Tasty treats that tickle the taste buds should never be kept a secret! But you are trying to stay healthy in your diet. Don’t worry, we’ve got some recipes that can be kind to your waist line as well as your taste-buds. Some of the yummiest, sweet tooth noshing experiences begin with melt-in-your-mouth, delectably decadent, made-from-the-heart baked goods. Let’s see if we can get your mouth watering with a few lip-licking ingredients man can rarely resist.
Wait, That Stuff Makes Brownies?
At some point your head will tell your mouth about chocolate. Enter the brownie. Fast and easy, brownies are one of the most popular go-to baked goods you can make. But how are we going to make the brownie experience more guiltless? Check out this recipe:
- 1 Can Black Beans 540mL (rinsed thoroughly)
- 2 Egg Whites and 1 Full Egg
- 1/3 Cup Plain Pureed Pumpkin
- 3 Tbsp Cashew Butter (or Vegan Butter/Vegetable Oil)
- 1/4 Cup Cocoa Powder
- 1/8 Tsp Salt
- 1 Tsp Vanilla Extract
- 6 Packets Stevia
- 4 Tbsp Agave or Honey
- 1/2 Cup Dark Chocolate Chips
Preheat that oven to 350°F, use olive oil to prime a mini muffin tin. I love how easy this next part is: throw all of your ingredients EXCEPT your chocolate chips into a food processor. Blend it up until it’s smooth. Take out the blade and stir in your chocolate chips. Spoon the batter (taste it, it’s good) evenly into your muffin tin. Bake for 20 minutes and let stand for 5 minutes. Enjoy. Optional: Add a healthy frosting for ascetics.
Dense, Moist, Carrot Cake
Ah, cake. Out of all the ingredients or methods put into baking a cake, there is always one element which makes a great cake great. It has to be moist. This carrot cake is loaded with walnuts, pecans, coconut, raw carrots, and pineapple. I can’t put words on how tasty this one is, you must see for yourself:
- 3 cups organic all purpose flour or whole wheat pastry flour or, what I use, Organic, Sprouted Spelt Flour
- 2 1/4 cups sugar or coconut sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups grape seed or coconut oil
- 4 large organic eggs lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cups chopped walnuts or pecans
- 1 1/2 cups shredded coconut
- 1 1/3 cups shredded raw carrots ( or cooked and pureed carrots)
- 3/4 cup crushed pineapple
Preheat that oven to 350°F, use olive oil to prime two 9 inch layer cake pans. Sift dry ingredients into a bowl (not the walnuts or coconut). Add oil, eggs, and vanilla. Beat the eggs well. Slowly add walnuts, coconut, carrots, and pineapple. Pour batter into the pans. Bake for about 30 minutes or until the edges have pulled away from the pan and the cake passes the tooth pick test. Cool the cake for 3 hours. Top with cream or ricotta cheese frosting.
Raspberries, need I say more?
God put some of the sweetest and healthiest treats in nature. So for this last recipe, I’m going to turn to raspberries. You can do so much with these edible gems. I suggest adding yogurt. Greek vanilla yogurt. Then dip the raspberries individually in the yogurt. Place in a bowl and stick it in your freezer. Take it out in a few hours and you’ve got a delicious frozen yogurt snack for a summer day.
Make sure there is equal-opportunity-accessibility for others to enjoy the treats of the day. Keep storage solutions simple with a covered glass cake dish or a family heirloom cookie jar. Get creative by placing cupcakes on a tiered serving piece. Half the fun of eating baked goods is in the presentation. If you are getting serious—as in small business serious—you should consider bakery cases to display your culinary art.
Try these recipes, let me know what you think about them!