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Healthy Desserts Recipes

Healthy Desserts Recipes

We associate desserts with something delicious, but harmful to our figure. A slice of pie, that look so appetizing, after a few minutes causes unpleasant thoughts about calories. We invite you to learn delicious, low-calorie, healthy desserts recipes that will not make you feel guilty after eating them.

Oat cakes with banana and peanut butter

Oat cakes with banana and peanut butter

Ingredients:

  • Oat flakes – 2 cups
  • Peanut butter – 2 tbsp
  • Banana – 1 pc
  • Dates – 6 pcs
  • Almond milk – 1/3 cup
  • Baking powder – 1 tsp

Directions:

  1. Mix banana, dates, peanut butter and almond milk in a blender.
  2. Mix oat flakes with baking powder and add to the mixture of bananas and dates.
  3. Divide the finished mixture into six equal parts, and then transfer the dough to the baking tins and place in a preheated 170 degree oven for 20 minutes.

Chocolate cake with zucchini

Chocolate cake with zucchini

Ingredients:

  • Almond flour – 1.5 cups
  • Cocoa / Carob – ½ cup (a useful substitute for chocolate is sold in health food stores)
  • Soda – 1tsp
  • Salt ½ – tsp
  • Sugar / syrup / honey – ½ cup
  • 2 eggs
  • Vegetable oil – ½ cup
  • Vanilla

Directions:

  1. Preheat the oven to 180 degrees. Place baking paper on a cake pan and grease with oil.
  2. In a separate container, mix flour, cocoa / carob, baking soda and salt.
  3. Beat eggs, honey / syrup for about 3-4 minutes.
  4. Connect the egg and flour mixture, pour into the pan.
  5. Bake finished mixture for 1 hour.
  6. Cool and get the cake out of the pan, decorate.

Readiness can be easily identified with a toothpick: it is enough to pierce the cake with a toothpick. If it is wet, the inside of the cake is not baked, and if it is dry, the dessert is ready.

Muffins of quinoa with banana and strawberry without flour

Maffins of quinoa with bananas and strawberries

Ingredients:

  • Bananas – 2 pcs
  • Boiled quinoa – 2 cups
  • Egg – 1 pc
  • Blueberry – 3/4 cup
  • Agave nectar – 2 tsp
  • Almond or hazelnut milk – 60 ml
  • Oat flour – 130 g
  • Cinnamon – 1 tsp
  • Baking powder – 1.5 tsp

Directions:

  1. Mix banana and egg in a blender.
  2. Add all other ingredients except blueberry, and mix again.
  3. Add blueberry to the mixture and mix your dough with a spoon or silicone spatula.
  4. Divide the dough into six equal pieces and place in baking tins. Put them in a preheated 175 degree oven. Bake for 40 minutes, checking the readiness with a toothpick.

 Healthy Baked apple-cake

Healthy Baked apple-cake

Ingredients for one serving:

  • 1 large green apple
  • Non-fat cottage cheese (or tofu) – 1 tbsp
  • Banana – 1/3 (40 gr.)
  • Wheat bran balls – 1 tbsp
  • Peanut butter – 1 tsp
  • 1 little cinnamon
  • A bit of stevia

Dough:

  • Brown rice flour (oatmeal, whole grain, corn) – 30-35 ml
  • Flaxseed meal – 1/3 tsp
  • Water – 30-35 ml

Directions:

  1. Preheat the oven to 200 ° C.
  2. Mix flax flour with water, leave for 10-15 minutes until thick.
  3. Add the flour and knead stiff dough.
  4. Roll it out to 1 ml. on a silicone mat, cut into 7-8 strips about 1-1.5 cm. in width.
  5. Cut off the top of one apple, remove the core, leaving the walls of the apple about 1-1.5 cm.. Sprinkle the bottom with the stevia and cinnamon.
  6. Blend banana with paste and cheese.
  7. Add bran balls, mix and fill the apple with the cake.
  8. Cover the top with the dough. Grease the dough with coconut oil or egg yolk or any other oil, sprinkle with cinnamon and stevia.
  9. Put the dessert in the oven for 25-30 minutes (check the softness of the apple with a knife).

Candies with prune

Candies with prune

Ingredients:

  • Washed prunes – 1 tbsp
  • Almonds – 1/2 cup
  • Refined sunflower seeds – 1/4 cup
  • Cinnamon – 1/2 tsp
  • Water (if necessary to facilitate mixing)

Directions:

  1. Grind almonds in a food processor. Leave a couple of spoons for rolling of candies.
  2. Add the almonds to prune, seeds and cinnamon. If the mixture is too dry, add water.
  3. Make candies: do balls and run in the ground almonds.

Banana Cake

Banana Cake

Ingredients:

  • Dates – 7-10 pcs
  • Medium ripe banana – 3 pcs
  • Vegetable oil – 50
  • 3 eggs
  • Juice and zest of one lemon
  • Almond / rice flour – 250 g
  • Soda – 1 tsp
  • Salt – ½ tsp
  • Vanilla – 1 tsp
  • Cinnamon – 1 tbsp

Directions:

  1. Heat the oven to 180 degrees. Take a cake pan. Cover the bottom and the third of the skirting with baking paper.
  2. Mash bananas with your hands or a fork to puree with lumps.
  3. Remove seeds from dates. Chop into medium-sized pieces.
  4. Mix bananas, dates, eggs, syrup and butter until smooth.
  5. Grate lemon zest and squeeze juice. Add juice and peel to the mixture, mix until smooth.
  6. Mix in a separate container flour, baking soda, salt, vanilla and cinnamon.
  7. Mix 2 mixtures together until smooth.
  8. Pour the mixture into the pan. Bake 45 minutes for an hour until tender.

Protein Brownies of sweet potato without butter, sugar and chocolate

Protein Brownies

Ingredients:

  • Sweet potato – 500 g
  • Eggs – 2 pcs
  • Egg white – 3 pcs
  • Oat flour – 65-70 g
  • Cocoa powder – 65-70 g
  • Honey or agave syrup – 2-3 tsp
  • Baking powder – 1 tsp
  • Nuts

Directions:

  1. Boil sweet potatoes about 20-30 minutes. Check the readiness with a fork, if it becomes soft – remove it from the boiling water. Cool slightly and peel. Make a puree.
  2. Mix eggs with egg whites, baking powder, flour, cocoa powder and honey. Mix with the mashed sweet potatoes.
  3. Put the resulting mass into the cake pan. Add nuts on the top and place in a pre-heated to 175 degrees oven for 20 minutes.

Vanilla Panna cotta

Vanilla Panna cotta

Ingredients:

  • Milk (0.5%) – 200 ml
  • Egg yolks – 2 pcs
  • Natural vanilla on the tip of a knife
  • 1 tsp of Stevia
  • 1 tsp of maple syrup (honey or sweeteners)
  • Cornstarch – 2 tsp
  • Agar-agar – 1/2 tsp
  • Water – 100 ml

Directions:

  1. Pour agar with water for 30 minutes.
  2. Mix milk, egg yolks, starch, sweeteners, and vanilla from the pod.
  3. Beat all the ingredients at low speed with a mixer.
  4. Place over medium heat or in a bain-marie and, continuing to whisk, heat until thickened (you can even a little boil it as raw egg yolks are not safe for health)
  5. At this time, put the agar on fire, boil for a few minutes.
  6. Pour the boiled agar in the cream and beat with a mixer to cool down a little.
  7. Pour the cream to the dish and place to the fridge to harden.
  8. Take the panna cotta, put it on a plate, and decorate with walnuts, maple syrup, chocolate shavings and mint.

Quinoa Coconut pudding

Quinoa Coconut pudding

Ingredients:

  • Quinoa – 1 tsp
  • Coconut milk – 4 tsp
  • Maple syrup or honey – 1/3 cup
  • Cinnamon – 1 tsp
  • Salt – 1/4 tsp

Directions:

  1. Wash quinoa in cold water and dry.
  2. In a saucepan, mix all ingredients for the coconut pudding. On medium heat, bring to a boil, then slightly open the cover and reduce the heat. Cook the pudding for 20-25 minutes, stirring occasionally.
  3. Remove the cover and continue to stir the pudding for 5 minutes, until the barley absorbs a large part of the water (not all). Then remove from the heat and give the pudding to cool and thicken. Then distribute it in cups and sprinkle with the cinnamon.

Carrot cake in a blender

Carrot cake in a blender

 

Ingredients:

  • Carrot – 250 g
  • Flour –260 g
  • Sugar / honey / syrup – 250 g
  • Eggs – 4 pcs
  • Vegetable oil – 200 ml
  • Soda – 1 tsp
  • Salt – 1/2 tsp
  • Cinnamon – 1 tsp
  • Vanilla
  • Chopped walnuts – ½ cup
  • Raisins – ½ cup
  • Zest and juice of half a lemon

Directions:

  1. Heat the oven to 180 degrees. Put baking paper on a cake pan.
  2. Wash, peel and chop carrot into large pieces.
  3. Put eggs, honey, butter and carrots in a blender. Beat all the ingredients until smooth.
  4. Mix flour, baking soda, salt, cinnamon, and vanilla in a separate bowl. Pour into a blender, mix until smooth.
  5. Remove the bowl from the blender. Add chopped nuts, raisins, lemon zest and juice. Stir with a spoon or spatula.
  6. Pour the mixture into the pan.
  7. Bake for 50-60 minutes. Check readiness with a toothpick.
  8. After baking, the cake should stand for half an hour or more. Turn it over and get out of the shape.

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