Sweet Potato fudgy Brownie

The best brownie on the earth, and so healthy, who don´t love Brownies? And if they are healthy it is much better, right?  Then… what is the reason not to try this easy and fast recipe?

There are many brownie recipes, I have created three recipes, some use penut butter, others use bananas, and this one uses sweet potatoes. This happens in most healthy/vegan brownie recipes since you must replace the large amount of egg that the conventional brownie has. And these products used to replace the egg help keep the bownie well moist, just like a good brownie should be.

These brownies are full of chocolate and are really healthy and very very fudgy, they carry very little flour, and mostly are sweet potatoes and cacao. It’s incredible how versatile it is to make baked goods with sweet potatoes, there are many recipes that can be made with them, and they are all delicious.

Recipe: -1 cup almond flour, -1/2 cup spelt flour, -3/4 cup chocolate spread* (homemade) or melted dark chocolate (If you use the melted chocolate add -2 Tbsp melted coconut oil and 2 Tbsp maple syrup), -1 tsp vanilla extract, -1 tsp baking powder, -1/4 tsp sea salt, -2 medium cooked sweet potatoes. Process all the ingredients in a food processor, put in a mold with parchment paper, add two tablespoons of chocolate spread overhead and bake for 40 minutes at 200 ℃. Let cool and enjoy with a scoop of vanilla ice cream and berries.

*Chocolate spread recipe: -1/2 cup cup melted coconut oil, room temperature, -1/2 cup maple syrup, -1/4 cup raw cacao powder

No bake coconut strawberry tart

I´m really love the tarts, I´m little addict to desserts like this, and this is the best tart on all the world!

Who don´t love the tarts? And is so better with creamy filling and fresh berries on the top, you can choose you´r favorites berries, but for my the best cobination is coconut and strawberries.

Is a raw crust naturally sweetened with dates and dried cranberries, and only 3 ingedients for the coconut filling. Topped with the most delicious and sweet strawberries. This filling is very creamy, the idea of ​​this type of filling was given by my girlfriend, is a filling that is based on three ingredients, a liquid which gives the flavor to the filling, cornstarch that gives texture to the filling and a sweetener.

It is advisable to consume raw strawberries, since they do not lose nutrients and vitamins like C, A (carotene) and E (antioxidants), B1, B2, B3 and B6, K. And minerals like calcium, potassium, iodine, silicon, phosphorus , Magnesium. In addition to providing large amounts of fiber and water as well as few calories and has a low glycemic index so it is suitable for diabetics.

⇒Crust recipe: -1/2 cup dates, pitted, -1/2 dried cranberries, -1 cup raw cashews, -2 1/2 cup almond flour, -1/4 pinch of salt, -1/2 tsp vanilla extract, -2 Tbsp coconut oil, not melted. Put in a bowl the dates and cranberries with boiling water for 40 minutes. Drain and leave aside. Process the cashew nuts and leave it aside. Process the dates and cranberries along with the salt and vanilla, add the rest of the ingredients. Put and crush well on a mold with parchment paper, refrigerate for one hour.

⇒Filling recipe: -4 cups full fat coconut milk, -1/2 cup coconut sugar, -6 Tbsp cornstarch diluted in half a cup of water, -optional 1/4 tsp coconut extract.
Put the milk in a pot with the sugar and coconut extract. When it begins to boil, reduce the heat and add the cornstarch diluted in water, stir until it is a thick and homogenous mixture. Put the filling on the crust, add the fruit and refrigerate for an hour or two before cutting. Enjoy!!!

Breakfast Muffins 2 ways

Muffins for breakfast are one of my favourites things on the all world, I definitely haven´t decided yet whether I love the pancakes for breakfast or these fluffy muffins and full of flavor, because….who don´t love breakfast muffins?

For these muffins we will use buckwheat, and in one of the recipes we will alternate with oats. The buckwheat is my favourite grain, is so tasty. And really is very healthy, has many properties, among which are: best source of high-quality, easily digestible proteins, fat alternative, the high level of rutin, non allergenic, may help diabetes, great for the digestion. So it is perfect to start the day in the best way, and if to this we add chocolate becomes an addiction.

 

This recipe is so easy, you only need one large bowl, spoons and measuring cups and some ingredients.

Buckwheat breakfast muffins

First way ⇒ Dry Ingredients: -1 cup buckwheat flour, -2 Tbsp cornstarch, -1/2 cup muscovado sugar (or sugar of your choice), -1/2 tsp baking powder, -1/4 tsp sea salt. Opional: 1/2 cup raw cacao powder, 1/3 cup cacao nibs, chocolate chips or chopped dried fruit. Mix everything in a large bowl well, sit aside.

⇒ Wet Ingredients: 2 mashed bananas, -1 tsp vanilla extract, -1 cup plant based milk, I prefer coconut milk, but you can use the one you prefer, If you add cacao you must add 2 Tbsp of milk more. Mix well and add dry ingredients, put in muffins molds with parchament paper. Bake to 190°C about 25 minute, or until they are fluffy and begin to brown from above. 

Second way ⇒ Dry ingredients: -2/3 Buckwheat flour, -1/3 rolled oats (guten free, optional), -2 Tbsp rice flour, -1/2 cup muscovado sugar, -1/2 tsp baking powder, -1/4 tsp salt. Opional: 1/2 cup raw cacao powder, 1/3 cup cacao nibs, chocolate chips or chopped dried fruit. Mix everything in a large bowl well, sit aside.

⇒ Wet Ingredients: 2 mashed bananas, -1 tsp vanilla extract, -1 cup plant based milk, I prefer coconut milk, but you can use the one you prefer, If you add cacao you must add 2 Tbsp of milk more. Mix well and add dry ingredients, put in muffins molds with parchament paper. Bake to 190°C about 25 minute, or until they are fluffy and begin to brown from above. 

I hope you try and enjoy the recipe!

Breakfast Oatmeal pancakes

I´m a really pancake lover, I eat pancakes 3 or 4 times a week, in fact as I write these lines I’m eating chcolate pancakes, for that reason this is my first recipe in my new blog.

This recipe was created by my girlfriend, from the recipe of my classic oatmeal pancakes, I adopted the recipe that she modified, since the pancakes with this new mixture maintain a better shape and are more fluffy.

The recipe is so easy, and you can modify it at your whim, add cacao powder in the mixture, matcha ot tumeric powder, the possibilities are endless.

Okay, here goes te recipe

⇒ Dry Ingedients: -1 cup rolled oats (Into a flour), -1/2 cup rice flour, you can use brown or whire rice flour, -2 Tbsp cornstarch, -1/4 tsp salt, -1 tsp baking powder, -1/2 cup muscovado or coconut sugar, -Optional: 1/2 cup raw cacao powder, or 2 tsp matcha or curcuma powder, one scoop protein of your choice (unfalvored is better or vanilla falvor). Mix everything in a large bowl and sit aside.

⇒ Wet Ingredients: -1 cup water or almond milk (I prefer with milk because this way they are more creamy pancakes), -2 bananas, ripe is better, -2 egg remplacement, orgran egg rempacer, flax eggs or chia eggs, or 2 Tbsp beat aquafaba (chickpea brine) all work the same way, -1 tsp vanilla extract and 1 Tbsp melted coconut oil. Blend everything until smooth, add dry mixture and blend again.

Cook in a non-stick pan or with a little coconut oil for a few minutes on each side, using low heat. You can finish the pancakes with your favorites toppings, for me the best are maple syrup or cocnut nectar with fresh berries and a spoonful of peanut butter. Other good toppings are coconut milk, cocolate sauce, raspberry coulis, and some nuts.

I hope you make you´r pancake stack and enjoy it!!!