Sweets

I’ve been in a baking mood lately but haven’t wanted to make anything too unhealthy seeing as tiny bikini weather is just around the corner. This past week I’ve been on the hunt for some healthier recipes and think I‘ve found a few that will satisfy my craving without making me feel as though I need to add extra hours to my cardio workout.

Chocolate Chip Cookies

A healthier version of the classic chocolate chip cookies using coconut oil, whole-wheat flour and honey.

INGREDIENTS

  • 2 cups white whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In the bowl of you stand mixer, combine coconut oil, honey, water and vanilla. Add dry ingredients to the wet and stir until combined. The mixture might seem crumbly at first but it will come together (you can also knead it with your hands towards the end to ensure the dough comes together properly). Stir in mini chocolate chips.
  4. Using a large cookie scoop, place cookie dough balls onto a parchment paper-lined baking sheet. Bake in the preheated oven for 11-12 minutes. Remove from the oven and let rest on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.

 Greek Yogurt and Honey Blueberry Muffins

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These blueberry muffins are the perfect pairing for my morning coffee. The keys to these muffins are using Greek yogurt instead of any oils.

INGREDIENTS

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat Greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)
  • 1 cup blueberries

INSTRUCTIONS

  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Fold the yogurt into flour mixture until all the flour disappears. Fold in blueberries.
  6. Pour batter evenly among the prepared muffin tins, place pan in the oven.
  7. Bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  8. Allow the muffins to cool for 5 minutes in the pan.
  9. Carefully transferring to a cooling rack to cool completely.

Clean Eating Brownie

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A super chocolaty brownie calling for organic cane sugar and whole wheat pastry flour.

INGREDIENTS

  • ½ cup of butter (1 stick of butter)
  • 1 cup of organic cane sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup of unsweetened cocoa powder
  • ½ cup of whole wheat pastry flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs

INSTRUCTIONS

  1. Preheat oven at 350 degrees.
  2. Add one stick of softened butter to a bowl with sugar and cream together with hand mixer.
  3. Then add eggs, vanilla and beat until incorporated.
  4. Sift flour and cocoa along with salt and baking powder and mix until just combined.
  5. Mixture will be thick and spread into a 9×9 pan.
  6. Cook for 17-20 min or until desired

 

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