These healthy Banana Brownies are a rich and fudgy indulgence made with only 7 ingredients. No flour, butter or sugar, and you won’t believe how decadent they taste!

As someone who’s always on the lookout for healthier treats, these banana brownies have quickly become one of my favorites. The natural sweetness of bananas makes them sweet without sugar and super moist!

They don’t sneak in veggies like sweet potato brownies, zucchini brownies, or pumpkin brownies, but they’re loaded with fruit and are so fudgy!

Why You’ll Love This Recipe

• Healthier: This banana brownie recipe doesn’t need flour, butter or refined sugar.
• Easy to make: All you need is one bowl for the batter, which means less mess to clean up.
• Fudgy: Banana and peanut butter make these brownies moist and indulgent.
• Versatile: Works as a healthy dessert, snack, or even a tasty breakfast treat.

Ingredients for Banana Brownies

To make these brownies you just need 7 simple ingredients.

• Ripe bananas: This recipe uses only ripe bananas for sweetness, so make sure to use 3-4 very ripe bananas with dark brown spots.
• Egg: The glue that helps all the ingredients stay combined and helps add moisture.
• Peanut butter: Use organic or natural peanut butter without additives. Make sure it’s drippy so it blends smoothly into the batter.
• Cacao powder: I love using cacao powder for its rich, indulgent flavor and health benefits, but you can always swap it for cocoa powder.
• Flavor enhancers: Pure vanilla adds an aromatic sweetness, and salt brings out the richness of the peanut butter and cacao.
• Mini chocolate chips: I like to use mini ones because you get more chocolate in every bite. But you can also use dark chocolate chips, semi-sweet or sugar-free chocolate chips.

How to Make Banana Brownies

Whip up these healthy brownies easily with just a large mixing bowl.

Preheat oven to 350 F. Grab an 8×8 baking dish and line it with parchment paper. Set it aside for now.

1. Mash bananas: In a large bowl, mash bananas with a fork until you get 1 1/2 cups.
2. Make the brownie batter: Add the egg, peanut butter, cacao powder, vanilla extract, and salt, then mix until smooth. Toss in 1/2 cup mini chocolate chips and give it a few more mixes.
3. Bake: Pour the batter into your prepared dish, level it out, and sprinkle the remaining chocolate chips on top. Bake for about 25 minutes, until a toothpick inserted in the center comes out mostly clean.
4. Cool and slice: Take the brownies out of the oven and let them cool in the pan for 10 minutes. Then, use the parchment paper flaps to move them to a wire rack to cool completely. Cut into 16 squares.

Variations

• Different nut butter: You can use any nut butter, like almond butter or cashew butter.
• Make nut free: Sunflower seed butter, hemp seed butter, or tahini (sesame seed butter) are great for making nut free brownies.
• Different chocolate chips: Use dark, milk, or white chocolate chips or try peanut butter chips, caramel chips, or even butterscotch chips for a fun twist. I prefer mini chocolate chips because they spread more evenly throughout the batter, but regular chocolate chips work too.
• Make sweeter: Add 2-3 tablespoons of maple syrup, coconut sugar, honey or agave nectar. You can adjust the amount based on your preferred level of sweetness, or even experiment with a mix of these options.
• Add chopped nuts: Up to 1/3 cup walnuts, pecans, almonds, hazelnuts, or macadamia nuts.
• Serve with salt: Adding a sprinkle of flaky sea salt on top makes the flavors pop. It creates a delicious contrast between sweet and salty!

How to Store

Store: Store brownies in an airtight container and refrigerate. They’ll stay good for up to 5 days. Just don’t leave them out, or they might develop mold.

Freeze: Pop them into an airtight container and freeze for up to 3 months.

FAQs

More Brownies Recipes to Try

• Black bean brownies
• Almond flour brownies
• Oat flour brownies
• No bake brownies

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Banana Brownies

These healthy Banana Brownies are rich, fudgy and made with only 7 ingredients. No flour, butter or sugar, and you won't believe how decadent they taste!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 16 brownies

Calories 133kcal

Author Olena Osipov

Equipment

• Square baking dish
• Parchment paper sheets

Ingredients

• 3-4 large very ripe bananas 1 1/2 cups mashed
• 1 large egg
• 1/2 cup drippy peanut butter natural or organic
• 1/2 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
• In a large bowl, add bananas and mash with a fork. Measure to make sure you have exact 1 1/2 cups. Add egg, peanut butter, cacao powder, vanilla extract and salt. Mix with spatula until smooth. Add 1/2 cup mini chocolate chips and mix a few times to combine.
• Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips. Bake for 25 minutes or until toothpick inserted in the center comes out almost clean, with small pieces of dough attached to it is fine but not with wet batter.
• Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 87mg | Fiber: 2g | Sugar: 7g

The post Banana Brownies appeared first on iFoodReal.com.

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

I had already tried using Greek yogurt in a Greek yogurt cheesecake and cottage cheese in cottage cheese tiramisu, and thought adding cottage cheese to make a cottage cheese cheesecake to amp up the protein would be a great idea.

And it was! It added 4 extra grams per each slice. I was seriously impressed! This cheesecake is a perfect addition to both your high protein recipes and cake lineups! What’s not to love?!

Why You’ll Love This Recipe

• Light and airy: It tastes like a light European dessert, not overly sweet and very tender. If you want even lighter, treat try this baked cottage cheese!
• No cream cheese: Skipping the cream cheese makes this cottage cheese cheesecake recipe lighter, creamier, and lower in fat.
• Packed with protein: Made with 2 naturally high-protein ingredients and no protein powder.
• Tastes like the real deal: You get all the flavor without the heavy ingredients.

Ingredients for Cottage Cheese Cheesecake

You’ll only need 8 simple, wholesome ingredients for this healthy dessert!

• Graham wafers: You’ll need 11 full sheet wafers or 1 1/2 cups crumbs.
• Butter: Melted butter binds the graham cracker crumbs together. Feel free to use salted or unsalted butter and make sure to melt the butter first, then measure it out.
• Sugar: I used cane sugar in both the crust and filling, but you can swap in granulated sugar or erythritol for a lower sugar option. Or try brown sugar in the crust for a caramel-like flavor.
• Cottage cheese: The star ingredient in all cottage cheese recipes! Use 2% or 4% cottage cheese for a velvety cheesecake texture.
• Greek yogurt: Adds a tangy, creamy richness to the cake. Be sure to use plain Greek yogurt and I recommend 2% fat or higher.
• Eggs: To bind the filling together and help create a light, fluffy texture.
• Pure vanilla extract: Essential for that classic, delicious flavor.
• Cornstarch: Helps thicken the filling and keeps it smooth and creamy. You can also use arrowroot powder or tapioca flour.

How to Make Cottage Cheese Cheesecake

Here’s a quick overview of how to make cheesecake with cottage cheese. It’s all made in a
blender and is super easy!

To make the crust:

• Prep: Preheat your oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides. Next, wrap the bottom and sides of the pan with 3 layers of heavy-duty foil to prevent leaks.
• Prepare the crust: Pulse graham wafers in a food processor or blender until fine, then mix with melted butter and sugar in a bowl.
• Bake the crust: Press the mixture into the prepared pan. I level it with a spatula first then press it down with a glass, so it’s nice and even. Pop it in the oven for 10 minutes, then let it cool for another 10.

To make the filling and bake:

• Make the filling: Blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high speed blender, stopping to scrape the sides as needed.
• Add the filling: Gently pour the filling over the graham cracker crust. Then, place the springform pan in the center of a large baking sheet.
• Add water bath: Boil a kettle of water and carefully pour it into the baking sheet around the springform pan, you want it about 1 inch high on the sides.
• Bake the cheesecake: Bake for 50-60 minutes. When the center jiggles just a bit and the edges are golden brown, it’s ready!
• Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for an hour. After that, let it cool completely on the counter. Then cover with plastic wrap and set it in the fridge for at least 4 hours, or overnight if you can wait.
• Release and slice: Gently run a knife around the edge to loosen the cheesecake, then remove the rim. Use a sharp knife to cut your slices and enjoy!

Variations

• Different crust: Make your crust with nuts like in these healthy strawberry cheesecake bars.
• Omit the crust: You can pour the cheesecake filling right into the pan. Do not skip the lining though because you don’t want it to leak out through the cracks where the bottom meets the sides of the pan.
• Store-bought graham pie crust: This tip saves time since you don’t need to pre-bake it.
• Add lemon flavor: Add the zest of 1 lemon and 2 tablespoons lemon juice in the blender along with all filling ingredients for a nice burst of citrus flavor.
• Add jam: Spoon small dollops of your favorite jam, like raspberry, strawberry, or blueberry jam, onto the top of the cheesecake before baking. Use a toothpick or a knife to gently swirl the jam, bake, and you’ll have a beautiful fruity swirl.
• Toppings ideas: Decorate with fresh berries, sliced kiwi, or peaches. Drizzle on some chocolate or caramel sauce, or a dollop of whipped cream. Try a berry compote or even a sprinkle of crushed nuts, chocolate shavings, or chocolate chips. The possibilities are endless!

How to Store

Store: Keep any leftovers in the cheesecake pan, cover it with plastic wrap or foil, and store in the refrigerator for up to 5 days.

Freeze: You can freeze leftover slices or the whole cottage cheese cake by wrapping the springform pan in plastic and then aluminum foil. Thaw it on the counter for a few hours or in the fridge overnight.

FAQs

More Cheesecake Recipes to Try

• Instant Pot cheesecake bites
• No bake strawberry cheesecake

More Cottage Cheese Recipes

• Cottage cheese pudding
• Cottage cheese chocolate pudding
• Cottage cheese cookie dough
• Cottage cheese cookies
• Cottage cheese fudge

Print

Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 7 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 12 slices

Calories 181kcal

Author Olena Osipov

Equipment

• Blender
• 9-inch springform pan
• Parchment paper
• Baking sheet

Ingredients

For the Crust:

• 11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
• 6 tablespoons butter melted
• 1 tablespoon cane sugar

For the Filling:

• 2 cups cottage cheese 2% or 4% (16 ounces tub)
• 2 cups plain Greek yogurt 2% or higher
• 3 large eggs
• 3/4 cup cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

Prep:

• Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
• Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

• In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
• Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

• Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
• Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
• Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
• Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
• Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 18g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 192mg | Fiber: 0.04g | Sugar: 16g

The post Cottage Cheese Cheesecake appeared first on iFoodReal.com.

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar. A must try!

Peanut butter cookie lovers, this one’s for you! These 2 ingredient peanut butter cookies are a healthier, easier spin on the classic and you only need one bowl to whip them up.

I’ve made 4 ingredient healthy peanut butter cookies and even 3 ingredient peanut butter cookies, but this 2 ingredient version is the ultimate shortcut to a cookie bliss!

Why You’ll Love 2 Ingredient Peanut Butter Cookies

• Simple ingredients: Just peanut butter and maple syrup. No need for leavening agents, butter or extras.
• Crazy easy: One bowl and 10 minutes of prep time.
• Healthy cookies: Flour-free, refined sugar-free, gluten-free and even egg-free healthy dessert, so you can enjoy both the cookies and the cookie dough without any guilt!
• Crispy and chewy: Crunchy edges + soft center = perfection.

Ingredients You’ll Need

Sometimes we run out of the usual baking essentials, but this 2 ingredient peanut butter cookie recipe doesn’t need any of them!

• Peanut butter: Use smooth peanut butter for a creamy texture or crunchy peanut butter if you like extra crunch. Either way, make sure to use unsalted natural or organic peanut butter for the recipe to work and the best flavor!
• Maple syrup: Pure maple syrup adds sweetness and thickens the peanut butter to form the cookie dough. Honey should work too, just make sure it’s liquid honey. You can melt it in the microwave if needed.

How to Make Peanut Butter Cookies with 2 Ingredients

They couldn’t be easier to make! Here’s how to do it in just a few simple steps. Full recipe card is located below.

Preheat oven to 350 F. Line a large baking sheet with unbleached parchment paper and set it aside.

• Mix the dough: Grab a large mixing bowl and add the peanut butter and maple syrup. Use a spatula to stir it all together until smooth. The dough will thicken as you keep mixing.
• Shape the cookies: Take a small trigger scoop and scoop out the dough, then release onto the baking sheet, making sure to leave about 1.5 inches between each ball. Use a fork to gently press down on each ball to flatten it and create that classic pattern.

• Bake: Pop the cookies in the oven and bake for about 10 minutes. You’re looking for no visible browning, and they should still be soft to the touch.
• Cool the cookies: Take the cookies out of the oven and let them cool on the baking sheet for about 30 minutes or until they’ve hardened up. You can then transfer them to a wire rack to cool off a bit more, if you’d like.

Variations

• Peanut free: You can swap in almond butter or cashew butter, but the texture of the cookies might change based on the consistency.
• Nut free: Substitute sunflower seed butter. The texture may change slightly, and they’ll have a nuttier flavor.
• Add more flavor: Try mixing in 1 teaspoon of almond extract, vanilla extract, or even pumpkin pie spice or cinnamon.
• Sea salt: For a perfectly salty sweet balance. Just be sure to use flaky sea salt, Himalayan pink salt won’t work.
• Add chocolate chips: Adding chocolate chips makes them 3 ingredient peanut butter cookies! Mix in any type of chocolate chips from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.

How to Store

Store: I like to keep cookies on the counter so they’re easy to grab! Store in an airtight container or on a plate covered with a towel or plastic wrap for up to 5 days in a cool, dark place.

Freeze: Freeze cookies in an airtight container for up to 3 months, and you’ll have a stash of cookies ready whenever you feel like one.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

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2 Ingredient Peanut Butter Cookies

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 cookies

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing.
• Using small trigger scoop, scoop the cookie dough and release on a baking sheet, leaving 1.5 inches in between. Using a fork, press on cookie dough balls to flatten them and make a pattern.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 94mg | Fiber: 1g | Sugar: 6g

The post 2 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!

Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.

Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!

I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese!

Both are perfect for the holiday season including Christmas and Thanksgiving!

Why You’ll Love This Recipe

• Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
• Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
• Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
• Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.

Ingredients for Greek Yogurt Cheesecake

For the crust:

• Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
• Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
• Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.

For the filling:

• Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
• Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
• Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
• Eggs: We need eggs for binding and to help create a light fluffy structure.
• Pure vanilla extract: A hint of vanilla to add pleasant flavor.

For the cherry compote:

• Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
• Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
• Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
• Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!

How to Make Greek Yogurt Cheesecake

To make the crust:

• Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
• Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
• Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.

To bake the cheesecake with Greek yogurt:

• Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
• Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
• Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
• Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!

• Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
• Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.

To make the cherry compote (optional):

• Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
• Reduce heat to low: And cook for another 10 minutes.
• Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!

Variations

• Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
• Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
• Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
• Zest: Grate a little extra lemon zest on top of each slice just before serving.
• Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
• No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.

How to Store

Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.

Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!

FAQs

More Dessert Recipes to Try

• Greek yogurt cake
• Greek yogurt frosting
• Healthy cream cheese frosting
• Baked yogurt
• Greek yogurt chocolate pudding
• Cottage cheese tiramisu

Print

Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chilling Time 8 hours hours

Total Time 10 hours hours

Servings 12 slices

Calories 163kcal

Author Olena Osipov

Equipment

• 9-inch springform pan
• Immersion blender
• Mixer
• Parchment paper sheets

Ingredients

For the crust:

• 11 graham wafers sheets 1 1/2 cups crumbs
• 6 tablespoons butter melted
• 1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

• 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
• 2 cups 2% plain Greek yogurt
• 3/4 cup monk fruit sweetener , erythritol or cane sugar
• 3 large eggs
• 1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

• 2 tablespoons water
• 1 tablespoon maple syrup
• 1/2 tablespoon lemon juice
• 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
• 2 cups fresh or frozen cherries pitted

US Customary – Metric

Instructions

To make the cheesecake crust:

• Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
• In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
• Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
• Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

• Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
• Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
• Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

• Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
• Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
• Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
• Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

• In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
• Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
• Remove from heat, cool and transfer to a glass jar.

Notes

• Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
• Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g

The post Greek Yogurt Cheesecake appeared first on iFoodReal.com.

These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

When I made my healthy peanut butter cookies I was amazed at how easy and tasty they turned out, but these 3 ingredient peanut butter cookies take it up a notch. Completely flourless, gluten free, and grain-free healthy cookies!

Want to skip the chocolate chips? No problem! They turn into 2 ingredient peanut butter cookies which works just as well, chewy in the middle with those crispy edges. So good!

Why You’ll Love 3 Ingredient Peanut Butter Cookies

• Simple ingredients: Truly 3 ingredients for soft, golden-brown cookies. You can actually eat this cookie dough!
• Healthy cookies: Peanut butter cookies with no eggs, flour, refined sugar or butter.
• One bowl: So easy to make and even easier to clean up.
• Higher in protein: 4 grams per cookie so you can grab one (or two) whenever you need a little pick-me-up!

Ingredients You’ll Need

You’ve probably got these pantry staples in your kitchen already which makes these 3 ingredient cookies for a super easy, healthy dessert.

• Peanut butter: Make sure to use unsalted natural or organic peanut butter. Smooth peanut butter will yield more creamy cookies, crunchy peanut butter more crunchy cookies. It’s totally up to your texture preference.
• Maple syrup: Liquid sweetener helps thicken the peanut butter and bring the cookie dough together. You can also swap it for honey, brown rice syrup, or date syrup.
• Chocolate chips: I love to use mini chocolate chips because they spread throughout the cookies into every nook without needing as many regular chips, though you can use whatever you have.

How to Make 3 Ingredient Peanut Butter Cookies

Here’s a quick overview of how to make peanut butter cookies with 3 ingredients, a large baking sheet, parchment paper, and a small trigger scoop.

First, heat your oven to 350 F and line large baking sheet with unbleached parchment paper. Set aside.

• Mix peanut butter and maple syrup: In a large mixing bowl, combine the peanut butter and maple syrup. Stir with a spatula until smooth. The dough will get thicker as you mix.
• Add chocolate chips: Add 4 tablespoons of chocolate chips and fold them in.
• Shape the cookies: Scoop the cookie dough with a small trigger scoop, roll into balls, and place on a baking sheet with 1.5 inches between them. Flatten each ball with a spatula or fork, then press the remaining chocolate chips on top.
• Bake the cookies: Bake for about 10 minute and no visible browning has occurred.

Variations

• Peanut free: You can substitute almond butter or cashew butter, but keep in mind the cookies may have a slightly different texture depending on the consistency of the nut butter.
• Nut free: Use sunflower seed butter for a nut free version of 3 ingredient peanut butter cookies.
• Flavors: Add a fun twist with 1 teaspoon of almond extract, vanilla extract, pumpkin pie spice or cinnamon.
• Different chocolate chips: Pick from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.
• Flaky sea salt: Sprinkle flaky sea salt on top for a touch of sophistication. It really brings out the rich peanut butter flavor.

How to Store

Store: Keep your cookies in an airtight container, or on a plate covered with a towel or plastic wrap. They’ll stay fresh for up to 5 days in a cool, dark spot.

Freeze: Transfer to an airtight container or Ziplock freezer bag and store in the freezer for up to 3 months.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

Print

3 Ingredient Peanut Butter Cookies

These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 146kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey
• 5 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing. Add 4 tablespoons of chocolate chips and stir to incorporate.
• Using small trigger scoop, scoop the cookie dough, roll into balls and place on a baking sheet, leaving 1.5 inches in between. Using a small spatula or fork, press on cookie dough balls to flatten them. Gently press remaining 1 tablespoon of chocolate chips on top.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 81mg | Fiber: 1g | Sugar: 7g

The post 3 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

Viral Hard Boiled Egg Chocolate Pudding with 7 grams of protein and absolutely real taste of a chocolate pudding!

I am not stranger to making cottage cheese chocolate pudding and Greek yogurt chocolate pudding, but hard boiled egg chocolate pudding?! I was both intrigued and at same time sceptical and put off by this idea, but I had to try!

I think the goal with this recipe is higher in protein dessert and I have to say the goal has been achieved!

Why You’ll Love This Recipe

• No protein powder: Pudding with hard boiled eggs is one of limited ways to eat dessert with more protein and without the protein powder.
• Perfect for cottage cheese doubters: While you can’t taste the cottage cheese in cottage cheese pudding, some people still can’t get past using it. This recipe is for you then!
• “Normal” taste: You won’t taste the eggs if enjoy it within 48 hours.
• No refined sugar: No added sugar in this healthy dessert, not even maple syrup or honey. Only wholesome real food!

Ingredients for Hard Boiled Egg Chocolate Pudding

You will need 6 simple ingredients. Unlike other recipes online, I tried to make it with only whole foods, without sugar and opening a can of coconut milk.

• Hard boiled eggs: Make sure your eggs are truly cooked well! My favorite fail proof method is to cook hard boiled eggs in Instant Pot, but you can also make hard boiled eggs in air fryer or on the stove.
• Medjool dates: Meaty and soft dates. Do not use any other kind please.
• Cacao powder: Or cocoa powder. To create a chocolate flavor.
• Milk: To bind all ingredients together and add creaminess. I tried this recipe with both 3.25% milk and almond milk, and both work. Dairy milk adds more protein but plant-based milk has less calories. You pick!
• Vanilla and cinnamon: To add flavor and mask the taste of eggs. Don’t skip!

How to Make Pudding with Hard Boiled Eggs

To make the pudding, I used my small but mighty Kitchenaid food processor. I tried to make it in my Blendtec blender and it wasn’t going well. Recipe might work in a Vitamix blender since it’s more powerful.

• Combine all ingredients: In a bowl of food processor, add hard boiled eggs, Medjool dates, cacao powder, milk, vanilla extract and cinnamon.
• Process and adjust: Process for a few minutes, pausing and scraping the walls. If mixture isn’t moving well, add 1 tablespoon of milk at a time until everything is moving around the bowl.
• Blend until smooth: Keep processing, pausing and scraping the walls and lid, until no more white flecks of eggs are visible and pudding is mooth. It took me about 7-10 minutes.

Serving Ideas

• More protein: Add a dollop of plain Greek yogurt on top.
• Whipped cream: With nutrition profile like this egg pudding, you have room to add some whipped cream or coconut cream on top and it still will remain quite healthy!
• Chocolate: Add chopped dark chocolate bar, chocolate chips (mini are my favorite because you get more chocolate in each bite) or cacao nibs on top or stir it in for some crunch.
• Roasted nuts: Sprinkle with roasted and chopped hazelnuts or almonds.

How to Store

Store: Refrigerate in an airtight container for up to 2 days. I noticed after, the hard boiled egg pudding started to smell and taste like hard boiled eggs.

Freeze: I am not sure how this pudding will freeze. Texture might be OK but I’m not sure. Also the eggy taste might come through after thawing.

FAQs

More Healthy Desserts to Try

• Chocolate chia pudding
• Cottage cheese fudge
• No bake brownies

Print

Hard Boiled Egg Chocolate Pudding

Viral Hard Boiled Egg Chocolate Pudding with 7 grams of protein and absolutely real taste of a chocolate pudding!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 145kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 5 large hard boiled eggs
• 6 large Medjool dates pitted
• 1/4 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup+ 2 tablespoons almond milk more if necessary

US Customary – Metric

Instructions

• In a food processor, add hard boiled eggs, dates, cacao powder, vanilla extract, cinnamon and milk.
• Close the lid and process for about 2-3 minutes, pausing and scraping the walls and lid of a food processor a few times. If mixture isn't blending well, add 1 tablespoon of milk at a time until it is.
• Keep processing, pausing and scraping the walls, until no more white flecks of eggs are visible and mixture is smooth. Takes 7-10 minutes.
• Then enjoy on its own or top with your favorite toppings.

Notes

Store: Refrigerate in airtight container for up to 2 days. It is tastes best if consumed within 48 hours.

I don’t know if it freezes well as I would be concerned about change in texture and more eggy taste upon thawing. You can always cut recipe in half to make less servings.

Nutrition

Serving: 1 serving | Calories: 145kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 85mg | Fiber: 3g | Sugar: 17g

The post Hard Boiled Egg Chocolate Pudding appeared first on iFoodReal.com.

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Years ago, I made black bean brownies and later thought why not make a no bake version?! Fast forward to the holidays, and it feels like the perfect time for these no bake brownies to make a comeback!

I love sneaking alternative ingredients into my brownies. In fact, almost every single brownie recipe on my blog has a hidden element that makes them a healthy dessert. Like healthy zucchini brownies, sweet potato brownies, and healthy pumpkin brownies.

So, don’t spill the beans (pun intended) about the black beans and applesauce. Let everyone try them first and watch their faces light up!

Why You’ll Love This Recipe

• Crowd pleaser: Readers and friends say no one ever tastes the black beans, and the brownies disappear in no time!
• Guilt-free: No bake brownies recipe skips the flour, eggs, and butter. Is naturally sweetened, gluten-free, and vegan.
• Quick and easy: This no bake dessert comes together in 10 minutes, then you simply pop it in the freezer.
• Instant enjoyment: You store them in the freezer and can enjoy them pretty much immediately, no need to thaw long.

Ingredients for No Bake Brownies

Here’s the short list of ingredients you will need.

• Black beans: The foundation of this brownie recipe. You can use canned beans or Instant Pot black beans. Just be sure to rinse and drain them first.
• Medjool dates: These naturally sweet and meaty dates add body and proper texture to the brownies. Make sure they’re pitted and don’t use any other kind of dates.
• Applesauce: Adds moisture and a hint of sweetness. You can use either sweetened or unsweetened applesauce. Also homemade applesauce like Instant Pot applesauce works.
• Cacao powder: Cocoa powder works as a substitute for cacao powder in any recipe. The main difference is that cacao offers more health benefits.
• Coconut oil: Melted coconut oil adds richness and helps bind the ingredients together. I also use it for the chocolate drizzle.
• Vanilla and salt: Classic baking staples that boost flavor and balance sweetness.
• Mini chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips.
• Hot water: Softens the dates, making the mixture smoother and easier to blend.

How to Make No Bake Brownies

Simply blend everything together, then pour the batter into a baking dish and freeze. I used my small Kitchenaid food processor.

• Blend the ingredients: In a food processor, combine black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt, and hot water. Blend until smooth, stopping to scrape the sides and adding a little more water, if needed, to get it moving.
• Add chocolate chips and pour: Dump chocolate chips in and pulse a few times. Then, pour the batter into a parchment paper lined baking pan and spread it out evenly with a spatula.
• Make the drizzle: Add chocolate chips and coconut oil to a small bowl. Microwave for 1-2 minutes, stirring halfway. Drizzle over brownies.
• Freeze and slice: Freeze for at least 3 hours, then cut into 16 squares and enjoy!

Variations

• Mix-ins: Chopped nuts like walnuts, pecans or hazelnuts, freeze-dried fruit, coconut flakes or chocolate chips can either go in the batter or be used as a topping. Adding them to the batter will blend the flavors throughout, while topping them before freezing will give a crunchy finish.
• Add frosting: Instead of a chocolate drizzle, spread on healthy chocolate frosting.
• Thicker brownies: Add 1/3 cup almond flour to the batter.
• Flaky sea salt: A sprinkle of sea salt takes these brownies to the next level!

How to Store

Freeze: Keep these no bake brownies frozen! Store in an airtight container for 3-4 months. Enjoy straight from the freezer or let them thaw for 2-3 minutes.

It helps to line the layers of slices with parchment paper for easier separating when you want just one brownie.

FAQs

More Brownies Recipes to Try

• Almond flour brownies
• Oat flour brownies
• Cacao nibs brownie bites
• Banana brownies

Other No Bake Recipes

• Healthy chocolate coconut balls
• Healthy no bake cookies
• Homemade crunch bars
• No bake peanut butter oatmeal bars
• Coconut oil fudge
• Date bark
• Chocolate berry bars

Print

No Bake Brownies

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 20 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 brownies

Calories 129kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper sheets

Ingredients

For the Brownies:

• 14 ounces can low sodium black beans drained & rinsed
• 13 Medjool dates pitted
• 1/4 cup applesauce unsweetened or sweetened
• 1/3 cup cacao powder
• 3 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-5 tablespoons hot water
• 2 tablespoons mini chocolate chips

For the Drizzle:

• 2 tablespoons mini chocolate chips
• 1 teaspoon coconut oil

US Customary – Metric

Instructions

• Line square 8×8 inches baking dish with parchment paper and set aside.
• In a food processor, add black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt and hot water. Process until smooth, pausing and scraping the walls and adding a bit more water if you mixture isn't going.
• Add chocolate chips and pulse a few times just to combine. Pour batter into previously prepared baking dish and level with spatula.
• To make the drizzle, in a small bowl, combine the chocolate chips and coconut oil. Melt in a microwave for 1-2 minutes, pausing and stirring. Drizzle on top of brownies and freeze for at least 3 hours.
• Cut into 16 squares and enjoy!

Notes

• Store: Keep brownies frozen at all times! Store in the freezer in an airtight container for up to 3 – 4 months. Enjoy from frozen or let thaw for 2-3 minutes.

Nutrition

Serving: 1brownie | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 72mg | Fiber: 3g | Sugar: 15g

The post No Bake Brownies appeared first on iFoodReal.com.

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table and will disappear in no time!

I’m a huge fan of making bread without yeast like Greek yogurt bread, cottage cheese bread and almond flour bread because it’s so simple! Even novice bakers can do it!

This no yeast dinner roll recipe is so easy to make, especially when you want to skip the yeast hassle, and equally perfect for a quick weeknight dinner or Thanksgiving feast.

Why You’ll Love This Recipe

• Biscuit like taste: No yeast dinner rolls don’t exactly taste like yeast fluffy bread, which makes sense. But if you like buttery biscuits, you will love these!
• Easy recipe: No dough resting or rolls resting after baking, just a perfect quick bread to fit into your busy schedule.
• Budget friendly: The cost of ingredients to make a dozen of dinner rolls is much less than if you were to buy them.
• Versatile: They can be served as a side dish, turned into sliders, or add herbs for extra flavor.

Ingredients for No Yeast Dinner Rolls

Grab 7 simple ingredients from your kitchen and whip up homemade rolls in just 35 minutes!

• Butter: Melted butter keeps the rolls tender, soft, and full of delicious buttery flavor. See below for other fat options and modifications.
• Milk: I used 3.25% milk for a more creamy texture, but any milk you have on hand will work. You just might have to adjust consistency of the dough a bit.
• Sugar: Adds sweetness and helps with browning. If you’d like to skip sugar, swap it for honey or maple syrup.
• Baking powder: Leavening agent to make the rolls soft and fluffy without the need for yeast. Make sure it’s fresh and active.
• Salt: Enhances the flavor.
• All-purpose flour: I used traditional all-purpose flour, see variations below for using whole wheat flour.
• Egg: An egg wash gives the rolls a shiny, golden-brown finish.

How to Make Dinner Rolls without Yeast

Here’s a simple step-by-step guide to making easy dinner rolls. There is a full recipe card below.

Preheat your oven to 375 F, then line a large baking sheet with parchment paper.

• Mix wet and dry ingredients: In a large mixing bowl, whisk together melted butter, milk, sugar, baking powder, and salt.
• Make the dough: Add flour and stir with a spatula. Then, use your hands to form a dough ball. If it’s sticky, add a little more flour.
• Shape the rolls: Transfer dough to the counter, shape into a log, and cut into 12 even pieces. Roll each piece into a ball and place on the prepared baking sheet.
• Add egg wash: Whisk the egg in a small bowl and brush it over the rolls.

• Bake: Bake for 20-25 minutes, until golden and puffy.

Since these are homemade dinner rolls, you can customize them in so many ways.

• More sweet: Add more sugar for a sweeter roll. You can also brush them with honey butter as soon as they come out of the oven.
• Use butter: For a more biscuit like texture. I tried 2 tablespoons of butter and 2 tablespoons of olive oil, and they still taste like biscuits a lot.
• Whole wheat flour: I tested the recipe with it and it worked, although taste was very hearty. I personally recommend to use half all-purpose flour and half whole wheat flour for dinner rolls that are still fluffy but more nutritious.
• Fresh herbs: You can add 1-2 teaspoons of chopped rosemary, thyme, or parsley for extra flavor. Just sprinkle them in while mixing the dough, or brush the tops with herb-infused butter after baking.
• Garlic butter: Like with pampushky, melt some butter and mix in minced garlic, then brush it on top of warm rolls.
• Gluten free: Substitute flour with Bob’s Red Mill 1:1 gluten-free baking blend and follow the recipes.
• No egg wash: Bake as is and brush with melted butter after. They won’t be as golden, but still delicious.

Serving Suggestions

These quick rolls aren’t just for the holiday table, they go wonderfully with a variety of entrees. Here are a few ideas:

• Soup or stew: It’s the season for cozy bowls of vegetable soup, creamy chicken enchilada soup, or lamb stew paired with a warm roll.
• Roasted meats: Pair with a tender boneless turkey breast roast for a light option, or slow cooker rump roast for melt-in-your-mouth goodness.
• Mini sandwiches: Make mini sandwiches with deli meats, cheese, and veggies.
• Pasta: Pair with a pasta dish like one pot spaghetti or lemon chicken pasta to soak up sauce. Or an easy lunch with high protein cottage cheese mac and cheese.
• A snack: Serve with a spread like honey, butter or jam.

How to Store and Reheat

Store: Keep them in an airtight container in a cool, dark spot, and they’ll stay fresh for 3-4 days.

Freeze: Freeze in a Ziploc bag for up to 3 months. When you’re ready to enjoy, just thaw on the counter or pop them in the microwave or toaster.

FAQs

More No Yeast Bread Recipes to Try

• Cottage cheese bagels
• Greek yogurt bagels
• Almond flour Greek yogurt bagels
• Greek yogurt pizza dough
• Cottage cheese pizza crust
• Cottage cheese flatbread
• Greek yogurt donuts

Print

No Yeast Dinner Rolls

Golden No Yeast Dinner Rolls are soft, fluffy, and incredibly easy to make with 7 ingredients and no waiting. Perfect for any holiday table!

Course Side Dish

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 dinner rolls

Calories 162kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1/4 cup butter melted
• 1 cup milk I used 3.25% but you can use any
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour (330 grams), more if necessary
• 1 egg beaten

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper.
• In a large bowl, add melted butter, milk, sugar, baking powder and salt. Whisk well to combine.
• Add flour and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms and it's no longer sticky. If it's sticky add a bit more flour.
• Transfer dough on a counter, gently form a log and cut into 12 even sized pieces. You can also use the scales. Roll each piece into a ball and place on a baking sheet.
• In a small bowl, whisk the egg and brush rolls with it.
• Bake for 20-25 minutes or until puffy and golden brown. Remove from the oven and enjoy!

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.

Nutrition

Serving: 1dinner roll | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 349mg | Fiber: 1g | Sugar: 2g

The post No Yeast Dinner Rolls appeared first on iFoodReal.com.

These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!

I love sneaking veggies into treats like zucchini brownies and healthy pumpkin brownies.

I was skeptical about these sweet potato brownies at first, but they totally surprised me! These brownies are flourless, egg free and made without sugar, yet they’re so rich and fudgy my kids couldn’t even tell they were packed with sweet potatoes!

Why You’ll Love This Recipe

• Easy to make: You just blend all ingredients in a food processor or combine by hand in one bowl.
• Only 7 ingredients: All you need are sweet potatoes, almond butter and 5 basic baking staples.
• Fudgy: Just like classic brownies, brownies with sweet potatoes have no hint of vegetables inside!
• Vegan: Completely egg free, dairy free and gluten free, making it a healthy dessert for everyone!

Ingredients for Sweet Potato Brownies

You only need a few simple ingredients. The addition of sweet potato is what makes these brownies super fudgy!

• Sweet potatoes: 2 medium-large sweet potatoes will yield the 1 3/4 cups mashed you need to create a starchy base and replace the flour.
• Almond butter: Creamy, smooth almond butter adds moisture, richness, and healthy fats! You can swap in any nut butter or peanut butter, just make sure it’s unsweetened and unsalted.
• Maple syrup: I used pure maple syrup but honey or agave will work too.
• Cacao powder: A superfood packed with antioxidants and nutrients. You can also use cocoa powder, if you prefer.
• Baking essentials: Pure vanilla extract and salt.
• Mini chocolate chips: I like to use small chocolate chips because they get distributed more evenly and you need to use less of them than regular sized ones. But you can use what you like.

How to Make Sweet Potato Brownies

Once the sweet potatoes are cooked, this sweet potato brownie recipe is as simple as mix, pour, and bake!

1. Cook the sweet potatoes: Preheat the oven to 425 F and line an 8×8 square dish with parchment paper. Wash the sweet potatoes, poke them with a fork, and bake for 45 minutes or until soft. Let them cool, then scoop out 1 3/4 cups of flesh and pack it into measuring cups.
2. Prepare the baking dish: Reduce the oven to 350 F and line the same square baking pan with a fresh sheet of parchment paper. Set aside.
3. Make the batter: In a food processor, blend the sweet potato, almond butter, maple syrup, cacao powder, vanilla, and salt until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to mix.
4. Bake the brownies: Pour the brownie batter into the prepared dish, smooth it out with a spatula, and sprinkle with the remaining chocolate chips. Bake for 45 minutes, or until a toothpick comes out almost clean and the center isn’t jiggly.

How to Store

Store: Store leftovers in an airtight container in the fridge for up to 5 days. Just make sure not to leave them out or mold might start to form.

Freeze: These brownies are also freezer-friendly for up to 3 months!

FAQs

More Brownies Recipes to Try

• Banana brownies
• Oat flour brownies
• No bake brownies
• Almond flour brownies
• Cacao nibs brownie bites

Print

Sweet Potato Brownies

These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 16 brownies

Calories 181kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper

Ingredients

• 2 medium-large sweet potatoes measured 1 3/4 cups mashed
• 1 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 5 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• To cook sweet potatoes, preheat oven to 425 F and line 8×8 baking dish with parchment paper. Wash and dry sweet potatoes, then poke randomly with a fork all round and bake for 45 minutes or until soft. You can also cut them in half to reduce baking time. Cool and remove flesh to measure out 1 3/4 cups of it, pack into a cup.
• Reduce heat to 350 degrees F and line same 8 x 8 square baking dish with fresh sheet of unbleached parchment paper. Set aside.
• In a food processor, add sweet potato mash, almond butter, maple syrup, cacao powder, vanilla and salt. Process until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to combine.
• Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 1 tablespoon of mini chocolate chips. Bake for 45 minutes or until toothpick inserted in the center comes out almost clean and batter is no more jiggly in the center.
• Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 181kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 0.05mg | Sodium: 44mg | Fiber: 4g | Sugar: 10g

The post Sweet Potato Brownies appeared first on iFoodReal.com.

These 4 ingredient Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy. Made with no eggs, oil, or butter they are suitable for many diets including gluten free!

We also love these 3 ingredient peanut butter cookies and 2 ingredient peanut butter cookies!

These healthy peanut butter cookies are wonderful! Once baked, they are perfect for a mid-afternoon treat, lunch boxes, and pre or post-workout snacking.

Better yet, they’re also freezer friendly for up to 6 months, so you always have a healthy dessert on hand!

Why You’ll Love This Recipe

• Easy recipe: All you need is just one bowl and a few minutes to prep before baking. No dough chilling is necessary!
• Higher in protein: 5 grams of protein per cookie to keep you satiated.
• Naturally sweetened: No refined sugars are necessary to make these healthy cookies.
• Any diet friendly: You can bring these cookies anywhere and everyone can enjoy them, except for people with peanut allergy, of course.

Ingredients for Healthy Peanut Butter Cookies

One of the best things about this recipe is that you probably already have all the required ingredients sitting in your kitchen!

• Peanut butter: I like to use organic or natural smooth and unsalted peanut butter. However, you can also use crunchy peanut butter. In any case, avoid peanut butter with added sugars, salt and other additives for best results.
• Almond flour: Fine almond flour works best for smoother texture but you can also use almond meal in a pinch.
• Sweetener: Use liquid sweetener of choice such as honey (non-vegan), brown rice syrup, maple syrup, or date syrup. Sugar free liquid sweetener options will also work.
• Vanilla extract: Pure vanilla is best and will help make these cookies taste like even more of a treat.
• Salt (optional): Just a pinch of coarse sea salt is wonderful for sprinkling over the baked cookies.

How to Make Healthy Peanut Butter Cookies

• Combine the ingredients: In a large bowl, combine peanut butter, maple syrup, and vanilla. Stir with a spatula until smooth, then add almond flour and mix until a dough forms.

• Shape the cookies: Using a small cookie dough scoop (or around 1.5 tablespoons of dough rolled into a ball), transfer cookie dough onto the baking sheet leaving 1.5 inches between each one. Then use a fork to press on the dough, flattening and making a crisscross pattern on top.

• Bake the cookies: Bake cookies for 10 minutes on the middle rack. Remove from the oven before any visible browning occurs and cookies are still soft. Allow to cool for at least 30 minutes and sprinkle with sea salt, if you wish!

Tips for Best Results

• Wet the fork: If you have issues with the fork sticking to the dough, wet it lightly.
• Don’t over bake the cookies: Cookies should still look pale and soft when removing them from the oven. They’ll finish cooking from the residual heat and harden as they cool.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add small amount of extra almond flour to form the rollable dough consistency.
• Don’t skip the cooling stage: Peanut butter cookies are very fragile and soft right out of the oven, so ensure you allow them to cool for at least 30 minutes to harden.

Variations

• Mini chocolate chips: Press a few into the top of cookies before baking or even use cacao nibs.
• Dried fruit: Instead of chocolate, add dried fruit like cranberries, blueberries or raisins.
• Flaxseed or chia seeds: A small amount of these nutritious seeds will add extra protein, fiber, and healthy omega fatty acids.
• Spices: You could add a dash of cinnamon or pumpkin pie spice for extra flavor.
• Shredded coconut: Add 2-3 tablespoons and reduce almond flour slightly to avoid dry cookies. They will add flavor and texture.

How to Store

Store: Once cooled, store healthy peanut butter cookies in an airtight container in a cool, dry location for 3 days or for 5 days in the fridge.

Freeze: Spread baked and cooled cookies back across a baking tray and flash freeze until solid. Then transfer to an airtight container of reusable Ziplock bag and store in the freezer for up to 6 months.

Allow them to thaw at room temperature until soft enough to enjoy.

FAQs

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

More Healthy Cookie Recipes

• Healthy no bake cookies
• Protein cookies
• Healthy chocolate chip cookies
• Healthy no bake protein cookies

Doing holiday baking? You may also love these 21 healthy Christmas cookies!

Print

Healthy Peanut Butter Cookies

Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy, naturally gluten free, and contain no eggs, oil, or butter.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 140kcal

Author Olena Osipov

Equipment

• Baking sheet
• Silicone baking mat
• Small scoop

Ingredients

• 1 cup peanut butter I use organic, smooth and unsalted
• 1/4 cup maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1/2 cup almond flour
• Flaky sea salt for sprinkling, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Set aside.
• In a large bowl, add peanut butter, maple syrup and vanilla extract. Stir with spatula until smooth. Add almond flour and mix until consistent dough forms.
• Using small trigger scoop, drop cookie dough onto baking sheet or scoop about 1 1/2 tablespoons of dough and roll into balls. Leave 1.5 inches in between. Using a fork, press on cookie dough balls making a criss cross pattern.
• Bake for 10 minutes on a middle rack. Remove cookies from the oven before any visible browning occurs and cookies are still soft.
• Let them cool off for about 30 minutes and they will harden. Sprinkle with sea salt, if you wish, and enjoy!

Notes

• Store: Store in a cool dry place for 3 days or freeze in an airtight container for up to 6 months.
• Crunchy or salted peanut butter: Any peanut butter will work, you just have to adjust accordingly. Salted PB will yield salted cookies, do not sprinkle with salt. Crunchy PB will make less smooth cookies. Natural or regular peanut butter can be used as well.
• Do not overbake cookies: Remove them from the oven while pale and looking “uncooked”. They will finish cooking with residual heat and harden with time.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add a small amount of extra almond flour to form the rollable dough consistency.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 1g | Sugar: 6g

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