Healthy Desserts To Add to Your Christmas Wish List
Cake a Difference With Beta-Carotene Magic
Have you ever heard that cake is good for you? We are here to answer your question, by helping you bake a nutritious cake and enjoy the festive spirit. Loaded with the goodness of flavor-packed carrots and bananas and a host of other nutritious ingredients, add this to your festive dining table today.
Ingredients
- 3 mashed overripe bananas
- ½ shredded carrots
- ½ cup maple syrup
- ½ cup almond milk
- 2 tsp vanilla extract
- 2 tsp Ceylon cinnamon powder
- 2 cups banana flour
- 1 tsp baking soda
- 1 tsp baking powder
Add ons
- Raisins/walnuts/ pistachios/ shredded coconut/dark chocolate chips
Instructions
- Combine bananas, carrots, maple syrup, milk, and vanilla extract in a bowl.
- In a separate bowl, mix banana flour, cinnamon, baking soda, and baking powder.
- Combine wet and dry ingredients and fold in your add-ons, if any.
- Smooth into a prepared greased pan and bake for 35 to 40 minutes at 180 degrees until the surface is slightly brown. Poke a toothpick to see if it comes out clean. If it does, your cake is ready.
Power tips and variations
- You can also opt to use jackfruit flour or ragi/amaranth flour too.
- If carrots are unavailable, add puréed pumpkin or grated beetroot.
Notes
- Carrots contain falcarinol, a natural pesticide that protects its roots from fungal diseases.
- Beta-carotene, alpha-carotene, and lycopene that give the root vegetable its colors are vitamin A precursors which play a huge role in controlling inflammation and boosting your immune system.
- Almond milk is a rich source of vitamin E, riboflavin, niacin, folate, and minerals like manganese, magnesium, phosphorus, and copper.
- For more festive recipes download our Christmas Cookbook here.
Nutrition
Calories: 265kcalCarbohydrates: 45gProtein: 3.2gFat: 14.5g
Tried this recipe?Tag us on instagram with some pictures!
Classic Tiramisu - A Decadent Dessert You Cannot Miss
What better way to join together and celebrate the magical time of the year than recreating a healthier version of the classic dessert - Tiramisu? Presenting the aromatic, creamy, and much healthier version of this decadent delight that is secretly good for YOU!
Ingredients
For the sponge:
- ¼ cup cold pressed coconut oil
- 1 cup unsweetened almond milk or any other plant-based milk
- 1 teaspoon apple cider vinegar
- 8 tablespoon of pure maple syrup
- 1 ¼ cup ground almonds almond meal
- 1 ¼ cup gluten-free flour a mix of coconut/raw banana flour and sattu flour
- 1 tbsp ground flax meal 1 tbsp beaten with 2 tbsp water till gelatin-like consistency is obtained
For the coffee mixture:
For the mascarpone:
- 2 cups of full-fat coconut milk
- 4 tablespoons lemon juice
- 5 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
To assemble:
- Cacao powder for dusting
Instructions
For the cake:
- Preheat the oven to 180 degrees.
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water.
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, and ground almonds.
- Sift in the flour, and then add the flax meal.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Transfer the mixture to a square baking tin.
- Bake in the oven for around 15 minutes until risen and an inserted skewer comes out clean.
- Leave the sponge in the tin to cool completely before cutting.
For the coffee mixture:
- Measure out the coffee in a jug and mix it with water until a thick consistency is obtained.
For the mascarpone:
- Place the thick creamy coconut milk into a bowl.
- Add the lemon juice, maple syrup, and vanilla extract.
- Use an electric whisk to whip up the coconut cream until light and fluffy.
To assemble:
- Cut the sponge in half both ways, then cut each square into three, so that you end up with 12 rectangular-shaped sponges.
- Use a chopping board to carefully slice each rectangular sponge in half horizontally.
- Lay half of the sponge rectangles along the bottom of a large baking dish.
- Carefully spoon half of the coffee mixture over the sponges until absorbed completely.
- Spread half of the mascarpone over the sponges.
- Lay the rest of the sponges on top of the mascarpone and carefully spoon over the remaining coffee mixture.
- Top with the remaining mascarpone and finish with a fine dusting of cocoa powder.
- Keep well covered in the fridge for up to a day.
- Serve as and when needed and relish.
Power tips and variations
- You can alternatively use oats groats too.
- Use coconut yogurt or cashew yogurt when almond milk is unavailable.
Notes
- Using almond milk provides energy to fuel your cellular metabolism. Almond milk has polyunsaturated fatty acids that may help lower LDL or bad cholesterol.
- Lauric acid, an MCFA in coconut oil, is converted into a compound called monolaurin in the body. It is antimicrobial, anti-fungal, and anti-inflammatory and can play a role in destroying a variety of disease-causing organisms.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 27.6g
Tried this recipe?Tag us on instagram with some pictures!
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Comments (2)
For the first recipe can we use coconut milk instead of almond milk?
yes you can 🙂