What’s healthy? That will actually depend on each one’s body and system.
What can be healthy for me may very well be very harmful to another person. One might be intolerant or allergic to something and the other is not.
But you must agree with me when I say that, there are several proven eating habits that are much healthier than others. And that applies to everyone.
So, my suggestion for you today is that you roll up your sleeves and accompany me to the kitchen and make one – or both – of these two delicious and healthy dessert preparations.
Although these are healthy recipes for most of us, you can still adapt them to your liking or health needs – in case you are allergic to almonds or to eggs, for instance.
These are very simple and easy recipes to follow, and they are guaranteed to work wonderfully. So let’s go for it!
Brownies
Ingredients
- 200 g semi dark chocolate
- 115 g coconut oil
- 120 g coconut sugar
- 3 eggs medium
- ¼ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla
- 55 g almond flour
- 32 g natural cocoa powder
Instructions
- Melt the chocolate with the coconut oil in a water bath, mixing them well and occasionally so the chocolate won’t burn.
- Beat the eggs with the sugar until creamy.
- Add the vanilla and beat again.
- Sift the flours, baking soda and salt and mix them with a spoon. Add it to the egg mixture in halves and gently mix it with a whisk, doing slow circular movements to involve it all without losing the egg’s volume.
- Don’t overbeat it, otherwise it will turn into a cake and not brownies.
- Pour it into a rectangular baking pan (30cm x 20cm / 10” x 8”) covered with baking paper and flatten the surface.
- Bake it in a preheated oven to 180°C /360°F for about 15-20 minutes.
- Once it is baked, let it cool down on a cooling rack for about 10 minutes and place it in the fridge/refrigerator for 20 minutes.
- Take it out of the fridge, trim the edges and cut it into squares.
Carrot Cake
Ingredients
- 4 eggs
- 270 g xylitol or demerara sugar or coconut sugar
- 275 g carrots (washed, peeled and and cut into thin slices)
- 190 g sunflower or coconut oil
- 110 g coconut flour
- 10 g almond flour (or cashew nut flour)
- 10 g baking powder
Instructions
- Preheat the oven to 180°C /360°F.
Beat in a blender the eggs with the xylitol or sugar. - Add the carrots and the oil and beat some more to incorporate the added ingredients.
- Add the dry ingredients (coconut flour, almond flour and baking powder) and mix a little with a spatula before turning the blender on. It may be necessary to pause the blender and help again with the spatula.
- Once the dough is homogeneous, pour it into a 8”/20cm greased baking pan with coconut oil.
- Place in the preheated oven and bake for about 45 minutes.
- Remove the cake from the oven and unmold it hot (if it cools down it will stick to the pan).
- Finish with a chocolate ganache.
- Consume within 5 days.
And that’s it! Simple, right?
I hope you like them as much as I do.
Have a sweet and healthy week,
Leonor