Apple & Cocoa Brownies

Apple & Cocoa Brownies

Apple & Cocoa Brownies

If you’re craving something rich, chocolatey, and indulgent but don’t want to feel weighed down by refined sugars and flours, these apple & cocoa brownies are about to become your new favorite treat. I was skeptical at first—how can brownies without flour still be fudgy? But trust me, these turned out so unbelievably soft, moist, and packed with deep chocolate flavor that I knew I had to share them.

The magic here is the apples. Fresh, naturally sweet, and full of fiber, apples replace the need for added sugars while keeping the brownies moist. When blended with cocoa powder and eggs, they create a silky batter that bakes into the most decadent texture. I like to add a handful of dark chocolate chips on top because, let’s be real, more chocolate is always a good idea.

Now, let’s talk about why apples deserve a prime spot in your diet. They’re loaded with fiber, which supports digestion and helps regulate blood sugar, perfect for keeping energy levels stable throughout the day. They’re also packed with antioxidants, especially in the skin, which fight inflammation and support heart health. And here’s the best part: apples naturally enhance iron absorption, making them a great addition to a diet focused on maintaining healthy iron levels. So, if you’ve been looking for a way to satisfy your sweet tooth while nourishing your body, these brownies check all the boxes.

These brownies are a delicious way to sneak more fruit into your day while still feeling like you’re indulging in a chocolatey treat. Give them a try and let me know how they turn out!

Ingredients:

  • 75 g pitted dates (optional)
  • 570 g (4 large) apples, peeled, cored, and chopped
  • 30 g cocoa powder
  • 3 eggs
  • 1 tsp. baking powder
  • 30 g dark chocolate chips (optional)

Directions:

  1. If using dates, soak them in a bowl with hot water for 10–15 minutes until softened.
  2. Meanwhile, peel, core, and chop the apples into small pieces.
  3. Add the softened dates, cocoa powder, chopped apples, and eggs to a bowl. Blend everything with a hand blender (or a food processor) until smooth.
  4. Stir in the baking powder, making sure it’s evenly incorporated.
  5. Grease a 7 x 7-inch (18 x 18 cm) baking pan with coconut oil and line it with parchment paper.
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. Sprinkle dark chocolate chips on top for extra richness.
  8. Preheat the oven to 350°F (180°C) and bake for 40–45 minutes, or until the top looks dry and the brownies hold together.
  9. Let the brownies cool completely in the pan.
  10. For a denser texture, refrigerate for at least 2 hours before serving.

Prep & Baking Time:

  • Prep time: 30 minutes
  • Baking time: 45 minutes
  • Servings: 9

Nutritional Information (Per Serving):

  • Calories: 110
  • Protein: 3.25 g
  • Fat: 3.22 g
  • Carbohydrates: 18.64 g
  • Fiber: 2.1 g

Storage Tips:

  • Store in an airtight container in the fridge for up to 5 days for a firmer, fudgier texture.
  • Enjoy chilled for a richer taste or warm slightly for a gooier texture.
  • If you prefer a less sweet brownie, you can skip the dates.

Dietary Information:

  • Flourless
  • Naturally sweetened
  • Gluten-free

 

Almond Flour Muffins

Almond Flour Muffins

Almond Flour Muffins

There’s something so comforting about a warm, homemade muffin, especially when it’s soft, buttery, and just the right amount of sweet. These almond flour muffins are inspired by frangipane, the rich almond-based filling often used in French pastries. Traditionally, frangipane is creamy and indulgent, but today, we’re transforming that luxurious texture into a wholesome, gluten-free treat that’s naturally sweetened with maple syrup.

The moment you take a bite, you’ll notice how incredibly moist these muffins are thank you, thanks to the almond flour! Unlike traditional wheat flour, almond flour is naturally rich in healthy fats, giving these muffins an unbeatable softness. Plus, we’re adding a little touch of dried fruit (optional, of course) to bring in some tartness that perfectly complements the subtle sweetness of maple syrup.

But let’s talk about almond flour, the star ingredient here. Not only does it create an amazing texture, but it’s also packed with protein, vitamin E, and heart-healthy monounsaturated fats. These nutrients help support brain function, reduce inflammation, and keep your skin glowing. Plus, almond flour is naturally gluten-free and low in carbohydrates, making it a fantastic alternative for those looking to reduce their grain intake. Including almonds in your diet can help maintain steady blood sugar levels, making these muffins a great option for breakfast or a midday snack without the usual sugar crash. If you’re not already using almond flour in your baking, this recipe is a perfect excuse to start!

So, whether you need a quick energy boost, a lunchbox treat, or just a cozy afternoon snack, these almond flour muffins have got you covered. Now, let’s get baking!

Ingredients:

  • 4 tbsp. (60 g) soft butter
  • 1/4 cup (60 ml) maple syrup
  • 2 eggs
  • 125 g almond flour
  • 1/2 tbsp. baking powder
  • 7 g vanilla sugar or 1 tsp. vanilla extract
  • 30 g dried cranberries (optional)

Directions:

  1. Preheat your oven to 350°F (180°C). Lightly grease a muffin pan with oil (coconut oil works great for this).
  2. In a large mixing bowl, combine the soft butter and maple syrup. Whisk vigorously until smooth and creamy (an electric whisk can help!).
  3. Add the eggs one at a time, mixing well after each addition to fully incorporate them.
  4. Gently fold in the almond flour, baking powder, and vanilla sugar. Stir until the batter is smooth and light.
  5. If using dried cranberries, fold them in gently.
  6. Spoon or scoop the batter evenly into the muffin pan, filling each cup about two-thirds full.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool on a wire rack before serving.

Prep Time: 20 minutes
Baking Time: 25 minutes
Servings: 7 muffins

Nutritional Information (Per Muffin):

  • Energy: 235 calories
  • Protein: 5.7 g
  • Fat: 17.76 g
  • Carbohydrates: 16.02 g
  • Fiber: 2 g

Storage Tips:

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
  • Feel free to customize with different dried fruits, nuts, or even a pinch of cinnamon for extra flavor.

 

Granola Inspired Cookies

Granola Inspired Cookies

Granola Inspired Cookies

Imagine taking all the wholesome goodness of granola, the crunch, the nutty flavors, and the nutrient-packed ingredients, and transforming it into a cookie. These granola-inspired cookies do just that! They combine the hearty nutrition of oats, the richness of nuts and seeds, and the subtle sweetness of maple syrup into a delightful, grab-and-go snack that’s perfect for any time of day. Whether you’re craving a satisfying post-workout treat, a midday pick-me-up, or something comforting with your evening tea, these cookies have you covered.

Oats, the star of this recipe, are an underrated superfood that deserves a regular spot in your diet. Packed with soluble fiber, they help lower cholesterol levels, promote a healthy heart, and stabilize blood sugar levels. The beta-glucans in oats are particularly effective in keeping you feeling full and energized for longer, making them a fantastic choice for anyone trying to maintain a balanced diet. Moreover, oats are rich in essential minerals like manganese, magnesium, and phosphorus, all of which play a role in supporting bone health, metabolism, and energy production.

By pairing oats with nutrient-dense nuts, seeds, and flours like almond, peanut, and pumpkin seed, this recipe becomes a powerhouse of health benefits. Healthy fats and proteins in the nuts and seeds not only support brain and heart health but also help sustain your energy throughout the day. And the best part? These cookies are highly customizable—you can swap in your favorite nuts, seeds, or even dried fruits to make them uniquely yours.

With their nourishing ingredients and adaptable nature, these cookies are more than just a treat; they’re a delicious way to take care of your body. Let’s dive into the recipe and whip up a batch of these wholesome, feel-good cookies!

Ingredients

  • 1 cup (90 g) oat flour (made from rolled oats ground into flour)
  • 2 tbsp. (18 g) almond flour
  • 2 tbsp. (18 g) peanut flour
  • 2 tbsp. (16 g) pumpkin seed flour
  • 2 tbsp. (16 g) coconut flour
  • 2 tbsp. (18 g) sesame seeds
  • Pinch of salt (optional)
  • 1 tsp. baking powder
  • 7 g vanilla sugar
  • 4 tbsp. (60 g) melted butter
  • ¼ cup (60 ml) maple syrup

Directions

  1. Grind any whole nuts or seeds you plan to use. For this recipe, grind roasted peanuts or raw peanuts, and raw pumpkin seeds into flour. Roasted peanuts enhance the cookies with a rich nutty flavor.
  2. Preheat your oven to 350°F (180°C).
  3. In a large mixing bowl, combine the dry ingredients: oat flour, almond flour, peanut flour, pumpkin seed flour, coconut flour, sesame seeds, salt (if using), baking powder, and vanilla sugar. Mix well.
  4. Pour in the melted butter and maple syrup. Stir thoroughly until the mixture forms a smooth cookie dough.
  5. Adjust the dough consistency based on your texture preference. For softer cookies, reduce the oat flour by ¼ cup.
  6. Use an ice cream scoop to portion the dough into large cookie shapes, or form smaller, round cookies if you prefer.
  7. Place the cookies on a baking sheet lined with parchment paper.
  8. Bake for 20 minutes or until golden brown.
  9. Allow the cookies to cool slightly before enjoying them with a glass of milk or your favorite hot drink.

Prep Time: 20 minutes
Baking Time: 20 minutes
Servings: 8 cookies

Nutritional Information (Per Cookie):

  • Energy: 182 calories
  • Protein: 3.48 g
  • Fat: 10.02 g
  • Carbohydrates: 16 g
  • Fiber: 1.9 g

Storage Recommendations:

  • Store the cookies in an airtight container at room temperature for up to 5 days.
  • For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
  • Customize the recipe by swapping in your favorite nuts, seeds, or even dried fruits to make it your own.
  • Serve as a breakfast snack or a wholesome dessert with tea, coffee, or milk.

Flaxseed Crunch

Flaxseed Crunch

Flaxseed Crunch

Flaxseeds are one of nature’s most powerful superfoods, celebrated for their versatility and extraordinary health benefits. These tiny seeds are a rich source of omega-3 fatty acids, lignans, and fiber, which can significantly boost heart health, improve digestion, and even aid in maintaining balanced blood sugar levels. Despite their incredible benefits, finding ways to include flaxseeds in your daily diet can sometimes feel like a challenge. That’s where these Flaxseed Crunch Cookies come in!

This recipe transforms humble flaxseeds into a delicious, crunchy snack that you’ll love reaching for any time of day. By combining the texture of whole flaxseeds with the enhanced bioavailability of ground flaxseeds, these cookies offer a perfect mix of crunch and nutrition. Sweetened naturally with maple syrup, they’re not just a treat for the taste buds but also a gift to your body.

Incorporating flaxseeds into your regular diet can provide long-term benefits for overall health. Their high fiber content supports digestive health and keeps you feeling full longer, while the lignans they contain act as powerful antioxidants. Including flaxseeds regularly is an easy and delicious way to prioritize your well-being. With this simple recipe, you’ll never look at flaxseeds the same way again.

Enjoy the wholesome crunch and the peace of mind that comes from nourishing your body with the best nature has to offer!

Ingredients
½ cup (75 g) ground flaxseed
½ cup (75 g) whole flaxseed
Up to 5 tbsp. maple syrup
Kosher salt (optional)

Directions

  1. Start by grinding half of the flaxseeds into a fine powder using a coffee grinder or food processor.
  2. Mix the ground flaxseeds with the whole flaxseeds in a bowl.
  3. Gradually stir in maple syrup until the mixture becomes sticky.
  4. Grease muffin cups with coconut oil and line with parchment paper to prevent sticking.
  5. Divide the mixture evenly into the prepared cups.
  6. Press and flatten the mixture with an espresso or regular spoon, smoothing the surface.
  7. Sprinkle kosher salt on top, if desired, and bake at 350°F (175°C) for 20 minutes.
  8. Let the cookies cool completely in the cups before removing to allow them to harden.

 

Prep time: 20 minutes
Baking time: 20 minutes
Servings: Makes 12 crunches

Nutritional Information
Per 1 Cookie Crunch:
Energy: 96 calories
Protein: 2.56 g
Fat: 5.91 g
Carbohydrates: 9.63 g
Fiber: 3.8 g

Storage

  • Store in an airtight container at room temperature for up to a week.
  • For longer storage, keep in the fridge for two weeks or freeze for up to 3 months.
  • These cookie crunches are a portable, nutrient-packed snack, perfect for on-the-go days.

 

Red Lentil Nuggets

Red Lentil Nuggets

Red Lentil Nuggets

When it comes to creating nutritious meals that everyone will love, these Red Lentil Nuggets are a true winner. Whether you’re whipping up a quick lunchbox addition, a satisfying snack, or a wholesome dinner centerpiece, these nuggets are guaranteed to impress. The beauty of this recipe lies in its simplicity, made with pantry staples, fresh veggies, and hearty red lentils, these nuggets are gluten-free, packed with protein, and baked to golden perfection.

But what makes these nuggets truly special is their versatility. They’re perfect for picky eaters, busy parents, or anyone looking for a healthier alternative to store-bought options. Imagine the joy of knowing exactly what’s in your food—no preservatives, no hidden additives, just real, wholesome ingredients. Serve them alongside a creamy avocado dip, a fresh salad, or even tucked into wraps for a fun twist on mealtime.

Now, let’s talk about the star ingredient: red lentils. These humble legumes are a nutritional powerhouse and a must-have in any well-rounded diet. Red lentils are rich in plant-based protein, making them an excellent choice for vegetarians and omnivores alike. They’re packed with dietary fiber, which supports digestion and helps maintain healthy blood sugar levels. But that’s not all—red lentils are an outstanding source of iron, folate, and magnesium, nutrients crucial for energy production, immune function, and overall vitality.

Incorporating red lentils into your regular diet can have lasting health benefits. Their iron content can help combat fatigue and support red blood cell production, while their low glycemic index keeps you feeling full and energized for hours. Red lentils are also incredibly versatile, they pair well with countless flavors and can be used in soups, stews, salads, and, of course, these delightful nuggets.

If you’re looking for a recipe that’s healthy, flavorful, and easy to make, these Red Lentil Nuggets tick all the boxes. Plus, they’re a fantastic way to introduce more plant-based ingredients into your diet while ensuring that every bite is as delicious as it is nourishing. Whether you’re feeding a crowd or preparing a meal for yourself, these nuggets are sure to become a household favorite.

Ingredients:

  • ½ cup (90 g) red lentils
  • 30 g onion, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1 egg
  • 1 can (110 g) strained tuna meat
  • 50 g shredded carrot (or veggies of choice)
  • 40 g finely chopped red bell pepper (or veggies of choice)
  • 10 g finely chopped fresh parsley
  • 30 g shredded mozzarella (or cheese of choice)
  • 3 tbsp. olive oil, plus 1 tbsp for brushing
  • ¼ tsp. salt
  • ¼ tsp. dried onion powder
  • ¼ tsp. dried garlic powder
  • ¼ tsp. dried oregano (or herbs of choice)
  • Black pepper to taste

Directions:

  1. Soak red lentils in water for 4 hours at room temperature or overnight in the refrigerator.
  2. Rinse soaked lentils thoroughly and strain well to remove any excess water.
  3. Blend lentils with onion, garlic, and egg in a blender or with a hand blender until smooth and creamy.
  4. Add strained tuna, shredded carrot, chopped bell pepper, parsley, mozzarella, olive oil, and all seasonings to the mixture.
  5. Mix everything thoroughly until the mixture holds together easily.
  6. Shape the mixture into nugget fingers or rectangles, about 2 tablespoons each.
  7. Place the shaped nuggets onto a parchment-lined baking pan.
  8. Brush the tops of the nuggets with olive oil for a crispier texture.
  9. Bake in a preheated oven at 350°F (180°C) for 30 minutes, or until golden brown.
  10. Serve warm with your favorite dipping sauce, such as fresh avocado dip.

Prep Time and Baking Information:

  • Soaking: at least for 4 hours or overnight in the fridge
  • Prep Time: 30 minutes
  • Baking Time: 30 minutes
  • Servings: 16 nuggets

Nutritional Information:

Per 1 nugget:

  • Energy: 70 calories
  • Protein: 3.6 g
  • Fat: 4.35 g
  • Carbohydrates: 4.4 g
  • Fiber: 0.8 g

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freeze uncooked nuggets on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the cook time.

Particular Recommendations:

Red lentils are a versatile ingredient that blends seamlessly into both savory and sweet recipes. To maximize their health benefits, pair them with vitamin C-rich foods to boost iron absorption, such as fresh bell pepper in this recipe or a side of citrus salad. These nuggets also make a great gluten-free and protein-packed option for those focusing on balanced eating habits!