Protein Peanut Butter Squares

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This week was #HappyAtHome with Hershey India’s Cocoa Powder and we loved participating in their little weekly challenge, here is our Bake-Off No Bake Recipe for Protein Peanut Butter Squares

PREP TIME – 5 mins

COOK TIME – 60 mins

SERVES – 12 Squares (mini)

INGREDIENTS: –

Protein Square

  • 1 Cup of Rolled Oats (I used a small teacup, if you use a big cup then you will need a little more of the other ingredients)
  • 1/2 a Scoop of Plant Protein (I used Chocolate Flavour)
  • 2 Tbsp of Peanut Butter (I used Crunchy Peanut Butter)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tsp Hershey’s Cocoa Powder (unsweetened)
  • 1 Tsp of Water (room temperature)

Chocolate Spread

  • 2 Tbsp of Peanut Butter
  • 1 1/2 Tbsp of Honey or Maple Syrup
  • 1 Tsp Hershey’s Cocoa Powder (unsweetened)

METHOD: –

1. In a bowl, mix the Oats, Protein Powder, Hershey’s Cocoa Powder (unsweetened), Peanut Butter and Honey/Maple Syrup together.

2. Take the bar mixture, place on a tray lined with baking paper and place the tray in the fridge for the mixture to set.

3. In a bowl mix the Hershey’s Cocoa Powder (unsweetened), Peanut Butter and Honey/Maple Syrup together for a smooth chocolate mixture.

4. Remove the tray with the bar mixture from the fridge, spread the chocolate mixture on top. Once it’s done, place the tray back inside the fridge for an hour for the mixture to set..

5. After an hour, remove the tray from the fridge, cut the mixture into squares and dust some Hershey’s Cocoa Powder (unsweetened) on top. 

Ta da – Enjoy your Protein Peanut Butter Squares ❤

NOTES: –

You can use these squares in your morning protein shake/smoothies!!

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Cocoa-Oats Bis-Cookies

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There are never enough Chocolate Cookie Recipes in the World!

PREP TIME: – 30-40 mins

COOK TIME: – 15 mins

SERVES: – 10-12 Bis-Cookies

INGREDIENTS: – 

  • 1/3 Cup Butter
  • 2/3 Cup Powdered Raw Sugar (unrefined sugar)
  • 2 Tbsp Vanilla Essence  
  • 1.5 Cup Oats Flour
  • 4 Tbsp Cocoa Powder
  • ¼ Tsp Baking Soda
  • 2 Tbsp Honey
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METHOD: –

1.Blend Butter with Powdered Sugar till a creamy mixture is formed.

2.Drop in the Vanilla Essence and Cocoa Powder give it a mix with the Blender.

3. Add in the Baking Soda, with half of the Oats Flour (1 Cup), use the Blender again to form a soft dough, then add the rest of the Flour and blend to form the Cookie Dough.

4. Add in the Honey and Combine it in with your Hands.

5. Put the Cookie Dough in the Fridge for about 15 mins.

6. Roll the Dough flat and cut out your desired shape with a Cookie Cutter or a Knife or a Bowl, whatever is convenient.

7. Pre-Heat oven at 180°C for 15 mins.

8. Place the Cookies on a Silicone Mat OR a Baking Sheet, place them in the Oven at 160°C for 15mins.

9. Once Baked let them cool in the tray for 5 mins before transferring onto cooling rack for another 15 mins.

NOTES: – Serve with a glass of warm milk or have them warm off the cooling rack. Do not forget to store them in an air-tight container.

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Kidney Bean Capsicum Cutlets

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Veggie Bean Cutlets or Burgers for your Soul that wishes for variety :p,

PREP TIME: – 15-20 mins

COOK TIME: – 30-40 mins

SERVES: – 7-8 Cutlets

INGREDIENTS: –

• 360g of COOKED Kidney Beans

• 1 Capsicum (Green Bell Pepper) Finely chopped

• 1 Medium Onion Finely Chopped

• 7-8 Medium sized Garlic Cloves Finely Chopped

• ¼ Teaspoon Cumin Powder

• ½ Teaspoon Pav Bhaji Masala/ Any Garam Masala

• ½ Teaspoon Ginger Powder

• ½ Lemon

• ¼ Cup Oats Atta/ Ground Oats + More for Later Binding

• Salt to Taste

• Vegetable Oil/ Olive Oil

• Coriander (Optional)

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DIRECTIONS: –

1. Lightly Smash the Cooked Kidney Beans with a Potato Smasher or a spoon.

2. In a separate bowl, mix the Capsicum, Onion, Garlic.

3. Add Cumin Powder, Pav Bhaji Masala & Ginger Powder and Mix Well.

4. Squeeze in half a lemon & add coriander in the mixtureand stir it in.

5. Add the above mixture to the lightly smashes Kidney Beans & Mix evenly.

6. Slowly add the Oats Atta in the ‘Kidney Bean Capsicum’ batter.

7. Place this bowl of mix in the fridge for 15 mins. While pre-heating oven at 200°C for 25 mins

8. Remove mix from the fridge, dust your hands with Oats Atta, scoop the mix onto your hand and make a flat Cutlet. Gently place the Cutlet on the silicone mat/parchment paper (Silicone mat preferred since mixture is slightly runny).

9. Powder all the Cutlets with little Oats Atta and a few drops of Oil.

10.Place in Oven for 20 mins at 200°C.

11.Remove the tray and add a few drops of Oil on the Cutlets again for a crispier result.

12.Place the tray once again for 10 mins at 200°C or until the crust turns brown and crispy.

13.Let them cool for 5-7 mins before removing from the tray.

NOTES: – Serve in a Bun with Ketchup or go Healthy and serve with some Vegetables, Lettuce and Mustard.

Happy Cooking! 🙂

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🙂
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Pizza Bites

Hello wonderful people of this big-wide world, Daisies in the Kitchen are back with another recipe.

This time we got you guys a Savoury Special, hope you get tempted to try your hands on this no-bake quick bite. This recipe was curated by Bina Patel.





PREP TIME – 10 mins

COOK TIME – 5-10 mins

SERVES – 7-16 Bites (Depending on the size)

INGREDIENTS: –

  • 1/2 Cup Mixed Beans, Pinto Beans & Cannellini Beans (cooked & cooled) (or replace with Butter Beans)
  • 1/2 Cup Almonds
  • 2 1/2 Tbsp of Muesli (Mix of Wheat Flakes & Oats)
  • 1 1/4 Tbsp Tomato Paste
  • 1/4 Tsp Tomato Ketchup
  • 1 Tsp Oregano
  • 1/2 Tsp Italian Seasoning (can use 1 Tsp of Italian Seasoning if Oregano is not available)
  • Pinch of Dried Basil
  • Pinch of Black Pepper
  • Pinch of Himalayan Salt
  • 1/2 Tsp Rapeseed Oil (or Olive Oil)
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METHOD: –

1. Add all the ingredients into a blender and blend till combined.

2. Put the mixture in a bowl and knead gently.

3. Take 1 teaspoon of the mixture and form into a bite sized ball.

4. You can enjoy the Pizza Bites straight away or store them in an airtight container upto 3-4 days.

NOTE : 1 teaspoon of the mixture formed into a ball will make 16 small bites. (To make larger Pizza Bites take 1 tablespoon of the mixture and form into a ball, this will make around 7-8 Pizza Bites).

You could essentially add Olives and Jalapeños as toppings on these bites.

Don’t forget to follow us on Instagram and Facebook. We will always be available to answer your queries in the comments section below.

PS. Lots of exciting recipes coming soon. Subscribe & Stay Tuned! 🙂

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Chocolate-Chip Butter-Buttons

Hello World!

We are ‘Daisies in the Kitchen’ and we are here to share some Home-Friendly, Healthy-ish recipes created by us in our own kitchen, and after months of experimentation we are glad to share our magic with you.

Our first one being the very special Chocolate-Chip Butter Buttons. These are soft cookies that could be very well made by you this Chocolate Day. Without further blibber-blabber, let’s let you scroll directly to the recipe 🙂

PREP TIME: – 15-20 mins

COOK TIME: – 30-40 mins

SERVES: – 9-10 Buttons

INGREDIENTS: –

  • 1 Cup Oats Flour/ Ground Oats
  • 1 Flax Egg (don’t worry, we’ve mentioned how to make a flax egg)
  • 4 Tbsp Softened Butter (unsalted preferred but your regular salted Butter is fine too)
  • 1/2 Cup Jaggery Powder
  • ½ Tsp Vanilla Essence
  • ¼ Tsp Baking Soda
  • ¼ Tsp Baking Powder
  • ¼ Cup Baking Dark Chocolate Chips & Few more to make buttons
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METHOD: –

  • Take 1 Tbsp Flax Seeds & Grind them into a powder, add 3 Tbsp of Water & leave aside for 15 mins, this will give you 1 Flax Egg.
  • Mix the Butter and Jaggery powder together with a Hand Blender.
  • Add the Flax Egg. And blend till a soft peak is formed.
  • Add Vanilla Essence and blend again.
  • Add Baking Soda, Baking Powder & ½ cup Oats Flour & mix with the blender.
  • Fold the mix with your spatula & then add the remaining Oats Flour.
  • Fold the entire mix once again & add the Baking Dark Chocolate Chips and mix.
  • Pre-Heat oven at 180°C for 15 mins.
  • Once the Cookie Dough is formed scoop your desired quantity in hand and line the cookies on a Silicone Baking Sheet/ Parchment Paper. Keep space in between asthe Cookies will spread. Form Buttons by placing 4 inverted Chocolate Chips on each mid-corner of the Cookie.
  • Place Cookies to Bake in the oven for 10 mins at 180°C.
  • Once Baked let them cool in the tray for 5 mins before transferring onto cooling rack for another 15 mins.

NOTES: – Don’t worry if you don’t have a Hand Blender, just whisk real-good with a whisk or mix with a spatula.

  • For a healthier alternative, you can add Coconut oil, instead of Butter, in the same proportion.

What else can we say, if you’ve got kids make them try this & trust us they won’t come to know the secret ingredient here is Jaggery. And, if you don’t have kids, bake a batch for yourself and bite them well with milk for breakfast, or just to burn your mid-day craving.

Don’t forget to store them in an air-tight container.

Tag us on instagram and facebook with your bakes and follow us for more. We can’t wait to see your creations!

Let your soul enjoy!

-Daisies in the Kitchen

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