Welcome to SiLLibake! We’re excited that you’re here!
Join us in our passion for baking and enjoying healthier options. Discover a world of delicious treats made with high-quality ingredients and wholesome twists. From classic favorites to unique creations, we provide recipes that cater to different dietary preferences. Join our community of baking enthusiasts as we create nutritious delights together. Subscribe now for mouthwatering recipes and baking inspiration. Let's bake our way to a healthier and tastier future!
They are great! I haven't tried a loaf myself, but I don't see why not! The bake time will be longer so keep an eye on that. I would double the recipe. Hope this helps! Let me know how it turns out!
I like the Sunwarrior Brand, but protein powder is particular to everyone! I will add the link to my favorite one in the description box! I will definitely look into more Keto recipes! Thank you so much!
Can't believe there's any comments for this recipe. It sounds absolutely wonderful! I have all the ingredients and am going to bake this tomorrow. Thanks for sharing!
Hi there! Thank you your comment. I don’t add nutrition because it varies with the type of sweetener you use as well as type of protein powder. Here is a nutrition calculator you can use www.verywellfit.com/recipe-nutrition-analyzer-4157076
@@sillibake Thanks so much for responding! I'll try using the verywellfit calculator again but I've not had success with it. Some of my fav you tube food preppers provide the nutrition info for the way they make it and let people adapt from there. Just a suggestion. Thank you!
You can try flax eggs, but I have not tried it myself. Use 1 tbsp ground flax & 2.5 tbsp of water. Mix it, let it sit for 5 min, it will look like a gel mixture. Add that instead if eggs. Hope this works for you!
Due respect, hw, so many subscribe. Then, these fantastic recipes cannot be reached!!!! You must know this, as so many comment on unavailability of recipes. This loaf of cottage cheese bread looks just what I and many would like. So HOW ARE RECIPES ACCESSIBLE??????????
Hi there! Unfortunately, RU-vid shorts don't permit clickable links. The recipe link has been pinned. The only way to access the recipe is copy and paste the link. I hope this helps!
Due respect, but we subscribe, and no recipes can be accessed. I would like the full recipes. The full recipe for this cottage cheese bread loaf. Please. So we subscribe, increase your numbers, and then no recipes. Recipe, please, for this bread.
Peanut Butter Zucchini Bread Baked Oatmeal Ingredients * 1/2 cup natural drippy peanut butter (creamy or chunky will work) * 2 tablespoon pure maple syrup or honey * 1 large egg, slightly beaten * 2 teaspoon vanilla extract * 1 1/3 cups of liquid (combine your zucchini juice & milk) ANY milk will work * 1 1/2 cups old fashioned rolled oats, gluten free if desired * 1/2 teaspoon baking powder * 2 tablespoon ground flax seed * 1 teaspoon ground cinnamon * 1/4 teaspoon salt * 1 cup shredded zucchini don’t squeeze out moisture * 1/4 cup mini chocolate chips, plus 2 tablespoons for sprinkling on top Instructions * Preheat oven to 350 degrees. Line your muffin tins with our SiLLibake Baking Cups. No greasing required. * In a large bowl, add in peanut butter, maple syrup, egg, vanilla and milk zucchini liquid. * Whisk together until well combined and no large lumps of peanut butter remain. * Fold in oats, flax, baking powder, cinnamon, and salt. * Fold in shredded zucchini, and mini chocolate chips. * Pour into prepared pan and make sure oatmeal is evenly spread out. Sprinkle with a few mini chocolate chips on top. * Bake for 22-25 minutes until barely golden brown on top and oatmeal is set. * Allow to cool for a few minutes & enjoy. * Great for meal prep! They freeze beautifully
Healthier Bakery Style Blueberry Muffins * For the topping: * 1/2 cup all purpose flour * 1/2 teaspoon cinnamon * 1/3 cup coconut sugar * 3 tablespoons butter, melted * For the wet ingredients: * ½ cup butter * 1 cup coconut sugar * 2 large eggs, at room temperature * ½ cup milk (any milk should work here) * 1/2 tablespoon vanilla extract * ½ teaspoon almond extract * Dry ingredients: * 2 cups all purpose flour * 2 teaspoon baking powder * ¼ teaspoon salt * For the mix in: * 2 cups fresh or frozen blueberries* * 2 tablespoons all purpose flour * Preheat the oven to 425degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray. If you use SiLLibake silicone liners, no greasing required. * Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch. * While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and coconut sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use. * In a large bowl, whisk together flour, baking powder and salt. Set aside. * * In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix. * Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter. * Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 5 minutes at 425, then drop temperature to 375 F for remaining time or until the tester comes out of the middle clean an additional 12 mins or so. Total baking time 17-18 min. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.
The surprise ingredient is CULTURED BUTTER OR EUROPEAN STYLE! Cultured Butter Shortbread Cookies 250 grams all-purpose flour (2 cups) 3 grams baking powder (½ teaspoon) ¼ teaspoon fine sea salt 2 sticks salted, cultured butter or European style, at room temperature (1 cup) 130 grams granulated sugar (⅔ cup) 1 large egg yolk 55 grams demerara sugar, for rolling (¼ cup) Step 1 In a large bowl, sift together flour, baking powder and salt. Step 2 In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy; beat in egg yolk until combined. With mixer running on low, add flour mixture until incorporated. Step 3 Divide dough into two balls. On a clean surface, roll each ball into a 1½-inch log. Sprinkle the demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly covered. Cover logs tightly with plastic wrap and refrigerate at least one hour, or overnight. Step 4 When you are ready to bake the cookies, heat oven to 325 degrees. Line two baking sheets with parchment. Use large, sharp knife to cut each log into ¼-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are dark golden brown, about 18 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in a tightly covered container at room temperature. Tip Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Almond Flour Zucchini Chocolate Loaf Ingredients * 1 ½ cups grated zucchini, excess water squeezed out with a dish towel * 2 ¼ cups blanched almond flour * 1 ½ teaspoons ground cinnamon * 1 ½ teaspoon baking powder * ½ teaspoon baking soda * ¼ teaspoon salt * 2 large eggs * 1 egg yolk * ½ cup brown sugar (I used coconut sugar) * 2 tablespoons vegetable oil or coconut oil (I used light olive oil) * 2 teaspoons vanilla extract * (optional) turbinado sugar, for sprinkling on top * 1/3 cup Semi-sweet Chocolate Chips (I used mini) Instructions * Preheat oven to 350°F. Grease & line your loaf pan * Place grated zucchini (larger grate) in a clean dish towel and wring out any excess moisture. Set aside. * In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt. In a small bowl whisk together eggs, egg yolk, coconut sugar, olive oil, and vanilla extract. Stir in wet ingredients into dry and then gently stir in zucchini. * Pour batter into your loaf pan & smooth the top. Sprinkle top with optional turbinado sugar. I think it adds a great crunch! * Bake on the middle rack for 25-28 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Peanut Butter S’mores Bars INGREDIENTS * 1/4 cup unsalted butter, room temperature * 1/2 cup natural peanut butter * 3/4 cup brown sugar * 1 egg, room temperature * 1 teaspoon vanilla extract * 1 cup all purpose flour * 3/4 cup graham cracker (crushed with some larger pieces) * 1/2 teaspoon baking soda * 3/4 teaspoon salt * 2/3 cup semi-sweet chocolate (bars chopped into big chunks) * 3/4 cup mini marshmallows 1. Preheat the oven to 350°F and line a square pan (9 x 9 or 8 x 8 will both work), with parchment paper. Set aside. 2. Using a stand mixer or hand mixer, beat together the butter and peanut butter until incorporated. Don’t over mix. 3. Add the brown sugar and mix well. Scrape down the bowl and add the egg and vanilla extract. Mix until combined. 4. Scrape down the bowl and add the flour, graham cracker crumbs, baking soda, and salt. Mix until combined you don’t see any more flour. 5. Add the marshmallows and chocolate pieces and fold once or twice to distribute throughout the batter. Transfer the batter to the prepared baking pan and pat into an even layer. 6. Bake for 20 to 25 minutes or until set on the edges & lightly browned and a knife inserted into the middle comes out mostly clean. Allow to cool before slicing into 16 pieces. Enjoy!
Maple Brown Butter Banana Loaf 2 cups AP flour 1 1/2 tsp baking soda 1 1/2 tsp salt 1/2 tsp cinnamon 5 bananas (one is for top of loaf, not overly ripe the other four should be very ripe 10 tbsp melted butter, turned to brown butter 2 eggs 1/2 cup maple syrup 1/2 cup coconut sugar 1/2 sour cream or high fat yogurt (at least 5%) 1 tsp vanilla 1 tbsp turbinando sugar for top Preheat oven to 350 degrees f. Prepare loaf pan. Grease & line with parchment paper Mix flour, baking soda, salt & cinnamon in a bowl. Set aside. Mix the remaining wet ingredients in another bowl. Add the dry ingredients to the wet. Don’t over mix. Pour batter into loaf pan. Take your non overly ripe banana, slice it length wise & place on batter. Scatter with turbinando sugar. Bake for 45-60 min. Enjoy!
Oatmeal Breakfast Cookie 2/3 cup Sweet Potatoes (Cooked & cooled) 1/4 cup coconut oil (melted & cooled) 1/4 cup maple syrup 2 eggs 1 tsp vanilla 1 cup old fashioned rolled oats 3/4 cup rolled oats made into oat flour 1/2 cup pumpkin seeds 1/4 cup mini chocolate chips 1/4 cup hemp seeds 1/4 cup ground flax seeds 1/2 tsp cinnamon Pinch of salt Preheat oven to 350 F. Line a baking sheet with parchment. This recipe makes approximately 12 cookies. Grab a medium sized bowl and add all your wet ingredients & mix well. Then add all your dry. Mix everything until well incorporated. I used a medium sized cookie scoop & overflowed it with the mix & added it to my cookie sheet. Flatten each cookie before baking. Bake for 18-22 min & enjoy. They freeze beautifully!
Ingredients: ⅓ cup Light Olive Oil or melted coconut oil ½ cup maple syrup or honey 2 eggs, preferably at room temperature 1 cup packed mashed ripe bananas (about 3 bananas) ¼ cup milk of choice or water (I used almond milk) 1 teaspoon baking soda 1 teaspoon vanilla extract teaspoon salt ½ teaspoon cinnamon, plus more for sprinkling on top 1 ¾ cups Spelt Flour or regular whole wheat flour ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top Directions: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Use your SiLLibake Baking Cups in a muffin tin or a baking sheet, no greasing required or grease your muffin tin. In a large bowl, whisk the coconut oil and maple syrup together until combined. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon. Add the flour, oats & chocolate chips to the bowl and mix with a large spoon, just until combined. Don’t over mix. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1/2 tablespoon in total), followed by a light sprinkling of course sugar (about 1/2 teaspoon in total). Bake muffins for 20 to 22 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. STORING: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed). EGG FREE: Substitute flax eggs for the regular eggs. VEGAN: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey. GLUTEN FREE: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour. NUT FREE: Use a nut-free milk. OAT FREE: Simply omit the oats. LOWER IN FAT: You can replace the oil with applesauce if you’re following a low-fat diet.
Ingredients: 1 cup all-natural peanut butter (salted, if not salted; add a pinch of salt) 1 egg 1/2 cup coconut sugar or monk fruit 1 teaspoon vanilla extract ½ cup chopped semi-sweet chocolate Directions: Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a Silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, coconut sugar, vanilla & chocolate chunks) until fully combined. Scoop a heaping tablespoon of the dough into your hands and form a ball, place on a baking sheet and using a fork, flatten out into a disc-like cookie shape giving it those classic peanut butter cookie criss-cross marks. Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown, and fragrant. Cool to room temperature. Store in an airtight container at room temperature for 4 days
Makes 10 to 12 servings | Prep Time: 40 minutes | Cook Time: 45 minutes INGREDIENTS • 1 1/2 teaspoons (5 g) active dry yeast • 1/3 cup (75 g) lukewarm water • 1 cup (250 g) egg whites or 7 to 8 egg whites • 1 cup (255 g) cottage cheese • 4 2/3 cups (582 g) bread flour, plus more for dusting • 1 tablespoon (10 g) Diamond Crystal kosher salt INSTRUCTIONS: Step 1 In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate. In a blender or food processor, combine the egg whites and cottage cheese. Blend until smooth. Add the blended mixture to the yeast mixture and whisk to combine. Step 2 Whisk the flour with a dry whisk in its container to remove any lumps and aerate the flour. Measure it and add the flour and salt to the wet mixture. Whisk using a Dutch whisk or fork to combine. You will be left with a shaggy, sticky dough. Step 3 Dust the work surface with more flour and dump the dough on it. Knead the dough for 5 to 6 minutes, or until it starts looking smooth. You can also knead the dough using a stand mixer, until smooth. Dust your hands with more flour to prevent them from sticking to the dough or oil your hands little bit of oil. Use a bench scraper to help lift the sticky dough from your work surface and continue kneading. Shape the dough into a ball and place it back in the mixing bowl. Cover and proof in a warm spot for 1 hour, until almost doubled in size. Step 4 Line a 10 x 4-inch (26 x 10 cm) loaf pan with parchment paper (if needed) - a smaller loaf pan such as the standard 9 x 5-inch loaf pan won’t work, the dough will ooze out on the sides. If you don’t have a pan with those exact measurements, no problem! Use a larger one, such as 10 x 4-inch loaf pan, 10 x 5-inch loaf pan, or simply divide the dough in 2 halves and make 2 loaves of bread. Those can be baked in smaller loaf pans. You could also bake the dough directly on a baking sheet, though it won’t be as tall as a sandwich bread, but it will still work. After an hour of proofing, punch down the dough to deflate. Roll it into a log, stitch the ends by pinching them together. Proof the bread in the loaf pan for 20 to 25 minutes, until visibly risen and puffed up. In the meantime, preheat the oven to 400°F. After proofing the dough, make a slit in the middle using a sharp knife or razor blade. Step 5 Bake in the oven for 40 to 45 minutes. The bread will brown on the top pretty quickly - to prevent it from burning, cover the top with a sheet of aluminum foil as soon as it turns crusty and brown. You will be able to tell the bread is done baking when the bread sounds hollow after a gentle tap on the crust. Cool completely, then slice and serve. I like to slice it, store it in the freezer in a ziplock bag and toast each frozen slice before serving.
dont get nothing gluten free its bul;l all they did was replace the wheat and all that with a lot of sugar and i mean a lot of crbs and sugar and they have the worst heart oils in it they have palm oil and canola oil and sunflower oil all bad heart health oils gluten free is bull shiiiii to the max i saw them ingredients and i look at all and i was like who in the hell would put this mess of ingredients in here dam a child its like they dont understand and its crazy to not understand that all u put in is sugar and carbs and the worst oils
3 cups unsweetened blueberries, fresh or 3 cups unsweetened blueberries, frozen, thawed and well-drained 1.5 tablespoon cornstarch 1 tablespoon sweetener TOPPING 1⁄2 cup old fashioned oats, slow-cooking 1 teaspoon cinnamon 1 tablespoon flour 1 tablespoon coconut sugar 2 tablespoons butter, melted DIRECTIONS 1. Filling:. 2. Toss together flour and sugar. 3. Mix together with blueberries and place in a 8x8 inch greased baking dish. 4. Topping:. 5. Mix all topping ingredients together. 6. Sprinkle on top of blueberry filling. 7. Bake at 350 degrees for 45 minutes. 8. Makes 6 servings.
Strawberry Banana Baked Quinoa 2 smashed bananas 1 cup quinoa 2 tbsp chia seeds 2 cups of milk 2 tbsp maple syrup, optional 1 cup of strawberries or berries Sprinkle with coconut Or sliced almonds Bake at 350F for 35-50 min
Olive oil Granola Ingredients: * 2 3/4 cups rolled oats * 1 cup Pecans chopped * 1 cup Pumpkin Seeds * 1/4 cup Chia seeds * 1/2 tablespoon kosher salt * 1/2 cup coconut sugar * 1/3 cup maple syrup * 1/3 cup extra virgin olive oil * 1/4 tsp ground cinnamon * 1/4 cup Hemp Seeds Directions: 1. Preheat oven to 300. In a large bowl, mix together the oats, pecans, pumpkin seeds, chia seeds, cinnamon and salt. 2. In a small saucepan set over low heat, warm the coconut sugar, maple syrup and olive oil until the sugar has just dissolved (4-5 min) then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well. 3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way. 4. Remove granola from oven, and mix into it the Hemp Seeds. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups. Storage: Store your Olive Oil Granola in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months. Inspired by Eleven Madison Park Granola by Daniel Humm
Roasted Brussel Sprouts with Pancetta Ingredients 1 1/2 pounds Brussels sprouts 75 grams Pancetta or Bacon, diced 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the diced pancetta, olive oil, salt and pepper Pour them on a sheet pan and roast for 35 to 40 minutes until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Yogurt Panna Cotta with Salted Rum Caramel INGREDIENTS: 1 cup (240 ml) milk 1 vanilla bean, scraped or 2 tsp vanilla extract ¼ cup (60 ml) maple syrup or honey 1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder 2 cups (475 ml) non-fat Greek Yogurt 1/4 cup caramel sauce Splash of Rum METHOD: In a large sauce pan heat the milk, vanilla bean paste and pod or extract, maple syrup and gelatin until fragrant and simmering. Remove vanilla pod if using. In a separate heat safe bowl or a 4 cup measuring cup (this allows for easy pouring) place yogurt. Add hot milk mixture to yogurt and whisk to combine. Transfer mixture into a pitcher if not using measuring cup and pour into 4 glasses Refrigerate for minimum 4 hrs or overnight Once ready to serve heat your caramel & rum to a simmer. Pour over each Panna Cotta & sprinkle with flaky sea salt! Enjoy!
Banana Granola Pancake Muffins - These muffins are quick & easy, the perfect on the go breakfast of snacks! Kids will love them! - Use you favourite pancake mix, make your batter Cut up 1 inch banana slices Sprinkle your favourite granola(we have the BEST Olive Oil Granola on our website) Use our SiLLibake Silicone Baking Cups, no greasing required Bake at 350F for 12-14 min. Enjoy! SiLLibake -
