How to Have Cake For Breakfast, Guilt Free

Dessert, in all its iterations, is one of the most tempting indulgences. It looks delicious, tastes even better and there's something about it being categorised as 'naughty' that makes it equally appealing and guilt inducing. But, while there needn't be anything forbidden about biting into the apple (pie), with added cream, as an occasional treat; if your sweet tooth is causing irritations to your body, skin and overall health, there is a way around it... Healthy dessert alternatives that can provide a similar satisfaction (and subdue your cravings) without the calories or health detriments. In fact, you could even eat them for breakfast. Sounds too good to be true? Try these recipes out and taste for yourself. 


Avocado Lime Pudding

Nutrition benefits: Contains magnesium and potassium 

Serving Size: 4

Ingredients

  • 2 Avocados 
  • 2 Limes, juiced; zest 1 of the limes 
  • 2 tbsps honey 
  • 1/4 cup cucumber, diced and frozen 
  • 1 tspn vanilla extract raspberries, for garnish
 

Method

  1. Blend all of the ingredients in a blender until smooth.
  2. Top with fresh raspberries.

Recipe from: ToneItUp

 

Orange Citrus Cupcake 

Nutrition benefit: Loaded with Vitamin C 

Serving Size: 8

Ingredients

  • 1 orange, peeled (zest first before peeling and save the zest) 
  • 1 egg 
  • 2 tbsp honey 
  • 3/4 cups oat flour 
  • 3/4 cups vanilla 
  • 1/2 tspn baking powder
  • coconut oil spray
 

Method

  1. Preheat oven to 180oC
  2. Remove seeds from orange and blend until it reaches a puree consistency.
  3. In a bowl, combine egg and honey. Whisk to combine. 
  4. Add in orange puree and remaining ingredients and store well until combined. If your orange was smaller or not as juicy, you may need to add almond milk. Add 1 Tbsp. at a time until reaches a thick batter consistency.
  5. Spray muffin tins with coconut oil spray. Fill the tins and bake for 20 minutes, or until a toothpick comes out clean.
  6. Put on a cooling rack and sprinkle orange zest over the cupcakes before serving.

Recipe from: ToneItUp

 

Toasted Coconut Raspberry Bikini Ice Cream 

Nutrition benefit: High in potassium

Serving Size: 2

Ingredients

  • 2 Tbsp. coconut milk, from a can 
  • 2 Frozen bananas, sliced 
  • 1/4 Cup of frozen raspberries 
  • 2 Tbsp. toasted coconut flakes
 

Method

  1. Blend the coconut milk, bananas, and raspberries until smooth.
  2. Scoop into two small bowls and top with toasted coconut flakes. 

Recipe from: ToneItUp 

 

Spiced Sweet Potato Bread

Nutrition benefits: Packed with protein! Plus vitamin A, vitamin C, Calcium, and Iron 

Serving Size: 4

Ingredients

  • 1 cup organic sugar or 3/4 rice malt syrup
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tspn nutmeg
  • 1 tspn ground cloves
  • Small handful of chopped pecans or walnuts
  • 4 tbsps flaxmeal
  • 3/4 cup water
  • 3 ripe bananas
  • 2 cups sweet potato puree 
  • 1/4 cup coconut oil
  • 1/2 cup homemade apple puree
  • 2 cups wholemeal flour
  • 4 scoops plant-based protein powder 

 

Method

  1. Preheat oven to 175°C. Lightly spray 2 9-inch loaf pans.
  2. In a small bowl mix the flaxmeal and water together, and set aside.
  3. In a large bowl, mash the bananas with a fork. Add the sweet potato, oil and apple puree and mix until combined.
  4. In a medium bowl, mix together the flour, protein powder, sugar/syrup, baking soda, salt, and spices.
  5. Stir the flaxmeal and water mixture into the bowl of wet ingredients. Then add the dry ingredients to the bowl of wet, and mix well.
  6. Divide the batter evenly between the two loaf pans. Sprinkle each loaf with the chopped nuts.
  7. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out dry.
  8. Cool in pan for 15 minutes, and then transfer to a cooling rack.

Recipe: Cooking and Beer 

 
Story by Catherine Barnes