Postres Saludables Without the Weight Gain
Though millions make New Year resolutions to eat healthy and lose weight, it’s not always easy when your body is craving postres. Fortunately, you can reach your goals and satisfy your sweet tooth. “With the popularity of gluten-free and the “Paleo diet,” baking substitutes for flour, sugars, oils and dairy are easy to find at your local store,” says Maribel Marmol, healthy food blogger at food 4 thought NYC.
Substitutes:
Whole-wheat flour or coconut flour instead of all-purpose flour to increase your fiber intake, keeping you fuller longer.
Fruit, such as applesauce or crushed pineapple to replace the empty calories of refined sugars. These fruits pack in vitamins and minerals, while making cakes and cookies moist and flavorful.
Greek yogurt in place of sour cream, whole milk or cream cheese. This ingredient has the added benefit of calcium and protein without the high calories.
Healthy French Toast Recipe to Try:
Gluten-free Peach French Toast with Cardamom
Cook Time: 60 minutes
Servings: 8 to 10 slices
Ingredients:
1/2 cup coconut flour, sifted
1/2 cup ground flax seeds
1/2 teaspoon salt
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup almond milk
1 teaspoon apple cider vinegar
1/2 teaspoon ground cinnamon
Peach Sauce
3 peaches, cored and sliced
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh lemon juice
French Toast
2 eggs
1/2 cup vanilla almond milk, unsweetened
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon brown sugar
1 tablespoon coconut oil, melted
Optional: Maple syrup and Greek yogurt for topping
Directions:
Prepare ingredients and grease 8”x4”x2.5” loaf pan for bread. This step can be done one or two days before. Preheat oven to 325 F. Combine all the dry ingredients in one bowl and all the wet ingredients in another bowl. Add the wet to the dry and mix well. The batter will be thick by the time you’re done. Add batter to a greased loaf pan and place in heated oven. Bake for about 40 minutes or until a tester comes out clean. Let the bread cool completely before removing it from the pan. *Note: Since this is gluten-free bread, the loaf will not rise like regular wheat-based breads. Doesn’t make it any less tasty, but you should have a heads up! Heat a small saucepan or frying pan over low to medium heat. Add sliced peaches, spices, sugar, and lemon juice. Stir until the peaches start to disintegrate and the juices are bubbling. Remove from heat. Cut thick slices of cooled coconut flax bread. Mix French toast ingredients in a shallow bowl. Add bread slices and cover with mixture on all sides. Allow it to soak while heating a medium frying pan with coconut oil over medium heat. Once hot, add up to three slices to the pan with tongs. Cook on each side for 3-4 minutes or until slightly browned. Arrange toast slices on a plate, top with peaches, syrup and yogurt. Sprinkle ground cinnamon on top. Serve!
Healthy Cake Recipe to Try:
Upside Down Strawberry Cake
Cook Time: 60 minutes
Servings: 12 to 14 pieces
Ingredients:
1 1/2 tablespoons unsalted butter
2 tablespoons coconut flour
1 cup strawberries, sliced
Drizzle of honey
Cake
1 cup unblanched almond flour
1/3 cup coconut flour
1/2 cup coconut oil, melted
1/2 cup honey
1/2 cup Greek yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon salt
Directions:
Preheat oven to 350 F. Add butter to an eight-inch cake pan and place in oven. Once melted, swirl butter to coat the bottom and sides of the pan and set aside. Whisk all the dry ingredients in one bowl (coconut flour, almond flour, salt, baking powder, baking soda, salt). In a separate medium-sized bowl, mix the wet ingredients (coconut oil, eggs, honey, vanilla) together thoroughly. Add the dry ingredients to the wet ingredients along with the Greek yogurt and mix well, creating a thick batter. Sprinkle the coconut flour into the pan over the butter and drizzle with honey. Place the sliced strawberries along the bottom of the pan in a single layer. Scoop the batter over the strawberries and level out with a spatula. Place in the oven and bake for 30 minutes or until a tester comes out clean from the center. Remove and allow it to cool for 15 minutes before flipping the cake out onto a serving plate.
