil leaves and enjoy your Peach Iced Tea all day long!

Making this from scratch couldn't be simpler. The amount of sugar you want to add is totally up to you. It's free from all the nasties from a powdered pack or a bottled version. It's healthier, fresher, and cleaner. And environmentally friendly, think of all the plastic bags or bottles you didn't use!

Peach Iced Tea cold brew summer drink fruits

You get the wonderful flavor of the tea you're using and the fruits you've added on. For the classic iced tea, all you need to do is add honey and some lemon juice to the cold brewed tea. It's sublime! Take my word for it.

What Tea Should You Use?

The tea I've used here is from Glendale Estate in Nilgiris (Tamil Nadu). It's called Broken Orange Pekoe. It's a Nilgiris Orthodox variety and can be purchased online.

In case you can't find it, you can use Assam or Darjeeling tea as well.

These will need to be brewed with boiling water for a short time and cooled for making iced tea. Cold brewing these teas overnight will make them bitter.

You could even go for Oolong for the cold brew.

Peach Iced Tea cold brew summer drink fruits

Peach Syrup for the Iced Tea

The peach syrup is a cinch to make too. I kept the sugar half of the water quantity here as the peaches were very sweet. You can double the quantity of peach syrup and store it in the refrigerator to add to your next batch of iced tea! Exact process in the recipe card below.

Peach Iced Tea cold brew summer drink fruits

So make a pitcherful of this flavorsome thirst quencher this summer and stay cool! It's fresh, it's fruity and so good.

More Easy Summer Beverage Recipes

Peach Iced Tea cold brew summer drink fruits

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 peach iced tea as much as we do!

📖 Recipe

Peach Iced Tea

Easy Homemade Peach Iced Tea

Natasha Minocha
A long day's work in a blistering hot kitchen, calls for a chilled glass of refreshing cold brewed Peach Iced Tea! Infused with fresh peaches, this simple 4 ingredient recipe is just perfect for our scorching days!
No ratings yet
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Prep Time 35 minutes
Brewing Time 8 hours
Total Time 8 hours 35 minutes
Course Drinks
Cuisine American
Servings 4 Servings
Calories 129 kcal

Ingredients
  

Peach Simple Syrup

  • 1 cup Water
  • 1/2 cup sugar You may need to add more according to your preference
  • 2 Peaches, chopped roughly

Iced Tea - cold brew

  • 4 cups Water
  • 4 tsp Broken Orange Pekoe Tea/ Oolong Please use levelled teaspoons of tea

Iced Tea - hot brew

  • 4 cups Water
  • 3 tsp Assam/ Darjeeling tea Please use levelled teaspoons of tea

Instructions
 

Peach Simple Syrup

  • Combine the sugar, peaches and water in a small saucepan. Cook over medium to high heat for 10-15 minutes. Mash the peaches with a spoon as they get softer. Take it off the heat and let the peaches steep in the syrup for 15-20 minutes.
  • Strain the syrup into a small bowl, pressing the peaches as much as you can get to get the maximum flavour. Store in a jar.

Iced Tea - cold brew

  • Stir in the tea in the water. Refrigerate for 8 hours upto a maximum of 12 hours. Strain and mix in the peach syrup. Garnish with mint/basil leaves. Enjoy chilled!

Iced Tea - hot brew

  • Boil the water. As soon as it reaches boiling point, turn off the heat and add the tea leaves. Steep for 4-5 minutes. Strain and let cool. Once its cooled, stir in the peach syrup. Garnish with mint/basil leaves. Enjoy chilled!
  • If you like stronger tea, you can add another teaspoon of tea in the hot water.

Nutrition

Serving: 1 ServingCalories: 129kcalCarbohydrates: 33gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 37mgPotassium: 95mgFiber: 1gSugar: 32gVitamin A: 245IUVitamin C: 3mgCalcium: 19mgIron: 0.3mg
Tried this recipe?Let us know how it was!

Eggless Chocolate Cherry Cake

If you love chocolate and cherries, then you’re in for a treat with this eggless chocolate cherry cake!  Rich, moist, fudgy, full of fresh juicy cherries in every bite. And it’s incredibly easy to make!

chocolate cherry cake cut into squares on parchment paper.

This simple one-bowl chocolate sheet cake with cherries is so quick to put together. Basic pantry ingredients get mixed in a bowl, add the chocolate and cherries, and bake. That’s it! Cozy, chocolatey, and loaded with cherries, this sheet cake always gets rave reviews!

Love the chocolate and cherry combo? Then you must try my chocolate cherry mug cake, chocolate cherry madeleines, and vegan cherry chocolate muffins! For a change in flavor profile, do try my moist and fudgy chocolate zucchini bread!

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Why You’ll Love This Recipe

✨Soft and rich, this chocolate cherry sheet cake is the perfect example of a cake that can be great without eggs, too! 

✨This beginner-friendly, one-bowl recipe is ideal for new bakers!

✨That chocolate + cherry combo is a match made in dessert heaven! Totally irresistible!

✨It’s a fantastic make-ahead recipe because the cake gets fudgier the next day. Perfect for prepping ahead for gatherings, dinners, gifting, or sneaky late-night snacking!

✨This chocolate cherry cake is super versatile. Serve it as-is, or with ice cream, top it with chocolate ganache, or turn it into muffins!

A hand holding a piece of chocolate cherry cake.

Chocolate And Cherry Cake Ingredients

Cherries are the star of this cake. They give the chocolate cherry sheet cake a wonderful, bright flavor that just gets better the next day.

Flour: You’d never guess this cake is made with whole wheat flour. It’s that tender and rich. You can make this cake with all-purpose flour, like I did with my cherry and chocolate chip cake.

Chocolate chips: I love to use 70% or 55% dark chocolate in my baking. Use any good-quality baking chocolate or use dairy-free chocolate if you’re going the vegan route.

Yogurt keeps the cake without eggs moist and soft. Use thick Greek yogurt or homemade hung yogurt. Plant-based yogurt works just as well if you're making a vegan chocolate cherry cake.

Oil: I feel coconut oil makes the cake crumb even more tender. You can use melted butter or any vegetable oil you prefer.

Milk binds everything. I used coconut milk to keep the chocolate cherry cake dairy-free. Feel free to use whatever kind of milk you prefer - almond milk, oat milk, cashew milk, or regular dairy milk.

Cocoa powder intensifies the chocolatey taste.

Sea salt: A sprinkle makes the flavor pop! Don't miss this!

Brown sugar adds sweetness and a little hint of molasses.

Homemade vanilla extract rounds out everything.

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

How To Make Eggless Chocolate Cherry Cake

This is a chocolate cherry cake made from scratch. It’s not a dump cake made out of cake mix and cherry pie filling. And, IMO, that’s why this old-fashioned chocolate cherry cake is absolutely phenomenal!

Step 1: Set the oven to preheat and line your pan with parchment paper.

Step 2: Sift flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a bowl. Whisk to remove any lumps.

Step 3: Add oil, milk, yogurt, and vanilla to the dry ingredients. Mix well but gently to make a thick, shiny, and smooth cake batter. 

Step 4: Fold in the cherries and chocolate chips. 

Step 5: Transfer the batter to your prepared pan. 

Step 6: Sprinkle with sea salt and some more chocolate chips (if you like).

Step 7: Bake for 35-40 minutes or until a skewer inserted in the center of the cake comes out with a few moist crumbs attached. 

Step 8: Let the eggless chocolate cherry cake cool for half an hour. 

Step 9: Turn it out on a serving platter. Cut into squares. 

Final step: Serve and enjoy!

3 squares of chocolate cherry cake stacked on a platter.

Pro Tips

  • Use room-temperature ingredients for this eggless chocolate cherry sheet cake. It helps everything mix more smoothly and gives a better texture to the cake.
  • Use a 9" square pan or an 8" or 9" round cake tin to bake the cherry chocolate cake.
  • This cake is very soft and can break easily. It's best to line your cake pan with parchment paper and lightly grease it too. This will make clean up easy and help you handle the sheet cake better.
  • Once the wet and dry ingredients are combined, mix just until there are no visible streaks of flour. Overmixing will lead to a dense cake.
  • You don’t want to overbake this cake. Otherwise, it will be very dry! Keep an eye after the 30-minute mark. 
  • Allow the moist chocolate sheet cake to cool completely before slicing it. You could also refrigerate it for a few hours before cutting it.

How to Serve

Chocolate cherry cake with fresh cherries is fabulous as-is. But if you’re in the mood for some indulgence, make it decadent and dress it up with chocolate ganache once the cake has cooled. You can find the ganache recipe in my easy stovetop chocolate cake post! The sheet cake tastes even better with a scoop of ice cream: vanilla or chocolate almond ice cream.

Store the leftover cake in an air-tight container in the refrigerator for 4-5 days.

3 pieces of chocolate cherry cake on a platter with a milk bottle and cherries.

More Eggless 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 eggless chocolate cherry cake as much as we do!

📖 Recipe

chocolate cherry cake cut into squares on parchment paper.

Eggless Chocolate Cherry Cake

Natasha Minocha
This eggless chocolate cherry cake is rich, moist, and packed with juicy cherries. An easy, one-bowl recipe that’s perfect for beginners and a delicious way to enjoy the cherry season!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Cakes, Dessert
Cuisine American
Servings 9 Servings
Calories 398 kcal

Ingredients
 
 

  • 1 3/4 cup Wholewheat flour
  • 1/4 cup Cocoa powder
  • 1.5 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 3/4 cup Brown sugar
  • 1/2 cup Coconut oil Or any vegetable oil / butter ( melted)
  • 3/4 cup Coconut milk Or any milk of your choice
  • 1/2 cup Greek yogurt Or any plant-based yogurt, if you want to make it vegan
  • 2 tsp Vanilla extract
  • 1 cup Cherries, pitted and chopped
  • 1/2 cup Dark chocolate chips (55% or 70% ) or Dairy-free chocolate chips

For the topping

  • 1 tsp Sea salt
  • 1-2 Tbsp Dark chocolate chips (55% or 70%) or Dairy-free chocolate chips

Instructions
 

  • Preheat your oven to 180C / 350 F. Line your baking pan with parchment paper and lightly grease it.
    I used a 9" square pan. You can use a round 8" or 9" pan too.
  • Combine all the dry ingredients - flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a bowl.
    Whisk them well to remove any lumps.
    1 3/4 cup Wholewheat flour, 1/4 cup Cocoa powder, 1.5 tsp Baking powder, 1 tsp Baking soda, 1/4 tsp salt,3/4 cup Brown sugar
  • Now add the oil, milk, yogurt, and vanilla to the dry ingredients. Mix well but gently. Your batter should be thick, shiny, and smooth.
    1/2 cup Coconut oil, 3/4 cup Coconut milk, 1/2 cup Greek yogurt, 2 tsp Vanilla extract
  • Fold in the cherries and chocolate chips.
    Transfer the batter to the prepared pan. Sprinkle with sea salt and some more chocolate chips if you like.
    1 cup Cherries, pitted and chopped, 1/2 cup Dark chocolate chips 70% or Dairy-free chocolate chips, 1/2 tsp Sea salt
  • Bake at 180 C or 350 F for 35-40 minutes, or until a skewer inserted in the center of the cake comes out with a few moist crumbs attached.
    Please don't overbake this cake, else it will be very dry.
    Let cool completely before cutting into squares and enjoy!

Nutrition

Serving: 1 ServingCalories: 398kcalCarbohydrates: 50gProtein: 6gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 1mgSodium: 541mgPotassium: 268mgFiber: 3gSugar: 25gVitamin A: 12IUVitamin C: 2mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!

Cherry Pie

With a flaky, buttery crust, the jammiest cherry filling, and juicy tartness, this homemade cherry pie hits the right spot! Made with fresh cherries, this dreamy pie is bursting with real fruit flavor in every bite!

Cherry pie with a few fresh cherries on top.

Pie making can seem intimidating, but I have simple-to-follow instructions that will help you bake this cherry pie with confidence, even if you are a new baker. I even have the easiest tips for making the lattice top!

No fancy techniques, no canned filling. Just fresh, homemade cherry filling and a delicious crust made from scratch!

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Why You’ll Love This Recipe

✨Cherry pie is summer on a plate. The flaky golden crust, the glossy cherry filling, the just-right sweetness. It’s one of those desserts that feels fancy but is super doable at home. You’ll love making (and eating) it.

✨Zero fancy ingredients are needed. Just pantry staples and some ripe, luscious cherries.

✨The recipe is beginner-friendly and flexible. Don’t want to make a lattice top? No problem. Just cover the pie with rolled out pastry dough, make slits and bake! Or skip the top crust entirely and make a rustic cherry galette.

Recipe Ingredients

Ingredients for making cherry pie.

Flour: I used all-purpose flour in this recipe for a flaky, tender pastry, like in my easy walnut pie. But I have baked this pie with whole wheat flour, too. It gives a slightly nuttier flavor. You can use either or combine the two!

Butter: I used salted butter. The key is to keep it cold so your crust turns out flaky.

Sugar: Use granulated sugar to sweeten the cherry pie dough and help it brown up nicely.  You can use a cane or raw sugar, too. 

Cherries: Fresh or frozen cherries. Sweet or sour. Everything works. Adjust the sugar level accordingly.

Cornstarch thickens the juices as the pie bakes and makes a juicy (not runny) cherry pie filling.

Lemon juice brightens the flavors and balances out the sweetness.

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

Substitutions

Flour: You can make gluten-free cherry pie by using buckwheat flour as I did for apple marzipan galette,  chai spiced plum galette, and mulberry pie.

Fat: I made the pie crust with butter for this fresh cherry pie recipe, but go ahead with coconut oil (chilled) or plant-based butter to make it vegan.

Cherry pie on a wooden board.

How To Make Cherry Pie

Step 1: Keep an 8" pie pan handy and preheat the oven to 180C.

Step 2: Combine the flour and sugar in a large bowl. Rub the chilled butter into the mixture using your fingertips. 

Step 3: When it resembles coarse breadcrumbs, add iced cold water, 1 tablespoon at a time, just enough to bind the dough. The dough should easily clump together in your hands.

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

Step 5: Roll it into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.

Step 6: Combine the pitted cherries, sugar, cornstarch, and lemon juice in a bowl.

Step 7: Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.

Step 8: Working with the bigger part, roll it out into a 9" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.

Step 9: Spoon the cherry filling into the pie. Leave out most of the liquid collected at the bottom of the bowl.

Step 10: Combine the pie trimmings with the remaining pie dough. Roll it out into a 10" circle. Using a sharp knife, cut into 16 strips.

Step 11: Lay 8 strips of dough on the pie filling in one direction.

Step 12: Crimp the edges of the strips with the pastry lining the pan. Now, lay the balance of 8 strips of dough crosswise across the filling. Again, crimp the pastry edges.

Step 13: Brush with melted butter, cream, or beaten egg.

Step 14: Bake for 30 -35 minutes or until the pastry is golden brown and the juices are bubbling.

Final Step: Allow the pie to cool for a couple of hours before slicing and serving.

Cherry pie with a slice cut to show the filling.

Pro Tips

  • Keep everything cold. That includes the butter, the water, and even the flour. Cold ingredients = flaky crust. Add a couple of ice cubes to your water to make sure it’s chilled.
  • When spooning the cherry filling into the pie crust, leave out most of the water pooled at the bottom of the bowl. Excess water can make the pie soggy.
  • For a thicker filling, you can strain the cherry filling and cook the leftover water in a small saucepan until it thickens. Then pour this over the cherries. This is a great tip from Sally's Baking Addiction!
  • Don’t overwork the dough. You don't need to knead it. Just pull it all together. It should feel a bit sticky and moist. Not dry. If you overmix, it can turn tough.
  • Tent with foil if needed. If your crust starts browning too quickly while the filling still needs time to bubble, lightly cover the top with foil. That way, you won’t end up with a burnt top and undercooked filling.
  • Let the cherry pie cool completely. I know it’s tempting, but slicing too soon will make the filling run all over the place. Give it time to set properly. A fully cooled homemade cherry pie gives you a clean, picture-perfect slice.
  • Please use a kitchen scale for measuring your ingredients. This ensures better and consistent results every time.

How To Serve

As with all pies, this cherry pie is a dream with a scoop of vanilla ice cream or chocolate ice cream. It's also lovely with a dollop of whipped cream or custard.

Cherry pie is best served warm, but I’ll be the first to admit I absolutely love it cold- straight from the fridge!!

A slice of cherry pie with a scoop of vanilla ice cream.

Recipe FAQs

Do I need to pre-bake the crust for cherry pie?

In this recipe, there is no need to pre-bake the crust! The pie bakes beautifully without it. (If you're curious about par-baking technique, please see my mushroom quiche recipe)

How long should I bake this recipe for cherry pie?

Look for visual cues to check if your pie is done. The crust should be beautifully golden, and the cherry filling bubbling through. Typically, it takes around 30 to 35 minutes, but always keep an eye out during the last 10 minutes. If the crust starts browning too fast, tent it with foil.

How do I store cherry pie?

Once your pie has cooled completely, cover it loosely with foil or plastic wrap. It’ll stay fresh at room temperature for about 2 days. If you want to keep it longer, pop it into the fridge. The pie keeps well for 4–5 days refrigerated. Just bring it to room temperature or give it a quick warm-up before serving again.

More Cherry 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 my cherry pie as much as we do!

📖 Recipe

Cherry pie with a few fresh cherries on top.

Cherry Pie

Natasha Minocha
With a flaky, buttery crust, the jammiest cherry filling, and juicy tartness, this homemade cherry pie hits the right spot! Made with fresh cherries, this dreamy pie is bursting with real fruit flavor in every bite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American, World
Servings 8 Servings
Calories 349 kcal

Ingredients
 
 

Pie Crust

  • 1.5 cups All-purpose flour
  • 1/2 cup Butter, chilled, cut into cubes I used salted butter
  • 1 tbsp Sugar
  • 3-4 tbsp Chilled water

Cherry Filling:

  • 2.5 cups Cherries, pitted
  • 1/3 cup Sugar
  • 1.5 Tbsp Cornstarch
  • 2 tsp Lemon juice

Instructions
 

Crust:

  • Combine the flour and sugar 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. The dough is ready when it clumps together easily in your hands.
    Using the palm of your hand, push the dough away from you 4-5 times until it's smooth.
  • Roll into a ball and flatten it into a disk.
    Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.
  • When you’re ready to bake, keep an 8" pie pan handy and preheat the oven to 180C.

Filling:

  • Combine the pitted cherries, sugar, cornstarch, and lemon juice in a bowl.

Assembly:

  • Unwrap the dough and flour your work surface well. Divide the dough into 2/3rd and 1/3rd parts.
  • Working with the bigger part, roll it out into an 9" circle. Place the dough gently into the pie pan. Trim the edges of the pastry to fit the sides of the pan.
  • Spoon the cherry filling into the pie. Leave out most of the water that would have collected at the bottom of the bowl.
  • Combine the pie trimmings with the balance pie dough. Roll it out into an 10" circle. Using a sharp knife, cut into 16 strips. Lay 8 strips of dough on the pie filling in one direction.
    Crimp the edges of the strips with the pastry lining the pan. Now lay the balance of 8 strips of dough crosswise across the filling. Again crimp the pastry edges.
    Brush with melted butter or cream or beaten egg.
  • Bake for 30 -35 minutes or until the pastry is golden brown and the juices are bubbling.
    Allow the pie to cool for a couple of hours before slicing and serving. Enjoy!

Notes

  • Keep everything cold. That includes the butter, the water, and even the flour. Cold ingredients = flaky crust. Add a couple of ice cubes to your water to make sure it’s chilled.
  • When spooning the cherry filling into the pie crust, leave out most of the water pooled at the bottom of the bowl. Excess water can make the pie soggy.
  • For a thicker filling, you can strain the cherry filling and cook the leftover water in a small saucepan until it thickens. Then pour this over the cherries. This is a great tip from Sally's Baking Addiction!
  • Don’t overwork the dough. You don't need to knead it. Just pull it all together. It should feel a bit sticky and moist. Not dry. If you overmix, it can turn tough.
  • Tent with foil if needed. If your crust starts browning too quickly while the filling still needs time to bubble, lightly cover the top with foil. That way, you won’t end up with a burnt top and undercooked filling.
  • Let the cherry pie cool completely. I know it’s tempting, but slicing too soon will make the filling run all over the place. Give it time to set properly. A fully cooled homemade cherry pie gives you a clean, picture-perfect slice.
  • Please use a kitchen scale for measuring your ingredients. This ensures better and consistent results every time.

Nutrition

Serving: 1 ServingCalories: 349kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 125mgPotassium: 170mgFiber: 2gSugar: 21gVitamin A: 517IUVitamin C: 5mgCalcium: 17mgIron: 2mg
Tried this recipe?Let us know how it was!

Vegetable Cheese Falafel Recipe

Hello! So here I am with an easy breezy falafel recipe! Purists, please forgive me, but there are times when we all want a fast meal that is as healthy and nutritious as its fabulously scrumptious. Presenting my Vegetable Cheese Falafels!

Falafel Recipe

Now the truth is, as much as I love cooking/ baking, I don't want to slave over the stove. Not if I can help it. Therefore the endeavor to make easy uncomplicated meals such as these vegetable cheese falafels. It helps that they are so popular with the family that they'll happily chow them down for lunch the next day as well.

I like to keep a box of cooked chickpeas in my freezer. And that is your best friend! You can make any meal substantial by adding just a couple of handfuls of these - salads, soups, sandwiches, curries. Having these handy also means you can make a falafel recipe at a moment's notice. Well almost.

Falafel Recipe

You can use any vegetable combination you like. Any kind of cheese you enjoy. I used MOTHERDAIRY ' cheese cubes as I'm doing an exciting collaboration with them. The cheese just adds another element of oozy deliciousness. I'm not a fan overly cheesy dishes, but here, it adds a nice balance in taste and keeps the falafel recipe moist from inside.

It's a great make-ahead recipe. Simply shape the falafels and refrigerate them. Bake them or pan-fry them whenever you're ready to eat. Served with whole wheat pita, hummus, and a little green salad, this is one wholesome meal fit for easy weeknight dinner and even entertaining. You can serve all of this as a DIY falafel station. What fun!

Falafel 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 vegetable cheese falafels as much as we do!

📖 Recipe

Vegetable Cheese Falafels vegetarian, healthy, easy recipe, glutenfree recipe

Vegetable Cheese Falafels

Natasha Minocha
Vegetable Cheese Falafels- a quick and easy falafel recipe for the times when we want a fast, delicious, and wholesome meal!
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Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Middle Eastern
Servings 15 Falafels
Calories 73 kcal

Ingredients
  

  • 2.5 cups Chickpeas, cooked
  • 1 Carrot, shredded
  • 1/2 cup Peas
  • 1 Onion, diced
  • 4-5 Garlic cloves
  • 1 Green chili pepper, chopped
  • 2 tsp Oil Plus extra for brushing on top
  • Fresh Cilantro, a small handful
  • 2-3 Tbsp Chickpea Flour You can also use all purpose flour
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • Salt & Pepper to taste
  • 4-5 Cheese cubes, cut into quarters
  • 2 Tbsp Sesame seeds optional

Instructions
 

  • Heat 2 tsp oil in a saute pan. Add the cumin seeds. When they splutter, add in the garlic cloves and chopped onion. Saute for 2-3 minutes.
  • Stir in the shredded carrots and peas along with coriander powder, salt and pepper. Cook for another 3-4 minutes.
  • Take it off the heat and let this mixture cool.
  • Place the cooked chickpeas, green chilli, fresh coriander in a food processor. Pulse till a rough, coarse mixture is formed.
  • Add the cooked vegetables and pulse a few more times, till the mixture comes together. It can be a slightly chunky mixture.
  • Take this batter out in a bowl and mix in the besan/ chickpea flour well.
  • Form into 15 equal sized balls. Working with one ball at a time, make a deep indent with your finger. Place one piece of cheese cube in the center. Enclose the filling with the falafel mixture. Roll into a ball and flatten slightly. Sprinkle some sesame seeds to the surface (optional).
  • Continue with the rest of the dough. Refrigerate for an hour for the falafels to set better.
  • Preheat your oven to 180C. Line a baking tray with aluminium foil.
  • Place the falafels on the prepared tray. Brush with oil and bake for 25-30 minutes or until golden brown.
  • Alternatively, you can pan-fry the falafels. Serve warm with hummus, pita bread, and salad greens. Enjoy!

Nutrition

Serving: 1FalafelCalories: 73kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 0.3mgSodium: 18mgPotassium: 137mgFiber: 3gSugar: 2gVitamin A: 729IUVitamin C: 4mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!

Atta Biscuits | Eggless Wholewheat Cookies

Atta Biscuits or Eggless Wholewheat Cookies are an ode to the old-fashioned Indian bakery cookies. They evoke nostalgia of the times when we'd get tins of warm freshly baked cookies at home from the local bakery and eat them dipped in cups of hot tea. What a treat that was!

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

These Atta Biscuits are as close in taste as I could get to the bakery-style ones. Just simple crispy cookies, flavored with butter and a hint of cardamom. They really do make the perfectly delightful tea-time accompaniment.

They don't need many ingredients and are quite fuss free to make. These biscuits are typically made in ghee though I've used butter here. The dough comes together in one bowl and needs to rest for about 30 minutes in the refrigerator so its pliable enough to be rolled out. Since there isn't any egg in this recipe, I've added some milk powder just to give the cookies a tender crumb.

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

Cardamom powder is a popular flavoring in these biscuits, but you could certainly use some cinnamon, powdered fennel seeds, ginger powder, or maybe even a small splash of rose water. While these are absolutely lovely plain and simple, go ahead and add in some nuts, seeds, chocolate chips, etc, if you like.

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

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 atta biscuits as much as we do!

📖 Recipe

Atta Biscuits or Eggless Wholewheat Cookies vegetarian tea time snacks

Atta Biscuits

Natasha Minocha
Atta Biscuits are simple crispy cookies, flavored with butter and a hint of cardamom. They make the perfectly delightful tea-time accompaniment.
No ratings yet
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Course Cookies, Snack
Cuisine Indian
Servings 25 cookies
Calories 134 kcal

Ingredients
  

  • 200 gms ( 1 cup) Butter, softened 1 cup
  • 150 gms ( 1 cup) Icing sugar 1 cup
  • 50 gms (1/3 cup) Milk powder 1/3 cup
  • 300 gms ( 2 1/4 cup) Wholewheat flour 2 1/4 cup
  • 1/2 tsp Cardamom powder

Instructions
 

  • Beat the softened butter and icing sugar in a large bowl until fluffy.
  • Stir in the wholewheat flour, milk powder and cardamom powder with a wooden spoon. Use your hands to bring this together to form a dough. Divide into 2 halves. Cover the dough halves in plastic wrap or aluminium foil. Refrigerate for 30 minutes.
  • Preheat the oven to 170C. Cover your baking tray with silpat or parchment paper.
  • Working with one dough half at a time, roll out the dough to about 1/2" thickness. Using a cookie cutter, cut out the cookies. Use a fork to prick some design on top. Sprinkle some crushed pistachio on top ( optional).
  • Bake for 10-12 minutes or until the cookies are light golden brown. Cool on a cooling rack. The cookies will get crisper as they cool.

Notes

  • The cookies I made, were done in 12 minutes. As your oven temperature maybe different, do keep an eye on the cookies so they don't get overdone or stay undercooked.

Nutrition

Serving: 1 CookieCalories: 134kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 59mgPotassium: 42mgFiber: 0.3gSugar: 7gVitamin A: 219IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!

 

Chocolate Hazelnut Cheesecake

There are times when only an indulgent dessert will do! Even better if it's a chocolate one, like this decadent Chocolate Hazelnut Cheesecake. It's rich, nutty, chocolatey, and oh-so creamy! And the best part? It's so simple to make!

Chocolate hazelnut cheesecake with cherry sauce and hazelnuts on top on a platter.

Made with dark chocolate and real toasted hazelnuts (crushed coarsely for a delightful nutty texture and flavor), this chocolate hazelnut cheesecake is a showstopper! And for a cheesecake that looks as fancy as this, you'll be surprised at how easy it is to make!

I've always loved baked cheesecakes because of their creamy and smooth texture. And while it can seem tricky to make, they really are quite simple to make. The only "problem" is waiting for the cheesecake to set in the refrigerator! I usually like to make them the night before so they chill overnight. They are easy to take out of the pan the next day and cut neatly too.

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Why You'll Love This Recipe

✨ With an incredibly rich and velvety texture, a little crunch from the hazelnuts, and a crisp chocolate crust, this chocolate cheesecake is truly heavenly for all chocolate lovers!

✨ Easy to make, no water bath, no complicated steps, making this cheesecake is really as easy as it gets!

✨ Made with real ingredients - dark chocolate and hazelnuts! No Nutella!

✨ This chocolate cheesecake is make-ahead friendly! It sets beautifully in the refrigerator overnight, making it a great dessert for stress-free entertaining!

✨ It's so versatile! This cheesecake is a dream on its own, but it pairs so well with a cherry sauce, chocolate ganache, fresh berries, or even a drizzle of caramel!

A slice of chocolate cheesecake on a small plate.

Reader Love ❤️

Absolutely loved this cake. Thank u for sharing. The cherry sauce on the top tasted absolutely divine and goes so well with the chocolate. Love your recipes.

Recipe Ingredients

Cookies, cocoa powder, and butter for making cookie crust.
Ingredients for cheesecake filling.

Cream cheese: Use softened full-fat cream cheese. You can use store-bought or homemade cream cheese. You can also use ricotta cheese, like in this baked mango cheesecake.

Sugar: Use regular granulated sugar. You can also use superfine sugar as it blends in the batter very easily.

Greek yogurt: For that creamy tang! Full-fat plain Greek yogurt is the best. Also, make sure it's at room temperature!

Cream: I used 25% fat cream at room temperature in this recipe. Heavy cream will work just as well.

Eggs: Please use room temperature eggs.

All-purpose flour: I used all-purpose flour. It helps stabilize the batter and gives a firmer texture.

Chocolate: 55% or 70% dark chocolate is always my choice in baking. You can use a sweeter chocolate, too, if you prefer. Please pick the best-quality baking chocolate you can get.

Hazelnuts: Whole, raw hazelnuts are the best for this cheesecake. You can roast them in a skillet for a few minutes until golden and fragrant. Please cool them before grinding them to a coarse powder. You can also use store-bought hazelnut powder if that's easily available to you.

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

How To Make Chocolate Hazelnut Cheesecake

This chocolate hazelnut cheesecake is a crowd favorite, and it's one of the easiest baked cheesecakes you'll ever make!

A mixture of crushed cookies, butter, and cocoa powder in a bowl.

Step 1: Preheat the oven to 180 C / 350 F. Mix cocoa powder, crushed Marie biscuits, and melted butter in a small bowl.  

Cookie crust in a cake pan.

Step 2: Press it down evenly at the bottom of your spring-form pan. Bake for 10 minutes. 

Cream cheese, cream, flour, sugar in a mixing bowl.

Step 3: Make the filling - Beat the cream cheese, cream, Greek yogurt, flour, and sugar in a large bowl with an electric mixer on low speed.

Eggs on top of cream cheese mixture in a mixing bowl.

Step 4: When this mixture is smooth, add the eggs. Beat on low speed until well combined.

Melted chocolate, crushed hazelnuts on top of cream cheese mixture.

Step 5: Stir in the vanilla extract, melted chocolate, and coarsely ground hazelnuts until well combined.

Chocolate cheesecake batter in a cake pan.

Step 6: Pour into the prepared crust. Carefully place in the oven and bake for about 45-55 minutes. Turn off the heat, slightly crack the door open, and allow to cool for 30 minutes.

Chocolate cheesecake on a platter with ingredients in the background.

Final step: Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, place on your serving plate, and serve with the cherry sauce on top.

Chocolate cheesecake with cherry sauce and hazelnuts on top.

How To Make The Red Wine Cherry Sauce

cherry sauce in a small bowl with a spoon.

This cherry sauce is a lovely contrast to the rich chocolate base, and it comes together in just a few minutes!

  • Combine cherries, sugar, water, and red wine in a small saucepan.
  • Cook on medium heat for 10-15 minutes until the cherries are soft and bubbling.
  • Add some more water or wine if the sauce looks too thick. If the sauce looks too watery, stir in the cornstarch mixture.
  • Let the mixture come to a boil and turn off the heat. Taste and adjust for sweetness. Let the sauce cool completely. It will thicken as it cools.

Pro Tips

  1. Make sure all ingredients are at room temperature.
  2. Allow the melted chocolate to cool to room temperature before adding to the batter.
  3. For enhanced hazelnut flavor, roast them before grinding. You can also add a tablespoon of hazelnut liqueur to the batter!
  4. Please don't overbeat the batter. You don't want to aerate it. Less air in the batter means the cake will be moist, dense, and rich.
  5. While using the electric beater to mix the ingredients, keep the speed at low. That will prevent incorporating too much air into the batter.
  6. Before baking the cheesecake, lightly tap on the counter to release any air bubbles in the batter.
  7. Once the center of the cheesecake feels slightly springy to the touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn't fall or crack.
  8. It's best to cool the cake in the refrigerator for at least 8 hours.
  9. I like to cover the bottom and sides of the springform cake pan with foil to avoid any instance of batter leaking out and messing up your oven. This is experience talking!
A bite taken from a slice of chocolate cheesecake on a plate with a fork.

Serving the Chocolate Hazelnut Cheesecake

Though perfect served as is, this chocolate hazelnut cheesecake is also superb with chocolate ganache (like in this Bailey's cheesecake recipe), caramel sauce, fresh fruits, or fresh fruit sauces.

I particularly love using seasonal fruit sauces (as in this peach cheesecake! )for the topping and always make some extra, which goes on our ice cream bowls! And for this cake, we have the cherry sauce. Optional, but highly recommended!!

Store the leftover chocolate cheesecake with hazelnuts in an airtight container in the refrigerator for 4-5 days. You can also freeze the chocolate cheesecake without the sauce for up to 1 month. Thaw in the fridge, top with cherry sauce, and serve!

More Delicious & Easy Cheesecake 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 chocolate hazelnut cheesecake as much as we do!

📖 Recipe

Chocolate hazelnut cheesecake with cherry sauce and hazelnuts on top on a platter.

Chocolate Hazelnut Cheesecake

Natasha Minocha
Creamy, rich, and so decadent, this chocolate hazelnut cheesecake is a crowd favorite, and it's one of the easiest baked cheesecakes you'll ever make! And the cherry sauce takes it to another level of deliciousness!
No ratings yet
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Course Cakes, Dessert
Cuisine American
Servings 10 Servings
Calories 581 kcal

Ingredients
 
 

CHEESECAKE CRUST

  • 7 oz Marie biscuits, crushed
  • 1/3 cup Butter, melted
  • 1 Tbsp Cocoa powder

CHEESECAKE FILLING

  • 2 1/4 cup Cream cheese
  • 1/3 cup Cream
  • 1/3 cup Greek yogurt
  • 1/4 cup All purpose flour
  • 3/4 cup Sugar
  • 2 Eggs
  • 1/3 cup Hazelnuts, coarsely ground
  • 2 tsp Vanilla extract
  • 1/2 cup Dark chocolate, melted and cooled

RED WINE CHERRY SAUCE

  • 1.5 cup Cherries, pitted
  • 2 Tbsp Water
  • 2 Tbsp Sugar
  • 3 Tbsp Red wine You can use any red wine. If you don't want to use wine, substitute with balsamic vinegar or lemon juice.
  • 1/2 tsp Cornstarch mixed with 2 tsp water Optional

Instructions
 

Cheesecake Crust

  • Preheat your oven to 180 C / 350 F. Cover the outside of your 8" springform pan with foil.
  • Mix cocoa powder, crushed Marie biscuits, and melted butter in a small bowl. Press it down evenly at the bottom of the pan. Bake for 10 minutes.
    Lower the oven temperature to 160 C while you're preparing the filling.
    7 oz (200g)Marie biscuits, crushed, 1/3 cup (100g)Butter, melted, 1 Tbsp Cocoa powder

Cheesecake Filling

  • Beat the cream cheese, cream, Greek yogurt, flour, and sugar in a large bowl with an electric mixer on low speed.
    2 1/4 cup (520g) Cream cheese, 1/3 cup (80g) Cream, 1/3 cup (80g) Greek yogurt, 3/4 cup ( 150 g)Sugar, 1/4 cup (32g) All-purpose flour
  • When this mixture is smooth, add the eggs, mixing well on low speed until incorporated.
    2 Eggs
  • Stir in the vanilla extract, melted chocolate, and coarsely ground hazelnuts until well incorporated. Don't overbeat.
    1/2 cup Dark chocolate, melted and cooled(100 g), 1/3 cup Hazelnuts, coarsely ground(50 g), 2 tsp Vanilla extract
  • Pour into the prepared crust. Carefully place in the oven and bake at 160 C / 320 F for about 45-55 minutes at 160 C.
    The top of the cake should look cooked, and the center should be a bit wobbly.
  • Turn off the heat and slightly crack the door open and allow to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely.
    Remove carefully from the pan, place on your serving platter, and serve with the cherry sauce on top.

Red Wine Cherry Sauce

  • Combine cherries, sugar, water, and red wine in a small saucepan. Cook on medium heat for 15-20 minutes until the cherries are soft and bubbling.
    Add some more water or wine if the sauce looks too thick. If the sauce looks too watery, stir in the cornstarch mixture. Let the mixture come to a boil and turn off the heat.
    Taste and adjust for sweetness. Let the sauce cool completely. It will thicken as it cools. Serve atop the cheesecake. ENJOY!!!
    1.5 cup Cherries, pitted, 2 Tbsp Water, 2 Tbsp Sugar, 3 Tbsp Red wine

Video

Notes

  1. Make sure all ingredients are at room temperature.
  2. Allow the melted chocolate to cool to room temperature before adding to the batter.
  3. For enhanced hazelnut flavor, roast them before grinding. You can also add a tablespoon of hazelnut liqueur to the batter!
  4. Please don't overbeat the batter. You don't want to aerate it. Less air in the batter means the cake will be moist, dense, and rich.
  5. While using the electric beater to mix the ingredients, keep the speed at low. That will prevent incorporating too much air into the batter.
  6. Before baking the cheesecake, lightly tap on the counter to release any air bubbles in the batter.
  7. Once the center of the cake feels slightly springy to the touch and wobbles just slightly, you should turn off the heat and crank the oven door open for about 30 minutes with the cake in the oven. This ensures that the top doesn't fall or crack.
  8. It's best to cool the cake in the refrigerator for at least 8 hours.
  9. I like to cover the bottom and sides of the springform cake pan with foil to avoid any instance of batter leaking out and messing up your oven. This is experience talking!

Nutrition

Serving: 1 ServingCalories: 581kcalCarbohydrates: 61gProtein: 9gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 99mgSodium: 380mgPotassium: 234mgFiber: 4gSugar: 36gVitamin A: 914IUVitamin C: 2mgCalcium: 95mgIron: 2mg
Tried this recipe?Let us know how it was!

Blueberry Overnight Oats

Looking for a delicious, healthy, quick breakfast? I got you covered with these make-ahead Blueberry Overnight Oats! So good, so simple, and wonderful for our hot summer days!

Blueberry Overnight Oats healthy delicious easy breakfast vegetarian Mother's Day

Jump to:

What Are Overnight Oats

Are Overnight Oats Healthy

How To Make

Recipe Notes

More Recipes

What Are Overnight Oats

Truth be told, I wasn't quite sure about trying out overnight oats. A mushy, flavorless meal is what I thought it would be. This was last year. Things have changed drastically since that first time....all in favor of this breakfast. Nowadays overnight oats are making our mornings sing!

All you have to do is soak oats ( preferably rolled oats)  in any milk of your choice. Add some seeds, some sweetener, maybe a dash of cinnamon. Leave it overnight and you have a perfectly luscious and healthy breakfast waiting for you in the morning. Top with some seasonal fruits, and nuts and you're good to go!

Blueberry Overnight Oats

Are Overnight Oats Healthy

These oats are not only quick to make and great for meal prep, but they are also very healthy. Rolled oats and fruits add a lot of fiber. This is also protein-rich thanks to the flax seeds, milk, and yogurt. All the fruits and nuts add vitamins and minerals making this a gut-friendly breakfast.

How To Make

Step 1: Place blueberries, bananas, almonds, flax seeds, coconut milk, and yogurt in a blender. Blend till smooth. Taste and adjust for sweetness.

Steps for making Blueberry Overnight Oats

Step 2: Put the oats in a small bowl or a couple of jars. Pour over the smoothie. Stir well, cover, and refrigerate it overnight.

Blueberry Overnight Oats without toppings

Step 3: Next morning, stir the mixture, and add some more milk/ yogurt if you want a thinner consistency. Top with fruits, seeds, and nuts of your choice. Enjoy!

Blueberry Overnight Oats

Recipe Notes:

Oats: Rolled oats are the best for this recipe, in terms of texture and health benefits. Instant oats will get mushy and gloopy.

Milk: I used light coconut milk here. Please feel free to use any milk of your choice.

Sweetener: These oats were sweet enough for us, hence we didn't feel the need for any sweetener.  You can certainly add any you prefer - honey, maple syrup, agave syrup.

Blueberries: I used frozen blueberries for this recipe. Fresh ones will work just as well. If you can't get your hands on blueberries, feel free to use ANY fruit you like - apple, mango, mulberries, peaches, plums.

Flax Seeds: These add protein and also make the oats thicker. You can substitute with chia seeds or leave them out altogether.

Almonds: I love the nuttiness the almonds add. You can use any nuts of your choice or leave them out if you want to keep this breakfast nut-free.

Make it gluten-free - use certified gluten-free oats.

Make it vegan - use any plant-based yogurt.

Blueberry Overnight Oats

More Healthy Breakfast Recipes

Strawberry Chia Pudding

Chocolate Orange Chia Pudding

Granola Breakfast Tarts

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 Overnight Blueberry Oats as much as we do!

📖 Recipe

Blueberry Overnight Oats healthy delicious easy breakfast vegetarian Mother's Day

Blueberry Overnight Oats

Natasha Minocha
Looking for a quick, delicious, healthy breakfast? I got you covered with these make - ahead Blueberry Overnight Oats! So good, so simple and absolutely wonderful for our hot summer days!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
8 hours
Total Time 8 hours 10 minutes
Course Breakfast
Cuisine American
Servings 2 Servings
Calories 258 kcal

Ingredients
  

  • 1 cup Blueberries I used frozen ones
  • 1 Banana
  • 1 tbsp Flax seeds
  • 8 Almonds
  • 1/2 cup Light Coconut milk
  • 1/4 cup Yogurt, plain You can use coconut yogurt to make this VEGAN
  • 1/3 cup Rolled oats
  • Honey/Maple syrup/Dates/ Stevia Optional ( I didn't add any)
  • Fruits/ Nuts/ Seeds For topping

Instructions
 

  • Place blueberries, banana, almonds, flax seeds, coconut milk and yogurt in a blender. Blend till smooth. Taste and adjust for sweetness.
  • Put the oats in a small bowl or in a couple of jars. Pour over the smoothie. Stir well, cover and refrigerate it overnight.
  • Next morning, stir the mixture, add some more milk/ yogurt if you want a thinner consistency. Top with fruits, seeds, nuts of your choice and enjoy!

Nutrition

Serving: 1 ServingCalories: 258kcalCarbohydrates: 39gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 60mgPotassium: 437mgFiber: 7gSugar: 17gVitamin A: 109IUVitamin C: 13mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!

Chocolate Madeleines

Today we're talking about madeleines...Chocolate Madeleines. These elegant, beautiful little French tea cakes have my heart. Their classic scallop shape makes them look so very pretty. Perfect for adorning your evening tea table!

chocolate madeleines in a paper-lined bowl with flowers in the background.

My long-forgotten madeleine molds popped up during the weekend kitchen cleaning. Oh, what happiness! Early Monday morning saw me baking these beauties. Honestly, they come together quite effortlessly ( even though the batter needs to rest in the refrigerator for a couple of hours). And boy, what a wonderful treat they are!

Chocolate Madeleines French pastry Tea cakes dessert snack cookie Mother's Day
Chocolate Madeleines French pastry Tea cakes dessert snack cookie Mother's Day

Soft, buttery, not overly sweet, and with a deep chocolate flavor that appeals to both kids and grown-ups alike. Though I love madeleines simply sprinkled with icing sugar like my Lemon Madeleines, these ones got a dip in chocolate. Only because I'm a bit obsessed with dipping! Also, I've been having recurring dreams of chocolate cookies/cakes dunked in white chocolate...don't ask!

This classic recipe has been adapted from one of my favorite cookbook authors Dorie Greenspan's Baking: From My Home To Yours.

It's a classic recipe that I didn't want to mess with at all. I followed it to the T and got impeccable tea cakes with a tiny bubbled surface and a distinctive hump. Gorgeous!

NOTES:

1. Fold the melted, cooled butter gently in the batter.  Avoid overmixing.

2. Chill the batter for at least 3 hours.  This ensures the cakes get that distinctive hump.  A lot of recipes also recommend chilling the baking pan.  I did not follow that suggestion.

3. Do grease and flour the molds very well, if using a traditional madeleine pan.  I use silicone ones and don't need to grease them.

Chocolate Madeleines French pastry Tea cakes dessert snack cookie Mother's Day

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 madeleines as much as we do!

📖 Recipe

chocolate madeleines in a paper-lined bowl with flowers in the background.

Chocolate Madeleines

Natasha Minocha
The prettiest dainty French teacakes! These Chocolate Madeleines are just perfect for your evening tea or dessert! They are so easy to make and will make you feel like a domestic goddess!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Course Cakes, Cookies, Snack
Cuisine French
Servings 18 madeleines
Calories 95 kcal

Ingredients
  

  • 2/3 cup All purpose flour
  • 2 tbsp Cocao powder
  • 1/2 tsp Baking powder
  • 2 Eggs At room temperature
  • 1/2 cup Caster sugar
  • 1 tsp Vanilla extract
  • 1/3 cup Butter, melted and cooled I used salted butter.

Chocolate Dip OPTIONAL

  • 1/3 cup White chocolate, melted
  • 1 tbsp Pistachio, crushed

Instructions
 

  • Sift flour, cocoa powder and baking powder together.
  • Whisk eggs and sugar with an electric hand mixer until pale and thick, aprroximately 3 minutes.
  • Beat in the vanilla extract. Fold in the sifted dry ingredients. Now gently fold in the melted, cooled butter. Cover the batter and refrigerate for minimum of 3 hours or for up to 2 days.
  • Preheat oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
  • Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter.
  • Place the pan in the oven and immediately lower the temperature to 180C. Bake for 12 -15 minutes or until they are golden and tops are springy to touch. Mine were ready in 14 minutes.
  • Turn them out on a cooling rack. Cool to room temperature and sprinkle with icing sugar. Serve immediately.
  • If you're planning to dip the madeleines, cool them completely. Dip half in melted chocolate, place on a parchment lined tray. Sprinkle with crushed pistachios. Refrigerate until the chocolate sets.

Nutrition

Serving: 1 ServingCalories: 95kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 29mgSodium: 52mgPotassium: 29mgFiber: 0.3gSugar: 7gVitamin A: 145IUVitamin C: 0.01mgCalcium: 17mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Fluffy Fail-Proof Eggless Waffle Recipe

The eggless waffle recipe is the one breakfast that makes my family weak in their knees. Fresh, warm, crispy, and fluffy, you can never go wrong with this homemade waffle recipe. And you won't believe how fast you can churn out these vegan waffles!

Fluffy Fail-Proof Eggless Waffle Recipe

As involved as it may seem to make waffles from scratch, truth be told, it really couldn't be easier. Once you've whipped up the batter, your waffle iron does all the work. This easy waffle recipe without eggs makes sure you get the most delicious ones.

Every. Time.

And they’re vegan to boot!

They taste so wonderful, you'll really forget all about the store-bought ones, which are filled with God knows what and have been sitting on the shelf for God knows how long.

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Why We Love This Recipe

You get golden and buttery waffles

And you can’t even tell they’re without eggs

Fluffy on the inside and crispy on the outside, vegan waffles

It uses pantry staples and doesn’t have you running to the nearest store

It’s a basic recipe for homemade waffles and a great carrier for any add-ons you like

Eggless Waffles Ingredients

Flour: All-purpose or wholewheat flour, both work very well in this recipe. You can also make these gluten-free like I did with my gluten-free apple and cinnamon waffles, and even brownie waffles using buckwheat flour.

Milk: I've made these waffles with coconut milk, but please feel free to use any milk of your choice.

Oil: I love the flavor of coconut oil in my baking. Any other oil or butter (melted) will be perfect too.

Add-ons: From orange or lemon zest to chocolate chips to nuts, you can add pretty much everything to the batter of this easy waffle recipe. Try matcha powder for a twist. Mix it up as you like.

If you're into chocolate, like my crew is, you can easily make these into chocolate waffles without eggs. Add a couple of tablespoons of cocoa powder to the dry ingredients and proceed as given in the eggless waffle recipe.

Fluffy Fail-Proof Eggless Waffle Recipe

How To Make Fluffy Eggless Waffles

Step 1: Mix coconut milk with vinegar in a small bowl to make buttermilk for these eggless waffles and let it sit for 5–6 minutes.

Step 2: Meanwhile, sift and combine the dry ingredients: flour, baking powder, baking soda, salt, sugar, and cinnamon powder.

Step 3: Mix vanilla and coconut oil into the buttermilk.

Step 4: Pour the wet ingredients into the dry ingredients.

Step 5: Whisk until you have a smooth and thick egg-free waffle batter. It should be of a soft-dropping consistency, like a cake batter.

Step 6: Preheat your waffle iron according to the manufacturer's instructions.

Step 7: Grease the cavities well and pour a ladleful of vegan waffle batter.

Step 8: Cook for 4–5 minutes or until golden and crisp.

Step 9: Repeat with the rest of the batter.

Final step: Serve warm and savor!

Pro Tips

  • Do not overmix the waffle batter without eggs. You don’t want heavy waffles.
  • Eggless waffles tend to take longer to crisp up. So, add a few minutes to the regular cooking time of your waffle iron.
  • To prevent your cooked waffles from getting soggy, slide them into a preheated oven. this will keep the waffles warm and crisp.
Eggless Waffles

Recipe FAQs

How do I know when the waffles are done?

When your waffle iron stops steaming, that's when the ingredients have cooked through and your egg-free waffles are done. Open up and check; give it a second or more if you want crisper homemade waffles.

Why do my waffles stick to my waffle iron?

Make sure your waffle iron is hot enough and the cavities are greased very well.

How can I store these vegan waffles?

This waffle batter recipe (no eggs) is best for making fresh waffles. Eaten warm. But if you do have any leftovers, you can simply refrigerate or freeze them. Pop them in the toaster, and they'll be good to go

Eggless Waffle Recipe

Serving Suggestions

The combinations for this homemade eggless waffle recipe are endless.

  • Maple syrup with fruits
  • Peanut butter with chocolate chips and banana slices,
  • Chocolate almond butter
  • Nutella

I could go on and on! And these are just the sweet ones. Don’t be afraid to make these vegan and egg-free waffles savory. Avocados, bacon, tomato salsa—doesn't it sound just groovy?

Easy waffles without eggs

More Waffle Recipes

Carrot Cake Waffles

Easy Cheese Waffles

Sourdough Waffles

Lemon Poppyseed Waffles

Sweet Potato Cornmeal Waffles

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 fluffy eggless waffles as much as we do!

📖 Recipe

Fluffy Fail-Proof Eggless Waffle Recipe

Fluffy Fail-Proof Eggless Waffle Recipe

Natasha Minocha
Fresh, warm, crispy, and fluffy, you can never go wrong with this homemade waffle recipe. And you won't believe how fast you can churn out these vegan waffles!
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 Waffles
Calories 222 kcal

Ingredients
  

  • 1.5 cups All purpose flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1 Tbsp Powdered sugar
  • 1.5 cup Light coconut milk
  • 1 Tbsp Vinegar
  • 3 Tbsp Coconut oil
  • 2 tsp Vanilla extract

Instructions
 

  • Mix coconut milk with vinegar in a small bowl and let it sit for 5-6 minutes.
  • In the meanwhile, combine all the dry ingredients - flour, baking powder, baking soda, salt, sugar and cinnamon powder.
  • Mix oil, vanilla and coconut oil in the milk and vinegar mixture. Pour into the dry ingredients. Whisk until smooth and thick. The batter should have a soft dropping consistency, like a cake batter.
  • Preheat your waffle iron according to manufacturer's instructions.
  • Grease the waffle cavities well and pour a ladleful of batter in the cavity. Let the batter cook for 4-5 minutes, until golden and crisp.
  • Repeat with the rest of the batter. Serve warm. Enjoy!

Nutrition

Serving: 1 ServingCalories: 222kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 337mgPotassium: 38mgFiber: 1gSugar: 0.3gVitamin A: 2IUVitamin C: 0.01mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!

Chocolate Beet Smoothie

Okay, before you think I've gone all weird with my smoothie combinations, read on just a bit! This Chocolate Beet Smoothie packs a nutritional punch and yet tastes like dessert! We like that, don't we?

Chocolate Beet Smoothie spinach vegan refined sugarfree healthy breakfast preworkout snack

So I'm continuing with my weekly smoothie recipe update from the archives. This chocolate beet smoothie recipe got my kids so excited as they remembered it and absolutely loved it.  Yes, despite the beets ( and spinach) in here!

If you're looking to increase your daily vegetable intake, adding them to your smoothies is very effective. The taste is not compromised at all, colors make them even more appealing like in my pear blueberry smoothie, mango mulberry smoothie, and pineapple strawberry smoothie.

Chocolate Beet Smoothie spinach vegan refined sugarfree healthy breakfast preworkout snack

Chocolate Beet Smoothie spinach vegan refined sugarfree healthy breakfast preworkout snack

Since I've talked a lot about beets in my previous posts, let's discuss cocoa powder a bit. It comes from the cocoa bean, is very nutritious and offers many health benefits. The fiber content in cocoa is pretty high, it's rich in antioxidants and according to some studies, it may also help in lowering stress levels and blood pressure. For that amazing chocolate taste, I'm willing to bet on all of this goodness!

As the sweetness of fruits helps mask its bitter taste, cocoa works very well in smoothies.

Add some honey, maple syrup, or dates to sweeten the deal further if you want. What you'll get is a rich chocolate flavor with just the amount of sugar you want.

No nasties, added sugars, no preservatives. And, I repeat, it will taste out of the world fabulous!

Chocolate Beet Smoothie spinach vegan refined sugarfree healthy breakfast preworkout snack

Notes to make this smoothie

This recipe uses light coconut milk, but please feel free to use any milk of your choice. Even yogurt will work well here.

I sweetened the smoothie with date syrup. If you don't have date syrup on hand, add some soaked dates or use any sweetener of your choice.

I prefer to toast oats lightly before adding them to my smoothies. You can completely omit this step.

A handful of spinach ( lightly blanched)  ups the nutrient content in this smoothie.  I prefer cooking it a bit as its easier for me to digest then. But you may leave it out altogether if you wish.

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 chocolate beet smoothie as much as we do!

📖 Recipe

Chocolate Beet Smoothie spinach vegan refined sugarfree healthy breakfast preworkout snack

Chocolate Beet Smoothie

Natasha Minocha
Chocolate and beetroot come together in this delicious healthy Chocolate Beet Smoothie! They pack a punch nutritionally and still taste like dessert!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks, Snack
Cuisine American
Servings 2 servings
Calories 223 kcal

Ingredients
  

  • 1 Banana, sliced
  • 1/2 Beetroot, cooked & diced
  • 8 Almonds
  • 1 cup Light coconut milk You can use any milk of your choice
  • 2 tsp cocoa powder
  • 1.5 tsp Date syrup Or 4-5 Dates. Or any sweetener of your choice
  • 1/4 cup Oats
  • 1 tsp cinnamon powder
  • A handful of Spinach, lightly blanched This is optional.
  • A handful of ice

Instructions
 

  • Place all the ingredients in your blender and blend until smooth and creamy. Taste and adjust for sweetness.

Nutrition

Serving: 1 ServingCalories: 223kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 102mgPotassium: 388mgFiber: 5gSugar: 11gVitamin A: 48IUVitamin C: 6mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!

Best Mulberry Pie with Crumble

Mulberry pie, with its rich, juicy filling and flaky crust, is delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or even as-is. With simple ingredients and extraordinary flavor, this gluten-free vegan dessert is easy, simple, and wonderfully versatile!

Best Mulberry Pie with crumble

I was unsure how this fresh mulberry pie recipe would turn out. I had stolen the fabulous, juicy berries from my neighbor's garden on a whim with no recipe to follow. 

So, I used my trusted buckwheat pie base that I made for an apple galette and winged the rest. And trust me, it was the best pie I’ve tasted. Easy to make, hard to resist.

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Best Mulberry Pie with crumble

Why We Love This Recipe

It has everyone’s 2 favorite ingredients: simple and easy.

The crust, golden and flaky, provides the perfect contrast to the juicy mulberry filling.

The beauty is in its simplicity. Besides the mulberries, you'll need a few pantry staples.

This pie is incredibly versatile and can be enjoyed warm or cold.

It's perfect for family gatherings, picnics, or any occasion that calls for a homemade dessert.

Homemade Mulberry Pie Ingredients

Mulberries are wonderful for baking. Juicy and sweet, they become jammy and gooey when baked (almost like dates). You can use frozen mulberries if fresh ones aren't available.

Flour: I used buckwheat to make gluten-free mulberry pie.

Oil: Since it’s a vegan dessert, I used chilled coconut oil. Chilled cubes of butter will also do.

Sugar: Granulated sugar works well here to sweeten the filling. You can use cane or raw sugar too.

Nuts: Roughly chopped almonds and walnuts give the pie a lovely crunch. For the pie crumble, I chose finely chopped pistachios for a pop of green.

Zest: Orange adds depth to the flavors. 

Recipe Variations

Mulberries: I used fresh mulberries but you can use frozen ones too.

Coconut oil: I made the pie vegan, using chilled coconut oil. Please feel free to use chilled, cubes of butter if you'd like.

Sugar: Use honey, maple syrup, or any sweetener of your choice in the filling.

Flour: If you don't wish to use buckwheat, please use all-purpose flour or wholewheat flour, like in this plum galette.

Zest: Don’t have an orange? Use lemon zest.

Best Mulberry Pie with crumble

How To Make Mulberry Pie

Step 1: Preheat the oven to 180 °C. Keep a 9" pie pan handy.

Step 2: Combine flour, sugar, and salt in a large bowl.

Step 3: Rub the chilled coconut oil or butter in the mixture using your fingertips. When it resembles coarse breadcrumbs, add iced cold water one tablespoon at a time, just enough to bind the dough.

Step 4: The mulberry pie crust dough will be a bit scraggy at this point. Don’t worry; it will come together. Use the palm of your hand to push the dough away from you 4–5 times until it's smooth.

Step 5: Roll it into a ball and flatten it into a disk. Wrap in cling wrap and refrigerate until ready to use. This should rest for at least an hour.

Step 6: Flour your work surface well. Roll the dough out into a rough 12" circle. Don't worry if it’s not perfect.

Step 7: Place the mulberry pie dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.

Step 8: Brush away any excess flour on the surface. With a sharp knife, trim the edges of the dough to fit the pie pan.

Step 9: Place a piece of foil on the base of the dough and cover with baking beans (I use dried chickpeas). Bake for 10–12 minutes to cook it just a bit. Remove the foil and the beans.

Best Mulberry Pie with crumble

Step 10: While the pie crust bakes, combine mulberries with sugar, cornstarch, nuts, and oranges in a medium-sized bowl.

Step 11: After the crust is semi-baked, spoon the mulberry filling on top and spread it evenly.

Step 12: Top with crumble. The pie crumble recipe I used combines flour and sugar. I then rubbed in the coconut oil till it resembled coarse breadcrumbs.

Step 13: Bake for 30 minutes or until the crust is golden brown and the juices are bubbling.

Step 14: Let the pie cool for an hour or two so the filling can set.

Optional step: Sprinkle pistachios.

Final step: Serve warm with ice cream and savor.

Pro Tips

Baking a pie can be overwhelming. But really, there’s a trick to it: use a good pastry recipe, and the rest is easy as pie. A quick little crumble adds a lovely crunch, contrasting with the soft, fruity filling.

  • Make sure the water you use for binding the dough is chilled.
  • Bake the crust before you put the filling in, so you don't get a soggy pie base.
  • Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  • I made the pie vegan, using chilled coconut oil. Please feel free to use chilled, cubes of butter if you'd like. Both are absolutely fine.
Best Mulberry Pie with crumble
Best Mulberry Pie with crumble

Recipe FAQs

What do mulberries taste like?

Mulberry trees are related to jackfruit and figs, so there are similarities in taste. Depending on their ripeness and color, mulberries can be sweet or slightly tart.
Black: The most common mulberries, they have a rich, intense flavor and a balance of sweetness and tartness. They are juicy and often described as having a wine-like or blackberry-like taste.
Red: Similar to black mulberries but with a slightly tarter edge. They are also sweet and juicy but can have a more complex flavor with hints of raspberry.
White: These are generally less tart and more subtle in flavor. They have a delicate sweetness with a mild, honey-like taste and a slightly floral undertone.

Can I use frozen mulberries?

Yes, absolutely! If fresh ones aren't available, you can use frozen mulberries.

More Mulberry Recipes

Mulberry Sharbat

Mulberry Jam

Mulberry Mango Smoothie

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 mulberry pie as much as we do! 

📖 Recipe

Glutenfree Mulberry Crumble Pie

Best Mulberry Pie with Crumble

Natasha Minocha
Mulberry pie, with its rich, juicy filling and flaky crust, is delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or even as-is. With simple ingredients and extraordinary flavor, this gluten free vegan dessert is easy, simple, and wonderfully versatile!
2 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Course Dessert
Cuisine American
Servings 8 persons
Calories 361 kcal

Ingredients
 
 

Pastry

  • 2 cup Buckwheat flour
  • 1/2 cup Coconut oil, chilled or Butter, chilled
  • 2 tbsp Sugar
  • 3-4 tbsp Chilled water
  • 1/2 tsp salt

Filling

  • 2.5 cup Mulberries, roughly chopped
  • 1/4 cup Granulated sugar
  • 1 tbsp Cornstarch
  • 2 tbsp Almonds, finely chopped
  • 2 tbsp Walnuts, finely chopped
  • Zest from one orange Lemon zest would also work well here.

Crumble

  • 1/2 cup Buckwheat flour
  • 2 tbsp Coconut oil, chilled or Butter, chilled
  • 2 tbsp Granulated sugar
  • Pistachio, chopped finely for sprinkling on top Optional

Instructions
 

Pastry

  • Combine the flour, sugar and salt in a large bowl.
    Rub the chilled coconut oil/butter in 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 a 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 its smooth.
  • Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
  • When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C. Keep an 9" pie pan handy.
  • Flour your work surface well.
    Roll the dough out into a rough 12" circle. Don't worry if its not perfect.
    Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.
    Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan.
  • Place a piece of foil on the base of the pastry, cover with baking beans ( I use dried chickpeas).
    Bake the pastry for 10-12 minutes, to cook it just a bit. Remove the foil and the beans.

Filling:

  • In a medium sized bowl, combine all the filling ingredients together.

Crumble

  • Combine the flour and sugar in a small bowl. Rub in the coconut oil or butter till it resembles coarse breadcrumbs.

Assembly

  • Spoon the filling in the semi baked pie crust. Spread evenly.
    Sprinkle the crumble all over the filling.
    Bake at 180 C for 30 minutes, or until the crust is golden brown and juices are bubbling. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
  • Let the pie cool for an hour or two, so the filling can set. Sprinkle over the pistachios ( if using). Enjoy warm with icecream!

Nutrition

Serving: 1 ServingCalories: 361kcalCarbohydrates: 44gProtein: 6gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 155mgPotassium: 335mgFiber: 5gSugar: 14gVitamin A: 12IUVitamin C: 16mgCalcium: 43mgIron: 3mg
Tried this recipe?Let us know how it was!

Mulberry Mango Smoothie

This mulberry mango smoothie is the ultimate quick fix! Sweet mangoes, juicy mulberries, and beets blend into a gorgeous drink that’s as delicious as it is healthy. The 5-ingredient, 5-minute recipe serves the most refreshing, feel-good smoothie!

Mulberry mango smoothie in a glass with a glass straw.

This mango smoothie with mulberries and beets isn’t just pretty. It’s an explosion of flavors- sweet, slightly tart, and so creamy. One sip, and you’ll be hooked, even if you don't like beets!

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Why You’ll Love The Recipe

It’s a quick, easy, and hassle-free mulberry mango beet smoothie recipe.

No fancy ingredients, just simple, wholesome, and delicious!

Perfect for breakfast and a great start to the day, as a pre-workout snack or as an afternoon pick-me-up.

You’ll never get tired of it. I’ve had it for breakfast for years, and it’s still my favorite!

It's naturally sweet, creamy, and totally kid-approved! Yes, my fussy ones, too, love it!

Mulberry Smoothie Ingredients

Ingredients for making mango mulberry smoothie.

Mulberries have the shortest season, and you really don’t want to miss it. Juicy and tart, they are great for making cool mulberry sharbats, mulberry crumble pie, or chutneys. For this mulberry smoothie recipe, you can use fresh mulberries, frozen, or even homemade mulberry jam.

Mango: Sweet and luscious; I chose fresh mangoes, but frozen ones work just as well.

Beetroot adds a gorgeous color and fiber to the smoothie. I prefer to cook beets as they’re easier to digest. You can add them raw too.

Cashews make the easy mango smoothie extra rich and creamy. I used raw, whole cashews. There’s no need to soak them overnight. You can soak them in warm water for 5 minutes to soften them and make blending easier.

Fresh coconut water is light and refreshing. That's what I like to use. But bottled ones work just as well.

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

Recipe Variations

Not a fan of coconut water? Leave it out, and in its place, use coconut milk, oat milk, cashew milk, or almond milk. Greek yogurt tastes good too!

Cashews can be swapped with almonds.

Sweetener is optional. If you like a sweeter mulberry smoothie, add a touch of honey, maple syrup, or any of your favorite sweeteners.

Add a scoop of protein powder to make a delicious, hearty post-workout treat!

How To Make Mulberry Mango Smoothie

Ingredients for making smoothie in a blender jar.

Step 1: Combine the ingredients - mango, beetroot, mulberries, cashews, coconut water, and ice in a blender.

Blended smoothie in a blender jar.

Step 2: Process until smooth and well-blended. Taste and adjust for the sweetness and consistency that you prefer.

While this mulberry smoothie stores well in the refrigerator for up to a day, but its best consumed right away.

Pro Tips

  • If you can't get fresh fruits, use frozen ones. Frozen fruits will also make your smoothie super thick and creamy!
  • If you don't want to use cashews, feel free to leave them out.
  • I like to add cooked beets to my smoothies for easier digestion. You can use raw beets too, if you like.
  • We don't need to soak cashews for this recipe, but a quick soak in warm water for 5 minutes will soften them for easier blending.
  • I have not used any sweetener in this recipe. If you prefer the smoothie to be sweeter, please use any sweetener of your choice.
  • Serve the smoothie immediately for the freshest and best taste!
Mulberry smoothie in a glass with a glass straw.

How To Serve

I recommend serving the beetroot mango smoothie as soon as you make it. Pour into a chilled glass, and top with extra mulberries or chopped cashews for a little crunch.

You can even turn it into a smoothie bowl with air fryer granola, coconut flakes, and fresh fruit for a midday pick-me-up or a light, guilt-free dessert.

If you love smoothies as much as I do, you might also enjoy a chocolate peanut butter smoothie or chocolate beet smoothie (another delicious way to sneak in beets)!

Recipe FAQs

Can you taste the beets in this berry-mango smoothie?

Smoothies are a great way to up your daily fruit and vegetable intake. My family doesn’t love beets much, but they happily lapped up this smoothie. All you taste is mangoes and mulberries.

Are mulberries good in smoothies?

Yes! Mulberries are great in smoothies. They add natural sweetness and a mild berry flavor. Since they are soft, they blend smoothly, making them great for any smoothie recipe!

Can we mix mulberry with milk?

Absolutely. They blend well with dairy milk and plant-based options. If your fresh mulberries are slightly tart, add a sweetener.

What fruit goes with a mango smoothie?

There are so many mango smoothie combinations you can try because so many fruits go well with mango. Strawberries, blueberries, raspberries, pineapple, bananas, or even papaya!

More Easy Smoothie 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 mulberry mango smoothie as much as we do!

📖 Recipe

Mulberry mango smoothie in a glass on a small plate.

Mulberry Mango Smoothie

Natasha Minocha
This mulberry mango smoothie is the ultimate quick fix! Sweet mangoes, juicy mulberries, and beets blend into a gorgeous drink that’s as delicious as it is healthy. The 5 ingredients, 5-minute recipe serves the most refreshing, feel-good smoothie!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks
Cuisine American
Servings 2 Servings
Calories 213 kcal

Ingredients
 
 

  • 1 cup Mango, peeled and diced
  • 1/2 cup Beetroot, cooked and diced
  • 3/4 cup Mulberries
  • 1/4 cup Cashews
  • 1.5 cup Coconut water
  • Handful of ice
  • Any sweetener of your choice OPTIONAL.

Instructions
 

  • Place all the ingredients in a blender and process until smooth. You can add more coconut water if you'd like a thinner consistency.
    Taste and adjust for sweetness. Enjoy immediately!

Video

Notes

  • If you can't get fresh fruits, use frozen ones. Frozen fruits will also make your smoothie super thick and creamy!
  • If you don't want to use cashews, feel free to leave them out.
  • I like to add cooked beets to my smoothies for easier digestion. You can use raw beets too, if you like.
  • We don't need to soak cashews for this recipe, but a quick soak in warm water for 5 minutes will soften them for easier blending.
  • I have not used any sweetener in this recipe. If you prefer the smoothie to be sweeter, please use any sweetener of your choice.
  • Serve the smoothie immediately for the freshest and best taste!

Nutrition

Serving: 1 ServingCalories: 213kcalCarbohydrates: 33gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 227mgPotassium: 920mgFiber: 6gSugar: 24gVitamin A: 930IUVitamin C: 56mgCalcium: 85mgIron: 3mg
Tried this recipe?Let us know how it was!

Chocolate Peanut Butter Smoothie

Chilled creamy chocolate peanut butter smoothie for breakfast? Are you with me on this? It's a really healthy one too! I mean, how bad would it be to get your chocolate fix in the morning and feel really good about it?!

Chocolate Peanut Butter Smoothie healthy refined sugarfree vegan dairyfree protein

This is a continuation of my weekly smoothie recipe update from the archives. For a family of die-hard chocoholics, there must be some kick-ass chocolate smoothies in my repertoire.

I feel really good about having this for breakfast as it's protein-rich, refined sugar-free, and tastes like dessert! Peanut butter adds a good amount of body to this smoothie, and that keeps you feeling full for a decent amount of time. I would strongly suggest using good-quality organic peanut butter here. They are easily available in the market or online now.

Chocolate Peanut Butter Smoothie healthy refined sugarfree vegan dairyfree protein

I don't add any sweetener to this smoothie as the bananas and dates do that job fairly well. We all prefer a more dark chocolate flavor. My kids sometimes do like a bit of maple syrup or honey in theirs.

I always recommend using very ripe bananas as they add a lot more flavor and sweetness. To make the smoothie even creamier, you can try soaking the dates in a little bit of warm water to soften them. Then they blend very well with the rest of the ingredients. I don't mind a bit of texture from the unsoaked ones.

Chocolate Peanut Butter Smoothie healthy refined sugarfree vegan dairyfree protein

This Chocolate Peanut Butter Smoothie is not only wonderful for breakfast, but it also is fabulous as an after-school snack or a post-workout drink. You can always add a tablespoon of protein powder to make this smoothie even more nutritionally abundant.

Chocolate Peanut Butter Smoothie healthy refined sugarfree vegan dairyfree protein

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 chocolate peanut butter smoothie as much as we do!

📖 Recipe

Chocolate Peanut Butter Smoothie healthy refined sugarfree vegan dairyfree protein

Chocolate Peanut Butter Smoothie

Natasha Minocha
Get your chocolate fix with this healthy 6 ingredient Chocolate Peanut Butter Smoothie with a thick creamy texture and a delicious peanut butter flavour!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks
Cuisine American
Servings 2 Servings
Calories 330 kcal

Ingredients
  

  • 1.5 Frozen banana, sliced
  • 6 Dates, pitted
  • 2 tsp Flax seeds
  • 1.5 tsp Cocoa powder
  • 1 tbsp Peanut butter
  • 1.5 cup Light coconut milk You can use any milk of your choice
  • Handful of ice
  • Maple syrup/Honey/ Any sweetener of your choice Optional ( I didn't add any)

Instructions
 

  • Put all ingredients in a blender and blitz till silky smooth.
    Taste and adjust for sweetness. You can add more cocoa powder and peanut butter at this point according to your preference.
    Thin with as much water/ milk as you like.

Nutrition

Serving: 1 ServingCalories: 330kcalCarbohydrates: 44gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 163mgPotassium: 535mgFiber: 5gSugar: 25gVitamin A: 59IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!

Eggless Carrot Cake

Eggless carrot cake is soft, moist, and perfectly spiced. This cake is pure comfort, packed with tender carrots, warm cinnamon, and a hint of vanilla. Whether you top it with cream cheese frosting or enjoy it as is, this easy carrot cake recipe is one you’ll want to make again and again!

Eggless carrot cake with cream cheese frosting on a white platter.

I grew up eating my mom's carrot cakes. Sometimes she made the eggless whole wheat carrot cake with jaggery, and sometimes with sugar. She just dumped what she had at hand into a bowl and baked. No recipe, no measuring, just pure magic. And year after year, the cake came perfectly soft, sweet, and full of cozy spice.

This is what this carrot cake reminds me of - my mother's carrot cake with its homeyness, simplicity, and love!

Looking for more Easter recipes? Check out my 16 best Easter recipes collection!

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A slice of carrot cake on a plate to show its texture.

Why You’ll Love This Recipe

It’s the perfect carrot cake and everything you want it to be – super moist, soft, and laden with nuts, bits of crunchy carrots peeking through. Every bite is delicious with the warm cinnamon, nutmeg, vanilla, and zesty fresh orange flavors.

This carrot cake without eggs is super easy to make with simple step-by-step instructions and basic pantry ingredients. Perfect for beginner bakers!

Whether you enjoy it plain or frosted, this cake is just right for any occasion. Serve with your favorite tea or coffee, or for dessert, this carrot cake hits all the right spots!

Carrot Cake Ingredients

Ingredients for making carrot cake.

Flour: Whole wheat gives the carrot cake a hearty feel. You can certainly switch to all-purpose flour.

Spices: A warm mix of cinnamon, nutmeg, and homemade vanilla extract adds a cozy flavor.

Yogurt: The secret to keeping this eggless cake moist and tender while adding a slight tang. I prefer Greek yogurt, but regular yogurt works too, as long as it is drained well and is thick. 

Milk is a substitute for eggs. It helps bring the batter together and keeps the cake light and fluffy. I used light coconut milk, but oat milk, cashew milk, or almond milk are great too. You can also use regular dairy milk. 

Oil makes this whole-wheat carrot cake extra soft. My choice was coconut oil, but any neutral-tasting oil works.

Sugar: I used brown sugar for a deeper, caramel-like flavor. Feel free to use white sugar, cane, or coconut sugar. I love this cake with jaggery powder too.

Carrots are the star of the show! They add natural sweetness, moisture, and a beautiful texture to every bite. Use the fine side of a box grater to grate them finely. If you love more texture in a cake, grate them coarsely. 

Walnuts lend a crunchy and nutty texture, which makes this cake even better. 

Orange juice and zest brighten up the taste, giving it a citrusy touch that you’ll love, love, love! I always recommend adding both. 

Cream Cheese: Homemade or store-bought, a rich and tangy cream cheese is a must for making the frosting for this classic Easter carrot cake. This frosting is so good on carrot cake cookies, too!

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

Variations

Add-ins: Walnuts are the classic choice for eggless carrot cake. You can also swap them for pecans( like in this carrot banana bread), hazelnuts, or almonds, or leave them out. Sultanas, dried currants, cranberries or raisins are fantastic with it too.

Vegan: Make the carrot cake without eggs completely vegan by using plant-based yogurt in the batter. For the frosting, use plant-based cream and cream cheese.

How To Make Eggless Carrot Cake

Dry ingredients for carrot cake in a mixing bowl.

Step 1: Combine all the dry ingredients - wholewheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest in a large bowl. Whisk well.

Wet ingredients for carrot cake in a mixing bowl.

Step 2: Whisk together yogurt, sugar, oil, milk, vanilla extract, and orange juice in another bowl.

Dry and wet ingredients in a mixing bowl to make cake batter.

Step 3: Gently stir the wet ingredients into the bowl of dry ingredients. Your mixture should be thick, not a soft dropping consistency.

Shredded carrots and chopped walnuts on top of cake batter in a bowl.

Step 4: Fold the shredded carrots and chopped walnuts into the batter.

Cake batter in a round cake tin.

Step 5: Transfer the batter into a 6" greased cake pan.

Baked carrot cake in a round baking tin.

Step 6: Bake for 40-45 minutes or until a skewer inserted in the center comes out clean.

Ingredients for making cream cheese frosting.
Cream cheese frosting in a small bowl.

Step 7: While the cake is baking, make the cream cheese frosting. Beat the cream cheese until smooth. Whisk in the chilled cream and icing sugar into this mixture until thick and creamy, and you have a spreadable consistency. Refrigerate this frosting until the cake is baked and completely cooled.

Step 8: Once the eggless carrot cake is completely cooled, top it with the cream cheese frosting. Decorate with some walnut halves and some more orange zest. Serve and enjoy!

Carrot cake with frosting, walnuts and orange zest on a white platter.

Pro Tips

  • This cake's batter is a thick one. Not the same consistency as the regular cake batter. The carrots release enough moisture to ensure that the cake comes out wonderfully soft and never dry.
  • If the batter seems too dry, add a tablespoon or two of milk.
  • If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
  • Make sure your ingredients ( except the whipping cream) are at room temperature. This helps make a smooth batter quickly.
  • If your cream cheese frosting is a bit runny, refrigerate it for 20-30 minutes to make it more easily spreadable.
  • Allow the cake to cool completely before frosting.
A slice of carrot cake on a small plate with a fork.

How To Store

Store the frosted no-eggs carrot cake in an airtight container in the fridge for up to 4 days. The carrots keep the cake soft and moist. Let it come to room temperature before serving.

You can freeze the cake, as long as it is not frosted. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.

More Easy Eggless 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 eggless carrot cake as much as we do!

📖 Recipe

Eggless carrot cake with cream cheese frosting on a white platter.

Eggless Carrot Cake

Natasha Minocha
Eggless Carrot Cake -This delicious, moist, fresh, lightly spiced carrot cake is a breeze to make. The luscious cream cheese frosting makes it totally irresistible!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Cakes, Dessert
Cuisine American
Servings 8 Servings
Calories 336 kcal

Ingredients
 
 

  • 1.5 cup Wholewheat flour
  • 1.5 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Zest of 1 orange
  • 1/2 cup Yogurt
  • 1/2 cup Light coconut milk You can use any milk you like.
  • 1/3 cup Coconut oil You can use any vegetable oil you like.
  • 1 tsp Vanilla extract
  • Juice of 1 orange
  • 1/2 cup Brown sugar
  • 1 cup Carrots, shredded
  • 1/4 cup Walnuts, chopped

Cream Cheese Frosting

  • 3/4 cup Cream cheese, softened
  • 3-4 tbsp Icing sugar
  • 3-4 tbsp Chilled whipping cream

Instructions
 

  • Preheat your oven to 180C. Grease a 6" pan very well.
  • In a large bowl, combine all the dry ingredients - wholewheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest.
    1.5 cups Wholewheat flour (190g), 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/8 tsp Salt, 1 tsp Cinnamon, 1/4 tsp Nutmeg, Zest of 1 orange
  • In a medium-sized bowl, whisk together the yogurt, sugar, oil, milk, vanilla extract, and orange juice.
    1/2 cup Yogurt (135 g), 1/2 cup Light coconut milk(100 g), 1/3 cup Coconut oil (60 g), 1 tsp Vanilla extract, Juice of 1 orange
  • Gently stir the wet ingredients into the bowl of dry ingredients. Your mixture should be thick, not a soft dropping consistency.
    If it seems too dry, add a tablespoon or two of milk.
  • Fold in the grated carrots and walnuts.
    1 cup (155g) Carrots, shredded, 1/4 cup (30 g) Walnuts, chopped
  • Transfer the batter to your prepared pan and bake for 45 minutes at 180 c (350 f) or until a skewer inserted in the center comes out clean, with a few moist crumbs attached.
  • If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
  • Let the baked cake cool in the pan for 10-15 minutes before turning out on a cooling rack.
  • Once completely cooled, top it with the cream cheese frosting. Decorate with some walnut halves and some more orange zest. Enjoy!

Cream Cheese Frosting

  • While the cake is baking, make the frosting. Beat the cream cheese until smooth. Whisk in the chilled cream and icing sugar into this mixture until thick and creamy, and you have a spreadable consistency.
    Taste and adjust for sweetness. You can add more sugar at this point if you like. Refrigerate until the cake is baked and completely cooled.
    3/4 cup (150 g) Cream cheese, softened, 3-4 tbsp chilled whipping cream, 3-4 tbsp Icing sugar

Video

Notes

  • This cake's batter is a thick one. Not the same consistency as the regular cake batter. The carrots release enough moisture to ensure that the cake comes out wonderfully soft and never dry.
  • If the batter seems too dry, add a tablespoon or two of milk.
  • If the cake starts browning on top and isn't cooked through, loosely cover with a piece of foil to prevent the top from burning.
  • Make sure your ingredients ( except the whipping cream) are at room temperature. This helps make a smooth batter quickly.
  • If your cream cheese frosting is a bit runny, refrigerate it for 20-30 minutes to make it more easily spreadable.
  • Allow the cake to cool completely before frosting.

Nutrition

Serving: 1 ServingCalories: 336kcalCarbohydrates: 44gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 10mgSodium: 368mgPotassium: 235mgFiber: 2gSugar: 19gVitamin A: 2646IUVitamin C: 2mgCalcium: 165mgIron: 2mg
Tried this recipe?Let us know how it was!

Moroccan Vegetable Stew

I love stews! It's one of my go-to meals especially when I'm all out of ideas and short on time. Here's one of my staple recipes from my catering days...always a success with my clients and us, of course. Bringing to you my vegan, healthy Moroccan Vegetable Stew!

Moroccan Vegetable Stew vegan, colourful, easy recipe, vegetables, chickpeas, protein

Now I don't claim it to be an authentic recipe,  but this is my version adapted from BBC Good Food.  Don't worry about the long list of ingredients here. It's a no-fuss deal as you can work around the vegetables you have on hand and the spices are all our spice box regulars.

The one thing I make sure that's available for this vegetable stew is chickpeas. I usually have a box of cooked ones in my freezer at all times.

It's so helpful when you want to add protein and fiber to any of your dishes - soups, pulao, salads, curries, pasta,  for making hummus in an instant.

This is a really substantial stew - an abundance of vegetables in a flavorful gently spiced tomato-based curry. Rich in protein, complex carbohydrates, fiber, and vitamins. You can serve this as is or with rice, couscous, quinoa, millets, or with just a hunk of good bread to mop up all the delicious curry! My son loves it with paranthas too 🙂

It's a wonderful, healthy, robust everyday meal. As with most curries/stews, it's superb the next day. So if you have any leftovers, I guarantee a fantastic lunch!

Moroccan Vegetable Stew vegan, colourful, easy recipe, vegetables, chickpeas, protein

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 Moroccan vegetable stew as much as we do!

📖 Recipe

Moroccan Vegetable Stew vegan, colourful, easy recipe, vegetables, chickpeas, protein

Moroccan Vegetable Stew

Natasha Minocha
This healthy protein-packed, veggie-loaded Moroccan Vegetable Stew is a flavorful meal that's ALWAYS a hit. Wholesome and robust, it's an easy delicious dish for a quick weeknight meal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Moroccan
Servings 4 Servings
Calories 217 kcal

Ingredients
  

  • 1 tbsp Vegetable oil
  • 1 Onion, large Sliced thin
  • 3-4 Garlic cloves Sliced thin
  • 6-8 Tomatoes Pureed
  • 2 tsp Coriander powder
  • 2 tsp Cumin powder
  • 1 tsp cinnamon powder
  • 1/2 tsp Red Chilli powder Add less or more according to your preference
  • Salt & coarsely ground black pepper to taste
  • 1 Potato/ Sweet potato, large Cut into small chunks
  • 1/2 cup Pumpkin Cut into small chunks
  • 1/2 cup Mushrooms Quartered
  • 1 Red pepper Cut into chunks
  • 1 Yellow pepper Cut into chunks
  • 1/2 cup Zuccchini Cut into chunks
  • 1 cup Chickpeas, cooked
  • 2 tsp Fresh lemon juice
  • Cilantro/ parsley For garnish

Instructions
 

  • Heat oil in a large saucepan, add the onions and garlic. Cook for a couple minutes. Add all the spices - coriander, cumin, cinnamon, red chilli powder, salt and pepper. Cook for another couple minutes.
  • Add the pureed tomatoes and let it all simmer together for 8-10 minutes. Add the potatoes/ sweet potatoes and pumpkin. Add 2 cups of water. Cover and cook until they are softened.
  • Now add all the other vegetables - mushrooms, bell peppers, zucchini, and chickpeas. You may need to add some more water if it's looking too dry.
    Cover and cook for another 5-6 minutes.
    Taste and adjust for seasoning. Finish off with some lemon juice and a handful of parsley or cilantro. Serve warm!

Notes

Recipe adapted from BBC Good Food.

Nutrition

Serving: 1 ServingCalories: 217kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 23mgPotassium: 1076mgFiber: 9gSugar: 10gVitamin A: 3673IUVitamin C: 101mgCalcium: 92mgIron: 4mg
Tried this recipe?Let us know how it was!

Instant Thandai Masala Mix

Thandai Masala is a delicious spice powder mix that is used to make a special cold drink Thandai, which is popular during Holi season.

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special

It just takes simple ingredients and 5 minutes to prepare! 

Once you have a jar of Thandai Masala at home, not only can you enjoy Thandai anytime, but use it in so many delicious recipes. 

Holi marks the arrival of spring and is also celebrated to give thanks for a good harvest. Everyone dons their old clothes and gets together to play with colors and water. As with all festivals, Holi also has its share of quintessential food preparations.

Since Thandai is the most popular beverage for this celebration, I have for you Instant Thandai Masala Mix ( spice nut mix) to help you make this special drink in no time!

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special

Recipes I use this Instant Thandai Masala Mix in 

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special

Why Make Thandai Masala At Home

Nowadays markets are flooded with bottled Thandai and instant mixes. As I have grown up drinking the real stuff, I tend to stay away from all of this.

Not only is the taste seriously compromised, but there are way too many preservatives, artificial flavorings, colors, and an unnecessary amount of sugar in them.

Why bother with all of that when you can grind all the nuts and spices in a grinder at home, and store it in a jar, all within 5 minutes?

Of course, you must have all the ingredients in hand, which also are so easily accessible!

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special

How to make Instant Thandai Masala Mix

  • Collect all the nuts & spices (detailed in the recipe card below). 
  • Place all the ingredients in a clean, dry coffee/ masala grinder.
  • Grind to a fine powder.
  • Store in an airtight jar and refrigerate.

Note - you can sieve the powder and grind the residue again for a finer powder. I skipped this step and left my mix a little chunky!

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special
How to Make Thandai

Blend a glass of milk, a couple of teaspoons of Thandai Masala Mix, some sugar, or any sweetener of your choice.
You may want to strain the blended milk if you like a smooth texture. If you don't mind the slight coarseness from almonds and poppy seeds, then there is no need to strain.
Enjoy a spiced, healthy cooling drink!

Instant Thandai Masala Mix

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 instant thandai masala mix as much as we do!

📖 Recipe

Instant Thandai Masala Mix nuts, spices, vegan,healthy, homemade, drink, Holi special

Instant Thandai Masala Mix

Natasha Minocha
The classic refreshing beverage for your Holi celebrations made easy for you with this healthy & simple Instant Thandai Masala Mix)! Making the spice and nut blend takes just 5 minutes and it tastes so wonderful stirred in milk or in your cookie or cake batter!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Spice Blend
Cuisine Indian
Servings 10 Servings
Calories 77 kcal

Ingredients
  

  • 1/4 cup Almonds
  • 1/4 cup Pistachio
  • 1/4 cup Cashewnuts
  • 2 tbsp Poppy seeds
  • 2 tbsp Melon seeds
  • 2 tbsp Fennel seeds
  • 10 pods Green cardamom, seeds only
  • 2 tbsp Dried Rose Petals
  • 1 tsp Black pepper
  • 1/4 tsp Nutmeg
  • 1/4 tsp Saffron

Instructions
 

  • Place all the ingredients in a clean, dry coffee/ masala grinder.
  • Grind to a fine powder. At this stage, you can sieve the powder and and grind the residue again. I skipped this step and left my mix a little chunky.
  • Store in air tight jar and refrigerate.

To make Thandai:

  • Blend a glass of milk ( I used Almond Milk), some sugar or any sweetener of your choice ( I used jaggery powder), according to your taste and 2 tsp of this mix in your blender. Taste and adjust for sweetness. Chill and enjoy!

Nutrition

Serving: 1 ServingCalories: 77kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 235mgPotassium: 136mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!

Pineapple Strawberry Smoothie

If you're looking for a quick and easy way to start your day, try this 5-minute Pineapple Strawberry Smoothie!

strawberry pineapple smoothie in a glass with a glass straw and strawberry on the rim.

This refreshing vegan strawberry pineapple smoothie is packed with healthy, wholesome ingredients. Thick, creamy, and smooth, it combines juicy strawberries with sweet-tart pineapple and sweet banana. Fresh ginger gives it a bit of a sharp kick, and chia seeds give it an additional nutritional boost!

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Why You'll Love This Recipe

  • This pineapple strawberry banana smoothie is a wonderfully refreshing way to start your day!
  • It's so easy to make! Just add the fruits and milk to the blender and blend away.
  • Great for meal prep! You can prep the fruits the night before or portion them out in ziplock bags or jars and freeze them. Just add milk in the morning and blend!
  • This smoothie with strawberry and pineapple is easily customizable. Use any kind of milk you like, add in protein powder, nut butter, possibilities are endless!

Recipe Ingredients

Ingredients for making pineapple strawberry smoothie.

Pineapple: I used fresh pineapple for this recipe. Frozen pineapple will work just as well and will make the smoothie thicker too.

Strawberries: Fresh or frozen strawberries will be wonderful in this pineapple strawberry smoothie. You can also use strawberry syrup from my Korean strawberry milk recipe!

Banana: For creamy texture and sweetness. Choose a ripe banana. The riper the banana, the sweeter it is!

Cashew Milk: I love the creaminess of cashew milk in this recipe. You can use store-bought or homemade cashew milk or any other milk or yogurt.

Ginger: It adds just the right amount of sharpness to the strawberry smoothie! Feel free to leave it out if you wish.

Chia seeds: They pack a nutritional punch and make the smoothie heartier!

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

Strawberry Pineapple Smoothie Variations

This banana strawberry and pineapple smoothie recipe is very adaptable.

Here are some add-in ideas:

You can add protein powder or collagen.

Switch chia seeds with flax seeds, sesame seeds, or hemp seeds.

Use any milk you prefer - almond milk, oat milk, regular dairy milk, or even yogurt.

Swirl in a tablespoon of your favorite nut butter to make it heftier, like I did for my chocolate peanut butter smoothie. Or even oats like in this figs and dates smoothie!

Add veggies like spinach or beetroot, as I did in this beetroot chocolate smoothie.

How To Make Pineapple Strawberry Smoothie

strawberries, banana, and pineapple with cashew milk in a blender jar.

Step 1: Combine the ingredients - sliced strawberries, pineapple, banana, cashew milk, ginger, and chia seeds in a blender.

Blended fruits in a blender jar.

Step 2: Process until smooth and well blended. Taste and adjust for the sweetness and consistency that you prefer. Serve immediately and enjoy!

This pineapple strawberry smoothie can be stored in the refrigerator for a day, but it's best enjoyed right away! The longer the smoothie sits, the thicker it can get because of the chia seeds, as they absorb liquid easily.

strawberry smoothie in a glass with a strawberry on the rim.

Pro Tips

  • I have not used any sweetener in this recipe. If you prefer the smoothie to be sweeter, please use any sweetener of your choice.
  • You can easily swap the cashew milk for yogurt or any other milk in this pineapple strawberry smoothie.
  • Serve the strawberry smoothie immediately, as the chia seeds will make the smoothie thicker the longer it sits.
  • If fresh fruits are not available, you can easily use frozen fruits to make this smoothie
  • Feel free to leave out chia seeds or add any other seeds you prefer.
  • You can prep the fruits the night before and just add the milk and blend in the morning! You can also pack the sliced fruits and ginger in ziplock bags and freeze them.
strawberry smoothie with a strawberry on the rim and a glass straw.

More Easy Smoothie Recipes

Half the joy of cooking is sharing it with others. That is 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 delicious strawberry pineapple smoothie as much as I do!

📖 Recipe

Pineapple strawberry smoothie in a glass with a strawberry on the rim.

Pineapple Strawberry Smoothie

Natasha Minocha
If you're looking for a quick and easy start to your day, you have to try this 5-minute Pineapple Strawberry Smoothie! Wholesome and hearty, this smoothie is wonderful anytime of the day!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Drinks
Cuisine American
Servings 1 Serving
Calories 181 kcal

Ingredients
  

  • 8-10 Strawberries, diced
  • 1/4 cup Fresh pineapple, diced
  • 1 small Banana
  • 1/4" Fresh ginger root, peeled and sliced thinly
  • 1 tsp Chia seeds
  • 1 cup Cashew milk

Instructions
 

  • Combine all the ingredients in a blender. Process until smooth and well blended. Taste and adjust for sweetness and consistency that you prefer. Enjoy!

Notes

  • I have not used any sweetener in this recipe. If you prefer the smoothie to be sweeter, please use any sweetener. 
  • You can easily swap the cashew milk for yogurt or any other milk, in this pineapple strawberry smoothie.
  • Serve the strawberry smoothie immediately as the chia seeds will make the smoothie thicker, the longer it sits.
  • If fresh fruits are not available, you can easily use frozen fruits to make this smoothie
  • Feel free to leave out chia seeds, or add any other seeds you prefer.
  • You can prep the fruits the night before and just add the milk and blend in the morning! You can also pack the sliced fruits and ginger in ziplock bags and freeze them.

Nutrition

Serving: 1 ServingCalories: 181kcalCarbohydrates: 39gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 125mgPotassium: 578mgFiber: 7gSugar: 21gVitamin A: 103IUVitamin C: 85mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!

Chocolate Mint Matcha Cups

These Chocolate Mint Matcha Cups are an easy, no-bake dessert that looks festive, tastes indulgent, and comes together with minimal effort!

White chocolate drizzled chocolate matcha cups on a plate.

Made with layers of rich dark minty chocolate and a creamy matcha filling, they are perfect for your Christmas desserts platter, gifting, or whenever you want a chocolate treat that feels special.

If you're new to matcha, don't worry! The chocolate mint cups are not strongly matcha-flavored at all. The white chocolate and cream mellow it out while the matcha adds a lovely green hue and a subtle flavor that pairs wonderfully with chocolate, like in my vegan matcha tart.

If you love matcha, you'll also enjoy my matcha Basque cheesecake, matcha pinwheel cookies, and matcha madeleines.

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Why You'll Love This Recipe

✨ No-bake and fuss-free - You don't need an oven or any special equipment to make these matcha mint chocolates.

✨ Beautiful layered look - Dark chocolate and green matcha make these little no-bake chocolate treats look so striking.

✨ Make-ahead dessert - This is so easy to make in advance and store. Perfect for parties and entertaining.

✨These chocolate matcha cups are so versatile. You can adjust the level of sweetness or the mint flavor according to your preference. You can also easily make these dairy-free!

Recipe Ingredients

Labelled ingredients for making chocolate mint matcha cups.

You only need 5 ingredients to make these chocolate mint cups!

  • Dark chocolate - please use the best quality baking chocolate you can find. I like to use Callebaut 55% dark chocolate, but a darker chocolate works well too.
  • White chocolate - Again, a good-quality couverture chocolate makes all the difference. I prefer Callebaut white chocolate.
  • Matcha powder - Ceremonial-grade or culinary-grade matcha powder works the best here.
  • Cream - I used 25% fat cream. Heavy cream will also be fine.
  • Peppermint extract - For that fresh minty flavor! Use any brand you like.

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

How To Make Chocolate Mint Matcha Cups

chocolate chips and cream in a mixing bowl.

Step 1: Gently heat the cream until just warm. Pour it over chocolate chips and let it sit for 2 minutes.

melted chocolate and cream mixture in a mixing bowl.

Step 2: Mix well until smooth and glossy. Cool for 2-3 minutes and stir in the peppermint extract.

white chocolate and cream in a mixing bowl.

Step 3: Melt white chocolate with 3 tablespoons of cream gently over a double boiler or a microwave, until the chocolate is smooth and shiny.

White chocolate mixture with matcha powder in a mixing bowl.

Step 4: Sift the matcha powder and mix it into the white chocolate mixture.

Melted dark chocolate in mini muffin lined tray.

Step 5: Line a mini muffin tray with paper liners. Fill each cavity one-third of the way with the dark chocolate mixture. Create a little indent with the back of a spoon. Refrigerate for 5-10 minutes.

Matcha mixture on top of dark chocolate in mini muffin tray.

Step 6: Spoon 1/2 -1 teaspoon of the matcha mixture on top of the dark chocolate layer. Refrigerate for 5 minutes.

Chocolate covered cups in a mini muffin tray.

Step 7: Spoon over the remaining chocolate mixture evenly over the matcha layer. Tap to release any air bubbles. Refrigerate until set.

Chocolate matcha cups drizzled with white chocolate in a plate.

Step 8: Pipe some melted white chocolate and sprinkle matcha powder. Serve and enjoy!

3 chocolate matcha cups stacked with one cut in half.

Pro Tips

  • Use good-quality chocolate for the best flavor and texture.
  • Use the peppermint extract sparingly. A little goes a long way.
  • Sift the matcha powder to avoid lumps.
  • Let each layer set in the refrigerator for clean, neat layers.
  • Make sure all the ingredients are at room temperature. This helps with easier melting and a smoother texture.

How To Serve

These chocolate mint cups can be a great addition to your Holiday cookie tray.

Great for gifting, along with jars of hot cocoa mix and homemade vanilla extract!

Serve for dessert with coffee or hot chocolate.

Keep in the refrigerator for anytime dessert or snack!

A plate filled with chocolate matcha cups with one half eaten cup.

How To Store

These chocolate mint matcha cups will stay well for up to 10 days in the refrigerator in an air-tight container.

You can even freeze them for up to 1 month. Thaw in the refrigerator before serving.

Recipe FAQs

Can I taste the matcha in these cups?

Not really. White chocolate and cream soften the flavor, so matcha just adds color and a mild background note.

Can I make these without muffin-liners?

Yes, but the liners make the removal much easier and mess-free. You can use small silicone cups if you wish as I did for my peanut butter oats cups.

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 these chocolate mint matcha cups as much as we do!

📖 Recipe

White chocolate drizzled chocolate matcha cups on a plate.

Chocolate Mint Matcha Cups

Natasha Minocha
These Chocolate Mint Matcha Cups are an easy no-bake dessert made with layers of rich dark mint chocolate and a creamy matcha filling. Festive, kid-friendly, and always a crowd-pleaser!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 18 Chocolate cups
Calories 146 kcal

Ingredients
 
 

  • 1 1/4 cup Dark chocolate
  • 2/3 cup Cream, at room temperature
  • 1 tsp Peppermint extract
  • 1/2 cup White chocolate
  • 3 tbsp Cream, room temperature
  • 1 tsp Matcha powder
  • 1 Tbsp White chocolate, melted For drizzling on top. Optional

Instructions
 

  • Line 2 mini muffin tray with paper liners.
  • Gently heat the cream in a saucepan until just warm.
    2/3 cup Cream, at room temperature
  • Add the dark chocolate to a bowl. Pour over the warm cream. Keep aside for 1-2 minutes, then stir until the mixture is smooth and shiny.
    You may need to microwave the mixture a couple of times in 30-second spurts for the chocolate to melt completely.
    1 1/4 cup Dark chocolate
  • Allow the dark chocolate mixture to cool for 1-2 minutes, then mix in the peppermint extract.
    1 tsp Peppermint extract
  • Fill up the paper cups a third of the way with this mixture. Make a little indent with a spoon in each of the chocolate cups. Pop the tray in the refrigerator for 5-10 minutes until slightly set.
    Keep the extra dark chocolate aside for later use.

Matcha Filling:

  • Melt white chocolate with 3 tablespoons of cream gently over a double boiler or a microwave, until the chocolate is smooth and shiny.
    1/2 cup White chocolate, 3 tbsp Cream, room temperature
  • Add sifted matcha powder and mix well.
    1 tsp Matcha powder
  • Spoon 1/2 -1 teaspoon of matcha mixture over each of the dark chocolate layer and return the tray to the refrigerator for another 5 minutes.
  • Spoon over the balance dark chocolate mixture over the matcha layer and back in the fridge now for a 1- 2 hours to set.
    Drizzle with melted white chocolate and sprinkle some matcha powder to decorate.
    Serve and enjoy!

Video

Notes

  • Use good-quality chocolate for the best flavor and texture.
  • Use the peppermint extract sparingly. A little goes a long way.
  • Sift the matcha powder to avoid lumps.
  • Let each layer set in the refrigerator for clean, neat layers.
  • Make sure all the ingredients are at room temperature. This will help in faster and easier melting, and will give a smoother texture.

Nutrition

Serving: 1 ServingCalories: 146kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 15mgSodium: 11mgPotassium: 116mgFiber: 1gSugar: 7gVitamin A: 186IUVitamin C: 0.1mgCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!

Oatmeal Latte

Oatmeal Latte is a genius drink. It’s coffee with oatmeal. The perfect winter recipe. It’s deliciously addictive and a hearty breakfast for early mornings that you can make in less than 15 minutes!

oatmeal latte in 2 glass mugs with brewed coffee and spoons in the background.

This vegan oatmeal latte is the cozy breakfast that makes me want to sit in a comfy little corner, enjoy a nice book, and listen to music. You eat your oatmeal and drink your coffee at the same time.

I've been sneaking the oatmeal coffee drink into my lunch too. And I'm not even a huge coffee person! Even my son, who typically can't stand oatmeal (except for my oatmeal raisin cookies and banana baked oatmeal), loves it. That’s how good this oatmeal latte is.

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Why You’ll Love The Recipe?

The warm bowl of cinnamon-spiced coffee-flavored oatmeal is creamy and so delicious!

A wonderful way to start your day if you enjoy both flavors and want something different from traditional oatmeal.

Sip or scoop; the choice is yours. You can even top it with granola if you wish.

Oatmeal Latte Recipe Ingredients

ingredients for making oatmeal latte.

Oats: I used rolled oats because they have a lovely chewy texture.

Milk: Coconut milk makes the oatmeal latte extra lush.

Dates were my choice of sweetener. Pit them and chop them up.

Cinnamon gives the genius concoction a warm, cozy taste.

Salt is key, but you need only a little touch of it.

Coffee: Use a shot or 2 of espresso or strongly brewed coffee.

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

Variations

Coconut milk: My oatmeal latte recipe is dairy-free because I’m lactose intolerant. You can use any milk you prefer—regular or another dairy-free alternative, like creamy cashew milk or homemade almond milk.

Sweetener: Don’t love the taste of dates? Brown sugar is a great substitute.

Topping: Top it with chocolate sauce if you wish. It will make this coffee oatmeal even more lush!

How To Make Oatmeal Latte?

oats, milk, water, dates in a saucepan on a stove.

Step 1: Combine oats and dates in a small saucepan. Cook over medium heat with 1/2 cup water and milk.

oats mixture with salt and cinnamon powder in a saucepan on a stove.

Step 2: Stir in the salt and cinnamon.

Coconut milk added to the oats mixture in a white saucepan on a stove.

Step 3: In another pan, gently boil the remaining 1 cup of milk. Pour 3/4 of the hot milk over the oatmeal mixture.

cooked oatmeal in a saucepan on a stove.

Step 4: Cook, stirring frequently, till your oatmeal is creamy. 

oatmeal in a glass mug on a small plate.

Step 5: Spoon half the oatmeal in a mug.

oatmeal topped with brewed coffee in a glass mug.

Step 6: Pour half the brewed coffee or espresso shot on top.

coffee oatmeal topped with steaming hot milk and foam.

Step 7: Pour half of the remaining frothy milk on top. Repeat with the remaining oatmeal, coffee, and frothy milk in another mug.

coffee oatmeal latte topped with cinnamon powder.

Step 8: Sprinkle with cinnamon powder and serve immediately. Enjoy!

Pro Tips

  • The consistency of oatmeal latte is almost that of a smoothie, not thick like porridge.
  • Rolled oats are best for this recipe because of their chewy, hearty texture. Instant oats will be too mushy.
  • Like me, if you don't have an espresso machine at home, mix in strong-brewed coffee.
  • Feel free to add more coffee if you like a stronger taste.
  • Stir in brown sugar, date syrup, or maple syrup if you want the oatmeal sweeter.
oatmeal latte with a sprinkle of cinnamon powder in a mug.

Recipe FAQs

Can you make oatmeal with coffee?

Yes, you can definitely make oatmeal with coffee. Besides this oatmeal latte, you can try Tiramisu-flavored overnight oats for a delicious and energizing breakfast.

Is oatmeal good with coffee?

Yes, oatmeal and coffee make a great combo! The sweet oats and bitter coffee contrast nicely, giving the drink a balanced flavor. Give it a try—you might just discover a new favorite breakfast!

How to serve oatmeal latte?

An oatmeal latte is also perfect as an evening drink. You can even top it with crunchy granola to make a filling breakfast. I prefer my healthy air fryer granola, a jar of which I generally keep in my pantry! By the way, if you add chocolate sauce, the latte makes for a fantastic dessert too.

What kind of oats should I use for oatmeal latte?

Rolled oats are the best for this recipe. They don't take too long to cook, and retain their chewy texture that tastes so delicious. Instant oats will make this coffee latte too mushy.

More Easy Oats 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 vegan oatmeal latte as much as we do!

📖 Recipe

oatmeal latte in a clear glass mug on a small plate with a spoon.

Oatmeal Latte

Natasha Minocha
A creamy, hearty bowl of this vegan Oatmeal Latte is a wonderful start to the day. Its a healthy shot of caffeine without any refined sugar! Yum!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Drinks
Cuisine American
Servings 2 Servings
Calories 246 kcal

Ingredients
  

  • 1/2 cup Rolled oats
  • 1/2 cup Water
  • 1.5 cups Coconut milk, light or any milk
  • 4 Dates, pitted and chopped
  • 1/2 tsp Cinnamon powder
  • 1/4 tsp Salt
  • 1/3 cup Strong brewed coffee or 1 shot ( maybe 2! ) espresso

Instructions
 

  • Combine oats and dates in a small saucepan. Cook over medium heat with 1/2 cup water and milk for 3-4 minutes.
    Stir in the salt and cinnamon.
  • In another pan, heat the remaining 1 cup milk until it's boiling and foamy.
  • Whisk in 3/4 of the hot milk. Save the foam for later.
    Cook till your oatmeal is creamy. This would take just 4-5 minutes.
  • Divide the oatmeal equally between 2 mugs or bowls. Pour the coffee on top of both the mugs of oatmeal and then some of the frothy milk. Sprinkle some cinnamon powder and serve immediately.
    Enjoy warm!

Chocolate sauce:

    Video

    Notes

    • This recipe has been adapted from How Sweet Eats.
    • Rolled oats are best for this recipe because of their chewy, hearty texture. Instant oats will be too mushy.
    • If you don't have an espresso machine at home, mix in strong-brewed coffee.
    • Feel free to add more coffee if you enjoy a stronger taste.
    • Taste the oatmeal and add brown sugar, date syrup, or maple syrup if you want it sweeter.

    Nutrition

    Serving: 1 ServingCalories: 246kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 423mgPotassium: 188mgFiber: 3gSugar: 9gVitamin A: 3IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Beetroot Ginger Detox Smoothie

    Yes, I know the weather is getting cooler. Warm, comfy breakfasts should be the order of the day. But for now, I'm enjoying the autumn bounty in its freshest form, like in this Beetroot Ginger Detox Smoothie! I can always follow up with a cozy porridge, right? 

    Beetroot Ginger Detox Smoothie

    With beetroot as a base, the most commonly known juice/ smoothie combination is with apples and carrots. Better known as ABC juice. While that is certainly a wonderful detox elixir, I wanted to add ginger to my recipe as well. It's high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. According to our Ayurvedic system, ginger is wonderful for treating chronic indigestion and for strengthening immunity. This is because it's a warming spice that breaks down toxic accumulation and also helps drain the lymphatic system.

    Beetroot Ginger Detox Smoothie vegan, fruits, vegetable, sugarfree, breakfast, beverage

    Since  I was out of carrots, I simply threw a bunch of frozen strawberries along with an apple. Blended it all with freshly squeezed orange juice. As a result,  my smoothie got a big boost of vitamin C, along with fiber, phytochemicals ( that protect against cancer), many minerals like calcium, potassium and phosphorous. Fresh orange juice also adds a touch of sweetness to this smoothie.

    Beetroot Ginger Detox Smoothie vegan, vegetarian, healthy recipe, easy recipe,detox

    This is one nutrient-rich concoction that tastes just as wonderful as it looks. And don't worry, the beetroot taste isn't overpowering at all. The earthy taste of this vegetable is perfectly balanced with sweet tangy strawberries, oranges, and apples, in addition to the sharp zingy flavor from ginger.

    NOTE:

    • If the ginger taste is too strong for you, you can add some organic honey or jaggery.
    • No strawberries ( fresh or frozen) available? Simply leave them out. Put a carrot or two, if you wish.
    • I like to use cooked beetroot since it's easier for my digestion. Feel free to keep it raw if you prefer.

    As with smoothies, I strongly suggest drinking this immediately as it will lose its nutritional value the longer it sits. It tastes the best when it is fresh too.

    It's not easy getting the recommended servings of fruits and veggies in our diet, as conscientious as we may be. Smoothies come in handy for that. You are not leaving out the pulp, so you get all the fiber and goodness of the produce. For more smoothie ideas do check out these recipes:

    Mango matcha smoothie

    Fig & date smoothie

    Pineapple strawberry smoothie

    Chocolate  beet smoothie

    Beetroot Ginger Detox Smoothie vegan, fruits, vegetable, sugarfree, breakfast, beverage, easy recipe, healthy 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 beetroot ginger smoothie as much as we do!

    📖 Recipe

    Beetroot Ginger Detox Smoothie vegan, vegetarian, healthy recipe, easy recipe,detox

    Beetroot Ginger Smoothie

    Natasha Minocha
    Healthy and delicious, this beetroot ginger smoothie is the perfect start to the day! Just a handful of simple ingredients and 5 minutes in the blender, that's all it takes to make this beautiful smoothie!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast, Drinks, Snack
    Cuisine American
    Servings 1 serving
    Calories 202 kcal

    Ingredients
      

    • 1 Beetroot cooked & diced
    • 1 Apple diced
    • 1/2" Fresh ginger root sliced thinly
    • 1/2 cup Strawberry fresh or frozen
    • 8 Almonds
    • Juice from 2 oranges Freshly squeezed

    Instructions
     

    • Place all the ingredients in your blender and process till smooth.
    • You can add more orange juice or some water if you'd like a thinner consistency.
    • Taste and add sweetener if you'd like. Please consume immediately and enjoy!

    Nutrition

    Serving: 1 ServingCalories: 202kcalCarbohydrates: 41gProtein: 4gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 67mgPotassium: 646mgFiber: 9gSugar: 28gVitamin A: 134IUVitamin C: 56mgCalcium: 58mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Smoothie Fruits

     

    Fluffy Orange Pumpkin Pancakes

    These orange pumpkin pancakes are fluffy, soft, packed with flavor, and so easy to make. Just a few minutes to prep, barely any utensils, and the pancakes made with pumpkin purée are on the table in no time!

    pumpkin pancakes stacked on 2 small plates.

    One bowl for the dry ingredients, one for the wet. Whisk together, and you have a nice, warm stack of pumpkin pancakes spiced with orange juice and zest ready in seconds. The orange pumpkin recipe is the scrumptious, wholesome start you want every day of the week.

    Making these pumpkin purée pancakes is not a big chore, I promise you! All you need is a little bit of planning. They came out so soft and fluffy that I was worried they'd break as I was stacking them up!

    A stack of pumpkin pancakes with walnuts and chocolate chips getting drizzled with maple syrup.
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    Why We Love This Recipe

    As long as you’ve done a 5-minute prep the night before, these pumpkin pancakes with orange juice are a breeze to make in the morning.

    A perfect breakfast recipe for weekdays and a quick snack for weekends.

    The chocolate chips add a delicious, sweet touch to the vegan pancakes.

    The homemade pancake recipe is a great way to sneak veggies into your diet.

    Recipe Ingredients & Swaps

    Flour: I made the pumpkin pancakes with whole wheat. You can easily make it a gluten-free pancake recipe by substituting whole-wheat flour with buckwheat flour. It’s my absolute favorite. You may need to add water, milk, or orange juice to thin the batter a little. All-purpose flour works well here too.

    Pumpkin: The humble pumpkin is available all year round now and is a wonderful, healthy addition to so many dishes. It adds a lot of moisture and a natural sweetness to these orange pumpkin pie pancakes.

    Pumpkin pie spice: Use homemade or store-bought. It packs a flavor punch in these fluffy pancakes. Details for making it are in the recipe card below.

    Pumpkin Pie Spice in a mortar and pestle.

    Orange juice and zest give a lovely, bright, fresh flavor to pumpkin pancakes.

    Sweetener: I didn't feel the need to sweeten the batter, but you can use maple syrup or honey.

    Milk: Don’t need to make pumpkin pancakes vegan? Switch from coconut milk to any milk of your choice.

    Oil: Feel free to swap coconut oil with any neutral-tasting vegetable oil.

    How To Make Orange Pumpkin Pancakes

    Step 1: Sift and mix wholewheat flour, baking powder, baking soda, salt, pumpkin pie spice, and orange zest in a medium-sized bowl.

    Step 2: In another bowl, whisk together pumpkin purée, coconut milk, orange juice, coconut oil, and sweetener of choice.

    Step 3: Stir in the wet ingredients into the dry and stir until no lumps remain in the pumpkin-orange pancake batter. Don't overmix and let the batter rest for 5-10 minutes.

    Step 4: Heat a heavy-bottomed pan to about medium heat. Grease the pan well, and ladle in about 1/4 cup of the homemade pumpkin pancake batter.

    Optional step: Once the underside is almost cooked, sprinkle some chocolate chips.

    Step 5: Flip when bubbles appear in the middle and the underside of the orange pumpkin pancake is browned.

    Step 6: Cook for 1–2 minutes more on the other side.

    Step 7: Repeat till you've used up all the pumpkin pie pancake batter.

    Step 8: Stack up the pancakes. Top with walnuts and chocolate chips. Serve with maple syrup. Enjoy!

    Pumpkin Pancake Recipe Notes

    • You want a slightly thick, soft-dropping, cake-like batter for these orange pumpkin pancakes. If it’s too thick, add some more coconut milk or orange juice to thin it down.
    • The best way to serve these homemade pumpkin pancakes is to top the stack with some walnuts and fresh orange zest, and then drizzle honey or maple syrup. Or you could go with plain butter.
    • When flipping the pancakes, do so gently and please don't press them down with your spatula. We want the pumpkin pancakes to be fluffy!
    • Don't overmix the batter and let it rest for 10 minutes before cooking.

    How To Make Pumpkin Puree

    Pumpkin Puree in a small bowl on a wooden surface.

    Pumpkin purée is very easy to make at home. And the best part? You can make it ahead for these healthy pumpkin pancakes.

    • Peel and dice 500 grams of pumpkin. This yields 250 grams of purée. 
    • Steam in a saucepan with a tightly covered lid for about 20 minutes. 
    • Mash the pumpkin with a fork or blend it in your blender to get a smooth purée.

    I used the blender for this pancake recipe. The leftover purée can be added to pumpkin cakes like this pumpkin sheet cake, pumpkin mug cake, vegan pumpkin muffins, or added to pumpkin mac'n cheese, or pumpkin cranberry crackers.

    a stack of pumpkin orange pancakes topped with walnuts and chocolate chips.

    More Homemade 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 orange pumpkin pancakes as much as we do!

    📖 Recipe

    Pumpkin Orange Pancakes

    Fluffy Orange Pumpkin Pancakes

    Natasha Minocha
    These orange pumpkin pancakes are fluffy, soft, flavorful, and easy to make. Just a few minutes to prep, barely any utensils, and the pancakes made with pumpkin purée are on the table in no time!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Course Breakfast
    Cuisine American, World
    Servings 6 Pancakes
    Calories 242 kcal

    Ingredients
     
     

    • 1.5 cup Wholewheat flour
    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1/8 tsp Salt
    • 1 tbsp Orange zest
    • 1/2 tsp Pumpkin pie spice Recipe given below
    • 3/4 cup Pumpkin puree
    • 1 cup Light coconut milk You can use any milk of your choice.
    • 1/4 cup Orange juice Freshly squeezed
    • 2 tbsp Coconut oil You can use vegetable oil too.
    • 1 tbsp Maple syrup/ Honey optional

    Toppings

    • 2-3 Tbsp Dairy free chocolate or Dark chocolate (70%) chips, Pumpkin pie spice chips optional
    • Orange zest, Walnuts
    • Maple syrup/ Honey for drizzling on top

    Pumpkin pie spice

    • 1 tbsp Cinnamon
    • 1.5 tsp Ground ginger
    • 1/2 tsp Ground cloves
    • 1/2 tsp Ground nutmeg

    Instructions
     

    Pancakes

    • In a medium sized bowl, add the wholewheat flour, baking powder, baking soda, salt, pumpkin spice and orange zest.
    • In another bowl, whisk together the pumpkin puree, coconut milk, orange juice, coconut oil, and maple syrup or honey ( if using).
      Stir in the liquid mixture into the dry mixture and stir until no lumps remain. Don't overmix and let the batter rest for 10 minutes.
      You want a slightly thick, soft-dropping, cake-like batter. If the batter is too thick, add more coconut milk or orange juice to thin it down.
    • In the meanwhile, Heat a heavy-bottomed pan to about medium hot.
      Grease the pan well and ladle in about 1/4 cup of batter. Once the underside is almost cooked, sprinkle some chocolate chips, if using.
    • Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
    • Cook for 1-2 minutes more on the other side.
    • Repeat till you've used up all the batter.
    • Stack up the pancakes, top with maple syrup or honey, some extra orange zest, walnuts. Serve warm and enjoy!!

    Pumpkin pie spice

    • Combine all the spices together in a small bowl. Store in an airtight container.

    Notes

    For the fluffiest pancakes:
    1. Don't overmix the batter.
    2. Let the batter rest for a few minutes before using.
    3. Flip the pancakes using a spatula, very gently, and don't press them down.

    Nutrition

    Serving: 1 PancakeCalories: 242kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 0.05mgSodium: 247mgPotassium: 176mgFiber: 3gSugar: 6gVitamin A: 4866IUVitamin C: 8mgCalcium: 90mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Fig Smoothie With Dates

    A fig smoothie made with dates, bananas, and fresh figs is a delicious and creamy start to the day. This breakfast smoothie recipe is easy to make (just 2 steps) and takes just 5 minutes!

    It’s been a while since I posted. But this thick, naturally sweetened fig and date smoothie just begged to be shared. Plus, figs taste yummy with banana and a warming spice like cinnamon!

    We love it for breakfast or an afternoon snack too. It's so filling and wholesome!

    After this fig banana smoothie, do try my moist walnut and fig banana bread and easy fig bread— they are out of the world!

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    Why You’ll Love This Recipe

    You’ll absolutely love the flavor combination.

    It’s one of the creamiest smoothies you’ll ever drink.

    Healthy and delicious this smoothie is a wonderful snack or post-workout drink!

    Fresh fig smoothie makes for a really refreshing, quick, and easy breakfast.

    Fig Smoothie Recipe Ingredients

    labeled ingredients for making fig smoothie.

    Figs: I used fresh green figs. Any other variety of figs will work in this recipe too. You can even use dried figs or frozen figs for this recipe.

    Banana makes the smoothie creamy and gives it natural sweetness.

    Dates are a key ingredient. They add a sweetness along with a lovely caramelly flavor.

    Oats make the smoothie more filling. I like to use rolled oats, but instant or quick-cooking ones will also work here.

    Cinnamon powder adds great flavor to the smoothie.

    Milk: I used light coconut milk to make a dairy-free fig smoothie. You can use any milk you like, so everyone can enjoy it!

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

    How To Make Dates And Fig Smoothie?

    Prep the fruits - Quarter the figs. Peel and slice the banana. Deseed the dates.

    fig smoothie ingredients in a blender jar.

    Step 1: Add figs,banana, dates, oats, coconut milk, and cinnamon powder to a blender.

    blended ingredients for fig smoothie in a blender jar.

    Step 2: Blend until smooth and thick.

    Final step: Adjust thickness with milk. Taste and adjust for sweetness with more dates.

    Serve immediately and enjoy!

    Pro Tips

    • Using a frozen banana makes the fig date smoothie creamier.
    • Add chia seeds or flax seeds to make the smoothie even more nutritious.
    • Add more milk if the smoothie is too thick for your liking. I prefer a thicker consistency. It’s more filling and keeps the hangry snack attacks at bay.
    fig smoothie in a glass on a wooden plate topped with a slice of fresh fig.

    Recipe FAQs

    Can I use dried figs?

    Fresh figs have a wonderfully sweet taste and a soft texture. But they are highly perishable and barely last long. The dried fruit? That you can get all year round. So, if you don’t have fresh figs, make a dried fig smoothie.
    Soak 2-3 dried figs in a little warm water for a few minutes. Use with the water and figs in your smoothie!

    What other fruits go well with figs?

    Don’t want to make a fig banana smoothie? Skip the banana and add apples, pears, mango, or even avocado.

    How else can you use fresh figs in recipes?

    I know fresh figs are available for a very short time. But you can do so much with them. So, save a few to make:
    1. A fig and rosemary focaccia. It is the perfect snack.
    2. Homemade fig jam. It is a delicious filling for crêpes, donuts, and cakes.
    3. An easy, baked brie with fig jam—a no-fuss, low-effort appetizer for get-togethers.

    More Smoothie 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 fig smoothie with dates as much as we do!

    📖 Recipe

    fig smoothie with dates in a glass with sliced fig.

    Fig Smoothie With Dates

    Natasha Minocha
    Easy to make, this wholesome fig smoothie with dates is a cinch to make. Such a wonderful fall smoothie with delicious flavors!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast, Drinks, Snack
    Cuisine American
    Servings 1 Serving
    Calories 432 kcal

    Ingredients
      

    • 2 Figs, quartered
    • 1 Banana, sliced
    • 4 Dates, pitted
    • 2 Tbsp Oats
    • 1/4 tsp Cinnamon powder
    • 3/4 cup Light coconut milk You can use any milk of your choice
    • Handful of ice Optional

    Instructions
     

    • Put all the ingredients in your blender. Blend till everything is smooth and thick.
    • You can add more milk if the smoothie is too thick for your liking. Taste and adjust for sweetness. Add more dates if you like. Enjoy!!

    Notes

    • Using a frozen banana makes the fig date smoothie creamier.
    • Add more milk if the smoothie is too thick for your liking. 
    • You can add more dates if you like the smoothie sweeter.

    Nutrition

    Serving: 1 ServingCalories: 432kcalCarbohydrates: 81gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 130mgPotassium: 884mgFiber: 10gSugar: 49gVitamin A: 222IUVitamin C: 12mgCalcium: 63mgIron: 2mg
    Tried this recipe?Let us know how it was!

     

    Simple Tomato Sauce

    This simple tomato sauce is fresh, flavorful, and made with everyday ingredients. It's an easy homemade tomato sauce that comes together quickly and works so well for pasta, pizza, and more.

    A white pot with tomato sauce and basil leaves and a wooden spoon in it.

    Made with ripe tomatoes, garlic, and a few pantry staples, this quick tomato sauce does not need hours on the stovetop. We cook it just long enough for the tomatoes to cook and flavors to meld together.  

    Keep it chunky or blend it smooth, this versatile tomato sauce from fresh tomatoes is one you’ll use again and again. It's worth making a little extra - just double the batch and freeze so always have rich, homemade pasta sauce ready for easy, cozy meals.

    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    ✨ This simple tomato sauce is quick and easy, with minimal prep and no complicated steps.

    ✨ Made with basic pantry ingredients, it’s a budget-friendly homemade sauce.

    ✨ This delicious sauce has fresh, rich, and well-balanced flavors - The kind that makes store-bought feel unnecessary!

    ✨ Super versatile - it's fantastic for pasta, pizza, lasagna, and even as a dipping sauce.

    ✨ Make-ahead friendly! This fresh tomato sauce stores and freezes very well for later use.

    Reader Love ❤️

    5 stars

    This recipe has become a staple for me... mostly use it for home made pizza and pasta ... simple, healthy, delicious. Thanks for sharing. Love your blog , have followed many recipes but never commented 🙂 - Megha

    Recipe Ingredients

    labelled ingredients for making homemade tomato sauce.

    Tomatoes: Use in-season, ripe, juicy tomatoes for the best flavor and natural sweetness. I don't blanch and peel the tomatoes. Instead, I puree them along with the garlic to save time. The tomato peels and seeds all disappear anyway as the quick tomato sauce from scratch gets cooked.

    You can also use good-quality canned whole peeled tomatoes if tomatoes are not in season.

    Onion: For depth and gentle sweetness that balances out the acidity of tomatoes. They also add a chunky texture. Make sure you dice them finely so they melt into the sauce.

    Garlic: Adds a warm, savory note. In this recipe, I like to puree the garlic with the tomatoes. But you can use minced or finely sliced garlic and saute it along with the onions before adding the tomatoes. Make sure the garlic doesn’t brown, as that can make the tomato sauce bitter.

    Olive oil: For richness and body. It helps make the homemade tomato sauce smooth and rounded.

    Sugar: To bring out the natural sweetness of tomatoes and balance the acidity.

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

    How To Make Simple Tomato Sauce

    Chopped up tomatoes and garlic in a blender jar.

    Step 1: Puree tomatoes and garlic in your blender until smooth.

    Chopped onions, olive oil, and red chili flakes in a white stockpot.

    Step 2: Heat olive oil in a saucepan. Add chilli flakes and onion. Cook for 3-4 minutes until the onion is softened.

    Tomato puree getting poured into a pot with sauteed onions from a blender jar.

    Step 3: Add the tomato puree and give a good stir.

    Tomato puree in a pot with salt, dried oregano, and sugar on top.

    Step 4: Mix in salt, sugar, and dried oregano. Cook the sauce for 35-40 minutes until the tomatoes are cooked and the sauce has thickened. Taste and adjust for seasonings.

    Tomato sauce on a wooden spoon scooped out of a pot.

    Top Tips

    • Use the best quality tomatoes you can get. Make sure they are ripe and juicy. You want the fresh, bright, clean flavors to come through. The better your tomatoes, the better your sauce.
    • You can cook the sauce for a longer time if you want a more intense and deeper-flavored sauce.
    • You can keep the sauce chunky or run it through a blender to make it very smooth. 
    • You can add a dash of cream right at the end to make it rich. A knob of butter also makes this sauce silky and creamy.
    • You can make this easy tomato sauce as spicy as you like. I like to keep it fairly mild and then add more seasonings according to the dish I'm making.
    • This sauce freezes very well. Make a bigger batch so you’ll always have homemade tomato sauce ready for quick meals.
    A pot with tomato sauce topped with fresh basil leaves and ingredients in the background.

    How To Use This Simple Tomato Sauce

    This easy tomato sauce from fresh tomatoes is so versatile!

    • I even use it (with a little modification) for my Indian curries, tomato risotto, or shakshuka.
    • Add a couple of tablespoons to your soups or in your burgers for extra moisture and flavor!
    A bowl of spaghetti with tomato sauce and basil on top.

    Recipe FAQs

    Can I use canned tomatoes instead of fresh tomatoes?

    Yes, canned tomatoes work very well and are a great option when tomatoes are not in season. 

    How do I make tomato sauce less acidic?

    I like to add a teaspoon of sugar to my sauce. This brings out the natural sweetness of tomatoes and also balances out the acidity. You can also stir in a little bit of butter.

    How to store tomato sauce?

    This easy homemade tomato sauce keeps well in an airtight container in the refrigerator for a week and in the freezer for two months.

    More Easy-To-Make Pantry Staples

    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 simple tomato sauce as much as we do!

    📖 Recipe

    A white stockpot with tomato sauce topped with basil leaves with ingredients around.

    Simple Tomato Sauce

    Natasha Minocha
    This simple tomato sauce is fresh, flavorful, and incredibly easy to make! made with ripe tomatoes, garlic, and a few pantry staples, it's a versatile homemade sauce that works perfectly for pasta, pizza, and everyday meals.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Course Sauce
    Cuisine Italian
    Servings 4 Cups
    Calories 152 kcal

    Ingredients
     
     

    • 3.3 lbs / 1.5 kg Tomatoes roughly chopped
    • 5-6 cloves Garlic
    • 2 Tbsp Extra virgin olive oil
    • 1 medium Onion finely diced
    • 1 tsp Chilli flakes
    • 1 tsp Dried oregano
    • 1 tsp Sugar
    • Salt to taste
    • Fresh basil

    Instructions
     

    • Roughly chop the tomatoes. Add the chopped tomatoes and garlic to your blender or food processor and puree until smooth.
    • Heat the olive oil in a saucepan. Add chilli flakes and onion.
      Cook for a few minutes until the onion is softened.
    • Add the tomato puree, salt, oregano, and sugar. Simmer on medium-low for about 35-40 minutes, till the sauce is thickened and chunky.
      You can cook the sauce for a longer time if you want a more intense and deeper-flavored sauce.
    • Taste and adjust for salt. You may need to add a bit of sugar if the sauce is tart.
      Stir in fresh basil if you wish.
    • Store in an airtight container in the refrigerator for up to 1 week.

    Notes

    • Use the best quality tomatoes you can get. Make sure they are ripe and juicy. You want the fresh, bright, clean flavors to come through. The better your tomatoes, the better your sauce.
    • You can cook the sauce for a longer time if you want a more intense and deeper-flavored sauce.
    • You can keep the sauce chunky or run it through a blender to make it very smooth. 
    • You can add a dash of cream right at the end to make it rich. A knob of butter also makes this sauce silky and creamy.
    • You can make this easy tomato sauce as spicy as you like. I like to keep it fairly mild and then add more seasonings according to the dish I'm making.
    • This sauce freezes very well. Make a bigger batch so you’ll always have homemade tomato sauce ready for quick meals.

    Nutrition

    Serving: 1CupCalories: 152kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 958mgFiber: 5gSugar: 12gVitamin A: 3275IUVitamin C: 54mgCalcium: 60mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Sabudana Kheer | Sago Pudding

    As the festivities approach, let's get the ball rolling with this ever-popular Sabudana Kheer ( Sago Pudding) - with a colourful twist!!

    A simple sabudana kheer made colorful and fruity with different fruit compotes! This sago pudding recipe is perfect for the festive table.

    Sabudana Kheer | Sago Pudding

    With the stone fruit going off the market, a bit of anxiety sets in. Anxiety that not enough has been eaten, used in cooking, baking.  All of a sudden all the bookmarked recipes start dancing in front of my eyes, mocking me. Again. Then there are extended conversations ( monologues rather) with whoever is willing to listen about how bad and short the fruit supply was. In the end, there is a scrambled rush to buy whatever is available, chopped, frozen, made into jams, compotes. This is me at the end of every season! 😀

    Keeping with the fervour,  all-natural fruit flavourings were added to the classic rosewater and saffron sabudana kheer. And I must say, it really went down a treat! Jamun ( Java plum) and plum both have a slightly tart taste. So when you make a compote with these fruits, you may need to adjust the sugar accordingly. Personally, I love the sweet-tart flavour.

    Sabudana Kheer Fruit compotes | Sago Pudding

    I love the soft, smooth, creamy texture of sabudana. It's really light on the stomach and is very cooling to the system. This recipe was made using light coconut milk, but you can use any milk of your choice. Since I added some rosewater to the kheer, I decided to sweeten it with honey instead of sugar. I  like the mellow sweetness of honey with the rose flavour!

    Sabudana Kheer ( sago pudding) with natural fruit flavourings

    Plum flavoured Sabudana Kheer ( Sago 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 sabudana kheer as much as we do!

    📖 Recipe

    Sabudana Kheer ( sago pudding) with natural fruit flavourings

    Sabudana Kheer (Sago Pudding)

    Natasha Minocha
    A simple sabudana kheer made colorful and fruity with different fruit compotes! This sago pudding recipe is perfect for the festive table.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour 30 minutes
    Chilling Time 2 hours
    Total Time 3 hours 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 Servings
    Calories 437 kcal

    Ingredients
      

    For the Kheer

    • 1/2 cup Sabudana / sago
    • 1 cups Water
    • 2.5 cups Coconut milk, you may need more You can use any milk of your choice
    • 3-4 Tbsp Honey You can use any sweetener of your choice
    • 1 tsp Cardamom powder
    • 10-12 strands Saffron soaked in tablespoon of warm milk
    • 1.5 tsp Rosewater
    • 2 Tbsp Chopped nuts, for garnish
    • 4 Tbsp Mango,pureed For the flavoring

    For the Fruit Compote

    • 1/2 cup Jamun, roughly chopped
    • 1/2 cup Plums, roughly chopped
    • 1/4 cup Water for each of the fruit
    • 2 Tbsp Honey/ sugar/ Maple syrup
    • 1/2 Vanilla bean for each of the fruit

    Instructions
     

    For the Kheer

    • Wash the sabudana under running cold water until water runs clear. Soak it in enough water for about an hour. Drain well.
    • Add sabudana and water to a thick bottomed pan. Cook until slightly translucent, about 10 minutes. Add milk and crushed cardamom. If using sugar, add it at this point. Let it cook another 10-12 minutes until the sabudana is completely cooked through. Take it off the heat and add honey.
    • This kheer will thicken as it cools so keep the consistency accordingly. Taste and adjust for sweetness. Add rosewater, saffron ( with the milk) and stir it well.
    • Serve warm or chilled. It tastes the best chilled if you wish to add the fruit flavouring.

    Fruit Compote:

    • Cook the fruits with water and vanilla bean on medium heat in a thick- bottomed pan (separate pans for different fruits) for about 5-7 minutes, till the fruit softens and starts releasing its juices.
      Add more water if the mixture starts sticking to the bottom.
    • Stir in the sweetener of your choice. Cook for a further 2-3 minutes. Turn off the heat. Taste and adjust for sweetness.
      Let these compotes cool completely before mixing them in with the kheer. You WILL be left with extra compotes. They stay well in the fridge for 3-4 days and are great on icecreams, on yogurt, on top of cakes, and in smoothies.

    Assembly:

    • Divide the kheer in equal parts. Add the pureed mango, 2-3 tablespoons of the compotes in the kheer separately. Taste and adjust for sweetness and the fruit flavour. Garnish with chopped nuts and serve chilled!

    Nutrition

    Serving: 1 ServingCalories: 437kcalCarbohydrates: 43gProtein: 3gFat: 31gSaturated Fat: 27gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 53mgPotassium: 383mgFiber: 2gSugar: 22gVitamin A: 13IUVitamin C: 5mgCalcium: 36mgIron: 5mg
    Tried this recipe?Let us know how it was!

    Simple Baked Red Rice Falafel

    This easy Red Rice Falafel is a delicious Mediterranean dinner recipe that is healthy too!

    Simple Baked Red Rice Falafels

    There are days when I want to make them in a more traditional way. Then there are times when I do a cheat non-authentic version and throw together cooked chickpeas ( there's always a pack of those in my freezer) with whatever else I take fancy to and bake them off. In this recipe I added this fabulous organically grown red rice and hey presto, these Baked Red Rice Falafels were born!

    Simple Baked Red Rice Falafels

    Falafels are very popular with vegetarians and vegans ( and the meat-eating fraternity too! 🙂 )as they are not only appetizing but also a rich source of protein, complex carbohydrates, and fiber. Baking instead of frying them lowers the fat content considerably. Now in this recipe, red rice adds a boost of bulk, iron,  antioxidants, various minerals, and vitamins. It's a low GI food like chickpeas, hence wonderful for diabetics. 

    Simple Baked Red Rice Falafels

    Now I had no pita, burger buns, or wraps the day I made them, so I decided to serve them family-style with vegetables and some homemade beetroot hummus - garlic sautéed amaranth leaves, flash sautéed asparagus, cooked beetroot doused with a glug of olive oil and lemon juice, some olives and topped with toasted almonds. Like a big Buddha Bowl!  I promise, nobody missed the bread even though we are HUGE on bread!! A chilled glass of white wrapped it up for us perfectly.

    So bring the flavors of the Mediterranean to your table with these simple baked red rice falafels and have a splendid meal!  

    Simple Baked Red Rice Falafels with beetroot hummus

    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 red rice falafels as much as we do!

    📖 Recipe

    Baked Red Rice Falafels with beetroot hummus

    Simple Baked Red Rice Falafel

    Natasha Minocha
    Simple Baked Red Rice Falafels- This recipe is a quick cheat version of authentic fafalels! Perfect for a wholesome and healthy weeknight meal!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Course Main Course, Side Dish, Snack
    Cuisine Middle Eastern
    Servings 15 falafels
    Calories 76 kcal

    Ingredients
      

    • 2 cups Chickpeas, cooked
    • 2 cups Red rice, cooked You can use any rice you prefer
    • 2 Green chilies, roughly chopped
    • 5-6 cloves Garlic
    • Small handful cilantro, roughly chopped you could use parsley
    • 1.5 tsp Coriander powder
    • 1 tsp Chilli powder optional
    • 2 tsp Cumin powder
    • 2 tsp Lemon juice and zest
    • Salt to taste
    • 3-4 Tbsp Black & white sesame seeds for topping
    • 1 Tbsp Vegetable oil

    Instructions
     

    • Preheat the oven to 180C. Line a baking tray with parchment paper or foil.
    • Combine chickpeas, green chilies, garlic, and fresh cilantro in a food processor. Pulse until incorporated. Keep a little texture though, don't let it turn into a paste.
    • Take it out in a large bowl, add red rice, spices, lemon juice, zest and salt. Mix it all together with your hands. Taste and adjust for seasoning.
    • Spread out the sesame seeds in a plate. Put some oil in your hands and form into 15-16 equal-sized patties. Roll the patties in the sesame seeds.
      Lay them out on your prepared tray. You can refrigerate these for later use at this point.
      Brush with oil on both sides. Bake for 25-30 minutes, turning them once halfway.
    • Serve them warm with hummus or any dip you like with pita and whatever vegetables you like to make a complete family style meal. Leftovers can be stored in the refrigerator in an air tight container for 2-3 days.

    Nutrition

    Serving: 1 ServingCalories: 76kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 25mgPotassium: 81mgFiber: 2gSugar: 1gVitamin A: 49IUVitamin C: 2mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Cheese Crackers With Carom Seeds

    These homemade cheese crackers with carom seeds are my take on the Indian bakery-style ajwain and jeera biscuits we grew up eating. Buttery, crisp, cheesy, and spiced with the bold flavor of carom seeds (ajwain), they are the kind of snack you’ll keep reaching for!

    Cheese crackers in a bowl.

    Making your own crackers may sound like a lot of work, but hear me out - these are seriously one of the easiest ones you’ll make! The dough comes together in minutes, and this recipe uses a simple slice-and-bake method. And you get perfectly golden, crispy cheese crackers every time!

    These carom cheese crackers are so delicious on their own, but also pair beautifully with dips like spiced pear butter, creamy avocado dip, or whipped goat cheese. You can easily add them to your cheese board or a festive snack platter!

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    ✨ Classic bakery-style flavors at home! Savory, cheesy flavors that go so well with the sharpness of carom seeds.

    ✨ A simple recipe that uses basic pantry ingredients and a slice-and-bake method.

    ✨ This is a great make-ahead recipe. Make the dough and park it in the freezer for up to 2 weeks. Slice and bake whenever you need!

    ✨ It’s easily customizable with add-ins like cumin seeds, sesame seeds, or even fennel seeds. Add finely crushed nuts if you want a nutty flavor. Add chili flakes or paprika for a spicy version!

    ✨ These cheese carom seed crackers are perfect for nibbling on with chai or a glass of wine and great for gifting!

    Recipe Ingredients

    Labelled ingredients for making cheese crackers with carom seeds.

    All-purpose flour: For a light and tender crumb. I have made these ajwain crackers with whole wheat flour, too. The result is a tad dense, but still delicious!

    Oat flour: I like adding oat flour here as it gives a subtle nutty flavor and a crumbly texture. You can use store-bought oat flour, or, like me, just grind up some oats in your food processor.

    Butter: For that bakery-style richness. I used salted butter. If using unsalted butter, increase the salt quantity to 1 teaspoon.

    Cheese: For flavor and richness! I used cheddar cheese, but Parmesan would work so well here. So would Colby, Monterey Jack, or Gouda.

    Carom seeds/ Ajwain: These seeds are tiny but mighty! They bring a bold, sharp taste, aroma, and flavor to these cheese crackers.

    Milk: For helping bind the dough. Use any kind you prefer.

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

    How To Make Cheese Crackers With Carom Seeds

    Ingredients for making crackers in a bowl.

    Step 1: ​​In a large bowl, combine all-purpose flour, oat flour, salt, sugar, carom seeds, melted butter, and shredded cheese.

    Dough for crackers in a bowl.

    Step 2: Mix them well, using a spatula or your hands to make a soft but pliable dough. Add 2-3 tbsp of milk, 1 tbsp at a time, if the dough feels too dry. Cover the dough with a kitchen towel and let it rest for 5 minutes.

    Dough cut into 2 halves on a pink silicone mat.

    Step 3: Divide the dough for cheese crackers into 2 equal parts. Shape each piece of dough into a 10" log.

    2 dough logs coated with oats.

    Step 4: Spread the oats on a tray and roll the logs on them so they cover the entire surface. Freeze for 30-40 minutes. This will enable you to slice easily and evenly.

    Sliced dough pieces on parchment-lined tray.

    Step 5: Preheat the oven and line a baking tray with parchment paper. Cut each log into 1/8" thick slices using a sharp knife.  Lay them out on the prepared baking tray in a single layer.

    Baked crackers on parchment paper.

    Step 6: Bake for 12-15 minutes or until golden. Let the cheese crackers with carom seeds cool completely. They will harden as they cool.

    Store the cooled carom seed crackers in an airtight container. Enjoy!

    A stack of crackers with a spoon of red pepper jelly on the side.

    Top Tips

    • Allow the dough to rest for  5 - 10 minutes. This helps the flours absorb the liquid and for the gluten to relax, making the dough more pliable and easy to manage.
    • After coating the dough logs with oats, freeze them for 30-40 minutes or refrigerate them for at least 1 hour. This will help with cutting thin, neat slices. This will also prevent the crackers from spreading while baking.
    • If your dough feels too dry or crumbly, add milk, 1 tablespoon at a time, until you get a soft dough. The dough should feel well-hydrated and smooth.
    • For make-ahead convenience, freeze the unbaked dough log. Just slice and bake straight from the freezer!
    • Let the carom seed crackers cool completely before storing them in an airtight container. These will stay well for up to 10 days.

    How To Serve Ajwain Crackers

    These cheese crackers are so so good on their own, its hard to stop eating them once you start!

    That said, they are fabulous with a cup of masala chai or a cup of coffee.

    Serve them at cocktail hour with a glass of mulled wine, pomegranate mimosa, or cherry gin & tonic, along with baked Camembert!

    These carom seed crackers are great with various kinds of dips like fried pickle dip, cashew ricotta cheese, or even a spicy sambal oelek sauce.

    Cheese crackers in a bowl with a jar in the background.

    Recipe FAQs

    Can I use whole wheat flour instead of all-purpose to make cheese crackers?

    Yes, you can, but the texture will be slightly denser and coarser. Try a mix of the two for a better balance.

    How do I keep the crackers crisp in humid weather?

    Cool the crackers completely before storing and keep in an air-tight container. You can re-crisp them in the oven for a few minutes if needed.

    What are carom seeds?

    Also known as ajwain or Bishop's weed, carom seeds are a seed-like fruit that are used extensively in Indian cooking. It very aromatic and has a sharp flavor with slightly bitter notes. It tastes somewhat like oregano and anise. A little goes a long way!

    More Easy Snacks

    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 cheese crackers with carom seeds as much as we do!

    📖 Recipe

    Cheese crackers in a bowl.

    Cheese Crackers With Carom Seeds

    Natasha Minocha
    These homemade cheese crackers with carom seeds are my take on the Indian bakery-style ajwain and jeera biscuits we grew up eating. The dough comes together in minutes, and this recipe uses a simple slice-and-bake method. And you get perfectly golden, crispy cheese crackers every time!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Chilling Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian, World
    Servings 60 crackers
    Calories 34 kcal

    Ingredients
     
     

    • 1 cup All-purpose flour
    • 1 cup Oat flour I ground oats in my coffee grinder to make oat flour
    • 1/2 tsp Salt
    • 1 Tbsp Carom seeds / Ajwain
    • 2 tsp Sugar
    • 1/2 cup Shredded cheese I used cheddar cheese
    • 1/2 cup Butter, melted I used salted butter
    • 2-3 Tbsp Milk
    • 3 Tbsp Oats, optional For coating

    Instructions
     

    • In a large bowl, combine all-purpose flour, oat flour, salt, sugar, carom seeds, melted butter, and shredded cheese.
      1 cup (125g) All-purpose flour, 1 cup (100g) Oats flour, 1/2 tsp Salt, 1 Tbsp Carom seeds / Ajwain, 2 tsp Sugar, 1/2 cup (115g) Shredded cheese, 1/2 cup (115g) Butter, melted
    • Mix them well, using a spatula or your hands to make a soft but pliable dough. Add 2-3 tbsp of milk, 1 tbsp at a time, if the dough feels too dry.
      2-3 Tbsp Milk
    • Cover the dough with a kitchen towel and let it rest for 5 minutes. Resting the dough allows the gluten in the flour to relax and absorb the liquid, making the dough softer.
    • Divide the dough into 2 equal parts.
      Shape each piece of dough into a 10" log.
    • Spread the oats on a tray and roll the logs on them so they cover the entire surface.
      Freeze for 30-40 minutes. This will enable you to slice easily and evenly.
    • Preheat your oven to 180 C /350 F. Line your baking tray with parchment paper.
    • Cut each log into 1/8" thick slices using a sharp knife.
      Lay them out on the prepared baking tray and bake for 12-15 minutes or until golden.
    • Let them cool completely. They will harden as they cool.
      Cool completely and store in an airtight jar. These will stay well for 7-10 days.

    Video

    Notes

    • Allow the dough to rest for  5 - 10 minutes. This helps the flours absorb the liquid and for the gluten to relax, making the dough more pliable and easy to manage.
    • After coating the dough logs with oats, freeze them for 30-40 minutes or refrigerate them for at least 1 hour. This will help with cutting thin, neat slices. This will also prevent the crackers from spreading while baking.
    • If your dough feels too dry or crumbly, add milk, 1 tablespoon at a time, until you get a soft dough. The dough should feel well-hydrated and smooth.
    • For make-ahead convenience, freeze the unbaked dough log. Just slice and bake straight from the freezer!
    • Let the carom seed crackers cool completely before storing them in an airtight container. These will stay well for up to 10 days.

    Nutrition

    Serving: 1 CrackerCalories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 38mgPotassium: 12mgFiber: 0.3gSugar: 0.2gVitamin A: 55IUVitamin C: 0.001mgCalcium: 7mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    Easy Brownie Waffles

    Brownie waffles? The best way to start the day. Crispy on the outside and soft, fudgy, and chocolatey on the inside, this dessert waffle is super easy to make. You just put brownie mix or batter in a waffle iron, and in less than 5 minutes, you have a quick breakfast ready!

    Glutenfree Brownie Waffles

    Did I mention these brownie waffles are gluten-free? Not because I follow a gluten-free diet, but because I enjoy experimenting with alternative flours. So, when I was sent a bag of ragi, aka finger millet flour, I was really excited to bake with it. 

    [feast_advanced_jump_to]

    WHY YOU NEED TO TRY THE CHOCOLATE BROWNIE WAFFLES RECIPE?

    They’re dangerously delicious brownies in waffle form.

    You can make them in under 5 minutes.

    Whipping them up is easy. Just throw gluten-free brownie batter in the waffle maker.

    Glutenfree Brownie Waffles

    HOW TO MAKE BROWNIE WAFFLES ?

    Step 1: Set your waffle iron to preheat while you make the batter.

    Step 2: Sift flour, baking soda, baking powder, cocoa powder, and salt in a medium-sized bowl.

    Step 3: In a blender, pulse the wet ingredients: milk, melted chocolate, banana, peanut butter, vanilla, sweetener, and oil. Blend well until smooth.

    Step 4: Pour the wet ingredients into the dry and whisk to form a chocolate brownie waffle batter.

    Step 5: Grease the waffle iron and drop a small ladleful of brownie batter in each cavity.

    Step 6: Cook for about 3–4 minutes, or till the top looks done, and the waffle maker stops steaming.

    Step 7: Repeat till all the batter gets used up.

    Final Step: Serve warm with maple syrup or a homemade chocolate sauce!

    Glutenfree Brownie Waffles

    TIPS FOR MAKING THESE WAFFLES FROM SCRATCH

    • Whisk the waffle brownie batter well until there are no lumps.
    • You are looking for a thick pouring consistency. Add a little milk if it’s too thick.
    • You can safely taste the batter since it's eggless to check if you'd like to add more sweetener to it.
    • Be careful not to overcook brownies in the waffle iron. They'll be too dry otherwise. I find that ragi flour needs more liquid than regular all-purpose flour, and overbaking can dry out the brownie waffles. So, take them out when they are just done.
    • You can taste and adjust for sweetness after making the first brownie waffle, too.
    Glutenfree Brownie Waffles

    DO YOU NEED TO GREASE THE WAFFLE MAKER TO MAKE BROWNIE WAFFLES?

    Absolutely. It’s very, very important to grease the waffle maker before you pour the brownie batter. That’s how you’ll get crispy, gluten-free brownie waffles that don’t stick!

    WHAT YOU’LL NEED FOR THIS RECIPE

    • A Whisk
    • A Ladle
    • Waffle Iron
    • A large and medium bowl
    Glutenfree Brownie Waffles

    INGREDIENT SWAPS FOR GLUTEN-FREE BROWNIE WAFFLES

    Flour: You don’t have to use ragi to make gluten-free brownie waffles, although it’s a fantastic flour and has amazing health benefits. You can use buckwheat flour, as I did for my apple cinnamon waffles, or use any of your favorite gluten-free flours.

    If you want to make regular brownie waffles, simply use all-purpose flour or whole-wheat, whatever your palate loves.

    Chocolate: Ragi has an earthy, rustic taste that, in my opinion, goes very well with chocolate. And since this is a chocolate brownie waffle recipe, I used both cocoa powder and a little bit of melted 70% dark chocolate.

    Egg: This is not your usual light and airy waffle recipe. It’s dense and gooey, like a brownie and I wanted to keep this egg-free. If you’re using brownie mix to make these waffle brownies, I would recommend adding an egg.

    Sweetener: maple syrup, honey, or jaggery—all of them work in the brownie waffles recipe.

    Peanut butter gives the gluten-free brownie waffles fudginess.

    Milk: Use any you prefer. I stuck to my favorite coconut milk.

    Bananas make the brownie waffles moist.

    Add-ons: By all means, throw in a handful of chocolate chips, chopped walnuts, cocoa nibs, or anything that rocks your boat to the brownie waffle batter!

    Glutenfree Brownie Waffles

    TOPPING AND SERVING THIS DESSERT WAFFLE

    If you ask me, this brownie-in-waffle maker recipe masquerades as a waffle. It’s actually a dessert. That’s why I served them with a drizzle of chocolate sauce. To make:

    • Gently melt chocolate and coconut milk in a small pan.
    • When the chocolate is just melting, take the pan off the heat.
    • Whisk until you get a smooth, silky sauce.

    Love desserts with waffles? Try these toppings:

    • Fresh fruit like strawberries
    • Ice cream with sprinkles
    • Whipped cream
    • Caramel sauce
    • Chopped nuts
    • Hot fudge

    MORE QUICK BREAKFAST RECIPES

    Carrot Cake Baked Oats

    Tiramisu Overnight Oats 

    Carrot Cake Waffles

    Cinnamon Pancakes

    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 brownie waffles as much as we do!

    📖 Recipe

    Glutenfree Brownie Waffles

    Easy Brownie Waffles

    Natasha Minocha
    Brownie waffles? The best way to start the day. Crispy on the outside and soft, fudgy, and chocolatey on the inside, this dessert waffle is super easy to make!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Breakfast, Dessert
    Cuisine American
    Servings 6 Waffles
    Calories 434 kcal

    Ingredients
      

    • 1 cup Ragi / fingermillet flour You can use any glutenfree flour you prefer
    • 1 tsp Baking powder
    • 1 tsp Baking soda
    • 1 Tbsp Cocoa powder
    • 1/4 tsp Salt
    • 3/4 cup Coconut milk ( or any milk) You may need more.
    • 1 Banana
    • 2-3 tbsp Maple syrup/Honey
    • 2 tsp Vanilla extract
    • 2 Tbsp Peanut butter
    • 1/4 cup Dairy free chocolate or Dark chocolate (70%) Melted
    • 2 Tbsp Vegetable oil

    Chocolate Sauce

    • 1/2 cup Dairy free chocolate or Dark chocolate (70%)
    • 1/2 cup Coconut milk ( or any milk)

    Instructions
     

    • Preheat your waffle iron.
    • Add all the dry ingredients - Ragi flour, baking soda, baking powder, cocoa and salt, in a medium sized bowl.
    • Add all the wet ingredients to your blender - milk, melted chocolate, banana, peanut butter, vanilla, sweetener and oil. Blend it it well till smooth.
    • Pour this over the flour mixture and whisk well until no lumps remain. You are looking for a thick pouring consistency. Add a little milk if its too thick. You can safely taste the batter ( since its eggless) to check if you'd like to add more sweetener to it.
    • Grease the waffle iron and drop a small ladleful of batter in each cavity. Cook for about 3-4 minutes or till the top looks done. Be careful not to overcook these, they'll be too dry otherwise. You can taste the waffle and adjust the sweetener in the batter at this stage too. Repeat till all the batter gets used up.
    • Enjoy warm with maple syrup or a homemade chocolate sauce!

    Chocolate Sauce

    • Gently melt both the ingredients - chocolate and coconut milk, together in a small pan, until the chocolate just melts. Take the pan off the heat and whisk until you get a smooth, silky sauce.

    Nutrition

    Serving: 1 ServingCalories: 434kcalCarbohydrates: 41gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 384mgPotassium: 352mgFiber: 6gSugar: 18gVitamin A: 13IUVitamin C: 2mgCalcium: 68mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Vegan Jamun Icecream

    Vegan Jamun Icecream - A ridiculously easy 4 ingredient recipe!! Smooth, creamy and so refreshing, this ice cream is a wonderful summer treat.

    jamun icecream in 2 waffle cones placed in 2 glasses.

    While everybody is talking about mangoes ( don't get me wrong, I am too!), not too many pay attention to this gorgeous plump juicy fruit that thrives in this monsoon season.

    And like many others, my family isn't particularly fond of it either. The indifference turns into love when they eat jamuns in the form of nice creams, or smoothies, puddings, or this lovely no-churn ice cream!

    Vegan Jamun ( Java Plum) Icecream

    Let's talk a little about jamuns  ( also known as Java Plums)here, shall we? It's known for its shiny black/purple color and astringent taste. You'll see a ton of street vendors selling them these days. Jamuns are popularly consumed dipped in black salt ( Kala namak).

    Why is Jamun good for you?

    They have amazing health benefits and are best known for their use in diabetes treatment. Diabetics are advised to eat this fruit in summers because of its low glycemic index. The fruit helps to convert starch into energy and keep your blood sugar levels in check. Its cooling properties aid in digestion.

    The presence of iron in the black plum is good to increase the hemoglobin count.  The fruit’s rich iron content acts as a blood purifying agent. A high dosage of vitamin C boosts immunity levels in the body to help fight common seasonal problems. It also has a strong antioxidant property which prevents free radicals harmful effects, premature aging, and infections. A good reason to try some now?

    Vegan Jamun ( Java Plum) Icecream

    Back to the vegan Jamun icecream recipe

    I like to use coconut cream/milk in my ice creams as I'm lactose intolerant. You can, by all means, use regular cream if you like, we aren't really saving any calories with the coconut cream.  I use either without finding any discernible difference between the two, in terms of taste.

    Also, go ahead and use honey here if you want. If you want, keep the sweetener out completely and add some soaked dates.

    This is such a fun and easy recipe, so versatile too. Make it with any fruit of your choice, put any add-ins - chocolate chips, dry fruits, nuts, etc. 

    Vegan Jamun ( Java Plum) Icecream

    NOTE:

    • This ice cream hardens up considerably in the freezer and needs to be thawed for about 15-20 minutes before eating.
    • While it is creamy as is,  I believe one whiz in the blender when its semi-frozen will make it even more so. I didn't do that, but for the next batch, I definitely will.

    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 jamun ice cream as much as we do!

    📖 Recipe

    Vegan Jamun ( Java Plum) Icecream

    Vegan Jamun Icecream

    Natasha Minocha
    Vegan Jamun Icecream – A ridiculously easy 4 ingredient recipe!! Smooth, creamy and so refreshing, this icecream is a wonderful summer treat.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Freezing Time: 8 hours
    Total Time 8 hours 20 minutes
    Course Dessert, Ice cream
    Cuisine Indian
    Servings 6 servings
    Calories 340 kcal

    Ingredients
      

    • 2 cups Jamun ( Java Plums) pitted and chopped
    • 3 Bananas diced and frozen
    • 3-4 Tbsp Maple syrup/ Honey
    • 1 3/4 cup Coconut cream, chilled Chill for at least 24 hours, drain off the liquid and use only the hardened cream

    Instructions
     

    • Add all the ingredients to your blender. Blend until smooth and lump free. Taste and adjust for sweetness.
    • Pour into a freezer proof container and freeze for at least 8 hours until firm.
    • You may want to blend the semi frozen mixture in the blender to make it extra creamy and freeze it again. Enjoy!

    Notes

    This recipe has been adapted from the very talented Lindsay at COTTERCRUNCH.

    Nutrition

    Serving: 1 ServingCalories: 340kcalCarbohydrates: 31gProtein: 4gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 4mgPotassium: 552mgFiber: 4gSugar: 19gVitamin A: 230IUVitamin C: 12mgCalcium: 25mgIron: 2mg
    Tried this recipe?Let us know how it was!
    Vegan Jamun ( Java Plum) Icecream

    Butterfly Pea Tea (Blue Pea Flower Tea)

    Blue Butterfly Pea Tea (aka Blue Flower Tea) is a simple herbal drink that tastes like green tea and has numerous health properties. This pea flower tea is super easy to make at home, and you can enjoy it chilled or warm!

    Blue Pea flower tea

    What is the Butterfly Pea Tea aka Blue Pea Flower?

    Clitoria ternatea, also known as Aparajita, Butterfly pea, Asian pigeonwings or Blue pea, is a flowering plant that bears white and blue flowers. It's a commonly growing creeper in India ( and in some South East Asian countries) in our gardens and in the wild too!

    Blue Pea flower

    Blue Pea Flower Tea

    What are the Health Properties of the Blue Pea Flower?

    All parts of this plant are used for medicinal purposes in Ayurveda. It's widely used in the Panchkarma treatment - for detoxification and balancing all the doshas.

    It helps improve memory and learning and reduces stress.  Alleviates internal inflammation due to its anti-inflammatory properties. Great for enhancing digestion and helping with the absorption of nutrients. Blue tea flower tea is also full of antioxidants and protects against free radicals. Studies have also shown that this tea may increase collagen production and skin elasticity, which would give them excellent anti-aging properties.  Lowering blood pressure, strengthening the respiratory system, and relieving general pain, are a few of the other healing properties of this plant.

    Blue Pea Flower Tea

    Color Changing of the Blue Butterfly Pea Tea

    It also has another magical property, add a few drops of lemon juice to the tea and watch it go from blue to a mesmerizing purple!

    The Blue Butterfly Pea Tea tastes pretty much like green tea, best described as "earthy".  We enjoy it, unsweetened,  warm, and cold (though these days iced is my preference). I also like to make a little infused water concoction with the tea, a few slices of cucumber, and a teaspoon of saunf or fennel seeds. Fennel seeds further aid digestion and keep the bloating at bay.

    Keep the pitcher in the refrigerator and enjoy chilled glasses throughout the day.

    Blue Pea Flower Tea

    Many of the south-east Asian countries, use this as a natural food color too. Though I haven't personally tried any of the dishes myself, I'm happy to experiment a bit a bring some to this blog. If you don't have fresh blue pea flowers available for making this tea, you can easily order it online. Or maybe you can grow the plant in your garden or balcony. Please do check with your local nursery if you can get the seeds.

    Blue Pea Flower Tea

    More Easy Homemade Tea 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 blue peaflower tea as much as we do!

    📖 Recipe

    Blue Pea Flower Tea

    Blue Pea Flower Tea

    Natasha Minocha
    Blue Butterfly Pea Tea (aka Blue Flower Tea) is a simple herbal drink that tastes like green tea and has numerous health properties. This pea flower tea is super easy to make at home, and you can enjoy it chilled or warm!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Asian
    Servings 2 Servings
    Calories 16 kcal

    Ingredients
      

    • 2 cups Water
    • 5-6 Dried or fresh blue pea flowers
    • 1 tsp Honey Optional
    • 1 tsp Lemon juice Optional

    For the infused water:

    • 4-5 slices Cucumber
    • 1 tsp Fennel seeds/ Saunf

    Instructions
     

    For the Tea:

    • Bring the water to a boil. Pour over the dried or fresh flowers. Steep for about 10 minutes, till the water turns blue.
    • Add some honey and lemon juice if you like. Its great warm, but I really liked it unsweetened and cold. Enjoy!

    For the Infused Water:

    • Add a teaspoon of saunf/ fennel seeds to the water. Let it come up to a boil. Proceed to make the tea. Once the tea is cooled, add cucumber slices. Refrigerate the pitcher. Enjoy chilled!

    Nutrition

    Serving: 1 ServingCalories: 16kcalCarbohydrates: 4gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gSodium: 13mgPotassium: 40mgFiber: 1gSugar: 3gVitamin A: 12IUVitamin C: 2mgCalcium: 21mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    Cashew Chocolate Chia Pudding

    So this Cashew Chocolate Chia Pudding happened the other day.  I'm still not sure if I ate dessert for breakfast or was it breakfast for dessert?!  I think it worked beautifully, either way, I mean if you're into deeply chocolatey, luscious pudding kind of treats! 🙂

    Cashew Chocolate Chia Pudding

    I think by now you all are familiar with my affinity for chia puddings. I can eat them every day plain, or flavored, doesn't matter. It also helps that chia seeds are amazingly healthy.  You can read more about their merits here.  Now if for some reason you can't find chia seeds, do go ahead and opt for our local sabja or sweet basil seeds. They come with their health benefits and I do use them a lot. Keep in mind, that they will swell up more than chia. You may have to adjust the quantity used accordingly.

    Cashew Chocolate Chia Pudding

    I have to admit, I've never tried chia pudding blended before. And it turned out really wonderfully creamy. You do have to use a little extra liquid to make sure the texture doesn't get gloopy. I suggest that for even the unblended ones.  However, if you're in a rush or just can't be bothered to blend, go ahead and eat it as is. It still tastes marvelous!

    Isn't it amazing that you can have a fabulous nutrient-rich breakfast waiting for you just with five minutes worth of prep the night before? Or you could make it in the morning for a lovely dessert to be enjoyed later in the day! 🙂

    Cashew Chocolate Chia 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 cashew chocolate chia pudding as much as we do!

    📖 Recipe

    Cashew Chocolate Chia Pudding

    Cashew Chocolate Chia Pudding

    Natasha Minocha
    Luscious and creamy, this cashew chocolate chia pudding is so wonderful for breakfast, dessert, or anytime snack! It takes just 10 minutes to prep and tastes so good!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 4 Servings
    Calories 75 kcal

    Ingredients
      

    • 1.5 cup Cashew milk You may need more.
    • 1.5 tbsp Chia seeds
    • 1.5 Tbsp Oats
    • 1 tbsp Cocoa powder
    • 1 tsp Vanilla extract
    • 4-5 Dates
    • 4-5 Tbsp Greek yogurt, plain ( for layering, optional) Use plant based yogurt if you want to keep it vegan.
    • Fruits/ Nuts/ Seeds For topping

    Instructions
     

    • In a small bowl, whisk together the cashew milk, chia seeds, oats, vanilla and cocoa powder. Cover and store overnight in the refrigerator.
    • Next morning, blend everything (except yogurt) along with the dates together in your blender. Taste and adjust for sweetness. Add more cashew milk if the pudding is too thick for you.
    • Spoon in the pudding in a bowl/glass. Add a couple tablespoons of yogurt ( if using), then another layer of the pudding. Top with fruits/nuts/ seeds of your choice. Serve chilled.

    Nutrition

    Serving: 1 ServingCalories: 75kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 68mgPotassium: 114mgFiber: 3gSugar: 5gVitamin A: 4IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Cherry Popsicles

    These easy Cherry popsicles need only 3 ingredients and 10 minutes of prep! Creamy yogurt and pretty cherries make it the perfect frozen treat, great for dessert or any time snacking!

    3 cherry popsicles in a bowl with ice and fresh cherries.

    I’ve been making this cherry popsicle recipe on repeat for years. Mostly because they’re ridiculously easy and always a hit. You only need fresh cherries (which are in season here), a bit of honey, and yogurt. That’s it. Blend, pour, and freeze (while sipping on cherry gin and tonic)!

    They’re tart, sweet, and meant for blistering hot days when you want something cool and homemade. And when you're not in the mood for popsicles, cherries still shine in cozy bakes like cherry pie or rustic cherry galette.

    [feast_advanced_jump_to]

    Why You’ll Love This Recipe

    ✨Only 3 ingredients, and you probably already have them. What’s even better? The recipe is very playful. You can add nuts, chocolate, or mix in another fruit!

    ✨It’s a sweet, refreshing way to get more fruit in, and the result? So worth it. They’re packed with real cherry flavor and taste like summer on a stick.  

    ✨Cherry yogurt popsicles are a fun, kid-friendly kitchen project. Just like this frozen yogurt bark. A great way to involve the kids, let them pit the cherries, do the mixing and pouring. No fuss, no muss!

    Recipe Ingredients

    Ingredients for making cherry popsicles.

    Yogurt: Plain Greek yogurt gives the cherry popsicles a wonderful creamy flavor. You can also use your favorite plant-based yogurt. Don't have Greek yogurt? Drain your yogurt in a cheesecloth-lined sieve for 2-3 hours and use it for this recipe.

    Cherries: Fresh cherries are the best bet for this cherry yogurt popsicle recipe. You can use frozen ones too, just thaw them and drain off the excess liquid. We are chopping the cherries in this recipe, but you could also puree them. Or swirl in homemade cherry jam into the yogurt!

    Sweetener: I used honey. Regular sugar, maple syrup, or agave work just fine, too! Add according to how sweet your cherries are. Taste before freezing and adjust as needed.

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

    Variations

    Add-ins: A little lemon juice and zest give the cherry yogurt pops a zing. A splash of homemade vanilla extract makes the flavor deeper and enhanced.

    Nuts: Stir in toasted coconut flakes or chopped almonds, or pistachios for a crunchy texture.

    Mix Up the Fruit: This popsicle recipe works with strawberries, blueberries, mangoes (like in my mango coconut popsicles), or peaches(see these delicious peach popsicles). You can also combine different fruits.

    How To Make Cherry Popsicles

    These yogurt popsicles are just so so easy to make! 3 ingredients and 3 steps - stir, pour, freeze. Really, that's all there's to making them.

    yogurt and honey in a glass measuring jar.

    Step 1: Mix yogurt and honey.

    Chopped cherries on yogurt and honey mixture in a measuring cup.

    Step 2: Stir in the chopped cherries with their juices.

    Yogurt cherry mixture in a measuring cup.

    Step 3: Mix the yogurt mixture well. Taste and adjust for sweetness.

    Yogurt cherry mixture in popsicle molds.

    Step 4: Pour the mixture into popsicle molds. Freeze for at least 8 hours, or overnight, until completely solid.

    Final step: Unmold, serve, and enjoy!

    3 cherry yogurt popsicles in a dish with ice and cherries.

    Pro Tips

    • Fresh cherries will give you the best fresh, fruity flavor.
    • If using frozen cherries, please thaw and drain them before mixing them with yogurt.
    • You can also blend Greek yogurt, cherries, and honey in a blender if you don't want a chunky texture.
    • After step 3, tap each mold gently on the counter to get rid of any trapped air bubbles. This helps the popsicles set evenly and smoothly.
    • If the cherry Greek yogurt popsicles stick to the mold, run warm water along the edges for 10–15 seconds. They’ll slide out without a fight.
    A popsicle with bite taken to show the texture.

    Recipe FAQs

    Can I freeze yogurt and eat it like a popsicle?

    Yes, you absolutely can! Greek yogurt fruit popsicles are one of the creamiest pops you’ll ever have. Frozen yogurt holds up well and gives the popsicle that lovely, smooth bite.

    How to store cherry popsicles?

    Store them in the freezer, in the molds, for 1-2 days. For longer storage, unmold them and store them in an airtight container or wrapped individually in parchment paper to keep them fresh and frost-free for up to two weeks.

    How can I pit cherries without a cherry pitter?

    It’s easy. Slice the cherry in half around the pit, twist gently to separate, and use your fingers or the tip of a knife to pop the pit out.
    Another way is to use a metal straw or chopstick to push the pit out from the bottom of the cherry. This is my preferred way!
    Always make extra and try them in cherry puff pastry tart or cherry bread pudding later!

    More Fun Popsicle 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 cherry popsicles as much as we do!

    📖 Recipe

    3 cherry popsicles in a bowl with ice and fresh cherries.

    Cherry Popsicles

    Natasha Minocha
    These easy cherry popsicles need only 3 ingredients and 10 minutes of prep! Creamy yogurt and pretty cherries make it the perfect frozen treat, great for dessert or any time snacking!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Chilling Time 8 hours
    Total Time 8 hours 10 minutes
    Course Dessert, Ice cream
    Cuisine American
    Servings 6 Popsicles
    Calories 83 kcal

    Ingredients
     
     

    • 1 3/4 cup Greek yogurt, plain
    • 1 cup Cherries, pitted and chopped
    • 3-4 tbsp Honey According to the preferred sweetness.

    Instructions
     

    • Whisk the yogurt and honey well.
      Stir in the chopped cherries with their juices. Taste and adjust for sweetness.
    • Pour into your popsicle molds.
      Freeze for at least 8 hours. I prefer overnight.
      Unmold and enjoy!

    Video

    Notes

    • Fresh cherries will give you the best fresh, fruity flavor.
    • If using frozen cherries, please thaw and drain them before mixing them with yogurt.
    • You can also blend Greek yogurt, cherries, and honey in a blender if you don't want a chunky texture.
    • After step 3, tap each mold gently on the counter to get rid of any trapped air bubbles. This helps the popsicles set evenly and smoothly.
    • If the cherry Greek yogurt popsicles stick to the mold, run warm water along the edges for 10–15 seconds. They’ll slide out without a fight.

    Nutrition

    Serving: 1 ServingCalories: 83kcalCarbohydrates: 15gProtein: 6gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gTrans Fat: 0.003gCholesterol: 3mgSodium: 22mgPotassium: 141mgFiber: 1gSugar: 14gVitamin A: 17IUVitamin C: 2mgCalcium: 69mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    Mango Cashew Popsicles

    Mango cashew popsicles are so good! Zesty, creamy, and fruity, they're ready in just 10 minutes with only 4 ingredients! Super refreshing with the added lemon, the popsicles are a great way to enjoy mangos and the perfect summer treat, just like my mango float. 

    3 mango popsicles in a white bowl with pomegranates and ice.

    These mango fruit popsicles are like summer in a bite. The sweetness of ripe mangoes, the zing of lemon, and the creaminess of cashew milk come together beautifully. They’re dairy-free, refined sugar-free, and a breeze to make!

    Whether you're looking for a healthy(ish) after-school snack or a simple frozen dessert, these mango and cream popsicles hit the spot just like my mango thandai pops and this easy frozen yogurt bark!

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    Why You'll Love This Recipe

    ✨ 4 ingredients and 10 minutes to make mango lemon popsicles. The blender and freezer do all the work!

    ✨ A great way to use fresh, juicy mangoes - apart from eating them straight up!

    ✨ Refreshing, delicious, creamy, and packed with bright lemony flavor!

    ✨ Great for breakfast, snacking, or a little sweet treat after meals!

    Recipe Ingredients

    Ingredients for making mango cashew popsicles.

    Mangoes: Pick any variety available. Ripe, sweet, and juicy is key!

    Cashew milk gives a wonderful richness to these mango lemon popsicles. I really can’t recommend it enough. It adds a lot of creaminess and flavor, and you can make cashew milk at home. You can swap it with thick Greek yogurt, too.

    Lemon juice balances the sweetness and adds a bright kick to the pops. Have limes and not lemons? Make mango lime popsicles.

    Sweetener: I wanted to make vegan mango popsicles, so I used maple syrup. But feel free to swap in honey or agave—whatever you have on hand works! If your mangoes are super sweet, you might not need any sweetener at all. Want to skip added sugar entirely? Blend in a very ripe banana for natural sweetness.

    Pomegranates are optional, but they bring a pop of color and a fun burst of texture. They make the popsicles look pretty, too! You can use cherries too. I’ve tried them in my mango cherry frozen yogurt, and they taste fantastic!

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

    How To Make Mango Cashew Popsicles

    Step 1: Blend the diced mangoes, cashew milk, lemon juice, and maple syrup till you have a thick, silky-smooth mixture. 

    Step 2: Taste for sweetness and adjust according to your preference. 

    Step 3: Stir in the pomegranate arils and pour into your popsicle molds.

    Step 4: Freeze for 8-10 hours. 

    Step 5: Unmold and serve!

    One popsicles with pomegranates and lemon slices held up to show texture.

    Pro Tips

    • For the best-tasting creamy mango popsicles, taste the mixture. Add more sweetener, a little at a time, till you reach the desired sweetness. This trick works for any popsicle recipe, be it almond peach pops or pistachio matcha popsicles.  
    • Or you may want a splash more lemon juice for extra zing.
    • After filling the molds, tap the bottom gently to get rid of any bubbles or holes. 
    • The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
    • For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
    • Popsicle molds don’t have a holder for the sticks? Semi-freeze the popsicles (about 2 hours) and then insert the sticks right in the center.
    2 Fruit popsicles standing in glasses.

    Recipe FAQs

    Can I use mango puree to make creamy popsicles?

    Yes, you can use mango puree to make mango popsicles. You can also use frozen mangoes. Let them thaw for a few minutes to soften them. This will make it easier to blend them.

    Which is the best mold to make popsicles at home?

    Use silicone or metal popsicle molds. They are easily available online. You can also use big ice cube trays, paper cups, or even muffin tins!. 

    What is the best way to unmold popsicles?

    The easiest way to unmold your popsicles is to run them under warm water for a few seconds. You can even dip them in a glass full of warm water. This will help release the popsicles easily from the mold.

    More Frozen 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 mango cashew popsicles as much as we do!

    📖 Recipe

    3 mango popsicles in a white bowl with pomegranates and ice.

    Mango Cashew Popsicles

    Natasha Minocha
    Mango cashew popsicles are zesty, creamy, and fruity! They're ready in just 10 minutes with only 4 ingredients! These popsicles are a great way to enjoy mangoes and are the perfect summer treat!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Chilling Time 8 hours
    Total Time 8 hours 10 minutes
    Course Dessert, Ice cream
    Cuisine American
    Servings 6 Popsicles
    Calories 74 kcal

    Ingredients
      

    • 1 cup Cashew Milk You can also use plain Greek yogurt
    • 1.5 cups Mangoes, diced
    • 2 tsp Lemon juice
    • 4-5 tbsp Maple syrup You can use honey or agave
    • 4 tbsp Pomegranates Optional

    Instructions
     

    • Combine all the ingredients, except pomegranates, in a blender and whiz until thick and silky smooth. Taste and adjust for sweetness.
    • Stir in the pomegranate arils and pour into your popsicle molds. Freeze for 8-10 hours. Unmold and enjoy!

    Notes

    • For the best-tasting creamy mango popsicles, taste the mixture. Add more sweetener, a little at a time, till you reach the desired sweetness. 
    • Or you may want a splash more lemon juice for extra zing.
    • After filling the molds, tap the bottom gently to get rid of any bubbles or holes. 
    • The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
    • For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
    • Popsicle molds don’t have a holder for the sticks? Semi-freeze the popsicles (about 2 hours) and then insert the sticks right in the center.

    Nutrition

    Serving: 1 ServingCalories: 74kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gSodium: 29mgPotassium: 125mgFiber: 1gSugar: 15gVitamin A: 453IUVitamin C: 17mgCalcium: 20mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

    Easy Chai Spiced Walnut Cookies

    These easy Chai Spiced Walnut Cookies are aromatic, slightly crispy on the outside, and a little soft on the inside. Packed with warm and delicious spices like cinnamon and ginger, these cookies are so comforting!

    Wholewheat Chai Spiced Walnut Cookies

    I made these on the fly, with no particular recipe in mind. I just used my regular pantry ingredients right there on the countertop.  A few tweaks later, this recipe is ready to be shared. This was a very happy kitchen experiment, I must say!

    Wholewheat Chai Spiced Walnut Cookies

    Slightly crispy on the outside, a little soft on the inside, and eggless (yay!!), I kept the cookies lightly sweetened as I wanted the flavor of my outstanding homemade chai masala to shine through. All that cinnamon, cardamom, ginger, and cloves, made these treats really special!

    These are wonderful everyday, healthy whole wheat cookies that we have fallen in love with.

    Wholewheat Chai Spiced Walnut Cookies

    Notes:

    • I have used coconut oil here. Please feel to use butter if you wish. I've made these cookies with both and they are lovely with either.
    • You can use any good quality store-bought chai masala if a homemade one isn't available to you.

    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 chai-spiced walnut cookies as much as we do!

    📖 Recipe

    Wholewheat Chai Spiced Walnut Cookies

    Wholewheat Chai Spiced Walnut Cookies

    Natasha Minocha
    These easy Chai Spiced Walnut Cookies are aromatic, slightly crispy on the outside, and a little soft on the inside. Packed with warm and delicious spices like cinnamon and ginger, these cookies are so comforting!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Cookies, Snack
    Cuisine American, Indian
    Servings 16 Cookies
    Calories 181 kcal

    Ingredients
      

    • 160 gms Wholewheat flour
    • 75 gms Sugar
    • 1/2 tsp Chai masala
    • 1 Tbsp Cornstarch
    • 1 1/4 tsp Baking powder
    • 1/4 tsp Salt
    • 3-4 tbsp Coconut milk
    • 115 ml Coconut oil
    • 100 gms Walnuts, chopped

    Instructions
     

    • Preheat the oven to 180 C. Line a baking tray with parchment paper or silpat.
    • In a large bowl, mix all the dry ingredients- flour, chai masala, sugar, salt, cornstarch, baking powder, and walnuts.
    • Whisk the coconut oil with 2 tbsp of coconut milk. Add it to the dry ingredients. Mix well, using a wooden spoon. Add more coconut milk, if your mixture is too dry, one tbsp at a time. You are looking for a soft dough which can be easily made into a ball.
    • Divide your dough into 14-16 even sized balls. Place them 1/2' apart on the prepared baking tray. Bake for 12-15 minutes until golden brown on top.
    • Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. They will harden as they cool.
    • Store in air tight container at room temperature.

    Nutrition

    Serving: 1 CookieCalories: 181kcalCarbohydrates: 16gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 80mgPotassium: 51mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
    Tried this recipe?Let us know how it was!



    Roasted Sweet Potato Soup

    Roasted sweet potato soup is a warm hug in a mug! It’s so easy to make: blend the roasted sweet potato, pumpkin, and carrots and cook for 10 minutes on the stovetop! The vegan soup goes perfectly with a buttered slice of crusty, no-knead Dutch oven bread.

    roasted sweet potato soup in a bowl with a spoon, topped with croutons and fresh thyme.

    I love roasting veggies. It caramelizes the sugars in them, making them slightly sweet and a delicious snack. So delicious that I snuck a bite or two from the roasted sweet potato and pumpkin before I blitzed them for the soup. If you haven’t yet, try my very popular roasted cauliflower or carrots roasted in the oven.

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    Why You’ll Love This Recipe

    • A beautiful way to use fall vegetables.
    • Roasting intensifies the flavor.
    • A perfect recipe to start Thanksgiving dinner.
    • Super easy to make as the oven does most of the work.
    • Great for meal prep because the roasted sweet potato and carrot soup tastes good even reheated!

    Roasted Sweet Potato Soup Recipe Ingredients

    Ingredients for making roasted sweet potato soup.

    Sweet potatoes are the star of this vegan soup. Use whichever variety is easily and locally available.

    Pumpkin: Use a sweet pumpkin. Not the one we use for carving. Don’t have a pumpkin? Use butternut squash instead to make roasted butternut squash sweet potato soup.

    Veggies: I added onions and carrots for extra flavor and goodness.

    Spices: Ginger adds a spicy sharpness to the soup, cutting through the natural sweetness of pumpkin and sweet potatoes.

    Herbs: Dried basil, oregano, and chili flakes make it flavorful.

    Milk: This is a vegan roasted sweet potato soup recipe, so I used coconut milk. It makes the soup super velvety. Feel free to switch to any milk you prefer—half-and-half or whole.

    Olive oil: For roasting the vegetables.

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

    How To Make Roasted Sweet Potato Soup?

    Step 1: Preheat the oven to 200°C and line a baking tray with foil.

    chopped vegetables for making the soup in a mixing bowl with olive and spices.

    Step 2: Add the peeled and diced sweet potato, pumpkin, carrot, ginger, fresh thyme, and onion to a large bowl. Toss with olive oil, salt, pepper, chili flakes, and the dried herbs.

    chopped vegetables tossed in olive oil and spices on a baking tray.

    Step 3: Spread the seasoned veggies on a baking tray in a single layer.

    roasted vegetables on a baking tray.

    Step 4: Roast for 25-30 minutes until soft and cooked through.

    roasted vegetables in a blender jar.

    Step 5: Cool the roasted veggies slightly and transfer them to a blender jar.

    blended creamy roasted sweet potato soup in a blender jar.

    Step 6: Blend until smooth and thick. Use water to adjust consistency.

    coconut milk poured on top of sweet potato soup in a saucepan.

    Step 7: Transfer to a saucepan and bring to a boil on medium heat. As it begins to simmer, add coconut milk.

    Step 8: Cook on lower heat for 5 to 10 minutes. Adjust consistency with milk (or water).

    Final step: Take it off the heat. Taste and adjust for seasoning. Serve warm!

    Pro Tips

    • Flip the vegetables halfway through roasting, like I did for my roasted pumpkin soup. It helps them cook evenly.
    • Don't worry if the veggies of the roasted sweet potato and butternut soup get a bit charred in the oven. It just makes the soup flavor deliciously smoky!
    • Instead of water, you can use broth to blend the roasted sweet potato and other veggies. Both chicken and vegetable broth work.
    • Add more water/ broth/ or milk to thin the soup if it’s too thick for your liking.
    • Strain the mixture through a sieve to make it extra silky and smooth.

    How To Serve

    By itself, the soup is super yummy. Add toppings, and it goes to another level. Plus, you can play with the toppings of this roasted sweet potato soup recipe! Add bacon bits, shredded cheese, and parsley. I garnished it with some homemade croutons and fresh thyme on top.

    You can serve it with:

    sweet potato soup in a bowl garnished with croutons and fresh thyme.

    Sweet Potato Soup Recipe FAQs

    Is the roasted sweet potato soup vegan?

    Yes, roasted pumpkin sweet potato soup is vegan if you use vegetable stock (or water) and dairy-free milk.

    How to make the roasted soup creamier?

    Use cream instead of milk while cooking the roasted sweet potato and pumpkin soup. You can even add half and half to make it creamier.

    What else can I add to the sweet potato soup?

    Vegetable soups are fair game. So, you can roast just about any veggies you like. Cauliflower, broccoli, potatoes, leeks, tomatoes, add any vegetable you enjoy. Carrots are a good choice because they have the same color and earthy, sweet flavor as sweet potatoes. Also, you can spice it up with smoked paprika, cayenne pepper, or even turmeric for a kick.

    More Vegetable Soups

    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 soup as much as we do!

    📖 Recipe

    roasted sweet potato soup in a bowl garnished with croutons and thyme.

    Roasted Sweet Potato Soup

    Natasha Minocha
    Roasted sweet potato soup is a warm hug in a mug! It’s super easy to make: just blend the roasted sweet potato, pumpkin, and carrots and cook for 10 minutes on the stovetop, and that's it!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Side Dish, Soup
    Cuisine American
    Servings 6 persons
    Calories 210 kcal

    Ingredients
      

    For the soup:

    • 2 ( approx 350 gms) Sweet potatoes Peeled, and diced
    • 10 oz / 300 gms Pumpkin Peeled and diced
    • 2 Onions Cut in chunks
    • 2 Carrots Cut in chunks
    • 2" Ginger Diced
    • 2 springs Fresh thyme
    • 2 Tbsp Olive Oil
    • 1 tsp Chilli flakes
    • 1/2 tsp Dried oregano
    • Salt & Pepper to taste
    • 1 cup Water
    • 3/4 cup Coconut milk You may need more

    Instructions
     

    Soup

    • Preheat your oven to 200 C.
    • Add the chopped vegetables - sweet potato, pumpkin, onions, carrots, ginger, and fresh thyme in a large bowl. Toss with olive oil, salt, pepper, chili flakes, and dried oregano.
    • Spread them out evenly on the baking tray and roast at 200 C till soft and cooked through.
      It took about 30 minutes in my oven. Let them cool slightly.
    • Blitz them all in your blender, until smooth and thick. Add water as you go.
    • Pour it in a saucepan and heat through. Once it starts simmering, add the coconut milk. Let it cook gently for 5- 10 minutes.
      At this point, you can add more water or coconut milk, to get the soup to the consistency you prefer. Take it off the heat. Taste and adjust for seasoning.
    • Garnish with toppings of your choice and serve warm. Enjoy!

    Video

    Notes

    • Flip the vegetables halfway through roasting. It helps them cook evenly.
    • Instead of water, you can use broth to blend the roasted sweet potato and other veggies. Both chicken and vegetable broth work.
    • Add more water/ broth/ or milk to thin the soup if it’s too thick for your liking.
    • Strain the mixture through a sieve to make it extra smooth and velvety.

    Nutrition

    Serving: 1 ServingCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 70mgPotassium: 622mgFiber: 5gSugar: 7gVitamin A: 19225IUVitamin C: 17mgCalcium: 72mgIron: 2mg
    Tried this recipe?Let us know how it was!



    How To Make Cashew Milk

    Creamy and delicious, homemade cashew milk is my favorite nut milk. Made with just 3 ingredients, it comes together in 5 minutes and is better than any store-bought variety!

    Cashew milk being poured from a blender jar into a glass pitcher.

    As you may already know, I'm not much of a milk drinker.  Not because I don't like it ( for the record, I love it ) but only because it can, very often, create a bit of turbulence in my stomach!  I'll still have it in my chai, but for my smoothies, and lattes, I prefer non-dairy, and cashew milk is my new love!

    I'm really not a fan of store-bought nut milk.  Of course for convenience's sake, I have tried the packaged ones and fancy bottled ones, but they aren't a patch on the homemade variety.  Then why go for those watered-down versions when you can make some pretty awesome cashew milk at home, with incredibly little effort and without any nasties?!

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    Why You'll Love This Recipe

    Cashew milk is the creamiest of all nut milks. If you have a high-powered blender, you won't even have to strain the milk. Soaking the nuts softens them and breaks them down very easily in the blender.

    Unlike a store-bought version, this homemade cashew milk has just 3 ingredients - cashews water, and vanilla extract. There are no additives, chemicals, or added sugars!

    It's an easy substitute for regular dairy milk in any recipe. You can enjoy it straight up or use it in your baking or cooking too.

    While I love unsweetened cashew milk, with just a hint of vanilla, you can add dates or maple syrup to sweeten it. Or stir in a pinch of cinnamon for a flavor boost, this recipe is so versatile!

    This refreshing, delicious, nutrient-rich nut milk is a great alternative for everyone not just people following a vegan diet or with lactose intolerance.

    Recipe Ingredients

    Ingredients for making cashew milk.

    Cashews: The key ingredient in this recipe! Please use raw, whole cashews for this recipe. I use 1 cup (160 gms) of cashews to make creamy, thick cashew milk, which is perfect for adding to coffee or making lattes like my mango matcha latte, smoothies, and shakes like this creamy Korean banana milk.

    Water: For blending the cashew and giving the consistency you prefer. I have used 4 cups (1 ltr) of water in this recipe. Feel free to increase or decrease the quantity according to your taste.

    Vanilla extract: This is completely optional, but I do find that it gives a lovely flavor to the cashew milk. Use store-bought or homemade vanilla extract. I leave it out if I'm using the cashew milk for savory recipes.

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

    How To Make Cashew Milk

    This cashew milk recipe couldn't be simpler. So long as you have soaked the cashews overnight, you just need 5 minutes of blender time to make it!

    cashews soaked in water in a bowl.

    Step 1: Soak 1 cup of cashews overnight. Drain and rinse them well the next morning.

    cashews, water, and vanilla extract in a blender jar.

    Step 2: Add the cashews, water, and vanilla extract to your blender and blend until smooth.

    blended cashew milk in a blender jar.

    Step 3: Pour into a jar or pitcher and refrigerate it.

    In case your cashew milk is not completely smooth, please strain it through a nut bag or cheesecloth.

    Pro Tips

    • This cashew milk recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey, or maple syrup while blending the cashews.
    • This cashew milk does not need to be strained. But in case you see some small chunks, please strain it using a nut bag or cheesecloth.
    • You can add less or more water while blending, depending on the consistency you prefer.
    • Cashews should be soaked overnight for best results. But in case you forgot and want a quick version, soak the cashews in boiling hot water for at least 1 hour. Drain, rinse, and proceed with the recipe!
    • Cashew milk does separate, so don't worry, just give it a good stir before using!

    How Long Does Homemade Cashew Milk Last

    Cashew milk lasts for 3-5 days in a covered container in the refrigerator. It does separate after storing, and that's normal. Just give a good shake and enjoy!

    cashew milk in a pitcher with some cashews in the background.

    How To Use Cashew Milk

    You can use homemade cashew milk in any recipe that requires regular cow's milk. I use a lot of almond milk and coconut milk in my baking and cooking. Cashew milk is a good substitute for other non-dairy milk too.

    Here are some of my favorite ways to use cashew milk:

    More Easy Dairy-Free 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 cashew milk recipe as much as we do!

    📖 Recipe

    cashew milk in a glass pitcher with some cashews in the background.

    How To Make Cashew Milk

    Natasha Minocha
    Creamy and delicious, homemade cashew milk is my favorite plant-based milk. Made with just 3 ingredients, it comes together in 5 minutes and is better than any store-bought variety!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 12 hours 5 minutes
    Total Time 12 hours 5 minutes
    Course Drinks
    Cuisine World
    Servings 8 Servings
    Calories 92 kcal

    Ingredients
     
     

    • 1 cup Cashews
    • 4 cups Fresh water
    • 1 tsp Vanilla extract

    Instructions
     

    • Soak the cashews overnight in water. You can also soak them in very hot water for 1 hour.
    • Drain the cashews and rinse well.
    • Add the drained cashews, vanilla extract, and water to a blender and blend until smooth and creamy.
    • There is no need to strain the cashew milk, but in case you do see small particles of cashews, please strain the mixture through a cheesecloth or nut bag.
    • Store the cashew milk in a clean bottle, jar, or pitcher in the refrigerator for 3-5 days. Enjoy!

    Notes

    • This cashew milk recipe is for plain, unsweetened cashew milk. You can make a sweetened version by simply adding dates, honey, or maple syrup while blending the cashews.
    • This cashew milk does not need to be strained. But in case you see some small chunks, please strain it using a nut bag or cheesecloth.
    • You can add less or more water while blending, depending on the consistency you prefer.
    • Cashews should be soaked overnight for best results. But in case you forgot and want a quick version, soak the cashews in boiling hot water for at least 1 hour. Drain, rinse, and proceed with the recipe!
    • Cashew milk does separate, so don't worry, just give it a good stir before using!
     

    Nutrition

    Serving: 1 ServingCalories: 92kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 8mgPotassium: 109mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 10mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Orange Brioche Sweet Rolls Recipe

    Sweet brioche rolls are soft, buttery, and just the right amount of sweet, with a burst of fresh orange marmalade flavor. The rolls are light and pillowy —almost like a cloud! It’s the perfect breakfast or Mother’s Day brunch treat, served warm and as-is!

    Orange brioche rolls in a green napkin lined bowl.


    These easy orange brioche rolls are well worth the wait. The recipe is very straightforward and convenient if you use a stand mixer (like I did with my hot cross buns) – but you do need to give the dough time to chill. I’d highly recommend going with the stand mixer. You can hand-knead brioche rolls, but it will take a lot of time, effort, and patience.

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    Why You’ll Love This Recipe?

    Light, fluffy, buttery buns with a hint of citrusy sweetness!

    They are perfect for breakfast, brunch, or an afternoon treat with a cup of coffee.

    With just a little effort and regular pantry staples, you can make these gorgeous pastries at home that will surely impress everyone!

    This is a make-ahead recipe with step-by-step instructions that are easy to follow.

    Enjoy the sweet brioche rolls warm with a little butter or drizzle them with a glaze; either way, it's a treat worth the time and effort!

    Brioche Rolls Ingredients

    Ingredients for making Orange Brioche Sweet Rolls.

    Flour: I find all-purpose flour to be the best bet for a fluffy brioche recipe. It makes the rolls perfectly light. You can also use bread flour. Its high protein content, the bread will be chewier and fluffy.

    Milk adds moisture and richness. Full fat is best for extra soft and tender sweet rolls. 

    Eggs help create structure and give the dough that classic soft, rich texture. 

    Yeast: I used active dry yeast, but instant will work well too. Make sure it's fresh and not expired.

    The butter needs to be slightly softened butter. I used salted, but unsalted butter works too. 

    Orange Marmalade is the hidden star ingredient of the sweet brioche recipe. A thick-cut marmalade adds a bright, citrusy sweetness and a little zesty flavor in every bite. I think marmalades work beautifully well in pastries of all kinds. They bring a certain air of sophistication to the said confection without making it overly sweet but so flavorful. Use store-bought or homemade orange marmalade.

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

    Variations

    Filling: I love orange marmalade and love to slather it on sweet buns, salted butter rolls, sandwich bread, and croissants. That said, any jam or filling works in this orange brioche recipe:

    How To Make Sweet Brioche Rolls?

    butter and sugar in a blue bowl.

    Step 1: In a small bowl, mix the butter and sugar well. Keep aside.

    Bubbling yeast and water mixture.

    Step 2: Put milk and yeast in a bowl. Stir to dissolve. Set aside for 5-10 minutes until the mixture is frothy.

    Eggs, flour, yeast mixture in the bowl of a stand mixer.

    Step 3: Combine flour, salt, and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture. Combine on medium speed until the dough is smooth and elastic.

    Butter on the bread dough in a stand mixer bowl.

    Step 4: Add a few pieces of the butter-sugar mixture to the dough, then with the mixer running low, add the rest, one piece at a time.

    Kneaded dough in the stand mixer bowl.

    Step 5: knead for 6-8 minutes till the dough is smooth and shiny, and comes away from the bowl.

    Proofed brioche dough in a stand mixer bowl.

    Step 6: Cover the bowl with a kitchen towel or cling wrap. Leave it to rise for 2 hours or until the dough doubles in volume.

    Brioche dough in a glass mixing bowl.

    Step 7: Gently deflate the dough and transfer it to a lightly greased bowl. Cover the bowl and refrigerate for a few hours, preferably overnight. 

    Dough rolled out into a rectangle with marmalade on half of the dough.

    Step 8: Once the dough has chilled, take it out on a floured surface. Roll into a rectangle. Spread the marmalade on half of the rectangle, lengthways.

    Rolled out dough folded in half.

    Step 9: Fold the other half over the marmalade.

    Folded dough cut into 14 pieces.

    Step 10: Cut the dough into 2-2.5 cm thick strips. I got 14 strips.

    A twisted dough piece on a silicone mat.

    Step 11: Start twisting and stretching each strip.

    Twisted shaped dough roll on a silicone mat.

    Step 12: Roll the twisted strip into a bun, tucking the end underneath. Place the shaped rolls on a parchment paper-lined baking tray and proof for 20-25 minutes until puffy.

    Brioche rolls topped with sugar pearls on parchment paper lined tray.

    Step 13: Brush the proofed rolls with egg wash and sprinkle with pearl sugar.

    Baked orange brioche rolls on a parchment paper lined tray.

    Step 14: Bake in a preheated oven for 20-22 minutes until golden brown. Allow to cool for 10 minutes, then serve warm!

    A brioche bun cut in half to show the fluffy texture.

    Top Tips

    • The dough for these orange brioche rolls comes together fairly easily in a stand mixer. You can knead it by hand, but it will take a lot of time, patience, and elbow grease!
    • This dough is quite sticky, but nothing that a few hours in the refrigerator can't fix.  I chilled the dough overnight and could easily tackle it the next day.
    • Avoid adding too much extra flour, the dough is meant to be soft! The softer the dough, the softer and fluffier the buns!
    • It's best to use a kitchen scale to measure the ingredients. This ensures better and more consistent results.
    • It is always a good idea to check your yeast before using. Dissolve 1/2 teaspoon with a pinch of sugar in 1/2 cup of warm water. Leave aside for 5-10 minutes. If the mixture gets bubbly and frothy, your yeast is good to use!

    How To Serve

    The best way to enjoy sweet brioche rolls is on the day you bake them. They're the best fresh. Cool for 10 minutes and then tear into one as-is. They really need no topping or adornment. They look gorgeous and taste amazing as they are!

    But you can take it a step further and drizzle some orange glaze, as in this orange cranberry bread. You can also spread some cream cheese or cream cheese glaze on top!

    If there are leftovers, although that’s not likely, keep them refrigerated for up to 3 days. Reheat in an oven, microwave, or toaster oven before serving. 

    orange brioche rolls topped with pearl sugar.

    Recipe FAQs

    What are sweet brioche rolls?

    Brioche is a French, enriched bread, which means it has lots and lots of butter and eggs. It’s typically baked in a fluted tin, but you can use any loaf pan. The recipe for these easy brioche rolls is adapted from Michel Roux's book Pastry Savory & Sweet. The only change I made to the classic recipe was to reduce the amount of butter. The crumb was still super pillowy and airy! 

    What is the difference between brioche and bread rolls?

    Brioche is richer and softer because it has more eggs and butter than regular bread rolls. Brioche rolls are slightly sweet with a fluffy texture. Regular bread rolls are chewier and less sweet, making them perfect as a side for soups. Think of brioche as the extra buttery, slightly fancy version of a bread roll!

    How to make a brioche bun eggless?

    I’ve made eggless brioche bread and brioche burger buns before. Follow either of the recipes to make these orange sweet rolls without eggs.

    Can I make brioche rolls ahead?

    Yes, these are overnight orange rolls. The dough is very soft and sticky, so it’s a great idea to make it a day ahead. Chilling makes it easier to handle it. Once the dough is ready, put it in the fridge for up to 24 hours. Bake the sweet brioche rolls the next day.

    Can you freeze the dough for orange brioche rolls?

    Absolutely! Wrap the dough tightly and freeze for up to 2 weeks. When you’re ready to eat, thaw the dough for 12 hours in the fridge. Then shape and bake. 

    Easy Easter 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 sweet brioche rolls as much as we do!

    📖 Recipe

    orange brioche sweet rolls piled up on a green napkin.

    Orange Brioche Sweet Rolls Recipe

    Natasha Minocha
    These Orange Brioche Rolls are so simple and packed with beautiful flavors and textures. They are soft, buttery and lightly sweet. The perfect breakfast treat or snack!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 12 hours
    Cook Time 20 minutes
    Total Time 12 hours 20 minutes
    Course Bread, Breakfast, Dessert, Snack
    Cuisine French
    Servings 14 Rolls
    Calories 239 kcal

    Ingredients
     
     

    • 1/3 cup Warm milk
    • 2 tsp Dry active Yeast
    • 2 1/3 cups All-purpose flour
    • 1/2 tsp Salt
    • 3 Eggs
    • 2/3 cup Butter, slightly softened
    • 2 tbsp Sugar
    • 1/2 cup Orange Marmalade
    • Eggwash 1 egg mixed with 1 Tbsp water
    • 2 Tbsp Pearl sugar Optional

    Instructions
     

    • Put milk and yeast in a bowl. Stir to dissolve.
      1/3 cup (70 ml) Warm milk, 2 tsp Dry Active Yeast
    • In another bowl, mix the butter and sugar well.
      2/3 cup (130 gms) Butter, slightly softened, 2 tbsp (15 gms)Sugar
    • Combine flour, salt, and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
      2 1/3 cups (300 gms) All-purpose flour, 1/2 tsp Salt,3 Eggs
    • Mix on low speed for about 5 minutes.
    • Scrape down the sides of the bowl and then knead at medium speed for about 8-10 minutes. Your dough should be smooth and elastic at this stage.
    • Add a few pieces of the butter -sugar mixture to the dough, then with the mixer running low, add the rest, one piece at a time.
    • When all the butter is incorporated, increase the speed and knead for 6-8 minutes till the dough is smooth and shiny, and comes away from the bowl.
    • Remove the dough hook. Cover the bowl with a kitchen towel or cling wrap. Leave it to rise for 2 hours or until the dough doubles in volume.
    • Knock the dough back by flipping it over a couple of times. Cover the bowl and refrigerate for a few hours - not more than 24 hours though.
    • Once the dough has chilled, take it out on a floured surface. Roll into a rectangle, roughly 18" by 12", 1/4" thick.
    • Spread the marmalade on one half of the rectangle, lengthways. Fold the other half over the marmalade.
      1/2 cup (100 gms) Orange Marmalade
    • Cut into 14 strips, about 2-2.5 cm thick, and start twisting and stretching the ends. It will be a little messy because of all the jam.
      Form the twisted strip into a bun. Tuck the hanging end under and place it on a lined baking tray. Repeat with the remaining dough strips.
    • Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C / 350 f.
    • Brush the eggwash over the puffed rolls, sprinkle over the pearl sugar, and bake for 20-25 mins or until golden brown on top.
      Allow to cool for 10 minutes, then serve warm!

    Video

    Notes

    • The dough for these orange brioche rolls comes together fairly easily in a stand mixer. You can knead it by hand, but it will take a lot of time, patience, and elbow grease!
    • This dough is quite sticky, but nothing that a few hours in the refrigerator can't fix.  I chilled the dough overnight and could easily tackle it the next day.
    • Avoid adding too much extra flour, the dough is meant to be soft! The softer the dough, the softer and fluffier the buns!
    • It's best to use a kitchen scale to measure the ingredients. This ensures better and more consistent results.
    • It always a good idea to check your yeast before using. Dissolve 1/2 teaspoon with a pinch of sugar in 1/2 a cup of warm water. Leave aside for 5-10 minutes. If the mixture gets bubbly and frothy, your yeast is good to use!

    Nutrition

    Serving: 1 RollCalories: 239kcalCarbohydrates: 26gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 212mgPotassium: 61mgFiber: 1gSugar: 6gVitamin A: 437IUVitamin C: 0.2mgCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    Some cakes are just meant to be....like a classic chocolate cake. There are days when nothing else will do, only a no-frill chocolate cake with gooey frosting. Decadent, yes, but simple and comforting.

    Just the kind of cake I wanted to share with some of my amazing friends when we met for a fun-filled, Sunday afternoon! Here's the twist in the story ( there always is, right?) I wanted to make it gluten-free, so this Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting happened!

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    Buckwheat flour is my favorite alternate flour to bake with. Then adapting my most dependable old chocolate layer cake recipe into a gluten-free one, using buckwheat,  was a no-brainer.  Not a single ingredient was altered. Nor was any measurement touched. And it worked! So beautifully that this has really become my go-to gluten-free chocolate cake recipe.

    I strongly suggest keeping a close eye on the baking time though.  Mine were done in about 22 minutes.  This is not the cake you can risk overbaking.

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    Despite all that frosting and the jam filling, the cake is not achingly sweet. I did choose a jam that's got a sour note to it and there is cocoa in the frosting and in the batter.  Over the years, I have dialed down on the sugar used in the cake from 1 1/2 cups ( yes, I'm shuddering too!) to 3/4 of a cup. Trust me, it only makes the chocolate flavor stand out more.

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    The cake is soft, moist and so luxurious.  Look at that crumb....! The deep, rich, dark chocolate flavor comes through beautifully. The frosting is creamy velvety smooth. And yet it doesn't feel too heavy at all. So go ahead have two slices, and enjoy.... It's a chocoholic's dream come true!

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    So if there is one no-fail chocolate cake recipe you need, this is it, folks!  Whether you choose to make it with all-purpose or buckwheat flour...this really is it.  I hope you will try this and enjoy it as much as we do.

    If you're looking for  more buckwheat flour recipes, here are some for you to browse through:

    Waffle cookies

    Mini Apple pies

    Gluten-free banana pancakes

    Plum & Apricot Cobbler cake

    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!

    📖 Recipe

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    Buckwheat Chocolate Layer Cake w/ Salted Dark Chocolate Frosting

    Natasha Minocha
    Soft and moist, this buckwheat chocolate cake is a fabulous treat! Perfect for entertaining or even a weekday dessert, this decadent chocolate cake is super easy to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 25 minutes
    Course Cakes, Dessert
    Cuisine American
    Servings 10 Servings
    Calories 586 kcal

    Ingredients
     
     

    Cake

    • 1.5 cups Buckwheat flour
    • 1/2 cup Cocoa powder
    • 1 tsp Baking powder
    • 1/2 tsp Baking soda
    • 1/4 tsp Salt
    • 3 Eggs
    • 3/4 cup Brown sugar
    • 3/4 cup Oil
    • 2 tsp Vanilla extract
    • 2/3 cup Yogurt

    Simple Syrup

    • 4 Tbsp Sugar
    • 1/2 cup Water
    • 1-2 Tbsp Rum optional

    Frosting

    • 1 1/4 cup Dark chocolate I used half 55% half 70%
    • 2 Tbsp Salted Butter I used Amul
    • 1/2 cup Cream
    • 1/4 cup Icing sugar
    • 2 Tbsp Cocoa optional
    • 1-2 Tbsp Rum optional

    Filling

    • 4 Tbsp Cape gooseberry Jam You can use any other jam of your choice, bitter orange marmalde or raspberry jam will be wonderful here

    Instructions
     

    Cake

    • Pre heat the oven to 180C. Grease two 8" round cake pans.
    • Sift all the dry ingredients together - buckwheat, cocoa, baking powder, baking soda, salt; in a large bowl.
    • In another large bowl, beat the eggs and brown sugar very well, using an electric mixer, until doubled in volume.
    • Add the oil and vanilla extract, mix well.
    • Reduce the speed to low, and add the flour mixture in three batches alternating with the yogurt, beginning and ending with flour mixture. Your batter will be thick.
    • Divide the batter equally between the prepared pans and bake for about 25 minutes or until a skewer inserted in the center comes out clean.
    • Let cool in the pans for 10-15 minutes. Turn the cakes out on a cooling rack. Let cool completely.

    Simple syrup

    • Bring the sugar and water to a boil. Let it cook for a couple minutes. Take it off the heat. Let it cool, then add rum (if using)

    Frosting

    • Combine butter and cream in a heavy bottomed pan. Heat them gently, until the butter melts. Take off the heat. Add the chocolate. Stir it in gently, until the mixture is smooth and shiny.
    • Whisk in the icing sugar. At this point, you can add in a couple tablespoons of cocoa powder, if you like a deeper chocolate taste - We do, so I did add the cocoa. Stir in rum, if using.
    • Let cool completely. It should get thick enough to spread easily.

    Assembling the cake

    • Place one cake layer, right side down, on a platter. Brush over the simple syrup liberally. Spread a third of the frosting over the top. Carefully spread the jam on top of the frosting.
    • Brush some of the simple syrup on the second cake layer's bottom. Carefully place this layer on top of the first, right side up. Spread the remaining frosting all over the cake, covering the sides and the top.
    • Using a butter knife, make some swirl patterns on top and serve!

    Nutrition

    Serving: 1 ServingCalories: 586kcalCarbohydrates: 59gProtein: 10gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 70mgSodium: 219mgPotassium: 417mgFiber: 7gSugar: 32gVitamin A: 328IUVitamin C: 0.1mgCalcium: 98mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Wholesome Barley Soup With Beans & Greens

    This barley soup is chock-full of vegetables. Wholesome, hearty, and nutritious, pearl barley soup is as simple as tossing in white beans and mustard greens in a pot and letting it all simmer away. The recipe for vegetable barley soup is surely a keeper!

    Wholesome Barley Soup With Beans & Greens

    I'm yet to do the "sneak the vegetables in" kind of parenting. I think it's important that children know what they are eating, learn to distinguish one vegetable from another, and understand why they are part of a healthy diet.

    They, of course, have their preferences, but so do we adults. Now that said, I find homemade soups and stews are a wonderful way to incorporate a ton of vegetables in one dish, especially the ones they are fussy about. They eat it all without any hoo-ha and happily tuck in seconds too, as was the case with this old-fashioned vegetable barley soup.

    [feast_advanced_jump_to]

    WHAT TO DO WITH MUSTARD GREENS?

    Last winter, both my kids announced they would never touch sarson ka saag, a mustard greens dish extremely popular in India. It was heartbreaking!

    So, I had to come up with another way of cooking the extremely nutritious, crunchy greens. I did a quick stir-fry with garlic, and they lapped it up.

    This time I also had a pack of beautiful white beans and some pearl barley from a local organic farmer's market, so I decided on a mustard greens soup recipe. Why? Because vegetable soups are one of my favorite meals to cook.

    White beans and mustard greens for barley soup

    WHY TRY VEGETABLE BARLEY SOUP?

    Can be easily prepped ahead.

    It’s gloriously hearty and so healthy too, packed with protein, fiber, vitamins, and minerals.

    Very versatile - use any kind of beans you like, dried or canned. Any kind of greens you have handy can be used as well.

    A hot bowl of it is comforting and soothing in cold weather.

    Leftover barley soup tastes even better the next day as the flavors get concentrated. 

    Barley Soup With Beans & Greens

    HOW TO MAKE BARLEY SOUP?

    Step 1: Soak your white beans overnight. The next day, rinse and pressure-cook them in salted water. Drain and keep aside.

    Step 2: Heat olive oil in a large pot. Add finely minced garlic and a bay leaf, and sauté for a couple of minutes.

    Step 3: Add the diced onions and cook for another 3–4 minutes until translucent.

    Step 4: Tip in barley, carrots, and beans and sauté them for 5–7 minutes.

    Step 5: Season the mixture with duqqa (or dukkah), salt, and pepper.

    Step 6: Add tomato purée and 2 cups of water. Let it come to a gentle boil, then cover and simmer for 20–25 minutes until the barley is cooked.

    Step 7: Stir in the white beans, mustard greens, and the rest of the water. Cook for another 10–15 minutes, till the greens are done to your liking.

    Step 8: Adjust seasoning. Garnish the barley soup.

    Final step: Serve hot and savor!

    Barley Soup With Beans & Greens served with bread

    BARLEY SOUP RECIPE NOTES

    • White beans cook very fast. I didn't let even one whistle go through completely.
    • You can use any kind of beans in this soup - kidney beans, black-eyed peas, garbanzo beans.
    • To avoid overcooking greens in soups, I add them right at the end. Mustard greens do take longer to cook than, say, spinach. About 10–15 minutes of cooking time was good enough.
    • After step 7, add more water to reach the consistency you want in the bean and barley soup.

    WHAT IS DUQQA OR DUKKAH?

    Dukkah is a warm, aromatic spice mix from the Middle East. It really steps up the game for this recipe for bean and barley soup. You can buy it online or make it at home.

    • Dry roast almonds. Set aside.
    • Roast white sesame and coriander seeds. Set aside
    • Roast cumin and black peppercorns. Keep aside.
    • Finally, roast red chilies.
    • Let everything cool completely and grind to a coarse powder.

    Use dukkah in the barley soup with vegetables. Store the rest. It’s delicious on eggs, cheese toast, sandwiches, pasta, grilled or roasted veggies, fish, and chicken.

    Barley Soup With Beans & Greens

    HOW TO SERVE VEGETABLE BARLEY SOUP RECIPE

    I like the play of textures in my food. I love how the intense garlic flavor and the sharp peppery bite from mustard greens are perfectly complemented by the rich buttery white beans, chewy nutty barley, and sweet carrots.

    So, I didn’t want the seasoning to overwhelm the barley soup. I added some lemon juice. It is a mandatory addition to most of my soups. I stir some in just before serving with some crusty bread or simple everyday bread.

    I also added a drizzle of good-quality olive oil and some shavings of Parmesan cheese. They do wonders in this recipe for vegetable barley soup. I used some sharp cheddar cheese for La Familia, as that's what I had in hand. But both are optional.

    LOVED VEGETARIAN BARLEY SOUP? MAKE

    Pumpkin Soup

    Creamy Pea Soup

    Roasted Carrot Lentil Soup

    Roasted Sweet Potato And Pumpkin Soup

    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 barley soup as much as we do!

    📖 Recipe

    White Bean, Barley & Mustard Greens Soup

    Wholesome Barley Soup With Beans & Greens

    Natasha Minocha
    This barley soup is chock-full of vegetables. Wholesome, hearty, and nutritious, pearl barley soup is as simple as tossing in white beans and mustard greens in a pot and letting it all simmer away. The recipe for vegetable barley soup is surely a keeper!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Course Side Dish, Soup
    Cuisine World
    Servings 6 Servings
    Calories 255 kcal

    Ingredients
     
     

    • 3/4 cup White beans Soaked overnight
    • 1/2 cup Pearl Barley
    • 3 Carrots Diced
    • 1 Onion, large Diced
    • 8-10 cloves Garlic Finely minced
    • 5 Tomatoes Pureed
    • 1/2 cup Green beans Diced
    • 2 cups Mustard Greens Chopped finely
    • 2-3 cups Water
    • 2 Tbsp Olive oil
    • 1 Bay leaf
    • 1 Tbsp Dukkah
    • 1 Tbsp Lemon juice
    • Salt & Pepper to taste
    • Olive oil, Cheese for serving Optional

    Dukkah

    • 1/4 cup Almonds
    • 2 Tbsp Coriander seeds
    • 1 Tbsp Cumin
    • 2 Tbsp White sesame
    • 3-4 Dried red chillis
    • 1 tsp Black peppercorns
    • 1 tsp Salt

    Instructions
     

    • Rinse the soaked white beans and pressure cook them in salted water. I didn't let even one whistle go through completely. They cook very fast. Drain and keep aside.
    • Heat the olive oil, in a large pot. Add garlic and a bay leaf saute for a couple of minutes, add the onions and cook for another 3-4 minutes.
    • Tip in the barley, carrots and beans and saute them for 5-7 minutes. Season the mixture with dukkah, salt & pepper. Add the tomato puree and 2 cups of water. Let it come to gentle boil, cover and let it simmer for 20-25 minutes until the barley is cooked.
    • Now stir in the white beans, mustard greens and the remaining one cup of water. Let them cook for another 10-15 minutes, till the greens are cooked to your liking. Add more water according to the consistency you want.
    • Once the soup is cooked through. Taste and adjust for seasoning. Add the lemon juice. Drizzle with some extra olive oil if you wish and serve hot. Enjoy!!

    Dukkah

    • Dry roast the nuts, seeds, spices and chillis separately.
    • Let cool completely and grind to a coarse powder.
    • This can used in a variety of ways- sprinkle on eggs, cheese toasts, sandwiches, pastas, grilled or roasted veggies, fish, chicken.

    Nutrition

    Serving: 1 ServingCalories: 255kcalCarbohydrates: 36gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.002gSodium: 431mgPotassium: 831mgFiber: 10gSugar: 7gVitamin A: 6823IUVitamin C: 67mgCalcium: 155mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Pumpkin Mac and Cheese

    Cheesy, creamy, and cozy, this pumpkin mac and cheese is comfort food at its best! It's quick to make, full of flavor, and so satisfying. Perfect for a busy weeknight or a chilly evening, this dish always hits the spot!

    Pumpkin macaroni cheese in a white pot with a wooden spoon on the side.

    Oh, how I love sneaking pumpkin into my recipes, from pumpkin bread rolls to pumpkin muffins. But pumpkin in mac and cheese? Who would have thought! But, trust me, it’s amazing!

    The caramelized roasted pumpkin makes the sauce so silky and gives a little sweetness that pairs beautifully with the smoky paprika and strong, robust thyme! Soft, tender pasta in a clingy, velvety "cheesy" sauce...totally irresistible!

    [feast_advanced_jump_to]


    Why You'll Love This Recipe

    ✨ With simple steps like roasting, blending, and stirring, this meal comes together quickly, making weeknight dinners easy and delicious! 

    ✨ It’s such a fun twist on the classic and ever-popular macaroni and cheese. Garlic, smoked paprika, and thyme add a ton of flavor, making this cozy and special.

    ✨ It’s a recipe kids and adults will love. It’s cheesy enough to be comfort food, but the pumpkin sneaks in a veggie boost.

    ✨ Great for meal prep! You can make this sauce ahead of time, refrigerate it, or freeze it. To serve, just heat and stir in the pasta!

    ✨ There are so many ways you can customize this pumpkin mac n cheese. Try it with different cheeses, crunchy breadcrumbs or bacon topping, or a drizzle of chili oil for a kick! You can even bake it for a golden bubbly finish!

    Recipe Ingredients

    labelled ingredients for making pumpkin mac and cheese.

    Pumpkin is the star of the dish. It gives the sauce a naturally creamy texture without making it pumpkin-y. You can use any variety of fresh pumpkin. I used a butternut squash. If you’re short on time, look for pure canned pumpkin purée or use a homemade one. A total lifesaver. I love keeping pumpkin puree on hand, whether for pumpkin bread or pumpkin basque cheesecake.

    Pasta: Any small pasta shape would do here. I used the classic macaroni, but any small pasta will do - shells, penne, cavatelli, ziti. As long as the pasta has some nooks to hold the pumpkin cheese sauce, it will work beautifully.

    Olive oil to roast the pumpkin. It imparts a fruity flavor, and I highly recommend it. But avocado oil or any vegetable oil you prefer will work like a charm.

    Spices: Garlic and onion for a savory taste, black pepper, and red chili flakes for a little heat and spice.  Dried thyme and smoked paprika for an earthy and smoky flavor. 

    Coconut milk is rich and creamy, which is why I love it in vegan pumpkin mac and cheese. It makes the sauce silky-smooth and luscious, while keeping it lighter than cream. You can use any regular milk you prefer, or cashew milk or almond milk.

    Nutritional yeast brings in that nutty, umami flavor. It’s a great trick to make any sauce “cheesy” even if you’re using real cheese. Don’t have it? Feel free to skip it. Or add parmesan!

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

    Variations

    Bake it: Sprinkle some shredded cheese and breadcrumbs on top and bake till golden and bubbly.

    Extra veggies: Stir in roasted broccoli, spinach, kale, or even peas for a veggie-packed version.

    Spice it up: Love heat? Add more chili flakes, a pinch of cayenne, or drizzle some chili oil on top!

    How To Make Pumpkin Mac and Cheese

    Cubed pumpkin, garlic, and onions on a baking tray.

    Step 1: Toss the pumpkin, onions, garlic, red chili flakes,salt, pepper, and dried thyme with olive oil. Spread out evenly on a baking sheet.

    Roasted pumpkin, onion, and garlic on a baking tray.

    Step 2: Roast for about 25 minutes till the pumpkin is soft and cooked through.

    Step 3: In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well. Save a cup of pasta water for later use.

    Pumpkin, onion, garlic, coconut milk in a blender jar.

    Step 4: Add the roasted veggies to a blender jar along with nutritional yeast, smoked paprika, and coconut milk.

    Blended pumpkin sauce in a blender jar.

    Step 5: Blend everything until smooth.

    Pumpkin sauce in a white stock pot.

    Step 6: Pour out the sauce in a stock pot and bring it to a gentle boil. Taste and adjust for seasoning.

    Cooked pasta on top of pumpkin sauce in a white stock pot.

    Step 7: Add the cooked pasta and cook for a further 4-5 minutes. If the sauce seems too thick, add some of that pasta water you'd saved. Taste again and adjust for seasoning.

    Step 8: Serve warm, top with grated parmesan if you wish!

    A wooden serving spoon with pasta on top of a pot full of pasta.

    Top Tips

    • Don't overcook the pasta. We want it cooked al dente, as it will continue cooking in the sauce as well. I find that cooking pasta for 1 or 2 minutes less than what's mentioned on the packet instructions works the best for me.
    • Save that pasta water! This starchy water will help loosen the sauce and make it creamy.
    • Balance the seasonings carefully. Season the veggies well, and taste as you go along. The butternut squash's natural sweetness goes well with savory thyme and smoked paprika.
    • This recipe is great for meal prep. You can make the sauce ahead of time. It will stay well in an air-tight container for 2-3 days in the refrigerator or for upto 1 month in the freezer. Heat well on a stove-top, then stir in the pasta and cook for another 4-5 minutes.
    A plate of pasta with a fork with ingredients around.

    How To Serve

    I love serving pumpkin mac and cheese straight out of the pot while it’s still creamy and warm. Pile it into bowls and top with grated Parmesan, chili flakes, or fresh herbs! 

    You can also pair it with grilled chicken, buttery garlic prawns, sauteed vegetables, oven-roasted carrots, spicy millet-stuffed tomatoes, or even cheesy bubble bread or pesto swirl rolls. A quick and easy Greek salad with avocado also goes well with this macaroni and cheese!

    A plateful of pumpkin mac n cheese with a fork and ingredients around.

    Recipe FAQs

    What is nutritional yeast?

    Nutritional yeast is different from the yeast we use for baking bread. This deactivated yeast looks like yellow flakes or powder and has a nutty and slightly savory flavor. It’s super popular in vegan and dairy-free cooking because it gives a naturally “cheesy” taste without any actual cheese.

    Can I use canned pumpkin for this vegan mac n cheese recipe?

    Absolutely. While I love making my own sauce, canned pumpkin is super convenient and works just as well. Just make sure it’s plain pumpkin purée, not pumpkin pie filling.

    How do I store leftovers?

    Pumpkin macaroni and cheese is great as a next-day lunch! Store your leftovers in an airtight container in the fridge. Just like my vegan gnocchi, it reheats beautifully. Add a splash of milk to get the sauce to the right consistency. 

    Easy Recipes With Pumpkin

    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 mac and cheese as much as we do!

    📖 Recipe

    Pumpkin macaroni cheese in a white pot with a wooden spoon on the side.

    Pumpkin Mac and Cheese

    Natasha Minocha
    Cheesy, creamy, and cozy, this pumpkin mac and cheese is comfort food at its best! It's quick to make, full of flavor, and so satisfying. Perfect for a busy weeknight or a chilly evening, this dish always hits the spot!
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    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine American
    Servings 6 Servings
    Calories 458 kcal

    Ingredients
     
     

    • 21 oz Pumpkin, peeled and diced
    • 1 large Onion, cut into chunks Diced
    • 8 cloves Garlic
    • 1 tsp Salt
    • 1 tsp Black pepper, coarsely ground
    • 1 tsp Dried thyme
    • 1/2 tsp Red chili flakes
    • 2 Tbsp Olive oil
    • 1.5 cups Coconut milk
    • 1 tbsp Nutritional yeast
    • 2 tsp Smoked paprika
    • 12 oz Macaroni or any small pasta
    • Parmesan cheese Optional

    Instructions
     

    • Preheat your oven to 200 C / 400 F.
    • Toss the pumpkin, onions, garlic, red chili flakes, dried thyme, salt, and pepper with olive oil.
      21 oz (600 g) Pumpkin, peeled and diced, 1 large Onion, cut into chunks, 8 cloves Garlic, 1 tsp Salt, 1 tsp Black pepper, 1 tsp Dried thyme, 1/2 tsp Red chili flakes, 2 Tbsp Olive oil
    • Spread out evenly on a baking sheet and roast for about 25 minutes at 200 °C/400°F, till the pumpkin is soft and cooked through.
    • For the sauce: Blend the roasted vegetables, smoked paprika, nutritional yeast, and coconut milk in a blender until smooth.
      1.5 cups (360 g) Coconut milk, 1 tbsp Nutritional yeast, 2 tsp Smoked paprika
    • Pour the sauce into a saucepan and let it come to a gentle boil. Taste and adjust for seasoning.
    • In the meantime, cook the macaroni till al dente in plenty of salted water. Drain well.
      Save one cup of pasta water for later use.
      12 oz (350 g) Macaroni or any small pasta
    • Add the cooked pasta and cook for a further 4-5 minutes.
      If the sauce seems too thick, add some of the saved pasta water. Taste and adjust for seasoning.
    • Serve warm, top with parmesan cheese if you like, and enjoy!

    Video

    Notes

      • Don't overcook the pasta. We want it cooked al dente, as it will continue cooking in the sauce as well. I find that cooking pasta for 1 or 2 minutes less than what's mentioned on the packet instructions works the best for me.
    •  
      • Save that pasta water! This starchy water will help loosen the sauce and make it creamy.
    •  
      • Balance the seasonings carefully. Season the veggies well, and taste as you go along. The butternut squash's natural sweetness goes well with savory thyme and smoked paprika.
    •  
      • This recipe is great for meal prep. You can make the sauce ahead of time. It will stay well in an air-tight container for 2-3 days in the refrigerator or for up to 1 month in the freezer. Heat well on a stove-top, then stir in the pasta and cook for another 4-5 minutes.

    Nutrition

    Serving: 1 ServingCalories: 458kcalCarbohydrates: 62gProtein: 11gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 409mgPotassium: 728mgFiber: 6gSugar: 7gVitamin A: 10934IUVitamin C: 25mgCalcium: 88mgIron: 3mg
    Tried this recipe?Let us know how it was!