I’m a sweet girl, I have a sweet tooth. I’ve always had it and I will always have it. I like the flavour, the indulge, the texture. I enjoy super sweet stuff as much as tart flavour like in a delicate lemon pie. I love hard cookies but most of the time I aim for moist, smooth, spongy bites.
When I switched to a more nutritious life I was a bit worried since I didn’t want to give up my delicious sweets. I read lots of articles and checked tons of recipes and I got a bit worried. Many of the cakes, cookies, pastries and treats low in sugar, had refined flours; if not, you would need 4 different flours for one recipe or I had to compromise in texture.
Also many people I know tend to go for raw-vegan or paleo treats, they are super nutritious and with amazing flavours, but they tend to be harder-stickier in texture, not satisfying my texture cravings of a soft bite.
But the truth is that I believe you still can make delicious and amazing cakes or cookies without giving up on texture. Also I don’t follow any eating philosophy or school, just the one my body orders me. And since I don’t suffer any intolerant or allergy, why should I give up on eggs when they are essential as leavening agent (rising cakes)? Plus they are super nutritious too. Or why not to use nutrient dense flours as buckwheat floour if they recomfort my soul and also are needed to get the texture I desired.
- 130 g wholemeal buckwheat flour (oat or spelt flour work as well)
- 4 tablespoons cacao powder
- 1 teaspoon cinnamon
- a pinch salt
- 90 g dark chocolate chopped
- 2 eggs
- 120g yoghurt
- 25 g olive oil or coconut oil
- 3 overripe bananas
- 1 1/2 teaspoon baing soda
- 1 teaspoon apple cider vinegar
- cacao nibs or raspberries
Preheat the oven to 180ºC. Line a muffin tray with muffin cases.
Combine the flour, baking soda, salt, cacao and cinnamon in a large mixing bowl.
In a different bowl, mash bananas. Add eggs, yoghurt, vinegar and oil and whisk to combine.
Add flour mixture into the bowl with bananas and add chopped chocolate.
Divide batter between the muffin cases, top with cocoa nibs or raspberries and bake for 30 minutes.