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From my experience, treats made with soft dates (don’t need soaking) last and stay safe to consumption for longer. If you have no choice but soaking your dates, make sure you consume them quickly or store them in the freezer to ovoid spoilage (from the dates moisture) 🙏

You’ll get 8g of protein per serving mainly from the cottage cheese 🙏

Thank you 🙏 🥰

You’re very welcome 🙏 I’m glad you’re loving the recipe 🤗

Thank you 🙏 Happy to know, you’re loving the recipe 🤗 Yes, you can make an amazing pizza crust out of this batter 👍

Thank you 🙏 Glad you’re liking it 🤗

Yes, you can use feta cheese also for the lentil batter, if that what you prefer. Just make sure you add some of the water feta cheese (if it’s not the dry version) that you can keep the right batter consistency (cottage cheese contains some liquid) 🙏

Yes, oats are naturally gluten free in nature. They can be contaminated with gluten when processed in facilities that deal with wheat or rye! People with celiac need to buy certified gluten free oats, though 🙏

Yes, you’re right, cheese just makes any recipe more tasty, but here I’m making this bread for my vegan followers and it’s also great as is for non vegans, I believe 🙏😇

You are right, that’s a great addition 🤗

I think, you can start by soaking dried apricots in hot water. Once, soft and tender, strain them. Add to them your preferred yogurt and blend until soft and well incorporated. You should get a great ´mousse’ as well 🙏

Thank you 🙏 Glad you’re loving the idea 💓

Yes, certainly you can 🙏

@@zaracooks great! thank you

Thank you for your feedback 🙏 I’m glad to know you’re providing real and true nutritional information about iron and its negative interaction with dairy product (more specifically, calcium). For that exact reason, I’m using cottage cheese. It’s the least rich in calcium (only 250 mg in 1 cup cottage cheese) and if you look to the quantity of calcium per slide (250 mg / 9 slides) it’s only ~28 mg of calcium! That shouldn’t affect at all the iron absorption (check the paper, I’m linking below). irondisorders.org/diet/ Actually, the eggs (yolks, in particular) are more negatively affecting iron absorption in this case, and when I’m suffering low iron myself, I just use egg whites for the recipe (the softness and bread like taste of these recipes is reachable only with those two ingredients, a dairy product and eggs). It’s hard to start mentioning all these details when most people interested in gluten-free recipes are not suffering from an iron deficiency 🙏

Thank you 😇

Sorry, but I haven’t tried the recipe with lentils flour. I prefer to work with wholesome foods as much as I can 🙏 I think, you can use red lentil flour, but you may need to adjust the liquid to get the right batter consistency (add up to a 1/2 cup water) 🤗

Thank you for your insight on the recipe. Glad that overall, you loved it 🙏 Yes, you can use sour cream, Greek yogurt or even a thick and creamy plain yogurt instead of cottage cheese. Unlike the ricotta cheese that tastes is a bit different, with any of these 3 alternatives, I’m sure the taste will be similar to the one in the recipe (with cottage cheese) 🥰

Thank you 🙏 Glad, you’re loving it 🤗

I have done 2 other similar recipes with quinoa / red lentils or buckwheat / red lentils and they all taste just as good as these ones! See if you are OK with one or both of them 🙏🤗 ruclips.net/video/c1uYBw-OrqM/видео.htmlsi=urJa2eE-HV8EawAF ruclips.net/video/TZsxM3a9rz4/видео.htmlsi=kGKuSNDjTWuE9_v0

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Oh, you can use sour cream, plain yogurt or Greek yogurt 🙏

Thank you so much 🙏💓

Thank you 🙏 I’m glad you’re liking it 🥰

You can use honey, agave syrup or any molasses as a substitute 🙏

Wow, I’m so glad you get the chance to try it and you liked it 🙏🥰

You’re welcome 🙏😇

You can skip the eggs or use an egg substitute like “Just Egg”. If you skip the eggs you need to add an extra 1/4 cup of dairy. Instead of cottage cheese, you can use sour cream, plain yogurt or Greek yogurt 🙏

It’s hard to replace the eggs in this particular recipe 🥹 But, if you’re vegan, I would suggest you add a 1/4 cup chickpea flour or polenta. You can a 1/4 cup of water (or brought) to one or the other (to dissolve) and add to the rest of ingredients. It will help for the binding part without altering the original taste too much 🙏

I was thinking the same. Maybe we can try ground flaxseed. 1 tbsp for 1 egg. Soaked in 3 tbsp water for 10 mins. It's mainly for binding and making the muffins light. Add half tsp bicarbonate for raising and softness. Chickpea flour would probably make them dense without enough raising agents.

Thank you 🙏 Hope you can give it a try 🥰

Yes, absolutely 👍 I have even done a similar recipe with walnuts if you want to get some inspiration 🤗 ruclips.net/video/vF8nZOlbkZ0/видео.html

Thank you for the feedback and so glad you liked it 🙏🥰

You’re welcome 😊💓

The long recipe is linked within the reel already if you want to watch it! Or, here’s is the description for you 🙏 Instructions: Preheat your oven to 350°F (175°C). Line the cups of a mini loaf pan with parchment paper to prevent sticking. In a medium bowl, combine the sesame seeds with maple syrup. Mix thoroughly until every seed is well-coated with the syrup, which acts as the binder. Spoon about 1 ½ tablespoons of the sticky sesame mixture into each parchment-lined loaf cup. Use an espresso coffee spoon or any small spoon to press the mixture firmly, ensuring a smooth and even distribution. Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown. Allow the sesame crunches to cool completely in the pan before removing them. This ensures they are set properly and hold their shape. Ingredients for 8 larges sesame crunch candies: 1 cup (120 g) sesame seeds 3 to 4 tbsp. maple syrup

You are so welcome 🙏🥰

Thank you 🙏 Please, let me known how you like it if you get a chance to try it 🤗

Thank you 😋