Tasty food

4 Awesome Dinner Recipes For New Year’s Eve

Delicious new years eve dinner ideas

For New Year’s Eve these dinner recipes are just right

Our favorite time of the year is just around the corner. We can’t wait for the New Year’s Eve to arrive and this time we are prepared!

For this years special dinner, we have selected 4 delicious recipes to mark the ending of 2019 and the beginning of 2020.


Cheese Rava Cutlet

Let’s start off with this fantastic Indian recipe. These rava cutlets will simply melt in your mouth followed by a scrumptious creamy cheese. It’s the perfect light dinner recipe!

Cheese rava cutlet

Parmesan-Roasted Broccoli

Our next awesome recipe comes in a healthier form! This dish is so tasty and healthy at the same time, you’re gonna wanna make it more often. Creamy, yummy and healthy!

Parmesan roasted broccoli 1

Easy Swedish Meatballs

Presenting a recipe from the Swedish cuisine, tasty and healthy. These Swedish meatballs are easy to make and are the ideal recipe for a dinner.

Easy swedish meatballs

Cheesy Taco Sticks

Last but no least, a scrumptious light dinner recipe in the form of Taco sticks. They are delicious, buttered and stuffed with meat and cheese. Perfect as a snack or a dinner.

Cheesy taco sticks 1

There you have it! A handful of fantastic ideas for you to make this New Year’s Eve.

We know we definitely will! And we can’t wait for it to arrive.

Have fun and enjoy the upcoming holiday season everyone!

How long it takes to cook silverside beef?

Prepare  for fast, inexpensive and easy but flavour-packed luxury of meat – just watch this recipe using Scotch Beef  silverside. Also there it’s time to cook silverside beef like a pro. Short and clear answer about how much it takes to cook silverside:30  to 40 minutes on fork tender.

How long it takes to cook silverside beef

The aslow-cooked roast is a pleasant mercy on a cold day, and a lean, immature Scotch Beef silverside cut is perfect for this lazy method – which relies on nothing more than regular basting with the savoury juices to create a flavour-packed and inexpensive dish.

Also the onions become soft, sweet delicacies to enjoy at leisure.  In some cases you will want to pot-roast beef, in this case we advise to check how to cook the silverside beef with french onion.

Serves 6

Prep time: 20 mins

Cooking time: 2 hr 35 mins

Ingredients for silverside beef recipe

  • 2kg boned and rolled Scotch Beef PGI silverside
  • 1 tbsp beef dripping or butter
  • Salt and black pepper
  • 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven)
  • 4 heads garlic, halved
  • A few sprigs of thyme


Method of preparation of silverside beef roast:

  1. Recognize after switching your joint from the packaging, pat dry and bring to room warmth.
  2. Preheat your stove to 200°C for fan assisted or 215°C for ovens without a fan.
  3. Choose a wide, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Rub a little goose or duck fat into the joint if it doesn’t have a generous coating of fat, then season with good quality fine sea salt just prior to cooking.
  5. Create a trivet by approximately chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns.
  6. Put the beef fat bottom up onto the trivet which should line the base of the tray.
  7. Set in the middle of the oven and roast for 20 minutes, then decrease the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 56°C for a medium rare roast. The joint will continue to cook once removed from the oven, reaching a core temperature of 58ºC.
  8. Transfer from the oven, put on a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  9. For the gravy, make up 500ml of Essential Cuisine beef stock, then deglaze roasting tray with this stock stirring in all the caramelized juices from the tray. Next, pass through a fine sieve driving all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich, glossy gravy.

There it’s also a technique to cut the Silverside cut of beef meat. See the main idea on this video:

Check our Beef ‘n’ Biscuit Bake

Za’atar Spiced Mushrooms

Za’atar spiced mushrooms

Za’atar spiced mushrooms – this delicious Arabic appetiser is ideal for your meal prep routine. It can last in your fridge for up to 5 days and is a perfect companion and side dish to any kind of meat. I especially love combining these mushrooms with rice and curry chicken – a mix of Indian and Arabic cuisine.




  • 2 tbsp Tbsp Za’atar spice mix recipe on my website
  • 1 tsp cayenne Peppee
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 400 g mushroom
  • 10-12 Olives optional


Za’atar spiced mushrooms



  1. Heat up oil in a pan and toss sliced mushrooms in rosemary flavoured extra virgin olive oil.
  2. Sprinkle Za’atar in generous quantity and finished with sprinkle of cayenne pepper and good squeeze of lime.
  3. Serve piping hot may be with side of fresh pita bread
  4. If you like you can add olives too.

Nutritional Info

Za’atar spiced mushrooms nutri info

If you liked this recipe, you are going to love

Crock Pot Pasta

Cheese Rava Cutlet

Cheese rava cutlet

CHEESE RAVA CUTLET – here we have yet another Indian food recipe. These cutlets will simply melt in your mouth, followed by the creaminess of the cheese. When you pan fry these cutlets, you’ll get a nice golden crisp. Perfect for a light dinner!


  • 1 1/2 Cup Mother Dairy Milk
  • one Cup Rava/Sooji (Semolina)
  • 2 Mother Dairy Cheese Cubes
  • 1 teaspoon Italian Seasoning Mix
  • Salt and black pepper to taste
  • 1 medium-size onion chopped
  • one tablespoon chopped coriander
  • 1 tablespoon Mother Dairy Butter

Cheese rava cutlet


  • Boil milk in a pan. Add cheese cubes, chopped onion, Italian seasoning and stir to combine.
  • Once the cheese is melted, slowly add the semolina. Continuously stir the mixture. Turn off the heat.
  • Now add the salt, pepper, and coriander. Continuously stir the mixture until it reaches a thick spreading consistency. Set aside.
  • Grease a square tray with butter.
  • Spread the semolina mixture on the tray. Keep the thickness of half inch. Gently press it with the spatula.
  • Set it aside for one hour or till it is set. You can also keep it in the fridge for 30 minutes.
  • Cut the cutlets into the desired shapes using a knife or a cookie cutter.
  • You can serve them as it is or pan fry for a crispy texture. You can store these cutlets in the fridge for a week. Reheat or pan fry whenever required.
  • To pan fry the rava cutlets, heat 2 tablespoon of oil in a pan.
  • Fry the cutlets till they turn crisp from both the sides.
  • Serve Cheese Rava Cutlets warm with your favorite chutney or ketchup.

Nutritional Info

Cheese rava cutlet nutri info

So, you love recipes with cheese? Try our:

Nacho Sloppy Joes

Broccoli Beef Braids

Broccoli beef braids

Who doesn’t like cheese & beef in a braided dough? Perfect for parties, a modern twist on otherwise classic and usually sweet (chocolate) braids. Fulfilling and tasty!


  • 3 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 cups warm water (120° to 130°), divided
  • 1 tablespoon honey
  • one pound ground beef
  • 1 envelope taco seasoning
  • one cup refried beans
  • 1/3 cup taco sauce
  • 2 cups shredded Colby-Monterey Jack cheese


  • Shredded lettuce
  • Chopped tomatoes
  • Crushed tortilla chips
  • Sliced ripe olives, drained
  • Diced avocado
  • Sour cream
  • Salsa

Broccoli beef braids 2


  • Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes.
  • Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes.
  • Press dough to fit a greased 13×9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.


Nutritional Info


Broccoli beef braids nutri info


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PEANUTS Nutrition and Health Benefits – and Make Healthy Peanut Butter

Peanuts nutrition and health benefits are what we will talk about here.

Peanut lovers are everywhere whether they know the peanut nutrition facts and health benefits or they just love it whatever it is. In the USA alone peanuts are considered an all American favorite.

With peanuts, peanut butter and other peanut products and snacks, they comprise more than ⅔  of nut consumptions. 

Peanuts make for a great nutritious snack. Moreover, healthy snacking in-between meals may help kill cravings and prevent overeating. They can also fill you up with protein, fiber, unsaturated fats, and important vitamins and minerals. And a new study puts peanuts in the spotlight.

What are the benefits of eating peanuts anyway? Are they really healthy? Is it alright to eat peanuts every day? Are peanuts keto-friendly? Let’s find out about Peanuts nutrition and health benefits.

Peanuts parts and by products


Peanut is also called by other names like Ground Nuts, Earth Nut, Goober (US), or monkey Nut (UK). Peanut is actually not a nut but a legume of Pea family, Fabaceae. It is mainly grown for its edible seeds.

Furthermore, besides being a legume, it is also classified as an oil crop for its high oil content.

Peanut is indeed high in Fats, a very good source of Plant-based Protein, and Low in Carbohydrates. Let’s check further some of the Peanuts Nutrition and Health Benefits.

For every 3.5 ounces or 100 grams of peanuts:

  • Carbs 16 grams
    • Sugar 5 grams
    • Fiber 9 grams
  • Protein 26 grams
  • Fats 49 grams
    • Saturated: 6.28 grams
    • Monounsaturated: 24 grams
    • Polyunsaturated: 16 grams
    • Omega-6: 15.56 grams
    • Trans: 0 grams
  • Cholesterol 0 grams
  • Water 7%
  • Calories 567

Peanuts nutrition and health benefits

Being low in Carbohydrates, and with high Protein, Fats, and Fiber, peanuts have a very low Glycemic Index. (GI). Glycemic Index measures foods according to how quickly they raise blood sugar. Thus, these make peanuts suitable for people with diabetes.

Peanuts are truly a great source of various Vitamins and Minerals.

The Vitamins

Thiamin or Vitamin B1 – This vitamin is essential for the functioning of the heart, muscles, and nervous system. Just like other B Vitamins, it also helps cells in the body convert carbohydrates into energy.

Riboflavin or Vitamin B2 – This B Vitamin is water-soluble and heat-stable that cooking does not lower the lever. However, exposure to light could destroy it. Moreover, Riboflavin has also a key role in metabolizing fats, carbohydrates, and proteins. 

Furthermore, studies show that a sufficient intake of RF appears to have a protective effect in some medical conditions like sepsis, ischemia, etc. It also contributes to the reduction in the risk of some forms of cancer in humans.

Niacin or Vitamin B3 – A food converter to energy, this vitamin keeps the digestive system, skin, and nerves to function well. Moreover, there’s research that shows that dietary niacin can protect against Alzheimer’s disease. In fact, the peanut is an excellent source with 25% RDA per ounce.

Choline or Vitamin B4 – This vitamin is critical for normal membrane structure and function. Moreover, it is also important to lung function and memory development in infants. Actually, studies show that regular intake improves memory and attention-holding capacity.

Pantothenic Acid or Vitamin B5Also called pantothenate, this vitamin B5 is indeed vital in the metabolism and synthesis of Carbohydrates, Proteins, and Fats. It helps create red blood cells, create stress-related and sex hormones, and maintain digestive tracts.

Furthermore, studies show that this Vitamin might be beneficial in the prevention and treatment of Diabetes.

Pyridoxine or Vitamin B6 – This vitamin is involved in protein and red blood cell metabolism and hemoglobin formation. It also has a role in the nervous and immune systems. Furthermore, it is also required in the proper function of sugars, fats, and proteins in the body.

It is also essential in the proper growth and development of the brain, nerves, skin, and many other parts of the body. A higher intake of dietary vitamin B6 may be beneficial for heart disease. 

Folate or Vitamin B9 – Also called Folacin and Folic Acid, this vitamin helps produce and maintain cells which makes it important in pregnancy and infancy. It is also an advantage when it comes to the prevention of heart disease according to research.

Vitamin E, the AntioxidantThis Vitamin is actually a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols.

In fact, it is a powerful antioxidant which interrupts the propagation and damage of reactive oxygen species. Moreover, it involved in immune function and regulation of certain metabolic processes.

Alpha-tocopherol, indeed, protects cell membranes from oxidation by reacting with lipid radicals. Additionally, it is also key for healthier skin and eyes. Surely, peanuts are excellent sources of this vitamin with 20% RDA per ounce.

The Minerals

MagnesiumThis mineral maintains normal muscle and nerve function thereby keeping our heart rhythm steady. It also supports a healthy immune system. It keeps bones strong and promotes normal blood pressure, and helps to regulate blood sugar levels.

Moreover, some studies show that magnesium intake can reduce inflammation and a decreased risk of metabolic syndrome and type 2 diabetes.

Phosphorus – Definitely an essential in the formation of bones and teeth. It also helps synthesize protein for the growth, maintenance, and repair of cells and tissues.

Potassium – Essential in maintaining fluid and electrolyte balance in the body. It is also important for brain and nerve function and necessary for normal growth and muscle.

Zinc – Supports immune systems and helps in wound healing, Furthermore, it is also involved in building proteins, supports normal growth and development during pregnancy, childhood, and adolescence. 

Iron – Indeed an essential in oxygen transport and helps regulate cell growth and differentiation.

Copper –  Essential in the production of key proteins in our body such as collagen and hemoglobin, that transports oxygen. Truly an excellent source with 21% of RDA per ounce

Manganese – It is actually a cofactor for many enzymes. Peanut is an excellent source indeed with 26% of RDA per ounce

Selenium –  It is an antioxidant that helps prevent cellular damage from free radicals.  Furthermore, it also regulates thyroid function and plays a role in the immune system.

Peanuts nutrient facts

Source: ResearchGate

Health benefits of Peanuts

  1. Peanuts are rich in Antioxidants (Besides Vitamin E)
    • p-Coumaric acid. It is in fact, one of the main antioxidants in peanuts. It is a micro-nutrients that has Anti-inflammatory and anti-microbial effects.
    • Resveratrol. Indeed a powerful antioxidant that may reduce your risk of cancer, heart disease, and Alzheimer’s disease as well as delaying aging.
    • Isoflavones. Linked with a variety of health effects. These include protection against age-related diseases such as osteoporosis, cardiovascular disease, and loss of cognitive function. Furthermore, it also exhibits anticancer, antimicrobial, and anti-inflammatory properties.

2. Peanuts are weight-loss-friendly food due to the fact that:

    • Peanuts indeed reduce food intake by boosting fullness to a greater degree than other common snacks.
    • They also increase calorie burning due to the high content of protein and monounsaturated fat.

3. Peanuts are rich in Dietary fiber

    • Fiber-rich foods improve blood cholesterol levels and lower the risk of heart disease, stroke, obesity, and type 2 diabetes.
    • Insoluble dietary fiber is linked to a reduced risk of weight gain.

4. Peanuts prevent Gallstone

    • With the combination of fiber, magnesium, unsaturated fats, and beneficial plant chemicals, peanuts can prevent gallstone.

5. Peanuts boost memory

    • Resveratrol in peanuts helps improve brain flow. While having a great source of niacin and vitamin E will help you protect from Alzheimer’s, and age-related cognitive decline.

And so, what can you say about these Peanuts Nutrition and Health Benefits. Do these answers to your questions?

Peanut health benefits

Healthy Peanut Butter (Low-Carb Keto and Gluten-Free)

As we know, there are many foods and products that are made from peanuts such as Peanut Flour and Peanut Oil. And from these products, they even made more products as well.  In fact, every day, more and more dishes and recipes are created and reinvented.

The most popular product that is made from peanuts is definitely the Peanut Butter. Peanut Butter is a paste or a spread made from dry roasted or raw peanuts. It can make up to 100% peanut content, or sweeteners, salt, oil, and other flavors are added into them.

Therefore, the Peanut Butter can be healthy or less healthy depending on what the manufacturers are adding in their product. Most often, these added ingredients make their peanut butter tastes and look better to attract more buyers.

Are you also health-conscious?

More and more people are indeed becoming health-conscious, too. Oftentimes, these health-conscious people are checking the ingredients. Sometimes they are disappointed whenever they can’t find anything healthier than the other.

Why don’t we make some Healthy Peanut Butter at home? In fact, they are just simple and very easy to make. Furthermore, they can be made low-carb, vegan, or Gluten-free.

All you need are Peanuts, an oven or a large skillet or wok, and a food processor. And of course some jars or any container where you will place your peanut butter.

For a variety and added flavor, you can add some fine sea salt or pink salt and sweetener of your choice. You can also add butter. If you don’t like dairy, you can add coconut oil or olive oil or not add anything at all.

Peanut butter can be made with roasted peanuts, with or without added oil. Or just make it with raw peanuts. It is said to be more nutritious.

Here is the Healthy Peanut Butter Recipe


  • 250 g Raw Peanuts, skinned
  • Pinch of fine sea salt or Pink salt (depends on how salty you want it to be, optional)
  • Erythritol or Stevia or Sweetener of your choice (depends on how sweet you want it to be, optional)
  • 1 – 2 Tbsp Unsalted Butter (optional)


  • To roast peanuts, in the oven, preheat oven to 350°F. 
  • Place the peanuts in the baking sheet spreading evenly and roast for 20 minutes stirring at least twice. If you prefer to use a large skillet or wok to roast peanuts instead of the oven, make sure to stir more often.
  • Cooldown the peanuts for a few minutes and then place them in a food processor along with the other ingredients.
  • Blend for 5 minutes or until smooth. Scrape the side from time to time for better blending.
  • Place in a jar and refrigerate up to 1 month (or longer).


  • You may opt to not roasting the peanuts. Just follow the instructions with raw peanuts.
  • If you like it crunchy, save a cup of peanuts. Blend the rest of the ingredients. At the last minute, place the save peanuts in the food processor and blend.

Below is the recipe that can be printed out and include in your collections of recipe cards. Pin this recipe into the Pinterest board of your favorite spreads.

Low-carb keto peanut butter recipe 3

Try this Peanut butter to make this easy and delicious  Peanut Butter Freezer Fudge.

Did you enjoy discovering more about Peanuts Nutrition and Health Benefits?  Did you like the Healthy Low-carb, Keto Peanut butter recipe? Don’t forget to share this with your friends too.

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RECIPES WITH PEANUT BUTTER – 20 Best Healthy Recipes with Peanut Butter

Recipes with Peanut butter are a thing for people who love peanuts and peanut butter. Even those who are not that much into peanut butter will like to learn some recipes too.

Here are 20 best healthy recipes with peanut butter that are picked. They are definitely healthy and will fit into your diet. Moreover, they are very tasty and very easy to prepare.

You may use your favorite peanut butter from the supermarket or from your health store. But, definitely, you can make your own healthy peanut butter. Making peanut butter is quite easy actually.

Here are the 20 best recipes with Peanut Butter that you will surely enjoy. Don’t forget to pin them into your Pinterest Board. Share these recipes with your friends too.

1. 5 Ingredients Keto Peanut Butter Cookies

First on the list of best and healthy Recipes with Peanut Butter is this 5 Ingredients Keto Peanut Butter Cookies. It is indeed flourless, delicious, and very easy to prepare. These peanut butter cookies are perfect for breakfast or a snack. To make these cookies, you’ll need some creamy peanut butter, cream cheese, your choice of sweetener, baking soda, a small egg, and vanilla (optional).

Get the full recipe here.

Recipes with peanut butter 5 ingredients keto peanut buttr and flourless peanut butter oatmeal cookies

2. Flourless Peanut Butter Oatmeal Cookies

These Flourless Peanut Butter Oatmeal Cookies are soft, chewy, and definitely tasty.  With just 4 ingredients, they are very easy to prepare. What you’ll need to make are some peanut butter, rolled oats, some banana, and chocolate chips of choice.

Get the full recipe here.

3. 3 Ingredient Peanut Butter Coconut Fat Bombs

If you are on a Keto diet, you know what fat bomb is. These 3 Ingredient Peanut Butter Coconut Fat Bombs is one delicious way to stay in your diet. Even non-dieters will enjoy them. They are so easy to make as well. All you need are some peanut butter, your choice of sweetener, and some coconut flour.

Get the full recipe here.

Recipes with peanut butter 3 ingredient peanut butter coconut fat bombs and keto peanut butter chocolate chip mug cake

4. Keto Peanut Butter Chocolate Chip Mug Cake

This rich and fudgy Keto Peanut Butter Chocolate Chip Mug cake cooks in only 2 minutes. Very easy indeed, and you will like its being moist and lightness when eaten. Ingredients for this mug cake are cream cheese, peanut butter, an egg, dark chocolate, and your choice of sweetener.

Get the full recipe here.

5. Easy Vegan Peanut Butter Frosting

Another one of the easy Recipes with Peanut Butter that you will enjoy is the Easy Vegan Peanut Butter Frosting. You will definitely love this to top on any cakes to make them more appetizing. With creamy peanut butter, vegan margarine or butter (for non-vegan), sweetener of choice, and your non-dairy milk of choice, you will enjoy how easy to make this rich creamy, yet simple vegan frosting.

Get the full recipe here.

Easy vegan peanut butter frosting and keto double chocolate peanut butter cupcakes w peanut butter frosting

6. Keto Double Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

This rich and very chocolatey Keto Double Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting will make your day being a very low carb dieter. Even your kids or your non-keto friends will enjoy these guilt-free chocolate peanut butter cupcakes.

The ingredients here are of course some sugar-free peanut butter, peanut flour, flax meal, coconut flour, cocoa, sweetener of choice, unsalted butter, baking powder, baking soda, acv, and some chocolate chips.

Get the full recipe here.

7. Gluten-free Peanut Butter Chocolate Bread

Another add on to your list of healthy tasty recipes with peanut butter is this Gluten-free Peanut Butter Chocolate Bread. Very chocolate peanut butter taste and great for any meal of the day.

The ingredients here are peanut butter, sweetener of choice, some eggs, sour cream, milk of your choice, gluten-free flour, baking powder, gluten-free rolled oats, and some chocolate chunks or chips.

Get the full recipe here.

Gluten free peanut butter chocolate bread and vegan peanut butter banana bread 1

8. Vegan Peanut Butter Banana Bread

Add this Vegan Peanut Butter Banana Bread into your collections of Recipes with Peanut Butter.  It is rich and moist and you will enjoy it as your meal or snack.

With ingredients like whole wheat pastry flour, some light brown sugar, baking powder, baking soda, some salt, mashed bananas, peanut butter, almond milk, ACV, vanilla extract, some water, and chocolate chips, you’ll find this very easy to prepare.

Get the full recipe here.

9. Power-Packed Peanut Butter and Chocolate Covered Smoothie

Another healthy Recipe with Peanut Butter is this Power-Packed Peanut Butter and Chocolate Smoothie. You will definitely love this rich and filling smoothie. Perfect for breakfast to start the day or any meal of the day or even for refreshments at any time of the day.

Just gather some peanut butter, black cherry juice, Greek yogurt, banana, ground cinnamon, some honey or your sweetener of choice, unsweetened cocoa nd a cup of ice, then blend them altogether. That’s how easy to make it.

Get the full recipe here.

Recipes with peanut butter power packed peanut chocolate covered cherry smoothie and creamy keto peanut butter smoothie

10. Creamy Keto Peanut Butter Smoothie

With only 5 ingredients and done in 5 minutes, this Creamy Keto Peanut Butter Smoothie makes in the list of Best Healthy Recipes with Peanut Butter. Indeed you can enjoy this smoothie to start your day or as a snack. To make, you will only need a cup of unsweetened almond milk, heavy cream, peanut butter, your choice of sweetener, and ice (optional) and blend them altogether.

To prepare, you’ll need smooth peanut butter, lemon juice or vinegar, some aquafaba, maple syrup, coconut cream, vegan dark chocolate, and some sea salt.

Get the full recipe here.

11. Vegan Peanut Butter Mousse

This fluffy and creamy Vegan Peanut Butter Mousse is so appetizing yet still healthy that you will include this in your favorites list. For ingredients, you will be needing Aquafaba, lemon juice or vinegar, peanut butter, maple syrup and coconut cream.

Get the full recipe here.

Vegan peanut butter mousse and gluten free vegan peanut butter cup cheese cake

12. Gluten-Free Vegan Peanut Butter Cup Cheese Cake

Here is another healthy recipe with peanut butter, the Gluten-free Vegan Peanut Butter Cup Cheesecake. You will surely enjoy this delightfully creamy cheesecake, topped with chocolate ganache. To make the crust, you’ll need roasted peanuts, almond flour, cacao powder, maple syrup, coconut oil, and some salt.

For the cheesecake, you’ll need some cashew nuts, creamy peanut butter, maple syrup, coconut oil, some lemon juice, vanilla extract, and salt. You will also need dark chocolate, coconut milk, and some peanut butter cups for the garnish.

Get the full recipe here.

13. Peanut Butter Pancakes and Jelly

It is Paleo, Low Carb, Gluten-free, Dairy-free, and no added sugar, this Peanut butter Pancakes and Jelly makes it to the list of Best and Healthy Recipes with Peanut Butter. It is so filling and great for breakfast.  With the ingredients like eggs, Paleo Pro chocolate Protein Powder or any amino acid protein powder, Birch Bender Paleo Pancake mix or use Just use 1/4 cup almond meal or gluten free flour + 1/4 tsp baking powder. your favorite peanut butter and unsweetened almond milk, you’ll have a perfect day starter.

Get the full recipe here.

Peanut butter pancakes and jelly and keto peanut butter chocolate roll ups

14. Keto Peanut Butter Roll-Ups

Here is one of the best Recipes with Peanut Butter, the Keto Peanut Butter Chocolate Roll-Ups. Easy to make and great for keto dieters. Have the eggs and coconut flour ready with heavy cream, water, and coconut flour, with sugar-free chocolate chips and peanut butter, you’ll have the perfect breakfast ever. Or have it any time of the day.

Get the full recipe here.

15. Multipurpose Peanut Sauce

Have this versatile Multipurpose Peanut Sauce as dips or for your cooking that requires it like noodles and stir-fries. You will need some Peanut Butter, warm water, soy sauce, brown sugar or your sweetener of choice, lime juice, sesame oil, ginger, garlic, and a pinch of cayenne pepper.

Get the full recipe here.

Multipurpose peanut sauce and tofu stir fry with peanut sauce

16. Tofu Stir Fry with Peanut Sauce

Savory and Vegan, this delectable Tofu- Stir-fry with Peanut Butter has to be among the Recipes with Peanut Butter to definitely share around. ingredients are firm tofu, peanut butter, soy sauce water brown sugar or sweetener of choice, garlic, ginger root, rice wine vinegar, sambal oelic, cooking spray, red bell pepper, snap peas, kosher salt, green cabbage, carrots, scallions, and some unsalted toasted sesame seeds.

17. African Peanut Stew

This delectably savory African Peanut Stew is so creamy and very easy to make. Ingredients are creamy peanut butter, garlic, onion, ginger, olive oil, some cumin, tomato paste, some cubed potatoes, chicken or vegetable broth, chopped peanuts, cilantro some lime juice and some chopped roasted peanuts.

Get the full recipe here.

African peanut stew and peanut butter cauliflower bowl with roasted carrots

18. Peanut Butter Cauliflower Bowl with Roasted Carrots

This healthy Vegan and gluten-free option Peanut Butter Cauliflower Bowl with Roasted Carrots is exceptionally tasty. The peanut butter blended well on vegetables as they are baked.

You will need to make the peanut sauce first. For the vegetables, you’ll need some carrots, cauliflower, cabbage, lettuce, and other greens. you’ll also need some hot sauce, garlic powder, sesame oil and some salt and pepper.

Get the full recipe here.

19. Rainbow Peanut Butter Tofu Stir Fry

This Rainbow Peanut Butter Tofu Stir Fry is so crispy and appetizing. Very easy to make yet very healthy as well. You’ll need to make some peanut sauce first, Then stir fry some scallions, tofu, snow peas, carrots, bell pepper, and roasted peanuts on peanut oil.

Get the full recipe here.

Rainbow peanut butter and tofu stir fry and peanut butter noodles with veggies

20. Peanut Butter Noodles with Veggies

This Peanut Butter Noodles with Veggies is great comfort food and perfect for lunch or dinner. It is vegan, gluten-free and a good source of protein too., and the best healthy noodles you’ll ever have. To prepare this, you’ll need some rice noodles, coconut milk, vegetable broth, soy protein, peanut butter, some carrots, pepper, zucchini, onion, garlic, and ginger.

You also need some sesame oil, soy sauce, curry powder, paprika, salt, pepper, peanuts, and some cilantro.

Get the full recipe here.

Did you enjoy the recipes?  Try these recipes below, too.

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Sourdough Bread and How to Make the Starter – with Easy Recipes

Are you ready to learn how to make Sourdough Bread and Starter? But before that, let’s see what we know and what we can grasp about them.

Sourdough bread is a slow-fermented traditional bread that dates back to 3000 BC in ancient Egypt. It is recently becoming more popular because more and more people are becoming aware of their health benefits.

Moreover, sourdough is known for its being tangy in flavor, with a chewy texture and crisp, crackly crust.

Furthermore, the Sourdough Starter is a fermented mix of flour and natural yeasts that help this bread rise. This sourdough starter is what makes this bread a healthier alternative from other regular bread. Let’s learn a little more about the Sourdough bread and starter.

Nutrition and Health Benefits of Sourdough Bread

So, what makes the sourdough bread better than the other bread?

There have been studies proving its health benefits. Below are some of them:

  • Sourdough bread contains lactic acid which neutralizes levels of phytates because it lowers the pH of the bread. Phytates are antinutrients that bind to minerals and reduce the body’s ability to absorb them. Thus, the sourdough bread has a higher level of available minerals and up to 62% less phytic acid than conventional bread.
  • Sourdough is also prebiotic which feeds the beneficial bacteria in the digestive system that keeps the gut healthy. Furthermore, it improves digestion by increasing the availability of nutrients.
  • The bread is more digestible because the fermentation process breaks some of the gluten down. Thus, people who struggle to digest gluten can have this bread. However, someone who has coeliac disease should be cautious because the sourdough still contains Gliadin. Gliadin is the part of the wheat protein that affects people with coeliac.
  • Due to the sourdough fermentation, the Glycemic Index (GI) of sourdough bread is reduced. It, therefore, slows down the speed at which sugars get in the bloodstream, thus, it has a better effect on blood sugar and insulin levels than other bread.
  • Due to Lactic Acid Bacteria (LAB) in sourdough, the bread has higher levels of antioxidants, lunasin (the cancer-preventive polypeptide), and some anti-allergic substances that may help in the treatment of auto-immune diseases.
  • Because of its high fiber content and low GI which makes one feel full longer and cuts back cravings, sourdough bread also has positive impacts on weight loss. 

Sourdough bread and how to make the starter

Let’s Make Sourdough Starter

Before making sourdough bread, you’ll have to start with a sourdough starter. This is what makes the bread extra special than the other regular bread that uses commercial yeast. 

To make a sourdough starter is very simple but it will need some patience because this process will last 6 days and maybe more.

Furthermore, besides sourdough bread, the starter can also be used in pizza bread, buns, biscuits, other bread, and even pancakes. There are a whole lot more where you can use it instead of using the regular yeast. 

Let’s get started with making the sourdough starter.


  • Clean jar or any container (enough to contain at least 1L). With or without cover. Preferably (but not necessary) clear so you can easily see what’s happening to your starter.
  • Kitchen weighing scale or measuring cups and spoons
  • Cloth or plastic wrap to cover the jar if the jar doesn’t have its own cover.
  • Kitchen thermometer (optional)

Ingredients for Day 1 up to Day 6

  • 120 grams (½ cup) filtered water 
  • 120 grams (1 cup) whole grain flour or your choice of flour.
  • “Wild Yeast” (found in the air around us)

Day 1

To start, Get ready with filtered water, flour, and “wild yeast”.

You will also need a clean, at least 1 L mason jar or any jar/container. And of course your measuring tools. Nevertheless, if you have the kitchen weighing scale, that would be the best to use.

The flour can be whole grain, whole wheat, rye, or all-purpose flour. However, whole grain flour has a natural wild bacteria that will help with the fermentation process.

  • Measure filtered water and flour.
  • In a jar, mix the two into a thick paste with a fork, spoon, or spatula until fully incorporated.
  • Cover the top but not tight. No need to screw the lid. May cover with plastic wrap with a rubber band, with a towel, or just place something on the top.
  • Place in a warm place for 24 hours.

Day 2.

You will see some bubbles and smells soury sweet.

To feed:

  • Get ½ cup starter from the jar and place it in another jar (keep the remaining starter in another clean container as discard and can be used in another recipe) and clean up the first jar.
  • Add feed with ½ c water and 1 cup flour (You may continue using the same flour or shift to white bread flour or other white flour.)
  • Mix well until became pasty and well incorporated.
  • Place the mixture / freshly fed starter back into the cleaned jar. Leave back in a warm place for 24 hours.

Day 3.

The starter is bubbling and there is a slide mark in the jar which shows that the starter expanded and slides down. It means that the starter reached its peak and needs to be fed again.

  • This time, feed the starter 2x with 12 or more hours apart.
  • Do the feeding the same way as in day 2
  • On the 12th hour. Repeat feeding.

*Remember to keep all the discards in a container to use up later in other recipes.

Day 4: 

This is after 12 hours from the last feeding.

In case the starter didn’t rise up that well, let it stay a couple more hours until it rises and dropped.

  • Do the same feeding 2x

It should double in size this time after 12 hours.

You may put a mark/line on the jar before leaving it so you’ll know how much the starter rises.

In case the starter didn’t rise up that well or doesn’t reach its peak and there is no mark of sliding down, skip feeding. It means the starter is not yet “hungry”. Leave it for a few more hours until it peaks.

Day 5

  • Check if it reached its peak (again, there is a mark that it slid down), that means the starter is hungry again.
  • Feed again the same way. (12 hours interval or more hours depends if it reached its peak)
  • Put a mark/line on the jar before leaving it so you’ll know how much the starter rises.

Day 6

  • Make sure it peaked and slid down. 
  • For the final feeding, use ⅓ cup starter with ½ cup water and 1 cup flour. (mark the jar)
  • The starter should double in size within 4 to 6 hours.
  • When it doubled in size and reached its peak, make a float test: Get a teaspoonful of starter and place on the water and it should be floating. Then, your starter is ready for your sourdough bread.

How to make the starter


  • For the leftover starter(starter that was left behind after using a part of it for sourdough bread), it can be kept in the refrigerator and make sure to feed it once a week to be able to use it for your next sourdough bread.
  • For the discarded starter (the left out starter and not fed), you can keep them in a separate container and refrigerate. It can be used for other recipes.
  • On feeding – there are times a 12-hour interval is too short. Make sure the starter reached its peak and then deflated down again (there is a slide mark on the jar). That’s when it’s time the starter should be fed again. You can skip feeding at night if it looks like the starter is still rising to its peak.
  • In colder environments, the process may take longer than 6 days. It can reach up to 12 days. Find a warmer area in your kitchen but never in direct sunlight. If possible have a kitchen thermometer to make sure it is over 65ºF. Preferably 70 to 80ºF
  • If the flour is not enough because it takes longer than 6 days, just refrigerate it for a few days to see if it can still get going.
  • The smell of the sourdough starter should be sweet and tangy. If it smells bad, the jar may be unclean or you have introduced some bad bacteria in it. Start again.
  • If there is some mold or discoloration on the surface of the starter, it could be contaminated. Scrape the top off if it is just on the surface.
  • There may be some liquid at the top of the starter, don’t be alarmed. It’s a good sign that the starter is hungry. You can stir it in or pour out the water.
  • You can divide the amount of ingredients into half to create a lesser starter.

The Sourdough Bread Recipe

Now you know how to make the Sourdough Starter. Let’s jump in and be ready to make your Sourdough Bread.

We will not need any bread machine nor mixer as this bread doesn’t require any kneading. It is best if the ingredients are weighed. But if you are comfortable using your measuring cups and spoons, or don’t have a weighing scale, it is alright to do the alternatives.

Sourdough bread and how to make the starter 2


  • 90 grams (⅓ cup) Sourdough Starter
  • 380grams (1 ⅔ cups ) Water
  • 500 grams (4 cups) Bread Flour or All-Purpose Flour
  • 10 grams (2 tsp) fine sea salt


  • Extra flour for dusting
  • Your choice of seeds for flavoring: fennel seeds, anise seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty)


  • Bowls or colanders for proofing
  • Covering for the bowls such as plastic wraps or towel
  • Pastry scraper
  • Dutch oven or large heavy-bottomed pots with lids
  • A serrated knife or any sharp knife


  1.  Make sure the sourdough starter is active. The starter has been fed 6-10 hours before mixing the dough and placed on the counter/warm area of your kitchen. But if the starter is in the refrigerator and has been fed for the last 6 or 7 days, it is alright to use it straight from the jar, cold,  and without feeding.
  2. Measure all the ingredients. In a bowl, mix together the flour and salt. In another bowl, mix together the starter and water until milky. Include ½ tsp to 1 tsp of seeds or a combination of seeds here if you prefer.
  3. Pour the starter – water mixture into the flour-salt mixture and blend well with the wooden spoon or mash with your hand until well blended. Cover bowl with the dough with plastic wrap or a clean, damp kitchen towel and let the dough rest for 15 to 30 minutes.
  4. Work on the dough by doing the stretch and fold. Start with dipping your hand in clean water so the dough will not stick to your fingers. Grab one side of the dough and stretch or pull it upward and place the end on top of the dough. Do the stretch and fold technique repeatedly for 20-30 secs turning the bowl clockwise or until the dough feels firm. Flip over and cover again and let it rest for another 15 to 30 minutes then do the stretch and fold again.
  5. Cover the bowl with the dough with plastic wrap or a clean damp kitchen towel. Leave on a counter and let rise (proof) which can be from 3 to 12 hours depending on the temperature of the environment and the ingredients. (During summer, proofing time can be 3-6 hours at 75-85ºF. While at wintertime, it will take about 8-12 hours at 65-70ºF). 
  6. Check the dough after the needed proof. At this time, the dough has bulked in size but not doubled (unlike the non-sourdough bread). To test when it’s ready, poke the dough with your finger (finger is dusted with flour) and if the indentation remains, the dough is ready.
  7. You will work on this dough on a floured top and “shape” it. You may use any flour like rice flour or any white flour, whichever works best for you to avoid the dough being sticky. You will use the scraper, too, to carefully scoop and lift the dough and tuck it in to shape the dough.
  8. To shape, place the dough on the floured board. Flip the dough over. Grab one side of the dough, pull it up, and fold it up to the middle. Next, grab the opposite side, pull it up and fold in the middle. Grab the side that wasn’t pulled yet and do the same. Do the same on the opposite side.
  9. With the use of your hand and other hand holding the scraper, flip the dough quickly so that the tucked side is now underneath. Shape the dough further with both of your hands cupped on the dough while gently rotating the dough and become round. Check this tutorial for shaping techniques.
  10. After shaping, the dough needs to rise again. Prepare a bowl lined with linen dusted with flour. You can also use a proofing basket, the seam of the dough side up. Or lined with parchment paper seam side down. Carefully lift and place the dough with your hand and with the help of the scraper on the other hand to keep the shape.
  11. Powder the top of the dough with some flour and the sides of the bowl as well. You may add seeds as a topping but this is optional. Cover and place in the refrigerator and let rise for another 1 hour. 
  12. Preheat the oven to 500ºF along with the dutch oven or any heavy-bottomed pots with lids.
  13. To bake the dough, carefully remove the heated dutch oven out of the oven and remove the lid. Lift the dough by flipping or by lifting using the parchment paper and carefully place in the preheated dutch oven, seam side down.
  14. Score the surface of the dough quickly with the knife or a lame around 1 inch deep at 45º angle. You can do one stroke, a couple, or a hashtag stroke. Put the lid on and place inside the preheated oven and bake for 20-25 minutes in 500ºF. It should be light golden in color and already puffed.
  15. Remove the lid, lower the heat to 450ºF. Continue baking for another 10-15 minutes or until the loaf is deep golden brown and crisp.
  16. Remove from the oven, transfer the bread onto the wire rack and let it cool down to room temperature before slicing.

Sourdough bread


You have just made your first Sourdough Bread.

There are other Sourdough recipes out there and most of them have their own way with their recipe. Whether the way the bread was baked the same way or not, no Sourdough bread is the same. This is because of the ‘wild yeast” present in the surroundings, the environment/weather, the fermentation process, and the proofing.

Either way, the end result depends on your personal touch with the timing and method you have developed over time as well as your patience.

Use this recipe as your jump-start or guide. If you have enjoyed and continued making this bread, you will, in time, develop your own technique and timing.

Important Notes

  • To store, you can wrap the bread with a clean kitchen towel for up to 2 days to keep the crispness of the crust. Or in a paper bag for up to 3 days. You can also place it in a zip lock bag to keep it moist longer. Slice the bread and freeze for up to 2 months.
  • If the dutch oven is not available, you may use a sheet pan covered with a metal bowl or a baking pan with a bowl that can fit on it as a cover. The bread might be flatter though but it still works. You may lower the temperature to 450ºF to begin and bake 25-30 minutes covered and 5-8 minutes uncovered. The internal temperature should be 204-208ºF. 
  • Usually, dutch ovens can handle 500ºF. If not or not sure, especially when using other means, 450ºF will be enough. Some clay bread baker cracks at 500ºF and plastic handle melt or crack.
  • If the dough seems runny, most probably it is over-proofed or incorrectly measured the flour and water. An over-proofed dough is flat and runny with plenty of air bubbles at the top. It may have reached its peak and gone down. It also breaks apart when stretched. Take note of the rising time and adjust or shorten it next time. Take note of the current weather as it also affects the proofing time. Summer, when the weather is hot, shortens the proofing time.
  • When measuring with a weighing scale, don’t forget to not include the weight of the bowls. When measuring the flour, do not include the seeds or any add ons.

Did you enjoy how to make the Sourdough Bread and Starter? Don’t forget to Pin this into your Pinterest Board for later. Share the article with your friends too.

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Sourdough Starter Discard Recipes – 20 Easy Recipes + Tips to Minimize Discards

Sourdough Starter Discard Recipes is the next thing that we liked to have knowledge of after learning how to make the Sourdough Bread. Or you are someone who receives the discards from a friend who made a lot of discards and you liked to try to make use of it as you are also fond of baking.

As we all know, Sourdough bread has become more popular as we learned about its health benefits which are far better than the other regular bread.

For a recipe of Sourdough bread, surely you could pile up a container or two of the sourdough starter discards depending on how many days it will take to finally make a healthy, active starter for your sourdough bread.

Learn more about how to make Sourdough Bread and its Health Benefits, as well as the Sourdough starter here.

Is there a way to minimize discards?

Starter discards are those starters that were left behind and not fed completely. Unless you are planning to make more sourdough bread in the future, you can store the remaining starter to use for later on.

Although the starter can stay outside for a couple more days without feeding, some hooch or a layer of liquid will develop on top. Fermentation will also continue and will become too sour that may affect the taste of the recipe that you will use it in. That is why you should know how to store it until it’s time to use the starter again.

Here are ways to store them and keep the starter alive. In this way, sourdough discards can be minimized. 

  • Refrigerate it up to a few months but regularly feed it once a week. When it’s time to use the starter:
    • Remove from the refrigerator. Get 4 oz (120 g or ½ C) starter and discard the rest (or store). Note that the best way to measure it is by using a weighing scale. Otherwise, you can use your way of measurement.
    • Feed as usual just like how you did it when you made your starter. Repeat as necessary until it almost doubled in volume in 6 to 8 hours.
  • Sourdough starter and sourdough discards can be stored in the freezer for up to one year. A good way to do it is to put it in several containers or plastic bags, cover, and freeze up. To bring it back to life:
    • Get one and thaw it. As you thaw it, the starter needs to be fed again just like when you make the starter. You should get it back in an active form just like before you froze it.
    • Get 4 oz (120 g or ½ C) starter.
    • Add water 4 oz (120 g or ½ C) and mix. Add flour 4 oz (120 g or 1 C) and mix until incorporated. Cover but not tight or use plastic wrap or towel. Leave in a warm area for 24 hours. Tip: You can place it in your oven with the lights on.
    • Follow the steps in feeding the starter. It may take 5 or 6 days and maybe longer depending on the temperature of your area.
    • When the starter became active and stable, then it is ready to use.
    • Check on how to make a starter here.
  • Dehydration is another way to store the starter. Feed the starter one last time. Get a sheet tray lined with parchment paper. Spread the starter in a thin layer evenly on the paper and set aside to dry completely at room temperature. Depending on the kitchen’s temperature, it may take 3-5 days.

When dried completely, break the mixture in small pieces and store in an airtight container, preferably glass. Keep in a cool dark place (not in the refrigerator). To rehydrate: Note that a weighing scale is highly recommended to measure the ingredients.

    • Measure the flakes. 1 ounce or 28.4 grams or roughly ¼ – ⅓ cup. 
    • Place in a container.
    • Measure warm water: 2 ounces or 59 grams or ¼ cup
    • Pour over the chips. Stir occasionally. It will take about 3 hours to dissolve the chips.
    • When the mixture is almost smooth ( it’s alright if there are a few undissolved chips), feed with all-purpose flour – 1 ounce or 28.4 grams or roughly ¼ cup. Cover with cloth and place in a warm area of your kitchen (75 – 85°F). Remember that the process may take longer if the temperature of your area is lower.
    • Leave for 24 hours.
    • Without discarding, feed again with lukewarm water (1 oz/28.4 g/ 1/8 C) and flour (1 ounce/28.4 gram/ ¼ cup). Leave in a warm place for 12 hours or until the starter is bubbly and it has risen and fallen (remember when you make your starter?).
    • Repeat the process with the same amount of water and flour, and not discarding anything.
    • At this point, the starter is ready to have its regular feeding. Get 4 oz (120g or ½ C) of starter (the rest is discarded, but you can save it for future or other uses). Add 4 oz water (120 g or ½ C) and 4 oz flour (120 g or 1 C). 
    • In 4-6 hours, the starter had expanded already (again depending on the temperature of the area). Your Sourdough starter is ready to use!

Are there other ways besides storing them?

When you have enough sourdough starters and discards stored and still don’t want to throw away the excess or feel bad about throwing them away, below are more tips on how you can minimize discards.

  • If you don’t like filling your countertop or your fridge with the starter and discards, give the sourdough starter to your friends. You can also post it on your social media that you have extra starters to give away.
  • Are you a gardener? Surely you know about composting. Discards have good bacteria and therefore,  an excellent add ons to your compost heap. Not a gardener at all? Then, give it away to someone who is.
  • Sourdough starters are great for the skin, too. A probiotic, Lactic Acid Bacteria (good bacteria), present in the starter, known to have anti-inflammatory, and other therapeutic properties made this possible. Thus, it can treat some skin blemishes like acne, or helps in anti-aging.
    • Use this as a face mask, alone or add in a mixture of honey and natural yogurt.
  • Another best way is to use it with other recipes. You will be surprised that there are a lot of Sourdough Starter Discard Recipes that you can try.

Now that you have a steady supply of starter and discards, it’s time for you to learn recipes using them. Let’s start!

Here are easy 20 Sourdough Starter Discards Recipes that you can try:

1. Sourdough Pancakes

Great way to start your day with this delicious and fluffy Sourdough Pancakes. Once your sourdough starter is ready, cooking pancakes will only take a few minutes to finish a bowl of batter.  Other ingredients are All-purpose flour, baking powder, baking soda, some sugar or your sw3eetener of choice, some salt, milk, an egg, and some oil of your choice.

Get the full recipe here.

Sourdough starter discard recipes sourdough pancakes and sourdough waffles

2. Sourdough Waffles

You will enjoy your breakfast, too, with this Sourdough Waffle. It is tasty and an easy way to use your sourdough starter discards. Your other ingredients are all-purpose flour, buttermilk, some sugar, melted butter, eggs, and baking soda. You can also add cinnamon and vanilla as options for added flavor. Note that you will start preparing this recipe a night before.

Get the full recipe here.

3. Sourdough Chocolate Chips Cookies

Whoever will miss this easy Sourdough Chocolate Chip Cookies? Especially that this one is made tastier and healthier with the use of Sourdough Discards. Besides the starter, you will need some unsalted butter, sugar, egg, vanilla extract, all-purpose flour, kosher salt, baking soda, and of course some chocolate chips.

Get the full recipe here.

Sourdough starter discard recipes sourdough chocolate chip cookies sourdough crackers w olive oil herbs

4. Sourdough Crackers with Olive Oil and Herbs

Another one that makes it to the list of Sourdough Starter Discard Recipes is this Sourdough Crackers with Olive Oil and Herbs. You’ll love this as you use sourdough starter the most here. You will need 1 cup mature starter, all-purpose flour, whole wheat flour, rye flour, extra virgin olive oil, dried herbs, fine sea salt, and Maldon flake salt for topping.

Get the full recipe here.

5. Sourdough Coffee Cake

Coffee is for coffee cake. Now, this Sourdough Coffee Cake is even tastier with all those crumbles and cinnamon. Besides sourdough starter discards, you will also need some butter all-purpose flour, ground cinnamon, brown and granulated sugar or your sweetener of choice, eggs, vanilla extract, chopped pecans, sour cream, fine sea salt, and some buttercream.

Get the full recipe here.

Sourdough starter discard recipes sourdough coffee cake lemon sourdough cake

6. Lemon Sourdough Cake

This delectable Lemon Sourdough Cake is also very easy to prepare and deserved to be added to your list in Sourdough Starter Discard Recipes. The ingredients are, of course, your sourdough starter discards, your choice of milk and sweetener, oil, eggs, vanilla, lemon juice and zest, flour, baking soda, and some salt.

Get the full recipe here.

7.  Blueberry Sourdough Muffins

Muffins are delicious with blueberries. So, this appetizing Blueberry Sourdough Muffins can’t be missed as well. Besides sourdough starter and blueberries, you will need unbleached all-purpose flour, yellow cornmeal, baking soda, cinnamon powder, milk, egg, butter, oil, your choice of maple syrup, honey or molasses and some demerara sugar.

Get the full recipe here.

Sourdough starter discard recipes blueberry sourdough muffins and cheese bacon sourdough discard popovers

8. Cheese and Bacon Sourdough Discard Popovers

This Cheese and Bacon Sourdough Discard Popovers are perfect for lunch or a snack. Another ideal and easy way to use your discards. The ingredients besides the sourdough starter discards are some eggs, all-purpose flour, milk diced bacon, grated cheese, and drained can of corn.

Get the full recipe here.

9. Sourdough Tortillas

When you are into tacos and wraps, sourdough discards are still in to make your Sourdough Tortillas. And beside wraps, you can even turn the leftover tortillas into chips! Amazing, isn’t it!. Here are what you need: Sourdough starter discards, all-purpose flour, warm water, some salt, oil, and baking powder.

Get the full recipe here.

Sourdough pizza crust and sourdough pizza crust

10. Sourdough Pizza Crust

Who doesn’t like pizza? But pizza is not pizza without the crust. So get your Sourdough discards out and make this Sourdough Pizza Crust, and put any kind of toppings you like on it. You will only need your sourdough starter, then some flour, salt, and olive oil.

Get the full recipe here.

11. Vegan Sourdough Pizza Cracker

Do you still have a lot of sourdough starter left and you are longing for that pizza flavor? Try this Vegan Sourdough Pizza Cracker. You can make a lot of it with your discards, and yes it’s Vegan. Besides sourdough starter, you also need flour, olive oil, some salt, garlic powder, chili flakes, dried thyme, dried oregano, dried basil chopped fresh chives, and salsa to serve.

Get the full recipe here.

Vegan sourdough pizza cracker and sourdough onion rings

12. Sourdough Onion Rings

Here is something that you don’t need baking but you can use up your sourdough starters. These Sourdough Onion Rings are so simple and easy to make, yet very tasty and crunchy. With your discards, you will also need onions of your choice, all-purpose flour, some salt, garlic powder, black pepper, paprika, cayenne pepper, and oil for frying.

Get the full recipe here.

13. Sourdough Fish Batter

Have the Fish and Chips too with this Sourdough Fish Batter. So crispy, juicy, and easy to make. Get your sourdough starter discards along with some baking powder, some salt, turmeric, paprika, black pepper, fish fillet of your choice, and oil for frying.

Get the full recipe here.

Sourdough starter discard recipes sourdough fish batter sourdough hotdog buns

14. Sourdough Hotdog Buns

You’ll never go wrong with this Sourdough Hotdog Buns. It is easy and you can even make a burger bun if you prefer with this recipe. Beside the sourdough starter, bring out your flour, some warm milk, granulated sugar, some yeast, butter, and salt.

Get the full recipe here.

15. Vegan, Oil-Free Sourdough English Muffins

These Vegan Oil-Free Sourdough English Muffins are perfect for vegans and vegetarians.  Try it out! You’ll to prepare your sourdough starter,  coconut sugar or your sweetener of choice, some warm water, winter squash puree, coconut powder dry yeast, whole wheat pastry flour, and all-purpose flour.

Get the full recipe here.

Vegan oil free sourdough english muffins and sourdough maple sticky buns

16. Sourdough Maple Sticky Buns

Soft on the inside and sticky on the outside. This Sourdough Maple Sticky Bun is another great way to use up your discards. Perfect for your coffee break, too. Here, you will need your Sourdough starter discard,  dried yeast, warm water, sugar, all-purpose flour, some salt, baking soda, melted coconut oil, maple syrup, and vanilla extract

Get the full recipe here.

17. Sourdough Banana Bread

Surely, Sourdough Banana Bread is included in the list of Sourdough Starter Discard Recipes. This delicious and moist bread has an enhanced flavor that you will love. besides Sourdough starter, you’ll need the mashed bananas, of course, flour, shortening, some sugar your your choice of sweetener, an egg, some salt, and baking soda.

Get the full recipe here.

Sourdough banana bread and sourdough zucchini bread

18. Sourdough Zucchini Bread

Not only banana, but also zucchini bread. This Sourdough Zucchini Bread is tasty, soft, and healthy too with more fiber as well. Bring out your Sourdough discards and some zucchinis with all-purpose flour, some salt, baking powder, baking soda, cinnamon, eggs, vegetable oil, some sugar, and vanilla extract.

Get the full recipe here. 

19. Sourdough Discard Cinnamon Sugar Cake Donuts

Another one to love among the Sourdough Starter Discard Recipes is this Sourdough Discard Cinnamon Sugar Cake Donuts. So flavorful,  appetizing, and soft. Besides your sourdough starter discards, you will need some all-purpose flour, sugar, cinnamon powder, softened butter, eggs, milk, vanilla, baking powder, some salt, and coconut oil for frying.

Get the full recipe here.

Sourdough discard cinnamon sugar cake donuts sourdough pretzel

20. Sourdough Pretzel

Try making your own pretzel, too. Indeed, this Sourdough Pretzel is very easy to make. With your sourdough discards, bring in your bread flour, non-fat dry milk, some sugar, vegetable oil, warm water, some salt, and instant yeast.

Get the full recipe here.

Did you enjoy these Sourdough Starter Discard Recipes? Which one have you tried? Don’t forget to Pin them in your Pinterest Board. Share them with your friends, too.

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If you are looking for these homemade wrappers recipes, you are on the right page. We have gathered 14 different recipes on How to make Wrappers for your Wraps that you can choose from and they are all easy to make. Indeed you will enjoy making them.

But first, don’t forget to Pin them into your Pinterest Board and share it with your friends as well.

To start with, there are two spring roll wrappers here but they have different ways on how to make them. Check them out and choose which one do you prefer. Some people who are used to making spring rolls also use different wrappers depending on what kind of ingredients and whether they cook them or not.

1. Lumpia Wrappers (Spring Roll Wrappers)

This Lumpia Wrapper is a version of Spring Roll Wrapper that is thinner but tough enough to hold the ingredients inside. This is very popular in the Philippines, Nigeria, and West Africa and it’s already gaining its popularity in other parts of the world. To make this homemade wrapper, you will only need some flour, cornflour/starch, salt, and some water.

Get the full recipe here.

How to make wrappers lumpia wrappers and spring roll wrappers

2. Spring Roll Wrappers (Spring Roll Sheets)

Another version of Spring Roll Wrapper but cooked differently. This homemade wrapper is almost the same as the first one but the consistency before it is cooked is different. Ingredients are All-purpose flour, cornstarch or cornflour, water, some salt, and some cooking oil.

Get the full recipe here.

3. Homemade Soft Tortilla Wraps

Are you into tacos, fajitas, burittos and quesadillas. Then you should know how to make this Homemade Soft Tortilla Wraps. With only 5 ingredients,  you will be surprise how easy this homemade wrapper is to make. Have your flour ready (white or wheat), with some salt, baking powder, vegetable oil and water.

Get the full recipe here.

How to make wrappers homemade soft tortilla wraps and keto low carb tortillas

4. Keto Low-Carb Tortillas

And if you are into low-carb or Keto, these Keto-Low-Carb Tortillas are just perfect for you. Also very simple and easy to make with only 5 ingredients plus some optional. Bring out your almond flour, flax meal, psyllium husk, an egg, and some water. Add salt if you want it a bit salty.

Get the full recipe here.

5. No-Rolling Homemade Sourdough Tortillas

Are you into Sourdough bread lately? Then surely you have sourdough starter discards. Use it in this No-Rolling Homemade Sourdough Tortillas. And there’s no need for a roller here. Get your sourdough starter ready with the flour, some sea salt, coconut oil, and water.

Get the full recipe here.

How to make wrappers no rolling homemade sourdough tortillas and rainbow tortilla wraps 1

6. Rainbow Tortilla Wraps

Make this Rainbow Tortilla Wraps and make your wrap more colorful and appetizing. Moreover, the colors are created naturally with pureed vegetables. You will need your bread flour, baking powder, natural yogurt, and olive oil. to create those colors, you will need butternut squash, wilted spinach, and beetroot.

Get the full recipe here.

7. Edible Rice Papers

Here is something you should try. These Edible Rice Papers seems delicate to make. But you will be surprised how easy they are. Furthermore, the wrap you will be making is so appetizing. To make them, you will need some flour, water, stockpot, a bowl, rolling pin, quilting hoop, cheesecloth, and a cooling rack.

Get the full recipe here.

How to make wrappers edible rice papers and homemade dumpling wrappers

8. Homemade Dumpling Wrappers

Here is a very easy Homemade Dumpling Wrappers.  With just the All-Purpose flour and water, you can make a lot of dumpling wrappers. And you know that dumplings can be great for parties and gatherings with friends.

Get the full recipe here.

9. Chinese Egg Roll Wrappers

Chinese egg rolls have become popular not only in China but also in many countries. You can find many Chinese Egg Roll Wrappers in groceries and supermarkets. They can be made very easily, too. There are 2 versions of these homemade wrappers: cooked and uncooked. To make them, you will need all-purpose flour, ice-cold water, large egg, some salt, and cornstarch

Get the full recipe here.

Chinese egg roll wrappers and gluten free egg roll wrappers

10. Gluten-Free Egg Roll Wrappers

Here is another healthier version of homemade wrapper. These Gluten-free Egg Roll Wrappers is perfect for you if, most probably, for health reason, that you need to consume gluten-free foods only. You will need some brown rice flour, tapioca starch, xanthan gum, pink salt, an egg, and cold water.

Get the full recipe here.

11. Paleo Gluten-Free Har Gow Dumpling Wrappers

Har Gow also is known as ‘Xia Jiao’ or ‘Ha Gow’ is a Cantonese traditional, translucent dumpling with shrimp fillings. These Paleo Gluten-Free Har Gow Dumpling Wrappers are perfect for someone who is Paleo Gluten-free diet or preferred the healthier version. To make these, you need sweet potato or potato starch, tapioca starch, sea salt, avocado oil, and hot boiling water.

Get the full recipe here.

Paleo gluten free har gow dumpling wrappers and chinese wonton wrappers

12. Chinese Wonton Wrappers

Wonton is another popular dim sum cuisine with some fillings wrapped in it. These are then steamed, fried, or included in a soup. In these homemade  Chinese Wonton Wrappers, there are three ways to make them. But first, you’ll need to gather All-Purpose flour, bread flour, eggs, some salt, and water. Otherwise, you don’t need bread flour if you are only going to make the first recipe. Moreover, you don’t need an egg for recipe 2.

Get the full recipe here.

13. Gyoza Wrappers

Gyoza Wrappers are wrappers for traditional Japanese potstickers or Japanese dumplings. They may look the same as Chinese dumplings but the difference is these Gyoza wrappers are smaller and thinner. Ingredients are very easy to find. In fact, you may have them in your kitchen. If you opt for homemade wrappers, you will only need some all-purpose flour, potato starch or corn starch, some sea salt, and water.

Get the full recipe here.

Gyoza wrappers and homemade samosa sheets

14. Homemade Samosa Sheets

Although Samosa is a known popular cuisine from India, it originated in the Middle East and Central Asia. Its rich taste and diversity made it around the world. Fillings can be of different varieties depending on a person’s choice of diet or from what country or region he lives in. Homemade Samosa Sheets, like any other wraps, can be made very easily with 3 ingredients. You will only need some all-purpose flour, salt, and oil.

Get the full recipe here.

Which wrapper do you like best? With only simple ingredients, you will be able to make most of these wrappers and try them on with different Wrap Recipes. Which will be shared in another article.

Don’t forget to Pin into your Pinterest Board for later.

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