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Recipes with Whole Wheat Pasta

12 Best Wheat Flour Substitute for baking, with some gluten free options



Flour is the key ingredient in every bakery product. It helps in binding all other ingredients together and often acts as a base for various bakery items. All-purpose flour is one of the most adaptable flours you can use: Whether you’re baking cookies or making a pizza, the white flour’s versatility makes it suitable for all purposes. It forms the right amount of gluten to lend structure to baked goods without being too dense. This is why it is preferred in most recipes.

Many of us bother about eating healthy and staying fit while enjoying the deliciousness of the food we love. But white flour used in baking forms a high amount of gluten and is difficult to digest. For various reasons, we rely on substitutes of the regularly used all-purpose flour. One can replace the white flour with Substitute Flour like that of different grains and nuts. These substitutes are not only a healthier option but can be your go-to option at the time of the white flour crisis as well.

The uniqueness in the texture, aroma, and taste of these substitutes can make baking a more delicious process. Some most satisfactory flour substitutes to get baking are listed below. Don’t be afraid to experiment!


12 Delicious Flour Alternatives to do Baking


1. Coconut Flour as alternative

→ Completely Gluten-Free substitute to Wheat brown or white flour

Coconut flour is a finely ground, soft, powdery texture produced from dried coconut meat. It is also a natural byproduct of coconut milk production. It is low in carbohydrates and is a popular alternative to regular flour. It is highly rich in protein, fiber, and fat. This combination of nutrients present in the flour makes it so filling.

It is gluten-free and can be used to bake cakes, cookies, bread, and muffins. It would be best if you relied on established recipes while working with coconut flour. It is highly absorbent and therefore can have a drying effect on baked goods. The best way to avoid this dryness is to use a lot of eggs while baking. It is preferable to sift the flour before baking to prevent the grittiness in the baked products.

It becomes a bit tricky to work with coconut flour as it isn’t a grain-based flour and is highly absorbent. It is also rich in Salicylate, a chemical found in many wholesome foods like citrus, coconut, and strawberries. Some people are allergic to Salicylate, so if you’re sensitive to these compounds, it is best to avoid coconut flour cooking or baking.

Some quick baking tips for using coconut flour are listed below:

  • Use more eggs: It adds moisture to the flour and provides a good structure to your baked items.
  • Use additional liquid: Being highly absorbent, coconut flour may make your items excessively dry. It is always preferred to use an extra liquid.
  • You can substitute coconut flour for all-purpose flour at a 1:4 ratio while adding one egg for every ¼ cup of coconut flour.
  • You can also use natural egg replacements like vinegar and baking powder.
  • You can pair it with other alternatives like Almond flour, hazelnut flour, cassava flour, etc.


2.  Chickpea- Flour substitute

→ Chickpea is also a naturally Gluten-free flour option to replace Wheat.

A bag of Chickpea flour should be constant in your pantry. It is not only gluten-free but is highly rich in protein. Chickpea, when ground into flour, creates a whole new world of possible recipes. It has a nutty texture and can quickly transform into everything.

Chickpea flour is an easy-to-use alternative with several health benefits, from thin tortilla flatbreads to thick vegetable stuffed pancakes. It has nutritional benefits, versatility, taste, and texture. Often gluten-free flours do not provide an excellent texture to the baked items. Still, Chickpea flour is a naturally dense flour, and its denseness and innate binding tendencies lend the bakery items a sturdy yet tender texture in all cases.

It has recently gained popularity as a pantry staple all across the globe. It can be combined with other gluten-free flours to increase the protein and make baking easier and delicious. It can be used with both sweet and savory bakery products.

Chickpea Flour min

Some quick baking tips for using Chickpea flour are:

  • Cook or dry roast the flour before baking. Raw Chickpea flour has a terrible taste and can spoil your batter but once cooked; it will magically turn delicious.
  • Make sure to cook the battery correctly. A slightly uncooked texture will not work in taste.


3.   Brown Rice Flour

→ Naturally, best Gluten-free flour to perform baking instead of Wheat

As the name suggests, Brown rice flour is a fine grinder texture made out of brown rice. It can anytime substitute for conventional wheat flour or all-purpose white flour. It works best in bread, muffins, and cookies. Being gluten-free, brown rice flour needs additional ingredients that will help you bake goods to cohere. Some people prefer adding oil, Apple sauce, or an egg.

Rice flours are dry in texture and, therefore, absorb more moisture than conventional wheat flours. It, therefore, requires adding additional liquid to increase the amount of moisture in the baked items. Brown rice flour baked goods tend to top rise very quickly, so no or a minimal amount of rising agent should be used while baking.

Brown Rice Flour best substitute for Wheat min

Some quick baking tips for using brown rice flour are:-

  • Brown rice flour should be stored in an airtight container in the refrigerator. It spoils easily when exposed to moisture and can make odors from other food items stored together.
  • Baked goods made out of brown rice flour can be crumbly in texture. Binding agents like arrowroot powder or eggs can be used to make your baked items more cohesive.


4.   Almond Flour

→  Delicious, healthy Gluten-free flour to bake 

Almond flour is perhaps one of the most versatile, low-carb flour and works well with cookies, cakes, and bread. Almond flour is ground almond nuts, full of fat and moisture, gluten-free, and a bit crumbly in texture. It is less dense than wheat flour and requires certain baking tips to get perfectly textured bakery products.

Almond Flour for baking Wheat alternative gluten free

Some of these tips are listed below:

  • Let the final baked product cool completely: The texture and cohesiveness of low-carb baked goods improve upon cooling. It is always advisable to let your baked items cool completely.
  • Make sure you use all the ingredients only when they are at room temperature. If they are cold, your battery will have lumps and can become clumsy.
  • Grease the pan well and keep an eye on the baking process and follow by checking it from time to time.


5.   Quinoa Flour

→ Another Substitute to replace wheat flour and doesn’t have Gluten as well.

Quinoa flour is an awesome substitute for all-purpose flour as it is highly rich in protein and fiber. It is gluten-free and is quite bitter. It has iron and other trace minerals. It is quite expensive and is made by grinding Quinoa grains into finer particles to get flour. It is used as an alternative for all-purpose flour in weight loss and diabetes.

Quinoa Flour

Some tips for using Quinoa flour while baking is listed below:

  • Store the flour in an airtight container in the freezer. It can last about 5-6 months
  • Toast it lightly in the oven or a frying pan to remove the bitterness from the flour
  • Add xantham gum or cornstarch or mix it with other flours to have a good binding tendency.


6. Buckwheat Flour

→  Don’t get misinterpreted with its name, buckwheat is not a member of wheat and is naturally gluten free…

Buckwheat flour is a soft, powdery texture made from ground Buckwheat seeds which are highly rich in complex carbohydrates, protein, and calcium. It is denser than all-purpose flour but has natural binding tendencies and a nut-like flavor. Buckwheat flour is ideal for cookies and pancakes and recipes that do not require the mixture to rise. While baking a cake, you need to add a rising agent to make the flour rise.

Buckwheat Flour Substitute min

Some baking tips for using Buckwheat flour are:

  • Buckwheat flour should always be combined with other gluten-free flours to get the proper consistency.
  • Swap a small amount of wheat flour with Buckwheat flour to make cakes or bakery items that require rising.
  • I always prefer Buckwheat flour for cookies and pancakes.


7. Rye Flour

→ Rye flour isn’t completely gluten-free but has less amount of gluten as compared to Wheat Flour.

It offers complex flavors to baked items and has various baking-friendly attributes. It enhances the flavors of other ingredients that are combined with it. Bakery items made with Rye stay fresh for a longer time. However, if you want completely Gluten-free flour then this one is not for you…

Rye Flour for Baking min

Some quick baking tips using the right flour are listed below:

  • Use finely milled, relatively light in color, medium Rye flour as it fits best as a substitute to all-purpose flour.
  • I prefer combining Rye flour with other substitute flours available in the market to get a fine and soft texture.


8. Spelt Flour

→ It isn’t a 100% gluten-free alternative for baking but has a very delicate amount of gluten that breaks down when exposed to heat.

Spelt flour is a nutritious flour that has a rich content of dietary fibers and protein. It has a signature nutty, sweet flavor that makes it suitable for baking purposes. It is dehulled from its tough husks that protect the grains from external destroying agents like pests, etc.

Spelt Flour min

Some quick baking tips using spelt flour are listed below:

  • It has a nutty and sweet flavor and can be used in baking any bakery item.
  • Add spelt flour with other substitutes to get a desired fluffy structure.
  • Spelt flour can lead to a crumbly texture while kneading or mixing it with a liquid agent.


9. Oat Flour

→ Oat flour is Gluten-free, however, it depends on the manufacturer what type of Oat it has used for the flour, thus read the description label carefully before buying…

Oat flour behaves exactly like wheat flour. It lends soft and fluffy textures to baked items. People allergic to gluten can use it as a substitute for all-purpose flour. It lightens the texture of muffins, cakes, and bread loaves.

Oat Flour min

Some quick baking tips using Oat flour are listed below:

  • Add Oat flour to whole-wheat flour to make whole-wheat bread less sticky.
  • Use additional rising agents to make the cake more fluffy.


10. Millet Flour

→ Millet flour is tender and mild. It is gluten-free, and when combined with other gluten-free flours, it creates a versatile all-purpose blend.

Millet has been a food staple for over a million years. It has a mild buttery, nutty, and a bit grassy flavor. Millet flour is slightly clumpy when added to a liquid agent. It is highly rich in protein, fiber, minerals, and iron. It can be stored at room temperature for over a year.

Millet Flour min

Some quick baking tips using Millet flour are listed below:

  • It can be used in making bread and muffins by adding them in a considerable amount.
  • avoid adding more than 15-20% in bread recipes as it’ll decrease the volume and will result in coarse, mealy texture


11. Teff Flour

→ 100 % Gluten Free alternative to Wheat for Baking…

As a whole grain, Teff has a gritty texture. It can be used as an alternative to cornmeal. Teff and Buckwheat flour work well together and can be used for baking cakes, cookies, and muffins. It is highly rich in fibers, calcium, and iron.

Teff Flour gluten free baking alternative for Wheat min

Some quick baking tips using Teff flour are listed below:

  • After opening the package, make sure to refrigerate Teff flour in an airtight container to protect its natural oil from rancidity.
  • Reduce the substitute flour by 10-20% and substitute an equal weight of Teff.


12. Amaranth Flour

→ It is gluten-free and can be incorporated into regular gluten-free diets as well.

Amaranth flour is used in several multigrain baking mixes. It is highly rich in protein and contains a high amount of lysine too. It can be used as an ingredient in several bakery products is naturally rich in antioxidants that prevent it from free-radical damage.

Amaranth Flour Rajgiri alternative for baking

Some quick baking tips using Amaranth Flour are listed below:

  • Combine Amaranth flour with almond flour to get a nutty, earthy flavor in your baked items.
  • Add extra greasing agents while using Amaranth flour as it absorbs a lot of liquid and may make your recipe too dense.
  • Be sure to store the flour in an airtight container away from direct heat and sunlight.
  • You can use Amaranth flour as a 25% replacement for wheat flour.
  • Roast Amaranth seeds and adds them to your battery to get a unique texture along with a nutty flavor in your baked goods.


Final Verdict

The above-mentioned flour substitutes can be a perfect pick and must-have in your pantry list. Gluten-free flour can be used in healthy diets and also by people allergic to it. I always prefer adding a rising agent to the flour mixture. Happy Baking!!


Recipes with Whole Wheat Pasta

What to Eat On Juneteenth: Recipes, History, and More



It’s turn up time everyone! The tenth of June, which commemorates the day of emancipation, is fast approaching. This year we’re serving up ribs and watermelon with facts. A bit of cultural history with your corn bread.

If you would like to be invited to the barbecue evening, then you should know what the celebration is about. A great way to get yourself involved without making a commitment is to learn about the history of certain cultural holidays, and the Juneteenth is no exception.

Here’s a closer look at four of the most popular Juneteenth foods – and why so many of them are red.

Red soda is basically the official drink of the Black Cookout – Juneteenth or otherwise. The Juniteenth celebrations range from red drinks from cherry kool aid to strawberry iced tea and everything in between.

I remember drinking a syrupy homemade strawberry lemonade from a red solo cup with little sticky hands as a kid. I didn’t know why then. The color red is often said to represent the blood of our enslaved ancestors. But like all aspects of African American history, the tradition of celebrating with red drinks has roots pre-slavery.

The original red drink was brought back from West Africa by enslaved people generations ago, where the red petals of native hibiscus flowers were combined with mint or ginger to make a drink called bissap, or hibiscus tea.

Bissap is Senegal’s national drink today, although it is widely used under different names in other countries. In Nigeria it is called Zobo, in Sudan and Egypt it is known as Karkade.

Regardless of what it’s called, this red drink is widely known for its calming effects (it has been shown to help lower blood pressure!) And its refreshing taste. So when you toast freedom with a cup of red soda, think about how it came about!

Another red food, tender and meaty, cherry-glazed ribs, is a staple of June barbecues, because in the pre-war south, enslaved people weren’t allowed to have such delicious cuts of meat. Instead, they were fed small bits of leftover meat – the undesirable, inferior leftover meat that white people would not eat (read: tremors).

With generations of blacks cooking from a place of scarcity, it makes perfect sense that ribs, one of the meatiest parts of the animal, are now a staple in black cookouts. They are a symbol of progress in access to food in the black community and of our freedom of choice. And of course the color red is symbolic in West African cultures as a sign of spiritual power.

That is why we coat our meat on June 10th in bright red, spicy cherry barbecue sauces that remind us of our cultural origins throughout the day.

Red Velvet Cake is a black food with origins from the 19th century. While the Waldorf Astoria has tried to take responsibility for this decadent, velvety cake, Red Velvet Cake is, in many ways, as ingrained in black history and community as the June 16 celebrations themselves.

Many common ingredients in cake (such as chocolate and pecans) are of African origin or are common in predominantly black communities. The color red reappears here, with links to black resilience amid intense oppression and submission. The cake was especially popular during the Depression period as a unique and luxurious dessert that could be made with limited resources.

The red color of the traditional red velvet cake comes from a chemical reaction between cocoa powder, vinegar, and buttermilk, but today food coloring is often added to it – just to make sure it’s distinctive and undeniable red Velvet cake. And on Juneteenth, it’s one of my favorite red foods.

Watermelon has become a staple in June because of its bright red flesh. It’s a must have at any Juneteenth celebration. Rev. Dr. Ronald Myers, director of the National Juneteenth Observance Foundation, even called it “one of the oldest traditional foods on Juneteenth”.

After emancipation, many free black Americans built and sold watermelons, making the fruit a symbol of self-sufficiency for blacks, while white people made it an ugly stereotype.

The serving of watermelons – often in the form of a salad – at today’s Juneteenth celebrations is a delicious and refreshing statement. By undermining a racist stereotype in partying, we embrace our freedom and refuse to let that stigma stand in the way of our enjoyment of a harmless fruit.

There is an incredible legacy in American food culture that has been led entirely by people of color. As you chew that Juniteenth on all the delicious grilled dishes, remember to appreciate the intricate story that made it possible to create, perfect, and celebrate all of these foods! And if you’re like me, bring pants with an elastic waistband.

Amiah Taylor is a black essayist with side lines in The Observer, Greatist, NBC LX, Well + Good, Carefree, and Haunt Publishing’s upcoming gothic horror anthology When Other People Saw Us, They Saw the Dead. She is also a student of science writing at Johns Hopkins University. You can follow her reading and food adventures on Instagram.

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Recipes with Whole Wheat Pasta

17 Easy Pasta Recipes That Are Healthy For You



Pasta is one of those meals that really never goes out of style. It’s easy to make and can be customized in many different ways – what more could you want? And while pasta often has a bad rap for not always being the healthiest food, we’re here to prove it isn’t. We’ve rounded up some of our best and oh-so-easy pasta recipes that you wouldn’t believe would be good for you too.

From a variant of the classic spaghetti to different variations of Fettuccine Alfredo, you can eat seconds and thirds without feeling guilty, here are 17 easy ones Pasta recipes that are really tasty and nutritious.

And for more, don’t miss these 15 classic American desserts that are deserving of a comeback.

Mitch Mandel and Thomas MacDonald

There’s really nothing quite like a bowl of spaghetti. Here we pick up the basic pasta dish with a few strips of bacon, which give the pasta just the right amount of meat flavor that goes perfectly with the tomatoes and the spicy spiciness of the pepper flakes.

Get our recipe for spaghetti with spicy tomato sauce and bacon.

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Healthy Fettuccine AlfredoMitch Mandel and Thomas MacDonald

Fettuccine Alfredo is known as the creamiest pasta dish thanks to the heavy cream and excess butter that is used. But that often means that it’s loaded with loads of calories and fat. In this version we turn to a bechamel instead, which still makes a thick, creamy sauce, just without all of those calories.

Get our recipe for Fettuccine Alfredo.

CONNECTED: Your ultimate restaurant and supermarket survival guide is here!

Garlic prawn scampi recipe with linguine on a marble counter with squeezed lemonKiersten Hickman / Eat this, not that!

Garlic fans, this pasta dish is for you. It doesn’t use many ingredients either, which is always a plus when preparing a more sophisticated dish like this one. In addition, these scampi replace the dry white wine you normally find in shrimp scampi with vegetable broth, which gives the pasta a nice salty finish.

Get our recipe for Prawn Scampi with Linguine.

Healthy Baked ZitiMitch Mandel and Thomas MacDonald

Baked ziti is a classic comfort dish and it’s basically simple – just pasta with red sauce, coated with cheese and maybe some meat mixed in. However, if you order this when you eat it can result in a pasta that. is high in saturated fat and, you guessed it, calories. With this recipe, you can easily make a healthier version at home that tastes just as delicious.

Get our recipe for baked ziti.

Paleo linguine with musselsMitch Mandel and Thomas MacDonald

Well, this is a seafood based pasta dish that you will want to make over and over again. And in case you’re wondering, this linguine is heavy on the mussels, which gives this dish a tastier and healthier taste.

Get our recipe for linguine with mussels.

Healthy sesame noodles with chickenMitch Mandel and Thomas MacDonald

A box of fettuccine is really versatile! We think of this recipe as a salad where the noodles stand for salad. Mix some protein along with as many vegetables as you want and toss everything in a light but tasty dressing for a quick, good-for-you pasta dish.

Get our recipe for Asian-inspired sesame noodles with chicken.

Pasta salad with butternut squashWaterbury Publications, Inc.

Put simply, this butternut squash noodle salad recipe is going to be a game changer. Full of protein and fiber, it’s a pasta salad you’ll love to have for lunch all week as it can be easily prepared in a mason jar beforehand.

Get our butternut squash noodle salad recipe.

a pan of taco noodles with a spoon, cotija cheese and sliced ​​avocadoWaterbury Publications, Inc.

The special thing about this dish is that it really combines the elements that you know and love about tacos – spices, spices and cheese – and combine them in pasta form. It’s the best of both worlds! This recipe features black beans and ground beef which, along with whole wheat pasta and vegetables, has 19 grams of protein in each serving.

Get our Recipe for One-Skillet Taco Pasta.

Low Calorie Bolognese Fettuccine TurkeyMitch Mandel and Thomas MacDonald

A slow cooked meat sauce mixed into fettuccine is always a perfect combination. Here we turn to a turkey-based Bolognese sauce for a healthier pasta dish you’ll want to make every week. And there is nothing wrong with that!

Get our recipe for Turkey Bolognese with Fettuccine.

Healthy loaded alfredo with chicken and vegetablesMitch Mandel and Thomas MacDonald

Here is another variant of an alfredo sauce-based pasta. Thanks to the addition of chicken, broccoli, mushrooms, and sun-dried tomatoes, this one is far more nutrient-rich than anything you’d find in a restaurant.

Get our recipe for Loaded Alfredo Pasta with Chicken and Vegetables.

Vegetarian 3 cheese ravioli with cherry tomatoesMitch Mandel and Thomas MacDonald

Preparing ravioli is not as difficult as you might think, and here you will experience a pasta dish made from three different types of cheese that is still light and does not put you in a coma afterwards. Creamy ricotta, smoky mozzarella and spicy parmesan combine to create a pasta dish with just over 500 calories.

Get our recipe for homemade 3-cheese ravioli with cherry tomatoes.

Healthy spinach ham and cheeseMitch Mandel and Thomas MacDonald

Mac and cheese will forever be one of the easiest pasta dishes anyone can master. Here we introduce ham, spinach and cherry tomatoes, which give the dish a big health boost. You can swap broccoli for spinach or turkey for ham if you want – it’s up to you! The essence of this dish is that it is a healthy mac and cheese that makes for a filling meal.

Get our recipe for Mac and Cheese with Spinach, Ham and Tomato.

CONNECTED: The easy way to make healthier comfort foods.

healthy spaghetti meatballsMitch Mandel and Thomas MacDonald

It’s no secret that turkey is much leaner and more tender than the traditional beef, pork, and veal meatballs. When you go the turkey route, you cut down on calories while adding a lot of flavor to your spaghetti dish.

Get our recipe for spaghetti and turkey meatballs.

Healthy broccoli raven orecchietteMitch Mandel and Thomas MacDonald

This classic dish combines broccoli raven with lean streuselwurst and orecchiette, the popular small pasta bowls that perfectly scoop the sauce forever. And don’t worry if you don’t have a raven on hand, because regular broccoli also works fine.

Get our recipe for orecchiette with broccoli raven.

Crock Pot Beef Ragu Recipe with Pappardelle Pasta and grated ParmesanKiersten Hickman / Eat this, not that!

What makes this beef ragout pasta dish a pasta dish that you will no doubt add to your weekly dinner is that it is a dump-and-go crock-pot recipe that is perfect for prep and freezing for later. And with the beef on pappardelle noodles and some grated Parmesan, you can prepare yourself for a restaurant-worthy dinner.

Get our recipe for a crock-pot beef ragu.

Healthy prawns from diavoloMitch Mandel and Thomas MacDonald

Believe it or not, seafood pasta is usually the worst type of pasta you can order when eating out. Typically, a shrimp-based pasta dish drowns in a sauce made with way too much butter, cream, and cheese. So we’ve done the opposite here, focusing on the shrimp and all of their nutritional benefits. In this recipe, the prawns are prepared with chopped tomatoes, white wine, and a pinch of red pepper flakes all over the pasta for a meal that feels indulgent with far fewer calories.

Get our recipe for Prawns Fra Diavolo.

Healthy Red Pepper AlfredoMitch Mandel and Thomas MacDonald

We know another Fettuccine Alfredo, but there really are so many ways to prepare this dish. This recipe starts with a bechamel sauce and then mixes it with roasted red peppers, creating a lighter alfredo sauce that is far fewer in calories.

Get our recipe for Buttery Red Pepper Fettuccine Alfredo.

For more, check out these 108 most popular sodas, ranked by toxicity.

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Recipes with Whole Wheat Pasta

40 Apricot Recipes That Celebrate the Underrated Summer Fruit



When summer comes everyone thinks of the same place: peaches, berries and corn. This year we urge you to make space in your farmer’s market bag for apricots, one of the most underrated summer fruits on the market. Not only are they a great source of potassium, vitamins, and even protein, but they taste divine too. They’re almost like a sweet and sour peach and plum hybrid (after all, they’re a type of stone fruit). Here are 40 apricot recipes for this season that put the products first.

CONNECTED: 23 nectarine recipes for this summer because they’re every bit as tasty as peaches

Behold, the summer equivalent of a Thanksgiving turkey. This beauty is more than impressive and soaked in a simple white wine sauce. Did we mention it comes together in just an hour?

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Sure, you’ve never eaten raw apricots. But chances are you’ve eaten dried in trail mix or granola before. Here they give the bars a certain sweetness in addition to tart dried cherries.

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Exactly the dessert for the garden party you’ve always wanted to plan. Thanks to its juicy, delicate texture (thank you, juicy apricots), the gluten-free masterpiece doesn’t even need frosting.

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Why should lemon and lime have all the fun? Cloud-like meringue on an apricot filling with four ingredients is just as delicious.

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You and quinoa go way back. But have you heard of Freekeh, an ancient grassy grain made from sun-dried, roasted green wheat? It goes perfectly with ripe apricots, spicy halloumi and roasted pistachios.

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Dried apricots + whole almonds + four staples from the pantry = the easiest homemade candy ever. Don’t be shy with the desiccated coconut coating.

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This fruit-crowned stunner is so naturally beautiful that it just needs a touch of pistachio and powdered sugar before serving.

The story goes on

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The fruits are gently simmered in vanilla-lemon syrup before adding cognac. Serve with vanilla ice cream, whipped cream, or custard.

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Apricots are most delicious in summer. Thankfully, dried apricots hold us up in the off-season, like in this Insta-worthy fall salad.

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Cinnamon, honey, and a pinch of Ras-el-Hanout spice (also known as the spice mix that’s popular in Morocco, Algeria, and Tunisia) add the Moroccan influence to your home.

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For Valentine’s Day we fill them with raspberry jam, but apricot jelly would taste just as delicious. If the jam you have is too chunky, blend it in the food processor to smooth it out before filling the biscuits.

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Whether on ribs, pulled pork, burgers or grilled tofu, this 15-minute masterpiece deserves a place on your picnic table.

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Complete with tender sweet potatoes and crunchy green beans. The recipe calls for chicken tenders, but you can substitute thinly sliced ​​chicken breasts (or even fish) if you’d like.

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Apricots in the form of jam make a cameo in another cold-weather dish. It is one of three ingredients that make the pork sauce possible.

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You’re only 40 minutes away from this weekday delicacy thanks to an inconspicuous acronym: Russian Dressing.

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How’s * that * for a chic barbecue main course? The chutney is just as flavorful as the meat, as it’s loaded with fresh herbs, ground coriander, and lime juice.

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It’s so easy to cook the couscous until soft and fluffy, then fold in all of the mixes and dressing. (Dried cherries and cranberries would taste great next to the dried apricots, by the way.)

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The ribs are first slowly cooked in beer overnight. Once done, they can be grilled and soaked in the savory sauce.

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Almost all dried fruits fit here as most go well with nuts and cinnamon. Think dates, golden raisins, or dried cranberries.

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One bite and you will never see the store-bought variety like this again. The three-ingredient almond glaze would also taste great over cakes, shortbreads or donuts.

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Apricot jam and delicate rose water are absolute soul mates. But you can also completely break away from tradition and substitute strawberry jam if you want.

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The key to flawless summer skewers: cut the vegetables as evenly as possible so that all pieces cook evenly and at the same speed.

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Any main course oozed with so much melted brie and cream cheese is a dinner after our own hearts.

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It’s basically impossible to screw up this five-ingredient treat, especially since it all starts with one of our favorite shortcuts in the book: frozen puff pastry. Plums, nectarines, and peaches will work here too.

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Choose your fighter: A meat and cheese platter with dried apricots and apricot jam piled high or a vegan cheese board with fresh apricots.

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The sweetness of Hawaiian bread compliments the salty meat and cheese, as does the canned fruit. Bonus points for grilling or pressing in butter.

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Come for the fresh veggies, stick around for the five-ingredient tahini dressing that could serve as a killer chicken or tofu marinade.

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Have you ever tried a plumcot? It’s a cross between a plum and an apricot and, in a word, epic. Baked with cheese and puff pastry, they are even more heavenly.

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Forget the dry, overwhelming pork chops you’ve eaten in the past. These are more than juicy and juicy as they are coated with buttery mustard and apricot glaze before baking.

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Name a more iconic summer duo. Well wait If you’re feeling particularly inspired, replace fresh diced tomatoes with canned tomatoes as they are in season.

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We love an ordinary backyard cheeseburger as much as we love the next guy. But these 40 minute gems blow the usual way out of the water.

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Believe it or not, your kids are not going to complain about this new version of Chicken Fingers. The pankopanade ensures crispness, while canned apricots round off the spicy Dijon mustard perfectly.

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This cereal dish has a Thanksgiving side, between the warm spices and dried fruit. Serve with chicken kebab, Moroccan beef, or lamb skewers.

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Sure, we love the citrus-like, garlic-like prawns and the crunchy, crispy bacon. But we’re really here for the sweet and spicy apricot cocktail sauce.

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BRB, drown us in homemade feta yogurt sauce. Anyone fancy turning this main dish into a handheld by filling a toasted pita with chicken and vegetables?

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Similar to vinegar or pineapple juice, sour OJ in the marinade ensures that the meat is tender and tender.

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Sachertorte is the Austrian equivalent of the American apple cake: it is a national treasure. This version is inspired by the OG, with rich cake and rum-infused apricot jam … but it uses dark chocolate ganache instead of traditionally cooked frosting.

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Homemade almond-vanilla cream meets golden-brown summer fruits. The fluffy, airy whipped mascarpone cream is just the icing on the cake.

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For the uninitiated, amaretti biscuits are a popular type of Italian biscuit made with almond paste, almonds, and apricot kernels. Save the rosemary honey for Greek yogurt, chicken marinades, and more.

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Do you want to make sure the crust doesn’t get mushy under all the juicy stone fruit? Baking the cake at a high temperature ensures that it is baked until it is crispy – and it stays that way.

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CONNECTED: 65 simple fruit desserts for all summer (and also autumn, winter and spring)

You can find even more great recipes in our first cookbook, Only the Good Stuff.

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