Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness.  It's a simple one pot Chinese meal made in the pressure cooker with only 5 minutes of prep time.

The combination of nourishing job's tears, azuki red beans, and jasmine rice along with spleen qi loving ginger, mandarin orange peel (chen pi), chicken, and bone broth, works together to strengthen your digestive system and boost immunity. Best of all, it makes over 10 cups of a delicious Chinese congee porridge for you to enjoy throughout the week.

Your spleen thrives on warm, cooked foods that are easy to digest, which is why we created this nourishing Instant Pot Chicken Congee just for you. Whether you enjoy this porridge as a warm breakfast, a quick lunch, or a hearty dinner, it's sure to satisfy.

Main Porridge Ingredients

Rice - We used jasmine long grain white rice. When the rice cooks down, it creates a creamy broth texture to complement the red beans and other ingredients. You can also use short, grained white rice. Please do not use basmati rice or instant rice. You will not get that creamy consistency you are looking for. We have not tested the recipe with sticky rice, brown rice, or forbidden black rice.

Azuki Beans (Red Beans) - As you may have read our balancing warming and cooling foods article, azuki beans are neutral in energy making them perfect for anyone. They are very mild and nutty in flavor making them a perfect addition to sweet desserts like snow skin mooncakes or savory addition to a porridge congee.

According to TCM, these magical dried beans can benefit the body by removing dampness and strengthen the kidney and spleen. If you can't find azuki beans, don't sweat it. You can easily substitute red beans with dried kidney beans or cooling green mung beans.

Job's Tears (also known as coix seed, Chinese Pearl Barley and more) have a delicious earthy and nutty flavor and are slightly cooling in nature. They are used often as a dietary supplement to boost the spleen function and to remove dampness from the body. (1) You will need to go to an Asian market or shop online to find job's tears. If you cannot find this ingredient, you can substitute with more red beans or uncooked pearl barley.

Chicken - We used finely chopped chicken breast just purely because that is what we had on hand. Feel free to use bone in chicken thighs or legs but remove any fat or skin first before adding it to the Instant Pot. After the congee is done cooking, remove the chicken from the bones and shred and add it back to the congee soup.

Aromatics and Flavoring Ingredients

Ginger - Peeled and sliced if you want a more mellow flavor. If you want a more pronounced ginger flavor,mince finely.

Chicken Bone Broth - either homemade or store bought to boost your gut health.

Mandarin Orange Peel - Dried (chénpí, 陳皮) can be seen drying in baskets everywhere in Hong Kong because they are used to treat digestive issues and relieve dampness and phlegm. It is believed that the longer the peels age the more intense the flavor and their medicinal effects.

We just went with a fresh mandarin orange peel with pith removed knowing that this would be an easy ingredient for you to find. Alternatively, you can add 1 - 2 droppers of Root + Spring's Aged Tangerine Peel Herbal Tincture and stir into your congee bowl just before serving.

Chinese Red Dates (jujubes) - They add a pop of natural sweetness and are nourishing to the spleen.

Goji Berries (Chinese wolfberry) We also added a tablespoon on goji berries because it is part of our goji berries and red dates herbal tea mixture. However, these are completely optional.

Dried Shiitake Mushrooms - Earthy and so delicious! However, the reason why we added them to the Instant Pot Chicken congee was to help remove accumulated dampness in the body. (2)

How to Make Congee in an Instant Pot

This is a basic overview. Please scroll down to the recipe card for detailed instructions.

• Rinse rice, job's tears, azuki beans, red dates, and shiitake mushrooms well.

• Add the above ingredients into the instant pot and add in chicken, chicken bone broth, ginger, and mandarin orange peel. If you wish, you can add in 2 chicken bouillon cubes for extra flavor.
• Close and lock the instant pot. Set the porridge function for 40 minutes high pressure.

• Allow natural release for at least 10-15 minutes and then carefully vent.
• Once the metal lock button falls, carefully open the lid. Add in salt and white pepper to taste, stir, serve up a bowl and add your favorite toppings and enjoy.

⚡HWC TIP: Ratio of rice and beans to water is sensitive to any ingredient changes.

Recipe Tips

• Pick through and remove anything that does not belong, while washing your dried ingredients.
• No need to presoak the red beans, job's tears, or shiitake mushrooms before placing in the Instant Pot.
• Using bone in chicken?  Be sure to remove the fat and skin before placing it in the pressure cooker.
• Heads Up! The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook. Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Healthy Spleen Recipes

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Instant Pot Chicken Congee for Spleen Support

Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness. 

Course Breakfast and Brunch, lunch, Main Course

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups

Calories 147kcal

Author HWC Magazine

Equipment

• Instant Pot 6 quart (pressure Cooker)

Ingredients

• ¾ cup rice dried uncooked (We used Jasmine long grained white rice)
• ¾ cup job's tears dried (also called coix seeds, Chinese pearl barley)
• ½ cup azuki beans dried (red beans)
• 6 - 8 whole jujubes dried Chinese red dates
• 1 tablespoon goji berries dried optional
• 2 inch ginger fresh knob (peeled and sliced) *See notes
• ¼ cup mandarin orange peel pith removed or hold the 2 droppers of Chen Pi drops - only add when you are ready to serve AFTER cooking. (*see notes)
• 6-8 whole shiitake mushrooms dried
• 6 ounces chicken breast chopped finely or whole chicken thighs with the bone. Remove skin and fat before putting in Instant Pot.
• 10.5 cups chicken bone broth
• 2-3 cubes chicken bouillon optional (*see notes)
• white pepper to taste
• 3 whole green onions sliced (white part for the congee soup. Reserve green section for a garnish)
• salt to taste (*see notes)

Congee Toppings (optional)

• green onions optional
• sesame oil optional
• soy sauce optional (tamari/ coconut aminos to keep gluten free)

US Customary - Metric

Instructions

• Measure out ¾ cup rice, ¾ cup job's tear, ½ cup azuki red beans, jujubes, goji berries and shiitake mushrooms and rinse and drain in a colander. Place the mixture into the Instant Pot.
• Then add the ginger, mandarin orange peel, prepared chicken, 10.5 cups chicken bone broth, optional chicken bouillon cubes and white pepper into the Instant Pot.
• Close and lock the Instant Pot lid making sure the nozzle is set to seal. Press the porridge function on the Instant pot. Set it for 40 minutes on high pressure. (* See notes.)
• Once the chicken congee is done cooking allow it to perform a natural release for at least 10 to 15 minutes. Carefully, release the remaining pressure until the metal knob falls.
• Carefully open the pressure cooker lid, remove the fresh ginger slices and mandarin orange peel.
• Serve while warm and top with your favorite toppings. We love a little green onion, sesame oil and a dash of tamari sauce. (See notes for other delicious topping ideas) If you plan on using chen pi drops, add them to bowl upon serving.

Video

Notes

Recipe Tips

• The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• Make sure you are using at least 6 quart Instant Pot (pressure Cooker)
• It will take at least 15 - 30 minutes for the Instant Pot to heat up depending on how cool your ingredients are.)
• If you prefer a stronger ginger flavor, you can finely mince or grate it instead of slicing. 
• Ratio of rice and beans to water is sensitive to any ingredient changes.
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook.
• Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• Chen Pi (dried mandarin orange peel) is difficult to source but is a good way to relieve internal dampness. We used fresh mandarin orange peel  as we knew this would be easy for you to source. If you have access to dried mandarin orange peel that is even better. Alternatively, you can purchase from Root + Spring's Chen pi Tangerine Peel drops and add a dropper or two when serving. Do not add before cooking. 
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Storage and Reheating

Leftovers can be stored in the refrigerator for up to 5 days in a sealed container or frozen for up to 3 months.

Reheat gently in a pot over medium heat. You may need to add more chicken bone broth or a little water as it will thicken as the congee sits. Season to taste.

Equipment

We used a Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 21g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 453mg | Fiber: 4g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Sources

1. Han X, Ji X, Zhao H, Zhang Y, Liu G, Wang Y, Zhao W, Wang S. Mechanisms of Coix Seed Compositions in The Treatment of Spleen Deficiency And Wet Dampness Zheng. Afr J Tradit Complement Altern Med. 2017 Jun 5;14(4):239-246
2. Er-wei Hao, Zi-xia Su, Yan-ling Gong, Zheng-cai Du, Xue Yang, Chun-tao Huang, Xiao-tao Hou, Jia-gang Deng, Analysis on application law of dampness-removing traditional Chinese medicines in treatment of coronavirus disease 2019, Chinese Herbal Medicines, Volume 13, Issue 4, 2021, Pages 518-524.

The post Instant Pot Chicken Congee for Spleen Support appeared first on Healthy World Cuisine

Everything goes in one baking tray using a store-bought pancake mix so it can be on your breakfast table in minutes. Kids love the fruity and nutty flavors. Adults are delighted not to have to stand over the hot stove flipping pancakes. But that is not all, make a large batch for weekly breakfasts because they heat and eat in seconds and are packed with fiber rich chia seeds.   

These simple PB & J pancakes are delicious on their own and make the perfect grab-and-go breakfast. For a gathering, try adding fresh fruit, powdered sugar, homemade syrup, or a dollop of Greek yogurt.

Go ahead and make yourself an iced orange coffee and let's get cracking on the recipe.

Ingredients

Pancake Mix - Store bought or homemade. We are all about using whatever mix you have on hand or your favorite. If you prefer a buttermilk pancake, we have had good success with Krusteaz.

However, if you need your pancakes to be both gluten free and dairy free, we like King Arthur Flour gluten free pancake mix or Kodiak Cakes gluten free frontier flapjack and baking mix. (Pre-made pancake mix sometimes already have a little sugar and salt added to the mix. There is no need to add any more, unless you prefer a sweeter pancake)

Milk or Dairy Free Milk - This adds both flavor and texture to the sheet pan pancakes from mix. We used almond milk.

Eggs - help bind the pancake batter together.

Chia Seeds- adds fiber to your diet and holds the pancake batter together.

Unsalted Butter (or Light Flavored oil / coconut oil) - keeps the pancakes moist, rich, and crispy around the edges. Butter adds extra flavor. It all comes down to personal choice and what you have on hand.

Vanilla - rounds out the flavor just like in our coffee pancakes or strawberry banana pancakes.

Natural Peanut Butter - Nut Butter or Seed Butter of Choice - either creamy or crunchy. We prefer creamy natural nut butter because it is easier to drizzle on the pancakes and there is no added sugar.

Jam or Jelly of Choice - we used our homemade strawberry rhubarb refrigerator jam but any kind of jam or jelly you have on hand or like will work well in this recipe. For example, raspberry, grape, blueberry, cherry preserves, apricot, blackberry, peach, apple jam and more.

How to Make Sheet Pan Pancakes?

Steps 1 and 2: Beat egg, add vanilla, and butter and stir to combine. Add in dried store bought or homemade pancake mix.

Steps 3 and 4: Slowly add the milk or non-dairy of choice while stirring and add chia seeds.

Steps 5 and 6: Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet) and drizzle on the melted microwaved jam.

RECIPE HACK: A secret trick to getting the parchment paper to stick to the bottom of the sheet pan is to put a little oil between the pan and the parchment paper.

Steps 7 and 8: Drizzle on the melted microwaved peanut butter or nut or seed butter of choice over the pancake batter. Using your knife, draw lines to mix the peanut butter and jelly into a pretty design.

RECIPE HACK: Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. The nut butter and strawberry jelly will liquify making it easy to drizzle and pour over the sheet pan pancakes.

Steps 9 and 10: Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean. Slice and enjoy!

Using the Correct Measurements

• Measuring the Pancake Mix - Spoon the pancake mix into the measuring cup until filled. Then, use the backside of a knife to level the flour to the top of the measuring cup. If you use the measuring cup to scoop the pancake mix, it gets compacted - this can make your pancakes too dry.
• Use Correct Size Sheet Pan - The perfect size pan for this sheet pan pancake recipe is a 13 by 18-inch x 1-inch rimmed baking pan, sometimes called a half sheet. If you use a shallower pan, then pancake batter may rise over the sides. On the other hand, if you use a smaller and deeper baking dish, the peanut butter and jelly pancakes will take longer to cook. Lastly, if you use a full sheet pan, the pancakes will be too thin.

Preparation and Mixing Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Just Before Baking - If you have made our lemon lavender chia pudding, you know that chia seeds absorb liquid and turn into jelly when placed in a liquid. Only add the Chia seeds right before you are ready to bake this sheet pan pancake recipe.
• Microwave Nut or Seed butter and Jam - To make the peanut butter and jam easy to pour, microwave on high for approximately 20 seconds to get it to a liquid state. This makes it easier to drizzle over the pancake batter.
• Spread Pancake Batter Evenly - Spread the pancake batter evenly with spatula so it cooks evenly. We don't like to whack it on the counter as that removes the air and that lends to flatter pancakes.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter to add the chia seeds and then you can bake following the recipe. Gluten-Free flour needs more time for the starches to relax and absorb the liquid.

Sheet Pan Pancake Baking Tips

• Different Cook Times - Every brand of dried pancake mix may have different ratios of ingredients. This can change how long it takes the pancakes to cook. Our suggestion is to start checking on the oven baked pancakes at the 8-minute mark and adjust the timing from there. Our pancakes were perfectly cooked at the 10-minute mark.
• Don't Over Bake the Pancakes - VERY IMPORTANT! Start checking the pancake in the oven at the 8-minute mark. Sheet pan pancakes from mix are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer depending on the size of pan used.

How to make Pancakes Vegan and Dairy Free?

There are a few swaps required to make sheet pan pancakes with mix vegan.

• Swap out the real butter with a melted plant-based butter, coconut oil or mild tasting oil of choice.
• Use a non-dairy milk such as almond, soy, hemp, oat milk or non-dairy of choice.
• Substitute 1 tablespoon of whole or ground chia seed stirred in 3 tablespoons of water for each egg replacement. Allow the mixture to sit for 5 minutes or until it turns to a gel and then add the chia egg replacement to pancake recipe.
• Choose a vegan pancake mix of choice.

How to Store?

Leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Quick and Easy Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel and microwave them in 20-30 second intervals just until they're heated through. Be mindful to not to overcook them, as this can make them tough.

Oven Method: Preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and set on a baking sheet.  Heat them in the oven for about 10-15 minutes, or until warmed through. We noticed that pancakes stay warmer for longer with this method.

Skillet Method: Heat a skillet over medium-low heat and add a small amount of butter or oil. Place the pancakes in the skillet and cover them with a lid or foil to trap the heat and moisture. Heat for 1-2 minutes on each side, or until warmed through.

Exchanges and Variations

This gigantic sharable pancake is completely customizable!

• Try this fun recipe with strawberry rhubarb jam, grape jelly, or apricot freezer jam. Swap up the natural peanut butter with your favorite nut or seed butter or even pumpkin seed butter.
• Top with fresh fruit, Greek yogurt, powdered sugar, honey, extra jam or even a dollop of coconut whipped cream and chocolate sauce. Life's Short - Eat Dessert First!
• Add in a teaspoon of cinnamon for a pop of flavor.
• If you like your pancakes sweeter, you can add a couple tablespoons of sugar or date paste to taste and an extra dash of salt to bring out the sweetness.

What to serve with Pancakes?

Breakfast Meats and Proteins - sausage, bacon, ham, eggs, frittata, or even Japanese tamagoyaki egg rolls.

Bright and Colorful fruits and Veggies - Fresh seasonal fruits, quinoa fruit salad and sauteed asparagus with mushrooms and poached eggs.

Smoothies and Beverages - coffee, tea, dragon fruit smoothies, fruit juices, sparkling water, chai tea latte and more.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Recipes for a Crowd

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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Peanut Butter and Jelly Sheet Pan Pancakes from Mix

Peanut Butter and Jelly Sheet Pan Pancakes from Mix: Soft, fluffy, and packed with PB & J flavor. Easy baking for breakfast gatherings or weekly meal prep!

Course Breakfast and Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 serving (2 pancakes)

Calories 196kcal

Author HWC Magazine

Equipment

• 1 13 by 18-inch x 1-inch rimmed baking pan (half sheet)
• parchment paper optional but makes clean up a snap!

Ingredients

• spray oil or melted butter to grease the sheet pan.
• 3 tablespoons Strawberry Jam or jam of choice
• 3 tablespoons peanut butter or nut or seed butter of choice
• 2 whole eggs
• 1 teaspoon vanilla
• 2 tablespoons butter (melted) or plant based butter, coconut oil or light flavored oil
• 2.5 cups pancake mix store bought or homemade dried mix
• 2 cups almond milk or dairy free alternative or milk of choice
• 4 tablespoons chia seeds whole

Instructions

• Preheat oven to 425°F (218°C). Line sheet pan with parchment paper and spray with oil or brush with butter. Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. Set aside.
• Add eggs to a large bowl and beat. Stir in vanilla, and melted butter to the beaten eggs and mix to combine. Next, add in in the dried pancake mix.
• Gently pour in the milk or non-dairy of choice and chia seeds slowly into the pancake mix, while stirring just until mixed. Do not overmix - some small lumps are okay.
• Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet). Spread the pancake batter evenly with a spatula so it cooks evenly.
• Spoon and drizzle on the melted microwaved jam and melted peanut butter on top of the prepared sheet pan pancake from mix. Using a knife, draw lines to mix the peanut butter and jelly into a pretty design.
• Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean and pancakes are lightly bronzed. Start checking the pancakes at the 8 minute mark. Slice and enjoy plain or with dusting of powdered sugar, extra jam or syrup.

Video

Notes

Recipe Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Right Before Baking - As you know, chia seeds absorb liquid and turn into jelly when placed in a liquid. Therefore, only add the Chia seeds to the pancake batter right before you are ready to bake this sheet pan pancake recipe.
• Don't Over Bake the Pancakes -  Start checking the pancake in the oven at the 8-minute mark. Sheet pan PB & J pancakes are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter.  Gluten-Free flour needs more time for the starches to relax and to absorb the liquid. Then you can add the chia seed and follow the recipe. 

How to Store?

Pre-sliced leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Nutrition

Serving: 2pancakes | Calories: 196kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 336mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 0.3mg | Calcium: 205mg | Iron: 1mg

The post Peanut Butter and Jelly Sheet Pan Pancakes from Mix appeared first on Healthy World Cuisine

Try topping the stack with a dollop of homemade coconut whipped topping or a drizzle of coffee sauce for the ultimate decadent brunch idea.

Surprise mom on Mother's Day or celebrate Valentine's Day with this special grown-up treat. These mocha flavored pancakes freeze and reheat flawlessly, ensuring a delightful breakfast for those busy mornings or any special occasion.   

Pancakes Around the World

Are they flapjacks, griddlecakes, hotcakes, or something else entirely? The world may not agree on a single name, but one thing's for sure - these gluten-free coffee pancakes are a breakfast sensation. The buttery maple coffee syrup takes this pancake recipe to the next level. It's sweet, rich, and filled with the flavor of espresso coffee. We can't wait for you to try it.

As a pancake lover, you know there are both sweet and savory pancakes. Explore beyond the classics with our savory Chinese tofu vegetable pancakes or Thai shrimp pancakes, perfect for breakfast, snack, or dinner.

Or try the sweet classics like American sheet pan pancakes from mix, strawberry banana or Japanese matcha pancakes.  Let's celebrate the diverse world of pancakes together by making your gluten-free coffee pancakes. Grab these basic ingredients and let's start cooking.

Ingredients: Pancake Mix from Scratch

Instant Espresso Powder or Instant Coffee - Pancakes and coffee are the perfect duo. Instant espresso has a rich, deep roasted flavor. It's the perfect addition to mocha banana ice cream, chocolate espresso fig balls and this decadent coffee pancake recipe.

Gluten Free Flour Mix - Ensure the flour mix you choose has the binder "xanthan gum". Please note that each gluten free mix absorbs the liquid differently. You may need to add a little more or little less non-dairy milk for the perfect thick pancake batter consistency. We used King Arthur gluten free measure for measure flour.

Non-dairy Milk - We used unsweetened almond milk, but feel free to use your dairy free milk of choice, regular milk, or even buttermilk if there are no dairy issues. These coffee pancakes rise well without the use of buttermilk.

Egg - Acts as a binder. We have not tested this recipe with an egg replacement like aquafaba or flax seed and water.

Baking Powder/Baking Soda - Essential for achieving light and fluffy pancakes. If maintaining a gluten-free diet, make sure you choose gluten free baking powder.

Vanilla - A generous 2 teaspoons for that blissful cup of coffee flavor.

Sugar - Adds a touch of sweetness. We used regular granulated sugar but feel free to add your sweetener of choice or a dollop of date paste.

Butter or Dairy Free Plant-Based Butter - Prevents sticking, adds a delicious buttery flavor, and forms the crispy edges on the pancake that we all love. You can also use oil, but it will not have the flavor of butter.

Chocolate Chips - Optional, but they add a pop of sweetness and accentuates the coffee flavor. When the chocolate combines with the espresso, it creates this delicious mocha cappuccino flavor. We used a vegan dark chocolate chip to keep the pancakes dairy free.

Step By Step: Coffee Pancakes

• Dry Ingredients: In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix well.
• Wet Ingredients: Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until well combined.

• Pour: Using a ladle or ¼ cup, pour coffee pancake batter onto a greased griddle or pan.
• Cook: Over medium-low heat, keep an eye out for bubbles to slow down.

• Flip: Once bubbles have slowed, flip the pancakes, and cook for about another minute.
• Serve: Enjoy your delicious coffee pancakes topped with maple coffee syrup!

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

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 Coffee Pancakes

These homemade thick and fluffy gluten free coffee pancakes are made with instant espresso powder, dairy free dark chocolate chips, and drizzled with rich maple coffee syrup.

Course Breakfast and Brunch

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16 pancakes

Calories 140kcal

Author HWC Magazine

Equipment

• griddle or heavy bottom no stick pan

Ingredients

Coffee Pancakes

• 2 cups gluten free flour mix with xanthan gum. We used King Arthur gluten free measure for measure flour.
• 4 teaspoons baking powder
  gluten free
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar or sugar alternative of choice
• 3 tablespoons instant espresso powder or instant coffee
• 1 egg beaten
• 1 and ¾ cups almond milk or dairy free alternative of choice
• 3 tablespoons butter plant based (if you have dairy intolerances) and extra to fry pancakes
• 2 teaspoons vanilla extract
• ¾ cup dark chocolate chips vegan

Maple Coffee Syrup (optional)

• 1 cup maple syrup
• 2 teaspoons instant espresso powder
• 1 tablespoon butter plant based (if you have dairy intolerances)

US Customary - Metric

Instructions

Coffee Pancakes

• In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix dry ingredients well.
• Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until combined and allow pancake batter to rest 15 minutes. The batter will be quite thick but should be pourable. See Notes. (While you are waiting - make the simple maple coffee syrup recipe below)
• Turn your burner on a low medium heat and add a pat of butter (plant based butter) in pan or griddle to coat it. Ladle in about ¼ cup batter to pan for each pancake. Sprinkle on a few dark chocolate chips on each pancake.
• Let the coffee pancake cook and watch the bubbles in the batter, when the bubbles start to slow down in formation, it is time to flip pancake (about 2 minutes).
• Flip pancake and cook for about 1 minute longer and place on plate to keep warm. Wipe the frying pan or griddle with paper towel between batches as the butter may get overly brown.) Repeat the process and finish frying up the rest of the pancakes.
• Serve stacks of gluten free coffee pancakes with maple coffee syrup, coconut whipped topping and extra dark chocolate chips for a decadent treat.

Maple Coffee Syrup (Optional)

• Stove Top Method: Add maple syrup, instant espresso powder in a small saucepan over medium-high heat and cook, until the mixture comes to a boil. Immediately, reduce the heat to a simmer and cook for 10 minutes. Remove from heat and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.
• Microwave Method: Add maple syrup, instant espresso powder in a microwave safe bowl in 30 second segments until the mixture comes to a boil. Carefully remove the bowl with hot pads from the microwave and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.

Video

Notes

Recipe Tips and Hacks

1. Pick a gluten-free flour mix with xanthan gum for the best texture.
2. Spoon and level the flour in the measuring cup; avoid packing it down.
3.  Whisk the pancake batter gently to eliminate lumps. Avoid overmixing to maintain a tender texture.
4.  Allow the pancake batter to rest for about 15 minutes before cooking to let the flour absorb the liquid.
5. The batter will be thick but should slowly pour from the ladle. Adjust thickness by adding a teaspoon of milk or non-dairy if needed.
6.  Use a ¼ cup measuring cup for ideal pancake size; feel free to go bigger if you prefer.
7.  To prevent chocolate chips from melting, add a few after pouring the batter onto the griddle.
8.  Utilize a griddle pan or a non-stick thick-bottomed pan for easy flipping.
9.  Cook pancakes in butter or plant-based butter over low-medium heat to prevent sticking.
10. Look for little bubbles on the surface - a sign that the pancakes are cooking. When the bubbles slow down, it's time to flip.

How to freeze pancakes?

Allow coffee pancakes to cool, place parchment or waxed paper between each pancake, and store them in a freezer-safe bag or container. They can be frozen for up to 2 months.

How to reheat pancakes?

Toaster: Heat pancakes for 1 to 2 minutes or until warm and edges are crispy.

Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a lined baking sheet. Reheat for 5 to 7 minutes or until heated through.

Microwave: Place individual pancakes on a microwave safe plate. Microwave on full power for 15 to 20 seconds or until heated through. You will need to add more time to microwave if heating more than one pancake at a time.

Nutrition

Serving: 1pancake | Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 156mg | Potassium: 193mg | Fiber: 2g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.04mg | Calcium: 115mg | Iron: 1mg

The post Gluten Free Coffee Pancakes appeared first on Healthy World Cuisine

What's to Love

Unlike the sweet British bread and butter pudding, this recipe boasts layers of ham, cheese, and day-old buttery brioche bread enveloped in a rich savory custard. Tastes like the French Croque Monsieur sandwich but without all the fuss.

Bid farewell to the typical wet and soggy texture of traditional bread puddings-ours unfolds with a tantalizingly toasty crunch on top and tender interior that will leave you craving for more. We have included helpful recipe hacks to achieve the correct ratio of liquid ingredients to dry ingredients.

Savory bread pudding has been a staple in our Christmas breakfast tradition for decades. It's equally fabulous for Mother's Day, baby showers, Easter mornings, or any day when you crave something extra delicious and conveniently made in advance.

Easy Breakfast Solution

• Customize with your favorite breakfast meats, cheeses, veggies, and herbs.
• Prepare the night before for a hassle-free breakfast, brunch, lunch, or even dinner. Baked eggs are always a crowd-pleaser.
• Ideal for holidays and festivals, allowing you more time with loved ones and less time in the kitchen.
• Satisfies even the heartiest appetites!
• Wallet-friendly! Utilize day-old bread and ingredients from your refrigerator.
• Garnish with your preferred hot sauce, garlic chili oil, fresh herbs, or any egg-friendly topping of your choice.

Ingredients and Substitutions

Eggs: Opt for US large eggs, best at room temperature (2 ounces or 56.8 grams per egg). You'll need 8 large eggs (16 ounces or 454 grams) for this savory bread pudding.

Bread: We chose a day-old 17.6-ounce brioche loaf, known for its richness from milk, butter, and a hint of sugar - perfect for this egg bake dish. If gluten-free or dairy-free is your preference, feel free to substitute with your favorite bread, keeping in mind the varying liquid absorption of gluten-free options.

Milk or Non-Dairy: We used almond milk, but regular dairy milk works wonderfully. Opt for a higher-fat content for a richer result.

Heavy Cream or Unsweetened Non-Dairy Creamer: This adds a delightful texture; we used non-dairy creamer for our twist.

Cooked Ham: Sautéed for extra flavor, but you can personalize it with your preferred breakfast meats like bacon or sausage.

Cheese or Vegan Shredded Cheese: Our mix includes gruyère and cheddar, but feel free to switch it up with your favorites.

Dijon Mustard: Traditional, or substitute with 1 teaspoon of dried ground mustard like Coleman's or add Chinese Hot Mustard Powder for a spicy kick.

Seasonings and Aromatics: Fresh or dried ground thyme and garlic powder.

How to Assemble a Strata

Prepare the Bread:

Slice and cube the bread into approximately 1.5-inch (3.8cm) pieces.

Make the Savory Custard:

Beat the eggs and combine with milk, cream (or non-dairy alternatives), Dijon mustard, thyme, garlic powder, and salt and pepper to taste. Mix until the custard is well incorporated.

Soak the Bread:

Pour the savory custard over the cubed bread slices and let them soak for 15 minutes.

Sauté the Ham:

While the bread is soaking, sauté the ham until lightly caramelized.

Layering in the Dish:

Grease a 9 x 13 baking dish and start with a layer of soaked bread.

Add a layer of ham and half of the cheese, then another layer of cubed bread.

Finish by sprinkling the remaining grated cheese on top.

Bake to Perfection:

Bake until the strata is golden brown, puffed, and a toothpick comes out clean.

Rest and Enjoy:

Allow the savory breakfast bread pudding to rest for 15 minutes before serving.

Different Egg Sizes in Each Country

Every country has varying specifications for egg sizes and mass per egg. For instance, a large egg in the US weighs 56.8 grams, while in Europe, a large egg can range between 63 grams to 73 grams. While the difference may seem negligible for a single egg, when multiplied by 8 eggs, it totals 129.6 grams, equivalent to approximately 2.25 more US large eggs.

This distinction is crucial because any change in the ratio of savory custard to bread can impact the texture and consistency of the savory bread pudding.

Recipe Tips

1. Check Egg Weight:
   1. Before starting, check the weight of the eggs on the box. Too many or too few eggs can impact the texture of the bread pudding. Chicken egg size matters!
2. Stale Bread for Better Soaking:
   1. Use stale bread to allow it to soak up the delicious custard effectively.
3. Weigh Ingredients for Accuracy:
   1. Weighing ingredients is more accurate than measuring in cups, ensuring consistent results with varied bread cube sizes.
4. Maintain Bread Texture:
   1. Avoid cutting the bread too small to preserve texture; larger cubes work best.
5. Pan Size Matters:
   1. Opt for a 9 x 13 pan if you love crispy edges on your savory breakfast bread pudding.
6. Strategic Meat Placement:
   1. When layering up the savory breakfast bead pudding, place ham or breakfast meat in the center to prevent excessive browning during baking.
7. Prep Ahead for Convenience:
   1. After layering, bake immediately or refrigerate overnight. Before baking, let it come to room temperature for 30 minutes.
8. Bake on the Middle Rack:
   1. Position the egg casserole dish on the middle rack in the oven for even cooking.
9. Monitor Browning and Adjust:
   1. If the top browns too quickly, cover lightly with aluminum foil. Ovens vary, so adjust cooking time accordingly, checking before the 30-minute mark.

How Long to Bake?

Preheat the oven to 375°F (190°C). Bake the ham and cheese bread pudding uncovered in a 9 x 13 pan for approximately 30 minutes. Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides. To check doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom.

If using a smaller pan, expect a longer cook time with fewer opportunities for those coveted crispy edges on top - our favorite part. Note that the savory breakfast bread pudding rises nicely during baking but may slightly fall as it cools.

Can You Make Bread Pudding Low Carb?

To create a lower-carb version of this savory bread pudding, opt for a keto-friendly bread. Alternatively, consider exploring our Parmesan leek frittata, boasting only 4 net carbs per serving as a delicious low-carb alternative.

Gluten - Free Adaptations

Gluten-free breads have varying liquid absorption compared to their wheat-based counterparts. For optimal results in a bread pudding, opt for gluten-free bread made with yeast to prevent it from breaking down into mush when combined with the liquid custard.

Since different gluten-free bread brands absorb liquid differently, a recommended approach is to place STALE gluten-free bread cubes in a large bowl. Gradually add the savory custard mixture a little at a time, stirring to ensure the bread absorbs the custard thoroughly. The goal is to have the bread soak up all the custard mixture without any excess pooling at the bottom of the bowl.

How to Make Fresh Bread Stale?

There are a couple of effective ways to make fresh bread stale, ensuring it absorbs more custard in a bread pudding:

Option 1: Cut your bread into cubes and leave them out on the counter for a couple of hours to allow them to dry out.

Option 2: For a quicker method, place the bread cubes on a baking sheet and bake at 350°F for approximately 10 to 15 minutes, just until they feel dry to the touch. Be cautious not to let them brown or become crunchy like homemade breadcrumbs; the goal is to remove some of the moisture.

Wondering if you can still make bread pudding with fresh bread? Absolutely! However, you may not need to add all the custard mixture to the fresh bread cubes. Adjusting the custard amount ensures a delightful texture even with fresh bread.

Frequent Asked Questions (FAQ's)

More Breakfast Ideas

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Savory Breakfast Bread Pudding

Feed a crowd with our easy overnight savory breakfast bread pudding - a delightful ham and cheese egg casserole (Strata) for a stress-free brunch idea.

Course Breakfast, Breakfast and Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

soaking time 15 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 370kcal

Author HWC Magazine

Equipment

• 1 9 x13 Baking dish

Ingredients

• oil or butter to grease the baking dish
• 17.6 ounces brioche bread Stale (or other dairy free bread or gluten free bread of choice) cut into approximately 1.5 inch cubes.
• 8 large eggs US large (2 ounces or 56.8 grams/egg)
• 1 cup almond milk or dairy or non dairy of choice
• ½ cup non-dairy creamer or heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• salt and pepper to taste
• 2 cups cooked ham or cooked bacon or breakfast sausage
• 2.5 cups grated cheese We used a combination of gruyere and cheddar cheese

US Customary - Metric

Instructions

• Grease a 9 x 13 baking dish with oil or butter. Set aside
• Slice and cube the stale bread into approximately 1.5-inch (3.8cm) pieces and place into a large bowl.
• Beat the eggs and combine with milk, cream (or non-dairy alternatives), Dijon mustard, thyme, garlic powder, and salt and pepper to taste. Mix until the savory custard is well incorporated.
• Pour the savory custard over the cubed bread slices and let them soak for 15 minutes.
• While the bread is soaking, sauté the ham until lightly caramelized in a little oil. Set aside.
• Assembly: In the the greased 9 x 13 dish, add ½ of the soaked bread. Add the sauteed ham over the bread. Then sprinkle on ½ of the grated cheese. Add the remaining half of soaked bread. Finish by sprinkling the remaining grated cheese on top.
• At this point, you can choose to either cover and refrigerate overnight or bake, (If refrigerated overnight, remove savory bread pudding from the refrigerator for 30 minutes before baking)
• Preheat the oven to 375°F (190°C). Bake the ham and cheese bread pudding uncovered in a 9 x 13 pan for approximately 30 to 40 minutes. Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides. To check doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom. If the top of the bread pudding is getting brown but is not yet cooked though, cover with aluminum foil for the remainder of the baking time.
• Remove from over and allow to sit for 10 to 15 minutes before serving. Enjoy!

Video

Notes

Storage: 

• Allow the bread pudding to cool to room temperature. Due to the dairy content, cover the bread pudding and refrigerate it for up to 3 days.
• If desired, you can freeze UNCOOKED bread pudding after assembling. Cover it tightly with cling wrap and add a layer of aluminum foil before placing it in the freezer, where it can be stored for up to 3 months. To prepare, thaw for 24 hours in the refrigerator, then remove it 30 minutes before baking.

Recipe Tips

• Before starting, check the weight of the eggs on the box. Too many or too few eggs can impact the texture of the bread pudding. Use stale bread to allow it to soak up the delicious custard effectively
• Weighing ingredients is more accurate than measuring in cups, ensuring consistent results with varied bread cube sizes.
• Avoid cutting the bread too small to preserve texture; larger cubes work best.
• Opt for a 9 x 13 pan if you love crispy edges on your savory breakfast bread pudding.
•  When layering up the savory breakfast bead pudding, place ham or breakfast meat in the center to prevent excessive browning during baking.
• After layering, bake immediately or refrigerate overnight. Before baking, let it come to room temperature for 30 minutes.
• Position the egg casserole dish on the middle rack in the oven for even cooking.
• If the top browns too quickly, cover lightly with aluminum foil. Ovens vary, so adjust cooking time accordingly, checking before the 30-minute mark.

Nutrition

Serving: 12slices | Calories: 370kcal | Carbohydrates: 21g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 232mg | Sodium: 670mg | Potassium: 146mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 1mg

The post Savory Breakfast Bread Pudding 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

Skillet Creamy Chicken with Apples

Easy Peasy Baked Apples

Apple Pie Pot Stickers

Apple Pecan Spring Roll Mooncakes

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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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

How to Pit Dates

• Soften the Dates: If you're using Chinese red dates (jujubes) or other dark dates like Medjool or Deglet Noor, soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

• Remove the Pit: To remove the pit, the simplest method is to use a paring knife. Cut around the date from both ends, then pull the date apart into two halves. The pit will be in one of the halves. Carefully use your paring knife to lift it out, then proceed to chop the dates. You can learn more about how to pit jujubes in our article on how to make date paste.

• Alternative Methods: Some people have success using a chopstick or straw to push through the pit, although this technique may not be as effective. To save time and effort, consider using pre-pitted dates or substituting them with raisins, dried cranberries, or your choice of dried fruit.

How to make Steamed Bread?

The process of making steamed gingerbread date bread remains the same whether you're using the traditional stovetop steaming method or the easy microwave steaming method. Here's a simplified overview of how to prepare gingerbread batter:

• Whip Eggs and Brown Sugar: Beat the eggs and brown sugar until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Incorporate Wet Ingredients: Add the remaining wet ingredients - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well.

• Set Aside: Reserve 2 teaspoons of flour to coat the jujubes, dates, or other dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• Combine Dry Ingredients: In a separate bowl, mix the dry ingredients - flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.
• Mix Dry and Wet Ingredients: Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly.
• Coat the Fruit: Combine the 2 teaspoons of flour with the jujubes, dates, or dried fruit.
• Mix the Fruit in the Batter: Then, set aside and prepare your steaming set up.

Option 1: Traditional Stove Top Steaming Method

• Prepare Your Steaming Setup: Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.
• Prepare the Steamer Basket: If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan.
• Fill the Steamer Basket: Pour the gingerbread batter directly into the lined steamer basket. Add extra dried dates or dried fruits on top as desired.

• Start Steaming: Place the bamboo steamer basket with its lid over the wok or deep pan. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose.

• Alternative Steaming Methods: If you don't have a bamboo steamer, there are alternative methods demonstrated in our steamed Asian fish recipe. These include using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside with a lid.
• Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread like we did for our Chinese New Year Cakes.  Note that a bamboo steamer can help absorb some of the moisture that forms on the lid.

Option 2: Easy Microwave Steaming Method

• Gather Microwave-Safe Dishes: You'll need two microwave-safe dishes. First, select an 8- or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Prepare the Gingerbread Dish: Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Create a Water Bath: Boil some water and add approximately 1 inch of hot water to the larger 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread into the larger container with the water bath, ensuring the batter doesn't get wet.

• Microwave Steaming: Place the gingerbread dish inside the water bath and microwave on high. Steam bread uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process.

A special thank you to our dear friend Akiko-san for sharing this recipe inspiration with us.

More Holiday Treats

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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Steamed Gingerbread Date Bread

Savor the warmth of Steamed Gingerbread Date Bread with nourishing red dates - a no-yeast, holiday quick bread with both 5 minute microwave and traditional steaming methods.

Course Breakfast and Brunch, Dessert

Cuisine American, Chinese, Japanese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 194kcal

Author HWC Magazine

Equipment

• 1 bamboo steamer or alternative steaming equipment for Traditional Stove Top Steaming Method . OR...
• 1 Microwave plus microwave safe 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish for Microwave Steaming Method.

Ingredients

• 1 cup Chinese red dates
  (also known as jujubes, hong zao) soaked in hot water, pits removed (can exchange with regular dark dates, raisins or even dried cranberries) ½ cup chopped plus ½ cup sliced in half for garnish on top of gingerbread.
• hot water to soak the red dates to soften

Wet Ingredients

• 3 whole eggs room temperature
• ½ cup brown sugar dark - packed
• 3 tablespoons molasses unsulfured light flavored (We used Grandma's Original Unsulfured Molasses)
• 1 tablespoon soy sauce (gluten-free option tamari or liquid aminos)
• 4 tablespoons almond milk or non-dairy or dairy of choice
• 4.5 tablespoons oil light flavored

Dry Ingredients

• 1 cup flour either regular all purpose flour or gluten free 1:1 baking flour blend like Bob's Red Mill or King Arthur gluten free all purpose flour
• 1.5 teaspoon baking powder (check to make sure the brand is gluten free)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon dried ground
• 1 teaspoon ginger dried ground
• ½ teaspoon allspice dried ground
• ½ teaspoon cloves dried ground

US Customary - Metric

Instructions

Prepare Red Dates (Jujubes)

• If you're using Chinese red dates (jujubes) soak them in boiling hot water for 10 minutes to soften, making it easier to remove the pit. After soaking, drain and lightly dry them with a towel.

  If using tender moist dates like Medjool, you can skip this step because they are easier to pit and chop. Raisin or dried cranberries do not need to be soaked or chopped.

Wet Ingredients for Gingerbread Batter

• Beat the eggs and brown sugar in a large bowl until the mixture transforms from a light brown color to a creamy, light, and fluffy yellow texture. Using a mixer, this step takes about 3 to 5 minutes and is crucial for achieving a light and fluffy bread.
• Add the remaining wet ingredients to the whipped egg and brown sugar mixture - molasses, soy sauce (or aminos for a gluten-free version), oil, and your choice of milk or non-dairy alternative. Blend the mixture well. Set aside.

Dry Ingredients for Gingerbread batter

• Reserve 2 teaspoons of flour from the measured 1 cup of flour to coat the jujubes, dates, or other dried fruit. Stir to coat the dried fruit. This coating prevents the fruit from sinking to the bottom of the bread during the steaming process.
• In a separate bowl, mix the dry ingredients - the rest of the flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves.

Combine Dry Ingredients into the Wet Ingredients

• Gradually put small portions of the dry ingredients into the wet mixture, mixing them thoroughly. Then pour in the prepared dates or dried fruit and stir until well combined. Set aside. Next, choose either the traditional stovetop steaming method OR the microwave steaming method.

Traditional Stovetop Steaming Method (20 minutes)

• Prepare your steamer device using either option A, option B or maybe your lucky and have an integrated steamer oven. Add about 1 to 2 inches of boiling hot water to the pan or wok.

  Option A) Use a wok or deep pan that's larger and deeper than your steaming basket. Add about 1 to 2 inches of hot water to the pan or wok.

  Option B) If you don't have a bamboo steamer, there are alternative methods including using a metal steamer plate, crossed chopsticks, aluminum foil balls, or an upside-down ramekin. For these techniques, use a cake or baking pan (8 or 9 inches) that fits inside a larger pot with a tight fitting lid. Wrap a tea towel around the lid to prevent water condensation from dripping onto the bread.
• If you're using a traditional bamboo steamer basket, line the inside with parchment paper, trimming off any excess from the edges. This makes it easy to pick up and remove from the basket. Lightly spray the parchment paper with oil. You'll steam the bread directly in the steaming basket without a baking pan. If you are using a cake pan to steam, please line pan with parchment paper and spray with oil.
• Pour the prepared gingerbread batter directly into the lined steamer basket or prepared cake pan and place into steamer device. Garnish with sliced red dates or dried fruits as desired.
• Put the lid on. Set the heat to medium-high and steam the gingerbread for approximately 20 minutes or until a toothpick comes out clean. You may need to add more hot water to the pan during the steaming process. You can preheat extra water in a tea kettle for this purpose. Allow the gingerbread to rest 5 minutes before serving with the lid on.

Microwave Steaming Method (5 to 7 minutes)

• You'll need two microwave-safe dishes. First, select an 8 or 9-inch microwave-safe baking dish for the gingerbread. Second, choose a larger microwave-safe dish that can comfortably accommodate the smaller one. We used an 8 x 8 glass baking dish placed inside a 9 x 13 glass baking dish.
• Line the baking dish that will hold the gingerbread with parchment paper and lightly grease it with oil. Pour the gingerbread batter into the lined dish and add extra dates or dried fruits on top if desired.
• Add 1 inch of boiling hot water to the larger microwave safe dish that can hold the 8 or 9 inch dish. We used a glass 9 x 13 microwave-safe dish. Carefully place the dish with the gingerbread dish into the larger container with the water bath, ensuring the batter does not get wet.
• Place the gingerbread dish inside the water bath into the microwave. Steam bread in the microwave on high and uncovered for 5 to 7 minutes or until a toothpick comes out clean. If your microwave lacks a turntable, remember to turn the dish halfway through the cooking process. Allow the gingerbread to rest 5 minutes before serving.
• Remove the steamed gingerbread date bread from the steaming device, slice and serve warm with delightful cup of your favorite tea/coffee.

Video

Notes

How to Serve?

Serving Temperature: This sweet treat is delightful when served warm (our favorite way), at room temperature, or chilled, depending on your preference.

Enjoy Plain: Enjoy the gingerbread plain, right from the steamer basket. 

Toppings: Elevate your steamed bread by topping it with options like coconut whipped cream, regular whipped topping, ice cream, yogurt, or a dusting of confectioner sugar (powdered sugar).

Serve Gingerbread for breakfast, teatime, or any time you want a lightly sweet treat.

Recipe Tips for Perfect Gingerbread

1. Use Room Temperature Eggs: Using room temperature eggs ensures even mixing with other ingredients.
2. Choose the Right Molasses: Choose an unsulfured light-flavored molasses. Avoid "blackstrap" molasses, which is too strong and bitter for this steamed bread recipe.
3. Whip Eggs and Brown Sugar: Mix eggs and brown sugar until the mixture turns light yellow and creamy. This step is essential for achieving a soft and spongy texture and may take 3 to 5 minutes at high speed.
4. Accurate Measurements: Spoon flour into a cup and level it off with a knife for precise measurements. Pack brown sugar in the measuring cup for accurate amounts.
5. Avoid Over-Mixing: Don't overmix the dry ingredients into the wet ones, as it can make the bread tough. Mix only until they are incorporated.
6. Steaming Time Variations: Steaming time can vary based on factors such as the type of steaming device, pan or basket size, and lid fit. Smaller pans or baskets require longer steaming, while larger ones may take less time.
7. Resting Period: Allow the bread to rest in the steamer for 5 minutes before removing and serving.
8. Microwave Steaming: If using the microwave method, set a timer for 5 minutes and check for doneness with a toothpick. If batter sticks to the toothpick, steam for additional minutes, adding 30 seconds to a minute at a time. Microwave steaming can overcook and dry out the bread more easily.
9. Stovetop Steaming: When steaming on the stovetop, it's challenging to overcook unless you run out of water in the pot. Keep an eye on the water level while the bread cooks and add boiled water carefully to the side if it gets low.

How to store steamed gingerbread?
Once the gingerbread has cooled to room temperature, store it in a sealed container in the refrigerator for up to 3 days. Alternatively, you can freeze it for several months. However, serving the date bread hot out of the steamer is so delightful that there might not be any leftovers

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 293mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

The post Steamed Gingerbread Date Bread appeared first on Healthy World Cuisine

It's warm and cozy dessert season!  Stovetop Coconut Rice Pudding with Condensed Milk is so rich and creamy you won't believe it's dairy free. This vegan rice pudding blends the richness of coconut milk, sweet coconut condensed milk, fragrant jasmine rice, warming spices, plump raisins, and zesty lemon into a symphony of tropical flavors.

Essential Ingredients

1. Rice: We opted for long-grain Jasmine rice, known for its delightful floral tropical essence that complements the tropical flavors in this recipe. While you can use alternatives like basmati or short-grain sushi or arborio rice, avoid instant rice at all costs.

Sweetened glutinous rice is also not suitable for this coconut pudding but it is fabulous in our quick and easy mango sticky rice. If you decide to experiment with other types or rice like forbidden black rice or brown rice, be prepared for adjustments in liquid quantities and cooking times.

Stovetop Rice Pudding with Uncooked Rice

• Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
• Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon twills, whole peeled ginger, ground cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.

• Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice.
• Creamy Goodness: Introduce 14 ounces of canned coconut milk and ½ cup of coconut sweetened condensed milk (or to taste) into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.

• Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.

• Last Minute Touches: Remove pan from the burner and add in zest of a lemon.
• Enjoy: Toasty warm or at room temperature is best for your spleen health but you can also savor rice pudding with condensed milk cold on a warm day.

More Cozy Desserts

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Coconut Rice Pudding with Condensed Milk

Enjoy the warmth and creaminess of easy Vegan Coconut Rice Pudding with Condensed Milk. Stovetop directions for both uncooked and cooked rice + pro recipe tips. (Gluten-Free)

Course Desserts

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 bowls

Calories 244kcal

Author HWC Magazine

Equipment

• sauce pan medium - large

Ingredients

Coconut Rice Pudding with UN-COOKED Rice (COOKED rice directions in Recipe Notes Below)

• ½ tablespoon coconut oil or unflavored oil /vegan butter of choice
• 1 cup rice UNCOOKED Jasmine rice (8 ounces) - 1 US cup - or other rice. See notes below
• 1 cup water 8 ounces (236 cc)
• 1.5 cups almond milk or non-dairy of choice (354 cc)
• ½ teaspoon salt
• 2 sticks cinnamon or 1 teaspoon ground cinnamon to taste
• 1 knob ginger 2 inches in length peeled and left whole or ½ teaspoon ground ginger powder (approximately 22 - 28 grams)
• ¾ teaspoon cardamom dried ground
• 1 teaspoon vanilla
• ½ cup raisins (Sultanas) - optional
• 13.66 ounces coconut milk (Canned) full fat or low fat - (403 mls)
• 9 tablespoons sweetened condensed milk Coconut dairy free per your desired sweetness level - or ½ cup plus 1 tablespoon - 135 cc's
• extra water or non-dairy of choice if your rice is still not tender but your pudding is too thick. May not be needed.
• 1 tablespoon lemon zest

Garnishes (Optional)

• poached pears, pineapple, jam, cinnamon or whatever your little heart desires - Optional
• Air Fried Roasted Chestnuts optional

US Customary - Metric

Instructions

• Sauté and Coat: In a medium pot, add coconut oil and 1 cup of uncooked rice. Sauté until every rice grain is coated with oil.
• Combine Ingredients: Pour in 1 cup of water and 1.5 cups of almond milk along with the rice. Add salt, cinnamon, ginger, cardamom, cinnamon, vanilla, and raisins. Heat on medium until it gently boils, then reduce the heat to a simmer.
• Simmer and Stir: Continue to simmer gently while stirring until most of the liquid is absorbed into the rice. This step takes about 10 minutes.
• Creamy Goodness: Introduce 14 ounces of canned coconut milk and dairy-free coconut sweetened condensed milk into the rice mixture. Slowly cook and stir until the rice becomes tender, and the pudding achieves a thick, creamy consistency.
• Adjust as Needed: If the rice remains firm but the pudding thickens too much, add ¼ cup of extra water or your chosen non-dairy alternative. Continue to cook for a few more minutes until desired tenderness is reached.
• Remove the saucepan from the burner and turn off the heat. Add lemon zest and stir until combined.
• Serve the delicious cozy coconut rice pudding is a heat proof bowl, top with a little ground cinnamon or your favorite toppings.
• Enjoy warm, cold or at room temperature

Video

Notes

Best Kind of Rice for Pudding

We used jasmine long grained rice. 

Ultimately, the choice of rice depends on your personal preference and what you have in your kitchen pantry. If you prefer a creamier, thick pudding, opt for short-grain rice like Arborio or medium-grain rice. For a lighter, fluffier texture with a distinct rice grain separation, choose a long-grain rice like jasmine or basmati. If you love aromatic rice, use jasmine rice. 

Coconut Pudding with COOKED Rice 

Please note the the ingredients amounts differ compared to the recipe using uncooked rice. 

• 2 cups cooked rice - 16 ounces - cooked (leftover) white jasmine
• 2 cups coconut milk in can - (or can exchange with other milk alternatives or even part milk and cream if you are not lactose intolerant) Please just remember you need equal amounts of liquid to cooked rice.
• ½ cup coconut sweetened condensed milk (dairy-free)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon grated fresh ginger or ¼ teaspoon ground
• ¼ teaspoon salt
• 1 teaspoon vanilla
• zest of 1 lemon

In a medium saucepan add cooked rice, coconut milk, coconut sweetened condensed milk, cinnamon, cardamom, ginger, salt and vanilla and place on a medium low simmer and stir. Slowly stir for about 8 minutes until the coconut milk absorbs into the rice, thickens and you have creamy delicious rice. (Keep your eye on the rice and keep stirring or otherwise it will stick) Remove saucepan from burner and turn off the heat. Add in zest of 1 lemon and stir to combine. Enjoy! 

Nutrition

Serving: 1bowl | Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 373mg | Potassium: 230mg | Fiber: 2g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 1mg

The post Coconut Rice Pudding with Condensed Milk appeared first on Healthy World Cuisine

We did not stop there! We kicked up this southern Indian instant dosa recipe with delicious warming spices like turmeric, coriander, and dried chili flakes. Not only is this crispy crepe-like recipe easy to make and gluten-free, but it's also vegan, making it a perfect meal option for those with dietary restrictions. This all-inclusive guide is packed with helpful hints on how to make the best foolproof instant dosa at home.

What's to Love

Hands down one of our favorite Indian street foods is the humble dosa.  It has this addictive crispy texture but still chewy and it is the perfect tool to pick up a little Ground Turkey Sweet Potato Curry or dip in a sambar. We love dosa, but like you, we do not like spending a lot of time in the kitchen preparing them.  So, we created a gluten free instant dosa recipe just for you.

Traditional vs. Instant

Let's take a moment to compare the differences between a "traditional dosa" vs an "instant dosa".

A traditional old fashion dosa can take upwards of 15 hours to make. Yes, really! It's a ton of work, messy, and you must wait overnight for it to ferment and it's not even gluten-free. As a matter of fact, we have blown out our high-powered blender motor trying to grind dried rice and dal to make traditional dosa batter. Nor do we enjoy scouring all the markets to find rare ingredients like urad dal (also known as black gram lentils).

On the hand, this instant dosa recipe has all the flavors and crispy textures of a traditional dosa without the messy grinding, overnight fermentation, or complicated ingredients. You will be able to find all the ingredients you need in a regular grocery store, which is a huge plus. In addition, this gluten-free Indian recipe is NOT made with curd (Indian yogurt) so they are dairy-free, and your family will love them.

So, without further ado, let us show you how to make instant dosa with rice flour at home in under 30 minutes. Grab your ingredients and let's get started on making these crispy treats.

Ingredients

Rice flour - (also known as rice powder) is a flour made from finely milled dried raw rice and is naturally gluten free.  If you are celiac, you will want to choose a rice flour that has been manufactured in a gluten-free facility. This is plain gluten free rice flour and NOT sweetened glutinous rice flour.  If you have leftover rice flour, you may like to try our Vegan Chinese Radish Cake.

Cornmeal - is a course flour made from corn (also known as maize). Many instant dosa recipes require the use of semolina (also called rava or sooji) in the batter to make it crispy and give it texture. However, semolina is made from wheat and is not gluten-free. Cornmeal, like used in our Jalapeno Cornbread, is naturally gluten-free and is easy to find at the grocery store. If you have gluten sensitivities make sure the brand you choose is made in a gluten-free facility.

Cornstarch - Is a type of starch made from corn that is ground to a very fine powder. This secret ingredient provides two functions. First, it gives the Indian flat bread it's delightful crispy texture. Secondly, it gives the Indian flatbread a little chew, just like our Black Sesame Cookies.  The texture is delightful. Cornstarch is a common ingredient used to thicken soups like our Hot and Sour Soup or to make a cornstarch slurries for gravies and stir fry recipes.

Salt & Spices - Add a little jazz to your instant rice flour dosa with a dash of dried ground coriander, turmeric, red pepper flakes or your favorite curry powder. The dosa are golden yellow hue due to the addition of turmeric. If you do not add turmeric or curry powder, the pan fried dosa will be white and turn lightly golden when cooked.

Oil - We chose a simple light flavored oil, but you can also use ghee or even melted coconut oil. This instant dosa is made without curd (Indian yogurt).  Therefore, a little oil helps to crisp it up and gives it depth of flavor.

Step By Steps

Quick and Easy: Make Instant Dosa with Rice Flour in Minutes!

Make Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.

• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.

• Season with salt and dried ground spices like coriander powder, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

How to Cook

• Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)
• If you decide to use a well-seasoned iron skillet, you will want to rub oil equally all over the pan before adding the batter. Be sure to use a towel to wipe out any excess oil or use ½ cut onion to disperse the oil evenly when cooking with an iron skillet or iron tawa.  
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.) Now you can turn up the heat to medium.
• Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and browning around the rings, the dosa can be flipped to brown on the other side if desired.

Finishing Touches

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to low medium. Add a small amount of water to the empty pan and swirl it around. This procedure evens out the cooking temperature of the pan and cools it.
• Wipe out the excess water and return the pan to the low medium burner. Add another ½ ladle of instant rice flour dosa batter and repeat the process until you have used up the dosa batter or your family is full.
• Serve dosa plain or with Aloo Masala (Indian Spiced potatoes), chutney, sambal, or with a side of Indian Spiced Okra. Best served hot off the skillet.

Recipe Tips for Gluten-Free Batter

• Allow the cornmeal to bloom or absorb the hot water before adding the cool water. This step assures that the instant dosa batter does not separate.
• Measure the rice flour and the cornstarch by spooning the ingredients into the measuring cup and leveling it off with a knife.
• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Common Pitfalls: How to Avoid & Fix

We performed a lot of testing to get this gluten- free instant rice flour dosa recipe fool proof. Along the way, we had loads of disasters and found solutions so that you don't make these same errors. Making dosa at home is not hard but it takes a little practice and some special cooking techniques. Let's review these dosa making pitfalls and how to fix them.

Dosa is Cracking or Breaking

The dosa batter is too thick or too thin. If your dosa batter is too thin, it will start to crack as the moisture evaporates during the cooking process. On the other hand, if your batter is too thick it will start to crack as the batter slowly starts to dry out and it will be dense and tough.

Why is my Dosa Batter Sticking: How to Fix!

Are you using a non-stick pan that is worn with defective protective coating or maybe an iron skillet that has not been "well-seasoned"? The remedy is to use a good non-stick pan or a properly sealed and seasoned iron skillet.

Is your pan too hot? Lower the heat level to low medium. Remove the pan from the heat and add a little bit of water to the pan. Wipe out the excess water and try it again.

Are you oiling the iron skillet between batches? After you drop a little bit of water in the iron skillet to bring down the temperature, add oil to a half onion and grease the bottom of the skillet. Iron skillets, unlike non-stick pans, will need some oil to prevent sticking.

Unable to Thin Out the Dosa with the Ladle

Your pan is way too hot.  The hot pan is cooking the dosa before you get a chance to thin it out. Remove your pan from the heat and add a little water to cool and even the heat distribution in the pan. Reduce the heat on the burner to a low- medium heat and try it again.

Batter is getting too thick

Add a tablespoon of water and reassess the consistency. If the gluten-free batter sits longer than 30 minutes, it starts to thicken. This instant dosa batter is best used right away. For best results, do not refrigerate or freeze the leftovers.

How to Make Crispy?

If you want to know how to make instant dosa without dal crispy, here are a few tips and tricks that can help.

• Use a combination flour mixture such as rice flour, cornstarch, and cornmeal. Cornmeal helps to make the dosa crispier and gives it a nice texture.
• Add some oil or ghee: To make the dosa crispier, you can add a small amount of oil or ghee around the batter while it is cooking. This helps to prevent the dosa from sticking to the pan and adds a nice flavor.
• Heat the pan properly: Make sure that the pan is on a low medium while you are pouring the batter but then increase the heat to a medium heat after you have thinned it out. A medium hot pan will help to crisp up the dosa quickly and evenly.
• Spread the batter thinly: Use the back of the ladle to gently create circles in the batter starting from the center and move your ladle outward. Try to spread the batter as thinly as possible on the pan. This will help to ensure that the dosa cooks evenly and gets crispy.
• Cook the instant rice flour dosa on medium heat: This ensures that it gets crispy without burning. If the heat is too low, the dosa will become soggy, and if the heat is too high, it will burn.

What to Serve with Dosa

Instant rice dosa is typically served with a variety of accompaniments that complement its flavor and texture.

1. Chutney: Coconut chutney, tomato chutney, onion chutney, or coriander chutney are all great options to pair with instant rice dosa.
2. Sambar: A lentil-based vegetable stew that is a staple in South Indian cuisine, sambar is a classic accompaniment to dosa.
3. Leftovers from Dinner: Heck, why not! Our Green Chicken Kababs along with other gluten-free Indian recipes are delicious rolled up in a dosa.
4. Pickles or vegetables: A spicy mango pickle or gingered red onion pickle golden beets can add a tangy and flavorful twist to your instant rice dosa. There is noting like a few crisp Indian Spiced Okra on the side to make this a complete meal.
5. Aloo Potato Masala: A savory filling made with mashed potatoes and spices can be stuffed inside the dosa to make it more filling and satisfying.
6. Yogurt: A dollop of regular yogurt or plant-based yogurt on the side can add a cool and refreshing contrast to the warm and crispy instant rice dosa.

Frequent Asked Questions (FAQ's)

Untraditional Breakfast Recipe Ideas

Sautéed Greens Breakfast Salad

Breakfast Baps

Gluten-Free and Dairy-Free Breakfasts for Every Occasion

Sautéed Greens Breakfast Salad

Tofu Veggie Pancakes

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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Instant Rice Flour Dosa

Try our gluten free instant rice flour dosa for an easy Indian breakfast.  Extra crispy with cornmeal and corn flour and without any grinding or fermentation.

Course Breakfast and Brunch

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 dosa

Calories 92kcal

Author HWC Magazine

Equipment

• pan large non-stick or very well seasoned iron skillet

Ingredients

Dosa

• ¼ cup cornmeal gluten-free
• 1 cup hot water boiled
• 1 cup cold water plus extra on side - used to cool and equalize temperature of pan
• ¾ cup rice flour gluten free
• 1 teaspoon salt or to your preference
• oil for frying
• ½ tablespoon curry powder optional - ours had turmeric
• 1 teaspoon coriander powder optional
• 1 teaspoon dried red pepper flakes optional
• fresh herbs optional - (fresh cilantro, green onions or evenly finely grated onion or carrot)

US Customary - Metric

Instructions

Instant Dosa Batter

• Add the cornmeal to a large bowl and add 1 cup of boiled water. Stir and allow to slightly thicken - just about 3 minutes. This allows the cornmeal to stay suspended in the liquid instead of settling down to the bottom of the bowl.
• Add 1 cup cool water and then gradually add in the rice flour and cornstarch and mix well to remove any lumps. The consistency is thinner than a crepe batter but thick enough so that it barely coats the back of a spoon.
• Season with salt and dried ground spices like cardamon, curry powder, dried red pepper flakes or any spices desired. Stir well and set aside.

Cook Gluten-Free Dosa

• NON-STICK PAN DIRECTIONS - Heat a large non-stick pan, skillet, or tawa to a low medium heat. Pour approximately ½ ladle of the gluten free dosa batter in a dry pan. (Do not add oil in the non-stick pan before adding the dosa batter as this will cause uneven cooking)

  WELL SEASONED IRON SKILLET DIRECTIONS - Rub oil lightly in the iron skillet or iron tawa between each and every dosa. Use ½ of a cut onion with a little oil on it to disperse the oil evenly.
• Turn the burner heat to a LOW medium heat. Measure out approximately ½ ladle of batter. Pour the dosa batter in the middle of the pan.
• Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. This procedure is used to thin the batter to get it extra crispy. (If you want to sprinkle on finely diced fresh cilantro (coriander) leaves, minced onions or even grated carrot do it now quickly while the batter is still wet.)
• Turn up the heat to medium. Wait 30 seconds for the dosa batter to start cooking. Then, add a little oil or ghee around the edges of the instant dosa. Once the steam has stopped rising from the dosa and there is browning around the rings, the dosa can be flipped to brown on the other side, if desired.

Adjusting Heat Measures (Don't skip!)

• When you are ready to make another gluten free dosa, remove the pan from the heat and turn the burner down to LOW medium. Add a small amount of water to the empty pan and swirl it around. (This procedure evens out the cooking temperature of the pan and cools it. )
• Wipe out the excess water and return the pan to the LOW medium burner. If you are using an "iron skillet", use the ½ onion to a small amount of oil to the bottom of the pan. On the other hand, if you are using a "non-stick skillet", do NOT add oil - you will once again add the dosa batter to a dry pan.
• Add another ½ ladle of instant rice flour dosa batter to the pan. Use the back of the ladle to spread the dosa batter lightly in a spiral circle starting in the center and move outward to the exterior. Repeat the process until you have used up the dosa batter or your family is full.

Video

Notes

Dosa Batter Tips

• The consistency of the instant dosa batter should be a little thinner than a crepe but not so thin it is watery. It should be pourable but not so liquid that the liquid runs to the edge of the pan. Nor should it be so thick that you can't spread it. Check out our video and see how it just gently coats the back of a spoon. The perfect consistency is a batter that is thick enough to spread evenly with the back of the ladle but thin enough to get crispy.
• Dosa batter may start to thicken up if it sits longer than ½ hour. You may need to add a tablespoon of water to thin it back out to achieve that perfect consistency.

Instant Dosa Cooking Tips

• Don't let the pan get too hot! The pan or tawa should be on a low medium heat when pouring the batter. This is so you have time to thin it out with the back of the ladle. If the temperature is too high, the batter will cook and harden before you have a chance to thin it out.
• Once you have the dosa spread out, you can increase the heat to medium.
• Wait about 30 seconds before adding oil around the edges of the dosa. If you add the oil right away before the dosa has a chance to seal around the edges, it will get messy.
• Be quick, gentle, and diligent while using the back of the ladle to thin out the dosa pancake. Practice makes perfect. If you do it too hard you will puncture the batter. On the other hand, if you do it too gentle the dosa will be too thick.
• If you create a small hole while trying to thin out the dosa, don't sweat it. It's all part of the learning process and will still taste delicious.

Nutrition

Serving: 1dosa | Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 295mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.4mg

The post Instant Rice Flour Dosa appeared first on Healthy World Cuisine

Decadent cocoa and antioxidant-rich matcha green tea are blended separately with non-dairy milk and nutrient-packed chia seeds, and then layered up in a parfait. It's cool, creamy, energizing and keeps you feeling satiated for hours. Top it with fresh fruit, nuts and homemade coconut whipped cream for a lightly sweet guilt free treat.

This healthy pudding is perfect for a quick make ahead breakfast, an afternoon snack, or a post-workout treat. With just 10 minutes of preparation, you can have breakfast ready for the entire week!

This post has been sponsored by Fraser Tea. Thank you for supporting the brands that help Healthy World Cuisine bring more delicious recipes your way. 

Healthy Breakfast or Snack

• Easy Meal Prep! The chocolate and green tea chia pudding lasts for 5 days in the refrigerator, if stored in a sealed covered container. Perfect for busy work or school breakfasts and for healthy snacks on the go.
• Chia seeds are packed with protein, fiber, and antioxidants to help you feel satiated, provide cardiac protection and keeps the gastrointestinal system running smoothly. Yep- we had to go there - helps you poop!
• Vegan, gluten-free and dairy-free just like our Spicy Chocolate Chai Pu-erh Chia Pudding and Lemony Lavender Chia Seed Pudding.
• Calming caffeine boost! Organic Matcha Green Tea has a higher dose of L-theanine which is an amino acid that calms the nervous system, so you feel more focused and alert without the caffeine jitters.
• Chocolate cravings sorted!

Ingredients

Chia seeds, either black or white, can be used in this chocolate matcha chia seed pudding recipe and in our strawberry banana pancakes. Both black and white chia seeds have a nutty flavor. However, black seeds are more common, have a slightly higher protein level and are somewhat cheaper than white. Chia seeds contain mucilage which is a high fiber soluble fiber. When the chia seeds are placed in the dairy free milk, they magically absorb the liquid and form a gel-like pudding. 

Matcha Green Tea Powder - We used Fraser Tea^® Ceremonial Matcha Organic Green Tea in our matcha chia pudding layer. It's a premium high grade matcha from Japan with a bright green color and vibrant earthy vegetal flavor. We love the quality of Fraser Tea^® products, the organic difference, and the superior customer service. You can also use culinary types of matcha like vanilla, raspberry, or blueberry matcha but it will not be as bright green.

Unsweetened Cocoa or Cacao powder adds a deep rich deep flavor to the chocolate chia seed pudding layer of the parfait. We used Hershey's unsweetened cocoa powder, but you can also use a high-quality organic cacao powder. 

Flexible Ingredients

Non-Dairy Milk or dairy of choice - We used almond milk to keep this recipe a keto friendly option. However, you can also use coconut milk, oat milk, regular dairy milk but they have higher fat, calorie and carbohydrate levels compared to almond milk.

Vanilla extract - optional but it does add a secondary dimension of flavor. If you are trying to cut down on any added sugar, it helps. 

Maple syrup or sweetener of choice - To keep this chia seed pudding vegan, we chose maple syrup. If you want to make this recipe keto friendly or lower in carbs - use a sweetener alternative of choice like monk fruit or stevia. We find that we can reduce the amount of sweetener needed by adding a few fresh berries on top to garnish. If you plan on mixing your chia seed matcha pudding in the blender or food processor to make it smooth, add a teaspoon or two of jujube paste or Medjool date paste. You can enjoy the natural sweetness of dates without spiking your glucose (sugar) levels.

Step by Step Instructions

You will be making a matcha chia seed pudding and a chocolate chia seed pudding and then layering them into a parfait cup.

• In 2 separate bowls add 1 cup of milk in each. Then, add in ½ teaspoon of vanilla in each.

• Add 4 tablespoons of chia seeds into each bowl.
• Sift 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls.

• Then, sift 2 tablespoons of unsweetened cocoa powder or cacao powder into the other.
• Add maple syrup or other sweetener alternatives of choice into each.
• Stir well until well incorporated.

• Layer a spoonful or 2 of chocolate chia seed pudding into containers. Then top with the matcha chia seed pudding. Repeat until the process to fill the containers.
• Chill in the refrigerator for 2 hours or overnight and enjoy.

Tips for Storing

Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. You can even add the toppings before storing them.  However, it is best to hold off on the nuts or seeds until just serving to keep it fresh.

Delicious Topping Ideas

1. Fresh fruit - sliced strawberries, blackberries, blueberries, raspberries are good lower carb options. You might also like to try mango, kiwi or even bananas.
2. Nuts and Seeds - chopped almonds, pecans, walnuts, easy roasted pepitas or sunflower seeds.
3. Unsweetened Coconut either grated or flakes pairs lovely with both matcha and chocolate.
4. Cacao Nips or Dark and/or White Chocolate Dairy Free Chips - for a touch of indulgence.
5. Coconut Whipped Cream - non-dairy and extra creamy makes this chocolate matcha chia seed pudding taste like a dessert.
6. Jam or fruit compote - spoon on some raspberry, strawberry refrigerator jam, or blueberry compote for a burst of fruity goodness
7. Spices and Sprinkles like warming cinnamon, extra matcha or unsweetened cocoa powder
8. Granola - for some extra crunch and texture. This is not a low calorie or low carbohydrate option.
9. Maple syrup or date syrup for a touch of sweetness. If you do not need to follow a vegan diet, honey works well too.
10. Nut or Seed Butters like unsweetened almond, cashew, sunflower or roasted pumpkin seed butter.

Recipe Tips

• Sift the matcha and unsweetened cocoa to remove any clumps before adding it to the milk.
• Use a fork and whisk and mix the cocoa powder and green tea powder in the chia seed milk mixture. The matcha and cocoa powder will float to the top of the milk at first. After mixing, all the chia seeds will be coated, and the mixture will start to thicken.
• Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding.
• It's important to note that chia seeds will continue to absorb liquid and thicken over time, so you may want to add more milk or non-dairy to the pudding after it has been refrigerated for a few hours.

Variations

• Enjoy your chia pudding warm! There is nothing like a warm and cozy breakfast to start the day. In addition, it is better for your gut health and spleen qi health. Yes, you heard us right! You can heat up the chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.
• Make a blended chia pudding. Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and make a chia berry pudding. Try berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• Make a keto chocolate chia pudding by substituting maple syrup with stevia, monk fruit or your preferred sweetener alternative.
• If you want to serve chocolate and chia matcha pudding as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.

What Milk is Best for Keto Diet?

For a keto diet, it's best to choose milk or non-dairy alternative that is lower in carbohydrates. We do not follow any strict diets at HWC Magazine but instead try to choose healthy options and avoid dairy because that causes us tummy woes.  The nutrition calculation for chocolate and matcha chia seed pudding cups are using almond milk.

The number of calories and fat content will change depending on the kind of non-dairy you choose. Here is a chart outlining the basic caloric content of 1 cup (240 ml's) of the common unsweetened dairy free milk options using the Very Fit Well nutrition calculator. Please note that each brand of non-dairy milk varies in their nutritional facts.

Matcha vs Regular Green Tea?

Matcha is different from regular green tea even though they come from the same Camellia sinensis plant.  Farmers cover the tea leaves during the last few weeks before harvesting and then grind the whole leaves into a fine matcha powder.  This special process increases the amount of chlorophyll which makes it bright green and increases the antioxidants and health benefits. Early Spring is the start of the harvest season for premium ceremonial grade matcha.

When preparing regular green tea, you only extract a portion of the nutrients by steeping the leaves in water and drinking the resulting tea. On the other hand, consuming matcha involves ingesting the entire tea leaves, which have been ground into a fine powder and are packed with antioxidants.

Ways to Use Matcha

Matcha is a versatile ingredient that can be used in many ways. Add it to baked goods like Sakura Shortbread Matcha Cookies or Matcha White Chocolate Brownies  to add color and flavor to cakes, cookies, and other treats.

Think outside the matcha latte box! Matcha green tea powder adds a unique flavor and a boost of antioxidants to smoothies. Simply add 1-2 teaspoons of matcha powder to your favorite smoothie recipe or try it in our Matcha Banana Strawberry Ice Cream Cups.

Elevate your morning meal with Healthy Vegan Matcha Pancakes or delectable Baked Matcha Lemon Glazed Donuts and savor the soothing energy of matcha.

Did you know that you can use matcha as a seasoning in savory soup broths, salad dressings or even over roasted vegetables? Sprinkle a little on Matcha Red Bean Energy Balls for a healthy energy packed treat.

Frequent Asked Questions (FAQ's)

More Easy Breakfast ideas

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Chocolate Matcha Chia Seed Pudding

Packed with nutrients, this easy make ahead layered chocolate matcha chia seed pudding is the perfect guilt free vegan dessert or healthy breakfast option.

Course Appetizers/ Snacks, Breakfast and Brunch, Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Refrigerator Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 137kcal

Author HWC Magazine

Equipment

• mason jars or container with lids if you plan on doing meal prep for the week.

Ingredients

Matcha Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• ½ teaspoon vanilla extract optional
• ¼ cup chia seeds whole (4 tablespoons)
• 2 teaspoon Ceremonial Matcha Organic Green Tea
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Chocolate Chia Seed Pudding Layer

• 1 cup unsweetened almond milk (or other non-dairy or dairy or choice)
• 1 teaspoon vanilla extract
• ¼ cup chia seeds
  whole (4 tablespoons)
• 2 tablespoons unsweetened cocoa powder
  or cacao powder
• 1 tablespoon maple syrup or sweetener alternative of choice to your desired sweetness level

Toppings (optional)

• berries and fruit optional
• nuts and seeds optional
• Homemade Coconut Whipped Cream optional

US Customary - Metric

Instructions

Make Matcha and Chocolate Chia Seed Puddings

• Set up 2 medium sized bowls in front of you. Place 1 cup of almond milk or non-dairy of choice in each bowl. Next, place ½ teaspoon of vanilla extract into each bowl with the almond milk. Measure out ¼ cup (4 tablespoons) of chia seeds and place into one of the bowls. Then, measure out another ¼ cup of chia seeds and place it in the second bowl.
• Sift in 2 teaspoons of Ceremonial Matcha Organic Green Tea into one of the bowls with the chia seeds and non-dairy milk. Sift in 2 tablespoons of unsweetened cocoa powder into the second bowl of chia seeds and non-dairy milk. Add 1 tablespoon of maple syrup of sweetener alternative of choice into each bowl. Adjust to your desired sweetness level.
• Stir and mix the matcha chia pudding and the chocolate chia pudding mixtures until there are no more lumps and the mixture is well incorporated. (At first the matcha and chocolate powders will be floating on the top. Keep mixing - like you are beating an egg, until the powder is fully mixed in. The matcha pudding will turn green and the chocolate pudding will be dark brown. The chia pudding will start to thicken.)

Layer Up the Pudding Parfaits

• Set out 4 small jelly mason jars or cups with lids. (We like to use a glass containers so you can see the layers.)
• Spoon a layer of chocolate chia seed pudding into each jar. Then spoon a layer of the matcha chia seed pudding in each jar. Repeat this process until you fill the jars or are out of pudding. Place the lids on the containers.

Chill & Serve

• Refrigerate for at least 2 hours or overnight.
• Top with berries, other fruits, nuts, seeds or even homemade whipped cream if you wish. Dust with a little cocoa powder or matcha as desired. Enjoy!

Video

Notes

Tips for Storing

• Chia seed pudding can be covered with an airtight lid and stored in the refrigerator for up to 5 days, according to the USDA.  We like to use small jelly mason jars with lids so you can see the layers in the pudding. 
• You can freeze chia seed pudding in an airtight container for up to 3 months. When you are ready to eat it, just place it in the refrigerator for a couple hours or overnight to thaw. 

Recipe Tips

• If you are new to matcha powder, start with just 1 teaspoon instead of 2. Choose a high quality matcha that is vibrant green and has a smooth earthy umami flavor for the best tasting matcha chia seed pudding

Variations

• Blend the ingredients together in the food processor or mixer before refrigerating to make it a smoother and creamier texture.
• Add whipped topping and berries like strawberries, raspberries, or blackberries between the layers for a gourmet parfait.
• If you want to serve as a dessert, try substituting ½ the non-dairy milk with full fat canned coconut milk for a rich and creamy bite.
• Enjoy your chia pudding warm for a cozy breakfast or snack. Heat up the layered chia seed pudding in the microwave for 20 to 30 seconds at a time until toasty warm.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 167mg | Potassium: 127mg | Fiber: 9g | Sugar: 0.4g | Vitamin A: 111IU | Vitamin C: 0.3mg | Calcium: 287mg | Iron: 2mg

The post Chocolate Matcha Chia Seed Pudding appeared first on Healthy World Cuisine

Make our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec syrup for the ultimate Christmas breakfast or brunch. These quick and easy French toast sticks are crispy on the outside and tender on the inside. Fun to eat - just pick up a slice with your fingers and dip. Serve along with Italian Scrambled Eggs or a Stove Top Parmesan Leek Frittata for an unforgettable vegetarian breakfast.

What's to Love

After all, what are you going to do with that leftover panettone bread loaf from the holidays? This fun recipe will have your guests swooning for seconds and your house is going to smell just like Christmas.  As a matter of fact, the aroma from the air fried French toast sticks is so deliciously festive it can wake up blurred eyed teenagers EARLY on a weekend morning. They are that good!

If you do not have an air fryer, we have included the stove top directions in the recipe card below too. Make extra French toast sticks. They freeze well and are easy to reheat.

Air Fryer Breakfast

Eating Italian Christmas cake for breakfast might seem a little extravagant but hey - it's the holiday, right? We do not often splurge on sweets but when we do - we go BIG!

Making the perfect French toast sticks in the air fryer is not that different than a classic French toast but it is so much better.

• The air fryer (or convection oven) makes an extra crispy French toast.
• No forks needed just dip and bite.
• Delicious addition to a breakfast board or DIY Ultimate Bagel Bar Brunch.
• No monitoring needed. Enjoy a quick Iced Bumblebee Coffee with your guests while it cooks.
• Use non-dairy to make almond milk French toast
• You can also make a homemade dairy free and gluten free panettone bread.
• Adding Cointreau (orange flavored triple sec or bourbon) and orange zest to the buttery maple syrup complements the fruits in the panettone bread.

What is Panettone Bread?

Panettone (pronounced as "pa-net-taw-nee) is a sweet Italian Christmas bread sometimes also referred to as an Italian fruit cake made with candied orange, citron, and raisins. If you're not fond of candied fruits, you must try a chocolate panettone bread. Decadent chocolate deliciousness! It's customary to gift either the traditional or chocolate version during the Christmas holidays.

How is the Italian Christmas Bread Made?

This Italian sweet bread is special because it uses a starter culture along with the usual eggs, flour, and butter. The starter dough goes through this intensive process of getting worked on for at least 3 days before adding the candied fruits and raisins. After it is baked, its hung upside down for 10 hours to retain its domed shape. Now, you know why this beloved bread is so special.

Panettone bread it light and chewy. It is delicious served with a slather of apricot freezer jam, mascarpone spread (similar to a cream cheese) and also makes the best darn French toast.

French Toast Ingredients

• Panettone Bread, especially a loaf that is starting to go a little stale, is perfect to make a batch of French toast. As a substitute, feel free to exchange with pandoro (8-pointed Italian sweet bread), brioche bread, Texas toast or even gluten-free bread.
• Eggs - this helps the ingredients bind together and firm up when heated. If you are out of eggs, you can try adding just a little bit of cornstarch to the milk mixture.
• Almond Milk - or any non-dairy or dairy of choice gives French toast that rich custard flavor.
• Cinnamon - gives it that holiday essence. If you want, you can add a little all spice, nutmeg, or ginger to the mix too.
• Vanilla - enhances the flavor.
• Salt - just a pinch to balance the flavors.

Maple Bourbon or Triple Sec Syrup Ingredients

Do you like to go BIG when you splurge on a special treat? Then, you are not going to want to skip this rich and decadent Maple Cointreau syrup. All we can say is "Oh my". Of course, you can serve with plain maple syrup or Better Than Mrs. Butterworth Pancake Syrup for the kids.

• Maple Syrup - is perfect but can also use regular pancake syrup.
• Triple Sec or Bourbon - the orange flavor liquor complements the dried fruits in the panettone bread. We used Cointreau but you could also use Grand Marnier or other triple sec of choice. Your favorite bourbon is also a delicious pairing with the maple flavor.
• Orange zest - we used the zest from a mandarin orange but use what you have on hand.
• Butter - but of course, right? It make this delicious alcohol infused maple syrup rich and delicious.

Step by Step Instructions

For the full and complete recipe and video, please scroll down to the recipe card below.

• Remove the baking paper from the panettone bread.
• Slice the Italian Christmas Bread into thick slices.

• Make the French toast custard. Add beaten eggs, milk or non-dairy of choice, vanilla, cinnamon, and a little dash of salt.
• Spray the air fryer basket or tray with oil or line with parchment paper. This is very important! Preheat the air fryer to 385 degrees F or 196 degrees C. If you have an oven toaster style air fryer, be sure to line the baking tray underneath as it will drip.
• Dip the panettone bread slices into the custard mixture and lay on the prepared air fryer basket or tray. Do not soak in the batter! Spray both sides of battered panettone with a little spray oil.

• Place the French toast sticks in the air fryer. Air fry for 5 minutes. Then, turn over and air fry for another 4 minutes or until crispy. Every air fryer is a little different so you may need less or more time to achieve a crispy exterior to the French toast sticks.

• In the meantime, make the buttery maple triple sec syrup. In a small pot or pan, add the butter to melt and add the maple syrup and bourbon or Cointreau (triple sec) alcohol and cook over medium heat until bubbly for about 2 minutes. Remove from the heat and stir in the orange zest.
• Enjoy!

French Toast Toppings

• Dust homemade panettone air fryer French toast sticks with powdered sugar and serve with little bowls of maple bourbon syrup on the side to dip.
• Mascarpone cheese and berries.
• Maple Coffee Syrup
• Chocolate hazelnut spread
• Date paste spread or your favorite nut butter.
• Butter and orange marmalade or kumquat jam. The citrus flavor really brings out the dried citrus flavor in the panettone Christmas bread.
• Dollop of Homemade Coconut Whipped Cream or Asian Spiced Pears.

Recipe Tips for Success

• Spray your air fryer tray or basket well with oil or line with parchment paper, if your brand of air fryer allows this.
• Lightly spray both sides of custard dipped panettone bread sticks with a light flavored oil before baking. It prevents sticking and makes your French sticks golden.
• Preheat the air fryer. This is important as it helps French toast get a good crispy crust.

How to Reheat?

1. Preheat the air fryer to 385 degrees F (196 degrees C) and heat for 1 to 2 minutes on each side.
2. Stove top heat a little butter over medium heat and pan fry panettone French toast for 1 to 2 minutes on each side.
3. Microwave is our least favorite way to heat up French toast as it makes it soggy.  However, if that is your only option reheat in microwave for about 45 seconds to 1 minute and you are done.

How to Store Leftovers?

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

What to serve with French toast?

If you are serving Panettone for breakfast, you may like to try these sides and mains.

• Breakfast meats like bacon, sausage, country ham or Canadian ham.
• Italian scrambled eggs and Sauteed Asparagus and Mushrooms with a poached eggs are great for any low carb lovers in the crowd.
• Fresh fruit, stewed fruit or quinoa fruit salad.
• Espresso, coffee, and juice.
• Granola, yogurt or a spicy chocolate chai chia seed pudding.
• Serve air fried French toast sticks as part of a breakfast board. Arrange the maple bourbon or triple sec syrup, bacon, hard boiled eggs, fresh fruit, jams, mascarpone cream and all your favorite items on a serving platter and enjoy.

Serving as a dessert?

• Of course, a little espresso or coffee is always welcome.
• If you want to try something a little stronger, pour glasses of prosecco, Moscato or limoncello.
• Dessert boards are the new trend. Just add French toast sticks, syrup of choice, whipped topping, fresh berries, candied pecans, Nutella, jam and a few chewy mandarin orange cookies for a festive treat.

Difference Between Pandoro vs Panettone

Are you team Panettone or team pandoro? Both cakes are delicious in this air fryer breakfast but there are many differences.

Both are Italian Christmas breads, but panettone originated in Milan and pandoro originated in Verona. Pandoro is an 8-point star shaped golden bread and has the texture like a French Brioche that we use to make savory breakfast bread pudding. Unlike the panettone, it does not contain any dried fruits, but we think it is sweeter in taste. Usually, pandoro is dusted in powdered sugar and it looks like snow on a Christmas tree.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

Healthy Tex Mex Breakfast Bowls

Gluten and Dairy Free Breakfast for Every Occasion

Strawberry Banana Pancakes

DIY Ultimate Bagel Bar Brunch

Cranberry Oatmeal Breakfast Cookies

Wishing everyone a safe and happy holiday!

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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Panettone Air Fryer French Toast Sticks

Try our easy Panettone Air Fryer French Toast Sticks with a buttery maple triple sec or bourbon syrup for the ultimate Christmas breakfast or brunch.

Course Breakfast and Brunch

Cuisine Italian

Diet Vegetarian

Prep Time 8 minutes minutes

Cook Time 9 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 160kcal

Author HWC Magazine

Equipment

• air fryer or convection oven

Ingredients

• 8 sticks panettone bread
  thick sliced sticks with the baking paper removed. Slices should be shaped into a long thick stick easy for picking up and dunking into syrup.
• 2 whole eggs beaten or egg beaters
• ⅓ cup almond milk
  (or dairy or non-dairy of choice)
• 1 teaspoon cinnamon dried ground
• 1 teaspoon vanilla
  
• ¼ teaspoon salt
• Spray oil light flavored

Maple Triple Sec or Bourbon Syrup (optional)

• 2 tablespoon butter
  
• 3 tablespoons triple sec or bourbon We used Cointreau
• 1 cup maple syrup
• 1 teaspoon orange zest We used a mandarin orange

Garnishes

• powdered sugar, whipped topping, fruit or whatever your little heart desires

US Customary - Metric

Instructions

Air Fryer Method

• Preheat the air fryer (or convection oven) to 385 degrees F or 196 degrees C. Spray the air fryer basket with a light flavored oil or line with parchment paper.
• Remove the paper from the panettone bread and cut into 8 thick sliced sticks.
• In a flat bowl mix eggs, almond milk, cinnamon, vanilla, butter and salt. Dip each of the panettone bread slices into the egg mixture on both sides. Do not soak but just a quick dunk and shake off the excess egg and milk mixture.
• Spray the panettone sticks with a light flavored oil on both sides and place on greased or parchment lined air fryer tray. (To make cleanup easy, if you have a toaster oven style air fryer, place the lined baking sheet under the air fryer tray as the French toast will drip.)

  Place the air fryer tray with the French toasts in the air fryer and cook for 5 minutes. Turn the French toast sticks over and cook for another 4 minutes or until toasty and crispy on all sides.

  If more convenient for you, spray one side of the French toast before setting in the air fryer tray. Then, when you turn them half way in the cooking process, you can spray the other side.
• In the meantime, add a knob of butter to a small pot to melt over medium heat. Take the pot off the heat and carefully add the triple sec or bourbon alcohol. Then place back on the medium heat. Allow the alcohol to burn off for about 2 minutes. Add the maple syrup to the butter and alcohol mixture and heat until warm- about 1 minute. Turn off the heat, add the orange zest and stir. The maple triple sec or bourbon syrup is ready for serving.
• Serve your delicious panettone air fryer French toast sticks with a side of buttery Maple Cointreau Syrup and a dusting of powdered sugar if desired. Enjoy!

Stove Top Method

• Add 1 tablespoon of butter into a large frying pan and melt over medium low heat. Add your prepared panettone sticks to the pan that have been lightly dipped into the egg and milk mixture. Pan fry on each side for 5 to 8 minutes or until golden brown. If you need to cook in batches, clean your pan and add a new tablespoon of butter each and every time.

Video

Notes

• Nutrition calculation is based on 2 panettone French toast sticks without syrup. If you add the maple triple sec or bourbon syrup the calories per serving are 308 and Net carbs are 53 - but hey- it's the holiday! 
• The maple triple sec syrup will thicken upon cooling. It can be reheated in the microwave or on the stove top, if you have any leftovers.

Storage

Air fried French toast can be stored in a covered container for up to 3 days in the refrigerator or up to 2 months in the freezer.  When storing in the freezer, it is best to store in a single layer with waxed paper, parchment paper or aluminum foil in between.  Then, you can just heat up a couple of sticks at a time for an air fryer breakfast any day of the week.

Frozen French Toast Sticks in Air Fryer

Preheat air fryer to 385 degrees F. Spray air fryer basket and the individual French toast sticks with a little light flavored oil. Air fry French toast sticks for 2 to 3 minutes on each side or until hot and crispy.

 

Nutrition

Serving: 2French toast sticks | Calories: 160kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 375mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 0.02mg | Calcium: 80mg | Iron: 2mg

The post Panettone Air Fryer French Toast Sticks appeared first on Healthy World Cuisine