When you are perpetually on a diet, but still fond of these simple pleasures like cookies, cakes and biscuits, the best way, I find, is portion-control. These mini chocolate cookies do the job perfectly well!
- 2 ½ cups wholewheat flour
- 1 tspn salt
- 1 heaped tspn baking powder
- 2 tbspns organic brown sugar
- 1 cup vegetable oil
- ½ cup + 1 tbspn organic extra virgin coconut oil
- 4 tbspns fresh natural yogurt
- 1 tspn coconut essence
- 1 tspn organic vanilla essence (optional)
- ½ cup dark chocolate chips
This cookie dough can be made in just 1 bowl. The recipe makes about 40 mini cookies, or 20-22 larger ones.
Preheat the oven to 150 C
- In a large mixing bowl, add the flour, salt, baking powder, sugar and mix well.
- Make a well in the centre, and add the oils, vanilla and coconut essences, and 3 tbspn of yogurt.
- Mix well until combined uniformly.
- Line and grease a baking sheet/cookie sheet.
- Just before you transfer blobs of the cookie dough onto the sheet, add in the last tbspn of yogurt and mix well again. Now make blobs smaller than a lemon, and place them on the cookie sheet
- Bake for 15-18 minutes, until the cookies are light brown and still slightly soft in the centre.
- Let them cool completely before storing them away.
Keeping up with the ‘naked cakes’ trend, this is what I made for K’s birthday yesterday. A three-layer healthy cake, with a velvety, smooth frosting. So healthy, that we had if for breakfast too, this morning!
- 1 cup wholewheat flour
- 1 cup rolled oats flour, freshly ground
- ½ cup organic sunflower flour, freshly ground
- 3 tbspn organic light brown sugar
- A pinch of salt
- 1 heaped tspn baking powder
- 1 cup + 1 tbspn buttermilk
- ½ cup light olive oil
- 1 tspn bourbon vanilla
- 2 tbspns sunflower seeds
- 1 tbspn pumpkin seeds
- 10-12 hazelnuts
- 5-7 almonds
- 1 tbspn watermelon seeds
The above ingredients are enough to make 1 cake, with 2 layers; you can alter the quantities of these ingredients according to the number of layers you like.
- Preheat the oven to 170 C
- Combine the flours, sugar, salt and baking powder in a large mixing bowl, and the wet ingredients (oil, 1 cup buttermilk and vanilla) in another medium bowl.
- Combine wet ingredients into the dry ones, fold in 8 hazelnuts, 5 almonds, the watermelon seeds, pumpkin seeds, and 1 ½ tbspn of sunflower seeds into it.
- Pour the mixture into a greased and lined tin, and bake for 30-40 minutes, until the top is golden brown, the sides of the cake come away from the tin’s, and an inserted skewer comes out clean.
- The night before, hang 1.2 ltrs of thick yogurt in a muslin cloth, and let it sit overnight. The next morning, what is left is cream cheese, with all the whey left behind.
- Combine 2 heaped tbspn of peanut butter and 1 tbspn of honey in it, and mix well till smooth mixture is formed.
- Leave it to set in the fridge.
Decorating: After the cakes are completely cooled down, either in the fridge or on the countertop, slice them, and frost them. Leave the cake in the fridge to set, before you serve.