This recipe isn't suuuper healthy but it does include fresh bananas and it is a good way of using those last few from the fridge that are almost over the hill.
The recipe has only half a cup of brown sugar added as most of the sweetness comes from the bananas. This is why it is important to use bananas that are super ripe - they are extra sweet and easier to mash.
With only 4 wet ingredients and 4 dry ingredients this recipe is easy to make. To add a crunch to the outside I recommended toasting the pieces to serve.
Great for breakfast, dessert or a snack on the go.
3 medium sized mashed ripe bananas
100g melted butter
1/2 cup milk
2 cups flour & 1.5 teaspoons of baking powder or 2 cups self raising flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon cacao or cocoa
1. Preheat oven to 180*C / 350*F and canola spray the baking tin.
2. Combine wet ingredients.
3. Combine dry ingredients.
4. Combine wet and dry ingredients.
5. Pour mixture into the baking tin and place into the over for 45 minutes. Banana bread is ready when you stick a fork in and it comes out without the mixture sticking.
6. Rest for 5 minutes before removing from the baking tray to cool on a wire rack.
7. Store in an air tight container.
I feel like you get the idea from the title. This super simple, super quick to make recipe only requires 4 ingredients and no baking.
Of course there are extras you can add like half a pinch of salt into the chocolate mixture or raspberries to serve.
Otherwise only four ingredients from the shop to get this made.
I used a light thickened cream which might be silly since it is a not so healthy chocolate tart but I don't think it detracts from the flavour.
And I always use a 70% dark chocolate because it contains less sugar than milk chocolate.
200g digestive biscuits
100g unsalted butter
200g dark chocolate 70%
200ml thickened cream
1. Crush biscuits.
2. Melt butter on low heat.
3. Combine crushed biscuits and butter and press mixture into pan.
4. Place tin into the fridge.
5. You can melt the chocolate in a double boiler. Alternatively I use two pans - one smaller than the other. I bring the water to boil in the smaller pan and then remove from heat and place the chocolate in the larger pan on top to melt the chocolate with steam.
6. Once the chocolate is completely melted place it aside to cool for a bit.
7. Whip the thickened cream until it forms soft peaks and gently fold into the melted chocolate.
8. Pour the chocolate on top of the crushed biscuits in the tin and place back in the fridge.
9. Allow to chill overnight to set the mixture.
10. Store in the fridge.
This is less of a recipe and more of a suggestion. Quite right many things are improved by being dipped in chocolate. So Brazil Nuts with their high oil content are well matched with a dark chocolate. I have added sea salt to a later batch which I would definitely recommend.
150g Brazil Nuts
100g Dark Chocolate - 70% cocoa
1. Using a double boiler bring water to the boil and remove from heat. You can sunbstitute regular pans if you have two of varying sizes, use the smaller one for the water and the larger one to sit on top for the chocolate.
2. Place chocolate in the top pan once it has been removed from the heat and allow for the steam to melt the chocolate. This should only take a few minutes.
3. Dip the brazil nuts in the chocolate and place on baking paper to cool for approximately one hour.
4. Store in the fridge.
Ok so these yummy biscuits aren't a super healthy snack buuuuut I figure they are homemade and that means you know what has gone into them and what things like artificial preservatives have been left out.
So if you crave a biscuit with your tea once in a while I reckon it's better than the store bought alternatives. And it's quicker and easier than going to the shop on a rainy weekend afternoon, if you've already stocked your cupboard that is. And you get to eat warm biscuits straight out of the oven, but not too soon because nobody needs a burnt face.
If you want to add healthier options you could substitute the sugar with an alternate sweetener and the flour with a substitute like almond meal. And at that point with an 85% cocoa chocolate I mean it's basically a health food.
125g softened unsalted butter
1/3 cup brown sugar and
1/3 cup caster sugar
1 and 3/4 cups flour
125g dark chocolate
1. Preheat oven to 180 degrees Celcius / 350 degrees Fahrenheit and canola spray your tray so it's ready to go.
2. To soften your butter leave at room temperature for a bit. I use the back of a tablespoon to combine the butter together with the sugar. Do this until all of the butter has blended into the mix and there are not lumps left.
3. Break or chop the chocolate into pieces.
4. Add the chocolate and flour to the mixture.
5. Add the eggs and combine.
6. Shape the cookie dough and place onto the baking tray, keeping each one a few centimetres apart as they will spread out during baking.
7. Place the baking tray in the oven for 15 - 20 minutes or until golden brown.
8. Cool on a baking tray so the air can circulate underneath.
9. Once cooled store them in an airtight container.
This is a healthy alternative to the regular deep-fried donuts. Being baked reduces the fats that are added to regular donuts which are just plain unnecessary. Aaaaaand these taste just as good, if not better. That being said this recipe still contains butter, flour and sugar so it is not super clean eating but it is a half way measure in the right direction. And some better choices through the day is all it takes to make some positive changes.
Donut Ingredients (approx 10 donuts):
1/2 teaspoon of ground cinnamon
50g unsulated butter
2 and a 1/2 cups flour
1 and a 1/2 teaspoons dried yeast
1/4 cup of sugar
1/4 cup caster sugar
1/2 teaspoon ground cinnamon
A few teaspoons of unsalted butter
100g dark chocolate
1. Heat milk for approximately three minutes on medium heat. Remove from heat when steam starts to rise but before it comes to the boil. Then stir in butter and allow to melt.
2. To make the donuts sift flour into a mixing bowl. Stir in yeast, sugar and cinnamon.
3. Once butter is melted make a well in the flour mixture and add the milk and butter to it until combined.
4. Knead the mixture on a floured surface for 10 minutes then place into a large canola sprayed bowl and cover with plastic wrap for 1 hour.
5. Knead again and roll into one flat piece about 2cm thick.
6. Cut the dough to size. I used a large drinking cup for the outside ring and a shot glass for the inside ring.
7. Gently place the donut shapes onto a canola sprayed baking tray, cover with plastic wrap and leave for 30 minutes. As they are resting turn on oven to preheat at 200 degrees Celsius / 400 Fahrenheit.
8. After 30 minutes resting place baking tray in oven for 12 minutes or until donuts are golden brown then remove and allow to cool.
9. For the frosting.... bring 1/4 of a saucepan of water to the boil and remove from the heat. Then place a larger saucepan containing the dark chocolate on top to melt. Once chocolate has melted take half of the donuts and dip them into the chocolate. Leave to cool.
10. Combine the 1/4 cup of caster sugar and the 1/2 teaspoon of cinnamon in a bowl and spread half of the donuts with unsalted butter. Then cover the donuts in the sugar and cinnamon mix.
11. Store donuts in fridge.
So this is definately a not so healthy recipe. I figure there are the gluten free, low sugar varieties but as an initial attempt at this Christmas malarky I thought I would stick to traditional ingredients like sugar, cream and wheat flour. That's the clue anyway for those who are into substituting ingredients for healthier alternatives. I did use 70% dark chocolate for the frosting/bark and actually was surprised at how little flour was required.
As usual I battle it out with a hand mixer but if you are more sane and opt for an electric mixer you'll get your recipe together more speedily. From that I hope you have grasped that this recipe is all about mixing. Mixing the Swiss roll ingredients, mixing the frosting / bark ingredients and mixing the thickened cream / filling ingredients into whipped cream.
Also keeping the ingredients cool after mixing will mean they all hold together better ie. the cream inside the Swiss roll will stay inside the cake more easily the cooler and hence thicker it is.
On that note here is the Super Easy and Festive Yule Log Recipe...
4 large eggs
1/2 cup of caster sugar
1/2 cup of self raising flour
1/2 cup of cacao powder
Chocolate Frosting Ingredients:
100ml thickened cream
100g dark chocolate
Cream Filling Ingredient:
300ml thickened cream
1. Preheat oven to 200 degrees Celcius.
2. Canola spray a tin, best to use a Swiss roll tin which is 33cmx23cm and to line with baking paper.
3. Whisk the eggs and sugar until it is thick, pale and doubled in size. I like to hand whisk but this took about 30 minutes so if you are pressed for time or just a normal person use an electric mixer.
4. Slowly add the flour and cocoa to the mixture through a siv, gently folded ingredients together with a large metal spoon.
5. Pour mixture into the tin and bake for 10 minutes.
6. Once the sponge cake is remoced from oven tip onto a sheet of baking paper dusted with icing sugar. Then, roll the cake up into a Swiss roll shape and leave to cool for 30 minutes.
7. Warm the frosting cream (100ml) on a low-medium heat. Just as it starts to bubble remove from the heat and stir in the chocolate until it has melted. Leave to cool.
8. Whip the cream (300ml) for the filling. I use a hand whisk (it took about 15 minutes), or you could use an electric whisk orrrrr you could simply buy canned whipped cream. Suit yourself. You want the cream to be as thick as possible without it splitting. Once the cream is thick refridgerate for 10 minues. The cooler it is the more likely it will stay inside the swiss roll.
9. Gently unroll the sponge cake, remove the baking paper, spead the whipped cream evenly onto one side of the cake, re-roll and refridgerate for 10 minutes.
10. Cut a piece of the cake from one end and place to the side of the remaining sponge to make a branch shape.
11. Evenly spread the chocolate frosting (chocolate and cream mixture) over the top of the cake and refridgerate for 10 minutes. Then remove from fridge, score it with a fork to make the bark texture and put back in the fridge for a hour to set..
12. Then it's time to decorate... if you're so inclined. I've dusted with icing sugar for a snow effect, also you could add some holly or something christmassy like that. Then keep in the fridge.
This super yummy and super pretty recipe is, I'm afraid, a bit naughty. It's got a half cup of sugar per two layers. I wanted this cake to be tall so I repeated the recipe. I also added whipped cream (200ml whipped with one teaspoon of caster sugar) and sliced strawberries to serve. But as you can imagine you could go and add whatever kind of extra flavours or toppings you're into. Go and get creative.
Cake Ingredients (per two layers, i.e. one sponge split in two):
1 cup self raising flour
1/2 cup of caster sugar
1. Preheat oven to 180 Celcius / 350 Fahrenheit.
2. Beat eggs and sugar until the mixture is thick and creamy, about 5 minutes on an electric mixer or 10 minutes with a hand mixer.
3. Gently fold the flour into the egg mixture with a large metal spoon.
4. Bake for 20-25 minutes.
5. Allow to cool before removing from baking tray.
6. Allow to cool completely on rack before adding cream or icing etc.
Made with whole mandarins, this yummy mandarin loaf recipe is gluten free and dairy free, making for a healthy alternative to your regular cake...
2/3 cup of caster sugar
3 cups almond meal
1 teaspoon baking powder
1. Preheat oven to 170 Celcius / 340 Fahrenheit.
2. Canola spray the tray and line with baking paper.
3. Cover the 3 mandarins with cold water and bring to the boil for 15 minutes on medium heat.
4. Drain and then repeat step 3.
5. Drain and leave to cool.
6. Roughly cut the mandarins, remove the pips and blend.
7. Mix the sugar and eggs until thick and pale, about 5 minutes with electric mixer or 10 minutes with a hand whisk.
8. Gently fold through the almond meal, mandarin mix and baking powder together with the egg & sugar mixture with a large metal spoon.
9. Poor into the baking tray and place in oven for 1 hour. The cake is ready when a fork comes out without many crumbs sticking. Allow to cool before removing the cake from the baking tray.
A twist on the regular flourless chocolate cake, this recipe uses 85% dark chocolate, and a bundt tray which requires a lower heat and longer cooking time.
180g dark chocolate (75% cocoa or more), I also added another 100g of melted dark chocolate to serve
2 cups almond meal
1/3 cup of black coffee
100g coconut oil, or like 4 decent tablespoons
3/4 cups caster sugar, or sweetener substitute
2 tablespoons of cacao
1. Preheat oven to 160 Celcius / 320 Fahrenheit. Canola spray the bundt tray.
2. On low-medium heat melt down the chocolate and coconut oil with the coffee and cacao powder. Keep stirring to avoid the mixture sticking to the bottom or overheating.
3. Once all the ingredients are melted and combined, remove from the heat. If the mixture isn't super smooth not to worry, as long as it's not burnt it will still taste good.
4. Separate eggs.
5. Beat egg yolks with sugar until thick and creamy, five minutes in an electric or 10 minutes if you're gangster and are using a hand whisk.
6. Beat egg whites separately until they have doubled in size and foamy soft peaks form, mixing times about the same as for egg yolks and sugar.
7. Gently stir in the almond meal, chocolate mixture and egg-yolk mixture with a large metal spoon, then add egg-white mixture in two parts.
8. Pour into bundt tray and bake for 1 hour.
9. Spike the cake with a fork and if it comes out pretty much clean you're done.
10. Leave to cool in the tray.
11. Serve and top with melted dark chocolate or whatever extras you're keen on, like cream, ice cream or berries.
Experimenting with some cake ideas. This brownie cakey goodness is super yummy as well as being gluten free. I used home made almond meal as the flour replacement. The recipe does contain 3/4 cup of sugar but I think I might give it another try next time with a sugar replacement.
We served with a combo of mascarpone and double cream but it would be just as good served with berries or other fruit or on its own.
50 g cacao or cocoa
1/2 cup hot water
3/4 cup caster sugar
150g coconut oil
1/2 teaspoon of baking powder
1/4 teaspoon salt
100g double cream
1 teaspoon sugar
strawberries to serve
Preheat oven to 180 degrees Celcius. Grease and line tin with baking paper.
Combine cocoa or cacao with hot water.
Mix sugar, coconut oil and eggs for a few minutes or until thick and creamy.
Blend almonds until they are in a bread crumb like consistency then mix with baking powder and salt.
Mix cocoa mixture with egg mixture. Then stir through the almond meal mixture until combined.
Pour complete mixture into the tray and bake for about 40 minutes or until the outside is fairly firm.
Remove from oven and allow to cool in tray for 15 minutes then for an hour on a wire rack.
Mix double cream until thick and creamy and stir through the mascarpone and sugar to serve with strawberries.
Writer of healthy recipes with simple instructions.