Fit quick recipes

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Coconut Banana Muffin Recipe

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If you have a sweet tooth, and you want to enjoy a treat that is free of refined sugar, this naturally sweetened coconut banana muffin recipe is a real treat for you.

I was inspired by cookieandkatie.com to bake this delicious muffin recipe. I adjusted couple of things to make this already perfect recipe even more perfect 🙂

For those who love coconut you will absolutely love this muffin recipe! These muffins are rich in coconut flavour, yet when you bite in you´ll still taste a banana flavour, which is an interesting addition to this muffin recipe.  So if you like a combination of banana and coconut, I´m sure you´ll fall in love with this sweet, bright flavour and contrasting textures in these little treats!

I don´t know how about you, but I gotta be in a good mood when baking my treats. Make sure you´re too, and then it will guarantee you´ll have an absolutely delicious result.

The original recipe by cookieandkatie.com uses a table spoon of sugar, however, I decided not to, I only used a coconut sugar to sprinkle on the top of the muffins. It gives it a nice sweet flavour to it. So feel free to use it or not and if you want a bit sweeter taste in muffins, then add one or two table spoons of coconut sugar in the batter.

This delicious muffin recipe is perfect for breakfast, brunch, snack time, you name it! Just get yourself in a good mood and get ready for baking!

muffin recipe

muffin recipe
Coconut Banana Muffin Recipe
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Nutritional value of 1 muffin: Calories: 106 Fat: 3,25 g Carbs: 16,5 g Protein: 3,10 g
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
muffin recipe
Coconut Banana Muffin Recipe
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Nutritional value of 1 muffin: Calories: 106 Fat: 3,25 g Carbs: 16,5 g Protein: 3,10 g
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Recipe Notes

Instructions

  1. Preheat oven to 190 Celsius (375 Fahrenheit). Place muffin tins on a baking form and set aside.
  2. In a bowl, whisk together the dry ingredients - flours, baking powder, shredded coconut, salt, lemon zest.
  3. In a separate bowl, whisk together the wet ingredients - eggs, mashed banana, melted coconut oil, honey and vanilla extract.
  4. Then pour the wet ingredients into the bowl with dry ingredients and stir well.
  5. Pour the batter into prepared muffin tins, if you like sprinkle them with a bit of coconut sugar.
  6. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Let them cool and enjoy!

 

Dog Birthday Cake Recipe – Celebrate your pet birthday the fun way

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Dog Birthday Cake Recipe

Dog Birthday Cake Recipe

Spoil your fur baby with my homemade dog birthday cake recipe. This is a delicious, healthy and  dog birthday cake recipe for your pet.  Have fun celebrating another year with your pet.

Our furry friends bring us so much joy that we actually do not need any reason to spoil them. However, all of us want to treat them special when their birthday rolls around. That’s where the dog birthday cake recipe comes in!

If you follow this blog, you´re one of these people that try to cook and bake healthy, so I´m pretty sure if you own a doggie, you´d want your furry baby to have some healthy treats as well.

This dog birthday cake recipe is of course not only suitable for your pet´s birthday; you can also use this recipe for doggy treats, in any shape or form. You can see that I did not only bake the cake but also made small treats in form of bone or paw, they look cute and your dog will love them.

If you want, you can follow exact recipe below, but if you´re creative and want to substitute ingredients or make your own version of a dog birthday cake recipe, then I´d like to guide you through ingredients that are dog friendly.

Flour you can use to bake pupcake

Best flours – no grain flours are the best:

  • coconut
  • almond
  • chickpea
  • lentil
  • potato

OK flours – whole-grain flours:

  • whole-wheat
  • oat
  • barley
  • buckwheat

Bad flours – processed, low-nutrient flours:

  • white, all-purpose flour

What other ingredients can I use?

Ingredients:

  • carrots
  • pumpkin
  • apple
  • blueberries
  • strawberries
  • potato
  • peas

Frosting ideas:

  • white yogurt
  • pumpkin puree
  • sweet potato puree
  • no sugar apple sauce
  • bananas
  • peanut butter
  • coconut oil
  • honey (small quantity)
Dog Birthday Cake Recipe
Dog Birthday Cake Recipe
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This recipe will make a small cake (about 11cm) and some extra small treats
Servings Prep Time
1 portion 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 portion 20 minutes
Cook Time
20 minutes
Dog Birthday Cake Recipe
Dog Birthday Cake Recipe
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This recipe will make a small cake (about 11cm) and some extra small treats
Servings Prep Time
1 portion 20 minutes
Cook Time
20 minutes
Servings Prep Time
1 portion 20 minutes
Cook Time
20 minutes
Ingredients
Servings: portion
Recipe Notes

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking form with a non-stick cooking spray.

Dog Birthday Cake Recipe

 

 

 

 

 

 

 

In a bowl add the egg, peanut butter, coconut oil, vanilla, and honey and stir well. Stir in the shredded carrots and mix thoroughly. Add the flour and baking soda and mix well. Spoon cake batter into prepared form. Bake in preheated oven for about 20-25 minutes.

Let it cool and use your creativity to decorate the cake. I used the greek yogurt as a frosting, simple as that 🙂

dog-birthday-cake-recipe5_fitquickrecipes

 

 

 

 

 

 

Happy 3rd birthday to my Benny!!!

 

 

Healthy Peanut Butter Cups

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Peanut butter lovers – you will adore this recipe! It´s easy to make and you will only need five ingredients and 15 minutes of your time.

These healthy peanut butter cups are delicious and made with healthy ingredients. All you need are five ingredients – peanut butter, cocoa powder, maple syrup, and vanilla extract.

healthy peanut butter cups

One thing to be aware of – you will need to store these healthy peanut butter cups in a fridge or a freezer if you want to have it as a frozen treat. It will definitely melt if you will store them in a place with a room temperature.

So these cups won´t be great as a to-go snack, but they are good to store for a longer time in a freezer and convenient whenever you get peanut butter cravings 😛

This recipe was inspired by Fit Foodie Finds.

healthy peanut butter cups
Healthy Peanut Butter Cups
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Nutritional value of 1 Peanut Butter Cup: Calories: 157 Fat: 13 g Carbs: 8 g Protein: 4 g
Servings Prep Time
10 serving 15 minutes
Servings Prep Time
10 serving 15 minutes
healthy peanut butter cups
Healthy Peanut Butter Cups
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Nutritional value of 1 Peanut Butter Cup: Calories: 157 Fat: 13 g Carbs: 8 g Protein: 4 g
Servings Prep Time
10 serving 15 minutes
Servings Prep Time
10 serving 15 minutes
Ingredients
Servings: serving
Recipe Notes

healthy peanut butter cups

Instructions:

1. Prepare cups or muffin tins. Oil them with a melted coconut oil and set aside.

2. In a bowl, stir all ingredients for the chocolate layer (bottom) and set aside.

3. In another medium bowl, stir all ingredients for the peanut butter layer (top) and set aside.

4. Scoop a spoon of chocolate layer into each cup and then do the same with a peanut butter layer, placing it on the top of the chocolate layer. You should get around 10-12 cups.

5. Place these healthy peanut butter cups in the freezer for at least 30 minutes and enjoy! Store in a freezer or fridge.

Peanut Butter Oatmeal Cookies

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These healthy peanut butter oatmeal cookies are easy to make with just 7 ingredients. They are gluten-free, flour free and are very delicious!

If you´re a fan of peanut butter and cookies, you will love it. You can experiment with this recipe and switch some ingredients, for example brown sugar for stevia or oats for coconut flour. The flavour might change but they will still be delicious peanut butter cookies.

I mentioned these peanut butter oatmeal cookies are gluten free, they are because I used gluten-free oats. Or just simply use something else, like a coconut flour, for instance.

If you would like to make these peanut butter oatmeal cookies vegan, use flax eggs instead of diary eggs.  And make sure to use vegan chocolate chips in case you´ll use these.

If you do not want a saltier version of these cookies, just use the peanut butter without salt. In my opinion, it´s tastier and healthier. ee

I got inspired by Gimme some oven website to make these delicious peanut butter oatmeal cookies.

I hope you enjoy the recipe and if you want to make these cookies, go ahead and post a picture on social media and use #fitquickrecipes.

Happy baking 🙂

 

peanut butter oatmeal cookies
Peanut Butter Oatmeal Cookies
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Nutritional value per 1 cookie: 142 calories 10 g fat 12 g carbs 6 g protein
Servings Prep Time
14 cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
14 cookies 10 minutes
Cook Time
12 minutes
peanut butter oatmeal cookies
Peanut Butter Oatmeal Cookies
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Nutritional value per 1 cookie: 142 calories 10 g fat 12 g carbs 6 g protein
Servings Prep Time
14 cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
14 cookies 10 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Recipe Notes

INSTRUCTIONS:

  1. Heat oven to 180 °C (350 °F). Place a parchment paper on a baking dish.
  2. In a bowl, whisk eggs together with brown sugar. Add baking soda, salt and stir well. Add vanilla extract and peanut butter. Mix well and at the end stir the oats or any other flour you decide to use.peanut butter oatmeal cookies
  3. Use a scoop or a spoon to scoop the dough onto your baking dish and form cookies. The size and shape is up to you 🙂 If you want to use chocolate chips, sprinkle them on the top before placing the dish into the oven. peanut butter oatmeal cookies
  4. Bake for about 12 minutes. Then remove from the oven and let it cool.
  5. Store in a sealed container for up to 3 days.peanut butter oatmeal cookies

Easy Moist Chocolate Cake Recipe – No Eggs, No Butter

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Easy moist chocolate cake recipe, which is eggless and butterless! Use two bowls and a wooden spoon to make this easy dessert.

easy moist chocolate cake recipe

Source: Fit Quick Recipes

This easy moist chocolate cake recipe is one of the easiest I’ve come across.  No mixer, no mess, no stress – you make it with just a wooden spoon.

This is a great recipe for those with egg sensitivities. When you´re lactose intolerant you can use lactose free milk. When you try it, you will never guess that it has no eggs and it is super moist, even after 2-3 days. 

It´s a very simple cake, it even tastes great if you don´t use anything. But since I like using a cake topping, I just blended mixed berries with a little bit of milk and pour over the cake right before serving.

But you can use your imagination – you can just use a powdered sugar or fill it with whipped cream, chocolate, jam or any other sauce according to your taste. Just don´t forget, the more plain the better for your figure 🙂

Easy moist chocolate cake recipe
Chocolate Cake - the easiest recipe - No Eggs, No Butter
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Servings Prep Time
10 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
40 minutes
Easy moist chocolate cake recipe
Chocolate Cake - the easiest recipe - No Eggs, No Butter
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Servings Prep Time
10 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Recipe Notes

Preparation

  1. Preheat the oven to 160 degrees C (320 degrees F).
  2. In a large bowl, combine the flour, coconut sugar, cocoa powder, and baking powder.
  3. In a separate bowl, whisk the milk, coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  5. Pour the batter into a greased  baking pan (about 22 cm large).
  6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  7. Let it cool down and use the topping if you like.

Easy moist chocolate cake recipe

This recipe was inspired by As Easy As Apple Pie.

Glutenfree Chickpea Flour Cake

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Gluten-Free Chickpea Flour Cake

Gluten-Free Chickpea Flour Cake is an experiment I took an inspiration for from Camilla (Power Hungry). I really loved she used simple ingredients, which match super nicely to create nice texture and flavours.

I used a little bit more cinnamon in this Chickpea Flour Cake and I recommend you doing the same. It gives it a nice spicy flavour.

What is Chickpea Flour?

Chickpea flour, also known as gram or garbanzo bean flour, is simply ground raw chickpeas. Chickpeas are gluten-free and also rich in protein, fiber, and other vitamins and minerals. It’s a common ingredient in South Asia and Southern Europe, but has recently gained popularity worldwide as a gluten-free flour.

Where Can I use Chickpea Flour?

Chickpea flour is being used in various dishes. It can be used to make pancakes, crepes, baked goods, pizza dough, veggie burgers, even as a thickener for soups. You can also make chickpea flour omelet for breakfast. You can find couple of ideas and recipes where you can use the gram flour here.

You can also check my recipe “Blueberry muffins made with chickpea flour“

Health Benefits of cooking with Gram Flour

Wheat- and gluten-free diets are becoming more popular. As the gram flour is naturally gluten-free, more people are adding it into their diet.

The chickpea flour helps to:

  • Stabilise blood sugar
  • Maintain colon health and digestion
  • Help with weight management and maintenance
  • Lower gut inflammation and improve immune function

So I think gram flour is a great, healthy and gluten-free substitute to any other flour. Its versatile use can be utilised in many delicious recipes and I´m also planning to use it in more recipes. So stay tuned for more creations from my side 🙂

Now, go and check out the Chickpea Flour Cake below.

 

chickpea flour cake
Gluten-Free Chickpea Flour Cake
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Nutritional Value: 1 cake: Calories: 125 kcal Fat: 3,2g Carbs: 15,9g Protein: 3,5g I used cup measures in this recipe. 1 cup = 200ml
Servings Prep Time
6 cakes 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 cakes 10 minutes
Cook Time
30 minutes
chickpea flour cake
Gluten-Free Chickpea Flour Cake
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Nutritional Value: 1 cake: Calories: 125 kcal Fat: 3,2g Carbs: 15,9g Protein: 3,5g I used cup measures in this recipe. 1 cup = 200ml
Servings Prep Time
6 cakes 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 cakes 10 minutes
Cook Time
30 minutes
Ingredients
Servings: cakes
Recipe Notes

Instructions

  1. Preheat oven to 190 degrees Celsius (375°F). Ideally, use square baking pan (about 22cm or 9-inches). I used too big baking dish and therefore the cake came up too low. So try to use a smaller dish. Spray the dish with the cooking oil.
  2. In a bowl, mix the flour, baking powder, baking soda, and cinnamon.
  3. In a separate bowl, whisk the eggs, sugar, yogurt, banana, oil, and vanilla.
  4. Add this mixture to the flour mixture and mix well. Stir in walnuts. And pour the batter into the pan.
  5. Bake in the oven for about 20 minutes or until a wooden pick inserted in the cake comes out clean.
  6. Cool the cake and serve 🙂

chickpea flour cake

Source: Fit Quick Recipes

Pumpkin Spice Latte Chocolate Cake

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After trying out this pumpkin cake, you will not want to bake any other pumpkin cake recipes!

Pumpkin, coffee, spices and chocolate combined, there is nothing better! This “almost vegan” gluten free and oil free cake is one of the best chocolate type of cakes I have ever eaten! I swear! And when combined with a scoop of vegan vanilla ice cream it makes it even tastier.

Before you check the recipe, read a little bit about healthy benefits of pumpkin and why it makes it a great ingredient in baking.

Most of you know that you can cook gourd or squash and make it into all kinds of amazing treats, from pies and scones to muffins and bread, soup or pumpkin puree. It is simply one versatile veggie for baking.

Puree can be a base to many of the pumpkin cake recipes. There are actually 3 ways to transform an uncooked squash into the puree:

1. Baking Method

Simply, cut the pumpkin in half and shed the stem section and fibrous pulp. If you want, keep the seeds to dry and roast. In a baking dish, place the two halves face down and cover with foil. Bake in oven (about 180 degrees Celsius/375 degrees Fahrenheit) for about 1,5 hours. When done, cool it and scoop out the flesh and puree it.

2. Boiling Method

Same as above, cut the pumpkin and discard the fibrous  insides. Peel the gourd and cut it into pieces. Add water in a pot and place pumpkin in it. Bring to boil and cook until it gets tender. Cool it, then puree it.

3. Microwave Method

Cut the gourd and discard the fibrous insides. Microwave it on high power for about 7 minutes, turning it every few minutes to get even cooking. Process it as above.

You can refrigerate fresh pumpkin puree for up to 3 days or store it in the freezer up to 6 months.

Health Benefits of Pumpkin

This delicious and wonderful veggie packs some powerful healthy benefits. Check them out below.

Good for Eyesight

One cup of pumpkin puree contains more than 200% of your recommended daily intake of vitamin A, which helps your vision, especially in dim light.

It is also rich in carotenoids and betacarotene, which give the gourd their orange colour and transforms into a form of vitamin A.

May Reduce the Cancer Risk

Above mentioned betacarotene also plays a role in cancer prevention, according to the National Cancer Institute. Also, pumpkin seeds help to fight off certain cancers.

Helps to Loose Weight

The gourd has big amount of fiber. The fiber keeps you full for longer time. 1 cup of pureed squash has about 7 g of fiber and only 116 calories.

Pumpkin Seeds Keep Your Mood Better

The seeds are rich in the amino acid tryptophan. Tryptophan (also called L-tryprophan) is an essential amino acid that acts like a natural mood regulator;  it has the ability to help the body produce and balance certain hormones naturally.

Helps your muscle to recover

The gourd contains a fair amount of potassium, 1 cup of pureed pumpkin has even more potassium than a banana. The potassium helps to restore your body’s balance of electrolytes after a workout and keeps muscles functioning.

pumpkin cake
Pumpkin Cake - Spice Latte Chocolate Cake
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Nutritional Value for 1 portion:

1 Portion Without Ice-cream:

Calories: 217,8 kcal

Fat: 8,2 g

Carbs: 33 g

Protein: 7 g

Sugar: 19 g

1 Portion With Ice-cream:

Calories: 282 kcal

Fat: 11,3 g

Carbs: 40,6 g

Protein: 8,4 g

Sugar: 25,3 g
Servings Prep Time
6 portions 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 portions 15 minutes
Cook Time
20 minutes
pumpkin cake
Pumpkin Cake - Spice Latte Chocolate Cake
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Nutritional Value for 1 portion:

1 Portion Without Ice-cream:

Calories: 217,8 kcal

Fat: 8,2 g

Carbs: 33 g

Protein: 7 g

Sugar: 19 g

1 Portion With Ice-cream:

Calories: 282 kcal

Fat: 11,3 g

Carbs: 40,6 g

Protein: 8,4 g

Sugar: 25,3 g
Servings Prep Time
6 portions 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 portions 15 minutes
Cook Time
20 minutes
Ingredients
Servings: portions
Recipe Notes

Preparation

  1. Preheat oven to 180 degrees C (375 degrees F). Prepare the baking form. I used separate small paper baking forms (8x4.5cm), but you can use also one large.
  2. First of all, place all dry ingredients into a bowl. Mix well.
  3. Combine all wet ingredients in a separate bowl. Add it to the wet mixture and mix well.
  4. Pour the batter into the baking forms or one single form, depending which one you choose. It´s important to not fill the form totally to the top.
  5. In a plate or a mug, combine one tablespoon of cocoa powder and 1/4 cup of sugar. Sprinkle it evenly over the cake batter, just like on the picture below.

    pumpkin cake

    Source: Fit Quick Recipes

  6. Slowly pour the hot coffee over the cocoa and sugar mixture. Now, make sure your baking form doesn´t allow the liquid to leak through it. Also make sure the coffee completely covers the powder mixture.
  7.  Place the cake into the oven, do not cover it. Bake for about 20-25 minutes, depends on your oven. The cake is ready when it absorbs all the liquid into the cake. When it´s still watery, keep baking.
  8. When ready, let it cool for about 10 minutes. Then immediately (when still warm) serve it with vegan vanilla ice-cream. I added a piece of raspberry just to add on colour. I think it gives it a special look.

    pumpkin cake

    Source: Fit Quick Recipes

Tip: When you get leftovers and even if the cake is not fresh, you can microwave it for about 30 seconds. It gets more delicious when chilled, and of course, served with ice-cream 🙂

So what do you think? Will you try it yourself?

Blueberry Muffins – Delicious & Healthy Snack (made with Chickpea Flour)

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Blueberry Muffins

Who doesn´t love blueberries and muffins? I find these two an amazing combination! I prepared for you a bit untraditional recipe of blueberry muffins. But first, I want to bring up facts why this amazing fruit is super food!

Blueberries are rich in natural anti-oxidants. These round blue-purple berries have long been attributed to wellness of domestic people living around subarctic regions in the Northern hemisphere.

There are 2 kinds of blueberries: High-bush blueberry and Low-bush blueberry.

High-bush blueberry grows up to 3-4 metres in cultivated orchards and bears clusters of small, cream-white flowers during spring, which later develop into tiny berries after about two months. In the wild, high bush-blueberry is found on the edges of lakes, ponds, and streams.

Low-bush blueberry is a short plant that grows about 60cm in height and spread through underground soil.

Health benefits of blueberries

  1. Low in Calories – 100 g of blueberries contain only about 57 calories.
  2. Rich in Nutrients – Blueberries are rich in dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute towards optimum health and wellness.
  3. The highest anti-oxidant – Blueberries are among the highest anti-oxidant value fruits. The ORAC value of 100 g fresh blueberry is 5562 TE (Trolex equivalents).
  4. Rich in Vitamins and Minerals – Blueberries contain vitamin C, vitamin A and vitamin E, lots of potassium, manganese, copper, iron and zinc.
  5. Helps lower blood sugar – Chlorogenic acid in blueberries help lower blood sugar levels and control blood-glucose levels in type-II diabetes condition.

I like using blueberries in my recipes. Check out more recipes where I used these berries below:

Coconut Muffins with Blueberries

Oatmeal Pancakes with Berries

Check out my Blueberry Muffins Recipe below. This recipe takes you only half an hour to prepare. These blueberry muffins are great as a healthy treat or snack.

I´m looking forward to your comments and feedback. Please share with me similar recipes like my blueberry muffins recipe.

Blueberry Muffins - Fit Quick Recipes
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The recipe makes 12 muffins The Nutritional Value: 1 Muffine Calories: 169kcal Fat: 5g Sugar: 15g Protein: 5g
Servings Prep Time
12 Muffins 7 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Muffins 7 Minutes
Cook Time
30 Minutes
Blueberry Muffins - Fit Quick Recipes
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The recipe makes 12 muffins The Nutritional Value: 1 Muffine Calories: 169kcal Fat: 5g Sugar: 15g Protein: 5g
Servings Prep Time
12 Muffins 7 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 Muffins 7 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Muffins
Recipe Notes

Instructions

  1. First, preheat to 180 degrees Celsius (350ºF) and spray muffin forms with coconut oil cooking spray.
  2. Place all dry ingredients in a large bowl and mix until combined (except blueberries). Then, add all wet ingredients (except the coconut oil) and mix until smooth. Last, add melted coconut oil and blueberries and mix again.

    blueberry muffins

    Source: Fit Quick Recipes

  3. Transfer batter into muffin forms and bake for about 30-30 minutes.

    blueberry muffins

    Source: Fit Quick Recipes

Chocolate Avocado Pie

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Have you ever tried the combination of avocado and chocolate? I have and this Chocolate Avocado Pie recipe is a proof that it is an awesome combination!

When you try this cake out, you won´t feel there is avocado inside. But you will feel good knowing that you used a superfood in your healthy treat.

Avocado is rather unique fruit. Most fruits contain carbohydrates, while avocado is high in healthy fats.

What are other benefits of avocado?

  1. Avocado is super nutritious – besides healthy fat it includes 20 different minerals and vitamins – e.g. Vitamin K, Vitamin C, Folate, Potassium, Vitamin B5 & B6, Vitamin E, Magnesium, Copper, Iron, Zinc, etc.
  2. Eating avocado lowers cholesterol – some studies have shown that avocados can reduce total cholesterol level, reduce blood triglycerides, and increase good cholesterol
  3. Avocados are great for vision – Avocados contain lutein and zeaxanthin, these are two phytochemicals that are concentrated in the eye tissues, where they provide antioxidant protection to help minimize damage.
  4. Cancer prevention – one study showed that it may help reduce side effects of chemotherapy in human lymphocytes. Adequate intake of folate from food, which is in avocado, has also shown that it may protect against colon, stomach, pancreatic and cervical cancer.
  5. Improves digestion – an avocado is high in fiber (about 6-7 grams per half piece). Eating foods with natural fiber can help to prevent constipation and maintain a healthy digestive tract.

If you´re looking to try out other cray recipes with avocado, check out this page which shows you several ways to use this super fruit.

Many of you know that dark chocolate is good for us, but for those who don´t, let´s briefly check why dark chocolate is great:

  1. Nutritious – 100 gram of chocolate with 70-85% cocoa contains: 11g of fiber, 67% of iron, 58% of magnesium, 89% of copper, 98% of manganese. It also contains phosphorus, zinc, potassium and selenium.
  2. Source of antioxidants– dark chocolate is loaded with organic compounds that are biologically active and function as antioxidants (e.g polyphenols, flavanols and catechins).
  3. Improves the brain function – some studies showed that 5 days of consuming high-flavanol cocoa improved blood flow to the brain. Cocoa also contains stimulant substances like caffeine, which is the reason why cocoa can improve brain function in the short term.
  4. Protects the skin against the sun – the flavonols can protect against the damage caused by sun, it can also improve blood flow to the skin and increase skin density and hydration.

So what you should do now is to check this Chocolate Avocado Pie recipe and make this super nice dessert for you and your friends and family.

Chocolate Avocado Pie
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Nutritional Values per 1 cake: Calories: 99kcal Fat: 4g Protein: 5g Carbs: 19g
Servings Prep Time
12 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30 minutes
Chocolate Avocado Pie
BigOven - Save recipe or add to grocery list
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Nutritional Values per 1 cake: Calories: 99kcal Fat: 4g Protein: 5g Carbs: 19g
Servings Prep Time
12 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Recipe Notes

Preparation:

  1. Mix the oats in a blender until you get the oat flour.
  2. Place the oat flour into bowl, add cocoa, baking soda, salt and set aside.
  3. Blend bananas, avocado, maple syrup, chia seeds, vanilla extract.
  4. Pour this batter into the flour mixture and add chopped dark chocolate. Mix well.
  5. Place a parchment paper into a baking dish (I used round form, about 28cm, 11 inches). Pour the batter into it and bake for about 25 minutes under 200 degrees Celsius (390 Fahrenheit).

The picture before baking:

img_6837

Ready to eat 🙂

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I served it with the greek yogurt, which I mixed with 1 tsp of organic honey.

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