Tasty and non-recipes for Shrovetide

Fritters "Carrot cake" with coconut yogurt and blueberries

Fritters "Carrot cake" with coconut yogurt and blueberries

We will need:

  • 2 ripe bananas
  • 1 medium sized carrot
  • 1 egg or, which, of course, is preferable, 1 tbsp. spoon of seeds
  • 1/4 h. Spoon ground cinnamon
  • 150 ml coconut or any other (cool if homemade) yogurt
  • 2 hours. Spoons liquid honey, or, preferably, the same number of date syrup or 2-3 Caspian tamarind
  • Coconut oil
  • fresh berries

To prepare homemade yogurt:

1 spoon of coconut (or any other) milk + yeast + net can

As leaven fit:

  • special prebiotic is bought expensively in the store for the preparation of fermented milk at home
  • bought in a pharmacy any prebiotic
  • Ready soy yogurt (2 tbsp. Spoons)
  • You can use the sauerkraut juice or lime juice
  • or make your own sourdough rye or wheat seed

Start cooking:

  1. Having defined the milk and prebiotic (I use domestic bifidum from the pharmacy), for the preparation of homemade yogurt, prepare a clean glass jar. Pour 2 tbsp.spoons of any prebiotic (in my case, 2 pharmacy capsules) in a jar (this amount will be enough for you to start), add milk (you need a mixture of space to breathe during the fermentation process, so fill the container with two thirds). Close the jar tightly and leave it in the heat (battery) for 24 hours.
  2. Pour linen seeds 1 tbsp. with a spoonful of water, rub the carrot on a fine grater, hold the dates in hot water for 5–7 minutes and remove the stones.
  3. Put in the blender all the ingredients except butter and blueberry - and you know! Dough for future "red" pancakes is ready.
  4. Heat over medium heat 2–3 tbsp. spoons of coconut oil and bake “carrot” pancakes for a minute on each side (to make pancakes in the oven, just pour the dough on the parchment and bake at 180 degrees for 10-15 minutes).
  5. Serve with coconut yogurt and fresh berries or with what your heart desires.

Green spinach pancakes

Green spinach pancakes

We will need:

  • 100 g of spinach
  • 100 g of rice flour
  • 3 tbsp. spoons of flax seed (or flax flour) + 1 tbsp. spoon of water
  • 120 ml of water
  • 1 tbsp. baking powder
  • 3 cloves of garlic + 1 teaspoon mixture of Provencal herbs for salty mini pancakes; 2 teaspoons of date syrup or a pair of fresh Caspian dates for sweet

Start cooking:

  1. Pour linen seeds 1 tbsp.spoon of water and let them stand for 5 minutes. Rinse and dry the spinach on paper towels. Garlic peel.
  2. In a blender, chop the spinach, spices, flax, garlic and half a water. Continuing to beat, add flour and baking powder (if the dough turns out too thick, dilute with water, if too thin - flour).
  3. Bake like any other pancakes (if you are a happy owner of a fashionable pancake pan with a non-stick coating, it means you can not use cooking oil. If not, bake with coconut oil on low fire. It will take a little longer, but will save the spring green color spinach).
  4. Idea for serving “sandwich”: mini pancake + lettuce + hummus + tomato slice + hummus.

Chocolate pancakes with caramelized bananas and homemade Nutella

Chocolate pancakes with caramelized bananas and homemade Nutella

We will need:

  • 120 ml almond milk
  • 120 ml of water
  • 2–3 tsp honey or date syrup
  • 100 g oatmeal
  • 1 tbsp. baking powder
  • 3 tbsp. cocoa powder
  • a little bit of oil for frying

For topping:

  • 4 ripe bananas
  • 400 g roasted hazelnuts + 100 g raw cocoa + vanilla pod

Start cooking:

  1. First, prepare the filling:
  • warm up the oven to 200 degrees;
  • a baking sheet with baking paper;
  • peel bananas, cut them along and lay them up on the parchment;
  • bake for 15–20 minutes until the desired result;
  • for Nutella, chop the nuts in a blender to a creamy state (if you have a not very powerful blender, you can first chop the nuts in a coffee grinder and then achieve the desired creamy state in a blender or add a little water or coconut milk);
  • cocoa melt in a water bath;
  • mix cocoa with nut mass, add vanilla, put in glass jar, store in refrigerator for up to a month.
  1. In one bowl, mix flour with cocoa powder and baking powder, pour milk with syrup into the other.
  2. Gradually, stirring all the time, add the flour mixture to the milk. Do not forget about the water to get the mass, which by its consistency resembles sour cream. We clean the refrigerator for an hour.
  3. We bake in butter or in a non-stick frying pan without it, for a minute on each side, served with bananas and nutella.


Related News


55 Decor Ideas with Avian Cages
Ribbon Games
How to choose a grinder
Great idea how to reel yarn in seconds
How to make a volumetric figure
Making bombs for a bath with your own hands