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Fruit Salad with Citrus Dressing

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This is a delicious fruit salad with citrus dressing, made with hints of rose water and orange blossom water. This Lebanese fruit salad is a really great way to dress up a standard fruit salad, and has a variety of colors, flavors and textures you’ll love. The perfect healthy dessert, you’ll love this version of Middle Eastern fruit salad!

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This is a version of the fruit salad that you’ll definitely have over and over again if you live in the Middle East. It reminds me so much of Ramadan, where its commonly eaten for a light dessert or suhoor. Any gathering I go to, I’m pretty much guaranteed they’ll serve some version of rose water fruit salad.

What makes this fruit salad so good?

  • The Middle Eastern touch to this fruit salad, with the orange blossom water, rose water, and pine nuts really brings this to another level. It tastes exotic and full of flavor!
  • You can customize this with whatever fruits you like or have on hand, the stand out part is really in the citrus dressing. I chose my favorite combination of fruits that are easily accessible year round, and work so well together.
  • The honey sweetened fresh orange juice in the citrus dressing tastes way better than store bought juice, and gives a great sauce to scoop up with the pieces of fruit.
  • This is a healthy dessert, that’s feel good, and is always a hit with people. Kids love this too!

What ingredients do you need to make a fruit salad with citrus dressing?

Fruit: Feel free to improvise, but in this recipe I used banana, plums, pears, kiwis, mango, orange, apple, strawberries and pomegranate seeds. It’s a nice mix of classic fruits with tropical fruits, and the pomegranate seeds give great crunch and color the the fruit salad.

Fresh squeezed orange juice: I highly recommend squeezing it fresh, instead of using store bought juice. It really makes a difference!

Honey: to sweeten the citrus dressing with. You can also use maple syrup if you’d rather keep this vegan.

Orange blossom water and rose water: optional, but highly recommended especially if you want the flavors of a Lebanese fruit salad.

Fresh mint leaves: these give a great bright flavor and look to the salad.

Pine nuts and almond slivers: You can definitely leave these out, or replace with pistachio slivers. I really like the addition of nuts in this salad.

How to make Middle Eastern fruit salad:

citrus dressing for fruit salad in glass bowl.
1. Whisk together orange juice, honey, rose and orange blossom water in a large bowl.
bite sized fruit pieces for salad in glass bowl.
2. Add the bite sized fruit pieces on top of the citrus dressing.
pomegranate seeds, nuts, and mint leaves on top of the fruit salad in a bowl.
3. Add the pomegranate seeds, mint leave, pine nuts and almond slivers.
middle eastern fruit salad with mint leaves in a glass bowl.
4. Toss to combine and serve or refrigerate.
  1. Prepare all the fruit by cutting into bite sized pieces. This is what will take you the most time, but once you get this done then you’re basically done with all the hard work.
  2. Squeeze the orange juice, then in a large bowl mix it with the honey, orange blossom, and rose water.
  3. Add all the fruit pieces, the pomegranate seeds, pine nuts and almond slivers, and mint leaves, and toss well to combine.
  4. Refrigerate until ready to eat!

Storing leftover fruit salad:

Although I do like how this tastes the next day, when it becomes even saucier, this will last for a maximum of 1-2 days.

Recipe tips and tricks:

lebanese fruit salad with citrus dressing in large gray bowl, with small portions of fruit salad surrounding it.
  • Choose ripe and seasonal fruits, in a variety of colors and textures to make the fruit salad visually appealing and delicious.
  • Serve family style in a large bowl, or distribute in individual dishes.
  • Cut the fruit into bite sized pieces to make it easy for people eating it to get a scoop of different fruit in each bite.
  • Use fresh orange juice, it’ll taste much nicer than the store bought stuff.
  • Toss the fruit gently while mixing with the dressing to avoid bruising or smushing any of the more delicate fruits.
  • Add extra nuts and mint leaves on the top of the salad for a pretty presentation.

Lebanese fruit salad FAQs:

zoomed in photo of fruit salad in large gray bowl.
Can the fruit salad be made in advance?

You can chop the fruit a day before mixing with the dressing, and keep in a tightly closed container. The bananas and apples may brown however, so you might like to toss them with a little lemon juice if doing this. You can also prepare the citrus dressing for the fruit salad a day in advance, place in an airtight container, then toss with the fruit before serving.

Can I make this without orange blossom and rose water?

You absolutely can, however if you’d like a Middle Eastern flavored fruit salad, I highly recommend adding these! You can find them online or at Middle Eastern supermarkets.

Can I use another type of juice in the dressing?

Feel free to use freshly squeezed lime or lemon juice. I’d go down to 1/3 cup since the juice is more sour and potent.

For more delicious Middle Eastern desserts:

Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

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Fruit Salad with Citrus Dressing

This is a delicious, fragrant fruit salad with citrus dressing that's fragrant with oarnge blossom and rose water, and full of delicious fruits in a variety of tastes and textures.
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Course: Dessert
Cuisine: Middle Eastern
Diet: Halal, Vegetarian
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 8 people
Calories: 86kcal
Author: Farah Abumaizar

Ingredients

  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoon honey
  • 1 tablespoon rose water syrup
  • 1 tablespoon orange blossom water
  • 1 banana cut into bite sized pieces
  • 2 plums cut into bite sized pieces
  • 2 pears cut into bite sized pieces
  • 2 kiwis cut into bite sized pieces
  • 1 mango cut into bite sized pieces
  • 1 orange cut into bite sized pieces
  • 1 apple cut into bite sized pieces
  • 1 cup strawberries, cut into bite sized pieces
  • 1/2 cup pomegranate seeds
  • 1/4 cup almond slivers (optional)
  • 1/4 cup pine nuts (optional)
  • handful mint leaves

Instructions

  • Whisk together the orange juice, honey, rose water, and orange blossom water in a large bowl.
  • Add all the fruit pieces, the pomegranate seeds, pine nuts and almond slivers, and mint leaves, and toss well to combine.
  • Either serve immediately, or place in the fridge until ready to serve. It'll get saucier as it sits.

Nutrition

Calories: 86kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 137mg | Fiber: 1g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
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Spinach Mushroom Quiche with Puff Pastry

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This easy spinach mushroom quiche with puff pastry takes all the stress out of the crust. It’s a simple filling, with just the right rations of cream and cheese to give you the most delicious and rich quiche, full of caramelized onions, mushrooms and spinach. Customize this however you like, the end result will be amazing!

a mushroom spinach quiche with puff pastry on a platter with a few slices cut, with a cup of water in the background.
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Why use puff pastry to make a quiche?

Instead of making your own pie crust, this is a great hack. You just need frozen puff pastry that you thaw until you can roll it out. A block works great, you can also use puff pastry squares that you roll together with a rolling pin. The end result is a flakey, crisp golden crust that gives you a quiche with a fraction of the time and effort.

Ingredients for an easy spinach mushroom quiche:

ingredients to make a spinach mushroom quiche on a white background

Puff pastry: frozen puff pastry, that you’ll thaw for a couple hours on the counter or overnight in the fridge. This is to make the puff pastry crust for the spinach mushroom quiche, with no other crust ingredients required!

Butter: For cooking the onions and mushrooms in, which will give them a lot of flavor.

Onion and garlic: These will add a lot of flavor to the quiche filling. Even if you are substituting the spinach and mushrooms in the quiche for other veggies, definitely still add the onions and garlic.

Button mushrooms: I like using half white and half brown mushrooms, but you can definitely do all of one type.

Baby spinach: You can also sub for regular spinach, but baby spinach is easily found in packs, and just needs a quick wash-regular spinach usually has to be trimmed.

Eggs

Heavy cream: Also known as whipping cream, use the regular full fat version for the ultimate rich quiche.

Mozzarella cheese: You can also substitute this for cheddar cheese, or feta cheese for different flavor profiles.

Salt, black pepper, and a pinch of nutmeg: basically all the spices you need.

Steps to make the easiest puff pastry quiche:

sauteed mushrooms, onoins and garlic in a skillet.
1. Saute mushrooms, onions and garlic in butter.
spinach wilted in a skillet with mushrooms and onions.
2. Add baby spinach and cook until wilted, then set aside.
beaten eggs in a clear bowl.
3. Whisk together eggs in a bowl until beaten.
beaten eggs, cream and mozzarella cheese in clear bowl.
4. Add cream and shredded cheese and mix.
spinach and mushrooms added to whisked eggs and cream for quiche mixture.
5. Add the sauteed vegetables and mix.
puff pastry crust for quiche in tart pan before baking.
6. Roll out puff pastry crust in tart pan.
Quiche batter poured into crust before baking.
7. Pour in the quiche batter until it fills the base.
Golden brown baked quiche in tart pan on white background.
8. Bake until golden brown and set.
  1. Start by prepping the pastry. First preheat the oven, then roll out the puff pastry into a thin circle, big enough to fit in a 9 inch pie or tart pan.
  2. Lightly grease the pie pan, and press the puff pastry in it, bottom and sides. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
  3. Heat the butter in a large skillet over medium heat, then add the onion, and saute for a few minutes until starting to soften.
  4. Add the crushed garlic and the mushrooms, and stir for a few minutes until mushrooms are softened and cooked. Add the baby spinach, and cook for another minute until wilted. Remove from heat.
  5. In a large bowl, beat the eggs, then add in the cream, mozzarella cheese, salt, pepper and nutmeg.
  6. Add the cooked spinach/mushroom mixture to this bowl, and mix to combine.
  7. Pour the quiche batter into the prepared puff pastry crust until you fill the crust, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven. If you have any extra, it makes great quiche crustless muffins!
  8. Check on the quiche after 20 minutes, if top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean.
  9. Cool slightly and serve either warm, or place in the fridge to serve cold.

What to serve with quiche:

I like having quiche paired with a very simple side salad. Try this cucumber avocado salad, Mediterranean olive salad, or Lebanese coleslaw.

Storing leftover quiche:

close up photo of a slice of spinach mushroom quiche.

Leftover quiche can be stored in the fridge, tightly covered for up to 3 days.

You can rewarm leftover slices gently in the microwave, or have them cold.

You can also freeze spinach mushroom quiche with puff pastry for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.

Making quiche in advance:

You can make the whole quiche a day before serving, and lightly warm in a 350F (180C) oven for 10 minutes, or microwave individual slices.

You can also saute the onion, garlic, mushroom and spinach mix and store in a tightly covered container in the fridge for up to 2 days in advance, making the rest of the recipe super easy.

Expert tips and tricks:

slice of quiche with fork taking a bite of quiche
  • Thaw puff pastry according to package instructions. If you can, thaw it overnight in the fridge to ensure even thawing.
  • Roll out the puff pastry on a lightly floured surface so it doesn’t stick to the counter.
  • Prick the pastry with a fork so it doesn’t puff up.
  • Saute the mushrooms well, so that you release the excess water in them.
  • If quiche is browning too quickly, cover loosely with a sheet of foil.
  • Allow the quiche to cool for 10-15 minutes before cutting so that you can handle it more easily.
  • If your pan is shallow and you have leftover quiche filling, fill some greased muffin tins with quiche and bake for little crustless quiche bites.

Recipe FAQS:

hand holding a whole serving plate with spinach mushroom quiche on it
Can I use frozen spinach?

I prefer fresh spinach, since it has a lot less moisture. If you are going to use frozen spinach, make sure you thaw it thoroughly and really squeeze out as much water as you can- I’d do this over a colander.

What other types of cheeses can I use?

So many- try cheddar cheese, crumbled goat cheese, feta cheese.

Can I use a homemade crust?

Absolutely- but you’ll probably want to blind bake your crust to prevent a soggy bottom. After chilling the crust, line with parchment paper, and pour dried beans or baking beans on top to weigh down the crust. Bake in the preheatedk oven for 15 minutes.

Can I use different vegetables in the filling?

Absolutely! Try broccoli, or sundried tomatoes. You can make a delicious leek quiche. Try adding shredded cooked chicken, or smoked salmon. This is a very customizable recipe.

For more delicious recipes puff pastry recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

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Spinach Mushroom Quiche with Puff Pastry

This is the easiest spinach mushroom quiche with a simple and delicious filling that's whisked together and poured into a puff pastry crust, and baked until golden brown and perfect.
5 from 9 votes
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Course: Main Course
Cuisine: American
Diet: Halal, Vegetarian
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 8 people
Calories: 365kcal
Author: Farah Abumaizar

Ingredients

  • 1 sheet or block of puff pastry, thawed 8 oz, 250g
  • 1 tablespoon butter 15g
  • 1/2 yellow onion, finely diced
  • 2 garlic cloves, crushed
  • 1 pack button mushrooms (either a mix of white and brown or all white/ all brown) 8 oz, 250g
  • 1 pack baby spinach 4 oz, 125g
  • 4 eggs
  • 1 cup heavy cream (whipping cream)
  • 1 cup shredded mozzarella cheese 125g
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch nutmeg

Instructions

  • Preheat the oven to 390F (200C), with heat from up and down. Roll out the puff pastry into a thin circle, big enough to fit the bottom and sides of a 9 inch pie or tart pan. I ended up using a little more than 1/2 of my 15oz 400g block of puff pastry.
  • Lightly grease the pie pan, and press the puff pastry in it, pressing onto the bottom and going up to completely cover the sides of the pan. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
  • Heat the butter in a large skillet over medium heat. Once melted, add the onion, and saute for a few minutes until starting to soften.
  • Add the crushed garlic and the mushrooms, and stir for a few minutes until mushrooms are softened and cooked (I like to keep a little texture to the mushrooms). Add the baby spinach, and cook for another minute until wilted. Remove from heat and set aside.
  • In a large bowl, beat the eggs, then add in the cream, mozzarella cheese, salt, pepper and nutmeg.
  • Add the cooked spinach/mushroom mixture to this bowl, and mix to combine.
  • Pour the quiche batter into the prepared puff pastry crust until you fill the pan, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven.
  • Check on the quiche after 20 minutes, if top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean.
  • Cool slightly and serve either warm, or place in the fridge to serve cold!

Video

Notes

Variations: You can substitute any other veggies you like, like broccoli, sundried tomatoes, leek, etc.  You can also add shredded chicken, smoked salmon or any other protein.  Try swapping out the mozzarella cheese for cheddar, feta, or crumbled goat cheese.
Extra quiche batter:  If you are using a shallow pan and have leftover batter after filling the crust, pour this into greased muffin tin cavities, and you’ll have great individual crustless quiches (perfect for meal prep and freezing)
Storing leftovers and freezing instructions: Leftover quiche can be stored in the fridge, tightly covered for up to 3 days.
You can rewarm leftover slices gently in the microwave, or have them cold.
You can also freeze spinach mushroom quiche with puff pastry for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.
Make ahead instructions:
You can make the whole quiche a day before serving, and lightly warm in a 350F (180C) oven for 10 minutes, or microwave individual slices.
You can also saute the onion, garlic, mushroom and spinach mix and store in a tightly covered container in the fridge for up to 2 days in advance, making the rest of the recipe super easy.
Tips:
  • Thaw puff pastry according to package instructions. If you can, thaw it overnight in the fridge to ensure even thawing.
  • Allow the quiche to cool for 10-15 minutes before cutting so that you can handle it more easily.
  • If using frozen spinach, make sure you thaw it thoroughly and really squeeze out as much water as you can- I’d do this over a colander.

Nutrition

Calories: 365kcal | Carbohydrates: 17g | Protein: 10g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 388mg | Potassium: 295mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4024IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Brownie Crinkle Cookies

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These fudgy salted brownie crinkle cookies are absolutely delicious, like brownies in cookie form. They have a really pretty crinkled appearance, are soft and gooey on the inside and a little crisp on the edges, topped with sea salt, and a showstopper! You will be surprised how easy it is to make these, and leftover cookies freeze beautifully!

brownie crinkle cookies with flakey sea salt on wire cooling rack.
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Why make these salted brownie cookies?

  • This recipe is barely adapted from Edd Kimber, also known as the Boy who Bakes, and has rave reviews. All I did was use 52% chocolate instead of 70% chocolate, use regular white sugar instead of caster sugar, add a little vanilla, and convert measurements from metric to cup measurements for anyone who doesn’t have a kitchen scale.
  • They require just a handful of everyday ingredients, nothing too fancy, and they come out better than any store bought cookie.
  • If you love brownies, you’ll love these brownies in cookie form. Especially with that flaky sea salt on top, contrasting with the richness of the cookie.
  • Even if you use standard semi-sweet chocolate chips, these taste so indulgent and fudgy, and aren’t too sweet!
  • Crinkle cookies have a beautiful shiny top and crinkled appearance that make these a showstopper.
  • No chilling is required, so you can have these cookies in your mouth in about 30 minutes. Also, these cookies freeze so well, and thaw in minutes.

Ingredients you need to make these crinkle cookies:

ingredients needed to make brownie cookies on white marble background.

Chocolate: You can use pretty much anything you have on hand,my preference would be chopped chocolate bars or chocolate disks for baking, but you can also use semi-sweet chocolate chips in a pinch. You want to be between the 52% (like chocolate chips) to 70% range.

Butter: unsalted butter, doesn’t have to be at room temperature because you’ll melt it anyway with the chocolate.

Granulated sugar: which is regular white sugar. You can also use caster sugar if you prefer, which is a slightly more finely ground sugar.

Light brown sugar: if you only have dark brown sugar that’ll also work.

Eggs: at room temperature

Vanilla extract: Just a little hint for added flavor

Flour: regular all purpose or plain flour

Dutch processed cocoa powder: this is a darker, European style cocoa powder. You can also use regular unsweetened cocoa powder that isn’t Dutch processed.

Baking powder: gives the cookies a little lift

Salt: both regular table salt for the batter, and flaky sea salt for topping.

How to make these cookies:

butter and chocolate in a heat safe bowl ready to be melted.
1. Place butter and chocolate in heatsafe bowl
melted chocolate in a glass bowl.
2. Melt together until smooth, and combine.
eggs vanilla and sugar in a mixer bowl.
3. In a stand mixer, add the eggs, vanilla, and sugars.
fluffy eggs and sugar in mixer bowl after whipping
4. Mix on medium high speed 5 minutes until eggs are fluffy.
chocolate being added to eggs and sugar in mixer bowl.
6. Add the slightly cooled melted chocolate to the mix.
chocolate brownie cookei batter in mixer bowl
7. Mix briefly until combined.
dry ingredients for brownie cookies in a sifter.
8. Add the dry ingredients to a sifter
dry ingredients for cookies whisked together after sifting.
9. Sift and mix until combined.
dry ingredients being added to brownie cookie batter in mixer bowl.
10. Add the dry ingredients to the batter.
brownie cookie batter in stand mixer.
11. Mix briefly until just combined.
spatula scraping bowl to combine the cookie batter.
12. Scrape the bottom of the bowl to get any remaining flour.
brownie cookie batter being scooped onto parchment paper lined baking sheet.
13. Dollop brownie cookie batter onto parchment lined baking sheet.
sea salt sprinkled on brownie cookie batter.
14. Sprinkle with flaky sea salt.
baked brownie crinkle cookies on parchment paper lined baking sheet.
15. Bake for 12 minutes until just set, then cool.
  1. Preheat oven to 350 F (180 C). Line two baking trays with parchment paper. Have these ready before starting the recipe so you can bake immediately.
  2. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until fully melted. Set aside. You can also gently microwave, stirring every 30 seconds until just melted.
  3. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and both sugars, on medium-high speed, for 5 minutes- a full 5 minutes, the eggs will thicken and become voluminous.
  4. Meanwhile, sift together the flour, cocoa powder, baking powder and salt and set aside.
  5. Once the egg mixture is light and fluffy and 5 minutes have passed, add the chocolate mixture and mix for a minute or so to combine.
  6. Add dry ingredients and mix very briefly until just combined. Use your spatula to give one last mix, scraping up the bottom.
  7. Fill a spoon with a heaping amount of batter, and use your finger to slide onto baking sheets. Space dough balls 2 inches apart. Dough will be wet, much like brownie batter.
  8. Sprinkle with sea salt and bake 12 minutes. Cookies will be set but soft, cool completely before enjoying.

Check out the recipe video in the recipe card to see the steps in action!

Storing leftover brownie crinkle cookies:

I really enjoy these fresh, but you can store leftover cookies at room temperature in an airtight container for 2-3 days. Even better, if you have leftover cookies, try freezing them in an airtight bag for up to one month. When you thaw the baked cookies, which will take place rapidly at room temperature, they taste nearly as good as fresh!

Recipe tips and tricks:

  • Add a teaspoon of espresso powder if you want to enhance the chocolate flavor even more.
  • These brownie crinkles would make perfect cookie sandwiches, by putting a small scoop of ice cream in the middle, or buttercream frosting to make whoopie pies.
  • Make sure to mix the eggs and sugar for the full 5 minutes, to give you this thick voluminous batter that’ll give you that perfect brownie cookie texture.
  • Scoop out the dough onto the trays immediately in order to get that signature crinkle appearance. If you leave the batter sitting too long (or refrigerate it) the cookies will still taste good, but they won’t have that shiny cracked top.
  • Bake one tray at a time, quickly removing the first tray when it’s done and replacing with the second. For this reason, make sure to have baking trays prepared and oven preheated before you start the recipe. If you prefer, you can do two trays at a time, but swap their places halfway through.
  • I prefer to weigh out my ingredients to get accuracy, so if you have a kitchen scale, use that!

Recipe FAQs:

How do I get fudgy brownie cookies?

Make sure not to overbake them, they’ll continue to set further as they cool.

Can I freeze leftover cookies?

Leftover baked cookies freeze very well in an airtight container for up to one month.

Can I chill the cookie dough and bake the next day?

This is one of the rare recipes where you shouldn’t chill the dough. This will change the texture of the cookies and you won’t get that crinkled top. Bake the batter right away!

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

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Brownie Crinkle Cookies

These are the most delicious brownie crinkle cookies ever, with a shiny cracked top, fudgy middle and topped with sea salt. They look great and taste even better!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Halal, Vegetarian
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 26 cookies
Calories: 122kcal
Author: Farah Abumaizar

Ingredients

  • 1 1/4 cup dark chocolate chunks, chopped dark chocolate, or semi-sweet chocolate chips anywhere from 52-70% chocolate
  • 1/2 cup and 1 tbsp unsalted butter, cubed 125 g
  • 3/4 cup granulated sugar 150g
  • 1/2 cup light brown sugar 100g
  • 2 eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose (plain) flour 130g
  • 3 tablespoon Dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus flaky sea salt for topping

Instructions

  • Preheat oven to 350 F (180C). Line two baking trays with parchment paper. Have everything ready to go, because it's best to bake the batter right after mixing it.
  • Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until fully melted. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs and both sugars, on medium-high speed, for 5 minutes- a full 5 minutes, the eggs will thicken and become voluminous.
  • Meanwhile, sift together the flour, cocoa powder, baking powder and salt and set aside.
  • Once the egg mixture is light and fluffy and 5 minutes have passed, add the chocolate mixture and mix for a minute or so to combine.
  • Add dry ingredients and mix very briefly until just combined. Use a spatula to give one last mix, scraping up the bottom.
  • Fill a tablespoon with a heaping amount of batter, and use your finger to slide onto baking sheets. Space dough balls 2 inches apart, as they will spread. Dough will be wet, much like brownie batter.
  • Sprinkle with sea salt and bake 12 minutes. Cookies will be set but soft, cool completely before enjoying. I recommend baking one sheet at a time in the center of the oven, but having the dough scooped out on the baking sheets and ready. You can bake two sheets at a time, but swap their positions halfway through bake time.

Video

Notes

This recipe is barely adapted from Edd Kimber.
Ingredient notes:
I prefer using dark chocolate chunks or chips, but have successfully made these with semi-sweet chocolate chips
You can substitute natural cocoa powder for the Dutch processed cocoa powder.
You can add a teaspoon of espresso powder to deepen the chocolate flavor.
Method notes:
Make sure the oven is preheated and baking trays are lined with parchment paper before starting.   Scoop out the dough onto the trays immediately in order to get that signature crinkle appearance. If you leave the batter sitting too long (or refrigerate it) the cookies will still taste good, but they won’t have that shiny cracked top.
Make sure not to overbake the cookies in order to get fudgy cookies, don’t bake past 12 minutes if they have set, as they’ll continue to set a little further as they cool
 

Nutrition

Calories: 122kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 24mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Calcium: 26mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!

Zesty Quinoa Salad

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This zesty quinoa salad is packed with flavor and texture, with diced apples, dried cranberries, chickpeas, bell pepper, feta cheese and more tossed with a delicious vinaigrette. It’s such a simple salad to make, and this quinoa feta chickpea salad is sure to be a crowd pleaser.

zesty quinoa salad in grey bowl on marble background with dressing in the background.
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What’s so good about this easy quinoa salad?

  • It’s packed with nutrients, antioxidants, and fiber which will keep you full.
  • It’s really simple to make, especially if you prep the quinoa in advance.
  • Zesty quinoa salad is packed with flavor, much of which comes from a simple lemon, olive, oil and vinegar dressing that’s lightly sweetened with honey or maple syrup.
  • The Mediterranean inspired flavors of this salad really complement the quinoa.
  • This is a great gluten free dish to enjoy, either as a side dish or as a light meal.
  • You can prep the different components of the salad in advance for meal prep.
  • It’s extremely versatile, toss in whatever you have on hand!

Ingredients you need for this quinoa chickpea salad:

ingredients needed to make quinoa salad on white marble background.

Quinoa: white quinoa for that fluffy texture

Cucumbers– diced pretty small so you don’t get really big chunks in each bite

Red Bell Pepper– adds beautiful color as well as flavor

Green Apple– great for giving some tartness to the salad

Chickpeas– canned work perfectly, just make sure you drain and rinse well

Feta Cheese– you can also use any other cheese you like, or leave this out for a vegan chickpea quinoa salad

Red Onion– these give a little bite and pepperiness

Cranberries– I always like adding something a little sweet to salads

Parsley– some fresh chopped herbs really brighten up the salad

Olive Oil– use good quality olive oil in the salad dressing

Balsamic Vinegar- you can also substitue apple cider vinegar

Garlic– This adds so much flavor to salad dressing

Honey– A hint of sweetness is a must in the dressing, you can also substitute maple syrup

Salt and pepper

Steps to make this yummy salad:

dressing ingredients in small glass bowl.
Step 1: Add all dressing ingredients to a small bowl or jar
Dressing ingredients in glass jar with fork sticking out.
Step 2: Mix well to combine
Cooked quinoa in metal saucepan.
Step 3: Cook quinoa until fluffy and liquid is absorbed, cool.
Diced apples, cucumbers, tomatoes, parsley, red onion and chickpeas in salad bowl.
Step 4: Add the chopped vegetables and remaining salad ingredients to a salad bowl.
Salad veggies mixed together in gray bowl.
Step 5: Toss to combine.
Quinoa on top of salad veggies in gray bowl.
Step 6: Add cooled quinoa to the plate
Dressing being poured onto quinoa salad.
Step 7: Add dressing to the salad
Final shot of zesty quinoa salad with blue and white kitchen linen.
Step 8: Enjoy!
  1. Make the dressing by whisking together all the ingredients until well combined. Set aside until ready to use. You can also add all the ingredients to a jar and shake to combine.
  2. Cook the quinoa: Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Remove from the heat, cover and let quinoa absorb any excess liquid for 5 minutes, then fluff with a fork and allow it to cool to room temperature.
  3. In a salad bowl or serving platter, add the cucumbers, bell pepper, green apple, red onion, chickpeas and parsley, mix together. Add the cooked quinoa and toss to combine.
  4. Drizzle the dressing on top of the salad, and toss to combine. Sprinkle the dried cranberries and feta cheese on top.

Storing leftovers:

Leftover salad will store dressed for 2 days in an air tight container in the fridge, while undressed quinoa salad will last for 4 days.

Prepping zesty quinoa salad in advance:

close up photo of quinoa chickpea and feta salad in gray bowl.

You can cook the quinoa in advance, and store it in the fridge for 5 days before using in the salad.

You can also prep the salad dressing in advance, and store in a jar for 3-5 days.

Feel free to chop all the veggies and the apples (toss apples with lemon juice to prevent browning) the day before assembling the salad.

Zesty Quinoa Salad tips and tricks:

vinagrette being poured onto quinoa salad.
  • Rinse the quinoa thoroughly before cooking to eliminate any bitterness. Let it stand covered 5 minutes after cooking so it absorbs the liquid and becomes fluffy.
  • Taste the dressing and make sure the lemon flavor is prominent enough to make a refreshing zesty quinoa salad. If you want even more of a zesty flavor, add the zest of 1 lemon to the dressing.
  • Add any extra veggies you like. For even more of a Mediterranean flavor, add olives and sundried tomatoes. Beans would be great, as well as roasted beetroot. You can also top the salad with grilled chicken or grilled salmon to make this more of a complete meal.

Recipe FAQs:

spoon taking a scoop of quinoa feta salad.
Is quinoa gluten-free?

Yes, quinoa is naturally gluten free.

Can I make this salad with another grain?

Yes, cooked bulgur or couscous would also be delicious. Cook according to package directions.

How do I make this quinoa chickpea salad vegan?

Yes, use maple syrup in the dressing and leave out the feta cheese. Add vegan cheese instead if desired.

Can I make quinoa salad in advance?

Yes, cook the quinoa and store in the fridge tightly covered, and chop the veggies and apple and store in the fridge. Make the dressing in advance and store in a jar in the fridge. Combine the quinoa, veggies and dressing before serving.

For more delicious salad recipes:

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Zesty Quinoa Salad

This zesty quinoa salad with chickpeas and feta cheese is packed with flavor, texture, and goodness. It's a very simple salad to pull together, and is filling and healthy. You'll make this on repeat!
5 from 2 votes
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Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Halal, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 people
Calories: 275kcal
Author: Farah Abumaizar

Ingredients

For the dressing

  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon balsalmic vinegar (or apple cider vinegar)
  • 1/2 teaspoon salt
  • pinch black pepper

For the salad:

  • 1 cup quinoa, rinsed well 160g
  • 2 cups water
  • 2 cucumbers, diced small
  • 1 red bell pepper, diced
  • 1 green apple, diced
  • 1/2 red onion, finely diced
  • 1 can chickpeas, drained and rinsed 400g
  • 1/2 cup parsley, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup dried cranberries

Instructions

For the dressing:

  • Whisk together all the dressing ingredients until smooth and combined. Set aside.

For the salad:

  • Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook uncovered, until the quinoa has absorbed all of the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up. Cool to room temperature.
  • In a serving plate, add the cucumbers, bell pepper, green apple, red onion, chickpeas and parsley. Toss to combine. Add the cooled cooked quinoa and mix to combine.
  • Drizzle the dressing on top of the salad, and toss to combine.
  • Sprinkle the dried cranberries and feta on top, and serve.

Video

Notes

  • Rinse the quinoa before cooking to get rid of any bitter flavor.
  • Cook the quinoa in advance to save time.  You can also make the salad dressing in advance and store in a jar in the fridge, taste the dressing and adjust for seasoning.
  • Add any a more well rounded meal.extra veggies you like, or top the finished salad with grilled chicken or salmon to make this 
Storing leftovers:
Leftover salad will store dressed for 2 days in an air tight container in the fridge, while undressed quinoa salad will last for 4 days.

Nutrition

Calories: 275kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 346mg | Potassium: 398mg | Fiber: 4g | Sugar: 11g | Vitamin A: 766IU | Vitamin C: 31mg | Calcium: 98mg | Iron: 2mg
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Honey Toast

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This delicious honey toast is an easy version of Shibuya or Shokudo honey toast, an Asian favorite of thick fluffy bread spread with butter, cinnamon and honey, and baked until crispy and golden on the outside.

Honey toast is also known as brick toast, since it’s so thick! Using an air fryer means you can make these delicious toasts in no time, really easily, and have one of best breakfasts or desserts you’ve tried.

Crispy air fryer honey toast on a plate with a gold fork taking a bite out.
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What is honey toast?

Also known as Shibuya toast, due to the district in Japan that it originated in, it’s a very popular dessert. It’s a decadent dessert toast, made with soft bread, often hollowed out with cubes cut out of the bread that are then caramelized with honey and butter.

Once caramelized, you place the cut cubes back into the bread and top with fruit, syrups, ice cream, etc.

This dessert has spread all around Asia, with popular versions in Taiwan, Korea, and other places.

Why make this Shibuya honey toast?

four slies of honey toast on white plate on a white background.
  • It’s absolutely delicious. The crispy honey caramelized exterior of the bread gives way to a soft and fluffy interior. So good.
  • You just need a handful of ingredients!
  • My version of honey toast is an easier one, where you don’t need to cut out cubes of bread and refill a bread box. We just score the fluffy toast so that the honey mixture can really soak in.
  • I use an air fryer to cook this toast to perfection- the best way to get that golden brown color. Easier than preheating an oven and using baking trays.
  • It’s a really nice alternate take to french toast for a decadent morning, or a lovely way to end the meal. This toast is really customizable, with all sorts of toppings you could use.

Ingredients you need:

ingredients you need to make honey toast on white background.

Butter: You need unsalted butter that you’ll melt in the microwave or stovetop

Honey: I like using a good quality honey, as the flavor is so imperative to the toast

Cinnamon: The cinnamon flavor really enhances the butter/honey mixture

Salt: Just a pinch to offset the sweetness of the honey

Vanilla extract: You can leave this out, but I like the hint of flavor it adds

Bread: Use a thick fluffy bread, I like using brioche, Japanese milk bread, or pan de mie. If buying your bread at a bakery, ask for a whole loaf so you can cut thick slices.

Steps to making this brick toast:

thick slices of white bread on cutting board.
Step 1: Slice bread into thick slices
scored bread on cutting board with a small bowl of butter, honey and cinnamon on the side.
Step 2: Melt together butter and honey, and add cinnamon vanilla salt. Score bread into squares.
honey butter being brushed onto slices of bread on chopping board.
Step 3: Brush bread generously with butter honey mix.
white bread soaked with honey, butter and cinnamon on chopping board.
Step 4: Flip bread over and brush the other side generously.
  1. Melt the butter and honey together. You can do this by microwaving them briefly just until the butter melt, or by placing in a small saucepan over medium low heat.
  2. Mix in the cinnamon, vanilla and salt.
  3. Score each slice of bread, cutting six square pieces per toast but not cutting all the way through.
  4. Brush both sides of the bread generously with the honey butter mixture.
  5. Air fry at 350F (180C) for 10 minutes, flipping over halfway through, or until golden brown and crispy.
  6. Serve with extra honey drizzled on top, and preferably a scoop of vanilla ice cream.

Watch the video in the recipe card to see all these steps in action!

Can I make honey toast without an air fryer?

slices of honey toat on white plate with honey in the background.

Absolutely. Preheat the oven to the same temperature (350F or 180C), and bake on a baking sheet for 10-12 minutes or until golden brown. I recommend flipping the toasts over halfway through.

How to serve honey toast:

two pieces of honey toast on white plate with a scoop of vanilla ice cream on top.

I like this best with an extra drizzle of honey on top, and to make it even more decadent, a big scoop of vanilla ice cream.

You can get creative with the toppings though. Add fruit salad or sliced fruit or berries, maple syrup, nuts, whipped cream, chocolate sauce, sprinkles, fruit syrups, etc.

Storing leftovers:

I really think this is best fresh, but if you do have leftovers, store them in the fridge for 3-4 days, and reheat in the air fryer for a couple of minutes or in a hot oven. Avoid microwaving, as this will make the toast soggy. You can always halve the batch to avoid having leftovers!

I wouldn’t freeze honey toast, however, you can use frozen bread slices that you briefly thaw on the counter. If you do get a whole loaf of bread to use in this recipe, and end up with extra slices that you didn’t use in the recipe, you can freeze those slices.

Recipe tips and tricks:

honey being drizzled onto bread on white plate.
  • When you score the bread, use a sharp knife, but make sure to not cut all the way through to the bottom of the bread so it doesn’t break apart.
  • Brush the bread thoroughly with the melted honey and butter so it really soaks it in. It’s preferable to use a pastry brush.
  • Use good quality honey for a really delicious flavor.
  • Serve immediately, while the toast is still warm.

Recipe FAQs:

What type of bread can I use to make honey toast?

Stick to thick cut bread, like thick brioche, milk bread, or white bread. Challah will also work great. You can even use whole-wheat toast, provided it’s sliced into thick slices. Don’t go for pre-sliced, packaged sandwich bread as it’ll be too thin.
Homemade brioche, like this easy no knead recipe, would be WONDERFUL.

Should I serve honey toast warm or cold?

I highly prefer eating this warm, especially when paired with something cold like vanilla ice cream.

How do I store leftovers?

Leftovers will last 3-4 days in the fridge tightly covered (I don’t recommend freezing). Rewarm in an air fryer, or hot oven for a few minutes.

For more tasty bread recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

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Honey Toast

Crispy golden brown on the outside, soft and fluffy on the inside air fryer honey toast, so easy to make and delicious!
5 from 1 vote
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Course: Dessert
Cuisine: Asian
Diet: Halal, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 people
Calories: 285kcal
Author: Farah Abumaizar

Equipment

  • Air Fryer

Ingredients

  • 1/3 cup unsalted butter 75g
  • 3 tablespoon honey 60g
  • 1 teaspoon cinnamon
  • pinch salt
  • splash vanilla extract
  • 4 thick slices of fluffy bread like brioche or milk toast

Instructions

  • Melt the butter and honey together in the microwave in 30 second bursts until butter is just melted, then add the cinnamon, vanilla, and salt and mix to combine. You can also melt in a small saucepan on medium low heat if you prefer.
  • Score each slice of bread, cutting six square pieces per toast but not cutting all the way through (see the video for how I do this)
  • Brush both sides of the bread generously with the honey butter mixture.
  • Air fry at 350F (180C) for 10 minutes, flipping over halfway through, or until golden brown and crispy. Alternately, bake in an oven preheated to 350F (180C) for 10-12 minutes until golden brown, flipping halfway through.
  • Serve with extra honey drizzled on top, and preferably a scoop of vanilla ice cream.

Video

Notes

Use thick cut slices of bread, preferably brioche, milk bread, or pain de mie.
Be careful when scoring so that you don’t cut all the way through the bread.
Brush the bread thoroughly with the honey/butter mixture to really soak that flavor in.
Serve warm, with extra honey drizzled on top, and optionally a scoop of vanilla ice cream.
You can double or halve the recipe!
Storing leftovers:
This is best fresh, but if you do have leftovers, store them in the fridge for 3-4 days, and reheat in the air fryer for a couple of minutes or in a hot oven. Avoid microwaving, as this will make the toast soggy. 
Freezing:
Don’t freeze the honey toast, but you can freeze any leftover slices of bread, or use frozen bread in the recipe.

Nutrition

Calories: 285kcal | Carbohydrates: 14g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 7mg | Potassium: 15mg | Fiber: 1g | Sugar: 13g | Vitamin A: 483IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @everylittlecrumb or tag #everylittlecrumb!