ozhealthyrecipes

[ozhealthyrecipes]

Vegan Cardamom Cake

Ingredients:

310 grams bread flour

3 tsp baking powder

2 tbsp ground cardamom - course (use seeds)

handful of whole wheat flour (to dust the pan)

Vegan egg replacement for 3 eggs

3/4 cup maple syrup

3/4 cup cashew milk (unsweetened)

1 cup melted vegan butter (175-180grams when not melted)

1/3 cup olive oil

Method:

Preheat oven to 350F

Grease a 9-inch pan with butter and sprinkle whole wheat flour, discard the excess

In a bowl sift flour and baking powder

Add cardamom and stir well

In a different bowl prepare egg replacement

Add maple syrup, olive oil and cashew milk

Melt the butter and add to the wet mixture, stir well

Combine dry mixture into wet and mix well

Move the batter to the prepared cake pan

Bake for 45 minutes

[ozhealthyrecipes]

Random Sweet/Savory Muffins

Ingredients 

2 1/2 cups flour (gf, almond, oat, etc. you can mix any type of flour)

2 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/2 cup vegan baking chocolate chips (you can add spices instead such as cinnamon, cardamom or pumpkin spice) - swap this with some finely chopped bell peppers and some herbs such as chives for savory version 

1/4 cup extra virgin olive oil

1 cup un-sweetened nondairy mylk 

2 tsp apple cider vinegar

2 medium size ripe bananas (mashed) - swap this with 2 tbsp ground chia seeds and 6 tbsp water (stirred and set aside) for savory version

1 tsp vanilla extract - skip this for savory version

2 tbsp maple syrup - swap this with chili paste for savory version

Method

Preheat oven to 350F

Lightly oil 12 hole muffin tin

Mix dry ingredients 

Mix wet ingredients in a separate bowl

Combine everything 

Distribute it evenly into muffin tin

Bake for 30 minutes

Cool on cooling rack

[ozhealthyrecipes]

Simple Coffee Cake

Ingredients

1 1/2 cups all purpose flour

1/2 tsp baking soda

1 tsp baking powder

pinch of salt

3/4 cup unsweetened apple sauce

1/4 cup olive oil

3/4 cup coconut sugar

1 tsp vanilla extract

1 tbsp apple cider vinegar

Method

Preheat oven to 350F

Whisk wet ingredients in a stand mixer until oil completely combines with the rest of the ingredients

In a small bowl, combine dry ingredients

Add dry ingredients on top of the wet mix and fold gently with a spatula until mixed all together

Prepare a rectangular cake pan with oil and parchment paper

Pour the cake mix

Bake for 35 minutes

[ozhealthyrecipes]

Easy Yogurt Biscuits

Ingredients

1/4 cup melted butter

1 cup Greek yogurt

1 1/2 cups all purpose flour

1/4 tsp baking soda

3 tsp baking powder

1 tsp salt

Method

Preheat oven to 375F

Sift dry ingredients in a bowl

Combine butter and yogurt in a separate bowl

Combine wet and dry ingredients

Knead the dough on the bench, add some flour if needed

Roll the dough until it is 2 inch thick

Use a round cutter to cut equal circles

Place them on a baking tray with parchment paper

Bake for 18 minutes or until golden

[ozhealthyrecipes]

Chocolate Shortbread Cookies (not for dogs 😂)

Ingredients:

255g all purpose flour

1/8 tsp salt

40g cacao powder

2 stick unsalted butter (room temp)

100g coconut sugar

1 large egg yolk (room temp)

Method:

Mix flour, salt and cacao in a bowl

In a stand mixer, cream butter and sugar until creamy and light in color

Add in egg yolk and mix well, use a spatula to scrape the sides as needed

Add flour mix slowly and keep mixing at low until combined

Line cling wrap, shape the dough in a disk and chill in the fridge for an hour

By using two parchment paper, roll the dough until it is 1/2 inch thick

Take the dough back to fridge to chill 30 more minutes

Preheat oven to 325F

Cut the cookies with your favorite cookie cutter

Bake for 18 minutes

[ozhealthyrecipes]

Canadian Butter Tarts

Ingredients

Pastry:

375g all-purpose flour

12g dark brown coconut sugar

5g salt

45 ml olive oil

2 stick cool unsalted butter, cut into pieces (does not have to be ice cold)

60 ml cool water

10 ml white vinegar

Filling:

80g dark brown coconut sugar

1 stick unsalted butter, melted

175 ml maple syrup

2 large eggs, at room temperature

5 ml white vinegar

5 ml vanilla extract

pinch of salt

½ cup pecans, lightly toasted and chopped

Method

In a stand mixer, combine and sift the flour, sugar and salt together.  Add the oil and blend with the paddle attachment, until the flour looks evenly crumbly in texture.

Add the butter and blend until rough and crumbly but small pieces of butter are still visible.  Stir the water and vinegar together and add all at once to the flour mixture, mixing just until the dough comes together.  Shape the dough into 2 logs, wrap and chill until firm, at least an hour in the refrigerator.

Preheat the oven to 400 °F and lightly flour a 12-cup muffin tin.  Pull the chilled dough from the fridge.

Cut each of the logs of chilled pie dough into 6 pieces.  Roll each piece out on a lightly floured work surface to about 5 mm thick and use a 12 cm round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1 cm higher than the muffin tin, and chill the lined tin while preparing the filling.

Melt butter and sugar until it is bubbly. In a bowl, whisk maple syrup, eggs, then vinegar, salt and vanilla.  Sprinkle a few pecans into each cup and then pour the filling into the shells and bake the tarts for 10 minutes at 400 °F then reduce oven to 375 °F and continue baking until butter tart filling starts to dome, about 20 more minutes.  Cool tarts in the tin, and chill the tarts in the tin before removing.

[ozhealthyrecipes]

Veggie Ramen Soup

Ingredients

2 servings of buckwheat noodles

2 cups of shiitake mushrooms

1 tbsp olive oil

salt, pepper

1 bunch of baby bok choy

2 cups beef broth

2 cups of vegetable broth

1 tbsp yuzu kosho (red chili paste with yuzu)

2 tbsp natural miso

2 tbsp tamari

Couple of green onions (to garnish)

Handful of soybean sprouts (to garnish)

Method

Mix broths with miso, tamari and yuzu kosho and smear

In a pan, add olive oil and chopped mushrooms and season with salt and pepper and sauté

In a pot add some water and bring to boil, add bok choy and take them out a few minutes later to keep them tender

Add your noodles in to the same boiled water and cook per cooking instructions

Chop spring onions finely and keep aside

In a serving bowl add your noodles and your broth then add the mushrooms and bok choy

Garnish with spring onions and soybean sprouts and enjoy!

[ozhealthyrecipes]

Breakfast Smoothie

1 cup choice of nut milk (I used walnut)

1 cup water

1/2 large or 1 small banana

1 tbsp vegan protein powder

1 tbsp cacao powder

handful of frozen blueberries

2 medjool dates

1 tsp peanut butter

Toppings: cacao nibs, shredded coconut, hempseeds, goji berries

Method: Blend all ingredients, may add more water depending on the thickness. Add toppings and enjoy!

[ozhealthyrecipes]

Quick & Healthy Lunch - Avocado Toast with Eggs

1 slice sourdough toast

1/2 Avocado

1 hard boiled egg

Olive oil

Crashed chili flakes

Smoked paprika

Hemp seeds

Chives

Dill

Salt and Pepper

Method: Boil eggs. toast the bread and mash the avocado and spread on the bread. Season with salt, pepper, chives and chili flakes. Cut the egg into quarters and place on the toast. Season with salt, pepper, smoked paprika. Add dill and hemp seeds and drizzle olive oil and enjoy!

[ozhealthyrecipes]

Chicken Pot Pie

Ingredients

1 pack skinless and boneless chicken breast

2 tbsp olive oil

1 large sweet brown onion

3-4 gloves garlic

4 celery sticks

1 tbsp chopped thyme leaves

1/2 cup white wine

1/4 cup all purpose flour

2 cups vegetable stock

1 cup frozen peas

2 tbsp chopped tarragon

1/4 cup chopped chives

2 tbsp chopped dill

1 sheet Dufour Puff Pasty

Salt

Black pepper

Method

Preheat oven to 425F

Add olive oil in cast iron skillet and cook chicken breasts until golden, season with salt and pepper as needed then set aside on a plate

Chop onion and garlic and add to same skillet and cook until golden

Chop celery sticks and add onto onion and garlic

When celery softens, add thyme

Add white wine and cook it until the whole liquid is cooked

Add flour and stir constantly until you smell toasted flour

Add vegetable stock slowly (1 cup at a time) and keep stirring and let it simmer

Check seasoning and add salt and pepper as needed

Add frozen peas

Chop chicken and add onto skillet

Add the herbs (tarragon, chive, dill)

Roll your puff pastry until it is large enough to cover the skillet

With a knife, cut the pastry in 3 small parts in the middle (to make some room for the steam to go out)

Cover the skillet with the pastry

Brush with olive oil and season with pepper

Bake for 30 minutes

[ozhealthyrecipes]

Artisan Sourdough Bread

Tried this recipe from Basics with Babish https://basicswithbabish.co/basicsepisodes/sourdough-bread

[ozhealthyrecipes]

Banana Bread - two options; spiced or chocolate hazelnut

INGREDIENTS:

3 tablespoons almond butter (OR hazelnut butter)

1/3 cup coconut sugar

1/3 cup virgin coconut oil (gently warmed to liquefy)

1 and 1/3 cups gf flour (OR 2/3 cup gf flour, 1/3 cup hazelnut flour and 1/3 cup cacao powder)

1 teaspoon baking powder

1/2 teaspoon Himalayan salt

1/2 teaspoon baking soda

2 large eggs (cold from the refrigerator)

1 cup mashed banana (from about 2 very ripe large bananas)

1/3 cup plain whole milk yogurt

1 teaspoon vanilla extract

1 tbsp pumpkin spice, 1/2 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp nutmeg (only when you are making spice option)

handful of roughly chopped hazelnuts (only when you are making hazelnut & chocolate option

handful of cacao nibs to add to top (only when you are making hazelnut & chocolate option)

METHOD:

Preheat oven to 350 F

Line loaf pan with baking paper

Mix dry and wet ingredients in separate bowls then combine

Pour into the loaf pan and bake for 50 minutes

[ozhealthyrecipes]

Blueberry Muffins

Ingredients:

1 1/4 cups unsweetened almond milk

1 tsp apple cider vinegar

2 cups all purpose flour

1 cup coconut sugar

2 tsp baking powder

1/4 tsp salt

1 tbsp cornstarch

1/3 cup olive oil

1 tsp vanilla extract

1 1/2 cups fresh/frozen blueberries

Method:

Preheat oven to 400F

Lightly oil muffin pan and set aside

Mix milk and apple cider vinegar in a bowl and set aside

If using frozen blueberries, rinse with warm water and dry well and set aside

Mix all dry ingredients in a large bowl

Add olive oil and vanilla extract and pour milk mixture and stir gently

Fold into blueberries

Scoop batter until 3/4 full

Bake for 24-25 minutes until golden brown

Rest on cooling rack

[ozhealthyrecipes]

Turkish Lentil Balls

Ingredients:

175g dry red lentils (well washed and drained)

400ml water

80g fine bulgur

3 tbsp extra virgin olive oil

1 small onion

2 tbsp tomato paste

1 1/2 tsp ground cumin

Handful of finely chopped parsley

Salt

Pepper

1 tsp lemon juice

Pickles (to serve)

Method:

Combine lentils and water in a pot and bring to boil

Turn off the heat, add bulgur and stir. Close the lid and leave it to cool down

In the meantime, finely chop onion, sauté with olive oil, tomato paste, salt, pepper and cumin

Add the sautéed onions onto lentil mixture and stir well

Add finely chopped parsley and lemon juice

Shape the meatballs with your hands and serve with pickles

[ozhealthyrecipes]

Pizza

Ingredients:

306g 00 flour

306g all purpose flour

8g fine sea salt

4g active dry yeast

8g extra virgin olive oil

400g lukewarm water

Method:

Mix flours and salt in stand mixer

Mix water, yeast and olive oil in a separate bowl then add to flour mix

Knead for 3 minutes

Rest for 15 minutes

Knead another 3 minutes

Leave it in oiled bowl to rest at room temperature for minimum 4 hours

Preheat the oven to 400F

Stretch the dough, add your favorite toppings

Bake for 30 minutes

[ozhealthyrecipes]

Creamy Vegetable Soup

Ingredients:

one sweet potato

one medium potato

one small onion

one red bell pepper

handful of mushroom

one zucchini

one bunch of broccoli (only florets)

one cup of unsweetened almond milk

2 tablespoons olive oil

salt

pepper

water (or vegetable stock for extra flavor)

Method:

roughly chop potato and sweet potato, cover with water in a pot and bring to a boil

strain and put them in blender

finely slice onion and bell pepper. In a pan, cook them with olive oil, salt and pepper until golden and add to blender

in the same pan, cook other veggies with olive oil, salt and pepper

pour the almond milk into the blender and blend. Add water (or vegetable stock) as needed to keep it thick but runny and strain for extra smooth texture (optional)

pour the mixture on top of the veggies and heat up just to combine

[ozhealthyrecipes]

Turkish Scones (Pogaca)

Ingredients:

1 stick butter (room temp)

2 tbsp olive oil ( 1 for the dough, 1 for later)

1 egg + 1 egg white (save the yolk to spread on top)

1 tbsp apple cider vinegar

2 heaping tbsp greek yogurt

Handful of chopped dill

1 tsp baking powder

1 tsp sugar

1 tbsp salt

3 glass of all purpose flour (medium size glass)

Half pack of feta cheese (around 4 oz)

Method:

In a bowl break the butter into small pieces with a fork

Add 1 tbsp olive oil, egg, vinegar, yogurt and stir

Add dill and stir again

Add salt, sugar, baking powder and mix

Add half of the flour and keep stirring with the fork

Add the other half of the flour and start needing the dough with your hand

Rest the dough for 15 minutes

Preheat the oven for 375

Take small balls from dough and spread gently and add a small amount of feta cheese and close

Repeat until finish the dough

Mix the egg yolk with 1 tbsp olive oil and with a brush spread it on each one

Bake for 35 minutes