Tag: lowfat


Jan
2014

Skinny Banana Blueberry Oats Muffins

categories: Baking, Breakfast, Cupcakes & Muffins
Skinny Banana Blueberry Oats Muffins1
In the past week, I was just rummaging around and found out that the blog has only ONE muffin recipe posted(a great recipe but with REALLY hideous photos)! Whatt??!! How did THAT even happen? I was shocked and needed to change that pronto! Okay, I did post few skinny muffins recipes on my Facebook page before I started this blog but I haven’t been able to post them here. Of course, that is not an excuse. But you can check them out here, here and here!
I was delighted when I chanced upon these muffins on my favorite baking blog. They are skinny and totally healthy, right up my ally! Of course, they don’t taste healthy or skinny… In fact they are quite soft, moist and so dang fluffy!
Skinny Banana Blueberry Oats Muffins2
This recipe is a total bomb! It does not contain any oil or butter! Say what?!! YES… Mashed bananas and yogurt will do all the work here! Trust me, breakfast can not get better! I made quite a big batch for our small family of 2 and froze the extras and re-heated them in micro whenever the sugar cravings hit! They still tasted absolutely perfect. Instant gratification! 🙂
The recipe includes simple ingredients. Nothing fancy-schmancy! Plus, no mixer required! Takes just about 30 minutes start to finish! Such a phenomenal recipe I tell ya! The only change I made was throwing some oats for a bit of bite and texture. And of course, to make it healthier!
The batter will be quite thick so be gentle and do not over-mix, just until the flour pockets are gone. Over-mixing will result in hard and rubbery texture. Also, use super-ripe bananas for unbelievably sweet, moist and flavorful muffins. I could go on and on about them, but I’ll spare you now! Make them and see for yourself! 😉
Happy weekend you all!
Skinny Banana Blueberry Oats Muffins3
Serve warm with a knob of butter… Totally dee-vine!! 🙂
Skinny Banana Blueberry Oats Muffins
Yields: 15 muffins | Prep time: 15 minutes | Baking time: about 20 minutes
Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 cup mashed very ripe banana (2 large bananas)
  • 1/2 tsp vanilla extract
  • 1/4 cup non fat yogurt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 and 1/4 cup fresh or frozen blueberries
Directions:
  1. Preheat the oven to 160ºC/325ºF. Spray 15 muffin tins with nonstick spray*. Set aside.
  2. In a large bowl, sift together flour, baking soda, salt and cinnamon. Toss in oats. Set aside.
  3. In a separate bowl, mix honey and brown sugar together into a thick paste. Stir in the mashed banana, yogurt, and beaten egg.
  4. Slowly pour the wet ingredients into the dry ingredients. Gently fold it together. It will be thick. Add the milk slowly and continue to gently mix the ingredients together. Gently fold in the blueberries. Do not overmix the batter or you will get tough, dry muffins.
  5. Divide the batter equally between 15 muffin tins. Fill all the way to the top. Bake for 17-19 minutes until very lightly browned on edges or a toothpick inserted in the center of the muffin comes out clean. Allow muffin to cool completely before demoulding. Muffins stay fresh stored in an airtight container at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
*Do not use cupcake-liners as muffins will stick to the liners.
Recipe source: Sallys Baking Addiction
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Nov
2013

Baked Chocolate Banana Doughnuts ~ Low-fat & Egg-free!

categories: Baking, Desserts, Doughnuts, Fall

Baked Chocolate Banana Doughnuts1

 

I pretty much say this about the every recipe I post here but these are the BEST thing ever ever baked in my kitchen! At least so Mr claimed!

These are so moist, soft and super-pillowy. Banana and chocolate heaven in each bite! These baked doughnuts will truly rock your world I tell ya! People with diet-restrictions, this recipe is a MUST in your repertoire!! Such a result without eggs and whole wheat flour… Amazing!

Baked Chocolate Banana Doughnuts3

 

 

Baked Chocolate Banana Doughnuts2

 

And these beauties are then topped with ganache.. A white chocolate ganache.. slurp… It is so gorgeous and I am telling you that this ganache is a MUST for these donuts! I mean who eats a naked donut, right?!!! And then the sprinkles which truly are a NECESSITY! 😀

I shall not endorse it anymore but you gotta try it to believe it! 🙂

Baked Chocolate Banana Doughnuts

Yields: 8 doughnuts

Ingredients:

  • 2/3 cup whole wheat flour
  • 3 Tbsp Hershey’s unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1/3 cup + 1 Tbsp brown sugar
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 4 Tbsp yogurt
  • 1 tsp vanilla extract

For Ganache:

  • 2 Tbsp medium-fat cream/milk
  • 4 oz white chocolate, coarsely chopped
  • sprinkles, optional

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease doughnut pan with baking spray. Set aside
  2. Sift together flour, cocoa powder, baking soda and salt in a bowl. Set aside.
  3. In a medium sized bowl, whisk together melted butter and brown sugar. Whisk in mashed banana, yogurt and vanilla extract.
  4. Slowly fold in dry ingredients into wet ingredients. Divide the batter equally and fill the mold no more than 3/4th. Bake for 11-12 minutes. Cool in pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
  5. Preparing ganache: In a microwave safe bowl, heat the cream for 40-60 seconds. Fold in chopped white chocolate and mix till it melts completely. Dip cooled doughnuts one by one into bowl of ganache and place back on a cooling rack. Top with sprinkles and serve. Doughnuts will keep in an airtight container for 2-3 days.

*In ganache reccipe, white chocolate may be substituted with dark chocolate.

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Jul
2013

Skinny Potato & Leek Soup

categories: Dinner, Lunch, Quick Fix, Soups

Potato & Leek Soup1

I want to make a confession. This is a very simple and classic soup. There… I said it! I am not bringing you some fancy-schmancy recipe today. Just an old classic… Flavored as per my liking and made skinny of course! I didn’t even want to post this recipe for its sheer simplicity. But the flavors were so bang on that I had to bring it forward to you guys!

This soup is so hearty that it is a complete meal in itself. Make this on a cloudy, rainy, grey, cold evening, have it curled up under a blanket and it won’t disappoint you! The aroma of the soup will soothe your mind and soul. It will love you back! (Really!!!) I made this on one such rainy Saturday afternoon and it did hug me back! 🙂

This recipe is inspired by Jamie Oliver‘s book Ministry Of Food. He says that this soup is also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt. I would love to try it this way too! But I might have to wait for the next summer to arrive…

All the ingredients used in this soup are very earthy… just like rain. Leek is a dominant flavor in here.  While celery adds a nice boost of flavor, carrot adds a touch of sweetness and potatoes give it a creamy texture. I would recommend not skipping onion powder and thyme for a complete experience.

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Make this soup and bask in the serenity of warmth the soup surrounds you with!

Skinny Potato & Leek Soup

Serves: 2-3 | Prep time: 5-7 minutes | Cook time: 30 minutes

Ingredients:

  • 1/2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 leek
  • 1 carrot, peeled & sliced
  • 1 stick celery with leaves, sliced
  • 1/2 tsp onion powder
  • 1/2 tsp dry thyme
  • 600 ml vegetable stock
  • 2 large potatoes, peeled & diced
  • salt & pepper, as per taste

Directions:

*Preparing Leek : Cut the ends off leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices. Save a 2-inch piece from the end of leek and julienne it for garnishing.

  1. Heat a deep sauce pan on a high heat and add olive oil to it. Add garlic, leek, carrot and celery to the pan and sauté for around 5 minutes with the lid askew on a medium heat.
  2. Add onion powder, thyme and vegetable stock to the pan. Let it simmer on high heat till the stock has come to a boil.
  3. Add potatoes and give the soup a good stir with wooden spoon. Reduce the heat and let it simmer for 10-15 minutes with the lid on. At this point the potatoes would be just cooked and soft. Do not overcook them.
  4. Remove the pan from the heat. Season with salt and freshly cracked pepper. Pulse until smooth using a hand blender. Adjust the seasoning and consistency as per your liking. Serve garnished with julienned leek.
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Jul
2013

Microwave Chocolate-Nutella Mug-Cake

categories: Baking, Cakes, Cupcakes & Muffins, Quick Fix

Microwave Chocolate-Nutella Mug-Cake1

It was a conscious decision to stay-away from this dangerous mug-cake only because of its sheer convenience. I did not need a confirmation that I can make this cake whenever chocolate-cravings hit me.

As all our resolutions come to an end sooner or later, on a particularly depressing morning, I caved in! And it definitely lifted my spirits up instantly! Yaay for broken resolutions! I’m totally hooked to this one and will be definitely trying different versions! 😛

I know there are infinite versions of mug-cakes floating on the web since 2-3 years and I did check out many of them. But I had a few things in mind about how I wanted this cake to be so I ended up making my own version of this sinful dessert. For one wanted this cake to be eggless and a wee-bit healthier so that I don’t feel too much guilty about gobbling it up.

Another criteria was a perfectly soft, moist and fluffy cake. I can’t tolerate dry crumbs. But microwave especially has a tendency to snatch away moisture and make everything dry. So timing here is a key. Do not over-cook it. Check it after 1 minute + 10 seconds. If not done then cook for another 10 to 20 seconds.

It will take you more time to assemble all the ingredients than for it to actually cook! Perfect for unusual cravings or unexpected company! It would be ready in a jiffy! For it to look more posh, make it in a fancy tea-cups/Ramekins and serve it with ice-cream or whipped cream with fresh fruits. Add anything else you want in the batter like chopped nuts, dark/white chocolate chips, butterscotch chips, dried fruits, M & Ms, sprinkles… Tini-tiny pieces of delicious surprise in every bite! Pure happiness!

Microwave Chocolate-Nutella Mug-Cake2

Mouth-watering? Read on to find out how it’s done. Be warned ~ it’s addictive!

Microwave Chocolate-Nutella Mug-Cake

Serves: 1 | Prep time: 2 minutes | Cook Time: 1 to 1 1/2 minutes

Ingredients:

  • 3 Tbsp whole wheat flour
  • 2 Tbsp powder sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp milk
  • 1 Tbsp Nutella
  • 1/2 tsp vanilla extract
  • M & Ms for topping or 1 Tbsp dark chocolate chips

Directions:

  1. In a medium-sized microwave-safe mug/ramekin add flour, sugar, cocoa powder, baking soda and salt. Whisk with fork until combined.
  2. Add oil, milk, Nutella, vanilla extract and mix with a fork until no lumps remain in the batter.
  3. Sprinkle top of batter with M & Ms or chocolate chips. Microwave on high for 1 to 1 1/2 minutes. Mine was done in 1 minute + 10 seconds so check at that mark and if it is not cooked through then let cook for another 10 to 20 seconds. Be careful as you don’t want a dry cake. Sprinkle with powdered sugar and serve immediately.
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Jul
2013

Breakfast just got better! ~ Banana Almond Butterscotch Chip Cookies

categories: Breakfast, Cookies

Banana Almond Butterscotch Chip Cookies1

Oh yes! Your breakfast just got a whole lot better with these cookies in your life! Made with the goodness of almonds, oats and whole wheat. So gooey because of the melted butterscotch chips! Deee-vine!

Banana √ Almonds √ oats √

Cookies taste best with a glass of Milk so √ 😉

What more you need for breakfast!

They are so soft and tender because of bananas, you will hardly notice the cookies are egg-free! Hence  perfect for non-egg-eaters too! √ that!

So simple to make that it will be ready in 25 minutes flat! Yes, no need to chill the dough in refrigerator. We are going to use chilled mashed banana for cookie-dough. Just mash the banana nicely with the help of fork and refrigerate for half an hour before using… That’s it! No waiting before baking! It rhymes.. LOL… I know I’m such a crack-pot! 😛

Banana Almond Butterscotch Chip Cookies2

So not that these require any coaxing but promise me you’ll make them!

Banana Almond Butterscotch Chip Cookies

Prep time : 15 mins | Baking time: 10 mins

Yields: 15-16 cookies

Ingredients:

  • ½ cup almonds, ground
  • ½ cup whole wheat flour
  • ¼ cup plus 1 Tbsp soft-rolled oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 2 Tbsp butter, at room temperature
  • 4 Tbsp light brown sugar
  • 1 banana, mashed and chilled (1/3 cup approx)
  • ½ tsp almond extract
  • ¼ cup butterscotch chips, plus more for topping (optional)

Directions:

  1. Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together ground almond, wheat flour, oats, baking powder, baking soda and salt.
  3. In a separate bowl, cream together butter and sugar. Add banana puree and almond extract to it and whisk.
  4. Slowly fold in dry ingredients to wet ingredients and mix till flour pockets have disappeared. Fold in butterscotch chips.
  5. Drop 1 Tbsp of cookie-dough onto a baking sheet at 1-2 inches apart. Bake for 9-10 minutes. Mine were ready in 10 minutes. Let it cool on baking sheet for 2-3 minutes and then transfer on a cooling rack to cool completely. At first, the cookies will be soft in center but will firm up once cool.

*Store them in an air-tight container for 3-4 days at room temperature.
*You can replace butterscotch chips with any other nuts or chocolate chips too!

 

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