Ingredients
Yogurt Brownies
For the cake:
- 1/4 cup almond flour or oat flour*
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1/2 cup bittersweet chocolate, chopped (4 oz)
- 2 TBS butter or coconut oil, melted
- 1/2 cup granulated sugar
- 1 cup Baladna Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 to 1/2 cup
Chocolate chips to mix in For the chocolate ganache:
- 1/2 cup (4 ounces) bittersweet chocolate, chopped
- 1/2 cup Baladna Whipping cream
- 1/2 tsp vanilla extract
How it's made!
- Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan with butter or coconut oil.
- In a mixing bowl, combine the almond flour, cocoa powder, and sea salt.
- In a small saucepan, melt the chopped bittersweet chocolate and butter or coconut oil over low heat. Stir well to combine.
- Pour the melted chocolate mixture into the mixing bowl with the dry ingredients. Stir well to combine.
- Add the granulated sugar, Greek yogurt, eggs, and vanilla extract to the mixing bowl. Mix well until the batter is smooth and fully combined.
- Fold in the chocolate chips to the batter.
- Pour the cake batter into the greased cake pan and bake for 20-25 minutes, or until the cake is fully cooked and a toothpick inserted in the center comes out clean.
- Once done, remove the cake from the oven and let it cool on a wire rack.
- To make the chocolate ganache, place the chopped bittersweet chocolate in a mixing bowl.
- In a small saucepan, heat the Baladna Whipping cream over low heat until it starts to steam. Remove from heat and add the vanilla extract.
- Pour the hot cream over the chopped chocolate and stir well until the chocolate is fully melted and the ganache is smooth.
- Once the cake is fully cooled, spread the chocolate ganache over the top of the cake.
- Serve the chocolate yogurt cake with ganache and enjoy your delicious and healthy dessert!
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Wash the mixed greens thoroughly in cold water and let them dry in a colander. Cut the beetroot into small cubes and set aside. Wash the cherry tomatoes and cut them in half. Set them aside.Peel the cucumber and slice it into small pieces. Set them asideIn a large salad bowl, add the mixed greens, beetroot cubes, cherry tomatoes, and cucumber slicesPour the lemon oil dressing over the salad and toss gently to coat all the ingredients.Crumble the feta cheese and sprinkle
Quinoa Strawberry Yoghurt
Rinse the quinoa under cold water and cook it according to the package instructions until it is tender.Once cooked, drain any excess water and set the quinoa aside to cool.In a mixing bowl, combine the cooked quinoa, low-fat strawberry yogurt, and sliced banana. Mix well to combine.Drizzle the honey over the top of the yogurt and quinoa mixture.Top the bowl with the mixed fresh nuts, and serve immediately.Enjoy your delicious and healthy yogurt and quinoa bowl with strawberries, nuts, banana, and honey as a satisfying breakfast or snack!