Super rich flourless chocolate mud cake | Healthy cakes #5

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This super rich flourless chocolate mud cake is dedicated to all the chocoholics out there!

It is a dense cake, moist, low in sugars, made with quality and nutritive ingredients, and no flour!
The perfect treat to indulge yourself on a special occasion. 🍫

Ingredients
  • 200 grams of unsalted butter
  • 330 grams of 70% dark chocolate
  • ⅓ cup of coconut sugar
  • 2 tablespoons of vanilla extract
  • 6 eggs
  • ¼ cup of cocoa powder
  • A pinch of salt
Directions
  1. In a double boiler, melt dark chocolate and butter, stirring constantly.
  2. Then, transfer the mixture to a large bowl and add coconut sugar, salt, vanilla extract, 2 whole eggs, and 4 egg yolks (reserve egg whites for later). Mix until well combined.
  3. Next add cocoa powder, again mixing it well.
  4. In another bowl beat egg whites (those 4 we previously reserved) until firm.
  5. Finally, gently stir those beaten egg whites into the chocolate mixture trying to keep their air.
  6. Grease a 24cm cake tin with butter, then use some of the cocoa powder to “flour” it, making sure to coat all sides.
  7. Bake it at 180C (356F) for 50 minutes or until the cake’s centre is firm enough when you try to shake it a bit. ⏰
  8. Let it cool down completely on the counter, then refrigerate for at least 30 minutes before removing from the cake tin. ⏰
  9. It’s DONE! 🎉
    Dust it with cocoa powder and garnish with fresh strawberries to make it super Instragrammable. 😜

Tip: For a lower carb version, replace coconut sugar with an artificial sweetener of your choice.

As you know, a mud cake by definition is a dense cake, that doesn’t crumb when you cut it, and with melted chocolate.

Which means this recipe of chocolate mud cake simply ticks all the boxes! ✅

Blueberry muffins | Healthy cakes #4

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I know the struggle…
You changed your diet but sometimes you really miss those delicious blueberry muffins, don’t you?

But fear not, I created this recipe especially for you!

This recipe is a cool variation of my vanilla muffins.
A super healthy cake, equally fluffy, moist, dairy, gluten and nut free, packed with fibre and good stuff.

The list of adjectives to describe it is endless. 😝

I find them fantastic for an afternoon tea, a to-go snack, or even a breakfast treat.
It’s also perfect for the kids’ lunchbox.

Ingredients
  • ⅔ cup of sesame seeds
  • 6 medium eggs
  • 1 cup of blueberries
  • ½ cup of coconut oil, melted
  • ¼ cup of honey (or any sweetener you like)
  • 2 tablespoons of vanilla extract
  • ⅓ cup of coconut flour
  • 1 teaspoon of psyllium husks
  • 2 teaspoons of baking powder
  • A pinch of salt
Directions
  1. In a food processor add the sesame seeds and mix for 4 minutes.
  2. Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes.
  3. Next, add the coconut flour, baking powder, psyllium husks, and salt. Mix just enough to incorporate all ingredients.
  4. Finally, add blueberries and stir gently using a spoon.
  5. Pour the batter into greased muffin tins, leaving some space at the top as they raise well.
  6. Preheat oven at 180C (350F) and bake it for 30 minutes. ⏰
  7. It’s DONE! 🎉

Tip: to make a version of these muffins that is even more low carb, replace honey with an artificial sweetener of your choice.

 

Vanilla muffins | Healthy cakes #2

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I have a special space in my stomach for these Vanilla Muffins, no matter how much I ate before there will be always some space for them! ❤️

They are super fluffy and moist, also dairy and nut free, packed with fibre and good stuff.

My number one option when I want to surprise guests with a healthy cake. Typical comments are “no way, this cannot be healthy, that’s impossible!” or “are you sure this is gluten free?!”. 😝

Well, they are indeed perfect and delicious, and If I were you I would run to the kitchen right now to make your own batch!

Ingredients
  • ⅔ cup of sesame seeds
  • 6 medium eggs
  • ½ cup of melted coconut oil
  • ⅓ cup of honey (or any sweetener you like)
  • 2 tablespoons of vanilla extract
  • ⅓ cup of coconut flour
  • 1 teaspoon of psyllium husks
  • 2 teaspoons of baking powder
  • A pinch of salt
Directions
  1. In a food processor add the sesame seeds and mix for 4 minutes.
  2. Then, add eggs, coconut oil, honey, vanilla extract and mix them for more 5 minutes.
  3. Next, add the coconut flour, baking powder, psyllium husks, and salt. Mix just enough to incorporate all ingredients.
  4. Pour the batter into a greased muffin tin, leaving some space as these muffins raise well.
  5. Preheat oven at 180C (350F) and bake it for 30 minutes. ⏰
  6. It’s DONE! 🎉

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

Did you know? Muffins are a typical American tea snack and share a lot of similarities with cupcakes, especially on how they are prepared and the basic ingredients.
A key difference, however, is that whilst cupcakes are widely accepted to be exclusively sweet, muffins can also be prepared in different savory varieties. Maybe I will bring you a savory muffin in the future? Who knows!?

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.