In addition to all the numerous types of manna, I recently found on the Internet another very interesting idea: mannik without sugar. I liked this idea right away! After all, usually sugar in recipes is a whole glass. But how to do without it?

Very simple! As it turned out, this cake can be made healthy (well, or at least not harmful to the body), and baked without a grain of granulated sugar. The idea is simply brilliant: raisins and honey add sweetness to the pie. I, of course, went even further in the experiment.

AT original recipe mannik was baked in one big pie. And after baking, soaked in honey. I became curious: what if you don’t soak it with honey? But completely depriving the household of sweets would be cruel and risky :) And I decided to bake a lot of mini-manners, leaving a few of them without impregnation - for my beloved.

Armed with a dozen silicone molds for cupcakes, I started experimenting. If you wish, you can either follow my example or bake one big pie - the choice is yours.

To prepare a healthy manna without sugar, you will need the following: Ingredients*:
kefir - 1 cup ( I have a fat content of 3.2%)
semolina - 1 cup
eggs - 3 pcs.
soda - 0.5 tsp
salt - 1 pinch
seedless raisins - about 100 g
zest of 1 lemon
honey - to taste

*Glass in this recipe used in 250 ml volume


Complexity: minimum.

Time for preparing: about 1 hour.

Pre-soak the raisins, fill with boiling water and leave for a couple of hours. Then we wash, sort out (if necessary) and dry.

We combine semolina with kefir, mix and leave to swell for 1 hour.

Add salt to the eggs and beat.

Add eggs to semolina with kefir, mix.

Enter finely grated lemon peel and soda, and mix again.

Roll the dried raisins in flour (so that it is more evenly distributed in baking) and add it to the dough last.

Lubricate the baking molds with butter and lightly sprinkle with semolina.

We put the dough in them, filling in half, or two-thirds. But no more than that, since the manna will rise during baking!

We put the forms in the oven, preheated to 180 degrees for 40 minutes.

I note that for one large manna, the baking time should be increased. But since my molds are small, they bake faster and faster.

While the baking process is in progress, let's prepare honey for impregnation. I have it very thick, so I diluted it with water at room temperature (1: 1).

We take out the finished mannas from the oven and immediately soak them with honey. After that, be sure to let them cool down.

Kefir croutons without sugar rich in vitamins and minerals such as: choline - 16.4%, silicon - 11.1%, phosphorus - 18.4%, chlorine - 37.7%, iron - 15.2%, cobalt - 29.1%, manganese - 36.7%, copper - 12.6%, selenium - 14.9%

What is useful Croutons on kefir without sugar

• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

The complete guide to the most useful products you can see in the app

There are many foods that can be included in your diet to help you lose weight. It takes a careful approach to get the full benefit from this kind of food. It helps eliminate potential errors and avoid disappointments.

Sour milk classic

Products and drinks obtained from milk as a result of fermentation with lactic acid bacteria are recognized as extremely beneficial for the body. There are two main reasons for this: a significant calcium content and the ability to normalize the intestinal microflora and digestion in general. Indirectly, these properties contribute to weight loss.

is a classic fermented milk drink. It perfectly saturates, and this is with a maximum calorie content of 56 kcal per 100 grams.

Note. Data about nutritional value given for a product with a fat content of 3.2%. Performance may vary slightly between manufacturers.

The recommendations of nutritionists are almost identical. There are no contraindications for use. Only people with digestive disorders and serious somatic diseases are advised to consult a specialist doctor.

How many kilograms will “leave” thanks to kefir? Here everything is individual. The initial situation and the presence / absence of other measures taken to lose weight are important.

However, many do not like its fresh taste. So the question arises: if you drink kefir with sugar for weight loss, will there be a negative result or even harm? This is important to understand.

What is the fault of sugar?

Many will say: this is the purest carbohydrate, where can there be a benefit for losing weight? People who have already figured out the concepts of "fast" and "slow" carbohydrates answer a little more specifically. Something like this: losing weight is strongly recommended not to eat foods that have a glycemic index greater than 40.

For reference. Refined sugar has a GI of 70 and cane (brown) sugar has a GI of 55.

And yet most of us don't have to worry too much. You are not diagnosed diabetes(any type)? You don't sit on ? In this case, one or two teaspoons of sugar in a glass of kefir will only sweeten it, but will not bring harm. There are some nuances that require attention, but about them later.

How to drink?

Is there any special recipe? No, and given the simplicity of the ingredients, this is not surprising. It is important to remember that kefir should not be drunk if its temperature is below room temperature. Cold liquids harm digestion, and the desired effect will not work.

Heating should be natural, without the "participation" of the stove or microwave. The only permitted alternative is a container with warm water not exceeding 40 ° C, in which you can put a glass or mug.

Should I drink exclusively fat-free kefir? No, here you can afford the one you like best. Dairy fats contain acids important for the body, and therefore are safe. Moreover, the desire to eat only low-fat foods impoverishes the diet.

• diuretic effect;
• laxative effect;
• sensation of "overflow" in the abdomen.

The first two effects are understandable, the third is generated by sugar, which can provoke fermentation processes.

Have you experienced any side effects? There is only one advice: transfer the use to another time. It can be something like a pre-breakfast or a snack between key meals throughout the day.

For those who do not have negative feelings, there is also advice. Remember that drinking kefir with sugar at night does not mean making such a cocktail right before bedtime. It is recommended to maintain a half-hour interval.

Fasting days

No less popular than the daily intake. The general recommendations are simple: once a week in a calm environment. The approximate volume is two liters, the amount is adjusted up / down by the needs of the body and feelings of hunger.

"That's real craftsmanship.
of the most simple products make a culinary masterpiece.
V. V. Pokhlebkin.

Ask any hostess, and she will answer you that any homemade baking from dough on kefir it always turns out lush and tasty. In addition, kefir dough is prepared much faster than the same yeast or puff pastry. Kefir dough recipes are simple, however, depending on what you want to cook: buns, dumplings, pies or pizza, the composition of the dough may vary.

AT classic version kefir dough consists of kefir itself, eggs, flour, baking soda, which does not need to be quenched in the presence of kefir, sugar and salt. Moreover, not the first freshness kefir is much more suitable for making dough.

Many novice housewives believe that kefir dough is only suitable for making pancakes. It is urgent, without delay, to correct this erroneous opinion. From our recipes you will learn how to cook shortbread, butter or yeast dough, as well as dough without eggs. Look at this seemingly simple kefir dough from the other side and discover the wonderful world of home baking.

Shortcrust pastry on kefir

Ingredients:
500 ml of kefir,
700 g flour
1 egg
100 g margarine,
1.5 stack. Sahara,
a pinch of soda.

Cooking:
Melt the margarine over low heat, add the egg, kefir and soda. Add sugar and stir until it dissolves. Then add flour and knead a thick dough. When the dough stops sticking to your hands, cover it with cling film and refrigerate for 30 minutes. Be sure to wait a while, otherwise poorly chilled dough will crumble when rolled out and baking from it will turn out tough.

Puff pastry on kefir

Ingredients:
500 g flour
1 stack kefir,
1 egg
200 g butter or margarine.

Cooking:
Beat warm kefir with egg and gradually mixing with flour, knead the dough. Roll thin ready dough and put half of the butter cut into small slices on it. Fold the dough into an envelope, roll it out again and repeat the procedure with the remaining half of the butter. Then fold and roll a few more times (the more, the better). Wrap the finished dough cling film and store in the refrigerator until suitable.

Quick dough for pies

Ingredients:
200 ml of kefir,
500 g wheat flour,
2 eggs,
1 tbsp Sahara,
½ tsp soda,
1 tsp salt,
5-6 tbsp vegetable oil.

Cooking:
Mix eggs with vegetable oil. Dissolve salt and sugar in kefir, then gradually pour this mixture into the container with eggs and beat the mixture with a whisk until fluffy. Add soda and gradually introduce the sifted flour. When the mass becomes thick enough, transfer it to a table sprinkled with flour and knead the dough. After 10-15 minutes the dough will be ready.

Sweet yeast dough for buns, cheesecakes and pies

Ingredients:
500 ml of kefir,
900 g sifted wheat flour
100-150 g of sugar,
20 g fresh yeast

50 ml warm water
1 egg
1 package vanilla sugar,
½ tsp salt.

Cooking:
Dilute the yeast in warm water along with 1 tsp. sugar and leave for 20 minutes. Mix kefir with salt, rest of sugar, melted butter or margarine and egg and add vanilla sugar. Whisk the mixture lightly. Add yeast to it and, gradually adding flour, knead the dough. Then transfer it to a deep container, greased with oil, cover with a towel and leave in a warm place for 2 hours. Punch down the risen dough after an hour and let it rise again. From the finished dough, form any rich products.

Kefir dough without eggs

Ingredients:
500 ml of kefir,
600 g sifted flour
1 tsp salt,
2-3 tbsp vegetable oil.

Cooking:
Pour warm kefir into a deep bowl, add soda, mix. Then add salt, oil and gradually add the sifted flour. The dough should not be too hard.

Yeast pie dough

Ingredients:
600 g wheat flour,
200 ml of kefir,
50 ml warm milk
2 eggs,
2 tbsp Sahara,
75 g butter or margarine
1 tbsp dry yeast.
1 tsp salt.

Cooking:
Dissolve yeast in warm milk. Melt the butter, add milk with yeast and kefir mixed with salt, sugar and lightly beaten eggs to it. Gradually add flour, knead elastic dough and, transferring it to a mold greased with vegetable oil, leave it in a warm place for 1-1.5 hours. This dough is suitable not only for baked, but also for fried products.

Rapid yeast-free dough for pizza

Ingredients:
1 stack kefir,
2 stack sifted flour,
2 eggs,
1 tsp Sahara,
½ tsp salt,
½ tsp soda.

Cooking:
Beat eggs, combine with kefir, add sugar, salt. Then gradually add the sifted wheat flour mixed with soda, and knead the dough. Cover the finished dough with a towel and leave it warm, but for now, prepare the filling, picking up any ingredients to taste. Then roll out the dough thinly, put it on the bottom of an oiled mold, put the filling on top and bake the pizza in the oven at a temperature of 180ºС for 30 minutes.

Kefir dough for dumplings

Ingredients:
2 stack flour,
1 stack kefir,
1 egg
salt - to taste.

Cooking:
Pre-dissolve salt in kefir so that it is evenly distributed over the dough. Combine all of the above ingredients and knead a stiff elastic dough. Leave the finished dough for 30 minutes, covering with a napkin so that it reaches. Instead of kefir, you can take ordinary yogurt or whey to make the dough.

Kefir dough for pancakes

Ingredients:
500 ml of kefir,
2 eggs,
3 stack. flour,
½ tsp salt,
½ tsp Sahara
½ tsp soda
4 tbsp vegetable oil.

Cooking:
In a deep bowl, combine beaten eggs with kefir and mix well. Heat the resulting mixture over low heat at a temperature of 60 ° C, then remove from heat, add salt, sugar and sifted flour. Separately, dissolve soda in a glass of boiling water and pour it into the dough. Add vegetable oil, mix thoroughly. Bake pancakes as usual.

Cheese dough on kefir

Ingredients:
1 stack kefir,
1 stack grated cheese
2 stack flour,
1 tsp Sahara,
½ tsp salt,
⅔ tsp soda.

Cooking:
Combine all ingredients and knead the dough. Leave it for a while, and then proceed to the manufacture of products from it. Cheese can be grated on a coarse or fine grater. In the first case, you will get excellent cakes or sausages in the dough, and in the second - wonderful bagels.

Bulk dough on kefir

Ingredients:
1 stack flour,
1 stack kefir,
2 eggs,
1 tsp soda,
½ tsp salt.

Cooking:
Lightly heat the kefir, then add the eggs, salt, flour mixed with soda, and mix thoroughly. Any pie can be made from the resulting dough, it is also suitable for making pizza. Only the filling should not be too wet.

Biscuit dough

Ingredients:
3 stack. flour,
250 ml of kefir,
5 eggs
1.5 stack. Sahara,
½ tsp soda,
2-3 drops of vanilla extract.

Cooking:
Beat the softened butter and sugar until smooth, then beat in the eggs one at a time. After that add vanilla extract, kefir and flour mixed with soda. Bake a biscuit for 60-80 minutes at a temperature of 170ºС. This biscuit is especially high in a slow cooker.

Dough for chebureks

Ingredients:
1 stack kefir,
500 g flour
1 egg
salt.

Cooking:
Pour kefir into a bowl and beat in an egg, salt and beat until smooth. Then gradually add flour. You may need a little less or more flour than indicated in the recipe: the dough should be of medium density so that it does not spread, but at the same time rolls out easily. Knead the dough longer, then it will become as homogeneous as possible, and, therefore, rich and tasty. Ready dough let "rest" for 20 minutes and start cooking chebureks.

White dough

Ingredients:
4 stack flour,
1 egg
500 g of kefir,
7 g dry yeast
50 g sour cream
2 tbsp Sahara,
a pinch of salt.

Cooking:
Dissolve yeast in water and let stand 10 minutes. Pour yeast into flour, add kefir, sugar, salt and egg. Mix well and leave to rise for 1 hour.

Dough for buns "Gentle"

Ingredients:
600 g flour
200 ml of kefir,
100 ml hot water,
60 g sugar
1 sachet dry yeast
2 eggs,
75 g butter,
1 tsp salt.

Cooking:
Dissolve yeast in warm water and let stand for 15 minutes. Mix kefir with eggs, softened butter, salt and sugar. Pour the flour into a deep container and add the resulting mixture and yeast to it. Knead the dough and, covering with a towel, leave warm for 1.5 hours. When the dough has doubled in size, punch down the dough on a floured surface. Then divide into pieces and form buns.

Kefir dough for brushwood

Ingredients:
500 ml of kefir,
1 tsp soda,
1 pinch of salt
3 tbsp Sahara,
2 tbsp vegetable oil,
vanillin,
flour - how much dough will take.

Cooking:
Pour warm kefir into a deep bowl, add sugar, salt, soda, vanillin, vegetable oil to it and, stirring constantly, add flour. knead soft dough and let it rest for a while. After that, you can start making brushwood.

Dough on kefir and mayonnaise for fish pie

Ingredients:
150 g of kefir,
150 g mayonnaise,
3 eggs,
1 stack flour,
salt - to taste.

Cooking:
Mix kefir, mayonnaise, eggs and salt. Then add flour in small doses, stirring constantly so that lumps do not form. The dough should be like thick sour cream or a little thicker. For the filling, you can take a fish fillet, lightly fry it, add finely chopped fried onions, boiled eggs, herbs, salt, pepper to taste. Grease a baking dish with oil and fill it with ⅔ of the dough. Then carefully place the filling on top and cover it with the remaining dough. Bake the cake for 1 hour in an oven preheated to 180ºС or in a slow cooker.

Miracle dough on kefir for lovers of culinary experiments

Ingredients:
1 stack kefir,
2 tbsp vegetable oil,
2.5 stack. flour,
2 tsp Sahara,
⅔ tsp salt,
⅔ tsp soda (do not immediately pour into the dough!).

Cooking:
Mix warm kefir with butter, sugar and salt. Do not add soda to the mass. Gradually add flour to the total mass to make an elastic, but not tight dough, even if it sticks to your hands a little. This is important, an overly tight dough will not give those very airy pores that make these pastries magically delicious. Roll out the finished dough into a layer 1 cm thick, sprinkle with a little flour so that it does not stick to the table, and sprinkle the layer over the entire surface, as if salting it, with ⅓ of the soda. After that, first wrap ⅓ of the layer, then the second, and then fold the bundle three times across. After all these manipulations, roll out the bundle again and, just like the first time, sprinkle some of the soda again and fold the dough in the same way as before. Do this procedure again (that's why we use soda in three stages). The dough will get better and better with each rolling. After the third rolling-folding, cover the dough with a bowl or bag and leave for 30-40 minutes to rise. Then divide it into portions and cook what you want. Do not crush the pieces too much so that the bubbles do not disappear.

As you can see, kefir dough is suitable for cooking almost any pastry. And most importantly, there is nothing complicated in preparing the dough, most recipes can be done even by a schoolboy.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Today the highlight of the program is mannik! And not simple, but apple. Also, it won't be sweet. Well, I have it. So I don’t insist, you can safely add sugar to taste (however, I recommend 2 tablespoons)

Here is a classic: kefir, semolina, flour and eggs. We add soda and an apple - this will turn out to be an apple mannik.
Take a glass of semolina. If you want to cook with sugar, then you can immediately add sugar.

Add a glass of kefir to it.

Mix everything well for two minutes. Should be so good semolina. And let it sit for a while. Personally, in these three minutes, I removed all the utensils from the oven, turned on the last one and left it to warm up, and also managed to rinse the baking dish.

We add eggs.

We mix. Our "porridge" has become a little thinner, more uniform and has acquired a yellow tint.

Then add flour and soda. I did it at the same time. By the way, I never extinguish soda, I like it better.

Mix thoroughly. We leave the dough to stand, and at this time we will take care of the apple. We clean the apple, cut it. I cut it into small cubes.

We send the apple into the dough and mix.

That's all, you can pour the dough with apples into a mold. What is the consistency of the test, you can see in the attached video.

Ready! We send it to the oven. The oven is preheated (180-200 degrees). We put the pie. Bake until done. This will take approximately half an hour.
After 15 minutes, when the dough had already set well, I decorated the pie with apples. And, turning off the gas, left for another 15 minutes.

Here's a mannik I got.