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healthy baking

The Crispiest Healthy Peach and Cherry Crumble you’ll make

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You know what I love about summer? There are so many fresh fruits and veggies!And there are just so many ways you can use them! Just like this one! Sweet and juicy fruits beneath a layer of Goey, sweet and crispy crumble. No, you can’t taste that it is healthy but you are going to want to have all of this at once!

Why crumble?

I need to say that I actually got the inspiration from a friend of mine. One night I forgot my keys at home and no-one was there so I stayed over at one of my friend´s houses and her mom had made this ultra tasty crumble. It was with apricots and not super healthy I think but it was amazing! So I thought I wanted to kind of recreate it and asked you guys on instagram what kind of recipes you’d like to see, and you answered crumble.

What is a crumble?

I think the name crumble comes from crumbs. I think you can already imagine what it is. So basically you can make this with any fruit you have on hand. They build the foundation. On top of the fruits are crumbs made out of butter, sugar and flour and then it is all baked in the oven. The fruits will loose some liquid but the flavour will intensify and the crumbles will crisper up. Imagine it as warm fruits with cookie on top.

Is crumble healthy?

Not really. I mean it is healthier than other desserts such as chocolate cake because it is mainly made of fruit but the crumble part is not healthy. Why? It has a lot of sugar and fat in it. Basically no vitamins or nutrients. So yes, it is better and lighter than most desserts but you can’t say that it is healthy.

How to make crumble healthy

This actually is super easy. Easier than expected. We leave the base as it is. So the fruit part is the same. But we change up the crumbles part. Instead of flour we are using rolled oats. But before using them we need to process them in a food processor until they have reached a really fine consistency, much like flour. Oats are super high in vitamins and fibre and are therefore way healthier than white flour is.

Instead of butter we use margarine. Margarine is made out of plants and oils and really high in unsaturated fat. It still is high in calories but it by far does not have such a high content of saturated fat. And instead of white sugar we are using coconut sugar. Coconut sugar is way less processed and actually has a bunch of nutrients and fibre.

Substitutes:

If you do not have peaches or cherries on hand, you could make it with berries, apricots or whichever fruit you have. It works best wit softer fruits though. Instead of rolled oats you could use any type of flour such as almond and wholewheat. If you do not have coconut sugar, you can also use brown sugar.

How to best serve it:

When you take it out of the oven let it sit for a few minutes to cool a little bit and let it crispen. Then I love to serve this with ice cream or some kind of yoghurt. Greek yoghurt, oat yoghurt or just normal one. Whatever you have one hand!

I hope that you will like this recipe (I am obsessed with it) and make it on repeat such as I do!

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Peach and Cherry Crumble

The best way to use all of the good summer fruits. Sweet and juice peaches and cherries beneath a layer of perfectly crispy crumble. Just a dream.

Course Dessert, Snack
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 6 servings
Calories 208 kcal

What you will need

  • 2 large peaches
  • 200 g cherries
  • 1 tbsp maple syrup or any other liquid sweetener such as honey
  • 1 tbsp cornstarch
  • 100 g rolled oats
  • 50 g coconut sugar
  • 50 g margarine

How to

  1. Preheat the oven to 180°C.

    Remove the pit from the peaches and cherries. Half the cherries and cut the peaches into small slices. Toss them first in the maple syrup and then in the cornstarch. Add them into a baking dish.

  2. In a food processor, process the oats until they have reached a very fine, flour-like consistency. Add the coconut sugar and margarine and pulse again until everything is combined.

  3. Crumble this mixture on top of the fruit and bake it in the oven for 10-15 minutes.

  4. Take it out and let cool a little bit. Then serve it with ice cream or yoghurt.

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Healthy Rhubarb Crumble Cake

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A nice, fluffy and juice layer of cake underneath a fresh and sweet layer of rhubarb topped with a healthy and crispy almond oat crumble. Is there anything else you want? Maybe having this healthy rhubarb crumble cake with a nice cup of coffee? you better don’t say no!

Why crumble cake?

Crumble cakes are one of my favourites. I love the different tastes and textures in each layer and the combination of them melting together in my mouth. Also, I think they are very fun to make and they always have something fresh in them with the fruits. I already have one crumble cake on my blog, an apple crumble cake, and it is so good! In this recipe I just added a spring twist on it instead of a fall one! Imagine this cake as a mix between my healthy apple crumble cake and my rhubarb compote!

I had my first crumble cake about 2 years ago. It actually also was a rhubarb one, and it was amazing! I can remember it very well because it was at a small café in Dublin where they had soo many different cakes! I shared one piece with my friends and let me tell you, it was amazing! So when I saw all the fresh rhubarb at the farmers market the other day, I decided to try to recreate it, but make it healthier. And let me tell you, I did not expect it to turn out THAT GOOD. I thought it would be fine but when I tried the first slice, I just wanted to eat the whole tray before photographing it. It is insane!! And really, it does not taste healthy or boring at all.

The layers:

The first layer is kind of a biscuit layer but a little healthier. It essentially comes down to only 5 ingredients! Who thought that you could make a cake with 4 ingredients only? Eggs, maple syrup, apple sauce (Apfelmuß in German, because so many asked me what this was), wholegrain flour, baking powder. That is it. The egg whites are separated from the yolks and whipped up until super fluffy and stiff. This makes the cake really airy. The applesauce makes it really juicy and the maple syrup makes it sweet. Both are combined with the egg yolk. Afterwards, the flour and baking powder as well as the egg whites are folded in. This need to be pre-baked a little.

The second, and middle layer is a fruit layer. This is even easier than the first one. You do not even need to peel the rhubarb (if you buy organic one preferably), just cut it into smaller pieces. Add it to a pot with some lemon juice and a date to sweeten it up (could use sugar or honey as well) and a splash of water. The heating up helps it to get a little softer and absorb the flavour of the lemon and date. Then this is added on top of the biscuit layer.

The last but definitely not least layer is the crumble. Contrary to conventional crumbles it is not based of sugar, butter and flour. NO. The base are oats and almonds. I like to use sliced ones but you could also just chop the up a little. Together with some chia seeds (optional) and coconut sugar (again, another sweetener works fine too, just a liquid one will not have the same crunch effect, so I would recommend substituting it out for white or brown sugar), and a little coconut oil it creates a sticky consistency. This on top of the fruit just tastes bomb. It is kind of like granola just on top of a cake. So good.

When to enjoy best?

So honestly, you are going to want to eat this at every time of the day. And basically you could. It would even work as a nice breakfast. It has about than 2.6g fibre, 3.3g of protein, and 14.2g of carbohydrates per slice. So having two slices for breakfast with some yoghurt on top wouldn’t be unhealthy. But this also makes a great snack or dessert. Even when having guests over this will be amazing! Or take it to a picnic?

Substitutions

If you do not like rhubarb at all, but still want a crumble cake, you can also substitute them out for berries, such as strawberries. It really is versatile but I believe that the little sour taste of the rhubarb just goes really well with the sweetness of the cake. Instead of whole grain flour, you could use plain one, and instead of the maple syrup you can totally go for honey, agave of coconut sugar. If you do not have almonds on hand, you can use any other nuts as well!

I hope that you like this recipe and it gives you some inspiration for cooking healthy! Enjoy!

Happy cooking,
Katie // Une Petite Cuisiniere

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Healthy Rhubarb Crumble Cake

The best cake you´ll ever have! Fluffly and juice biscuit, topped with fresh and tangy rhubarb and a healthy and crispy crumble! SO good.

Course brunch, Dessert, Snack
Cuisine austrian
Prep Time 20 Minuten
Cook Time 15 Minuten
Total Time 35 Minuten
Servings 12 slices
Calories 113 kcal

What you will need

For the first layer:

  • 2 eggs
  • 100 g unsweetend apple sauce (Apfelmuß in Deutsch)
  • 60 g Maple syrup agave, honey or sugar work too!
  • 125 g wholegrain flour normal flour is fine as well
  • 1 tsp baking powder

For the second layer:

  • 250 g Rhubarb
  • 1/2 lemon, juiced
  • 1 large date (or 2 small ones, about 30g)
  • a splash of water

For the thrid layer:

  • 50 g oats
  • 25 g sliced almonds or any nuts
  • 1 tbsp chia seeds (optional)
  • 1 tbsp coconut sugar (or any other sweetener of choice)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil

How to

  1. Preheat the oven to 180°C.

    For the first layer seperate the egg yolks from the whites. Whip the whites until fluffy and stiff. In the meantime combine the yolks with the apple sauce and maple syrup. Combine flour and baking powder.

    Once the egg whites are stiff gently fold them under the yolk mixture, along with the flour, one at a time. When combined pour it onto a baking tray lined with parchment paper. Bake for 8 minutes.

  2. In the meantime cut the ends of the rhubarb and wash it gently. Cut it into about 3cm (1 inch) sized pieces. Take the pit out of the date and chop it finely. Add both to a pot along with the lemon juice and a splash of water (about 2 tbsp). Bring it to a boil and simmer until the first layer is done baking.

  3. While the rhubarb is simmering, combine the oats, nuts and seeds in a bowl. Melt the coconut oil and combine with the sugar and vanilla. Pour it over the mixture and combine everything well. It should all stick together a bit.

  4. When the frist layer is done baking take it out of the oven. Add the rhubarb evenly on top and sprinkle with the crumble. Bake for another 7-10 minutes.

  5. Take out of the oven and let cool. Serve with some ice cream, whipped cream or a dollop of yoghurt and enjoy!

Chocolate Chip Banana Bread (healthy & vegan)

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Quarantine = Bakingtime, so here we are again with a different baking recipe. And this is one of my favourites: banana bread. If you ever have some brown bananas and are shortly before throwing them away, do not ever consider that again – just make (healthy & vegan) banana bread!

I think the first time I had that was in the US and it was heavenly (but not healthy at all hahaha) and then again in Lisbon. Since then I am obsessed with it. It just is so incredibly good and moist and sweet, plus it is so easy to make it healthy.

Brown Bananas?

The great thing about banana bread is that it is a use-up dessert and treat. Whenever we have overripe bananas I ether freeze them for smoothie bowls, or I make banana bread out of them. That way you save food that would otherwise go to waste.

Why Vegan?

Because why not? It is not always easy to bake something vegan but in this case it is. You do not need any butter, because the banana is taking the place the butter would usually do, and instead of eggs we are using a mix of vinegar and baking powder as well as chia eggs. Of course, you can substitute them out for eggs if you prefer that or if you do not have these things on hand.

Is it difficult?

It is everything else than difficult. You can actually throw everything into a food processor and mix and bake. If you do not have or want to use one, mash the bananas by hand and mix the other ingredients in by hand. Without a mixer or blender. Transform to a baking dish and voilà – you have it.

Is it versatile?

It is! If you are vegan make it vegan. If you want some chocolate – add some chocolate chips to it. If you feel like something fresh, add blueberries. Want a crunch? Add in some nuts. Want to make it healthier? Use wholegrain flour? Not a fan of wholegrain? – no problem just use plain. If you cannot do baking without butter, use it instead of the coconut oil! So really in the end it is up to you how you make it. Depending on what you like you can add a personal twist to it.

Breakfast, Snack, Dessert – when and how?

This can honestly be enjoyed as any of those three meal. It can be a healthy breakfast (because of the protein, fibre and carbohydrate content), a delish and filling snack or a satisfying dessert.

Maybe you ask yourself how to eat it! I can tell you: the best way is to spread some almond butter on top, some freshly sliced banana and a drizzle of maple syrup or brown sugar. That is the best. But you can also crumble it into a yoghurt (heavenly) or on top of ice cream.

A winner for families!

Want to know why? I can tell you! Because 1) it is so easy to make, so literally everyone in the family can help. 2) it is sweet so it will taste good but it is not an unhealthy dessert because the sugar content is not as high and it is high in fiber. 3) everyone can enjoy it the way the want to. No matter if it is with whipped cream, almond butter, vanilla ice cream or in their breakfast bowl. It is good.

I hope that you will like this recipe and it will become a staple in your house just as much as it is in ours!

Have fun baking,
Enjoy,
Katie // Une Petite Cuisinière

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(Healthy & vegan) Banana Bread

A healthy version of the all time favorite – banana bread. Moist, sweet, just good. Super easy and perfect for families.

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Prep Time 10 Minuten
Cook Time 50 Minuten
Total Time 1 Stunde
Servings 1 loaf (12 slices)
Calories 187 kcal

What you will need

  • 4 bananas the browner, the better (the sweeter)
  • 75 g coconut oil
  • 30 g Honey (use about 75g if your bananas are only a little bit brown)
  • 1 tbsp vinegar white wine or apple cider vinegar
  • 1 tsp natron (baking soda)
  • 1 tbsp chia seeds (can be substituted for 1 egg)
  • 4-5 tbsp water
  • 250 g (whole)wheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • chocolate chips, berries, nuts or other optional add-ins
  • 1 banana for garnish

How to

  1. Preheat the oven to 180°C.

    In a small bowl combine the chia seeds with the water and let sit for about 5 minute to make the "chia egg". In another bowl combine the vinegar with natron.

    Take a bowl or a food processor and mash or blend the bananas until very mushy. Add in the molten coconut oil, the chia egg, honey or agave, and apple cider vinegar mix. Blend/ mix again until all combined.

    Mix the flour with the cinnamon and baking powder. Fold it under the banana mash mixture. If you have any add-ins (e.g. chocolate chips, nuts, berries) fold them in now.

    Transfer the mixture to a loafpan lined with parchment paper. Cut the extra banana in half, lengthwise and add it on top. Sprinkle with some cinnamon and/ or brown sugar and bake in the oven for 45-50 minutes. After the baking time piek through with a toothpick. If nother sticks to it, the bread is done. If there still is some dough sticking to it, it needs more time in the oven.

    Take it out, let it cool down and cut into 12 slices. Serve each slices with some almond butter, fresh banana, and a drizzle of maple syrup or a sprinkle of brown sugar

Black Bean Brownies (vegan option)

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Brownies have never been that healthy, simple and delicious. Packed with protein and fiber they are super fudgy and chocolate-y. You do not taste the beans but they are still hidden in and sneak in nutrients. My new favourite brownie recipe! Healthy, vegan option and so fudge.

I am actually not a huge chocolate cake fn but brownies are something different. I do not know what it is, maybe because they are fudgier?! I don’t know, but they are good. But since brownies are not always the healthiest choice, I decided to switch some things out and sneak some healthy stuff in, to make them nourishing but still super delicious.

So the secret ingredients in this recipe are the black beans. Originally I wanted to try out sweet potato brownies, and I did, but they were a massive fail. When they were warm and straight out of the oven they were good but as soon as they cooled down, they did not taste like anything anymore and were just not good. But I was so excited to share a healthy brownie recipe so I continued trying out different versions ad that is how I came up with this black bean brownie recipe.

The great thing is that they are really easy to make. You do not need anything else than a fork but if you have a food processor it makes it easier. You need some black beans to mash, some eggs, or some flax or chia eggs for a vegan substitution (to make one „vegan egg“ combine 1 tbsp of either chia or flax seeds with 3 tbsp water and let sit for 5 minutes), milk or plant based milk, whole wheat flour, baking powder, cocoa powder and dark chocolate.

As for the sweetener you have two options. You can use dates to sweeten things up, which is my preferred choice, or coconut, brown or normal sugar. I prefer dates because in comparison with the alternatives, they have way more other nutrients. Dates are high in fiber, protein, and other vitamins and minerals whereas conventional sugar do not have any of those. But I know that not everyone is a fan of dates so I have got two recipes for you. They are pretty much the same, just differ a little because of the different textures of the sweeteners. Honestly, I would recommend to make the date version, because you cannot taste the dates and it is slightly healthier.

You might think, chocolate, that isn’t healthy? Actually it can be! Do not get me wrong and now think that every chocolate is super healthy, gosh no! What you need to be aware of are 2 main things; first, the darker, aka the higher the percentage of cocoa in it, the healthier it is. This is because cocoa is loaded with antioxidants and protein and actually is healthy in its pure form. The flavour of dark chocolate might not be everyone’s favourite but in this recipe it really works because you have other sweeteners. The second thing you should be aware of is the sugar added. If sugar is the first or second ingredient on the ingredients list, maybe this is not the best chocolate, because that means that there is a lot of added sugar. And also it depends on which sugar is added. Nowadays, you can find hundreds of chocolates at supermarkets or organic shops and there are some great healthy choices. I always put it that way: if you can pronounce every ingredient on the ingredients list and there is not a ton of sugar added, it is pretty save to say that it is healthy.

So that was a lot of information on chocolate now but who couldn’t talk about chocolate for hours? Anyway, I love making this recipe because it is really simple and my entire family likes it. Even my brother (!!) who is not the best friend of experimental, healthy or vegan things. BUT he liked it, because you could not taste any of those aspects.

The brownies taste best with a scoop of ice cream or coconut yoghurt and last for about a week in an air tight container or covered with foil outside the fridge. I do not recommend to store them in the fridge because they will loose some of their flavour.

I hope that you like them as well and will enjoy making them!
Happy cooking,
Kathi // Une Petite Cuisinière

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Black Bean Brownies (w/ dates)

A super fudgy, decadent and healthy version of regular brownies. Paces with protein and fiber (and of course chocolate) they make the ideal snack or dessert!

Course Dessert, Snack
Prep Time 10 Minuten
Cook Time 25 Minuten
Total Time 35 Minuten
Servings 12 brownies
Calories 149 kcal

What you will need

  • 4 eggs can be substituted for chia or flax egg (to substitute 1 egg, mix 1 tbsp of chia or groung flax seeds with 3 tbsp of water and let sit for 5 minutes), this makes a vegan version
  • 180 g kidney beans
  • 200 g dates soaked in hot water for 10 minutes to soften them up
  • 1 tbsp maple syrup
  • 50 ml oat milk or any other milk or plant based milk
  • 60 g dark chocolate the darker, the better
  • 50 g unsweetened cocoa powder
  • 50 g wholewheat flour
  • 1 tsp baking powder
  • some chocoalte chips

How to

  1. Preheat the oven to 180°C.

    Place the beans in a food processor and plse until it forms a smooth paste. You can also mash them down with a fork. Add the eggs and mix or blend until everything is combined.

    Blend the dates until smooth. Add them along with the oat milk, maple syrup and molten chocolate to the bean mixture.

    In another bowl combine the flour, cacao powder and baking powder and mix until combined. Gently fold the flour mixture under the other ingredients.

    Pour in a baking tray, which is filled with parchment paper. Sprinkle it with chocolate chips and bake for 20-25 minutes.

    Peak into the brownies with a toothpic or a fork. When it comes out without any dough sticking on it, the brownies are done.

    Take them out and let them cool out. Enjoy with some icecream.

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Black Bean Brownies (with normal sugar)

A delicious, fudgy, chocolate-y and healthy twist on the regular bronies. Packed with Protein and fiber ( and of course chocolate) but healthier.

Course Dessert, Snack
Servings 12 servings
Calories 140 kcal

What you will need

  • 3 eggs ca be substituted for chia or flax egg (to substitute 1 egg, combine 1 tbsp of chia or ground flax seeds with 3 tbsp of water and let sit for 5 minutes), for a vegan option
  • 180 g black beans (from the can)
  • 160 g coconut sugar can be substituted for brown or normal sugar
  • 60 g dark chocolate the darker the better
  • 70 g flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • some chocolate chips

How to

  1. Preheat the oven to 180°C.

    Place the beans in a food processor and plse until it forms a smooth paste. You can also mash them down with a fork. Add the eggs and mix or blend until everything is combined. Add the sugar and molten chocolate to the bean mixture. 

    In another bowl combine the flour, cacao powder and baking powder and mix until combined. Gently fold the flour mixture under the other ingredients.

    Pour in a baking tray, which is filled with parchment paper. Sprinkle it with chocolate chips and bake for 20-25 minutes. 

    Peak into the brownies with a toothpic or a fork. When it comes out without any dough sticking on it, the brownies are done. 

    Take them out and let them cool out. Enjoy with some icecream.