Pies without wheat flour. Healthiest flours or why I no longer eat white flour baked goods

Pies without wheat flour. Healthiest flour or why I no longer eat white flour baked goods

26.11.2019 Beverages

Hello my dear readers!

I think many people have noticed how I often write about trying to go completely to a healthy diet.

And this is impossible without giving up most of the usual, but useless or even harmful products.

Unfortunately, one of them is white wheat flour.

Let's take a closer look at what the harm of white flour is and what is the healthiest flour there is and where to buy it.

In this article, you will learn:

The healthiest flour and the most harmful flour

Why is white wheat flour harmful?

Let's start with the harmful white wheat flour.

Absolutely useless, which brings great harm, especially to those who suffer from gluten intolerance - the protein component of gluten, which sticks together an integral part of some cereals (wheat, rye, barley).

Many people are unaware that most of their illnesses are caused by this terrible gluten.

It is capable of starting pathological processes in the body, causing various autoimmune diseases, the consequences of which are reflected in all organs and systems of the body.

The higher the grade of flour, the whiter it is, the longer its shelf life, the less useful it is, the more severe and aggressive processing the grain from which it was made was subjected.

Such flour provokes mechanisms for gaining excess weight, diseases of the gastrointestinal tract, the development of pre-diabetic conditions, diabetes itself.

In this flour, in the process of its receipt, grinding and sifting, nothing living and useful remains, only starch.

This is a harmful high-carb pacifier that saturates us with empty calories and even harmful chemicals that may be present in it.

Yes, yes, don't be surprised!

Modern technologies for the production of white wheat flour include methods of chemical bleaching, adding disintegrants, stabilizers, preservatives and even antibiotics to it.

Therefore, some flour can be stored for several years, which is absolutely impossible for this product.

And most importantly, no one controls the quality of this flour.

Alas, these are not my inventions and not my sick fantasy, all books on healthy and environmentally friendly nutrition are talking about this, programs are being shot about this and documentaries are being made, confirming everything with real and reliable facts.

How to replace white wheat flour?

Of course, it is best to give up all starchy foods altogether, everything that contains gluten.

But, not everyone can do this, for some it is simply an incredible feat to refuse bread and not everyone will go for it.

But, if you strive for a healthy diet, you will have to learn how to bake bread on your own with sourdough, using healthy flour for this.

I have found several options for such flour.

Let's take a closer look at them.

The healthiest flours are types of other flours

The following types of flour are best used for baking bread:

Spelled or spelled

The most environmentally friendly whole grain flour.

It is made from wild wheat, it contains proteins, minerals, and fiber, but it quickly deteriorates and has little storage.

Spelled protein differs in structure from wheat gluten and affects the body in a different way.

Recent studies have found that spelled gluten did not cause allergies in half of the cases in those who suffered from gluten intolerance to common wheat.

Peeled rye or wholemeal flour

This is the coarsest flour. It contains all the particles of the whole grain, including its shell.

This is a more valuable product, which is rich in vitamins, minerals, fiber. Ideal for baking rye bread.

Coarse wheat wallpaper

This flour is produced in Russia by three companies: Belovodye, Diamart and the Solnechny.

According to manufacturers, this flour is made from environmentally friendly grains, without chemicals and synthetics.

From it you can bake everything the same as from white wheat flour.

If you really feel like baking, try the following flours, but do so as sparingly as possible and only use complex sourdough baking recipes:

Buckwheat flour

This is a flour obtained from buckwheat grains. You can cook from it, and other baked goods. Add to bread

Oat flour

My favorite flour.

I completely replaced white wheat flour with it, add it to pancakes, pancakes, bake, but I do it very rarely.

There are also many other flours, I buy sesame flour, corn flour, rice flour, and even sprouted and shredded flour.

What is the healthiest flour - conclusions

Today, you can find so many options for replacing white wheat flour.

Of course, your baked goods will not be so beautiful, but their quality and usefulness for your body will undoubtedly increase.

But here the technique of making this one will also play a huge role, it should be without yeast, on lactic acid sourdough, but this is another topic for conversation.

Watch this video on what real bread should be and why bread in stores can be dangerous.

In general, decide for yourself, my dear readers, how you will continue to relate to white wheat flour, I made a choice for myself.

A huge selection of other useful flour can be found here, click on the banner, choose and buy!

Alena Yasneva was with you, see you soon !!!

Cover photo of @ zoeytoja post https://depositphotos.com

Flourless baking is not just a way to diversify your diet, but also a great opportunity for every culinary specialist to learn something new. Different versions of the dough, which, instead of the usual flour, contain any other ingredients, behave differently, so to get really tasty and beautiful, you have to try very hard.

Why no flour?

Some people do not use flour due to medical contraindications, someone adheres to diets in order to lose a few pounds. Flour-free and egg-free baked goods are suitable for vegetarian cuisine and even a strict fast. And it also happens that you really want something tasty for tea, but the flour in the house simply ran out, but there are other products. Our selection is sure to inspire you to create a homemade treat that doesn't include the common baking ingredient like wheat flour.

Cookies "Kokosanka"

Surely baked goods without wheat flour, the recipes for which you will find in this article, will take their rightful place in your home cookbook. The recipe for "Kokosanka" certainly will not be ignored by any coconut lover. The cookies turn out to be unusually airy and aromatic, as evidenced by a huge number of rave reviews. And cooking it is quite simple.

Beat 5 raw eggs with a mixer, not separating into yolks and whites. Add 330 g of sugar. When the mixture turns white, load in portions of the coconut flakes (about 450 g total). Roll up walnut-sized balls with wet hands, place on parchment and put in a hot oven for 25-27 minutes. In the meantime, a magical aroma spreads through the apartment, prepare delicious tea or brewed coffee - “Kokosanka” is just perfect for these drinks.

Macaroons

Almond powder can be easily found in many supermarkets today. It is much tastier, healthier and more aromatic than usual.

For cookies, we need the following:

almond powder - 350 g;
honey (not thick) - 250 g;
peanut butter (ready-made) - 220 g;
sesame seeds - 70 g;
baking powder and salt - pinch at a time.

This flourless pastry is perfect even for a festive occasion. It turns out to be simply gorgeous! And making such cookies is easy. Combine honey and paste first, then add almond powder, baking powder and salt. Stir the mixture and then form into balls or tortillas. Dip them in sesame seeds, place on a baking sheet and bake for 10-15 minutes at 175 ° C. These cookies can be a worthy company for dessert wine or hot chocolate with liqueur.

Oatmeal cookies

This recipe is more likely to be categorized as inexpensive everyday meals. Surely every lover of this delicacy has some pleasant memories of the children's camp, trip, or country picnic. If you are on a diet, but want to pamper yourself with your favorite sweet from childhood, it's time to remember that oatmeal cookies are also baked goods without flour.

The recipes for this simple and tasty treat may differ slightly from each other, and you yourself can experiment by adding ground nuts, chocolate drops, pieces of dried fruit. We offer the following simple cooking method.

Pour 150 grams of flakes with warm milk (1/3 cup), leave for half an hour. Separate the whites of a pair of eggs from the yolks. Add the yolks to the oatmeal, stir thoroughly, and immediately send the proteins to the refrigerator to cool. Pour a pinch of baking powder and a little vanilla sugar into the dough. If you love the caramel flavor, add a couple of tablespoons of brown sugar. You can get by with the usual. And the sweetener will significantly reduce the calorie content of the treat.

Whisk the whites with a pinch of salt into a strong foam. Use a spoon to combine both parts of the dough, stirring gently from bottom to top. Spoon the cookies (like pancakes) on top of the parchment lined deco. You need to bake it in a preheated oven for at least 25 minutes.

You can offer this treat to both children and adults. It is perfect for milk, cocoa, rosehip broth.

Manna

Flourless baked goods, recipes for which contain semolina, are also very popular. To prepare delicious and lush manna, you can use any fermented milk base: fermented baked milk, kefir and even ordinary yogurt.

Pour one and a half cups of sour milk into a bowl and add the same amount of semolina. Leave for half an hour, and while the semolina swells, you can turn on the oven to warm it up well. Beat 2 eggs, gradually adding sugar to them (you will need about a glass, but you can change this amount according to your preference). Combine the egg part with semolina, add 100 grams of butter thawed to room temperature, mix thoroughly again. If you like vanilla, you can add a small sachet.

You can bake manna in a cast iron or silicone mold. Lubricate the bottom and sides with fat, and then carefully grind with semolina - this way the finished cake will be easier to reach, and its crust will turn out to be rosy and crispy. Pour in the dough, send to the oven and bake until dry with a toothpick. The time depends on the size of the shape and the characteristics of the oven.

Casserole with cottage cheese

Anyone who keeps fit knows that wheat-free baked goods are also suitable for a healthy diet. An excellent example is a casserole, which has a very low calorie content, but the taste is simply excellent. If the issue of calories is important to you, choose low-fat cottage cheese for her. But according to the same recipe, you can cook casserole from ordinary.

Grind a pound of cottage cheese. You can do this with a regular fork, but if you use a hand blender, the casserole will be softer and fluffier. Add 1 egg, a couple of tablespoons of yogurt or kefir (or butter, if you are not afraid of fat content). You can sweeten the treat with plain or brown sugar, as well as a sweetener. The amount of semolina depends on the products used, because cottage cheese can be both wet and dry. You should have a thick but flowing dough, slightly thicker than the pancakes.

In winter, dried apricots, prunes or raisins can be added to the casserole, and in summer fresh berries and fruits are perfect for it.

This dish is baked for about 25 minutes. And you can serve it with citrus fresh juice, smoothies, drinking yogurt. By the way, according to this recipe, salty pastries without flour and sugar can also be prepared - with finely chopped dill and young garlic.

Banana Gingerbread Pudding

The gingerbread is dense and dry baked goods, while the pudding is moist. Can it be that such different baked goods without flour can be prepared according to the same recipe? Maybe, but these two options are not at all the limit. It all depends on the amount and size of the oatmeal.

If you like rough texture, use whole flakes. For 3 bananas, you need about 2.5 glasses. And if you pre-beat the flakes and add them one and a half times less, the cake will not be as tall, more tender and moist.

And you can use the following products as an option: honey, dates, cocoa powder, chopped toasted nuts, fresh and frozen berries, apples, raisins.

Mash the bananas with a fork, add the carrots (by the way, you can use the cake left over from juicing). The mass will turn out to be quite juicy. Stir in the oatmeal in small portions until the consistency is desired. Bake the pie in a pan for about half an hour, then cool and garnish before serving. Glaze, fudge and ganache go well with oat-banana flavor.

Be sure to try both recipes! Each of them has many fans, but most of those who have tasted admit that it is difficult for them to give preference to one thing.

Curd pie in a slow cooker

If you have this miracle technique, entrust it with cooking delicious yummy for tea. Particularly successful in a multicooker is such baked goods without flour, like curd pie.

In a bowl, combine 550 g of cottage cheese, 4 eggs, a glass of sugar and 70 g of cornstarch. If the mass turns out to be too thick, add a little kefir or sour cream (4-5 tablespoons. L.). To taste, you can flavor the dough with vanilla.

This recipe is quite suitable for making baked goods with dried fruits, berries (fresh or from jam), fruits.

You need to bake a delicacy on the "Baking" program for about an hour, and you can serve it with fresh juice, compote, tea.

Exhausting diets, sports exercises, special massages and baths - which they just do not go to be slim and beautiful. However, there are baked goods that will help you not get depressed while dieting and will not bring extra pounds. In addition, baking without wheat flour will also improve overall well-being.

Flour is different from flour:

The highest quality flour, made from the heart of wheat, contains a very high amount of carbohydrates in the form of starch. It practically lacks the most important substances that our body needs.
Coarse flour, which is made from unpolished grains, contains proteins, fats, sugars, vitamins, and microelements.

For baking, it is better to use coarse flour.

But there are some limitations here too. The fact is that in any wheat flour there is a very specific protein called "gluten" - from Latin this word is translated as "glue". It is gluten that is responsible for the homogeneous structure of the dough, i.e. is the connecting link of all components. Not so long ago, nutritionists concluded that this protein is not as harmless as we would like it to be - some people's bodies do not accept it at all.

If you often suffer from abdominal pain, diarrhea or constipation, general weakness, but the causes of the ailments are not clarified, get a gluten sensitivity test.

If successful, try changing your diet and avoid using wheat flour. Use oatmeal, cornmeal, or rice flour instead. Use bananas instead of gluten.

Flourless baked goods: recipes

Oatmeal and banana cupcakes

Cupcakes are small cupcakes. It is best to bake them in special paper tins, which can be bought in large supermarkets, in the departments of kitchen trivia.

Cupcake products:

oatmeal "Hercules" - 4 glasses;

overripe bananas - 4 pcs.;

brown sugar - 200 g;

eggs - 2 pcs.;

butter - 120 g;

walnuts - 1 handful;

baking powder for dough - 3 tsp

Detailed recipe:

Grind most of the oatmeal (2.5 cups) into flour. Use a blender or coffee grinder to do this.

In a blender, soften the bananas and add eggs and soft butter to them.

Pour the ground oatmeal and the remaining 1.5 cups of unmilled Hercules into the banana mixture. Stir the dough.

Add finely chopped nuts and stir again.

Let the dough steep for 30 minutes, and only then put the baking powder in it.

Pour the dough into molds - half full.

Bake the cupcakes for 20 to 30 minutes at 175-180 degrees. Check the readiness by pressing your finger - if the hot cake is springy, then it is ready. If a hole remains, then hold the products in the oven for another 4-5 minutes.

Decorate ready-made cupcakes with powdered sugar or cottage cheese whipped with sugar.

Apple pie

You will need the following products:

apples - 3 pcs.;

lemon juice - 2 tablespoons;

eggs - 3 pcs.;

granulated sugar - 150 g;

kefir - 250 ml.;

butter - 60 g;

rice flour - 200 g;

baking powder for dough - 1 tablespoon;

powdered sugar for dusting.

How to cook:

Peel the apples and cut into cubes. Pour lemon juice over them to prevent darkening.

Melt the butter and mix it with the kefir.

Beat eggs and sugar until fluffy.

Pour rice flour into a bowl and add apples, butter with kefir, sugar and eggs to it.

Stir all ingredients and add baking powder.

Bake until golden brown at 190-200 degrees.

Sprinkle the finished cake with sugar powder.

Bread without wheat flour

Bread without wheat flour is easy to make using a different kind of flour instead of wheat. It can also be baked with starch. Bread with corn is the most delicious - it has a pleasant aroma and has a very crispy crust.

Bread with corn flour

For bread you will need:

corn flour - 1 cup;

eggs - 2 pcs.;

skim milk - 1 glass;

soda or baking powder - 3/4 teaspoon;

salt and sugar - pinch at a time.

How to cook it:

Combine dry (flour, baking soda, salt, sugar) and wet (eggs, milk) ingredients in two separate bowls.

Combine the mixtures and mix well with a spatula.

Grease the mold with butter and pour the dough into it.

Bake for one hour at 180 degrees.

Cornstarch Bread

Bread baked completely without flour resembles an airy cake. But this only makes it tastier, especially since you can put various additives in it to taste. So, what basic products do you need:

corn starch - 6 tablespoons;

fresh egg whites - 4 pcs.;

powder of skimmed milk powder - 4 tablespoons;

baking powder for dough - 1/2 tsp;

sugar and salt - 1 pinch each.

From additives, you can put any dry spices: garlic powder, aromatic herbs (cilantro, marjoram, savory, etc.), cilantro seeds, dill or parsley.

How to make bread without flour:

Salt the proteins and beat them with a mixer until they do not pour out when the bowl is turned over.

Combine starch, milk powder, sugar, and baking powder.

Add the mixture of dry ingredients to the whites and knead the mass with a silicone spatula.

Add spices (1 tsp) and stir again.

Put the resulting thick mass in a tall and narrow silicone mold. Before that, lightly grease it with vegetable oil.

Bake the bread at 170-180 degrees for about 35-45 minutes. Check the readiness of the baking with a long wooden stick, which should come out of the bread dry.

Oatmeal without flour

Flourless oatmeal cookies are tender and fragile. But in order for it to work this way, the oatmeal must first be dried in the oven (5 minutes), and then grind them in a coffee grinder. You will need the following products:

oat flakes - 4, 5 cups;

butter - 100 g;

margarine - 100 g;

eggs - 2 pcs.;

sugar - 200 g;

soda - 1 tsp;

lemon juice - 1 tablespoon;

flax seed - 2 tablespoons;

sesame seed - 2 tablespoons;

ground cinnamon and vanilla sugar - 1 pinch each (optional).

How to make these delicious cookies:

Keep the butter and margarine warm so that they begin to resemble sour cream.

Whisk the fatty ingredients with sugar - you get a kind of cream.

Beat the eggs until stiff and toss in the sweet cream.

Pour ground oatmeal into the resulting mass and add soda quenched with lemon juice. Also add flaxseed, sesame seeds and aromatic spices.

Knead the dough until smooth.

Soak it in the cold for 1.5-2 hours. This time is needed for the oatmeal to swell.

Cover the baking sheet with baking parchment.

Form the dough into small balls about the size of a hazelnut. Lay them out on a sheet. Press down on each ball a little with a fork. Make sure that there is a little space between the products - when baking, the cookies increase in width.

Bake in the oven for 15-20 minutes. Set the temperature to 185 degrees.

Gluten-free food preparation is not particularly difficult when it comes to hot and cold appetizers, soups, salads, meat, fish, poultry, as well as vegetables and fruits. The original products listed above do not contain gluten, a gluten protein found in wheat and a number of other cereals. Special care must be taken when using ready-made, commercial sauces and seasoning mixes that may contain wheat-based products and be a source of gluten. In this regard, it is possible to recommend using individual spices or their homemade preparations (s), which greatly simplifies life in the kitchen. With gluten-free baked goods, the situation is completely different.

A few words about bread. The problem of gluten-free bread is usually the most painful one when switching to a gluten-free diet. From my personal experience, I can say that you can either temporarily abandon the consumption of bread as a daily food, or find a commercial product satisfying in taste and consistency, which is often not a real possibility. You can learn how to bake your own bread, both from ready-made, factory mixes, and your own. Making and baking your own bread is a completely solvable task, requiring the initial investment of time to find an acceptable recipe, working out the recipe with the available ingredients, and debugging the bread baking process in everyday life. I can say that this is quite achievable, and depends only on motivation and willingness to spend time and energy on this. The reward in the form of warm, freshly baked bread or rolls does not require any additional proof. Yeast bread recipes can be found, yeast free bread recipes, bread dough recipe, pies and buns without flour, dairy, yeast and sugar.

The next stumbling block in gluten-free nutrition is pasta, popular as a side dish for meat and poultry dishes, as well as with various meat and vegetable sauces. Currently, there is a large selection of high-quality pasta of various shapes and different compositions, both from rice and corn flour, or mixtures thereof. There are also formulations of pasta made from flour of more exotic cereals.

The main difficulties of gluten-free cooking arise when you want to reproduce traditional familiar dishes from everyday life, whether it be pancakes or pancakes for breakfast, pies for broth, muffins and buns for tea, dumplings and dumplings, cakes for a festive table, as well as any other baked goods or dish, including in its composition in one form or another flour, crackers or bread. But even here I do not see any special problems, except for the need to switch to new products or their combinations, which can practically provide the properties of wheat flour in the product. My point of view on this issue is very simple. I analyze the role or function of flour in a particular finished product and replace it with another product or mixture of other products that will achieve the desired flavor and texture in the baked goods. Over the years of my experimentation, I have come to the conclusion that gluten-free baked goods, especially cakes, muffins and cookies, are simply tastier than similar products made from wheat flour. The use of a huge variety of gluten-free ingredients allows for a wider palette of both flavor and texture / consistency. The cake, baked on, is significantly superior in taste to any flour cake and, moreover, does not require the addition of butter to the dough, since nuts have 50-60% fat in their composition, and fat, which is useful in its characteristics. These muffins are incredibly soft and do not get stale like muffins on wheat. This can be extended to all baked goods using whole or peeled nut flour: almonds, hazelnuts, pistachios, walnuts, etc.

The degree of grinding, as well as the form in which the nuts are used, can vary considerably. So, almonds can be used as a whole unpeeled, in the form of peeled whole nuts, cut into slices and columns, as well as in the form of flour from whole nuts with skin, or peeled, for white flour, coarse or finely ground.

In addition to nut flour, a widespread use for gluten-free baked goods, there are a number of healthy seeds found. This includes flaxseed, pumpkin and sunflower seeds, poppy seeds, sesame seeds and a relatively new product - chia seeds.

The widest range of possibilities for experimentation is represented by various types of whole grain flours from various gluten-free cereals. These include various types of rice, corn, millet, buckwheat and other more exotic products - quince, amaranth, coconut. Some of them are technically not cereals, but are seeds, such as buckwheat and quinoa (as I understood the correct spelling in Russian quinoa).

Such flour, both individually and in the form of their various mixtures, is widely used in gluten-free baked goods. There is another group, this is flour not made from whole grains, but from processed grains, in the form of isolated starches, which have a reduced nutritional value due to their carbohydrate composition. However, due to their fine particle nature, they add airiness to the final product, and therefore are widely used in gluten-free mixes to improve the consistency of baked goods. These include potato and corn starches, tapioca flour.

You can see a significant difference in the consistency of whole grain flour and processed grain flour, as can be clearly seen in the photo below of 2 types of flour - whole flour from white rice (left) and flour - corn starch (right).

In a special range are products such as coconut flour, which has gained particular popularity in recent years as an essential ingredient for the paleo diet. Coconut flour should be distinguished from coconut flakes, which differ in their chemical composition, production method and baking properties. Due to the high content of starches and the low content of dietary fiber necessary for the functioning of the gastrointestinal tract, in gluten-free flour mixtures, the addition of pure dietary fiber, or simply - fiber, to flour mixtures for baking is of particular importance. Psyllium husks are widely used in gluten-free and grain-free breads.

Experience in using flour and flour products from cereals, pseudo-cereals, nuts and seeds has shown that the behavior of each individual type of flour can be different when preparing dough and baking it. Moreover, the type of flour grinding, and even the same flour from different manufacturers, can differ significantly in their ability to retain moisture when combining different ingredients in the dough. Sometimes it is necessary to slightly vary the amount of wet ingredients or the amount of flour in a recipe depending on the degree of flour grinding or the use of flour from another manufacturer. Therefore, I want to emphasize once again that you can achieve wonderful results in gluten-free baking, you had to be careful when using the recipes and very carefully replace one flour with another. Sometimes these changes require a complete rework of the recipe.

Important news: 11.05.2015

It is with great pleasure that I can inform my readers that the Russian company Garnets kindly provided me with samples of their gluten-free products.

I got the opportunity to develop and adapt recipes based on those gluten-free flour products that are available to you, my readers. The importance of such an opportunity can hardly be overestimated. Garnets not only produces gluten-free products, but also puts the principles of healthy eating and the production of products from natural sources in the first place in its strategy, and refuses to use in its mixtures a huge number of various, sometimes poorly studied additives that are simply saturated with many other gluten-free mixtures. ... I fully share this approach to a gluten-free diet and with great enthusiasm begin the process of using Garnets products in gluten-free cooking and baking.

In order not to be unfounded about how tasty and appetizing in appearance baked products can be without the use of wheat flour, I will give a few examples of specific products that I baked in my kitchen from ordinary ingredients, using standard kitchen equipment and a conventional electric oven with a fan. ...

For more information on making dumplings dough, see how to make ravioli.

All recipes for baking using different types of flour can be found both through and through the main menu in the Baking category.

There are a large number of different desserts and pastries that are not only not harmful, but also healthy. Their main feature is the absence of "sweet poison". And one of the most popular is oatmeal cookies without flour and sugar.

The main principles of cooking

Many of us love sweets. It is very difficult to live without sweets with sugar, because then even tea turns out to be tasteless. But you have to take this step if you want to have a thin waist and good health.

All of us, probably, at least once dreamed of indulging ourselves in our favorite sweets, and being slim. And nutritionists, together with culinary specialists, have long found a way to combine the seemingly incompatible.

Perhaps everyone knows about the usefulness of oatmeal. It is high in fiber, vitamins and minerals. It is no secret that the calorie content of this cereal is high, but all the calories are not harmful, and they do not turn into fat.

Moreover, dietary fiber in it helps to accelerate metabolic processes in the body and improve bowel function, and even cleanse cholesterol.

How to make sugar-free oatmeal cookies to keep them healthy:

remove butter from the recipe, take vegetable oil instead;
if the ingredients contain eggs, then they can be used, but without the yolk, since it contains a lot of fat.
Oatmeal is easy to make with a coffee grinder or blender.

If you like cookies with fillings, then dried apricots, walnuts and dates or dried fruits are perfect. But even here it is better not to forget that you should not overeat, especially when it comes to harmless dietary and lean sweets. But 2-3 cookies for a cup of tea will not hurt.

Recipe # 1: Lean oatmeal cookies without flour and sugar

For 12 pieces you will need:

330 g of rolled oats;
170 g pitted dates;
170 g walnuts;
60 g of vegetable oil;
60 g warm water;
60 g sweet syrup;
vanillin;
soda on the tip of a knife and lemon juice to "extinguish" it.

Cooking process

Cooking such delicious sweets is simple:

chop all dried fruits, pre-soaking in water;
chop nuts (the smaller the better);
put all the ingredients in one bowl along with the oatmeal);
in a separate bowl, combine vegetable oil, sweet syrup, and soda, which must first be extinguished with lemon, add vanillin;
pour oatmeal cookies with dried fruits with a fragrant liquid, mix everything into the dough;
from the resulting mass, it is necessary to form a small cookie;
folds on parchment paper and put on a baking sheet;
they need to be baked in the oven at a temperature of +175;
when the cookies are ready, they need to be removed, but allowed to cool.

When the sweets have cooled, they can be removed and served with tea. Enjoyment is guaranteed, and, what is important, it is not only very tasty, but also healthy. And, most importantly, it does not harm your wasp waist and slender legs.

Recipe number 2: Oatmeal cookies without eggs with dried fruits

The recipe for this sweet is incredibly simple to feast on, you don't even need eggs. But the taste does not suffer at all, as does the quality. Without much effort, you can prepare 10 cookies for tea.

Here's what you need to do this:

1 banana;
1 pitted plum;
300 g of cereal;
a handful of dried fruits;
favorite nuts;
a tablespoon of any vegetable oil;
cinnamon (as much as your heart desires).

Cooking process

With so many ingredients, you can easily bake a delicious dessert. Here's how to do it:

cut the banana and other fruit very finely;
crush nuts;
we interrupt everything in a blender or food processor;
in a bowl, mix the flakes and the fruit-nut mixture, it is important to mix well until smooth;
add dried fruits to the mass and cinnamon, mix;
add the selected vegetable oil (preferably refined);
put the mass in the refrigerator for 30-40 minutes;
when the dough is frozen, you need to form small spheres from it with a length of a finger, which will turn into cookies after baking;
for baking, you need an oven preheated to 180-200 degrees.

As a rule, it takes about forty minutes to bake, but it all depends on the oven. When the cookies are browned, they can be removed. They should cool down and can be served.

Recipe number 3: It's time to say goodbye to butter, and flour too

This recipe is perfect for all those with a sweet tooth, although there is no wheat flour or butter in them, and they are cooked without sugar, which does not affect the taste, but only adds advantages to this liver. The whole secret lies in the list of ingredients. And here they are:

500-600 g of oatmeal;
3 small chicken eggs;
raisins, berries and favorite dried fruits;
3 tablets of sweetener or honey;
0.5 teaspoon vanillin;
cinnamon.

Cooking process

These amazing diet sweets are incredibly easy to make. When the ingredients have already been bought, taken out and are ready to work miracles, follow the plan below:

put the oven to warm up to 180 degrees;
the eggs need to be divided - the yolks are not needed, and the whites must be thoroughly beaten by adding vanillin;
take larger dishes and mix the flakes, ground cinnamon, sugar substitute or honey, and then add dried fruits;
combine everything together and knead until smooth;
now the most interesting thing is to form cookies and put them on paper on a baking sheet;
they need to be baked for about thirty minutes, but maybe longer - look by color;
take out and cool;
serve with unsweetened tea or cocoa.

The recipe is very simple, and even a child can handle it.

4th recipe: "According to Ducan"

There is a belief that diet food cannot be satisfying. But there is a recipe for cookies that will saturate in the midst of the working day and give strength, while not being deposited in fat.

For sugarless cookies you need:

5 tbsp. l. oatmeal or bran;
5 tablespoons of yogurt;
2 tons of sweetener;
a couple of eggs;
1 tsp soda or baking powder.

Cooking process

Cooking them is very simple, there are few processes and even a person who is very far from baking can cope with them. Cooking method:

put the oven at 185 degrees and let it heat up;
mix two eggs and sweetener in a large bowl;
add cereal, yogurt and baking powder to a bowl, mix well;
form cute cookies from the dough and place on a baking sheet.

After about 20 minutes they will be ready, but do not rush to remove them, as they can stick to the baking sheet. But as soon as they cool down, you can put them in a beautiful vase and enjoy the amazing taste.

Recipe 5: Sugar-Free Milk-Based Yummy

This recipe is not only tasty and dietary, but it can also be beneficial, especially for those who suffer from gastrointestinal problems. You can get a dozen cookies with a minimum of ingredients in just half an hour.

You need:

a glass of cereal;
a glass of kefir or yogurt;
pear;
half a glass of dried fruit;
3 tablespoons of liquid honey;
Baking powder;
cinnamon.

Cooking process

Cooking is very simple, no special devices and utensils are needed, and even little time will pass. First, mix the chopped oatmeal, honey, baking powder, and cinnamon in a bowl. Then - pour in kefir and after mixing you will have something like a viscous porridge in a bowl.

Then this consistency should be left to swell for about forty minutes. While the base of the dough is suitable, you need to pour boiling water over the dried fruits, then dry them and grind them in a blender, do the same with the pear (without the crust).

But all the excess juice should be drained, otherwise the cookies will not stick to the pile. When the base of the oatmeal dough grows in size, add fruit to a bowl, knead everything. Make small spheres from the dough, which need to be flattened.

Baking will take about 40-50 minutes. Cool and you can savor without harm to the figure and with the benefit of the stomach.

6th recipe: "Curd option"

These cookies are ideal for lunchtime snacks. Precisely more useful than any and snacks, and the stomach will only say thanks. For healthy cottage cheese cookies you will need:

100-150 g of crushed oatmeal;
120 g fat-free cottage cheese;
3 squirrels;
melted honey;
cinnamon, raisins and dried apricots.

Cooking according to this recipe is extremely simple:

the oven needs to be preheated;
cut dried apricots and mix with raisins;
put all the ingredients in a bowl and knead into a dense dough;
mold small balls with your hands, flatten with your fingers or a spoon so that they become like cookies;
they should be baked for about half an hour on parchment paper, after which they need to be removed.

You can serve them on your own with tea and with jam or syrup.

7th recipe: "Bran and oatmeal"

This cookie combines the main thing: nutritional value and dieteticity, as the ingredients themselves and the final product are very low in calories.

You need to prepare:

a glass of oatmeal;
a glass of bran;
a spoonful of raisins;
a spoonful of sunflower oil;
1.5 tablespoons of oatmeal flour;
egg white;
60 g raisins.

Cooking process

Cooking is as easy as shelling pears, in order to please homemade fresh and healthy sweets, you need to get up early, just half an hour. It is prepared like this:

the bran, flakes and raisins are mixed first;
then honey and vegetable oil are added there (it is important that the honey is melted);
completing the dough preparation by adding protein and flour.

The dough should be treated with a thick, homogeneous. If it sticks to your fingers, dust it with flour. Cookies need to be laid out on parchment and baked for twenty minutes in the oven. It can be considered ready if it takes on a golden brown color.

Chill it before feasting on. Better to eat it the same day, as it becomes tough the next day.