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How to Make Pumpkin Spice Overnight Oats: A Superfood Breakfast for Fall

Celebrate the autumnal flavors with Pumpkin Overnight Oats! These luscious and velvety overnight oats, reminiscent of pumpkin pie, feature chia seeds and are an excellent choice for a pre-prepared breakfast. They are generously infused with protein thanks to Greek yogurt and sweetened naturally with a touch of pure maple syrup. Adjust the added sweetness, make it vegan, or in corporate protein powder or collagen peptides. Make them uniquely yours!  Pin Me   1. Serves 1 if you’re very hungry and 2 if you’re not Prep time: 5 minutes  Total time: Overnight   2. Ingredients 1/2 heaped cup rolled oats 2/3 cup any unsweetened milk 1/3 cup Greek yogurt 1/2 cup pumpkin puree (not pie filling) 1 tablespoon chia seeds  1/2 teaspoon vanilla extract 0–2 tablespoons honey or maple syrup 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/4 teaspoon ground nutmeg Pinch of salt   3. Instructions Mix all the ingredients together in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. Close and refrigerate for at least 4 hours, but preferably overnight before eating. Don’t have chia seeds?  Use a tablespoon of ground flaxseed instead.  You can also substitute the individual spices for 1 teaspoon of pumpkin spice if preferred.       Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicioustwists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make Creamy Mushroom and Black Pepper Soup: A Cozy and Flavorful Dish for Winter

There’s something profoundly satisfying about a well-crafted mushroom soup. The earthy aroma of mushrooms, combined with the warming kick of black pepper, and decadence of cream and butter, creates a symphony of flavors that’s as cozy as a warm embrace on a chilly day.  Pin Me   1. PREP TIME 15 mins COOK TIME 40 mins TOTAL TIME 55 mins SERVINGS 6 servings   2. Ingredients 4 tablespoons extra virgin olive oil 4 tablespoons butter 2 pounds (900g) button mushrooms or brown mushroom, cleaned, roughly chopped or sliced 1/8-inch thick 2 onion finely chopped  4 cloves garlic, minced  1 teaspoon kosher salt or to taste 1 teaspoon dried thyme 4 cups (1 liter) beef stock 1/2 cup (120 ml) heavy cream 1 teaspoon freshly ground black pepper (more or less to taste)   3. Instructions Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the onions and garlic and cook for 5-6 minutes until the onions are translucent. Add the mushrooms and black pepper, and cook on medium high heat until they are lightly browned and have released most of their water, about 10 minutes. Add the salt, dried thyme, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat. Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) Stir the cream into the soup. Adjust salt and pepper to taste.         Your opinion matters! Have you tried this mouthwatering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Best Gluten-Free Pumpkin Pancakes You’ll Ever Taste

Delicious gluten-free pumpkin pancakes made with only one flour—oat flour!                                                                              Pin Me   1. Prep Time 15 mins   2. Cook Time 30 mins    3. Yield 12 – 13 small to medium pancakes These delicious pancakes are a harmonious blend of wholesome ingredients, featuring the rich, warm flavors of pumpkin, spices and the hearty goodness of oats, all without a trace of gluten. They’re fluffy, golden, and packed with seasonal goodness, making them the perfect autumnal breakfast.     4. Ingredients   1 cup pumpkin puree 1/2 cup milk of choice 2 tablespoons coconut oil (or butter), melted 1 tablespoon lemon juice 1 teaspoon vanilla extract 2 eggs 1 cup oat flour ¼ cup icing sugar ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves or allspice   5. Instructions   In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, icing sugar and vanilla. Beat in the eggs. In a medium bowl, whisk together the oat flour, baking soda, salt and spices. Pour in the wet ingredients into the dry ingredients and mix with a wooden spoon just until the dry ingredients are thoroughly moistened. Be careful not to overmix. Let the batter sit for 10 minutes. Heat a heavy cast iron skillet/non-stick pan over medium-low heat. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick stick surface you won’t need any. Once the pan is hot, pour ¼ cup of batter onto the pan. Cook for about 3 minutes, until bubbles begin to form around the edges of the cake. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point. Serve the pancakes while warm.  Note that as with most gluten free recipes, these pancakes must be cooked slowly and at a lower temperature than you would with other pancakes.     Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make Delicious Gluten Free Lemon Blueberry Squares

These squares are bursting with bright lemony flavor, complemented by the sweet and juicy blueberries, all atop a gluten-free oat flour base. The creamy cream cheese icing on top adds the perfect finishing touch to this irresistible treat.                                                                Pin Me   1. Ingredients 1 cup oat flour 1/2 cup cornstarch 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking soda 3 eggs 1/4 cup plain Greek yogurt or sour cream 3 tablespoons coconut oil  zest of 2 lemons 2 tablespoons fresh lemon juice 1 teaspoon vanilla 125g fresh blueberries Icing 3/4 cup powdered sugar 250g cream cheese 1 teaspoon vanilla 1 tablespoon fresh lemon juice   2. Instructions Preheat your oven to 180°C (350°F). Line an 8×8 or 9×9-inch square baking pan with parchment paper, ensuring some overhang on the sides for easy removal. In a large mixing bowl, combine the oat flour, cornstarch, sugar, salt, and baking soda. In a separate bowl, whisk together the eggs, Greek yogurt (or sour cream), coconut oil, lemon zest, lemon juice, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir by hand until the batter is smooth. Gently fold in the fresh blueberries into the batter. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, remove the pan from the oven and allow it to cool in the pan for 5-10 minutes. After the initial cooling, use the parchment paper overhangs to carefully lift the entire square out of the pan and transfer it to a wire rack to cool completely.   3. For the Icing In a separate bowl, whisk together the powdered sugar, cream cheese, vanilla, and fresh lemon juice until the icing is smooth and well combined. Once the squares have cooled completely, spread the icing evenly over the top. Cut the Lemon Blueberry Squares into desired-sized squares. Serve and enjoy!     Your opinion matters. Have you tried this mouth-watering recipe? Don’t be shy – share your thoughts, tips and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!     

The Best Creamy Tuscan Chicken: A Restaurant-Quality Dish You Can Make at Home

This Creamy Tuscan Chicken recipe is easy to make and produces a creamy delicious sauce perfect for pasta, rice or polenta.                                                                 Pin Me   1. About the Ingredients Chicken –  Chicken thighs can be substituted for the chicken breasts.  If you use bone-in the thighs will need to cook for 20-30 minutes. Sun-dried tomatoes –  You can use sun-dried tomatoes packed in oil or dry sun-dried tomatoes.  If you use the dry tomatoes you will need to soak them in just-boiled water for 10 minutes before adding to the recipe.  Parmesan – Freshly grated is best. Pre-grated parmesan cheese may not melt as well.   Baby spinach: Normal chopped spinach will also work well. Wine – Wine adds a delicious depth of flavor to food and the alcohol evaporates within 20 – 30 minutes of cooking.  If you don’t like to cook with wine you can use chicken stock instead.   2. Ingredients 2 tablespoons olive oil  4 large chicken breasts 2-3 garlic clove, crushed 1 onion, chopped 2 teaspoon salt or to taste ground black pepper to taste 1 teaspoon oregano ½ cups dry white wine 1 cup chicken broth 1 cup heavy cream 1 (250g) jar sun-dried tomatoes drained  3 cups baby spinach ⅓ cup grated parmesan cheese 1 cornstarch (Optional)   3. Instructions Brown the chicken in olive oil. It doesn’t have to be cooked through yet, just nicely browned on the outside. Remove the chicken onto a plate and set aside.   Add the onions to the pot and cook until just softened, about 3-4 minutes. Stir in the stock, wine, cream, seasoning and sun-dried tomatoes and add the chicken back in.   Bring to a boil and then reduce to medium to low heat.  Allow the chicken to gently cook in the sauce over medium-low heat, covered with a lid, stirring from time to time, until it cooked. The sauce should be visibly simmering or bubbling, but not vigorously boiling. Remove the chicken to a plate and keep it warm. Add the spinach and parmesan to the sauce and simmer over medium heat until the spinach has wilted.  If a thicker sauce is preferred, mix the cornstarch with equal parts water to create a slurry and pour it into the pot.  Stir until the sauce has thickened.   Check for seasoning, then serve with the chicken.       Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make Gluten Free Baked Chicken Parmesan That Tastes Like the Real Thing

Baked Chicken Parmesan is a delicious, easy, flourless alternative to the traditional version with less mess.  Unlike most versions, which are deep-fried and heavy with greasy breadcrumbs and cheese, this version is baked and has minimal prep.  If you’re feeling lazy you can use a good quality store bought sauce rather than make your own. For a carb free version try serving baked chicken Parmesan with a side of spaghetti squash or cooked zucchini noodles.                                                                 Pin Me     1. Ingredients For the Chicken 2 large boneless chicken breasts 1/2 cup freshly grated Parmesan cheese 1/4 cup almond flour 1 egg, beaten 1/4 teaspoon garlic powder 1/4 teaspoon black pepper salt to taste 120 grams mozzarella Fresh basil thinly sliced or chopped For the mole 2 garlic cloves 2 tablespoons olive oil 1 onion, roughly chopped 1 tin peeled chopped tomatoes 1 tbsp sweet smoked paprika 1 handful fresh origanum, chopped salt and pepper   2. Instructions  2.1 For the sauce Fry the onion and garlic in olive oil until golden brown.  Once it’s golden brown, add the tinned tomatoes, salt, smoked paprika, black pepper and oregano.  Cook on a low heat for about 10 minutes. If it goes too dry, add a drop or two of water. Add a little water if it gets too dry. 2.2 For the Chicken Preheat your oven to 200C/400F. Lightly coat a baking sheet with olive oil. Cut each chicken breast in half lengthwise, so you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside. Mix the Parmesan, almond flour and salt and pepper together. In a separate bowl, whisk together the egg whites until lightly foamy. Dunk the breasts in the beaten egg, then into the Parmesan mix, making sure each piece is well coated. Cut the mozzarella into 4 slices, or grate and divide into four equal portions. Place on the prepared baking sheet. Bake for about 15-20 minutes until the chicken is cooked and the crumbs are brown. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella cheese. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.      Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Best Zucchini Noodle Salad Recipe You’ll Ever Try

This Zucchini Noodle Salad is made with lemon, zucchini and feta.  Just a few ingredients and less than 10 minutes to a delicious warm-weather side dish to grilled chicken or fish, or a light meal.                                                                  Pin Me   1. Ingredients    2 large zucchini spiralized    ½ cup feta cheese    1 teaspoon fresh oregano chopped or dried oregano    2 tablespoons olive oil    2 tablespoons lemon juice    Salt and black pepper to taste   2. Instructions Put the zucchini, feta, and oregano in a medium bowl. Stir together the olive oil, lemon juice, and salt. Pour the dressing over the zucchini salad and serve. Dress this right before serving to keep the zucchini crisp. If you make it ahead of time the lemon juice softens the zucchini. If you don’t have a spiralizer you can just cut the zucchini into thin ribbons using a vegetable peeler or mandolin. Zucchini ribbons are larger so you may want to let them marinate a bit to soften in the dressing before adding the feta and serving. You can use another herb of your choice other than oregano, such as parsley, chives or dill.  Chopped walnuts are a great addition.       Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

The Best Crunchy and Gluten-Free Muesli Rusks: A Perfect Snack for Any Time of the Day

Rusks are hard cookies that are similar to biscotti but not as sweet.  Depending on who you talk to, rusks are said to have Finnish, Dutch, German, or South African origins. Like biscotti, they are twice-baked and often served with coffee or tea, to be dunked in the hot beverage.  They get baked in a tray and cut into rustic fingers to be dried in the oven.                                                                Pin Me     1. About the ingredients Flour – I have used a combination of oat flour, rice flour, and corn flour in this recipe but you can use a packaged gluten free flour – just check whether or not it already contains xanthan gum, if so you can omit the xanthan gum in the recipe.  Also, you don’t ever need to buy oat flour.  It’s super easy to blend rolled oats at home and make your own flour. Oats – use old-fashioned rolled oats and not instant oats in this recipe. Sugar – Brown or white will work.  Raisins – I have used a mix of raisins and sultanas but you can use either one on its own. Nuts – I have used pecan nuts but you can use whichever nut you prefer.  Almonds, hazelnuts or walnuts would also work well. Buttermilk – You can make your own buttermilk at home by adding a tablespoon of white vinegar to 250ml of whole milk.  Let the mixture sit at room temperature for about 10-15 minutes. During this time, the milk will start to curdle and thicken slightly. After 10-15 minutes, give the mixture a good stir to make sure it’s fully combined and thickened. Yogurt – Any plain yogurt will work as long as it is not low fat or fat free.   2. Ingredients    400g Oat Flour    400g Rice Flour    200g Cornstarch    100g Fine Desiccated Coconut    125ml Psyllium Husk Powder    10ml Xanthan Gum    50ml Baking Powder    300g Brown Sugar    10ml Salt    25ml Vanilla Essence    5 Large Eggs    500g Butter    500ml Buttermilk    250 ml Full Fat Plain Yogurt or Greek Yogurt    100g Sunflower Seeds    100g Pumpkin Seed    150g Raisins    150 g Pecan Nuts     250g Oats   3. INSTRUCTIONS Preheat the oven to 180C / 350F Sift the flours, baking powder, xanthan gum, psyllium husk powder and salt together in a large bowl and then add the sugar, oats, raisins, all the seeds, nuts, coconut and mix to combine. In a jug measure out 250ml of the buttermilk then add the yogurt, melted butter, eggs and vanilla and whisk to combine. Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. I prefer to mix with my hands because it gives me a much better feel for the texture of the dough.  If it is a bit dry, keep adding more buttermilk. The type of gluten free flour you have used (some absorb more liquid than others), the climate in your area and the altitude, can affect the amount of liquid you need to add to reach the desired consistency. It should be fairly sticky but not wet. Empty the mixture into a rectangular jelly roll tin approximately 32cm x 44cm with a 2.5cm rim. Spread it out evenly in the tin. I like to use a rolling pin to make sure the top is nice and even. Bake for 60 minutes until golden brown – loosely cover with tin foil about 25 minutes into baking to prevent the top surface from over browning.  Remove and allow to cool slightly.  While still warm and in the pan, slice the rusks into the desired finger sizes then remove them and place on a large flat baking sheet, allowing some space between each rusk. Dry out overnight (8 – 9) hours in a 60C/140F oven or for 4 – 6 hours in a 110C/230F oven. Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time. The best way to make sure if they are completely dry is to gently push your finger into the bottom of each  rusk.  If it’s hard it’s done, if it’s soft it needs more time. Depending on the size you cut them, the recipe can yield up to 72 rusks (3cm x 7.5cm per rusk). I have based the drying time on this size.   They can be stored in an airtight container for up to two months.     Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

How to Make the Most Delicious Crispy Chinese Five Spice Roasted Pork Belly Ever [Recipe]

Getting deliciously crispy crackling on a pork belly and tender, juicy meat is not as difficult as it seems.  You just need a little bit of time and planning.                                                                   Pin Me   1. About the ingredients Pork belly –  Look for a piece that has a more or less even thickness and at least 3.25 cm / 1.3″ thick, with decent layers of fat between the flesh. The shape is not as important for even cooking and crackling.  The pork belly should be dry, flat, and smooth skin. Try to avoid vacuum packed pork and wrinkled skin.  The skin is too wet in a vacuum packed piece and the crackling does not crisp inside the wrinkles.  It is your choice whether or not to score.  If you do score, make sure you don’t go so deep that you compromise the crackling due to meat juices rising up and flooding the skin.  Chinese Five Spice  – This powder is a combination of cinnamon, fennel seed, star anise, cloves and Sichuan peppercorns.  You can use a blend that can be purchased at any supermarket or make your own if you prefer. Olive Oil – This is to make the salt stick to the skin and encourages the crackling. I use olive oil but you can use melted coconut oil or ghee. Garlic – I prefer to use freshly crushed garlic.  A dry garlic powder works too. Salt – This is the key ingredient for the crackling.  If you don’t sprinkle salt on the skin you’ll just be left with a tough sheet of skin and no crackling.   2. Ingredients    2.5kg (5.5 lb) skin-on pork belly     1 tbsp sea salt     Olive Oil   Chinese Five Spice Rub:    3 tbsp sea salt     3 tbsp Chinese Five Spice   3. Instructions Pat the skin dry very well using paper towels or tea towels. If you want to score the skin now is the time to do it.  Flip the pork over flesh side up and rub the five spice, garlic and salt over the pork meat but not on the skin. Be sure to include the sides and get right into all the cracks and crevices. Flip the pork back over and use a paper towel to brush off any spice from the pork skin. Leave the pork uncovered overnight in the fridge.  This ensures a really good crackling – wet skin will not get crispy, it will just get really hard and flat and eventually burn. Preheat the oven to 150°C/300°F.  Place a wire cake rack onto a baking tray. Brush the rack with oil. Place the pork on the rack, skin side up. Level the pork so the skin is level (ie. as horizontal as possible) by propping up the pork with balls of foil beneath. This makes the skin cook evenly.  Rub a little olive oil on the skin and then the 1 tablespoon of salt over the pork skin. Ensure there is an even layer of salt across the entire surface. Roast in the oven for 3 hours. At the end of the 3 hours, remove the pork from the oven. Gently prise apart the meat on the side of the pork to ensure it comes apart without too much effort.  Turn the heat up to 200°C/400°F. Place the pork back in the oven to roast for an hour or until the skin is super crispy.  Remove and allow to rest for 10 minutes.       Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!