"Naughty food made nice." This week we have vegan brownies with avocado and blueberry pancakes.
Substituting just a few ingredients in your baking for low GI options, is an easy way to make your treats healthier, with a higher nutritional value.
This week on the Guilt-free Foodies blog, Alessia shared her go-to snacks for the weekend, that are simple to make and quick to prepare. Try them out and share your creations on Instagram with us tagging @LetsTrain and using the hashtag #GuiltFreeFoodies
Vegan Pistachio Brownies
Ingredients:
1/2 avocado
60 ml. Coconut oil
100 g Flour
80g Cocoa powder
45 gr. Dark chocolate powder or finely grated dark chocolate
40g Honey or 60g stevia
1 teaspoon of yeast
Half a teaspoon of salt
200 ml. coconut milk
Method:
- Mix all dry ingredients together in a large bowl including the avocado, which should be mashed into the mixture.
- Evenly mix in the coconut oil, coconut milk and honey/stevia.
- Pour the mix onto a piece of baking paper, inside a large baking tray.
- Bake at 180 degrees for 20 minutes
- Sprinkle with chopped pistachio nuts and serve
Fluffy Blueberry Pancakes
Ingredients:
100 g egg whites
40 g Chestnut flour (or any nut flour)
4g Baking powder
Palmful of dark chocolate chips
40g Honey or 60g stevia
50g Blueberries
Jam to serve (optional)
Method:
- Blend all ingredients together in a large bowl.
- Heat a few teaspoons of coconut oil in a large non-stick frying pan on a medium heat.
- Using a dessert spoon, add evenly spread dollops of the pancake mixture into the pan being careful to leave a few cm of space between each dollop.
- Cook for 2-21/2 minutes each side.
- Stack the pancakes and serve with the blueberries.
Keep an eye out for more healthier snacks like these and share your creations on Instagram to be featured on our blog. Make sure to use the hashtag #GuiltFreeFoodies and tag @LetsTrain
Alessia can be found on Instagram @alessiaaibene8
