Since I discovered these pancakes with aromatic apple topping and cinnamon, my cold and dark winter mornings have a completely different flavor.

Do you know what it’s like when you can’t get out of the warm bed and the dream that carried you to who knows what warm lands? Just the thought that in 10 minutes, their smell spread throughout the house gives me another zest for life. You can’t resist their perfectly fluffy texture, sweet and aromatic taste!

In addition, they contain seasonal ingredients, which makes them an excellent alternative to those with banana pancakes. Just like the other pancakes recipes from the blog, these are also good for a pre-workout meal. It’s best to use nuts or natural peanut butter as topping rather than maple syrup. And if you want to enjoy them after your workout, I recommend you include some extra protein content in there, like plain Greek yogurt.

The homemade apple topping sauce has a vibrant aroma and is much better than the one bought at the supermarket. It can be a healthy snack for children (especially if it has no added sugar), but it can also be used in various recipes for both sweets and main courses.

It is best to use 2-3 varieties of apples to get a mixture of flavors. There are no rules, any apples you can find in the market: Jonathan, Golden Delicious, Red Delicious, Idared, Granny Smith. It doesn’t matter. They’re all excellent.

This sugar-free apple topping recipe is very easy to prepare as well as quick. All you need is apples and water, and pumpkin spices; adding maple syrup or honey is optional for people who want a sweeter sauce. You can use apple sauce in combination with pancakes, being an ideal substitute for eggs for cakes, sweet bread, or muffins. You can also use it as a topping for ice cream, milkshakes, and pies.

The recipe consists of two parts: making the pancakes and making the delicious aromatic apple filling.

Buckwheat Pumpkin Pancakes

Necessary equipment:

• a large mixing bowl
• a whisk
• a medium mixing bowl
• a rubber spatula

Ingredients:

8 large pancakes or 16 small ones

• 1 1/2 cup of buckwheat flour
• 1 cup of quick oats
• 3 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 2 teaspoons of pumpkin pie spice
• 1 teaspoon of baking soda
• 2 3/4 cup of unsweetened plant-based milk (soy, almond, oats, coconut)
• 1 cup of pumpkin puree
• 2 teaspoons of chia seeds
• 1 teaspoon of pure vanilla extract
• coconut cooking oil spray for cooking
• 1/4 cup unsweetened coconut chips

Instructions:

1. Mix the flour, oats, baking powder, cinnamon, pumpkin pie spice, and baking soda in a large mixing bowl.
2. In a medium bowl, mix the milk, pumpkin puree, vanilla extract, and chia seeds.
3. Add the wet ingredients to the dry ones and whisk them together thoroughly but slowly until the consistency is completely smooth.
4. Heat a pan over medium heat and spray it with coconut cooking oil.
5. Pour about 1/4 cup of the batter onto the pan (depending on the size of the pancakes you want to achieve).
6. Sprinkle the chocolate chips on top of the batter.
7. When you see bubbles forming, use a spatula to flip the pancake gently.
8. After flipping, turn off the heat and cover the pan with a lid. Leave to cook for another minute. Repeat the procedure for the remaining batter.
9. Serve how with the aromatic apple topping on top! See the recipe below.

Aromatic Apple Topping

Necessary equipment:

• a grater
• a medium saucepan
• a rubber spatula

Ingredients:

• 3 large apples (any kind you prefer)
• 4 tablespoons of filtered water
• 2 teaspoons of pure vanilla extract
• 2 tablespoons of pumpkin pie spice
• 1 teaspoon of cinnamon powder

Instructions:

1. Wash and use a grater to grate the apples. Keep their peel on.
2. Transfer the grated apples to a Heated medium-sized saucepan.
3. Cover with a lid and cook for about 3-4 minutes on low heat.
4. Add 2 tablespoons of water and pumpkin pie spice. Stir everything together and cook for another 3 minutes under a cover.
5. Add the remaining 2 tablespoons of water and vanilla extract. Stir and leave to cook under a cover for another 5 minutes.

It can be stored in the refrigerator, in a very tightly closed jar, for a maximum of two weeks. If you want to keep it longer than that, let it cool completely after cooking and put it in a freezer bag. It will keep in the freezer for a maximum of two months.

“Mmmm, I am craving a bean brownie”… That’s right, you’re right. It sounds more than weird. But that’s because you haven’t had a chance to try such a delicacy yet. With a pasty consistency, discreet aroma, and a light nutty taste, the black beans integrate into this brownie recipe without any problems, even with great success. Discover my proposal, and you will indeed be convinced of this.

Brownie first appeared in the United States. It was created by mistake when a chef added a significant quantity of melted chocolate to the dough of the cake he was preparing. Now Brownie is a dessert very well known and appreciated all over the world.

This bean brownie started as a real challenge because I wanted to create a healthier version, gluten-free and without added sugar. I took the job seriously, did a few tests, and had a bean brownie recipe without sugar and gluten in a few days (I admit, almost one week). I sweetened it with a ripe banana and maple syrup; instead of eggs, I used chia eggs and topped it with a nice hemp frosting to bring in some healthy fats. The big surprise was that the taste was not different from the classical version of Brownie with eggs, butter, and sugar.

Bean brownie with chocolate, black beans, and maple syrup will surely surprise your taste buds. Besides being unexpectedly tasty and nutritious, it is an excellent alternative to ordinary pastries and a safe option for those who avoid gluten.

Bean Brownie Bites with Hemp Seed Frosting

Necessary equipment:

• a food processor
• a medium mixing bowl
• a wooden spoon
• a muffin tin

Ingredients:

32 brownie bites

For brownies:

• 1 can of black beans, drained and rinsed
• 1 ripe mashed banana
• 3/4 cups of pitted Medjool dates
• 3/4 cups of dark cocoa powder
• 2 chia eggs (2 tablespoons of the seeds with 5 tablespoons of water)
• 1 tablespoon unsweetened almond milk
• 2 teaspoons of vanilla extract
• 1 teaspoon of baking powder
• 1/4 cup dark chocolate chips
• cooking spray coconut oil

For frosting:

• 1/4 cup of organic maple syrup
• 2 teaspoons of vanilla extract
• 1 cup of hemp seeds
• 3/4 cup of dark cocoa powder
• 3 tablespoons of unsweetened almond milk
• 1/2 teaspoon of sea salt

Instructions:

To make the Brownie:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin.
2. Add beans, mashed banana, and dates into a food processor and keep pulsing until well combined.
3. Add in the cacao powder, chia eggs, almond milk, and vanilla extract. Pulse until the mixture turns smooth.
4. Remove the bowl from the food processor and transfer the mixture to a medium bowl. Clean the food processor because you are going to use it again to make the hemp frosting.
5. Add in the baking powder and dark chocolate chips. Use a wooden spoon and stir the mixture gently.
6. Spray the muffin tin with cooking spray.
7. Fill the muffin tin evenly with the batter.
8. Bake for 12 to 15 minutes. Use a toothpick to check if the brownie bites are cooked; place it in the middle of the Brownie – if it comes out clean, then the muffins are ready; if traces of dough remain on the toothpick, they need to stay in the oven for some more minutes.

To make the frosting:

8. Add maple syrup, vanilla extract, and hemp seeds to the bottom of the food processor and pulse to combine until you get a creamy mixture.
9. Add in the cocoa powder, almond milk, and sea salt. Keep pulsing carefully until you can no longer see cocoa powder in the mixture.
10. Pulse once every 30 seconds so that the mixture will become fluffy and light.
11. Once the brownies are done, remove them from the oven and leave them to cool for at least 10 minutes.
12. Take the brownie bites out of the tin and drizzle them with the hemp seed frosting. Enjoy!

The best and healthiest Brownie, in the vegan version. Made from the best cocoa, this Brownie is a “must” for chocolate lovers!

Don’t know how to cook Brussels sprouts to make them tasty?

Brussels sprouts do not enjoy an “enviable” reputation. They have such a bad reputation that most people make all kinds of grimaces when they hear about Brussels sprouts. Because not everyone knows how to cook and what type of food it suits, Brussels sprouts are often avoided in supermarkets. And it’s a shame because it is a vegetable full of benefits, rich in all kinds of vitamins and minerals, and good quality proteins and carbohydrates, an aspect not to be overlooked if you are on a diet.

Brussels sprouts are a vegetable from the cruciferous family, which also includes broccoli, kale, cauliflower, cabbage, and has a taste that somehow combines the aroma of walnuts with the taste of broccoli, with the difference that the texture is much creamier.
These mini-cabbages have maxi-beneficial effects on our health and figure, thanks to the vitamins, minerals, proteins, and carbohydrates in the composition.

According to the USDA National Nutrient Database, 100 grams of Brussels sprouts bring only 43 calories, 0 grams of fat, 9 grams of carbohydrates (including 2.2 grams of sugars and 3.8 grams of fiber), and over 3 grams of protein. Also, your body will receive 195% of the RDA (recommended daily dose) of vitamin K, 125% of the RDA of vitamin C, and over 10% of the RDA of vitamin A, vitamin B6, folate, potassium, and manganese.

Tips and tricks:

• What do you have to do to make Brussels sprouts bitter? If you follow when cooking Brussels sprouts, there are two tricks that will reduce their bitter taste.
  First of all, it is advisable to cut the back of the Brussels sprouts and remove the two leaves on the outside. Secondly, the bitter taste will not feel as much if you cut the Brussels sprouts in half when you cook them.
• Freshly picked Brussels sprouts are much tastier than the ones we find in stores
• When you buy Brussels sprouts, choose smaller cabbages because they are sweeter than the larger ones
• Fresh Brussels sprouts do not taste bitter
• Make sure that the leaves are compact, strong, and intense green. This indicates that the Brussels sprouts are fresh
• If the leaves are scattered, yellowed, or withered and are soft, then they are not fresh and will not be tasty
• Brussels sprouts are stored in the refrigerator in a bag and can last 2-3 weeks.
  if you know you don’t eat it right away, you can keep Brussels sprouts in the freezer

Here is my favorite and simple method that will help you get delicious Brussels sprouts every time!

Roasted Brussels Sprouts

Necessary equipment:

• a large mixing bowl
• a medium skillet

Ingredients:

• 1 lb of brussels sprouts
• 2 tablespoons of extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon of Kosher salt
• 1/4 teaspoon black pepper to taste
• 1 tablespoon of fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash and cut the brussels sprouts in half, lengthwise.
3. Put the Brussels sprouts in a large mixing bowl. Toss them with one tablespoon of extra-virgin olive oil, red pepper flakes, garlic powder, and Kosher salt and black pepper. Toss well to coat over each sprout thoroughly.
4. Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Then place the brussels sprouts in the skillet, cut side down.
5. Cover with a lid and cook on medium heat for about 5-7 minutes.
6. Remove the lid and transfer the skillet to the preheated oven.
7. Roast the Brussels sprouts for additional 10 minutes.
8. Enjoy them warm and drizzle with lemon juice if desired.

Even if you have never tried Brussels sprouts before, I encourage you to do it because this recipe is extremely simple but yet delicious.