There is nothing bad about this recipe. Its super quick, seriously easy and you can eat it without feeling the tiniest bit guilty! At 104 calories a slice, well more like a wedge, and only 1.6g of fat this is the perfect naughty but nice treat. This is my basic healthy banana bread recipe so why not try adding your own extras such as; cocao nibs, chopped nuts, peanut butter or even extra fruits.
Whether you choose to toast it or eat it as it is, I hope you enjoy it as much as I did.
Toasted and smothered in peanut butter… oh my
Ingredients (makes a 1lb loaf)
120g wholegrain Spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 + ½ large free range eggs
2 tbsp agave syrup
75g low/non fat natural yoghurt
1 + ½ medium-large very ripe (almost black) bananas
Preheat the oven to 170°C an grease/line a 1lb loaf tin. Personally I prefer to use a silicone loaf tin as no prep. is required.
In a large bowl mix together the flour, baking powder, bicarb, cinnamon and salt.
In a separate bowl, mash your bananas with a potato masher then mix in the eggs, syrup and yoghurt until combined.
Now pour the wet ingredients into the dry and quickly mix together.
Transfer the mixture to the loaf tin and level the top. Bake for 35-40 mins until the top is lightly browned and a knife through the centre comes out clean.
Leave to cool before slicing into 8 slices.
Nutritional Info (per slice)
0.6g Saturated fat
8g Sugar (natural sugars)
From Christmas to Skiing to Scotland, it has been 3 months of eating a ridiculous amount and drinking endless mulled wine. With the spring and summer months creeping up on us, it is time to get back into shape and start eating healthy again (with the occasional treat, obviously, I am a baker after all!).
My problem is that I have a serious sweet tooth and after dinner I neeeeeeed something to satisfy my ‘want to eat everything naughty’ cravings. So I have recently been experimenting with some healthy desserts and have come up with this… A rich chocolate fondant cake which is completely guilt free but tastes ever so good, and it only takes less than 5 minutes to make!
Adapted from Chocolate Covered Katie’s One Minute Chocolate Cake
Ingredients (makes 1 cake)
1 tbsp plus 2 tsp cocoa powder
3 tablespoons Spelt flour
1/8 tsp salt
2 tsp maple syrup
1/4 tsp baking powder
1 tablespoon natural sweetener (I used Truvia)
2-3 tsp unsweetened applesauce
3 tablespoons milk of choice (I used skimmed)
1/2 tsp pure vanilla extract
In a small bowl, mix dry ingredients well. Now add the liquids and stir until all ingredients are completely combined. Transfer cake mix to a mug that has been sprayed with spray oil/cake release spray.
Pop the mug in the microwave on full heat for approx. 1.20 minutes, keep checking to see if the cake is cooked on top. Remove from the microwave and leave to cool for 5 minutes before turning upside down onto a plate. Serve on it’s own or with Greek yoghurt, fresh fruits or peanut butter.
Nutritional Info (without toppings):
Who remembers the film Parent Trap?
You know the one with Lindsay Lohan where she plays herself and her twin sister?
Well anyway, it was one of my all time favourite films growing up and a few days ago I had a little flashback to the scene where she dips Oreo’s in Peanut Butter….YUM (If you haven’t tried it before you are missing out!). Then it got me thinking how amazing would this delicious combo be in cupcake form!!! So prepare yourself people as I introduce you to quite possibly one of my tastiest bakes ever… Peanut Butter Oreo Cupcakes…
A whole Oreo hidden in the base of a vanilla sponge, topped with creamy peanut butter frosting and sprinkled with crushed Oreo biscuits. HEAVEN ON EARTH!
Ingredients (makes 12 large/24 small cupcakes)
150g self-raising flour
150g caster sugar
150g Stork tub for baking
2 medium eggs, room temp, beaten
1 tsp vanilla extract
1 tbsp semi-skimmed milk
12/24 (depending on the size of cupcake) whole Oreo’s
120g smooth (or crunchy if you prefer) peanut butter
80g unsalted butter, at room temp
150g icing sugar, sieved
2 tbsp semi-skimmed milk
5-6 crushed Oreo biscuits
Preheat oven to 180°C. Line a 12/24 hole cupcake tray with cupcake cases and place a Oreo in the bottom of each cupcake case.
- Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
- Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Divide the mixture evenly between your cupcake cases, making sure the Oreo in the bottom is completed covered.
- For small cupcakes bake for 12 mins, for large cupcakes bake for 17 mins. Cupcakes should be a golden brown colour. Transfer cakes to a cooling rack and leave to completely cool.
- Now make the buttercream by beating the butter until pale in colour and fluffy. Now mix in the peanut butter. Add half the icing sugar and mix until fully combined. Add the remaining icing sugar and milk and beat together for approx. 5 mins until buttercream is soft, smooth and fluffy.
- Pipe your frosting on top of your cooled cakes, or simple spread it over with the back of a spoon. Finally, sprinkle the crushed Oreo biscuits over your cakes for the finishing touch.