Delicious sugar-free baking recipes for diabetics. Diet cake without sugar and flour “Favorite Sweet baking without sugar recipes

So, let's touch on a delicious and tempting topic: cake! On weekends and holidays, you always want to treat yourself to something delicious, and it’s not just apples!

Thanks to our article, you won’t have to rack your brains about how to surprise your loved ones and friends. Kost Shirokaya offers you recipes with photos of low-calorie delicious desserts for dinner, a corporate party or a birthday: they are easy and quick to prepare, cheap ingredients and simply amazing taste!

Plus, these simple recipes (especially the no-bake recipes) are perfect for tea at home.

On a note: Sweets like these are easy to transport; you don’t have to be too afraid of crushing them, because... they are quite dense!

What sweets can you eat when losing weight at home?

Broad Bone is always against “proper nutrition of the brain,” so we will answer you - any. You can eat whatever you want and no one has the right to crucify you for it! Even if you want to lose weight. After all, it’s not what matters, but how much you eat ().

Healthy eating is not cucumber and dry chicken breast. This is a system that you can stick to for a long time and with pleasure! Try and discover delicious and healthy dishes.

Don’t read a lot of advice about the “only true healthy” diet. It's different for everyone! By absorbing low-quality information, you create unnecessary and tight boundaries for yourself and throw this idea of “losing weight/eating right” into the far corner after just a week.

Healthy eating is not a diet; it shouldn’t make you feel stuck within certain limits. Eat as natural, healthy as possible, preferably completely homemade, drink water, exercise, smile and everything will be fine.

It is, of course, possible to say “desserts or sweets for weight loss” purely technically, but basically this is marketing. No food makes you burn more or less calories () - this is physiologically absolutely impossible!

But if you eat in moderation (), then desserts according to dietary recipes will be good for weight loss.

So we present to you recipes for pp sweets with photos!

Homemade quick cake in a slow cooker

Ingredients:

50 grams of corn flour,
1 banana (choose darker and more yellow ones - they will be sweeter)
100 grams of regular, non-paste cottage cheese,
30 grams of oat flour (you can grind the flakes in a blender),
50 grams of kefir (can be replaced with fermented baked milk or yogurt),
35 ml. water,
30 grams of butter,
30 grams of cocoa,
1/3 tsp. soda,
sweetener (to taste if needed).

Important: Corn flour cannot be replaced with another (for example, wheat flour). First of all, they have different properties and taste! Corn flour does not have gluten (), so the pure product made from it is very “sandy”. It is added to baked goods for taste or for friability.

If you replace corn flour, then use flour that also does not form gluten: rye, buckwheat, etc. do not form gluten, but the taste of the product will be different!

You can make your own cornmeal. For this you need regular corn grits and a coffee grinder/blender. Grind the cereal until flour forms, and then sift through a sieve.

Cooking:

It’s just outrageous that it takes longer to write than to do! Melt the butter, add water, cottage cheese and banana. Mix all this until pureed, preferably with a blender. Add cocoa, flour, kefir, soda and whiz-whack with the blender again. If the adze is very viscous, then add a little more water or fermented baked milk and place it in the mold.

Bake in a multicooker, “Baking” mode, 50 minutes. Or in a regular oven.

Easy and quick chocolate without flour and sugar

It would seem, is it really possible to create a cake without flour, butter, margarine, sugar, so that this chocolate dessert can be whipped up? And here it is!

Calories per slice: 131 kcal

Ingredients

250 gr. dark chocolate (from 70% cocoa and above),
5 large eggs,
salt,
sakh.zam at will and according to my own feelings. Which one is better to choose, read in.

Cooking:

Important: you need an oven previously preheat to 250 °C.

Break 2/3 of the chocolate into pieces and melt in a water bath without stirring.

Separate the whites from the yolks. Beat the yolks (they should lighten slightly) and combine with melted chocolate.

Beat the whites with a pinch of salt until thick ( do not overdo it, otherwise the whites will begin to give up water!), add to the chocolate, stir.

Important: do not stir for too long, otherwise the air will escape - the mixture should have the consistency of a mousse or soufflé.

Line a 10-15 cm diameter mold with paper greased with vegetable or butter, place the chocolate mixture there and bake in a preheated oven. 8 minutes - no more and no less. Remove from the oven and cool for half an hour, then refrigerate overnight or for 12 hours.

Melt the remaining chocolate, mix with sugar, pour it over the cake and put it back in the refrigerator for 10 minutes.

Attention: you must definitely cut the cake with a hot knife, previously dipped in boiling water!

How to decorate?

Here your imagination should not be confined to the pitiful confines of a recipe. Decorate with coconut flakes, berries, grated nuts, maybe even pieces of fruit: believe me, everything will be delicious, because in essence, your cake is delicate, whipped chocolate!

No-bake dessert with cottage cheese and pear

Wow, no-bake cottage cheese desserts stand alone in a healthy diet - only the lazy don’t cook them. What is good about cottage cheese desserts for tea and their recipes: they are filling, tasty and cheap.

Calories per 100 gr. - 105 kcal.

A very tasty and light no-bake dessert with delicate curd and yogurt cream. The peculiarity of this dessert is its delicious and sweet base of fruits and dried fruits.

Ingredients

The basis:

apples (1-2 pcs.) 200 gr.,
oat or whole grain flakes 180 gr.,
dried fruits (figs, dates) 100 gr.,
bananas (2-3 pcs.) - 220 gr.

Cream:
1. soft creamy cottage cheese (low fat) 500 gr.,
2. yogurt 2-2.5% fat 300 gr.,
3. honey/sugar substitute to taste,
4. pears (1-2 pcs) 150 gr.

Recipe:

Mousse protein

Bird's milk is a simple, quick, protein-packed soufflé dessert.

KBJU for 100 gr.: 65 kcal., 5.26 g. protein, 0.85 gr. fat, 10.85 gr. carbohydrates.

Compound:

egg white 2 pcs.,
low-fat kefir 200 ml.,
sugar substitute to taste,
skimmed cow's milk 200 gr.,
cocoa 3 tbsp. l.,
gelatin 30 gr.

No-bake bird's milk recipe:

20 gr. Pre-soak gelatin in water for 1 hour.

Beat the whites until thick foam, add sugar. deputy Heat the soaked gelatin and cool slightly, mix with kefir, then very carefully a thin trickle pour into the whites while whisking. 20-30 minutes.

10 gr. Pre-soak the gelatin in water for an hour, heat it up and pour it into the cocoa.

Boil cocoa in milk and boil for 5 minutes until it thickens slightly.

Pour some of the cocoa into the mold, let it “set” slightly in the refrigerator, then put a layer of whites on it, put it in the refrigerator for 15 minutes, then slightly heat the remaining cocoa and pour in the last layer. Place in the refrigerator for an hour and a half. Before serving, turn the finished dessert upside down.

And what you can decorate with, you will learn from the next paragraph of our article “how to decorate a cake with your own hands”!

How to decorate?

Drawing on the cake.

If you have time for confectionery creativity,

You can make the simplest pie or cake, fill it with icing (or a melted chocolate bar). And draw something on top: hearts, butterflies, the sun and everything like that:

Chocolate and chocolate icing.

Decorating a cake with chocolate will never go out of style, if only because it is delicious and simple. Even a simple filling with chocolate glaze looks quite presentable. Moreover, even the most inexperienced housewife can cook it. For this you need to take:

chocolate(without additives) – 100 gr.;
milk- 75 ml. (5 tablespoons).

The chocolate should be broken into pieces, placed in a heat-resistant bowl greased with butter, poured with milk and placed in a water bath. The mixture must be constantly stirred. The glaze is ready when the chocolate is completely melted. The optimal “bath” temperature is 40°C.

Practically the same is done white glaze:

white chocolate- 100 gr.;
milk– 30-50 ml (2-3 tablespoons).

Break the chocolate into a bowl greased with butter, add half the specified volume of milk. Place the bowl in a water bath. Stir the mixture constantly until the chocolate is completely melted. Remove from heat, pour in the remaining milk and whisk everything well.

Both of these frosting options are great for filling the top of a cake. And then you can do whatever you want: sprinkle with powder or cocoa, install ready-made figures, or make decorations from fresh fruit.

Video recipes

Cheap and economical cakes:

Photo ideas

“To improve poor health, change your diet; if this does not help, change your lifestyle; if this does not help, only then go to the doctor.” (Confucius)

This is an old commandment for every person, and especially an elderly person, it will not be news that nutrition is of paramount importance.
I will not go into detail, cite research results, explain why some people need to limit their sugar intake, and in case of some serious illnesses, sugar is completely excluded from the diet.
Don't accept everything recklessly. Everyone is now looking for the causes of obesity and weight gain across countries and entire nations, the causes of deteriorating health, and solving problems of digestion and allergies. There are so many theories and “discoveries” and they are often contradictory, so read, listen to advice, but do not lose common sense, and when making a decision to change something globally in your life, in your health, “measure” many times before “cut off” and consult a doctor.
Diabetes is called “plague No. 3 of the 21st century” (AIDS comes first, tuberculosis comes second, and according to some sources, hepatitis). More and more often I meet practically healthy people who, on their own initiative, limit their sugar intake. Faced with the problem of cooking “for sweets” without sugar in my family, I decided to share my recipes with you.

Dried fruits
Dried fruits retain all the properties of fresh fruits, all their healing substances - this is the unanimous opinion of nutritionists. Naturopaths classify dried fruits as concentrated foods that should be consumed in moderation. Dates, for example, you can eat no more than 4-6 pieces per day. But no matter what miraculous properties the products have, if we do not prepare them correctly, then there will be little benefit from them.
You can read about the healing properties of dried fruits here, and on these pages I offer simple recipes for dishes using various dried fruits.
First, three cooking rules.
Rule 1. Before eating dried fruits (in cakes, salads, for tea), it is better not to boil them, but to soak them in cold boiled water for an hour, two or overnight (depending on the condition of the dried fruits).
Rule 2. And there is no need to cook compotes: simply pour boiling water over the dried fruits and tightly cover the pan with a lid. Cover the top of the pan with something warm. It is best to pour the compote overnight. When the water cools down, the dried fruits will not be too soft as after boiling, but with such an amazing aroma of fresh fruits (!) that you will no longer boil compotes. And no need to add sugar: the natural taste of the fruit will disappear. You can add a little honey.
Rule 3. Actually, this rule has always been the first and main one: dried fruits must be washed very thoroughly before cooking, we don’t know what they were treated with during mass drying. First, wash them in hot water, kneading each berry, apple or pear slice with your hands, then rinse with cold water. Previously, it was even advised to disinfect them in sour milk, but... times are changing, and now you can buy dried fruits in different packages, from different countries and... of different quality.
Rule 4. Dried fruits of good quality should be approximately the same size, with a shiny glossy surface, free of foreign impurities and debris. Packaged products are more expensive than those sold by weight, but the information on the packaging guarantees the quality of the product, and it is better to overpay a little for a guaranteed quality product than to spend a lot of money later on improving your health.

"Saucer for the night"
Dried fruits (not boiled), pitted and cored, can be passed through a meat grinder. The resulting mass is stored in refrigerators and eaten “on a saucer” before bed for better intestinal function, for example, mixed with oatmeal, fruit juices, and ground senna leaves. This mixture with herbal teas is very tasty.

"Raw foodists' candies"
If you add more raisins, dried apricots, and apricots to this mixture, then by forming small balls and rolling them in crushed nuts, you can get healthy and tasty “sweets.”

Prune dishes
1. Remove the pit from the prunes. For two days we keep it in an alcoholic drink (vodka, liqueur, cognac, wine). Stuff with walnut kernels, place on a dish, cover with whipped egg whites (meringue).
2. Repeat the first option, but dip the prunes in liquid chocolate for glazing.
Place it in a vase.
3. Having removed the pit from the prunes, stuff them with a mass of chopped walnuts,
seasoned with garlic and mayonnaise. Place on a plate and pour mayonnaise over it.
4. After removing the pits, fill the prunes with curd mass, pour over sour cream,
sprinkle with nuts.
5. In option four, add chopped bananas, kiwi, tangerines, peeled and sliced apples to the finished dish.

Compote of dried fruits in tea
Fruit compotes are a traditional Jewish dessert; they are light, healthy and refreshing after a hearty holiday meal. Dried fruit compote is just as tasty as fresh fruit, especially in the middle of winter, when there is not much fresh fruit.
Mix all the dried fruits in a bowl and pour hot tea. You can add a little fructose and lemon slices. Cover with a plate and set aside, let cool at room temperature.
When the dried fruits have cooled sufficiently, chill them in the refrigerator for 2 hours. Before serving, add brandy and stir.
Hot, freshly brewed tea (can be green) to completely cover the dried fruits
Various dried fruits – 200 g
Dried cherries, raisins - 1 tbsp. spoon
Prunes, dried apricots - 10 pcs.
Lemon - 1/4 lemon, cut into slices
Brandy - 4 tbsp. spoons

Bagels
1. Sour cream bagels
Add a little salt to the margarine and sour cream and grind well, add baking soda, quenched with vinegar, then add flour and knead into a not very stiff dough.
The sour cream dough is immediately tender and does not need to rest; you can immediately start making bagels. Separate a small part from the main kolobok and roll it out thinly to make a circle with a diameter of 30-35 centimeters. Then cut the circle with a knife into 6-10 segments - these are blanks for bagels. Place the filling on each segment's wide edge and twist it into a tube. Then place such curls on a baking sheet, brush each with a mixture of eggs and sour cream and bake in the oven, heated to a temperature of 200-220 0 until they are browned. The baked dough is very similar to puff pastry.
Margarine – 150 – 200 g
Sour cream – 200 g
Egg - 1 pc.
Soda – 2/3 teaspoon
Flour
Salt
2. Cottage cheese bagels
The cottage cheese must be passed through a meat grinder or rubbed through a sieve. The dough is kneaded from cottage cheese, sour cream, flour, with the addition of salt. Place the finished dough in the cold for one hour.
From this dough you can make bagels, cookies, cheesecakes with any fillings.
Baking a product made from curd dough must be in the oven at a temperature of 180 0.
Curd - 250 g
Butter or margarine – 250 g
Sour cream - 250 g
Salt
Flour - enough to make an elastic dough
3. Filling for bagels
1. Rub the cottage cheese through a sieve, grind with raw yolk and mix with honey.
Curd - 250 g
Egg - 1 pc.
Honey – 2 tbsp. spoons
2. Carrot-curd
Grate fresh carrots on a fine grater, simmer in butter in a deep frying pan with a lid, cool, add a little cottage cheese and honey.
Medium carrots – 2 pcs.
Cottage cheese – 0.5 cups
Honey – 1 teaspoon
3. Apple-curd
Grate the apple (without peel) on a coarse grater and mix with grated cottage cheese.
4. Carrot-apple
Grate fresh carrots on a fine grater, simmer in butter in a deep frying pan with a lid, cool, add an apple grated on a coarse grater (without peel).
It is good to add pre-prepared raisins to this filling: pour raisins (or other dried fruits) with warm water and let stand for 2-3 hours.
5. Grate the apples on a coarse grater, add chopped nuts and finely chopped fresh mint leaves.
6. Finely chopped, pre-prepared prunes or dried apricots
7. Don't forget about ground cinnamon. It can be added to all these fillings.
Slightly steamed poppy seeds are also good.
Bagels with ground nuts added to the filling smell especially pleasant.

Waffles snack bars
Waffles are baked in the usual way in an electric oven. waffle iron from the following products.
Potato starch – 200 g
Water – 0.5 cups
Margarine – 150 g
Egg - 3 pcs. (The whites are whipped separately and added to the dough at the end of the kneading)

Filling for snack waffles
1. Cold. Grate the dried cheese on a fine grater, add sour cream, mayonnaise, tomato paste and pepper as desired.
Cheese – 100-150 g
Sour cream - 2 tbsp. spoons
Mayonnaise – 1 tbsp. spoon
Tomato paste – 0.5 tbsp. spoons
Red or black pepper
2. Hot. Cut the boiled chicken meat into cubes. Melt the butter, add flour, and stirring constantly, heat the flour until light brown, add broth and boil. Add chicken meat, pre-cooked and chopped mushrooms to the resulting mixture and simmer for 5-10 minutes. After this, season with lemon juice and pepper.

Waffles for beer
Boil the potatoes in their jackets, peel, rub through a sieve, add butter, whipped cream, 3 yolks, salt, beat in a mixer until smooth. Add flour, 3 beaten egg whites, spices to taste (pepper, cumin, whatever you like), bake as usual.
Potatoes - 2 pcs.
Butter – 100 g
Cream – 0.5 cups
Egg – 3 pcs.
Flour - 2 tbsp. spoons (for batter)

Cottage cheese pie stuffed with plums (apples, pumpkins, etc.)
Sift the flour into a large bowl until it forms a mound. Make a well in the center and crumble the yeast into it. Mix the cottage cheese thoroughly with warm water and put 4 tablespoons of this mixture on the yeast, sprinkle with flour and leave for 10 minutes. Then add the remaining curd mass, add salt and knead until the dough begins to pull away from the edges of the bowl. Cover the prepared dough with a lid and leave for 45 minutes.
Using a small cut, remove the pits from the plums.
Place the dough on a baking sheet and roll it into a layer, making small sides. Place plums on it and bake at a temperature of 180-200 0 for 40 minutes.
Plum filling. The following filling is also suitable for this pie: peel apples (2-3 pcs.), cut into quarters, cutting off the core. Thinly slice the slices, mix with raisins (3 tablespoons) and a pinch of cinnamon, pour in dry wine and simmer until tender.
Flour - 500 g
Yeast – 40 g
Water – 1 glass.
Cottage cheese – 200 g
Salt
Fresh or canned plums – 1 kg
Pumpkin filling. Place the peeled and cut into pieces pumpkin on a baking sheet and bake in the oven for about 1 hour until the pumpkin becomes soft. Then rub the pumpkin through a sieve or colander, mix with egg yolks, milk, lemon zest and spices. Then add the whipped whites into this mixture.
Pumpkin – 1 kg
Egg - 2 pcs.
Milk – 4 tbsp. spoons
Zest of 0.5 lemon
Ginger, cinnamon
Fruit and berry filling. Mix washed and chopped 0.5 kg of apples (apricots, strawberries, etc.) with 1 tbsp. spoon of ground crackers or biscuit crumbs, place on the pie and bake.

Curd dough for pies
(for frying in a pan)
Rub the cottage cheese through a sieve or mince it, add sour cream, eggs, soda and salt. Mix well, add flour and knead the dough. Place the thoroughly kneaded dough in the refrigerator for 30 minutes. Then roll it into a rope and cut into pieces. Make flat cakes 5-7 mm thick from them, put the filling - meat, vegetable or fruit - and pinch. Fry the pies in vegetable oil.
Cottage cheese – 500 g
Egg - 2 pcs.
Sour cream - 2 tbsp. spoons.
Flour - 2 cups.
Soda – 1 teaspoon.
Salt

Curd cookies
Knead the dough from cottage cheese, margarine, flour, add a little vanillin, a pinch of salt and slaked soda. Mix everything thoroughly. Roll out into a layer 0.5 cm thick and cut out cookies. Bake at a temperature of 200-2200.
Cottage cheese – 200 g
Margarine – 150 g
Soda – 1/3 teaspoon
Enough flour to make the dough elastic
Vanillin, salt
ADVICE! Before baking, sliced cookies can be rolled on both sides in breadcrumbs.

Potato dough for pies
Boil the peeled potatoes, place in a colander to drain and pass through a meat grinder. Add eggs, milk, flour and salt. Then take the dough for one pie with a spoon, sprinkle with flour and make a flat cake, put the filling, pinch and fry in vegetable oil. The filling can be meat, mushroom or cabbage, with onions or carrots, etc.
For the test.
Potato - 1 kg
Egg - 2 pcs.
Milk - 2 tbsp. spoons (more is possible, it depends on the type of potato).
Flour – 2 tbsp. spoons.
Salt to taste.

"Cast" brushwood
Lightly salt the water, add margarine and boil. After this, add flour, reduce heat and knead the dough until it separates from the bottom of the pan. Remove the pan from the heat, cool the dough slightly and beat in the eggs, one after another (drive in each new egg only after the previous one is completely mixed). Place the soft dough in a syringe or envelope and, squeezing it out, fry it in boiling vegetable oil.
Flour – 200 g
Water - 3/4 cup
Margarine – 100 g
Egg – 4-5 pcs.
Vegetable oil – 200 g

Onion-cheese pie
Option 1. Knead the dough and put it in the refrigerator for 1 hour.
Prepare the filling. Finely chop 6 large onions and simmer in sunflower oil, then drain the oil. Grate the sausage cheese on a coarse grater. Add 4 raw yolks and 6 beaten whites to the cheese. Mix everything and add finely chopped 2 bunches of dill and 2 bunches of parsley. Salt and pepper to taste. Form a closed pie, brush with the remaining yolks. Bake in the oven for 30 - 40 minutes.
For the test.
Sour cream - 250 g
Margarine - 300 g
Baking soda (quenched with vinegar) – 1 teaspoon
Flour - 2.5 cups
For filling.
Onion - 6 - 8 pcs.
Sausage cheese - 600 g
Egg – 6 pcs.
Dill, parsley – 2 bunches each
Option 2. Hot Pie. Grate the frozen margarine, sprinkling with flour. Mix until smooth, buttery crumbs form, and then, adding a little cold water little by little, knead into a soft dough. Place in the mold, making low sides. Refrigerate.
Meanwhile, prepare the filling. Fry the onion until light brown, cool slightly. Grate the cheese on a coarse grater, add raw eggs, onions, salt (salt well), place on the dough and bake in a preheated oven until a brown crust forms. This pie is best served hot.
For the test.
Margarine - 2/3 packs
Flour – 350 g
Cold water
For filling.
Onion - 0.5 kg
Processed cheese -2 pcs.
Egg - 2 pcs.
Salt
Option 3. French onion pie. Any dough, yeast or unleavened. Place the dough on a rimmed baking sheet and lightly bake in the oven.
Cut the onion into rings and saute, but do not fry, in butter. To do this, constantly stir the onion in the frying pan, bringing it to semi-softness. Place on baked dough. Sprinkle with grated cheese, pour a mixture of sour cream and egg on top, roll up the sides of the pie so that the middle remains free, not covered with dough. Bake until the pie is browned on top. Serve hot.
Cheese – 200 g
Sour cream - 0.5 cups
Egg - 1 pc.
ADVICE! It is better to take smaller onions for all types of pie; they have thinner rings and a more delicate taste. It is better not to fry chopped onions, but to bring them to softness in order to preserve their delicate, not overcooked taste.

Salty cookies with cheese
Prepare salted shortbread dough: flour - 2.5 cups, butter (margarine) - 250 g, egg - 2 pcs., soda - on the tip of a knife, salt - 0.5 teaspoons. Roll out the dough to a thickness of 0.5 cm, cut it into pieces. Grate the cheese, mix it with butter and grease the resulting mass of the workpiece. Place the cookies on a greased baking sheet and bake in a well-heated oven for 10-15 minutes.
Salted shortbread dough - 300 g
Cheese - 150 g
Oil - 2 tbsp. spoons

Puff sticks with cheese
Roll out the puff pastry into a layer 5-6 mm thick, cut into strips 8-10 cm long and 1.5 cm wide. Brush the dough strips with egg, sprinkle with grated cheese and cumin, place on a sheet moistened with cold water and bake at 240 degrees. until golden brown.
Puff pastry ---500 g
Cheese-200 g
Egg - 1 pc.
Caraway

Cheese starfish
Sift the flour into a bowl with mustard powder. Rub the butter in with your fingertips until the mixture resembles crumbs. Add grated cheese, egg and 4-5 tablespoons of cold water, knead the dough. Place the dough on a floured surface, roll into a ball and let rest for 20 - 30 minutes. Then roll out the dough into a layer 1 cm thick. Using a star-shaped cutter, cut out 10 large or 20 small stars.
Place the stars on a baking sheet. Brush with milk and sprinkle with sesame seeds. Bake for 10-12 minutes at 2000 until golden brown.
Flour – 300 g
Baking powder – 0.5 teaspoon
Mustard powder – 1 teaspoon
Butter – 150 g
Cheese – 150 g
Egg - 1 pc.
Milk
Sesame seeds – 2 tbsp. spoons

ADVICE! Cookies from this dough can be formed in another way. Roll the dough into about 30 small balls, roll each in chopped nuts. Flatten each one and bake for 20 minutes until the cookies begin to turn golden brown. Remove from the oven and leave the cookies on the baking sheet for 5 minutes. Then transfer to a plate.

Triangles with processed cheese
Cut the sausage into small cubes. Finely chop the green onions. Place the melted cheese in a deep bowl. Separate the white from the yolk of a raw egg. Set aside the white for lubrication, and mix the yolk with the cheese. Mix cheese, sausage, onion. Add curry or red pepper if desired.
Roll out the dough into a square with sides of 30 cm and cut into 4 squares.
Place the filling on the dough in the form of a triangle, leaving an edge of at least 1.5 cm.
Brush the edges with egg white and cover the filling with the other half of the square (to form a triangle). The edges of the triangle can be crimped with the tines of a fork.
Brush the top of the pies with egg white and sprinkle with sesame seeds or coarsely crushed sunflower seeds.
Place the triangles on a baking sheet greased with cold water or lined with baking paper. Bake in the oven at 180° for 25 - 30 minutes.
Puff pastry – 250 g
Soft cheese (“Yantar”) - 200 g
Ham or smoked sausage – 150 – 200 g
Green onion
Egg - 1 pc.
Red pepper or curry - 1/3 teaspoon
Sesame or sunflower seeds for sprinkling

Crispbread in cottage cheese
Cut white bread into pieces the size of a matchbox, dip into the prepared mixture and place on a baking sheet. Place in the oven for 20-25 minutes (until golden brown).
Curd - 250 g
Egg - 2-3 pcs. (you need enough eggs to make the mixture liquid like sour cream).

Rye cakes
Grind the softened (but not melted) margarine with a wooden spoon with a small amount of flour into which soda is mixed, beat in the egg, grind, add honey and grind again. Then add flour until the dough is thick enough to
You could use it to make cakes. Roll the dough into a “sausage”, divide into equal pieces, make flat cakes from them and place on a baking sheet. Bake at 180-200 0 for about 20 minutes. Place the finished cakes in a pan, cover with a towel, then a lid and let them cool slightly.
Margarine - 125 g
Honey - 2 tbsp. spoons
Soda - 1 teaspoon
Rye flour - 3-4 cups
Egg - 1 pc.

Eclairs
Pour a glass of water (or milk) into an enamel saucepan, add a pinch of salt, 60-70 grams of butter (or 100 margarine) and put on fire. As soon as the liquid boils, carefully add the sifted flour, stirring continuously with a wooden spoon. As soon as the dough becomes thick, homogeneous and begins to lag well behind the walls of the pan, it must be removed from the heat. When the dough has cooled a little (just a little), you need to mix in 4 eggs one at a time. It is very difficult to stir the first egg into such a dough, but no matter how difficult it is, you need to stir everything completely. The second egg mixes in a little better, but the third and fourth are quite easy.
After the dough is made, it must be tested. To do this, scoop the dough with a wet teaspoon and gently shake it onto a piece of paper. If the dough holds its shape, then everything is fine. And if it separates, then add a little flour to the main mass. If the dough is very thick, the eclairs will not rise well in the oven.
It is better to bake eclairs on slightly oiled tracing paper. If the tracing paper is very greasy, the bottoms of the cakes will have holes.
Now the dough in the form of small balls should be placed on tracing paper. This is done like this: dip a teaspoon in cold water, scoop out the dough with this wet spoon and transfer it to tracing paper. If it doesn't shake well, help it with another spoon. You need to moisten the spoon with water before each ball. When baking, the ball doubles in size, so the distance between them on the baking sheet needs to be made accordingly. The oven must be thoroughly preheated to 180-200 0 and only then start baking. They bake for 30-35 minutes. It is better not to look into the oven for the first 15 minutes so that the eclairs do not settle. When ready, they are golden, slightly crispy and hollow inside balls.
You can fill eclairs with different pates, cheese mixture, a mixture of dried fruits with nuts and honey, curd mass, etc. The easiest way is to put the filling into each ball through a small cut made on the side or cut off the “lid”, put the filling, and put the lid on top, like decoration.
Water (milk) – 1 glass
Butter – 60 – 70 g or 100 g margarine
Flour - 1 cup
Egg – 4 pcs.
Kabak is a miracle

Dagestan flatbread
Prepare unleavened dough - flour, salt and kefir. Grate raw pumpkin on a coarse grater and mix with fried onions. Salt and pepper. Divide the dough into 2 parts. Place one part (thinly rolled out) of the flatbread on a dry frying pan, lay out the filling and cover with the second part. Fry in a frying pan over high heat for 2 minutes on each side.
Then remove, coat the still hot flatbread with sour cream and serve immediately.
Kefir - 1 cup
Flour, salt
Pumpkin – 200 g
Onion – 1 pc.
Sunflower oil

Quick pies
Mix the products: margarine, half a glass of very cold water, half a teaspoon of tea soda (do not quench), 1.5 cups of flour. Beat the mixture well with a fork. Pour in 1 tbsp. l. vinegar, beat again. Put in refrigerator. Once the dough becomes thick, divide into 2 parts and roll out. Lay out the minced meat (or other filling) lengthwise, leaving the margins free, cover with the other half of the dough and twist into a long tube, cut into 20 pieces with the edge of your hand, then cut with a knife, pinch each piece on both sides. Place pinch side down on a baking sheet and bake.
Margarine – 200 g
Water (very cold) – 0.5 cups
Tea soda – 0.5 tsp. spoons
Flour – 1.5 cups
Vinegar - 1 tbsp. spoon

Swabian gingerbread
Melt honey in a saucepan, add flour, spices, cocoa, pour in rum, add soda diluted with milk, lemon juice, mix everything well, knead a fairly stiff dough. Place the dough in metal or paper molds (can be in baskets), greased. Bake gingerbread cookies at a temperature of 210-220 0.
Flour-1 kg
Honey-500 g
Cocoa-2 tbsp. spoons
Egg - 1 pc.
Rum-1 tbsp. spoon
Soda-2 teaspoons
Juice of 1 lemon
Cinnamon-1 teaspoon
Cloves, cardamom

Placinda
Cut the peeled pumpkin thinly and finely, like noodles, mix with butter, salt and pepper.
Mix flour, eggs, melted butter and water into a stiff dough. Then we roll it out into individual flatbreads and place each pumpkin filling on top. We roll the flatbreads like envelopes, brush the top with egg and bake in the oven.
Small pumpkin - 1 pc.
Flour - 1.2 kg
Egg - 3 pcs.
Butter - 200 g
Crushed crackers - 1.5 cups
Sal, pepper - to taste

Cookies Africa
Mix chopped dates with melted butter, chocolate broken into pieces, eggs, add orange juice, nuts, soda and flour. Pour into molds (baskets, paper forms) and bake for 30 minutes at 180 0. Cooled cookies can be poured with melted chocolate.
Dates – 1 cup
Oil – 100 g
Bitter chocolate – 100 g
Orange juice – 0.5 cups
Soda – 1 teaspoon (slaked with vinegar)
Flour – 1 1/4 cups
Chopped nuts – 2/3 cup

Salad "Morning Dessert"
Pour milk over oatmeal overnight. In the morning, add chopped dried fruits and nuts to them, mix and add honey, lemon juice and cinnamon to the mixture.
For 1 serving:
Dried fruits (raisins, dried apricots, prunes) – 50 g
Oatmeal – 3 tbsp. spoons
Milk or kefir – 100 g
Chopped walnuts – 3 tbsp. spoons
Honey
Lemon juice
cinnamon

Dried fruit pie with nuts
Mix everything, put it in a mold, bake and check readiness as with a regular charlotte.
Raisins - 1 glass
Walnuts - 1 cup
Dried apricots, prunes - 1/2 cup (pre-soak
Egg – 4 pcs.
Flour - 4 tbsp. spoons.

Vertuta
The dough is the simplest: 0.5 cups of warm water, 0.5 cups of warm vegetable oil, a little salt, and beat one egg with a fork in a separate cup. Mix everything and add flour to make an elastic dough that does not stick to your hands. The dough should stand under a napkin in a warm place for 30 minutes. Filling: 0.5 cups chopped walnuts and 1 cup raisins (no need to steam). Heat 2 tablespoons of butter and 1 teaspoon of honey in a saucepan, add nuts and raisins.
Divide the dough into 4 parts and roll each part as thin as possible, spread out the filling and roll into long rolls. Place the rolls in a spiral in a mold or frying pan and bake in the oven at a temperature of 200 0.
For the test.
Water – 0.5 cups
Vegetable oil – 0.5 cups
Salt
Egg - 1 pc.
Flour
For filling.
Walnuts (crushed kernels) – 0.5 cups
Raisins – 1 cup
Butter – 1 tbsp. spoons
Honey – 1 teaspoon

Vertuta with poppy puff
Prepare a stretch dough from flour, vegetable oil, eggs, salt and water. Rinse the poppy seeds several times in warm water, remove foreign impurities and add to boiling water. After 10 minutes, place the finished poppy seeds in a sieve, dry and pound in a mortar. Add heated honey, vanillin to the poppy seeds prepared in this way and mix everything well. Sort the raisins and rinse in warm water, then chop. Place the sheet of rolled dough onto a cloth (towel), grease it with vegetable oil, and cut it into 2 equal parts. Place prepared poppy seeds on one of them, cover with a second piece of dough, and sprinkle raisins on top. Lifting the towel, roll the product into a roll, then carefully roll it into a spiral. Brush the surface with beaten egg and bake in a hot oven. The cut should show two dissimilar layers of filling.
Flour - 500 g
Vegetable oil – 100 g
Egg – 3 pcs.
Salt - 0.5 tsp
Poppy – 200 g
Raisins – 150 g
Honey - 50 g
Vanillin

French cupcake
Peel and cut the apples into thin slices, fry them in oil until golden brown, pour 1-2 tbsp. spoons of cognac and bake. Grind 3 egg yolks and 100 g flour, 3 tbsp in a porcelain bowl until white. spoons of semolina, 200 g of sour cream and a little soda. Beat the whites into a thick foam with a pinch of salt and a few drops of lemon juice, mix with the mashed yolks and cover the apples with the resulting mixture. Bake the cake in a moderately hot oven.
Apples-500 g
Cognac – 1-2 tbsp. spoons
Egg (yolks) – 3 pcs.
Flour -100 g
Semolina - 3 tbsp. spoons
Sour cream – 200 g
Soda

Spicy pie with sour cream
Whisk the eggs. Mix flour with chopped spices and baking soda. Combine beaten eggs with melted butter or vegetable oil, sour cream and flour. Immediately transfer the dough into a mold greased with oil and sprinkled with breadcrumbs. Bake in the oven at medium temperature for 30 - 40 minutes.
Egg - 2 pcs.
Cardamom, cinnamon, ginger, nutmeg
Butter – 3 tbsp. spoons
Sour cream – 1.5 cups
Flour - 2.5 cups
Soda – 1 teaspoon – 0.5 teaspoon
Breadcrumbs

Plums in dough and breadcrumbs
Add egg and flour to mashed potatoes. You will get dough with potatoes. Roll into pancakes, but thicker than usual. Then place the pitted plum on the pancake. Wrap the plum in dough and place in boiling water, cook until it floats to the surface.
Fry the cracker crumbs in a frying pan with butter. Then generously roll the finished plums in the dough in these breadcrumbs.
Potatoes - 3-4 pcs.
Egg - 1 pc.
Flour - until hard dough
Plum – 600 g

Semolina pancakes
Place honey and butter in a saucepan, add 200 g of water and bring to a boil, stirring frequently. Add semolina, close the lid and leave on low heat for another five minutes. Then cool the porridge slightly, add a raw egg and beat. Fry small pancakes in a greased frying pan until golden brown. Serve with honey or sour cream.
Honey - 50 g
Butter – 1 tbsp. spoon
Water – 200 g
Semolina – 1 tbsp. spoon

Gingerbread "Bee"
Warm up the honey. Add flour to the consistency of “pancake dough”, then pour in vodka and add flour until the dough becomes stiff. Roll out the dough, cut into any shapes, place the gingerbread on a baking sheet lined with paper and bake in the oven at 220 0.
Honey – 300 g
Vodka – 1 tbsp. spoon
Flour - until hard dough

Kada in Adjarian
Saute the flour for the filling with butter, add crushed nuts, honey and mix. Separately, knead the stiff unleavened dough, roll it into two layers up to 2 mm thick. Cover the surface of one layer evenly with the prepared mixture, place the second layer on top, pinch the edges, brush the top with beaten egg and bake in the oven. When serving, cut into portions.
For the test.
Flour – 1 kg
Milk – 2 cups
Egg - 1 pc.
Oil – 1 tbsp. spoon
Salt - 2 teaspoons
For filling.
Nuts – 200 g
Honey – 100 g
Oil – 100 g
Flour – 1 tbsp. spoon

Yugatert

Armenian cuisine
Knead the dough from flour, eggs, hot milk, butter, water. Roll out into a thin layer 1-2 mm thick, grease with butter, lightly sprinkle with flour, roll into an envelope or roll and repeat these operations 6 times. Roll out the dough for the last time into a layer 5 mm thick, place the rolled out layer on a greased baking sheet, bake for 10 - 15 minutes at medium temperature. Then cut into squares and pour melted honey.
Flour - 500 g
Oil – 100 g (50 g – for dough, 50 g – for lubrication)
Eggs - 3 pcs.
Milk – 0.5 cups
Water – 0.5 cups
Salt

Gabrovo pancakes
First mix all the ingredients except the eggs. Add them last. Knead the dough and bake pancakes.
Flour - 1 cup
Milk – 1 glass
Sparkling water – 1 glass
Fructose – 1 teaspoon
Egg – 3 pcs.
Soda, vinegar

Simple donuts
Boil water with the addition of oil and salt. Add flour, mix well, beat in eggs, mix the dough until smooth. Place a teaspoon into heated vegetable oil. Serve with honey
Water – 3/4 cup
Flour – 3 tbsp. spoons
Butter – 2 tbsp. spoons
Egg - 2 pcs.
Salt
Honey

Pie - express
Pour half of the resulting dough into a greased mold, and evenly place pre-soaked prunes, dried apricots, pears, and raisins (a little) cut into strips on top. Fill with the second half of the dough. Bake in the oven for about 40-45 minutes until done.
You can use different fillings for this pie. A very tasty pie is made with fresh cabbage (do not stew, do not grind - just chop and mix with the dough).
Mayonnaise – 10 tbsp. spoons (250 g)
Sour cream – 5 tbsp. spoons
Egg – 3 pcs.
Flour – 8-10 tbsp. spoons
Various dried fruits – 200 g

Cottage cheese dumplings with honey
Grate the cottage cheese on a fine grater (the cottage cheese can be frozen before doing this), beat in an egg, pour in vegetable oil, add slaked honey with soda (heat the honey to a liquid state and pour soda into it), then add flour and knead until elastic. Then roll the dough into balls. Bake in the oven at medium temperature.
Cottage cheese – 400 g
Egg - 1 pc.
Flour – 1 – 1.5 cups
Honey – ? Art. spoons
Soda – 0.5 teaspoon
Vegetable oil – 0.5 cups

Pancakes for beer
Knead the dough from flour, beer, salt and yolk, add a tablespoon of melted butter. At the end of kneading, add the pre-whipped egg white to the dough and mix well. Cut the crab sticks into thin circles and add to the dough. Bake in a frying pan in the form of small pancakes. Serve pancakes hot with cold beer.
Crab sticks – 5 pcs.
Salt - on the tip of a teaspoon
Flour - 1 cup
Beer – 0.5 cups
Oil – 1 tbsp. spoon
Egg - 1 pc.

Cheese buns
Grind flour with salt, pepper and butter. Add half the cheese, milk and knead into a soft dough.
Roll out the dough into a square with a side of 20 cm. Spread it with tomato paste, leaving 1 cm to the edge. Sprinkle with remaining cheese.
Preheat the oven to 2100 C. Line a baking sheet with non-stick parchment.
Roll the rolled out dough into a roll, cut crosswise into 8 pieces and place them on a baking sheet. Bake for 10 minutes until golden brown.
Flour – 250 g
Baking powder – 0.5 teaspoon or
baking soda, quenched with vinegar - 1.3 teaspoons
Butter - 25 g butter, chilled and cut into small cubes
Cheese - 100 g
Milk – 1/4 cup
Tomato paste - 2 tbsp. spoons

Pies with carrots and nuts
Sift the flour (2/3 of the total volume) into a bowl, make a well in the center, beat in 2 eggs, then, stirring, pour in the milk in a thin stream, add 1 teaspoon of salt, yeast and mix everything. Stir melted warm butter into mixture. Knead a not too stiff dough, roll into a ball, cover with a napkin and place in a warm place to rise. When the dough rises, knead it 2-3 times.
Divide the dough into pieces, roll them into balls slightly larger than a walnut, leave to proof for 20 minutes, covering with a napkin. Then roll each piece into a fairly thin cake.
For the filling, finely chop the carrots and simmer until soft in melted butter. If the carrots start to burn, add a little water. Add ground nuts and honey to the carrots, stir and remove from heat. If desired, you can add ground cinnamon. Place 1-2 teaspoons of filling on each flatbread.
Connect the edges of the cake and pinch it with a pigtail or simply press it. Place the resulting pies on a baking sheet dusted with flour, brush the surface with slightly beaten yolk and leave to proof for 15 minutes. Then bake until done in an oven preheated to 200 0 C. Transfer the finished pies to a wire rack, sprinkle with water and leave to cool under a napkin.
Dough.
Flour – 700 g
Milk - 1 glass
Egg - 3 pcs.
Butter – 100 g
Dry yeast - 2 teaspoons
Filling
Carrots - 4 pcs.
Walnuts (shelled) – 150 g
Honey - 3-4 tablespoons
Ground cinnamon - to taste
Butter - 20g

Brushwood
This dish is borrowed from Greek cuisine, and received the Russian name “khvorost” due to its crunchy effect and appearance.
Mix milk, sour cream, egg yolks, and salt with the addition of cognac well and, gradually adding flour, knead a stiff dough.
Roll out the dough into a thin layer, like noodles, cut into narrow strips 10–12 cm long, intertwine them, fold 2–3 strips together, connect the ends, lightly brushing with egg white. You can cut the dough into the shape of roses; to do this, cut out circles of different sizes from it, place one on top of the other, press down the middle, and make slits along the edges of the circles. You can put a cherry or other berry in the middle of the finished rose.
Place the divided dough into hot fat (sunflower oil, deep fat). Remove the finished brushwood from the fat and sprinkle with lemon zest and cinnamon.
Flour - 2.5 cups
Egg yolk – 3 pcs.
Cognac – 2 tbsp. spoons
Sour cream - 1 tbsp. spoon
Salt – 1/4 teaspoon
Milk – 1/2 cup
Fat for frying – 1 cup

Pumpkin in dough
Place the sifted flour on a cutting board, make a funnel in the center and pour in the salted eggs. Then add the pumpkin minced through a meat grinder and, lastly, melted butter. Carefully begin to knead the dough, as for pies. It is carefully beaten out so that it does not stick to your hands, and left at room temperature for 2-3 hours. Then the dough is rolled out into a thin layer, a whole piece of pumpkin (peeled) is wrapped in it, sprinkled with chopped parsley and baked in a hot oven on a dry baking sheet for 20-25 minutes. Cool and serve immediately. The dough can be prepared in advance and stored in the refrigerator for several days. You can use other vegetables along with pumpkin as a dough filler.
For the test.
Flour - 1 cup
Egg - 3 pcs.
Butter - 1 tbsp. spoon
Pumpkin - 1/2 cup
For filling
Pumpkin (small) - 1/4 pcs.
Parsley (chopped) - 1 tbsp. spoon
Salt - to taste.

Tartlets with cheese
Prepare the dough: chop the flour with butter until crumbs are obtained, pour in sour cream mixed with salt, quickly knead the dough and put in the refrigerator for 15 minutes. Roll out the dough into a thin layer, cut circles out of it using a notch, place them in greased tartlet molds, put minced cheese in them, filling the tartlets 3/4 of the volume (since the filling rises during baking), place on a sheet and bake in oven at medium temperature until golden brown.
Filling. Grind the yolks with cottage cheese and cheese, add semolina and whipped whites, mix carefully, add salt if necessary.
For the test.
Flour – 200 g
Butter (margarine) – 200 g
Sour cream – 200 g
For filling.
Cottage cheese – 300 g
Cheese – 250 g
Egg – 3 pcs.
Semolina – 1 tbsp. spoon

Pancake pie with oranges
Grind prunes and walnuts in a blender. Sprinkle 2 tbsp. l. nuts for decoration. Mix cottage cheese, sour cream, prunes, walnuts and honey well. Cut the orange into thin circles. Line the inside of a round pan larger than the pancakes with cling film. Line pancakes around the edges of the pan in a circle, so that approximately 1/3 of the pancake extends beyond the side of the pan. Place the pancake on the bottom of the pan. Then evenly distribute the curd filling over it, cover it with a pancake, and spread it with cherry jam. In this way, lay out layers to the top of the form, alternating fillings. Finish with a layer of confiture. Cover the cake with the free edges of the side pancakes, cover the pancakes with the edges of the film. Place in the refrigerator (not the freezer!) for 2-3 hours. Before serving, prepare the jelly. Remove the pie from the pan, turn it over and place on a plate. Spread jelly on top, lay out orange slices and berries, sprinkle with nuts.
Pancakes - 20 wheat pancakes with a diameter of 20 cm
Fat cottage cheese - 300 g
Walnut kernels - 100 g
Prunes - 100 g
Sour cream - 100 g
Honey – 2 tbsp. spoons
Confiture - 200 g
Fruit jelly – 1 sachet
Orange - 1 pc.
Berries for decoration

Fruits fried in dough
Cut bananas, pineapples, apples, pears into slices. Small fruits or berries, such as strawberries, can be fried whole.
Mix all the ingredients and whisk the dough until thick enough to envelop the fruit. Place a handful of fruit into the dough, stir so that each piece is completely covered with dough. Heat the ghee in a low saucepan over medium heat. The butter is ready when a drop of dough that falls into it bubbles and immediately rises to the surface. Remove the fruit pieces from the dough and carefully
place them in hot oil. Fry for 3-4 minutes until they are golden brown and crispy. Remove with a slotted spoon and place in a colander to drain the oil.
Fresh fruit – 500 g
Flour – 200 g
Powdered milk – 1 tbsp. spoon
Baking powder or soda – 0.5 teaspoon
Milk – 300 g
Cinnamon

Marble cupcakes with dates and bananas
Preheat the oven to 1600 C. Grease a baking dish with butter. Set aside 4 dates, put the rest in a saucepan and add lemon zest and juice, pour in 0.5 cups of water. Bring to a boil, reduce heat and simmer for 5 minutes until the dates are soft. Puree the mixture in a food processor or mash with a fork.
Mash the bananas into a puree. Cream the butter.. Add banana puree and eggs. Sift in the flour and baking powder and mix in the banana mixture.
Place 1/3 of the banana dough into the pan and smooth it onto the surface. Then add a thin layer of dates. Repeat layers, ending with a banana layer.
Cut the remaining dates into thin strips and sprinkle them on top. Bake for 1 to 1 1/4 hours until the cake has risen and feels springy to the touch. Leave in pan for 15 minutes, then transfer to a wire rack and let cool.
Dates, pitted - 250 g
Lemon – 1 pc.
Banana – 2 pcs.
Unsalted butter - 180 g (softened)
Egg - 3 pcs.
Flour – 1.5 cups
Baking powder - 1/2 teaspoon

Oatmeal muffin with dried apricots
Pour kefir over oatmeal, stir and leave to swell for 15~20 minutes.
Instead of a glass of kefir, you can take water and sour cream (it is better to take fatty sour cream, at least 20%). Pour 0.5 cup boiling water over the flakes and leave until cool. Then add 0.5 cups of sour cream to the dough.
Wash the dried apricots, pour boiling water over them and when they become soft, dry (or drain well) and cut into pieces. Roll in flour, in this case the dried apricots will be more evenly distributed throughout the dough and will not settle to the bottom.
Put eggs, salt, soda, baking powder and vegetable oil into the oatmeal mixture. Stir well with a spoon. Add flour and bran. Stir in dried apricots.
Pour the dough into a greased and floured pan.
Cover the top of the pan with foil. Place in an oven preheated to 200°C for 40 minutes. Remove the foil, turn up the heat and cook until the surface is browned.
Oatmeal "Hercules" - 1 cup
Kefir – 1 glass (or sour cream)
Egg - 2 pcs.
Wheat bran (or flour) – 4 tbsp. spoons
Flour – 2/3 cup
Salt
Soda – 0.5 teaspoon
Baking powder - 1 teaspoon
Vegetable oil – 3 tbsp. spoons

Mannik with cottage cheese and honey
This manna turns out sweet and crumbly, with a honey aroma. For sourness, you can add cranberries or raisins to the dough.
Beat liquid honey and eggs with a spoon. Stir in cottage cheese and sour cream. Add semolina mixed with soda and baking powder and pour in vegetable oil.
Place the resulting thick mass in a greased pan, level the top and coat with a thin layer of sour cream.
Cover the top of the pan with foil and place in the oven at t=200°C.
Bake for 30 minutes, remove the foil, turn up the heat and bake until the surface is browned.
Egg – 3 pcs.
Honey – 2 tbsp. spoons
Semolina – 2 cups
Curd - 250 g
Sour cream – 200 g
Soda – 1 teaspoon or
Baking powder - 1 teaspoon

Strudel
Strudel is made from stretch dough, the composition of which is very simple, but the technology is important.
Sift the flour onto the table in a heap, make a hole in it and pour in the scrambled egg, warm water and knead the dough, as for dumplings. Knead until bubbles appear. Divide the finished dough into 3-4 parts, place in a warm bowl, cover with another warm bowl on which you can place a pan of warm water. Standing time is 30-45 minutes. Then divide the dough into parts and roll out each part as thin as possible, and then pull it with your hands until it is almost papery. Spread the entire pancake with the filling, roll it up, place it on a baking sheet, seam side down, and bake for 30 minutes.
ADVICE! It is better to divide the dough into small parts - this will make subsequent stretching easier (smaller table area will be required), and place a towel under the finished pancake - this will help you roll the roll neatly.
The fillings are varied: fresh or dried apples, dried apricots, nuts and raisins, cottage cheese, poppy seeds, cherries or plums. These are sweet strudels, but you can make them salty or spicy, it all depends on the filling.
Several dough options for strudel:
1. 250 g flour, 1 egg, 3\4 glasses of water, salt.
2. 350 g flour, 100 g butter, 1 egg, 1/2 glass of water, salt.
3. 500 g flour, 50 g butter, 3/4 cups water, salt.
4. 250 g flour, 1 egg, 1/2 glass of water, 1 tbsp. spoon of margarine, salt.

Small biscuits
Beat the egg with sour cream. Mix the butter with flour and other ingredients and knead the dough. Cool the finished dough for about 30 minutes in the refrigerator, roll out into a layer of about 30 cm and pierce with a knife in many places. Using small molds (or a shot glass), cut out biscuits from the rolled out dough, place on a greased sheet and bake at 2000 until golden brown.
In addition to salt, you can add spices to the dough - black and red pepper, cumin, coriander, depending on your desire, and other snacks. You can also make several biscuits of different shapes, adding different spices to each of them. The galettes turn out very dry.
Flour – 250 g
Starch - 60 g
Butter – 50 g
Egg - 1 pc.
Sour cream - 100 g
Soda on the tip of a knife
Salt to taste

Banana bread
Peel the bananas (very soft) and mash them well with your hands. Melt the butter.. You can add ground nuts to the bananas. Mix 2 eggs and 1 glass of kefir well. Pour all ingredients into one bowl and stir well again. Add 250 g of flour and 1 teaspoon of soda and mix again. Finally, pour everything into a greased pan and place in a hot oven. Baking time – 30 – 40 minutes.
Bananas – 6 pcs. (very, very soft)
Butter – 130 g
Ground nuts – 1 tbsp. spoon
Egg - 2 pcs.
Kefir - 1 cup
Flour – 250 g
Soda – 1 teaspoon

FOR DESSERT
Honey apricots
Place all ingredients in a saucepan, cover and bring to a boil over moderate heat. Reduce heat and simmer for about 10 minutes until the apricots are soft but still hold their shape.
Serve the apricots warm with yogurt and crackers.
Apricots – 500
Liquid honey – 2 tbsp. spoons
Orange - 2 pcs.
Cinnamon

Pears baked with honey and almonds
Bake pears at 1900 for 20 minutes until soft. Transfer to a plate, sprinkle with almonds and drizzle with honey. Can be served with a sprig of mint.
Pears – 6 pcs., cut in half and cored
Almonds - 25 g, toasted, chopped into thin flakes
Honey - 4 tbsp. spoons

Fruit ice
Place the yogurt in a large jug and gradually add the apple juice, whisking. Pour half of the fruit mixture into 12 80 ml ramekins or paper cups. To freeze. Stick a stick into the middle of each block and return to the refrigerator until completely frozen. Pour a layer of blackcurrant juice on top and freeze until firm. Top with remaining yogurt and freeze again.
The flavor and texture of ice cream can be changed by using different juices.
Natural yogurt - 125 ml
Apple juice - 500 ml
Blackcurrant juice - 250 ml
ADVICE! You can use canned juices without sugar.

Honey baklava
Chop the creamy margarine and flour (do not melt the margarine). Add 2 yolks, 1/2 teaspoon of soda slaked with vinegar, salt on the tip of a knife, 300 g of thick sour cream. Knead the dough, divide it into 3 parts, put it in the refrigerator for 1 hour (do not remove it from the refrigerator before preparing the cakes).
Filling: beat 3 egg whites. Separately, crush 300 g of walnuts. Place a layer of dough, a layer of whites on a baking sheet and sprinkle with nuts. Then the 2nd layer of dough, proteins, nuts, layer of dough. Brush the top with the third yolk and place in the oven. A few minutes before the end of baking, remove, brush with honey and put back in the oven. When the baklava has cooled, cut into diamonds.
Cream margarine – 300 g
Flour - 3 cups
Egg – 3 pcs.
Soda – 0.5 teaspoon
Sour cream – 300 g
Salt
Walnuts – 300 g
Honey

Pumpkin dessert
Peel the pumpkin and cut into squares 0.5 cm thick. Place a slice of apple on each piece, place a teaspoon of sour cream on the apple and bake the dessert in the oven.
The results are delicious natural cakes. If desired, you can use any unsweetened dough (shortbread, puff pastry) and start placing pieces of pumpkin on the cookies cut out from the dough.

"Almost Ice Cream"
Add milk, fructose to the cottage cheese and rub it all through a sieve. Then pour in 250 ml of whipped cream, grated almonds, chopped fruits or berries and mix it all thoroughly. You can add a beaten egg to the mixture. Freeze the resulting mass.
Curd - 250 g
Milk – 150 g
Fructose – 75 g
Cream – 250 g
Almond
Fresh fruits or berries - to taste
Egg - 1 pc.

Refreshing fruit dessert
Mash the bananas with lemon juice with a fork, add yogurt and honey. Whip the cream to soft peaks. Add yogurt mixture and pour into a low container. Place in freezer for 1 1/2 hours, chill until half frozen.
Transfer the mixture to a bowl and whisk. Freeze again, then beat again. Return to freezer and freeze until firm. Remove 20 minutes before serving. Drizzle with honey and serve with crackers.
Bananas - 4 pcs.
Juice of 1 lemon
Natural yogurt - 450 ml
Honey - 4 tbsp. spoons
Heavy cream - 450 ml

Fruit salad
Cut the apple, orange and peach into slices. Place in a salad bowl and add whipped cream. Sprinkle grapes on top.
Apple - 1 pc.
Kishmish grapes - 1 branch
Orange - 1 pc.
Peach - 1 pc.
Whipped cream

Pumpkin salad with honey
Cut raw pumpkin into small cubes, mix with honey and leave for 40 minutes. Cut the seeded apples and turnips into small cubes and mix well with the pumpkin.
This salad can be made without turnips, it can be made with cranberries, you just need to puree them, you can make it without honey with sour cream or mayonnaise.
Pumpkin – 300 g
Turnip – 100 g
Apples - 1 pc.
Honey – 120 g

Semolina cream
Medium-thick semolina porridge is cooked using natural juice (currant, apple, cranberry - the main thing is that it has a little sourness). After the porridge is cooked (if it’s a little overcooked, that’s even better), the pan with the porridge is placed in cold water (poured into a large pan), cooled and whipped with a mixer directly in the pan (which is not removed from the cold water all this time ). After the porridge is properly whipped, it is placed in a deep plate and poured with cold milk. It turns out to be a very tasty dessert.

Halva with honey
(Armenian cuisine)
Sift the flour through a sieve, collect from the saucepan, pour in the melted butter, mix thoroughly. Fry, stirring, until a crumbly, homogeneous yellow mass. Pour in honey and continue frying for another 5 minutes. While hot, pour into plates, trim and cut into square pieces.
Wheat flour – 5 cups
Ghee butter – 2 cups
Honey – 2 cups

PREPARATIONS FROM BERRIES AND FRUITS WITHOUT SUGAR

Preparation in its own juice (without sterilization)
Berries (blueberries, lingonberries, currants, strawberries) are placed in a sterilized jar to the top, the jar is placed in a “water bath”. As the berries heat up, they release juice and settle. Fresh berries are added to the jar until the berries stop shrinking. After the last berries have warmed up for 15-20 minutes, screw the jar.

Natural currants (fresh storage)
In dry, sunny weather, the berries are poured directly on the bushes from a watering can and allowed to dry. Sterile bottles and stoppers are pre-prepared. Hands for collecting are wiped with vodka or a solution of potassium permanganate. Whole berries are carefully removed from the bush in a bottle. Compact by shaking gently. The bottles are closed and filled with wax, paraffin, and sealing wax. Store horizontally at a temperature of 5-6 0 C.

Whole currant
You can prepare blackcurrants without sugar: place freshly picked berries tightly in clean, dry jars, cover with boiled lids or cellophane soaked in vodka, gluing it around the edges. Such currants completely retain the taste and aroma of fresh berries. You can make compotes, juices, and pie fillings from it. It is better to store jars in the refrigerator.

Strawberries with honeysuckle pureed (no sugar)
Clean honeysuckle berries are blanched for one minute and rubbed through a sieve. Strawberries are poured with pureed honeysuckle, put on fire, and brought to a boil. Boil for 3 minutes and pour the boiling water into sterilized jars and seal.
Strawberries - 3 kg
Honeysuckle (mashed berries) – 1 kg

Apple cheese with honey
Place chopped sour apples (without seeds) in a pot, cover the lid with dough, and put in the oven to bake. Then rub through a sieve. Take 1 cup of apple mass and 1 cup of honey and, stirring, cook until thick. Before this, add crushed candied orange peel, a little cloves or cinnamon, ginger or pepper into the mixture and stir.
Then transfer the mixture to a clean towel and place under a press. After 2 days the cheese will be ready.

Apple soy
A little-known ancient recipe
Mix the juice of sour and sweet apples, pour into a bottle, let stand on ice for 3-4 days. Drain the pure juice and cook until thick (the thickness of honey) over low heat. Stir. It can be stored for several years, used for sauces and gravies for veal, turkey, and salads.

Plum cheese without honey and sugar
A little-known ancient recipe

Place the plums in a pot and place in a cooling oven. In the morning, drain the juice and cook it over low heat, stirring. When it starts to thicken, set aside like cheese. Store in jars.

pickled pumpkin
A little-known ancient recipe
Boil water, put pumpkin pieces in it, boil twice, remove the melon, let cool, boil again and cool.
Prepare syrup: 1 cup vinegar, 1/2 cup honey. Dip the pumpkin pieces into the hot syrup. Let cool and transfer to jars.

Dried gooseberries for sauce
A little-known ancient recipe
Dry ripe gooseberries in the stove or oven. They put it in red sauce for beef and veal legs. Before use, you need to pour boiling water over it and let it soak.

Raspberry marshmallow
A little-known ancient recipe
This is a little-known, ancient recipe.
Pour fresh raspberries into the pot, cover the lid with dough, and place in the oven. After 4-5 hours the raspberries will dry out, rub them through a sieve and let the juice drain. Add 1 cup of honey to the remaining mixture for every 2 cups and beat with a spatula for an hour. Pour into wooden molds or boxes and let cool.

Nuts in honey
A little-known ancient recipe
Dry the nut kernels in the oven. Boil white honey until red hot, add nuts until thick, cook for up to 1 hour, when the honey begins to thicken. Place the nuts in heaps on a baking sheet, dry them, let them cool, and put them in a jar. Store in a cold basement.

Rowan in honey
A little-known ancient recipe
Bake rowan berries on a baking sheet and pour them into red-boiled honey, cook like jam.

Sweet omelet with kiwi
Separately, beat the whites with zest, separately the yolks with fat. Then mix everything and bake this omelette until dark golden brown. Then put it in a sectional salad bowl: in one compartment the omelette, in another - the syrup released from the kiwi, in the third - the kiwi itself.
Kiwi, peeled, cut into slices – 3-4 pcs.
Eggs – 4 pcs.
Lemon zest – 0.5 teaspoon
Butter – 2 tbsp. spoons

Dessert in green tones
Prepare a mixture of peeled lemon juice, 2 tbsp. l. white wine, chopped lemon peel, canned pineapple, kiwi and green gooseberries (can be frozen). Place the mixture in a shallow baking dish greased with butter. Beat 2 egg whites with 10 g of vanillin until a thick mass is obtained, place it on top of the fruit mixture and bake in the oven at 220 0 for 10 minutes. Sprinkle the finished dessert with a pinch of coconut flakes.
White wine – 2 tbsp. spoons
Lemon – 1 pc.
Canned pineapples – 500 g
Kiwi – 250 g
Green gooseberries – 250 g
Butter
Vanillin – 10 g
Egg - 2 pcs.

Chicken breast skewers with kiwi and honey sauce
Cut the chicken breast fillet lengthwise into finger-width pieces. Prepare the marinade by mixing 2 chopped chili peppers, a clove of garlic, 1 tsp. ginger powder and 100 ml adjika. Place the chicken fingers in the prepared marinade for an hour. To prepare the sauce, cut the kiwi and onion into cubes, add 1 tsp. grated garlic, 3 tbsp. l. apple cider vinegar, 2 tbsp. l. honey, 1 tsp. basil leaves and gently mix the ingredients. Thread chicken fingers onto wooden skewers, grill until cooked and serve with boiled rice and sauce.
Chicken breast fillet – 4 pcs.
Chili pepper – 2 pcs.
Garlic – 3 cloves
Ginger – 1 teaspoon
Adjika – 1/3 cup
Kiwi – 4 pcs.
Onion – 1 pc.
Apple cider vinegar – 3 tbsp. spoons
Honey – 2 tbsp. spoons
Basil, leaves – 1 teaspoon

Curd pie with kiwi
Mix flour with baking soda and baking powder. Add softened butter and grind until it turns into thick crumbs. Add cottage cheese and stir. (The cottage cheese should not be wet. If there is too much liquid in the cottage cheese, it is better to weigh it out in advance - put it in gauze or cotton cloth and hang it over a bowl, where the excess whey will drain.)
Grease the baking dish with oil, place the dough and smooth it out.
Peel the kiwi, cut into slices and place on top of the dough.
Cover the pan with foil and place in an oven preheated to 220°C. After 30 minutes, remove the foil and bake for another 15 - 20 minutes. Turn off the oven. Cool the pie in the oven with the door ajar.
Serve with whipped cream or sour cream.
Cottage cheese – 600 g
Flour - 1.5 cups
Butter – 150 g
Soda - 1/2 teaspoon
Baking powder – 1/2 teaspoon
Salt
Kiwi – 4 – 5 pcs.

Baked persimmon with citrus fruits
Preheat the oven to 1800C. Grease 4 foil squares. Cut 3 persimmons into 8 slices, peel and remove membranes from 1 pink grapefruit, divide 2 oranges into segments and remove membranes. Divide the fruit into four squares. Pour 1 tbsp. spoon of sugar (brown) into each square. Lift the edges of the foil and make large envelopes. Place the envelopes on a baking sheet and bake for about 20 minutes.

Cheesecakes with persimmons
Peel 800 g of persimmon, remove the seeds and finely chop. Grind 500 g of cottage cheese until you get a uniform mass. Then add 1/2 cup of wheat flour, salt and persimmon. Mix well. From the resulting mass, form small cakes 1-1.5 cm thick. Roll them in breadcrumbs and fry on both sides in vegetable oil until a golden brown crust forms. Serve with sour cream.

Onion salad with persimmon
Cut 4 firm persimmons and 4 large unsweetened apples into thin slices 2-3 mm thick. Marinate onion cut into half rings in lemon juice, and then add to slices of persimmon and apples. Add a little vegetable oil, salt and pepper to taste. Serve with meat, poultry, fried fish.

Persimmon jelly
Soak 1 tbsp. spoon of gelatin in 1 glass of water. Peel 4 persimmons, cut into slices and grind thoroughly to a puree consistency in a blender. Whip 200 ml cream. Mix the cream with persimmons and carefully add gelatin, diluted in the hot juice of half a lemon. Pour the jelly into the mold and leave to harden for 2-3 hours.

Flour products, beautiful, but very high in calories, leave extra pounds on the waist. Therefore, we are often forced to limit ourselves in sweet pastries. Is it possible to make diet cakes without sugar and flour and will they be as tasty as regular baked goods? Of course yes! And our recipes with photos will help you with this.

We will prepare a sugar-free cake from the following products:

oatmeal - 300 g (1.5 cups);
sour cream - 200 ml (1 cup);
milk - 150 ml (0.7 cups);
dates - 150 g;
prunes - 150 g;
banana - 100 g (1 large fruit);
cocoa powder - 50 g (0.25 cups);
chicken eggs - 2 pieces;
soda - 5 g (1 teaspoon);
lemon juice or vinegar;
for decorating baked goods: crushed nuts, candied fruits, chocolate chips, confectionery topping.

Preparation time: 20-25 minutes.

Cooking time: 10-15 minutes.

Total time: 40-50 minutes.

Quantity: cake 1 kg.

Carefully selected ingredients make the cake without flour and butter tasty, tender and low in calories. It can be eaten during a diet, or used as a children's cake at holidays. Melting-in-your-mouth aromatic cakes soaked in light sour cream will decorate both a family tea party and a friendly feast.

Cooking method:

Grind oatmeal in a coffee grinder or using a fine-hole meat grinder or blender. Sift the mixture through a sieve into a large bowl.

Advice. Ready-made oatmeal is an excellent substitute for cereal.

Add cocoa powder to the oatmeal and mix.

Advice. It is preferable to sift the cocoa as well so that there are no uneven pieces in the dough.

We wash the prunes and dates several times, pour boiling water over them and leave for 15-20 minutes.

Advice. Stores sell dates already without seeds. This option will simplify and speed up the preparation of the dish. If the fruits have seeds, then after steaming they should be carefully removed.

Break the eggs into a separate container and mix them with milk.

Place pitted dates into the liquid and use a blender to bring the mixture until smooth.

Advice. The result is a sweet mass, the thickness of which resembles liquid sour cream.

Mix flour and liquid mixture thoroughly.

Add soda, after extinguishing it with vinegar or citric acid. Mix again.

Divide the finished dough into three equal parts.

Place the dough in three parts on a sheet of baking paper and level it with a spoon or spatula. The thickness of the workpiece is 6-8 mm.

Advice. If you have a pan of suitable diameter for baking cakes, then use it. In this case, you will have to bake the cakes three times in turn.

Bake the pieces for 10-12 minutes in an oven preheated to 180 degrees.

Advice. The finished cake has a dense and elastic structure.

Remove the cooled pieces from a paper sheet. To do this, turn the paper over and carefully tear it off, holding the cake.

Now let's make the cream for the cake. We will cook it without sugar. Banana will add sweetness, and prunes will add delicate sourness.

Place the sour cream in a small container and lightly beat with a fork or whisk.

Advice. For cream, choose sour cream with high fat content.

Peel the banana and mash it with a fork.

Advice. The fruit should be ripe and soft.

Chop the prunes using a knife.

Advice. We leave some pieces of fruit large, because the consistency of the cream does not have to be uniform.

Mix all ingredients in one container. Our light sour cream is ready.

Place the cake on a flat plate.

Repeat with the second and third cake layers.

Apply the remaining cream to the sides.

Leave the assembled cake in the refrigerator for several hours to soak.

We decorate the finished baked goods at our discretion with nuts, coconut flakes, confectionery topping, pieces of fruit, and candied fruits.

Our flourless cake for diabetics, toddlers or those watching their figure is ready.

The cake looks impressive, holds its shape perfectly, and cuts perfectly.

Honey cake that our grandmothers baked

Our grandmothers baked honey cake with delicate sour cream. According to legend, it appeared more than 200 years ago and was prepared for Empress Elizaveta Alekseevna, wife of Alexander I. Fragrant cakes, light cream... But you can experiment with the recipe and prepare a diabetic cake without sugar and flour. Such pastries will not add extra pounds to your waist and will please your sweet tooth. We'll only use a small amount of the sweet treat for this recipe, but the finished dish will have a rich honey flavor.

Products needed for honey cake:

oatmeal - 400 g (2 cups);
fat sour cream - 400 g (1 package);
prunes - 150 g (1 cup);
honey - 100 g (1/2 cup);
egg whites - 6 pieces;
egg yolks - 2 pieces;
baking powder - 7 g (1 sachet).

Preparation time: 15-20 minutes.

Baking time: 10-12 minutes.

Total time: 30-35 minutes.

Quantity: 1 honey cake.

To prepare such cakes, no oil or high-calorie wheat flour is required. Airy cakes go perfectly with delicate cream, prunes add piquancy, and honey adds the necessary sweetness. The ingredients are available at any store. From this quantity of products two cakes are obtained.

Recipe for making honey cake without flour:

Beat the chilled whites with a whisk for 3-5 minutes.
Add the yolks and continue beating for another 2-3 minutes.
Gradually add oatmeal, baking powder and honey.
Knead a fairly thick and plastic dough.
Leave the mixture to “rest” for 10-15 minutes.
Divide the finished dough into two parts.
Roll out half the dough with a rolling pin to a thickness of 0.5 cm.
Using the same rolling pin, transfer the workpiece to a baking sheet.
Advice. You can roll out the dough directly on a baking sheet - this will greatly simplify and speed up the preparation of the cake.
Bake in the oven for 10-12 minutes at 180 degrees, after pricking with a toothpick or fork in several places.
We lay the workpiece on a flat surface and cut out the cake from the hot layer according to the shape.
Advice. A plate, lid or other container is suitable for this. The hot layer is cut easily and neatly.
We also bake the second part of the cake.
Advice. Hot cakes should not be stacked on top of each other, as they may stick together. We leave the trimmings - we will need them for decoration in the future.
While the cakes are cooling, prepare the cream.
Wash the prunes and pour boiling water for 7-10 minutes. Cut into small pieces.
Advice. Prunes are a good substitute for pitted dates.
Beat the cooled sour cream a little.
Advice. Instead of sour cream, you can use soft cottage cheese.
Add prunes and honey, mix.
Advice. Stevia can replace honey.
Place the cooled cake on a plate and cover with a thick layer of cream.
Then lay out the second cake layer, cover it with cream, generously coating the sides.
Decorate the honey cake with chopped cake scraps, crushed nuts, and candied fruits.
Leave the baked goods in the refrigerator overnight to soak.
Dietary honey cake with light sour cream is ready.

There are many recipes for diet cakes without sugar and flour, but this particular option received the name “Favorite”. I carefully selected the ingredients to get a dessert that was not inferior to regular, non-diet cakes. I think I completed the task!

The cakes turn out quite sweet and soft. Baked perfectly. The cream is also sweet, but with the delicate sourness of prunes. Actually, cottage cheese, banana and prunes are already a wonderful combination... Let's cook!

Ingredients:

Oatmeal (or flour) - 16 tbsp.
Cocoa - 4 tbsp.
Low fat milk (1.5%) - 150 ml.
Chicken eggs - 2 pcs.
Dates - 150 gr.
Banana - 1 pc.
Low-fat cottage cheese (soft) - 150 gr.
Prunes - 100 gr.
Nuts (almonds for decoration) - 30 gr.
Soda - 1 tsp
Lemon juice or vinegar - 1 tsp.

Cooking:

Wash dates and prunes and pour boiling water over them. Let the dried fruits remain in this state for 20-30 minutes. They will become much softer, and the dates will also be easier to peel.

Grind the oatmeal in a blender or coffee grinder. You can, of course, use oatmeal right away.

Add cocoa. We use quite a lot of it because we need to disguise the oatmeal (then no one will guess that our diet cake is made from it!)

Stir the mixture.

Beat the milk, eggs and pitted dates in a blender. The result is a sweet mass that needs to be added to the dough.

Stir everything well and add soda (quench it with lemon juice or vinegar).

Now you need to mentally divide the dough into three parts. Place each piece on baking paper or a silicone mat (if you have small-diameter silicone cake pans, great!)

Distribute the dough evenly, as if spreading it on a mat or paper. And put it in a preheated oven at 180 degrees.

In 7-10 minutes the cake will be absolutely ready. You will understand this by the fact that its top will become dense and elastic. Bake the other two cakes in the same way (try to get them the same size).

A small life hack: you can very easily remove the cake from the paper or mat. To do this, transfer the cake onto a towel or wire rack directly with the mat. Place cake side down so the mat is on top. And carefully remove it! That is, we do not remove the cake from the mat, but the mat from the cake (which is much simpler).

Make a cream. To do this, finely chop the prunes and mix with cottage cheese.

Add banana, cut into small pieces.

Mix everything well. Cream is ready!

Once the cakes have cooled completely, you can begin assembling.

Divide the cream into 3 parts. Apply one portion to each cake layer and distribute evenly.

Collect the entire cake this way.

Place the last layer of cake, smooth side up.

We will prepare a sugar-free cake from the following products:

oatmeal - 300 g (1.5 cups);
sour cream - 200 ml (1 glass);
milk - 150 ml (0.7 cups);
dates - 150 g;
prunes - 150 g;
banana - 100 g (1 large fruit);
cocoa powder - 50 g (0.25 cups);
chicken eggs - 2 pieces;
soda - 5 g (1 teaspoon);
lemon juice or vinegar;
for decorating baked goods: crushed nuts, candied fruits, chocolate chips, confectionery topping.

Preparation time: 20-25 minutes.

Cooking time: 10-15 minutes.

Total time: 40-50 minutes.

Quantity: cake 1 kg.

Cooking method:

Grind oatmeal in a coffee grinder or using a fine-hole meat grinder or blender. Sift the mixture through a sieve into a large bowl.

Advice. Ready-made oatmeal is an excellent substitute for cereal.

Add cocoa powder to the oatmeal and mix.

Advice. It is preferable to sift the cocoa as well so that there are no uneven pieces in the dough.

We wash the prunes and dates several times, pour boiling water over them and leave for 15-20 minutes.

Advice. Stores sell dates already without seeds. This option will simplify and speed up the preparation of the dish. If the fruits have seeds, then after steaming they should be carefully removed.