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(15)

19/12/2023

The Healthy Lemon Pudding Cake I can_t stop eating

15/12/2023

What makes the best Healthy Weeknight Dessert

12/12/2023

This Texas Sheet Cake is HEALTHIER than your average cake

12/12/2023

I made High Protein Donuts without Protein Powder

11/12/2023

This is my favorite office snack at the moment,
ricotta cheese, peanut butter, fruit jam, and
crunchy almonds! Perfect way to fuel up and
keep me going through the workday hustle.
What's your latest snack obsession?

10/12/2023

05/12/2023

The easiest way to turn cottage cheese into a delicious dessert

03/12/2023

Healthy Lemon Cheesecake Bars (Easier and Faster than Cheesecake)

03/12/2023

This rocky road recipe is my favorite snack this summer

02/12/2023

Blueberry Lemon Cake

In this video, you'll learn how to make easy blueberry lemon cake and why do sheet cakes taste so much better than regular cakes.

Sheet cakes are a breeze to make and perfect for gatherings. Skip the fuss of layering and enjoy delicious healthy cake with less effort!

BLUEBERRY LEMON CAKE RECIPE
(makes 15 pieces)

Ingredients:
1.5 cups processed oats, or oat flour (150g)
1 cup spelt or whole wheat flour (125g)
1/2 cup cornstarch (60g)
2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1/3 cup maple syrup, agave or honey (80ml)
1/2 cup unsweetened applesauce (130g)
2 tbsp lemon juice
1 tsp vanilla extract
1 cup buttermilk (240ml)
1.5 cups blueberries, fresh or frozen (200g)
3 cups strained Greek yogurt (750g)
3 tbsp honey

NUTRITIONAL INFO (per piece with frosting):
176 calories, fat 2.6g, carb 30g, protein 8.9g

NUTRITIONAL INFO (per piece without frosting):
126 calories, fat 1.6g, carb 24.6g, protein 3.8g

Preparation:

Preheat your oven to 350°F (180°C) and generously grease a half sheet pan (or a large baking pan) with butter.

In a mixing bowl, combine the oat flour, spelt or whole wheat flour, cornstarch, baking powder, and baking soda.

In another bowl, whisk together the eggs, your preferred sweetener (maple syrup, agave, or honey), applesauce, lemon juice, vanilla extract, and buttermilk until well combined.

Gradually add the dry ingredients into the wet mixture. Stir just until the ingredients are incorporated, taking care not to overmix. Stop mixing as soon as the flour disappears into the batter.

Pour the batter into the greased baking pan, spreading it evenly with a spatula. Give the pan a gentle shake to ensure the batter is evenly distributed.

Sprinkle the blueberries evenly over the batter.

Bake in the preheated oven at 350°F (180°C) for 25 minutes, or until the cake is golden brown.

01/12/2023

3 Easy Ways to Level Up Your Breakfast Oatmeal

30/11/2023

Why are sheet cakes so good_ (Healthy Blueberry Lemon Cake)

29/11/2023

100 Calorie Chocolate Muffin vs. 500 Calorie Chocolate Muffin

28/11/2023

QUICK and EASY breakfast cake to start your day off right

28/11/2023

I turned chocolate babka into a healthy dessert

27/11/2023

This Healthy Pumpkin Cheesecake is the Ultimate Fall Dessert

27/11/2023

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Art N Beauty Saloon, 10th Avenue And Fife Street
Bulawayo
1200

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Videos

The Healthy Lemon Pudding Cake I can_t stop eating

What makes the best Healthy Weeknight Dessert

This Texas Sheet Cake is HEALTHIER than your average cake

I made High Protein Donuts without Protein Powder

Why I_m So Obsessed with these Healthier Drop Biscuits

I turned my overnight oats into a healthy lemon cheesecake

The easiest way to turn cottage cheese into a delicious dessert

Healthy Lemon Cheesecake Bars (Easier and Faster than Cheesecake)

This rocky road recipe is my favorite snack this summer

Why are sheet cakes so good_ (Healthy Blueberry Lemon Cake)

Blueberry Lemon Cake In this video, you'll learn how to make easy blueberry lemon cake and why do sheet cakes taste so much better than regular cakes. Sheet cakes are a breeze to make and perfect for gatherings. Skip the fuss of layering and enjoy delicious healthy cake with less effort! BLUEBERRY LEMON CAKE RECIPE (makes 15 pieces) Ingredients: 1.5 cups processed oats, or oat flour (150g) 1 cup spelt or whole wheat flour (125g) 1/2 cup cornstarch (60g) 2 tsp baking powder 1/2 tsp baking soda 2 large eggs 1/3 cup maple syrup, agave or honey (80ml) 1/2 cup unsweetened applesauce (130g) 2 tbsp lemon juice 1 tsp vanilla extract 1 cup buttermilk (240ml) 1.5 cups blueberries, fresh or frozen (200g) 3 cups strained Greek yogurt (750g) 3 tbsp honey NUTRITIONAL INFO (per piece with frosting): 176 calories, fat 2.6g, carb 30g, protein 8.9g NUTRITIONAL INFO (per piece without frosting): 126 calories, fat 1.6g, carb 24.6g, protein 3.8g Preparation: Preheat your oven to 350°F (180°C) and generously grease a half sheet pan (or a large baking pan) with butter. In a mixing bowl, combine the oat flour, spelt or whole wheat flour, cornstarch, baking powder, and baking soda. In another bowl, whisk together the eggs, your preferred sweetener (maple syrup, agave, or honey), applesauce, lemon juice, vanilla extract, and buttermilk until well combined. Gradually add the dry ingredients into the wet mixture. Stir just until the ingredients are incorporated, taking care not to overmix. Stop mixing as soon as the flour disappears into the batter. Pour the batter into the greased baking pan, spreading it evenly with a spatula. Give the pan a gentle shake to ensure the batter is evenly distributed. Sprinkle the blueberries evenly over the batter. Bake in the preheated oven at 350°F (180°C) for 25 minutes, or until the cake is golden brown.