Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Baked Sweet Potato#SundayFunday

These baked sweet potatoes are perfectly tender and silky smooth. They are healthy and yummy sweet potatoes, easy to make. 
Ingredients
3 Large Sweet Potatoes
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Preheat oven to 180°C. Pierce each sweet potato several times with a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about 1½ hours. Once baked let them cool a little. Open, make a slit in the top of each sweet potato. Top with a tablespoon of butter and season with the salt and pepper. Enjoy!!

Labels: Sweet Potato, Vegetables, Baked, Healthy, Sunday Funday, Vegan, Gluten free

For Sunday Funday we are sharing Quick Appetizers Recipes.

• Baked Sweet Potato from Sneha's Recipe
• Buffalo Chicken Stuffed Celery from Palatable Pastime
• Go-to Queso Dip from Amy's Cooking Adventures
• Jalapeño Popper Dip from A Day in the Life on the Farm
• Savory Chevre Truffles from Culinary Cam
• Spicy Baked Artichoke Dip from Food Lust People Love
• Tomato and Boursin Bruschetta from Karen's Kitchen Stories

Eggless Piped Chocolate Cookie#SundayFunday

These piped chocolate cookies looks irresistible. So crisp and crunchy. They are completely egg free cookies and for a chocolate addict, this is the much perfect as well as super simple recipe to make and enjoy !
Piped cookies are shaped by piping. Basically the cookie dough first put into a piping bag fitted with any desirable nozzle or even without any nozzle. Then the cookies are shaped as per the individual choice over a baking tray. 

Ingredients
24 Grams Unsweetened Dark Cocoa powder
¼ Teaspoon Baking powder
¼ Teaspoon Vanilla or Chocolate Essence
180 Grams All Purpose Flour
2 Tablespoons Corn Flour
160 Grams Salted Butter
100 Grams Caster Sugar
5 Tablespoons Cold Water
Method  

Cream the butter and sugar till light and fluffy, then add the water and continue to beat well. Add the cocoa powder and beat well then add the essence, flour & baking powder and on low speed beat for a minute only and then take it on a silicone mat with a spatula, cream it so that all ingredients will mix well place it a piping bag and pipe with rosette nozzle into circle place on a lined sheet. 

Place the tray in the refrigerator for at 20 minutes.
In the meantime preheat the oven at 160°C.
Bake them in preheat oven 160°C with both the elements on for 16 - 18 minutes.
Transfer to a wire rack and allow to cool down completely.
Store in an air-tight container! 

These cookies are absolutely delicious and crispy.

Labels: Biscuits & Cookies, Christmas, Eggless, Chocolate, Sunday Funday

• For Sunday Funday we are sharing Cookie recipes!
• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookiesby Karen's Kitchen Stories
• Citrusy Ginger Shortbread Cookiesby A Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookiesby Mayuri's Jikoni
• Eggless Piped Chocolate Cookieby Sneha's Recipe
• Fruitcake Cookiesby Amy's Cooking Adventures
• Gingerbread Cookie Barsby Food Lust People Love
• Vegan Ginger Cookiesby Sid's Sea Palm Cooking

Grilled Zucchini Bruschetta Bites#Alphabet Challenge

These Keto Zucchini Bruschetta Bites are a fun and tasty and a great way to enjoy a tasty alternative where the toast is replaced with slices of zucchini making for some light, bite sized treats! Whether you are looking for a Keto appetizer, snack or even a light meal these zucchini bruschetta bites are the perfect finger food!

Ingredients
2 Medium Zucchini - sliced ⅛ inch thick
2 Medium Tomatoes - diced
2 Tablespoons Basil - chopped
2 Tablespoons Balsamic Vinegar
1 Clove Garlic - minced
Salt & Pepper to taste
Cheese Slices as required.
Grated Pizza Cheese as required
Method

Mix the basil balsamic vinegar, garlic, salt and pepper. Keep aside.
Top the zucchini slices with a piece of cheese slice then tomato the mixture of the tomatoes, basil, balsamic vinegar mix, sprinkle on the pizza cheese.

Broil or grill until the cheese has melted.

Enjoy these bites...yum!! 
Labels: Alphabet Challenge, Keto, Low Carb, Zucchini, Appetizer, Snack

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Culinary Cam: A Holiday Zaza or Two or Three - Cheers!
• A Day in the Life on the Farm: Baked Ziti 
• Food Lust People Love: Boursin Zucchini Tart 
• Sneha’s Recipe: Grilled Zucchini Bruschetta Bites
• Blogghetti: Homemade Za’atar Seasoning 
• A Messy Kitchen: Lemon Eton Mess 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Simple Zero Cream Creamy Butternut Squash Soup
• Karen’s Kitchen Stories: Zacatecas Beef Stew
• Jolene’s Recipe Journal: Zeppole 
• Mayuri’s Jikoni: Zeytin Piyazi 

Mock Lava Cake#SundayFunday

A "Mock" Lava Cake is made using simple ingredients and by adding a piece of chocolate to the center of a simple cake batter. This cake is decadent, rich and so yummy! It is also easy to make and takes only 20 minutes from start to finish!

Makes 3 Ramekins
Ingredients
113 Grams Butter
113 Grams Dark Chocolate- chopped
85 Grams Sugar
50 Grams All Purpose Flour
3 Eggs
A bar of Milk Chocolate
Method 

Grease the ramekins and keep aside.
Melt the chocolate and butter till just melted. Do not bring this to a boil. Keep aside to cool. 

Beat the eggs add sugar and beat then add the melted mix beat again. Lightly fold in the flour. Pour a ladle of mix in the ramekin press a piece of chocolate in the center. Bake in a preheated oven at 180°C for 12minutes only. To know its done see it start to leave the sides of the ramekins the center will be wobbly. Remove and Enjoy!!

Labels: Baked, Chocolate, Cakes, Sunday Funday, Dessert

For Sunday Funday we are sharing "Baked Recipes"

• Cheesy, Crunchy Mini Crackers from Culinary Cam
• Mock Lava Cake from Sneha’s Recipe
• Mushroom & Spinach Crustless Quiche from Mayuri's Jikoni
• Old-Fashioned Baked Macaroni and Cheese from A Day in the Life on the Farm
• Orange Muffins with Cranberry Rosemary Compote from Amy’s Cooking Adventures