For the past few weeks, I have been trying to cut on sugar and flour. Also dairy. But it s not really working so far because I have a sweet tooth and because I love a nice pasta dish with lots of Parmesan.
When the weekend comes, and specially in the winter, I always like to have in the house pastries to have with tea. But I decided to make a healthy one so I can enjoy more than one slice.
It s my first time since I started cooking that I am making such a healthy recipe and I am proud of it. The taste is great; it’s not too sweet, not heavy.
1 cup of almond flour
1 cup of bluberries
1/4 cup of organic maple syrup
4 eggs beaten
1 tbsp of baking powder
1/2 cup of coconut oil
In a large bowl, beat the eggs. Add the maple syrup and the coconut oil. Slowly add the almond flour, baking powder and salt. Grease a large pan, pour the mixture and add the bluberries on top. Bake at 350 for 35 minutes.
This is an easy and simple recipe. It requires very few ingredients and always a success!
10 ounces good quality chocolate
Separate the egg yolks from the white. In the bowl of a mixer, beat the white eggson high speed until a peak forms.
Meanwhile, melt the chocolate and add 4 egg yolks. Mix very well. Incorporate half of the egg whites and mix. Add slowly the remaining and mix again very well. Store in the fridge overnight. Serve with fruits on top.
I enjoy baking biscotti when the weather starts cooling down because it goes perfect with that afternoon coffee that we all wait for when we start feeling tired by mid day. I used silan (date syrup) to reduce to amount of sugar but keep the sweetness to this delicate afternoon treat. Combined with pecans and orange, you obtain the perfect biscotti!
3 1/2 cups of flour
2 tsp of baking powder
Zest from one orange plus 1 tbsp of orange juice
3/4 cup of sugar
2 tbsp of silan
2 tbsp of vegetable oil
4 large eggs
1 cup of chopped pecans
In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans.
Store covered in the fridge for about 30min.
Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min.
What is a better way to start your week by indulging on a delicious breakfast? Leftover challah is always put to good use: sunday morning breakfast should be special. Yes, after the whole shabbat eating of endless dishes, we can always find a reason to enjoy challah french toast with a sweet drizzle of maple syrup and fresh fruits to remove the guilt.
- 10 slices of challah
- 2 eggs beaten
- 3/4 cup of milk
- 1/3 cup of melted butter
- 1 tsp of vanilla extract
- 1 tsp of cinnamon
- 1 tbsp of maple syrup
First start by toasting the challah slices.
In a large bowl, mix together the milk, beaten eggs, butter, cinnamon, maple syrup and vanilla extract. Immerse the challah slices in the bowl one by one and lay them flat on a plate. Heat up one tbsp of butter in a large pan. Fry the bread for about 2 minutes on each side. Serve with cut up fruits, cinnamon and maple syrup.