Chocolate brownies and avocado
Ingredients
1 cup (250 ml) all-purpose flour gluten free
1/3 cup (75 mL) almond flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) salt
1/2 cup (125 mL) unsalted butter
1 cup (250 ml) powdered unsweetened cocoa
1 1/2 cup (375 mL) packed brown sugar
1/2 cup (125 ml) honey
3 eggs
1 1/2 tsp (7 mL) pure vanilla
1 ripe avocado, peeled, pitted and mashed
1/4 cup (60 mL) slivered nuts or chopped nuts, if desired
Preparation
Preheat oven to 350 ° F. Mix the flour, baking powder and salt. In another bowl, melt the butter in the microwave for 30 seconds or until it is tender.
Mix the melted cocoa, sugar, honey, eggs, vanilla and avocado butter. Stir the wet mixture to the dry mixture and mix well. Pour into a baking dish greased 9×12 inch. If you want to add nuts, sprinkle a thin layer on top.
Bake for 30-35 minutes or until knife comes out clean. Let it rest for 10 minutes.
Makes 20 squares chocolate.
Nutritional intake
Per square: 184 calories, 3 g protein, 7 g fat (3 g saturated fat), 31 g carbohydrate, 3 g fiber, 12 mg cholesterol, 98 mg sodium
Cupcakes with parsnips and carrots
Ingredients
1 cup (250 mL) whole wheat flour
1/2 cup (125 ml) all-purpose flour
1 tablespoon (15 ml) spices for pumpkin pie
1/4 teaspoon (1 ml) salt
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) of baking soda
1/3 cup (75 ml) vegetable oil
1/2 cup (125 mL) brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/3 cup (75 ml) orange juice
1 teaspoon (5 ml) orange zest
1 1/2 cups (375 ml) each, about 2 medium carrots 2 medium parsnips raw and grated
Preparation
Preheat oven to 350 ° F and put paper liners in a sheet of 12 muffin cups. In a medium bowl, mix flour with spices for pumpkin pie, salt, baking powder and baking soda. In a large bowl, whisk together oil, sugar, eggs, vanilla, lemon juice and orange zest. Stir in carrots and parsnips grated. Add the flour mixture and stir until smooth. Divide the batter into the muffin cups. Bake for about 18-25 minutes until a toothpick inserted in the thickest part of the cake comes out clean. Let it cool completely on a rack.
Nutritional intake
For cake: 165 calories, 3 g protein, 7 g fat (1 g saturated fat), 23 g carbohydrate, 3 g fiber, 35 mg cholesterol, 126 mg sodium.
Lemon mousse topped with strawberries
This foam fresh lemon flavor gives the impression of gorging sun. We reduced the classic dish by replacing the cream with yogurt and some eggs with gelatin.
Ingredients
500 g strawberries, hulled and cut into thick slices
1 packet of plain gelatin
½ cup cold water
¾ cup sugar
2 c. teaspoon lemon zest, grated
½ cup lemon juice
1 c. tablespoons olive oil lightweight
1 large egg
1 1/3 cup fat-free plain yogurt
Preparation
Preparation: 15 minutes
Cooking time: 5 minutes + time in the refrigerator
8 servings
1. Pour ¼ cup of water in a small bowl and sprinkle gelatin. Let it stand 5 minutes.
2. In a small saucepan, whisk ¼ cup water, sugar, lemon zest and lemon juice, oil and egg. Whisking constantly, cook over low heat about 5 minutes or until mixture is hot. Add gelatin and, whisking constantly, and cook 1 minute or until it is dissolved.
3. Remove it from heat, pour it into a medium bowl and let it cool to room temperature, mixing occasionally. Alternatively, place the foam and strawberries in 8 dessert bowls and refrigerate about 3 hours or until the preparation takes.
Nutritional intake
A portion 133 calories, 2 g fat (0 g sat.), 26 g carbohydrate, 4 g of protein, 1 g fiber, 23 mg of cholesterol, 34 mg of sodium, 61 mg of calcium
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