Cinnamon Cakes

Two reasons why this next creation came into place.

                       1 = I had just bought a new silicon baking tray and I wanted to use it.

                       2 = I've been wanting to make something heavy with cinnamon. 

It can be as simple as that. So I dove into the kitchen, added some of my favorite ingredients in a bowl and whisked away. With no added fat, this cake is easy on the hips yet very yummy on the tongue.

Ingredients:

3 tbsp dark brown unrefined sugar
3 tbsp buckwheat flour
1 tbsp cinnamon
3 medium eggs
A handful of your favorite nuts (I used peanut)
160 ml soy milk

Way to do it:

1. Combine all dry ingredients (not the nuts)
2. Add the eggs and whisk till everything is combined.
3. Add the soy milk and whisk for a good minute.
4. Plop in the nuts and give it a stir with a spoon.
5. Divide over your tin and bake, in a pre heated oven, at 200 degrees for about 25 minutes.
6. Let cool before you transfer them.

This recipe is a little bid different from my usual ones because of the soy milk. This time the batter is very liquid, but a longer baking time still results in a delicious and light cake.

To make it sweeter, you can top with some powdered sugar dissolved in water, making a nice glaze, or you can dip them into cinnamon sugar (just mix some cinnamon with white sugar)

Enjoy
xx

Moist Chocolate Cake

A cake so moist, it sticks to your fingers and everything it touches. That's my latest quick and simpel recipe!

It was late, I was watching a movie and I suddenly just needed something sweet, something gooey. This moist chocolate cake was the result. I didn't really think about it. I just threw some ingredients in a pot, whisked them together and voila.

I love it when my weird impromptu kitchen adventures turn into something yummy and lighter than store bought desserts. 

Ingredients:

1 ripe banana, mashed
3 medium sized eggs
100 ml low fat cream cheese
1,5 tbsp dark brown sugar
50 gr milk chocolate, melted
50 gr almond flour

Way to do it:

1. I can't make it any easier....just whisk all the ingredients together!
2. Put the batter in a pie dish and bake for about 20 minutes in a pre-heated oven at 200 degrees.
3. After 15 minutes of baking, you can poke the cake with a skewer. If it comes out clean, take the cake out. We want it to be as moist as possible.
4. Let cool or give into your urges and eat it while it's warm. 

I enjoyed my first piece with some light vanilla ice cream. The warm chocolate with the cold ice cream was just heaven. In the morning, I enjoyed my second piece with a cup of breakfast tea. If possible, it was even better due to the overnight time of letting the cake set.

No added fat, but low fat cream cheese,
         A ripe banana for the sweetness, making the addition if sugar minimal,
                                                    No white flour but a little bit of almond flour for body,
                                                                                               And some milk chocolate for the taste....

Enjoy
xx

Coconut and Muscovado Sugar Cookies

Hi everyone.

The days are getting shorter, the nights are longer so I am finding myself in need of serious comfort food. Only problem is, comfort food is usually very high in fat and calories so a definite no-no when you are watching your figure and you want to eat healthy.

This recipe is not my lowest in calories because it does contain sugar and fat, but due to the right ingredients, it's still healthier than store-bought cookies and due to the easiness of the recipe, you can whip these up in under 15 minutes...and that's including cooking time!

Ingredients:

 

100 gr muscovado sugar (donkerbruine basterdsuiker)
2 eggs
100 gr white flour
100 gr shredded coconut
2 tbsp soft coconut butter

Way to do it:

1. Add the sugar to the eggs and beat until the mixture starts to lightly foams. About a minute should do it.
2. Add the flour and shredded coconut. Mix again until combined.
3. Add the coconut butter, cut into small pieces and use your mixer to break down the pieces. if some remain, no worries, they will melt in the oven.
4. Line a baking tray with baking paper and design your cookies whichever way you want. You can just make one big cookie and then brake it into pieces, or you can use a spoon to make little scoops. Due to the coconut butter melting, the cookies will spread out substantially.
5. Bake for 12 minutes at 200 degrees C.

I made about 11 big cookies with my mixture and I simply love them.

The Health Benefits
Substituting white sugar by dark brown unrefined sugar means you forgo the 'bad' sugar. Unrefined sugar has no chemicals injected into it and therefore it still contains some nutrients such as calcium, iron, magnesium, & potassium. So you get the taste + a little extra your body can use.

When you choose coconut butter instead of normal butter, you get many benefits. Coconut can lower blood cholesterol, is full of lauric acid which kills bacteria and fatty acids boost brain functions. It's known as a superfood!

The same goes for the shredded coconut. It's high in fat, but high in the good fats, the ones your body does need.

Enjoy
xx