DIY BITES

Fun, Healthy, Delicious Recipes

SESAME COOKIES [GLUTEN-FREE, SUGAR-FREE]

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Sesame cookies with raspberry jam recipe diybitesPrep yourselves for these delicious, crisp, gluten-free, sugar-free cookies! You’ll only need a few ingredients and they’re fast to make. There are a lot of sesame seeds involved in this recipe, but did you know sesame seeds are an excellent source of copper, manganese, magnesium, iron, and vitamin B? 😎 In addition, sesame seeds contain two unique properties: sesamin and sesamolin. They belong to a group of valuable fibers, called lignans, which were found to lower cholesterol in humans. Sesamin, for example, has been found to protect the liver from oxidative damage 👊.

The only sweetness in these cookies comes from the 2 tbsp of honey, so expect them to be the not-really-that-sweet-yet-awesome type of cookies. However, feel free to add 1 extra tbsp of honey for more sweetness + extra 1 tbsp of rice flour. You can substitute honey in this recipe with 1 tbsp agave nectar.

You’ll get 8-9 medium sized cookies from this recipe. Optionally, you can serve them with lemon icing and raspberry jam. If you’re not into raspberry jam (weirdo😀), substitute with peach, blackberry, or even strawberry 🍓.

Full recipe and nutritional info ⤵️

Sesame cookies with raspberry jam recipe diybites_2

SESAME COOKIES [GLUTEN-FREE, SUGAR-FREE]
 
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Recipe type: Gluten-Free, Sugar-Free
Serves: 8
Ingredients
  • 2 tbsp coconut oil, liquid
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 5 tbsp sesame seeds, toasted
  • 2 tbsp pure honey
  • 12 tbsp brown rice flour
  • 1 medium free-range egg
  • Optionally, for icing
  • 4 tbsp powdered sugar
  • 1 tbsp fresh lemon or orange juice
  • Optionally, 3 tbsp sugar-free raspberry jam or other preferred
Instructions
  1. Preheat oven at 180 degrees C/ 356 degrees F
  2. In a medium bowl, mix coconut oil, lemon juice, lemon zest, and vanilla extract.
  3. Add toasted sesame seeds and rice flour, and stir. The consistency of the dough should be crumbly.
  4. Add the egg and mix well. The consistency should now be pasty, moldable.
  5. Spread dough onto surface and press it down with your hand or the bottom of a glass, until it reaches about 2 cm.
  6. Cut cookies using your favorite cookie cutters or a glass.
  7. Bake cookies for 8 minutes, flip them over, and cook for another 5-8 minutes, or until golden.
Notes
Optionally:
For the icing, mix 4 tbsp powdered sugar with 1 tbsp fresh lemon or orange juice and spread icing on cookies.
Add ½ tsp of sugar-free raspberry jam on top of icing.
Nutrition Information
Serving size: 1 Calories: 144 Fat: 7 g Saturated fat: 3 g Trans fat: 3 g Carbohydrates: 18 g Sugar: 4.75 g Sodium: 10 mg Fiber: 1.6 g Protein: 3 g Cholesterol: 20 g

 

 

SPINACH AND RADISH SALAD WITH ROASTED CHICKPEAS AND TAHINI DRESSING

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Baby_Spinach_and_Red Radish_Salad_with_Roasted Chickpeas_and_Tahini_Dressing_recipe_DIYBITES

Heyaaa. Check out this sexy salad over here. It’s got everything you ever wished for in a salad. It’s fresh, healthy, zesty, spicy, crunchy, colorful, minty, delicious, aaand pretty. Cuz’ we like our food pretty, don’t we? 😎

The spiciness it’s not a must of you’re not into all that. Just skip the “make it rain with chili flakes all over the place” step. Also, if fresh mint is not available, you can replace it with fresh basil. If none are available, replace with dried mint, but cut down the quantity by half.

I usually pan roast the chick peas when I use them for salads. It just cuts down the cooking time. However, you can oven roast them by drying out the chick peas, tossing them with olive oil and salt, and baking them 200 degrees C/400 degrees F for 30-40 minutes, or until golden. Toss them around every 10 minutes. Don’t use spices before placing them into the oven, as they have a big chance of burning. Instead, mix them with spices after they’re roasted. They make an awesome snack on their own.

So you’ll get a healthy, heavenly, delicious salad in about 25 minutes. Also, per portion, you’ll get 70 mg of vitamin C, 203 mg of Calcium, 21207 IU of vitamin A, 285 µg of folate, 223 mg of phosphorus, 133 mg of magnesium, and 2.2 mg of manganese. Healthy AF ✅. Full recipe and nutritional info below ⤵️

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SPINACH AND RADISH SALAD WITH ROASTED CHICKPEAS AND TAHINI DRESSING
 
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Recipe type: Salad, Main
Serves: 2
Ingredients
  • 200 gr/ 1 cup fresh baby spinach
  • 240 gr/ 1¼ cups canned chickpeas (garbanzo beans), rinsed and drained
  • 10 medium red radishes, sliced thinly
  • 10 cherry tomatoes, cut quarters
  • ½ tsp orange zest
  • 2 tsp tahini paste
  • fresh orange juice from one small-medium orange
  • 1½ tsp apple cider
  • 1 tsp fresh mint leaves, or more if preferred, chopped
  • ½ tsp dried chili flakes, or more if preferred
  • salt
  • pepper
Instructions
  1. Heat up a skillet on medium heat, add 1 tbsp of olive oil, then add the chickpeas. Roast them 10-15 minutes or until golden, tossing them frequently. Just before turning off the heat, season with salt, pepper, and orange zest.
  2. To make the dressing, mix 2 tsp tahini with the juice of one small-medium orange, one tsp at a time, 1½ tsp apple cider, and a pinch of salt. The consistency should be creamy, a little liquidy.
  3. In a medium plate or bowl, add spinach, sliced radishes, quartered cherry tomatoes, and roasted chickpeas. Season with salt to taste.
  4. Dress salad with tahini dressing and sprinkle with fresh mint and dried chili flakes.
  5. Serve as main or as a side dish.
Nutrition Information
Calories: 320 Fat: 13.3 g Saturated fat: 1.7 g Unsaturated fat: 7.8 g Carbohydrates: 10.2 g Sugar: 11 g Sodium: 410 mg Fiber: 12.6 g Protein: 14 g Cholesterol: 0 g

 

PEANUT BUTTER CRANBERRY NO-BAKE COOKIES

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Peanut_butter_cranberry_no_bake__vegan_cookies_recipe_diybites

Brace yourselves for this peanut butter-y, tender, smooth, outrageously delicious bliss. It’s a simple no-bake cookie recipe, with only 5 ingredients and requires only 10 minutes to be prepared. It involves peanut butter, oats, cranberries, vanilla and some maple syrup or honey, according to diet type. However, agave nectar or coconut nectar are good alternatives as well.  If dried cranberries are not available, replace with dried cherries or dried sour cherries.

It’s up to you if you wanna leave them round or flatten them and call them cookies. They’re gonna taste just as amazing! 🏆

Recipe and nutritional info  ⤵️

PEANUT BUTTER CRANBERRY NO-BAKE COOKIES
 
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Recipe type: Snack, Dessert
Serves: 28
Ingredients
  • 200 g/ ¾ cups smooth peanut butter
  • 3 tbsp maple syrup or honey for non vegan option
  • 170 g/ 1¾ rolled oats
  • 60 g/ ½ cups dried cranberries
  • 1 tsp vanilla extract
Instructions
  1. In a medium bowl, add peanut butter and honey/maple syrup.
  2. If needed, microwave the peanut butter and honey/maple syrup for 20 seconds to make them easier to mix with the other ingredients.
  3. Add vanilla extract to bowl, rolled oats, and dried cranberries. Mix all ingredients until oats are coated. If texture is too dry, add 1-2 tablespoons of water.
  4. Spoon out 1 full teaspoon of cookie batter and form a ball. Leave it as it is or press it with a fork or with a thumb to create cookie form.
  5. Refrigerate or serve at room temperature.
Nutrition Information
Serving size: 1 Calories: 77 Fat: 4 g Saturated fat: 0.7 g Unsaturated fat: 2.9 g Carbohydrates: 8.7 g Sugar: 3.5 g Sodium: 1.8 mg Fiber: 1.2 g Protein: 2.6 g Cholesterol: 0 g

 

 

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN

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Fluffy and packed with nutrients, these savory pancakes are perfect for breakfast, brunch, as snacks, or even as a side dish. They’re delicious, filling, and so easy to make. You’ll get about six pancakes from this recipe and 944 IU of vitamin A per pancake. Also, you’ll be gettin’ 33 mg of vitamin C, and 47 mg of magnesium. Healthy pancakes FTW! 👊🏻💯

Optionally, you can serve the pancakes with creme fraiche, tzatziki, or vegan sour cream to keep up the lactose-free spirits 🙆.

Full recipe and nutritional info below ⤵️.

Savory_Bell Pepper_Sweet Corn_and_Leek_Pancakes_diybites_2

SAVORY PANCAKES WITH PEPPERS, LEEK AND SWEET CORN
 
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Recipe type: Breakfast, Brunch, Snack
Cuisine: lactose-free, vegetarian
Serves: 5
Ingredients
  • 150 g/ ⅞ cup red bell pepper, diced into small cubes
  • 100 gr/ ⅝ cup sweet corn, canned
  • 50 g/ ⅓ leek or red onion, finely copped
  • 2 medium eggs
  • 110 g whole wheat flour
  • 1 tsp dry basil
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. In a medium bowl, beat eggs and add water.
  2. Sift flower, baking powder, and add salt, pepper, and basil.
  3. Mix in red bell pepper, sweet corn and leek.
  4. Add 1 tbsp of olive oil to pan and scoop two spoons of batter for each pancake.
  5. Cook on each side for 2-3 minutes or until fluffy and golden.
  6. Done!
Notes
Try other spices with this recipe as well, such as fresh dill, za'atar, or mild curry powder.
Cover pan with lid for 1 minute for extra fluffy pancakes.
Nutrition Information
Calories: 174 Fat: 4.8 g Saturated fat: 0.88 g Unsaturated fat: 3.48 g Carbohydrates: 29 g Sugar: 2.4 g Fiber: 4.66 g Protein: 6.4 g Cholesterol: 37 mg

 

 

HONEY WALNUT CREAM CHEESE

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Honey_walnut_cream_cheese_diybites

This cream cheese takes like 5 minutes to prepare, it only needs 4 ingredients, and it’s freaking awesome 🙆🏼. Great for a quick breakfast, as a snack, dessert?! Yea, totes. You can spread it on your favorite breads, bagels, cakes, or cupcakes. I usually use organic acacia honey. However, any other good quality honey will do the job 👌🏼. Those 2 minutes spent on toasting the walnuts will be well worth it, so totally toast them. Do it. For real.

Recipe and nutritional information below ⤵️

Honey_walnut_cream_cheese_diybites_2

HONEY WALNUT CREAM CHEESE
 
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Recipe type: Breakfast, Snack
Serves: 6-8
Ingredients
  • 200 gr/ ⅞ cup plain cream cheese, any fat %
  • 3 tbsp organic acacia honey, or other good quality honey
  • ½ tsp pure vanilla extract
  • 40 gr/ ⅓ cup walnuts, toasted and chopped
Instructions
  1. Toast walnuts in dry pan for 2 minutes, tossing them frequently. Chop walnuts.
  2. Mix cream cheese with honey, vanilla extract, and chopped walnuts.
  3. Ready to serve on bagels, breads or cakes.
Nutrition Information
Calories: 107 Fat: 4.8 g Saturated fat: 1 g Unsaturated fat: 3.8 g Carbohydrates: 9.25 g Sugar: 8.1 g Fiber: 0.36 g Protein: 2.75 g Cholesterol: 6.3 g