This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

Take the iron pan out of the oven and let everything cool.

Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan

We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

Healthy Cheesecake recipe for 2

5 from 9 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

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You may also like our Recipe for a Healthy Banana Bread.

The post Decadent Healthy Cheesecake recipe, perfectly portioned for two. appeared first on Two Sisters Living Life.

This is the best gluten free banana bread recipe you will ever make. It’s only made with healthy ingredients, non dairy and made with Reyhani basmati rice. Topped is this goodness with a yummy peanut butter chocolate swirl. You can make it in your blender and it’s ready for the oven in about 10 minutes.

You already know that Antonia and I like to support local businesses and farmers. And we proudly support Reyhani! Reyhani is a small family business in our hometown Graz and the people there love what they do! Their passion is rice. But its not an ordinary rice! The people at Reyhani focus on organic and fair-trade certified rice which means that their rice is free of harmful substances and pollution and that the people working on the rice fields get the chance to work under positive and humanely conditions and get fairly payed for what they do.

Organic. Fair Trade. Environment friendly.

Reyhani focuses to obtain rice from the best growing areas around the world, where the environment is perfect and non polluted and no conventional harvested rice crops are adjoined.

Did you know that their basmati rice gets the nutty unique flavour because the best growing area for basmati rice is on the Himalaya? I love that Reyhani shows so much passion and love for their products and the people working on these rice fields for them. The wrapping is made of paper and therefore environment friendly. That is what we love about a business. They think about the future and how they can contribute to make this world a better place.

Banana rice Bread.

I know it sounds a little bit crazy but this banana bread is awesome and if you wouldn’t know what ingredients I used you would never guess that it’s gluten free and made with rice.

This recipe was developed after Reyhani wrote us their first email. I loved the idea to invent something with rice. But I knew from the beginning that I didn’t want to do some ordinary bowl which is so popular at the moment. Anybody can do a rice bowl but only experimentalists can set the kitchen on fire and develop awesomeness from scratch 😉 .

Easy and fast that’s the way we do gluten free banana bread.

I’m totally in love with recipes made in a blender and you are lucky this IS one for the blender.

Before I start with the recipe I give my cashews(70g) and 6 dates a hot bath for about 10 minutes.

ThenI blend my beautiful delicious basmati rice(120g) until very fine almost like flour. The finer the better.

After blending the rice I add the :

• soaked cashews and dates
• 2 eggs at room temperature
• 120g coconut yoghurt or any other yoghurt
• ground almond meal (70g)
• 2 tablespoons coconut oil
• 2 very ripe bananas
• 1 teaspoon ground cinnamon
• 1 pinch of salt

Blend on high for about 5-7 minutes or until its a very homogenous batter. I add the 2 teaspoons of baking powder and blend for another 10-20 seconds.

Peanut butter chocolate swirl.

For the swirl:

• pour 1/3 of the basmati rice batter in a small bowl and stir it together with 2 teaspoons of creamy peanut butter, 2 tablespoons of unsweetened cocoa powder and 50ml almond milk.

Make me ready for the oven.

Preheat the oven to 180° Celsius and prepare a loaf pan with coconut oil and sprinkle it with almond meal. Alternately pour the light batter and chocolate batter into the loaf pan and swirl the batter with a wooden stick or a small thin knife.

Decorate the banana rice bread with 1 banana as you like and sprinkle the top with coconut sugar. Bake this delicious goodness for about 45 minutes or until a wooden tooth pick comes out clean.

After the gluten free banana bread is almost cooled drizzle it with some honey, lean back and enjoy it with your loved ones!

This is one of my families favourite recipes at the moment and I know that you will love it as much as they do!

If you try this banana bread, be sure to leave a comment and rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #twosisterslivinglife on Instagram so we can see your beautiful creations.

Sticky hugs and kisses

Nina

You may also like our healthy coconut chocolate chia pudding pods.

Glutenfree banana bread with basmati rice and chocolate peanut butter swirl

Are you looking for a delicious gluten free banana bread recipe? Than this is the right recipe for you. It's made with basmati rice, nuts and sweetened with dates and a chocolatey peanut butter swirl to make things interesting.

• 120 g basmati rice
• 70 g ground almonds
• 70 g cashews
• 5 dates (pitted)
• 2 eggs (large)
• 3 bananas (ripe, 2 for the cake and 1 for decoration)
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 100 g coconut yoghurt
• 2 tsp baking powder
• 1 tbsp brown sugar (for the topping)

Peanut butter Swirl

• 2 tbsp peanut butter
• 50 ml almond milk
• 15 g unsweetened cocoa powder

Banana bread

1. First soak the cashews and the dates in hot water for 10 minutes and strain after that.

   oil a loaf pan and sprinkle it with ground almond meal.

   Pour the rice into a blender and blend until finely ground.

   Add the soaked and drained dates and cashews, 2 bananas, ground almonds, eggs, coconut oil, coconut yoghurt and cinnamon and blend until everything is a homogenous batter.

   Add the baking powder and blend for another 10 seconds.

   Pour 1/3 of the batter into a separate bowl for the swirl.

peanut butter swirl

1. Heat the peanut butter and almond milk for 30 seconds.

   mix peanut butter and almond with a spoon together until runny.

   Add 1/3 of the batter and the cocoa powder and mix everything together with a spoon.

Putting everything together

1. Preheat the oven to 180° Celsius or 360° Fahrenheit

   Alterantely pour the banana bread batter and the peanut swirl into the prepared form and make sure to top it with the swirl.

   Swirl through the batter with a wooden stick and decorate the top with the third banana and sprinkle with brown sugar.

   Bake for 45 minutes or until a tooth pick comes out clean.

The post Deliciously Good Basmati rice banana bread with peanut butter chocolate swirl appeared first on Two Sisters Living Life.

Savory sweet potato and spinach waffles and how I’m trying to find my way to new health

I originally invented this recipe for my whole30 diet which I started about a week ago. I’m doing whole 30 because I have had health issues for yearsand that diet is one of my last tries to get a handle on my health.

I’m a morning person and hence I need my breakfast in the morning. But since I’m not allowed to eat my beloved oatmeal I wanted to invent something different because I can’t eat scrambled eggs or chia pudding every morning ?.

Have you ever been on a paleo diet and wanted to have waffles or bread? You may have tried one or too recipes where you had to use soaked cashew nuts? Gotcha ?? Yes me too . I tried to make bread but it was just a soggy wet sponge. Not good. Not good. But I knew that sometimes cashews do the trick for a good consistency.

Savory Sweet Potato & Spinach Waffles are so good!

I’m an experimentalist by heart! That’s why sometimes there are big explosions in my kitchen. But sometimes I get lucky and find some good things in my inventions too like these waffles.

I have a good sense for baking. I know how to whip up a cake or pancake batter without a recipe. Maybe its not perfect but it will always work out. When you bake as long as I do, I think you get a common sense what is working and what is not and of course I’m sure I tried at least 600 recipes and most of them worked the same way. The tricky recipes are the healthier ones where you try to omit regular ingredients with healthier ones. Especially when you can’t use flour.

First things first: Ingredients!

Sweet Potatoes: Since I always have sweet potatoes at home and I know that many healthy recipes call for them due to their starch and their natural sweetness I used one for my recipe.

Spinach: I added spinach because I love the taste and they give a nice green colouring.

Herbs: herbs because – Hey they are HERBS! They are awesome and give your dish that little extra taste kick. You can use whatever you like. I like mixed herbs with dill, parsley, chive and because its spring you could add wild garlic.

Eggs:I need something for the binding. Sure you could use instead two flaxseed eggs. Every person living a vegan lifestyle will know what is meant ;-).

Plant based milk: its optional. you can use it instead of the water in which the cashews are soaked.

Baking powder: the batter has to rise

The process of making!

So first I pricked a medium sized sweet potato (about 200g) and cooked it in my microwave on high for about 4-5 minutes. I turned on my waffle iron on medium high heat but I’m sure everyone know best which temperature works with his waffle iron.

While my sweet potato cooked I put the thawed spinach, the soaked cashews with the soaking water or with the plant based milk, eggs, herbs and salt into my food processor. When the sweet potato is cooked and peeled I added it to the other ingredients and blent everything until smooth and homogenous. At last I added the baking powder and just blent it for a couple of seconds. Don’t overdo it otherwise the baking powder will not do his job.

Let everything sit for a couple of minutes. The waffle dough will rise more.

When the skillet is hot use about 3 tablespoons of batter for one waffle. I cooked my waffles for about 7 minutes.

What is a waffle without the toppings.

Am I right or am I right ?!? The best part about waffles are the toppings.

You know there are thousands of possible choices on how to top your waffle but since I’m on a strict food diet my choices are a little bit limited. Since we have spring I used cooked green asparagus as one of my toppings. You know nothing is better than a looooot of goodies on my waffles.

My choice of toppings:

Green asparagus and cherry tomatoes: The easiest way is to simply bake the green stalks and tomatoes with some salt, pepper and olive oil in the oven.

Eggs: There has to be at least one egg on a savory breakfast waffle. Doesn’t matter which style But my preference at the moment is poached ;-).

Avocado slices: avocados are a perfect match for almost everything.

Green Pesto: I need a sauce for my waffles and there are 2 good reasons why a pesto is always a good choice. First its very easy to make and second it always tastes delicious .

Salad leaves: I always like some fresh salad leaves too for an added vitamin kick ;-).

This is a great recipe for every brunch or breakfast. You can make the waffles in advance and just heat them up in your microwave before serving it with the toppings. You can keep the waffles up to 4 days in your fridge in an airtight container.

I hope you will enjoy my recipe and please let me know how it is going for you. Tag us on our social media accounts @twosisterslivinglife or on Facebook we are more than happy to share your picture in our stories . IIf you have any questions leave us a comment. We will be more than happy to answer all of your questions.

LOVE Nina

You maybe are also interested in our recipe for a healthy guilt free Banana Bread

savory sweet potato and spinach waffles – gluten free, whole30 & lactose free

This is a delicious and easy recipe for guilt free savory waffles. They are made with spinach, sweet potatos, a lot of herbs and cashews. Ideal for breakfast, brunch or any other time of day.

• 1 sweet potato (medium size about 250g)
• 100 g frozen spinach (thawed)
• 100 cashews (unsalted)
• 3 eggs (large)
• 200 ml water (hot )
• 2 tbsp herbs (fresh or frozen)
• 1 1/2 tsp salt
• 2 tbsp baking powder
• 2 tbsp coconut oil (for the waffle iron)

How I like to eat my waffles

• 12 cherry tomatoes
• 4 asparagus
• 1 tbsp coconut oil
• 1 avocado (sliced)
• 50 g rocket (or any other salad leaves)
• 4 eggs (poached or any style you want)

1. Soak the cashews for 10 minutes in the water

   Prick the sweet potato with a frok about 5-6 times and put the patoto for 4 minutes into the mircowave, peel the cooked potato

   put all ingredients except for the baking powder into a blender and blend on high until smooth, if the batter is to dry at some more water

   it should be like a thick pancake batter

   add the baking powder and blend another couple of seconds but dont over beat it.

   Heat your waffle iron to medium heat and grease the waffle surface with coconut oil.

   it depends on your waffle iron but use about 3-4 tbsp of batter for one waffle.

   cook the waffles as you usual do.

   The waffles should be brown at the ridges.

My toppings

1. Heat the oven to 220°C or 420°F

   Put the asparagus and the cherry tomatoes on a baking sheet and season everything with salt and olive oil

   Put the veggies into the oven and broil everything for then minutes.

   Slice the avocado in thin slices .

Puting everything together

1. take one wafle and add some salad leaves on top

   arange the one quarter of the avocado slices on one side 3 broiled cherry tomatoes on the other side.

   The middle is reserved for our hero the egg

   cut one brioled asparagus in half and arange on top

The post Savory Sweet Potato and Spinach Waffles appeared first on Two Sisters Living Life.

This Plant based Healthy Pudding Oatmeal is the perfect breakfast recipe for everyone who loves vanilla pudding and oatmeal. It is made in only 10 minutes, very versatile and has al lot of healthy nutritional benefits. Its enriched with collagen powder, chia seed and turmeric. This is an very important aspect for me since I’m in my late thirties

Healthy Pudding Oatmeal: There is always a story to everything .

I always loved cooked oatmeal! My passion for oatmeal started when I was about twenty and I rented my first own tiny apartment. I think renting your first own apartment is a very important milestone for every young adult. Not only is it a sign for getting independent, no you’ll collect your first experiences what it is like to live without your parents. No cooked meals, nobody who does your dirty laundry and of course nobody who always complains how messy your room looks .

I always loved breakfasts which were warm and easy to make and since I was a total beginner in making my own breakfast I did what everyone did when they have no plan. They google. I found a fairly easy recipe for a cooked oatmeal and this was the beginning of my oatmeal career.

I can cook my morning oatmeals in about 100 different ways. In one of my reasoned experiments I wanted to create an oatmeal with a more creamy consistence with less oats, which means less carbs and more proteins. Perfect for a healthy lifestyle diet.

Healthy Pudding Oatmeal and how I achieved the creamy consistency .

Naturally there is milk. Cow milk and plant based milk of course, cream and yoghurt which in my opinion is not the most ideal add-in to a hot oatmeal.

I wanted to achieve a creamy more stocked consistency so that I could use less oats which in order meant less carbs. Therefore its has to be either corn starch or pudding powder which actually is a kind of starch only flavoured.

So the cooking games begun and 2 weeks later after countless healthy pudding oatmeal tries, a lot of dirty bowls and a chaotic messy kitchen I had my perfect consistency and a husband who refuses to eat one more bite of this delicious dish. He meant he had enough :-)))

Healthy Pudding Oatmeal and its healthy nutritional benefits!

Collagen

Collagen is essential to your health. It is the most abundant protein in the body and is available in your muscles, skin, blood, bones, cartilage and ligaments. The good news is that your body produces it on a regular basis, The bad new, it does slow down with age. Thats why I added it to my morning dish. Since it has a lot of benefits like: easing joint pain, promoting skin elasticity, helps building muscles and burn fat and it may reduce cellulite and may reverse skin aging. To stay plant based please make sure to use plant based collagen powder.

Turmeric

Turmeric may be the most effective nutritional supplement in existence. It not only gives curry its unique yellow coloring its main ingredient is curcumin and therefore has powerful anti- inflammatory effects and is a very strong antioxidant.

Chia seeds

Chia seeds deliver a massive amount of nutrients. It has very few calories and are loaded with antioxidants, fibre, high quality protein and are high in omega-3 fatty acids.

Cinnamon

I jus love cinnamon and have to add it to almost everything . But cinnamon is not only the most delicious spice in the world next to vanilla. It has a lot of benefits too. First it is high on antioxidants, is anti-inflammatory, may reduce the risk of heart disease and it also helps lower blood sugar.

Oats

Oats is the main ingredient of my breakfast. It is also full of good nutrients like magnesium, iron, zinc, folate, vitamin B. Whole oats are rich in Antioxidants, and fibre, can lower cholesterol and improve blood sugar.

I hope you will enjoy this delicious and healthy plant based breakfast recipe. It is my new go to recipe when ever I need something warm and delicious.

It can be easily made in the microwave but you can also cook everything on the stove.

If you enjoyed our recipe please leave us some kind words and tag us on Instagram or Facebook @twosisterslivinglife. We love to hear from you.

Love Nina

You may also like my recipe for homemade strawberry compote. Its the perfect topping for many, many dishes.

Healthy Pudding Oatmeal with dried Apricots

This unique plant based pudding Oatmeal with tried apricots, healthy collagen and turmeric is the creamiest oatmeal you will ever taste. It is made in only a couple of minutes and the perfect start for your day.

Pudding oatmeal

• 25g whole oats (about 1/4 cup)
• 1 tbsp maple syrup (or other sweetener of choice)
• 220 ml almond milk (or normal milk, other plant based milk)
• 80 ml water
• 1 tbsp chia seeds
• 2 dried apricots (cut into small pieces)
• 1/2 tsp vanilla extract
• 15 g vanilla pudding powder (or corn starch)
• 1/2 tsp turmeric (or turmeric latte powder, or curmcumin)
• 1/4 tsp ground cinnamon
• 1 tbsp plant based collagen powder (or normal collagen powder)

Pudding Oats

1. Mix all ingredients with a spoon together, pour it into a microwave save bowl and let it stand for 5 minutes

   Put the bowl for about 90 seconds into the microwave on high

   take the bowl out and give the mixture a good stir

   Put the bowl for another 120-150 seconds back into the microwave, 

   the oatmeal is ready when brought to a boil for some seconds and the starch has thickened everything 

   Take the bowl out and give the pudding oatmeal a good stir 

   if it’s to thick add some milk, plant based or not and stir int once more

   Serve it with my strawberry compote recipe

   
   
   

The post Healthy Pudding Oatmeal with dried Apricots appeared first on Two Sisters Living Life.

Hello world! Thank you for visiting Antonia and me on our Blog. We hope you will enjoy our first post and all future posts we will share with you. If you like what we do, leave us some kind words in the comments .

Who wasn’t already on at least one diet? Ok, I see. Almost everyone, me included has been on a diet so far. You know in my 38 years I tried many different diets and some were really boring and sometimes extraordinary awful . So about 2 years ago I started to change my habits about food. I was fed up with being on a constant diet and I hated to always forgo dishes I really loved. I’m not on a diet any longer but instead on a journey on finding my own healthy lifestyle for me and my family and this healthy banana bread fits perfectly into it .

So this delicious healthy banana bread is one of my go to recipes when we need something sweet but don’t want to feel guilty with every bite we take.

I’m always searching for a good recipe which really tastes great and not bland. On my weekends you will most definitely find me in my kitchen trying to develop new recipes and yes sometimes my kitchen resembles a battlefield .

This healthy Banana Bread is ready for baking in only 10 minutes and its a one bowl thing. Yes, that’s my kind of recipe . Its the perfect sunday afternoon treat.

So let’s get started. First we need those reeealy ripe bananas, yes the almost dead ones, yes they are black too. But not all bananas just 3. We need the last one for decorating. Mash the 3 bananas with 2 tablespoons of hot water. This way its much easier. After that we put the mashed bananas and all the other ingredients, except the optional ones, into a bowl and give them a good mix. About 2-3 minutes. Instead of mixing them in your Kitchen Aid you could blend everything in a blender. If you think its a little bit to try just add some milk or water.

After everything is combined, there comes the glorious moment where we can add all the optional things to the batter like walnuts, chopped 85%dark chocolate, goji berries or chia seeds or whatever else you like. But keep in mind that it should still be healthy so please no white chocolate drops or m&ms .

Pour the batter into the prepared pan and and put some extra coconut sugar and cinnamon on top. Please don’t go overboard with the sugar just because its a natural sweetener. 1 tablespoon coconut sugar and one teaspoon cinnamon will do the job just fine <3

Put the pan into the preheated oven at 350F° or 170C° and bake for 30-35 minutes or until a toothpick comes out clean. During the baking we can prepare the honey cream cheese glaze. Mix together 1/3 cup cream cheese, 2 tablespoon honey and a pinch of salt and set aside. When the loaf is ready let it cool at room temperature for about 50 minutes. After that transfer the banana bread onto a plate and drizzle it with the glaze.

Have I already told you that I love this recipe? Yes?!? Ok but did you know that this recipe is not only full with good fibres, no the added greek yoghurt enhances the bread with natural proteins too. That means if you are into sports with weights like maybe crossfit this would be good for you too.

Enjoy the banana bread and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you!

If you liked this recipe maybe you are interested in our healthy gluten free dutch pancake

Love Nina

No Guilt Healthy Banana Bread

This is the perfect treat for every occasion. It only takes 10 minutes to put this super delicious healthy banana bread made with oats, coconut sugar and greek yoghurt into the oven. Guilt free and the best you can make it a vegan version too.

One Bowl Batter

• 4 very ripe bananas (leave one for decorating)
• 2 cups old fashioned rolled oats
• 2 large eggs
• 1/2 cup greek Yoghurt
• 1/4 cup coconut sugar (or sweetener of choice)
• 2 tsp baking powder
• 2 tbsp coconut Sugar
• 2 tsp cinnamon

*Optional

• 1/4 cup chopped walnuts (optional)
• 1/4 cup chopped dark chocolate (optional)

Honey Cream Cheese Glaze

• 2 tbsp honey
• 1/3 Cup cream cheese (softened)
• 1 pinch salt

1. Preheat oven to 350 F° or 170 C° and lightly crease a 9×5 inch loaf pan and put a baking sheet inside.

   Mash the very ripe bananas with a fork and 2 tbsps of hot water

   Add all ingredients into a blender, safe 1 Banana which we leaf for the decoration, and blend until smooth and well combined

   Pour batter into prepared loaf pan and mix the optional ingredients into the batter

   Decorate with the remaining banana as desired

   Combine the coconut sugar and cinnamon and sprinkle everything on top 

   Bake for 30-35 minutes or until a toothpick comes out clean

   Let loaf cool completely before transferring it onto a plate

   For The Glaze:

   In a small bowl mix the softened cream cheese, honey and a pinch of salt until smooth

   Pour the glaze over the just barely warm banana bread

   Enjoy

   
   
   

for a vegan version use 2 flaxseed eggs (mix 2 tbsps ground flaxseed meal with 3 tbsp water and lets sit for 15 minutes in the fridge) and instead of the greek yoghurt use a vegan option like vegan coconut yoghurt. Enjoy!

The post Healthy No Guilt Banana Bread appeared first on Two Sisters Living Life.