These high-protein chocolate pancakes are packed with wholesome ingredients like banana, rolled oats, chocolate protein powder, and cocoa nibs. Naturally sweetened with maple syrup and flavored with cinnamon and nut butter, they’re the perfect guilt-free chocolate breakfast you’ll want to make on repeat.

Why These Are the Best Healthy Chocolate Pancakes Ever

• Made with clean, whole ingredients
• Gluten-free, dairy-free, and refined sugar-free
• Loaded with protein, fiber, and healthy fats
• Super filling – perfect for post-workout or busy mornings
• Kid-friendly and meal-prep friendly

Whether you’re looking for healthy chocolate pancakes for weight loss, protein chocolate pancakes, or just a delicious way to use up that ripe banana, this recipe checks all the boxes!

Ingredients You’ll Need

• 1 ripe banana
• 1 cup rolled oats
• 2 eggs
• 1 scoop chocolate protein powder
• 1/4 cup cocoa nibs
• 1 tbsp almond butter (or any nut butter)
• 1 tsp baking powder
• 3 tsp chia seeds
• 1 tbsp maple syrup
• 1 tsp cinnamon

How to Make Healthy Chocolate Pancakes (Quick & Easy)

1. Blend all ingredients in a high-speed blender until smooth. Let the batter rest for 5 minutes to thicken (thanks to the chia seeds!).
2. Heat a non-stick pan over medium heat. Lightly grease with coconut oil or cooking spray.
3. Pour about 1/4 cup of batter onto the pan for each pancake.
4. Cook 2–3 minutes per side, until bubbles form and edges look set. Flip and cook another 1–2 minutes.
5. Stack, top, and enjoy!

Topping Ideas for Extra Deliciousness

• Fresh berries or banana slices
• A drizzle of almond butter or melted dark chocolate
• Greek yogurt or coconut yogurt
• A sprinkle of extra cocoa nibs or chia seeds
• Sugar-free syrup or honey

Why You’ll Love This Clean Eating Pancake Recipe

These banana oat chocolate protein pancakes are more than just tasty – they’re a powerhouse breakfast. The combination of complex carbs (from oats), healthy fats (from nut butter & chia), and lean protein (from eggs and protein powder) will keep you full and fueled for hours.

No white flour, no added sugar, and no regrets.

Make-Ahead & Meal Prep Tips

• Double the recipe and store extras in the fridge for up to 3 days.
• Freeze pancakes between parchment paper for a grab-and-go breakfast.
• Reheat in a toaster or skillet for best texture.

Final Thoughts

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats and bananawill hit the spot every time. They’re fast, nourishing, and taste like chocolate cake – without any of the junk.

Make them this weekend, and thank yourself all week long.

If you’re craving a healthy breakfast that feels like a treat, these best healthy chocolate pancakes with oats, banana, and protein powder will absolutely deliver. They’re quick to make, naturally sweet, full of nourishing ingredients, and taste like rich, chocolatey indulgence — all while being totally good for you.

Whether you’re fueling up after a workout, feeding the family, or just treating yourself to a better-for-you brunch, this recipe fits the bill. Once you try it, you’ll want to make it part of your weekly rotation!

We’d love to see your delicious pancake stacks — if you make this recipe, be sure to tag us on Instagram @twosisterslivinglife so we can share your creations with our healthy foodie community!

Stay healthy, stay happy, and keep flipping those pancakes!

Love, Antonia

• The most delicious healthy vegan pumpkin banana bread ever
• Banana Chocolate Chip Pancakes
• The Perfect Easy Waffles Recipe served with roasted balsamic plums
• Savory Sweet Potato and Spinach Waffles
• Healthy Pudding Oatmeal with dried Apricots
• Chocolate Overnight Oats with Dalgona Coffee Cream
• Baked Oatmeal – delicious and nourishing

The post Best healthy Oatmeal Chocolate Pancakes with Banana, Oats & Protein Powder appeared first on Two Sisters Living Life.

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and an a crispy salty walnut cinnamon crust . Its a luscious moist and fudgy summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough. Don’t throw away your sourdough discard bake something delicious.

When you are baking with sourdough your are bound to have some discard . But please don’t throw it way. There are so many delicious things you can make with that discarded sourdough starter like for example my fudgy chocolate cherry cake. This cake recipe satisfies all your taste buds and developes an almost umami flavor because of the sourdough.

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What would be a summer without a flavorful cherry cake bake? A very sad one I guess. All those sweet ripe cherries need to get baked into a delicious sweet treat. A delicious sweet bake can be such an amazing mood booster and can lighten up almost every mood. At least it’s that for me.

But this sourdough chocolate cherry cake can also be made all through the year with frozen cherries instead of fresh ones. It’s a chocolate cake recipe that’s served warm with a big scoop of vanilla ice cream will be gone in seconds and everybody will cry out for a second a third serving. Cross my heart ?.

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What I like the most about this chocolate cherry cake made with sourdough discard

• First it’s great for minimizing your sourdough discard. Nothing is better and more satisfying than cutting down on food waste
• I like how moist and fudgy the cherries make that cake. There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• There is a hint of cinnamon in it which lets this cake recipe become so much more . I always connect cinnamon with childhood memories and thats why I added a hint of cinnamon. Good mood food, right?!?
• It’s an easy recipe made with mostly pantry stables .
• If you aren’t into sourdough baking but still want to bake that cake that’s no problem at all. Instead of the 200g sourdough discard use 100g water, 100g flour and 1/2 tsp baking powder (all purpose, spelt flour, bread flour…whatever you have at home)

I hope you will enjoy this luscious chocolate cake recipe as much as my family and I do. If you make that recipe please say “Hi” and let me know. What I love the most is hearing from you. 

Warm sugary cinnamon hugs Nina

Are you looking for more cake recipes? Here are some more winter cake recipes for you?:

• Fudgy chocolate orange bundt cake 
• Sourdough baked cinnamon apple cake
• Gluten free caramelized fig upside down cake
• Antonia’s favorite apple cake recipe
• Lemon Coconut Cheesecake with meringue kisses
• Easy Victoria sponge cake recipe with berries and cream cheese

Sourdough Baked chocolate cherry cake with salty walnut cinnamon crust – easy sourdough discard recipe

5 from 26 votes

Recipe by Nina Course: brunch, DessertCuisine: American, austrian

Servings

10

Prep time

20

minutes

Cooking time

50

minutes

Calories

450

kcal

Total time

2

hours 

10

minutes

This is a flavorful easy recipe for a baked chocolate cherry cake made with sourdough discard and a satisfying salty walnut cinnamon crust . Its a satisfying moist summer cake recipe which satisfies all your cravings . Its an easy baking and perfect to use up some of your disacard sourdough.

Cook Mode

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Ingredients

• 250 g 250 cherries Cut in half and pitted. and some more cherries for decoration

• 200 g 200 sourdough discard needs to be taken out of the fridge and come to room temperature 1 hour in advance.

• 30 g 30 butter for the tart form

• 2 tbsp 2 sugar for the tart form

• 4 large 4 eggs separated

• 50 g 50 butter room temperature, very soft

• 50 g 50 vegetable oil

• 200 g 200 white sugar for the egg yolks

• 50 g 50 white sugar for the egg whites

• 100 g 100 spelt flour or all purpose

• 100 g 100 finer chopped walnuts

• 50 g 50 unsweetend cocoa powder

• 1 tsp 1 cinnamon

• salty walnut crust cinnamon topping

• 50 g 50 chopped walnuts

• 1 tsp 1 cinnamon

• 2 tbsp 2 brown sugar

• 1/2 tsp 1/2 salt

• 30 g 30 soft butter

Directions

• Start with beating some air into the discard with a spoon and let the discard come to room temperature for about one hour.
• After the discard has come to room temperature, preheat your oven to 170°Celsius (350°F) aircirculation.
• Butter the inside of your tart form and sugar it out afterwards.
• Mix togehter the spelt flour, finer choopped walnuts, cinnamon, unsweetend cocoa powder and put aside.
• Beat the egg whites with the 50g white sugar in a bowl of a standmixer until stiff and glossy (4-6 minutes). Put the bowl aside.
• In another bowl of your stand mixer mix togehter sourdough discard, 200g white sugar, egg yolks, vegetable oil and butter until creamy . 6 min
• Now fold in alternately the flour mixture and the egg whites in 4 steps into the discard batter and mix everything carefully. Small egg white lumps are totally fine.
• At last fold in 2/3 of the cherries.
• Pour the batter into the cake form and place the rest of the halved cherries gently on top going in circles from the outside to the inside.
• Bake the cake for about 20 minutes .
• Take the cake gently out of the oven and sprinke the salty walnut crust mixture evenly on top. Leave out the edges.
• Bake the cake for 30-40 more minutes until a wooden skewer comes out clean.
• Let the cake cool completely and decorate with more cherries and some chopped dark chocolate .
• Salty walnut Cinnamon crust
• When the cake is in the oven for the first 20 minutes mix all ingredients together with a fork or your fingers.

Equipment

• 24cm round cake form (8inch in diameter)

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 50g
• Protein: 8g
• Fat: 27g
• Saturated Fat: 12g
• Trans Fat: 1g
• Cholesterol: 98mg
• Sodium: 226mg
• Potassium: 234mg
• Fiber: 5g
• Sugar: 33g
• Vitamin A: 403IU
• Vitamin C: 2mg
• Calcium: 46mg
• Iron: 2mg

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The post Fudgy sourdough chocolate cherry cake recipe with sweet-salty walnut crust appeared first on Two Sisters Living Life.

This recipe for boozy chocolate cake moon cookies belongs to my all-time favorite Christmas Cookie recipes. These cherry-rum slices are wonderfully juicy and have a really nice rum aroma.

If you are interested in other Christmas Cookie recipes visit our blog post Antonias favorite Christmas Cookies collection.

How to make my favorite boozy chocolate cake moon cookies:

In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine. 

Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.

After baking spread 70ml of the rum evenly on top of the warm cake. 

For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.

How to best cut the half moon cookies

Using a round cutter or a glas (with thin glas walls) ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Boozy Chocolate Cake Moon Cookies

5 from 11 votes

Recipe by Antonia Course: christmas cookies, festive dessertsCuisine: austrian

Servings

100

pieces

Prep time

40

minutes

Cooking time

12

minutes

Calories

40

kcal

This is a delicious recipe for boozy chocolate cake moon cookies! They have an addicting cake like texture with a cherry rum glaze! Dusted with edible glitter to sparkle!

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Ingredients

• 160 g 160 butter unsalted, soft

• 100 g 100 brown sugar

• 60 g 60 granulated sugar

• 1 pinch 1 salt

• 2 tsp 2 lemon zested

• 4 4 eggs

• 50 g 50 ground almonds

• 150 g 150 All Purpose flour

• 2 tbsp 2 dutch processed cocoa powder

• 140 ml 140 rum Mautner Kirschlikör Rum

• 250 g 250 confectioners sugar

• edible glitter powder

Directions

• Preheat the oven to 180 degrees and grease and line a baking sheet with baking paper.
• In a bowl of an electric mixer beat butter, brown sugar, granulated sugar, pinch of salt and zested lemon light and fluffy. Then add the eggs one at the time. Now add the ground almonds, flour and cocoa and combine.
• Spread the dough evenly on the baking sheet and bake for about 12-14 minutes until toothpick inserted comes out with moist crumbs attached.
• After baking spread 70ml of the rum evenly on top of the warm cake.
• For the rum glaze, stir the confectioners sugar with the rum until smooth and then spread evenly over the still warm cake.
• Cut out half moons with a round cutter or glas ø4-5 cm. To do this, start in the corner of the baking sheet and cut out row by row – first cut out 1 circle. Put the cutter on the circle and cut out 1 crescent moon. Makes two half moons facing each other. Cut out the following crescent moons offset so that the outer edge of one moon forms the inner edge of the next moon.
• Set aside to dry. Store rum crescents in airtight plastic boxes, so they will last a good two weeks.

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 15mg
• Potassium: 12mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 49IU
• Vitamin C: 1mg
• Calcium: 4mg
• Iron: 1mg

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Here you get a delicious chocolate dessert recipe for fudgy chocolate orange bundt cake with a decadent orange flavored caramel sauce. The bundt cake is a super easy recipe you even don’t need a mixer for combining the ingredients. The chocolate cake recipe is bursting with flavors because of the added orange marmalade and that homemade orange flavored caramel adds some decadency to everything ?.

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My favorite chocolate cake recipe : Fudgy chocolate orange Bundt Cake with orange flavored caramel sauce

Everybody needs a favorite chocolate cake recipe. An easy recipe which is whisked together in no time . Because when the craving hits I don’t want to fuss around for hours.

My favorite chocolate cake is fudgy and moist because I’m not a caky kind of cake person ?. Uniqueness and lots of flavor that’s what I was looking for too.

Years later I still bake this deliciousness. Every time I need a quick cake, every time we need a chocolate cake for Sunday afternoons, every time we need something comforting to dry the tears of frustration or sadness. So…yes. That chocolate cake recipe gets made very often in our home.

Today I would like to share the recipe with you and I truly hope it comforts you as much as it does comfort us.

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The Recipe for this cake is super easy.

For the cake we only need a medium sized heavy bottom saucepan . Before I start I butter and flour the cake bundt form and sieve together in a medium bowl the flower , baking powder and cardamom.

• Start with melting the butter in the saucepan over medium heat.
• When melted I’m adding the chopped chocolate and leave it for 30 seconds on the cooktop and then turn off the heat and leave it be for another minute.
• Then Im whisking everything together with a wooden spoon or a spatula until smooth.
• Now I’m adding the orange jam ( I always use my homemade decadent vanilla and Rosemary orange jam), the eggs, sugar and the salt to the chocolate butter mixture and mix everything again with the wooden spoon or spatula until its a homogenous batter.
• At last I’m adding in 3 parts the flour mixture and mix again .
• Im pouring everything into the prepared cake form and bake it for about 50 minutes .

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IMPORTANT:

When I’m taking out the cake from the oven I leave it on the kitchen counter for about 10 minutes. After that I carefully put a plate upside down on the opening of the bundt cake form and while holding everything together with kitchen towels, I’m turning the cake onto the plate. BUT I don’t take off the form. I’m leaving the form on top for another 15 minutes covered with kitchen towels. This way the bundt cake becomes extra moist.

The homemade orange flavored caramel sauce

It’s simple.

• Firstly I’m whisking together the sugar and the orange juice until dissolved in a heavy bottom saucepan.
• Then I let everything gently bubble over medium heat and wait, while occasionally stirring, that the bubbles turn into light amber brown colored bubbles.
• When the mixture is changing color its time to turn off the heat and adding whisking in the heavy cream. But be careful its extremely hot and you could get burnt easily by the caramelized sugar.

What I like about this chocolate orange bundt cake recipe.

• What I love the moist about this cake is that you don’t need any fancy kitchen gadgets.
• The bundt cake on its own is already bursting with flavors because of the orange jam and the cardamom. This means you can eat that cake with a simple sprinkle of powdered sugar and its already enough and fantastic and simply delicious and comforting.
• But IF you would like a little fanciness and decadency pour some of the caramel sauce on top.

I know when you make this chocolate cake recipe you will immediately fall in love with it because its so good. So please say “HI” and leave my some kind words and give it 5 .

What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do ?.

Warm chocolate hugs, yours truly Nina

Oh! And here is the link to my Bundt Cake pan. It’s from Nordic Ware . My favorite Bundt Cake brand ?.

If you are looking for a fabulous Orange jam recipe I have one up on our blog for you: Decadent Vanilla and Rosemary flavored Orange Jam.

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Chocolate orange bundt cake with orange flavored caramel sauce

5 from 2 votes

Recipe by Nina Course: coffee cake, DessertCuisine: austrian, british

Servings

10

Prep time

30

minutes

Cooking time

50

minutes

Calories

511

kcal

This is hands down the best chocolate bundt cake ever the added orange jam makes the cake very moist and bursting with flavors. A drizzle of orange flavored caramel is the cherry on top.

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Ingredients

• Orange flavored caramel

• 375 ml 375 white sugar

• 125 ml 125 fresh orange juice

• 250 ml 250 heavy cream

• 1/2 tsp 1/2 orange zest

• Chocolate orange bundt cake

• 120 g 120 butter room temperatured

• 220 g 220 bittersweet chocolate chopped

• 200 ml 200 orange jam thinly cut or maybe you would like to give my rosemary orange jam a try

• 220 g 220 white sugar

• 1 pinch 1 salt

• 4 large 4 eggs room temperatured

• 260 g 260 all purpose flour

• 2 1/2 tsp 2 1/2 baking powder

• 1/4 tsp 1/4 ground cardamom

• 3 tbsp 3 butter for greasing the bundt cake form

• 3 tbsp 3 all purpose flour for shaking out the form

Directions

• Orange flavored caramel sauce
• In a heavy bottom sauce pan whisk together the sugar and fresh orange juice until dissolved.
• Bring the liquid ot a gentle boil over medium heat with an ocassional whisk.
• Boil the liquid until the bubbles turn light brown in color . This will take about 10 minutes.
• turn off the heat and whisk in the heavy cream. But be careful its super hot.
• Add the orange zest to the caramel and let it cool.
• Orange Bundt cake
• Preheat the oven to 175°Celsius (350°Fahrenheit)
• Butter and flour a bundt cake form.
• Mix flour, baking powder and cardamom in a medium sizend bowl togehter and put aside.
• Melt the butter in a heavy bottom saucepan .
• Add the chopped chocolate. leave it for a moment then turn off the heat.
• With a wooden spoon or rubber spatula stir until butterand chocolate are a homogenous batter.
• Add the orange marmelade, sugar, salt and eggs and mix with the wooden spoon or rubber spatula until smooth.
• Beat in the flour mixture in 3 small portions.
• Pour the batter into your prepared bundt cake form and bake for 50 minutes or until a wooden skewer comes out clean.
• Take out the cake and let it set on a cooling rack for 10 minutes.
• Turn the bundt cake form on a cake plate but leave the cake form on top for another 15 minutes before you take it off and let the cake cool completely .
• Before serving drizzle some of the caramel sauce on top.
• IMPORTANT: That cake is super delicious on its own, so when you dont have time for the caramel . Leave the caramel be. See the caramel as a little more decadency. But I will promise the cake alone will be enough to get a ton of compliments.

Equipment

• bundt cake form

Nutrition Facts

• Serving Size: 0g
• Calories: 511kcal
• Carbohydrates: 69g
• Protein: 7g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 111mg
• Sodium: 164mg
• Potassium: 314mg
• Fiber: 3g
• Sugar: 42g
• Vitamin A: 538IU
• Vitamin C: 1mg
• Calcium: 94mg
• Iron: 3mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Fudgy chocolate orange bundt cake with orange flavored caramel sauce appeared first on Two Sisters Living Life.

It’s the 7th week of self quarantine and we Austrian people are very lucky because we haven’t been hit very hard by the COVID-19 virus. The home improvement stores are already open again and with may 1st small business can open their doors again too. But why do I tell you this will you ask yourself? Well… all that time at home with nothing to do let me gain some weigh unfortunately . Thats why I started swiping the unhealthy food and treats with healthy treats and dishes. Therefore I needed a chocolatey sweet snack when my sweet tooth was calling me. Healthy brownie bliss balls were born.

Healthy chocolate brownie bliss balls with tahini and cardamom are my new favourite vegan, gluten free and dairy free treat

The chocolate bliss balls are my new favourite thing to snack on when my blood sugar is low or whenever I feel like I deserve some chocolate. What I love the most is the subtle flavour of cardamom, tahini and the tonka bean. These spices go so well with chocolate that I can’t believe I didn’t combine those flavours sooner.

Chocolatey brownie energy balls are the perfect healthy treat and so easy to make

For these vegan healthy treats you only need a blender and the ingredients of course. Even my kids love these little bites full of good ingredients.

• First you need nuts. To be honest you can use any nuts you have at home or prefer. I use a mix of cashews and other mixed nuts.
• Secondly I use pitted dates as a natural sweetener. I love the taste of them very much.
• The spices. Tonka bean and cardamom and a pinch of sea salt. When you don’t have these spices at home its all good just leave them out or use something else like cinnamon or vanilla extract.
• Nut butter. For my recipe I use of course tahini as one part and another nut butter like peanut butter or almond butter for example.
• At last the coconut milk. You can swipe the coconut milk for any other plant based milk of course.
• Unsweetened cocoa powder: the cocoa powder is for the chocolate flavour and to cover the bliss balls.

Please make sure to rate the recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Sweet healthy chocolatey hugs Nina <3

If you like the recipe you may wanna give Antonia’s back to school granola bars a try.

Vegan Brownie Bliss Balls with Tahini and Cardamon

5 from 11 votes

Recipe by Nina Course: Dessert, SnackCuisine: healthy, healthy snack

Servings

30

pieces

Prep time

30

minutes

Cooking time

0

minutes

Calories

66

kcal

Total time

1

hour 

These little healhty treats are the perfect sweet snack for the whole family. They are easy to make and the tahin and cardamom give them a unique and iresistible taste. It will be hard to stop snacking on them.

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Ingredients

• 1/2 cup 1/2 cashews

• 1/2 cup 1/2 mixed nuts

• 2 cups 2 dates pitted

• 1 tbsp 1 tahini

• 1 tbsp 1 nut butter peanut for example

• 1 tsp 1 cardamom

• 1 tsp 1 tonka bean grated, you can use vanilla extract instead too

• 3 tbsp 3 unsweetened cocoa powder

• 1/2 tsp 1/2 sea salt

• 2 tbsp 2 coconut milk

• 1 tbsp 1 dessicated coconut

• 1/2 cup 1/2 unsweetened cocoa powder for coating

Directions

• Soak the nuts for 2 hours in warm water.
• Drain the nuts and put them with all the other ingredients but the half cup of cocoa for coating, into a blender.
• Blend everything until smooth.
• Put the batter into a bowl cover it and let it rest for 1 hour in the fridge.
• Form little balls about the size of 1/2 a tbsp and roll them in the reserved unsweetened cocoa powder.
• You can keep the energy balls up to 2 weeks in an airtight container in your fridge.´
• Happy snacking <3.

Nutrition Facts

• Calories: 66kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 3g
• Saturated Fat: 1g
• Sodium: 41mg
• Potassium: 129mg
• Fiber: 2g
• Sugar: 6g
• Vitamin C: 1mg
• Calcium: 11mg
• Iron: 1mg

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The post Healthy brownie bliss balls with tahini and cardamom appeared first on Two Sisters Living Life.

This Pumpkin-Chocolate Swirl Bundt Cake topped with a yummy maple glaze is perfect for Sunday lunch with the family! It’s on the healthier side, made with whole grain flour, greek yoghurt and pumpkin purée! You can either use canned or fresh pumpkin purée, but never under any circumstances canned pumpkin pie filling or sweetened pumpkin mix. Always use the pure pumpkin puree if you need to buy it.

Homemade Pumpkin Purée is so easy! I’ve used Hokkaido Pumpkin, you don’t even need to peel it, remove the seeds (which you could use for making pumpkin spice syrup), slice it and put it in the oven at 180°C for 30-40 minutes until the pumpkin is soft. Puree the pumpkin in a high speed blender and voila you have your own homemade pumpkin purée, which you now could use for making this delicious Pumpkin Bundt Cake.

The Pumpkin Bundt Cake looks even without the glaze very nice

Autumn is for sure one of my favorite seasons, right behind Christmas! You see I am the kind of girl who loves the cold weather and being outside. Doesn’t matter if it rains, snows or the sun shines. Fall with the color changing of the leaves is just truly magical for me and I love to walk through the woods and fields, especially pumpkin fields. There are plenty in the region where I am living.

Back to pumpkins, pumpkin spice and everything nice and to this beautiful Pumpkin-Chocolate Bundt Cake!

You will need pumpkin spice for this recipe. I am always making my own blend of pumpkin spice, which you can find here! And you will need it for all my sweet pumpkin dishes!

I’ve bought this beautiful Bundt Cake pan during my last vacation and since then wanted to finally use it and now had the opportunity!

How to make this very yummy Pumpkin-Chocolate Bundt Cake

Very important step before starting to make the cake is creasing the pan thoroughly with butter and flour. Very important especially if you use a fancy Bundt Cake pan like I did.

In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda. In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put one third of the batter aside to make the chocolate part.

Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.

Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.

To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have the consistency to your liking. Drizzle glaze onto cooled cake.

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

Love, Antonia

Pumpkin-Chocolate Bundt Cake

0 from 0 votes

Recipe by Antonia Course: DessertCuisine: American

Servings

10

Prep time

20

minutes

Cooking time

40

minutes

Calories

387

kcal

Total time

1

hour 

This Pumpkin-Chocolate Bundt Cake is a healthier version, made with whole grain flour, greek yoghurt and pumpkin purée! Topped with maple glaze. Perfect to incorporate all the delicious pumpkin! You can either use canned pumpkin purree or freshly made purree like I did!

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Ingredients

• 2 1/2 cup 2 1/2 whole grain flour

• 1/2 tsp 1/2 pumpkin spice

• 1 tsp 1 cinnamon

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1 1/2 cup 1 1/2 pumpkin purée

• 1/2 cup 1/2 brown sugar

• 1/3 cup 1/3 maple syrup

• 1 cup 1 greek yoghurt

• 2 2 eggs

• 1 tsp 1 vanilla extract or vanilla sugar

• 1/2 cup 1/2 butter

• 2 tbsp 2 cocoa powder

• 1 cup 1 powdered sugar

• 3 tbsp 3 maple syrup

• 4 tbsp 4 milk

Directions

• Preheat ove to 180°C. Grease a 10-15 inch bundt ban with butter and flour.
• In a bowl combine whole grain flour, pumpkin spice, cinnamon, bakin powder and baking soda.
• In a large bowl combine pumpkin, brown sugar and maple syrup. Add greek yoghurt, eggs, vanilla and melted butter. Gently add the dry ingredients and whisk until combined. Put 1/3 of the batter aside to make the chocolate part.
• Add to the 1/3 of the batter the cocoa powder and 2 tbsp maple syrup and combine.
• Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.
• Bake for 40-50 minutes until toothpick inserted comes out clean. Allow cake to cool in the pan turned around on a plate.
• To make the glaze: combine powdered sugar, maple syrup and milk and whisk until smooth. Add milk until you have your consistency to your liking. Drizzle glaze onto cooled cake.

Nutrition Facts

• Calories: 387kcal
• Carbohydrates: 59g
• Protein: 9g
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 59mg
• Sodium: 181mg
• Potassium: 326mg
• Fiber: 4g
• Sugar: 35g
• Vitamin A: 6073IU
• Vitamin C: 2mg
• Calcium: 120mg
• Iron: 2mg

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The post Pumpkin-Chocolate Swirl Bundt Cake appeared first on Two Sisters Living Life.

It is not a typical scones recipe, because you scoop the dough with an ice-cream scoop. Then put it in the freezer for half an hour. But this step is very important since it’s the reason the scone stays in its form during baking.
Normally you would cut the dough in half. Then fold it in itself several times, make a disc and cut it in 6 triangle.

I hope you will enjoy my favorite scones recipe as much as I do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Whole grain Banana Chocolate-Chip Walnut Scones with maple glaze

Scones inspired by my love to banana bread

• 2 1/2 cup spelt flour (or any whole grain flour)
• 1/2 cup coconut sugar
• 1 1/2 tsp cinnamon
• 1 pinch salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 2/3 cup cold butter (cubed)
• 2 bananas (mashed)
• 1 egg
• 1/2 cup buttermilk
• 1 tbsp pure vanilla extract
• 1/2 cup chocolate-chips
• 1/2 cup chopped walnuts

1. Preheat the oven to 200°C and line baking pans with parchment paper 

2. In a small bowl whisk together the egg, mashed bananas, buttermilk and vanilla extract.

3. In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, salt until combined. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. 

4. Add in the chopped walnuts & chocolate-chips and toss to evenly distribute.
   

5. Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
   

6. Using an ice-cream scoop (size between 1/4-1/2 cup, depending on the size of the scones you want). Scoop the scones onto prepared baking sheet and then set the pans in the freezer to freeze for 30 minutes. This will help your scones to hold their shape while baking.

7. Once they are chilled, put 6 on each baking sheet, brush with melted butter and sprinkle with cinnamon sugar (mix brown sugar with cinnamon). Let them bake for 18-20 minutes, they should be slightly golden brown.

   
   
   

8. Once the scones have cooled, drizzle with the maple glaze (2-3 tbsp maple syrup, 1 1/2 cup icing sugar depends on consistency, whisk together until smooth)
   

   
   
   

Substitution for buttermilk, if you are like me and never have buttermilk at home:
1/2 cup buttermilk = 1 1/2 teaspoon vinegar + enough milk to fill to 1/2-cup line

If you liked this recipe I would recommend you this delicious recipe for cranberry-grapefruit scones.

The post Banana Chocolate-Chip Walnut Scones appeared first on Two Sisters Living Life.