- 4 Eggs
- 1 Cup of Oats Flour or Whole-Wheat Flour
- 3/4 Cup of Brown Sugar
- 1/2 Cup of Plain Greek Yogurt
- 1/4 Cup of Olive Oil
- 1/4 Cup of Cacao Powder
- 1/4 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 200 Grams of Sugar-Free Milk Chocolate
- 2 Tablespoons of Butter
- 3/4 Cups of Chopped Walnuts (Optional)
Preheat the Oven at 180 C / 350 F
Here’s what to do
- Take half the chocolate and Melt it with 1 tablespoon of butter in “Bain Marie”, stirring occasionally so it doesn’t stick to the pot. Set aside when ready.
- In a small bowl, mix the powders: Flour, Cacao, Baking Soda, Vanilla and Salt.
- In another bowl mix with an electric beater the eggs and sugar until obtaining a light color, fluffy mixture. Add the Greek Yogurt and Olive oil until well combined. Add the melted chocolate and beat well until you get a uniform chocolatey mix. Finally, Add the powders and mix until getting a creamy mixture.
- Place the mixture in buttered and floured cake mould and place in the oven for 30 minutes or until you stick a toothpick in it and it comes out clean.
You can absolutely serve this as a cake or make them as cupcakes, since it’s tastier when warm, so this ways is easier to pop in the microwave for 10 seconds and then serve…HOWEVER, if you are looking to impress your guests or something of the sort, do this extra step to turn the chocolate cake into cake-pops:
- Allow cake to cool at room temperature
- Melt the other half of the chocolate and butter in bain-marie.
- Meanwhile, with your hands or in a food processor, turn the cake into crumbles!
- Then, in a bowl, per every 100 grams of cake crumble you want to add 1 tablespoon of Melted Chocolate. Mix the cake crumble and chocolate with your hands; you should get a moist mix that you can easily roll into small balls (add more chocolate if desired) around a cake pop stick. If you want, you can Place the cake pops in fridge for 30 mins to 1 hour to achieve better consistency.
- Take out of fridge and allow them to come back to room temperature. If you are having an extra craving or if you want to decorate them for Halloween, melt some dark chocolate for dipping and decorate as a black cat cake pop, or with white chocolate or meringue to make a Spooky Ghost!!
Happy Halloween….ENJOY this Treat without all the calories!!!!
- 1 Stick of Butter
- 1 Cup of Flour
- 1 Egg Yolk
- 40 Grams of Honey
- 50 Grams of Pine Nuts
- 4 Grams of Saffron (one small packet)
- Icing Sugar for Decoration (Optional)
Preheat the oven at 175 C.
This recipe is super easy to make, all you need is an electric beater/mixer!
Here’s what to do:
- Make sure all the ingredients are at room temperature and to have toasted slightly the pine nuts in a small pan (only a minute or two, they don’t need much time).
- Place the butter, egg yolk, honey and flour in a bowl and mix with an electric mixer until you get a homogenous mix.
- Add the saffron and beat at low speed until incorporated.
- Incorporate the Pine Nuts.
- Divide the dough in half. Take one half of the dough and roll it into a long “log”, about 5 cm in diameter. Then, with a clean knife, cut the cookies so that they are about 2 cm thick. Repeat with the other half of the dough.
- Optional: Sprinkle more pine nuts in the top of each cookie!
- Place all the cookies in a tray with baking paper and place in the oven for 15 minutes, until they are golden brown on top.
- Sprinkle some icing sugar on top for decoration and serve while still warm for MAX Enjoyment!!
This recipe yields about 40 small cookies.
- 1/3 Cup of Cooked Quinoa (or Brown Rice if you prefer)
- 1/2 Cup of Almond Milk
- 1-2 Tablespoon of Sweetener (or Brown Sugar)
- 1 Teaspoon of Cinnamon
Wondering what you can do with Almond Milk??? This is a super easy, quick-to-make, sweet treat! I am such a lover of Rice Pudding! My Mom made the best rice pudding when I was growing up…so here’s is my healthy version that I think tastes just as good as the real deal!!
Here’s what to do
- Cook the quinoa (or brown rice) according to instructions (usually it should be 1/2 cup of quinoa with a 1 1/2 cups of water – bring to a boil and simmer until water has dried up).
- Place the cooked quinoa, sweetener and milk in a small sauce pan; feel free to add a cinnamon stick for flavor. Bring the mix to a boil, stirring occasionally, and allow it to simmer for about 3 minutes. Turn off the fire and allow mix to set for 5 minutes.
- Sprinkle some cinnamon before serving. You can keep it in the fridge or eat it at room temperature!
The texture is just like that of the real Rice Pudding! And overall, it’s a pretty satisfying healthy dessert alternative! I keep healthy treats like this handy! So that I can eat a little something sweet almost every day! (big sweet tooth, you guys..)
Hope you like it!!
- 1 Cup of Almonds (soaked in cold water over night)
- 3 Cups of Water
- 1 Teaspoon of Sweetener (optional)
Here’s what to do:
- Soak the almonds over night or for 8 hours.
- Rinse the almonds and throw away the water.
- Place almonds in blender and add 3 cups of cold water. Blend until you get a white “milky” solution.
- Using a cheese-cloth, strain the milk (I used the instrument on the picture, this is what we use in Venezuela to filter coffee..it works just fine!); place cloth over a deep bowl and pour the almond milk; the liquid should go through and the cloth should retain the leftover shredded almonds. Squeeze out as much milk as possible.
- Place in sealed container and refrigerate!
With the leftover shredded almonds you can make Almond Flour:
- Place the shredded almonds in the oven at 180 C for about 20 minutes, until dry and toasted.
- Take out of the oven and allow to cool.
- Place in blender and shred for 30 seconds to 1 minute, until flour consistency is achieved!
Compared to cow milk, almond milk is a much healthier choice! Give it a try and introduce it in your everyday diet!
One question I get asked all the time is “if I drink almond milk?” The answer is YES! Most of the time I prefer drinking almond milk just because of it’s overall nutritional value! It’s something I consider to be a really Healthy Switch. Almond Milk is high in a number of vitamins and minerals, such as vitamin E, magnesium, calcium, iron, among others, while at the same time being low on calories! A cup of almond milk contains about 40 calories, only 3 grams of (healthy) fats (vs 8 grams in regular milk), and about 3 grams of carbs. Until Recently, I had NOT found almond milk at the supermarkets. I had found Almond DRINKS, which when looking at the nutritional value, you could easily see that each cup, though it was only about 50 calories, it had almost 10 grams of carbs/sugars! This is NOT a healthier option than regular milk….You want the nutritional info to look like that in the picture! So if, you are in Greece, look out for this brand of Almond Milk. When you check the Nutritional Info in the back you will see that it is low calorie, low carb and low fat…in other words, Almond Milk! If you prefer to make your own at some, it is super easy! Just Click here!
xoxo, Yoggi B.