#clean baking

[ernaehrunghandbuch]

Healthy Baking - neuer Trend macht Backen gesund

Beim Healthy Baking geht es darum, das beliebte Naschen gesund zu machen. Dafür wird zum Süßen z.B. auf Honig und Ahornsirup zurückgegriffen.

[iloveswomen2]

Naschen erlaubt: Für einen guten Start in die Woche stelle ich euch heute ein lowcarb Zwetschgen Crumble aus nur 3 Zutaten vor, das ganz schnell fertig ist. Lasst es euch schmecken. Der Beitrag Lowcarb Zwetschgen Crumble (aus nur 3 Zutaten) erschien zuerst auf Habe ich selbstgemacht.

[bestrecipetube]

Vegan Apple Sponge Cake - Natvia's Healthy Treats

Vegan Apple Sponge Cake – Natvia’s Healthy Treats

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This recipe is completely refined sugar free.

This is a Vegan Apple Sponge Cake Recipe made with Natvia. Natvia is a 100% Natural Sweetener!

No sugar used in any of our recipes! All of our dessert recipes are sugar free!

Some other sugar free dessert recipes on our Healthy Treats Channel:

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[iloveswomen2]

Ich könnte mich in an diesen leckeren, gesunden Low Carb Plätzchen satt essen. Und ich finde dieser Nussecken Weihnachtsklassiker kann sich auch zu anderen Jahrezeiten durchaus nachmittags zu einem Tässchen Tee oder Kaffee sehen lassen. Ihr könnt mein Rezept selbstverständlich auch mit anderen Nüssen zubereiten und abändern, je nachdem was eure Nussfavoriten sind. Mein Nussherz […] Der Beitrag Low Carb Nussecken- gesunde Plätzchen erschien zuerst auf Habe ich selbstgemacht.

[jgreennutrition]

Choc banana oatmeal cookies!! 🍪🍫🍌 - 3/4 cup of rolled oats - 1/2 cup oat bran - handful of sultanas - 1/3 cop of raw or coconut sugar - 1/2 cup of oat or soy milk - 1 mashed banana - handful of shredded coconut - handful of flaked almonds - cup of chopped dark choc - 1 tsp of baking powder Mix together and add milk to suit the desired consistency for cookie dough, preheat oven to 180c, place onto baking tray into ice cream scoop sizes and bake for 20 minutes or until golden brown

[eat-train-love-repeat-blog]

MASALA CHAI SNICKERDOODLES These are vegan and awesome! What better way to celebrate the season? Try these and enjoy your weekend! Dough 2/3 cup non-dairy milk (I used Westsoy organic unsweetened soy milk) 2 chai tea bags 1 3/4 cups whole wheat flour 1/2 tsp ground cinnamon 3/4 tsp fine sea salt 1/2 tsp baking soda 1 1/2 tsp cream of tartar 1/2 cup Earth Balance organic butter spread, room temperature 1 cup organic brown sugar 1 tsp pure vanilla extract Coating 1/4 cup brown sugar 3/4 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground ginger 1/8 tsp ground cloves Preheat oven to 350˚F. In a small saucepan over medium heat, bring the milk to a boil. Pour the milk into a small bowl and steep the tea bag for 10 minutes. Once steeped, wring excess liquid from bag and set milk aside. In a small bowl, whisk together the flour, cinnamon, salt, baking soda, and cream of tartar; set aside. In a small mixing bowl, cream the buttery spread, brown sugar, chai milk, and vanilla extract, using a hand mixer on high speed, until combined. The mixture may look lumpy or curdled, but once you add the flour it will smooth out. Add the flour mixture in halves, beating on medium speed after each addition and just until combined. Using a 1 1/2 tablespoon cookie scoop, drop the dough onto some baking pans and freeze for 15 minutes. Prepare the coating in a small bowl by combining the brown sugar, cinnamon, cardamom, ginger, and cloves. Remove baking pans from the fridge and roll dough into round balls then into sugar mixture. Place them back on the baking pan with at least 2 inches between each cookie. If you prefer thin snickerdoodles, gently press balls with the palm of your hand to just barely flatten the round tops. Bake at 350˚F for 8 minutes or until they're firm on the outside. Cookies will keep for up to three days in an air tight container, but will likely be a bit harder on the third day. Enjoy!

[diaryofaperthgirl]

Fig and Banana Muffins

Fig and Banana Muffins

What is better than banana bread? Banana muffins – more yummy and crunchy top bits to eat.. These are my banana and fig muffins – simple to cook and even easier to eat. There is nothing better than a warm muffin filled with fresh figs to enjoy in the afternoon with a cup of tea.

200 g rolled oats (slightly processed)

100g almond meal

2 teaspoons gluten-free baking powder

4 organic or free range…

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