Easy Stuffed Mushrooms filled with a mixture of cheese, garlic and herbs, then baked until golden brown. No bread crumbs or cream cheese! Serve as a delicious appetizer, snack, or side dish!

Short on time? We also love these 2 ingredient parmesan mushrooms.

I have been including stuffed mushrooms on my menu for Thanksgiving or Christmas dinner side dish, potlucks, and parties for years and they always disappear fast with everyone begging for the recipe.

We like these bite-sized treats warm or cold, as an appetizer or side dish, and they make the tastiest leftovers!

Why You’ll Love This Recipe

• Crowd pleaser: Everyone loves stuffed mushrooms. They’re always a huge hit!
• Can be made ahead: Meal prep is a must this time of year, every extra minute counts. Make these mushroom caps 1-2 days before and bake just before serving.
• Easy recipe: Simple ingredients, saute, mix, stuff and bake.
• Healthier: I make them without cream cheese or bread crumbs.
• Travels well: Cover baked dish with plastic wrap, take to your next gathering and don’t worry about losing taste or shape.

Ingredients for Stuffed Mushrooms

You’ll be combining simple, everyday ingredients to make this stuffed mushrooms recipe.

• Mushrooms: It is important to choose fresh and firm white or brown mushrooms. This recipe requires 20 medium to large mushrooms.
• Onion and garlic: These aromatics add flavor and texture to the filling.
• Fresh herbs: I love the peppery taste of fresh parsley, not to mention the pop of color. Feel free to swap with basil or oregano.
• Cheese: A mixture of Parmesan cheese and mozzarella cheese add layers of flavor. Use freshly grated cheese to avoid anti-caking agents that prevent it from melting, plus fresh always tastes better.
• Yogurt: Plain Greek yogurt creates a healthier creamy filling with added protein and a nice tangy taste.
• Spices: Salt and pepper to taste.
• Oil: Extra virgin olive oil works well here for its aroma, taste, and health benefits. It also helps brown the mushrooms.

How to Make Stuffed Mushrooms

Here’s a quick overview of how to make stuffed mushrooms. Whip up the filling, stuff the mushrooms, and bake. I love how simple it is!

You can find a full recipe card below.

• Prep: Start by preheating your oven to 400 F. Meanwhile, wipe down the mushrooms with a damp paper towel, pull out the stems, chop them up and set aside. Place mushroom caps cavity side up in a baking dish.
• Saute aromatics: Heat a medium skillet on medium heat and coat with oil. Saute onion, garlic, and chopped mushroom stems with a pinch of salt for 5 minutes.
• Make stuffed mushroom filling: Transfer the mushroom onion mixture to a bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, salt and pepper. Stir with spatula to combine.
• Stuff mushroom caps: Fill each mushroom cap with stuffing, sprinkle more Parmesan cheese on top, and season with salt.
• Bake: Set baking dish in the oven and bake for 20 minutes until golden. Serve hot or cold.

What Mushrooms to Use for Stuffed Mushrooms?

The best mushrooms to use for stuffing are brown mushrooms because they will have more flavor. I recommend baby bella mushrooms, cremini mushrooms or baby portobello mushrooms.

I don’t mind white mushrooms, if that’s what you have on hand you can still make this tasty appetizer! My grocery store carried only them this time and that’s what I am using today!

How to Clean Mushrooms

When cleaning mushrooms for stuffed mushrooms, it’s important not to rinse mushrooms under cold water. They are porous and will absorb water.

Instead, wipe each mushroom clean using a damp paper towel. This will remove any dirt and debris without soaking up water.

Tips for Best Results

Follow these simple tips and each mushroom bite will be packed with flavor.

• Don’t soak mushrooms: Mushrooms will absorb water like a sponge resulting in a soggy texture.
• Don’t add too much filling: Medium to large sized mushrooms are easier to stuff but they will shrink in the oven.
• Finely chop the ingredients: Chop stems, onions, herbs, and garlic into small pieces and grate cheese on the medium or fine grate side of a box grater so everything is evenly incorporated once mixed.
• Season the mushrooms: That last dusting of salt really enhances the flavor. If you’d like, you could also drizzle each cap with olive oil before adding the stuffing.

Can I Make Them Ahead?

Yes. There are two easy options for making these savory appetizers ahead of time.

• Prepare mushrooms and stuffing, refrigerate separately for up to 48 hours, then fill and bake just before serving.
• Assemble stuffed mushrooms as per recipe and refrigerate for up to 12 hours, bake when ready.

With any option, I recommend baking a few minutes extra because mushrooms will be chilled.

How to Store and Reheat

Store: Refrigerate any leftovers in an airtight container for up to 2 days.

Mushrooms generally don’t hold up well in the freezer, so I do not freeze them.

Reheat: Heat your stuffed mushrooms in the microwave or oven at 350 F for 10 minutes. Also air fryer works very well!

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Bean and mushroom soup
• Broccoli mushroom stir fry
• Lentil casserole with mushrooms

More Stuffed Recipes

• Stuffed dates
• Spinach stuffed chicken breast
• Cranberry and brie stuffed chicken breast

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Stuffed Mushrooms Recipe

Easy Stuffed Mushrooms filled with a cheesy mixture, then baked until golden brown. No breadcrumbs or cream cheese are involved.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 30kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 20 medium-large mushrooms white or brown
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 3 tablespoons parsley finely chopped
• 3/4 cup Parmesan cheese grated & divided
• 1/4 cup mozzarella cheese grated
• 2 tablespoons yogurt plain
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. With a damp paper towel, wipe down the mushrooms. Pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.
• Preheat medium skillet on medium-high heat and swirl olive oil to coat. Add onion, garlic, mushroom stems and a pinch of salt. Saute for 5 minutes, stirring occasionally.
• Transfer to a medium bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, 1/4 teaspoon salt and pepper. Stir with spatula to combine.
• Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom and sprinkle all of them with more salt. Bake for 20 minutes.
• Serve hot or cold. I like them both ways.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. Do not freeze.
• Make ahead: Can be prepared up to 48 hours in advance. Refrigerate mushroom caps and stuffing separately, then fill and bake just before serving. Or you can refrigerate assembled stuffed mushrooms for up to 12 hours and bake before serving. I recommend to add a few minutes to baking time because mushrooms will be chilled.

Nutrition

Serving: 1mushroom | Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 130mg | Fiber: 0.1g | Sugar: 0.4g

The post Stuffed Mushrooms appeared first on iFoodReal.com.

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices. Serve over potatoes, rice, or pasta!

For a more traditional roast, try Instant Pot pot roast.

Pot roast is often saved for special occasions or Sunday family dinner, but Instant Pot Mississippi pot roast is super simple and will slip into your mid week rotation.

I recently served this Mississippi roast over a bed of Instant Pot mushroom risotto and it was the most delicious, comforting dinner! I think we have a new household classic on our hands.

Why You’ll Love This Recipe

• “Dump and start”: Unlike some of my Instant Pot recipes, there’s no browning of meat necessary.
• Healthier: The viral recipe makes this roast with packets of ranch seasoning mix and au jus gravy mix, but my recipe uses a simple seasoning blend that’s easy to make and doesn’t sacrifice taste.
• Not salty: Like other Mississippi pot roast recipes using the packets.
• Fast: Minimal prep time and on your table in 2.5 hours, it’s faster than the oven or crock pot versions.

Ingredients for Instant Pot Mississippi Pot Roast

Mississippi roast in Instant Pot uses a handful of simple ingredients and seasonings that produce incredible flavor with a tangy kick. Here’s what you’ll need.

• Chuck roast: The best choice, second best is rump roast and third best is bottom round. I also tested eye of round roast, which is pictured, and it was OK, it’s a bit too lean to shred. A roast with some marbling is the best!
• Beef broth: Low sodium beef broth is best with beef. Use store-bought or make your own Instant Pot beef bone broth. Or if you have previously made vegetable broth or Instant Pot chicken broth that would work too.
• Soy sauce: Deepens the flavor of the gravy. You can use soy sauce or liquid aminos.
• Pepperoncini: Whole or sliced. They aren’t overly spicy and add tang. Whole peppers are better because sliced peppers will disintegrate more during cooking but it’s OK.
• Pepperoncini liquid: We add 1/4 cup of pepperoncini juice for amazing flavor.
• Seasonings: A blend of garlic powder, onion powder, dried chives, dried dillweed, dried parsley, and black pepper adds the perfect amount of flavor and you can adjust to taste.
• Butter: I prefer unsalted butter to keep this recipe lower in sodium.
• Cornstarch: To thicken the gravy.
• Fresh parsley: Garnish each serving with fresh parsley.

How to Make Mississippi Pot Roast in Instant Pot

Here’s a quick overview with photos of how to make Mississippi pot roast in Instant Pot.

There is a recipe card below will full measurements and instructions.

• Prepare sauce mix: Combine beef broth, soy sauce, liquid from pepperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and pepper in a medium bowl.
• Arrange ingredients in Instant Pot: Place a trivet inside your Instant Pot, and place roast on top. Pour the prepared mixture over it, then add pepperoncinis and butter around the roast.

• Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes.
• Release pressure: After pressure cooking, let the pressure come down on its own, called Natural Release.
• Shred beef: Carefully transfer the roast onto a large plate and shred with 2 forks. Set aside.
• Thicken the sauce: Press Saute on the Instant Pot. Meanwhile, whisk cornstarch with cold water in a small bowl. Pour the cornstarch mixture into the pot, stir, and let sauce thicken. Press Cancel, return shredded beef to Instant Pot, and stir.
• Garnish: Sprinkle with fresh parsley and serve with side dish of choice.

Tips for Choosing the Best Cut of Beef

Instant Pot mississippi roast will be the most tender, flavorful pot roast with these helpful tips.

• Choose the right roast: Select a good cut of meat, so it comes out tender and shreds easily. Also be sure to buy not overly fatty chuck roast.
• Trim some fat: If it looks like there’s excess fat on the outer edge you can trim some off to help prevent a greasy roast. Keep in mind a little fat will flavor the roast and keep it juicy.
• Try more lean roast: I tried eye of round roast and it was a bit hard to shred more towards the center but not terrible and still tender. You can also cut it in 2 inch cubes before cooking. Also try sirloin tip roast.

Can I Add Vegetables?

Yes, make Mississippi pot roast in Instant Pot a complete one pot meal with the addition of veggies! To the pot, I would add only large chunks of potatoes and carrots, or baby potatoes and baby carrots. Be ready they will be very very soft.

Or wrap them in parchment paper like I do in my 8 quart Instant Pot when making Instant Pot pot roast. This will also work with a 10 quart Instant Pot.

If you’re using a 6 quart Instant Pot, I recommend cooking the veggies after so they’re not overcooked. Drop them into the pot after removing the meat and pressure cook on high pressure for 5 minutes. Quick release, remove veggies, and finish the recipe as instructed.

You can also add parsnip, sweet potatoes, diced tomatoes, or onion.

I wouldn’t recommend to add any other vegetables like green beans or broccoli because they will be mushy.

What to Serve with the Roast?

I served it with Instant Pot mushroom risotto because that’s what I made that day as well. I always love potatoes and gravy so Instant Pot baked potatoes, Instant Pot mashed potatoes, or Instant Pot potatoes are popular in our house.

Add shredded pot roast in sandwiches or buns, like beef dip sandwiches with some caramelized onions, roasted red onions or grilled onions.

Serve over egg noodles, or with Yorkshire pudding and vegetables like roasted butternut squash or zucchini tomato bake.

And finally, for a low carb side we love cauliflower mashed potatoes and cauliflower rice.

How to Store and Reheat

Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Let your leftovers cool and store in an airtight container, it’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge.

Reheat: You can reheat beef in a pot or skillet on medium heat with a splash of water or broth. Alternatively, microwave at 30 second intervals, stirring in between until warmed through.

FAQs

More Roast Recipes to Try

• Crock pot sirloin tip roast
• Crock pot rump roast
• Crock pot eye of round roast
• Eye of round roast
• Sirloin tip roast

More Instant Pot Recipes

• Instant pot beef stew
• Instant pot beef barley soup
• Instant pot pulled pork

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Instant Pot Mississippi Pot Roast

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Pressure Up & Down Time 45 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 262kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds chuck roast or rump roast
• 1 cup beef broth low sodium
• 2 tablespoons soy sauce or liquid aminos
• 1/4 cup liquid from peperoncini peppers
• 8 pepperoncini peppers
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dried chives
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
• In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
• Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
• Remove the roast onto a large plate and shred with 2 forks. Set aside.
• Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
• Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 460mg | Fiber: 1g | Sugar: 0.3g

The post Instant Pot Mississippi Pot Roast appeared first on iFoodReal.com.

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.

I can’t decide which I love better! These meatballs, my Thai meatballs or Mexican meatballs.

I grew up eating porcupine meatballs. My mom always made them in a clear sauce with broth and spices. Also she made meatballs large, so you eat only one or two meatballs.

This slow cooker porcupine meatballs recipe is amazing! Meatballs hold their shape while being flavorful and tender. And so juicy, saucy and filling because of brown rice and turkey’s high fiber and protein content.

Ingredients for Porcupine Meatballs

• Ground turkey: I use extra lean ground turkey because it is healthier. You can use any meat like extra lean ground beef, ground pork or ground chicken.
• Rice: We use brown rice because it contains bran and fiber. You can use white rice. The key is to use long grain rice so it sticks out. But you can use any, to be honest.
• Eggs: Eggs act as a binder although you can skip them. I tried and porcupine meatballs do not fall apart.
• Broth: Meatballs actually cook in a broth because we use uncooked rice. You can use homemade chicken broth or vegetable broth, Instant Pot chicken broth, broth from a carton or organic bouillon cubes mixed with water.
• Cornstarch: For the slurry to thicken the sauce.
• Simple seasonings like Italian seasoning, salt and pepper.

How to Make Porcupine Meatballs in Slow Cooker

This recipe yields 10 large porcupine balls. You can make 20 small ones.

I decided to make porcupine meatballs in slow cooker because I thought they make a perfect candidate for “dump and go” crockpot recipe. Even brown rice is uncooked!

• Shape the meatballs: In a large bowl, combine ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix very well and then shape into 10 large meatballs and place at the bottom of large crock pot.
• Slow cook: Cook for 4 hours on high heat or for 8 hours on low heat. While rice is slowly expanding it acts as a binder along with eggs to keep ground turkey shaped into meatballs.
• Thicken the sauce: At the end, whisk cold water with cornstarch, add to the slow cooker, cover and cook on High for 10-20 minutes or until thickened.

How to Make Porcupine Meatballs in Instant Pot

I am absolutely in love with my Instant Pot! No surprise, I cook meatballs in Instant Pot as well.

To cook porcupine meatballs in Instant Pot:

• Follow the recipe to form the meatballs.
• Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot.
• You can release pressure using Quick Release method. Open the lid and separate meatballs from each other, if necessary.
• Press Saute, whisk in a slurry and cook until sauce has thickened a bit. It helps to remove a few meatballs and then add them back.

Can I Bake Them?

Yes. Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Tips for Best Results

• Don’t overwork the meat mixture: Once all ingredients are incorporated with ground turkey, stop mixing. This will ensure your porcupine meatballs turn out light and fluffy.
• Use cold ingredients from the fridge: The colder is meat and eggs, the easier it is to shape the meatballs. They also turn out more juicy because the fat melts during cooking and not before.
• For easier rolling: Dip your hands into a bowl with water in between rolling each meatball.
• Do not open the lid: During slow cooking do not lift the lid and peek inside to check on meatballs. Every time you do that, the steam escapes and cooking time increases. It’s OK to check on meatballs towards the end though.

What Do I Serve Porcupine Meatballs with?

Porcupine meatballs are a meal on their own including the meat and rice. However, if you’re super hungry you could serve it with extra starch like healthy mashed potatoes or Instant Pot mashed potatoes.

I usually make super simple cucumber and tomato salad or garlic green beans to go with meatballs. They also pair well with cabbage like this braised cabbage and apples.

On lazy days, it is a green smoothie or just some crusty bread for mopping up the sauce!

How to Store

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze cooked: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw porcupine meatballs in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Or freeze uncooked: Form the meatballs, place on a baking sheet and freeze for up to 2 hours. Then transfer to a Ziploc bag and store in a freezer for up to 3 months.

When ready to cook, I would recommend to bake them from frozen with extra 10 minutes. For Instant Pot, no changes are necessary. And for slow cooker, you have to thaw meatballs first and then cook as per recipe.

FAQs

More Dinner Recipes to Try

• Healthy turkey meatballs
• Turkey meatball soup
• Slow cooker turkey meatloaf
• Cranberry turkey meatballs

You might also love to browse all of my healthy ground turkey recipes!

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Slow Cooker Porcupine Meatballs

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 12 minutes minutes

Servings 10 meatballs

Calories 193kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds ground turkey chicken, beef or pork
• 1 cup brown rice uncooked, rinsed & drained
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth low sodium
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 2 tablespoons green onions, parsley or dill finely chopped (for garnish)

US Customary – Metric

Instructions

• In a large mixing bowl, add ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix just enough to combine.
• Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Or you can make 20 or so smaller meatballs.
• Place in a single layer on a bottom of large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight. Pour broth gently over the meatballs.
• Slow cook on Low for 7-8 hours or on High for 3-4 hours.
• In a small bowl, whisk cold water with cornstarch. Pour slurry over the meatballs, cover and cook on High for 10-20 minutes or until sauce has thickened. Serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• In Instant Pot: Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot. Release pressure right away and separate meatballs. Press Saute, whisk in a slurry and cook until sauce has thickened a bit.
• In the oven: Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F oven for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Nutrition

Serving: 1meatball | Calories: 193kcal | Carbohydrates: 17g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

The post Slow Cooker Porcupine Meatballs appeared first on iFoodReal.com.

The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast (recipe coming soon), or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

Print

Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.

This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

• Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
• One pot: Less dishes to clean, more time to spend with your family!
• Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
• Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
• Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

• Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
• Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
• Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
• Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
• Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
• Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

• Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
• Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
• Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the water as most of it should be absorbed by potatoes. But you can, if you wish.
• Season and mash: Add butter, milk, garlic powder, salt, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

• Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
• Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
• To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
• To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
• Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.

Variations

• Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
• Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
• Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
• Fresh chives: As a garnish to add fresh onion taste.
• Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 

What to Serve with Instant Pot Mashed Potatoes?

There are a million ways to serve mashed potatoes! They go just about with any protein, especially meat dishes with juice or sauce.

Making mashed potatoes in Instant Pot is super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.

• Ground meat: With juicy turkey meatloaf or turkey meatballs.
• Chicken: With oven baked chicken thighs or creamy chicken and asparagus.
• Lamb: With saucy braised lamb shanks or succulent lamb roast.
• Thanksgiving: With turkey breast roast, drizzled with gravy, cranberry sauce, healthy green bean casserole and Instant Pot steamed vegetables on a side.

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash in portions with future use in mind, in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

FAQs

More Mashed Potato Recipes to Try

• Instant Pot potato salad
• Cauliflower mashed potatoes
• Healthy mashed sweet potatoes
• Slow cooker cauliflower mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot chicken and potatoes

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

Print

Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
• 3/4 cup cold water
• 2 tablespoons butter unsalted
• 1 1/4 cups whole milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chives, parsley, dill or green onions for garnish (optional)

US Customary – Metric

Instructions

• To Instant Pot, add potatoes, cold water and 1/2 teaspoon salt. Liquid will not and should not cover the potatoes.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
• Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
• Garnish with fresh herbs and serve hot as a side dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
• Watch sodium: If using salted butter, add less salt.

Nutrition

Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g

The post Instant Pot Mashed Potatoes appeared first on iFoodReal.com.

This Healthy Gingerbread Loaf recipe is moist and fluffy, made with warming spices, applesauce and whole wheat flour. The result is a wholesome gingerbread based on a holiday classic!

More healthy holiday desserts we love are these healthy gingerbread cookies and healthy gingersnap cookies.

Healthy gingerbread loaf is a holiday quick bread that makes your house smell like Christmas!

It’s perfect for satisfying your sweet tooth while curled up with a mug of healthy hot chocolate or frantically wrapping Christmas presents.

Why You’ll Love This Recipe

• Less “empty calories”: Instead, there is applesauce, less sugar, natural sweeteners, whole grain flour and avocado or coconut oil.
• Traditional flavor: An impressive healthier gingerbread that tastes like the classic. And much better than the Starbucks gingerbread loaf!
• Soft and fluffy: Rather than hard gingerbread cookies, this quick bread is soft, moist, and slightly sticky. 
• Super simple: Made primarily of pantry staples and in under an hour.

Ingredients for Healthy Gingerbread Loaf

• Applesauce: Unsweetened store-bought applesauce or Instant Pot applesauce. It replaces some of the fat and yields a moist gingerbread. I don’t recommend to replace it with yogurt or Greek yogurt because bread will not be sweet.
• Molasses: This will provide the classic gingerbread flavor. Use unsulphured blackstrap molasses or dark molasses rather than light molasses.
• Sweetener: I like to use maple syrup or honey. Agave or date syrup would also work.
• Eggs: You need just two large eggs.
• Flour: Use whole wheat flour or spelt flour. Recipe may work with white whole wheat flour or whole wheat pastry flour but I haven’t tried.
• Oil: Avocado oil, coconut oil, or another neutral cooking oil will work best. Melted butter would also work.
• Spices: Ground ginger, cinnamon, nutmeg, and a pinch of salt.
• Vanilla: Pure vanilla extract will yield the best flavor.
• Leavening agents: This quick bread relies on both baking powder and baking soda to provide lift and texture.
• Glaze (optional): You will need orange juice (or water) and powdered sugar.

How to Make Healthy Gingerbread Loaf

This healthy gingerbread recipe requires just a few simple steps, including mixing the wet and dry ingredients separately, then combining and baking.

There is also a full recipe card below.

• Mix the dry ingredients: In a large bowl, add flour and combine with all the spices, baking powder, baking soda and salt. Whisk until lump free, then set aside.
• Mix the wet ingredients: In a separate medium bowl, whisk the eggs for ten seconds. Then add the applesauce, molasses, maple syrup, oil, and vanilla. Whisk until well combined.

• Combine the two: Pour the wet ingredients into the bowl with dry ingredients and mix gently with a spatula until just combined and you no longer see large flour pockets.
• Bake: Pour the gingerbread batter into the loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Then, allow it to cool for 5 minutes before transferring to a cooling rack for an additional hour (or longer to completely cool if you want to use the glaze).

Gingerbread Glaze Options

To glaze the healthy gingerbread loaf after it cools, you can either brush some honey or maple syrup on top or combine icing sugar and orange juice in a small bowl and drizzle it over the top of the loaf.

Instead of the glaze listed above, you could also top it with healthy cream cheese frosting or healthy buttercream.

Or make an apricot glaze, like lebkuchen stuffed with apricot, by heating apricot jam with a little water or orange liqueur.

Once glazed, allow it to set, and then use a serrated knife to slice into 12 slices. Enjoy!

Tips for Best Results

• To help release molasses: Spray inside of your measuring cup with cooking spray before measuring out any sticky ingredients like molasses. That way, they’ll slide right out!
• Do not overmix the batter: It’s important not to overwork the gluten, as it will impact the texture and rise of the gingerbread bread. In fact, I recommend allowing the mixture to sit for 1-2 minutes halfway, then continuing.
• For mini gingerbread loaves: Divide the batter between smaller loaf pans and reduce the baking time. I recommend monitoring them after 20 minutes, using a toothpick to check for doneness.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Use the spoon and level method to measure the flour: Spoon the flour into your measuring cup, then use the back of a knife to level it off rather than scooping the cup into your bag of flour.

Variations

I recommend using up to 1/2 cup of any of the below larger add-ins for a healthy gingerbread loaf with a twist:

• Dried fruit: Cranberries or raisins will add little pockets of sweetness.
• Nuts and seeds: Chopped walnuts, pecans, pistachios, or pumpkin seeds would work.
• Chocolate chips: Use your favorite dark chocolate chips, semi-sweet chocolate chips or white chocolate chips.
• Crystallized ginger: A few tablespoons of candied ginger will add extra heat and ginger flavor but also contains a lot of sugar, so don’t add too much.
• Zest: 1-2 teaspoons of orange zest add more depth to the gingerbread.
• Black pepper: A pinch of black pepper will further enhance bread’s warmth and spice.
• Cloves: Add 1/4 teaspoon ground cloves.

How to Serve Gingerbread Cake

You can enjoy a slice of homemade gingerbread loaf either chilled, at room temperature, or warm with:

• A dollop of yogurt or whipped cream
• A scoop of ice cream like this vegan vanilla ice cream
• A drizzle of additional maple syrup or honey
• Serve with a spread of apricot jam, like lebkuchen
• A sprinkle of chopped nuts, usually combined with yogurt, cream or ice cream
• A poached pear or poached apple would also pair wonderfully with a warm slice of this gingerbread

And, personally, I love enjoying a slice with either a warm mug of tea, coffee, or hot chocolate!

How to Store and Freeze

Store: Allow the gingerbread loaf to cool entirely, then store in an airtight container at room temperature for up to 5 days. It tastes even better on day two or three, so I fully endorse baking it in advance when possible!

Freeze: You can freeze whole or pre-sliced gingerbread loaf although it will stay more moist if left unsliced. If sliced, either place parchment paper between the slices or flash-freeze them first. Store wrapped in plastic and then in an airtight Ziplock bag and freeze for between 3-4 months.

You can either leave it to thaw in the fridge, at room temperature, or defrost from frozen in a microwave or toaster oven.

Reheat: You can warm the pieces in a toaster oven (if not iced) or in the microwave.

FAQs

More Holiday Recipes to Try

• Almond flour cinnamon bread
• Almond flour snickerdoodles
• Healthy cinnamon rolls
• Healthy cranberry orange muffins
• Healthy rum balls
• Almond flour snowball cookies
• Healthy pecan pie bars

You might also like to browse through my collection of healthy quick breads and my holiday recipes!

Print

Healthy Gingerbread Loaf

Healthy Gingerbread Loaf is moist and slightly sticky, made with warming spices, maple syrup, applesauce and whole wheat or spelt flour.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 194kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

For Gingerbread Loaf:

• 2 cups spelt or whole wheat flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup applesauce unsweetened
• 1/2 cup molasses
• 1/4 cup maple syrup or honey
• 3 tablespoons avocado oil or any mild tasting
• 1 teaspoon pure vanilla extract
• Cooking spray I use Misto

For Glaze (optional):

• 1/2 cup icing sugar or powdered erythritol
• 1 1/2 – 2 tablespoons orange juice or water

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
• In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; whisk well until no lumps. Set aside.
• In another medium bowl, add eggs, applesauce, molasses, maple syrup, oil and vanilla extract; whisk well until combined.
• Pour into the bowl with dry ingredients and mix gently with spatula, just enough to combine or until you see no more white flour pockets. Do not stir vigorously or over mix. Also good idea let mixture sit for a 1-2 minutes and then stir again.
• Pour into prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
• Remove from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off for 1 hour or completely if using icing.
• You can coat gingerbread loaf in honey glaze by drizzling small amounts of honey or maple syrup on a pastry brush and brushing on top. Or in a small bowl, whisk icing sugar and orange juice until smooth and drizzle on top.
• Cut gingerbread loaf into 12 slices using serrated knife.

Notes

• Store: Store in an airtight container for up to 5 days. Reheat pieces in a toaster oven (if not iced/glazed) or in the microwave.
• Freeze: Sliced or unsliced up to 3-4 months.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Flour tips: This recipe has only been tested with whole wheat and spelt flour. I do not recommend any other flour. Use the spoon and level method to measure the flour!

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 195mg | Fiber: 3g | Sugar: 18g

The post Healthy Gingerbread Loaf appeared first on iFoodReal.com.

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

If you’re looking for more healthy breakfast ideas, try my chia pudding and banana chia pudding.

This brown rice pudding is my dad’s rice pudding recipe he cooked for me. I made it more healthy by using brown rice and cut back on some calories but not flavor. I remember it was the creamiest thing ever!

Start your day with this delicious breakfast and if you’re still thinking about it when you get home, treat yourself to a healthy snack or healthy dessert, I won’t tell anyone.

Why You’ll Love This Recipe

• Creamy: Greek yogurt makes it rich and creamy with the perfect texture.
• Not overly sweet: Vanilla and maple syrup add just the right amount of sweetness without needing sugar.
• Wholesome: A gluten-free indulgence loaded with nutrient-dense foods like chia seeds, raisins, and fruit.
• Can use leftover rice: This recipe is the best way to use up any leftover rice.
• Can be made ahead: Make a batch of rice pudding on Sunday and enjoy an on-the-go breakfast all week long.

Ingredients for Brown Rice Pudding

To make this brown rice pudding recipe you’ll need 9 simple ingredients.

• Brown rice: Uncooked brown rice that has been rinsed and drained. Choose from long grain brown rice, brown jasmine rice, or brown basmati rice. You can use short grain brown rice, but pudding will be more mushy.
• Milk: I recommend to use plant-based milk like almond milk, soy milk, rice milk, or coconut milk to cut back on calories. However, you can use any milk.
• Butter: Helps create a rich consistency. If using unsalted butter, add a pinch of salt when cooking your rice.
• Vanilla: Pure vanilla extract adds that traditional warming flavor.
• Raisins: Stirring in raisins adds a touch of sweetness.
• Chia seeds: Use whole chia seeds for the best taste and texture, you can use black chia seeds or white chia seeds.
• Yogurt: Instant Pot yogurt or regular yogurt is fine, I like Greek yogurt because it’s more creamy.
• Liquid sweetener: I prefer the taste of pure maple syrup for this recipe but honey or agave nectar will work too.
• Frozen fruit: Add your favorites like blueberries, cherries, raspberries, or chopped strawberries.

How to Make Brown Rice Pudding

Here’s a quick overview of how to make brown rice pudding using one pot right on your stovetop.

There is a full recipe card below.

• Bring rice to a boil: In a large pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil. Reduce the heat to low and cook until the rice is soft, about 40 minutes. I always stir a few times so rice doesn’t burn.
• Add raisins and chia seeds: Turn off heat and stir in the remaining milk, raisins and chia seeds. Let the pudding sit for 15 minutes.
• Finish the pudding: Transfer the pudding to a large baking dish. Add berries, Greek yogurt and maple syrup, then stir gently. Adjust to taste and serve hot or warm.

Tips for Best Results

Here are some things to remember when making rice pudding with brown rice.

• Don’t walk away from milk: Milk can boil over and burn quickly, so keep a close eye on it until it boils, then reduce heat right away. This will save it from burning.
• Use leftover rice: You will need 3 cups of cooked Instant Pot brown rice, Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice.
• Make it vegan and dairy-free: Customize the recipe by using coconut oil instead of butter, and dairy-free yogurt. So good!
• About fruit and berries: Use fresh berries when in season and frozen other months to save money. I also love replacing berries with frozen mango in winter.

Variations

Try these flavor variations and see which one you like best.

• Use white rice: If you’re using white rice, cook it for about 20 minutes or until soft. Any white rice works.
• Other dried fruit: Substitute raisins for dried cranberries, chopped dates, apricots, or prunes.
• Warm spices: Add a dusting of cinnamon, cardamom, nutmeg, or ginger.
• Citrus zest: Add lemon zest, lime zest, or orange zest for a true citrus flavor.
• Fresh fruit: The sky is the limit when it comes to adding fruit to pudding. Use whatever is in season like fresh berries, sliced banana, pomegranate, grated apples, mango, pineapple, or stir in some jam before serving.
• Extract: Swap vanilla for almond extract, coconut extract, or banana extract.
• Chocolate: Make a decadent treat by mixing in cocoa powder or chocolate chips.
• Nuts: I like adding crunch with pecans, walnuts, almonds, or pistachios.

How to Store and Reheat

Store: Keep your pudding refrigerated in an airtight container for up to 5 days.

Freeze: Transfer cooled rice pudding to an freezer safe container and freeze for up to 3 months. Move it to the refrigerator to thaw overnight.

Reheat: Add pudding to a small pot and reheat on low heat, stirring often so it doesn’t burn. Add a splash of milk too to rehydrate its creaminess.

Can I Make It Ahead?

Yes! Make ahead and refrigerate it in a large baking dish for up to 5 days. Reheat on the stove on low with a splash of milk.

Hello, easy breakfast!

FAQs

More Pudding Recipes to Try

• Chocolate banana chia pudding
• Mango chia seed pudding
• Chocolate chia pudding
• Coconut milk chia pudding
• Matcha chia pudding

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Brown Rice Pudding

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Calories 272kcal

Author Olena Osipov

Equipment

• Large pot
• Baking dish

Ingredients

• 1 cup brown rice uncooked, rinsed & drained
• 6 cups milk divided (I used unsweetened almond milk)
• 2 tablespoons butter salted
• 1 teaspoon pure vanilla extract
• 1 cup raisins
• 1/4 cup chia seeds
• 3 cups frozen berries like cherries, blueberries, chopped strawberries, raspberries
• 1/2 cup Greek yogurt 2% or higher
• 2 tablespoons maple syrup or honey

US Customary – Metric

Instructions

• In a large pot, add rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning.
• Turn off heat and add remaining 2 cups of milk, raisins and chia seeds. Stir and let the pudding sit for 15 minutes.
• Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, then stir gently. Taste and adjust to taste, if you wish. Serve hot or warm.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 272kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 281mg | Fiber: 6g | Sugar: 10g

The post Brown Rice Pudding appeared first on iFoodReal.com.

Almond Flour Snickerdoodles are soft, chewy and have a cinnamon sugar coating. Made with less sugar, butter and almond flour for a healthier classic cookie!

During Holiday season we also enjoy baking almond flour sugar cookies and almond flour shortbread cookies.

These almond flour snickerdoodles are super soft inside, chewy outside and simply so cute!

Perfecting a gluten free snickerdoodles recipe has been on my mind for years, and it was easier than I thought by using almond flour. It works really well in these pillowy soft cookies making them airy, chewy and at so delicious at same time!

Why You’ll Love This Recipe

• Healthier swaps: Means less empty calories. I swapped white flour for almond flour, reduced butter in half, cut sugar by threefold and ended up with delicious snickerdoodles.
• Easy: No using a mixer or chilling of dough is required.
• Grain free: And gluten free. Perfect for those reducing carbs or avoiding gluten. 
• Classic taste: All the taste your remember from your childhood, the buttery cinnamon flavor that melts in your mouth!

Ingredients for Almond Flour Snickerdoodles

• Almond flour: Use superfine almond flour, not almond meal. You can buy it at any grocery store or here is step-by-step tutorial how to make almond flour at home.
• Eggs: Gives an almond flour snickerdoodle structure plus the protein aids in the chewiness.
• Butter: Classic buttery taste, also helps keeps cookies tender. If using salted butter, skip adding additional salt. I have not tried using coconut oil and in my experience, it results in more crunchy cookies in general.
• Sugar: I used cane sugar, you can also use white sugar. Coconut sugar may be used but keep in mind cookies will turn out darker. Sugar helps cookies become crisper by absorbing moisture in the dough.
• Cream of tartar: Adds to the tangy flavor classic snickerdoodles are known for!
• Vanilla extract: Use pure vanilla extract vs. imitation for best flavor.
• Cinnamon: A warming spice that is classic for these cinnamon sugar cookies.
• Baking soda: Helps leaven the dough, resulting in a soft texture.
• Salt: Enhances taste.

How to Make Almond Flour Snickerdoodles

• Make cookie dough: Whisk eggs with sugar until creamed a tiny bit. Then add melted butter, vanilla, baking soda, cream of tartar and salt. Whisk, add almond flour and stir until combined. No need to chill the dough.
• Roll cookies in cinnamon sugar: In a small bowl, combine sugar and cinnamon. Scoop dough with small scoop, roll into 1 inch balls in your hands, then drop into the bowl with sugar and roll until coated. Use spoon, hands or simply shake the bowl.
• Shape snickerdoodles and bake: Place cookie dough balls 3 inches apart on baking sheet and flatten gently with fingers. Snickerdoodles do not spread or puff up much. You will have leftover sugar, which I recommend to sprinkle some on top of cookies before baking.
• Bake: For 10 minutes, let them sit on a baking sheet for another 10 minutes, then cool a bit longer on a rack.

Tips for Best Results

• Follow the recipe: In years of baking healthy cookies, I learned cookies have to be made with sugar and butter. That is what makes cookies chewy and soft, and “a cookie”.
• For uniform size cookies: I love to use a 1 tablespoon cookie scoop, so my cookies are uniform in size and bake evenly.
• Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale.
• Let them cool: For not crumbly almond flour snickerdoodles, let them cool before enjoying. Otherwise cookies will fall apart on you!
• Use proper measuring techniques: Baking is a science and I cannot stress enough that ingredients need to be measured properly to ensure best results. Use the scoop and level method for measuring the flour. Scoop your flour from the bag into the measuring cup (adds air to the flour) and then level with a knife.

Variations

• Brown butter: For additional flavor boost, brown butter in saucepan when you are melting it.
• Other warming spices: Roll cookies in pumpkin pie spice, gingerbread spice, chai spice or apple pie spice for different flavor profiles.
• Eggnog snickerdoodles: Replace vanilla extract with rum extract and add in some nutmeg to both coating and dough.
• Snickerdoodle “kiss”: Perfect for holiday baking, right after baking, add a chocolate kiss to the cookie.
• Add “chips”: Chocolate chips, white chocolate chips, cinnamon chips or crushed peppermint for fun seasonal variations.
• Zest: A small amount of orange zest or lemon zest could be added to the the cookie dough.

How to Store

Storing: The best place to store snickerdoodles is in a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air.

If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don’t want cookies to get soggy and floppy.

Freezing: Freeze cinnamon sugar cookies in an airtight container for up to 3 months. Thaw on the counter for a few hours. Cookies will taste like freshly baked.

How to Ship

Gift a few snickerdoodle cookies to friends and family wrapped in a plastic bag with ties.

To ship, I would let cookies get 1 day old first, for better shape. Then wrap 2 cookies bottoms to each other with plastic wrap, and place in airtight container where they don’t tumble around much, with a slice of bread. Ship to a not long distant destination, like 5 days maximum.

FAQs

More Recipes to Try

• Almond flour snowball cookies
• Almond flour thumbprint cookies
• Almond flour skillet cookie
• Healthy gingerbread cookies
• Healthy gingersnap cookies
• Almond flour cinnamon bread
• Healthy pecan pie bars
• Healthy gingerbread loaf

You might also enjoy this list of 45 almond flour recipes and 21 healthy Christmas cookies!

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Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are soft, chewy and have a cinnamon sugar coating. Made with less sugar, butter and almond flour!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 18 cookies

Calories 115kcal

Author Olena Osipov

Equipment

• Parchment paper
• Baking sheet
• Small scoop

Ingredients

• 1 large egg
• 1/4 cup cane or coconut sugar
• 1/3 cup unsalted butter melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 cups almond flour

Cinnamon Sugar Coating

• 1 tablespoon cane sugar
• 1/2 tablespoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
• In a large bowl, add egg and sugar; whisk for 20 seconds. Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.
• In a small bowl, combine sugar and cinnamon for coating.
• Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides "crack" a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
• Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

Notes

• Store: In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don’t want cookies to get soggy and floppy.
• Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.
• Cream of tartar substitute: It makes cookies tangy and chewy and differentiates them from regular sugar cookies. You can try using lemon juice or vinegar instead. I personally have not tested.
• Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale. 
• Coconut oil: I have not tried using it to make snickerdoodles but in my experience, it results in more crunchy cookies.
• Any other flour: Gluten free flours are very finicky, all flours are. I recommend using only almond flour, not even almond meal, for proper snickerdoodle.

Nutrition

Serving: 1 cookie | Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 76mg | Fiber: 1g | Sugar: 3g

The post Almond Flour Snickerdoodles appeared first on iFoodReal.com.

Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl, no dough chilling and ready in 30 minutes.

Other oatmeal cookies we love are these sugar free oatmeal cookies and healthy oatmeal cookies.

If you’re already eating your way through the holiday season, now is as good a time as any to switch gears a bit with these healthy oatmeal cranberry cookies.

Swapping out healthier alternatives doesn’t mean you’re sacrificing all the chewy and ooey-gooey goodness we love about any cookies!

Why You’ll Love This Recipe

• Easy recipe: These healthy Christmas cookies come together in one bowl.
• No dough chilling: You can mix and bake cookies right away, which means they are ready to eat in 30 minutes. Perfect for any last minute holiday parties!
• Healthier: These cookies use less sugar, contain complex carbs and are protein packed by adding almond flour.
• Naturally gluten free: Perfect for gifting and parties.
• Gorgeous: Studded with bright red cranberries, these festive cookies will stand out on the dessert table.

Ingredients for Oatmeal Cranberry Cookies

• Almond flour or almond meal: Both have the same effect and will result in the same cookie. I prefer almond flour as I buy it in bulk at Costco. Or follow this quick tutorial and make your own almond flour.
• Oats: Quick oats or rolled oats. Gluten free, if necessary.
• Sugar: Cane sugar or coconut sugar. If you are wanting a sweeter cookie, cane sugar is sweeter. You could try erythritol like I do in healthy sugar cookies and almond flour shortbread cookies.
• Coconut oil or unsalted butter: Both will work. Make sure to measure after it’s been melted.
• Pure vanilla extract: Not imitation, pure vanilla extract tastes best.
• Eggs: For binding, I have not tried a flax egg, but it may work.
• Baking soda: Helps leaven the cookie dough resulting in a soft and chewy cookie.
• Cinnamon and orange zest: Adds holiday flavor.
• Cranberries: You can use either fresh, frozen, or dried cranberries. If using dried, use less. And how about just folding in 1/2 cup of leftover cranberry sauce instead?!
• White chocolate chips: It’s totally optional to make white chocolate cranberry oatmeal cookies but they add a lovely chunky texture and added sweetness. The accents of white complement the red cranberries in a very festive way.

How to Make Healthy Oatmeal Cranberry Cookies

• Combine wet ingredients with seasonings: In a large bowl, beat the eggs with a hand mixer or whisk by hand. This frothing will invite air into them helping to make the cookies soft and moist. Add in the sugar, whisking vigorously for a couple of minutes before adding in the coconut oil, orange zest, vanilla extract, baking soda, cinnamon, and salt. Continue whisking to combine.
• Add dry ingredients: Stir in the oats and almond flour until just combined and gently stir in the cranberries and white chocolate chips.
• Stir and scoop: Take your cookie scoop to scoop out the dough on the prepared baking sheet 1 inch apart from each other. Cookies won’t spread too much, so flatten them with your fingers into about 1 inch thick discs.
• Bake the cookies: Bake cookies at 375 F for 13 minutes. When the cookies start to turn golden brown they should be done!
• Remove and cool: As tempting as they are to eat right away, you’ll want to let them cool on the baking sheet for 15 minutes before transferring to a rack. They will be very soft and cooling them will give them time to solidify. You don’t want cookies falling apart on you!

Tips for Best Results

• Line your cookie sheet: I like to use unbleached parchment paper or a silicone baking mat. It helps cookies bake more evenly and slows spreading, prevents cracking when removing from the sheet and most importantly, it prevents sticking!
• Don’t “cook” your eggs: Adding the sugar to eggs before the hot melted coconut oil will help to avoid “cooking” the egg. That’s definitely not what you want!
• Don’t over mix: When adding your oats, almond flour, cranberries and chocolate chips, fold them in gently until just mixed. I don’t recommend using a mixer for this step. 
• Invest in a zester: It’s the best way to remove zest from citrus without adding the bitter pith into your baking recipes. It comes in handy for healthy cranberry orange muffins. Also, use zest to garnish this healthy cranberry sauce!
• Frozen cranberries: No need to thaw them first.

Variations

• Raisins: Swap out the raisins for cranberries and you’ve got deliciously healthy oatmeal raisin cookies.
• Dark chocolate: Skip white chocolate chips altogether or swap them out for dark or milk chocolate chips.
• Nuts: Add pecans or walnuts for a toasty nutty crunchy bite. Depending on what nuts you use, it may add a bit of a salty balance to the sweet and tart combination of the cookie.
• Zest: Cinnamon and orange are in a committed relationship but sometimes lemon just comes along and gives orange a run for its money. Lemon zest might be a nice twist, but you can also omit the zest completely.
• Steel cut oats: Quick cooking steel cut oats can be used, however not regular steel cut oats as they will not have enough time to cook.
• Sugar: You can use brown sugar or even a sugar free sweetener. Just no liquid sweeteners.

How to Store

Store: These cookies store well uncovered in a cool dry place for up to 5 days. Unfortunately, because they get too soft when covered, they don’t ship well.

Freeze: If you’ve made a double batch or are wanting to freeze leftovers, freeze cookies in an airtight container for up to 3 months. To plan for make ahead healthy dessert, just thaw them on the counter for a few hours before you’re ready to serve and eat!

FAQs

More Healthy Cookie Recipes to Try

• Oat flour Christmas monster cookies
• Healthy gingerbread cookies
• Almond flour chocolate chip cookies
• Protein cookies
• Healthy cookie dough
• Healthy banana oatmeal cookies
• Healthy snowball cookies
• Almond flour thumbprint cookies

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Healthy Oatmeal Cranberry Cookies

Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl, no chilling required and ready in 30 minutes.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 16 cookies

Calories 204kcal

Author Olena Osipov

Equipment

• Parchment paper
• Baking sheet
• Zester

Ingredients

• 2 large eggs
• 1/3 cup cane sugar or coconut sugar
• 1/2 cup coconut oil or butter melted (measured after)
• 1 tablespoon orange zest of whole large orange
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups quick oats or rolled oats
• 1 3/4 cups almond flour or almond meal
• 1 cup fresh or frozen cranberries or 2/3 cup dried cranberries
• 1/4 cup white chocolate chips optional

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
• In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.
• Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.
• Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.
• Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.

Notes

• Store: Store in a cool dry place for up to 5 days uncovered, otherwise cookies will become too soft.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1cookie | Calories: 204kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 94mg | Fiber: 3g | Sugar: 5g

The post Healthy Oatmeal Cranberry Cookies appeared first on iFoodReal.com.