Super healthy BANANA BREAD 🍌 without sugar | Healthy cakes #3

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Today I am bringing here one of my favourite recipes: Banana Bread without sugar and wheat flour.

The secret to get this banana bread done right is to use overripe bananas, yep those ones you are about to throw away.

They are important because they are super sweet and will give to this cake perfect sweetness, with no need to add any extra sugar.

And if you were not convinced just yet how amazing this bread is let me tell you that it is also gluten, dairy, and nut free!

Ingredients
  • 1/3 cup of coconut flour
  • 2 tablespoons of psyllium
  • a pinch of salt
  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of baking soda
  • 3 large eggs
  • 2 teaspoons of apple cider vinegar
  • 1 tablespoon of vanilla extract
  • 1/4 cup of coconut oil, melted
  • 2 ripe bananas, mashed
Directions
  1. In a medium-sized bowl, mix coconut flour, psyllium, salt, cinnamon, and baking soda.
  2. Meanwhile in another bowl, mix eggs, apple cider vinegar, vanilla extract, and coconut oil. Then add the mashed bananas and mix them well.
  3. As I mentioned above, make sure to use super ripe bananas for this recipe, this is what will make the result nicely sweet.
  4. Now, stir the dry ingredients into the wet mixture.
  5. Grease a loaf pan, or use a silicone one if you prefer. Mine here is a 20cm one.
  6. Pour your batter into the loaf pan and bake it for 30 minutes at 160C (320F). ⏰
  7. It’s DONE! 🎉
    Let it cool down before serving.

Yeah, I know this is technically a bread – after all, the name is banana bread – but I consider it an excellent healthy cake option for those with some sort of food intolerance.

Flourless dark chocolate cookies | Healthy cookies #1

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I simply love these Flourless Dark Chocolate Cookies ❤️.

They are super rich in flavour, chocolaty, crunchy on the outside and moist inside, more like a brownie texture. The perfect healthy cookies for an afternoon tea treat!

These cookies are also super quick to make, in a few minutes you wipe everything up and will be popping them in the oven to bake. In seconds your entire house will smell like chocolate (not sugar, by the way, because we are using dark chocolate here). 😊

Ingredients
  • 1/2 cup of coconut oil
  • 1/3 cup of coconut sugar
  • 1 large egg
  • 1 cup of cocoa powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • 1/3 cup of dark chocolate (86%), chopped (optional, but recommended)
Directions
  1. In a stand mixer beat together coconut sugar and coconut oil.
  2. Then add egg and mix until well combined.
  3. Next add, cocoa powder, baking soda, and a pinch of salt. Then using a spatula, mix well all ingredients.
  4. Now it’s time to add the chopped dark chocolate. This step is optional but I can totally recommend doing it; it gives a nicer gooey texture to this cookie.
  5. Split the dough into small balls and place them on a baking tray covered with parchment paper.
  6. Bake it for 15 minutes at 180C (350F).
  7. It’s done. Let it cool down before serving.

Did you know? Cookies are understood to have been created more than 1,300 years ago – 7th century A.D – in the region of the planet then called Persia (today Iran). Pretty much every single country on Earth has at least one recipe that is popular for a particular date or cause, such as the Anzac Biscuits here in Australia.

Chocolate and peanut butter muffins | Healthy cakes #1

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I truly believe I’ve finally unlocked the Awesome Gluten Free Muffin achievement with this recipe. What a winner! 🏆

These Chocolate and Peanut butter muffins are super fluffy and moist as a cake should be.

They are also dairy free and packed with fibre and good stuff. Perfect for those days you need a treat or just want to have a healthy cake option with your cup of coffee! 🙂

Ingredients
  • ⅔ cup of sesame seeds
  • 6 medium eggs
  • ½ cup of coconut oil, melted
  • ⅓ cup of honey (or any sweetener you like)
  • ⅓ cup of coconut flour
  • ¼ cup of cocoa powder
  • 1 teaspoon of psyllium husks
  • 2 teaspoons of baking powder
  • A pinch of salt
  • ¼ cup of unsweetened peanut butter
Directions
  1. In a food processor add the sesame seeds and mix for 4 minutes.
  2. Then, add eggs, coconut oil, honey and mix them for more 5 minutes.
  3. Next, let’s add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
  4. Grease your muffin tin and pour the batter in, filling only half of it.
  5. We are going to use peanut butter as a delicious filling, so add 1 teaspoon of peanut butter to each and cover with the remaining batter.
  6. Preheat oven at 180C (350F) and bake it for 30 minutes.
  7. It’s done! 🎉

Tip #1: for a lower carb version, replace honey with an artificial sweetener of your choice.

Tip #2: be aware that many supermarket brands of peanut butter usually include unwelcome ingredients in their composition such as salt, a sweetener such as sugar, and an emulsifier or vegetable oil. As usual the list of ingredients is your friend, make sure to read it carefully.

Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

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This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients
  • Cake
    • 6 medium eggs
    • ½ cup of coconut oil, melted
    • ⅓ cup of honey (or any sweetener you like)
    • ⅔ cup of sesame seeds (or sesame seed flour)
    • ⅓ cup of coconut flour
    • ¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • ½ cup of coconut flakes, unsweetened
    • ¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
Directions
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. It’s done!

The best gluten free brownies EVER | VALENTINE’S DAY

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🎶 … love is in the air… ❤️

Hi! This is the perfect recipe to surprise someone special this Valentine’s day. Trust me, you can’t go wrong with this recipe. These sweet potato and gluten free brownies are not only healthy but also extremely delicious, much better than many “traditional brownies” out there.

I’ve made them several times and everybody loved, even my picky friends when the topic is real food and healthy recipes. According to them: “this is so delicious, I would never tell it’s healthy too!”. I’m telling you, this recipe is definitely a winner and your loved ones will feel extremely special after having a bite.

After cooking, you can share it fresh from the oven or how about going fancy, placing in a beautiful box and give it as a present?

Ingredients
  • 1 ½ cups (390 grams) of purple sweet potato, mashed (about 4 small units)
  • 2 tablespoons of coconut flour
  • ½ cup of coconut oil
  • ½ cup of cocoa powder, unsweetened
  • 1 large egg
  • ¼ cup of honey (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • A pinch of salt
  • 1 teaspoon of baking soda
Directions
  1. First, you must use purple sweet potato, ok? The gold one will not give you the same result. Get about 4 small units, wrap them in aluminium foil and preheat oven to 160C (320F). Roast them for 1 hour or until tender.
  2. Later, peel and mash the potatoes. We will use 1 ½ cups only – approximately 400 grams.
  3. In a food processor add all ingredients and mix until very well combined. In case you want to add some nuts, mix all ingredients first, then add ½ cup of the nut you would like and mix a little bit more.
  4. Place a baking paper sheet in a cake tin and pour the mixture in.
  5. Preheat oven to 170C (338F) and bake it for 40 minutes.
  6. It’s done! Now put it in a beautiful box and your Valentine’s Day present is ready to go.

Tip: you can also add ½ cup of pecans (or any other nut you happen to have). I decided to make a nut free version this time. 🙂