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RECIPE: https://www.cookingwithalia.com/963-date-and-walnut-muffins/ INGREDIENTS: For the date paste 160g (6 Oz) dates, pitted and chopped 150ml (1/2 cup) boiling water 1/2 teaspoon baking soda For the cupcakes 80g (2/3 cup) AP flour 80g (2/3 cup) whole wheat flour Pinch of salt 1/2 teaspoon cinnamon 8g (2 teaspoons) baking powder 2 medium eggs 100g (7 tablespoons) unsalted butter, melted 40g (1.5 Oz) walnuts, chopped DIRECTIONS: Step 1: Preparing the date paste 1- Place the dates, baking soda and boiling water in a heat proof bowl. Mix then set aside for 15 minutes. 2- Place the date mixture in a blender, then blend until smooth. Step 2: Preparing the muffins 3- Preheat the oven to 180°C/ 356°F. 4- In a bowl, whisk together the AP flour, whole wheat flour, salt, cinnamon, and baking powder. 5- In a second bowl, place the eggs, butter, and date paste, then whisk using an electric egg beaterfor 5 minutes until the mixture is thick. 6- Add the flour mixture, then whisk to combine. 7- Add the walnuts, then mix using a spatula. 8- Butter muffin molds, then fill them up 2/3 of the way with the batter. Bake for 20 minutes and enjoy!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/962-barley-harcha-with-dried-figs-and-black-olives/ INGREDIENTS: To prepare the harcha 240g barley semolina, soaked in water for 8 hours 4 tablespoons barley flour 1 teaspoon yeast 1/2 teaspoon salt 1 tablespoon dry thyme 2 tablespoons olive oil 100g dried figs, cut into small cubes 50g sliced ​​black olives To roll the harsha 70g sesame seeds DIRECTIONS: 1- Drain the barley semolina and place it in a large bowl. 2- Add all the harsha ingredients to the bowl, then mix everything by hand. Cover and set aside to rest for 10 minutes. 3- Preheat the oven to 200°C. 4- Form medium-sized balls, then roll them in the sesame seeds, and flatten into 8cm disks. 5- Place the harshas on a baking sheet covered with baking paper. Bake for 40 minutes, flipping halfway through, then enjoy!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen