TINA ORANGINA

Homemade Honey Cake – a humble but heavenly cake. Walnuts, chocolate, cinnamon and gingerbread spice, topped with strawberry jam and melted chocolate. Simple, sweet, and full of cozy flavor. 🤎🍫🍂

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3 months ago | [YT] | 1

TINA ORANGINA

For me, autumn isn’t just about the warm aroma of pumpkin spice latte – it’s also about baking. 🍁 My favorite seasonal cake brings together everything I love about this time of year: apples, cinnamon, honey, and crunchy walnuts on top, all balanced with a hint of orange juice and zest in the dough. ✨

A little piece of comfort, a little taste of fall. 🧡

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3 months ago | [YT] | 1

TINA ORANGINA

Harvest Time 🧡🍂 #pumpkinseason

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3 months ago | [YT] | 2

TINA ORANGINA

🍂 Autumn Cherry Cinnamon Crumble Cake - Gluten Free

#autumnbaking #crumblecake #autumncake #glutenfree #glutenfreecake

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3 months ago | [YT] | 5

TINA ORANGINA

Healthy Protein Oat Pizza (Gluten-Free Option) 🍕

Serves 2

Base:
• 250 g low-fat quark (soft curd cheese)
• 100 g fine oats
• 3 tbsp plain yogurt
• 1 tsp olive oil
• 1/4 tsp salt

Toppings:
• 100 g tomato purée
• 3 tbsp water
• 1 garlic clove
• 1 tsp basil or oregano (fresh or dried)
• 150 g mushrooms
• 150 g quality ham
• 70 g grated (or fresh) mozzarella
• 40 g sweetcorn

Instructions:
1. Mix all base ingredients in a bowl until a dough forms.
2. Spread the dough on a baking sheet lined with parchment paper.
3. Prebake for a few minutes at 190°C (375°F).
4. Mix tomato purée, water, crushed garlic, and herbs — spread it over the prebaked base.
5. Add mushrooms, ham, corn, and top with grated mozzarella.
6. Bake again for 15 minutes at 190°C (375°F) until golden and bubbly.
7. Serve warm and enjoy your guilt-free pizza!

#HealthyPizza #ProteinPizza #OatPizza #GlutenFreeOption #LowCarbPizza #CleanEating #FitnessRecipe #HealthyDinner #EasyHealthyMeals #QuarkPizza #OatmealCrust #HomemadePizza #NoRefinedFlour #BalancedMeals #HealthyFoodIdeas

6 months ago | [YT] | 1

TINA ORANGINA

Microwave Gluten-Free Dumpling
(Quick & easy recipe with Schär Mehl Farine)

Ingredients:
• 4 tbsp Schär Mehl Farine (gluten-free flour mix)
• 2 tbsp potato starch
• 1 egg
• 4 tbsp milk (or plant-based milk)
• 1/4 tsp salt
• 1/2 tsp gluten-free baking powder

Instructions:
1. In a bowl, mix Schär Mehl Farine, potato starch, salt, and baking powder.
2. Add egg and milk, then stir until a thick pancake-like batter forms.
3. Pour the batter into a microwave-safe dish or silicone mold (or shape into a ball).
4. Microwave on high for 2–3 minutes. Check with a toothpick — if it comes out clean, it’s done!
5. Slice and serve as a quick side dish or with sauce.

Perfect for busy days or when you need a gluten-free option in minutes!

#GlutenFreeRecipe #QuickMeal #MicrowaveCooking #SchärRecipes #MehlFarine #GlutenFreeDumpling #EasyGlutenFree #GlutenFreeSideDish #NoWheat #CeliacFriendly #FastAndHealthy #5MinuteMeal #DumplingRecipe #AllergyFriendlyCooking #HomemadeInMinutes

6 months ago | [YT] | 1

TINA ORANGINA

🍒🫐 Gluten-Free Cottage Cheese Oat Cake with Berries, Coconut & Chia (No Sugar)

🥣 Ingredients

For the batter:
• 270 g gluten-free oat flour (from ground oats)
• 70 g shredded coconut
• 3 tbsp chia seeds
• 3 tbsp unsweetened cocoa powder
• 2–2½ tsp ground cinnamon
• 1½ tsp gluten-free baking powder
• 3 eggs
• 80–100 g xylitol (adjust to your taste)
• 120 ml oil (sunflower or melted coconut oil)
• 220 ml milk (dairy or plant-based)
• A pinch of salt

For the cottage cheese layer:
• 750 g cottage cheese (preferably crumbly, not smooth)
• 2 eggs
• 70–80 g xylitol
• 1 tsp vanilla extract
• Optional: zest of ½ lemon

Topping (fruit):
• 200 g blueberries (fresh or frozen)
• 200 g pitted sour cherries (frozen and drained)

⸻

👩‍🍳 Instructions:
1. Preheat oven to 180°C (350°F), top & bottom heat.
2. Line a 34×25 cm baking pan with parchment paper.
3. In a large bowl, combine the dry ingredients: oat flour, shredded coconut, cocoa powder, cinnamon, baking powder, chia seeds, and salt.
4. Add the eggs, xylitol, oil, and milk. Mix well into a thick, spreadable batter. Let sit for 5–10 minutes so the chia and oats absorb some moisture.
5. Spread the batter evenly into the pan.
6. In another bowl, mix the cottage cheese, eggs, xylitol, vanilla, and lemon zest (if using) until smooth but still slightly textured.
7. Pour the cheese mixture over the batter and spread gently.
8. Distribute the berries and cherries evenly on top.
9. Bake for about 40–45 minutes, or until the top is lightly golden and set. If it browns too quickly, loosely cover with foil.
10. Allow to cool completely before cutting. Best chilled in the fridge for a few hours – it firms up and tastes amazing cold.

⸻

✅ Notes:
• Xylitol is a great sugar substitute, but do not feed to dogs – it’s toxic for them.
• You can adjust sweetness depending on your taste or the ripeness of the fruit.
• This cake stores well in the fridge for 3–4 days.

6 months ago | [YT] | 1

TINA ORANGINA

touch for the soul. Beautiful Friday! 💜

9 months ago (edited) | [YT] | 2

TINA ORANGINA

Happy Monday, everyone! 🚀 New week, new opportunities! Whatever challenges come your way, face them with confidence and determination. Every small step you take today brings you closer to your goals. 🧡

11 months ago | [YT] | 2