Mango Yogurt Popsicles
Ingredients:
-
2 large ripe mangoes
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130 g (1 container) plain yogurt, 3% fat
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2 tablespoons pure maple syrup
Instructions:
- Peel the mangoes and cut them into large chunks.
- Place the mango, yogurt, and maple syrup in a food processor.
- Blend until smooth and creamy.
- Pour the mixture into popsicle molds (silicone molds work best for easy release).
- Freeze for at least 5 hours, or until fully set.
- Store in the freezer and enjoy whenever you need a refreshing treat.
Nuts & Grains Crackers
Ingredients:
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200 g mixed nuts, almonds, grains, sesame, and chia
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1 egg
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2 tablespoons olive oil or canola oil
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½ teaspoon coarse salt
Instructions:
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Mix all ingredients well (the mixture should not be too wet).
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Spread the mixture thinly between two sheets of parchment paper.
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Bake at 160°C for about 20 minutes.
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Let dry in the warm oven with the door slightly open.
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Remove, cool, and break into 20 pieces (you can also score into squares before baking using a knife).
Enjoy!
Chocolate & Peanut Butter Pralines
Ingredients:
-
6 teaspoons cocoa powder
-
90 g natural peanut butter (100% peanuts)
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8 tablespoons coconut oil
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2 tablespoons maple syrup
Instructions:
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Make sure all ingredients are at room temperature.
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Place all ingredients in a food processor and blend until smooth.
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Microwave the mixture for 45 seconds.
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Pour into praline molds or ice cube trays.
- freeze for 1 hour and serve.
Enjoy!
Banana pancake
Banana&chocolate cake
Ingredients:
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2 eggs
-
100 g sugar
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55 g Cornflour (100% pure, sifted)
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120 g high-quality cocoa powder
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5 g baking soda
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30 g canola oil
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200 g banana, mashed
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½ cup water
Instructions:
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Preheat the oven to 170°C.
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In a bowl, mix the Cornflour, cocoa powder, and baking soda.
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In a separate bowl, whisk together the eggs and sugar for about 30 seconds using a spoon or hand whisk.
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Add the mashed banana, water, and oil. Mix well.
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Add the dry ingredients and mix until the batter is smooth. (Batter will be thin.)
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Pour into a greased loaf pan (English cake pan) and bake for 25–30 minutes.
The cake is ready when a toothpick inserted comes out moist but not wet.
Notes:
- The batter is thin and not suitable for a springform pan — use a closed loaf pan.
-
If making muffins, silicone molds are recommended.
-
It’s best to sift the cornflour.
-
Do not substitute chocolate for cocoa in this recipe due to cornflour’s unique texture.
Enjoy!
Almond Cookies
Ingredients:
-
3 egg whites
-
1 cup sugar
-
300 g almond flour
-
½ teaspoon lemon zest
For coating:
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Granulated sugar
-
Powdered sugar
Instructions:
-
Beat the egg whites with the sugar for about 7 minutes until stiff peaks form.
-
Gently fold in the almond flour and lemon zest.
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Chill the dough in the fridge for 1 hour.
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Preheat the oven to 180°C.
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Roll the dough into small balls. First coat in granulated sugar, then in powdered sugar.
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Bake for 15 minutes.
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Let cool before serving.
Enjoy!