Wholesome Banana Pancakes

healthy banana pancakes

healthy banana pancakes

These healthy wholesome banana pancakes are a twist on traditional pancakes.They are moist and fluffy with a slight nutty taste and loaded with super-foods. Spelt/whole wheat flour,chia seeds, and flax seed meal has tons and tons of health benefits.I use chia seeds and flax meal a lot .I add them to cereal,yoghurt,oatmeal,porridge,muffins,pancakes,waffles…etz. You can call this totally guilt-less delightful breakfast that can give you a good health boost.

 

Ingredients:

2 overriped bananas

2 eggs

1 3/4 cup milk

1/4 cup raw cane sugar

1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)

1/3 cup ground flax seeds

1/4 cup chia seeds

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon vanilla

2 tablespoons oil

1/2 cup chopped walnuts optional

Variations: You can use 1 cup flour and  1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

 

Directions:

In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).

Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.

Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.

Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.

Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .

Serve with pure maple syrup(healthier choice) or homemade syrup.

Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.

Wholesome Banana Pancakes

Wholesome Banana Pancakes

Ingredients

  • Ingredients:
  • 2 overriped bananas
  • 2 eggs
  • 1 3/4 cup milk
  • 1/4 cup raw cane sugar
  • 1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)
  • 1/3 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons oil
  • 1/2 cup chopped walnuts optional
  • Variations: You can use 1 cup flour and 1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

Instructions

  1. In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).
  2. Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.
  3. Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.
  4. Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.
  5. Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .
  6. Serve with pure maple syrup(healthier choice) or homemade syrup.
  7. Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.
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Rogaliki- Filled pastry cookies

Rogaliki

Rogaliki

Rogaliki are soft,sweet,flaky Russian pastries that can be referred to cookies with variety of fillings and drenched in powdery white sugar.They are very simple and quick to make.Dough is very delicate and not too doughy.You can actually taste the filling.These little pastries treats always bring good memories of my childhood years.We would make them with mom all the time.

2 cups sour cream(400 grams)

3 1/2 stick butter (400 grams)room temperature

1 cup sugar

1 tablespoon vinegar

1/2 teaspoon salt

6 cups all purpose or whole wheat pastry flour

 

Fillings-

Crushed walnuts with sugar

jam

raisins

cooked poppy seeds*with sugar and crushed walnuts(walnuts optional)

*grind poppy seeds using meat grinder after they are cooked.

 

In a mixing bowl combine  flour,salt, and sugar.Cut in butter until mixture is coarse and crumbly.Mix in the rest of ingredients and place it in fridge for 2 hours.

photo 1

 Divide the dough 6 portions. Roll the one portion at a time on a well floured surface.

photo 2

Using a pastry cutter or knife,cut 8-12 triangles.(depending on what size you like them to be)

Place desired filling on the edge of a triangle.

photo 3

Roll it up and place it on prepared baking pan with parchment paper.

photo 4

Bake for 15-17 minutes on 350 degrees

Let them cool.Add powdered sugar to a bowl and in several batches, throw rogaliki in the bowl and mix until they are fully covered in sugar.

DSC_4674

Poppy seed Walnut Cake with Dulce de Leche

poppy seed walnut cake with dulce de leche frosting

If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

poppy seed walnut cake with dulce de leche frosting

 

DSC_4279

You can use this flour,regular white flour ,or spelt and almond flour.

Poppyseed Walnut Cake with Dulce de Leche

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 2 teaspoon baking soda + 1 tablespoon vinegar combined
  • 1 3/4 cups poppy seeds
  • 1 cup walnuts
  • 1 cup pastry whole wheat flour*
  • * you can substitute for all-purpose white flour or spelt flour
  • 1 can dulce de leche
  • 12 ozs. cream cheese (1 1/2 package cream cheese)
  • 1 stick butter room temperature.
  • 1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )
  • 1 teaspoon vanilla
  • Syrup:
  • 1/2 cup boiling water
  • 2 tablespoons sugar
  • (mix together,let it cool)
  • Meringue:
  • 3 egg whites
  • 1 cup sugar
  • a pinch cream of tartar

Instructions

  1. Direction:
  2. Meringue-
  3. Prepare a lined 10 inch springform pan.
  4. Heat oven to 200 degrees.
  5. Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.
  6. Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)
  7. Pre heat oven to 325 degrees.
  8. In a mini blender,pulse and chop walnuts together with poppy seeds.
  9. Beat eggs with sugar until fluffy and pale in color.
  10. Sift flour and combine poppy seeds and baking soda with vinegar.
  11. Gently mix in flour poppy seed walnut mix.
  12. Line the bottom of the 10 inch pan with parchment paper.
  13. Grease or spray the sides and bottom of the pan.
  14. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  15. Dulce de Leche frosting:
  16. Beat cream cheese with butter.
  17. Add dulce de leche and beat until well combined.
  18. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  19. **Or replace with cool whip
  20. Assembling:
  21. Slice the cake in half.
  22. Moist (a little) the cake layer with syrup using spoon or spray.
  23. Spread dulce de leche frosting.
  24. Place the meringue layer on top. Add more cream and spread.
  25. Moist ( a little) and place third layer on top of the meringue layer.
  26. Spread frosting on sides and top of the cake.
  27. Decorate as desired.
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Whole Wheat Banana Nut Mini Muffins

DSC_3555

DSC_3555

 

 

When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.

Whole Wheat Banana Nut Mini Muffins

Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup chia seeds
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup plain yoghurt
  • 1 tablespoon vanilla extract
  • 3 large bananas mashed
  • 1 1/4 teaspoon baking powder
  • 3 tablespoons avocado oil ( vegetable oil will work also)
  • 1/2 cup chopped walnuts
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray mini cupcake pan with nonstick cooking spray.
  3. In a mixing bowl,whisk together flour,salt,baking powder,cinnamon and chia seeds.
  4. In another mixing bowl,whisk together sugar and egg.
  5. Whisk in mashed bananas,vanilla,oil,and yoghurt until well combined.
  6. Gradually add dry ingredients to wet ingredients.
  7. Fold in chopped nuts.
  8. Divide batter evenly into prepared mini cupcake pan.
  9. Sprinkle some chopped nuts and oatmeal on top if desired.
  10. Bake for 12-13 minutes.
  11. let cool completely.
  12. Dust with powdered sugar.
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RawFood Truffles

DSC_3274

DSC_3274

 

Eating food raw is the most healthiest diet with lots of benefits. Some of the benefits are;

1.The enzymes,vitamins and minerals are not destroyed by cooking.

2.Aids to weight loss and maintain healthy weight

3.Natural cure for disease including cancer.

4. Helps to Detoxify our bodies

5. Boost of energy

These are very delicious and you can eat as many as you want with out any guilt.A healthy alternative to regular creamy truffles.

RawFood Truffles

Ingredients

  • 1 1/2 cups raw almonds
  • 1 1/2 cups shredded raw coconut flakes
  • 1/2 cup raw walnuts
  • 1/2 goji berries soaked*
  • 2 tablespoons coconut oil (not liquid)
  • 3-4 tablespoons raw agave syrup**
  • 2 tablespoon carob or raw cocoa powder + more for dusting***
  • *You can substitute for raisins,cranberries or prunes.
  • **You can substitute for raw honey
  • *** optional.You can roll them in coconut flakes with out chocolate

Instructions

  1. Using a blender,Pulse nuts until very fine.
  2. Pulse goji berries with coconut flakes.
  3. In a a mixing bowl combine nuts,goji berries, coconut flakes,coconut oil,agave syrup and carob or cocoa.
  4. Roll in to small balls and dust in carob or cocoa.
  5. Refrigerate for an hour or more.
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