Arrival of Christmas season is the time of communion and joy, but also of rich holiday table.
Many of us in this period exaggerate and accumulate excess weight, but there is a solution.
Instead of conventional fatty and unhealthy cakes prepare healthier versions, suitable for those on a diet.
If you don’t want to be so radical, prepare one part of the cakes in classic style, and other part according to our recipes, which will surely find fans in your environment.
- Crescents of vanilla and almonds
- cup of grind almonds
- ¾ cup of unrefined sugar
- 1 1/3 cups of integral flour
- 1 cup of white flour
- ¾ cup of cold-pressed sunflower or coconut oil
- ¼ cup of water
- 1-2 tsp of real vanilla
Preheat the oven to 175 degrees. Grind sugar and almonds, mix them with flour and a crumb of salt, add oil, water and vanilla.
Shape the dough into crescents with a thicker mid and thinner ends. Put them on a greased baking sheet and bake for 12 to 15 minutes, until get lightly brown.
If desired, sprinkle them with unrefined powdered sugar.
- Balls of coconut and raisins
- 1 cup of raisins
- ¼ cup of almonds
- ¼ cup of raw pumpkin seeds
- 1/5 cup of raw sunflower seeds
- 2 tablespoons of cocoa
- 4 tablespoons of coconut
- ½ teaspoon of vanilla
Soak the almonds and seeds in water overnight. After that dry them well and blend in mixer or blender.
Add the raisins, cocoa, vanilla and coconut, and again blend them all in solid thick mixture.
Form balls from the mixture and roll them in coconut.
- Vegan Chocolate truffels
- 240 gr of vegan cream cheese
- 2 cups of unrefined sugar powder
- 2 cups of dark chocolate
- grinded almonds, walnuts or coconut flour (optional)
Put the cheese in a blender. Add sugar slowly in the cheese while you are blending.
Then in the mixture of cheese and sugar, add the chocolate, which you previously melted. All this blend well in a blender until you get a thick, uniform mixture.
Let the mixture sit in the refrigerator for two hours.
Shape balls and roll them in the coconut, walnuts or almonds. Then put them back in the refrigerator.
- Chocolate oat cookies
- 2/3 cups of maple syrup
- ¼ cup of cold-pressed sunflower oil
- 5 teaspoons of cocoa
- 1 teaspoon of Ceylon cinnamon powder
- ½ cup of peanut butter
- 1 cup of oat flakes
- 1 teaspoon of real vanilla
On low heat mix the maple syrup, oil, cocoa and cinnamon. Let it boil for three minutes, stirring constantly.
Remove from heat and add peanut butter, oat flakes and vanilla and mix until you get an uniform mixture.
Shape cookies using the spoon, and then let them cool.
You can prepare the peanut butter by yourself. All you need is 55 grams of unsalted roasted peanuts and 2,5 tablespoons of cold-pressed sunflower oil or honey.
All this blend in a smooth paste, and if necessary, add more oil to the mixture for easier smearing.
- Gingerbread of wholemeal flour
- cup of wholemeal flour
- 2/3 cup of rye flour
- 1/3 cup of honey
- 1/3 cup of cold-pressed sunflower oil
- lemon peel
- ½ teaspoon of baking sodaz
- Ceylon cinnamon
- clove powder
Heat and mix honey and oil just long enough to be united.
Knead all ingredients, wrap them in a plastic bag and leave in the refrigerator for at least two hours, but the best is one day.
Shape the cookies and bake them in a preheated oven at 170 degrees 15 to 20 minutes.
You can pour on the top chocolate glaze. Cardamom can be replaced with nutmeg.
- Ginger Cookies
- half cup of unrefined sugar
- 1 teaspoon of powdered ginger
- 1 teaspoon of Ceylon cinnamon
- ½-1 teaspoon of baking soda
- half cup of molasses
- ½ cup of soy milk
- 2,5 cups of wholemeal flour
- some salt
Stir the sugar, ginger, cinnamon, soda and salt. Add molasses and soy milk and mix well. At the end, add flour stirring constantly with a mixer.
Roll the dough on a floured surface. It is desirable to be as thin as possible for cookies to be crispier.
Shape the cookies and put them in a floured and greased baking sheet and bake at 175 degrees about 20 minutes.
Then leave them for five minutes, and after that move them to into a bowl.
- Italian Christmas Bread
- ½ cup of hot water
- 2 teaspoons of dry yeast
- ¼ teaspoon of saffron
- ½ cup of soy milk
- ¼ cup of unrefined sugar powder
- 3 tablespoons of olive oil
- ¼ teaspoon milled anise
- 2 teaspoons of real vanilla
- 1 teaspoon of real almond extract
- some salt
- 1.5 cups wholemeal flour
- 1 cup of white flour
- ¼ cup wheat sprouts
- ½ cup of raisins
- ½ cup of dried apricots
- optional: ½ cup of roasted almonds or pine nuts
Leave saffron and yeast in warm water for about ten minutes.
In the hot soy milk, add sugar and oil and mix them. When the milk has cooled, stir it well with a mixture of water, saffron and yeast.
Add the lemon peel, anise, vanilla, almond extract, salt, sprouts and a cup of flour and all the ingredients mix well with a mixer.
Remove the dough from the bowl on the table, add the dried fruit and knead on a floured surface with oiled hands 5 to 10 minutes.
Place the dough in a lightly greased bowl, cover it and let it rise until doubled, about an hour.
Then re-knead it and put it in a half greased mold.
Cover with a towel and let it rest for about 20 minutes to re-rise.
Bake in preheated oven at 200 ° C for about 45 minutes. After baking, remove the cake from the mold and cool it.
- Vegan Walnut Loaf
- 250 g of wholemeal flour,
- 250 g of white flour
- 1 dl cold-pressed olive oil,
- 1 teaspoon salt and 2 teaspoons of of unrefined sugar,
- 2-3 dl soy milk,
- 1 fresh yeast
- 250 g of minced walnuts
- 180 g of unrefined sugar,
- soy milk
In a cup put two teaspoons of sugar, crumble the yeast, pour over with warm milk and leave in a warm place. Stir the resulting mixture into the flour.
Add salt, sugar, oil, lemon and soy milk as required and knead a smooth dough. Leave it to rise.
Make the filling of walnuts covered with hot soy milk and add sugar. When the dough is doubled, roll it out to a thickness of 1 cm.
Fill the dough with the filling, fold into a roll, put in greased pan and let it rise for about 30 minutes.
Bake for 30 minutes at 200 ° C. Instead walnuts, you can use poppy seeds, carob or chocolate.
- Cake of cherry and millet
- 400 g of millet
- 1 liter of apple juice
- 3 bags of agar agar
- 500 g of cherries
- 200 g of unrefined sugar
Cook millet in apple juice. If the mixture becomes too dense, add a little more juice or water. Pour it in the pan for baking cakes and align. Arrange cherries and pour them with sweetened agar agar.
Cherries can be substitute with other fruits like kiwi, peaches, strawberries, blueberries, raspberries or blackberries.
How to make your favorite cakes healthier
To make your cakes healthier, follow these simple tips:
- Margarine replace with coconut oil and refined vegetable oils with cold-pressed.
- White sugar replace with unrefined brown sugar or stevia, honey, molasses, maple or agave syrup.
- Instead of eggs use flax seeds with water, bananas, yogurt, purchasing substitutes for eggs, corn or potato starch.
One part of the of white flour in the recipe (from 30 to 50%) replace the flour from whole grains.