dessert

Healthy Mug Cake Recipe

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I have become obsessed with this recipe because it’s the quickest cake recipe ever and it definitely satisfies my sweet tooth. If you find yourself binge eating your batch of cupcakes or eating the whole cake, perhaps a one-serving recipe is the best option for you. There are some days where you’re just craving a dessert or cake but you’re worried about your goals, so one thing to remember is it’s okay to have a little treat once in a while.

The key to having a healthy relationship with food is by eating mindfully, this means if you want something sweet, have a healthy alternative with intention rather than mindlessly binge eating a batch of processed cookies. This way if you set out to indulge, you won’t feel the guilt, you only feel guilty when it’s an impulse.

This mug cake is the perfect indulgence, it’s soft, rich and tastes exactly like a regular chocolate cake, even though it’s gluten and dairy free. You can also make a vanilla version if you’d like. So here’s how to make it…

INGREDIENTS

  • 2tbsp corn flour (or any gf flour)
  • 2tbsp almond flour
  • 1-2tbsp cacao powder
  • 1/2tsp baking powder
  • 1 egg
  • 1tbsp coconut sugar (or any alternative)
  • 3tbsp almond milk
  • 1 pinch salt
  • 1/2 tsp vanilla
  • 1tbsp cacao nips (optional)

STEPS

  1. In a large mug, mix the flours, baking powder, sugar and cacao powder.
  2. Mix in the egg, vanilla and plant-based milk until well incorporated.
  3. Lastly mix in the cacao nibs (you can also use dairy free chocolate chips).
  4. Place it in the microwave and cook for 1-3 mins (depending on your microwave). Mine usually takes 2 mins and if the top is cooked, then it’s done but you can always double check with a skewer.
  5. Now you eat your cake straight from the mug!

Thank you for reading, I hope you enjoyed it. Let me know if you try out this recipe and follow and like for more like this one xoxo.

The Best GF Brownie Recipe

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Gluten, dairy and guilt free. These brownies are rich, decadent and you wouldn’t even know whether or not they’re healthy! This is the second brownie recipe I’ve made because I want variation in my recipes, depending on what ingredients my readers may have available. The first included bananas, but this one is a little different, but the closest you can get to regular brownies.

INGREDIENTS

  • 1 cup oats
  • 2 eggs
  • 60g dairy free chocolate (I used sweetswitch)
  • 1/4 cup coconut oil
  • 1/4 cup raw cacao flour
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract

STEPS

  1. Using a double boiler (heatproof bowl over a pot of boiling water) melt your coconut oil and chocolate.
  2. In the meantime, blend your oats in a blender to make oat flour.
  3. Once your chocolate has melted, remove from the double boiler and allow it to cool down.
  4. Crack your eggs in a small bowl and use some of your chocolate batter to temper it. Mix well and add the eggs to the rest of your chocolate. Incorporate gently and you will notice the batter thickening.
  5. Mix in the coconut sugar and vanilla.
  6. Sift in your cacao and oat flour and fold in gently until your batter is well incorporated. The key is to not over mix your brownie batter.
  7. Line a baking sheet with baking paper. I used a bread mould because I only made a small portion, but you can easily double the recipe.
  8. Bake the brownies at 170º C for 30-35 mins depending on the accuracy of your oven.
  9. Allow them to cool before slicing. (Tip: best enjoyed warm)

I hope you try out this recipe, it has definitely become one of my favourites. Thank you for reading, please like and follow for more, xoxo.

Banana ‘Nice’ Cream (vegan)

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Craving ice cream but not the guilt that comes with? This recipe is definitely for you. ‘Nice’ cream is a great low calorie, vegan option that takes little time to make. The best part is you can adapt this recipe to your taste so that you don’t even taste the banana.

INGREDIENTS

  • 1 cup Frozen Banana (I used sliced ripe bananas)
  • 1-2 tbsp plant-based milk (I used almond)
  • 1 tbsp cacao powder

Optional

  • 1tsp vanilla extract
  • 1 tsp cacao nibs
  • liquid stevia or agave syrup

STEPS

  1. Using a powerful Blender (I used a Nutribullet) blend the frozen banana until smooth. Add 1-2tbsp of almond milk to ease the process and pulse it at first.
  2. Once smooth, add any spices, flavourings and cacao nibs and blend further. The cacao nibs reinforce that chocolate flavour.
  3. Spoon the Nice cream into a bowl and top with granola and fruits or any nuts and seeds of your choice.

Other good flavour combos are Acai and frozen blueberries, coffee and cacao nibs, strawberries and coconut flakes. I hope you try out this recipe and let me know how it goes. This is great for dessert or even for breakfast! Thank you for reading and please like and follow for more delicious recipes, xoxo.

Healthy Chocolate Muffins

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Gluten free, dairy free, sugar free and guilt free. This yummy recipe is easy to make and takes only a short amount of time. I recently made this one as a little treat even though I am improving my fitness goals, so you don’t have to worry that it will compromise your weight loss, it won’t (as long as you don’t eat the whole batch in a week).

What I find works best for me is to avoid batch baking, because otherwise I find myself reaching for one of these every day and that’s ok as long as you’re not going into a caloric surplus. I usually bake on the spot because these recipes are pretty quick to make.

INGREDIENTS:

  • 50g almond flour
  • 50g gluten free flour (I used neofoods all purpose blend )
  • 20 g cacao powder
  • 2 eggs
  • 40g erythritol/stevia blend (I used Sukrin)
  • 100 ml almond milk
  • 1/4 tsp vanilla powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • Cacao nibs (optional)

 

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STEPS:

  • Mix all the dry ingredients together
  • Add the wet ingredients to the dry and combine well. Gradually add the milk until a desired consistency, the thicker the batter, the more dense your muffins will be.
  • Spray a muffin pan with some coconut oil and pour in the batter up to 3/4 of the mould.
  • Bake in the oven at 170ºC for 10-15 mins (these cook pretty fast so keep an eye on them)
  • Let them cool down before storing them in the fridge, they’ll last for 1-2 weeks.

 

 

  • Servings: 4
  • Calories: 173
  • Time: 20 – 25 mins

 

I hope you enjoy this recipe, let me know down in the comments if you do try them out. Please follow for more recipes like this one, xoxo.

Healthy Homemade Granola

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This is a gluten free, dairy free and nut free recipe that I’m sure you’ll enjoy! It can be eaten with yoghurt, milk or as a snack. You can alter this recipe to your taste and add or switch any ingredients you’d prefer. The base mainly consists of rolled oats, coconut oil, and honey, you can add in seeds, nuts or dried fruit if you like.

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Ingredients:

  • 2 cups GF rolled oats
  • 1/4 cup chia seeds
  • 1/4 cup sunflower/ pumpkin / hemp seeds
  • 1/4 cup cacao nibs
  • 1/3 cup coconut flakes
  • 2 tbsp coconut oil
  • 2 tbsp honey / maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla powder / 1 tbsp raw cacao
  • You can also add dried fruit – dried figs, berries.

 

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Steps:

  1. Mix together the rolled oats, seeds, cacao nibs and coconut flakes.
  2. Melt coconut oil and honey together either in a microwave or in a saucepan on low heat.
  3. Add the liquid to the dry and fold well to make sure your granola is well coated. Add in vanilla and cinnamon.
  4. Spread the mixture over a tray lined with baking paper.
  5. Bake for 10 mins on 170 º C or until it turns golden. (The granola will burn easily so make sure to keep an eye on it)
  6. Let it cool down and store in an airtight jar.

 

I hope you enjoyed this quick recipe and that you come back for more. Thank you for reading, and make sure to let me know if you try this one out, xoxo.

 

 

Healthy Donut Recipe

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When I was a child, I was obsessed with donuts and growing up, I can admit I’m still pretty in love with them. However, I know that they aren’t the healthiest because they are packed with sugar and deep-fried, so I finally came up with the right recipe to remedy that. It took a couple of tries to get this one right, it won’t have the same exact texture as a regular donut but it’s a close second.

This is a gluten, dairy and sugar-free recipe and it is simply delicious!

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INGREDIENTS

  • 1/2 cup almond flour
  • 1/2 cup gluten free flour ( I used Neofoods’s all purpose gf flour)
  • 1 egg
  • 1 cup almond milk
  • 1/2 tsp vanilla powder
  • 2 tbsp coconut oil
  • 1/2 cup erythritol/stevia blend (you can also use monk fruit or coconut sugar) I used a zero calorie sweetener, so calories may vary depending on the sweetener you use.
  • 1/2 tsp baking powder

 

STEPS

  1. Whisk together the egg, milk and coconut oil until well incorporated.
  2. Add in the vanilla, baking powder and sugar.
  3. Fold in the flours and pour the batter into greased donut pans (I used coconut oil)
  4. Bake in a preheated oven for about 10-15 mins on 170ºC or until slightly golden.

 

TIPS

  • I added cacao nibs to my mix, you can also add in blueberries or any other fruit.
  • You can add a chocolate glaze, for a vegan option mix coconut oil with cacao powder at a 1:3 ratio. You can also use melted coconut butter or almond butter.
  • Be careful when using sugar blends, stevia tends to have a bitter taste which is why I used a mix of stevia and erythritol.
  • Make sure your wet ingredients are room temperature or your coconut oil may solidify.
  • I prefer my batter a little more on the runny or thin side, if it’s too thick, your donuts may be too dense. Mix well before adding any more flour or liquid as the consistency will thicken up with the almond flour.
  • Avoid overcooking them by piercing them with a fork, the moment your fork comes out clean, turn the oven off. If you’re afraid they are slightly undercooked leave them in the closed oven.

 

  • Servings: 6
  • Calories: 150
  • Time: 20-25 mins

 

Thank you for reading, I hope you try out this recipe. Let me know down in the comments if you do and please follow for more guilt-free treats like this one, xoxo.

 

 

Low Carb Pancake Recipe

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This has become one of my go-to breakfasts, because it’s delicious and simple. It took me a few tries to get the recipe right, but it was definitely worth it. In this recipe I used almond and coconut flour, I haven’t tried it with other nut flours, but the ratio of these two flours are necessary to achieve the right consistency. However, you can substitute the other ingredients in this recipe.

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • stevia (to taste) (or any sweetener of choice)
  • 1/2 almond milk (or any milk of choice)
  • 2 tbsp coconut oil
  • 1 tsp vanilla essence
  • 2 eggs

Directions:

  1. Combine all the ingredients in a bowl (tip: make sure all the ingredients are at room temperature to prevent the coconut oil from solidifying)
  2. Spray a pan with coconut oil after allowing it to heat up and pour your batter in.
  3. Allow small bubbles to form on the surface of the pancakes before flipping them over.
  4. Top them with berries, almond butter or any toppings of your choice.

I hope you enjoyed this recipe, please leave a comment below if you do try it out. Thank you for reading and follow for more posts like this one, xoxo.

Check out my High Protein Pancake Recipe!!!!

Healthy Lemon Blueberry Bars

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These lemon bars are literally one of my favorite recipes ever! They are gluten free, dairy free, low carb and guilt free. Lemon and blueberries are a perfect combination in this delicious recipe and I guarantee you won’t want to miss out on this one.

Ingredients:

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/4 cup of warm water
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 cup frozen blueberries
  • Zest of two lemons
  • Juice of one lemon
  • Stevia (to taste)

Step 1: combine the eggs, vanilla, coconut oil, water, and stevia. (Tip: make sure all the ingredients are at room temperature to prevent the coconut oil from solidifying.)

Step 2: add in the almond flour, coconut flour and baking powder and mix well.

Step 3: now fold in the blueberries, lemon zest and juice.

Step 4: line a baking tin with baking sheet and spread your batter evenly.

Step 5: bake in the oven for 15-20 mins at 170°C. Put a fork through to check if the bars are fully cooked through.

Step 6: allow them to cool and slice them into bars or squares.

Level : easy

Prep Time : 15 mins

Cooking Time : 15 – 20 mins

Calories : 90

Servings : 9

Healthy & Delicious Cookie recipe

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These are seriously some of the best cookies I have ever made. I’ve mentioned before that I am allergic to nuts, but lately I’ve been experimenting with almond milk and I haven’t had any bad reactions to it, so I decided to try almond flour. Best. Decision, Ever.

These cookie are soft, chewy and taste amazing! The great thing is they are gluten free,  dairy free and super healthy. Read below to find out how to make them yourself and if some of the ingredients don’t work out for you, don’t worry I have some substitutes.

flour-3636553_640 Ingredients:

  •   2 cups almond flour
  • 1/4 cup coconut oil
  • 1 egg (or flaxseed egg)
  • 1 tsp cinnamon (optional)
  • 1tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 cup coconut sugar (or maple syrup)

Directions:

  1. Add the almond flour, cinnamon, baking powder and coconut sugar to a bowl andegg-944495_640 mix well.
  2. Add in the egg, coconut oil, and vanilla and fold the ingredients together using a spatula.
  3. Line a tray with baking paper and use your hands or a spoon to scoop the dough. Tip: the dough will be more sticky and runny that regular dough, so I wet my hands  with very little water before rolling and pressing the cookie dough. This prevents it from sticking onto your hands.
  4. Bake them in the oven at 180ºC for around 10 mins (check on them regularly as they do bake fast).
  5. Sprinkle them with some more coconut sugar and cinnamon and enjoy.

 

This is just the base recipe, I have also tried other variations. You can add raw cocoa powder, vegan chocolate chips or dried fruit to make your own version. Another delicious combination would be lemon zest and ginger. I hope you all enjoy this recipe and do let me know if you try them out.

 

Chia Seed Pudding

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It’s vegan, gluten free and healthy! Chia seeds are a great source of fiber and protein. They help to cleanse your digestive system and are an antioxidant and therefore very effective in weight loss. This is the basic recipe for chia pudding.

Ingredients:

  • 2tbsp chia seeds
  • 1/3 cup of almond milk (or any milk of your choice)
  • 1tsp vanilla essence
  • Your choice of sweetener

Directions:

  1. Combine all the ingredients together.
  2. Set in the fridge overnight.
  3. Top with berries or any topping of your choice.

Other uses for chia seeds:

  • In overnight oats
  • In homemade granola bars
  • In cookies
  • In smoothies

Chia seed pudding is very versatile and it’s easy to modify the recipe to different flavors. Some of my favorites are chocolate and cinnamon. Hope you enjoy this recipe! Please like and follow for more recipes. Xoxo.