Thursday, April 15, 2021
spot_img
- Advertisement -

The substitute teacher

It is a common misconception when traveling the road to healthy eating to assume baked goods, or anything other than fruits and vegetables, are off the menu forever. Let the cookbooks lie to you no longer. The solution to consoling that sweet tooth is using a substitution. Once you’ve locked into the basics, transforming recipes is simple.

Instead of:                  Use:

Flour                           Black beans, oats

Sugar                           Applesauce, honey, vanilla extract

Butter                          Bananas, avocados, Greek yogurt

Cooking oil                  Greek yogurt, coconut oil

Eggs                             Applesauce

Oatmeal Banana Pancakes

Ingredients:

  • 1 cup old-fashioned oats
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 ripe medium bananas, cut into chunks
  • 3/4 cup milk (almond milk, skim milk, etc)
  • 1/2 tsp. cinnamon (or more if you prefer)
  • 1 tsp. vanilla

Directions:

  1. In a blender, add chunks of banana and milk. Puree for 30 seconds or until thoroughly blended and smooth.
  2. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, approx. 1 minute. Set aside to thicken up.
  3. After a few minutes, check the consistency of the pancake batter. It should be somewhat thick. If it appears too thick, add a tablespoon or two of milk and blend again.
  4. Lightly coat a large nonstick skillet or griddle and heat over medium.
  5. Ladle batter by quarter-cupfuls onto skillet and gently spread to preferred size.
  6. Cook until bubbles appear on top, approx. 1-2 minutes. Gently flip cakes and cook until golden brown on underside.

 

Flourless Peanut Butter Oatmeal Cookies

Ingredients:

  • 2/3 cup oats
  • 1/2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1/4 cup applesauce
  • 1 cup peanut butter
  • 6 tbsp. light brown sugar
  • 1/2 cup dark chocolate chips

Directions:

  1. In a medium bowl, toss the oats, cinnamon, and baking soda together.
  2. Mix in the peanut butter, brown sugar and applesauce with a large rubber spatula until combined.
  3. Fold in the chocolate chips.
  4. Chill the cookie dough for 30 minutes.
  5. Preheat oven to 350 degrees.
  6.  Line two large baking sheets with silicone mats or parchment paper. Scoop a tablespoon of dough per cookie onto the prepared baking sheet.
  7. Bake for approx. 9 to 10 minutes.
  8. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Chocolate Peanut Butter Brownie Cookies

Ingredients:

  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 tbsp. cocoa powder
  • 1 tbsp. vanilla
  • 2/3 cup peanut butter
  • 1/3 cup honey
  • 1 tsp. baking powder
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine black beans, cocoa powder, vanilla, peanut butter, honey and baking powder in the container of a food processor. Process mixture until very smooth. Transfer mixture to a bowl and stir in dark chocolate chips.
  3. Roll dough into 2-inch balls and place on parchment-lined baking sheet. Press slightly to flatten.
  4. Bake for approx. 15 minutes. Allow to cool on baking sheet for approx. five minutes. Then let cool on wire rack for approx. another five minutes.

 

Flourless Chocolate Cupcakes

Ingredients:

For the cupcakes:

  • 1/2 cup applesauce
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup honey
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. sea salt

For the icing:

  • 1/2 tsp. vanilla extract
  • 2 tbsp. maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • 2-3 tbsp. unsweetened cocoa powder

Directions:

For the cupcakes:

  1. Preheat oven to 350 degrees. Prepare muffin pan with six cupcake liners.
  2. In a large mixing bowl with a stand or hand mixer, add applesauce, coconut oil, cocoa powder, honey, vanilla, baking powder, baking soda and salt. Mix until combined, but don’t over-mix.
  3. Pour batter into cupcake liners.
  4. Bake for approx. 20 to 28 minutes until the tops are firm to the touch and a toothpick comes out clean when inserted in the middle. Allow cupcakes to cool completely before adding the icing.

For the icing:

  1. Combine all ingredients in a high-speed blender and blend until smooth.
  2. Apply to cupcakes with piping bag or rubber spatula.

Must Read

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here