Throughout the day it is normal to feel that desire to eat healthy sweets. The problem is that when you are on a diet, chocolates or industrialized sweets are usually completely prohibited. However, that doesn’t mean you can’t satisfy your cravings, just rely on the fitness sweets. It was thinking of you, who loves to eat something sweet and doesn’t want to leave the diet aside, that we separated these recipe suggestions to sweeten your day.
Blueberry-Banana Muffins
MAKES 12 MUFFINS
PREP TIME: 10 minutes
ACTIVE TIME: 25 minutes
INACTIVE TIME: 20 minutes
¾ cup nondairy milk (nut-free and/or soy-free if necessary)
1 teaspoon apple cider vinegar
2 cups oat flour (certified gluten-free if necessary)
⅓ cup sweet white rice flour
1 tablespoon cornstarch (or arrowroot powder)
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 ripe (very speckled) medium bananas, mashed
⅓ cup maple syrup
2 tablespoons coconut oil, melted
1 tablespoon flax meal
1 teaspoon vanilla extract
1 cup fresh blueberries (see Tip)
⅓ cup coconut sugar
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
2. Combine the milk and vinegar in a cup or small bowl. Set aside.
3. Combine the oat flour, rice flour, cornstarch, baking powder, cinnamon, and salt in a large bowl and whisk until thoroughly combined.
4. Combine the bananas, maple syrup, coconut oil, flax meal, and vanilla in a medium bowl and add the milk mixture. Stir until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Fold in the blueberries and sugar.
5. Pour the batter into the muffin tin. Bake for 23 to 25 minutes, until the tops are golden and firm. Let the muffins cool in the tin for about 5 minutes before transferring to a cooling rack. Cool completely before serving. Leftovers will keep in the fridge or at room temperature for 3 to 4 days.
Chocolate Layer Cake
SERVES 12
PREP TIME: 15 minutes
ACTIVE TIME: 40 minutes
INACTIVE TIME: 60 minutes
chocolate cake
Vegan cooking spray (or vegan butter; soy-free if necessary)
2¼ cups unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary)
3 tablespoons apple cider vinegar
3 cups white rice flour
1½ cups cocoa powder
¼ cup + 2 tablespoons oat flour (certified gluten-free if necessary)
¼ cup + 2 tablespoons coconut sugar
1 tablespoon baking powder
1 tablespoon baking soda
1½ teaspoons salt
1 cup maple syrup
12 tablespoons vegan butter (soy-free if necessary), melted
½ cup + 1 tablespoon aquafaba
1 tablespoon vanilla extract
frosting
1 cup vegan chocolate chips (or chunks)
3 cups pitted Medjool dates
1 cup unsweetened vanilla nondairy milk (nut-free and/or soy-free if necessary)
¼ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon salt
Vegan chocolate shavings, optional
1. Preheat the oven to 350°F. Lightly spray three 9-inch cake pans with cooking spray or grease them with a bit of butter.
2. To make the cake : Combine the milk and vinegar in a medium bowl. Set aside.
3. Whisk together the rice flour, cocoa powder, oat flour, sugar, baking powder, baking soda, and salt in a large bowl.
4. Add the maple syrup, butter, aquafaba, and vanilla to the milk mixture and whisk until combined. Add the wet ingredients to the dry ingredients and stir until thoroughly combined and smooth.
5. Distribute the batter evenly among the three pans. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for about 30 minutes. Run a knife around the inside edge of the cake pans and gently transfer the layers to cooling racks to let them cool completely.
6. Once the layers come out of the oven, make the frosting : Melt the chocolate chips in a double boiler or a heatproof bowl on top a pot of boiling water, stirring occasionally, until smooth. Remove from the heat. Combine the dates and milk in a food processor and process until smooth. Add the melted chocolate, cocoa powder, vanilla, and salt and process until smooth. Transfer the frosting to a jar and refrigerate for at least 30 minutes, or until ready to use.
7. Once the frosting has chilled and thickened, place one of the layers on a plate or serving dish. Using a thin silicone spatula or a butter knife, evenly spread a layer of frosting on top. Place another layer on top of the frosting. Evenly spread frosting on the top of the second layer, then top with the third layer. Spread the rest of the frosting evenly over the top and around the sides until the entire cake is covered. Top with chocolate shavings, if desired. Slice and serve. The cake will keep, covered, at room temperature or in the fridge for 3 to 4 days.
