Easy Almond Cookies are Healthy and Delicious

Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookies

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info:

Per cookie: Calories: 46, Fat: 1.3 g, Saturated Fat: .1 g, Cholesterol: 0 mg, Carbs: 6 g, Sugar: 3.2 g, Sodium: 10.2 mg, Fibre: 0 g, Protein: 2.8 g, Potassium: 140.6 mg, Calcium: 40.9 g

 

Low-Cal, Low-Carb, Intensely Chocolate Cake

deliciously moist, low calorie, diabetic friendly chocolate cakeDon’t be deceived, this is a delicious cake that everyone will love.

Here’s how I came to discover the recipe…We were planning a baby shower for my colleague who happens to have gestational diabetes. She’s been drooling her way through baby showers full of treats that she can’t eat, which I thought was a little sad. So for our party here at work I went in search of diabetic-friendly treats to help her feel extra special at her happy send off.

deliciously moist, low calorie, diabetic friendly chocolate cake

The recipe is an adaptation of a chocolate cake recipe in the Eating Well Diabetes Cookbook.

Although this recipe fits within diabetic guidelines according to Eating Well, I have heard from a few Type 1 diabetics that the sugar and carbohydrate amounts are still too high. If you’re a diabetic (Type 1 or 2) you can refer to the nutritional analysis below to decide if this cake will suit your diet. For non-diabetics, this cake is an excellent substitution for any standard chocolate cake recipe.

This is an extra chocolaty cake that ‘s also low-calorie, low sugar and low in carbohydrates. As well, it has a good amount of fibre and protein.

Serve it with fresh berries and a little lightly sweetened Greek yogurt.

Low-cal, Low-carb Chocolate Cake

Makes: 12 servings

Ingredients

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1 Tbsp. almond meal or flax meal
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk with 1 tsp. of vinegar
  • 1/3 cup brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola, olive or grape seed oil
  • 1 teaspoon vanilla extract
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup hot strong black coffee
  • Icing sugar, for dusting

Instructions:

  1. Preheat oven to 350°F. Line the bottom of an 8-inch spring form pan with parchment paper and generously grease the sides. (Or use a standard round cake pan, greased and floured.)
  2. Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
  4. Pour the batter into the prepared pan.
  5. Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
  6. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the parchment paper and let cool completely. Dust the top with icing sugar before slicing.

Nutritional info: Per serving: Calories: 142, Fat: 4 g, Saturated Fat: .6 g, Cholesterol: 17 mg, Sodium: 193 mg, Carbs: 25 g, Sugar: 16 g, Protein: 3 g, Fibre: 2 g, Potassium 145 mg

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Low Calorie Bran Muffins That Taste Good

Low calorie bran muffins taste delicious and are high in fibre. No refined sugar.

Low calorie bran muffins are true 1960’s diet food.

My mom clipped this recipe for low calorie bran muffins out of a magazine back in 1965. It caught her eye because each muffin has only 152 calories. (That would be for a 1960’s-sized muffin, not the meal-sized muffins that are so popular today.)

It’s not all about the calories though. These muffins have a good fibre count and a descent amount of protein. Plus they taste delicious.

The recipe is from the days before processed diet food took over. Rather than using artificial food substitutes to drop the calorie count, the creator of this recipe simply reduced the fat content. Simple as that.

I took it one step further and made them as mini muffins because that’s a better snack size in my house. The calorie count for mini muffins is 101 per muffin (18 muffins/batch).

This is a classic bran muffin, healthy in all the right ways. But they’re delicious too and hit the spot when you’re craving something that’s a little sweet.

Low Calorie Bran Muffins

Makes one dozen regular muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 ½ cups natural bran
  • ¼ cup toasted wheat germ
  • ½ cup raisins
  • 1 egg
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup milk
  • 2 Tbsp oil

Instructions:

  1. In a medium bowl mix together dry ingredients. Stir in raisins
  2. In another bowl combine egg, molasses, milk and oil.
  3. Add this to the dry ingredients and mix just until combined.
  4. Spoon into prepared muffin tins.
  5. Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.

Recipe doubles well.

We spread them with peanut butter for a healthy afterschool snack. If you prefer a more substantial muffin take a look at our recipes for blueberry wheat germ muffins or dense and spicy ginger muffins.

Nutritional info: Per muffin. Calories: 152, Fat: 3.8 g, Saturated Fat: .5 g, Cholesterol: 16.8 mg, Carbs: 29.2 g, Sugar: 12.6 g, Sodium: 124 mg, Fibre: 4.6 g, Protein: 4.4 g, Potassium: 415.7 mg, Calcium: 61 g

One more thing…

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