Meet your new favorite snack: Black Sesame Walnut Bliss Balls. They're rich, nutty, chewy and packed with delicious goji berries, nourishing jujubes and a hint of gut friendly warming spices. Plus, these no-bake energy balls are gluten-free, dairy-free and ready in under 20 minutes.

Perfect for after-school snacks, a healthy tea-time treat or even a special addition to a holiday cookie tray. If you are prone to burning the candle at both ends and are feeling depleted, try these guilt free treats to nourish your kidney yin and to replenish jing, thanks to Traditional Chinese Medicine (TCM).

We love keeping these tasty treats in the freezer for those moments when you need a little boost or something sweet. Trust us, once you try them, you'll wonder how you ever lived without them.

Ingredients & Health Benefits

Black Sesame Seeds (Hei Zhi Ma): nutrient -rich and roasted for a deep nutty flavor. Unhulled sesame seeds have more nutrients than hulled so pick this option, if it is availbale to you. Black colored foods are believed to help nourish Kidney Yin Deficiency and replenish jing (our vital essence).

In TCM, black sesame seeds are believed to help with constipation, combat premature graying and nourish the blood. (1) Whether you like a dollop of black sesame paste in a latte, in a bite sized bliss ball or prefer gluten free black sesame cookies, these nourishing seeds are packed with antioxidants.

Walnuts (Huo Ta Ren): These delicious nuts are earthy, rich and buttery in flavor. According to Giovanni, Walnuts in TCM, may help boost kidney qi and brain health along with other functions. (2) You can substitute with almonds although their function is more to lubricate the intestines and may help benefit the lungs.

Jujubes - (Chinese red dates) - dried whole or you can use ⅓ cup date paste. Chinese red dates may help strengthen digestion and nourish the blood along with being sweet and delicious. (3) As an exchange, try dried medjool dates. They are sweeter so you may want to use less of them or reduce the amount of honey.

Goji Berries (Gou Qi Zi) - Sweet, energizing and delicious in a cup of goji berry and red dates tea.In TCM, this fruit is known as a tonic herb. They may help support kidney yin, liver, boost vitality and prevent aging. (4) All we know is that they are delicious in smoothies, as a topping in yogurt, chia seed puddings and they rock in these Chinese black sesame jing ball recipe. (Just as a quick FYI - Be careful adding goji berries to recipes, IF you are on blood thinners. (5)

Honey - Is sweet and delicious but also helps the black sesame and walnut mixture form into balls. It acts as a binder. In TCM, honey may help strengthen digestion and support spleen qi. (6)

Gut Friendly Spices - warming ginger, cinnamon and cardamon.These dried spices are not required but may help with digestion, warm you up, and add extra flavor to the recipe. You only need a little bit, as you don't want to overpower the deep nutty rich flavor of the black sesame seeds and toasted walnuts.

How to Make Black Sesame Balls

• Rinse and soak jujubes and goji berries in hot water and remove pit from dates.

• Toast the black sesame seeds and walnuts in a dry pan.
• Pulse in food processor until pulverized.

• Add drained jujubes and goji berries to the food processor with the black sesame seeds and walnuts.

• Sprinkle in ginger, cinnamon and cardamon if desired.
• Drizzle in honey and continue to blend in the food processor until the mixture starts to stick together.

• Roll into balls.
• Garnish this gluten-free snack with crushed walnuts, roasted black sesame seeds and goji berries, if desired.

Easy Black Sesame Dessert Recipes

No Bake Bliss Ball Recipes

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Black Sesame Walnut Bliss Balls

Revitalizewith Black Sesame Walnut Bliss Balls! Packed with goji berries and jujubes,these chewy no-bake treats nourish kidney yin and boost energy.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 balls

Calories 144kcal

Author HWC Magazine

Equipment

• food processor

Ingredients

• ⅓ cup goji berries
• 6 - 8 jujubes (Chinese red dates) *see notes
• boiled water enough to soak goji berries and jujubes
• 1 cup black sesame seeds
• ¾ cup walnuts
• 1 teaspoon cinnamon dried ground (optional)
• ½ teaspoon ginger dried ground (optional)
• ½ teaspoon cardamom dried ground (optional)
• ¼ teaspoon salt
• 2 - 4 tablespoons honey

US Customary - Metric

Instructions

• Rinse 6 to 8 Chinese red dates (jujubes) and ⅓ cup goji berries and soak in boiled water for 5 minutes to soften. Set aside,
• In the meantime, toast 1 cup sesame seeds and ¾ cup walnuts over medium high heat for about 5 minutes or until popping and roasted aroma. Cool
• Drain jujubes and goji berries. Remove the pit and coarsely chop the jujubes.
• Add cooled black sesame seeds and walnuts to a food processor. Pulse until finely ground. Occasionally brush down the sides.
• Add the prepared goji berries and Chinese red dates to the food processor with the ground black sesame mixture. Push the mixture down into the food processor so the blades can rotate, put the lid on and blend until broken down and mixed well.
• To the pureed black sesame mixture, add 1 teaspoon dried cinnamon, ½ teaspoon ginger, ½ teaspoon cardamon, ¼ teaspoon salt and 2 tablespoons of honey. Blend and periodically clean the sides of the food processor and continue mixing until the mixture changes from a powder to a dough that sticks together. If the mixture is still not sticking together, add one tablespoon of honey at a time and continue mixing. Depending on the humidity, the moisture level of the soaked goji berries and Chinese red dates and how powerful your food processor or high-powered blender is, it will probably take you between 2 to 4 tablespoons of honey to achieve a pliable black sesame mixture that can be formed into a ball.
• Use a tablespoon as a scoop and form into balls.
• Garnish with sesame seeds, ground walnuts or goji berries. Enjoy!

Video

Notes

Recipe Tips

• Don't pitch the water used to soak the jujubes and goji berries as this makes for a delicious nourishing hot tea beverage.
• A high-powered blender or small food processor works best for pulverizing and blending the ingredients.
• Stop the food processor occasionally and push down the black sesame seed mixture down to the blades with a spoon or spatula to facilitate the blending of ingredients.
• The amount of honey depends on the size of your dates; how powerful your food processor is and the humidity of your kitchen. You may need less or more honey to form into balls.
• The natural oils in the black sesame seeds and walnuts will make the balls look shiny, and your hands when you roll them. In addition, this oil will help the mixture form into balls.

Substitutions and Variations

• Want to make this black sesame recipe vegan? Try maple syrup, instead of honey or add more dates.
• Black sesame bliss balls are naturally gluten-free. If you are celiac, be sure to purchase certified gluten-free ingredients.
• Add different nuts or seeds such as pumpkin seeds, pecans, almonds or even pistachios. Although these nuts and seeds are also a healthy option, they do not have the safe medicinal qualities for boosting kidney and brain health in TCM.
• Go Tropical! Try adding dried desiccated coconut, dried pineapple or dried mango.
• Chocolate Lover? Sprinkle with unsweetened cocoa powder or add mini dark chocolate chips before rolling.
• Virgin Black Sesame Seed Snobs like us? Skip the added spices or added flavorings and let the deeply roasted black sesame flavor be the dominant flavor.

How to Store Black Sesame Energy Balls

Room Temperature: for up to a week in a sealed container.

Refrigerator: for up to 2 weeks in a sealed container.

Freezer: up to 3 months in a sealed container. Allow the black sesame energy balls to come to room temperature for about 15 minutes before enjoying. This is our favorite method.

Nutrition

Serving: 1bliss ball | Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 90mg | Potassium: 97mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg

The post Black Sesame Walnut Bliss Balls appeared first on Healthy World Cuisine

Add a pop of flavor to your cookout routine with our easy 4-ingredient Keto Grilled Okra with zesty TAJIN^® seasoning. It's a crispy low carb side dish or snack with a spicy kick. Ready in just 5 minutes - making it one delicious "fruit" on a skewer.

Yep, okra is technically a fruit because of the seeds. However, we treat it like a vegetable in savory dishes like our Indian spiced okra and Chinese okra stir fry. In this recipe post we are going to show you how to cook okra so it's not slimy but instead crunchy, tender, and full of flavor. So, let's get started.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

Low Carb and Keto Friendly

With less than 1 net carbohydrate per serving, keto grilled okra with tajin seasoning is the perfect way to align with your culinary goals of eating healthy. Serve keto grilled okra along chicken kabobs or grilled shrimp and maybe a starter of caprese salad skewers because everything is more fun to eat on a stick.

Equipment Needed

1. Gas grill, BBQ grill or alternatively you can use a grill pan on the stove top. Our preferred method is a standard gas or BBQ grill as it adds that delicious smokey charcoal flavor to the dish.
2. Wooden/metal skewers or a vegetable grill basket so the okra does not fall between the grill grates.

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

Frequent Asked Questions (FAQ's)

More Grilling Favorites

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Keto Grilled Okra with Tajín

This easy 4-ingredient keto grilled okra recipe with zesty Tajín seasoning is ready in just 5 minutes! Best crispy low-carb side or snack with a spicy kick.

Course Sides

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 skewer with 4 whole okra

Calories 66kcal

Author HWC Magazine

Ingredients

• 12 whole okra
  fresh or about 4 medium okra pods per person. Leave them whole, do not bother trimming the tops off.
• 2 tablespoons olive oil
  
• 1 teaspoon Tajin Seasoning or dried chili powder
• salt and pepper
  to taste
• 2 tablespoon lime juice or juice of one lime

US Customary - Metric

Instructions

• If using wooden skewers, pre-soak in water for at about 30 minutes to prevent burning on the grill. You can also use metal skewers or a vegetable grill basket. Preheat the BBQ or gas grill to a medium high heat: 400°Fto 425°F (204°C to 218°C). If using a grill pan on the stovetop, see the recipe notes below.
• Make sure your okra are dried completely after rinsing- very important step. In a large bowl, mix together okra, olive oil, Tajin spice seasoning (or chili powder) and salt and pepper to taste and mix well.
• Place the okra on the skewers or lay flat them flat on a vegetable grill grate - being careful to leave room between each okra and no overlapping. I used two skewers side by side and threaded each okra on in two spots. This will give you more stability when turning them on the grill.
• Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
• Enjoy your keto friendly side dish or appetizer while warm or at room temperature.

Storage and Reheating

• Leftover keto grilled okra can be stored in a covered container in the refrigerator for up to 3 days. We do not recommend freezing them due to texture issues. To reheat in the air fryer, preheat to 350 degree F for about 3-5 minutes or until toasty warm.

Video

Notes

Recipe Tips:

• Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra. 
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for okra to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Cooking okra in a Grill Pan on the Stovetop

• Preheat stovetop to a medium high and turn on your stovetop exhaust.
• Place okra in the grill pan, being careful to leave room between each and no overlapping. 
• Grill the okra for 2-3 minutes per side or until tender but crisp. 

Nutrition

Serving: 4okra pods | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Keto Grilled Okra with Tajín appeared first on Healthy World Cuisine

Step by Step: How to Make Honey Hot Chicken Wings?

Step 1 and 2: Dry the chicken wings well. Holding each wing in a paper towel to really get all the juices off. Next, place the wings in a large bowl. Add paprika, garlic powder, salt, pepper and oil. Give them a good toss to make sure each wing is coated.

Step 3 and 4: Preheat the oven to 450 degrees f (232 degrees C). Bake the chicken wings skin side up for 25 minutes. Turn the chicken wings over. Continue baking for another 8 - 15 minutes or until the chicken is golden and crispy. Properly cooked chicken wings will have an internal temperature of 165 degrees F (73 degrees C).

Step 5 and 6: Whilst the chicken wings are baking, make the honey hot wing sauce. In a small saucepan over low heat, add butter and allow it to melt. This is the start of a delicious golden-brown butter. Then add the sriracha or garlic chili sauce. Followed by garlic powder, soy sauce, rice wine vinegar, honey and salt and pepper to taste.

Step 7 and 8: Toss the chicken wings in the hot honey sauce. If you want to kick up the heat a few notches, add a few dried red pepper flakes and enjoy.

What Sides to Serve with Chicken Wings?

Determining which sides depends on how you plan to serve your honey hot wings.

If serving as a main dish, a side of veggie fried rice or vegetable lo main are filling.

Serving as an appetizer? It can be as simple as sliced celery and carrot sticks with ranch dip. Consider adding in a dish of air fryer Chinese eggplant or firecracker shrimp. This will keep the whole crew happy and full.

Frequent Asked Questions (FAQ's)

Popular Asian Finger Foods

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Ultra Crispy Honey Hot Wings

Oven baked honey hot wings are saucy, spicy, sweet, savory and ultra crispy.  

Course Appetizer

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 appetizer servings (3 wings)

Calories 298kcal

Author HWC Magazine

Equipment

• baking sheet lined with parchment paper

Ingredients

Baked Chicken Wings

• 1 pound chicken wings Halved at joints. (approximately 12 pieces) Use the middle part called the "wingette" and the meaty "drumette" sections. (You will not be using the wing tips)
• 1 teaspoon paprika dried ground
• 1 teaspoon garlic powder dried ground
• salt and pepper to taste
• 2 tablespoons oil We used a light flavored olive oil

Honey Hot Sauce

• 2 tablespoons butter
• 1 tablespoons chili garlic sauce or sriracha (adjust to your heat desired heat level)
• ½ teaspoon soy sauce or tamari or coconut aminos for gluten free
• ½ teaspoon rice wine vinegar or vinegar of choice
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste
• 2.5 tablespoons honey or to taste
• dried red pepper flakes optional - garnish

US Customary - Metric

Instructions

Bake Chicken Wings

• Preheat oven to 450 degrees F (232 degrees C). Line baking tray with parchment paper and oil lightly.
• Thoroughly dry chicken with towels - very important step! We actually take each wing separately in the paper towel and squeeze to dry. Leave chicken wings out for 30 minutes at room temp so that it cooks evenly.
• Season chicken wings with paprika, garlic powder, salt and pepper and oil and massage into chicken.
• Place chicken skin side up on the prepared baking sheet pan and bake uncovered for 25 minutes. Turn over and continue baking another 8 - 15 minutes or until the skin is golden and crispy and the internal temperature is 165 degrees F (73 degrees C). Bake on the middle shelf of the oven. (See notes*)

Make Honey Hot Sauce for Wings

• While the chicken is cooking, make the honey hot wing sauce. Over low - medium heat add 2 tablespoons butter to melt. Add in 1 tablespoons garlic chili or sriracha sauce, ½ teaspoon garlic powder, ½ teaspoon soy sauce and ½ teaspoon rice wine vinegar and cook for 1-2 minutes until the butter just starts to brown. Then add 2.5 tablespoons of honey and salt and pepper to taste. Mix well and remove from heat.

Tossing the Wings in Sauce

• Place the cooked crispy honey chicken wings into a large bowl and drizzle the warm hot honey sauce over the wings. Toss well so that the wing dings are completely covered.
• If you want to kick up the heat level add in a dash of dried hot pepper flakes while you toss or as a garnish. Enjoy!

Video

Notes

Healthy World Cuisine's secret hacks for extra crispy chicken wings:

1. Ensure the chicken wings are completely dry. This means taking each individual wing in a paper towel and patting it dry thoroughly.
2. Bring the chicken to room temperature for 30 minutes prior to baking to ensure even cooking.
3. High oven temperature of 450 degrees F (232 degrees C).
4. Season the chicken wings right before baking as salt can draw out moisture.
5. Don't overcrowd the baking sheet!
6. Bake on the middle rack of the oven.
7. Bake wings with the skin side up first.
8. If you decide to cook more than one item in the oven at a time- or do not allow the chicken to come to room temperature for 30 minutes - it will take longer to cook.

If you want to serve as a main dish for 4 adults, double the recipe. 

Nutrition

Serving: 3chicken wings | Calories: 298kcal | Carbohydrates: 13g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Ultra Crispy Honey Hot Wings appeared first on Healthy World Cuisine

Cozy up to a creamy and frothy black sesame latte in just 5 minutes - no frother machine or any fancy equipment required for this easy recipe. Enjoy this sesame drink 4 different ways; hot, iced or with an optional strawberry or matcha cold foam topping for a special teatime treat - the choice is yours!

Now, I know what you are thinking - black sesame seeds in my coffee? This flavored latte or sometimes called steamer is made with caffeine-free deeply nutty black sesame paste and your favorite non-dairy of choice - no espresso or coffee. But, if you wish, you could certainly add a shot or two of espresso or strong coffee.

What Does it Taste Like?

This black sesame latte has a creamy velvety texture with a unique nutty and earthy flavor. It's destined to be your favorite beverage to unwind after a busy day.

Basic Ingredients

Black Sesame Seed Paste - This Asian Homemade paste is so much better than storebought.  You can exchange the paste with black sesame tahini or regular tahini but note that the sesame seeds are not roasted, nor sweetened.  Tahini is slightly bitter compared to a deeply roasted black sesame paste. 

Non-Dairy or Dairy of Choice - we used plant-based milk because dairy and lactose plays havoc on our digestive system. Plant - based milks like soy milk, almond milk, hemp milk, oat milk, etc. all work well and are a great vegan alternative.  Each plant-based milk adds a little different flavor profile to the latte. If you do not have a dairy sensitivity, feel free to use regular milk. 

Sweetener of Choice - Our homemade black sesame paste is already sweetened. However, you can add a little honey or none to suit your desired level of sweetness. Try maple syrup or even date paste to keep this sesame latte vegan or alternative sweetener of choice.

Dash of Salt - Optional but it brings out the natural sweetness of the black sesame seeds and balances the flavors.

Equipment Needed?

In the perfect world, we would all have an espresso machine with an integrated frother at home. But, realistically speaking, this is not a perfect world. You don't need all that fancy equipment. If you have one of the following, you have everything you need to make this creamy and delicious black sesame latte at home.

1. Blender
2. Mason jar with a lid - and some strong muscles!
3. Handheld frother
4. Or even a French press

How to Make a Black Sesame Latte?

This recipe can be made either hot or iced (cold) depending on your preference. You can even add a delightful matcha or strawberry cold foam on top which we will cover in the next section.

HOT

• Heat up dairy or non-dairy milk of choice in a pan over low heat. Do not boil!
• Add black sesame paste, sweetener of choice and a dash of salt to the warmed milk and stir.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 4 methods.
• Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy.
• Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake the $%^& out of it until frothy.
• Use a handheld or portable frother. 
• Serve hot and enjoy!

Recipe Tip: Milk tastes the sweetest between 135-150°F (57-66°C).

COLD

• Heat up the black sesame paste in the microwave for about 15 to 20 seconds or until very soft and easy to stir.
• Add cold milk or non-dairy of choice, heated black sesame paste, sweetener of choice together.
• Froth until creamy in a blender, mason jar with lid or a handheld frother.
• Serve over ice and enjoy!

Recipe Tip: Heating the black sesame paste for 15 to 20 seconds or just until warm and soft makes it easier to incorporate into the dairy or non-dairy of choice.

Strawberry Foam

Add a little pop of spring to your black sesame flavored latte with this light and fluffy delicately sweet pink strawberry foam. The nuttiness of black sesame with fresh strawberries is a must try combination. You only need 4 ingredients: strawberries, sugar or alternative sweetener of choice, a little water and cream or liquid non-dairy creamer of choice. Strawberry cold foam is an optional ingredient but a delicious way to celebrate the berry season.

How to Make Strawberry Foam?

• Add chopped strawberries, sugar or sweetener of choice, and a couple of tablespoons of water to a saucepan and cook over medium heat for approximately 10 to 15 minutes or until the strawberries break down.

• Mash the cooked strawberries over a fine mesh strainer to isolate the strawberry syrup. The remaining strawberries are delicious on toast, oatmeal, berry smoothie or even strawberry banana pancakes.

1. Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
2. Add the strawberry syrup to the frothed cream and continue frothing until well blended and a pretty pink color.
3. Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

How to Make Matcha Cold Foam?

If you need a little calm focus, adding a little dollop of matcha cold foam to the top of your black sesame latte is the way to go. The green tea has earthy, grassy notes that are a nice complement to the flavored latte.

• Blend matcha with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha green tea.

• Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
• Add the matcha mixture to the frothed cream and continue frothing until well blended and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage "barista Blends" that are made specifically for making cold foam.

More Barista at Home Recipes

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Black Sesame Latte: 4 Ways with Strawberry & Matcha Cold Foam

Discover our 5-min black sesame latte - hot, iced, or with strawberry and matcha cold foam. 4 delightful ways to enjoy this dairy and gluten free nutty treat at home.

Course Drinks

Cuisine Chinese, Japanese

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 143kcal

Author HWC Magazine

Equipment

• 1 blender, French press, handheld frother, mason jar with lid or an actual frother machine. (Choose one method available to you)
• 1 fine mesh strainer optional - to strain the strawberry syrup for strawberry foam

Ingredients

Basic Hot or Iced Black Sesame Latte

• 1 cup almond milk or other non-dairy or dairy of choice. (8 ounces or 236 mls)
• 1 tablespoon black sesame paste or to taste
• 1 teaspoon maple syrup or honey or sweetener of choice or to taste
• 1/16 teaspoon salt optional but enhances the flavors
• ice for cold or iced latte

Strawberry Syrup to make Strawberry Cold Foam (Optional)

• ½ cup strawberries fresh or about 4 medium - large strawberries (or thawed frozen strawberries) chopped
• 2 tablespoons water
• 2 tablespoons sugar or maple syrup or honey or to taste

Strawberry Cold Foam (Optional)

• 6 tablespoons non-dairy creamer (¼ cup plus 2 tablespoons) barista blend for best results. See notes*
• 2 tablespoons strawberry syrup from above

Matcha Cold Foam (Optional)

• 1 teaspoon matcha green tea powder
• 2 tablespoons water if you plan on using a sweetener make it warm water to dissolve the sweetener.
• 1 tablespoon maple syrup or sweetener of choice
• 6 tablespoons non-dairy creamer (¼ cup plus 2 tablespoons) barista blend for best results. See notes*

US Customary - Metric

Instructions

Hot Black Sesame Latte: Option 1

• Heat non-dairy milk of choice in a saucepan over medium heat until warmed. Alternatively, you can also heat it up in a microwave safe mug.
• Add black sesame paste, maple syrup (honey or other sweetener of choice) and a pinch of salt to the warmed milk. Stir gently and remove from heat.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 3 methods.

  1. Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy and smooth.

  2. Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake it until frothy.

  3. Use a handheld or portable frother
• Pour creamy hot black sesame latte into a heat safe mug or glass. Enjoy plain, over ice or with strawberry or matcha cold foam on top.

Iced Black Sesame Latte (COLD): Option 2

• You could just make the hot black sesame latte recipe and serve over ice. However, you don't want to water down your creamy latte with melted ice. We have found some quick tips to save time and don't involve heating the non-dairy milk.
• Microwave the black sesame paste and maple syrup (honey) for about 20 seconds or until very soft and easy to pour and stir. Pour the black sesame and maple syrup product into the cold almond milk or non-dairy of choice. Froth in the blender, mason jar with lid or handheld blender. Serve over ice. Enjoy plain or with strawberry or matcha cold foam on top.

Strawberry Syrup for Strawberry Cold Foam (Optional)

• Chop strawberries. Add strawberries, sugar (maple syrup or honey) and water into a saucepan. Heat over medium high heat for about 10 minutes or until the strawberries breakdown and the liquid starts to thicken.
• Mash the cooked strawberries over a fine mesh strainer. Reserve the strawberry syrup for the strawberry foam recipe below. You can use the leftover strawberry mash over toast, oatmeal or for smoothies but you will no longer be needing these for the recipe.

Strawberry Cold Foam (Optional): Option 3

• Begin frothing your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid. After the cream starts to thicken up, add the strawberry syrup to the frothed cream. Continue frothing until well blended, creamy and a pretty pink color. The pink foam will double in volume.
• Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

Matcha Cold Foam (Optional) : Option 4

• Blend matcha green tea powder with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha.
• Froth non-dairy creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid. Add the matcha mixture to the frothed cream and continue frothing until well blended, doubled in volume and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Video

Notes

*A hot or iced black sesame latte (steamer) can be made with your non-dairy milk of choice or regular milk. Non-dairy milk options like almond, hemp, soy, oat and more all work well in the recipe. Please note that each non-dairy milk will impart a slightly different flavor to the latte. 

*Substitution - If you wish to make the strawberry or matcha cold foam with a regular dairy product, please use ¼ cup heavy cream with 2 tablespoons milk for the best cold foam texture in exchange for the 6 tablespoons of non-dairy creamer. 

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage “barista Blends” that are made specifically for making cold foam.

Storage: A prepared plain black sesame latte can be stored in a covered container in the refrigerator for up to a week. You will need to froth again as the creamy texture will return to a liquid state.

Timing: Matcha and strawberry cold foams are best enjoyed right after preparation.  The cold foams will lose their frothy and creamy texture within 30minutes - 2 hours after preparation. 

Nutrition Facts are for a hot or iced plain black sesame latte without the strawberry or matcha cold foam. 

Nutrition

Serving: 1cup plain black sesame latte | Calories: 143kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 476mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 1mg

The post Black Sesame Latte: 4 Ways with Strawberry & Matcha Cold Foam appeared first on Healthy World Cuisine

Serve them up with our zippy homemade dipping sauce for the perfect gluten free and vegan appetizer. Unlike traditional Chinese dim sum, these tasty dumplings with rice paper are ready in a flash.

Good News! Did you know that dried gluten-free rice paper wrappers can last at least a year in the pantry?  We love keeping a stash on hand to solve problems like what to serve as a halftime snack to last-minute appetizers, or an urgent midnight craving all with this one special ingredient. If you get the last minute munchies, you are just moments away from fresh veggie summer rolls, dumplings, or a Vietnamese crab pizza.

Here at Healthy World Cuisine, we are gearing up for the new year. Quick and easy Chinese New Year recipes, like these rice paper dumplings that can be assembled in advance, are a delightful addition to the festivities. Let's get started!

Ingredients Rice Paper Dumplings

Vietnamese Spring Roll Rice Paper Wrapper Sheets - sometimes also called dried spring roll skin, rice paper wrapper or Bánh tráng (or bánh đa nem in Vietnamese). Please do not confuse these rice paper sheets with the wheat-based wrappers used to make savory air fryer spring rolls or sweet banana spring rolls. They are two distinct ingredients.

Most rice paper sheets are naturally gluten free, and plant based made with a combination of rice flour and tapioca flour. These sheets are firm and slightly translucent. If you are celiac, you also want to ensure that the wrappers were made in a gluten certified factory.

Our round non-GMO dried rice sheets were 6.5 inches in diameter and 20 calories per sheet by Star Anise Foods. However, rice papers can range from 6 inches to 14 inches with an average size of 8.5 inches. You can purchase rice paper sheets in the regular grocery stores (usually in the Asian isle), specialty shops, Asian markets and online on platforms like Amazon.

Sweet potatoes - Peeled and grated so they cook quickly. We used sweet potatoes with orange skin and flesh sweet potatoes, but any of the other over 100 varieties of sweet potatoes will work. Originally, we included sweet potato greens in this recipe which are delicious stir fried and in our Thai Pumpkin Curry.

Mushrooms - We chose dried shiitake mushrooms for their rich umami flavor and to keep this rice paper dumping recipe vegetarian. Soaked the dried mushrooms in hot water to soften, then drained, removed the stems and chop. Dried mushrooms offer a more robust flavor and aroma compared to fresh mushrooms. They are extra delicious in Chinese radish cakes and dumplings. Feel free to use either fresh or dried mushrooms. We are all about using whatever you have on hand.

Aromatics - green onions, ginger, and garlic

Gluten free soy sauce - You can use coconut aminos or tamari or regular soy sauce if gluten is not an issue.

Sesame oil - adds a nutty and delicious flavor to balance the overall taste.

Chili Garlic Sauce - for a pop of heat and spice. Alternatively, you can use Sriracha or even red pepper flakes or omit if you are not a spice lover.

Ingredients Dim Sum Sauce

The dipping sauce is optional, but it is so delicious. You are going to want to slather it on everything from homemade Chinese dumplings to beef bao and everything in between. Don't be daunted by the ingredient list; you'll notice many are repetitions from the filling recipe, making it a breeze to prepare. Here's what you'll need:

• Gluten Free Soy Sauce or coconut aminos or tamari sauce
• Garlic - but of course, right?
• Sesame oil
• Chili garlic oil
• Honey or alternate sweetener of choice to keep vegan.
• Rice vinegar or black vinegar if gluten is not an issue.
• Sesame seeds
• Green onions

Step By Steps

Make the Vegan Filling

• Rehydrate the dried mushrooms in hot water until softened.
• Grate sweet potatoes and prepare the aromatics.
• Stir fry the sweet potatoes, mushrooms, aromatics with the sauces and spices.

Fold the Dumplings

• Dip the rice paper wrappers in water to soften them.

• Place a dollop of prepared filling onto the center of the softened rice paper.
• Fold the edges of the rice paper over the filling towards the center.

• Roll over rice paper package until you end up with a square dumpling.

• Repeat the folding process with a second rice paper wrapper over the first for sturdiness.

• Place prepared rice paper dumplings on a parchment lined tray.

Pan Fry or Air Fry

Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.

Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Chinese Dipping Sauce

The crispy dumplings are flavorful on their own but become extra delicious with a little zippy dipping sauce. In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice wine vinegar, garlic chili sauce, honey, green onions, and toasted sesame seed and stir until combined.

Recipe Tips and Helpful Hints

Sweet Potato and Mushroom Filling:

1. Dynamic Filling Duo: The combination of naturally sweet potatoes and umami-flavored mushrooms guarantees a delightful filling. However, feel free to experiment with your choice of vegetables or protein. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings - instead of chewy.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings made with rice paper from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling. Check out our video below for a demonstration. Top of Form

Make Ahead

Enjoy the convenience of preparing these gluten free rice paper dumplings in advance to impress your family and guests. Follow these simple steps for successful make-ahead preparation. This process will allow you to assemble the rice paper dumplings up to 24 hours ahead and fry them up when your guests arrive:

Prepare and Spritz: Spritz all sides of the assembled rice paper packets with a light coat of oil. Lay them on a parchment-lined tray, ensuring they are not touching to prevent sticking.

Wrap and Cover: Spritz the side of plastic wrap that will cover the dumplings with oil. Place a sheet of aluminum foil over the entire tray to help the plastic wrap adhere.

Refrigerate the prepared dumplings until you are ready to cook.

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the sweet potato dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through. This is our least favorite method as it does not retain its crispiness.

What to serve with Dumplings?

You can go wrong with serving gluten free rice paper dumplings with a dim sum sauce to start with and maybe even a rambutan cocktail. You may consider offering a few different Chinese dim sum dishes at your next gathering like steamed scallops with garlic vermicelli, eggplant with garlic sauce or even Chinese New Year Cake.

• 1 dumpling is just getting your taste buds awake. (smiling)
• 2 dumplings are an average starter but allow more for big eaters. (Say goodbye to the whole plater if you have hungry teenage boys!)
• 3 to 4 is a nice main dish with a side of vegetables like stir fried lotus root, garlic pea shoots or stir fried romaine lettuce.

Frequent Asked Questions (FAQ's)

More Chinese Dim Sum Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Gluten Free Rice Paper Dumplings

Try our ultra crispy gluten-free rice paper dumplings recipe with sweet potatoes and shiitake mushrooms. Crowd Pleasing quick and easy appetizer or vegan dim sum with zippy dipping sauce.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 dumplings

Calories 133kcal

Author HWC Magazine

Equipment

• frying pan non-stick is preferred
• food processor or knife

Ingredients

Gluten Free Rice Paper Dumplings

• 3 ounces dried shiitake mushrooms or approximately 12 dried shiitake mushrooms reconstituted results in about 1 cup after chopped. Stems removed.
• 1 large sweet potato or 1.5 cups peeled and grated sweet potato
• ½ cup snow peas chopped or veggie of choice
• 3 green onions chopped
• 1 knob ginger fresh grated
• 3 cloves garlic fresh peeled and chopped finely
• 1 teaspoon garlic chili sauce or sriracha or to your desired heat level
• 2 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 teaspoons sesame oil
• salt and pepper we used white pepper - to taste
• 2 tablespoons oil 1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.
• 24 sheets rice paper wrappers Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size
• water room temperature in a bowl to dip the rice paper wrappers

Dipping Sauce (Optional)

• 1 clove garlic peeled and minced
• 1 green onion chopped
• 3 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.
• sesame seeds white toasted
• fresh chilis chopped - optional

US Customary - Metric

Instructions

Sweet Potato and Shiitake Mushroom Filling

• Prepare Mushrooms and Vegetables: Soak dehydrated shiitake mushrooms for 15 to 20 minutes in hot water until softened. Remove stems and discard. Peel sweet potato. If you have a food processor, you can place peeled sweet potato chopped into large sections, mushrooms, snow peas and green onions into the food processor together and chop finely in just a minute or two. Alternatively, you can hand grate the sweet potato and chop the other vegetables and aromatics.
• Over medium heat, place oil in a frying pan and grated ginger, minced garlic and garlic chili sauce. Stir fry until just aromatic.
• Add the grated or finely minced vegetables into the pan with the ginger, garlic and chili sauce mixture (sweet potato, mushrooms, snow peas, green onions) and soy sauce (or gluten free coconut aminos or tamari sauce), sesame oil and salt and pepper to taste. Cook for approximately 5 minutes or until vegetables are softened. (Cool mixture - we placed the vegetable filling mixture into the refrigerator to expedite the process)

Fold the Dumplings

• Pour room temperature water into a bowl or plate. Dip one rice paper wrapper in the water quickly to soften it so it is wet on both sides. Do not soak the rice paper wrappers. Wet your fingers and place a little water on your working surface to prevent the rice paper wrapper from sticking. Place the water dipped rice paper wrapper down on the work surface.
• Place 1 to 2 tablespoons of the cooled vegetable mixture onto the center of the softened rice paper. Fold the the right and left edges of the rice paper over the filling towards the center. Then, fold the bottom edge up over the filing in the center. Finally, Roll over rice paper package until you end up with a square dumpling. Repeat the folding process with a second rice paper wrapper over the first for sturdiness. Place prepared rice paper dumplings on a parchment lined tray. Repeat the process with the remaining rice paper wrappers. (Our rice paper wrappers were the small 6.5 inch diameter size)

Pan Fry or Air Fry

• Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
• Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Dipping Sauce (Optional)

• In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice vinegar, garlic chili sauce, honey (or sugar alternative of choice to keep vegan), green onions, and toasted sesame seed and stir until combined.

Video

Notes

Recipe Tips and Helpful Hints

Filling:

1. Dynamic Filling Duo: Feel free to experiment with your choice of vegetables or protein if you are not keen on sweet potato or mushroom. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4098IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Rice Paper Dumplings appeared first on Healthy World Cuisine

Grab extra napkins because once you experience the magic of this sauce, you'll want to slather it on everything. Try our General Tso's sauce on grilled shrimp or as a dipping sauce for spring rolls. Versatility meets deliciousness.

Ready to elevate your wing game? Let's dive into the recipe!

Baked Wings Ingredients

Chicken Wings - Use the drumette and flat or wingette portion like we did with out honey hot wings. If using full wings, cut into segments, and set aside the tips for another use (great in ABC Soup). Use fresh or completely defrosted and dry wings. Safely defrost frozen wings in the refrigerator for optimal results.

Oil - to prevent sticking and enhance the browning and crispy texture.

Chinese 5 Spice Powder - gives this General Tso's chicken recipe and our grilled pork loin recipe it's unique flavor profile without the use of hoisin sauce. The ingredients of 5 spiced powder are ground Sichuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. Naturally gluten free, but if you are celiac, you must be certain you purchase a certified gluten free option or make your own blend.

General Tso's Sauce Ingredients

Soy Sauce - To keep the sauce gluten free, you can use coconut aminos, tamari or gluten free soy sauce. If there are no gluten issues, use regular soy sauce.

Honey - or use a sugar alternative of choice for a sweet, sticky, hot honey flavor.

Rice vinegar - provides a tangy flavor. Substitute with apple cider vinegar or Chinese black vinegar.

Garlic Chili Sauce - or Sriracha sauce for a kick of heat. In the absence of both, add crushed red pepper flakes to the sauce.

Chicken broth - we used a gluten free, low sodium broth.

Sesame oil - for a delicious nutty flavor.

Chinese 5 Spiced Powder - add to the unique flavor profile.

Garlic and ginger - fresh are best, but dried ground spices can also be used.

Cornstarch - Clabber Girl brand is gluten free, or exchange with potato starch.

Mastering Extra Crispy General Tso's Wings

Bake the Chicken Wings

• Dry wings meticulously for ultimate crispiness.
• Toss with flavorful seasonings.
• Bake at 450°F (232°C) for a total of 45-50 minutes until crispy.

Make the Asian Sauce

• Sauté ginger and garlic in oil until aromatic.
• Combine chili garlic sauce, chicken broth, soy sauce, honey, sesame oil and cornstarch slurry.
• Stir until the sauce reaches a delightful thickness.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the flavorful sauce.
• Garnish with green onions and sesame seeds for the perfect finishing touch.

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Asian Fusion Recipes

Game Day Grub

Print

Baked General Tso's Chicken Wings

Enjoy the flavors of our Finger-Licking Crispy Baked General Tso's Chicken Wings Recipe - gluten-free, perfectly balanced with savory, tangy, sweet, & a hint of heat. (3 pounds of Chicken Wings is about 15 wings depending on their size)

Course Appetizers/ Snacks, Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings main or approximately 15 wings

Calories 734kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with aluminum foil and oiled for easy cleanup.

Ingredients

Baked Chicken Wings

• 3 pounds chicken wings Use the drumette and flat or wingette portion. If using full wings, cut into segments, and set aside the tips. Dried well!
• 1 tablespoon oil plus extra to grease the baking sheet
• 2 teaspoons Chinese 5 spice powder
• salt and white pepper to taste

Gluten Free General Tso's Sauce

• 1 tablespoon oil
• 3 cloves garlic fresh peeled and minced
• 1 knob ginger fresh- peeled and grated
• 1 tablespoon Asian Chili Garlic Sauce or Sriracha Sauce
• ½ cup chicken broth gluten free and low sodium
• 3 tablespoons soy sauce coconut aminos or tamari for gluten free
• 1 tablespoon rice vinegar or Chinese black vinegar or apple cider vinegar
• 3 tablespoons honey
  or sweetener of choice
• 1 teaspoon Chinese 5 spice powder
• 2.5 teaspoons cornstarch
• 2 tablespoons water to make a cornstarch slurry

Garnish (optional)

• 2 green onions
  chopped for garnish - optional
• toasted white sesame seeds

US Customary - Metric

Instructions

Bake the Chicken Wings

• Pre-heat oven to 450°F (232°C). Make sure the baking rack is in the middle position in the oven.
• If using full wings, cut into segments, and set aside the tips for another use. Dry your wings thoroughly (This step is SUPER important to ensure extra crispy wings). If wings are frozen, thaw them out in the refrigerator overnight first.
• Place chicken wings in a large bowl and add oil, Chinese 5 spiced powder and salt and white pepper to taste and toss well. Place seasoned chicken wings skin side up on a lined and greased baking sheet - leaving space in between and in a single layer.
• Bake wings uncovered with the skin side up for 20 to 25 minutes and then turn over and continue baking for another 20 to 25 minutes for a total of 45-50 minutes until crispy and the internal temperature is 165° F (74° C).

Make the Gluten Free General Tso's Sauce

• Sauté ginger and garlic in oil until aromatic.
• Over medium heat, heat the chili garlic sauce, chicken broth, soy sauce, honey, sesame oil in with the ginger and garlic and stir well. Make a cornstarch slurry by adding water to the cornstarch and stir well. Bring the sauce up to a light boil and drizzle in the cornstarch slurry while stirring to thicken.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the General Tso's sauce.
• Garnish with green onions and toasted sesame seeds for the perfect finishing touch. Enjoy!

Video

Notes

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Storing Leftovers:

1. Let the wings cool to room temperature.
2. Place them in a sealed container in the refrigerator for up to 3 days.
3. Alternatively, freeze for up to 2 months.

Reheating Options:

• Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
• Air fry at 350°F for 2 to 3 minutes until warm.
• While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.

Nutrition

Serving: 5wings | Calories: 734kcal | Carbohydrates: 24g | Protein: 48g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 885mg | Potassium: 583mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg

The post Baked General Tso's Chicken Wings appeared first on Healthy World Cuisine

Tender on the inside and crispy around the edges, these savory Asian Tofu Vegetable Pancakes are vegan, gluten-free, and a delicious dim sum treat. Unlike greasy fritters or vegetable patties, these pancakes don't contain any egg or flour. Instead, they rely on the perfect combination of soft tofu and cornstarch to bind the veggies in the pancake mix.

But what makes these pancakes truly exceptional goes beyond their delightful taste. With a whopping 16 grams of protein per serving, these savory pancakes stand out as a high-protein alternative, keeping you full and satisfied. Moreover, they offer a brilliant solution to utilize those forgotten bits and bobs of vegetables lingering in your crisper.

And here's the health kicker: Unlike their greasy counterparts, these pancakes are cooked with minimal oil in a non-stick pan, making them a healthier option without compromising on flavor. Whether you're seeking a fun appetizer or a dish to celebrate Chinese New Year, these 20-minute savory pancakes are a culinary adventure like no other.

Basic Ingredients

Soft tofu - Start with well-drained "soft tofu" for the perfect Chinese pancake texture. Unlike "firm tofu" like we used in our tofu turkey meatballs or our whipped tofu ricotta, a "soft tofu" gives the pancakes a silky smooth center.

Cornstarch - Binds all the delicious vegetables together with the tofu.  Clabber Girl brand cornstarch is certified gluten free.

Vegetables and Mushrooms of choice - Choose your favorites based on personal preference and what you have in your crisper. You will need a total of 9 tablespoons of raw veggies. We used bamboo shoots, red bell peppers, green onions, and mushrooms. The best types of vegetables are quick to cook veggies without a high moisture content. Tomatoes are not a good addition as these are too wet. If you choose firm vegetables like carrots, they will need to be cooked until fork tender before putting in the vegetable pancake batter.

Soy Sauce - adds a savory umami flavor to the vegetable pancakes. Please use coconut aminos or tamari sauce to stay gluten free.

Chinese 5 Spice Powder - is a unique spiced made with ground anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. This spice blend adds depth and flavor to our Chinese beef noodle soup, vegan radish cake and more.

Orange zest - the secret ingredient that brightens up this Cantonese dim sum recipe. We first had these little Chinese pancakes in the Chi Lin Vegetarian restaurant (a hidden gem) located in the beautiful Nan Lian Garden in Hong Kong (HK) within the Chi Lin Nunnery. This Buddhist Cantonese restaurant uses crushed dried tangerine peel in their tofu pancakes. We substituted orange zest for the dried orange peel as it is easier to find at your local grocery store.

How to make Savory Tofu Pancake Batter?

• Chop vegetables and mushrooms

• Add salt to the tofu to a bowl. Allow it to marinate for about 5 minutes and drain it well.
• Mash the tofu with a fork. Then, add enough cornstarch so it reaches a consistency thicker than ricotta cheese.
• Saute the vegetables and mushrooms until soft and aromatic. Then add soy sauce (coconut aminos), spices and orange zest.
• Add the cooked vegetable mixture into the tofu puree and season to taste.

• Spray or dab non-stick frying pan with oil. On a medium - low heat, add a heaping tablespoon of tofu vegetable pancake batter into your non-stick pan and spread it carefully into a circle shape.
• Saute vegetable pancake on both sides for about 2-3 minutes or until crispy on the outside and golden.

Quick and Easy Dipping Sauce

This well-balanced sauce is delicious on dumplings, spring rolls, rice paper dumplings and adds a zippy flavor to these Asian Tofu Vegetable Pancakes. If you like a lighter dipping sauce, you may want to try our prik nam pla Thai Condiment.

• In a small bowl, add soy sauce (coconut aminos), fresh garlic, ginger, sesame oil, Chinese black vinegar and it you like a little heat chili oil or garlic chili sauce.
• Stir and it's ready to enjoy!

Savory Pancake Variations

You can have fun with this recipe by making it your own my varying the vegetables used and aromatics. We used approximately 9 tablespoons of raw vegetables and mushrooms in this recipe which is ½ cup + 1 tablespoon.

Here are our basic suggestions:

• Avoid wet vegetables like tomatoes.
• Ensure all veggies or additions are stir-fried until fully cooked through.
• Chop vegetables small and remove moisture by sautéing.
• Experiment with ingredients such as snow peas, baby bok choy, grated carrots, sweet potatoes, fresh herbs, or any extra veggies from your crisper. You could even add corn to give them that addictive pop of texture like we did with our Thai shrimp pancakes.
• Explore your spice rack and condiment drawer for unique flavors. Maybe add a dash of dried ground turmeric or mild curry powder for a little warming spice. 

How to Store Gluten-Free Tofu Pancakes?

Cooked gluten free tofu pancakes can be stored in a sealed container in the refrigerator for up to 3 days. We do not suggest you freeze them as the texture will change.

How to Reheat?

These savory pancakes can be reheated in many ways.

1. Stove top in a lightly greased pan over low medium heat - just until warmed through- about 1 to 2 minutes on each side.
2. Air fry at 350° F (176°C) for about 3 minutes until the edges are crispy and pancakes are warmed through.
3. Microwave is our least favorite way as they lose their crispy exterior texture.  However, in a pinch, put 1 to 2 tofu pancakes in the microwave for approximately 20 - 30 seconds or until heated through.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

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Asian Tofu Vegetable Pancakes

Savory vegan, gluten-free Asian Tofu Vegetable Pancakes - a healthy dim sum recipe with 16g of protein per serving. Fun appetizer for Chinese New Year! (Makes approximately 5 to 6 pancakes)

Course Appetizers/ Snacks

Cuisine Chinese

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 261kcal

Author HWC Magazine

Equipment

• non-stick pan

Ingredients

• 10 ounces tofu soft (drained well)
• ¼ teaspoon salt
  
• 2 to 3 tablespoons cornstarch
• 1 tablespoon oil
• 4 tablespoons bamboo shoots cooked and chopped or veggie of choice
• 2 tablespoons bell peppers (red) finely chopped or veggie of choice
• 1 tablespoon green onion chopped
• 2 tablespoons mushrooms chopped fresh (not dried)
• 1 tablespoon soy sauce (coconut aminos or tamari for gluten-free)
• ¼ teaspoon white pepper
  
• 1 teaspoon Chinese five spice powder
• 1 teaspoon orange zest (or crushed dried tangerine peel)
  
• salt
  to taste
• oil or cooking spray to pan fry pancakes

Dipping Sauce (Optional)

• 3 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
• 1 clove garlic
  peeled and chopped finely
• 1 teaspoon ginger peeled and grated - fresh
• 1 teaspoon sesame oil
  
• 1 tablespoon black Chinese vinegar or rice vinegar

US Customary - Metric

Instructions

• Place your drained tofu in a bowl and sprinkle with salt. Let the tofu marinate for about 5 minutes (This process helps the water escape from the tofu, a tofu press if you have one of those would also be a great option). Drain the water from the tofu and mash with fork.
• Add about 2 to 3 tablespoons of cornstarch into the mashed tofu and mix well. You may need to add a little more cornstarch to get the right consistency, depending on how well you drained the water. You are looking for it to be the same consistency as super thick ricotta cheese or if you held your spoon on a tilt it stays on the spoon. Set aside.
• Heat up 1 tablespoon of oil in a pan and sauté the vegetables. We used bamboo shoots, bell peppers, green onions and mushrooms just until the vegetables start to become aromatic and fork tender. Add soy sauce (or coconut aminos, tamari sauce), white pepper, Chinese 5 spice powder, and orange zest and stir until well incorporated and juices have evaporated.
• Add the cooked vegetable mixture to the tofu puree, add salt to taste and mix savory pancake batter well.
• Spray your non-stick frying pan with cooking spray or a little oil and heat up to medium. Drop tablespoon of the tofu mixture into the pan and flatten gently. Fry gently about 2-3 minutes or until golden brown on each side. Be very careful when you turn them as they are very fragile. Also do not put your tofu veggie pancakes too close to one another in the pan or it will make it difficult to flip over. (If your first tofu veggie pancake was too difficult to turn, you need to add more cornstarch to your tofu veggie pancake batter and try it again.)
• Make your dipping sauce. In a small bowl add tamari (soy) sauce, garlic, grated ginger, sesame oil and vinegar. Mix and serve with Asian Tofu Vegetable Pancakes. Enjoy!

Video

Notes

Recipe Tips

• Feel free to choose 9 tablespoons of raw vegetables of choice for this recipe but do not choose wet veggies like tomatoes. 
• Be sure to fry the vegetables until soft. After you add the soy sauce, cook until the liquid is evaporated.
• Use a non-stick pan for the best results.
• Do not add a lot of oil, just enough so the batter does not stick to the pan. This step keeps the savory Asian pancakes light and healthy.
• We suggest keeping space in between the pancakes to make them easier to turn and do not make them too large.
• Be gentle when flipping vegetable pancakes made with tofu as they are fragile. It may take you a couple of tries to perfect the process.
• Lastly, if the pancakes are falling apart, you probably need to add more cornstarch as a binder.
• Your tofu pancake batter needs to be as thicker than ricotta cheese or otherwise your pancakes will be very difficult to turn in the pan. We start out with adding about 2 tablespoons cornstarch and then just keep adding a little more at a time until we reach this consistency. When we can hold the spoon on an angle and the tofu stays on the spoon, you are there. 
• If you fry your first tofu veggie pancake and it is really difficult to turn or it crumbles, it is because you need to add more cornstarch to your pancake mixture. Add a little more cornstarch and give it a go again. 

Nutrition

Serving: 2pancakes | Calories: 261kcal | Carbohydrates: 17g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1308mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 15mg | Calcium: 207mg | Iron: 3mg

The post Asian Tofu Vegetable Pancakes appeared first on Healthy World Cuisine

These gluten-free meatballs forgo the traditional breadcrumbs and eggs, opting instead for high-protein tofu, all embraced by a creamy red coconut curry sauce. Each delightful bite packs the traditional spicy, savory, sour flavors of Thai cuisine while so tender they practically melt in your mouth.

Perfect for busy days, these curried Asian meatballs and venison meatballs freeze effortlessly, providing a quick 30-minute solution for your weekday dinners. Make this recipe your go-to for a delightful, hassle-free meal. Your taste buds and schedule will thank you!

Turkey Meatball Ingredients

The key ingredients mirror the flavor palette of our homemade dumpling filling, but with a turkey twist. These low carb turkey meatballs are so packed with flavor that you might find yourself enjoying them even without the tempting curry sauce.

Ground (Minced) Turkey: Also delightful with chicken, this recipe allows flexibility for those low-carb meatball cravings. While beef, lamb, or veal can be used, note that it will alter the flavor profile.

Tofu (Bean Curd): Choose a firm tofu, the undercover hero imparting an extra tender and moist texture to this Thai-inspired recipe. Can you believe there are about 38 grams of carbohydrates in ½ cup of breadcrumbs compared to just 5 grams of carbohydrates in ½ cup of tofu? In addition, tofu is higher in protein keeping you feeling fuller longer.

Soy Sauce: Keep it gluten-free by choosing coconut aminos or tamari sauce.

Sesame Oil: Gives a nutty kick and plays a dual role by ensuring the meatballs stay moist and tender.

Aromatics: Ginger, green onion, and the essential garlic elevate these turkey tofu meatballs to a whole new level.

Red Coconut Curry Sauce Ingredients

Coconut milk - (canned) We have only tested this recipe with full fat coconut milk. If you decide to add low fat coconut milk, it will take you longer to reduce the sauce and it will not be as rich and creamy.

Red Curry Paste - (Spicy) Both red or green curry paste are delicious in this curried turkey meatball recipe, coconut curry dumpling soup and salmon curry. Mae Ploy Green Curry Paste is not listed as gluten free. So, if you are celiac, you may want to stick with the Thai Kitchen red curry paste brand or make your own curry paste from scratch.

Fish Sauce - (Savory) It gives these curried turkey meatballs that delicious funky Thai flavor that we all love. Red Boat fish sauce is our go to brand as it is certified gluten free and delicious.

Fresh Lime Juice - (Sour) or even a squirt of bottle in a pinch brightens up the flavors of the coconut curry sauce.

Sugar alternative or natural sweetener of choice - (Sweet) - Optional- just a touch to balance the flavors. To keep this recipe low carb, keto and diabetic friendly, it is best just to skip the sugar or sugar alternative - your body won't miss it!

Assemble the Meatballs

Crafting these low carb turkey meatballs is a breeze. Follow these easy steps:

• Mixing: Combine ground turkey, tofu, soy sauce, sesame oil, and aromatics in a large bowl. Give it a thorough mix. If you find yourself with leftover tofu, consider adding it to a spicy Thai hotpot or toss it into a tofu scramble for a delightful breakfast.

• Rolling: Shape the gluten-free turkey mixture into either regular-sized or mini balls.

• Searing: Pan-fry the meatballs until cooked through.

Here's a tip: resist the urge to wash the pan! The savory remnants are what make the coconut sauce extra rich and delicious.

Crafting the Coconut Curry Sauce

Now, let's elevate the dish with our rich and creamy coconut red curry sauce:

Sauce it up: Pour coconut milk, red or green curry paste, and fish sauce into the pan. Stir well to incorporate all those flavorful turkey tofu meatball bits from the bottom of the pan. Let the sauce simmer until it achieves a rich and creamy consistency.

Reunion with Meatballs: Introduce the cooked Thai meatballs back into the pan, ensuring each gets a generous coating of the tantalizing coconut curry sauce.

Cooking Methods for Asian Meatballs

Remember to check the internal temperature of the meatballs to ensure they have reached 165°F (77°C) for optimum safety and flavor. Here are 3 ways to cook turkey tofu meatballs…

1. Stovetop cooking is our favorite way to cook curried turkey meatballs because you can cook everything in one pan.  In addition, you can use the pan drippings from frying the meatballs to make the curry sauce extra flavorful.
2. Air Fry at 400 degrees for about 10 minutes and turn over halfway to ensure browning on all sides.
3. Bake at 375°F (190°C) for approximately 15 minutes.

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Use your hands to incorporate all the meatball ingredients. Just squeeze and let the ingredients go through your fingers just like we did with our miso chicken meatballs. You might want to take off any rings before trying this.  Using your hands to mix works better and faster than using a fork or spoon.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

What to Serve with Turkey Meatballs?

To keep this meal low carb, serve with some of these healthy side dishes.

• Stir fried cauliflower rice, broccoli rice or crispy cauliflower bites.
• Serve on top of zucchini noodles or stuffed in a cabbage roll.
• Hallow out a baked spaghetti squash and add a few healthy low carb turkey meatballs.
• Try this easy Asian recipe with garlicky Stir fried green beans or a turmeric vegetable medley.
• Freshen up this easy dinner inspiration with spicy cucumber refrigerator pickles, Stir fried romaine lettuce or a crisp green salad.
• You might even want to lap up all that delicious curry sauce with a couple cloud breads.
• Try these meatballs as a low carb appetizer or in your favorite soup.

If you are not watching your carbohydrate intake, these gluten free turkey meatballs are delicious with a bowl of steamed jasmine rice, noodles or even black rice.

Frequently Asked Questions (FAQ's)

More Curry Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Low Carb Turkey Meatballs in Coconut Curry Sauce

Savor Thai-inspired low-carb turkey meatballs in rich coconut red curry sauce-no breadcrumbs, just tofu. An easy, gluten-free Asian dinner that freezes well.

Course Mains

Cuisine Thai

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 meatballs

Calories 61kcal

Author HWC Magazine

Ingredients

Turkey Tofu Meatballs

• 1 pound Ground turkey
  
• 6 ounces Tofu
  firm
• 3 Green onions
  sliced thinly both white and green parts
• 2 tablespoons Soy sauce or coconut aminos, tamari sauce to keep gluten free
• 1 tablespoon Sesame oil
  
• Salt and white pepper
  to taste
• 3 cloves Garlic
  peeled and minced
• 1 inch Ginger
  knob peeled and grated
• 1 tablespoon Oil

Sauce

• Scrappings from pan
• 13 oz Coconut milk canned
• 1 tablespoon red Thai curry paste or green curry paste to taste (we used "Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
• 1 tablespoon Fish Sauce we used a gluten- free brand
• 1 teaspoon Stevia or sweetener of choice - optional (we did not use any)
• 2 tablespoons Lime juice or juice of one lime upon serving
• Salt and white pepper
  to taste

US Customary - Metric

Instructions

• In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1.5 inch balls. Set aside.

Stove Top Method

• Preheat pan with oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink - about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
• Remove your turkey meatballs for the pan and keep warm. Add the coconut milk, curry paste, fish sauce, sweetener of choice (optional) and salt and pepper to taste and heat until well combined.

  Allow the coconut curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.

  Place your meatballs back in the pan. Turn the meatballs and drizzle the delicious coconut curry cream sauce over the low carb meatballs so they all have the sauce on them.

Oven Method

• Pre-heat oven to 375 degrees F or (190 C)

  Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15 - 20 minutes until no longer pink inside. Set aside.

  Do not wash your pan!!!! Remove your meatballs from the pan, keep warm, set aside. Add coconut milk to the pan with the pan drippings and add fish sauce, curry paste, salt and pepper and sweetener of choice, if desired, and mix well.

  Add your meatballs back into the pan and toss in the coconut curry sauce.

Air Fryer Method

• Air Fry turkey tofu meatballs at 400 degrees F (204 degrees C) for about 10 minutes and turn over halfway to ensure browning on all sides. Complete the recipe as described in the stove top directions.

Serve Up Thai Meatballs

• Drizzle fresh lime juice over your Thai Curry Turkey Tofu Meatballs. Garnish with fresh cilantro and serve over cauliflower rice or zucchini noodles to keep it low carb. Delicious with steamed rice if you do not need to stay on a low carb diet.
• Enjoy!

Video

Notes

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Feel free to use Thai red or green curry paste for this curried turkey meatball recipe. 
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

Nutrition

Serving: 6meatballs | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg

The post Low Carb Turkey Meatballs in Coconut Curry Sauce appeared first on Healthy World Cuisine

Imagine a blend of Mexican flavors with roasted sweet potatoes, black beans, sweet corn, and gooey cheese, all harmonizing in a sensational roasted tomatillo salsa. This flavor fiesta gets the VIP treatment as it's generously ladled onto tender masa dough, then steamed to perfection inside a cozy corn husk.

But wait, there's more! These wholesome tamales ditch the lard for heart-healthy oil and can effortlessly moonlight as vegan delights by simply skipping the cheese. Whether you're savoring them for dinner, indulging in a snack, or starting your day with a tamale breakfast, we believe there's never a wrong time for a tamale!

And the excitement doesn't stop there - this traditional tamale recipe is your ticket to a Mexican culinary adventure. Make them ahead, freeze for future fiestas, and reheat like a pro. We've sprinkled in loads of recipe hacks to ensure each tamale is a masterpiece. While our crowd-pleasers like Carnitas burritos and chicken enchiladas have their charm, this tamale recipe steals the show, bringing loved ones together to cook and feast. So, let the tamale party begin!

Essential Masa Ingredients

Instant Masa (Instant masa harina flour): This is a special type of flour used to make tamale dough.We used Maseca Gluten Free Instant Corn Masa for this recipe. Instant harina flour is the best choice because using fresh masa, made from freshly ground corn, is a very labor-intensive process.

You can purchase instant white masa harina made from dried white corn at Walmart, Aldi, and many regular grocery stores or on Amazon. There is also a "blue corn" instant masa flour. (Just thinking out loud but how fun would it be to have a gender reveal tamale party. You could use blue corn instant masa for the boys and use a little pink beet root powder in the white corn masa for the girls)

Oil - Swap traditional lard for a softer, tender masa dough using light-flavored or neutral oils like canola, vegetable, corn, or avocado oil. Maintain the delicate corn flavor without any overpowering flavours.

Baking Powder - A gluten-free leavening agent that creates a light and fluffy masa dough for vegetarian tamales.

Vegetable Broth (gluten-free) - Adds flavor and moisture into the masa dough to achieve that perfect spreadable texture similar to hummus.

Spices -Season the masa dough with salt and cumin to enhance the corn flavor.

Dried Corn Husks - Functioning as both a practical and flavorful element, dried corn husks hold the masa dough and fillings in place during steaming. While you won't consume them these husks simplify the steaming process in an eco-friendly manner. Find them in Mexican grocery stores, specialty shops, or conveniently order on Amazon. As a substitute you can use fresh banana leaves like we used in our Banana Leaf Wrapped Coconut Fish for the dried corn husks.

Tomatillo Salsa Verde Ingredients (Green Sauce)

Tomatillos (Spanish for "little tomato"): Meet the star of our show - the humble tomatillo, a distant cousin of the tomato. While raw tomatillos are delightfully sour, some time in the oven transforms them into slightly sweet, tangy, and fruity. Peel away their little green tops, and you're left with bright green flesh. Look for tomatillos in the veggie aisle of your regular supermarket, and if needed, a green tomato can step in as a close substitute.

Jalapeños (or green chili peppers): Spice things up with roasted jalapeños! We toss in two roasted and one raw jalapeño to achieve that perfect balance of sweetness and heat. Adjust the quantity to dance to your preferred spice level.

Onions and Garlic: A classic combo, but our twist lies in roasting them to caramelized perfection. The sweet notes of roasted onions and garlic play a delightful counterpoint to the tomatillos and lime. Opt for a yellow onion to avoid an unintentional brown hue - because, mixing purple and green results in a cheeky shade of brown (wink).

Fresh Cilantro (Coriander): Infuse a burst of freshness into our roasted tomatillo salsa with vibrant cilantro. It's the finishing touch that elevates the flavor profile.

Spinach: Psst... our secret weapon for sneaking in extra veggies! Don't tell the family, but fresh spinach not only enhances the green hue of the salsa but also brings a boost of iron, vitamins, and minerals. Toss those spinach leaves right into the blender and watch the magic unfold.

Vegetarian Filling for Tamales

Get ready to wrap up a burst of flavor with this vibrant vegetarian tamale filling:

• Sweet Potatoes: Peel and dice a couple of large, sweet potatoes to bring a touch of natural sweetness to your tamale.
• Corn: Whether fresh, canned, or frozen, corn adds a delightful crunch and sweetness to the filling.
• Black Beans: Amp up the protein with black beans or switch it up with pinto beans for a wholesome twist.
• Cheese (optional): Choose from a variety like Colby jack, cotija, cheddar, or explore vegan cheese options for a dairy-free delight. Feel free to skip the cheese for a healthy vegan tamale.
• Roasted Garlic: Because, really, is it even a tamale without the aromatic goodness of roasted garlic?
• Tajin Seasoning (optional): Kick it up a notch with a sprinkle of Tajin seasoning for an extra burst of flavor.
• Fresh Lime Juice: Squeeze in lime juice to taste, adding a zesty kick that balances the sweetness of the filling.
• Other: For a delightful twist, toss in some Mexican rice to enhance the texture and flavor.

Pro Tip: Hosting a party with meat lovers? Elevate your tamale game by preparing a batch of stove-top pull-apart chicken and generously ladle the green tomatillo salsa over it for an optional "Tamales de Pollo con Salsa Verde" (Chicken Tamales with Verde Salsa). It's a carnivore-friendly alternative that keeps everyone smiling!

How to Make Vegetarian Tamales

Crafting the perfect Vegetarian Tamales Verde is a 5-step labor of love, akin to creating an Italian Timpano Pasta Dome. Follow these steps for a memorable meal meant to be shared:

Prep and Roast: Dice and roast sweet potatoes, garlic, corn, tomatillos, onions, and jalapeños to set the stage for flavor-packed fillings.

Verde Salsa Magic: Blend tomatillos, jalapeños, onions, roasted garlic, cilantro, and spinach for a vibrant green salsa explosion.

Soak & Toss: Soak the dried corn husks in hot water. In a separate bowl mix roasted sweet potatoes, corn, black beans, squeeze in ½ the roasted garlic bulb and pour in half of the salsa verde and toss. Save the remaining green salsa verde to serve with the steamed tamales.

Masa Mastery: Mix instant masa with oil, baking powder, vegetable broth, and spices for a perfect, fluffy foundation.

Folding Tamales: Spread masa on soaked corn husks, layer on flavorful fillings, wrap and tie them up .

Steamy Perfection: Let your tamales steam to perfection that is usually around 1.5 to 2 hours or until the corn husk easily peels away from the masa. No steamer? No problem! Check out our  favorite ways to steam fish without a steamer.

Pro Tip: Spread culinary tasks over days or host a tamale-making party. All the steps to make homemade tamales can be completed up to 3 days in advance, excluding the soaking of corn husks and stuffing the tamales.  Raw uncooked prepared tamales can be stored for up to 24 hours in the refrigerator. Whether solo or a group affair, making tamales is a culinary adventure worth savoring.

Tamale Troubleshooting 101: And Fixes

Troubleshooting made easy - ensures a flawless tamale experience!

Why Are My Tamales Sticking to the Husk?

Fear not, here's a quick guide to troubleshoot and how to fix and prevent your vegetarian tamales verde from sticking to the corn husk while steaming:

Undercooked Tamales:

• Make sure your pot used to steam the tamales has a tight-fitting lid.
• Check the doneness at the 60-minute mark and assess.
• Tamales are ready when the husk easily peels away from the masa. Adjust steam time in 15-30-minute increments. Many times, the tamales just need more time to steam.
• Larger batches take longer, wetter dough requires more time, and thicker masa layers extend steaming time.

Not Enough Fat:

• Confirm the correct amount of oil in your recipe for that perfect tamale texture.

Water Splashing Issues:

• Excessive boiling water can splash onto tamales, causing stickiness and a mushy texture.
• To avoid, cover tamales with hydrated corn husks and a tea towel before the lid.
• Start with a boil, then reduce heat to low or medium-low for steaming.

Secret Steaming Hack: Place a clean coin in the pot; it rattles when there's water and stops when it evaporates. Keep a peephole for water levels and replenish during stove-top steaming.

Why are my Tamales Mushy?

Discovering a mushy texture in your tamales? - Here are a couple of reasons and simple fixes:

Excessive Vegetarian Broth:

• Check if you added too much broth to the masa dough.
• Aim for a hummus-like consistency; too much liquid can lead to mushiness.

Post-Steaming Rest Period:

• After steaming, let tamales sit in the steamer basket with the lid on for 10 to 15 minutes.
• This resting period helps them firm up, ensuring a perfect texture.

How to Reheat Cooked Tamales?

Whether it's a tamal or a bunch of tamales, reheating them is a breeze. Here's how:

1. Microwave Magic (Quick Option):
2. Place individual or a couple of tamales on a plate.
3. Cover with a damp cloth.
4. Microwave on high for 30 seconds to 1 minute until soft and warm.
5. Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes.

• Steaming Perfection (Preferred Method):
• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

What to serve with Tamales?

Depending on how large your tamales verde are, you can plan on approximately 2 tamales per person. Maybe 1 or 2 more for the big eaters This recipe makes approximately 16 tamales.

• Extra tomatillo verde salsa, hot sauce or our easy mango salsa
• Make a plate with chopped jalapenos, tomatoes, tomatillos, onions, cilantro, fresh lime wedges, or even sour cream to allow your guests to put their own personal twist on the tamales.
• Tortilla chips and guacamole
• Cheesy roasted poblano peppers, tortilla soup or Chicken Fajitas Sliders
• Add some fun appetizers like taco lettuce wraps
• Mexican rice
• A light green salad or a layered taco salad.

Frequent Asked Questions (FAQ's)

Mexican Cuisine

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Vegetarian Tamales Verde (Gluten-Free)

Healthier Mexican Party Food: Try our gluten-free, vegetarian tamales verde with oil, not lard, and a zesty green roasted tomatillo salsa.

Course Appetizers/ Snacks, Breakfast and Brunch, Mains

Cuisine Tex Mex

Diet Gluten Free, Vegetarian

Prep Time 1 hour hour 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 16 tamales

Calories 236kcal

Author HWC Magazine

Equipment

• steamer pot with lid or deep pot with steamer basket or deep pot with aluminum foil and a plate with a lid
• mixer or can use hands

Ingredients

• 1 package corn husks dried - (you will need 16 corn husks for the tamales + extra to line and cover the steamer basket)

Vegetarian Filling

• 2 medium sweet potatoes peeled and diced
• ½ whole garlic cut in half
• 2 tablespoons oil neutral oil like canola, vegetable, avocado, etc.
• 1.5 cups corn either frozen, canned or removed from the cob
• 1 cup black beans canned rinsed and drained
• 1 teaspoon lime juice optional
• salt and pepper to taste or 1 teaspoon Tajin Seasoning
• cheese optional

Tomatillo Verde Salsa

• 6 medium tomatillos peeled and cut in half or in half moons
• ½ medium onion peeled and sliced into half moons
• 3 jalapenos or to your desired heat level. (We roasted 2 jalapenos and added one raw to the verde salsa)
• ½ whole garlic head
• 2 tablespoons lime juice or to taste
• salt to taste
• ½ cup cilantro (coriander) fresh or to taste
• 2 cups spinach fresh (optional) but so good and gives it a vibrant pop of green color.

Gluten Free Masa

• 2.5 cups instant masa harina flour gluten free
• ½ teaspoon baking powder gluten free
• 1 teaspoon salt or to taste
• 1 teaspoon ground cumin optional
• ¾ cup oil neutral tasting oil like canola, vegetable, corn, avocado, etc.
• 1 and ¾ to 2 cups vegetable broth gluten free (You may need more or less vegetable broth depending on the humidity so just add a little at a time) Goal is consistency of hummus.

US Customary - Metric

Instructions

Soak the Corn Husks

• Place the dried corn husks into a large bowl. Cover them completely with hot water for 30 minutes to 1 hour or until softened. Place another bowl or something heavy to keep them submerged. Rinse them and keep them submerged in water until you start filling the tamales.

Roast the Vegetables for filling and Salsa Verde

• Peel and dice sweet potato and cut whole garlic head in half. Season with oil, salt and pepper and bake at 400 degrees F (204degrees Celsius) for 20 minutes. Remove the garlic from the oven- set aside.
• Add sliced tomatillos, onions, jalapenos on the baking sheet with the sweet potatoes and continue baking for 20 minutes. Then broil x 5 minutes or until just lightly browned.
• In a large bowl, add the roasted sweet potato, ½ roasted garlic (squeezed from the bulb - reserve the other half for the salsa), roasted corn, black beans, lime juice, salt and pepper to taste. Stir and set aside. Later you will be adding ½ of the salsa verde to the vegetable mixture.

Blend the Tomatillo Verde Salsa

• Blend together the cooled roasted tomatillos, onion, ½ of the roasted garlic head, roasted jalapeños and/or fresh, lime juice, salt, and cilantro. If you want to add a pop of bright green color and extra vitamins, add in a couple handfuls of fresh spinach.
• Stir in ½ of the verde salsa into the roasted vegetable filling mixture from above and reserve ½ for garnish and serving.

Prepare the Masa

• Mix the dried Gluten Free Instant Corn Masa (Instant harina flour) with baking powder, salt, and cumin if desired. (Remember to gently spoon the instant harina flour into the measuring cup for accurate measurements.)
• Add the oil to the instant masa mixture and mix well. The result should feel and look like wet sand.
• Pour, a little at a time, the vegetable broth into the masa dough mixture. You can use your hands or a mixer to do this. The goal for texture of masa dough is to have a consistency like hummus. Mix around 8 minutes. The gluten free masa needs to be easy to spread but sticks to the softened cornhusk. Add more vegetable broth if it is too thick or add more instant masa flour to make the consistency thicker.

How to Fold Tamales

• Place a softened corn husk in either your hand or counter. Add about 2- 2.5 tablespoons of masa dough to the smooth side of the corn husk - depending on the size of the corn husk. Use a spoon or spatula to apply a thin masa dough layer to the bottom ⅔rds of the corn husk. The thickness is about a ¼ inch thick and spread it even so that the masa to filling ratio is perfect. It is best to leave a ½ inch space on the ends to make the folding process easier.
• Spoon approximately 1.5 to 2 tablespoons of roasted vegetable filling with the verde salsa on to the prepared cornhusk with masa dough. Add cheese, if desired. Do not overfill.
• Fold lengthwise one side of the prepared cornhusk with masa over the vegetarian filling. Next, fold the other side of the cornhusk over and seal well with your fingers.
• Bend horizontally the small end of the tamal upon one end leaving the other side open.
• Tear strips of softened corn husk lengthwise and tie the bent end of the tamale together with the body of the stuffed tamale verde. Repeat this process with the remaining ingredients.

Steaming

• Prepare a steamer basket. No steamer basket? No problem! Review our favorite ways to steam fish without a steamer.
• Line the steaming device with softened cornhusks, place the tamales upright in the steamer. Place more corn husks on top of the tamales and a tea towel over the top before putting on the lid.
• Steam tamales for 1.5 to 2 hours on stove top until they easily peel away from the corn husk.
• Please allow the freshly steamed tamales to sit for 10 - 15 minutes with the lid on before serving. Serve warm with reserved salsa verde and toppings of choice.

Video

Notes

How Long Are Tamales Good in the Fridge?

Tamales, snugly wrapped in plastic wrap, a baggie, or a storage container, can stay fresh in the refrigerator for up to 3 days. Ensure a tight seal to prevent exposure to air and maintain their delectable moisture.

Can You Freeze Tamales?

Indeed, you can freeze the tamale love! Whether raw or cooked, follow these steps:

• If cooked, let the tamales cool completely.
• Individually wrap each tamale with plastic wrap.
• Place wrapped tamales verde in a freezer-safe baggie or container.
• Frozen vegetarian tamales can be stored for up to 3 months.

How to Reheat Cooked Tamales?

Microwave (Quick Option):

• Place individual or a couple of tamales on a plate.
• Cover with a damp cloth.
• Microwave on high for 30 seconds to 1 minute until soft and warm.
• Note: Frozen tamales will take a bit longer. Beware, they may firm up and not stay warm after 10 minutes

Steaming (Preferred Method):

• For a few extra minutes, opt for re-steaming, especially for refrigerated or frozen tamales.
• Steam tamales for 15 to 20 minutes until thoroughly warm.
• Allow them to set for a few minutes.
• If reheating cooked frozen tamales, add an extra 10 minutes of steaming.

Can you Steam Uncooked Tamales in the Pressure Cooker (Instant Pot)?

Yes, you can! However, it is our least favorite way as you cannot check to see if your tamales are cooked until after the pressure is released. Here is how you do it...

• Put 1 cup of water into the instant pot and place in the trivet rack. Place a few softened corn husks on top of the trivet.
• Place your prepared tamales upright and lean them up against the side of the instant pot. Place a few of the softened corn husks on top.
• Seal the pressure cooker and set it on high heat and press the steam function and steam for 25 minutes and then let naturally release for at least 10 minutes. 

Nutrition

Serving: 1tamal | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 269mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4567IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

The post Vegetarian Tamales Verde appeared first on Healthy World Cuisine

These chewy, apple-cinnamon spiced cookies are a one-bowl wonder, ready in just 20 minutes, and offer a hearty and wholesome treat. Sweetened with date paste and applesauce, these breakfast cookies provide a healthy choice for an on-the-go breakfast or snack.

We always have a stash of homemade date paste in the refrigerator so we can make cranberry sauce muffins, pumpkin empanadas or even instant pot ribs. Date paste is our go-to for natural sweetness and it even adds moisture to your favorite baked goods. You are going to love that natural caramel flavor it adds to these apple cookies.  

Forget ordinary cookies - these are like a healthy baked oatmeal in cookie form without the banana flavor. If you enjoy breakfast cookies with bananas, you might also want to try our Cranberry Oatmeal Breakfast Cookies.

Ingredients and Substitutions

Instant Oats/Oatmeal: (sometimes also called quick oats) - We used dried certified gluten-free instant oats, which can be substituted with regular instant oats if preferred. Note that there's a difference between instant oatmeal and old-fashioned oatmeal. Instant oats act more like flour in recipes, while old-fashioned oats are firmer and provide a different texture. You can use old-fashioned oats but expect a slight texture variation. This recipe has not been tested with steel cut oats.

Applesauce: Use unsweetened applesauce, but if you only have sweetened or cinnamon-flavored applesauce, it's a suitable substitute. You may also opt for apple butter.

Nut/Seed Butter: We used creamy, no added sugar peanut butter in this recipe because apples and peanut butter make a delightful combination. However, if there's a peanut allergy at home or school, consider using an alternative nut butter, or try our pumpkin seed butter.

Cinnamon: We used extra ground dried cinnamon in this date cookie recipe to amplify the flavors and aroma. Fun fact: cinnamon has a unique quality - it tricks your brain into perceiving food as sweeter than it is. The aroma of cinnamon, particularly compounds like cinnamaldehyde, is the secret behind this phenomenon. Moreover, cinnamon offers various health benefits, as highlighted in a scientific review published in Pharmacognosy Research, (2015).

Date Paste: Date paste is a natural sweetener that brings a caramel-like sweetness to baked goods while assisting in binding the ingredients. You can prepare date paste from scratch or purchase it pre-made. Another option is to include finely chopped dates for a burst of natural sweetness. Date paste is often considered a healthier alternative to refined sugar since it doesn't cause rapid spikes in blood sugar levels, according to a scientific review on Science Direct (2022). Additionally, dates are rich in nutrients.

Fun Add Ins for the Best Date Cookie Recipe

Here is your chance to get creative and add some fun textures. You can choose from healthy options like nuts, seeds, dried cranberries, raisins, or even dark chocolate chips (if you're feeling adventurous). In our recipe, we used a mix of seeds and nuts, about ½ cup in total. You can even toss in some small, diced fresh apples for a delightful twist.

Date Paste Cookies: Easy Steps

Mix Ingredients: Combine dried oatmeal, applesauce, date paste, cinnamon, nut/seed butter, your choice of add-ins, and a pinch of salt to enhance the sweetness.

Shape Cookies: Roll the applesauce cookie dough into 12 balls, each about 2 inches (5 cm) in size or approximately ¼ cup. Press and shape them into cookie forms, then arrange them on a lined cookie sheet.

Bake: Bake the apple oat cookies with dates in the oven at 350°F (180°C) for 12 to 15 minutes, or until the edges feel firm to the touch.

Cool: Once out of the oven, let the apple oatmeal date cookies rest on the baking sheet for about 5 minutes before transferring them to finish cooling.

Recipe Tips

Consistency Check: The vegan breakfast cookie batter should resemble thick cookie dough. Adjust if necessary - add dried oatmeal if it's too loose or a bit more applesauce if it's too firm, gradually until you reach the right texture.

Easy Handling: The batter is sticky, so a touch of oil on your hands will make rolling and shaping the cookies more manageable.

Baking Placement: These oatmeal date cookies won't spread much during baking, so you can place them close together on the baking sheet. Nor will they rise like our gingerbread cookies.

Shape Matters: The shape you create before baking is how they'll look afterward. Finger indents and all (smiling)!

Avoid Over-Baking: To keep these cookies chewy, remove them from the oven when the edges firm up to the touch. It typically takes about 14 minutes in our oven but start checking around the 10-minute mark, since every oven varies. Also, look for a light bronzed bottom.

How to Make Applesauce from Scratch?

If you don't have store-bought applesauce, you can easily prepare it at home. Simply peel and chop fresh apples, add water, and a touch of lemon juice. Cook them until tender, roughly 15 minutes, then mash them with a potato masher to create a chunky homemade applesauce.

Applesauce vs. Apple Butter

Both applesauce and apple butter are made from cooked apples. The primary distinction lies in the cooking process.  Apple butter is cooked down for a longer duration, intensifying the apple flavors and yielding a smoother, thicker texture. For this apple oatmeal date cookie recipe, you can use either applesauce or apple butter. We actually prefer a chunky applesauce for a diverse texture.

How to Serve

Life gets busy, and these easy apple oatmeal cookies offer solutions for various situations, such as:

1. School Lunch Snacks
2. Breakfast on the Go
3. After-School Snacks
4. Healthy Mid-Afternoon Snacks
5. Midnight Munchies
6. Or Anything In Between

Enjoy them straight from the refrigerator, or for a quick warm-up, pop one in the microwave for 20 seconds on those chilly mornings. They pair perfectly with coffee, your favorite dairy or non-dairy choice, or a cup of warmed apple cider.

Storage

After the apple oatmeal date cookies have cooled, store them in a sealed container in the refrigerator for up to 5 days. They can also be frozen in a freezer-safe container or baggie for up to 4 months, although they rarely last that long.

To thaw, leave a cookie or two at room temperature for 15 minutes. For a warm treat, microwave them for 15 seconds. Doubling the batch ensures you always have a convenient last-minute breakfast or snack available.

Frequent Asked Questions (FAQ's)

More Cookie Recipes

More Delicious Apple Recipes

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Easy Peasy Baked Apples

Apple Pie Pot Stickers

Apple Pecan Spring Roll Mooncakes

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Apple Oatmeal Date Cookies

Enjoy guilt-free Apple Oatmeal Date Cookies that taste just like a slice of apple pie - gluten-free, vegan, and naturally sweetened. Perfect for breakfast or snacks.

Course Appetizers/ Snacks, Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 195kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with parchment paper

Ingredients

• 2 and ¼ cups instant oats dried or old fashion oats/oatmeal
• 1 cup applesauce no added sugar
• ⅔ cup nut or seed butter natural - no added sugar
• ½ cup date paste or finely chopped dates
• 1.5 teaspoons cinnamon dried ground
• ½ cup add ins like nuts, seeds, raisins, etc.
• ¼ teaspoon salt to enhance flavor (can leave out if watching your sodium levels)

US Customary - Metric

Instructions

• Mix Ingredients: Combine dried oatmeal, applesauce, date paste, cinnamon, nut/seed butter, your choice of add-ins, and a pinch of salt to enhance the sweetness.
• Shape Cookies: Roll the applesauce cookie dough into 12 balls, each about 2 inches (5 cm) in size or approximately ¼ cup. Arrange them on a lined cookie sheet and then press and shape them into cookie forms.
• Bake: Bake the apple oat cookies with dates in the oven at 350°F (180°C) for 12 to 15 minutes, or until the edges feel firm to the touch.
• Cool: Once out of the oven, let the apple oatmeal date cookies rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling.

Video

Notes

Recipe Tips:

Same Size: Use a ¼ cup to divide the dough into 12 equal cookies. 

Consistency Check: This vegan breakfast cookie batter should resemble thick cookie dough. Adjust if necessary – add more dried oatmeal if it's too loose or a bit more applesauce if it's too firm, gradually until you reach the right texture.

Easy Handling: The batter is sticky, so a touch of oil on your hands will make rolling and shaping the cookies more manageable.

Baking Placement: These cookies won't spread during baking.

Shape Matters: The shape you create before baking is how they'll look afterward.

Avoid Over-Baking: To keep these cookies chewy, remove them from the oven when the edges firm up to the touch. Start checking around the 10-minute mark, since every oven varies. Also, look for a light bronzed bottom.

Storage

After the apple oatmeal date cookies have cooled, store them in a sealed container in the refrigerator for up to 5 days. They can also be frozen in a freezer-safe container or baggie for up to 4 months.

*Nutritional Facts are based using natural no added sugar peanut butter. 

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 53mg | Potassium: 228mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg

The post Apple Oatmeal Date Cookies appeared first on Healthy World Cuisine