Single Serving Nutella! Healthier and made in 5 mins flat!

A single serving homemade nutella recipie that makes enough for one person!Image

I used to be a huge nutella fan..until recently when the whole nutella love just faded.

I no longer felt like eating nutella because i felt like it had become way too sweet.So i went without nutella for a few months and turned to my new obsession for comfort:Almond Butter.

All was well until today…when i saw around 1/4 cup of toasted hazelnuts sitting in a box next to my beloved Justin’s Almond Butter jar.And thats when the idea struck…

Homemade Nutella…but this nutella is:

1.Lower in sugar

2.Free of dairy,veg oil and lower in calories

3.Makes just one serving so that there is no risk of you eating the whole jar (been there,done that)

Makes 1.5 tbsp

1/4 cup toasted hazelnuts

1/2 tbsp cocoa powder

1/2 tsp vanilla essence

1 heaping tbsp brown sugar

1-2 tbsp milk( i used soy milk….you can use any other non dairy milk or even cows milk)

scant 1/2 tsp instant coffee

pinch salt

First process the hazelnuts till a flour forms.Now add the other in ingredients and blend till super smooth.

Cinnamon Sugar Pull Apart Bread

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Last week, i attented a baking class by the purple foodie (link is here:www.purplefoodie.com) and learnt a couple of really nice (not to mention delicious) recipies that im excited to try!

Ive already made the strawberry and roasted almond cake but by far, this bread is my favourite recipie!

The recipie yeilds 2 loaves of bread and 1.5 loaves were gone in a little less than 4 hours!

While i have made bread before and have worked with yeast,i’ve never made a sweet bread apart from cinnamon rolls.

Annnnyyyywho, make this tonight…you won’t regret it!

The recipie (ps:this is completly her recipie….the only this i’ve altered is the filling!)

Basic milk dough:

9g of instant yeast

425g lukewarm milk

800g flour

2 tsp salt

80g caster sugar

6 tbsp veg oil

1 egg for the dough

1 egg for the egg wash

Filling:

60 g butter

4-5 tsp cinnamon(this is the change that i made….i amped up the cinnamon….we liked it cinnamony!The original recipie says 2 tsp)

200g caster sugar

For the dough dissolve the yeast in the milk and let it rest for 5 mins.In a bowl, add all the other ingredients and mix it up as you pour in the milk. Once the ingredients are evenly distributed, start kneading for 4-5 minutes until the dough is soft and not longer sticky.Knead the dough and divide into two, make into balls and place it into two bowls greased with oil and covered them with cling film. Let them rise in a warm place for 2 hours. After doubled in volume,roll it to form a rectangle of about 1/2 cm thickness.Now cut 5-6 strips and butter them up and sprinkle on the cinnamon sugar.Stack the strips on top of each other and cut into squares.Put them in a greased loaf pan and cover that with cling pan.Let dough rise for 40 minutes(thats what it took my breads.)

Heres what it should look like:

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Now give it a nice eggwash and bake in a preheated oven at 175 c for 30 to 35 minutes till the eggwashed top looks brown , burnt even…But dont worry this will ensure that your bread is cooked through.Remove from the pan and let it rest for 10 to 15 minutes before turning it over and attacking 🙂 ! 

Healthy Chocolate Chip Cookie dough Balls

Calling all cookie monsters!

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Healthy cookie dough that tastes like the real deal but is:

1.Lower in sugar

2.High in healthy fats and protein

3.Refined flour free!

4.Whole grain!

all the excuses you needed for eating ten one.

What you need for success..(note that the cashews are unpictured 😦 sorry )

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This recipie is inspired by one of my favourite food blogs,oh she glows, where i always find healthy recipies that don’t skimp on flavour!It was inspired by her cookie dough larabar recipie but i wasn’t intrested in making energy bars.My perfect snack requirement was:

1.Made without dates….while i love dates, i dont always have them on hand…i wanted this recipie to use storecupboard ingredients.Also,dates wouldnt create a cookie dough flavour.

2.I wanted them to be energy bites….so that they would serve as a small snack that you could grab and go or toss in lunchboxes for a lighter treat.Bars tend to be too big to eat at once.

Somehow, i threw together some ingredients in the blender and these cookie dough balls were born.

Here’s the recipie!:

Chocolate Chip Cookie Dough snack balls ( date-free and can be gluten free and vegan if ingredients are checked)

Makes 7-12 balls.

1/2 cup raw unsalted cashews

1/4 cup rolled oats

1/4 cup whole wheat or other flour

1/2 tsp salt(don’t omit! it enhances the flavour!)

2-4 tbsp milk as needed to moisten the ‘dough’

1/2 tsp vanilla extract

3 heaping tbsp brown sugar

1/4 cup packed dark chocolate chips

Method:

In a food processor, blend together the cashews and oats till a crumbly flour forms.Now add in the ww flour,sugar,vanilla,2 tbsp milk and salt and process again.

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A dough should start to form.If it doesn’t it’s still too dry and you need to add more milk.Finally add the chocolate chips and pulse until just combined or you can mix them in by hand like i did.

Don’t forget to lick the blades! I know i did!

WHAT TO DO WITH THEM:
Eat them raw.

Mix them into oatmeal for cookie dough oatmeal!

Mix them into vanilla ice cream for cookie dough ice cream or into banana softserve.

Pulse a few with some milk,a banana and vanilla for a cookie dough milkshake!

The possibilities are endless!

I hope you’ll enjoy them as much as i did.

Swiss chard salad + a bookclub update

After a long weekend of bread and eating way too many desserts, when Monday arrives,its hard to get out of bed in that massive  sugar coma.Which is why you should make this salad…..

and eat your weight in it.

Its made of swiss chard and my very favorite salad dressing which is a perfect balance of sweet and tangy! Then you add a generous amount of goat cheese which will take your salad to new heights with its salty perfection.

Unlike most salads which can hold you over for about 20 seconds this one is packed with protein packed beans that will keep hunger away.Guarenteed.Image

Grab a big bowl and mix together your dressing ingredintes:

SIMPLE BUT GOOD DRESSING:

1 tbsp olive oil

1/2 tbsp white wine vinegar

1 tbsp honey ( or maple syrup or agave or other sweetner)

salt and pepper to taste

1.Mix well to combine.Toss into swiss chard leaves and mix well to coat.Put into the fridge overnight or for atleast to two hours to allow the flavours to mingle.

2.After two hours or overnight, get your greens out and peel and chop the veggies and toss into the bowl with the olives and beans.(i soaked my beans overnight and then cooked ’em..you can use canned…you need 0ne cup of beans).

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Now toss the salad well and season well again…ps: you wont need salt due to the saltiness of the goats cheese..you can try another salty cheese like feta or add creamy hunks of ricotta and amp up the salt!

ImageNow add a BIG squeeze of lime and drizzle with a little more honey if your chard is super bitter.I have made the same salad with kale and it tastes just as good….try baby spinach or lettuce for a twist!

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Plate up and enjoy!

now moving onto to the bookclub talks…

We’re officially launching the bookclub today..thanks to everyone whose been communicating to and fro with all the emails….

The book for the month will be mailed to you!

If youre intrested in joining but don’t know our emails….leave a comment and ill mail it right to ya!

Devil’s Food Chocolate Fudge Pie

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So fudgy you need a fork to scrape it out.

So gooey it’ll  make your whole mouth sticky.

So delicious it’ll make you eat the whole pan.

Not that I know from experience or anything.

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This is inspired by a recipie in my favourite cookbook:The Dahlia Bakery cookbook.

I got it in the mail yesterday and had a such a big smile on my face when i ripped the packaging off the book, it probably looked like a grimace.

Then i proceeded to ignore Romeo who was pawing my foot in his sleep and my lunch as i spent the entire afternoon drooling over looking at pictures.It was awesome.

So when i got up this morning, i knew that i had to bake something from the cookbook and when my eyes landed on the devils food cupcake recipie, i knew exactly what i wanted.

This pie however is not from the book…only inspired by it.I was a little confused between the cupcakes and a silk pie and clearly wanted to make both but certain constraints(read: grumbling stomach) forced me to pick one.So i did the next best thing…i cut the recipies in half and mixed them together to create this pie.

Here’s what you need:

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Pretty basic ingredients, right?So it’s perfect to throw together anytime you need your chocolate fix.The original recipie callas for molten chocolate in the filling but i omitted it sans problem.BUT if you’re so inclined, play aroung with the ingredients and add it in.Let me know how it turns out though!

Heres the recipie already!

serves 2-3 people.

1/2 cup  minus 2 tbsp all purpose flour (or keep 1/2 cup flour and add a liitle more milk)

2 tbsp + 2 tbsp cocoa powder (divided)

1/2 tsp baking powder(dont use soda!)

1/2 tsp salt

5 tbsp granulated white sugar

1/4 cup + 4 tbsp brown sugar

4 tbsp milk

2 tbsp softened unsalted butter

1 tsp vanilla extract

3/4 cup  hot water

preheat oven to 180 (350) and grease  a pie dish with butter.Do not line it with parchment because it will stick and ruin your day,TRUST ME, I KNOW.In a medium sized bowl combine the flour, baking powder, 2 tbsp cocoa, salt and 5 tbsp of white sugar.Now fold in the milk,vanilla and butter.Mix well to combine.THe batter is super thick and sticky but that’s good because it gives the pie it’s fudginess.Spread it evenly over the base of the pie dish.Now in a dry bowl mix together 2 tbsp cocoa powder and brown sugar. Sprinkle it over the brownie layer.Now carefully pour over the hot water into the dish. DO NOT STIR!

SET the pie dish in a larger tray if you want to avoid the pie from spilling over if your dish isn’ deep enough.I had no spillage issues though.

Bake in the middle rack for 25 to 30 minutes.

QUESTION :

What’s your favourite dessert? Any desserts you want to see lightened up?

Healthy chocolate chip cookies

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Healthy cookies.

5 ingredients.

5 minutes.

Eat 5.

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Try turning these into peanut butter sandwiches!The creamy, sweet and salty filling makes the best “frosting” for these cookies.

Anyway, these are heathy cookies because they are fat free,reduced sugar and whole grain!

But i promise….

They do NOT taste fat free.

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But the pb options still open….so that you dont miss out on any nutrients…duh.

HEALTHY CHOCOLATE CHIP COOKIES

yeilds around 22 cookies
2/3 cup + 8 tbsp oat flour(simply process oatmeal into a flour in a food processer till a flour forms)

4 tbsp brown sugar

2-3 tbsp granulated white sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla extract

1/3 cup chocolate chips or try nuts for a variation

enough milk to make it all come together ( i think i used around 3-4 tbsp)

Prehear the oven to 150 (ie: 350). Combine dry ingredints in a bowl.Now add wet ingredients to dry.Mix well to combine adding more milk as necessary.

Form balls and press into baking tray lined with parchment paper to flatten and form cookies.bake for 7-8 minutes and remove when a little underdone.Like most cookies they’ll continue to cook as they cool.

 

PS: Anyone intrested in healthy reeses pb cups?Let me know if you are because i came up with a pretty good “copycat” version.

PPS:they’re not exactly photogenic.

PPPS:i know there arent just 5 ingredients but there are 5 main ones….1/2 tsp salt…really?

Cakeies!

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Is it a bird?

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Is it a plane?

It’s superman  a cakeie!

What’s a cakeie, you ask?It’s this dessert….it all started when i when trew together some quintessential cookie ingredients and was too lazy to turn on the oven and resorted to dumping the batter in the microwave and praying.

After a minute of baking microwaving, these delicious fluffy cake like cookies hopped out of the micro and into my mouth life.

They look like cookies but taste like mini cakes and harden up as they cool.

They’re ready in a flash (2 minutes!)  but don’t skimp on flavour.

So,heres what you need for success:

2 tbsp butter melted

4 tbsp sugar

2 tbsp egg(just whisk an egg in a bowl and use 2 tbsp of it….but dont throw away the rest..save it for tommorow!)

1/2 tsp vanilla extract

6 tbsp all purpose flour

1/4 tsp cream of tartar

2 tbsp sprinkles for topping(ps: you can absolutely fold them into batter…or try chocolate chips,chopped nuts,a tablespoon of nutbutter….anything goes!)

Enough milk to get everything mixed( i used around 1 tbsp)

 

combine the dry ingredients and mix well. Now, fold in wet ingredients and mix again.Mix well to combine but don’t overmix!

roll into balls and flatten into disks on a microwaveable tray.Pop in for 60 to 90 seconds or till soft but not sticky.They harden as they cool.

Top with sprinkles.

Makes around 5 mini cookies.