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Chocolate cookies
Ingredients:
180 gr butter (melted) – ¾ Cup
212 gr light brown sugar – ½ Cup
170 gr white granulated sugar – ¾ Cup
354 gr all purpose flour – 2 ½ Cups
1 ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 large eggs
2 teaspoon vanilla extract
340 gr bitter chocolate chunk – 2 cups
½ Cup nuts
Parchment paper
Instructions
Whisk the flour, salt, baking soda, cinnamon, in a medium bowl. Set aside. In a separate bowl melt the butter. Add in both white and brown sugar and whisk vigorously for about a minute.
Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in and add the other egg and the vanilla, stirring until fully mixed. Add the dry ingredients to the wet ingredients and stir until fully combine. Stir in the chocolate chunks and the nuts. Separate the dough in two bowls and CHILL FOR A MINIMUM OF 1 HOUR.
Set your oven to 190º C. Scoop around around 5 balls of 95 gr each and place on a oarchment-lined baking sheet and chill the dough in between each set. (total of 15 balls, around 3 sets). Bake for about 12 – 15 minutes, or until the edges are set and the cookies is beginning to tum golden brown through out, but still dough in the middle. Once out of the oven waut 5 min and transfer them to a wire rack to cool completely.
PECAN BANANA BREAD
INGREDIENTS
METHOD
Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan. In a bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine. In a mixer bowl, add the eggs, sugar and oil. Mix together. Add vanilla extract to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Make sure everything is combined.
Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top. Bake the banana bread on the top shelf of your oven for 60 minutes, until a fork comes out with a few crumbs. Remove from oven and allow to cool for 10 minutes in pan. Transfer to your wire rack or desired plate.
Allow the bread to cool completely, and enjoy!
Chocolate cookies
Ingredients:
180 gr butter (melted) – ¾ Cup
212 gr light brown sugar – ½ Cup
170 gr white granulated sugar – ¾ Cup
354 gr all purpose flour – 2 ½ Cups
1 ½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 large eggs
2 teaspoon vanilla extract
340 gr bitter chocolate chunk – 2 cups
½ Cup nuts
Parchment paper
Instructions
Whisk the flour, salt, baking soda, cinnamon, in a medium bowl. Set aside. In a separate bowl melt the butter. Add in both white and brown sugar and whisk vigorously for about a minute.
Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in and add the other egg and the vanilla, stirring until fully mixed. Add the dry ingredients to the wet ingredients and stir until fully combine. Stir in the chocolate chunks and the nuts. Separate the dough in two bowls and CHILL FOR A MINIMUM OF 1 HOUR.
Set your oven to 190º C. Scoop around around 5 balls of 95 gr each and place on a oarchment-lined baking sheet and chill the dough in between each set. (total of 15 balls, around 3 sets). Bake for about 12 – 15 minutes, or until the edges are set and the cookies is beginning to tum golden brown through out, but still dough in the middle. Once out of the oven waut 5 min and transfer them to a wire rack to cool completely.