Healthy Treats

Recently I’ve had the baking bug – it’s just so therapeutic yknow?? Occasionally I’ll make chocolate chip cookies or tasty like that…but it never ends well (read: it’s demolished in less than 24 hours), so I’ve been looking for healthier alternatives!

Here are a few of my favourite “healthy treats” I’ve made within the past couple of weeks. They’re great when I need that “sweet” fix (we’ve all been there) or for us to snack on throughout the day!

3 INGREDIENT FLOURLESS BROWNIE

  • 3 medium bananas
  • ½ cup natural nut butter (I used Adams natural peanut butter)
  • 2 T – ¼ cup unsweetened cocoa powder (more = richer taste)

Preheat the oven to 250 degrees and grease a small cake pan. Melt nut mutter, and combine all ingredients in a large mixing bowl. Pour the mixture into greased pan and bake for about 20 minutes or until cooked through. For the best texture, enjoy refrigerated!

STRAWBERRY, BLUEBERRY, BANANA BREAD

  • 2 cups whole wheat flour (or almond flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp grass-fed butter or coconut oil, melted and cooled slightly
  • 2 large pasture-raised egg whites
  • 1 ½ tsp vanilla extract
  • ¾ cup mashed banana (about 2 medium)
  • ¼ cup plain greek yogurt
  • 3 tbsp raw honey
  • ¼ cup milk
  • ½ cup diced fresh strawberries (about 4 medium)
  • ½ cup fresh blueberries (I used blackberries)

Preheat the oven to 350 and lightly coat a 9 x 5 loaf pan with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. IN a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results,  add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries. Spread the batter into prepared pan and bake for 40-50 minutes. Cool in pan for 10 minutes before transferring to a wire rack.