The post GREEK YOGURT AMARETTO CAKE appeared first on My Digital Kitchen.
]]>A slice for your thoughts? This Greek Yogurt Amaretto Cake is gluten free, fluffy, and perfect for tea time!
Look how fun this cake is! I don’t usually bake cakes, but when do, I splurge on my toppings! I’ve actually make this cake a couple times in the past, but I’ve never made it like this before. It was rainy and cloudy on Saturday, so when this bad boy came out of the oven, something felt missing.
Sure the cake turned out the way it was supposed to. It was also fragrant and lovely. However, I felt that it needed more color or a a lil extra something something. You’re probably thinking “umm hello, buttercream frosting? icing sugar?” While I agree that those are obvious choices, I wanted to keep this cake as healthy as possible while also adding a creative twist. So, Madame et monsieur, without further ado, I introduce to you my Greek yogurt amaretto cake!
What’s your favorite slice? My favorite would be the strawberry slice because I simply love strawberries on any dessert! Plus, this cake has a little surprise on the inside…. yup you got it, more strawberries! The strawberries in this Greek yogurt amaretto cake add a natural sweetness and texture, while the Greek yogurt adds moisture which makes the cake fluffy. And the amaretto? Well, that just adds an extra touch of almond apricot flavor and fun! If you don’t have amaretto or any almond liqueur available, you can also use almond extract or omit it completely. So pick a slice and enjoy some cyber cake with me!
- Wet ingredients:
- ½ cup melted organic coconut oil
- 1 cup coconut palm sugar
- 1 cup plain Greek yogurt (fat free)
- 2 eggs
- 2 tablespoons Amaretto (I used Disaronno)
- Dry Ingredients:
- 2 cups gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 cups diced fresh strawberries
- Preheat oven to 350°F and lightly spray a round cake dish with coconut oil
- In a large bowl, stir together dry ingredients and set aside.
- In another bowl, whisk together the eggs and coconut sugar until thick and fluffy. Using a wooden spoon, stir in the melted coconut oil and amaretto. Add the flour mixture in 3 additions, altering with the yogurt and beginning and ending with the flour. Stir until smooth. Your batter might be a little fluffy but that is expected.
- Using a spatula or a spoon, fold in the diced strawberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 50-60 minutes, or until it passes the toothpick test.
- When ready, transfer the pan to a wire rack and let it cool completely, about 10 minutes. Top with toppings of choice. Enjoy!
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Monday’s definitely call for pancakes?? actually everyday calls for pancakes, but of course we won’t do that so we’ll choose Mondays!
These pancakes are gluten free, rich in protein, free of oils and full of fruity flavour. Plus you can’t ignore the slight happiness these colourful pancakes give you? Amirite??
This serves 3 people. Have a great day!
Recipe: serves 3
1 cup brown rice flour
1 banana
2 organic cage free eggs
1/2 tsp baking powder
1/2 cup non fat plain greek yogurt
1/3 cup unsweetened almond milk
1/4 pure vanilla extract
A dash of sea salt
1 cup pitted cherries
Add all ingredients (except cherries) in a food processor or hand mixer and puree until smooth. Pour batter into a bowl and add in pitted cherries.
Place a skillet over medium heat and lightly spray the pan with coconut oil spray. Fry each pancake until both sides are golden brown.
When ready, serve with pure maple syrup and more cherries.
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I hope everyone is having a great start to the week! These potatoes are topped with fat free plain Greek yogurt instead of sour cream. Enjoy these with a side of protein for a balanced meal. Definitely a great way to meal prep for the week!
Lately i’ve been going back and forth with the idea that sweet potatoes are healthier than white potatoes. However, after much research, i’ve concluded that both potatoes can positively or negatively impact your health and/or fitness goals depending on how you eat them. They both have their own nutritional values (sweet potatoes contain fibre and vitamin A, while white potatoes are higher in essential minerals such as iron, magnesium, and potassium).
The toppings are usually what vilify white potatoes, which is why they could be labelled unhealthy. They are often deep fried or topped with heaping scoops of full fat sour cream or sauces high in sodium, but the same label could also apply to sweet potatoes if they are deep fried (sweet potato fries, aka my weakness?) and topped with unhealthy toppings. So what’s the bottom line? The form in which you consume a potato is more important than the type of potato you choose to buy, at least that’s my opinion?
Recipe:
6 medium or small white and red potatoes
2-3 tbsp. extra virgin olive oil (or coconut oil)
2 tbsp. all spice seasoning (I used Flavor God)
2 cups diced carrots, scallions, red peppers and red onions
1/3 cup fat free plain Greek yogurt (for topping)
Old fort Cheddar cheese for potato filling (optional)
Preheat oven to 450°F and grease a cast iron skillet with 1 tbsp. of olive oil.
Scrub and wash potatoes, then slice each potato shingles by slicing across each potato without slicing all the way to the end (about 2mm apart). after slicing, nudge each slice slightly to create a little bit of space in each slice to fit the cheese.
Place diced veggies in a bowl and toss with 1 tbsp. seasoning, then place in the skillet. Next, add potatoes to the skillet and sprinkle 1 tbsp. seasoning. Drizzle potatoes with 1 tbsp. olive oil.
Place potatoes in the oven and bake for 45 minutes. However if you’re adding cheese, bring out the potatoes 5 minutes before the end of the baking time and add thin slices of cheese in the potato slices. Place the potatoes back in the oven.
when ready, let the potatoes cool for 5 minutes. Top with 1 tbsp. of Greek yogurt and serve with turkey, chicken, or meat/protein of choice.
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Hi hi!☀️☀️ I’m a huge fan of banana bread?? but most times the store bought versions are packed with loads of sugar, oil and preservatives, making it super sweet and not so good for you.
My spin on the classic banana bread uses gluten free whole grain oat flour for extra fibre, plain fat free Greek yogurt for extra protein and fluffiness? and contains a small amount of coconut palm sugar to give it just the right amount of sweetness. However, the majority of the sweet flavour comes from the ripe bananas and blueberries!
If you want to make this sugar free, omit the coconut palm sugar and use 3 ripe bananas instead. Have a great day!
Modified from Julia’s Album.
Wet ingredients:
2-3 ripe bananas (mashed)
1/2 cup plain fat free Greek yogurt
1/4 cup organic coconut oil (melted)
1/2 cup coconut palm sugar
1 1/2 chia seeds (soaked in 4 tbsp of water for 5 mins)
2 organic cage free eggs
1 tsp organic pure vanilla extract
Dry ingredients:
1 1/2 cup gluten free whole grain oat flour
1 tsp gluten/aluminum free baking soda
Add ins:
1 cup organic blueberries or raspberries, but be careful because you may get a sour surprise).
Preheat oven to 350°F and line a loaf pan with parchment paper. To make the parchment paper stick to the pan, grease the pan with coconut oil and stick the parchment paper to the bottom and sides, easy!
Purée all wet ingredients in a food processor until smooth, or mix all wet ingredients in a bowl until smooth. Add in flour and baking soda and mix until well incorporated, then add in blueberries.
Pour batter into your lined loaf pan and place in the oven. Bake for 60 minutes or until it passes the toothpick test. When ready, let it cool for 30-40 minutes before serving, otherwise your bread will fall apart.
Enjoy!
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