Just a Girl and Her Crafting journey

Author: trine

  • Homemade Apple Jam with Dates 🍎🍏

    Healthy & Easy

    This homemade apple jam recipe with dates came to life for two simple reasons: I love apples and I love dates – and I always have both in my kitchen. I often microwave apples to enjoy as a warm topping for cottage cheese or Greek yogurt, and one day I suddenly thought: why not make an apple jam and use dates as the natural sweetener? That’s how this wholesome, naturally sweet, and healthy recipe was born. The best part? It’s ready in about 1 hour, and it’s absolutely delicious – perfect on toast, cottage cheese, over oatmeal, with Greek yogurt, or simply straight from the jar.

    Why You’ll Love This Healthy Apple Jam 🍏

    Naturally sweetened: Dates add natural sweetness, so no refined sugar is needed.

    Wholesome & healthy: Full of fiber from both apples and dates.

    Easy & quick: Just a few ingredients and about 1 hour of cooking.

    Versatile: Perfect on toast, oatmeal, yogurt, or even straight from the jar.

    Inspired by everyday cooking: This recipe came from my love of apples and dates – two ingredients I always keep in my kitchen.

    👉 If you love quick and healthy apple recipes, check out my post on how I like to microwave apples – it’s one of my favorite toppings for cottage cheese and Greek yogurt.

    Ingredients for Apple Jam with Dates 🍎

    • 2 kg apples (red, yellow, or whatever you have)
    • 100 g dates
    • 30 g butter
    • 2 tsp vanilla sugar
    • 2 tbsp Sukrin Gold (or brown sugar / coconut sugar – see notes for more options )

    How to Make Homemade Apple Jam (Step by Step)

    Step 1 – Chop the apples and dates

    Wash and chop the apples and dates into small pieces. You can peel the apples if you prefer a smoother jam.

    Step 2 – Cook until soft

    Place the apples and dates in a large pot and add the butter on top. Cover with a lid and cook over medium heat for about 1 hour, stirring occasionally. The butter will melt into the fruit, creating a rich flavor while the mixture slowly thickens.

    Towards the end of the cooking time, stir in the vanilla sugar and Sukrin Gold. Adjust sweetness to taste.

    Step 4 – Cool and store

    Let the jam cool slightly, then transfer into clean, sterilized jars or containers. Store in the refrigerator.

    Tips and Variations for Your Apple Jam 🍎🍏

    • Use any apples you have on hand – mixing red and yellow gives a lovely flavor balance.
    • Dates add natural sweetness, fiber, and minerals, while keeping the jam wholesome.
    • Sukrin Gold is a natural brown sugar substitute popular in Scandinavia. If you don’t have access, replace with brown sugar, coconut sugar, honey, or maple syrup – or skip it, since the dates already provide plenty of sweetness.
    • Add cinnamon or grated ginger at the end of cooking for a cozy twist.
    • Store in the fridge for up to 2–3 weeks.

    How to Use This Healthy Apple Jam 😊

    This jam is so versatile! Here are some of my favorite ways to enjoy it:

    • Spread on protein bread or toast.
    • Swirled into oatmeal for natural sweetness.
    • As a topping for Greek yogurt or cottage cheese.
    • Or simply straight from the jar (my guilty pleasure 😉).

    If you try this recipe, let me know in the comments below or share your creation on Instagram and tag [@justagirlandhercraftingjourney]. I love seeing your amazing bakes and crafts!

    💗 – Trine

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    Homemade Apple Jam with Dates

    Homemade apple jam with dates – naturally sweetened, wholesome, and healthy. Butter adds richness while the apples cook gently under a lid. Ready in about 1 hour and perfect on Greek yogurt, cottage cheese, oats, or bread
    Prep Time 20 minutes
    Cook Time 1 hour

    Ingredients

    • 2 kg apples red, yellow, or any variety
    • 100 gram dates
    • 30 g butter
    • 2 tsp vanilla sugar
    • 2 tbsp Sukrin Gold or brown sugar / coconut sugar – see notes

    Instructions

    • Wash and chop the apples and dates into small pieces.
    • Place apples and dates in a large pot and add the butter on top
    • Cover with a lid and cook over medium heat for about 1 hour, stirring occasionally, until soft and thickened
    • Towards the end of the cooking time, stir in the vanilla sugar and Sukrin Gold. Adjust sweetness to taste.
    • Let the jam cool slightly, then transfer into clean jars. Store in the refrigerator for up to 2–3 weeks.

    Notes

    • Use any apples you have – mixing red and yellow gives great flavor.
    • Dates provide natural sweetness and fiber.
    • Butter gives the jam a richer taste and helps it cook evenly under the lid.
    • Sukrin Gold can be replaced with brown sugar, coconut sugar, honey, or maple syrup.
    • Delicious with Greek yogurt, cottage cheese , oatmeal, or on toast!

  • Protein Pizza Crust

    Fluffy, low carb & high in protein – the perfect healthy pizza base 🍕✨

    f you’re like me and love pizza but also want to sneak in a little extra protein, this protein pizza crust recipe will make your day! I’ve been experimenting with different ways to make a pizza base that is both light, fluffy, and rich in protein, and finally landed on this one. It’s quick, super satisfying, and the perfect foundation for any of your favorite toppings.

    Why You’ll Love This Protein Pizza Crust

    • High in protein – 6 grams of protein per slice when cut into 12 pieces.
    • Low in carbs – only 3.6 grams of carbs per slice.
    • Nutritious and filling – made with oats, cottage cheese, and chia seeds for fiber and healthy fats.
    • Versatile – top with veggies, lean meats, or even make a sweet variation.

    Ingredients You’ll Need

    • 200 g cottage cheese
    • 50 g rolled oats
    • 50 g shredded white cheese
    • 3 whole eggs
    • 1 egg white
    • 10 g chia seeds
    • 1 tsp baking powder
    • salt
    • oregano

    Step-by-Step Instructions

    1. Add all ingredients to a mixing bowl.
    2. Use a hand blender (or food processor) to blend until smooth.
    3. Let the batter rest for about 10 minutes so the chia seeds can absorb liquid.
    4. Spread the mixture onto a baking tray lined with parchment paper.
    5. Bake at 175°C (fan oven) for about 15 minutes until golden.
    6. Let the crust cool slightly before adding your favorite pizza toppings.
    7. Return to the oven and bake again until your toppings are perfectly cooked.

    Health Benefits of This Protein Pizza Crust

    This crust is not just tasty – it’s also a great way to fuel your body:

    • Protein: Cottage cheese, eggs, and cheese pack in over 6 g of protein per slice. Perfect for muscle recovery and keeping you full longer.
    • Healthy fats: The egg yolks and chia seeds add nourishing fats that help with satiety.
    • Fiber: Oats and chia seeds add a boost of fiber for better digestion.
    • Lower carbs: Compared to a traditional pizza base, this crust is much lighter in carbs, making it a great option for those keeping an eye on their carb intake.

    • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the plain crust (without toppings) for up to 2 months.
    • Reheating: Warm up in the oven or air fryer for a crispy texture.
    • Serving: Slice into 12 small pieces or 8 larger pieces depending on your appetite.

    WPRC Recipe Card

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    Protein-Packed Fluffy Pizza Crust

    A light, fluffy, and protein-rich pizza base made with cottage cheese, oats, eggs, and chia seeds. Perfect for a healthier pizza night!
    Servings 4
    Author trine

    Ingredients

    • 200 gram cottage cheese
    • 50 gram rolled oats
    • 50 gram shredded white cheese
    • 3 whole eggs
    • 1 egg white
    • 10 gram chia seeds
    • 1 tsp salt
    • oregano

    Instructions

    • Add all ingredients to a bowl and blend with a hand blender until smooth.
    • Let rest for 10 minutes.
    • Spread the batter evenly onto a parchment-lined baking sheet
    • Bake at 175°C (fan oven) for 20 minutes
    • Let cool slightly, then add your favorite toppings
    • Bake again until toppings are cooked to your liking

    If you try this recipe, let me know in the comments below or share your creation on Instagram and tag [@justagirlandhercraftingjourney]. I love seeing your amazing bakes and crafts!

    💗 – Trine

  • My Favorite High-Protein Bread 😋 (19 g Protein per Slice)

    Hi friends 💕 Today I’m so excited to share one of my absolute favorite recipes with you – my homemade protein bread!

    I love baking things that are not only delicious but also support my health goals. Since I aim to get about 140 g of protein per day (around 2 g per kilogram of body weight – I weigh about 70 kg), this bread has become a real staple in my kitchen.

    It’s soft, filling, and packed with both protein and fiber – two things that help me feel strong, energized, and nourished every day.

    And the best part? It’s super easy to make, keeps well in the fridge or freezer, and tastes amazing with both savory and sweet toppings.

    🥖 Recipe Card

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    Protein bread

    Prep Time 30 minutes
    Cook Time 25 minutes
    Servings 12

    Ingredients

    • 400 gram Cottage cheese
    • 6 whole eggs
    • 3 egg whites 100 gram
    • 200 gram rolled oats
    • 50 gram chia seeds
    • 30 gram flaxseeds
    • 30 gram powdered psyllium husk (fiber husk) fiber husk
    • 2 tsp baking powder
    • 1-2 tsp salt
    • Oregano optional
    • 40 gram black olives optional

    Instructions

    • In a stand mixer (like KitchenAid), combine all ingredients except psyllium husk. Mix until you get a smooth batter.
      No stand mixer? You can mix everything by hand too – it just takes a little more effort.
    • Let the dough rest for 20–40 minutes.
    • Add psyllium husk and gently fold in with a spatula (or let the mixer run slowly).
      Why add psyllium husk at the end? Because it thickens very quickly once it absorbs liquid. Adding it last keeps the dough easy to handle and prevents it from getting too dense.
    • Spread the dough evenly onto a baking sheet lined with parchment paper. Wet your hands to press and shape it.
    • prinkle with oregano and olives if you like
    • Bake at 170–175 °C (fan oven) for 20–25 minutes.
    • Let cool and cut into 12 slices using a pizza wheel or scissors. (Tip: You can also pre-cut before baking.)

    Notes

    • After transferring the dough to the baking sheet, pour a little water into the empty mixing bowl. This makes it easy to wet your hands while shaping the dough – don’t worry if it gets a little moist, it helps!
    • Bread keeps well for 2–3 days in the fridge or on the counter. For longer storage, bake multiple trays, freeze, and reheat in the microwave.

    What Makes This Protein Bread So Special?

    • 19 g protein per slice
    • High in fiber
    • Easy to make & freezer-friendly

    Why Add Psyllium Husk Last?

    Psyllium husk thickens very quickly once it absorbs liquid. By adding it at the end, the dough stays easy to handle and doesn’t get too dense.

    The Health Benefits of Protein

    Protein is the body’s building blocks – every cell, muscle, and tissue in our body depends on it.

    It helps with:

    • Muscle repair and recovery 💪
    • Maintaining lean body mass
    • Supporting healthy skin, hair, and nails
    • Keeping hormones and enzymes functioning properly

    The Importance of Fiber in Your Diet

    This bread is rich in fiber from oats, chia, flax, and psyllium husk.

    Why fiber matters:

    • Supports healthy digestion
    • Helps you feel satisfied
    • Stabilizes blood sugar levels
    • Promotes gut health

    Storage Tips for Protein Bread

    This bread keeps well on the counter or in the fridge for a few days. I usually bake several trays at once, freeze them, and reheat in the microwave for fresh, warm bread anytime I want.

    Serving Ideas & Favorite Toppings

    Enjoy with whatever you like best! My current favorites are brie with honey or homemade jam.

    👉 Find my recipes for [homemade apple jam] and [blueberry jam] here.

    ✨ This bread has truly become a staple in my kitchen – soft, nourishing, and so easy to enjoy. Whether you’re meal-prepping, looking for a healthier bread option, or just love experimenting in the kitchen, I think you’ll love it as much as I do 🥰

  • Chocolate Banana Protein Pancakes Recipe

    These Chocolate Banana Protein Pancakes are perfect for a nutritious breakfast or snack. Made with chocolate protein powder, banana, chia seeds, and oat bran, they’re deliciously satisfying and easy to prepare. Customize your pancakes by adding extra oats for a thicker texture if desired.

    Why Chocolate Banana Protein Pancakes Are Perfect for an Active Lifestyle

    I’m a 52-year-old woman navigating menopause, and I prioritize a long, active life with good health. I engage in strength training, yoga, and other exercises, so including protein-rich and nutrient-dense foods in my diet is essential. Proteins are crucial for maintaining muscle mass, supporting energy levels, and aiding recovery—especially during menopause. I personally aim to consume around 150g of protein per day, and these delicious pancakes are one of my favorite ways to meet that goal.

    Ingredients for the Best Chocolate Banana Protein Pancakes

    • 30 g chocolate protein powder
    • 3 whole eggs
    • 1 egg white
    • 30 g oat bran
    • 1 banana (approx. 130 g)
    • 10 g chia seeds
    • 5 g cocoa powder
    • 3 g vanilla sugar (or substitute with a splash of vanilla extract and )
    • 1 tsp baking powder
    • Optional Sweetener: 1 tbsp Sukrin Gold (adjust to taste)
    • Optional: Extra 20 g oats for thicker pancakes

    How to Make Chocolate Banana Protein Pancakes

    1. Prepare the Batter:
      In a large bowl, combine the eggs, extra egg white, and mashed banana. Add the chocolate protein powder, cocoa powder, vanilla sugar, baking powder, oat bran, chia seeds, and optional sweetener. If you prefer thicker pancakes, mix in an extra 20 g of oats.
    2. Blend and Rest:
      Use an immersion blender to mix all the ingredients until smooth. Let the batter sit for 20 minutes so the oats and chia seeds can absorb the liquid and thicken the mixture.
    3. Cook the Pancakes:
      Heat a non-stick (Teflon) frying pan over medium heat. Pour portions of the batter into the pan, forming pancakes of your desired size. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 1–2 minutes until both sides are golden brown.

    Serving and Storage Tips

    Enjoy these Chocolate Banana Protein Pancakes warm! For an extra special touch, top them with a generous dollop of Greek yogurt and a drizzle of honey. You can also add fresh berries and a sprinkle of extra chia seeds for added flavor and crunch.

    These pancakes are also great for meal prep! Store them in an airtight container in the fridge and enjoy them later as a snack, lunch, or an energy boost on the go. You can eat them cold or reheat them for a few seconds in the microwave for a freshly made taste. Make an extra batch so you always have a healthy, protein-packed option ready!

    Nutritional Information (Entire Recipe)

    • Protein: 56 g
    • Carbohydrates: 49 g
    • Fat: 23 gTotal
    • Calories: 649 kcal

    With love,
    Trine💖