Healthy cakes recipes
Dieting doesn't have to mean restricting yourself from anything and everything that tastes good! Next time you're craving a sweet treat, try one these guilt-free alternative from nutritionist Lowri Turner. Yum!
High-protein cranberry brownies
These have a sweet, chocolatey taste, with the cranberries adding sharpness. Brilliant for balancing serotonin and dopamine, they’re the perfect mood-boosting snack!
Makes 12 brownies
Preparation: 10 minutes + cooling
Cooking: 25 minutes
Coconut oil for tin, plus 1½tsp extra
75g self-raising flour
40g cocoa powder
175g stevia-based natural sweetener or xylitol, plus 2tbsp extra
25g walnuts, chopped
100g low-fat vanilla yoghurt
3 eggs, beaten
1tsp vanilla extract
25g cranberries
1- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly oil a small baking tin.
Sift the flour and cocoa powder into a mixing bowl, then add the natural sweetener and walnuts and mix well.
2- In another bowl, beat together the yoghurt, eggs, vanilla extract and 1½tsp coconut oil. Gradually add the egg mixture to the flour mixture and beat until everything is well combined. Take care not to over-mix it. Carefully fold in the cranberries with a metal spoon.
3- Spoon the mixture into the baking tin. Smooth the surface with the back of a metal spoon. Bake for 25 minutes until firm to the touch and a skewer inserted in the centre comes out clean.
4- Remove from the oven and cut into equal squares. Transfer to a wire rack and leave to cool completely before serving. (You’re allowed a maximum three in a week so store the rest in ana airtight container or share with friends.)
Nutrition per brownie: 82 calories
2.5g protein
7g carbs
5g fat
Blueberry pancakes
American-style pancakes are associated with belly-busting breakfast buffets, but they don’t have to be fattening. These are low in fat and high in protein, to keep you full. They’re also quick and easy to make.
Serves 2
Preparation: 5 minutes
Cooking: 12 minutes
80g rolled oats
125g low-fat cottage cheese
2 eggs, beaten
½tsp vanilla extract
125g blueberries, plus 45g to serve
Coconut oil
150g low-fat Greek yoghurt
2 tbsp agave syrup
Put the oats, cottage cheese, eggs and vanilla in a large mixing bowl. Slowly beat to make a thick, smooth batter. Using a large metal spoon, carefully fold in the blueberries, taking care not to break them.
Preheat the oven to 100C/200F/Gas Mark ½. Lightly oil or spray a non-stick frying pan and heat until it just starts to smoke. Pour 1 tablespoon of the batter into the pan to make a pancake, then repeat, spacing the pancakes slightly apart. Cook for 2-3 minutes on each side until bubbles appear on the surface. Transfer to a heatproof plate and keep warm in the oven while you repeat with the remaining batter - you should have 8 in total. Oil the pan again if necessary.
To assemble a stack, top 1 pancake with 1 tablespoon of yoghurt. Repeat until you have a stack of four pancakes and top the stack with another spoon of yoghurt. Repeat for a second serve. Drizzle with agave syrup and serve with blueberries.
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