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Sweet and Sour Chicken Recipe

  Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home. Ingredients For the Sauce: 1 cup pineapple juice ½ cup distilled white vinegar ½ cup sugar 3 tablespoons ketchup 2 tablespoons soy sauce ¼ teaspoon crushed red pepper flakes 1½ tablespoons cornstarch For the Chicken: ½ cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder ¼ teaspoon baking soda 1 heaping teaspoon salt ¼ teaspoon freshly ground black pepper ⅔ cup water 1½ tablespoons vegetable oil (plus more for cooking) 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks For Finishing the Dish: 1 tablespoon vegetable oil 2 red bell peppers, cut into 1-inch (2.5 cm) pieces 1 small red onion, cut into 1-inch (2.5 cm) chunks Instructions Make the Sauce: In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to...
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CHOCOLATE HAZELNUT COOKIES (NO SUGAR)

 

Ingredients

  • Chopped and ground hazelnuts: Organic whole crunchy hazelnut is ideal for this recipe. Grinding hazelnuts helps to get the perfect nutty texture and a deeper flavor, but you can use hazelnut meal if you want.
  • Cocoa powder: Organic raw cocoa powder, but any dark cocoa powder will work. 
  • Medjool dates: These dates are much softer than regular dates. When you grind them in the food processor, they dissolve into a chewy caramel-like paste, and that’s what makes them perfect for sweetening these cookies.
  • Ground flax seeds: Ground flax seeds are a crucial part of vegan baking. You can use them to make flax eggs to substitute regular eggs.
  • Water: To bind the ingredients together.
  • Sea salt: Just a pinch to enhance the chocolaty flavor.
Directions

  1. Preheat the oven: Preheat the oven to 320F (160C) and line a baking tray with parchment paper. 
  2. Make the flax egg: Add the ground flax seeds and water to a small bowl and stir. Let it rest for 5 minutes to thicken.
  3. Grind and chop: If you are not using hazelnut meal, place one cup of whole hazelnuts in the bowl of a food processor and grind them into a coarse powder. Don’t worry if you get some bigger chunks. They will add extra texture to the cookies. Set aside the ground hazelnuts in a large bowl. In the same food processor bowl, add the Medjool dates and blitz into a paste by adding 1 tablespoon of water and the flax egg. Chop the remaining 1/3 cup of hazelnuts into chunkier pieces and spread them onto a tray or a plate.
  4. Combine: Combine all the ingredients with the ground hazelnuts, to form a soft, sticky ball.
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