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.

Originally this recipe is from a food blogger friend of mine. Jan from “Taste Is Yours” recommended his cake recipe when I was looking for a new weekend baking project some time ago. Of course he said I would miss out on something if I wouldn’t try it. Thats typically man isn’t it ?!? Always so sure about themselves and their abilities.

Decadent Saffron Rice Cake and why experimentalists are underrated

Since it’s not in my nature to follow rules or recipes I never made the original recipe. Its just not in my nature. My hubby always complains about setting the kitchen on fire one day or something like that but until now all is good and well and our home is still standing. I’m a very intuitive person when it comes to baking and cooking and experience taught me a lot. That is why I instantly knew when I read through Jan’s recipe that the only ingredients staying unchanged will be the eggs, the butter, baking powder and the saffron threads everything else had to go or would be replaced .

Being an unrecognised kitchen goddess and experimentalist by heart can be a very hard destiny. Almost always no praises when it comes to epic dishes

Decadent Saffron Rice Cake: Special cakes need a special coronation.

Pavlova! The name alone could be of a charismatic Russian noble woman. Thats what I’m always thinking when I hear Pavlova. And a Pavlova on top it should be. Pavlova + saffron = a match made in heaven

Originally Pavlova was a Russian Prima Ballerina and I think the meringue should be like a light and airy ballerina skirt. the recipe was created in honour of Pavlova after or during one of her visits in 1920 to Australia or New Zealand. The Pavlova is an important traditional dessert both in Australia and New Zealand.

Decadent Saffron Rice Cake: Celebrating decadents with saffron and butter – Part one of Decadency

At the beginning of every recipe it’s important to prepare and measure all ingredients and bring everything to room temperature. Since I was at the beginning of developing a new recipe I started out with all the ingredients I wanted to use. This are the already measured and tested ingredients.

• 100g Butter. Sorry I can’t exchange butter. Its the essence of a good decadent cake.
• 100g Sugar because I can’t cream butter with dates and of course because we need Special.
• 2 large Eggs, the best option would be local and organic
• 50g ground almonds, that’s part of my flour substitution
• 180g basmati rice, yes you heard right no rice flour which you have to buy in a special grocery store. No I used basmati rice from a small local business and ground it in my food processor as fine as possible
• 1/4 teaspoon of safran threads
• 1/2 teaspoons of salt
• 260ml almond milk
• 1/2 teaspoon of vanilla extract
• 1 teaspoon vanilla pudding powder or corn starch
• 2 teaspoons baking powder

How to Prepare Part One

• Preheat your oven to 180° Celsius and grease a 20cm round baking form with butter and flour the form with ground almond meal
• At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.
• In another medium size bowl mix all the dry ingredients together
• I creamed the butter and the sugar about 7 minutes in my KitchenAid until pale and very fluffy
• After that I added the room temperatured eggs one after another and cream for another couple of minutes
• add the dry and wet ingredients alternately to the butter eggs mixture. The batter will be very runny but that’s totally fine. the rice needs more liquid during the baking.
• Let the batter stand for about 10 minutes.
• After the 10 minutes stir the batter thoroughly through with a spoon.
• Pour the batter in the prepared baking form
• Bake at 180° Celsius for about 70 minutes or until a wooden tooth pick comes out clean
• Let the cake cool to room temperature and spread some strawberry marmalade on top

Lets crown it with a Pavlova – part 2 of Decadency

I’m sharing the method which works best for me. I know there are a lot of recipes out there but this works for me best.

Making a Pavlova can be very tricky and sometime when the air is too moist it will not get a crispy outer texture but will maybe stay a normal sticky meringue . But that’s ok it will taste delicious too.

• 2 large egg whites
• 90g white sugar
• 1 tablespoon corn starch
• 1 teaspoon whit vinegar (but I made this recipe with apple vinegar too)
• 200g strawberries, hulled and cut in 0,5cm thick slices
• 2 tablespoons balsamic vinegar
• 1/2 teaspoons vanilla sugar
• 60g or more sugar to taste
• 300g plain coconut sugar or cream
• strawberries and peaches for decoration

How to Prepare Part 2

The Pavlova

• Take a baking parchment and put the 20cm baking form on top and retrace it with a pencil
• Turn the paper and put it on the baking sheet. The circle should be visible.
• Preheat the oven to 150°Celsius
• Beat the egg whites in a bowl of an electric mixer until soft peaks form.
• Gradually add the sugar and beat very well until the mixture is glossy.
• Sift the cornflour over the egg white mixture and add the vinegar.
• Fold everything carefully
• Put the meringue int the middle of the drawn circle
• Spread everything evenly in a circle but leave about 2 cm free on all sides
• Form a hollow in the middle
• Place the baking sheet into the oven and reduce to 120°Celsius and cook for about 1 hour
• After one hour turn the oven off and let the Pavlova cool in the oven.
• Very important under any circumstances don’t open the oven during baking and cooling

Balsamic roasted strawberries

• put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes. Strawberries should not be to soft cooked
• Let everything cool

Crowning the Cake

• Top the saffron rice cake with warm strawberry jam
• Put the Pavlova on top
• Spread the coconut yoghurt or beaten cream in the hollow
• put about 2 tablespoons of roasted strawberries on the cream
• Decorate everything with fresh strawberries , flowers and peaches slices and drizzle some more roasted strawberries on top

This Decadent Saffron rice cake with a Pavlova crown is my contribution to the Austrian Food Blog Awards 2019 in the Category “Lebe, Liebe, Backen”. I hope you enjoyed my recipe I know it needs a little longer than your average cake recipe but believe me it’s worth all the work and time.

A lot of hugs and sugary kisses Nina

You may also be interested in our delicious whole grain carrot cake scones with honey and lemon glaze.

*Note: My recipe won an Austrian Food Blog Award 2019 in the category “Liebe, Lebe, Backen” – which is the baking category. It was the most popular category and had the most entries.

Decadent Saffron Rice Cake with Pavlova Crown

This is my award wining recipe for a delicious gluten free Saffron cake made with ground rice and topped with a crispy and fluffy Pavlova Crwon and balsamic roasted strawberries

Saffron Rice Cake

• 100 g butter (romm temperature)
• 100 g sugar
• 2 eggs (large and room temperature)
• 50 g ground almonds
• 180 g basmati rice (grounded in your blender until as fine as flour)
• 1/4 tsp saffron threads
• 1/2 tsp salt
• 260 ml almond milk
• 1/2 tsp vanilla extract
• 2 tsp baking powder
• 2 tbsp strawberry jam

Tthe Pavlova Crown

• 2 egg whites (from large eggs)
• 90 g water
• 1 tbsp corn starch
• 1 tbsp white vinegar

Roasted Balsamic Strawberries

• 200 g strawberries (hulled and cut into 1cm thick slices)
• 2 tbsp balsamic vinegar
• 1/2 tsp vanilla sugar
• 60 g white sugar (or more to taste)
• 300 g coconut yoghurt (plain or vanilla flavoured)
• 1/2 cup strawberries

The Safron rice cake

1. Preheat the oven to 180°Celsius and grease a 20cm in diamiter round baking form with butter and flour the form with ground almonds.

   At the beginning I warmed the almond milk in a small bowl and added the vanilla essence and the saffron threads for soaking.

   In another medium size bowl mix all the dry ingredients together.

   Cream the butter and the sugar for about 7 minutes in your stand mixer until pale and very fluffy.

   Then add the room temperatured eggs one after another and cream for another couple of minutes.

   Add the dry and wet ingredients alternately to the butter mixture. The batter will be very runny but thats totally fine. The rice needs more liquid during the baking.

   Let the batter stand for about 10 minutes.

   After 10 minutes stir the batter thoroughy with a spoon.

   Pour the batter in the prepared baking form.

   Bake at 180°C for about 70 minutes or until a wooden tooth pick comes out clean.

   Let the cake cool to room temperature and spread some strawberry marmelade on top.

   
   
   

The Pavlova Crown

1. Take a baking parchment and put the 20cm baking form on top to retrace it with a pencil.

   Turn the paper and put it on the baking sheet. The circle should be visible.

   Preheat the oven to 150°Celsius.

   Beat the egg whites the bowl of your stand mixer until soft peaks form.

   Gradually add the sugar and beat very well until the mixture is glossy.

   Sift the corn flour over the egg whites mixture and add the vinegar.

   Fold everything carefully.

   Put the meringue in the middle of the drawn circle.

   Spread everything evenly in a circle but leave about 2cm free on all sides.

   Form a hollow in the middle.

   Place the baking sheet into the oven and reduce to 120°Celsius and bake for about 1 hour.

   After one hour turn the oven off and let the Pavlova cool in the oven.

   Very important under any circumstances do mot open the oven during baking and cooling.

   
   
   

Balsamic Roasted Strawberries

1. Put the sliced strawberries, balsamic vinegar and sugar into a pan and cook on medium heat for about 10 minutes.

   Strawberries should not be to soft.

   Let everything cool.

   
   
   

Crowning the cake

1. Top the saffron cake which you smeared wit hwarm strawberry jam, with the Pavlova

   spread the coconut yoghurt or beaten cream into the hollow.

   Decorate everything with fresh strawberries and eatable blowers and drizzle with some more roasted strawberries liqiud on top.

The post Decadent Saffron Rice Cake with Pavlova Crown – Award winning recipe appeared first on Two Sisters Living Life.

There are so many different ways how you can top your sweet breakfast or dessert. There is chocolate or caramel sauce, fruits of course, clotted cream, powdered sugar and the most beloved blueberry sauce, stew, compote or whatever you like to call the violet blue goodness .

But how many of you know how to cook a good homemade strawberry compote/stew/sauce? And most important cook it the healthy way?

This healthy recipe is the ideal summer fruit sauce for almost everything and its so easy to do. In less than 10 minutes your strawberry compote is ready.

Nothing is easier than cooking your own strawberry compote

Ok! Lets get started. First I stem the strawberries and cut them into thin slices. I put the strawberry slices, coconut sugar and water in a medium size pan and bring everything to a boil on medium high heat. I boil my compote for about 5 minutes not longer. Otherwise the strawberry slices will be a muss. During those five minutes of boiling I mix the cornstarch and the tablespoon of water. I stir the cornstarch water mix really well so that the cornstarch is dissolved.

After the short boiling time I pour the cornstarch-water mix into the pan and stir constantly until the sauce has thickened. The sauce is thickening when it boils once again.

When the liquid has thickened the compote is ready!

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love Nina

This recipe is the perfect topping for my Healthy plant based Pudding Oatmeal !

Homemade Strawberry compote flavoured with balsamic and vanilla

This is a delicious Homemade Strawberry compote with a hint of balsamic vinegar and vanilla. The balsamic enhances the taste of the strawberries and gives this recipe its unique taste. It’s perfect as a topping for waffles, pancakes, oatmeals and much more.

• 100 g strawberries (without the greens and cut into thin slices)
• 50 ml water
• 1 tbsp coconut sugar (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1/2 tsp balsamic vinegar (good quality and aged)
• 1 tbsp water
• 1 tsp cornstarch

1. Put the strawberry slices, sugar, water, vanilla extract and balsamic vinegar in a medium size pan and bring everything to a boil.

   Stir from time to time and boil for about 5 minutes

   Mix the 1 one tbsp water and 1 tsp cornstarch together and pour it to the compote

   Stir constantly and bring everything once more to a boil until compote has thickened

   Let it cool completely 

   You can keep the compote up to 5 days in an airtight container in your fridge

   
   
   

The post Homemade Strawberry Compote flavoured with Balsamic and Vanilla appeared first on Two Sisters Living Life.

I’m always game for trying new things. Especially when it comes to baking and cooking. Normally you would say that’s good since I’m a food blogger. Can’t be one without making things my way

Story to my Gluten Free Almond Polenta Mini Cakes recipe

Most times my hubby is very happy with me and my cooking and baking skills but there is one recipe I’m not allowed to experiment with. It’s my mother in laws gluten free almond polenta cake recipe. Every time I make this cake for him he observes me like a hawk. Yeah, it’s not allowed to mess with his mothers holy recipe.

Therefore it is a good thing that I mess with her recipe quite a lot . My man is not always around and so there are more versions of this cake as one would ever know. Everything is more interesting when it’s not allowed .

The glaze!

First I would normally start with the gluten free almond polenta cakes but for this recipe I will start with the glaze or pin pointing it, the rhubarb syrup. I love rhubarb! I have already used these stalks for about 10 dishes and the season haven’t fully started yet.

For the rhubarb drizzle syrup I put the pink stalks, white sugar and the water into a small pot and let everything simmer and reduce for about 10 minutes. It may be that you have to add some more water. I don’t want everything to get burned. It’s also very important that you use white sugar. Normally I use for all my recipes coconut sugar but for the sake of beauty use white sugar, please. Otherwise your syrup will be more brown than pink.

After cooking everything thoroughly, filter everything through a mesh. We need the syrup mostly for the drizzle but please reserve 2 tablespoons for the glaze.

I use only cooled syrup for the glaze otherwise this will be a very runny business. The glaze itself is easy cheesy. Start out with one tablespoon of syrup and gradually add SIFTED icing sugar until and another spoon of syrup as needed. The glaze should be thick like a medium runny cake batter

The cake!

The Mini Cakes are very easy made and only need about 10 minutes of preparing.

You need to cream the sugar and the butter about 10 minutes until its a very light and fluffy pale cream. the sugar should be dissolved at this stage. Gradually add the eggs one add the time and give them a good mix. PLEASE make sure that all ingredients have room temperature .

After Adding the eggs add all the other ingredients and mix until incorporated. Don’t over beat the batter. Fill the batter 2/3 full into the buttered and floured muffin tins and bake for about 30 minutes or a toothpick comes out clean. I love to back with lower temperature! It gives your cakes the time to rise evenly. The turmeric will intensify the color of your cakes which looks very awesome with the light pink glaze.

When the cakes are ready let them cool for about 10 minutes and transfer them to a cooling rack and drizzle them with the syrup. After the cooling glaze these lovely things and sprinkle some dried strawberry crumbs on top.

I hope you enjoyed this post and I would be immensely happy if you gave these cakes a try.

Love Nina

Already tried this recipe? Awesome! Tag us @twosisterslivinglife and share your results with us.

You may be interested in our Healthy no Guilt Banana Bread.

Rhubarb Glazed Polenta Almond Mini Cakes – Gluten Free

These are the perfect Sunday afternoon sweet treats for you and your family. They are easy to make and the rhubarb glaze fits perfectly to the yellow compact mini cakes.

Cake batter

• 150 g butter (room temperature )
• 150 g coconut sugar
• 4 large eggs (beaten)
• 1/2 tsp almond extract
• 1 Lemon (finely grated zest and juice)
• 200 g ground almonds
• 200 g instant polenta (or corn flour)
• pinch salt
• 2 tsp baking powder
• 1 tsp tumeric (ground)

Rhubarb syrup

• 100 g rhubarb (pink , cut into pieces)
• 50 g white sugar
• 50 ml water
• 1 cup icing sugar

1. Preheat the oven to 160 C° or 320F°

   Prepare a muffin tin with butter and flour the forms

   in a medium bowl cream on medium high speed the butter and the coconut sugar until its a light pale cream, about 5-8 minute 

   add one egg after the other and mix for another 7 minutes

   Add zest and juice of one lemon, salt and the almond extract mix until corporate

   Add the ground almonds, polenta and baking powder  and mix until corporate. 

   Fill the dough into the prepared muffin forms. Fill the forms about 2/3.

   Put the the tin into the oven and bake for about 30 minutes or until tooth pick comes out clean.

   When the mini cakes are ready let them cool for about 10 minutes and afterwards transfer them onto a cooling rack.

   Drizzle the top of your mini cakes with some rhubarb syrup when they are still hot. Top is the smaller side

   level the bottom of your mini cakes with a cake knife if necessary. 

   
   
   

Rhubarb glaze

1. Put all ingredients without the powdered sugar into a pan and let everything cook on medium heat for about 10 minutes or until the rhubarb is thoroughly cooked

   Everything should be pink

   Strain everything through 

   Save to tablespoons for the glaze

   Drizzle the top of the hot cakes with the syrup

   Mix one tablespoon of rhubarb syrup and half a cup of sifted powdered sugar together. Mix well. Gradually add Powdered sugar until the glaze is as thick as a cake batter.

   Pour the glaze over your cooled mini cakes

The post Gluten Free Almond Polenta Mini Cakes with a delicious Rhubarb glaze 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.