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HEALTHY DESSERTS

HEALTHY DESSERTS

HEALTHY MUFFINS WITH NUT BUTTER

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Dessert – Healthy
By Katarina – Serves: 12 muffins
Prep Time: 15 minutes – Cooking Time: 15-20 minutes – Total Time: 30 minutes

Ingredients

  • Mass
  • 150g of smooth flour
  • 30g cocoa powder
  • 2 teaspoons baking powder
  • 2 eggs
  • 80g coconut sugar
  • 1dcl almond milk
  • 50ml coconut oil
  • 1 ripe banana
  • 60g smooth peanut or other nut butter (roksnutbutter)
  • 30g chocolate drops
  • A pinch of salt
  • 10g vanilla paste
  • Other
  • Some coconut fat to grease the pan
  • 1 heaped teaspoon of peanut (or other nut) butter to create swirls

Instructions

1

Preheat oven to 200 degrees. Grease the muffin tin with some coconut fat.

2

Strain the flour into a large bowl and mix it together with the baking powder, salt and cocoa. Set the bowl aside.

3

In a separate bowl, mix together the eggs and sugar and stir until the mass becomes fluffy, that is, about 5-8 minutes.

4

Gradually add almond milk, coconut oil, vanilla paste, mashed banana and peanut butter to the mixture and stir until the ingredients get well combined.

5

Add the dry ingredients to the wet ones and mix until smooth - the mass will be a bit thick.

6

Place the mass into muffin tins by filling each one to about 2/3 full. Sprinkle chocolate drops over the top.

7

To create a peanut butter swirl, pour a little peanut butter on top of the muffin and use a toothpick to create swirls of any shape.

8

Bake for 15-20 minutes or until no mass remains on the toothpick when inserted into the core of the muffin. Once the muffins are baked, leave them in the muffin tin for a few minutes to cool. Bon Appetit!

28. December, 2021 By
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HEALTHY DESSERTS

VEGAN APPLE PIE

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VEGAN APPLE PIE

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Desserts – Traditional
By Katarina – Serves: 16
Prep Time: 45 minutes – Cooking Time: 40-50 minutes – Total Time: 1,5 hours + cooling time

Ingredients

  • Dough:
  • 350g all-purpose flour
  • 50g coconut sugar 
  • Pinch of salt
  • 200g vegan margarine
  • 4cl cold water
  • Filling:
  • 6 large red apples 
  • 40g agave syrup
  • 4cl rice milk
  • 2 teaspoons cinnamon
  • 1 tbs vanilla paste

Instructions

1

Sift the flour and mix it with salt and coconut sugar.

2

Add the rest of the dough ingredients and mix everything together so a smooth mass is formed (I do this in a food processor - I use a nozzle/hook for kneading dough).

3

When a smooth mass is formed and it deviates from the base line, take it out with your hands and knead slightly. Take about 1/4 of the dough and form two separate balls (one from the 1/4 of the dough, the second from the remaining 3/4). Wrap them separately in  a transparent foil and place in the fridge for 45 minutes.

4

Preheat the oven to 180 degrees.

5

Grease the pie model with vegan margarine.

6

Wash, peel, grate and squeeze the apples. Add agave syrup, rice milk, cinnamon and vanilla paste and mix with a whisk so that the ingredients get well combined. Set the mixture aside.

7

Roll out the larger dougher ball thin and carefully roll it over the top of the model. Then press it against the bottom with your fingers and remove the excess part, which looks over the edge of the model. By using a fork, prick the dough over the entire surface, including the edges.

8

Spread the apple filling evenly over the dough.

9

Then roll out the rest of the dough and cut it into strips. Place them on top of the pie by forming grates from them.

10

Bake for about 40-50 minutes (depending on the power of your oven). The pie is baked when the edges turn golden-brown (when the dough “crunches”) and the apples soften well. In my opinion, the pie is best eaten warm, but I recommend you to wait for it to cool down so it can be cut easier.

21. January, 2021 By
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DESSERTS/ HEALTHY DESSERTS

HEALTHY STRAWBERRY CAKE

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Desserts – Vegan
By Katarina – Serves: 16

Ingredients

  • Basis:
  • 3 tablespoons of oat flour
  • 50g of ground hazelnuts
  • 50g of coconut fat
  • 1/2 of banana
  • 70g of dates
  • 1 dcl of rice milk
  • Cream:
  • 50g of finely ground coconut flour
  • 100g of cashew nuts
  • 100g of almonds
  • 400g of fresh strawberries
  • 40g of coconut fat
  • 3 tablespoons of maple syrup
  • 1 teaspoon of vanilla paste
  • 1.5 dcl of rice milk
  • Topping:
  • 350g of fresh strawberries (100g are for chocolate)
  • 85g of chocolate without added sugar
  • 4cl of rice milk
  • Almond flakes

Instructions

Basis:

1

Soak hazelnuts and dates in water for at least a few hours. Drain and wipe them with a towel. Cut the dates into small pieces and grind them together with the hazelnuts with a blender. Stir in melted coconut fat, banana, oatmeal and rice milk. Place the resulting mixture in a cake model of 26 cm and spread it evenly over the model’s surface. Preheat the oven to 180 degrees and bake for about 20 minutes.

Cream:

2

In the meantime, prepare the cream. Grind cashews and almonds in an electric mixer to form a finely ground flour. Add peeled and sliced ​​strawberries, coconut flour, maple syrup, vanilla paste, rice milk and melted coconut fat. Mix everything together in a blender until the cream gets smooth. Spread the cream evenly over the first layer. Place the cake model into the refrigerator overnight for the cream to harden.

Topping:

3

Prepare the chocolate topping for strawberries by melting the chopped chocolate in a pan over steam and adding rice milk. Dip the strawberries in the resulting topping. Wait a few seconds for the excess topping to drain, then place them on a baking paper. Once the topping has cooled, place the strawberries on a plate and store them in the refrigerator to harden. In the morning, decorate the cake with fresh and chocolate strawberries and almond flakes.

25. May, 2020 By
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DESSERTS/ HEALTHY DESSERTS/ RECIPES

VEGAN CHOCOLATE CAKE WITH COCONUT WHIPPED CREAM AND BLUEBERRIES

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By Katarina – Serves: 16
Prep Time: 15 minut – Cooking Time: 30 minut – Total Time: 45 minutes

Be open to trying out new things. I decided for a chocolate vegan cake today and it looks amazing! As I am cutting down on sugar due to the pregnancy, my hubby tried it and surprisingly he was beyond thrilled at the rich, sweetened flavor.

Ingredients

  • Accessories:
  • Baking tray of 25cm
  • Sponge cake:
  • 180 g flour
  • 180g brown sugar
  • 60g cocoa powder
  • 2dcl vegetable oil
  • 3dcl water
  • 12g baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon apple vinegar
  • 10g vanilla sugar
  • Pinch of salt
  • Dressing:
  • 3dcl coconut whipped cream
  • 200g blueberries

Instructions

1

Preheat the oven to 180 degrees.

2

Mix all the sponge cake ingredients in a blender and pour the mixture into a greased baking pan.

3

Bake for about half an hour.

4

Once the sponge cake has cooled, remove the rim from the cake model.

5

Top the cake with whipped coconut cream and fresh blueberries.

12. August, 2019 By
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