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.

Method

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

Recipe from: ToneItUp

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

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

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