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Litchi Rose Panna Cotta

Cool, refreshing, and deliciously light, the litchi rose panna cotta has some amazing textural play going on. The base, which is somewhat similar to custard, is velvety cream. The bits of sweet litchi bring in a lovely mouthfeel, and the whiff of rose adds deeper dimensions.

Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Overall, the luscious dessert is classy and simple at its finest. It takes no effort to make and yet is nothing short of stunning. The beauty of it lies in the base itself – it’s unbelievably effortless to customize.  

I like to think of panna cotta as a light and simple canvas meant to be painted with all kinds of seasonal fruits, particularly tropical ones like litchi. The fruit wakes you up with its cooling effect and has a beautiful, lush, and floral perfume that pairs exceptionally well with flavors such as rose.

This is why I was shocked to realize that of the 430 blogs I’ve written over the years, not one is about litchi! An oversight I’m going to correct given that the fruit is majorly grown in India (besides China), has negligible fat, is 69% water, and contains oodles and oodles of vitamin C. 

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How to make litchi rose panna cotta?

Panna cotta literally means cooked cream, but it is never actually cooked – just heated to a gentle simmer.

  • Begin by softly heating milk and sugar until you see tiny bubbles around the edges of your pan and the sugar has dissolved.
  • Take off the stove and add agar-agar. 
  • Put it back on the stove, and while continuously whisking, bring it to a very mild boil on low heat. 
  • Sieve the creamy panna cotta so that there are no lumps and it is completely smooth.
Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Chilling litchi rose panna cotta

  • While the mixture cools, peel, deseed, and chop the litchis finely.
  • Add the cut fruit along with dried rose petals, and rose water to the panna cotta mixture. 
  • I also added a teaspoon of rose syrup to give the dessert a stronger undernote of rose and the palest of the pale pink color. But this step is entirely optional. Feel free to skip.
  • Mix everything together and then pour in dessert cups.
  • Freeze for a good 3 to 4 hours to let the panna cotta set. I prefer to freeze them overnight since I enjoy my desserts properly chilled. 

Quick tips:

Litchis are incredibly juicy. I let most of the juices drain (don’t throw the juice, drink it up while you cook) before adding the fruit to the panna cotta base.

If you have litchis leftover and kids like mine who are not too hot about the fruit, I recommend freezing them. Pop the peeled, deseeded fruit into the freezer. Once frozen, litchis turn into a great snack for summers with almost an ice cream-like flavor and texture.

Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Variations of panna cotta recipe

I prefer to make the vegan version of panna cotta. That’s why I use agar-agar. Also called China Grass, you can find it easily online. Or you can use gelatin to thicken the litchi panna cotta. In both cases, remember not to boil the mixture. Too much heat renders both gelatin and agar-agar useless. 

Milk: I am partial to coconut milk, so that’s what I used. But you can utilize regular full-fat milk. Or you can stick to the traditional panna cotta recipe and make it with cream. You can even try half cream and half milk. 

Sugar: There are many choices here – regular white sugar, cane sugar, or raw sugar (what I used).

Rose flavor: As I said before, the rose syrup is entirely a personal preference. Leave it out if you want to. You can even omit the rose water if the flavor doesn’t suit your palate. 

Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Litchi: I wanted to incorporate fresh lychees because their taste is pure and unmuddied by preservatives. Plus, the tiny pieces of the fruit impart gorgeous texture. You can puree them if you don’t like the feel of the fruit bits. 

Other flavors: Panna cotta has a lot of possibilities, and I think everyone should have a basic recipe for it at hand. Then you can adapt it to your tastes with any flavor you like, from nuts to fruits. Two recipes you can attempt are mango panna cotta and coconut panna cotta.

Serving the lychee rose panna cotta

Properly chilled, silky smooth, deliciously fresh, and lusciously creamy, the litchi rose panna cotta was made to perfection. The only thing the gently wobbly dessert was missing was a pop of contrasting color. That’s why I chopped pistachios very, very finely and sprinkled them, along with some dried rose petals, as garnish before serving and called it a success!

Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

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

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Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Litchi Rose Panna Cotta

Natasha Minocha
Cool, refreshing, and deliciously light, the litchi rose panna cotta has some amazing textural play going on. The base, which is somewhat similar to custard, is velvety cream. The bits of sweet litchi bring in a lovely mouthfeel, and the whiff of rose adds deeper dimensions.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chilling time 5 hours
Course Dessert
Cuisine European, Italian
Servings 4 servings
Calories 295 kcal

Ingredients
 
 

  • 14 oz Coconut milk, full fat
  • 1/4 cup Raw sugar
  • 2 tsp Agar agar
  • 1 tsp Rose water
  • 10-12 Litchis, peeled, deseeded and chopped finely
  • 2-3 tsp Rose syrup Optional

Toppings

  • Pistachio, finely chopped
  • Dried rose petals

Instructions
 

  • In a medium-sized saucepan, bring the coconut milk, and sugar just to a gentle boil until sugar dissolves.
  • Take off the heat. Whisk in the agar-agar.
  • Bring back to a gentle simmer. Don't let the mixture boil. Pour the mixture through a sieve to ensure there are no lumps.
  • Cool the mixture for 5 minutes. Add in the rose water, rose syrup ( if using) and litchis. Mix well.
  • Pour into serving bowls and refrigerate to set completely for 4-5 hours. You can even let it set overnight.
  • When you're ready to serve, top with pistachios and dried rose petals. Enjoy!

Nutrition

Serving: 1ServingCalories: 295kcalCarbohydrates: 22gProtein: 2gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 16mgPotassium: 308mgFiber: 3gSugar: 20gVitamin C: 21mgCalcium: 19mgIron: 2mg

Litchi Rose Panna Cotta | Vegan Lychee Rose Panna Cotta Recipe

Cherry Almond Scones

Crumbly, pillowy, and unlike any other scone, the cherry almond scones are one of the great pleasures I’ve had to bake and then polish off. There’s simply no reason to have teatime without them.

Cherry Almond Scones | Easy eggless cherry almond scones recipe

Scones of any kind are perfection with a cup of tea and clotted cream. But these are a class apart all because of the play of textures. They have a lot going on – the nutty crust is moist and tender; the fresh cherries are juicy and luscious, and the almond slivers are toasted and crunchy. 

Cherry Almond Scones | Easy eggless cherry almond scones recipe

How to make cherry almond scones?

I simply can’t resist baking with seasonal fruits, which means every other delicious, buttery, and flaky thing out my oven these days has cherries in it. 

So, after the success of my mango coconut scones, I couldn’t not try the recipe with fresh cherries. I also happened to have dried cherries, so they went in, too (more on this later).

I know the appearance of scones intimidates a lot of bakers. Trust me, the dessert is ridiculously simple to make at home and oodles of fun! 

Steps for making Cherry Almond Scones | Easy eggless cherry almond scones recipe
  • Start with whisking whole wheat flour, almond meal, sugar, and baking powder till lump-free. 
  • Rub in butter till the texture begins to look like coarse breadcrumbs. The butter has to be chilled. Refrigerate it, if need be.
  • Use your fingertips to cut in the butter. They are your best tools. But two knives or a pastry blender work in a pinch too. The ingredients will not be well combined at this point. 
  • Incorporate almond milk and almond extract to give the scones that extra dose of nutty flavor and a sweet note.
  • At this point, the ingredients should be well-moistened. You don’t want excess liquid in scone dough.
  • When the dough is starting to form, gently fold in fresh chopped cherries and dried cherries (if you have them).
Ready dough for baking Cherry Almond Scones | Easy eggless cherry almond scones recipe
Cherry Almond Scones | Easy eggless cherry almond scones recipe

Baking the cherry almond scones

The dough comes together rather fast. You don’t have to put in any effort to mix or knead it. But because it is boiling hot here, I had to refrigerate it to keep the ingredients from melting into goo. If you feel your dough is getting too soft, pop it in the fridge for two minutes before you bake. 

  • Take a parchment sheet and very lightly dust it with flour. The parchment is a life-saver. There is no mess, and the only cleanup required is the bowl you mixed the ingredients in!
  • Turn the dough on it. 
  • Pat and flatten it into a roughly 8-inch disc with even thickness. 
  • Transfer to a tray, and scatter some chopped almonds on top. Press them down a touch.
  • Sprinkle powdered sugar and then cut in 8 equal triangles using a sharp knife. 
  • Bake for 25 minutes until lightly golden-yellow. 
Cherry Almond Scones | Easy eggless cherry almond scones recipe

Variations of scone recipe

The biscuit-like crust, with its intense nutty flavor, pairs gorgeously with fresh cherries. But if you’re craving a touch of decadence, add in chocolate chips. 

There is no better combination than chocolate, cherries, and almond – something I remembered after putting in the scones in the oven. 

As I said before, dried cherries are completely optional. Feel free to omit them or switch them with dried cranberries. 

You can bake the scones with all-purpose flour, regular milk, or cream (to make them richer).

Cherry Almond Scones | Easy eggless cherry almond scones recipe

How to make vegan scones?

You have two choices – either use coconut oil or plant-based butter. Make sure the oil is chilled and solid. 

Substitute the raw sugar for palm or cane sugar. You can even use regular white sugar if you’re not looking for vegan-friendly scones. 

How to make gluten-free cherry scones?

My favorite gluten-free flour substitute is buckwheat. It lends a scrumptious flavor to scones.

Cherry Almond Scones | Easy eggless cherry almond scones recipe

Serving the cherry almond scones

These scones were all about celebrating cherries and enjoying the pop of freshness from juicy fruits. As much as I enjoy using chocolate as a baking essential, it is really nice to let the fruit do the talking.

So, to allow the fruity savor of cherry-filled scones to shine through, I scattered barely a thimble of icing sugar on them. You can, of course, drizzle them with a glaze made of almond milk and icing sugar. 

Once the cherry almond scones cool a bit, separate the triangles with a knife and serve. There is no better company for a good, strong cup of afternoon tea on days when you want, nay need, something just sweet enough to go along with a cuppa while you sit and relax.

Cherry Almond Scones | Easy eggless cherry almond scones recipe

If you make these charming scones, please leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.

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Cherry Almond Scones | Easy eggless cherry almond scones recipe

Cherry Almond Scones

Natasha Minocha
Crumbly, pillowy, and unlike any other scone, the cherry almond scones are one of the great pleasures I’ve had to bake and then polish off. There’s simply no reason to have teatime without them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Cookies, Dessert, Snack
Cuisine American, British
Servings 8 Scones
Calories 296 kcal

Ingredients
 
 

  • 1.5 cup Wholewheat flour
  • 1/2 cup Almond meal I just ground up soked and peeled almonds in my coffee grinder
  • 2.5 tsp Baking powder
  • 1/4 tsp Salt Add ONLY if you are using unsalted butter or coconut oil
  • 1/3 cup Raw sugar
  • 1/2 cup Butter, cold and cut into cubes
  • 1/3 cup Almond milk You can use any milk you like or even cream
  • 1/4 tsp Almond extract
  • 1/3 cup Cherries, pitted and cut into small pieces
  • 2-3 tbsp Dried cherries Optional
  • 2-3 tbsp Sliced almonds
  • 1 tbsp Powdered sugar

Instructions
 

  • Preheat your oven to 200 C.
  • In a large bowl, whisk the dry ingredients – wholewheat flour, almond meal, baking powder, raw sugar, and salt ( if using unsalted butter/coconut oil).
  • Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
  • Pour over the almond milk and almond extract. Mix with a fork until the dry ingredients are just moistened.
  • Add in the fresh and dried cherries.
  • Combine the ingredients gently using your hands until they all come together and you can form a ball with the dough. Please don't knead the dough.
  • Lightly flour a sheet of parchment paper cut to the size of your baking tray.
  • Turn out the dough on the parchment paper and gently press down to form an 8" disc.
  • Carefully lift the paper and place on your baking tray.
  • Sprinkle the sliced almonds on top. Press down gently.
  • Cut the dough circle into 8 triangles, using a sharp knife. Sprinkle some sugar on top.
  • Bake at 200 C for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  • Separate the scones and dredge with icing sugar if you like. Serve warm. Enjoy!

Nutrition

Serving: 1 ServingCalories: 296kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 313mgPotassium: 63mgFiber: 2gSugar: 12gVitamin A: 497IUVitamin C: 0.4mgCalcium: 120mgIron: 2mg
Cherry Almond Scones | Easy eggless cherry almond scones recipe

Eggless Brioche

As much bread as a pastry, the eggless brioche was simply a beautiful, stunning, gorgeous feast for all the senses. The sight, scent, sound, and feel of every soft, buttery morsel with a crispy golden crust sends you into raptures. But the true sign of a successful brioche is when you can’t wait for the knife and dive directly into the loaf to tear bite-sized chunks.

Eggless Brioche

I’ve made brioche rolls before, but not a loaf. After I bought one from my usual bakery for the Classic French Toast, it got me thinking – it was high time I baked it at home. 

And believe me, nothing compares to what you make at home and what you get in the stores. It’s not merely the taste – that’s one hundred percent heavenly and did I mention rapturous? It is the glossy dough that feels almost like putty in the hands. You can’t help but interact with it. 

Eggless Brioche | easy eggless brioche loaf recipe
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What is brioche?

Brioche is a classic French bread. It comes within the Viennoiserie category as the dough is yeast-risen. It is also an enriched bread as it contains butter, egg, and milk in godly amounts. 

The dough swallows up far more butter than you think possible. It’s practically like you’re pouring it in. But that’s what forms the super tender, matte crust with a rich, soft, and flaky crumb.

I did have some misgivings about working with a dough that required so much butter ( so much !!) in this blistering June heat. But despite the high temperatures in my kitchen, it held up nicely. 

So, don’t put off baking a brioche if your corner of the world is equally scorching hot. The dough is a delight to work with. You’ll fall in love with the dough first, the bread second. But I get ahead of myself, back to the recipe.

Eggless Brioche | easy eggless brioche loaf recipe

How to make eggless brioche?

I adapted this recipe from Rainbow Nourishment. While her loaf is completely vegan, mine is simply eggless and refined sugar-free. If you want a traditional recipe with eggs, see my orange brioche rolls.

You can make brioche dough by hand, but if you have a stand mixer, I urge you to hunt it down and use it. It will cut down your effort to a great, great degree. 

Make the brioche dough

  • Sprinkle some yeast on top of lukewarm milk (the little heat helps the yeast bloom) and stir thoroughly.
  • Let it rest for a few minutes until the yeast has activated and you can see bubbles. 
  • In the meantime, combine flour, sugar, vanilla extract, and butter (has to be softened but not melting) in the large bowl of your stand mixer. 
  • Add the activated yeast, then knead for a good 12 to 14 minutes. 
  • Once the dough starts to leave the sides of the bowl, it is just about there. 
  • Knead for a few minutes more till you have a supple, sticky dough that when stretched thin, doesn’t tear and is very manageable. 
Steps for making Eggless Brioche | easy eggless brioche loaf recipe

Hand knead: if you don’t have a stand mixer, hands work well enough. When you get tired, take a break for a few minutes. Cover the dough with a damp kitchen napkin and come back to it when you’re ready to knead some more.

I couldn’t resist getting my hands in it, because it’s so hypnotizing to watch the shaggy, scraggly mess of flour and eggs transform into a silken dough. So, after the stand mixer was done, I turned it over on a lightly floured surface and kneaded it again for 2 to 3 minutes. 

First rise: Put the dough in a bowl and cover it with a damp kitchen napkin. It is important that you let the volume increase close to double. 

So, let it rest in a warm corner till it doubles in size. Because the dough contains butter, it will rise only in a warm place – mine did it delightfully in an hour. 

Proofed dough for making Eggless Brioche | easy eggless brioche loaf recipe

Baking the eggless brioche 

  • Take out the risen dough on a minimally floured surface (less flour prevents white streaks).
  • Punch it down gently and divide it into four equal parts. 
  • Roll each into a log, making sure the size fits your tin, width-wise. 

Second rise: Grease the tin and dust it with flour. Place the logs inside and cover with a damp napkin. Let it stand till the dough is puffy again. You’ll see it peeking over the rim of the loaf tin in about 20 to 30 mins.

Bake in a preheated oven for half an hour. Make sure to keep an eye on it from 25 minutes onwards.

Shaped dough for Eggless Brioche | easy eggless brioche loaf recipe
Ready for baking Eggless Brioche | easy eggless brioche loaf recipe

Variations of eggless brioche recipe

Flour: I used all-purpose flour, but whole wheat flour is a great option. You can even use both of them together. 

It is the gluten strands that absorb the tons of butter in brioche, which is why I haven’t tried it with gluten-free flour. But, if you have or have seen a recipe for it, drop it in the comments.

Sugar: As always, I prefer raw sugar. But you can switch it with regular or cane sugar. 

Milk: My lactose-intolerant self decided to stick with almond milk. Feel free to substitute it with regular milk and if you’re making vegan brioche with plant-based milk.

Butter: My recipe has regular, salted butter. You can use unsalted butter but do add salt to the ingredients if that is the case. For vegan brioche, try olive oil or plant-based butter as a replacement for butter. 

Eggless Brioche | easy eggless brioche loaf recipe
Eggless Brioche | easy eggless brioche loaf recipe

Serving the eggless brioche

Eggless brioche needs no embellishment—it’s perfect on its own and eaten as-is. But if you want to give it a touch more richness and shiny glaze, brush it with honey immediately after you take the loaf out of the oven. 

Let it sit in the tin for a few minutes. Turn it out and then cool. Slice it thin and toast or be like us – pull apart by mouthfuls and enjoy it warm. 

Just in case you have leftovers, use it to make French toast. Lamentably, no one at my home let me save even a slice to even think about making a sandwich or chocolate bread pudding. 

Because according to the kids, eggless brioche is not bread. It is an impossibly yummy delicacy that from now on we’ll have as a treat.

Eggless Brioche | easy eggless brioche loaf recipe

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

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Eggless Brioche in a red loaf pan on a wire rack.

Eggless Brioche

Natasha Minocha
As much bread as a pastry, the eggless brioche is simply a beautiful, stunning, gorgeous feast for all the senses. The sight, scent, sound, and feel of every soft, buttery morsel with a crispy golden crust sends you into raptures.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Course Bread
Cuisine European, French
Servings 8 servings
Calories 350 kcal

Ingredients
 
 

  • 3 cups All-purpose flour
  • 1/4 cup Raw sugar
  • 2/3 cup Butter, softened I used salted butter
  • 1 tsp Vanilla extract
  • 3/4 cup Almond milk, lukewarm You can use any milk you prefer
  • 1 tbsp Dried active yeast
  • 1 tbsp Honey/ Maple syrup Optional

Instructions
 

  • Combine the milk and yeast in a small bowl. Keep in a draft-free place for 5 -10 minutes until frothy.
  • Combine the flour, sugar, vanilla extract, butter, and the yeast milk mixture in the bowl of your stand mixer.
  • Knead the dough for 10-12 minutes, until the dough is smooth and elastic.
    You can also knead this dough with your hands on a floured work surface.
  • Add more flour if the dough is too sticky. Add more milk if it seems dry.
  • Turn the dough out onto a lightly floured surface and knead for 2-3 minutes with your hands. This step is ooptional, but I like to do this to get a better feel of the dough.
  • Shape the dough in a ball and place in a lightly greased bowl. Cover with a damp kitchen towel and place in a draft-free area to rise for an hour or until doubled in size.
  • Once the dough has doubled, turn it out on a lightly floured surface and gently knead for 2 minutes.
  • Divide the dough into 4 equal-sized portions. Shape into logs, wide enough to fit into your loaf pan.
  • Grease and flour a loaf pan ( 9" x 5" ). Place the dough rolls in the pan. Cover with a damp kitchen towel and let it rise again until puffy, for about 30 minutes.
  • Preheat your oven at 250 C.
  • When the dough is puffed, place in the oven, reduce the heat to 180C and bake for 30-35 minutes.
  • The bread should be golden brown and the bottom should sound hollow when tapped.
  • Remove from the oven and immediately brush on some honey or maple syrup. Leave to cool in the tin for 20 minutes, before turning out on a cooling rack.
  • Cool for another 30 minutes before serving. Enjoy!

Notes

This recipe has been adapted from Rainbow Nourishments.

Nutrition

Serving: 1 SliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 156mgPotassium: 64mgFiber: 1gSugar: 9gVitamin A: 480IUVitamin C: 0.01mgCalcium: 41mgIron: 2mg
Eggless Brioche | easy eggless brioche loaf recipe

Classic French Toast

The classic French toast is an utter joy to eat. But more than that, you don’t need any special skills to make it. And the ingredients are right there in the pantry – a dash of vanilla and a hefty pinch of cinnamon to mask the eggy-ness and a hefty spoon of cornflour to get the perfect crisp intensity. 

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Peach Cherry Cake

The peach cherry cake, light, fresh, and simple, is perfect for breakfast, lunch, dinner, and everything in between. I kid you not. I am 100% all about eating the moist, fluffy cake studded with plump cherries and juicy peaches whenever the mood strikes.

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

That the lovely, easy cake permits me to go ballistic with stone fruits, the best part of summer, is the cherry on top (pun intended). But the star here is the yogurt. It keeps the crumb tender and moist. I bet it would do so for days if the cake ever lasted that long. 

How to make a peach cherry cake?

Yogurt and olive oil are natural partners in this no fuss, no muss cake. The plain Greek yogurt lends richness, while the fruity notes of the oil round out the flavor with a subtle but sublime savory hint. Add in polenta, and the soft crumb gains a lovely crunch and texture. Honestly, the cake has it all!

  • To start, I whisked together whole wheat flour, polenta, sugar, baking salt, baking powder, and a pinch of salt. 
  • In a separate bowl, I mixed Greek yogurt and olive oil with some vanilla to give the cake some flavor dimension. 
  • I gently combined the ingredients by pouring the wet over the dry, keeping careful not to overmix.
Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Baking the peach cherry cake

If you own a cast iron skillet, then please hunt it down for this cake recipe. I cannot stress enough the magic it does – fashioning a spectacular golden crust where the fruit gems can shine through. But a baking pan will do in a pinch. 

  • Grease the skillet (or pan) and pour the thick batter into it. 
  • Level, then top with sliced peaches and pitted and halved cherries. Don’t be stingy. The cake puffs up as it bakes, overwhelming the fruity bits. To get the crumb-to-fruit ratio right in every morsel, decorate with more fruit than you’d expect. 
  • Finish off with a few almond slivers and then bake for 35 to 40 minutes.

As ever, I ask you to keep an eye out from the 25-minute mark because oven temperatures vary. So, what might take 40 minutes for my oven, yours might do in 30. 

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake
Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Variations of the peach cherry cake

Fruit: The versatile cake recipe allows you to make full use of any seasonal fruit. Think plums, apricots, apples, berries, or even grapes. Just plonk them on top and bake. 

Oil: Olive oil imparts just a whiff of a pleasant savory element. Although you can sub it with coconut oil or any neutral-tasting vegetable oil. Your choice. 

Sugar: I know most of my recipes have raw sugar, but since it was out of stock,for this cake, I made do with regular sugar. Any type of sugar would work here – cane, palm, or raw. 

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Flour: All-purpose flour is one option. Another is to mix in a small quantity of buckwheat flour. Those who want a completely gluten-free cake recipe, try my plum apricot cobbler made with buckwheat and almond flour. 

Polenta: Also called cornmeal, it is gluten-free and easily available online and in supermarkets. In case you can’t get your hands on it, semolina creates the same effect – giving the cake crumbs some texture. 

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Yogurt: If I didn’t have plain Greek yogurt in my pantry, I would buy it for the express purpose of baking the peach cherry cake. The extra effort is completely worth it. 

That said, homemade yogurt is a great substitute. Full-fat yogurt is even better, rather highly recommended. Remember to hang and drain it really well. Watery yogurt does no good.

Vegan version: Switch to a plant-based yogurt to make the recipe vegan. Any would do, as long as it is thick and luscious. 

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Serving the peach cherry cake

The cake needs no adornment. Let it cool a tad, dust with icing sugar, and serve. You can have it completely cooled or warm, straight out from the skillet. You’ll soon find you need one more slice after the first, then another, and another until every last speck of the cake is gone. The peach cherry cake is really that good. 

Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

If you make this lovely fruity cake, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.

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Peach Cherry Cake in a skillet with 1 slice kept sideways.

Peach Cherry Cake

Natasha Minocha
The peach cherry cake, light, fresh and simple, is suited for breakfast, lunch, dinner, and everything in between. I am 100% all about eating the moist, fluffy cake studded with plump cherries and juicy peaches whenever the mood strikes. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine World
Servings 8 slices
Calories 233 kcal

Ingredients
 
 

  • 1 cup Wholewheat flour
  • 1/4 cup Polenta / cornmeal You can also use semolina (sooji)
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 3/4 cup Greek yogurt
  • 1/3 cup Olive oil
  • 1 tsp Vanilla extract
  • 1 big Peach, sliced
  • 10-15 Cherries, pitted and halved
  • 1 tbsp Almond slivers

Instructions
 

  • Preheat your oven to 180C. Grease an 8" cast iron skillet or cake tin.
  • Whisk together the flour, polenta, baking powder, baking soda, salt, and sugar in a bowl.
  • In another small bowl, beat the yogurt, olive oil, and vanilla extract.
  • Pour over the yogurt mixture in the dry ingredients and mix well till you get a smooth, thick mixture. Please don't overmix.
  • If the mixture seems too thick or dryish, add more yogurt.
  • Pour the batter into the prepared pan. Smoothen the top.
  • Place the cut fruits on top. Press down slightly. Sprinkle the almond slivers.
  • Bake at 180C for 30-40 minutes or until the cake is golden and a skewer inserted in the center comes out clean.
  • Cool for a few minutes, dredge with icing sugar and serve. Enjoy!
  • **Serve in the skillet. If using a cake tin, turn it out on a cooling rack to cool completely.

Nutrition

Serving: 1 SliceCalories: 233kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 1mgSodium: 215mgPotassium: 83mgFiber: 1gSugar: 15gVitamin A: 18IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Peach Cherry Cake | Eggless Peach Cherry Greek Yogurt Cake

Cherry Cheesecake

This cherry cheesecake truly celebrates summer cherries! Every bite is lusciously creamy and tangy with juicy mouthfuls of cherries and a buttery crust. This cheesecake looks fancy, but it is super simple to make!

Cherry cheesecake topped with cherry compote on a tray with a slice taken out.

I have been making this cherry cheesecake year after year when cherries are in season. And for a good reason! This recipe keeps things simple, the crust comes together in minutes, and the filling is just mix, fold, pour, and bake.

This cheesecake with cherries is rich, yet the fresh fruit cuts through it, creating pockets of succulent, jammy pockets. This is a great make-ahead dessert, perfect for when you're entertaining or as a weekend treat!

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Why You'll Love This Recipe

✨It's super easy to make - No fancy ingredients, no technique, no water bath!

✨Low effort but big flavor! Creamy, tangy cheesecake studded with fresh juicy cherries, so so good!

✨This is a showstopper of a cheesecake! Topped with glossy cherry compote, it is perfect for parties, backyard BBQs, and picnics.

✨Great make-ahead recipe! Like all cheesecakes, this cherry cheesecake, too, is best made a day before. Chilling it overnight helps the filling set and flavors meld together beautifully.

Reader Love ❤️

5 stars

You are very welcome Tasha!! Forgot to mention that I made an almond meal base and subbed sugars with maple/rice syrup and also used g/free flour. Swirled homemade apricot jam through the batter mix as well.........absolutely divine. Your recipe is extremely adaptable and for someone who has an issue with so many ingredients esp when it comes to desserts, this is an absolute winner hands down......now i can enjoy cheesecake again. Thanks, and look forward to exploring your beautiful site for more happy baking. Di xx

cheesecake with cherries and cherry sauce on a black tray.

Recipe Ingredients

Cream cheese: Use full-fat cream cheese, softened at room temperature. This ensures easier blending of ingredients and a smoother, lump-free batter. You can even use homemade cream cheese!

Cookie crust: For a crispy cookie crust, I combine crushed Marie biscuits with melted butter. You can also use Graham Crackers or digestive cookies instead.

Sugar: Regular granulated sugar works well.

Eggs: They provide structure and texture to the cheesecake. Please make sure the eggs are at room temperature.

Cream: I used 25% fat cream, but feel free to use heavy cream if you wish.

Cherries: Fresh cherries will work the best in this recipe. If using frozen cherries, please thaw and drain them well so they don't make the batter too wet.

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

Variations

Fruit: If you don’t have fresh cherries, try any seasonal fruit – apricots, plums, strawberries, as I did in my strawberry swirl cheesecake, peaches ( as in this peach cheesecake), or even apples, as in my apple crumble cheesecake!

Eggless: It's easy to make eggless cheesecakes! Simply leave the eggs out and add more cream. You can see some of my eggless cheesecake recipes - saffron cardamom cheesecake, espresso cheesecake, and cheesecake swirl brownie.

How To Make Cherry Cheesecake

Step 1: Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. 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.

Step 2: Beat the cream cheese and sugar in a large bowl with an electric mixer.

Step 3: Add the eggs and vanilla extract. Beat until well incorporated.

Step 4: Mix in cream, flour, and vanilla extract. Whisk well until smooth.

Step 5: Toss the cherries with 2 teaspoons of flour and fold into the batter.

Steps for making cherry cheesecake.

Step 6: Pour into the prepared crust. Place some extra chopped cherries on top if you wish. Carefully place in the oven and bake at 160 °C for 55-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly. 

baked cherry cheesecake in a round cake pan.

Step 7: Turn off the heat, slightly crack the door open, and allow it 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, and place it on your serving plate. Spoon over the cherry compote. Slice and serve!

How To Serve Cherry Cheesecake

Without a blink, I would serve the cheesecake as is. It needs no dressing up or accompaniment. But some more cherries never hurt anyone. So, I made a lovely cherry compote!

  • Combine pitted and chopped cherries, sugar, balsamic vinegar, and water in a small saucepan. Cook on medium heat until the cherries are soft and cooked through.
  • Make a slurry with cornstarch and water, and add to the simmering sauce. Let it come to a boil and thicken. If the sauce seems too thick, you can add more water.
  • Cool completely.  
cherry cheesecake with cherry sauce and cherries on top.

Pro Tips

  • For the best creamy texture, don't overbeat the batter.
  • Make sure your ingredients - cream cheese, cream, and eggs are at room temperature.
  • Toss the cherries in a couple of teaspoons of flour to ensure they don't sink to the bottom of the cheesecake.
  • To prevent cracks in the cake, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes. 
  • Chill the cherry cheesecake overnight. It helps set the cake and gives a firmer consistency. It also helps the flavors develop and makes for a tastier cheesecake.
  • Wrap foil tightly around the outside of the bottom edge to catch any leaks and avoid creating a mess in the oven.
A slice of cherry cheesecake on a small plate with cherry compote on top.

Recipe FAQs

Can I use frozen cherries instead of fresh ones for this cheesecake?

Yes! Just make sure you thaw them completely and drain them well. We don't want excess liquid from the cherries in the batter.

Can I freeze the cherry cheesecake?

Yes, you can freeze the cheesecake without the topping for up to 1 month. Wrap it tightly and thaw it in the refrigerator. Top with cherry compote before serving.

How long does this cheesecake last?

It will keep well in the refrigerator in an air-tight container for 4-5 days.

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 this cherry cheesecake as much as we do!

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Cherry cheesecake topped with cherry compote on a tray with a slice taken out.

Cherry Cheesecake

Natasha Minocha
This easy baked cherry cheesecake is creamy, rich, and topped with a glossy homemade cherry compote. Perfect for summer or anytime you’re craving a stunning, make-ahead dessert!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 487 kcal

Ingredients
 
 

Cheesecake Base

  • 1.5 cup Marie biscuits, crushed
  • 1/3 cup Butter, melted

Cheesecake Filling

  • 2 1/4 cups Cream cheese
  • 3/4 cup Sugar
  • 2 Eggs, at room temperature
  • 2 tsp Vanilla extract
  • 1/3 cup All-purpose flour
  • 1/4 cup Cream I use Amul cream
  • 3/4 cup Cherries, pitted and halved Plus extra for topping
  • 2 tsp All-purpose flour

Cherry Sauce

  • 1/2 cup Cherries, pitted and halved
  • 2 tsp Sugar
  • 2 tsp Balsamic vinegar
  • 4 tbsp Water
  • 1 tsp Cornstarch + 2 tsp water

Instructions
 

Cheesecake Base

  • Preheat your oven to 180 C / 350 F. Wrap the outside of the springform with aluminum foil.
  • Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
    1.5 cup Marie biscuits, crushed, 1/3 cup Butter, melted
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C 320 F while you're preparing for the filling.

Cheesecake Filling

  • Beat the cream cheese and sugar in a large bowl with an electric mixer.
    2 1/4 cups Cream cheese, 3/4 cup Sugar
  • Add the eggs and vanilla extract. Mix well.
    2 Eggs, at room temperature, 2 tsp Vanilla extract
  • Mix in the cream and flour. Whisk well until smooth.
    1/4 cup Cream, 1/3 cup All-purpose flour
  • Toss the cherries with 2 tsp of flour and fold into the batter.
    2 tsp All-purpose flour, 3/4 cup Cherries, pitted and halved
  • Pour into the prepared crust. Place some extra chopped cherries on top if you wish.
  • Carefully place in the oven and bake at 160 C ( 320 F) for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 55 minutes.
  • Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
  • Spoon over the cherry sauce and top with a couple of mint leaves.
  • Slice and enjoy!

Cherry Sauce

  • Combine pitted and chopped cherries, sugar, balsamic vinegar, and water in a small saucepan.
    1/2 cup Cherries, pitted and halved, 2 tsp Sugar, 2 tsp Balsamic vinegar, 4 tbsp Water
  • Cook on medium heat until the cherries are soft and cooked through.
  • Make a slurry with cornstarch and water, and add to the simmering sauce. Let it come to a boil and thicken. If the sauce seems too thick, you can add more water.
    1 tsp Cornstarch + 2 tsp water
  • Take it off the heat. Taste and adjust for sweetness. Cool completely.

Notes

  • For the best creamy texture, don't overbeat the batter.
  • Make sure your ingredients - cream cheese, cream, and eggs are at room temperature.
  • Toss the cherries in a couple of teaspoons of flour to ensure they don't sink to the bottom of the cheesecake.
  • To prevent cracks in the cake, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes. 
  • Chill the cherry cheesecake overnight. It helps set the cake and gives a firmer consistency. It also helps the flavors develop and makes for a tastier cheesecake.
  • Wrap foil tightly around the outside of the bottom edge to catch any leaks and avoid creating a mess in the oven.

Nutrition

Serving: 1 ServingCalories: 487kcalCarbohydrates: 68gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 78mgSodium: 765mgPotassium: 338mgFiber: 2gSugar: 38gVitamin A: 459IUVitamin C: 2mgCalcium: 279mgIron: 2mg

Mango Thandai Popsicles

Cool, creamy, and flavorful, these mango thandai popsicles take just 15 minutes of prep and 4 ingredients. A perfect way to cool down in summer, just like mango matcha latte.

3 mango popsicles on an ice-filled tray.

The mango palooza never ends in my home! Mango shrikhand, mango scones, mango salad, mango margarita – we love it all! So, we, obviously, had to try these mango popsicles with condensed milk and thandai. 

They are velvety smooth. You’ll love the texture. The mellow spice of thandai, the sweetness of ripe mangoes, and that creaminess of yogurt freeze together to make the most refreshing popsicle ever. 

Whether you’re cooling off after lunch or planning a dinner party dessert, this Indian popsicle recipe brings the best of two worlds—tradition and tropical joy. And if you have thandai mix leftover, try it in no-churn ice cream next. 

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Why You’ll Love This Recipe

✨Quick and easy with just 4 simple ingredients and no added sugar.

✨They're kid-friendly, no-fuss, and come together in a flash. Ready in 15 minutes + freeze time.

✨The perfect, classic summer pops (very much like my mango coconut popsicles) to beat the heat throughout the scorching months!

✨Bursting with bold tropical flavors and spices, the best make-ahead dessert for guests or celebrations!

Mango Thandai Popsicle Ingredients

Ingredients for making mango thandai popsicles.

Mangoes: Fresh mango gives you the most delicious pops. Use any variety you can get your hands on.

If fresh mangoes are not available in your corner of the world, canned mango puree will do in a pinch. If you do use frozen fruit to make mango popsicles with thandai, add more condensed milk to balance the tartness.

Thandai powder: Homemade or store-bought, your choice. If you already have a commercial thandai mix at home, please go ahead and use it. 

But for me? Homemade thandai masala mix is the clear winner. 

It takes all of five minutes to make it. Stick it in the fridge, and you can use it for anything: thandai baked yogurt, eggless thandai cookies, or even thandai cheesecake.

Sweetened condensed milk: This is what gives these mango popsicles a rich and sweet flavor.

Yogurt:  Plain Greek yogurt is what gives the mango thandai popsicles the luscious, creamy texture. You can use homemade yogurt. Drain it well by letting it hang for 5 to 6 hours. Else your pops will be icy, and you do not want that. 

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

Popsicle Recipe Variations

Yogurt: Full-fat coconut milk or cream is a great substitute in this Indian popsicle recipe.

Vegan: To make the mango popsicles vegan, use your favorite plant-based yogurt and coconut condensed milk. 

Fruits: You can use the same recipe to make any fruit popsicle - jamun yogurt popsicles, or cherry yogurt popsicles.

3 popsicles on a tray and 1 popsicle held on top.

How To Make Mango Thandai Popsicle

Step 1: Blend yogurt, sweetened condensed milk, thandai masala, and your peeled, diced mango in a food processor.

Step 2: Mix till nice, smooth, and thick.

Step 3: Taste and adjust the sweetness with some more condensed milk if the mangoes are tart or sharp. 

Step 4: Pour into popsicle molds and freeze overnight. 

Final step: Unmold, serve, and savor!

3 mango popsicles on a tray and 1 popsicle with bite taken placed on top.

Pro Tips

  • Use ripe, sweet mangoes for the best flavor. Use up any ripe mangoes that are left to make this soft, delicious mango bread.
  • If fresh mangoes are not available, use canned mango puree or frozen mangoes.
  • Blend really well so the thandai powder is fully incorporated. You want a smooth base before pouring into molds.
  • Use silicone molds for easy unmolding. Run them under warm water for a few seconds to release.
  • I highly recommend making them a night ahead. With all the popsicles I’ve made and continue to make, I give at least 12 hours for freezing. 

How To Serve

They're fun, fuss-free, and eye-catching on a dessert table. I’d serve them as a dessert during a summer get-together or maybe a mango-themed party.

Add crushed pistachios or rose petals just before serving for extra color and texture. Want to get fancy? Drizzle melted white chocolate on top! 

4 mango popsicles on a tray.

How To Store

Mango thandai popsicles are a terrific make-ahead dessert for brunches, BBQs, or when guests come over. Store in the freezer for up to 4 weeks.

More Frozen 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 mango thandai popsicles as much as we do!

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3 mango popsicles on a iced filled tray.

Mango Thandai Popsicles

Natasha Minocha
Cool, creamy, and flavorful, these mango thandai popsicles take just 15 minutes of prep and 4 ingredients. A perfect way to cool down in summer!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 hours
Course Dessert
Cuisine Indian
Servings 7 popsicles
Calories 102 kcal

Ingredients
 
 

  • 2 medium-sized Mangoes, peeled and diced
  • 1 3/4 cups Greek yogurt You can also use thick, hung yogurt
  • 1/4 cup Condensed milk
  • 3-4 tbsp Thandai powder

Instructions
 

  • Blend all the ingredients together until smooth.
  • Tatse and adjust for sweetness. You can add more condensed milk if you like the popsicles sweeter or if your mangoes are not sweet enough.
  • Pour the mango mixture into your popsicle moulds. Freeze overnight.
  • Unmould next morning and enjoy!

Nutrition

Serving: 1 ServingCalories: 102kcalCarbohydrates: 17gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 6mgSodium: 33mgPotassium: 212mgFiber: 1gSugar: 16gVitamin A: 672IUVitamin C: 22mgCalcium: 94mgIron: 0.2mg

Lentil & Millet Salad

The Lentil & Millet Salad is one of my favorite easy, healthy meals to whip up. It’s a wholesome salad packed with everyday goodness and local produce. We are a salad-loving family and are happy to have this one on a weekly rotation in our house.

Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

As the days get warmer, I find that my cooking becomes lighter and cleaner.  I crave fresh, nourishing foods. Foods that don’t sit heavy on the gut, like this hearty summer salad. 

I enjoy the challenge of using alternative grains in my salads as opposed to just green leaves. Since I had a bag of mixed millets lying around, I combined it with our favorite masoor chilka/ red lentils to lend the salad body and buttery texture.

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What are the health benefits of millet?

Millets are alkaline and easily digestible.  Gluten-free, a rich source of magnesium, and high in fiber and protein, they help in lowering cholesterol.  They are also very versatile because their flavor is subtle, not overpowering. You can use them in puddings, porridge, upma, dosa, patties, as stuffing for vegetables, and also muffins and cakes.

What are the health benefits of lentils?

Lentils are rich in iron, folate, and magnesium, which promotes heart health. Like millets, they are loaded with dietary fiber and protein.  Factor in the complex carbohydrates that release steady, slow-burning energy; they are a genius at improving digestive health. All in all, this is a power-packed bowl of salad that tastes absolutely brilliant!

Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

How to make Lentil & Millet Summer Salad

The salad makes a simple, nutritious, and rather surprisingly satisfying meal. Over the years, I’ve learned one fact. You get the best nutritional value out of grains by soaking them.

The longer they soak, the better it is. But even 15 minutes helps. I know it requires some pre-planning, but it is absolutely worth it, and it expedites your cooking time.

Ingredients for Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

Cooking the lentils

  • Thoroughly wash and then soak the lentils for an hour or two.
  • Cook them in salted water for about 15-20 minutes. You want the lentils cooked, not mushy.
  • Rinse in cold water and drain well.

Quick tip:

Never throw the water you boil lentils in. It’s nutritious, and you create less kitchen waste. Use it as a stock for soup or kneading your regular chapati or bread dough.

Cooking the millet

  • Wash and soak the millets. 20 to 30 minutes will do the trick.
  • And like you would cook rice, boil them.
  • Rinse with cold water, drain well, and let cool.

Quick tip:

The ratio here is 1 cup of millet and 1.5 cups of water. After the water comes to a boil, lower the heat, cover the pan, and cook till the millets are fluffy.

In case you’re in a hurry and haven’t soaked the millets, up the amount of water to 2 cups.

Making the Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

Tossing the lentil and millet salad

  • In a bowl, add the cooked millets, and lentils, along with diced cucumber, carrots, beetroot, and microgreens.
  • Toss them with the salad dressing - lemon juice, olive oil, apple cider vinegar, and some sumac whisked together.
  • Taste and adjust the seasoning.
  • Let the salad rest in the refrigerator for an hour or so for the flavors to develop.
  • Serve on a bed of lettuce. Top with sunflower seeds and feta cheese and serve cold!
Tossed Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

Substitutes for the salad ingredients

The great thing about the lentil and millet salad is that you can pander to your palate. Even better, use what you have in the fridge, and the salad will taste just as delicious. 

  • Millets: Quinoa, red rice, couscous, or amaranth grain - all are great options
  • Red lentils: try red kidney beans or chickpeas. Or even black-eyed peas. They add the same body and texture to a salad. 
  • Microgreens: I happen to get my hands on some fresh salad microgreens, but by no means are they essential. Use homemade sprouts instead. Or just leave them out altogether. 
  • Sumac: A friend sent me the lemony spice, so I decided to flavor the dressing with it. You can simply omit it. 
  • Apple cider: Regular white vinegar makes just as good a base for the salad dressing. If you don’t have that, too, increase the amount of lemon juice to give it a tangy counterpoint. 
  • Vegan salad: either skip the feta or use a vegan cheese topping.
Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

If you’re looking for more easy, delicious salads:

Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

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Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

Lentil & Millet Salad

Natasha Minocha
The Lentil & Millet Salad is one of my favorite easy, healthy meals to whip up. It’s a wholesome salad packed with everyday goodness and local produce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Salad, Side Dish
Cuisine American, Indian
Servings 6 Servings
Calories 235 kcal

Ingredients
  

  • 1/2 cup Red Lentils ( Masoor chilka)
  • 3/4 cup Millets I used mixed millets - Kodo, Barnyard, Foxtail, Little millet.
  • 2 Cucumbers, finely diced
  • 2 Carrots, finely diced
  • 1 Beetroot Boiled and finely diced
  • Salad greens, Microgreens

Salad Dressing

  • 2 lemons Lemon juice
  • 1 tbsp Apple cider vinegar
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Sumac Optional
  • Salt & Pepper to taste

Topping

  • Pumpkin seeds, Pine nuts, Feta cheese

Instructions
 

  • Rinse and soak the lentils for 10/15 mins. Boil them in plenty of water with salt to taste in a saucepan. These should be done in about 15/20 mins. You want the lentils cooked, but not mushy. Rinse in cold water and drain well.
  • Rinse and soak millets for 10-15 minutes. Cook the millets like you would cook rice - Use 1.5 cups of water for 1 cup of millets. Add 1/2 tsp salt to the water.
    Use 2 cups of water for 1 cup of millets, in case your millets aren't soaked.
    These should be done in about 15 -20 minutes. Fluff up the cooked millet with a fork and let cool.
  • In the meanwhile, put all the dressing ingredients in a little bowl and whisk them well.
  • In a large bowl, combine the dressing with the salad ingredients. Taste and adjust the seasoning. Let the salad rest in the refrigerator for an hour or so, for the flavors to develop.
  • Serve on a bed of salad greens. Top with microgreens, Feta cheese, pine nuts, and pumpkin seeds.
  • Serves 6 generously. Enjoy!

Nutrition

Serving: 1 ServingCalories: 235kcalCarbohydrates: 34gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 393mgFiber: 6gSugar: 4gVitamin A: 3479IUVitamin C: 6mgCalcium: 38mgIron: 3mg
Lentil & Millet Salad | Easy glutenfree healthy lentil millet summer salad

Baklava Cinnamon Rolls

For the past two months, I’ve been wanting to make baklava. But because I want to do justice to the Middle Eastern dessert and give credit where it is due, somehow, I’ve never gotten around to it. Then the kids started making noises about cinnamon rolls during the weekend. So, I thought, why not marry the two and make baklava cinnamon rolls.

Baklava Cinnamon Rolls

In another lifetime, when the US was home, I visited (embarrassingly often) a fabulous Middle Eastern bakery - Shatila. They had the yummiest Baklava I’ve had the pleasure of relishing. So many years have passed, but I can still taste them!

The inspiration for these sticky rolls that borrow the essence of baklava comes from those memories. One of these days, I will make authentic baklava. Till then, I’ll have to make do with treats reminiscent of its flavors.

Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

How to make baklava cinnamon rolls?

Pillowy soft dough intertwined with nuts kissed with floral notes of honey and rose water, the dough for these sticky cinnamon rolls is one I’ve used for ages.

The original recipe for the dough is by The Pioneer Woman and it is a keeper. Trust me. Save it, bookmark it, print it, and use it repeatedly.

I constantly tweak it and bake variations like braided pesto bread, vegan apple braided bread, pumpkin bread rolls, or strawberry star bread. And I did it again for these baklava cinnamon rolls.

  • Begin by warming up milk, oil, and sugar just enough that the sugar dissolves. You don’t want the mixture to come to a boil. 
  • Let it cool a bit. When it’s lukewarm, add yeast. 
  • Once the yeast is bubbling, whisk in your flour till everything is well combined. 
  • Cover the dough and place it in a draft-free corner of your kitchen. 
  • When the dough has doubled in volume, sprinkle some more flour along with salt, baking soda, and baking powder and mix. 

You can now start making the rolls, but I prefer to chill the dough for half an hour. A cooled dough is much more joyful to work with!

Ready dough for Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

Baking the baklava cinnamon rolls

  • While the oven preheats, roll out the dough on a well-floured surface. 
  • Make a large-ish and thin rectangle, and brush it with olive oil. 
  • Sprinkle brown sugar followed by a thick layer of chopped pistachios, walnuts, and almonds.
  • Top with a liberal amount of cinnamon and a hint of nutmeg for that extra spice and aroma.
Filling ingredients for Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors
Rolled out dough for making Ready dough for Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors
  • Now slowly roll the dough, starting with the long side that is away from you. Make sure the line is straight, and the roll is tight. 
  • Pinch the seam to close and then cut the rolls. I like to keep them about an inch and a half thick. 
Ready dough for Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors
  • Place them on a well-greased tray with some breathing room in between them and allow them to rise once again. 
  • After 15 to 20 minutes, slide them in the oven and bake till golden brown. 
Ready dough for Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

Quick note:

Use a sharp knife to chop the nuts finely. If you rely on a food processor, keep checking so you don’t churn them into nut butter. 

Garnishing the baklava cinnamon roll

I was gunning for that rich, complex yet delicate taste of baklava. So, the sticky rolls got doused in a honey glaze. 

  • Mix honey with a tiny amount of warm water to get the right consistency. 
  • Add a teaspoon or two of rose water. 
  • Pour the glaze as soon as the rolls come out of the oven. 
  • Garnish with more nuts and dried fruits and serve!

It may seem like the cinnamon rolls are drowning in the glaze, but don’t worry. The rolls will soak it up. Plus, the notes of both honey and rose water are too subtle. They do not make them overly sweet.

Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

Substitutes for ingredients

  • Olive oil: butter will work perfectly fine here. It is, after all, the typical choice for cinnamon rolls.  
  • Milk: regular milk, almond milk, coconut milk, or any milk you prefer is a good choice. 
  • Flavors: orange zest or lemon zest will bring more dimension to the flavor profile – something I highly recommend. 
  • Glaze: make the baklava rolls more fragrant by increasing the amount of cinnamon powder.
  • Nuts: You can stick to just one type of nut or try a combination, as I did. Pander to your palate. Pecans, hazelnut, pine nuts - any nut of your choice will do. 
Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

The only rule here is to chop the nuts finely. You want a mouthful of soft fluffy cinnamon-embraced bread with ribbons of delicious nuts running through. Eating baklava cinnamon rolls should not be an exercise for the jaws. It should be a melt-in-your-mouth experience that makes you go, ‘oh my god!’

Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

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 Baklava Cinnamon Rolls as much as we do!

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Baklava Cinnamon Rolls

Baklava Cinnamon Rolls

Natasha Minocha
Baklava cinnamon rolls - These dreamy rolls have a pillowy soft dough intertwined with nuts kissed with floral notes of honey and rose water.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Course Bread, Dessert
Cuisine American, Middle Eastern
Servings 16 rolls
Calories 236 kcal

Ingredients
 
 

  • 1 cup Almond milk You can use any milk you prefer
  • 1/4 cup Olive oil You can use any oil you prefer or buttter
  • 1/4 cup Raw sugar You can use regular white sugar
  • 1.5 tsp Dried active yeast
  • 2 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup All-purpose flour

Filling

  • 1/4 cup Olive oil You can use melted butter
  • 1/3 cup Brown sugar
  • 3-4 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1 cup Nuts, almonds, pisatchios, walnuts, finely chopped

Glaze

  • 1/3 cup Honey
  • 1-2 tbsp Warm water
  • 1-2 tsp Rose water

Topping

  • Dried rose petals, Chopped nuts

Instructions
 

Dough

  • Heat milk, oil ( 1/4 cup), and sugar in a small saucepan. Don't let it come to a boil. Take off the heat and cool.
  • When this mixture is just warm, sprinkle over the yeast. Set aside for 5-10 minutes until the mixture is bubbly.
  • Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
  • When the dough has doubled in size, add in the extra 1/4 cup flour, baking powder, baking soda, and salt.
  • Mix well. The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 2 days. I chilled the dough for 30 minutes.
  • Preheat your oven to 200 C. Keep a greased baking dish handy.
  • For the ease of managing the dough, I divided it into 2 halves and worked with one half at a time.
    You can work with the full dough if you wish.
  • Sprinkle flour on your work surface and roll out the dough into a large rough rectangle. I like to keep the thickness around 1/8".
  • Brush liberally with olive oil ( 1/4 cup). Sprinkle over the brown sugar evenly. Top this with the chopped nuts, cinnamon powder, and nutmeg powder.
  • Starting with a long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
  • Cut into 2" slices, place cut side down on your baking pan. Make sure there is some room between the rolls as they will expand.
  • Let the rolls rise for another 15-20 minutes. Bake for 20 minutes until they are golden brown on top.
  • Pour the glaze over the warm rolls. Let the rolls soak the glaze ( 5-10 minutes). Sprinkle with some dried rose petals and nuts. Serve warm. Enjoy!

Glaze

  • In a small bowl, combine the honey with warm water to make a slightly loose syrup. Mix in the rose water. This is your simple honey glaze for the rolls.

Nutrition

Serving: 1 ServingCalories: 236kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 84mgPotassium: 89mgFiber: 2gSugar: 14gVitamin A: 3IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
Baklava Cinnamon Rolls | Eggless easy cinnamon rolls with baklava flavors

Lemon Poppyseed Waffles

When I make waffles, I make a stack of them. Always enough to have a few leftovers for the next day. For the lemon poppyseed waffles, I was requested (read: commanded) to make a whole bunch. 

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Plum & Cardamom Muffins

They’re nothing cozier than the scent of vanilla and cardamom-spiced muffins wafting through the kitchen on a rainy Monday morning. Well, maybe there is – if it’s plum and cardamom muffins.

Plum & Cardamom Muffins in a muffin tray with plums.

With the plum season just beginning, my trusted fruit and vegetable vendor sent me a nice, juicy box of them.  And I had an intense urge to bake with them. I’m so enamored by the combination of plum and cardamom that I’ve made a popsicle out of it!

The plum and cardamom muffins have all the joy of a sweet, satisfactory tea cake without any heaviness. So, they make for a great breakfast companion or healthy snack.

Plus, making them is an absolutely hassle-free experience. You don’t need any special technique or equipment – a bowl and some pantry ingredients do the trick. Tender, fragrant, and pillowy-soft, with a crumbly streusel crown, they are a delightful bake.

Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

How to make plum and cardamom muffins?

I worked with the basic muffin recipe I’ve used a countless number of times. Threw in a handful of diced plums in the cardamom-vanilla-flavored batter, sprinkled some streusel, and topped with some more sliced plum. By the time I cleared the kitchen, these fellas were out of the oven. That quick!

Making the streusel and buttermilk

  • While your oven preheats, get the streusel ready by mixing a little bit of flour with sugar, cardamom powder, and coconut oil. 
  • When the mixture feels like wet sand, it’s ready. 
  • To make buttermilk, mix vinegar with milk and then set it aside for around 5 to 6 minutes. 

Quick note:

Buttermilk gives muffins more body and a soft, buttery texture. It is my secret to making moist muffins. Don’t skip it. 

Making the muffin batter

  • For the batter, sift baking powder, baking soda, salt, sugar, and more cardamom with the flours. 
  • Separately, whisk Greek yogurt, vanilla extract, and coconut oil with buttermilk.
  • Mix the wet ingredients into the dry with a gentle hand and fold in diced plums with a spatula. 
  • Your batter should be thick, almost lumpy, and scraggy. And no, the muffins will not turn out to be dry with a cardboard-like taste. The plums release their juices as they bake, turning the crumb superbly juicy and jammy. 

Quick note:

No matter what add-ins your muffin recipe has, always fold them in gently. That’s the trick to a soft interior.

Also, never overmix the batter. When everything looks well moistened, stop mixing. 

Greek yogurt does excellent work at making the batter viscous, lending the muffins the iconic crown. If you use regular yogurt, strain it until it’s nicely thick. 

Baking the plum and cardamom muffins

Muffin batter comes together super-fast. Once it does, don’t dawdle. Immediately put it for baking. Keep the batter hanging, and the leavening agents, along with buttermilk and Greek yogurt, lose their efficacy. You don’t want that chemical chain reaction to fizz out. 

  • Pour the batter into your lined muffin tray. 
  • Sprinkle the streusel and really jam it in liberally. I wish I had gone heavy with it, but there’s always the next time. 
  • Top the batter with slices of plum and then bake for 20 to 22 minutes. 
  • Do a skewer test. It should come out clean with only a few moist crumbs attached. 

Tips for baking muffins

  • For a mess-free clean-up, always line the muffin cups with paper or silicone cups. Or you can grease them with a heavy hand. 
  • If the batter is not sufficient to fill all the muffin cups, pour water into the empty ones. It’ll make sure they don’t burn. The water should be enough to fill half of each cavity.
  • No one loves a muffin with a soggy bottom. So, always cool them on a wire rack before you serve. 
Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

Serving the plum and cardamom muffins

A cake-like crumb, sweet-scented with cardamom, finds a perfect counterpoint in the juicy tart plum bits and a crunchy crust. The bright and fresh muffins will stop you in your tracks and savor each bite.

While they are best eaten the day they are baked, because of all that fruit in the batter, they stay (refrigerated) perfectly moist the next day as well.  I happily tucked in one for breakfast as well because of the low sugar and healthy flours.

Variations of plum cardamom muffin recipe

As I said, the recipe is basic. You can twiddle, twist and tweak it as you like.

  • Just in case you’re out of cardamom (though that’s not likely), use more vanilla
  • Want a bit of a crunchy mouthfeel, gussy the batter up with nuts.
  • If you don’t have raw sugar, try cane, palm, or regular white sugar.
Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

Which flour to use for baking muffins?

I blended whole-wheat, all-purpose, and amaranth flour. The latter lends more texture and, of course, makes the muffin a touch healthier.

You can use 100% all-purpose, 100% whole wheat, or go half and half. Substitutes for amaranth flour are:

  • Buckwheat flour
  • Almond flour
  • Oat flour

Is butter or oil better for muffins?

Both work equally well. I used coconut oil, but you can use any neutral-tasting oil. If butter is your preference, then make sure it is melted and cooled.

Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

How to make vegan muffins?

The only change you need to make in my recipe is to switch to a plant-based yogurt. All the other ingredients I use are vegan-friendly.

Can you use egg in the recipe?

Absolutely, replace the yogurt with egg.

What milk is best to bake muffins?

Any milk works like a charm. I’m just partial to coconut milk. Use whatever you have at hand.

Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

More delicious muffin recipes: 

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

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Plum & Cardamom Muffins in a muffin tray with plums.

Plum & Cardamom Muffins

Natasha Minocha
Plum & Cardamom Muffins - Tender, fragrant, and pillowy-soft, with a crumbly streusel crown, these muffins are a delightful bake!
No ratings yet
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 10 Muffins
Calories 284 kcal

Ingredients
  

  • 1 cup Wholewheat flour
  • 1/2 cup All purpose flour
  • 1/2 cup Amaranth flour
  • 1/2 cup Raw sugar
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Cardamom powder
  • 1 cup Coconut milk
  • 1 tbsp Vinegar
  • 1/4 cup Yogurt
  • 1/3 cup Coconut oil
  • 1 tsp Vanilla bean paste /extract
  • 1/2 cup Plums, diced Plus extra for decoration

Streusel Topping

  • 1/3 gms Whole wheat flour
  • 1/4 gms Raw sugar
  • 1/2 tsp Cardamom powder
  • 3-4 tbsp Coconut oil or melted butter

Instructions
 

  • Preheat oven to 180 C. Line a 12 – cup muffin tray with paper liners.
  • Make the streusel: Combine the flour, sugar, cardamom powder with coconut oil, or melted butter with a fork in a small bowl. You should get a grainy mixture like wet sand. Set aside.
  • Mix 1 cup milk with 1 tbsp vinegar and let it sit for 5/6 minutes.
  • In a large bowl, combine all the flours, baking powder, baking soda, salt, sugar and crushed cardamom seeds.
  • In another bowl, whisk together the milk, yogurt, vanilla, and oil.
  • Pour the wet mixture onto the dry mixture and stir gently to combine. Fold in the diced plums.
  • Fill the batter evenly in the muffin cups using 2 spoons or an ice cream scoop. Sprinkle with the streusel. Place one or two pieces of sliced plum on top and press them down gently.
  • Bake for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
  • Serve warm or at room temperature. Enjoy!

Nutrition

Serving: 1MuffinCalories: 284kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 259mgPotassium: 98mgFiber: 1gSugar: 11gVitamin A: 29IUVitamin C: 1mgCalcium: 71mgIron: 2mg
Plum & Cardamom Muffins | Easy healthy eggless plum muffin recipe

Oreo Cheesecake

May is the month of birthdays in my household. Both kids have theirs almost back-to-back. As is tradition, I let them pick a cake of their choice. This year the young man, after some serious oscillation, decided on Oreo Cheesecake.

Oreo Cheesecake

The cake has all the usual trappings of a cheesecake - an incredibly luscious texture with a hint of creamy tanginess. Yet, the Oreo cheesecake is much more decadent and richer. 

I’ve baked plenty of cheesecakes to know the difference. Even I, someone who is not a big fan of Oreos, loved it. No bones about it. 

The velvety mouthfeel of the cookie peeking through layers of cream made it dangerously addictive. The kids consider Oreo the perfect cookie, so needless to say, they were on cloud nine.

Oreo Cheesecake | Easy baked Oreo cheesecake recipe
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How to make Oreo Cheesecake?

This is our second year celebrating birthdays in lockdown. We might not have gone out and gone big, but I am immensely grateful that the four of us and my mom, who lives right next door, are together. 

I also take comfort in the fact that there is food on the table and a delicious, gorgeous cake that turns the table into a spectacle of silence with just a look.

Make the crust

With cheesecakes, I start with the crust. It saves time.

  • Crush Oreo biscuits and combine them with melted butter.
  • You’re looking for an evenly mixed, uniform crumb that’s damp.
  • Pack the mixture tightly onto the base of your pan. Press it down. 
  • Like with all my other cheesecake recipes, I used an 8-inch spring bottom pan.
  • Bake for about 10 minutes.
Oreo Cheesecake | Easy baked Oreo cheesecake recipe

Prepare the cheesecake filling

  • In the time the crust bakes, beat cream cheese and raw sugar with an electric beater.
  • Once the mixture is smooth, add two eggs to it. Do it one at a time.
  • Mix in vanilla extract and a little bit of all-purpose flour and cream. 
  • Your mixture should be nice, smooth, and thick. 
  • Now fold in chopped Oreos. You have two choices here:
    • Chop them finely.
    • Chop them roughly. I opted for this because I wanted to get chunky pieces of the cookie with each bite of the cake. 
Oreo Cheesecake | Easy baked Oreo cheesecake recipe

Baking the Oreo cheesecake

  • By now, the crust would be done. Pour the batter on top of it. 
  • For that extra punch of Oreo flavor, sprinkle some more chopped cookies on top. 
  • Bake for a good 45 to 50 minutes.
Oreo Cheesecake | Easy baked Oreo cheesecake recipe
Oreo Cheesecake | Easy baked Oreo cheesecake recipe

Pro tips for baking a cheesecake

  • All the ingredients you use should be at room temperature, from the cream to the egg. That’s how you get the best cheesecake texture. Plus, making the filling becomes way more manageable.
  • Never overbeat a cheesecake mixture. The trick to a dense and moist cheesecake is less aeration. The more you beat, the more air it incorporates – not something you want. 
  • Wrap foil tightly around the outside of the bottom edge.. Trust me, it’ll save you a lot of cleaning headaches if the batter leaks out. 
  • Always bake a cheesecake at a low temperature. It’s key to a moist cake and not a dry one.
  • To prevent cracks in the cake, which tends to happen with cheesecakes, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes. 
  • Let the cheesecake cool before you take it out of the cake pan. The center will fall a little. But that’s usual for cheesecakes and not a cause for worry. 
  • Always, I repeat, always chill a cheesecake overnight. It helps set the cake and give a firmer consistency, so it doesn’t fall apart when you cut the first slice. 
Oreo Cheesecake | Easy baked Oreo cheesecake recipe

Variations of Oreo cheesecake

Eggless: I do enjoy making eggless cheesecakes. But I didn't have the energy to experiment this time. Plus, I feel it is the eggs that lend it a richer taste. But if you want to make an eggless cheesecake, follow any one of the recipes:

Sugar: My preference is always raw sugar, but regular white sugar works exceptionally here. Keep in mind that I cut the amount of sugar by 1/4th because the cookies have enough sweetness of their own. 

More cheesecake recipes:

Oreo Cheesecake | Easy baked Oreo cheesecake 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 Oreo cheesecake as much as we do!

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Oreo Cheesecake

Oreo Cheesecake

Natasha Minocha
Oreo Cheesecake- A truly decadent treat! The dark Oreo base gives the cake a crunchy crust, acting as the perfect counterpoint to the velvety feel of the cream cheese.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 8 hours
Course Cakes, Dessert
Cuisine American
Servings 10 servings
Calories 511 kcal

Ingredients
 
 

Cheesecake Base

  • 30 Oreo cookies, crushed
  • 1/3 cup Butter, melted

Cheesecake Filling

  • 2 1/4 cup Cream cheese, at room temperature
  • 3/4 cup Raw sugar You can use regular white sugar
  • 2 Eggs, at room temperature
  • 2 tsp Vanilla extract
  • 1/4 cup All-purpose flour
  • 1/4 cup Cream
  • 12 Oreo cookies, roughly chopped Plus 4 extra, chopped for topping ( Optional)

Instructions
 

Cheesecake Base

  • Preheat your oven to 180 C. Cover the outside bottom and sides of your 8" springform pan with foil.
  • Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
  • Press it down evenly at the bottom of the pan. Bake for 10 minutes at 180 C. Lower the oven temperature to 160C while you're preparing for the filling.

Cheesecake Filling

  • Beat the cream cheese and raw sugar in a large bowl with an electric mixer.
  • Add the eggs, one at a time.
  • Mix in cream, flour, and vanilla extract. Whisk well until smooth.
  • Fold in the chopped Oreo cookies into the batter.
  • Pour into the prepared crust. Place some extra chopped Oreo cookies on top if you wish.
  • Carefully place in the oven and bake at 160C for 50-60 minutes. 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 it to cool for 30 minutes.
  • Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
  • Serve chilled. Enjoy!

Nutrition

Serving: 1 ServingCalories: 511kcalCarbohydrates: 46gProtein: 7gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 108mgSodium: 366mgPotassium: 181mgFiber: 1gSugar: 32gVitamin A: 1025IUVitamin C: 0.04mgCalcium: 71mgIron: 5mg
Oreo Cheesecake | Easy baked Oreo cheesecake recipe

Chocolate Chip Bread Pudding

For two days, I haven’t wanted to get out of the comforting confines of my bed - the inevitable consequence of the most sobering of realities we are living in. But I knew baking would help me get away from pointless doomscrolling.

Chocolate Chip Bread Pudding in a yellow round dish with forks on the side.

So, I decided to blend the most soul-soothing dessert – bread pudding – to dark chocolate’s addictive, decadent qualities. The resultant chocolate chip bread pudding was dangerously delectable, leaving no room for worry, fear, and anxiety.

The custard-soaked bread cubes melt in your mouth with the crust lending the slightest of crispness and the creaminess of dark chocolate (I used a mix of Callebaut and Cocoacraft), bringing in a lovely velvety texture.

Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

All those of you looking for something to uplift your spirits, try the pudding. Or maybe bake it for Father’s Day, Mother’s Day, or frankly speaking, any day of the week. 

How to make chocolate chip bread pudding?

I wanted to make something heartening, something we use to make as kids. I also wanted to use regular pantry ingredients because deliveries are iffy, and most of us are making do with what we already have. 

Ingredients for Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

So, bread pudding it was. The recipe requires just bread, milk, eggs, and sugar – ingredients everyone has at home.

  • Start by cutting the bread into cubes. It’s nice to have the crust off, but I didn’t bother with it. 

Dry bread keeps the pudding from being too soggy. That’s why I recommend using a day or two-old stale bread. 

If you have only fresh bread, leave it out for three to four hours or bake it at a low temperature for about 20 minutes. That’s sufficient to dry it out. I skipped this step entirely!

  • Mix in chocolate chips or a chopped chocolate bar into the bread cubes. I added a bit of both, but the choice is yours. 

The only advice I give is to stick to good quality dark chocolate. Because the recipe uses basic ingredients, the quality makes a world of difference. Callebaut, Amul or Carra: all are great options. 

Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe
  • In a separate bowl, whisk eggs, raw sugar, coconut milk, and vanilla extract. Be liberal with your vanilla because it masks the eggy taste. 
  • Pour this custard mixture on the bread cubes and chocolate. Press down a bit to help the bread soak it up.
  • Let it sit for about 10 to 15 minutes. The staler your bread, the more time it will need. 
  • Pour the entire mixture into a baking dish. I used a round 9-inch pan, but any will work. I sprinkled some more chocolate chips on top, because, well why not! But you can leave that out if you prefer.
  • Bake for 40 to 45 minutes till the top is golden brown, the center has set, and there is no liquid floating around. 
Ready for baking - Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

Variations of chocolate chip bread pudding

Bread pudding uses the most ordinary of ingredients. Yet you can make the dessert as simple as you want or as extravagant as you wish. Think of it as a blank slate, ready for your inspiration:

  • Add a few nuts like toasted almonds or walnuts to accent the flavor. 
  • Gussy it up with fresh cherries as I did with my cherry bread pudding.
  • Strawberries, apples, or any berry you prefer would work like a charm. 
  • Blend in a hint of coffee powder to heighten the perception and flavor of chocolate.
  • Spiking the custard with a shot of rich rum or bourbon is a recipe for success (especially if you’re making the pudding for Father’s Day).
  • As an afterthought, I definitely should have added some cinnamon to deepen the vanilla flavor. 
Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

Which bread to use for bread pudding?

Some say enriched breads with a good chew, like brioche, is what you need for bread pudding. I didn’t have the energy to make brioche, let alone wait for it to soak up the custard. So, regular store-bought bread did the trick for me. 

Any bread will work, as long as it is stale. Please go ahead and use what you have in hand – milk bread, white bread, or any other. 

But if you have access to a fluffy Italian or French bread that’s crisp on top and soft inside, then use that. Their stretchy texture lends itself incredibly well to the pudding. 

Which chocolate is best for bread pudding?

I prefer dark chocolate because it lifts the standard bread and milk pudding to gooey decadence. And even with a hefty amount of it, the sweetness is subtle. 

But milk chocolate is also a possibility. Just remember to reduce the amount of sugar to keep the flavor balance. 

Please stay away from the candy bar chocolates for this recipe.

Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

Which milk to use for the recipe?

I used coconut milk because I am lactose intolerant. But any milk will do, from plant-based to regular. 

Which sugar to use for bread pudding?

Raw sugar is my go-to choice. You can give cane sugar, palm sugar, or regular sugar a whirl. Coconut sugar or brown sugar are excellent substitutes for those who love a caramelized taste. 

Can you make bread pudding without egg?

I haven’t ever made bread pudding without eggs. So, I have no egg substitute for you. In case you stumble upon an eggless recipe, do share it in the comments. 

Serving the bread pudding

Always let bread pudding settle for a few minutes and then serve it warm. Although, you can have it cold too. It’s perfectly delightful on its own, but a scoop of chilled vanilla ice cream delivers a whole lot more satisfaction to the soul. Or you can pair the chocolate bread pudding with a dollop of cream. 

Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

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Chocolate Chip Bread Pudding in a yellow round dish with forks on the side.

Chocolate Chip Bread Pudding

Natasha Minocha
Chocolate chip bread pudding - The custard-soaked bread cubes melt in your mouth with a crispy golden crust and the creaminess of dark chocolate bringing in a lovely velvety texture.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 383 kcal

Ingredients
 
 

  • 12-14 Bread slices, cut into small cubes
  • 1/2 cup Dark chocolate chips I used a mix of 80% and 70% chocolate
  • 1 1/4 cup Coconut milk You can use any milk you prefer
  • 1 cup Raw sugar You can use any sugar you prefer- cane/ palm/ brown/ coconut/ white
  • 4 Eggs
  • 2 tsp Vanilla extract
  • Extra chocolate chips for scattering on top

Instructions
 

  • Combine the cubed bread and chocolate chips in a large bowl.
  • In a separate bowl, whisk together the milk, eggs, sugar, and vanilla extract.
  • Pour over the bread. Press the bread down a bit so it absorbs the custard mixture well.
  • Let the mixture stand for at least 15 minutes so most of the custard gets soaked.
  • Preheat your oven to 180C.
  • Pour the bread mixture into a round pan, 8"/9" in diameter.
  • Scatter some extra chocolate chips on top if you wish. Bake for 40-45 minutes till the pudding looks golden brown on top and the custard is set.
  • Serve warm with a scoop of ice cream or cream. It's wonderful as is too. Enjoy!

Nutrition

Serving: 1 ServingCalories: 383kcalCarbohydrates: 53gProtein: 9gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 82mgSodium: 248mgPotassium: 249mgFiber: 2gSugar: 32gVitamin A: 121IUVitamin C: 1mgCalcium: 109mgIron: 3mg
Chocolate Chip Bread Pudding | Easy chocolate bread pudding recipe

Mango Coconut Scones

These Mango Coconut Scones are golden, buttery, and bursting with juicy mango chunks and toasty coconut, making every bite a delight!

scones on a cake stand with a candle, tea and plant in the background.

There’s something truly special about the combination of mango and coconut—tropical, sweet, and absolutely irresistible. Soft on the inside with a crisp, golden crust, these scones are a darling little treat that goes perfectly with your favorite tea or coffee!

How to make mango coconut scones?

It is surprisingly easy to make tender buttery scones that fall apart from the very first bite as long as you follow 2 rules.

One, the ingredients shouldn’t have too much water. Just moisten enough to bring everything together. Two, never mix or knead zealously because that creates a gluten network. Always fold the add-ons gently.

  • Keeping these two tricks in mind, begin by whisking whole wheat flour, amaranth flour, baking powder, and sugar. Make sure there are no lumps. 
  • I also added a hefty amount of cardamom powder because the spice ties together the mango and coconut flavor gorgeously. You can skip it and use vanilla extract instead. 
  • With your fingertips, rub the butter into dry ingredients. Take care not to overmix. You’re looking for a coarse breadcrumb-like texture, not completely combined. 
Steps for making Mango Coconut Scones | Easy Eggless Mango Scones Recipe

Quick note

Make sure the butter is chilled. Pop it in the fridge beforehand if need be. You can use a pastry blender or two knives to cut in the butter but I feel fingers are the best tool. 

  • Add full-fat coconut milk to the mixture until everything is well moistened. 
  • Next, toss in chopped mangoes and shredded coconut. Please remember to be very gentle here. Else you’ll squish the mango into a mush. The dough comes together blazingly fast, so you anyhow don’t have to put in much effort. 

Quick note:

I had a small fistful of nice couverture white chocolate leftover from some lifetime. I am not a fan of white chocolate, but I wanted to wrap it up. So, in went the pieces along with chopped mangoes. 

Ready to bake - Mango Coconut Scones | Easy Eggless Mango Scones Recipe

Baking the mango coconut scones

  • Tumble the dough onto a well-floured surface and, with quick, swift moments, form a ball. 
  • Then pat it into a circle that is roughly 2” thick. You don’t need to roll it. 
  • Use a cookie cutter to cut out in any shape you like.  I used a 2" round cookie cutter. You can also just cut the circle into 8 equal-sized triangles.
  • Place carefully on your parchment-lined tray.
  • Brush each cut out with coconut milk or cream and then bake for 25 minutes till the tops are lightly golden.
Mango Coconut Scones | Easy Eggless Mango Scones Recipe

Variations of mango coconut scone

There are too many possibilities with scones. You can use the same basic recipe for any fruit you love. Some combinations you can give a whirl are:

Your options are not limited to sweet. The savory versions, like the easy miso scones and cheddar cheese scones, are just as delicious. 

How to make gluten-free scones?

Use buckwheat flour mixed with amaranth flour as I did for my strawberry & rosemary scones. Or stick to just buckwheat flour like in my lavender buckwheat jam scones.

Mango Coconut Scones | Easy Eggless Mango Scones Recipe

How to make vegan scones?

Use plant-based butter or substitute regular butter for chilled, solid coconut oil. For the exact recipe, refer to my blueberry coconut scones.

Substitute for coconut milk

Regular cream works just fine. I’ve baked banana bread scones with it, and they turned out delicious. You can even try full-fat milk or another plant-based milk. 

Substitute for raw sugar

I prefer to bake with raw sugar, but you can rely on regular white sugar, too, for scones. Palm sugar is another excellent choice. 

Substitute for shredded coconut

I feel some freshly chopped coconut will be absolutely lovely here. If you give it a whirl, do tell me how the scones turn out. 

Substitute for white chocolate

White chocolate is not necessary. You can leave it out entirely or even switch it for some dark chocolate. If you want a textural contrast, try adding a few cashews. 

Serving the mango coconut scones

I didn’t wish to make a glaze for the scones. Not that they require it in the first place. The sweetness of sugar and white chocolate balances the juicy sharpness of mango like a ballerina performing the perfect en pointe. 

A dusting of icing sugar on oven-warm scones is all they needed. But if you want to indulge, go ahead and drown them in coconut glaze. You’ll find the recipe for it on my Coconut Cardamom Cake blog. 

Sprinkling with icing sugar Mango Coconut Scones | Easy Eggless Mango Scones Recipe

Sharing the mango coconut scone recipe is my way of donating my time and supporting you. I hope the aroma of baking scones embraces you in comfort and its vibrant flavors nourish your soul, just as it did for me and mine. 

I leave you with a humble request. If you have the capacity, consider donating to Covid-19 relief. I’ve added a handful of charities to my Instagram highlights. Pick one. And if all your mental health can take is completely withdrawing, for the time being, know that is okay too. Please take care of yourself.

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scones on a cake stand with a candle, tea and plant in the background.

Mango Coconut Scones

Natasha Minocha
Mango coconut scones - The rich, earthy coconutty flavors bursting with tartly sweet mango juices are utterly soothing and delicious!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert, Snack
Cuisine American, British
Servings 16 scones
Calories 171 kcal

Ingredients
 
 

  • 1.5 cups Wholewheat flour
  • 1/2 cup Amaranth flour
  • 2.5 tsp Baking powder
  • 1/4 tsp Salt Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
  • 1 tsp Cardamom powder
  • 1/3 cup Raw sugar You can use any sugar you prefer
  • 1/2 cup Butter, chilled, and cut into small cubes You can also use chilled coconut oil.
  • 1/3 cup Coconut milk You can use coconut or regular cream as well
  • 1 medium Mango, peeled and cut into small cubes
  • 1/2 cup Coconut flakes, unsweetened
  • 1/4 cup White chocolate, roughly chopped

Instructions
 

  • Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
  • In a large bowl, whisk the dry ingredients – wholewheat flour, amaranth flour, cardamom powder, baking powder, raw sugar, and salt ( if using unsalted butter/coconut oil).
  • Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
  • Pour over the coconut milk and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more milk.
  • Add in the chopped mango, coconut flakes, and white chocolate.
  • Turn the dough out onto a well-floured surface and press together gently till it forms a ball.
  • Press into an 8" circle, about 2" in thickness. Use a cookie cutter to cut out into any shape you like. I used a 2" round cookie cutter. Gently place on the prepared tray. Brush lightly with coconut milk/cream.
  • Bake at 200 C for about 25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  • Dredge with icing sugar and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 171kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 153mgPotassium: 69mgFiber: 1gSugar: 7gVitamin A: 320IUVitamin C: 5mgCalcium: 53mgIron: 1mg
Mango Coconut Scones | Easy Eggless Mango Scones Recipe

Summer Pasta Salad

This summer pasta salad, loaded with veggies and tossed with a homemade basil dressing, tastes fresh, looks vibrant, and is ready in under 30 minutes. It’s the best pasta salad for your next get-together or a busy weeknight meal!

Pasta salad with veggies in a yellow bowl, with a fork on the side.

Honestly, pasta salad is so easy to make. The only cooking involved is boiling the pasta. Once that’s done, you’re just a quick toss away from a bowl of vibrant, zingy goodness. It’s bright, colorful, and so refreshing!

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Why You’ll Love This Recipe

✨ Pasta salad is a complete meal in one bowl. You’ve got pasta, veggies, and so much flavor packed in every bite.

✨ From start to finish, this easy pasta salad comes together faster than ordering takeout. Perfect for those moments when you’re thinking, "What to make for dinner?"

✨ It’s great for meal prep. The pasta salad stays well for up to 3 days in the refrigerator. You can also keep all the ingredients and the dressing prepped, and mix when you need.

✨ Super versatile! Add any veggies you have in the fridge, mix in cheese, meat, tofu, or even paneer for a protein boost.

✨ The salad also makes a great side dish for picnics, potlucks, and cookouts. It travels well and doesn't wilt. Something quick, light, and satisfying.

Reader Love ❤️

5 stars

This was amongst the first salads I made years ago and remains a favourite with us even today 🙂 - Sweta

5 stars

this was so easy to make, turned out very good! thank you for sharing. - Drew

Ingredients For Pasta Salad

Vegetables and cooked pasta for making summer pasta salad.
Ingredients for making basil vinaigrette.

Pasta: I like to use fusilli for this simple pasta salad recipe, but feel free to use any pasta you prefer.

Fresh Veggies: A good thing about this easy summer pasta salad is that you can use any variety for color and crunch.  For me, red and yellow bell peppers, cucumbers, onions, and cherry tomatoes add a beautiful rainbow of colors.

Herbs: Fresh parsley brings the pasta to life. Use basil for the vinaigrette.

Garlic: For that robust flavor!

Balsamic vinegar is sweet and tangy and balances everything perfectly.

Lemon: Freshly squeezed juice for brightness.

Oil: A good-quality extra virgin olive oil makes the best summer pasta salad.

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

Variations

Add cheese: My go-to cheeses here are Gouda, sharp cheddar, crumbled feta (like I used in my Greek salad), or Parmesan (like in my Italian salad dressing). You can also use mozzarella, like in my Italian tortellini pasta salad.

Add protein: Add some crispy tofu, grilled chicken, prosciutto, or salami to make it more substantial. I also love adding chickpeas, as I did for this smashed chickpea salad and my roasted sweet potato chickpea salad.

Use different vegetables: Broccoli, snap peas, corn, artichoke hearts, or zucchini all work beautifully.

For creamy summer pasta salad, try the dressing I made for my creamy cucumber salad with Greek yogurt. Pickled onions, kalamata and green olives, and marinated tomatoes make the easy light pasta salad so flavorful!

How To Make Summer Pasta Salad

Step 1: Bring a pot of salted water to a boil and cook pasta as per the directions. Drain, rinse well, and keep aside.

Ingredients for salad dressing in a food processor jar.

Step 2: Add chopped basil, garlic, balsamic vinegar, lemon juice, olive oil, salt, and pepper to a food processor or blender.

Basil vinaigrette in a small measuring cup.

Step 3: Pulse until the ingredients are well combined. Taste and adjust for seasoning.

A bowl with pasta, cucumbers, onions, cherry tomatoes, red and yellow peppers.

Step 4: Combine the cooked and cooled pasta, sliced bell peppers, cucumbers, onions, and cherry tomatoes in a large bowl.

Salad dressing getting poured over veggies and pasta in a bowl.

Step 5: Pour in the basil vinaigrette. Mix well. Taste and adjust for seasoning.

Pasta salad getting tossed with dressing using 2 wooden spoons.

Step 6: Sprinkle parsley, cover, and refrigerate the pasta salad for at least 1 hour. Serve cold or at room temperature.

A bowl of pasta and veggie salad with a fork & a glass of water on the side.

Pro Tips

  • Salt your pasta water well. This is your first layer of flavor.
  • Rinse pasta with cold water and toss with a little olive oil so it doesn’t stick.
  • Let the pasta cool completely before mixing the veggies.
  • You can leave the dressing slightly textured or blend it until completely smooth.
  • Let the salad sit. This is crucial! Pasta salad recipes get better over time. I highly recommend letting the pasta and veggies sit in the dressing for at least an hour.

How To Serve

I love this salad with balsamic basil vinaigrette, which I also used in my apple walnut salad. But it's also wonderful with this sriracha vinaigrette that I made for my red rice mango salad.

Pair it with other fresh salads like watermelon feta salad and peach mozzarella salad for a bright, refreshing spread.

It also works as a side for lunch and dinner. I love it with my mushroom quiche, sticky sesame cauliflower, crispy baked chicken nuggets, or these spicy millet stuffed tomatoes.

Or keep it simple and serve the cold pasta salad with any of my easy homemade breads, like this crusty no-knead bread, super easy no-knead focaccia, or Olive Garden bread sticks.

A fork full of pasta salad on top of bowl of salad.

Recipe FAQs

What is the best pasta for this simple pasta salad?

Small pasta with texture is best. Look for fusilli, rotini, or penne. They have the nooks and crannies needed to hold onto the vinaigrette.

Can I make this summer salad ahead of time?

Absolutely! In fact, I recommend it. The longer the salad sits, the more flavor it develops. You can easily make 2-3 days in advance. It’s also great for weekly meal prep. Keep the dressing in a separate jar and toss it an hour before serving.

How to store summer pasta salad?

Store your summer pasta salad recipe in an airtight container in the refrigerator for up to 3 days.

More Salad Recipes

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

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Pasta salad with veggies in a yellow bowl, with a fork on the side.

Summer Pasta Salad

Natasha Minocha
This summer pasta salad, loaded with veggies and tossed with a homemade basil dressing, tastes fresh, looks vibrant, and is ready in under 30 minutes. It’s the ultimate Italian pasta salad for your next get-together or a busy weeknight meal.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Calories 302 kcal

Ingredients
 
 

  • 1 pound Pasta I used fusilli. Please feel free to use any pasta you prefer.
  • 1 medium Red Bell Pepper, julienned
  • 1 medium Yellow Bell Pepper, julienned
  • 2 Cucumbers, julienned
  • 1 medium Onion, thinly sliced
  • 1 cup Cherry Tomatoes, halved
  • Handful of parsley

Basil Balsamic Vinaigrette

  • 1/2 cup Fresh Basil Leaves, roughly chopped
  • 2 -3 cloves Garlic, chopped
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice
  • 4 tbsp Extra virgin Olive oil
  • Salt and pepper to taste

Instructions
 

  • Bring a pot of salted water to a boil and cook pasta as per the directions. Drain, rinse well, and keep aside.
  • Combine the cooked and cooled pasta, sliced bell peppers, cucumbers, onions, and cherry tomatoes in a large bowl.
  • Toss with the vinaigrette and sprinkle with parsley. Taste and adjust for seasoning.
  • Cover and refrigerate the salad for at least 1 hour.
    Serve cold or at room temperature. Enjoy!

Vinaigrette

  • Combine all ingredients in a food processor or blender. Pulse until the ingredients are well combined.
    Taste and adjust for seasoning.

Notes

  • Salt your pasta water well. This is your first layer of flavor.
  • Rinse pasta with cold water and toss with a little olive oil so it doesn’t stick.
  • Let the pasta cool completely before mixing the veggies.
  • You can leave the dressing slightly textured or blend it until completely smooth.
  • Let the salad sit. This is crucial! Pasta salad recipes get better over time. I highly recommend letting the pasta and veggies sit in the dressing for at least an hour.

Nutrition

Serving: 1 ServingCalories: 302kcalCarbohydrates: 49gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 373mgFiber: 3gSugar: 4gVitamin A: 630IUVitamin C: 53mgCalcium: 35mgIron: 1mg

Kung Pao Cauliflower

My twist on a Chinese classic - Kung Pao Cauliflower. Baked cauliflower tossed in a delectable sweet-spicy sauce, that is made with simple pantry ingredients. 

Kung Pao Cauliflower

We’ve all been there. It’s been a long day, you just want to curl up with your TV show and some mouthwatering Chinese takeout - not cook or eat leftovers. What’s stopping you? Maybe you want to curb your ordering habits. Maybe you want something healthier. 

I’ve got a great alternative for you, with this Baked Kung Pao Cauliflower. This easy dinner has an incredibly quick cooking time and is super delicious. A meal the whole family will love, perfect for any night of the week. This healthier, better-than-takeout kung pao recipe is one you’ll never tire of. 

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Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

One of my most popular recipes happens to be another that utilizes the wonder of oven-roasted cauliflower - Sticky Sesame Cauliflower. So I was inspired to create another recipe that would be equally loved. That matched with my adoration for anything Indo-Chinese, is how this Baked Kung Pao Cauliflower came about. 

An important thing to note here - I am not sharing a traditional Chinese Kung Pao recipe here. It is a loose adaptation, made with personal twists based on what is accessible in my home. 

With some ingredient swaps & recipe tweaks, this version is flavorful, simple, and fuss-free. 

What Is Kung Pao? 

Kung Pao sauce is one of the most popular stir-fry sauces in Chinese cuisine, made with spices, soy sauce, vinegar, sugar & starch. The authentic recipe calls for Sichuan peppercorn for the numbing flavor and lots of dried red chilies. 

The sauce is most commonly used in a stir-fried chicken dish, paired with peanuts, scallions, ginger & dried chili. It’s notably spicy and dangerously addictive! 

For a brilliant traditional Kung Pao Chicken recipe, you can refer to Elaine’s China Sichuan Food blog. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

What’s different about my version? 

  • Cauliflower instead of chicken 
  • Swapping deep drying & breading for oven-roasting 
  • Less spicy (though you can adjust this as per your preference) 
  • Less sweet (though you can adjust this as per your preference) 
  • Cashews instead of peanuts 
  • Black peppercorn plus red chilli flakes instead of Sichuan peppercorns

Making the Kung Pao Cauliflower

Note - if you’re serving this with rice, get that cooking before starting. This all comes together quickly, so you can get the Kung Pao Cauliflower ready just as the rice does. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Prepping the cauliflower 

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • Chop a large cauliflower into small florets. 
  • Combine cornstarch, water, soy sauce, and peanut oil in a small bowl. 
  • Pour over the cauliflower and mix well to coat the florets in the sauce.
  • Bake in the oven for 25-30 minutes, until the cauliflower is cooked.
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Prepping the Kung Pao sauce 

While the cauliflower bakes, make the sauce - which comes together in just 5 minutes on the stovetop. It's simple, yet full of incredibly complex flavors. 

  • Heat the peanut oil in a saucepan, and add the red chilies, crushed black peppercorns, and chili flakes. 

If you have Sichuan peppercorns, use those and please omit the black peppercorns and red chili flakes. 

  • Add in the nuts, minced garlic, and ginger. I used cashews here, but you can use peanuts too! 
  • Cook until the ginger and garlic just start browning. 
  • Combine the soy sauce, rice wine vinegar, sugar, water, and cornstarch in a small bowl and add to the pan. If you don’t have rice wine vinegar, use regular white vinegar. 
  • Stir in the green onions and cook the sauce until it's just thickened. Taste and adjust for seasoning. As I said before, I did not add too much heat for personal taste - feel free to up the spice! 
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Bringing it all together 

  • When the cauliflower is ready, gently mix it in with the sauce and serve immediately with rice. 
  • If planning to serve later, mix the cauliflower and sauce before serving to ensure the cauliflower stays crispy. 

I love to plate it on a bed of freshly cooked rice and then garnish it with scallions, red chili, or sesame seeds. You can swap the rice with noodles, and the recipe is still utterly delicious. Each bite hits all the right notes of tangy, spicy, and slightly sweet. 

Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

More healthy, quick 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 kung pao cauliflower as much as we do!

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Kung Pao Cauliflower

Kung Pao Cauliflower

Natasha Minocha
Kung Pao Cauliflower - this is a healthy, satisfying meal that is packed with flavor and easy to make. Popular with everyone, this is a great weeknight meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indo-Chinese
Servings 4 servings
Calories 252 kcal

Ingredients
  

  • 1 large Cauliflower, cut into small florets
  • 5 tbsp Cornstarch
  • 3 tbsp Water
  • 1 tbsp Soy sauce
  • 1 tbsp Peanut oil

Sauce

  • 2 tsp Peanut oil
  • 3-4 Dried red chilies You can add more for a spicier version
  • 1 tsp Black peppercorns, coarsely ground*
  • 1/2 tsp Red pepper flakes* You can add more for a spicier version
  • 1/4 cup Cashewnuts
  • 5-6 cloves Garlic, finely minced
  • 1" Ginger, finely minced
  • 5-6 Scallions, chopped
  • 3 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tbsp Rice wine vinegar
  • 2 tbsp Cornstarch
  • 1/2 cup Water

Instructions
 

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • For the cauliflower:
    Combine cornstarch, water, soy sauce, and peanut oil in a small bowl. Pour over the cauliflower and mix well to coat the florets in the sauce.
  • Place the coated cauliflower on the prepared baking tray in a single lat=yer and bake for 25-30 minutes, or until the cauliflower is cooked through.

Sauce

  • In the meanwhile, prepare the sauce.
  • Heat the peanut oil in a saucepan, and add the red chilies, peppercorns, and red pepper flakes.
  • Add in the nuts, minced garlic, and ginger. Cook until the ginger and garlic just start browning.
  • Combine the soy sauce, rice wine vinegar, sugar, water, and cornstarch in a small bowl and add to the pan.
  • Stir in the scallions and cook the sauce until it's just thickened. Taste and adjust for seasoning. Keep aside.
  • When the cauliflower is ready, gently mix it in with the sauce and serve immediately with rice.
  • If planning to serve later, mix the cauliflower and sauce before serving to ensure the cauliflower stays crispy. Enjoy!

Notes

NOTES:
If you have Sichuan peppercorns, use those and please omit the black peppercorns and red pepper flakes. 

Nutrition

Serving: 1 ServingCalories: 252kcalCarbohydrates: 36gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1084mgPotassium: 912mgFiber: 6gSugar: 10gVitamin A: 551IUVitamin C: 154mgCalcium: 83mgIron: 3mg
Kung Pao Cauliflower | Baked Vegan Cauliflower Kung Pao Recipe

Mango Pancakes

Combining two of my most beloved summer favourites to create these Mango Pancakes - seasonal fruit & quick breakfasts! They are light, fluffy, perfectly sweet & all-around delicious.

A stack of mango pancakes with a drizzle of maple syrup.

A big stack of pancakes is often the nicest way to uplift spirits and make the tastebuds dance. They have everything you could want in an easy summer breakfast! Supremely simple to make, flavoured with the most gorgeous seasonal fruit and light.

Plus, with Mother's Day right around the corner, what better excuse to make a fluffy stack of pancakes topped with fresh mangoes and sinful amounts of maple syrup? Or just enjoy them for a lazy Sunday morning brunch. You can never go wrong with a classic pancake recipe!

Pancakes are a weekend staple at my home and since it requires stove-time first thing in the morning, you'll see that I keep effort as minimal as possible. Simplicity is key here.

Mango Pancake | Easy vegan mango pancake recipe

How to make mango pancakes

  • You whisk sift wholewheat flour, baking powder, baking soda, and salt in a bowl.
  • In a small separate bowl, whisk together fresh mango puree, coconut milk, coconut oil, and vanilla extract.
  • Pour over the dry ingredients and whisk well to make a thick, lump-free batter.
Mango Pancake | Easy vegan mango pancake recipe

Cooking the pancakes

  • Here it's important to heat your griddle pan properly. It shouldn't be too hot though.
  • Grease the pan properly. That means pour a few drops of oil on the pan and with paper tissue or cloth napkin spread all over the surface. This will grease the pan and soak up the extra oil. Your pan is now ready.
  • Pour a small ladle full of the batter in the center of the pan and quickly spread it evenly. If you're looking to make fat pancakes, don't spread the batter.
  • Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown.

Here are some tips to make fluffy pancakes every time:

To ensure fluffy, soft pancakes, don’t overmix the batter.

Let the batter rest for 5-10 minutes before cooking.

Flip the pancakes gently and please don’t press them down with a spatula.

For extra fluffiness, add an extra 1/2 tsp of baking powder.

Mango Pancake | Easy vegan mango pancake recipe

Serving the Mango Pancakes

These pancakes don't need much in terms of dressing up. A drizzle of maple syrup or honey is good enough along with a topping of fresh mangoes and slivered almonds.

You can also make a quick mango compote for serving these with. Or any fruit compote you'd like.

But if you'd like to make it a bit more indulgent, some softly whipped cream or Greek yogurt would be smashing here. As would an addition of blueberries, strawberries, cherries...pop of color is always wonderful for breakfast to start the day on a high note!

Mango Pancake | Easy vegan mango pancake recipe

Variations of mango pancakes

  • If you don't have access to fresh mangoes, feel free to use canned mango pulp or even frozen mangoes, thawed and pureed.
  • This is a vegan recipe, using coconut milk. But you can use any milk, plant-based or regular that you prefer.
  • I haven't added any sugar to the batter as the mango I used was very sweet and also there is a subtle sweetness from coconut milk. But if you'd like a sweeter pancake, you can easily add 2-3 tbsp of sugar to the batter.
  • To make a gluten-free version, switch the flour to buckwheat as I did for my apple pancakes.
  • You can use any vegetable oil you prefer instead of coconut oil. Or even melted butter.
Mango Pancake | Easy vegan mango pancake recipe

The mango flavor here is subtle, but it adds freshness and keeps the pancakes soft and moist. Using seasonal ingredients is always so satisfying. Its always nice to serve up healthier versions of foods that the family loves, isn't it?!

Mango mania is setting in, so its natural they will be added to as many recipes as possible. This aside from being consumed in copious quantities. Here are some more mango recipes for your perusal:

Baked Ricotta Mango Cheesecake

Mango Popsicles

Mango Shrikhand

Coconut Mango Chia Pudding

Mango PannaCotta

Mango Pancake | Easy vegan mango pancake recipe

Mango Pancakes Recipe | Easy Mango Pancakes

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

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A stack of mango pancakes with a drizzle of maple syrup.

Mango Pancakes

Natasha Minocha
Mango Pancakes - soft and moist, these delicious vegan pancakes are a breeze to make and are always a hit with everyone!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 205 kcal

Ingredients
 
 

  • 1.5 cups Wholewheat flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 3 tbsp Coconut oil
  • 1 cup Coconut milk
  • 3/4 cup Mango puree
  • 2 tsp Vanilla extract

Instructions
 

  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a small bowl, whisk together the coconut milk, oil, mango puree, and vanilla extract. Pour over the dry ingredients and mix well to form a smooth, lump-free, thick batter.
  • Please add more milk if the mixture is too thick.
  • Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
  • Serve warm with maple syrup or honey, topped with fresh mango and almond slivers. Enjoy!

Nutrition

Serving: 1 ServingCalories: 205kcalCarbohydrates: 23gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 252mgPotassium: 131mgFiber: 1gSugar: 4gVitamin A: 262IUVitamin C: 9mgCalcium: 70mgIron: 2mg

Coconut Cardamom Cake

Showing up on social media or the bog is hard right now. With ceaselessly rising cases, every day is a complicated cocktail of anxiety, sadness, and overwhelming helplessness. 

Coconut Cardamom Cake | Vegan Coconut Cake

But baking is my one true escape from reality. So, I indulged today, and the aroma of the coconut cardamom cake in the oven vaporized all manner of antsy-ness and jitters.

And I hope the delicate and sinfully delicious cake offers you the same escape.

It’s one of my basic everyday cake recipes, so it doesn’t ask for much effort. And the ingredients are right there in your pantry. But the cake you get, let me assure you, is something special. 

It is not the four forms of coconut we’re using that make it so. However, they do make the flavor pop gratifyingly. It isn’t the soft-as-a-cloud crumb. Or even the teensy bit of aromatic cardamom that truly enlivens the cake. 

It’s watching an unbidden smile bloom on your kid’s face because a well-baked coconut cardamom cake feeds the soul and the heart.

Coconut Cardamom Cake | Vegan Coconut Cake

How to make coconut cardamom cake?

For this recipe, I used mini-Bundt pans. But there are no hard and fast rules here. Pick up a cake tin if that’s what you have. A 6 or 7-inch, round or square, one will work very well here. 

  • Start by mixing coconut milk with regular vinegar. 
  • While the milk mixture sits for 5 to 10 minutes, sift whole wheat flour, baking powder, baking soda, and salt.
  • Whisk in desiccated coconut, coconut sugar, and cardamom powder. 
  • By now, the milk-vinegar mixture is ready to use. Add vanilla extract and coconut oil to it. 
  • Fold the wet ingredients into the dry to make a thick-ish batter with a soft, dropping consistency. 
Ready to bake Coconut Cardamom Cake | Vegan Coconut Cake

Baking the coconut cardamom cake

  • Grease the mini-Bundt pans liberally. 
  • Pour the cake batter. Mine was enough for four pans. 
  • Then bake for about twenty-five minutes and cool for ten more. 
  • Turn them out, and they’re ready to be served.
Baked Coconut Cardamom Cake | Vegan Coconut Cake

Variations of coconut cardamom cake recipe

I used coconut oil and coconut sugar to amplify the taste of coconut milk and desiccated coconut.

The sugar adds a caramelly dimension, and the oil a lighter mouthfeel, but the flavor is not in your face. It is still soft like the whisk of perfume of a passerby. That said, you can utilize other options. 

Oil - Any neutral-tasting vegetable oil is a great choice. 

Sugar – Try regular, white sugar, but if you want to keep it vegan, use palm or cane sugar. 

Milk – Pander to your taste buds, pick what you like best. 

Flour – Wheat flour lends a slight nutty layer to the cake, but all-purpose flour is an excellent substitute. Since it is lighter, it requires less liquids. So, please adjust those. 

Coconut Cardamom Cake | Vegan Coconut Cake

Some more recipes with coconut

Some more recipes with cardamom

Coconut Cardamom Cake | Vegan Coconut Cake

Serving the coconut cardamom cake

While the cakes are cooling, save time, make a glaze with icing sugar and coconut milk. Drizzling the Bundt cakes with it gives them a dressier touch, not that they need dressing up.

I also love to create more texture to my bakes, so I immediately topped the glaze with toasted shredded coconut. But this is a completely optional step.

Skip it, if you so wish. Simply dust the cake with icing sugar generously and call it a day!

The coconut cardamom cake makes for a surprisingly healthy snack. Have it with a cup of Darjeeling or even coffee. Packed with coconutty relish, it has the queen of spices nosing its way into random pockets of the lightest crumbs you’ll ever savor.

Coconut Cardamom Cake | Vegan Coconut Cake

And in case you’re craving something more indulgent but with the same pairing, I recommend the Coconut Cardamom Peda. You will not stop at one!

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 coconut cardamom cake as much as we do!

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Coconut Cardamom Cake | Vegan Coconut Cake

Coconut Cardamom Cake

Natasha Minocha
Coconut Cardamom Cake - melt-in-your-mouth coconut cake with aromatic notes from cardamom, topped with a creamy coconut glaze!
No ratings yet
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Prep Time 15 minutes
Cook Time 25 minutes
Course Cakes, Dessert
Cuisine World
Servings 4 mini cakes
Calories 818 kcal

Ingredients
 
 

  • 1 1/4 cup Wholewheat flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Desiccated coconut
  • 1.5 tsp Cardamom powder
  • 1/2 cup Coconut sugar
  • 1 cup Coconut milk
  • 1 tbsp White vinegar
  • 1/2 cup Coconut oil
  • 1 tsp Vanilla extract

Coconut glaze

  • 1/3 cup Icing sugar
  • 2-3 tbsp Coconut milk

Topping ( Optional)

  • Toasted shredded coconut

Instructions
 

  • Preheat your oven to 180C. Grease the mini cake tins very well. You can also use an 8" cake tin if you want to make one big cake instead.
  • In a small bowl, combine the coconut milk and vinegar. Set aside for a few minutes.
  • In a large bowl, sift together the wholewheat flour, baking powder, baking soda, and salt.
  • Stir in the desiccated coconut, cardamom powder, and coconut sugar.
  • In another bowl, whisk together the milk and vinegar mixture, coconut oil, and vanilla extract.
  • Pour over the dry ingredients. Mix well and pour into the prepared pans.
  • Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.
  • Let the cakes cool in the pan for 10 minutes before turning them out on a cooling rack.
  • Let the cakes cool completely before pouring over the glaze. Sprinkle the shredded coconut immediately. Wait for 10 minutes for the glaze to set. Enjoy!

Coconut Glaze

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

Nutrition

Serving: 1Mini CakeCalories: 818kcalCarbohydrates: 70gProtein: 8gFat: 60gSaturated Fat: 50gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 498mgPotassium: 195mgFiber: 1gSugar: 26gVitamin C: 1mgCalcium: 80mgIron: 4mg
Coconut Cardamom Cake | Vegan Coconut Cake

Upside-Down Pineapple Cake

The classic pineapple upside-down cake is my mom’s favorite. For years, I’ve been baking the moist, spongy cake topped with gooey, juicy pineapple for her birthday.

I’ve just never gotten around to blogging the recipe, until now. The light fruity cake with hints of the tropics is a perfect and easy everyday cake!

Pineapple Upside-Down Cake on a plate.

You simply cannot go wrong with it. It comes out like a work of art every single time. Unless you’re like me and too impatient to let it cool. Then you have to pray to the gods of twine to not let the cake crack completely before you’re done taking all the pictures.

So, if you see a twine peeking out in the photos, please just ignore it. I consider it a testament to a truly homemade cake. One that turned out lovely, and delicious. Ultimately, that’s what matters. 

Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

How to make pineapple upside-down cake?

The recipe stands the test of time and is rather easy to make. And even though it’s vegan, the cake rises incredibly well. 

  • Start by sifting whole wheat flour, baking powder, baking soda, and salt. Add in sugar and zest of one whole lemon and then mix all the dry ingredients. 
  • In a separate bowl, combine almond milk and vinegar and let it sit for five minutes. 
  • Add in coconut oil and homemade vanilla extract and whisk everything together.
  • Pour the wet ingredients over the dry and mix till you have a thick batter with a soft dropping consistency. 
Steps for making Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

Baking the upside-down pineapple cake

The key to getting the glistening, golden top in an upside-down cake is sugar. As the cake bakes, the sugar caramelizes, bubbles up around the edges, and gives the top a glazed look. 

  • Grease the baking pan very well and dust a layer of sugar on the bottom. 
  • Then arrange the pineapple slices on top of the sugar. 
  • You can position the slices any way you want - circles, overlapping, half-moons, side by side, or even interlocking.
  • Pour the batter on top of the slices and bake for 40 minutes.

As ever, I advise keeping an eye out because all ovens are different and temperatures vary, which will affect your baking time.

Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

Garnish the pineapple upside-down cake

Once the cake is baked, don’t be in a rush to flip it. Let it cool completely and give the sugar and fruit juices time to trickle down the cake crumb. 

Turn the cake before it cools, and you get cracks like mine. But even if it does split, don’t worry. It would taste just as good. 

After you’ve carefully flipped the cake and taken it out of the pan, you can crown it with maraschino cherries. That’s the traditional way to garnish an upside-down pineapple cake – a cherry sitting at the center of each pineapple ring. 

I’m not a fan of these cherries. So, I topped it with a handful of pomegranate arils and chopped pistachios, giving the cake a pop of color. 

Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

Variations of pineapple upside-down cake recipe

I had no qualms using canned pineapples. They save time and enable me to bake the cake any time of the year. I would advise looking for pineapples immersed in water or fruit juices instead of sugar syrup. 

Of course, you can use fresh pineapples and make the extra effort to remove the core and cut them in the required shape and size. 

How to avoid a soggy pineapple upside-down cake?

Rinse the tinned pineapple slices thoroughly. Drain them and then pat them dry before placing them on the baking pan bottom. 

Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

What sugar to use for the cake?

I’ve still not been able to get my hands on raw sugar, which is the healthier option. So, my recipe relied on regular white sugar. You can use any or for a more caramelly flavor; try coconut sugar. Even cane sugar is a good choice. 

What is a good substitute for coconut oil in the cake?

For my orange upside-down cake, the recipe I adapted for this cake, I used olive oil. So, that’s one option. But any neutral vegetable oil will work like a charm here. 

What fruit I can use for upside-down cake?

Upside-down cakes are not restricted to tropical fruit. You can try them with any fruit from oranges to plums. 

As with all my bakes, the pineapple upside-down cake is not overly sweet. The tartness of lemon zest balances the sweet-tanginess of the caramelized, gooey fruit. And you can always up the amount of zest and make the taste sharper.

Although my family wolfed down the spongy, luscious cake as-is, I recommend serving it with a scoop of ice cream to make the most of its tangy flavor!

Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

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

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Pineapple Upside-Down Cake on a plate.

Pineapple Upside-Down Cake

Natasha Minocha
Pineapple upside-down cake - soft, spongy and fruity, this retro cake is a delight to the eyes and the palate!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Cakes, Dessert
Cuisine American
Servings 8 servings
Calories 263 kcal

Ingredients
 
 

  • 1 tbsp Sugar
  • 5-6 Pineapple slices
  • 1 3/4 cup Wholewheat flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 tbsp Lemon zest
  • 1/2 cup Sugar
  • 1 1/4 cup Almond milk You can use any milk you prefer
  • 1 tbsp White Vinegar
  • 1/3 cup Coconut oil You can use any oil you prefer
  • 2 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 180C. Grease a loose bottom 8" pan very well.
  • Sprinkle 1 tablespoon of sugar at the bottom of the pan. Arrange the pineapple slices on top of the sugar.
  • Sift the wholewheat flour, baking soda, baking powder, and salt in a large bowl. Mix in the sugar and lemon zest.
  • In another bowl, combine almond milk and vinegar. Set aside for 5 minutes.
  • Whisk in the coconut oil and vanilla extract.
  • Pour the wet ingredients over the dry ingredients. Mix well until you get a thick batter with soft dropping consistency.
  • Pour the batter into the prepared pan, on top of the pineapple slices, carefully.
  • Bake at 180C for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
  • Let the cake rest for 20-25 minutes, before turning it out on a cooling rack. Sprinkle with pistachio slivers and pomegranate arils and serve. Enjoy!

Nutrition

Serving: 1 ServingCalories: 263kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 247mgPotassium: 78mgFiber: 1gSugar: 20gVitamin A: 18IUVitamin C: 4mgCalcium: 88mgIron: 1mg
Pineapple Upside-Down Cake | Easy vegan pineapple cake recipe

Chocolate Peanut Butter Oatmeal Bars

These chocolate peanut butter oatmeal bars are about to be your new favorite treat! Chewy and chocolatey, the no-bake healthy snack comes together with just 7 simple ingredients and 20 minutes of hands-on time.

Chocolate peanut butter oatmeal bars cut into 16 squares on parchment paper.

No oven, no fuss, just an easy, homemade snack that tastes like a dessert! That’s chocolate peanut butter bars. The crunchy oatmeal? Good. Gooey peanut butter? Great. The nutty almonds? Even better.

But it’s the thick layer of rich, velvety chocolate that makes each bite of these healthy peanut butter bars absolutely irresistible. Pair one with a warm oatmeal latte for the ultimate cozy snack!

If you love oat-based treats, you might also enjoy my soft and chewy oatmeal raisin cookies, creamy Snickers overnight oats, and this fabulous carrot cake baked oatmeal!

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Why You’ll Love This Recipe?

Super easy to make and a fun way to cook with kids.

Refined-sugar-free, wholesome with a spike of decadence.

Perfect for an afternoon pick-me-up, a post-workout snack, or even a quick breakfast when you’re craving something sweet.

Stores well in the fridge, so you can always have a batch ready to go.

No-Bake Oatmeal Bar Ingredients

Ingredients for making no-bake chocolate peanut bars.

Oats: I used rolled oats, which I ground coarsely in my food processor. This is a completely optional step. You can leave them whole. Use certified gluten-free oats to make gluten-free chocolate peanut butter bars. If you love oats for breakfast, try my banana-baked oatmeal for another hearty option!

Peanut butter: You can use any peanut butter - creamy or chunky. I like to use unsweetened all-natural variety.

Almond flour: I like the fine texture of almond flour here. But you can also use almond meal. Store-bought or homemade, either will work. You can just grind almonds in a coffee grinder till they look like breadcrumbs and add them to the recipe.

Coconut: Desiccated coconut adds another layer of chewy, crunchy texture to these no-bake bars! Unsweetened shredded coconut flakes will also work very well.

Sweetener: I used maple syrup. You can switch to honey, date syrup, or agave syrup. 

Chocolate: I love dark chocolate, so I used 70%. Feel free to use whatever kind you like. If you love indulgent dark chocolate treats, you have to try my Bailey’s chocolate truffles. They're rich and decadent!

Milk: Any type of milk you prefer works in this no-bake recipe. I used homemade almond milk.

Oil: This helps to bind the dough. I used coconut oil, but feel free to use butter instead.

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

How To Make Chocolate Peanut Butter Oatmeal Bars

Step 1: Line an 8" square pan with parchment paper. and coarsely grind the rolled oats in your food processor.

Step 2: Heat the peanut butter and coconut oil over gentle heat in a saucepan. When the butter melts, take it off the heat. Stir in the maple syrup and vanilla extract. Mix well.

Step 3: Mix in the oats, almond flour, and desiccated coconut. Stir well to get a sticky mixture.

peanut butter, oats, desiccated coconut, and almond flour in a saucepan.

Step 4: Spread evenly on the prepared pan. Set it in the refrigerator.

oatmeal base on parchment paper in a square pan.

Step 5: In the meantime, combine the chocolate and almond milk in a small bowl over a pan of simmering water. Stir until the chocolate is melted, smooth, and glossy.

Step 6: Pour over the oatmeal bars. Sprinkle over some chopped peanuts and sea salt. 

Layer of melted chocolate on the oats base on parchment paper in a square pan.

Step 7: Let this set in the refrigerator for 3-4 hours. Cut into squares and serve. Enjoy!

No-bake oatmeal bars topped with chocolate and peanuts in a pan.

Pro Tips

  • To check if the consistency of the oatmeal mixture is perfect, try making a ball with your palms. If it sticks and holds shapes, you’ve got it right.
  • In case the mixture feels dry-ish, stir in a couple of tablespoons of maple syrup or peanut butter to make it moist.
  • In case the "dough" feels too wet, add some more oats to absorb the excess liquid. 
  • Do line your pan with parchment paper for easy cleanup.
  • Allow the bars to set properly, at least 3 hours, before cutting into them.
  • You can also melt the chocolate with the almond milk in the microwave in spurts of 30 seconds.
  • You can use almond meal instead of almond flour. Simply grind whole almonds in your coffee grinder until they look like coarse breadcrumbs.
one peanut butter bar placed sideways to show the texture.

How To Store

The refrigerator is the best place to store these healthy peanut butter bars because they have chocolate. Keep them in an airtight container in the fridge for up to one week.

Want to make a big batch? These chocolate peanut butter bars freeze beautifully. Transfer them to a freezer-safe bag, and they’ll stay good for up to 1 month. Thaw to room temperature before eating.

3 peanut butter chocolate bars stacked on parchment paper on a wooden surface.

Recipe FAQs

Can I add honey to no-bake oatmeal bars with peanut butter?

Honey, date syrup, or agave syrup are great alternatives to maple syrup for these bars.

Why are my no-bake oatmeal bars crumbly?

A little tweak here and there should fix the crumbliness. Peanut butter, maple syrup, and coconut oil are the glue that holds the bars together. Try adding an extra tablespoon of peanut butter or a little more honey to help bind it.

You might also give them more time in the fridge. Chocolate peanut butter oatmeal bars rely on chilling to firm up. Let them chill a little longer before slicing.

What’s the best topping for no-bake oatmeal bars?

Chopped peanuts and sea salt were my choice. Shredded coconut or any other nut will be fantastic too. Just remember to sprinkle the topping before the chocolate layer completely sets.

More No-Bake Recipes

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

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Chocolate peanut butter oatmeal bars cut into 16 squares on parchment paper.

Chocolate Peanut Butter Oatmeal Bars

Natasha Minocha
Chewy and crunchy from the peanut butter and oatmeal, topped with a thick layer of chocolate, these chocolate peanut butter oatmeal bars are perfect for the afternoon slump. And for a quick pick-me-up dessert!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Setting Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert, Snack
Cuisine American
Servings 16 Bars
Calories 289 kcal

Ingredients
 
 

  • 1 cup Rolled oats
  • 1 cup Desiccated coconut
  • 1/4 cup Almond flour You can also use almond meal.
  • 1 cup Peanut butter
  • 2 tsp Coconut oil
  • 1/2 cup Maple syrup You can also use honey, date syrup, or agave
  • 2 tsp Vanilla extract

Chocolate Topping

  • 1/3 cup Dark 70% chocolate
  • 1/4 cup Almond milk You can use any milk you prefer
  • Roasted peanuts, chopped and sea salt

Instructions
 

  • Line an 8" square pan with parchment paper.
  • Coarsely grind the oats in your food processor.
  • In a large bowl, combine the oats, coconut, and almond flour.
  • Heat the peanut butter and coconut oil over gentle heat in a saucepan. When the butter melts, take it off the heat.
  • Stir in the maple syrup and vanilla extract. Mix well.
  • Pour over the dry ingredients. Stir well to get a sticky mixture.
  • Spread evenly on the prepared pan. Set in the refrigerator.

Chocolate Topping

  • Combine the chocolate and almond milk in a small bowl over a pan of simmering water.
  • Stir until the chocolate is melted, smooth, and glossy.
  • Pour over the oatmeal bars.
  • Sprinkle over some chopped peanuts and sea salt.
  • Let this set in the refrigerator for 3-4 hours.
  • Cut into squares and serve. Enjoy!

Notes

  • This recipe has been adapted from Joyfoodsunshine.
  • To check if the consistency of the oatmeal mixture is perfect, try making a ball with your palms. If it sticks and holds shapes, you’ve got it right.
  • In case the "dough" feels too wet, add some more oats to absorb the excess liquid. 
  • In case the mixture feels dry-ish, stir in a couple of tablespoons of maple syrup or peanut butter to make it moist.
  • You can use almond meal instead of almond flour. Simply grind whole almonds in your coffee grinder until they look like coarse breadcrumbs.
  • You can also melt the chocolate with the almond milk in the microwave in spurts of 30 seconds.
  • Allow the bars to set properly, at least 3 hours, before cutting into them.
  • Do line your pan with parchment paper for easy cleanup.

Nutrition

Serving: 1 ServingCalories: 289kcalCarbohydrates: 21gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 39mgPotassium: 134mgFiber: 2gSugar: 11gCalcium: 30mgIron: 1mg

Carrot Cake Madeleines

Carrot cake madeleines are full of crunchy carrots, with nutty bits here and there. A treat to make, see, and eat, these vegan madeleines are what you want to make when you’re craving a carrot cake but don’t want to bake one!

carrot cake madeleines on a cake stand with a candle and teapot in the background.

Soft, spongy, and mildly sweet, the scalloped beauties are delicious little cookies. And because we’re adding carrots, they are healthy and also so moist! That’s the plus point of using veggies in your bakes. And yes, the carrots also lend natural sweetness, texture, and color to the madeleines, making them pretty as a picture!

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Why You’ll Love This Recipe

These vegan carrot cake madeleines are the perfect mix of fancy and fun. You get the cozy flavors of carrot cake in soft, buttery, bite-sized portions. And they come together effortlessly, no technique, no special equipment needed. Except for the baking mold! 

The ingredients are right there in your pantry. You don’t need anything fancy to make madeleines. 

Not only are they lovely for Easter, but you can bake them up for a special teatime or anytime treat. Plus, you can experiment with many flavors and use the same recipe to make orange madeleines, chocolate madeleines, or coffee hazelnut madeleines. 

Carrot Madeleine Ingredients

Ingredients for making carrot madeleines.

Flour: All-purpose flour gives them a light and delicate texture.

Carrots: Freshly grated carrots keep the madeleines perfectly moist and sweet. Finely grate them for the best texture!

Spices: A mix of cinnamon and nutmeg for that classic carrot cake taste.

Vanilla extract is used to enhance the flavors. I love using homemade vanilla extract, but a good-quality store-bought one works too. 

Olive oil: Over the years, I’ve realized oil makes the madeleines softer, moister, and spongier. You can also use coconut oil. Butter is definitely an option if you are not making a vegan veersion. Make sure it is melted and then slightly cooled.

Milk: Homemade almond milk has always been my first preference. But any milk—dairy or plant-based (like oat milk or cashew milk)—works just fine.

Sugar: Regular granulated sugar is what I used here. Cane sugar or coconut sugar will work well too.

Nuts: Carrot cake and walnuts are a match made in baking heaven! Like tomatoes and basil in these caprese salad skewers, they simply go together.  But you can switch it up with pecans, almonds, raisins, or even dried fruit. Just chop them finely. Big chunks overpower the delicate texture of madeleines.

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

How To Make Carrot Cake Madeleines

Honestly, madeleines come together effortlessly, and they’re quick since the
refrigerator does most of the work!

Step 1: Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl. Then stir in the sugar.

Step 2: In another bowl, whisk together the olive oil, almond milk, and vanilla extract. Use lukewarm (not hot) milk. It’ll help thoroughly mix everything. 

Step 3: Add the liquid ingredients to the dry and stir gently until all ingredients
are well moistened.

shredded carrots and walnuts on top of the batter in a mixing bowl.

Step 4: Fold in very finely chopped walnuts along with shredded carrots. Cover the batter and slide it into the refrigerator for an hour or two.

Step 5: Give the chilled batter a whisk, then spoon it into your molds.

Madeleine batter spooned into a red silicone mold.

Step 6: Bake for about 12 to 14 minutes. When the edges start turning color, and the middle is springy to a light touch, the madeleines are ready. You can also do a skewer test. It should come out with a few moist crumbs attached.

Step 7: Turn them out on a cooling rack. Cool completely and serve. Enjoy!

Carrot madeleines on a white cake stand.

Top Tips

  • Don’t overmix the batter. 
  • A madeleine is not a madeleine until it has the characteristic hump. How do you get that gorgeous bump in the French tea cakes? By chilling the batter. The cold solidifies the oil in the batter, which helps form the hump.
  • I prefer silicone molds because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with butter or oil.
  • To get that scalloped belly and shell-like top, fill the molds only 3/4th of the way. Overfilling will give you delicious but misshapen madeleines. 
  • Use a spoon to add the batter right in the middle of the mold. There is no need to even it out.
  • Don’t overbake the madeleines. Although the chances of them coming out dry are almost nonexistent since the carrots release a flood of juices into the batter.

How To Serve 

These carrot cake-flavored madeleines are so pretty, they don't need any adornment! A simple dusting of powdered sugar is good enough if you want. Their delicate crumb and soft texture are best enjoyed warm, straight from the oven. 

Great for snacking anytime, I’d say pair them with a cozy drink. Find a quiet spot, light a candle, put on some music, and then dunk the wonderfully spiced madeleines in a hot cup of chai, your morning coffee, or even a spiced oatmeal latte.

These little cakes are also great for brunch spreads. If you love the flavors of carrot cake, you might also enjoy my carrot cake baked oats, carrot cake cookies, carrot zucchini bread, or banana carrot bread.

Madeleines on a cake stand with one madeleine cut into half to show the texture.

Recipe FAQs

How are madeleines different from cakes?

Madeleines look like tiny cakes. But their texture? It’s very different. Unlike regular cakes, madeleines are light, airy, and slightly chewy. What makes them different from cakes is the crisp, buttery edge and soft center.

How do you get that signature bump in the French tea cakes?

To get that signature madeleine hump, chill the batter! The cold firms up the fat, creating the perfect rise when the carrot cake madeleines hit the hot oven. For extra lift, you can even freeze the molds before baking. And for that classic scalloped shape, be careful not to overfill the molds! Stick to about ¾ full, or you’ll end up with tasty but lopsided little cakes.

What other flavors of Madeleines can I make?

Madeleines are flavor sponges. You can make tropical madeleines with coconut and ginger. Add lemon to the batter for bright, zesty lemon madeleines. Give them a fruity, summery spin with strawberry madeleines.

More Easter 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 these cute vegan carrot cake madeleines as much as I do!

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Carrot Cake Madeleines | Easy vegan carrot madeleines recipe

Carrot Cake Madeleines

Natasha Minocha
Speckled with crunchy carrots with nutty bits peeking through, these vegan carrot cake madeleines are a treat to make, see, and eat!
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Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Course Cakes, Cookies, Dessert, Snack
Cuisine French
Servings 16 Madeleines
Calories 97 kcal

Ingredients
 
 

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/8 tsp Salt
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • 1/3 cup Sugar
  • 1/2 cup Almond milk, lukewarm You may need extra milk
  • 1/3 cup Olive oil
  • 1 tsp Vanilla extract
  • 1/3 cup (tightly packed) Shredded carrot
  • 2-3 tbsp Walnuts, finely chopped

Instructions
 

  • Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl.
    1 cup (125 g) All-purpose flour, 1 tsp Baking powder, 1/8 tsp Salt, 1 tsp Cinnamon powder, 1/4 tsp Nutmeg powder
  • Stir in the sugar.
    1/3 cup (65 g)Sugar
  • In another bowl, whisk together the olive oil, almond milk, and vanilla extract.
    1/2 cup (120 g) Almond milk, 1/3 cup (80 g) Olive oil, 1 tsp Vanilla extract
  • Now gently fold in the flour mixture. Please don't over-mix.
  • If the batter feels too dry, add in a couple more tablespoons of milk.
  • Fold in the shredded carrots and chopped walnuts.
    1/3 cup (50 g) Shredded carrots, 2-3 tbsp Walnuts
  • Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
  • When you're ready to bake, preheat your oven to 180C. 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. Bake for 12-14 minutes or until they are golden and tops are springy to touch
  • Turn them out on a cooling rack. Cool completely and serve. Enjoy!

Notes

  • Don’t overmix the batter. 
  • A madeleine is not a madeleine until it has the characteristic hump. How do you get that gorgeous bump in the French tea cakes? By chilling the batter. The cold solidifies the oil in the batter, which helps form the hump.
  • I prefer silicone molds because you don’t need to grease them. But if you’re using metal madeleine molds, brush them liberally with butter or oil.
  • To get that scalloped belly and shell-like top, fill the molds only 3/4th of the way. Overfilling will give you delicious but misshapen madeleines. 
  • Use a spoon to add the batter right in the middle of the mold. There is no need to even it out.
  • Don’t overbake the madeleines. Although the chances of them coming out dry are almost nonexistent since the carrots release a flood of juices into the batter.

Nutrition

Serving: 1 ServingCalories: 97kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 57mgPotassium: 24mgFiber: 0.5gSugar: 4gVitamin A: 453IUVitamin C: 0.2mgCalcium: 29mgIron: 0.5mg

Red Rice & Mango Salad with Sriracha Vinaigrette

A beautifully simple, healthy and scrumptious salad that is ready in no time. What's not to love? This Red Rice & Mango Salad is tossed with Sriracha Vinaigrette that brings a punch of flavor.

Hands holding a bowl of red rice and mango salad.

Today I'm excited to share one of my favorite salad meals! Nourishing, tasty and made with fresh seasonal mangoes. It's full of goodness and thankfully takes very little effort to prepare. Ideal for busy weeks when meal prepping is your lifeline.

This is a toss-and-chill salad - you simply toss all of the ingredients together, pop it in the fridge to chill and then serve when you're ready to eat. I like to make it in the morning for lunches and dinners!

Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

The magic of Red Rice

Red rice is wonderfully nutty, nutritious & flavoursome.  It's a fabulous ingredient for salads. It is unhulled or partially hulled rice with a red husk - which means the fibre content is high. Fibre aids in slowing down the rate at which carbs are converted into blood sugar, thus keeping you fuller and satiated longer.  This rice is also a great source of  B vitamins, calcium, zinc and iron, and other nutrients apart from being rich in antioxidants!

Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

Why use mangoes in the salad?

Fresh and juicy mangoes are a star in this salad.  Ripe, unripe, sweet, sour, we love them anyway.  High in Vitamin A, Vitamin C, Vitamin E which is amazing for your eyesight, immunity, and skin. Rich in antioxidants, a great source of fibre, mangoes are alkaline in nature thus aid your digestive health. So add them into your salad generously, for good flavour and health!

I'm partial to using slightly sour mangoes in my salads, for that unique flavour and texture.

Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

Making the Red Rice & Mango Salad with Sriracha Vinaigrette

  • Cook & cool the red rice.
  • Prep the vegetables - diced green onion, cucumbers, carrots, mangoes & corn.
  • Combine the red rice & vegetables in a large bowl.
Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

  • Prepare the sriracha vinaigrette - put all the salad dressing ingredients in a small jar with a lid, shake vigorously.
  • Add the dressing to the salad bowl, toss everything together well. Taste & adjust for seasoning.
Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

  • You can then top with your favourite garnishes - walnuts, pumpkin seeds, pine nuts, cheese etc.
  • Chill the salad in the fridge, then serve!

More Easy & Healthy Salad Recipes: 

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

Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

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Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

Red Rice & Mango Salad w/ Sriracha Vinaigrette

Natasha Minocha
A beautifully simple, healthy, and scrumptious salad that is ready in no time. What’s not to love? This Red Rice & Mango Salad is tossed with Sriracha Vinaigrette that brings a punch of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Salad
Cuisine American, World
Servings 6 Servings
Calories 175 kcal

Ingredients
  

  • 200 gms Red Rice preferably soaked for 15-20 mins, cooked and cooled
  • 1 Corn Boiled and scraped off
  • 2 Green onion finely diced
  • 1 Cucumber deseeded and finely diced
  • 1 Carrot finely diced
  • 1 Mango diced

Sriracha Vinagigrette

  • 3 Lemon Juice from Lemons
  • 1 Tbsp Sriracha Sauce more if you like
  • 5 Tbsp Extra Virgin Olive Oil
  • salt and pepper to taste

Garnishings

  • Sunflower Seeds, Pumpkin Seeds, Walnuts, Almonds, Cheese Optional

Instructions
 

  • Combine all the salad ingredients in a large bowl.
  • Put all the dressing ingredients in a small screw top jar and shake it vigorously.
  • Toss everything well, taste and adjust for seasoning; refrigerate till chilled.
  • Top with your favorite garnish and serve!

Nutrition

Serving: 1 ServingCalories: 175kcalCarbohydrates: 16gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 68mgPotassium: 176mgFiber: 2gSugar: 6gVitamin A: 2152IUVitamin C: 17mgCalcium: 20mgIron: 1mg
Red Rice & Mango Salad w/ Sriracha Vinaigrette | Healthy Vegan Red Rice Salad Recipe

Peanut Butter Blossom Cookies

Peanut butter blossom cookies are an easy one-bowl recipe you can whip up in less than 30 minutes. These classic, eggless Christmas cookies need basic pantry ingredients, and if you don’t have Hershey’s Kisses, use any chocolate you love!

peanut butter cookie on a bottle of milk with a straw.

Peanut butter blossoms are soft butter cookies topped with chocolate kisses. The combination of chewy, warm peanut butter and chocolatey richness is simply delicious! That’s why I love, love making peanut butter chocolate brownies, too!

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Why You’ll Love This Recipe?

Quick Christmas cookie recipe

Gets ready in less than 30 minutes 

Perfect peanut butter-to-chocolate ratio

Soft, crackly, thick cookie topped with fudgy chocolate 

Perfect sweet-salty balance that tastes decadent and is totally addictive!

peanut butter cookies on a metal trivet.

Peanut Butter Blossoms Cookies Recipe Ingredients

Flour: all-purpose flour works best.

Butter: I used softened salted butter. If you are using unsalted butter, be sure to add a pinch of salt when mixing the dry ingredients.

Peanut Butter: I prefer smooth, creamy peanut butter with no added sugars. It’s great in cookies and peanut butter bars. You can use any kind that’s easily available to you. Just make sure it’s softened.

Sugar: I mixed raw and brown sugar and didn’t use a lot because the chocolate is already sweet. Like sweeter Christmas cookies? Increase the sugar content from 1/3 cup each to 1/2 cup each.

Chocolate: You don’t have to make Hershey's peanut butter blossoms. Use chocolate chips or chunks of any chocolate you like.

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

Variations

Vegan: You can make these classic peanut butter blossom cookies without butter. Substitute butter for coconut oil or any plant-based butter you prefer. Switch to the non-dairy milk of your choice, and use vegan chocolate on top.

Without chocolate: Make a simple, classic peanut butter cookie. Don’t add the chocolate on top.

Chocolate Chips: Fold chocolate chips into the dough to make peanut butter chocolate cookies. You don't need to add the Hershey’s in this version.

Sugar: Cane sugar or white sugar works really well in this recipe for peanut butter blossom cookies.

How To Make Peanut Butter Blossom Cookies?

Step 1: Beat room-temperature butter, peanut butter, and sugar together till fluffy and light. I used an electric handheld mixer, but you can do this by hand too.

Step 2: Add milk and homemade vanilla extract. 

Step 3: Sift the dry ingredients—flour and baking soda—and fold them in with a spatula.

Step 4: Bring the peanut butter blossom cookie dough together by hand. It should be soft and pliable.

steps for making peanut butter cookie dough.

Step 5: Roll the dough into equal-sized balls. Lightly roll each dough ball in granulated sugar. You can use brown or white sugar.

Step 6: Bake for 12–14 minutes. Keep an eye out to avoid overbaking and get the best peanut butter blossoms.

Step 7: When they are lightly golden, take them out and immediately press the chocolate kisses in the center of each cookie.

cookies on a cooling rack.

Final step: Let the cookies cool completely. Serve and savor!

Pro Tips

  • If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up. 
  • If the dough feels dry, add a tablespoon or two of milk.
  • I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!
  • Don't overbake peanut butter blossoms. They need to be soft when you take them out of the oven. Otherwise, you won't be able to press in the Hershey’s Kisses and get the crinkly blossom effect.
  • The cookies will harden as they cool.
cookies on a metal trivet with a bottle of milk with a straw on the side.

Peanut Butter Blossom Cookies Recipe FAQs

Why did the peanut butter blossom cookies crack?

You overbaked them. The last few minutes of baking time make a huge difference. Take them out when they are still soft. Another trick to perfect blossom cookies is using smooth, creamy peanut butter.

Why are my peanut butter blossoms dry?

There could be two reasons for your cookies to be dry. One, you added too much flour to the dough. Two, you baked the cookies for longer than needed. The dough should feel very soft to you. If it doesn’t, then add more milk to it.

Can you freeze peanut butter blossom cookies?

Absolutely, as long as you cool the cookies completely and store them in an airtight container or freezer-safe bag. You can also freeze cookie dough balls for up to 1 month.

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

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Peanut Butter Blossom Cookies | Easy eggless peanut butter cookies

Peanut Butter Blossom Cookies

Natasha Minocha
Peanut Butter Blossom cookies are just classic, soft peanut butter cookies, topped with a chocolate kiss. This recipe is incredibly easy to make - simple pantry ingredients and just one bowl!
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Prep Time 15 minutes
Cook Time 12 minutes
Course Cookies, Dessert
Cuisine American
Servings 30 cookies
Calories 127 kcal

Ingredients
 
 

  • 1/2 cup Butter, softened I used salted butter
  • 1/2 cup Peanut Butter, softened
  • 1/3 cup Raw Sugar
  • 1/3 cup Brown Sugar
  • 2 cups All Purpose Flour
  • 1 tsp Baking Soda
  • 4-5 tbsp Milk You may need more
  • 1.5 tsp Vanilla Extract
  • 30 Hershey's Chocolate Kisses

Instructions
 

  • Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.

Cookie Dough

  • Start with mixing the room temp butter, peanut butter, and sugars together. I used an electric handheld mixer, but you can do this by hand too.
  • After a couple of minutes, you’ll have a fluffy and light mixture.
  • To this, add the milk and vanilla extract.
  • Then, the dry ingredients - flour and baking soda.
  • Use a spatula to bring the dough together.
  • When your ingredients are incorporated, bring the final dough together by hand. What you’ll have at this stage is a soft, pliable dough.

Assembling & Baking

  • Roll the dough into equal-sized balls.
  • Roll each of the cookie dough balls lightly in granulated sugar. You can use brown or white. I did not want too much of a sugar coating so rolled with a very light hand - feel free to cover them more thoroughly for a crunchier coating!
    Place on the prepared tray.
  • Bake for 12-14 minutes at 180 C. Keep an eye on the cookies, to avoid overbaking. We want a soft cookie here.
  • When they are light golden, take them out and immediately press the chocolate kisses in the center of the cookie.
  • Finally, let the cookies cool completely and serve! The peanut butter blossom cookies will harden as they cool and the chocolate will set. Enjoy!

Notes

  • The key to assembling these cookies is to make sure they don't overbake and are soft when you take them out of the oven. Otherwise, you won't be able to press in the chocolate and get the crinkly blossom effect. 
  • If the peanut butter blossom cookie dough is too soft, refrigerate for 5–10 minutes until it firms up. 
  • If the dough feels dry, add a tablespoon or two of milk.
  • I did not want too much of a sugar-coating on each cookie. So, I rolled the dough in sugar with a very light hand. Feel free to cover them more thoroughly for a crunchier coating!

Nutrition

Serving: 1 ServingCalories: 127kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 86mgPotassium: 42mgFiber: 1gSugar: 8gVitamin A: 98IUVitamin C: 0.004mgCalcium: 18mgIron: 1mg

Cheese Beer Bread

As much as I love cooking and baking, the food blogs take the cake and the bakery. While searching for a quick bread recipe, I stumbled upon gold like, “The recipe calls for one bottle of beer.” And that’s how I ended up making this easy cheese beer bread!

Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

To say that baking the bread is fun is an understatement. What else do you expect with a surprise element like beer?

And no, the bread doesn’t taste like beer. All you get is a hint of malty, bitter flavor at the back of your mouth, balanced by the caramelized sugar. 

What does beer do in the bread?

The beer, along with the baking powder, acts as a leavening agent for the dough. So, you don’t have to use yeast, which means no kneading and no proofing time. It truly is a quick bread. 

Like when you cook with wine, the alcohol in the beer evaporates as you bake. So, don’t expect that hit of booze with every slice. 

But the beer does lend a pleasing yeasty taste to the bread and gives it a hearty, rich, and dense texture. Think heavy banana bread, not milk bread. 

Ingredients for Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

How to make cheese beer bread?

I think everyone should have a handful of quick bread recipes in their collection and the cheese beer bread is one such. You just have to dump everything in a bowl and then bake. 

  • Combine all-purpose flour, salt, pepper, baking powder, brown sugar in a bowl. 
  • Mix till the ingredients are evenly incorporated. 
  • I also added dried oregano and chopped green onions, but these are optional (more on add-ins later). 
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread
  • Combine melted butter and shredded cheese to the dry ingredients. 
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread
  • Pop a beer bottle and pour it into the flour mixture. 
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread
  • Mix until you have a thick and lumpy dough. 
  • Spoon it in a well-greased 9 by 5-inch loaf pan. 
  • Brush the top with melted butter and bake for 50 to 60 minutes. 
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

Quick notes:

Don’t overmix the dough. Just enough that there are no dry flour streaks visible. You’re not gunning for a smooth dough but a scraggly one. 

Ovens vary, so the baking time might differ for you. Keep an eye on the bread after the 50-minute mark. 

Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

Serving the cheese beer bread

The aroma of the baking beer bread vaporizes all manners of problems. So, the next few steps are particularly hard on the heart. 

You have to let the bread cool for 20 to 25 minutes before taking it out of the loaf pan. Then cool completely on a wire rack before you slice it.

But the wait is worth it. The interior is soft, moist yet dense, and the crust is slightly crisp from brushed butter. And as you slice it, the edges break apart in tiny, utterly irresistible crumbs - the sign of a successful loaf. 

Cheese beer bread is best enjoyed the day of baking as attested by my kids who’ve already binged on a few slices. 

  • It’s great with a pat of butter.
  • It pairs well with soups and stews.
  • You can even toast beer bread and drizzle it with honey. 
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

Variations of cheese beer bread recipe

My cheese beer bread recipe is an adaptation from NYT Cooking. According to them brown sugar helps keep the bread. But I think white sugar will work just as fine, especially because the delicious bread barely lasts longer than a day!

What kind of beer is best for the cheese beer bread?

Any kind of beer will do for the recipe. I don’t drink beer, so I simply incorporated what I had in hand – a 330 ml bottle of Carlsberg. 

In case you want a stronger yeasty, malty taste in the bread, choose a stronger beer.

What can I use instead of beer in beer bread?

I haven’t experimented with substitutes as of yet. But I’ve read recipes that use club-soda (a spin on Irish soda bread) and non-alcoholic beer instead of beer.

What cheese to use in beer bread?

I didn’t use any fancy cheese, but what was easily available in the local market, which turned out to be Amul cheddar. 

But go ahead try any sharp cheese like a gouda or cheddar to really bring out the flavor. 

Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

What add-in can you use in beer bread?

The recipe is completely customizable to your taste. You can load it up with more cheese either in the batter or on top. 

  • Instead of dried oregano, try dried or fresh parsley to add something special to the bread. 
  • Switch the green onions with chopped jalapenos.
  • Finely diced onions are another option. 
  • Garlic would do wonders for the taste.
  • Give chili flakes a whirl. 
  • Or even bacon.

Buttery, moreish, and so, so, delicious the cheese beer bread will turn out perfect no matter what ingredients you add-in!

Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

If you make this delicious beer bread, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.

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Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

Cheese Beer Bread

Natasha Minocha
Cheese beer bread- An easy and quick recipe for a wonderfully buttery, hearty cheesy loaf of bread. Perfect with stews and soups!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Side Dish, Snack
Cuisine American
Servings 12 Servings
Calories 199 kcal

Ingredients
 
 

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Sea salt
  • 2 tbsp Brown sugar
  • 1 tsp Black pepper, coarsely ground
  • 1/2 tsp Dried oregano
  • 2-3 tbsp Spring onion, chopped
  • 1 cup Shredded cheese
  • 1/4 cup Butter, melted plus extra 1 tbsp for brushing on top
  • 11.2 oz Beer

Instructions
 

  • Preheat your oven to 180 C. Grease a 9"*5" loaf pan.
  • Combine all-purpose flour, baking powder, salt, brown sugar, pepper, dried oregano, and chopped spring onion in a large bowl.
  • Whisk in the melted butter and shredded cheese.
  • Pour in the beer and mix well. Please don't overmix.
  • The batter will be thick and lumpy.
  • Spoon into the prepared pan. Smoothen the top and brush with 1 tbsp melted butter.
  • Bake at 180C for 55-60 minutes, until a skewer inserted in the center comes out clean with a few moist crumbs attached.
  • Leave to cool for 20 minutes in the pan before turning out on a wire rack to cool completely.
  • Serve warm with butter. Enjoy!

Notes

This recipe has been adapted from NYT Cooking.

Nutrition

Serving: 1 ServingCalories: 199kcalCarbohydrates: 28gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 392mgPotassium: 58mgFiber: 1gSugar: 2gVitamin A: 197IUVitamin C: 0.2mgCalcium: 118mgIron: 2mg
Cheese Beer Bread | Easy beer bread recipe| Quick Beer Bread

Sweet Mathri Recipe

After my easy baked mathris, I had to try the sweet mathri recipe for my Holi smorgasbord. Like their savory cousins, these bite-sized, healthy treats have a different texture when compared to the fried variety. 

sweet mathri on a gray metal plate on a wooden board.

Crispy yet soft, the flaky delights are laced with just a hint of sweetness. The perfect snack when you’re craving for “halka meetha.” The natural crunch of the sesame seeds adds more dimension to them but the bigwig of the recipe is fennel seeds. 

Bakers, pay attention; saunf grants a special touch to the dough. I’ve used the spice for my dark chocolate chip fennel biscotti and atta biscuits. Both times I heard the word “love” flying about.

Sweet Mathri Recipe | easy baked meethi mathri with jaggery

How to make sweet mathri?

The sweet mathris are delicious and healthy to boot because I used jaggery instead of refined sugar to sweeten them. So, when you devour them by the fistful, you do not have to feel guilty!

  • Start by combining all-purpose flour, whole wheat flour, fennel seeds, and sesame seeds in a big bowl.

Fennel has a sweet and aromatic bouquet, and its cooling taste pairs heavenly with the earthiness of jaggery. That the spice is filled with calcium, potassium, vitamin C, magnesium, and iron is merely the nutritious icing on the cake. 

  • Dribble three tablespoons of oil and a tablespoon of ghee to the dry ingredients.
  • Using your hands, rub the fat in until the ingredients begin to clump together. The texture will be very similar to breadcrumbs.
  • Add melted jaggery syrup and bring everything together to form the dough.
Easy Baked Mathri | Vegan healthy mathri recipe

How to make jaggery syrup?

I prefer easy recipes that take as little time as possible. That means for the sweet mathri, you don’t have to agonize over the one or two-string consistency of the jaggery syrup. 

Simply add jaggery to water and heat till the sugar melts. Let the syrup cool down to room temperature, and then mix it in the dough. 

Dough for Sweet Mathri Recipe | easy baked meethi mathri with jaggery

Baking the sweet mathris

There is no kneading involved for the sweet mathri dough. Just combine until there are no white streaks left. Your dough will be tight (not soft) but pliable. 

  • Cover the it with a cloth and let it rest for some time. 
  • Divide the ready dough into two and roll them to ¼-inch thickness. 
  • Using the tines of a fork, prick the rolled sheets. 

Please don’t skip the perforating step. It’s these tiny holes that prevent the mathris from inflating like a balloon when baking. 

  • Cut the dough in your preferred shape with a pizza cutter. Or you can use a square cookie cutter as I did.
  • On a Silpat or parchment-lined tray, place the pieces and bake for 20 minutes. 

For us, it’s the softness of the sweet mathris that does the trick. But if you want crisper ones, bake them for longer. You can also roll the dough into thinner sheets. 

Sweet Mathri Recipe | easy baked meethi mathri with jaggery

Variations of the sweet mathri recipe

Fennel and sesame seeds are the only spices I can think of that give the sweet mathris a dancing melody of flavors. But I’d be happy to know if you try another!

What is a substitute for jaggery?

Use any unrefined sugar like agave, palm sugar, or coconut sugar.                                                                                   

How to make vegan sweet mathris?

Skip the ghee (clarified butter) and stick to oil. 

Sweet Mathri Recipe | easy baked meethi mathri with jaggery

What flour to use for mathris?

You have a couple of choices here:

  • 100% all-purpose flour.
  • 100% whole wheat flour.
  • Blend of both as I did.
  • Mix in semolina (suji) to add more crunch and graininess. 

I plan to try more nutritionally dense mathris soon by using a portion of buckwheat flour or finger millet flour. 

Can I use the same recipe and fry the mathris?

Absolutely. 

If you don’t feel like baking, either deep fry them or air fry them. I haven’t tried an air fryer for mathris yet, but I’ve seen plenty of people do it.

Serving the sweet mathris

The sweet mathri recipe makes for a great addition to your Holi spread, particularly if you’re going to celebrate it within your safe bubble. 

You can make them ahead of time as they keep well for weeks in an air-tight container and save a lot of effort on the festival day. 

That is if any of the flaky, sublime delights are left by then. Ours are down to the last few stragglers. Most of them consumed during the course of the weekend with hot cups of tea - the ultimate match for sweet mathris. 

Sweet Mathri Recipe | easy baked meethi mathri with jaggery

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

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sweet mathri on a gray metal plate on a wooden board.

Sweet Mathri Recipe

Natasha Minocha
Sweet baked mathri - These crispy, flaky delights are laced with fennel & sesame seeds. A perfect snack when you’re craving just a touch of sweetness!
No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Snack
Cuisine Indian
Servings 40 pieces
Calories 40 kcal

Ingredients
 
 

  • 1 cup Wholewheat flour
  • 1 cup All-purpose flour
  • 3 tbsp Oil
  • 1 tbsp Ghee
  • 1.5 tsp Fennel seeds/ saunf
  • 1.5 tsp Sesame seeds

Jaggery syrup

  • 3 tbsp Jaggery powder You can add more if you want the mathri sweeter.
  • 1/4 cup Water

Instructions
 

  • In a small saucepan, combine jaggery and water. Heat till the jaggery melts. Let the syrup cool down to room temperature.
  • Combine the dry ingredients in a large bowl –all-purpose flour, whole wheat flour, sesame seeds, and fennel seeds. 
  • Add the oil and ghee and rub it into the dry ingredients until the mixture resembles breadcrumbs and starts clumping together. 
  • Add melted jaggery syrup and bring everything together to form the dough.
  • Mix the dough with your hands until it starts coming together.
  • There is no need to knead it. The mathri dough is not soft. It has to be pliable but tight. 
  • Cover the dough with a cloth and let it rest for 30 minutes.
  • Preheat the oven to 180C. Line a baking tray with Silpat or parchment paper.
  • Divide the dough into two. Roll out each half to 1/4 inch thickness.
  • Prick the rolled-out dough using a fork. 
  • Cut into any shape you like using a knife or pizza-cutter or use a cookie-cutter.
  • Place on the prepared tray and bake for 20-25 minutes until light golden in color.
  • Cool completely and store in air-tight container. Enjoy!

Nutrition

Serving: 1 ServingCalories: 40kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 1mgSodium: 0.3mgPotassium: 8mgFiber: 0.2gSugar: 1gVitamin A: 0.2IUVitamin C: 0.02mgCalcium: 3mgIron: 0.3mg
Sweet Mathri Recipe | easy baked meethi mathri with jaggery

Cheesecake Swirl Brownie

Dense, fudgy, and deliciously rich with chocolate, brownies are a clear favorite at my home. Although they often tussle with the satisfying, scrumptious, and velvety cheesecake to win the dessert spot after dinner. So, I did what any other person would do – combined the two indulgent treats to make one irresistible cheesecake swirl brownie. 

Cheesecake Swirl Brownie

Made in a little skillet, they are deliciously chewy, with the cream cheese brightening the flavor with a hint of tang. Super quick and fuss-free to make the mini dessert is too cute for words. 

Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe
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How to make a cheesecake swirl brownie?

I have a teeny cast iron skillet at home. It’s barely 6 inches. But for this recipe, it's good enough to make a dessert that four of us can thoroughly enjoy without overindulging.  

If you don’t have a skillet, bake the cheesecake brownie in individual ramekins or a 6-inch round or square cake tin. 

Start with the cheesecake topping.

  • Whisk cream cheese and icing sugar till you have a smooth mixture.
  • You may need to add a couple of tablespoons of milk to get the mixture going. 
  • Slide the cream cheese mixture in the refrigerator to chill while you prep the brownie base. 
Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe

Make the brownie base

  • Begin with combining flax powder and water in a 1:3 ratio to make the flax egg.
  • Let it rest for 5 to 10 minutes till it's thick and goopy and ready to be used.
  • Meanwhile, melt coconut oil and chocolate chips in a double boiler.

The double boiler gives you better control over the temperature and makes sure that your chocolate is not burnt. For how to make a double boiler (and why), hop over to my peanut butter brownie recipe.

  • When the chocolate chips are just about melted, take them off the stove. 
  • Into this glossy, smooth mixture, stir in sugar. 
  • Whisk well till the sugar dissolves from the residual heat. 
  • Then mix in the flax egg, vanilla extract, all-purpose flour, and cocoa powder.
  • I added a fistful of chocolate chips right at the end for that decadent chocolate indulgence.
Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe

Baking the cheesecake skillet brownie

  • Spoon the brownie batter in your greased skillet (ramekin or cake).
  • Spoon the cheesecake filling on top of the batter. 
  • Now with a wooden skewer, create swirls to get that visually striking marbled effect. 
  • Bake the cheesecake brownie for 20 to 22 minutes till the top is settled. 
Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe

Pro tips for making cheesecake swirl brownie

  • The rule of thumb when making a brownie is never to overmix the batter. Moist, fudgy, and chewy brownies need just a quick stir. 
  • Just like overmixing, over-baking is a big no with a brownie. You’ll end up with a dry texture. So, keep an eye on it. 
  • The hardest part of making a brownie – any brownie – is the wait. You have to let them cool completely because it develops the flavor profile and lends a fudgier mouthfeel. 
  • Because I’ve added a cream cheese filling to the brownie, chilling them becomes even more important. So, after the oven does its magic, let the cheesecake swirl brownie cool on the rack and then refrigerate for at least two to three hours.
Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe

Variations of the cheesecake swirl brownie

You can easily double or triple the recipe. My brownies are eggless, but you can replace the flax egg with one egg. 

Those who love a bit of crunch to their sweet treats, fold in walnuts or pecans in the brownie batter. Or you can toss the nuts on top before baking. 

Some more brownie recipes:

Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie 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 cheesecake swirl brownie as much as we do!

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Cheesecake Swirl Brownie

Cheesecake Swirl Brownie

Natasha Minocha
A quick, small dessert that is super easy to make and utterly divine! This Cheesecake Swirl Brownie is rich, fudgy and the perfect portion control sweet treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Course Dessert
Cuisine American
Servings 4 Servings
Calories 421 kcal

Ingredients
 
 

Brownie Base

  • 1/4 cup Coconut Oil
  • 1/3 cup Dark chocolate chips 55%
  • 1 Flax Egg * you can also use 1 regular egg
  • 1/3 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp Cocoa powder
  • 1/2 cup All Purpose Flour
  • 2-3 tbsp Chocolate chips ( optional)

Cheesecake Topping

  • 1/3 cup Cream Cheese
  • 2 tbsp Icing Sugar
  • 3 tbsp Milk

Instructions
 

  • Preheat your oven to 180C. Grease a 6" cast iron skillet. You can also use a 6" cake tin instead. If using a cake tin, do line it with parchment paper for easier clean-up.

Start with the Cheesecake Topping

  • Whisk cream cheese and icing sugar till you have a smooth mixture.
  • You may need to add a couple of tablespoons of milk to get the mixture going. 
  • Slide the cream cheese mixture in the refrigerator to chill while you prep the brownie base. 

Brownie Base

  • Begin with combining 1 tbsp flax powder and 3 tbsp water to make the flax egg.
  • Let it rest for 5 to 10 mins till its thick and goopy and ready to be used.
  • Meanwhile, melt coconut oil and chocolate chips in a heat proof bowl, over a pot with hot water.
  • When the chocolate chips are just about melted, take them off the stove. 
  • Into this glossy, smooth mixture, stir in sugar. 
  • Whisk well till the sugar dissolves from the residual heat. 
  • Then mix in the flax egg, vanilla extract, all-purpose flour, and cocoa powder.
  • Optional - you can add extra chocolate chips in the batter at this point if you wish.
  • Spoon the brownie batter in your greased skillet (or cake tin).
  • Spoon the cheesecake filling on top of the batter. 
  • Now with a wooden skewer, create swirls to get that visually striking marbled effect. 
  • Bake the cheesecake brownie for 20 to 22 minutes at 180 C till the top is settled. Be careful to not overbake, otherwise, the brownie can get dry!

Chilling Time & Storing

  • Because we use cream cheese in this recipe, let the brownie cool on the oven rack after being baked. Then, refrigerate for 2-3 hours to achieve the ideal fudgy consistency!
  • Store the leftovers in the refrigerator for 2-3 days.

Notes

To make a flax egg - Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for 5-10 minutes. 

Nutrition

Serving: 1 ServingCalories: 421kcalCarbohydrates: 49gProtein: 8gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 165mgPotassium: 271mgFiber: 2gSugar: 30gVitamin A: 24IUVitamin C: 0.1mgCalcium: 160mgIron: 1mg

Find more easy cheesecake recipes here.

Cheesecake Swirl Brownie | Eggless cheesecake swirl skillet brownie recipe

Easy Baked Mathri

Holi is as much about colors as it is about food. But who says it has to be all sweets? So, I’m taking a break from my thandai-palooza with theses easy baked mathris.

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Thandai Baked Yogurt

My obsession with thandai masala mix continues. On the heels of my love letter to the no-churn thandai ice cream, I’ve now made thandai baked yogurt. 

Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

There’s an Italian dish called saltimbocca, which literally translates into ‘leaps into the mouth.’ The first taste of the velvety thandai baked yogurt is like that.

The nutty notes, the delicate aromas, and the hidden traces of thandai powder leap into your mouth as you sample it.

What is thandai?

Thandai is a milk-based beverage, made during Holi. It’s exceedingly nutritious and wonderfully cooling – a perfect drink when the sun is trying to bake us into a crisp.

It’s prepared by grinding a profusion of spices, nuts, and seeds into a fine powder and then blended with milk. Besides the drink, you can add the thandai masala mix to any number of dishes.

I used it in these delicious mango thandai popsicles, thandai shortbread cookies, and no-churn thandai ice cream! The baked yogurt is just one more delicious and lush addition to the list. 

Thandai Masala Powder

How to make thandai baked yogurt?

The recipe is shamefully simple and needs just three ingredients that are right there in your pantry. You whisk, you bake, and you chill. That’s it.

  • Start by combining yogurt, thandai powder, and condensed milk with a whisk. 
  • Pour the smooth mixture into ramekins. 
  • Place the ramekins in a deep tray.
  • Fill it with hot water a quarter of the way. 
  • Cover the entire thing with a loose foil and then bake for 15 minutes. 
Ingredients for Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

Is the water-bath necessary for baking?

Yes, it is. 

Making thandai baked yogurt is not rocket science. Rather, I think it is one of my easiest recipes as long as you don’t over bake it. 

The water bath gentles the baking process and makes sure that you get a thick, creamy, and luscious dessert. 

Ready to bake Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

Serving the thandai baked yogurt

After 15 minutes, the tops are set and have a slight jiggle and wobble. 

  • Switch off the heat, remove the foil, and crank open the oven door. 
  • Leave the ramekins in the oven for another 10 to 15 minutes. 
  • Then set them to chill for a couple of hours. 
Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

You can serve the thandai baked yogurt as-is. It’s the quintessential summer dessert, plush yet light and thoroughly refreshing.

I choose to top off the yogurt with shards of burnt sugar and rose petals because I wanted to experiment with it.

What is burnt sugar?

Burnt sugar is melting granulated sugar on low heat till it is a deep, beautiful amber. The moniker, I feel, is somewhat misleading. We aren’t actually burning sugar. We’re just heating it beyond the caramelization point. 

Once the sugar reaches the brown hue, you take it off the heat, pour it on the silicone sheet or parchment paper, and sprinkle some rose petals. Let the syrup cool. It hardens as it cools. Once set, use them to garnish the baked yogurt. 

Burnt sugar topping for Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe
Quick note:

Hot sugar burns. Really burns. So please be extremely careful while handling it. Do not touch the syrup until it has cooled down. 

Variations of the thandai baked yogurt recipe

The caramelized sugar lends a bittersweetness to the baked yogurt. And the crunch provides a textural contrast to the soft creamy base. 

But it is just one option for garnishing. You can try:

  • A fruit compote like I did with my saffron cardamom baked yogurt. 
  • A few slivers of pistachios or any other nuts. 
  • Slices of fresh fruits.
  • Edible flowers.
Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

How to make vegan thandai baked yogurt?

Switch to plant-based yogurt and condensed milk.

Can you use store-bought thandai mix?

I prefer homemade thandai mix because, truthfully, there is no comparison. The flavor is enormously more delicious. It is a 5-minute job to make it and keeps well in the refrigerator. 

But if you choose to buy the thandai powder, please source the best quality you can. When you’re working with such few ingredients, quality makes all the difference. Try local thandai powder mix by small businesses rather than the commercial boxes.  

Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

Of all the recipes for Holi I’m trying, the thandai baked yogurt takes the cake and the bakery. The creamy ivory-white dessert fills the home with delightful fragrances, is just the right amount of sweet, and exquisitely textured with specks of thandai powder!

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 thandai baked yogurt as much as we do!

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Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

Thandai Baked Yogurt

Natasha Minocha
Thandai Baked Yogurt - The nutty notes, the delicate aromas, and the hidden traces of thandai powder leap into your mouth as you sample it.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 271 kcal

Ingredients
 
 

  • 1 3/4 cup Yogurt Please use thick yogurt. Plain Greek yogurt work too.
  • 7.5 oz Condensed milk
  • 1/4 cup Thandai Powder

Topping ( Optional)

  • 4 tbsp Sugar
  • 1/2 tsp Dried rose petals

Instructions
 

  • Preheat your oven to 160 C. Keep a deep baking tray and 4 ramekins ready.
  • Combine the yogurt, condensed milk, and thandai powder in a bowl. Make sure the mixture is smooth. Taste and adjust for sweetness.
  • Divide the mixture equally between the 4 ramekins. Place them in the baking pan. Pour hot water carefully in the pan. It should cover 1/4 of the pan. Loosely cover the pan with aluminum foil.
  • Place the baking tray in the oven and bake for 15 minutes or until the top of the yogurt seems slightly set. Switch off the oven and remove the foil. Leave the ramekins in the oven for another 10 minutes with the oven door open.
  • Refrigerate the yogurt pots until completely chilled. Top with burnt sugar shards/ nuts/ fresh fruits, if desired. Enjoy!

Burnt Sugar Topping

  • Heat sugar in a small pan, on low heat until it melts and turns a deep amber color. Be careful not to burn it.
  • While the sugar is caramelizing, you can swirl the pan a bit but don't stir the sugar.
  • Pour the caramel onto a silicon sheet or parchment paper and sprinkle some dried rose petals on top. Let this set for a few minutes.
  • Break into shards when completely cool and hard.

Nutrition

Serving: 1 ServingCalories: 271kcalCarbohydrates: 44gProtein: 13gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 23mgSodium: 100mgPotassium: 323mgSugar: 44gVitamin A: 145IUVitamin C: 1mgCalcium: 250mgIron: 0.2mg
Thandai Baked Yogurt | Easy 3 ingredient Gluten-free Baked Yogurt Recipe

Coffee Banana Cake

This coffee banana cake is soft, moist, and topped with a luscious, sweet mascarpone frosting that makes every bite irresistible. Perfect for afternoon tea, brunch, or as a show-stopping dessert for any celebration!

Sliced coffee banana cake on parchment paper.

Made with ripe bananas and a hint of coffee, this cake is packed with flavor. It's easy to make with basic pantry ingredients, in just a few steps. The mascarpone cheese frosting adds a touch of elegance, making it feel special without any extra fuss!

If you're looking for more ways to use up those ripe, spotty bananas in your kitchen, do try my sourdough discard banana bread, pumpkin banana bread, and this super popular walnut & fig banana bread!

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Why You'll Love This Recipe

✨ Soft, moist, and flavorful- Ripe bananas and coffee create a tender crumb with rich, aromatic flavor.

✨ Delicious frosting - Creamy, rich mascarpone frosting complements coffee and bananas very well. It also makes this cake effortlessly fancy!

✨ Easy to make - A straightforward recipe with simple ingredients and minimal prep time.

✨ Perfect for special occasions or everyday treats - Enjoy with a cup of coffee or serve it for a get-together!

Reader Love ❤️

5 stars

This was an amazing cake, very simple to make! thanks for your cake recipes, always enjoyed by everyone at home. - Tia

I tried this cake with whole wheat flour and jaggery powder. Came out extremely good, thanks for the recipe. Surely I'm gonna try more cakes and breads. - Shivani

Recipe Ingredients

Ingredients for making coffee banana cake.

Flour: I used a mix of amaranth flour and whole wheat flour. You can easily substitute with all whole wheat, all-purpose flour, or use a mix of the two.

Bananas: Use very ripe bananas for the best and the sweetest flavor.

Coffee: Instant coffee works well here. Use any kind you like. You can also add a shot of espresso, if you prefer.

Sugar: Brown sugar is great in this banana coffee cake recipe for its deep, caramel-like flavor. You can use coconut sugar or raw sugar.

Cinnamon powder: For a warm, cozy flavor.

Oil: I like coconut oil a lot for my baking. But any vegetable oil will work.

Yogurt: Please use plain Greek yogurt. If using regular yogurt, be sure to drain it of excess liquid.

Walnuts: I love the nutty crunch of walnuts in banana breads. You can also use pecans, almonds, or leave out the nuts altogether.

Mascarpone cheese: Full-fat mascarpone cheese works well here. You can also use cream cheese in this banana coffee cake recipe.

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

How To Make Coffee Banana Cake

Step 1: Preheat the oven and grease an 8" cake tin well.

Step 2: Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir in the brown sugar.

Step 3: In another bowl, mash the bananas using a fork. Add in the oil, yogurt, coffee, and vanilla extract. Mix well.

Step 4: Mix in the wet and dry ingredients until just combined. Don't overmix.

Step 5: Fold in the walnuts.

Steps for making coffee banana cake.

Step 6: Pour the batter into your prepared tin. Bake for 40-45 mins, or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.

Baked cake in a cake tin.

How To Make The Mascarpone Frosting

While the cake bakes, you can make the frosting. Though the coffee and banana cake is delicious on its own, I highly recommend that you don't skip this. It ties the dessert together perfectly, with complementary flavours and textures. I’d consider the coffee banana cake incomplete without it!

All you need to do is blend mascarpone cheese with icing sugar until it's smooth and creamy.

Mascarpone cheese frosting in a bowl.

Once the banana coffee cake has cooled completely, top it generously with the frosting. A little sprinkle of walnuts and chopped chocolate-covered coffee beans finishes the cake perfectly!

Cake with creamy frosting and walnuts on top on parchment paper.

Top Tips

  • Use room temperature ingredients. This ensures a smoother batter and frosting.
  • For a soft, tender crumb, don't overmix the batter. Mix until the ingredients are combined.
  • You can easily use stronger coffee for a stronger flavor.
  • Use ripe bananas! The riper, the sweeter and more moist the cake will be.
  • Store this banana and coffee cake in the refrigerator.
A slice of cake on a cake server being taken out of the whole cake.

How To Serve and Store

This coffee and banana cake is delicious served at room temperature with a cup of tea or coffee.

You can drizzle some chocolate sauce or caramel sauce to make it even more indulgent!

Store the cake in the refrigerator, in an airtight container, for 3 -4 days. Bring the cake to room temperature before eating.

Sliced cake on a black tray with a cup of coffee.

More Recipes With Bananas

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 coffee banana cake as much as we do!

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Sliced coffee banana cake on parchment paper.

Coffee Banana Cake

Natasha Minocha
This eggless coffee banana cake is soft, moist, and topped with a luscious, sweet mascarpone frosting that makes every bite irresistible. Perfect for afternoon tea, brunch, or as a show-stopping dessert for any celebration!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Cakes, Dessert
Cuisine American
Servings 8 slices
Calories 353 kcal

Ingredients
 
 

  • 1/2 cup Amaranth Flour
  • 1 cup Whole Wheat Flour
  • 1/2 tsp Baking Soda
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon Powder
  • 1/2 cup Brown Sugar
  • 3 medium Bananas
  • 1.5 tbsp Instant Coffee I mixed the Instant coffee with 2 tbsp hot water to create a liquid mixture.
  • 1/2 cup Plain Greek yogurt
  • 1/3 cup Coconut Oil You can use melted butter or any other neutral tasting vegetable oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Chopped Walnuts

Mascarpone Frosting

  • 1/2 cup Mascarpone Cheese, at room temperature
  • 1/3 cup Powdered sugar
  • Chopped walnuts and chocolate-covered coffee beans Optional

Instructions
 

  • Preheat the oven to 180 C / 350 F. Grease an 8" cake tin well.
  • Sift both the flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
    1/2 cup Amaranth Flour, 1 cup Whole Wheat Flour, 1/2 tsp Baking Soda, 1 1/4 tsp Baking Powder, 1/4 tsp Salt, 1 tsp Cinnamon Powder
  • Stir in the brown sugar.
    1/2 cup Brown Sugar
  • In another bowl, mash the bananas using a fork.
    3 medium Bananas
  • Add in the oil, yogurt, coffee, and vanilla extract. Mix well.
    1.5 tbsp Instant Coffee, 1/2 cup Plain Greek yogurt, 1/3 cup Coconut Oil, 1 tsp Vanilla Extract
  • Fold in the mixed dry ingredients, until just combined. Don't overmix.
  • Fold in the walnuts.
    1/2 cup Chopped Walnuts
  • Pour the batter into your prepared tin.
  • Bake at 180 C/ 350 F for 40-45 minutes, or until a skewer inserted in the center comes out clean with just a few moist crumbs attached.
  • If the cake starts browning too much on the top, cover loosely with a piece of foil.

Frosting

  • Using an electric beater or whisk, whip the mascarpone cheese till it's soft, about 1 minute.
    1/2 cup Mascarpone Cheese, at room temperature
  • Then add the powdered sugar, continue beating for 30 seconds to 1 minute.
    1/3 cup Powdered sugar
  • Once the cake is completely cooled, top it with the frosting.
  • Top with chopped walnuts and chocolate-covered coffee beans. This is optional.
    Chopped walnuts and chocolate-covered coffee beans
  • Slice and serve. Enjoy!

Notes

  • Use room temperature ingredients. This ensures a smoother batter and frosting.
  • For a soft, tender crumb, don't overmix the batter. Mix until the ingredients are combined.
  • You can easily use stronger coffee for a stronger flavor.
  • Use ripe bananas! The riper, the sweeter and more moist the cake will be.
  • Store the coffee and banana cake in the refrigerator.
 

Nutrition

Serving: 1 ServingCalories: 353kcalCarbohydrates: 37gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 15mgSodium: 226mgPotassium: 150mgFiber: 3gSugar: 19gVitamin A: 204IUVitamin C: 0.4mgCalcium: 107mgIron: 2mg

No-Churn Thandai Ice Cream

This no-churn thandai ice cream is mouthwatering, luxurious, with ribbons of creamy texture and rich taste. And here’s the scoop – making it at home is fuss-free.

Really fuss-free!

No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

You don’t even need an ice cream maker and just four ingredients (five if I get too technical about it). And the result is heaven manifested in a bouquet of nutty, spicy flavors.

So, are you honestly surprised I made the ice cream as a Holi special recipe?

What is thandai?

If you’re uninitiated in all-things-thandai, then you’re missing out on some serious deliciousness. 

It is a North Indian drink made with milk mixed with ground spices, seeds, and nuts like saffron, fennel, and cashews. Around Holi, every Indian household makes copious amounts of the drink that translates into “something that cools.”

While thandai powder is easily available in stores, I’ve always made it at home because the recipe is absurdly simple

Thandai Masala Powder for No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

All you have to do is blend almonds, pistachios, cashews, poppy seeds, melon seeds, black pepper, fennel seeds, cardamom seeds, nutmeg, dried rose petals, and saffron together. (Here’s the step-by-step recipe for instant thandai powder.)

Store the thandai mixture in a jar and use it as and when needed, and not just to make the drink, but also baked yogurt, eggless thandai cookies,or mango thandai popsicles! 

How to make no-churn thandai ice cream?

Ingredients for No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe
  • Infuse a few strands of saffron in warm, full-fat milk.
  • Add cream, condensed milk, and saffron-infused milk in a blender.
  • Pulse till you have a smooth mixture. 
No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe
  • Stir in the thandai powder. 
  • Pour it into a freezer-safe tin (I used my regular cake tin). 
  • Let the ice cream chill, and then serve!

Yes, indeed the recipe is that easy.

In case you want to make the recipe even easier, dump all the ingredients into your mixer, including the thandai powder, and blend. The process will go faster, and you’ll have ice cream with a smoother texture. 

But if you’re like me and enjoy those bits and pockets of texture, stir it in separately. 

The additional touch

Just before the ice cream was starting to freeze, I swirled in a hint of saffron-infused milk. About half a teaspoon of the spice in a tablespoon of milk. 

Swirling in extra saffron in the No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

This step is entirely optional, and you can skip it. The taste remains just as yummilicious and flavorful because the thandai powder already has saffron in it. That said, it does lend a more luxurious feel to the ice cream, giving it a richer hue. 

I also sprinkled chopped pistachios and dried rose petals on the top after swirling in the extra saffron. We are making it for Holi, so a bit of extra touch never hurts. 

Topping the semi frozen ice cream with pistachios and rose petals |No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

Variations of the no-churn ice cream recipe

You don’t need an ice cream maker for this recipe, but if you have one and go ahead and use it. Remember to thoroughly chill the mixture before you churn. Then freeze for a good 6 to 8 hours. 

Can you make it with store-bought thandai powder?

The only effort the recipe asks is the thandai powder, and that too is nothing to write home about. But you can do away with it, use commercial thandai powder and make it the easiest ice cream recipe ever. 

No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

How to make vegan ice cream?

Swap regular cream with coconut cream. Use my vegan coffee ice cream for the recipe. Also, if you have access to it, substitute the condensed milk with a plant-based option.

I haven’t gotten my hands on it as of yet, but I have seen recipes for vegan condensed milk, which I will try soon (ish).

What toppings can you use for the ice cream?

Toppings are not necessary for the thandai ice cream. Leave them out, and people will still make appreciative noises. The flavors are so reminiscent of kulfi that you don’t need anything additional.  

You can even omit the saffron-infused milk I swirled in before freezing. But if you’re feeling inspired, garnish with any nuts, not just pistachios. 

No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

Can you freeze the ice cream in molds?

Absolutely! Try popsicle molds or kulfi molds. 

For such little effort, you get a decent quantity of ice cream. I had almost one and a half liters of it. So, please experiment with all sorts of molds.

Given that summer decided to pounce on us in 5 seconds flat, most of the ice cream will disappear before you know it. My kids have constantly been declaring “I can’t eat another bite” and then promptly relishing more of it!

Well, I can’t blame them. The no-churn thandai ice cream is so smooth and creamy that it falls apart under the slightest pressure, completely quenching the thirst for something cool during warm days.

No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this no-churn thandai ice cream as much as we do!

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No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

No-Churn Thandai Ice Cream

Natasha Minocha
The no-churn thandai ice cream is mouthwatering, luxurious with ribbons of creamy texture and rich taste. And here’s the scoop – making it at home is fuss-free.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 8 hours
Total Time 8 hours 10 minutes
Course Dessert, Ice cream
Cuisine Indian
Servings 10 Servings
Calories 401 kcal

Ingredients
 
 

  • 3 1/3 cup Cream I used Amul cream
  • 14 oz Sweetened condensed milk
  • 1 tsp Saffron infused in 2 Tbsp warm milk
  • 1/2 cup Thandai powder You can add more if you like

Topping ( Optional)

  • 1/2 tsp Saffron infused in 1 tbsp warm milk
  • Chopped pistachios and dried rose petals

Instructions
 

  • Combine the cream, saffron-infused milk, and condensed milk in a blender.
  • Blend until smooth.
  • Stir in the thandai powder.
  • Pour into an air-tight container and freeze.

If using the extra toppings

  • When the ice cream is semi-frozen, swirl in the saffron-infused milk and then top with the chopped pistachios and dried rose petals.
  • Return the container to the freezer for 8-10 hours or until frozen.
  • Scoop out into bowls and enjoy!

Nutrition

Serving: 1 ServingCalories: 401kcalCarbohydrates: 24gProtein: 5gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 104mgSodium: 72mgPotassium: 224mgSugar: 24gVitamin A: 1289IUVitamin C: 2mgCalcium: 166mgIron: 0.2mg
No-Churn Thandai Ice Cream | Easy Thandai Ice Cream Recipe

Homemade Vegan Mayonnaise

This homemade vegan mayonnaise is one of my pantry essentials. Easy to make and superbly versatile, this classic condiment is great in everything from sandwiches to salad dressings. Much healthier than the store-bought mayo, this recipe is a keeper!

vegan mayonnaise in a glass jar with a spoon and ingredients in the background.

Like many kids growing up in a busy household, mayonnaise was a staple in our snacking and quick meal fixes. And I was totally on board with all the rolls and burgers we got in lunch boxes slathered with mayo! It was delicious and convenient. 

However, like most food awakenings of mine - once I tried homemade mayo, there was no going back for me. Delicious, creamy and so simple to make! 

Egg Salad Sandwich using Homemade Vegan Mayonnaise | Easy eggless mayonnaise recipe

Homemade Vegan Mayonnaise Vs. Store-Bought Mayo 

  • Longevity: One of the reasons it's easier to keep buying mayonnaise is that what's available in supermarkets tends to be hardier. You can buy a jar and keep it in your fridge for months, not having to worry so much about an expiry date. That being said, its preservatives allow store-bought mayo to live longer, which is something you can get rid of by making it at home. 
  • Preservatives: What started putting me off about store-bought mayo the most was a filmy taste, indicative of preservatives used to improve the shelf life. With homemade mayo, you can enjoy wholesome ingredients and the flavors they impart without added sugars, etc. 
  • Egg-Free: The traditional mayonnaise uses egg yolk as an emulsifier. In this recipe, we don't use egg, but protein-rich soy milk. 
  • Taste: The reason I switched to homemade mayo in the first place is that it tastes remarkably better! It's got a delicate tang and beautiful richness that you just won't find from the standard market version!

Why make this recipe vegan? 

I’m not vegan, but wherever I’m not sure about sourcing good-quality eggs, I avoid using them altogether. Nothing against eggs, but I like to play it extra safe where raw eggs are involved!

Plus, without eggs, the homemade vegan mayonnaise lasts longer. You can use it for up to 3 weeks (if kept in an airtight jar, in the fridge), as opposed to homemade mayo with egg that lasts no more than a week or so. 

How to make the Homemade Vegan Mayonnaise 

This recipe is adapted from the Oh She Glows Cookbook.

A quick note before starting - mayonnaise is a stable emulsion. Oil is whipped into the mixture to form the creamy sauce. The mustard serves as a stabilizer to keep the dispersed oil molecules where they are. 

Ingredients for Homemade Vegan Mayonnaise | Easy eggless mayonnaise recipe

Ingredients

  • Oil: You can use any oil here. I used olive oil because of the richness and flavour it imparts. You can also use canola oil for a lighter touch! 
  • Soy Milk: As does the author of this cookbook, I also don’t recommend using any other dairy-free milk than soy milk. It's protein-rich, which helps this mixture thicken. Also, don’t use sweetened soy milk unless you want a little extra sweetness. 
  • Mustard: The original recipe calls for dried mustard powder, which I did not have on hand. I used store-bought mustard here which worked very well. You can use whichever you have on hand!
Homemade Vegan Mayonnaise | Easy eggless mayonnaise recipe

Process

  • Combine the soy milk, mustard, sea salt, black pepper, maple syrup, vinegar, and lemon juice in a blender.
  • Blend to make a smooth sauce. You will need to keep scraping down the sides of the blender.
  • Keep the blender on low speed and very very slowly pour the oil in a steady stream. 
  • Important - make sure you are pouring the oil in very slowly as this step will ensure nice, thick emulsification. This step is where your patience may be a little tested! 
  • I start with 3/4 cup of oil. I add an additional 1/4 cup only if I see that the mixture needs to be thickened more.

Don’t worry if your mixture is not emulsifying, it will thicken up! Plus, it will further thicken as it chills. 

  • When your mixture is creamy and thickened, taste and adjust for seasoning.
  • Transfer to an air-tight jar and keep refrigerated. This will last 3 weeks.
Homemade Vegan Mayonnaise | Easy eggless mayonnaise recipe

Variations 

  • Make it spicy: Add some sriracha or chili sauce to give this condiment some heat
  • Herbs: Add 1 TBSP of pesto or some fresh chopped basil/parsley
  • Garlic Mayo: Add 2 cloves of raw garlic to the mixture while blending

How to use the Vegan Mayonnaise

The wonders of this condiment never cease! I can’t tell you how many times it has come to my rescue in a rushed meal. From being the star of a meal to tying it together, the vegan mayo is great in many ways: 

  • Burgers & Sandwiches 
  • Wraps
  • Salad Dressing 
  • Quesadilla
  • Dips for chips, fries, veggies

I hope this blog has convinced you to try homemade vegan mayonnaise. I promise it's easy, fresher, lighter, and tastes excellent.

For more easy DIY Pantry Essentials, check out: 

Homemade Vegan Mayonnaise | Easy eggless mayonnaise 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 homemade vegan mayonnaise as much as we do!

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vegan mayonnaise in a glass jar with a spoon and ingredients in the background.

Homemade Vegan Mayonnaise

Natasha Minocha
This homemade vegan mayonnaise is one of my pantry essentials. Easy to make and superbly versatile, this classic condiment is great in everything from sandwiches to salad dressings. Much healthier than the store-bought mayo, this recipe is a keeper!
4 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Condiment
Cuisine American, French
Servings 1.5 cups
Calories 1318 kcal

Ingredients
  

  • 1/2 cup Soy milk, plain, unsweetened
  • 1 tsp Wholegrain mustard
  • 3/4 tsp Sea salt
  • 1/2 tsp Black pepper, coarsely ground
  • 1 tsp Maple syrup You can also use granulated sugar.
  • 1 tsp Red wine vinegar/ Apple cider vinegar
  • 2 tsp Lemon juice
  • 3/4 -1 cup Olive oil You can use any neutral tasting oil you prefer.

Instructions
 

  • Combine soy milk, mustard, sea salt, black pepper, maple syrup, vinegar, and lemon juice in a blender.
  • Blend to make a smooth sauce. You will need to keep scraping down the sides of the blender.
  • Keep the blender on low speed and very very slowly pour the oil in a steady stream.
  • Make sure you are pouring the oil in very slowly as this step will ensure nice, thick emulsification. So take your time doing this.
  • I start with 3/4 cup of oil. I add an additional 1/4 cup only if I see that the mixture needs to be thickened more.
  • When your mixture is creamy and thickened, taste and adjust for seasoning.
  • Transfer to an air-tight jar and keep refrigerated. This will last 3 weeks refrigerated.
  • Use for making sandwiches, dips, salad dressings. Enjoy!

Notes

This recipe has been adapted from The Oh She Glows Cookbook.

Nutrition

Serving: 1CupCalories: 1318kcalCarbohydrates: 6gProtein: 3gFat: 145gSaturated Fat: 20gPolyunsaturated Fat: 16gMonounsaturated Fat: 106gSodium: 1234mgPotassium: 133mgFiber: 1gSugar: 3gVitamin A: 177IUVitamin C: 3mgCalcium: 115mgIron: 1mg
Homemade Vegan Mayonnaise | Easy eggless mayonnaise recipe

Eggless Thandai Cookies

If only I could bite, nibble, and sample thandai instead of merely drinking it. That’s the thought that gave birth to the idea of eggless thandai cookies. Bursting with nutty savors layered on top of floral flavours, these shortbread cookies are buttery, and just the right amount of sweet!

Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Somewhere between February bidding adieu and March saying Hola, the summer decided to hurry up, and soaring temperatures sneaked upon us. And when summer beckons, there is only one thing I crave – thandai. 

What is Thandai?

It is a North Indian drink that literally means ‘something that cools.’ Think of it as a canvas of milk exquisitely painted with warm spices, seeds, and nuts. The drink is typically made during Holi.

But this time for the festival of colours I wanted thandai with a twist. So, I baked the warmly spiced thandai mix into cookies.

Nutty, buttery shortbread goodness that is just the right amount of sweet. But it is the bouquet of delicate fragrance that hooks you in every time!

How to make thandai cookies?

The old, the young, and the somewhere-in-between, everyone will love these fragrant sunshine-hued cookies with slightly crisp edges.

The reason I’m making them for the Holi is that you can make them ahead.  Even those who want cookies fresh out of the oven on the festival can pre-make the dough.

Just wrap it tightly in cling wrap and freeze for up to 2 to 3 weeks. (Stick to double layering - once in cling wrap and then in foil. You’ll avoid freezer burns.)

Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Start with thandai masala mix

I know you can buy thandai masala, but I grew up on homemade stuff, so that’s what my palate loves. Besides, it is ridiculously easy to make, and the result is exponentially more delicious.  All you have to do pulse almonds, pistachios, cashews, poppy seeds, melon seeds, black pepper, nutmeg, fennel seeds, green cardamom seeds, dried rose petals, and saffron in a masala grinder. (Here’s the full recipe for the instant thandai masala mix.)

You can store the fine powder in an airtight jar and refrigerate it. Take a scoop full out as and when needed. 

Make the thandai cookie dough

  • For the cookie dough, begin with steeping a few strands of saffron in warm milk along with pure almond extract. 
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies
  • While the spice infuses the milk, beat butter with icing sugar till it’s fluffy and light.
  • Add the saffron-infused milk to the creamed butter along with all-purpose flour and a hefty amount of thandai masala.
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies
  • With your hands, bring all the ingredients together till it is soft and pliable. 
  • In case the dough is too dry, add a tablespoon of milk in increments till it is silken soft and pliable.
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Baking the eggless thandai cookies

  • Divide the dough in half and roll each half in a log and plonk it into the refrigerator. 
  • In an hour, the dough will be firm, making it easier to slice.
  • With a sharp knife, cut the log into thick pieces – about a quarter of an inch. 
  • Place them on your Silpat-lined tray and then bake!
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Quick notes

  • All your ingredients must be at room temperature. The butter shouldn’t be melted or frozen. Soft butter is what gives the cookies the right consistency. 
  • You can slice the cookies thinner. It will lend them a crisper texture. 
  • Once sliced, immediately put them in the oven for baking. In case you can’t bake right away, store them in the refrigerator until you can. 

Serving the eggless thandai cookies

The taste of these shortbread treats is just half the magic. The other half is the fragrance. I cannot put into words the spicy aroma that drifts and glides through the home as the cookies cool.

It took a superhuman effort to keep our hands off the tray. But we persevered because I wanted to go the extra mile with the cookies. 

Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Once cool, I drizzled a part of them with thick almond milk and icing sugar glaze. And for a bit of sparkle and shimmer, I garnished them with vark (silver leaf).

You can omit both the vark and the glaze. The thandai cookies are fabulous and delicious all on their own and a wonderful reminder that Holi is just about approaching!

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! Subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

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Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Eggless Thandai Cookies

Natasha Minocha
Eggless Thandai Cookies - Bursting with nutty & floral flavors, the shortbread cookies are buttery and sweet, perfect for any occasion!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Course Cookies, Snack
Cuisine Indian
Servings 40 cookies
Calories 70 kcal

Ingredients
 
 

  • 1 tsp Saffron strands
  • 2 tbsp Warm milk You may need more
  • 3/4 cup Butter, softened I used salted butter
  • 1 cup Icing sugar
  • 2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 5-6 tbsp Thandai powder, homemade or store-bought See notes for the recipe

Almond glaze ( optional)

  • 4 tbsp Icing sugar
  • 1.5 tsp Almond milk You can use regular milk too
  • 1-2 drop Almond extract
  • Vark ( silver leaf) for decoration

Instructions
 

  • Combine the saffron and warm milk in a small bowl. Keep aside.
  • In a large bowl, beat the softened butter and icing sugar until light and fluffy.
  • Add the saffron-infused milk to the creamed butter along with all-purpose flour, almond extract, and thandai powder.
  • With your hands, bring all the ingredients together till it is soft and pliable. 
  • In case the dough is too dry, add a tablespoon of milk in increments till it is soft and pliable.
  • Divide the dough in half. Roll each half into a 12" log.
  • Place the logs carefully on a parchment-lined baking tray.
  • Refrigerate for 20-30 minutes.
  • You can also wrap the logs well in plastic wrap or butter paper and refrigerate them for 2-3 days or freeze for 2-3 weeks.
  • When you're ready to bake, preheat the oven to 180C. Line your baking tray with parchment paper or Silpat.
  • Cut each log into slices, about 1/4" in thickness.
  • Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
  • Bake for 12-14 minutes or until light golden in color. Bake for extra 1-2 minutes if you want crispier cookies.
  • Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.

Almond glaze ( optional )

  • Mix the almond milk, almond extract, and icing sugar in a small bowl, until the mixture is thick and smooth.
  • Drizzle over a part of each cookie with the glaze. For extra shimmer, place bits of vark ( silver leaf) here and there on the glaze.
  • Let the glaze set for 2-3 minutes.
  • Store in an air-tight container. Enjoy!

Nutrition

Serving: 1 CookieCalories: 70kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 28mgPotassium: 9mgFiber: 0.2gSugar: 4gVitamin A: 109IUVitamin C: 0.002mgCalcium: 3mgIron: 0.3mg
Eggless Thandai Cookies | Easy thandai shortbread cookies | Spiced shortbread cookies

Strawberry Jam Cake

This Strawberry Jam Cake is soft, buttery, and brimming with a delightful old-fashioned charm. Made with pantry staples and a generous swirl of strawberry jam, this cake is all about easy, heartwarming indulgence!

strawberry jam cake on a black tray with one slice kept down to show the texture.

There’s something so comforting about a simple, homemade cake—especially one infused with the fruity goodness of jam! It’s the kind of bake that feels effortlessly special, perfect for cozy tea times, lazy afternoons, or just when you need a little pick-me-up. It is guaranteed to make you smile!

I made it with the last of my strawberry chia jam batch, and the one punnet of berries mercifully left untouched by the kids after the strawberry crepe binge!

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Why You'll Love This Recipe

Perfectly soft, moist, and buttery, and loaded with juicy fresh strawberries AND strawberry jam!

It's ridiculously easy to make. Just simple pantry ingredients coming together to create this deliciousness. Perfect for beginner bakers and busy days!

It's a great way to celebrate the gorgeous in-season strawberries. And you can make it with frozen berries too!

It's such a pretty cake, it needs no decoration other than a dusting of powdered sugar.

This old-fashioned strawberry cake pairs beautifully with tea or coffee!

A slice of strawberry cake on a small black plate.

Recipe Ingredients

Flour: I've used a mix of wholewheat and all-purpose flours in this recipe to give the cake a hearty texture.

Chia seeds: Since this cake has no eggs, chia seeds do their job of binding the batter and giving it structure. Also incorporating chia in the cake lends even more texture. They are completely flavorless, so all you get is a lovely crunch!

Strawberry: Fresh or frozen, either will work here.

Strawberry jam: You can use your favorite store-bought or homemade strawberry jam. Either will be great here.

Sugar: I used raw sugar in this recipe. Please feel free to use granulated or caster sugar instead.

Oil: I love baking with coconut oil, like in chai-spiced apple cake and coconut peach cake. But you can use any neutral-tasting vegetable oil if you wish. Softened butter will work well too.

Greek yogurt: For an amazing moist crumb and a little bit of creamy tang! It also makes the cake fluffy and light.

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

How To Make Strawberry Jam Cake

The strawberry cake recipe is a riff off my easy Orange Marmalade Cake!

Step 1: Preheat your oven to 180 C ( 350 F). Grease an 8" cake tin well and line the bottom with parchment paper.

Step 2: In a large bowl, sift the flours, baking powder, baking soda, and salt. Stir in raw sugar and chia seeds.

Step 3: In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and homemade vanilla extract.

Step 4: Pour over the dry ingredients and combine well. Fold in the chopped strawberries and almond flakes.

Steps for making Strawberry Jam Cake.

Step 5: Transfer the batter to the prepared cake pan. Sprinkle some more chopped strawberries and almond flakes if you like.

Step 6: Bake for 45 -50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.

Dust with powdered sugar and serve!

Top Tips

  • Don't overmix the batter. That will give a dense cake instead of a light and fluffy one.
  • Sift the dry ingredients well to ensure there are no lumps in the batter.
  • Check the cake after 35 minutes in the oven as all ovens are different.
  • If you are using a regular jam, double the amount of chia seeds in the recipe.
  • Toss the strawberries with 1 teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.

Serving The Strawberry Jam Cake

This strawberry cake with jam is wonderfully simple and wholesome. A warm slice of this cake is perfect with tea, coffee, or even lemonade.

It's such a pretty cake that it needs no decoration at all. And keeping with its simplicity, a sprinkle of powdered sugar is the best!

The juicy bits of fruit and the slight crunch from the flakes make the strawberry chia jam cake a fresh, wholesome treat whether you’re craving an easy teatime indulgence or a crowd-pleaser for special moments.

Strawberry jam cake on a black tray with a cake knife on the side.

Recipe FAQs

Can I use regular strawberry jam?

For sure. If you don’t have strawberry chia jam, try regular jam. It can be homemade or store-bought. In case you choose the latter, reduce the sugar in the batter by 2 tablespoons. This is because commercial jams are loaded with sweetness, unlike homemade jams.
Also, with regular jam, you will have to double the amount of chia seeds.

Can I use any other fruits in this recipe?

Yes! This cake is doable with any fruit because the recipe is extremely adaptable. Instead of strawberry and strawberry chia jam, you can give a whirl to:
Apricots and apricot jam
Peaches and peach jam
Plums and plum jam
Apples and apple jam

Why do we add chia seeds to this strawberry cake?

Incorporating chia into the batter lends even more texture. They’re completely flavorless, so all you get is a bit of crunch to the cake. (I count the power punch of health benefits as merely incidental.)
The cake also has more structure due to the seeds, making the refreshing and not-too-sweet crumb deliciously moist, fluffy, and so, so soft.

More Recipes With Strawberries

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 strawberry jam cake as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
strawberry jam cake on a black tray with one slice kept down to show the texture.

Strawberry Jam Cake

Natasha Minocha
This Strawberry Jam Cake is soft, buttery, and brimming with a delightful old-fashioned charm. Made with pantry staples and a generous swirl of strawberry jam, this cake is all about easy, heartwarming indulgence!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Cakes, Dessert
Cuisine American
Servings 8 Servings
Calories 305 kcal

Ingredients
 
 

  • 1 cup Wholewheat flour
  • 1/2 cup All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Raw sugar You can use granulated or caster sugar as well
  • 2 tbsp Chia seeds
  • 1/3 cup Coconut oil, melted and cooled You can use any neutral-tasting oil you prefer
  • 1/2 cup Greek yogurt You can use plain thick yogurt too
  • 1/3 cup Strawberry chia jam
  • 2 tsp Vanilla extract
  • 1/2 cup Strawberries, chopped Plus extra for topping
  • 1/3 cup Almond flakes Plus extra for topping
  • Icing sugar, for dusting on top

Instructions
 

  • Preheat your oven to 180C. Grease an 8" cake tin well and line the bottom with parchment paper.
  • In a large bowl, sift together wholewheat and all-purpose flours, baking powder, baking soda, and salt.
  • Stir in raw sugar and chia seeds.
  • In another small bowl, whisk together the coconut oil, yogurt, strawberry chia jam, and vanilla extract.
  • Pour over the dry ingredients and combine well. Don't overmix.
  • Fold in the chopped strawberries and almond flakes. This is a thick batter.
  • Spoon into the prepared pan. Smoothen the top. Sprinkle some more chopped strawberries and almond flakes if you like.
  • Bake at 180C for 45 -50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before turning it out on a cooling rack.
  • Dredge with icing sugar and serve warm. Enjoy!

Notes

  • Don't overmix the batter. That will give a dense cake instead of a light and fluffy one.
  • Sift the dry ingredients well to ensure there are no lumps in the batter.
  • Check the cake after 35 minutes in the oven as all ovens are different.
  • If you are using a regular jam, double the amount of chia seeds in the recipe.
  • Toss the strawberries with 1 teaspoon of flour before folding them in the batter. This will prevent them from sinking to the bottom of the cake.

Nutrition

Serving: 1 ServingCalories: 305kcalCarbohydrates: 44gProtein: 5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 218mgPotassium: 114mgFiber: 3gSugar: 21gVitamin A: 3IUVitamin C: 7mgCalcium: 90mgIron: 2mg

Strawberry Crepes

There’s something so effortlessly elegant about crepes—thin, golden, and beautifully soft. And when you fill them with fresh homemade strawberry jam? Divine! These strawberry crepes are light, slightly crisp at the edges, and just the right amount of sweet!

Crepes filled with strawberry jam and drizzled with Nutella on a plate with fresh strawberries.

Few things feel as effortlessly special as a plate of homemade crepes. Thin and delicately soft, they’re the kind of treat that feels fancy but comes together with the simplest ingredients.

My eggless crepes are sweet, cooked to perfection with a pinch of sugar and a dash of vanilla. The sweet and luscious strawberry chia jam filling gives a wonderful textural contrast that's just sublime!

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What Are Crepes?

Crepes are skinny, French cousins of pancakes! Airy and golden brown, they have crisp, caramelized edges that will dissolve in your mouth. 

The recipe itself is a basic foundation. You can easily adapt it to a sweet or savory flavor profile. The savory ones don't have sugar in the batter and can have a myriad of savory fillings such as eggs, chicken, cheese, and mushrooms.

Why You'll Love This Recipe

These crepes are thin, soft, and slightly crisp at the edges—just the way they should be, even though this is an eggless crepes recipe!

They look very impressive but trust me, they come together in no time with just a few simple ingredients!

It's a super versatile recipe. Fill them with strawberry jam or any kind of jam you prefer, drizzle over some honey or Nutella, or simply dust them with powdered sugar. There is no wrong way to eat them!

They are perfect for any time of the day - breakfast, brunch, or dessert!

Crepes on a plate with strawberries sin the background.

Recipe Ingredients

Jam: For the filling, I used my homemade strawberry chia jam, but you can use your favorite store-bought one.

Flour: All-purpose or "plain" flour is the best here. It makes the crepes light and airy.

Sugar: I used a small amount of powdered sugar for a touch of sweetness.

Oil: Traditionally melted butter is used for making crepes. But I went with coconut oil instead. By all means, stick to an equivalent quantity of butter if you wish.

Milk: For giving the crepes a lovely soft texture. Please use lukewarm full-fat milk. This helps the batter come together easily.

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

Ingredient Variations

The strawberry crepe recipe is eggless. And truth be told, there’s barely any difference between eggless and egg versions! They’re equally delectable.

  • To make them vegan, try plant-based milk. Almond milk, oat milk, cashew milk, or coconut milk will work. 
  • To make gluten-free crepes, switch the flour to buckwheat or your favorite gluten-free flour.
  • To make the crepes richer, substitute the coconut oil with regular butter. Make sure it is melted. 

How To Make Strawberry Crepes?

Step 1: Combine the flour and icing sugar in a bowl. Stir in the milk, coconut oil, and vanilla extract.

Step 2: Whisk well to make a smooth, lump-free batter. Let it rest for at least 30 minutes.

Batter for crepes dripping from a whisk into a bowl.

Step 3: Heat a non-stick pan and add a small amount of oil or butter. Use a pastry brush to spread the oil evenly on the pan.

Step 4: Pour a ladle full of batter in the center of the pan and quickly swirl it around the pan, so it spreads evenly all over the surface.

Step 5: Cook for 2-3 minutes, carefully flip it over. Cook for another 1-2 minutes on the other side.

cooking a crepe in a non stick skillet with crepes on a plate in the background.

Step 6: Repeat with the rest of the batter, greasing the pan as you go.

Crepes stacked a plate with one folded to show texture.

Step 7: Spread some strawberry chia jam on the crepes and fold them over. Dust with icing sugar and drizzle over some Nutella or chocolate sauce if you like.

Serve warm. Enjoy!

Top Tips

  • The trick to good crepe batter is to use ingredients above room temperature, not cold. The coconut oil should be melted and slightly warm. The milk is just a tad bit over room temperature, not hot.
  • The crepes have a nicer texture when the batter has rested. You can make the batter up to a day in advance. Give it a good stir before using.
  • As much as I love my cast iron, personally, I feel the non-stick is the best choice for making crepes. It allows amazing control over the amount of oil you use. So, you don’t end up with greasy and clumpy stacks but paper-thin delicate crepes.

How To Serve

The whole reason I made these crepes was to indulge in strawberry chia jam!

We just plonked as much of the jam as our heart desired right in the middle, folded the crepe, topped with Nutella, and dug in! 

The jam brings to the lacy and delicate pancakes a heavenly note - utterly luscious and fresh. The taste is so refreshing that you can have it as a dessert and breakfast. Or take a cue from my kids and gorge on them all day!

Try filling the crepes with this persimmon chia jam, homemade cherry jam, or fig jam.

You can also top these crepes with apple butter or cinnamon honey butter! Yum!

You can roll, fold, and wrap crepes with almost anything: whipped cream, nut butter, Nutella, or plain with honey, maple syrup, or a dusting of icing sugar.

Pander to your taste and load them up without worrying about the crepes breaking. Their texture is blissful and absolutely pliable. 

Love strawberries? Try these strawberry cream cheese buns and easy strawberry turnovers for a fun brunch idea!

crepes filled with strawberry jam topped with chocolate sauce on a plate.

How To Store

Strawberry crepes are the best enjoyed fresh. But they will keep well in the refrigerator for up to 2 days without the jam filling.

Right before you serve, reheat them on a stovetop. I feel it does a nicer job than a microwave.

More Breakfast 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 strawberry crepes as much as we do!

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Strawberry Crepes | Easy eggless strawberry Crepes | Eggless Crepes with Strawberry Jam

Strawberry Crepes

Natasha Minocha
These strawberry crepes are light, slightly crisp at the edges, and just the right amount of sweet! The sweet strawberry chia jam filling gives a wonderful textural contrast that's just sublime!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine French
Servings 9 Crepes
Calories 211 kcal

Ingredients
 
 

  • 2 cups All-purpose flour
  • 1 tbsp Icing sugar
  • 2 tbsp Coconut oil, melted You can use any oil you prefer or melted butter
  • 2.5 cups Milk, lukewarm
  • 2 tsp Vanilla extract
  • Oil, for greasing the pan
  • 1/3-1/2 cup Strawberry Chia Jam
  • Nutella, Chocolate Sauce, for drizzling on top Optional

Instructions
 

  • Combine the flour and icing sugar in a bowl.
  • Stir in the milk, coconut oil, and vanilla extract.
  • Whisk well to make a smooth, lump-free batter. Allow the batter to rest for at least 30 minutes.
  • Heat a non-stick pan and grease it with a small amount of oil. Use a pastry brush to spread it evenly.
  • Pour a ladle full of batter in the center of the pan and quickly swirl it around the pan, so it spreads evenly all over the surface.
  • Cook for 2-3 minutes, carefully flip it over. Cook for another 1-2 minutes on the other side.
  • Repeat with the rest of the batter, greasing the pan as you go.
  • Spread some strawberry chia jam on the crepes and fold them over. Dust with icing sugar and drizzle over some Nutella or chocolate sauce if you like.
  • Serve warm. Enjoy!

Notes

  • The trick to good crepe batter is to use ingredients above room temperature, not cold. The coconut oil should be melted and slightly warm. The milk is just a tad bit over room temperature, not hot.
  • The crepes have a nicer texture when the batter has rested. You can make the batter up to a day in advance. Give it a good stir before using.
  • As much as I love my cast iron, personally, I feel the non-stick is the best choice for making crepes. It allows amazing control over the amount of oil you use. So, you don’t end up with greasy and clumpy stacks but paper-thin delicate crepes.

Nutrition

Serving: 1 ServingCalories: 211kcalCarbohydrates: 35gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 31mgPotassium: 144mgFiber: 1gSugar: 11gVitamin A: 112IUVitamin C: 1mgCalcium: 91mgIron: 1mg

Strawberry Chia Jam

The strawberry chia jam flavor is so fresh that it tastes like a plump strawberry plucked from a tree. The homemade jam has no refined sugar, is vegan, and needs only 5 ingredients!

Strawberry chia jam in 2 glass jars with wooden spoons on the side.

Strawberry chia jam is my go-to for a quick, homemade jam. It comes together in minutes. It needs no pectin. No complicated steps. Just simple, wholesome goodness. The chia seeds thicken it naturally, making a perfectly sweet, slightly tangy jam that’s great on crêpes, in jelly-filled donuts, toast, yogurt, or even straight off the spoon (no judgment here!). 

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Why Make Jam At Home?

Making strawberry chia jam is so simple, you won’t believe it! Seriously, if you’ve ever thought homemade jam was complicated, this recipe will change your mind. And once you taste it, you’ll never want store-bought jam again.

The best part? You control the sweetness—no additives or preservatives, just pure, fresh flavor. The juicy strawberries are the star, and it’s the perfect way to use up berries that are a little past their prime. No waste, just delicious homemade jam in minutes!

Chia Strawberry Jam Ingredients

Ingredients for making strawberry chia jam.

Strawberries: Fresh is best, but frozen works too—just thaw them first! I was feeling lazy, so I quartered my strawberries. You can chop them fine or rough. It doesn’t matter, as they’re all cooked through.

Sugar: I used raw sugar for this recipe. Adjust to taste based on how sweet your strawberries are.

Chia seeds: Once soaked in a liquid, chia seeds expand almost ten times. This allows the jam to thicken naturally and become gel-like very quickly. They also add a wonderful texture and a mouthful of healthy goodness!

Lemon juice: A splash adds the perfect touch of tartness to balance the sweetness.

Vanilla bean: This is optional but adds a lovely flavor to the chia seed jam.

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

Variations

Swap the fruit: Almost any fruit works in this recipe! Try plums, peaches, gooseberries, or raspberries—whatever you love.

New flavors to try: If you’re into this easy strawberry chia jam, you’ll definitely want to try mulberry chia jam or a cozy persimmon jam next!

How To Make Strawberry Chia Jam?

Homemade strawberry chia seed jam is completely different, from the amount of sugar it has to the way it sets. You’ll fall in love with its deliciousness. 

Step 1: Chop your strawberries.

Step 2: In a heavy-bottom saucepan, add the berries, sugar, and vanilla pod.

Chopped strawberries, raw sugar, and vanilla bean in a stainless steel saucepan.

Step 3: Cook on low heat for 10 to 12 minutes, stirring occasionally. The strawberries should become soft and mushy and release their juices.

Pureed strawberry mixture with chia seeds in a stainless steel saucepan.

Step 4: Blend the cooked strawberries using a hand blender.

Step 5: Add the chia seeds. Mix and cook again for 2 to 3 minutes.

Strawberry Chia Jam | Easy vegan healthy refined sugar-free strawberry jam

Step 6: Do a taste test and then adjust for sweetness with honey or maple syrup.

Step 7: Take off the heat and add a little bit of lemon juice. 

Final step: Let the jam cool. It thickens as it cools. Then transfer to a jar.

Pro Tips

  • If your strawberries seem a little dry, and you’re worried about them burning, pour a splash of water to help them along.
  • You can blend the strawberries either using a fork or a hand blender. It gives the jam a chunky consistency that I love. 
  • You can purée the cooked strawberries completely too if you prefer a silky, smooth jam. 
  • Prefer sugar over honey or maple syrup? Go for it during step 6! Just keep in mind you’ll need to cook the jam about 5 minutes longer.
Strawberry chia seed jam in 2 glass jars with flowers in the background.

How To Serve

Oh, the possibilities are endless with chia seed strawberry jam. We love a healthy dollop of strawberry chia jam on toasted homemade bread or sandwiched in an English muffin. I haven’t tried it with sourdough discard bread yet. But I just know the flavors will be out of this world.

You can stir it in baked oatmeal, plonk it on cinnamon pancakes, or use it as a scone topping. A PB&J sandwich is another option. Use it as a filling to make strawberry turnovers or pop-tarts.

You can even blend it in a plain vanilla cake batter and then bake for a touch of strawberry flavor, as in my strawberry jam cake. Something very similar to what I did with my orange marmalade cake.

For me, it isn’t a jam. It’s a dessert spread. I simply spoon it into my bowl of yogurt topped with matcha granola and fresh fruit to satisfy the sweet-tooth craving.

Now you see why my batch is threatening not to last even two weeks? Too many ways to enjoy strawberry chia jam.

If you make a bigger batch or plan to store it for a longer time, please sterilize your mason jars. I’ve given the step-by-step process in my DIY-infused oils blog.

A spoonful of strawberry chia jam on top of a jar of jam to show the texture.

Recipe FAQs

Why add chia seeds to homemade jam?

Chia seeds are flavorless, so while they don’t add taste to strawberry chia jam, they do give it a ton of texture. As they soak the strawberry juices, they expand to almost 10 times their original size, which makes the jam gel-like very quickly. What I mean to say is that, with chia seeds, you don’t have to cook the jam for hours to thicken it. That also helps keep the flavor rich and fresh. 

Can you make strawberry chia jam with no sugar?

Yes, you can! This recipe for strawberry jam is refined sugar-free as it uses raw sugar. However, you can leave it out so long as your strawberries are sweet enough. You can also sweeten it lightly after it's cooked, with a tablespoon of honey or maple syrup if you wish.

Do I need to add vanilla bean to this jam?

It is an entirely optional step. Please feel free to skip it. Vanilla adds flavor and depth to the jam. If you don’t have a pod, use good-quality vanilla extract. You can remove the pod after the jam is cooked and cooled.

How to store homemade jam?

This small-batch strawberry jam lasts about 10 days in an air-tight jar in the refrigerator. If you want to make the jam last longer, please follow proper canning instructions.

More Strawberry Recipes

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

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Strawberry chia seed jam in 2 glass jars with flowers in the background.

Strawberry Chia Jam

Natasha Minocha
The strawberry chia jam flavor is so fresh that it tastes just like a plump strawberry plucked from a tree. The homemade jam has no refined sugar, is vegan, and needs only 5 ingredients!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Condiment
Cuisine American, British
Servings 20 Servings
Calories 28 kcal

Ingredients
  

  • 3 cups Strawberries, quartered
  • 1 Vanilla bean, split lengthways Optional
  • 1/4 cup Raw sugar You may need more depending on the sweetness of your fruit
  • 1/4 cup Chia seeds
  • 1-2 tsp Lemon juice
  • Maple syrup/ Honey Optional

Instructions
 

  • Combine the quartered strawberries, vanilla pod, and raw sugar in a heavy-bottomed saucepan.
  • Cook these on low heat, covered. Stir occasionally, until the strawberries soften and release their juices - about 10-12 minutes.
  • Now you can -   use a hand blender ( or a fork) to blend the cooked strawberries a bit. It will give you jam with a chunky consistency. This is what I did.
  • Or you can also puree the strawberries completely if you relish jam with a smoother texture.
  • Or you can leave the mixture as is.
  •  Now add in the chia seeds and give the mixture a good stir. 
  • Cook for 2-3 minutes and take it off the heat.
  • Taste and adjust for sweetness, using honey or maple syrup. If you want to add more sugar, cook it for another 5 minutes on low heat.
  • Take it off the heat and add lemon juice to balance the flavors. Stir well and let the jam cool.
  • The jam will thicken as it cools. Store in an air-tight container in the refrigerator for upto 10 days. Enjoy!

Notes

  • If your strawberries seem a little dry, and you’re worried about them burning, pour a splash of water to help them along.
  • You can blend the strawberries either using a fork or a hand blender. It gives the jam a chunky consistency that I love. 
  • You can purée the cooked strawberries completely too if you prefer a silky, smooth jam. 
  • Prefer sugar over honey or maple syrup? Go for it during step 6! Just keep in mind you’ll need to cook the jam about 5 minutes longer.

Nutrition

Serving: 1CupCalories: 28kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 1mgPotassium: 43mgFiber: 1gSugar: 4gVitamin A: 4IUVitamin C: 13mgCalcium: 17mgIron: 0.3mg

Strawberry Puff Pastry Tart

This delicious strawberry puff pastry tart is a perfect example of simplicity and ease at its best! A fabulous strawberry tart that needs just 5 ingredients and 15 minutes of prep!

Puff pastry tart cut into 8 pieces on a parchment paper with mint on top.

Spread on a bed of tangy cream cheese, the strawberries are baked into a flaky base that has yummy ribbons of juices running through. The juicy, vibrant burst of flavor of the strawberries nestled in the creamy filling makes the puff pastry tart so worth the bake.

The pastry is like digging into a cheesecake tart without the fuss of making a cheesecake! It's definitely a decadent treat - addictive, gorgeous deliciousness through and through!

If you love the combination of cream cheese and strawberries, you'll love these strawberry cream cheese rolls and strawberry swirl cheesecake!

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Why You'll Love This Recipe

It's so incredibly simple to make. Store-bought puff pastry and cream cheese make this recipe a breeze!

We need only 5 ingredients - basic pantry ingredients!

The pastry looks and tastes so impressive!

Sweet juicy strawberries combined with tangy cream cheese is a match made in heaven!

Strawberry tart cut into 8 pieces on parchment paper with a pie server on the side.

Recipe Ingredients

Puff pastry: Store-bought pastry makes the job so much easier.

Cream cheese: I used full-fat cream cheese here.

Strawberries: Fresh ripe strawberries are the best for this tart.

Sugar: I used powdered sugar to sweeten the cream cheese and granulated sugar for topping the strawberries.

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

Variations

The puff pastry sheet and cream cheese, I used was store-bought in my endeavor to save time. You can, of course, use homemade cream cheese and puff pastry.

Cream cheese and strawberries are just gorgeous together, like in my strawberry rolls recipe! But if, cream cheese is not your cup of tea, leave it out. Spread a thin layer of strawberry filling, like in my strawberry turnovers, and then arrange fresh berries on top. You can even use homemade strawberry jam as a filling. 

How To Make Strawberry Puff Pastry Tart

Step 1: Preheat your oven and line a baking tray with parchment paper.

Step 2: Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 8"*12". Place the pastry on the prepared tray.

Step 3: Lightly whisk the cream cheese and icing sugar. Spread on the rolled-out pastry, leaving a 1/2" edge all around the pastry.

Rolle out puff pastry topped with cream cheese on a parchment-lined tray.

Step 4: Place the sliced strawberries on top of the cream cheese. And sprinkle some sugar on top.

Puff pastry topped with cream cheese and strawberries on a parchment-lined baking tray.

Step 5: Fold the edges over, crimping them slightly.

Puff pastry with cream cheese and strawberries with edges crimped on a baking tray.

Step 6: Bake at 200 C for 25-30 minutes, until the strawberry juices are bubbling and the pastry, is golden brown.

Step 7: Let cool for 5-10 minutes before slicing and serving. Enjoy warm!

Baked strawberry puff pastry tart on parchment paper with fresh strawberries around.

Top Tips

  • Make sure the cream cheese is at room temperature. It will be easier to mix powdered sugar in it and also to spread it on the pastry.
  • If the puff pastry feels too soft, place it in the refrigerator for 10-15 minutes to firm up.
  • You can store any leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat in the oven or air-fryer or toaster oven.
  • Sprinkle the strawberries with more sugar if they aren't sweet enough.

Serving The Strawberry Puff Pastry Tart

The strawberry puff pastry tart is best served warm, but wait for the juices to settle and embed deep into the cream cheese, giving it a pinkish hue. 

The crispy, flaky, and buttery pastry topped with creamy cheese and juicy strawberries ensures that the pastry needs no accompaniment. I garnished it with a sprig or two of homegrown mint merely for the pop of color. You can also drizzle some vanilla icing if you wish.

If you're in the mood for extra decadence, I recommend serving with a scoop of ice cream! Otherwise, a mug of hot coffee or a steaming cup of tea is all you need with the strawberry puff pastry tart. 

Strawberry tart cut into 8 pieces on parchment paper with a pie-server.

Recipe FAQs

How much sugar should I add to the strawberry tart?

That depends upon your strawberries. If they are more tart than sweet, up the amount of sugar. In case your strawberries are like mine, bursting with natural sweetness, use a light hand on the sugar. 

Can I make a puff pastry tart with other fruits?

Any fruit will make the puff pastry an edible journey worth taking. Peaches, plums, and apricots are excellent choices. You can use apples as I did in this apple puff pastry recipe or cherries like in my cherry pastries. For a savory pastry, try these delicious cranberry brie bites!

More Easy Pastry Recipes

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

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Strawberry Puff Pastry Tart cut into pieces on a parchment paper.

Strawberry Puff Pastry Tart

Natasha Minocha
Strawberry Puff Pastry Tart -The juicy, vibrant burst of flavor of the strawberries nestled in the creamy tangy filling on a flaky buttery pastry make this tart so worth the bake!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 436 kcal

Ingredients
 
 

  • 17.3 oz Puff pastry
  • 3/4 cup Cream cheese, room temperature
  • 3 Tbsp Icing sugar You can add more if your strawberries aren't sweet enough
  • 1.5 cup Strawberries, sliced
  • 1-2 tsp Sugar You can add more if your strawberries aren't sweet enough

Instructions
 

  • Preheat your oven to 200 C. Line a baking tray with parchment paper.
  • Roll out the puff pastry on a lightly floured surface into a rectangle, roughly about 8"*12".
  • Place the pastry on the prepared tray.
  • Lightly whisk the cream cheese and icing sugar.
    Spread on the rolled-out pastry, leaving 1/2" edge all around the pastry.
  • Place the sliced strawberries on top of the cream cheese.
  • Sprinkle some sugar on top.
  • Fold the edges over, crimping them slightly.
  • Bake at 200 C for 25-30 minutes, until the strawberry juices are bubbling and the pastry, golden brown.
  • Let cool for 5-10 minutes before slicing and serving. Enjoy warm!

Notes

  • Make sure the cream cheese is at room temperature. It will be easier to mix powdered sugar in it and also to spread it on the pastry.
  • If the puff pastry feels too soft, place it in the refrigerator for 10-15 minutes to firm up.
  • You can store any leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat in the oven or air-fryer or toaster oven.
  • Sprinkle the strawberries with more sugar if they aren't sweet enough.

Nutrition

Serving: 1 ServingCalories: 436kcalCarbohydrates: 34gProtein: 6gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 22mgSodium: 221mgPotassium: 108mgFiber: 1gSugar: 6gVitamin A: 294IUVitamin C: 16mgCalcium: 31mgIron: 2mg

Matcha Granola

For the next week or so, my posts will be sporadic. A twist of stars has left me perpetually short on time and with zero bandwidth to do even one more thing. And when time goes missing from my calendar, I look for quick and easy meal choices. That’s how I ended up making a new batch of matcha granola.

Matcha Granola in a ceramic bowl with a spoonful of matcha and flowers on the side.

We are a family of granola devotees. If a bowlful isn’t grabbed for breakfast, then certainly you’ll see a handful or two carried around the house all day long…I know from the trail on the floor!

This Matcha Granola was delightful not only to the eye but also to the palate. It’s one of the prettiest granolas I have ever seen. The recipe is basic – mix Matcha, seeds, and nuts into granola but quite frankly, I was astounded by the hum that Matcha brought to it. 

The soft green and khaki tinge, the subtle grassy and earthy taste balanced impeccably well with the nuttiness of roasted almonds and pistachios. Even the play of perfectly crunchy textures here was truly gratifying. The light sweetness of honey and dates brought a lovely counterpoint to the sourness of ruby-red goji berries. 

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

What is matcha?

The very word matcha translates into ground tea. It’s unique in green tea varieties because of how it is grown, harvested, and processed – creating a powder instead of dried leaves.

Using powder for tea was first introduced in China, although later, it became a popular Japanese practice. Today, Matcha is used in everything from sweet to savory recipes.

It’s considered a superfood since it is extraordinarily rich in antioxidants.  It also has high levels of the amino acid: L-theanine. Along with caffeine, it helps keep you calm without inducing drowsiness.

Matcha also increases focus and concentration. Something we sorely need when time seems to be running away from us. Don’t we?

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

How to make matcha granola?

With spring officially in the air, it is time to eat healthier and lighter food. Matcha granola stands tall on both counts. The recipe itself is very simple, adaptable, and nutritious.

  • While your oven preheats, combine oats, puffed rice, nuts, seeds, and matcha in a bowl. Then move on to the wet ingredients.
  • Keeping the heat on low, mix coconut oil and honey.
  • When the two have melted, stir in a splash of freshly squeezed orange juice and a few teaspoons of vanilla.
Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

Baking the matcha granola

  • Incorporate the wet and the dry ingredients, then roll them out on your lined baking tray.
  • Bake for a good 30 to 40 minutes. Keep in mind to stir the granola every 15 minutes for an even baking.
  • Once the granola is baked, add in shredded coconut, goji berries along with pitted and chopped dates.
  • Let the granola cool completely, and then serve!
Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

Variations of matcha granola recipe

If your pantry is freshly stocked, then you’ve hit the gold mine of granola. The variations are endless because you can blend an assortment of seeds, nuts, or berries.

What nuts and berries can you use in granola?

I roasted almonds and pistachios, but feel free to incorporate any nuts your taste buds desire. Or none at all!

If you don’t have dates and goji berries, try dried cranberries and raisins. Just remember to add them after the baking. Doing it before makes the dried fruits very, very chewy.

How to make gluten-free matcha granola?

Find certified gluten-free rolled oats, and you’ll be set.

What oil is best for granola?

I prefer coconut oil but you can switch it with any vegetable oil. I’ve even seen recipes that use melted butter.

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

What mixes well with Matcha?

I like to experiment with a wide variety of flavors now and then.  Some work; others are better left unmentioned. Here are some other matcha recipes that were hit in my home:

Matcha Granola | Easy Healthy Vegan Matcha Granola Recipe

Serving the matcha granola

A jar of matcha granola at home will have your breakfast sorted out and provide you with wholesome, yummy snacking options throughout the day. Not bad for a weekly 40-minute investment of your time in the kitchen!

The kids love to snack on it as-is, but my favorite way is to serve the addictive granola with a bowl of yogurt and freshly chopped seasonal fruits. That’s the best part about matcha granola—it allows you to pander to your own taste and preference.

More Granola 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 matcha granola as much as we do!

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Tried this recipe?Let us know how it was!
Matcha Granola in a ceramic bowl with a spoonful of matcha and flowers on the side.

Matcha Granola

Natasha Minocha
A jar of matcha granola at home will have your breakfast sorted out and provide you with wholesome, yummy snacking options throughout the day.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 20 Servings
Calories 146 kcal

Ingredients
  

  • 3 cups Rolled oats
  • 1 cup Puffed rice
  • 1/2 cup Almonds roughly chopped
  • 1/4 cup Pistachios
  • 1/4 cup Sunflower seeds
  • 2 Tbsp Melon seeds
  • 1/4 cup Pumpkin seeds
  • 2 tsp Matcha Powder
  • 1/4 cup Orange juice freshly squeezed
  • 3 Tbsp Coconut oil
  • 1/2 cup Maple syrup You can also use honey
  • 2 tsp Vanilla extract
  • 1/4 cup Shredded coconut
  • 1/4 cup Goji berries
  • 8-10 pcs Dates Pitted and chopped

Instructions
 

  • Preheat the oven to 170C. Line a baking tray with baking paper.
  • In a large bowl, combine oats, puffed rice, almonds, pistachios, all seeds, and matcha powder.
  • In a small saucepan, mix coconut oil and maple syrup, over low heat till melted and combined well. Stir in the vanilla and orange juice.
  • Mix the wet ingredients with the dry ingredients.
  • Spread out evenly on the prepared tray and bake for 30-40 minutes, stirring every 15 minutes.
  • Remove from oven and stir in the shredded coconut, goji berries, and dates. Allow the mixture to cool for about 30 minutes. Store in an air-tight container. Enjoy!

Nutrition

Serving: 1 ServingCalories: 146kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 2mgPotassium: 140mgFiber: 2gSugar: 6gVitamin A: 34IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Coconut Macaroons

Coconut macaroons are unadulterated bliss and an absolute favorite of mine. They are a chewy mound of shredded ribbons the color of sunlight when morning dawns, lightly sweetened with utterly crispy edges.

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Vegan Matcha Tart

I feel green is the new pink!

My no-bake vegan matcha tart may not have the colors of love, but the feeling it evokes is undeniably the same. With one velvety, luscious bite, the smile threatens to meet the ears, and a warm, tingly feeling fills the pit of the stomach!

Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

And oh, the tart is as euphoric as love. So, while it may not seem like the dessert for Valentine’s Day, it definitely is – particularly if your palate prefers no-bake, refined-sugar-free, dairy-free treats.

But if you’re a stickler for rules, go ahead and chop some strawberries on top of the tart to bring in hues of red. 

What is matcha?

I’ve made plenty of baked and no-bake tarts. But this was my maiden voyage with matcha, which is a Chinese green tea that is processed into a fine powder.

The name roughly means ground or rubbed tea because the leaves are stone-ground. Its nutritional benefits are potent as it’s packed with antioxidants. It also has more theanine than other tea varieties. It’s the amino acid that keeps you stimulated without making you hyper. 

Matcha powder

How to make vegan matcha tart?

The recipe is simple and asks for no effort on your part, except for a tad bit of pre-planning when it comes to the filling. You can make one big tart in a 6-inch pan or follow my path and make four small ones in 3-inch pans.

Step 1: Make the tart base.

  • Pulse rolled oats, dates, walnuts, coconut oil, and cocoa powder till you have a sticky mixture. 
  • I also added a touch of cinnamon powder because I adore the natural sweetness of the spice. 
  • Taste the mixture and add more dates if you feel it isn’t sufficiently sweet.
  • Pat the mixture evenly on your pan and refrigerate for an hour for the crust to set. 

Quick tips

To make the dates soft, please soak them in warm water beforehand for 5-10 minutes.

If the mixture is too dry, add more coconut oil to it. I always preserve the water the dates were soaked in and use it instead of oil. Pour a teaspoon at a time to get the right consistency. 

Take your time when patting the crust on the pan. I didn’t and suffered for my impatience with an uneven pie crust. 

Prepare the filling

While the tart base is setting in the refrigerator, get on to the filling. Here’s where the pre-planning comes into play. You need to soak cashews overnight. Why? Because it makes them super soft and ultra-creamy. 

Ingredients for making filling for Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Everything soaked cashews touch turns luxurious. I’ve experienced it before with my Cherry Lemon Cheesecake, and nothing else compares. That’s why I recommend an overnight soak. 

If you’re short on time, soak them in hot water for at least an hour. Then drain and rinse them thoroughly. 

  • Blend the cashews with matcha powder, maple syrup, homemade vanilla extract, and coconut milk till it’s smooth. 
  • Add in agar-agar, the vegan substitute of gelatin, and then pulse again until the mixture is utterly silken.
  • Do a taste test. Stir in more matcha if you want that deep earthy kick or more sweetener to balance out the grassiness. 
  • Spoon the filling on the tart base and refrigerate.
Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Quick tip

You’ll have to soak the agar-agar in warm water prior to mixing. 2 teaspoons of agar-agar in 1.5 tablespoon water will do. Let it sit and dissolve.

Use full-fat coconut milk because that’s what makes the filling rich. 

Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

How long should you keep the matcha tart in the fridge?

My first thought was to refrigerate the tarts overnight, which I did. But the filling didn’t reach that taut, sliced clean texture. 

I could have added more agar-agar, but the soft consistency was precisely what I wanted. So, I counsel freezing the tart for 3 to 4 hours if you want a very firm filling with a crunchy base.

In case you are leaning towards a pudding-like texture with more chewiness in a base that still holds its shape, refrigerate the tarts for four to five hours. 

Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Variations of vegan matcha tart recipe

For a gluten-free matcha tart, stick to gluten-free oats. For the sweetener, honey or maple syrup are excellent options if dates are not your cup of tea.

A good floral honey in the filling will work wonders for the flavor profile. Walnuts are my go-to choice, but almonds or even no nuts in the base are fine.

In the mood for a tart but not matcha? Try my chocolate orange tart recipe. Looking for matcha recipes?

Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Serving the vegan matcha tart

The tarts need minimal dressing up.

The nuttiness of the pie crust tangos with the grassy note of matcha in perfect rhythm. The thread that ties together the chewy and robust crust with the rich, creamy filling is indulgent yet light.

When there is such harmony, anything you add to the dish takes away from it. So, I drizzled the vegan matcha tart with melted dark chocolate. Finished it off with a dusting of matcha powder and dug into some very, very tasty tarts.

Vegan Matcha Tart | Easy refined sugar-free matcha tart 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 vegan matcha tart as much as we do!

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Tried this recipe?Let us know how it was!
Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Vegan Matcha Tart

Natasha Minocha
Vegan Matcha Tart - The nuttiness of the pie crust tangos with the grassy note of matcha in perfect rhythm. The thread that ties together the chewy and robust crust with the rich, creamy filling is indulgent yet light.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 hours 45 minutes
Setting time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 4 3" tarts
Calories 705 kcal

Equipment

  • 4 3" loose-bottomed tart pans or 1 6" tart pan

Ingredients
  

Tart Crust

  • 1 1/4 cup Rolled oats
  • 1/2 cup Walnuts
  • 1 tbsp Cocoa powder
  • 8-10 Dates, pitted and soaked in warm water Use just enough water to cover the dates.
  • 2.5 tbsp Coconut oil, melted
  • 1/2 tsp Cinnamon powder

Matcha Filling

  • 1.5 cup Cashews, soaked overnight
  • 1/3 cup Coconut milk, full fat
  • 1.5 tbsp Matcha powder
  • 1/4 cup Maple syrup
  • 1.5 tsp Vanilla extract
  • 2 tsp Agar-agar, soaked in 1.5 tbsp warm water

Instructions
 

  • Keep 4 3" loose-bottom tart cases handy.

Tart Crust

  • Combine oats, walnuts, cocoa powder in a food processor. Pulse till the mixture looks like semi-fine crumbs.
  • Add the dates and melted coconut oil. Pulse again till combined. You should get a sticky dough. Taste and adjust for sweetness.
  • Press evenly into the tart pans. Refrigerate.

Matcha Filling

  • Rinse and drain the soaked cashewnuts.
  • Combine the cashews, coconut milk, matcha powder, maple syrup, and vanilla extract in a food processor or blender. Blend until smooth.
  • Add in the soaked agar agar. Blend again until silken smooth.
  • Taste and adjust for sweetness and matcha flavor.
  • Spoon the filling onto the tart cases. Smoothen the tops and refrigerate for 5-6 hours if you want a softer, pudding-like consistency.
    For a firmer consistency, freeze the tarts for 3-4 hours.
  • Drizzle the top with dark chocolate and a light dusting of matcha powder before serving and enjoy!

Nutrition

Serving: 1TartCalories: 705kcalCarbohydrates: 61gProtein: 18gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gSodium: 13mgPotassium: 696mgFiber: 7gSugar: 26gVitamin A: 286IUVitamin C: 1mgCalcium: 82mgIron: 7mg
Vegan Matcha Tart | Easy refined sugar-free matcha tart recipe

Sticky Spicy Sweet Potatoes

These sticky spicy sweet potatoes are a delicious and super easy vegetarian appetizer or side dish, jam-packed with flavor! A take on the popular Indo-Chinese honey chili potatoes, this vegan dish is finger-licking good and so simple to make.

sticky chili sweet potatoes with red chili and green onions garnish.

Warm and comforting, these glazed chili sweet potatoes are such a treat! They are ridiculously easy to make and better than any takeout! Perfect for your holiday table, serve them along with your holiday classics, or enjoy them anytime you want a sweet and spicy side or snack!

If you're as obsessed with sweet potatoes as I am, you must try my baked sweet potato fries, sweet potato crackers, and roasted sweet potato soup!

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Why You'll Love This Recipe

  • This spicy sweet potato recipe uses simple ingredients. There is a good chance that you’ll already have all the ingredients to throw together sticky chili sweet potatoes at home.
  • The recipe is low on effort, but high on flavor!
  • Super versatile! You can use any vegetable you have handy - potatoes, broccoli, cauliflower, carrots, lotus stems!
  • These sticky spicy sweet potatoes are a total crowd pleaser. Perfect for snacking, as a side, or an appetizer!

Reader Love ❤️

5 stars

Made this a bunch of times, always comes out so good 🙂 - Sana

5 stars

So yum! Made this twice already 🙂 - Karan

Glazed sweet potatoes in a bowl, garnished with sesame seeds and spring onions.

Recipe Ingredients

Sweet potatoes: Fresh, in-season sweet potatoes have the best flavor.

Oil: I used peanut oil in this recipe. You can use olive oil, sunflower oil, or canola oil.

Maple syrup: For the sweet-sticky sauce! You can also use honey if you like.

Chili sauce: Asian chili sauces are the best here. Use any kind you like. Store-bought or homemade, all work well here. Try my homemade sambal oelek for a spicy kick!

Soy sauce: I like to use light soy sauce. You can use dark soy sauce too for a deeper flavor.

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

How To Make Sticky Spicy Sweet Potatoes

Diced sweet potatoes on a baking tray.

Step 1: Preheat your oven to 220 °C / 428°F. Toss the cubed sweet potatoes with peanut oil and salt.

Roasted cubed sweet potatoes on a baking tray.

Step 2: Spread in a single layer on a baking tray and roast in the oven for 20-25 minutes, until the sweet potatoes are cooked through and lightly browned on top.

Ingredients for making sweet spicy sauce in small bowls.

Step 3: While the sweet potatoes are roasting, make the sauce. Combine sriracha sauce, rice wine vinegar, maple syrup, soy sauce, and chili sauce in a small bowl.

Glazed sweet potatoes on a baking tray.

Step 4: As soon as your sweet potatoes are out of the oven, carefully pour the sauce on top and mix well. 

Top Tips

  • I always shift the tray to the top rack and turn on the broiler for the last 5 -10 minutes to caramelize and crisp up the sweet potatoes.
  • Be cautious with salt. The sauces already have some in them, and you don’t want the sticky chili sweet potato to be excessively salty.
  • Use any kind of Asian chili sauce you prefer. You can also use a spicy black bean sauce if you like!
  • Make the sticky sweet potatoes spicier - add red chili powder, gochugaru, or red chili flakes to the sauce.
  • For an extra boost of flavor, drizzle some sesame oil just before serving.
  • For more texture and crunch, top the dish with roasted crushed peanuts. 
spicy Sweet potatoes in a white pan with sesame seeds and green onions on top.

Sticky Sweet Potato Recipe FAQs

Can I air-fry sweet potatoes?

Yes! I knew roasting worked because I’d tried it with my Sticky Sesame Cauliflower recipe to the great appreciation of my family. But air-frying, like I did with my air fryer pumpkin recipe, will be absolutely fine.

What other vegetables can I use for the recipe?

You can use potatoes, cauliflower, brocolli, carrots, any squash or pumpkin and even lotus stems.

How do I reheat sticky chili sweet potatoes?

You can reheat the leftovers in a microwave, or on the stove top in a cast-iron skillet. You could also reheat them in a preheated oven for 5-10 minutes.

More Easy Better Than Takeout 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 sticky spicy sweet potatoes as much as we do!

📖 Recipe

Tried this recipe?Let us know how it was!
sticky chili sweet potatoes with red chili and green onions garnish.

Sticky Spicy Sweet Potatoes

Natasha Minocha
These sticky spicy sweet potatoes are a delicious and super easy vegetarian appetizer or side dish, jam-packed with flavor! A take on the popular Indo-Chinese honey chili potatoes, this vegan dish is finger-licking good and so simple to make.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian
Servings 4 Servings
Calories 320 kcal

Ingredients
 
 

  • 2 lbs Sweet potatoes, unpeeled, scrubbed well and cubed
  • 2 tbsp Peanut oil
  • 1 tsp Salt
  • 1.5 tbsp Sriracha sauce
  • 1.5 tbsp Soy sauce
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Maple syrup
  • 1.5 tbsp Chili sauce You can use any chili sauce you prefer
  • 1 tbsp Sesame oil
  • Green onions, Sesame seeds, Red chilies for garnish

Instructions
 

  • Preheat your oven to 220 C/ 428 F.
  • Toss the cubed sweet potatoes with peanut oil and salt.
  • Spread in a single layer on a baking tray and roast in the oven for 20-25 minutes, until the sweet potatoes are cooked through and lightly browned on top.
  • I like to move the baking tray to the top rack and turn on the broiler for the last 5-10 minutes. Keep an eye on the veggies though, you don't want them to burn.
  • While the sweet potatoes are roasting, make the sauce.
  • Combine the sriracha sauce, rice wine vinegar, maple syrup, soy sauce, and chili sauce in a small bowl. Taste and adjust for spicy/ sweet flavors.
  • As soon as your sweet potatoes are out of the oven, carefully pour the sauce on top and mix well.
    Watch your hands, the tray will be hot!
  • Taste and adjust for seasoning. Drizzle sesame oil for the finishing touch.
  • Transfer to a serving bowl, sprinkle with green onions, sesame seeds, and fresh chili slices.
  • Serve hot and enjoy!

Notes

  • I always shift the tray to the top rack and turn on the broiler for the last 5 -10 minutes to caramelize and crisp up the sweet potatoes.
  • Be cautious with salt. The sauces already have some in them, and you don’t want the sticky chili sweet potato to be excessively salty.
  • Use any kind of Asian chili sauce you prefer. You can also use a spicy black bean sauce if you like!
  • Make the sticky sweet potatoes spicier - add red chili powder, gochugaru, or red chili flakes to the sauce.
  • For an extra boost of flavor, drizzle some sesame oil just before serving.
  • For more texture and crunch, top the dish with roasted crushed peanuts. 

Nutrition

Serving: 1 ServingCalories: 320kcalCarbohydrates: 53gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 1276mgPotassium: 797mgFiber: 7gSugar: 16gVitamin A: 32183IUVitamin C: 9mgCalcium: 76mgIron: 2mg