ماماکا

برچسب: Baker

  • Cucumber Lime Agua Fresca – Minimalist Baker Recipes

    Cucumber Lime Agua Fresca – Minimalist Baker Recipes


    Glasses of cucumber lime agua fresca with cucumber slices on the rims and garnished with fresh mint

    Staycation, anyone? One sip in and this cucumber lime agua fresca will have you feeling in full vacation mode. Made with just 3 ingredients in 10 minutes, it couldn’t be simpler or more refreshing! 

    It’s the ultimate hydrating sip, poolside drink, and also perfect for making in large batches for sharing. Let’s get refreshed!

    Fresh mint, maple syrup, lime wedges, and sliced cucumbers

    What is an Agua Fresca?

    An agua fresca (which translates to “fresh water”) is a refreshing drink widely popular in Central and South America, Mexico, and parts of the Caribbean. It’s typically a combination of water and sugar mixed with fruit, flowers, or other flavorful ingredients.

    It’s thought that the making of agua frescas may go back centuries and that they may have originally been created by the Aztec people. The following is our inspired, naturally sweetened take based on one we tried in Mexico.

    How to Make a Cucumber Lime Agua Fresca

    This agua fresca employs the subtle, cooling, and thirst-quenching goodness of one of our favorite veggies: cucumber! The best part? You don’t even have to peel them. Just wash, chop, and toss in the blender!

    Pouring water into a blender over cucumber slices and fresh mint

    Along with the cucumber, lime juice adds bright fruitiness while agave nectar (or maple syrup) adds a touch of sweetness. Mint is optional but highly recommended!

    Straining a blended cucumber lime mixture through a fine mesh strainer

    After combining the ingredients with water, it’s as easy as blend, strain, and serve. Easy peasy, lime squeezy! That’s how it goes, right?

    Overhead shot of several glasses filled with our cucumber lime agua fresca recipe

    We hope you LOVE this agua fresca, friends! It’s:

    Refreshing
    Subtly sweet
    Hydrating
    Quick & easy
    & Vacay in a cup!

    It’s the ultimate summer drink for parties, poolside, and beyond!

    More Refreshing Summer Drinks

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

    Side view of glasses of cucumber lime agua frescas with sliced cucumbers and fresh mint

    Prep Time 10 minutes

    Total Time 10 minutes

    Servings 4 (~1 cup servings)

    Course Beverage

    Cuisine Gluten-Free, Mexican-Inspired, Vegan

    Freezer Friendly 1 month

    Does it keep? 1-2 Days

    Prevent your screen from going dark

    • 3 cups water
    • 2 medium cucumbers, roughly chopped (2 medium cucumbers yield ~4 cups or 450 g chopped)
    • 3 medium limes (3 medium limes yield ~1/4 cup or 60 ml juice)
    • 2-3 Tbsp agave nectar or maple syrup
    • 1 small handful fresh mint leaves (optional but highly recommended // 1 small handful yields ~15-20 leaves)
    • Ice cubes (for serving)

    • Before blending, we recommend tasting your cucumbers to see if the peel is bitter. We left our peels on for vibrant color and flavor, but bitter peels should be removed.

    • Add all ingredients to a blender (starting with the lesser amount of agave or maple syrup) and blend until completely smooth. Pour through a fine mesh strainer over a large bowl or measuring cup to remove pulp, using a spoon to move it around and speed up straining as needed. Taste and adjust, adding more agave or maple syrup for sweetness or more lime juice for tartness.

    • Serve chilled, over ice. Leftovers keep for 1-2 days in the refrigerator, or can be frozen into ice cubes or popsicle molds!

    *Nutrition information is a rough estimate calculated with the lesser amount of agave nectar and without optional ingredients.

    Serving: 1 cup Calories: 53 Carbohydrates: 13.2 g Protein: 0.8 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 177 mg Fiber: 1.3 g Sugar: 9.2 g Vitamin A: 23 IU Vitamin C: 9 mg Calcium: 19 mg Iron: 0.3 mg





    Source link

  • Creamy Mocha Chia Pudding – Minimalist Baker Recipes

    Creamy Mocha Chia Pudding – Minimalist Baker Recipes


    Mug of mocha chia pudding topped with coconut whipped cream and shaved chocolate

    For those days when you’re needing an extra skip in your step, try this Mocha Chia Pudding! It’s a rich, creamy, chocolaty, energizing, fiber-packed breakfast or snack.

    It’s also easy to make with just 1 bowl, 7 ingredients, and 5 minutes hands-on prep time required! We think it’ll become a new grab-and-go, meal prep-friendly staple in your kitchen. Get your coffee brewing, let’s make chia pudding!

    Chia seeds, cocoa powder, vanilla, sea salt, maple syrup, dairy-free milk, and coffee

    After brewing your coffee using your preferred method (we like cold brew or pour-over) and letting it cool slightly, it’s mocha chia pudding time!

    You’ll need your mocha staples including coffee, cocoa powder (for chocolate flavor), sweetener (we like maple syrup), and your milk of choice (we like a combination of almond + coconut milk). Vanilla extract and a pinch of sea salt further enhance the flavor.

    Pouring dairy-free milk into a bowl of chia seeds and cocoa powder

    Simply whisk everything together until you’ve got your “mocha”! Then you’re ready to turn it into chia pudding by adding the fiber- and nutrient-rich chia seeds.

    Bowl of thick, chocolaty mocha chia pudding

    As it sits, the chia seeds will thicken the mixture. It’s best to give it an extra stir after about 15 minutes to break up any stubborn clumps of chia seeds. In an hour (or less), snack time is on!

    Using a spoon to add coconut whipped cream on top of a mug of chocolate coffee chia pudding

    We think you’re going to LOVE this chia pudding! It’s:

    Creamy
    Rich
    Chocolaty
    Coffee-infused
    Lightly sweetened
    Make-ahead friendly
    & Packed with fiber (8+ grams per serving)!

    Enjoy your mocha chia pudding on its own or top with coconut whipped cream, cinnamon, and cocoa powder (or shaved dark chocolate) for extra decadence!

    More Recipes for Mocha Lovers

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

    Spoon in a glass of mocha chia pudding topped with coconut whipped cream

    Prep Time 50 minutes

    Total Time 50 minutes

    Servings 4 (~1/2 cup servings)

    Course Breakfast, Snack

    Cuisine Gluten-Free, Grain-Free, Vegan

    Freezer Friendly No

    Does it keep? 4-5 Days

    Prevent your screen from going dark

    • 3/4 cup brewed coffee
    • 1 cup dairy-free milk (plain, unsweetened // we used half almond milk + half canned light coconut milk // or use other milk of choice — a mix of a richer + a lighter milk is nice)
    • 3-5 Tbsp maple syrup
    • 2 Tbsp cocoa powder
    • 3/4 tsp vanilla extract
    • 1 pinch sea salt
    • 1/2 cup chia seeds
    • If you don’t already have brewed coffee, prepare it at this time using your preferred method (we like cold brew or pour-over). Set aside to cool slightly (warm or room temperature are okay, or you can make it ahead and use chilled).

    • To a mixing bowl (or container with a lid), add dairy-free milk, brewed coffee, the lesser amount of maple syrup, cocoa powder, vanilla extract, and sea salt. Whisk vigorously, side to side is best, to combine and break up any clumps of cocoa powder. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more maple syrup for sweetness.

    • Then add the chia seeds and mix until well combined. Cover and refrigerate for 45-60 minutes (or overnight). We recommend stirring again around the 15-minute mark to break up any big clumps. The chia pudding should be very thick and creamy. If it’s not, give it another stir and/or add more chia seeds, stir, and refrigerate for another hour or so. If you prefer a thinner pudding, you can stir in more dairy-free milk.

    • Once pudding has fully set, divide between serving containers and serve with (all optional!) coconut whipped cream and a dusting of cocoa powder and cinnamon. Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

    *Prep time does not include brewing coffee.
    *Nutrition information is a rough estimate calculated with half almond milk and half light canned coconut milk, the lesser amount of maple syrup, and without optional ingredients.

    Serving: 1 (half-cup serving) Calories: 169 Carbohydrates: 21.1 g Protein: 4 g Fat: 8.8 g Saturated Fat: 2.8 g Polyunsaturated Fat: 4.8 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Potassium: 197 mg Fiber: 8.1 g Sugar: 10 g Vitamin A: 1.5 IU Vitamin C: 0.3 mg Calcium: 200 mg Iron: 3.8 mg





    Source link