Of course, Lenten baking will not turn out rich, but there are many recipes using which you can prepare Lenten pies, muffins or healthy Lenten cookies.
Lenten pie
Bake Lenten pie easier than it seems. The main thing is to make a lean dough, and you can use traditional fillings, for example, from berries, fruits, potatoes, rice and onions, cabbage. Most popular lean dough- it's yeast. We take the classic recipe for yeast dough as a basis, replace butter with vegetable oil, remove eggs and milk (you can try adding soy milk). While baking, brush the Lenten pie with tea leaves instead of egg white, and your baked goods will brown beautifully.
If you're not a fan yeast dough, you can opt for yeast-free. Mix vegetable oil and hot water(or with white wine, as the Italians do), add sifted flour mixed with sugar and salt. From this lean dough you can bake not only pies, but also make pizza! You can use a variety of fillings for such a Lenten pie: dried fruits, berries, cabbage with mushrooms, nuts.
Lenten pies - quick baking
They are easiest to make from the same dough as pies. Lenten pies You can bake it or fry it in oil in a frying pan, even steam it – it’s just your choice. You can experiment endlessly with fillings! If you want something original, try the filling of chickpeas with eggplant, beans and garlic, salted mushrooms and onions, carrots with fried onions and peppers! Among the sweet fillings for Lenten pies, you can try apples with carrots and nuts, bananas with raisins, and berries.
Lenten cake
Lenten cupcake
Lenten cupcake It's very quick and easy to prepare! All you need is 1 cup of flour, half a cup of sugar, half a teaspoon of baking soda, cinnamon and vanilla (optional). Mix all dry ingredients in a bowl, add half a glass of water and 4 tablespoons vegetable oil. The base for the lean cake dough is ready. You can add different components to it to taste: chocolate pieces, nuts, banana, berries, seeds. Place the resulting dough into molds or pour into one large one and bake in the oven at 180 degrees until ready. Lenten cupcake is delicious and healthy dessert for tea! Bon appetit!
Lenten cookies
Baking delicious Lenten cookies will not be difficult if you know one little secret! Eggs in all recipes are very easily replaced with bananas, which bind together all the other ingredients and give the lean dough the desired viscosity, and instead cow's milk You can use coconut or soy! Delicious Lenten cookies are obtained by mixing mashed with a fork ripe bananas with oatmeal, nuts and raisins. Form small balls, roll in almond petals(optional) and bake in the oven until done! Delicious Lenten baked goods are ready!
Lenten baking much more varied and tastier than it seems at first glance. In ancient times in Rus', women knew and actively used these recipes not only during Lent, but also on all other days, because Lenten baking without eggs and milk turns out to be easy and healthy!
Why is Lenten baking so relevant? The first reason is the pathological lack of time among working women. Therefore, every kitchen requires simple and maximum exact recipes, which give consistently good result. But there are a number of other reasons. Lenten baking recipes are needed for those who watch their figure. After all, a diet is a diet, but the household demands something tasty. And it can be very difficult to refuse a fragrant dessert. Finally, there are people who fast. During such periods, Lenten baking recipes become a real lifesaver and a way to diversify the table.
What is Lenten baking?
This is a whole trend in cooking that has been used by housewives for centuries. different nations. In general, this is the preparation of dishes without the use of baked goods (butter, eggs, milk). At first glance, the task is impossible. How to bake tasty pie, cookies, cupcake or make buns without baking? But it's actually simple. Lenten baking recipes are very helpful for vegetarians and adherents healthy eating, people fasting or suffering from chronic diseases that require giving up a number of foods. Show your imagination, and such delicious smells will float from your kitchen that you won’t have to call anyone - they’ll come running on their own.
Delicious, aromatic pies
Pie is usually associated with big amount sweet additives in the dough. Housewives diligently put more butter, eggs, milk and sour cream into it, and then they have to increase the amount of yeast, because baking makes the dough heavier and increases the time required for proofing. The resulting products should be eaten immediately, on the same day. Baking makes the dessert delicious, but shortens its life; it dries out (especially baked in the oven) incredibly quickly. Try recipes for Lenten baking - the taste of the products is not much different, but they are prepared faster, easier and cheaper. There are two options for preparing pie dough: yeast and yeast-free. If you have children in your family, it is better to avoid yeast, as it causes bloating.
Classic yeast dough can be prepared according to your favorite recipe, just replace the milk with potato broth or water. You can add soy milk. You cannot add eggs, and replace butter or margarine with sunflower oil. Otherwise, everything is as usual. You will need to dilute the yeast in warm water (1 teaspoon per 2 cups of liquid). After 15 minutes, add 1 teaspoon of sugar and 0.5 tsp. salt. Add a glass of flour, mix, add 50 g of vegetable oil and, gradually adding flour, knead an elastic, moist, but not sticky dough.
If you don’t like fluffy yeast dough, then here is another very tasty recipe for pies. They turn out quite crumbly, crispy on the sides and tender in the middle. You will need 500 g flour, 100 ml water, 50 ml vegetable oil, ½ teaspoon salt, 1 teaspoon 9% vinegar. Pour the flour into a heap on the table, make a hole, pour in water and vinegar, add salt and knead the dough. Cover it with film and leave it in the refrigerator for 30 minutes. You can use any filling. These can be dried fruits, cabbage with mushrooms, potatoes with fried onions. If you prefer sweet filling(jam), then it is better to form small products.
Delicious pies
If you are interested in quick and easy Lenten baking, then knead the simplest dough. To do this, take potato broth, add salt, sugar and flour to it. It should be uncool, but elastic dough. Mashed potatoes made from boiled potatoes are good for filling pies. Fry them in oil until cooked and you are ready to enjoy. If preferable baked pies, then this dough will not work - the products will turn out too tough.
Yeast dough comes out softer and fluffier. Take a glass of warm water, pour into a large bowl, add 7 g of dry yeast, 3 teaspoons of sugar, 1.5 teaspoons of salt, 5 tablespoons of vegetable oil. Now add 3 (+0.5) cups of flour one at a time. Knead the dough and remove to increase in volume. It turns out to be very large-porous and rubbery (when squeezed, it quickly returns to its original shape). Compared to dough mixed with milk and eggs, products made from this lightweight version are more fluffy and do not go stale for a long time. Like other Lenten baked goods a quick fix, such pies do not require much time to prepare. It will take about 30 minutes to rise the dough and preheat the oven, and then about 15 minutes for the baking itself.
Filling for pies
She can be anyone. This buckwheat with mushrooms, potatoes with onions, cabbage, pea porridge, carrots, fried spicy or sweet (with dried apricots) beets. Among the new products, you can try the filling of chickpeas with eggplant, beans with garlic, salted mushrooms and onions. Sweet pies also give room for imagination. The filling can be apples with carrots and nuts, dried apricots with apples and raisins, bananas with raisins, or any berries. Each of these options can be a real find.
Lenten baking in a slow cooker
This wonderful device is designed to cook delicious and healthy dishes. Baking in it turns out to be somewhat unusual, you need to get used to it. It won't have a crispy crust, but it will still be delicious. The best results are various biscuits, muffins and charlottes. "What's a cake without butter and eggs?" - you ask. It can be very tasty and quite harmless to your figure and health. Below we present recipes that produce the best baked goods.
Charlotte
Lenten baking in a slow cooker comes out very fluffy and tasty. You'll never turn down an extra piece. You will need 2 apples - they need to be peeled and cut into small cubes. To them should be added 150 g of sugar and 50 g of butter. If desired, add 2 tablespoons thick jam and 0.5 cups of nuts (just don’t use peanuts - they will get soggy). Next add 120 g strong tea and 320 g wheat flour. Don't forget to add a packet of baking powder to the flour. Without it, baking will not be as fluffy. Then you need to knead the dough, grease the multicooker with oil and sprinkle with flour so that the charlotte does not stick. It remains to set the “Baking” mode for about 65-85 minutes. Ready pie Place on a plate and sprinkle with powdered sugar.
Lenten sweet pastries
The variety here is enormous, including brushwood, cakes, pancakes, and potato zrazy and much more. But for now we will focus on the most simple recipes, which will allow you to pamper your loved ones with delicious and healthy sweets. The easiest way to make a cupcake is to indulge your imagination and require minimal effort.
A whole world of tea cupcakes
We'll consider basic recipe, which can be modified to suit you as you please. You will need 1 cup of flour, 100 g of sugar, cinnamon and vanilla. All this will need to be mixed in a bowl, add 100 ml of water and 4 tablespoons of odorless vegetable oil. The resulting mixture will be the basis for our delicacies. You can add anything you like: chocolate pieces, cocoa, nuts, finely grated carrots, raisins, chopped dried apricots or prunes, berries, seeds, bananas, various syrups, jam. It just depends on your taste preferences and what you have in the refrigerator. Chopped fruit also complements this cupcake well. If you are lean sweet pastries will take root on your desk, then you won't want to move on to regular recipes, which necessarily contain margarine.
Great strudel
This is a truly delicious Lenten pastry. At the same time, apple and pear strudel counts an exquisite delicacy and is highly valued in many countries around the world. It's time for you to learn how to cook it at home. You will need to knead a simple dough from 240 g of flour, 120 g of water, 40 g of vegetable oil and a pinch of salt. You should get a very elastic mass - put it in the refrigerator for at least an hour. The filling is very simple to assemble: rinse and soak 30 g raisins, 150 g walnuts cut into pieces, peel and dice 500 g of pears, pour over lemon juice. Pour 40 g of sugar into the pan, add a few tablespoons of water and lightly caramelize. Now lay out the pears, raisins, add vanilla and cinnamon, do not turn off the heat until all the liquid has evaporated. When cool, add nuts. The most difficult thing remains - you need to roll out and stretch the dough very thin. To do this, lubricate it generously with oil. Now spread the filling over the entire surface and roll it up. Bake for 30 minutes at 220 degrees. See for yourself that baking from lean dough is tasty, quick and easy.
Tender buns
Lenten baking without yeast is somehow not at all associated with lush and fragrant buns. Believe me, this is not true. Buns are prepared quickly, you can add dried fruits, poppy seeds, raisins and sesame seeds, make them sweet or unleavened. In general, an option for all occasions. You will need 350 g flour, 300 g unsweetened yogurt, half a teaspoon of salt, 2 teaspoons of sugar. Please note that if you do sweet option, then you need 2 times more sugar. In addition, you need baking powder (2 teaspoons) and a tablespoon of vegetable oil. You will need to mix all the ingredients and knead the dough. It needs to be divided into 10 parts and placed on a work surface sprinkled with flour. Then transfer to a baking sheet covered baking paper, and place in a preheated oven. Bake for 15-20 minutes at 220 degrees until golden brown.
Now you have enough reasons to try Lenten dishes. The recipes (the baked goods are excellent) have been tested by many housewives, and each one has added them to the favorites section. This allows you to save time in the kitchen, pamper your family with goodies and regulate the consumption of fatty and unhealthy foods.
Fasting is a very strict, one might say, biased period regarding the composition of the diet. But it also allows you to treat yourself to some baking from time to time. And if you have time, then at least every day.
Baking during Lent, naturally, cannot be rich, that is, containing eggs, milk, butter and even modest margarine. The dough is based only on water and flour, however, this kneading nevertheless makes excellent pies, and especially quick ones that are fried in a frying pan (this, of course, is not exactly baking, but they are pies), buns, pizza, and rolls. That is, everything that the soul and stomach yearn for most during strict restrictions.
Baking depends on the dough
The quality of the finished product depends on how well the dough is mixed, how and in what quantities the ingredients are selected, and how well the conditions for its “aging” are met.
Baking during Lent - This is a complete transition to “low-fat” dough: water + flour + salt + a little sugar + vegetable oil. This is a basic recipe for all types of Lenten baked goods, which can also be successfully used for making dumplings, homemade noodles and pancakes.
Experienced housewives know that, even with such a limited number of ingredients, you can surprise your household with amazingly rich loaves and pies. The main thing is to knead the dough correctly and approach the matter with soul.
As for the dough itself, it responds in the same way - it fits quickly and efficiently, especially if it is mixed in warm water and left for several minutes in a warm place. And if the yeast is fresh.
The approximate time for increasing the dough in volume is 30-40 minutes.
Features of mixing on water
Whatever one may say, but has more advantages than disadvantages. Firstly, everyone has flour and water, which means they are homemade bakery products accessible to all segments of the population.
Secondly, homemade baking, no matter how modest the recipe is prepared, it turns out to be many times tastier than store-bought. You can eat it fresh as soon as it cools down - this is a definite plus.
Thirdly, it does not become stale or moldy longer. The structure is somewhat different from baked goods - lean baked goods are more porous and viscous (“rubbery”), but this allows them to maintain freshness longer.
Varieties of Lenten dough
Despite the strictness and uniformity of the components of the Lenten dough, it is still divided into varieties:
- Yeast.
- Pie.
- Custard.
And everyone can make it amazing baked goods for the post. You can begin to learn recipes precisely at the stage of preparing the correct dough.
Yeast: 3 glasses of water, 8 glasses of flour + 6 tablespoons for dough, 4 tablespoons of sugar, a pinch of salt, a glass (olive can be used), 100 g of fresh yeast.
Preparing this dough is simple and quick: mix flour (6 tablespoons), sugar, yeast and water. Let stand for about 15 minutes. This is a dough. Then add butter and the rest of the flour to it. Just like that, just a few minutes - and the dough is ready.
Pie: 500 g flour, 10 g dry yeast, water, depending on the amount of baking: from 400 to 600 g, a teaspoon of salt, 40 g each of sugar and vegetable oil.
Add sugar, yeast, salt and a little flour to some warm water. Leave for 15 minutes until frequent bubbles form on the surface. Little by little you need to pour flour into the dough and pour out the oil. The dough should be soft when kneading. Then you need to leave it alone for 25-30 minutes - let it come up. After it has doubled in size, the dough should be turned onto a floured board, kneaded completely and formed into a ball.
Custard: the name is rather symbolic, since the dough is prepared in water boiled and cooled to 30°C. In fact, yeast dough is not kneaded in a water bath. The cooking principle and ingredients are the same as in the previous recipe.
Filling
Baking during Lent can be such a delicacy! The dough is dough, but a lot depends on the filling. And here you can use everything that grows in the garden and on the fruit trees.
First of all, this is cabbage adored by most. Baking during Lent is not complete without pies with this filling. Cabbage is allowed even on the strictest days, so people use it: pies with pickled, stewed, and fresh cabbage are very helpful.
For donuts: roll out a layer 3 cm thick, cut out “pancakes” with a small glass and place them in heated oil. In 5 minutes they will inflate and turn into balls. Very fast and very tasty. The only downside to this recipe is that it's awkward to flip the donuts in the hot oil.
For brushwood: the layer should be thinner - 2-2.5 cm. Cut the dough into even diamonds, cut in the middle. Insert one end of the diamond into the resulting gap. Place in hot oil.
Sprinkle both the donuts and the brushwood with powdered sugar.
You can diversify the menu with all sorts of delicious things without going beyond what is permitted. Baking for Lent can be very diverse. The recipes testify.
Open pie with cucumbers and pearl barley porridge
This pie is very good if the housewife is not bothered by baking during Lent. What to cook - a question every day, but if the family adheres to fasting, then it becomes even more relevant and difficult to solve. But not with pearl barley pie.
Ingredients for the dough:
- half a glass of rye and wheat flour;
- 2 tbsp. l. vegetable oil;
- half a glass of water or weakly brewed coffee;
- 1 tsp. baking powder (1/2 if it is soda);
- 0.5 tsp. salt.
Filling: 100 g pearl barley(the volume will triple when boiled), 3 medium-sized pickled cucumbers, 2 medium onions. The filling is easy to prepare - boil the pearl barley, cool, chop the onion and fry in vegetable oil, grate the cucumbers on a coarse grater, add to the frying pan while the onions are cooking. Simmer them together for a few minutes (until the cucumber smell loses its sharpness), add pearl barley.
Preparation of the dough: mix both flours, baking powder and salt in a bowl, pour in the butter and stir until crumbs form. Then pour in warm water or coffee. Knead soft dough, it won't be very much. Roll out onto a sheet of paper into an even circle (diameter 30x30 cm). Place the filling on it and pinch the edges nicely. Bake at 200-220 degrees for half an hour.
This pie is an excellent Lent bake. It is very easy to prepare in a slow cooker, only the shape will be slightly different. Actually, now everything is baked in this newest kitchen unit in order to save effort and time.
Can't do without dessert!
Who with a sweet tooth can endure long and dull days without their favorite desserts? You can replace them with fruits and nuts, but you still miss the bun.
One thing saves you from longing for cookies - baking during Lent. Pies with fruit filling can also be classified as desserts, but sometimes you want something different.
Strudels, charlottes, and rolls made from lean dough turn out to be quite tasty, which is important - not very high in calories. That's why everyone recommends them, even the popular LiRu newsletter. Post " Beautiful pastries“During the harsh period of Lent, he did not lose his rating.
Advice for those who love fondant desserts. When preparing it, you can easily do without cream and milk. For chocolate glaze All you need to do is take some water, sugar and cocoa powder. Mix sugar with cocoa, add water so that the mass remains thick enough, and cook over low heat for 10-15 minutes.
White fudge should be prepared in the same way: just water and sugar.
Apple roll “Yum”
Dessert pastries for Lent, the recipes of which are presented in a wide range, emphasize the softness and subtlety of the dough, the sweetness and juiciness of the filling.
Dough: 300-350 g flour, 5 tbsp. l. refined sunflower oil, 1 tbsp. l. vinegar and a pinch of salt.
Filling: 5 large apples and a little sugar (approximately 100 g).
Preparation: mix the ingredients for the dough, diluting them a small amount water. The mix should be steep. Ready dough Wrap in film or foil and leave for an hour in a warm place. During this time, you can make the filling: peel the apples, cut them into slices and mix with sugar.
Place the apples on a thin layer of dough (do not take the juice released from them), roll it up and bake it, after piercing it in several places. The dessert will be ready in 20-25 minutes.
Strudel with pear filling
Pastries for Lent, the photos of which look very appetizing, are just as tasty in essence. Pear strudel has a special taste and aroma - this dessert is worth trying.
Despite the apparent complexity of preparation, strudel is easy to prepare.
Dough: flour - 240 g, water - 120 ml, a pinch of salt and 40 g of vegetable oil.
Filling: 500 g pears durum varieties, 2 pcs. cloves, lemon, 100 g of nuts and raisins, 50 g of sugar, a little cinnamon and a bag vanilla sugar. Powdered sugar - for decoration.
Preparation: mix all the ingredients, put the dough in the refrigerator immediately after kneading and start filling. Steam the raisins, chop the nuts, peel and cut the pears into cubes, pour over lemon juice. Caramelize the sugar by adding a little water (literally a spoon). Add pears, raisins, cloves, cinnamon and vanilla sugar. Cook until the liquid has completely evaporated, then mix with the nuts.
Roll out the dough thinly, grease with oil and distribute the filling evenly. Collapse. Bake for half an hour at 200 degrees.
Pumpkin buns
A trend during restrictions is baking in a slow cooker during Lent; recipes with photos are replete with all culinary resources. The offered buns are also from this series - their preparation can be easily transferred to the shoulders of a smart machine.
Ingredients: 2 cups flour, 1.5 cups grated pumpkin, 150 ml water, teaspoon sugar, teaspoon salt, 3 tbsp. l. vegetable oil, 50 g fresh yeast.
Preparation: mix flour with sugar and salt, dilute warm water. Add yeast and place in a warm place until the dough rises. Then add pumpkin and butter to it, mix, form small buns and let them rise further, directly on the baking sheet. Bake in a preheated oven for 20-25 minutes.
Cookies "Fruit Paradise"
Baking during the fast is practically two things in one: tasty and healthy. Such cookies can be safely baked on ordinary days, when there are no strict prohibitions. Lenten baking can replace traditional baking for followers of dietary nutrition.
Ingredients: a glass of any fruit juice, 1.5 cups flour, 1 tsp. soda, 3 tbsp. l. sugar, apple, 3 tsp. lemon juice, a few raisins, a bag of vanilla sugar, salt, 50 g of vegetable oil.
Preparation: mix flour with sugar, add a pinch of salt, quench soda with lemon juice and stir in fruit juice, add oil. Pour the liquid into the flour, add washed raisins, peeled and diced apple, zest and vanilla sugar.
Knead the dough, form it into balls with wet hands and place them on a baking sheet lined with parchment paper. Sprinkle the balls with sugar. Bake for 15-20 minutes at 180 o.
What else can you bake during Lent?
To make it easier to endure the difficulties of fasting, you can treat yourself to your favorite dish, borrowed from the Italians, who cannot live without flour. Did you guess it? That's right, it's pizza!
This hearty meal will not violate the strictness of fasting if you make dough for it in water (we’ll tell you how a little higher), and use mushrooms and tomatoes or some other stuffing vegetable mix. Of course, such a pizza should not contain cheese.
Easier flour products no, than baking during Lent. Recipes from the photo of the dish you liked are available in a huge number, and if one of the housewives considers the preparation itself too labor-intensive (dough in particular), then you can simplify your task by purchasing what you need already in finished form. On the eve of Lent, a wide variety of it appears on supermarket shelves.
You don’t have to bother at all - just cut it into diamond shapes, sprinkle with sugar, put a cherry or nut in the center - and the five-minute cookies are ready. This is the most hassle-free home cooking experience.
The dough mixed with water makes a wonderful homebaked bread with a loose spongy crumb and a crispy crust. There are also no problems with preparing it if you have a multicooker and the corresponding function in it.
Modern technologies allow you to experience what a pleasure it is to bake during Lent. There are numerous recipes with photos, the process is performed by a slow cooker, and the housewife can easily go to work or do her daily chores without worrying about the result. It will be brilliant anyway! Bon appetit!
- Tarte Tatin with apples. Vegan (lenten) apple pie shortcrust pastry. Recipe with photos and videos
Tarte Tatin or upside-down pie is one of my favorite recipes. This is chic french pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your festive table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
- Vegan soup! “Fish” soup without fish. Lenten recipe with photos and videos
Today we have an unusual recipe vegan soup- this is fish soup without fish. For me it's simple tasty dish. But many say that it really looks like fish soup.
- Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO
I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
- Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos
Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - because the filling contains grass :) I was originally inspired by the recipe Uzbek dumplings with greens kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!
- Vegetable cutlets zucchini with cabbage and chickpea flour. Lenten. Vegan. Gluten free.
Try this wonderful vitamin salad from raw beets with carrots and nuts. It is ideal for winter and early spring, when so much is lacking fresh vegetables!
For those who cannot imagine home comfort without the aroma of fresh baked goods, strict fast This can be a time when you have to limit yourself from the pleasure of tinkering with the dough. After all, lean baked goods are prepared without eggs, milk and butter. In Russian cuisine, Lenten baking can be prepared according to many Lenten recipes, but sometimes you really want cookies or a cake for tea! Vegans - strict vegetarians - have managed to find quite acceptable options for substitutes for animal products.
For example, eggs, without which it is impossible to cook fluffy sponge cake, can be replaced with ground flax seed: 1 tbsp. Grind flax seeds into dust in a coffee grinder, add 3 tbsp. water and beat with a whisk or fork. The mixture becomes very sticky and gelatinous, like egg white. 1 tbsp. flax seed and 3 tbsp. water replace 1 egg. This substitution works well for making pancake, pie and cookie dough. In some types of baked goods, eggs can be replaced overripe bananas: ½ banana equals 1 egg. Bananas are good in bread or pie dough. You can use soy instead of milk 
substitutes or cook coconut milk, beat the coconut pulp with water in a blender and strain it. You can make almond and sesame milk in the same way. Instead of butter, you can use any vegetable oil, but you need to use less of it. If, for example, according to the recipe you need 100 g of butter, which is equal to about ½ cup, then you need to take ⅓ cup of vegetable oil. An interesting option for replacing butter would be prune puree. To do this, take ½ stack. pitted prunes and ¼ cup. water and puree with a blender. The ratio is the same as with vegetable oil. Prune puree is ideal for making gingerbread.
Thus, Lenten baking can be prepared from any recipe, adapting it for the Lenten table.
Ingredients:
2 oranges,
100 g honey,
2 tbsp. vegetable oil,
½ cup Sahara,
¼ tsp. salt,
½ tsp. soda,
1 tsp baking powder,
2 stacks flour.
Preparation:
Remove the zest from one orange. Scald the second orange with boiling water. Cut the oranges into slices and remove the seeds. Place honey, oranges, sugar, salt and vegetable oil in a blender bowl and beat everything until homogeneous mass. Add flour mixed with baking soda and baking powder, mix and knead thick crust, which is easily stirred with a spoon. Place the dough in small mounds on a baking sheet lined with baking paper (this can be done with two spoons or using a cornet with a wide nozzle). Bake at 180-200°C for 15 minutes.
Ingredients:
500 g flour,
200 g vegetable oil,
200 g sugar,
100 ml freshly squeezed orange juice,
100 ml mineral water,
200 g raisins,
150 g walnuts,
1 tbsp. (without a slide) soda,
50 ml cognac,
1 tsp ground cinnamon,
½ tsp. ground cloves,
zest from one orange.
Preparation:
Pour cognac over the washed raisins and leave for 20 minutes. Walnuts chop it. Remove the zest from one orange and squeeze the juice from both oranges. Mix the zest with juice. Mix sifted flour with spices and soda. Beat vegetable oil with sugar. Add to butter mixture Orange juice and mineral water, whisk, add raisins along with cognac and walnuts. Gradually add flour and knead into a homogeneous dough. Place it in a greased form and place in the oven for 1 hour, preheated to 180-190°C.
Ingredients:
1 stack warm water,
25 g pressed yeast (or 1 tsp dry),
2 tbsp. Sahara,
2 tbsp. vegetable oil,
1 incomplete stack. flour,
apples,
lemon juice.
Preparation:
Stir the yeast in warm water with 2 tsp. sugar and place in a warm place to rise a little. Then pour in the vegetable oil, add the remaining sugar, add a pinch of salt and add enough flour to make a dough as thick as sour cream. Place the dough in a warm place to ferment. Cut the apples into slices and sprinkle them with lemon juice to prevent them from darkening. Dip apple slices into the dough and fry in vegetable oil on both sides. Place apple slices on paper towels to absorb excess oil.
Ingredients:
2.5-3 cups. flour,
1 stack strong tea leaves,
1 tsp instant coffee,
½ cup vegetable oil,
1 stack Sahara,
3 tbsp. raspberry jam(or any other red)
5 pieces. prunes,
5 pieces. dried apricots,
2 tbsp. walnuts,
1 tsp soda,
½ lemon.
Preparation:
Pour sugar into a bowl, add butter and jam. Remove the zest from half a lemon and squeeze out the juice. Crush the walnuts with a rolling pin or the wide side of a knife, finely chop the prunes and dried apricots and place everything in a bowl with the sugar. Place in a hot, strong brew instant coffee, stir and pour into a bowl. Add flour and soda and knead the dough. Grease a baking tray with oil, place the dough on it in an even layer and bake at 180-200°C for 40 minutes.
Ingredients:
15-20 g pressed yeast,
1 liter of water,
1 tbsp. Sahara,
1 tsp salt,
1 tbsp. vegetable oil,
½ head of cabbage.
Preparation:
Dissolve sugar and salt in warm water, add yeast, stir and add enough flour to make pancake dough. Cover the bowl with a towel and place in a warm place. Meanwhile, finely chop the cabbage and simmer it in vegetable oil until tender, without browning. Add salt and cool. Add cabbage to the dough, mix well and bake the pancakes in vegetable oil.
Ingredients:
1 overripe banana
2 tbsp. honey,
1 stack Sahara,
3-4 stacks. flour,
1 tsp baking powder.
Preparation:
Knead overripe banana until it becomes a paste, add sugar and honey to it and place on water bath. Heat the mixture until all the sugar has dissolved. Add baking powder, wait until the mixture has increased in size and turned white, and remove from the water bath. Cool. Gradually add sifted flour and knead the dough. Roll it into a layer 5-7 mm thick and cut the dough into notches. Sprinkle a baking tray with water, place the cookies, brush them with water and sprinkle with sugar. Place in the oven at medium heat for 7-10 minutes. The cookies bake quickly, do not overdry them.
Ingredients:
4 stacks flour,
1.5 stack. water,
20-30 g yeast,
1 tsp Sahara,
1/5 tsp salt,
½ cup vegetable oil.
For filling:
3-4 potatoes,
1 onion,
1-2 cloves of garlic,
salt, ground black pepper - to taste.
Preparation:
Knead the yeast dough and place it in a warm place to rise. Knead once and let rise again. Cut the peeled potatoes into very thin slices. Also cut the onion into slices as thinly as possible. In 1-2 tbsp. vegetable oil, squeeze out the garlic. Grease a baking sheet with vegetable oil. Divide the dough into 2 unequal parts. Roll out the larger one into a layer slightly larger than a baking sheet with sides, place the dough on it and lift the edges onto the sides. Lubricate the surface garlic oil, add onion, salt, pepper, and add oil. Place potato slices on top, season with salt, pepper and garlic butter. Roll out the remaining dough and cover the pie with a layer. Pinch the edges and make a hole in the center for steam to escape. Bake at 180-200°C for 30-35 minutes. Sprinkle the finished pie with water, cover with a towel and let stand for a while.
Ingredients:
2 thin stacks. flour,
2 tbsp. Sahara,
120 ml vegetable oil,
6 tbsp. ice water,
salt.
For filling:
2-3 apples,
100-150 g sugar,
2-3 tbsp. flour,
½ tsp. cinnamon.
Preparation:
Combine the ingredients for the dough in a bowl and knead it. Divide the dough into two unequal parts, wrap in film and place in the refrigerator for 40-60 minutes. Meanwhile, cut the peeled apples into slices and mix them with a mixture of flour, cinnamon and sugar. Roll out most of the dough and place it in round shape, forming the sides, distribute the filling and cover with a smaller part. Pinch the edges and make a hole in the center for steam to escape. Grease the pie with vegetable oil and sprinkle with sugar. Bake at 180°C for 50-60 minutes. Remove the finished pie from the oven and let stand for 10 minutes.
Ingredients:
250 g flour,
100 g sugar,
1.5 tsp. baking powder,
4 tbsp. vegetable oil,
7 tbsp cold water.
For filling:
600 g strawberries,
50 g sugar,
1 tbsp. vanilla sugar,
2 tbsp. starch.
Preparation:
Combine the sifted flour with baking powder, add sugar, mix, pour in vegetable oil and water. Stir and knead the dough. Wrap it in film and put it in the refrigerator for an hour. Rinse the strawberries in several waters and dry on a towel. Sprinkle with sugar, vanilla sugar and starch. Divide the chilled dough into 2 unequal parts. Roll out most of it into a layer slightly larger than the bottom of the mold, place it in the mold, forming sides. Place the berries on the dough, cover with a second layer and pinch the edges. Grease the surface of the dough with vegetable oil and sprinkle with sugar. Make several punctures on the surface of the dough to allow steam to escape and place in an oven preheated to 180°C for 45-50 minutes.
Ingredients:
1 stack strawberry puree (from fresh or frozen strawberries),
1 overripe banana
2 stacks flour,
1 stack Sahara,
2 tbsp. corn starch,
2 ½ tsp. baking powder,
1 tsp salt,
½ cup vegetable oil,
1 ½ cups coconut or soy milk.
Preparation:
Mix strawberry puree and mashed banana, add vegetable oil and coconut milk, stir and add flour with baking powder, starch, sugar and salt. Pour the dough into a greased pan and bake in an oven preheated to 170°C for 40 minutes. Ready-made sponge cake glaze sugar icing and garnish with strawberries.
Ingredients:
210 g flour,
100 g powdered sugar,
40 g cocoa powder,
1 tbsp. instant coffee,
1 tsp soda,
¼ tsp. salt,
240 g water,
50 g vegetable oil,
1 tsp vanillin,
2 tbsp. honey.
Preparation:
Mix the flour powdered sugar, cocoa, coffee soda and salt. In another bowl, whisk water, oil, vanillin and honey. Combine both mixtures and stir with a wooden spoon until the dough is homogeneous and smooth. Pour it into a greased form and bake in an oven preheated to 180°C for 50-60 minutes. Remove the finished biscuit from the oven and let cool in the pan for an hour. Then turn the pan over, lay out the biscuit and let cool completely. Drizzle cocoa frosting over the cake.
During Lent, it is customary to bake special cookies and gingerbreads. Try to prepare “Crosses” and “Ladders”.
P 
cookie “Crosses” (option 1)
Ingredients:
250 g vegetable margarine (coconut or cocoa butter),
3 stacks flour,
1 stack potato starch,
1 stack Sahara,
1 tsp soda,
2 packets of vanilla sugar,
1 stack water,
1 lemon,
100 g raisins.
Preparation:
Chop the flour with margarine and starch, add sugar, soda, vanilla sugar and lemon zest. Squeeze the juice of half a lemon into a glass of water and pour into the dough. Knead the dough and roll it out. Cut into strips and make crosses. In the “crossbars” remember the raisins, symbolizing nails. Bake at 250°C for 15 minutes.
Ingredients:
½ cup sparkling mineral water,
½ cup vegetable oil,
2 stacks flour,
½ cup starch,
½ tsp. dry ginger,
raisin.
Preparation:
Rinse the raisins, scald and let cool on a towel. Knead the dough from the above ingredients, roll it into a ball and put it in the freezer for 20 minutes. Roll out, make crosses, fold in raisins and bake at 160-170°C for 20-25 minutes.
Cookies "Stairs"
Ingredients:
1 stack rye flour,
2 tbsp. vegetable oil,
2 t.l. honey,
¼ tsp. salt,
raisin.
Preparation:
Knead a fairly stiff dough from rye flour, vegetable oil, honey and a pinch of salt. Mix thoroughly. Make cookies in the shape of stairs: roll 2 strands, make crossbars between them, and crumple raisins into the ends of the crossbars. The number of steps must be strictly defined: seven, twelve, twenty or thirty. Bake in an oven preheated to 180-200°C for 15-20 minutes.
DeliciousLenten baking, easy!Bon appetit!
Larisa Shuftaykina
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