Fudgy Brownies

50 grams Wholemeal spelt flour
26 grams cocoa
1/4 teaspoon baking powder
37 grams stevia
135 grams apple sauce
60 mls skim milk
30 gram coconut oil, melted
1 teaspoon vanilla extract
30 grams dark choc chips

Method
Preheat oven to 150 degrees celcius
Combine dry ingredients in a bowl
Combine wet ingredients in bowl
Mix gently and add in chocolate nibs
Pour into a small baking tin - approx 8x 10

Bake for 20 minutes

Serves 7
Calories: 88

Delicious Cupcakes...only Healthy

Cupcakes
Pre heat oven to 200 degrees celsius
1 cup self-raising flour, sifted
1 cup wholemeal self-raising flour, sifted
70 grams Stevia
165ml skim milk
90 grams melted nuttlex (low fat, dairy free butter replacement)
2 x egg whites, beaten
1 teaspoon vanilla paste or 1 vanilla bean or Vanilla Extract

Method
Mid dry ingredients in a bowl and make a well
Add wet ingredients to dry and mix gently
Pour mixture into cupcake cases and bake for 15 minutes 

Icing
145 grams low fat cream cheese
Handful of frozen raspberries, keep liquid when defrosted
15 grams icing sugar

Makes 12 cupcakes
Calories: 115

Pour mixture in

909

2 x 59g eggs, beaten

Home made Vege Pizza

Base
150 grams OOO Italian Flour
150 grams wholemeal self raising flour
7 gram sachet of yeast
Tablespoon olive oil
pinch of sea salt
220 ml warm water

Topping
Tinned tomatoes
Pumpkin
Mushrooms
Pine nuts
Capsicum
Low fat feta
Low fat cheddar
Rocket
Basil

Method
Mix flour and yeast in a bowl and make a well in the centre
Add the yeast, salt and olive oil and add luke warm water and let rest for 5 minutes
Mix ingredients together to form dough
Turn out onto flour board and knead for for 5 minutes
Place in in bowl and let rest in a warm spot or until dough has doubled in size

Preheat oven and roast pumpkin
Turn oven up to hottest heat

Divide dough into 4 servings (suitable for freezing)
Roll out into thin bases
Add toppings and put in oven til golden and cheese melted
Top pizza with fresh rocket, basil and cracked pepper

Serves: Makes 4 pizzas
Calories: 462

Healthy Chocolate Cake

Cake
1/4 Cup (30grams) Cocoa powder
1/4 Cup (30 grams) Coconut Flour
1.5 Teaspoons Baking powder
1/2 -1 Teaspoon Ground cinnamon
pinch of salt (preferably sea salt)
2 eggs
3 egg whites
30 grams honey
30 grams golden syrup
1 Teaspoon Vanilla extract or 1 vanilla bean pod (seeds scraped out)
50ml coconut oil

Method
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt in a bowl
Mix eggs, honey, golden syrup, vanilla and coconut oil in a bowl and combine with dry ingredients
Pour into a small greased round cake tin and bake for 20-25 minutes
Cool on a cooling wrack

Frosting
1 teaspoon Cocoa Power
1 Teaspoon of Vitarium sugar free drinking hot chocolate
30 mls boiling water
3 tablespoons natural greek yoghurt

Method
Combine cocoa powder and hot chocolate powder into a bowl and add boiling water
Once cooled add in the greek yoghurt and combine
Let chill in fridge til cake has cooled then add to top of cake

Serves: 10
Calories: 118

Healthy Mexican style Sweet Potato Skins

Sweet Potato
Line a a baking tray with baking paper and place 1 large sweet potato int oven
bake for 1 hour or until soft the whole way through
Once baked let cooled for 10 mins
Cut sweet potato in half (long ways) and scoop filling into a bowl with the filling mixture


Filling
1/2 can Black Beans
1/2 red capsicum
1/2 carrot
1/2 cup corn kernels
1/2 zucchini
2 tablespoons low fat sour cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 chilli
1garlic clove
20 grams low fat cheddar cheese

Method
Add corn kernels to dry pan and let blacken then add cumin, cayenne pepper and coriander and continue to cook for 2 minutes, add to the black beans in a bowl
add 1 teaspoon olive oil to the same pan and stir fry the capsicum, carrot, and zucchini
Add 1 clove of garlic and the chilli
Once cooked ad the beans and corn
Add the filling from the sweet potato and sour cream into the bowl and combine
Fill each of the sweet potato skins and top with the cheese
Bake for 10-15 mins or until the cheese has turned golden

Serve with guacamole and chopped tomatoes or a side salad

serves 2
Calories: 330 per serve

Sugar free chocolate cupcakes

Cupcakes

• 1 cup self-raising flour
• 20 grams stevia 
• 20 grams stevia hot chocolate
• 2 tbs cocoa powder
• 1/2 cup low fat milk
• 50g extra light margarine, melted (I use nuttlex light)
• 1 egg, lightly whisked

Optional extra

Add 1/2 a square of dark chocolate into the centre of the batter mix for extra richness

Method

1. Pre heat oven to 180 degrees. Line cupcake tray with cases
2. In bowl combine the flour, stevia, stevia hot chocolate & cocoa , once combined make a well in the centre.
3. In a separate bowl, combine the low fat milk, butter and egg. Add this liquid mixture gradually into the well of the dry ingredients, stirring throughout the addition.
4. Once Pudding mix is well combined, pour into the cupcake cases & smooth surface with a spatula.
5. Cook for 12-15 minutes and let cool before devouring

Calories: 101 per cupcake