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4 healthy desserts to try during self-isolation

4 healthy desserts to try during self-isolation

With more time at home, it gives us all the chance to turn our hand to baking. So, we figured it would be rude not to share these 4 healthy desserts with you, from tart lemon parfait to creamy chocolate brownies! Our quick, easy puddings, created by our talented chefs, contain wholesome, natural ingredients and

With more time at home, it gives us all the chance to turn our hand to baking. So, we figured it would be rude not to share these 4 healthy desserts with you, from tart lemon parfait to creamy chocolate brownies!

Our quick, easy puddings, created by our talented chefs, contain wholesome, natural ingredients and are all gluten and dairy free, as well as free from refined carbs and sugars. Yes, they’re all vegan too!

We appreciate you might not have all the ingredients in your cupboard, so we have suggested simple swaps throughout. All recipes serve 2, apart from the flapjack, which serves 4.

Lemon & almond cheesecake with blueberry compote

  • 20g pistachios
  • 20g pecans
  • 30g Medjool dates (2 dates), pitted
  • 120ml Nush almond cheese
  • 80ml coconut yoghurt
  • 2 tsp maple syrup
  • 1 lemon
  • 50g frozen blueberries, defrosted
  1. In a food processor or blender, add ¾ of the pecans and pistachios and pulse until roughly chopped. Reserve 1 tsp of the chopped nuts for serving. Then add the dates (removing the stones) and pulse again until combined. Place into ramekins and push down to form the base layer.
  2. To make the lemon cheesecake layer; zest and juice the lemon. In a large bowl, whisk the almond cheese with the coconut yoghurt. Then add 2 tsp maple syrup, half of the juice from the lemon (to taste), and all of the lemon zest. Place into the ramekins and put in the fridge to chill while you make the blueberry compote. 
  3. To make the blueberry compote; heat a small saucepan on a medium heat and add the blueberries, 1 tsp maple syrup, a squeeze of lemon juice (to taste) and 1 tbsp cold water. Cook for 5 mins or until a thick sauce is formed. Set aside in a bowl to cool for 5 mins.
  4. Remove the cheesecakes from the fridge and spoon over the blueberry compote. Top with the remaining chopped nuts.

Simple swaps: Pistachios and pecans can be switched for any alternative nuts (like walnuts, peanuts or almonds). Nush almond cheese can be replaced with any cream cheese, providing you aren’t dairy free. Likewise, coconut yoghurt can be replaced with any thick yoghurt. Maple syrup can be swapped for honey.

Chocolate & tahini brownie dessert

  • 1 tbsp ground flaxseeds
  • 130g courgette
  • 4 tbsp tahini
  • 50g coconut sugar
  • 4 tbsp cocoa powder 
  • 2 tbsp buckwheat flour
  • ½ teaspoon baking powder
  • 30g vegan dark chocolate
  • 20g walnuts
  1. Preheat the oven to 200C / gas mark 6.
  2. Mix the ground flaxseeds with 3 tbsp warm water in a small bowl and set aside to thicken. Weigh the courgette to get the exact amount needed and grate into a large bowl. Chop the chocolate into small chunks and roughly crush the walnuts. 
  3. To the large bowl containing the courgette, add the flaxseed mixture, coconut sugar and tahini (reserving 1 tbsp for the end) and mix well. Next, stir in the cocoa powder, buckwheat flour, baking powder and salt, stirring until smooth. The batter will be thick- you can add a tbsp of water to loosen if required. 
  4. Finally, fold through 3/4 of the choc chips and 3/4 crushed walnuts. 
  5. Lightly grease 2 ramekins with coconut oil and divide the mixture between them. Place in the oven and bake for 20-25 mins, or until a skewer inserted into the centre comes out clean. Allow to cool for a few minutes.
  6. To serve, turn the ramekins out by inserting a knife all the way around the edge to loosen the cakes, and then turn them out onto a plate upside down. Drizzle with tahini and scatter with the remaining chocolate chips and walnuts.

Simple swaps: Flaxseed can be replaced with chia seeds. Coconut sugar can be replaced with light brown sugar (but please note this might make it taste sweeter). Buckwheat flour can be replaced with gluten-free flour or plain flour. If you do not have tahini, peanut butter or almond butter will be great.

Passionfruit parfait with mango & crunchy granola

  • 2 kiwis
  • 1 mango
  • 2 passionfruit
  • 40g GF oats
  • 10g coconut chips
  • ½ tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • 2 tsp sunflower seeds
  • 2 tsp pumpkin seeds
  1. Preheat the oven to 200°C / gas mark 6. To make the superseed granola; in a small bowl, mix the oats, ground cinnamon, sunflower seeds, pumpkin seeds, coconut chips, 1 tbsp melted coconut oil and 2 tsp maple syrup with a pinch of sea salt. Stir to mix together well and place in the oven for 15-20 mins or until golden brown.
  2. Meanwhile, peel and dice the kiwis and mango into small ½ cm pieces.
  3. Remove the seeds from the passionfruit and place in a separate medium bowl.
  4. To the passionfruit, add the coconut yoghurt, 1 tsp maple syrup and a little cold water (if needed to thin the mix).
  5. To serve, in a glass place a layer of mixed fruit, then top with the passionfruit yoghurt and superseed granola. Repeat these layers to use up all the ingredients. 

Simple swaps: The sunflower seeds, pumpkin seeds and coconut chips can be replaced with any mixed nuts and seeds in your cupboard. The maple syrup can be replaced with honey or golden syrup. The kiwi, mango and passionfruit can be replaced with alternative fruits like berries, nectarines or even classic banana. Coconut yoghurt can be replaced with standard thick yoghurt.

Healthy flapjack bites

  • 100g GF oats
  • 40g desiccated coconut (reserve 1 tbsp for sprinkling)
  • 50g raisins
  • 20g pecans
  • 20g walnuts
  • 40g dried apricots
  • 30g medjool dates (2 dates), pitted
  • 1 tsp ground cinnamon
  • ½ tsp ground mixed spice
  • 3 tbsp maple syrup
  • 100g apple purée
  • 4 tbsp melted coconut oil
  1. Preheat the oven to 180°C/gas mark 6. 
  2. Roughly chop the nuts and dried fruit. Mix all the dry ingredients together. Then mix in the apple purée, melted coconut oil and maple syrup until well combined. 
  3. Line a square baking tray with baking paper and push the mixture into the tray so it’s around 2-3 cm thick. Sprinkle over the remaining desiccated coconut. 
  4. Place in the oven for 20-25 mins until turning golden. 
  5. Leave to cool slightly and cut into small bit- sized pieces.

Simple swaps: Raisins can be replaced with sultanas. Again pecans and walnuts can be replaced with alternative nuts like macadamia or chopped almonds. If you do not have mixed spice, simple increase the cinnamon.

Click here for more healthy dessert ideas.


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Susan E. Lopez

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