Dry Fruit Ladoos

  

Ingredients

¼ cup ghee

1 cup almonds chopped

½ cup cashew, chopped

¼ cup pistachios, chopped

½ cup raisins

6 anjeer/ dried figs chopped

3 tbsp pumpkin seeds

3 tbsp sunflower seeds

2 tbsp sesame seeds

1 tbsp poppy seeds

1 cup dry coconut, grated

350 grams dates, pitted

 

 Preparations

In a pan heat 1 tsp ghee. roast badam, cashew and  pistachios.

Roast until the nuts turn crunchy. Keep aside.

In the same pan heat 1 tsp ghee, add ½ cup raisins and 6 anjeer.

Dry roast pumpkin seeds, sunflower seeds, sesame,  poppy seeds, and dry coconut.

Roast until the seeds turn crunchy. Keep aside.

Mix all the roasted nuts and seeds well. Keep aside.

In a large kadai heat 2 tbsp ghee. add 350 grams dates and cook on low flame.

After 5 minutes, the dates turn soft and mushy. Mash the dates until it turns paste texture.

Now add in roasted nuts and mix well.

Mix until everything is well combined.

Cool slightly, and start shaping into ladoo.

Dry Fruits Ladoo is ready to enjoy for up to a month.

 

Tip- You may interchange nuts as per your taste and availability at home.

 

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Date Walnuts Cake

  

Ingredients

150g (1 cup) chopped pitted dates

180ml (3/4 cup) freshly brewed hot espresso

1/2 tsp baking soda

120g (1 cup) all-purpose flour or gluten-free blend

1 tsp baking powder

1/2 tsp cinnamon pdr

1/4 tsp salt

2 large eggs

00g (1/2 cup) coconut sugar or brown sugar

80ml (1/3 cup) olive oil or melted butter

1 tsp vanilla extract

80g (2/3 cup) chopped walnuts, plus extra for topping

 

 

Preparations

Preheat the oven to 175°C (350°F). Grease or line a 20cm (8-inch) round  cake pan.

Combine chopped dates and hot espresso in a bowl. Stir in baking soda and let sit for 10–15 minutes.

In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.

In a large bowl, whisk eggs and sugar until frothy. Add olive oil and vanilla extract, whisking to combine.

Add the date-espresso mixture to the wet ingredients and mix well.

Gently stir in the dry ingredients until just combined. Fold in the chopped walnuts.

Pour the batter into the prepared pan and sprinkle extra walnuts on top.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

 

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No-Bake Chia Pudding Bars with Coconut n Lime flavours

   

Ingredients

1 can (13.5 oz / 400ml) full-fat coconut milk

1/2 cup / 80g chia seeds

1/4 cup / 60ml maple syrup or agave nectar

Zest of 1 large lime

Juice of 1/2 large lime (about 2 tbsp / 30ml)

1 tsp 5ml vanilla extract

Pinch of salt

1 cup / 140g almonds or cashews (optional crust)

1/2 cup / 45g shredded unsweetened coconut (optional crust)

1/4 cup / 45g Medjool dates, pitted (optional crust)

1 tbsp 15ml melted coconut oil (optional crust)

Pinch of salt (optional crust)

Toasted coconut flakes (topping)

Extra lime zest (topping)

 

Preparations

Prepare the optional crust: Add almonds/cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.

Prepare the chia pudding filling: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup/agave, lime zest, lime juice, vanilla extract, and salt. Whisk well to prevent clumps.

Let the mixture sit for 5-10 minutes, then whisk again thoroughly to break up any clumps and ensure seeds are evenly distributed.

Pour the chia pudding mixture over the prepared crust (if using) or directly into the parchment-lined pan if making crustless bars. Spread evenly.

Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the chia pudding is very firm and set.

Once firm, lift the slab out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.

Cut into squares or bars using a sharp knife.

Store leftovers covered in the refrigerator for up to 4-5 days

 

 

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Salted Tahini-Stuffed Dates

  

Ingredients

1 Tbsp. tahini

1 tsp. vanilla

1/8 tsp. cinnamon pdr dates

3 Medjool dates, pitted and halved

1/8 tsp. salt or flaky salt

 

Preparations

 In a small bowl, mix tahini, vanilla, and cinnamon. You can either mix the salt into the tahini before stuffing the dates or, if you have flaky salt, add a generous pinch on top.

Divide the tahini mixture between the three dates and enjoy immediately.

 

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Date and Almond Cake

 Dates are packed with natural sugars, making them an ideal substitute for refined sugar in baked goods. These sweet little fruits are also high in fiber, which aids digestion, and are rich in potassium, essential for heart health. They contain antioxidants that can help combat inflammation and support your immune system. 

Almond  are a powerhouse of nutrients. Full of heart-healthy fats, almonds help reduce cholesterol levels, keeping your cardiovascular system in top shape. They’re also an excellent source of protein, making this cake not just a sweet treat but one that can keep you feeling satisfied for longer. Plus, almonds are rich in vitamin E, a powerful antioxidant that promotes glowing skin and protects against oxidative stress.

  

Ingredients

200 gm pitted dates, chopped

150 gm ground almonds

200 gm sugar

3 large eggs

120 ml vegetable oil

100ml milk

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon pdr

1 tsp vanilla extract

50 gm sliced almonds (for garnish)

For the Honey Glaze:

 100g honey

2 tbsp water

1 tbsp lemon juice

Directions

Preheat the oven to 180°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan.

 

In a large bowl, whisk together the eggs, sugar, oil, milk, and vanilla extract until smooth.

 

In another bowl, combine the chopped dates, ground almonds, baking powder, salt, and cinnamon.

 

Gradually fold the dry ingredients into the wet mixture until fully combined.

 

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

 

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

 

While the cake is cooling, prepare the honey glaze by heating honey, water, and lemon juice in a small saucepan. Simmer for 5-7 minutes, then remove from heat and set aside.

Once the cake has cooled, drizzle the honey glaze over the top and garnish with sliced almonds before serving.

Note- You may add any other nuts of your choice. 

You can use egg substitute, which you can see in my earlier post.

Those who don't prefer it too sweet, can omit or reduce the amount of sugar

 

 

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Energy Bars- NO cook

 

A different take on the traditional cookie – these bars are made of nuts and dried fruits. Other than the dates, you can substitute any of the ingredients to match your preferences.

 

Ingredients: 

 

1 cup dates, pitted 

 

1 dried fruit 

 

1 cup nuts 

 

Preparation: 

Use a food processor to blend all the ingredients together. 

 

After the ingredients are fully mixed, spread the mix on a surface covered with plastic wrap and leave in the fridge for 3 hours. 

 

Once the mixture has cooled and solidified, you can take it out of the fridge and cut it into any size and shape you desire. 

 

You can try the following combos: almonds & cherries, pecans & cranberries, apples & walnuts.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Eggless Date Cake with Oats and Whole Wheat Flour

 

This sweet and unique dessert will undoubtedly become one of the tastiest cakes you've had so far, with its softness and delightful crunch combined with the dates, making this recipe simply perfect.

Ingredients :

 

20 dates (pitted, chopped, and peeled) 

 

1 ½ cups warm milk 

 

¾ cup whole wheat flour 

 

¾ cup quick-cooking oats 

 

1 tsp baking powder (level) 

 

1 tsp baking soda (level) 

 

¼ cup sugar 

 

1 tsp vanilla extract 

 

½ cup oil

Instructions : 

 

Preheat your oven to 320°F (160°C). 

 

Place the dates in a food processor and blend until you get a smooth paste. 

 

Transfer to a separate bowl. Pour the warm milk over the date paste, mix slightly, and let it soak for about 10 minutes. 

 

Meanwhile, in a large bowl, mix the whole wheat flour, oats, baking powder, baking soda, and sugar until well combined. Set aside. 

 

Add the vanilla extract and oil to the soaked date mixture and mix well. 

 

Carefully pour the date mixture into the bowl with the dry ingredients and stir until the batter is smooth and well combined. 

 

Pour the batter into a greased round cake pan (9.5 inches) or into two loaf pans (9 x 4 inches), filling them about ¾ full. 

 

After 35 minutes, you can test the cake's condition by inserting a toothpick into the center—if it comes out clean, the cake is ready! 

 

Remove the cake from the oven, let it cool slightly, and serve.\

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Energy Balls

     

Ingredients

• 1½ cups dried figs, stemmed

• 1 cup pitted dried dates

• 1½ cups old-fashioned rolled oats

• 3 tbsp unsalted smooth almond butter

• 2 tbsp flaxseed

• 1 tbsp orange juice

• 1 tbsp vanilla extract

• ¾ tsp ground cinnamon

• ¾ tsp salt

   

  Method 

  Place 1½ cups figs and 1 cup dates in a medium heatproof bowl; cover with hot water. Let stand at room temperature until slightly softened, 20 to 30 minutes. 

  Line a baking sheet with parchment paper. Drain figs and dates; transfer to a food processor. Pulse until coarsely chopped, about 5 pulses. Add 1½ cups oats, 3 tablespoons almond butter, 2 tablespoons flaxseed, 1 tablespoon each orange juice and vanilla and ¾ teaspoon each cinnamon and salt; pulse until well combined, about 25 pulses, stopping to scrape down sides of bowl as needed. Using a cookie scoop or your hands, scoop the mixture into about 1½-tablespoon portions; roll with your hands into smooth balls.  

  Place the balls on the prepared baking sheet. Cover and refrigerate until chilled, at least 1 hour.

   

  Note- Refrigerate fig energy balls in an airtight container to keep them fresh for about 1 week. For long-term storage, you can freeze them in airtight freezer-safe bags for up to 3 months. When you’re ready to enjoy them, simply thaw as needed. 

  If you have leftover dried fruit from this recipe, you can slice it up and add it to salads, yogurt, overnight oats, cakes, breads, bars, trail mix—or simply snack on it as is.

  The type of oats you use is important. We recommend using old-fashioned rolled oats, as they are thinner and easier to eat in recipes where you are using uncooked oats for the best texture. 

  
  

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

  https://cancersupportindia.blogspot.com  for info on cancer and health related topics

  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs