Lenten sweets: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

During Lent, especially in the spring, some people feel low energy, mood and brain activity, due to the lack of glucose and sweet treats. At some stage, Turkish sweets with lean cream are saved, but they get boring too quickly and get boring to the point of disgust. Considering that fasting teaches non-attachment, one can clench the will into a fist, but why not make desserts at home that will not use animal products? The article describes in detail the popular recipes for lean sweets, and the photos will clearly make it clear how they look. All products are easily accessible, and preparing such products is not difficult, even a young housewife can handle it.

Sweets during Lent

Lenten sweets recipes during Lent should not include:

• butter, milk, kefir and sour cream;
• gelatin (made from the extract of bones and tendons of animals);
• eggs;
• pork and beef fat, sometimes used for deep-frying.

Actually desserts withoutthere are a lot of these products: lean cakes and cookies, chocolate, marmalade and halva, various types of gozinaki, muffins and pancakes on the water, jelly sweets. The list of fasting sweets can be continued for a long time, but this will not make you full, so you should choose an acceptable recipe for yourself and cook it by pampering your fasting household or friends.

Raw food balls with dried fruits

You can't buy such lean sweets for tea in the store, because their uniqueness lies in the fact that they are made immediately before eating, because some ingredients should not be stale for a long time.

In order to prepare a raw food delicacy, you should prepare the following ingredients:

• 50 grams each of light sesame, flax, sunflower seeds;
• one hundred grams of walnuts, raisins and prunes;
• a few pitted dates;
• two spoons of honey;
• 3-4 dried figs.

Raisins are pre-soaked in boiling water for ten minutes, then the water is drained. All ingredients are ground with a blender to the state of a thick plastic mass, add honey. After lightly moistening your hands with water, mold the resulting dough into balls the size of a walnut. Roll them in sesame seeds or coconut flakes. Place in the refrigerator for half an hour to firm up. Such a dessert is not only very tasty, but also very he althy: it gives a powerful burst of energy and increases the efficiency of the brain, not to mention the feeling of satiety for a long period of time.

Chocolate nuts

According to a similar recipe, lean sweets can be prepared from the following products:

• A handful of roasted peanuts, almonds (preferably soaked in cold water for a couple of hours), walnuts.
• Two tbsp. tablespoons of cocoa powder + one more to roll the finished balls.
• A pinch each of nutmeg, vanilla and cinnamon.
• Two tbsp. spoons of honey.

Divide the nuts into two parts: grind one in a coffee grinder and the other in a blender (the crumb will be larger compared to the first). Mix in one bowl and add honey, cocoa and spices. Mix thoroughly until uniform. Shape into small balls, roll in cocoa powder and refrigerate.

Panforte

What kind of meatless sweets without the famous gingerbread with whole nuts, which is more reminiscent of roasting than cookies. This traditional delicacy is prepared in Italy for Christmas.

For cooking you will need the following ingredients:

• 120 grams each of dates, hazelnuts, almonds and pistachios;
• 80 grams of figs;
• 150 grams of sugar;
• 70 grams of wheat flour;
• 30 grams of coconut oil, can be replaced with refined sunflower oil;
• 100 grams of honey;
• 0.5 tsp each of coriander, nutmeg and pepper;
• 1 teaspoon cinnamon.

Pre-peeled nuts dry a little in the oven or in a dry frying pan to a characteristic aroma. Cut almonds and pistachios into large pieces (do not crush!), dried fruitscut too. Mix all nuts and dried fruits in one bowl, add flour, spices. You can also add a handful of candied fruits - they will give a special charm to the finished dish. In a separate bowl over medium heat, melt the sugar mixed with honey and butter, boil for several minutes, periodically checking: if a drop of syrup is dipped in cold water and it turns into a soft ball, then the sweet mass is ready. We mix it with nuts, mix thoroughly with a spoon and put it into a silicone mold, pressing it to form a dense layer. Bake panforte in the oven for 35-40 minutes at 160 degrees. Sprinkle the finished and slightly cooled dessert with powdered sugar and serve with tea.

Bounty

For some it will be surprising to know that on the basis of ordinary millet you can cook another amazing lean sweetness: Bounty, and you can be absolutely sure that there will be no forbidden additives in it.

What is needed for this:

• 160 grams of coconut flakes;
• 0, 5 cups of millet;
• heaped tablespoon of honey;
• 2, 5 cups of water;
• 1 teaspoon vanilla essence;
• bar of dark chocolate based on vegetable fats + 2 tbsp. spoons of water.

Step cooking

Soak millet in a glass of water for seven hours (or overnight), then put the pot on medium heat and cook until a couple of tablespoons of liquid remain. Add coconut flakes, vanilla and honey to millet, mix and lay outinto a plastic mold lined with cling film, tamping tightly with a spoon. Let the mass cool in the refrigerator for an hour.

Melt the chocolate with water in a steam bath and pour a third of it onto the coconut layer in a thin layer. When it hardens, turn the mold over, cut into portions and dip each into melted chocolate with a fork. Put on parchment and let the chocolate harden.

Vegan chocolate

Vegans are the best connoisseurs of meatless sweet recipes, because their food is completely free of animal products. Despite this, amazing milk chocolate is present in their diet. It would seem that milk is not allowed! An, no! Vegan milk is special, and there are several types: coconut, rice and, at worst, soy.

Moreover, they use powdered milk to make chocolate. So, according to the recipe you will need:

• 80 grams of cocoa butter;
• three art. spoons of cocoa powder or carob;
• about eight art. tablespoons rice milk powder;
• powdered sugar to taste as a sweetener, about 1-2 tablespoons;
• you can add flavors: cinnamon, vanilla, cloves or nutmeg.
• addition to your taste: medium-sized chopped nuts, dried fruits, dried cherries.

How to cook?

Preparing such lean sweets is as easy as shelling pears: melt cocoa butter in a water bath, add cocoa and powder. Sugar is not suitable for such purposes, because it will not dissolve in oil and will be unpleasant.crunch on the teeth, resembling sea sand. Stir and add spices and then dry milk. It can be bought at any eco-shop, of which there are a great many, because now this area is highly popularized. Thoroughly mix the chocolate mass, it will become thick and viscous. Remove the dishes from the heat, if you plan to add chocolate, then it is added just at this stage. Pour the resulting chocolate into molds for lollipops, ice or any plastic dish and place in the refrigerator until completely solidified. The finished delicacy from the first try is indistinguishable from ordinary milk chocolate!

Pumpkin marmalade

It is better not to buy lean sweets based on gelling products (marshmallow, marmalade, sweets) in the store, because who can say with certainty that gelatin (from animal parts) or agar-agar (from sea algae). It is best to cook them at home so as not to guess whether the fast is broken or not. For example, to make pumpkin marmalade, you need to take 450 grams of this vegetable, cut into small cubes and bake in the oven until soft. Soak 50 grams of agar-agar in 200 grams of cold water until swelling, and then dissolve in a steam bath.

Ready pieces of pumpkin wipe through a sieve or chop with a blender, add a teaspoon of cinnamon and 70 grams of liquid honey to the mass. Pour in the gelatin and mix thoroughly again. Arrange on a tray lined with cling film in an even layer not exceeding a height of three centimeters and let the mass completelycool down in a cool place. Then cut the finished marmalade into small pieces and roll in powdered sugar or coconut.

Kozinaki with sesame seeds

Simple lean sweets for tea can be prepared on the basis of honey with the addition of sunflower seeds, light sesame or puffed rice. Flax seeds can also be added to them to increase the beneficial properties of the product. How to cook?

1. 180 grams of light sesame seeds are roasted in a dry frying pan until a characteristic nutty flavor and a delicate creamy shade of the seeds themselves appear. Pour into a clean dish.
2. In the same pan, fry one hundred grams of peeled sunflower seeds until tender (determine to taste). Pour over sesame seeds, mix. Optionally add two tbsp. spoons of flax seeds.
3. In the same pan, melt 7-8 tbsp. spoons of honey and sugar to caramel, add 1-2 tbsp. tablespoons of lemon juice, which will give the finished dish a pleasant aroma.
4. Pour the previously prepared seed mixture into the caramel, mix well and boil for a minute and a half.
5. Lay out a sheet of parchment paper on the table, grease it with vegetable oil and put a sweet mass on it, cover with a second sheet of parchment (also oiled) and press it with your hands until it is flat. Next, roll out the layer with a rolling pin to the desired thickness. It should be noted that the thinner the layer, the more crispy the finished gozinaki will become. If the paper is not lubricated, it will stick to the sweet mass and all the work will be spoiled.

Then, cut the still warm mass with a knife into portioned squares or triangles, and then leave it in a cool place until it cools completely. It is necessary to store such a dessert in a dry place, otherwise it will become sticky and unpleasant.

Strawberry clouds

Such lean sweets are very easy to prepare, but it is impossible to forget their taste. Following the recipe, it is necessary to puree 600 grams of strawberries with a blender. Pour into it 20 grams of agar-agar, pre-soaked for an hour in 100 grams of water and heated in a steam bath. Stir the strawberry mass, add 250 grams of powdered sugar, the juice of one lemon and heat over low heat until the sugar dissolves, but in no case boil! Then, stirring occasionally, let the mass cool to body temperature and beat with a mixer for five minutes (it should become lighter and filled with air bubbles). Line a wide plastic mold or baking sheet with cling film and pour the resulting strawberry mass into it. Let it harden completely in a cool place, and then cut into neat cubes: you get light and tasty sweets for tea.

Sugar-free candied fruits

Thanks to modern technology, you can cook lean sweets in a slow cooker, for example, candied fruits from such a he althy pumpkin, without using granulated sugar in the cooking process. The finished dessert is very good for tea, especially in the evening when you want sweets, and common sense worries about the thickness of the waist.

Candied pumpkin - just for such occasions. To cook ittreat required:

• 0, 5 kg butternut squash, seeded and peeled, cut into small cubes or sticks.
• One large orange cut into half rings with the skin.
• 200 grams of honey pour into a multicooker bowl, add one hundred grams of water and heat using the "warming" or "soup" mode, then place orange slices and pumpkin pieces in the same place. Boil for 15 minutes.

Carefully drain into a colander, use the juice to make syrup for pancakes or pancakes, and spread the pumpkin pieces on a baking sheet lined with parchment and bake in the oven at a minimum temperature (80-100 degrees) for an hour and a half. When the pieces have cooled to room temperature, roll them in powdered sugar or rice flour. By the same principle, you can make candied fruits from any fruit.