Pancakes…..who doesn’t love pancakes??? Well, although I don’t have them often and when I do I make this recipe. But then I think, now what do I top it with if I just made a healthier version of the dish and don’t want to ruin it by pouring syrup?! Well, that’s how I came up with my blueberry sauce idea.
It’s as simple as placing a handful of blueberries in a microwaveable dish and heat for 20-30 seconds. I take them out and mixed them up and mush them with a spoon and repeat. Until I get the desired consistency.
After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.
1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder
Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.
For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!
Here’s one if not THE BEST dessert I have yet to make. This is only a treat so I’m restraining myself from making it every week. It’s so good I would get upset every time my husband wanted any. I just wanted to eat it all myself. Hope you like this as much as I did! 😉
8 cups mixed blue berries
1 Tbsp quick-cooking tapioca
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries (I used Splenda)
1/2 teaspoon finely grated lemon zest
1 3/4 cups all-purpose gluten-free flour
1/3 cup dark brown sugar
1/3 cup granulated sugar (splenda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/2 cup melted butter
1/2 cup finely chopped almonds.
1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.
2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.
3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.
If you are like me and have a sweet tooth, this is a dessert to try. I can’t stay away from sweets but what I can do is choose healthier options. Because it’s so hard to find natural, healthy store-bought desserts I just rather make my own. Here’s a recipe I found online and oh was it good. I served it warm right out of the oven….
2 cups frozen organic blueberries
1/2 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
4 tbsp freshly squeezed orange juice
Preheat oven to 350. Layer the blueberries in a pie pan and sprinkle the shredded coconut evenly over the blueberries, followed by the sliced almonds. Drizzle the entire dish with the orange juice and bake for 15 minutes. Finish under the broiler on high for another minute or until the almonds start to brown.
Blueberry Banana Muffins
2 cups of whole wheat flour
1 tsp of baking powder
1/2 tsp of salt
4 large eggs
2 stick of light non salted butter
1 cup of splenda
1 tsp of vanilla
1 large package of blueberries
3 ripped bananas (mashed)
2 tsp of ground flax seeds
1. Preheat oven to 350 degrees. Prepare cupcake cups into muffin mold.
2. Sift flour, baking powder, salt and ground flax seeds into bowl, and set aside. In a mixer beat the butter and splenda until light and fluffy.
3. Beat in the eggs one at a time follow by vanilla. Then slowly beat in flour in 3 addition alternately with mashed bananas.
4. Lastly, fold in the blueberries and pour batter into prepared cupcake pan. Bake for 30-45 mins or until golden brown.