Baking - 1001 Best Baking Recipe - Emma Katie PDF

1001 Best Baking
Recipes of All
Time
Emma Katie
Copyright © 2015 Emma Katie
All rights reserved.
No part of this book may be reproduced in any

form or by any electronic or mechanical
means, including information storage and
retrieval systems, without written permission
from the author, except for the use of brief
quotations in a book review.
Table of Contents
Introduction
Ingredients
Butter
Milk
Flour
Baking powder
Baking soda
Yeast
Sugar
Cocoa powder
Eggs
Gelatin
Nuts
Salt
Spices
Equipment
Baking pans
Mixer
Whisk
Spatulas and wooden spoons
Food processor
Measuring spoons and cups
Mixing bowls
Baking paper or parchment paper
Cakes
Chocolate Fudge Cake
Ganache Chocolate Cake
Tropical Carrot Cake
Rainbow Cake
Hazelnut Chocolate Cake
Pomegranate Cake
Caramel Pumpkin Cake
Butterscotch Sweet Potato Cake
Olive Oil Pistachio Cake
Buttermilk Chocolate Cake
Peppermint Chocolate Cake
Honey Fig Cake
Funfetti Cake
Coconut Raspberry Cake
Raspberry Lemon Olive Oil Cake
Strawberry Cake
Banana Cake
Banana Peanut Butter Cake
Tahini Cake
Almond Strawberry Cake
Dark Chocolate Coffee Cake
Buttery Zucchini Cake
Yogurt Strawberry Cake
Walnut Banana Cake
Mango Ice Box Cake
Blueberry Cake
The Ultimate Chocolate Cake
Fudgy Chocolate Cake
Buttery Orange Cake
Vanilla Strawberry Cake
Chai Spiced Streusel Cake
Cardamom Carrot Cake
Chocolate Pumpkin Cake
Chocolate Hazelnut Cake
Caramel Banana Cake
Matcha Chocolate Cake
Caramel Spice Cake
Mississippi Mud Cake
Cinnamon Chocolate Cake
Moist Apple Cake
Pear Cinnamon Bundt Cake
German Fruit Bundt Cake
Spiced Walnut Cake
Devils Bundt Cake
Cream Bundt Cake
Blackberry Bundt Cake
Peach Upside Down Cake
Maple Syrup Apple Cake
Marble Cake
Gingerbread Chocolate Cake
Ginger Sweet Potato Cake
Candied Ginger Applesauce Cake
Plum Polenta Cake
Spicy Chocolate Cake
Blood Orange Olive Oil Cake
Dark Rum Pecan Cake
Apple and Pear Molasses Cake
Walnut Coffee Cake
Madeira Cake
Sour Cherry Chocolate Cake
Victoria Sponge Cake with
Strawberries
Coconut Carrot Bundt Cake
Fruit and Brandy Cake
Ginger Whole Orange Cake
Lemon Drizzle Cake
Jam Studded Cake
Rum Pineapple Upside Down Cake
Chocolate Biscuit Cake
Lemon Ginger Cake
Molasses Pear Bundt Cake
Peanut Butter Chocolate Bundt
Cake
Sweet Potato Bundt Cake
Hot Chocolate Bundt Cake
Yogurt Bundt Cake
Fluffy Pear Bundt Cake
Brown Sugar Pineapple Bundt Cake
Graham Cracker Cake
Duo Bundt Cake
Brown Sugar Cake
Boozy Raisin Bundt Cake
Raspberry Chocolate Cake
Orange Pound Cake
Grand Marnier Infused Loaf Cake
Cream Cheese Pumpkin Cake
Grand Marnier Infused Loaf Cake
Cream Cheese Pumpkin Cake
Graham Cracker Pumpkin Cake
Holiday Pound Cake
Pecan Butter Cake
Fruity Bundt Cake
Cream Cheese Apple Cake
Chocolate Chip Pumpkin Bundt
Cake
Moist Pumpkin Cake
Moist Chocolate Cake
Lemon Blueberry Bundt Cake
Chocolate Bundt Cake
Lime Pound Cake
Pistachio Bundt Cake
Vanilla White Chocolate Chip Cake
Berry Lemon Cake
Poppy Seed Lemon Bundt Cake
Gingersnap Pumpkin Bundt Cake
Chocolate Chip Bundt Cake
Milk Chocolate Chunk Cake
Pecan Rum Cake
Orange Pumpkin Bundt Cake
Black Pepper Chocolate Cake
Banana Chocolate Chip Cake
Pecan Carrot Bundt Cake
Applesauce Carrot Cake
Almond Butter Banana Cake
Citrus Poppy Seed Bundt Cake
Tiramisu Cake
Orange Chocolate Cake
Almond White Chocolate Cake
Almond Apple Cake
Peach Brandy Cake
Almond Date Cake
Almond Fig Cake
Lemon Ricotta Cake
Summer Fruit Cake
Apricot Cake
Yeasted Plum Cake
Peach Meringue Cake
Cranberry Upside Down Cake
Strawberry Crumble Cake
Rhubarb Upside Down Cake
Apple Vanilla Loaf Cake
Granny Smith Cake
Apricot Yogurt Loaf Cake
Almond Honey Cake
Orange Ricotta Cake
Banana Mars Bar Cake
Cinnamon Frosted Banana Cake
Butter Cake
Vanilla Genoise Cake
Strawberry Lemon Olive Oil Cake
Beetroot Carrot Cake
Beetroot Chocolate Fudge Cake
Healthier Carrot Cake
Meringue Black Forest Cake
White Chocolate Blackberry Cake
Chocolate Chip Blackberry Cake
Blueberry Streusel Cake
Strawberry Yogurt Cake
Boozy Chocolate Cake
Rich Vanilla Cake
Pear Brownie Cake
All Butter Cake
Caramel Apple Cake
Berry Meringue Cake
Whole Pear Sponge Cake
Caramel Pineapple Upside Down
Cake
Walnut Carrot Cake
Butterscotch Pecan Cake
Amaretto Almond Cake
Chai Spiced Cake
Parsnip Carrot Cake
Cherry Chocolate Cake
Cherry Brownie Cake
Sultana Cake
Raspberry Chocolate Mud Cake
Chocolate Dulce de Leche Cake
Raspberry Ricotta Cake
Chocolate Coffee Cake
Chestnut Puree Chocolate Cake
Morello Cherry Cake
Cherry Liqueur Soaked Cake
Chocolate Coconut Cake
Decadent Chocolate Cake
Raspberry Ganache Cake
Chocolate Mousse Cake
Blood Orange Cornmeal Cake
Orange Chocolate Mud Cake
Chocolate Olive Oil Cake
Chocolate Peppermint Cake
Classic Fruit Cake
Chia Seed Chocolate Cake
Cinnamon Maple Pumpkin Cake
Snickerdoodle Bundt Cake
Chocolate Nutella Cake
Pistachio Cake
Spiced Pumpkin Sheet Cake
Strawberry Polenta Cake
Walnut Honey Pound Cake
Apple Pound Cake
Peanut Butter Jelly Cake
Lemon Raspberry Pound Cake
Cinnamon Streusel Raspberry Cake
Raspberry Matcha Cake
Banana Bundt Cake with Peanut
Butter Frosting
Chocolate Peanut Butter Bundt
Cake
Vanilla Cardamom Cake
French Apple Cake
Natural Red Velvet Cake
Matcha Pound Cake
Brown Butter Walnut Cake
Vanilla Funfetti Cake
Cookies
Coconut Shortbread Cookies
Cardamom Chocolate Chip Cookies
Peanut Butter Shortbread Cookies
Coffee Shortbread Cookies
Brown Butter Chocolate Chip
Cookies
Peanut Butter Chocolate Cookies
Chocolate Hazelnut Cookies
Toffee Chocolate Chip Cookies
Chocolate Buttercream Cookies
Oatmeal Cookies
Coffee Gingersnap Cookies
Vanilla Malted Cookies
Peanut Butter Nutella Cookies
Honey Lemon Cookies
Butter Vanilla Cookies
Fudgy Chocolate Cookies
Triple Chocolate Cookies
Raspberry Jam Cookies
Cornflake Chocolate Chip Cookies
Gingerbread Cookies
Almond Cookies
Apricot Coconut Cookies
Dried Cranberry Oatmeal Cookies
Candy Cane Chocolate Cookies
Maple Sesame Cookies
Chocolate Chunk Cookies
Chocolate Dipped Sugar Cookies
Soft Chocolate Chip Cookies
Olive Oil Chocolate Chip Cookies
Double Chocolate Cookies
Colorful Chocolate Cookies
Minty Chocolate Cookies
Rainbow Cookies
Chocolate Sandwich Cookies with
Passionfruit Ganache
Spiced Chocolate Cookies
Chocolate Drizzled Lavender
Cookies
Custard Powder Cookies
Confetti Cookies
Rice Flour Cookies
Honey Cornflake Cookies
Marshmallow Chocolate Chip
Cookies
Banana Chocolate Cookies
Date Pecan Ginger Cookies
Ginger Chocolate Oatmeal Cookies
Eggless Cookies
Muesli Cookies
Molten Chocolate Cookies
Milky Cookies
M&M Cookies
Pecan Marshmallow Cookies
Polenta Cookies
Outrageous Chocolate Cookies
Macadamia Cookies
Oatmeal Raisins Cookies
Banana Oatmeal Cookies
Orange Pistachio Cookies
Orange Passionfruit Cookies
Chunky Peanut Butter Cookies
Pink Dotted Sugar Cookies
Amaretti Cookies
Rocky Road Cookies
Salted Chocolate Cookies
Molasses Cookies
Ginger Quinoa Cookies
Puffed Rice Cookies
Double Ginger Cookies
Cashew Cranberry Cookies
Chili Chocolate Cookies
Flourless Peanut Butter Cookies
Sugar Covered Cookies
Chocolate Chip Pecan Cookies
Gooey Chocolate Cherry Cookies
Cinnamon Oatmeal Cookies
American Chocolate Chunk Cookies
Chocolate Pecan Cookies
Icing Decorated Cookies
Spiced Apple Cookies
Fruity Cookies
Orange Pumpkin Cookies
Anzac Cookies
Dried Prune Oatmeal Cookies
Mango Crunch Cookies
Peanut Butter Pretzel Cookies
Clove Sugar Cookies
Brown Butter American Cookies
Cinnamon Sugar Cookies
Praline Cookies
Pecan Butter Cookies
Coconut Butter Cookies
Quick Brown Butter Cookies
Ginger Butter Cookies
Brown Butter Chocolate Oatmeal
Cookies
Chewy Sugar Cookies
Cracked Sugar Cookies
Chocolate Crinkles
Soft Ginger Cookies
Chewy Coconut Cookies
Cranberry Biscotti
White Chocolate Cranberry Cookies
Gingerbread Cookies
Peanut Butter Oatmeal Cookies
Coconut Macaroons
Russian Tea Cookies
Healthy Banana Cookies
Gingersnap Cookies
Four Ingredient Peanut Butter
Cookies
Candied Ginger Oatmeal Cookies
Nutty Cookies
Peanut Butter Cups Cookies
Banana Chocolate Chip Cookies
Amaretti Cookies
Walnut Crescent Cookies
Chocolate Nutella Cookies
Chocolate Orange Shortbread
Cookies
Cinnamon Snap Cookies
Thin Coconut Cookies
Lemon Poppy Seed Cookies
Ginger Almond Biscotti
Pecan Cream Cheese Cookies
Orange Poppy Seed Cookies
Monster Cookie Recipes
Maple Flavored Cookies
White Chocolate Pistachio Cookies
Pine Nut Cookies
Lemon Ricotta Cookies
Coconut Lime Butter Cookies
Earl Grey Cookies
Hazelnut Chocolate Chip Cookies
Double Chocolate Espresso Cookies
White Chocolate Chunk Cookies
German Chocolate Cookies
Chocolate Star Anise Cookies
Lemony Lavender Cookies
Fig and Almond Cookies
Everything-but-the-kitchen-sink
Cookies
Dried Fruit Wholesome Cookies
Fresh Blueberry Cookies
Almond Blueberry Cookies
Lentil Cookies
Coconut Florentine Cookies
Vanilla Sugared Cookies
Toffee Apple Cookies
Soft Baked Chocolate Cookies
Brown Sugar Chocolate Chip
Cookies
Pecan Studded Cookies
Layered Chocolate Chip Cookies
Walnut Banana Cookies
Peanut Butter Cinnamon Cookies
Cakey Chocolate Chip Cookies
Muffins and Cupcakes

Coconut Cupcakes
Banana Buttermilk Muffins
Minty Chocolate Cupcakes
Peachy Muffins
Mocha Cupcakes
Strawberry Muffins
Strawberry and Cream Cupcakes
Double Chocolate Cupcakes
Banana Peanut Butter Muffins
Red Velvet Cupcakes
Vanilla Cupcakes with Maple
Frosting
Sweet Potato Cupcakes
Chocolate Graham Cupcakes
Matcha Strawberry Cupcakes
Blackberry Muffins
Blueberry Frosted Cupcakes
Black Sesame Cupcakes with Cream
Cheese Frosting
Chocolate Peanut Butter Cupcakes
Lemon Blueberry Muffins
Raisin Bran Muffins
Wholesome Blueberry Muffins
Raspberry Muffins
Intense Chocolate Cupcakes
Chocolate Chip Muffins
Cinnamon Blueberry Muffins
Coconut Muffins
Pink Coconut Cupcakes
Double Chocolate Muffins
Gingerbread Muffins
Lemon Curd Cupcakes
Lemon Poppy Seed Muffins
Citrus Coconut Muffins
Pure Vanilla Muffins
Pink Velvet Cupcakes
Loaded Muffins
Chocolate Chunk Cupcakes
Wholemeal Muffins
Almond Vanilla Cupcakes
Nutty Double Chocolate Muffins
Fudgy Chocolate Muffins
Extra Chocolate Muffins
Rhubarb Strawberry Muffins
Orange Almond Muffins
Apple Muffins
Black Bottom Muffins
Blueberry White Chocolate Muffins
Milk Chocolate Cupcakes
Turkish Delight Muffins
Carrot White Chocolate Muffins
Cherry Muffins
Black Forest Cupcakes
Chocolate Chip Cinnamon Muffins
Ricotta Lemon Muffins
Fudgy Chocolate Date Muffins
Chocolate Pear Muffins
Banana Chocolate Chip Muffins
Banana Yogurt Muffins
Blueberry Poppy Seed Muffins
Banana Chia Muffins
Honey Cardamom Cupcakes
Banana Honey Muffins
Honey Nutmeg Peach Muffins
Chocolate Raspberry Cupcakes
The Ultimate Blueberry Muffins
Raspberry White Chocolate Muffins
Blackberry Bran Muffins
Raspberry Vanilla Cupcakes
Orange Iced Cupcakes
Citrus Iced Coconut Cupcakes
Plum Whole Wheat Muffins
White Chocolate Lime Cupcakes
Almond White Chocolate Cupcakes
Pear and Ginger Muffins
Cinnamon Apple Cupcakes
Apricot Orange Muffins
Banana Olive Oil Muffins
Simple Lavender Cupcakes
Cherry Coconut Muffins
Hummingbird Muffins
Coconut Flakes Cupcakes
Honey Pear Muffins
Passionfruit Cupcakes
Coconut Caramel Cupcakes
Chocolate Sprinkle Cupcakes
Hazelnut Fig Muffins
Maple Syrup Pecan Cupcakes
Chocolate Candied Orange Muffins
Spiced Strawberry Cupcakes
Chocolate Spice Cupcakes
Moist Chocolate Coffee Cupcakes
Double Berry Cupcakes
Espresso Sour Cream Cupcakes
The Ultimate Vanilla Cupcakes
Honey Spiced Muffins
Gluten Free Chocolate Muffins
Raspberry Jam Muffins
Sprinkles Chocolate Cupcakes
Lemon Fig Muffins
Lemon Ricotta Muffins
Coconut Mango Muffins
Banana Peanut Butter Cups Muffins
Funfetti Cream Cheese Cupcakes
Blueberry Lemon Cupcakes
Grapefruit Cream Cheese Cupcakes
Orange Poppy Seed Muffins
Banana Mascarpone Cupcakes
Chocolate Raspberry Crumble
Muffins
Butternut Almond Muffins
Apple Puree Muffins
Ginger Pineapple Muffins
Duo Chocolate Chip Muffins
Milky Banana Muffins
Mocha Chocolate Chip Banana
Muffins
Blueberry Oatmeal Muffins
Rich Chocolate Muffins
Cinnamon Plum Muffins
Carrot Cake Pecan Muffins
Mixed Berry Buttermilk Muffins
Peanut Butter Banana Cupcakes
Strawberry Chia Seed Muffins
Spicy Pineapple Muffins
Orange Yogurt Muffins
Muesli Apple Muffins
Apple Cranberry Muffins
Apricot Rosemary Muffins
Basic Muffins
Beetroot Raspberry Muffins
Cinnamon Autumn Muffins
Sultana Bran Muffins
Blueberry Banana Muffins
Walnut Banana Muffins
Black Forest Muffins
Mango Buttermilk Muffins
Raspberry Ricotta Muffins
Blackberry White Chocolate Muffins
Caramel Vanilla Cupcakes
Morning Glory Muffins
Pumpkin Apple Muffins
Oatmeal Carrot Muffins
Streusel Banana Muffins
Pumpkin Chocolate Chip Muffins
Bran Flax Blueberry Muffins
Whole Wheat Strawberry Muffins
Honey Pumpkin Muffins
Nutty Chocolate Chip Muffins
Rhubarb Streusel Muffins
Zucchini Chocolate Muffins
Moist Banana Muffins
Quinoa Peach Muffins
Sugarless Muffins
Sugary Pumpkin Muffins
Blackberry Oat Bran Muffins
Breakfast Muffins
Basic Chocolate Muffins
Pecan Pie Muffins
Strawberry Matcha Muffins
Harvest Muffins
Banana Crunch Muffins
Chunky Banana Muffins
Morning Muffins
Mexican Chocolate Muffins
Orange Olive Oil Muffins
Zucchini Carrot Muffins
Persimmon Muffins
Sour Cream Muffins
Multigrain Muffins
Caribbean Muffins
White Chocolate Pumpkin Cupcakes
Decadent Brownie Muffins
Lemon Chia Seed Muffins
Sweet Raspberry Corn Muffins
Peach and Cream Muffins
Fresh Ginger Muffins
German Chocolate Cupcakes
Chocolate Cupcakes with Peanut
Butter Frosting
Orange Glazed Cupcakes
Brown Butter Banana Muffins
Cranberry Eggnog Muffins
Vegan Blueberries Muffins
Quinoa Cranberry Muffins
Orange Pecan Muffins
Fragrant Date Banana Muffins
Cakey Blueberry Muffins
Spelt Zucchini Muffins
Lemon Glazed Apple Cider Muffins
Spiced Zucchini Muffins
Oatmeal Cranberry Muffins
Pumpkin Apple Streusel Muffins
Grain Free Apple Cinnamon
Muffins
Pumpkin Nutella Muffins
Streusel Cranberry Muffins
Brown Butter Banana Cupcakes
Maple Spice Muffins
Chocolate Pretzel Muffins
Bourbon Glazed Pumpkin Muffins
Brown Butter Streusel Pumpkin
Muffins
Banana Pear Muffins
Flaxseed Pumpkin Muffins
Eggless Pumpkin Muffins
Gluten Free Maple Muffins
Sugary Blueberry Muffins
Blueberry Cheese Muffins
Red Berries Cream Cheese Muffins
Snickerdoodle Muffins
Fig Walnut Muffins
Vegan Chocolate Muffins
Almond Poppy Seed Muffins
Coconut Lemon Chia Seed Muffins
Spiced Cupcakes with Cream Cheese
Cupcakes
Sweet Potato Cinnamon Cupcakes
Apple Pie Caramel Cupcakes
Chocolate Avocado Cupcakes
S’mores Chocolate Cupcakes
Red Wine Fig Cupcakes
Gluten Free Chocolate Cupcakes
with Pumpkin Frosting
Brooklyn Blackout Cupcakes
Yogurt Blackberry Muffins
Nutella Peanut Butter Cupcakes
Brown Sugar Bourbon Cupcakes
Chai Vanilla Frosted Cupcakes
Black Magic Cupcakes
Almond Rose Cupcakes
Honey Lemon Muffins
Chocolate Malt Cupcakes
Snickers Cupcakes
Sweet Potato Maple Muffins
Deep Chocolate Pumpkin Muffins
White Chocolate Pumpkin Cupcakes
Quick Coffee Muffins
Zesty Pistachio Muffins
Funfetti Banana Muffins
Vanilla Cupcakes with Chocolate
Buttercream
Orange Soda Cupcakes
Pink Lemonade Cupcakes
Oreo Cream Cupcakes
Vodka Cupcakes
Mocha Madness Cupcakes
Nutella Stuffed Strawberry Muffins
Millet Flour Plum Muffins
Yogurt Vanilla Berry Muffins
Pumpkin Pecan Crunch Muffins
Healthy Chocolate Muffins
Whole Wheat Banana Muffins
Chocolate Tahini Muffins
Double Chocolate Nutella Muffins
Sweet Potato Zucchini Muffins
French Desserts
Classic French Toast with Honey
French Apple Tart
Chocolate Éclairs
Cherry Clafoutis
Tart Tatin
Crème Brulee
Far Breton
French Lemon Tart
French Canneles
French Beignets
Tarte Tropezienne
Fig Galette
Buttery Madeleines
Meringues
Mousse au Chocolat
Iles Flottantes
Butter Cookies
Rustic Pear Galette
Crepes Suzzette
Gateau Basque
Lemon Cheese Soufflé
Chocolate Tart
Rhubarb Tart
Pistachio Financiers
Pure Chocolate Buche de Noel
Mocha Pots de Crème
Red Wine Chocolate Cake:
Gascon Flan
Deep Chocolate Soufflé
Chewy Almond Macaroons
Boozy Chocolate Truffles
Fiadone – French Cheesecake
Pepin’s Apple Tart
Port Wine Poached Pears
Dried Cranberry Pear Clafoutis
Honey Fig and Goat Cheese Tart
Orange Apple Terrine
Crème Caramel
Orange Marmalade Soufflés
Almond Sables
Cheesecakes
Almond Vanilla Cheesecake
Strawberry lemon Cheesecake
Classic Vanilla Cheesecake
Gingersnap Cheesecake
Spiced Honey Cheesecake
Walnut Cheesecake
Amaretti Cheesecake
Amaretto Cheesecake
Apple Cinnamon Cheesecake
Vanilla Crumble Cheesecake
Spiced Pumpkin Cheesecake
Banana Caramel Cheesecake
Caramel Drizzled Cheesecake
Crustless Orange Cheesecake
Chunky Banana Cheesecake
Passionfruit Cheesecake
Rhubarb Strawberry Cheesecake
Hazelnut Chocolate Cheesecake
Cherry Chocolate Cheesecake
Crustless Vanilla Cheesecake
Tiramisu Cheesecake
Dulce de Leche Cheesecake
Honey Ricotta Cheesecake
Lemon Coconut Cheesecake
Creamy Lemon Cheesecakes
No Crust Citrus Cheesecake
Mango Ripple Cheesecake
Raisin Marsala Cheesecake
Ricotta Cheesecake with Balsamic
Strawberries
Marsala Infused Cheesecake
Apricot Compote Ricotta
Cheesecake
Honey Fig Ricotta Cheesecake
Snickers Cheesecake
Sour Cream Mango Cheesecake
Nutmeg Ricotta Cheesecake
Shortcrust Pastry Cheesecake
Walnut Crumble Cheesecake
Baklava Cheesecake
Lime Pineapple Cheesecake
Banoffee Pie Cheesecake
Basque Burnt Cheesecake
Mixed Berry Cheesecake
Mini Raspberry Cheesecakes
Berry Mascarpone Cheesecake
Passionfruit Blueberry Cheesecake
The Ultimate No Crust Cheesecake
Duo Cheesecake
Dark Cherry Cheesecake
Decadent Chocolate Cheesecake
White Chocolate Cheesecake
Blackberry Ginger Cheesecake
Almond Coconut Cheesecake
Lemony Strawberry Cheesecake
Very Vanilla Cheesecake
Colorful Blueberry Cheesecake
Brownie Cheesecake
Crème Brulee Cheesecake
Burnt Orange Cheesecake
Mocha Chocolate Cheesecake
Peppermint Chocolate Cheesecake
Cappuccino Cheesecake
Caramel Pecan Cheesecake
Caramel Swirl Cheesecake
Chai Cheesecake
Refreshing Kiwi Cheesecake
Chocolate Chip Cheesecake
Frangelico Cheesecake
Pistachio Paste Cheesecake
Almond Praline Cheesecake
No Bake Mascarpone Cheesecake
No Bake Passionfruit Cheesecake
Chocolate Banana Cheesecake
Chocolate Strawberry Cheesecake
Coffee Glazed Cheesecake
Nutella Cheesecake
Raspberry Chocolate Cheesecake
Chocolate Fudge Cheesecake
Chocolate Peanut Butter
Cheesecake
Dried Fruit Cheesecake
Crème Fraiche Cheesecake
Mini Ginger Cheesecakes
Individual Pumpkin Cheesecakes
New York Cheesecakes
Japanese Cheesecake
Chocolate Chip Banana Cheesecake
Lemon Curd Cheesecake
Individual Mocha Cheesecakes
Kahlua Chocolate Cheesecake
Meringue Cheesecake
Irish Cream Cheesecake
S’mores Cheesecake
Pure Coconut Vanilla Cheesecake
Blueberry Lime Cheesecake
Apple Pie Cheesecake
Strawberry Jam Cheesecake
Minty Cheesecake
Twix Cheesecake
Brown Sugar Amaretto Cheesecake
Red Velvet Cheesecake
Tiramisu Inspired Cheesecake
Salted Chocolate Cheesecake
Oatmeal Crust Cheesecake
Brownie Mango Cheesecake
White Chocolate Caramel
Cheesecake
Cranberry Eggnog Cheesecake
Maple Cinnamon Cheesecake
Ginger Eggnog Cheesecake
Chocolate Pumpkin Cheesecake
Citrus Cheesecake
Nutella Mocha Cheesecake
Chai Latte Cheesecake
Nutmeg Sweet Potato Cheesecake
Condensed Milk Cheesecake
Cranberry Sauce Cheesecake
Lavender Lemon Cheesecake
Chocolate Chip Mint Cheesecake
Cherry Vanilla Cheesecake
Chocolate Sauce Cheesecake
Funfetti Chocolate Cheesecake
Pies and Tarts
Peanut Butter Cream Cheese Tart
Blueberry Pistachio Galette
Whole Wheat Strawberry Galette
Pumpkin Cream Pie
Maple Pecan Pie
Dark Chocolate Pumpkin Pie
Tarte au Citron
Apple Frangipane Tart
Classic Apple Pie
Ricotta Cheese Pie
Easy Banoffee Pie
Crumble Ginger Pear Pie
Chocolate Red Velvet Pie
Greek Yogurt Pie
Juicy Peach Pie
Lemon Meringue Pie
Oreo Banoffee Pie
Phyllo Fig Pie
S’mores Pie
Rhubarb Strawberry Galette
Pure Blueberry Pie
Mixed Berry Pie
Limoncello Lime Tart
Spiced Pumpkin Pie
Black Forest Tart
Thyme Pear Pie
Blueberry Almond Pie
Blackberry Lemon Curd Tart
Blueberry Peach Crostata
Bourbon Peach Galette
Puff Pastry Berry Tartlets
Key Lime Tartlets
Mixed Fruit Galette
Plum Streusel Pie
Nutella Banana Tart
Grapefruit Flavored Apple Pie
Apricot Frangipane Tartlets
Walnut Brownie Tart
Double Crust Blueberry Pie
Rustic Apple Tart
Healthy Desserts
Thick Berry Smoothie Bowl
Vegan Sweet Potato Donuts
Vegan Crustless Pumpkin Pie
Olive Oil Blueberry Muffins
Pecan Energy Balls
Coconut Oil Banana Almond Bread
Wholesome Apple Pie
Granola Pumpkin Pie
Caramelized Pineapple Ice Cream
Wholesome Vegan Waffles
Molasses Pumpkin Loaf Cake
Grain Free Pumpkin Porridge
Pumpkin Chia Pudding
Plum and Nectarine Compote
Oatmeal Yogurt Muffins
Chocolate Hazelnut Truffles
Green Smoothie Bowl
Almond Pancakes
Vegan Chai Donuts
Sweet Potato Coconut Bread
Gluten Free Pumpkin Bread
Gingerbread Smoothie
Healthy Pumpkin Brownies
Applesauce Gingerbread Loaf
Sweet Coconut Cornbread
Seed Energy Bars
Gluten Free Devil’s Food Cake
Whole Wheat Applesauce Muffins
Cocoa Banana Loaf Cake
Mango Turmeric Smoothie
Mixed Fruit Bowls with Yogurt
Dressing
Poppy Seed Lemon Pancakes
Chocolate Brownie Balls
Skinny Banana Muffins
Oatmeal Banana Bread
Carrot Cake Porridge
Honey Hazelnut Macaroons
Whole Grain Pumpkin Muffins
Healthy Carrot Muffins
Dried Fruit Overnight Oatmeal
Homemade Granola
Baked Brown Sugar Apple Chips
Low Fat Pumpkin Roulade
Coconut Cookies
Dairy Free Pumpkin Pie
Flourless Orange Cake
Spiced Almond Cake
Almond Flour Cranberry Cake
Coconut Chia Pudding
Gingerbread Baked Oatmeal
Pumpkin Spice Latte
Peanut Butter Energy Balls
Harvest Pancakes
Vegan Hot Chocolate
Healthy Banana Bread
Healthy Chocolate Bark
Chocolate Covered Strawberries
Cranberry Orange Smoothie
Tahini Nutty Bonbons
Olive Oil Chocolate Cake
Strawberry Granola Crumble
Date Oatmeal Cookies
Chocolate Banana Loaf
Poppy Seed Orange Cake
Pomegranate Granita
Grilled Caramelized Pineapple
Pumpkin Pie Pudding
Blackberry Sweet Wine Granita
Mint Julep Sorbet
Oatmeal Baked Apples
Blueberry Cheesecake Ice Cream
Strawberry Frozen Yogurt
Colorful Fruit Skewers
Juicy Apple and Pear Crisp
Raspberry Yogurt Parfaits
Spiced Cherry Compote
Yogurt Blueberry Panna Cotta
Avocado Chocolate Mousse
Citrus Pudding
Quick Breads
Vanilla Apple Bread
Carrot Pumpkin Bread
Applesauce Walnut Bread
Eggless Pumpkin Bread
Dried Cranberry Eggnog Bread
Butternut Squash Bread
Double Chocolate Bread
One Bowl Banana Bread
Vegan Gluten Free Banana Bread
Spiced Cornbread
Yogurt Vanilla Bread
Peanut Butter Banana Bread
Zucchini Banana Bread
Rum Banana Bread
Pecan Bread
Cinnamon Maple Bread
Rhubarb Bread
Buttermilk Strawberry Bread
Chocolate Beer Bread
German Chocolate Bread
Irish Soda Bread
Moist Banana Bread with Salted
Caramel Sauce
Coconut Raisin Bread
Tropical Banana Bread
Cinnamon Streusel Pear Bread
Pear Carrot Bread
Blueberry Whole Wheat Bread
Nutty Raisins Bread
Oatmeal Cranberry Bread
Harvest Chocolate Chip Bread
Thyme Lemon Bread
Peanut Butter Bread
Clementine Bread
Persimmon Bread
Blackberry Cornbread
Walnut Honey Bread
Chocolate Banana Brownie Bread
Orange Pumpkin Bread
The Ultimate Banana Bread
Lemon Zucchini Bread
Red Wine Chocolate Bread
Coconut Zucchini Bread
Peanut Butter Jelly Bread
Date Loaf Cake
Cinnamon Raisin Bread
Lemon Yogurt Pound Cake
Lemon Glazed Blueberry Bread
Marzipan Banana Bread
Double Almond Bread
Spiced Nutty Bread
One Bowl Ginger Bread
Banana Sour Cream Loaf
Moist Sunbutter Bread
French Spice Cake
Orange Nutmeg Bread
Espresso Chocolate Bread
Fresh Orange Cranberry Bread
Gluten Free Pumpkin Coconut Bread
Chocolate Chip Orange Bread
Maple Apple Bread
Healthy Zucchini Bread
Chocolate Marbled banana Bread
Buttermilk Cinnamon Bread
Cream Cheese Pumpkin Bread
Buttermilk Cornbread
Chocolate Chip Yogurt Bread
Fresh Cranberry Bread
Apricot Sweet Potato Bread
Coconut Banana Rum Bread
Brown Butter Whole Wheat Banana
Bread
Yeasted Dough
Orange Sweet Bread
Garlic Thyme Dinner Rolls
Vegan Dinner Bread
Soft Dinner Rolls
No Knead Parmesan Bread
Honey Fig Bread
Pumpkin Cranberry Bread
Irish Dried Fruit Bread
Dried Cherry Pumpkin Bread
Applesauce Raisin Bread
Multigrain Bread
Whole Wheat Bread
Caramelized Onion Foccacia
Plum Cinnamon Bread
Puddings
Lemon Pudding
Chocolate Self Saucing Puddings
Chunky Banana Bread Pudding
Orange Chocolate Bread Pudding
Nutella Bread Pudding
Pear Caramel Bread Pudding
Fresh Fruit Bread Pudding
Rhubarb Brioche Pudding
Eggnog Flavored Bread Pudding
Dark Chocolate Fudgy Pudding
Golden Syrup Pudding
Basics
French Meringue Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Genoise Sponge Cake
Madeira Sponge Cake
Chocolate Swiss Meringue
Buttercream
Chocolate Mousse
White Chocolate Mascarpone
Mousse
Salted Caramel Sauce
Thick Chocolate Sauce
Chocolate Mirror Glaze
Phyllo Dough
Quick Puff Pastry Dough
Chocolate Whipped Cream
Crème Chantilly
Crème Anglaise
Vanilla Pastry Cream
Dark Chocolate Ganache
White Chocolate Ganache
Fudgy Chocolate Sauce
Dulce de Leche
Classic Pie Dough
Pate a Choux for Éclairs
Crunchy Meringues
Coconut Dacquoise
Conclusion
Introduction
Baking is a method of cooking that has

been used for centuries to dry out
various foods, bread being the most
common baked goodie. Being looked at
as a household activity in its early
stages, baking has climbed incredibly
high mountains over the last decade, but
it still remains the main activity to do
and enjoy at home. Women (and men
alike) across the globe gather recipes in
their notebooks, try them and spoil their
families with baked goodies each and
every day.
The very first cakes or donuts were

simple mixes of flour, water and various
seeds, baked on hot rocks. Many of these
products back then had religious
purposes and were made only on special
days. They were dens and only
sweetened with honey sometimes. It was
only in the XVth century that pastry chefs
and bakers began to be more and more
popular and baking became a profession
as well. And it was then that the French
took this profession to a whole new
level! Pastries began to be more and
more intricate and complex and even the
simpler ones started to be more and
more comforting. In addition to this, the
XVth century marked the moment the
Europeans discovered America and with
it, the cocoa beans and chocolate and so
it began a new era for the world of
desserts and baked goodies.
Modern baking however, developed

much later. Layered cakes, chocolate
cakes, flaky pastries and buttery cookies
are a recent addition to the dessert
world, but they soon conquered the heart
of every baker around the globe. Modern
equipment too contributed to this
development, especially after it became
more and more accessible to the home
cooks as well.
But unlike other professions, baking is

both a science and an art. And just like a
science, it comes with measurements and
recipes which often can only be tweaked
slightly, but not completely modified.
Cups, tablespoons, teaspoons and
ounces are perfect to obtain moist cakes,
great cookies, amazing muffins or
cupcakes, delicious quick breads or
fluffy yeasted doughs.
This book aims to become one of the

most complete cookbooks referring to
desserts on the market. It covers a wide
range of desserts and a wide range of
flavors, it mixes textures and interesting
aromas into excellent recipes waiting to
be tried out in your home kitchen. And
the great thing about these recipes is that
you don’t need any special skills to pull
it off. As long as you know how to mix,
have a bowl and a whisk around, a basic
round cake pan and a loaf pan or muffin
tin, you’re good to go. So keep reading
and let’s discover together the amazing
world of desserts! Put your apron on and
let’s get start baking, let’s discover how
fun it is, how much joy it brings and how
comforting it makes us feel!
Ingredients
If you’re going to take the time to bake a

cake or a few muffins, you should have
some information about the ingredients
you use and their quality. Since
homemade desserts don’t have stunning
decoration, they need to impress with
something and their taste is your best bet
towards success! And the only thing that
matters in the end!
Butter
The natural flavor of butter can’t be
replaced with just anything so margarine
or shortening is rarely a substitute.
Softened butter is often used in pound
cakes or creams, while cold butter is
mostly used when making pie crusts. The
recipes in this book call for unsalted
butter since it allows you to easier
control the saltiness of each baked
goodies, but certain desserts, like
chocolate cakes, may take advantage of a
bit of extra salt, being well known the
fact that salt and chocolate are great
friends.
But butter has one major quality that
most people neglect – it melts in the
mouth so desserts made with good
quality butter will be soft and simply
flood your palate with great flavor and
have an amazing texture as well.
Milk
Next to water, milk is the most important
liquid used for baking. From cakes to
creams, muffins or breads, milk softens
up the flour and has the ability to turn
any mix of ingredients into delicious
desserts. Moreover, milk is the base for
other products, from heavy cream, sour
cream, buttermilk or cheese.
Flour
There’s just a bunch of dessert recipes
that don’t use flour. Whether it is wheat
flour, rye flour, almond flour or coconut
flour, this powder seems to be the most
used ingredient in baking. Wheat flour
can be either white – all-purpose flour –
or whole wheat. And while these two
categories are pretty straight forward, it
gets a bit more complicated when we
look into the types of white wheat flour
found on the market. The most common
is all-purpose flour which is just plain
white flour – it’s the type I prefer for
most recipes because it’s easy to find,
it’s fairly cheap and easy to work with.
But apart from this, you’ll also find cake
flour which has a smoother texture and a
lighter color – it’s suited for cake
sponges and other delicate baked
goodies. Pastry flour is similar to cake
flour, while self-rising flour is all-
purpose flour that has been mixed with
baking powder, the proportions being 1
teaspoon of baking powder per each cup
of flour.
Flour categories continue with rye flour

which doesn’t form gluten strands,
therefore it’s not suited for yeasted
dough unless combined with other types
of flour. On the other hand, rye flour has
a high nutritional profile which
recommends it for a healthy diet.
Oat flour is made from oats and it is
packed with fibers and proteins. This
type of flour is mostly used in healthier
baked goodies, such as muffins or quick
breads and it doesn’t form gluten strands
either.
Almond flour is made from raw or

blanched almonds, while coconut flour
is made from coconuts and has a higher
absorption power. Tapioca flour made
from tapioca pearls has a high
absorption power as well and it’s often
used as a starch in certain dessert
recipes.
Baking powder
I recommend using aluminum free baking
powder because it doesn’t have a bitter
after taste. Any brand of baking powder
will do the trick, but keep in mind that
baking powder can’t be stored for more
than 6 months without losing part of its
properties.
Baking powder is basically baking soda

mixed with an acidic component, usually
cream of tartar – and cornstarch. This
prevents lumping and brings the
leavening power down slightly. Unlike
baking soda, baking powder doesn’t
depend on the addition of an acidic
element in order to react, therefore it is
more versatile.
Baking soda
Baking soda is usually included in
recipes that have an acidic element, such
as lemon juice, vinegar or even cocoa
powder, molasses, brown sugar,
buttermilk, yogurt and chocolate which
are acidic. Baking soda can be stored
for years without losing its properties
and has been proven by scientists to be
effective not only in baking, but also for
cleaning around the house or certain
medical conditions. However, since heat
is not needed for the baking soda to
react, it is recommend that the batters
using it as leavening agent to be baked
right away or the soda’s power wears
off.
Yeast
Found mostly in bread, dinner rolls and
similar pastries, yeast is a natural
leavening agent which acts by fermenting
in the batter or dough, thus raising its
volume and incorporating air.
Sugar
Sugars has been blamed for many health
problems over the years, starting with
obesity, but recent scientific research
show that as long as you have a balanced
diet and include a variety of foods in
your daily eating habits, sugar is the last
culprit for your health problems. I too
support a balanced diet and having a
dessert once in a while shouldn’t be
looked at as guilty pleasure, but a
normal thing to do. That being said, let’s
see why sugar is so important in baking:
It adds sweetness to baked goodies.
It adds texture to desserts, making them
tenderer and finer.
It turns the curst into a nice golden color.
It retains moisture.
It helps yeasts grow in certain recipes.
Sugar is a very general term to use in

baking. Most recipes found in this book
are quite specific on which type of sugar
to use. The most common type is white
granulated sugar which has a mild taste
and it’s easy to incorporate in most
desserts. Powdered sugar or
confectioners’ sugar is a very fine
ground sugar useful mostly in creams or
buttercreams because it melts faster and
it helps ingredients bind together better.
Brown sugar also contains molasses
which gives it an intense caramel-like
taste. Basically, brown sugar is white
sugar that hasn’t been completely refined
and it is said to be slightly healthier than
regular sugar, but not as easy to
incorporate in desserts due to its intense
taste.
Chocolate
Dark chocolate, milk chocolate and

white chocolate are the three main types
of chocolate available on the market. I
recommend dark chocolate because it
has the least amount of sugar added, it
has an intense taste and a better texture.
A chocolate that has a cocoa content
higher than 70% is a proof of quality and
can be used in pretty much any recipe
found in this book that calls for dark
chocolate. In addition to this, chocolate
of any kind stores well for up to a few
weeks, even more if it’s good quality
and it well wrapped before storing. A
special mention goes to chocolate chips
which can easily be replaced with
chopped chocolate.
Cocoa powder
Labeled as either natural cocoa powder
or Dutch processed cocoa powder, this
dark, intense, chocolatey powder is
nature’s wonder. What would we do
without cocoa beans, cocoa powder and
chocolate?! The world wouldn’t be as
cheerful, definitely.
The two types of cocoa powder

mentioned above are similar and yet so
different. Natural cocoa powder has a
lighter color and a higher acidity so it
reacts better with baking soda. Dutch
cocoa powder has a darker color and a
much more intense taste, therefore,
unless stated otherwise, it is preferred in
the most recipes found in this book.
Eggs
Eggs come in various sizes and
qualities, but when it comes to desserts,
never make any compromise! Always
choose fresh eggs, preferably free ranch
and opt for medium size eggs as a
general rule, unless stated otherwise in
the recipe.
Eggs should be understood by bakers

well because they are used in large
quantities and are crucial for many
baked goodies. First of all, eggs ensure
the texture of your cakes or cookies by
coagulating and supporting the gluten
structure. Moreover, they allow air to be
incorporated into the batter in order to
obtain a fluffy, airy cake, cupcake or
muffin. In addition to this, eggs keep the
desserts moist, but also add flavor and
nutritional value, as well as color which
can be important for yeasted dough for
instance.
Gelatin
Gelatin is a water soluble protein
extracted from animal tissue. Gelatin is
used to stabilize creams or jellies and it
requires to be bloomed before use. Also,
gelatin shouldn’t be boiled as it tends to
lose its strength.
Gelatin comes in two variations:
powder or granules and leaves.
Generally this book calls for powder or
granulated gelatin, but leaf gelatin can be
used as well.
Nuts
Used is many recipes as the healthy
element, nuts are available whole,
chopped, halved or ground. They have a
high healthy fat content and can easily be
incorporated in many recipes. The list of
available nuts includes: almonds,
coconut, hazelnuts, pecans, peanuts,
walnuts, pistachio and macadamia nuts,
as well as cashew nuts. The only
downside to having them in your pantry
all the time is the fact that they change
their taste and texture after a few weeks,
especially if not kept in a dry and chilled
place.
Salt
As the story goes, salt is the most
important ingredient found in any recipe
across the globe. Salt is the one
ingredient that intensifies the flavor of
the other ingredients and manages to
bring them together into a dessert that
tastes amazing. But beyond this, salt also
strengthens the gluten structure and
interacts with yeast, therefore the
quantity of salt in a recipe is not to be
looked at as something lacking
importance.
Spices
What would the world be without
spices?! Spices are to desserts what
colors are to the world. They are fun,
interesting, tantalizing and fairly cheap,
therefore I like to keep a wide selection
of spices in my cupboards. The most
common spice is definitely vanilla. I
recommend using a natural extract which
has a far better taste than the industrial
kind. As an alternative to this, you can
also use fresh vanilla pods – their seeds
are the source of the amazing vanilla
flavor we all know. But apart from
vanilla, I also use cinnamon, ginger
(fresh or ground), nutmeg, cardamom,
lemon zest, orange zest, lime zest, whole
cloves, star anise, lavender buds and the
list can go on!
Equipment
While it’s nice to have an arsenal of

equipment, the truth is that home bakers
can easily get by with a few basic pieces
of equipment which I decided to list
below. It’s nothing fancy, just cheap,
easy to source things to make your baker
life easier.
Baking pans
Whether we’re talking about large
cookie trays or smaller baking pans,
nothing can be done in the kitchen
without having a few of these pans.
Round cake pans are suited for cakes or

cheesecakes and they come in many
sizes. The most common size is 8 or 9
inch diameter and I recommend having
two of either size for those cases when
you have to bake two sponge cakes at a
time.
Bundt cake pans come in various sizes

as well and their shape or pattern can be
different too. A 10-cup Bundt cake pan
will cover any of your needs in terms of
size. But when it comes to shape and
pattern, it’s your choice. However, I
recommend avoiding intricate designs as
these pans tend to be harder to clean.
Muffin tins usually come in 2 standard

sizes – either with 6 cups or 12 cups.
Most muffin or cupcake recipes found in
this book yield 12 muffins so keep this in
mind when buying muffin tins.
Pie and tart pans are similar and one of

each is more than enough for your home
kitchen.
Mixer
I could easily send you to buy a
professional mixer for your home
kitchen, but I’m going to say just this – I
started baking with a very cheap, weak
mixer and I pulled it off. You don’t need
a powerful, large, fancy mixer to bake
any of the recipes found in this book. In
fact, a mixer should be the last of your
concerns as baking can be done with a
whisk as well.
Whisk
I don’t know what the pastry world
would be without whisks. At least 2
should exist in any kitchen and they
should be well made and strong, fitted
for your hand size and easy to grab.
Spatulas and wooden spoons
Sometimes a whisk or a mixer can be
tricky to use because gluten can form
easier under the speed of a mixer. That’s
when spatulas or wooden spoons step in.
They allow bakers to incorporate
ingredients at a much slower pace, thus
preventing those gluten strands from
forming and yielding a better texture for
your cake, cookie or bread.
Food processor
Although not compulsory, a food
processor comes in handy when grinding
certain ingredients or even making pie
crust dough. Luckily, they’re fairly cheap
nowadays so investing in one for your
kitchen is never a bad thing.
Measuring spoons and cups
No recipe in this book could be done
without these measurements. They come
in sets, ranging from ¼ cup to 1 cup and
¼ teaspoon to 1 tablespoon accordingly
and you can measure basically anything
with them, from flour to sugar and
various liquids.
Mixing bowls
Needless to say that mixing bowls are
compulsory in any kitchen. I recommend
either steel or glass bowls because they
don’t retain odors or grease.
Baking paper or parchment
paper
Before the invention of baking paper,
home bakers used to grease their pans
and flour them. Sometimes baked
goodies would burn or become greasy. It
all ended when parchment paper came
along. Not only that this kind of paper
ease the cleaning after baking, but it also
protects the baked products from
browning too quickly. It can also be used
for chocolate decorations or even
storing the baked products. It’s cheap
and easy to find in most supermarkets.
Cakes
Chocolate Fudge Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
½ cup dark chocolate chips
1 cup hot water
¼ cup cocoa powder
¾ cup butter, softened
1 cup dark brown sugar
2 eggs
½ cup sour cream
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
Frosting:
1 cup butter, softened
2 cups powdered sugar
½ cup cocoa powder
1 pinch salt
2 tablespoons whole milk
Directions:
1. To make the cake, mix the
chocolate chips, hot water and
cocoa powder in a bowl.
2. In a different bowl, mix the
butter and sugar until creamy
and pale. Stir in the eggs, one
by one, then add the sour cream,
vanilla and oil.
3. Sift the flour with baking
powder, baking soda and salt
then incorporate it in the butter
mixture, alternating it with the
chocolate mixture. Begin and
end with flour.
4. Divide the batter between two
9-inch round cake pans lined
with parchment paper.
5. Bake in the preheated oven at
350F for 25-30 minutes.
6. Allow to cool then remove the
cakes from the pans and level
them. Place aside.
7. For the frosting: mix the butter
and powdered sugar for at least
5 minutes until creamy and
fluffy.
8. Add the cocoa powder, salt and
milk and give it a good mix for
5 additional minutes.
9. Use half of the frosting to fill
the cake then decorate it with
the remaining half.
10. Serve right away or refrigerate
until serving.
Nutritional information per serving

Calories: 517
Fat: 34.2g
Protein: 4.8g
Carbohydrates: 52.9g
Ganache Chocolate Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
Cake:
6 eggs, room temperature
2/3 cup white sugar
¾ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¼ cup butter, melted and cooled
Ganache:
2/3 cup heavy cream
1 cup dark chocolate, chopped
Directions:
1. To make the cake, mix the eggs,
sugar and vanilla in the bowl of
your stand mixer for 5-7
minutes until triple in volume.
2. Fold in the flour, cocoa
powder, salt and baking
powder using a wooden spoon
or spatula, being careful not to
deflate the eggs.
3. Gradually fold in the melted
butter.
4. Pour the batter in a 10-inch
cake pan lined with baking
paper and bake in the preheated
oven at 350F for 35-40 minutes.
5. Allow to cool in the pan then
transfer on a platter.
6. For the ganache, bring the
cream to the boiling point then
remove from heat and stir in the
chocolate. Mix until melted and
smooth then allow to cool
completely.
7. Spoon the ganache over the
cake and serve right away.

Calories: 358
Fat: 19.4g
Protein: 7.7g
Tropical Carrot Cake
Time: 1 ½ hours
Servings: 16
Ingredients:
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon ground cloves
1 cup white sugar
¼ cup dark brown sugar
1 cup vegetable oil
4 eggs
4 carrots, grated
1 cup crushed pineapple (with juice)
½ cup chopped walnuts
1 cup shredded coconut
Frosting:
1 cup cream cheese, softened
2 ½ cups powdered sugar
Directions:
1. For the cake, mix the flour,
baking soda, baking powder,
spices and salt in a bowl.
2. Combine the sugars, oil, eggs
and vanilla in a bowl and mix
well until double in volume.
3. Stir in the carrots, pineapple,
walnuts and coconut then add
the dry ingredients.
4. Pour the batter in 2 9-inch cake
pans and bake in the preheated
oven at 350F for 35-40 minutes
or until risen and golden brown.
5. Allow the cakes to cool in the
pans then level them and place
aside.
6. For the frosting, mix the cream
cheese, butter, sugar and vanilla
in a bowl for at least 5 minutes
until stiff and fluffy.
the cakes and the other half to
decorate them.

Calories: 529
Fat: 35.5g
Protein: 5.5g
Rainbow Cake
Time: 1 hour
Servings: 10
Ingredients:
1 ½ cups white sugar
2 whole eggs
3 egg whites
½ cup sour cream
2 ½ cups all-purpose flour
½ teaspoon salt
Red, green, blue and yellow food
coloring
Directions:
1. Mix the butter and sugar in a
bowl until fluffy and creamy.
2. Stir in the eggs, egg whites,
vanilla and sour cream and mix
well for a few minutes.
then fold it in the batter.
4. Split the batter into 4 smaller
bowls then add a drop of food
coloring into each bowl and
mix slowly with a spoon in
each batch of batter.
5. Spoon the colorful batter into a
9-inch cake pan lined with
baking paper.
6. Using a toothpick, swirl the
batter around to mix the colors.
8. Allow the cake to cool in the
pan then slice and serve.

Calories: 433
Fat: 22.0g
Protein: 6.0g
Hazelnut Chocolate Cake
Time: 1 hour
Servings: 10
Ingredients:
6 oz. dark chocolate chips
½ cup butter
6 eggs, separated
1 cup Nutella
1 cup ground hazelnuts
½ teaspoon salt
Directions:
1. Combine the chocolate chips
and butter in a heatproof bowl
and place over a hot water bath.
2. Melt them together until smooth
then remove from heat and fold
in the egg yolks, followed by
the Nutella and ground
hazelnuts.
3. Whip the egg whites with a
pinch of salt until stiff then fold
them in the batter using a
spatula.
round cake pan lined with
baking paper.
350F for 30 minutes.
pan before slicing and serving.
Calories: 326
Fat: 25.3g
Protein: 6.5g
Pomegranate Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
White cake:
1 cup white sugar
½ teaspoon salt
1 ¼ cups butter, softened
4 eggs whites
¾ cup whole milk
1 teaspoon lemon zest
Pomegranate frosting:
4 egg whites
1 cup white sugar
1 pinch salt
¼ cup pomegranate juice
Directions:
1. Mix the flour with sugar, baking
powder, salt and butter in a
bowl until grainy.
2. Combine the egg whites with
milk, vanilla and lemon zest in
a bowl then pour this mixture
over the flour mixture.
3. Mix gently then spoon the batter
into 2 7-inch round cake pans
lined with baking paper.
pan then level them and cut
each cake in half lengthwise.
6. For the frosting, mix all the
ingredients in a heatproof bowl
Keep over heat, mixing all the
time, until the mixture is hot.
7. Remove from heat and whip
with an electric mixer for at
least 7 minutes until stiff and
glossy.
the cake and the remaining
frosting to frost the cake.
9. Serve right away or store in the
fridge.
Calories: 449
Fat: 23.8g
Protein: 5.7g
Caramel Pumpkin Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
1 teaspoon ground ginger
½ cup coconut oil, melted
1 cup pumpkin puree
4 eggs
¼ cup white sugar
¼ cup whole milk
1 pinch salt
Caramel frosting:
1 pinch salt
½ cup caramel sauce
Directions:
baking powder, baking soda,
2. In a different bowl, combine the
coconut oil, pumpkin puree,
eggs, sugars and milk.
3. Pour this mixture over the dry
ingredients and mix well.
4. Pour the batter in 2 round cake
pans lined with baking paper.
5. Bake the cakes in the preheated
oven at 350F for 35 minutes or
until fragrant and well risen.
pans then level them and place
aside.
7. For the frosting, mix the butter,
sugar and salt in a bowl for 5-7
minutes or until double in
volume and stiff.
8. Stir in the caramel sauce.
the cake and the remaining half
to decorate the cake.
10. Serve the cake fresh.
Calories: 495
Fat: 26.4g
Protein: 4.8g
Butterscotch Sweet Potato
Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
½ teaspoon salt
½ cup canola oil
½ cup coconut milk
1 cup sweet potato puree
½ cup dark brown sugar
½ cup white sugar
3 eggs
Butterscotch sauce:
¼ cup butter
¼ cup light corn syrup
¼ cup heavy cream
¼ teaspoon salt
Directions:
1. To make the cake, mix the dry
ingredients in a bowl and the
wet ingredients in a different
bowl.
2. Combine the dry ingredients
with the wet ingredients and
give it a good mix.
baking paper and bake in the
preheated oven at 350F for 35-
40 minutes.
pan then transfer on a platter.
5. For the butterscotch sauce, mix
all the ingredients in a saucepan
and cook for 5-8 minutes until
thickened.
6. Allow to cool then pour the
sauce over each slice of cake in
the moment of serving.

Calories: 426
Fat: 21.1g
Protein: 5.1g
Olive Oil Pistachio Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup all-purpose flour
½ cup corn meal
½ cup ground pistachios
½ teaspoon salt
½ cup extra virgin olive oil
½ cup white sugar
3 eggs
2 tablespoons orange zest
½ cup whole milk
Directions:
1. Mix the dry ingredients in a
bowl.
oil, sugar, eggs and orange zest
and mix well for a few minutes
until double in volume.
3. Stir in the milk, followed by the
dry ingredients.
4. Pour the batter in 10-inch round
paper.
5. Bake the cake in the preheated
6. Serve the cake chilled.
Calories: 221
Fat: 12.1g
Protein: 4.0g
Time: 50 minutes
Servings: 8
Ingredients:
½ teaspoon salt
½ cup cocoa powder
½ cup butter, melted
1 cup sugar
1 cup buttermilk
2 eggs
Directions:
bowl and the wet ingredients in
a different bowl.
2. Pour the wet ingredients over
the dry ones and give it a quick
mix.
3. Pour the batter in a 9-inch cake
pan lined with baking paper.
5. Allow to cool in the pan before
slicing and serving.

Calories: 323
Fat: 13.8g
Protein: 5.9g
Peppermint Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
½ cup cocoa powder
½ teaspoon salt
½ cup canola oil
1 cup buttermilk
½ cup hot coffee
Frosting:
½ cup butter, softened
1 teaspoon peppermint extract
3 oz. dark chocolate, melted and cooled
Directions:
wet ingredients in a different
bowl.
2. Combine the flour mixture with
the wet ingredients and give it a
quick mix.
3. Pour the batter in a 9-inch cake
350F for about 35 minutes.
6. For the frosting, mix the butter
with the sugar until creamy and
fluffy.
7. Add the peppermint extract and
the melted chocolate and mix
well.
8. Frost the top of the cake with
this chocolate buttercream and
serve right away or store in the
fridge.

Calories: 384
Fat: 23.6g
Protein: 4.3g
Honey Fig Cake
Time: 1 hour
Servings: 8
Ingredients:
½ teaspoon salt
½ cup honey
3 egg whites
1 whole egg
1 teaspoon orange zest
6 fresh figs, quartered
Directions:
1. Mix the butter, honey, egg
whites and egg in a bowl until
creamy. Add the vanilla and
orange zest and mix well.
2. Fold in the flour, baking
powder and salt then spoon the
batter in a 9-inch round cake
3. Top the batter with fig slices
and bake in the preheated oven
at 350F for 35-40 minutes.

Calories: 304
Fat: 12.4g
Protein: 5.1g
Funfetti Cake
Time: 1 hour
Servings: 8
Ingredients:
½ teaspoon salt
½ cup funfetti sprinkles
½ cup whole milk
½ cup canola oil
¼ cup butter, melted
1 cup white sugar
3 eggs
Directions:
1. Mix the flour, baking powder,
salt and sprinkles in a bowl.
canola oil, butter and sugar and
mix well. Add the eggs and mix
well for 5 minutes.
3. Stir in the vanilla and milk and
mix well then pour this mixture
over the dry ingredients and
mix gently.
4. Spoon the batter in a 9-inch
Calories: 392
Fat: 21.8g
Protein: 5.1g
Coconut Raspberry Cake
Time: 1 hour
Servings: 8
Ingredients:
1 3/4 cups all-purpose flour
½ teaspoon salt
1 cup white sugar
4 eggs
¼ cup coconut milk
1 cup fresh raspberries
Directions:
1. Mix the flour, shredded
coconut, salt and baking soda in
a bowl.
butter, coconut oil and sugar in
a bowl. Mix well until fluffy
then add the eggs, one by one,
and mix well.
3. Stir in the coconut oil then fold
in the dry ingredients.
paper.
5. Top with fresh raspberries and
bake in the preheated oven at
350F for 35-40 minutes or until
golden brown and well risen.

Calories: 505
Fat: 32.8g
Protein: 6.4g
Raspberry Lemon Olive Oil
Cake
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon baking soda
½ teaspoon salt
¾ cup extra virgin olive oil
¼ cup butter, softened
¼ cup whole milk
4 eggs
1 cup white sugar
2 tablespoons lemon zest
Directions:
baking soda and salt in a bowl
or platter.
oil, butter and sugar and mix
well. Stir in the eggs, one by
one, then add the milk and
lemon zest.
3. Fold in the dry ingredients then
add the raspberries.
4. Spoon the batter in a round cake
pan lined with baking paper and
the cake passes the toothpick
test.

Calories: 361
Fat: 22.0g
Protein: 4.9g
Strawberry Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup canola oil
½ cup coconut milk
4 eggs
Strawberry buttercream:
1 cup butter
¼ cup strawberry puree
Directions:
baking powder and salt in a
bowl.
sugar, canola oil and eggs in a
bowl until double in volume.
3. Stir in the milk and vanilla then
fold in the dry ingredients.
4. Spoon the batter in 2 9-inch
round cake pans and bake in the
preheated oven at 350F for 30
minutes.
pan then level them up.
6. For the buttercream, mix the
butter and sugar in a bowl until
stiff and fluffy.
7. Stir in the strawberry puree and
mix well.
8. Fill the cake with half of the
buttercream then use the
remaining buttercream to cover
the cake.
fridge.

Calories: 522
Fat: 28.6g
Protein: 4.4g
Banana Cake
Time: 55 minutes
Servings: 8
Ingredients:
¼ teaspoon salt
½ cup white sugar
2 tablespoons dark brown sugar
2 eggs
2 ripe bananas, mashed
¼ cup whole milk
Directions:
1. Sift the flour, baking soda and
salt in a bowl.
2. Combine the butter, sugars and
eggs in a bowl and mix well for
5 minutes.
3. Add the mashed bananas and
milk then fold in the flour,
followed by the chocolate
chips.
Calories: 273
Fat: 9.4g
Protein: 4.9g
Banana Peanut Butter Cake
Time: 1 hour
Servings: 8
Ingredients:
½ cup smooth peanut butter
4 tablespoons butter, softened
2/3 cup white sugar
2 eggs
¼ cup whole milk
½ teaspoon salt
Directions:
1. Mix the butter with sugar until
creamy and smooth.
2. Stir in the eggs one by one, then
stir in the vanilla and bananas,
as well as milk.
3. Fold in the flour, baking soda
and salt and mix well.
4. Spoon the batter in a 9pinch
35 minutes or until golden
brown and well risen.
5. Allow the cake to cool
completely before serving.

Calories: 342
Fat: 15.6g
Protein: 8.5g
Tahini Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup tahini paste
1 cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon salt
Directions:
1. Mix the tahini paste, butter and
sugar in a bowl and give it a
good mix.
2. Stir in the eggs, one by one,
then add the vanilla and
buttermilk.
then spoon the batter in a round
paper.
the cake is well risen and
golden brown.
Calories: 343
Fat: 17.0g
Protein: 6.6g
Time: 1 ¼ hours
Servings: 8
Ingredients:
½ cup white sugar
2 eggs
½ cup whole milk
1 cup ground almonds
½ teaspoon salt
1 cup fresh strawberries, sliced
Directions:
bowl until creamy. Stir in the
eggs, one by one, then add the
milk and vanilla.
2. Fold in the flour, almonds,
baking soda and salt and mix
gently.
3. Fold in the strawberries then
spoon the batter in a round cake
or until golden brown and well
risen.
pan before serving.
Calories: 306
Fat: 19.2g
Protein: 6.2g
Dark Chocolate Coffee Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
3 oz. dark chocolate, melted
4 eggs
½ cup light brown sugar
¼ cup sour cream
¼ cup cocoa powder
½ teaspoon salt
Directions:
1. Mix the butter and chocolate,
then stir in the eggs, sugar,
vanilla and sour cream.
powder, baking powder and
salt and mix gently with a
spatula.
round cake pan and bake in the
40 minutes or until it passes the
toothpicks test.
pan before serving.

Calories: 282
Fat: 13.2g
Protein: 6.8g
Buttery Zucchini Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
1/2 cup white sugar
4 eggs
1 cup grated zucchinis
½ teaspoon salt
Directions:
1. Mix the butter, brown sugar and
white sugar in a bowl until
creamy and stiff.
then add the zucchinis.
3. Fold in the rest of the
ingredients then pour the batter
in a round cake pan lined with
baking paper.
or until it passes the toothpick
test.

Calories: 374
Fat: 22.0g
Protein: 5.5g
Yogurt Strawberry Cake
Time: 1 hour
Servings: 8
Ingredients:
¾ cup canola oil
¾ cup white sugar
2 eggs
1 cup plain yogurt
½ cup cornstarch
½ teaspoon salt
1 cup strawberries, sliced
Directions:
1. Mix the canola oil, sugar, eggs
and vanilla in a bowl until
fluffy.
2. Stir in the yogurt and mix well
then fold in the flour,
cornstarch, baking powder and
salt then pour the batter in a 9-
inch round cake pan lined with
parchment paper.
3. Top the cake with fresh
strawberries and bake in the
preheated oven at 350F for
350-40 minutes or until it
passes the toothpick tests.
pan before serving.
Calories: 412
Fat: 22.2g
Protein: 5.7g
Walnut Banana Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup ground walnuts
2 teaspoons baking soda
½ teaspoon salt
1 cup light brown sugar
4 eggs
¼ cup whole milk
Directions:
1. Mix the flour, walnuts, baking
soda, salt and cinnamon in a
bowl.
butter and sugar until creamy,
then add the eggs, one by one.
3. Add the milk and bananas then
fold in the flour mixture.
4. Spoon the batter into a 10-inch
baking paper.
350F or until the cake passes
the toothpick test.
6. Allow the cake to cool
completely before slicing and
serving.
Calories: 446
Fat: 28.1g
Protein: 8.6g
Mango Ice Box Cake
Time: 1 hour
Servings: 8
Ingredients:
15 graham crackers
2 ripe mangos, peeled and cubed
½ cup white sugar
1 tablespoon lemon juice
2 cups heavy cream, whipped
1/3 cup sweetened condensed milk
Directions:
1. Mix the mangos, sugar and
lemon juice in a saucepan and
place over low heat. Cook for
10 minutes until softened.
Allow to cool completely.
2. To finish the cake, take a loaf
pan and line it with plastic
wrap.
3. Mix the cream and sweetened
condensed milk.
4. Layer the crackers with the
mango mixture and cream in the
prepared pan.
5. Wrap well and place in the
fridge for at least 1 hour.

Calories: 303
Fat: 14.9g
Protein: 3.5g
Blueberry Cake
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1 cup white sugar
1/4 cup light brown sugar
4 eggs
1 cup buttermilk
2 tablespoons lemon juice
1 cup fresh blueberries
Directions:
1. Mix the butter and sugars in a
bowl until creamy and fluffy.
then add the lemon juice,
buttermilk and lemon zest.
powder and salt, followed by
the fresh blueberries.
baking paper.
the cake is well risen and
golden brown.

Calories: 380
Fat: 17.4g
Protein: 6.6g
The Ultimate Chocolate Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cake:
½ cup cocoa powder
½ teaspoon salt
2 egg yolks
4 eggs
1 cup buttermilk
¼ cup canola oil
Frosting:
1 cup heavy cream
1 ½ cups dark chocolate chips
Directions:
2. Stir in the eggs and egg yolks
and mix well.
3. Add the buttermilk and oil and
mix well then fold in the dry
ingredients.
minutes or until the toothpick
inserted in the center of the
cake comes out clean.
6. For the frosting, bring the cream
to the boiling point then remove
from heat and add the
chocolate. Allow the frosting to
cool in the fridge for a few
hours then whip it with an
electric mixer until fluffy.
7. Cover the cake with the
chocolate frosting and serve it
fresh.

Calories: 442
Fat: 26.3g
Protein: 6.6g
Carbohydrates:50.3g
Time: 1 hour
Servings: 10
Ingredients:
1 cup hot coffee
2 eggs
½ cup sour cream
1 cup white sugar
½ cup cocoa powder
½ teaspoon salt
Directions:
1. Mix the butter and chocolate in
a bowl. Stir in the coffee, eggs
and sour cream, as well as
sugar.
2. Mix well then fold in the rest of
the ingredients.
50 minutes.
pan before serving.

Calories: 344
Fat: 16.6g
Protein: 5.5g
Buttery Orange Cake
Time: 1 hour
Servings: 8
Ingredients:
¼ cup canola oil
1 cup white sugar
Zest of 1 lemon
Juice of 1 lemon
4 eggs
½ teaspoon salt
¾ cup whole milk
Directions:
powder and salt.
2. Mix the butter and eggs in a
bowl for 5 minutes until creamy
then add the eggs, one by one,
as well as lemon juice and zest.
3. Fold in the flour mixture,
alternating it with milk. Start
with flour and end with flour.
baking paper.
Calories: 417
Fat: 21.6g
Protein: 6.9g
Vanilla Strawberry Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
½ teaspoon salt
1 cup white sugar
4 egg whites
½ cup whole milk
¼ cup sour cream
Filling:
2 teaspoons vanilla extract
Directions:
1. For the cake, sift the flour with
baking powder, baking soda
and salt in a bowl.
2. Add the sugar and butter and
mix until grainy.
3. Combine the egg whites, milk
and sour cream, as well as
vanilla in a bowl. Pour this
mixture over the dry ingredients
and mix just until combined.
round cake pans lined with
baking paper.
5. For the filling, mix the butter
with sugar for 5 minutes until
fluffy and creamy. Add the
vanilla and mix well.
6. Fill the cake with the
buttercream and strawberry
slices.
7. Serve it fresh.

Calories: 435
Fat: 20.3g
Protein: 4.2g
Chai Spiced Streusel Cake
Time: 1 hour
Servings: 10
Ingredients:
Streusel:
¼ cup light brown sugar
1 cup pecans, chopped
½ teaspoon cinnamon powder
½ teaspoon cardamom powder
½ teaspoon star anise
¼ cup all-purpose flour
Cake:
6 eggs, room temperature
½ cup white sugar
¼ cup whole milk
1 ¼ cups all-purpose flour
1 pinch salt
Directions:
1. Mix the eggs, sugar and salt for
at least 5 minutes until triple in
volume.
2. Add the milk then fold in the
flour and baking powder.
3. Gradually stir in the melted
butter then pour the batter in a
9-inch cake pan lined with
baking paper.
4. For the streusel, combine all the
ingredients in a bowl and mix
well until grainy.
5. Spread the streusel over the
cake and bake in the preheated
or until golden brown and
fragrant.

Calories: 254
Fat: 13.3g
Protein: 5.7g
Cardamom Carrot Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
Cake:
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cardamom
1 cup white sugar
4 eggs
1 cup vegetable oil
2 cups grated carrots
1 cup crushed pineapple
Frosting:
1 cup cream cheese
1 cup powdered sugar
Directions:
1. For the cake, sift the flour,
salt and cardamom in a bowl.
eggs and sugars until creamy
and fluffy.
3. Add the vanilla, carrots,
pineapple, coconut and pecans
and mix well.
pour the batter into a 10-inch
baking paper.
or until fragrant and well risen.
ingredients in a bowl for at
least 5 minutes.
7. Frost the chilled cake with the
cream cheese buttercream and
serve fresh or store in the
fridge.
Calories: 416
Fat: 28.0g
Protein: 4.6g
Chocolate Pumpkin Cake
Time: 1 hour
Servings: 10
Ingredients:
½ cup cocoa powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground star anise
½ cup buttermilk
½ cup sour cream
1 cup pumpkin puree
4 eggs
Directions:
then add the vanilla, pumpkin
puree, sour cream and
buttermilk and mix well.
spoon the batter in a 10-inch
baking paper.
test.

Calories: 385
Fat: 23.6g
Protein: 6.9g
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
1 cup white sugar
6 eggs
½ cup cocoa powder
½ teaspoon salt
Glaze:
½ cup heavy cream
1 cup dark chocolate chips
Directions:
1. To make the cake, mix the eggs
with sugar until fluffy, at least
double in volume.
powder, baking powder, salt
and hazelnuts then pour the
until it passes the toothpick test.
5. For the glaze, bring the cream
to the boiling point then add the
chocolate and mix well.
6. Pour the warm glaze over the
cake. Serve right away or store
in the fridge.

Calories: 292
Fat: 13.3g
Protein: 7.4g
Caramel Banana Cake
Time: 1 hour
Servings: 12
Ingredients:
1 cup white sugar
4 eggs
½ teaspoon ground cardamom
½ teaspoon salt
1 cup buttermilk
Directions:
1. Mix the butter with sugars for 5
minutes until creamy. Add the
eggs, one by one, then stir in the
bananas.
2. Fold in the flour, spices, baking
powder and salt, alternating it
with buttermilk.
round cake pan.
4. Drizzle the batter with caramel
sauce and bake the cake in the
minutes or until it passes the
toothpick test.

Calories: 334
Fat: 13.4g
Protein: 5.2g
Matcha Chocolate Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
Cake:
4 eggs
1 cup white sugar
4 tablespoons hot water
½ teaspoon salt
1 ½ teaspoons matcha powder
Chocolate glaze:
¼ cup butter
Directions:
salt, matcha powder and baking
powder.
2. Mix the eggs and white sugar
3. Stir in the melted butter and hot
water then fold in the flour
mixture.
baking paper.
test.
6. For the glaze, combine the
chocolate chips and butter in a
heatproof bowl and place over
a hot water bath. Melt them
together until smooth.
7. Drizzle the glaze over the cake
and serve right away or store in
the fridge.

Calories: 371
Fat: 17.9g
Protein: 5.9g
Caramel Spice Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
Cake:
¾ cup light brown sugar
3 eggs
½ cup sour cream
¼ teaspoon ground nutmeg
Glaze:
1 cup white sugar
½ cup heavy cream
½ teaspoon salt
Directions:
baking soda, spices and salt in
a bowl.
butter and sugar until creamy.
Stir in the eggs and mix well
then add the sour cream and mix
well.
3. Fold in the flour mixture then
pour the batter in a 9-inch round
cake pan lined with parchment
paper.
it passes the toothpick test.
pan.
6. For the glaze, melt the sugar in
a heavy saucepan until it has an
amber color.
7. Stir in the cream and salt and
mix well. Keep over low heat
until smooth.
8. Allow the caramel glaze to cool
down then drizzle it over the
cake just before serving.

Calories: 400
Fat: 19.2g
Protein: 4.9g
Mississippi Mud Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 cups white sugar
2 eggs
1 cup hot coffee
½ cup cocoa powder
½ teaspoon salt
1 cup canola oil
2 teaspoons vanilla extract
1 cup buttermilk
Directions:
1. Mix the sugar, eggs, coffee, oil,
vanilla and buttermilk in a
bowl.
cocoa powder, salt, flour,
baking soda and baking powder
then stir in the coffee mixture.
parchment paper.
Calories: 410
Fat: 19.8g
Protein: 5.0g
Cinnamon Chocolate Cake
Time: 1 hour
Servings: 10
Ingredients:
½ cup cocoa powder
3 eggs
½ teaspoon salt
1 cup hot coffee
½ cup buttermilk
Directions:
1. Mix the butter, sugar and cocoa
powder in a bowl until creamy.
2. Stir in the eggs and vanilla and
mix well.
powder and salt then add the
cinnamon, coffee and buttermilk
and mix gently.
baking paper and bake for 35-
40 minutes or until well risen
and fragrant.
pan before serving.
Calories: 402
Fat: 20.6g
Protein: 5.7g
Moist Apple Cake
Time: 1 ½ hours
Servings: 14
Ingredients:
½ teaspoon salt
1 ½ cups light brown sugar
¼ cup maple syrup
2 eggs
2 cups applesauce
2 green apples, peeled, cored and diced
Directions:
1. Mix the flour, baking soda, salt
and spices in a bowl.
butter, sugar and maple syrup
and mix well for a few minutes.
3. Stir in the eggs and applesauce
then fold in the flour mixture.
4. Add the apples then spoon the
test.

Calories: 326
Fat: 14.1g
Protein: 3.9g
Pear Cinnamon Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
1 cup butter, melted
1 ½ cups light brown sugar
4 eggs
½ cup buttermilk
2 pears, peeled, cored and diced
Directions:
1. Mix the flour, cinnamon, ginger,
bowl.
butter, sugar, eggs and
buttermilk and mix well. Pour
this mixture over the dry
ingredients then fold in the
pears.
3. Spoon the batter in a Bundt
cake pan greased with butter.
golden and well risen.
pan before serving.
Calories: 392
Fat: 20.6g
Protein: 5.6g
German Fruit Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
1 cup white sugar
2 eggs
¼ cup golden raisins
¼ cup dried cranberries
Directions:
salt and cinnamon in a bowl.
butter with the sugars and mix
well. Stir in the eggs, one by
one and mix well.
add the pears, raisins and
cranberries.
cake pan greased with butter
and bake the cake in the
brown and it passes the
toothpick test.
5. Allow the cake to cool down
before slicing and serving.

Calories: 393
Fat: 19.6g
Protein: 4.1g
Spiced Walnut Cake
Time: 1 hour
Servings: 8
Ingredients:
3 eggs
1 cup white sugar
¼ cup canola oil
½ teaspoon salt
Directions:
1. Mix the eggs and sugar in a
bowl until fluffy and double in
volume.
2. Stir in the canola oil then fold
in the walnuts, cinnamon,
ginger, cardamom, flour, salt
and baking soda.
baking paper.
fragrant and well risen.

Calories: 318
Fat: 17.8g
Protein: 7.1g
Devils Bundt Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cake:
4 eggs
1 cup cocoa powder
1 cup hot water
1 cup sour cream
½ teaspoon salt
1 cup white chocolate chips
Glaze:
½ cup heavy cream
¾ cup dark chocolate chips
Directions:
1. For the cake, mix the cocoa
powder, water and sour cream
in a bowl.
2. In a different bowl, sift the
flour, baking powder, baking
soda and salt.
bowl until fluffy. Add the eggs,
one by one and mix well.
4. Stir in the cocoa powder
mixture then fold in the flour.
5. Add the chocolate chips then
spoon the batter in a Bundt cake
greased with butter.
test.
8. For the glaze, mix the two
and place over low heat. Melt
them together then drizzle the
glaze over the cake.
fridge.

Calories: 456
Fat: 26.1g
Protein: 6.9g
Cream Bundt Cake
Time: 1 hour
Servings: 10
Ingredients:
½ teaspoon salt
3 eggs
1 ½ cups heavy cream
1 cup white sugar
Directions:
1. Sift the flour, baking powder
and salt.
2. Whip the heavy cream on
medium speed until soft peaks
form. Continue whipping until
stiff.
then add the sugar and mix
well.
4. Fold in the flour then spoon the
batter in a Bundt cake pan
greased with butter.
pan for 10 minutes then transfer
on a platter.
Calories: 249
Fat: 8.2g
Protein: 4.6g
Blackberry Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
2 eggs
1 cup whole milk
½ teaspoon salt
1 cup fresh blackberries
Directions:
creamy, at least 5 minutes.
2. Add the eggs and mix well then
stir in the milk and vanilla.
powder, salt and cardamom
then add the blackberries.
pan for 10 minutes then turn it
upside down on a platter.

Calories: 283
Fat: 11.2g
Protein: 4.8g
Peach Upside Down Cake
Time: 1 hour
Servings: 8
Ingredients:
4 peaches, sliced
2 tablespoons butter
¼ teaspoon salt
1 egg
½ cup sour cream
¼ cup whole milk
Directions:
1. Arrange the peaches at the
bottom of a 9-inch round cake
2. Sprinkle with brown sugar and
top with a few pieces of butter.
3. For the batter, mix the flour,
bowl. Add the rest of the
ingredients and give it a quick
mix.
4. Spoon the batter over the
peaches and bake in the
35 minutes.
5. When done, turn the cake
6. Serve chilled.
Calories: 231
Fat: 12.7g
Protein: 3.6g
Maple Syrup Apple Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
1 cup maple syrup
4 eggs
½ cup whole milk
2 red apples, peeled, cored and diced
½ cup walnuts, chopped
Directions:
cinnamon, ginger and salt in a
bowl.
butter and maple syrup. Stir in
the eggs and the milk then fold
in the flour.
3. Add the apples and walnuts
then spoon the batter in a Bundt
well risen and golden brown.
Calories: 306
Fat: 10.8g
Protein: 6.8g
Marble Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup white sugar
3 eggs
1 cup whole milk
½ teaspoon salt
¼ cup cocoa powder
¼ cup hot water
Directions:
1. Mix the cocoa powder with hot
water in a small bowl.
bowl until creamy and stiff.
Add the eggs, one by one, then
stir in the vanilla and milk.
powder, baking soda and salt.
4. Split the batter in half. Spoon
one half in a loaf pan lined with
baking paper.
5. Mix the remaining half of batter
with the cocoa mixture.
6. Spoon the cocoa batter over the
white one and swirl it around
with a toothpick.
7. Bake the loaf cake in the
toothpick test.

Calories: 311
Fat: 11.9g
Protein: 6.2g
Gingerbread Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
3 eggs
½ cup sour cream
½ cup cocoa powder
½ teaspoon salt
Directions:
creamy. Add the eggs, one by
one, then stir in the melted
chocolate and sour cream.
powder, baking powder, salt
and spices.
3. Spoon the batter in a 9-icnh
baking paper.
350F for 40 minutes or until

Calories: 402
Fat: 17.1g
Protein: 6.4g
Ginger Sweet Potato Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
1 tablespoon orange zest
¾ cup canola oil
4 eggs
½ teaspoon salt
Directions:
1. Mix the sweet potato puree
with the orange zest, canola oil,
eggs, brown sugar and vanilla
in a bowl.
ingredients then spoon the
or until a toothpick inserted in
the center of the cake comes out
clean.
Calories: 332
Fat: 18.4g
Protein: 5.0g
Candied Ginger Applesauce
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
½ cup butter, room temperature
1 cup white sugar
2 tablespoons molasses
1 ¼ cups applesauce
2 eggs
½ cup golden raisins
¼ cup candied ginger, chopped
Directions:
baking soda, salt and spices in
a bowl.
butter, sugar and molasses until
creamy and stiff. Add the eggs,
one by one, then the applesauce
and vanilla and mix well.
add the raisins and ginger.
baking paper.

Calories: 310
Fat: 10.4g
Protein: 4.1g
Plum Polenta Cake
Time: 1 hour
Servings: 8
Ingredients:
½ pound plums, pitted and sliced
½ cup honey
4 eggs
2 cups whole milk
1 tablespoon lemon zest
½ teaspoon salt
1 cup instant polenta flour
½ teaspoon salt
Directions:
1. Mix the butter with honey until
creamy and stiff. Stir in the
eggs, one by one, then add the
milk and lemon zest.
2. Fold in the polenta flour, baking
soda and salt then pour the
3. Top with plum slices and bake
in the preheated oven at 350F
for 35-40 minutes or until

Calories: 298
Fat: 15.7g
Protein: 7.1g
Spicy Chocolate Cake
Time: 1 hour
Servings: 6
Ingredients:
½ cup cocoa powder
1/2 teaspoon chili powder
¼ teaspoon cinnamon powder
½ teaspoon salt
¼ cup canola oil
1 cup hot coffee
2 oz. dark chocolate, chopped
Directions:
1. Sift the flour with cocoa
powder, chili, cinnamon, baking
soda and salt.
2. Mix the canola oil with coffee
and chocolate and mix until
melted.
3. Add the vanilla, then fold in the
flour mixture.
parchment paper and bake in
the preheated oven at 350F for
35-40 minutes or until a
toothpick inserted in the center
of the cake comes out clean.
Calories: 264
Fat: 13.2g
Protein: 5.3g
Blood Orange Olive Oil Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
3 blood oranges, sliced
¾ cup olive oil
2 eggs
½ cup corn meal
½ teaspoon salt
1 cup buttermilk
Directions:
1. Arrange the blood orange slices
in a 10-inch baking tray lined
with parchment paper and
sprinkle them with brown sugar.
2. Mix the oil with eggs and sugar
in a bowl until double in
volume.
3. Stir in the flour, baking powder,
cornmeal, baking soda and salt
then add the buttermilk and give
it a quick mix.
4. Pour the batter over the orange
slices and bake in the preheated
risen.
5. Serve the cake chilled, turned

Calories: 342
Fat: 13.9g
Protein: 4.2g
Dark Rum Pecan Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
½ cup white sugar
3 eggs
¼ cup sour cream
1 cup ground pecans
½ teaspoon salt
Glaze:
2 tablespoons dark rum
Directions:
1. To make the cake, mix the flour,
pecans, baking soda, baking
powder and salt in a bowl.
butter and sugars until creamy.
Add the eggs, one after another,
then stir in the sour cream and
mix well.
parchment paper.
350F for 35-40 minutes until
golden brown and well risen
then transfer the cake on a
platter and allow to cool.
5. For the glaze, mix the sugar
with dark rum. Drizzle the glaze
over the chilled cake and serve
right away.

Calories: 350
Fat: 17.5g
Protein: 4.1g
Apple and Pear Molasses
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup canola oil
½ cup light molasses
½ cup white sugar
1 egg
1 teaspoon grated ginger
½ cup whole milk
1 red apple, peeled, cored and diced
1 pear, peeled, cored and diced
Directions:
1. Mix the canola oil, butter,
molasses and sugar in a bowl
until creamy. Add the egg,
ginger and cinnamon and mix
well then stir in the milk.
pan lined with parchment paper.
a toothpick inserted in the
center of the cake comes out
clean.
cut and serve.

Calories: 345
Fat: 16.7g
Protein: 3.7g
Walnut Coffee Cake
Time: 2 hours
Servings: 16
Ingredients:
Walnut cake:
½ teaspoon salt
1 cup white sugar
4 eggs
¼ cup whole milk
Coffee buttercream:
2 teaspoons instant coffee
Directions:
baking powder, walnuts and
salt in a bowl.
butter and sugar until creamy.
Stir in the eggs, one by one,
then add the milk and vanilla.
3. Fold in the flour and mix gently
with a spatula.
4. Pour the batter in a round cake
6. For the buttercream, mix the
butter until creamy and light.
Add the sugar, gradually and
mix well for a few minutes until
stiff.
7. Mix the vanilla with the coffee
then add it into the buttercream.
Mix well.
8. Cover the cake with the
buttercream and serve it fresh.

Calories: 449
Fat: 29.0g
Protein: 5.2g
Madeira Cake
Time: 1 hour
Servings: 8
Ingredients:
¾ cup white sugar
3 eggs
¼ teaspoon salt
¼ cup whole milk
Directions:
bowl until creamy and stiff.
Add the eggs, one by one, then
fold in the flour, baking powder
and salt, alternating it with
milk.
2. Add the lemon zest then spoon
the batter in a 9-inch round cake
or until well risen and golden
brown.

Calories: 337
Fat: 19.4g
Protein: 4.9g
Sour Cherry Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
4 eggs
½ cup cocoa powder
½ teaspoon salt
¼ cup whole milk
1 cup sour cherries, pitted
1 cup heavy cream, whipped
Directions:
1. Sift the flour with cocoa, salt
and baking powder.
2. Mix the butter with sugar and
vanilla until creamy. Add the
eggs, one by one, then fold in
the flour mixture.
3. Add the cherries then spoon the
clean.
5. Allow the cake to cool then
transfer on a platter and cover it
in whipped cream.
6. Serve fresh or store in the
fridge.

Calories: 373
Fat: 25.5g
Protein: 5.0g
Victoria Sponge Cake with
Strawberries
Time: 1 ¼ hours
Servings: 8
Ingredients:
1 cup white sugar
4 eggs
¼ teaspoon salt
Directions:
bowl until light and creamy.
then fold in the flour, salt and
baking powder.
30-35 minutes or until well
risen and golden brown.
then remove it from the pan and
cut it in half lengthwise.
5. Fill the cake with whipped
cream and strawberries and
decorate it with a dust of
powdered sugar.

Calories: 458
Fat: 31.0g
Protein: 5.5g
Coconut Carrot Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
4 eggs
1 cup canola oil
½ teaspoon salt
1 cup coconut flakes
½ cup crushed pineapple
½ cup coconut milk
Directions:
2. Stir in the oil and vanilla then
add the orange zest, coconut,
carrots, pineapple and coconut
milk.
powder and salt then pour the

Calories: 430
Fat: 31.9g
Protein: 4.9g
Fruit and Brandy Cake
Time: 1 ½ hours
Servings: 16
Ingredients:
½ cup golden syrup
¼ cup black treacle
¼ cup honey
1 cup heavy cream
6 eggs
11 cup dried black currants
1 cup golden raisins
½ cup dried pineapple, chopped
½ cup dried apricots, chopped
1 cup brandy
Directions:
1. Mix the dried fruits with brandy
in a bowl and allow to soak up
for a few hours, preferably
overnight.
2. Mix the golden syrup, treacle,
honey, brown sugar, cream,
butter, lemon zest and orange
zest in a bowl until creamy.
then add the flour. And baking
soda.
4. Fold in the dried fruits and mix
gently with a spatula.
hour or until a toothpick
cake comes out clean. If the
toothpick is not clean, continue
baking for 10 additional
minutes and check again.
pan then transfer on a platter
and slice.

Calories: 450
Fat: 16.3g
Protein: 5.2g
Ginger Whole Orange Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
1 whole orange
½ teaspoon salt
1 cup white sugar
4 eggs
Icing:
1 tablespoon orange juice
Directions:
1. To make the cake, place the
orange in a saucepan and cover
it with water. Cook for 30
minutes then drain well and
place in a food processor. Pulse
until smooth. Add the ginger
and mix well. Place aside.
2. Mix the butter with the sugars in
a bowl until creamy and fluffy.
Stir in the eggs, one by one and
mix well.
with the orange mixture.
45 minutes or until a toothpick
5. Allow the cake to cool then
transfer it on a platter.
6. For the icing, mix all the
ingredients in a bowl and
drizzle it over the chilled cake.
Serve right away.

Calories: 430
Fat: 21.1g
Protein: 5.8g
Lemon Drizzle Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
5 eggs
1 cup white sugar
½ cup sour cream
Icing:
Directions:
1. For the cake, mix the eggs and
sugar in a bowl until double in
volume and fluffy.
2. Add the melted butter and mix
gently. Stir in the sour cream,
lemon zest and lemon juice.
powder and salt then pour the
ingredients then drizzle it over
the cake.
7. Serve right away.

Calories: 330
Fat: 14.0g
Protein: 5.2g
Jam Studded Cake
Time: 1 hour
Servings: 8
Ingredients:
5 eggs
¾ cup white sugar
¼ cup canola oil
¼ teaspoon salt
1 cup apricot jam
Directions:
bowl until triple in volume.
2. Stir in the oil, vanilla and
orange zest then fold in the
flour, baking powder and salt.
baking paper.
4. Drop spoonfuls of apricot jam
over the batter and bake in the

Calories: 326
Fat: 9.8g
Protein: 5.4g
Rum Pineapple Upside Down
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 can pineapple rings, drained
4 eggs
1 cup white sugar
¼ cup light rum
¼ teaspoon salt
Directions:
1. Arrange the pineapple rings at
the bottom of a 9-inch round
paper.
3. Stir in the rum and melted butter
then fold in the flour, baking
powder and salt.
4. Pour the batter over the
pineapple and bake in the
40 minutes.
5. When done, turn it upside down
on a platter and allow to cool
before serving.
Calories: 254
Fat: 6.6g
Protein: 4.9g
Chocolate Biscuit Cake
Time: 3 hours
Servings: 10
Ingredients:
10 oz. digestive biscuits, chopped
½ cup milk chocolate chips
½ cup butter
½ cup golden syrup
1 cup heavy cream
1 cup milk
¼ cup cocoa powder
½ cup pecans, chopped
Directions:
1. Melt the chocolate chips and
butter in a heatproof bowl over
a hot water bath.
2. Mix the cream, milk and cocoa
powder and place over low
heat. Bring to a boil and cook
just until slightly thickened.
Remove from heat and stir in
the chocolate mixture.
3. Combine this mixture with the
rest of the ingredients in a bowl
then transfer in a 8-inch cake
pan lined with plastic wrap.
4. Place in the fridge to set for 2
hours then slice and serve.
Calories: 408
Fat: 24.0g
Protein: 4.3g
Lemon Ginger Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
4 eggs
¼ cup lemon juice
1 cup sour cream
Directions:
1. Sift the flour, baking soda,
baking powder and salt.
3. Add the eggs, one by one, then
stir in the lemon juice, lemon
zest and ginger, as well as the
sour cream.
4. Fold in the sifted flour then
baking paper.
clean.

Calories: 466
Fat: 25.4g
Protein: 6.4g
Molasses Pear Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup molasses
3 eggs
½ teaspoon salt
1 teaspoon all-spice
½ cup whole milk
½ cup sour cream
Directions:
1. Mix the butter, molasses and
sugar in a bowl until creamy
and pale.
2. Stir in the eggs, one at a time,
mixing well after each addition.
powder, baking soda, salt and
spices.
4. Mix the milk with cream.
5. Fold the flour into the butter
milk and sour cream mix.
6. Add the pears then spoon the
batter in a greased Bundt cake
pan.
pan for 10 minutes then turn
9. Serve chilled.

Calories: 405
Fat: 22.9g
Protein: 5.3g
Peanut Butter Chocolate
Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
½ cup cocoa powder
1 cup smooth peanut butter
3 eggs
1 cup buttermilk
Directions:
1. Sift the flour, baking powder,
baking soda, salt and cocoa
powder.
2. Mix the peanut butter, butter and
and light.
stir in the vanilla.
4. Fold in the flour, alternating it
with buttermilk. Start and end
with flour.
spoon the batter in a Bundt cake
pan greased with butter.
brown.
upside down on a platter and
serve it only when chilled.

Calories: 407
Fat: 21.6g
Protein: 12.8g
Sweet Potato Bundt Cake
Time: 1 hour
Servings: 10
Ingredients:
3/4 cup maple syrup
2 eggs
½ cup sour cream
¼ cup canola oil
½ teaspoon salt
Directions:
1. Mix the potato puree, maple
syrup, eggs, sour cream, canola
oil and vanilla in a bowl.
2. Stir in the rest of the ingredients
then spoon the batter in a
greased Bundt cake pan.
clean.

Calories: 294
Fat: 10.7g
Protein: 5.0g
Hot Chocolate Bundt Cake
Time: 1 hour
Servings: 12
Ingredients:
Cake:
½ cup canola oil
3 eggs
¾ cup cocoa powder
½ teaspoon salt
1 cup hot water
Glaze:
½ cup heavy cream
Directions:
1. For the cake, mix the butter, oil
and sugar in a bowl until
creamy and light.
2. Stir in the eggs, vanilla and
melted chocolate.
3. Sift the flour with cocoa
salt and fold it in the butter
mixture.
4. Gradually stir in the hot water
then spoon the batter in a
test.
6. When done, remove from the
pan on a platter.
to the boiling point then stir in
the chocolate. Mix until melted
and smooth.
and serve chilled.

Calories: 448
Fat: 29.9g
Protein: 6.1g
Yogurt Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
6 eggs, separated
½ teaspoon salt
1 ½ cups plain yogurt
Directions:
1. Mix the egg yolks with sugar
until pale and fluffy. Stir in the
butter and mix well.
2. Add the lemon zest and juice
then stir in the yogurt.
4. Spoon the batter in a greased
Bundt cake pan and bake in the
45 minutes or until the cake
passes the toothpick test.
pan before transferring on a
platter.

Calories: 398
Fat: 18.2g
Protein: 7.9g
Fluffy Pear Bundt Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 cup canola oil
3 eggs
½ cup whole milk
Directions:
salt and pumpkin pie spice in a
bowl.
canola oil with sugar and eggs
3. Add the vanilla extract and milk
then fold in the flour, followed
by the pears.
pan then slice and serve it.
Calories: 363
Fat: 17.1g
Protein: 4.4g
Brown Sugar Pineapple
Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
4 pineapple slices, cubed
½ cup cornstarch
½ teaspoon salt
1 cup white sugar
3 eggs
½ cup buttermilk
Directions:
1. Arrange the pineapple slices at
the bottom of a greased Bundt
cake pan and sprinkle with
brown sugar.
2. Sift the flour with cornstarch,
baking soda, baking powder
and salt.
3. Mix the butter with sugar in a
bowl until light and creamy then
stir in the eggs and vanilla, as
well as the lemon zest and
buttermilk.
4. Fold in the flour then pour the
batter over the pineapple.

Calories: 332
Fat: 13.0g
Protein: 4.3g
Graham Cracker Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup graham cracker crumbs
½ teaspoon salt
1 cup white sugar
3 eggs
½ cup heavy cream
Directions:
1. Mix the graham cracker crumbs,
flour, baking powder, baking
bowl.
2. In another bowl, mix the butter
and sugars until creamy and
light.
3. Stir in the eggs, one after
another, and mix well then add
the cream.
pour the batter in a 10-inch
baking paper.
5. Bake for 45 minutes in the
preheated oven at 350F or until
clean.

Calories: 380
Fat: 18.4g
Protein: 5.0g
Duo Bundt Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
2 cups white sugar
3 eggs
½ cup cream cheese
1 cup buttermilk
½ teaspoon salt
¼ cup cocoa powder
¼ cup hot water
Directions:
2. Stir in the chocolate and eggs
and mix well, then add the
cream cheese.
baking soda and salt then fold it
in the batter.
4. Split the batter in half. Mix one
half with the cocoa powder and
hot water.
5. Spoon the white batter in a
6. Top with the cocoa batter and
well risen and it passes the
toothpick test.

Calories: 360
Fat: 13.4g
Protein: 6.1g
Brown Sugar Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
4 eggs
½ cup milk
Directions:
and salt in a bowl.
2. In another bowl, mix the butter
and sugars until creamy and
light.
then add the vanilla and milk.

Calories: 370
Fat: 20.7g
Protein: 5.4g
Boozy Raisin Bundt Cake
Time: 2 hours
Servings: 12
Ingredients:
1 cup apricot jam
2 eggs
½ teaspoon salt
½ cup brandy
1 cup buttermilk
½ cup whole milk
Directions:
1. Sift the flour, salt and baking
powder.
2. Mix the butter, sugar and jam in
a bowl until creamy and light.
then begin incorporating the
flour mixture, alternating it with
the buttermilk and milk.
toothpick test.
pan before serving.
Calories: 474
Fat: 17.0g
Protein: 5.9g
Raspberry Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
6 eggs
1 cup white sugar
½ teaspoon salt
2 cups fresh raspberries
Directions:
bowl until triple in volume.
2. Stir in the melted butter and
chocolate, as well as vanilla.
3. Fold in the baking powder and
salt then add the raspberries
and mix gently.
slice and serve.

Calories: 311
Fat: 14.7g
Protein: 6.0g
Orange Pound Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
1 ½ cups butter, softened
2 cups white sugar
6 eggs
1 orange, zested and juiced
½ teaspoon salt
1 cup sour cream
Directions:
1. Sift the flour with salt and
baking powder.
2. Mix the butter with sugar for 5
minutes until creamy and fluffy.
3. Add the vanilla, orange zest and
orange juice and mix well.
4. Stir in the sour cream then fold
in the flour mixture.
5. Pour the batter in a large loaf
paper.
330F for 40 minutes then turn
the heat on 350F for another 10
minutes.
Calories: 393
Fat: 22.2g
Protein: 5.2g
Grand Marnier Infused Loaf
Cake
Time: 2 hours
Servings: 14
Ingredients:
1 cup dried cranberries
¼ cup grand Marnier
1 cup cream cheese
4 eggs
½ teaspoon salt
½ cup whole milk
Directions:
1. Mix the cranberries and Grand
Marnier in a jar and allow to
soak up for 1 hour.
3. Mix the butter, cream cheese
and sugar in a bowl until fluffy.
5. Fold in the flour mixture and
mix just until incorporated.
6. Add the cranberries.
7. Spoon the batter in a large loaf

Calories: 336
Fat: 14.1g
Protein: 6.0g
Cream Cheese Pumpkin
Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cake:
1 ½ cups pumpkin puree
2 cups white sugar
4 eggs
1 cup canola oil
½ teaspoon salt
Cream cheese frosting:
1 cup cream cheese
Directions:
1. For the cake, mix the pumpkin
puree, sugar, eggs and canola
oil in a bowl.
and mix just until incorporated,
don’t over mix it!
baking paper.
ingredients in a bowl. Spread
the frosting over the cake and
fridge.

Calories: 487
Fat: 29.5g
Protein: 5.0g
Grand Marnier Infused Loaf
Cake
Time: 2 hours
Servings: 14
Ingredients:
¼ cup grand Marnier
1 cup cream cheese
4 eggs
½ teaspoon salt
½ cup whole milk
Directions:
10. Mix the cranberries and Grand
Marnier in a jar and allow to
soak up for 1 hour.
and sugar in a bowl until fluffy.
15. Add the cranberries.
16. Spoon the batter in a large loaf

Calories: 336
Fat: 14.1g
Protein: 6.0g
Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cake:
2 cups white sugar
4 eggs
1 cup canola oil
½ teaspoon salt
Cream cheese frosting:
1 cup cream cheese
Directions:
7. For the cake, mix the pumpkin
puree, sugar, eggs and canola
oil in a bowl.
and mix just until incorporated,
don’t over mix it!
baking paper.
ingredients in a bowl. Spread
the frosting over the cake and
fridge.

Calories: 487
Fat: 29.5g
Protein: 5.0g
Graham Cracker Pumpkin
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
4 eggs
1 ¼ cups pumpkin puree
1 ½ cups graham crackers
½ teaspoon salt
½ cup whole milk
Directions:
1. Mix the butter with the sugars in
then add the pumpkin puree and
milk.
3. Add the rest of the ingredients
and mix well with a spatula.
4. Pour the batter in a greased
minutes or until well risen and
golden brown.
pan before serving.
Calories: 244
Fat: 10.7g
Protein: 4.4g
Holiday Pound Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
1 cup cream cheese
2 cups white sugar
6 eggs
½ teaspoon salt
1 cup buttermilk
Directions:
bowl until pale and light. Stir in
the cream cheese and mix well.
2. Add the eggs, one after another,
then stir in the flour, baking
with buttermilk.
3. Fold in the citrus zest and
vanilla extract then spoon the
batter in a large loaf cake pan
or until the cake passes the
toothpick test.

Calories: 363
Fat: 18.6g
Protein: 6.2g
Pecan Butter Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup pecan butter
1 cup white sugar
4 eggs
½ teaspoon salt
1 ½ cups pecans, chopped
Directions:
1. Mix the two types of butter with
sugar until creamy and light.
then add the vanilla and lemon
zest then fold in the dry
ingredients.
baking paper.
pan then dust it with powdered
sugar and serve.

Calories: 377
Fat: 24.2g
Protein: 6.2g
Fruity Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup cream cheese, room temperature
4 eggs
½ cup chopped pecans
½ cup chopped almonds
½ cup candied cherries, chopped
¼ cup dried apricots, chopped
Directions:
1. Mix the cream cheese, butter
and sugar in a bowl until fluffy
and creamy.
then add the eggs and vanilla.
3. Mix well then fold in the
remaining ingredients.
and golden brown.
pan before serving.
Calories: 447
Fat: 26.6g
Protein: 6.8g
Cream Cheese Apple Cake
Time: 1 ¼ hours
Servings:10
Ingredients:
1 cup cream cheese
½ cup canola oil
3 eggs
½ teaspoon salt
2 red apples, peeled, cored and diced
Directions:
1. Mix the cream cheese, canola
oil and sugar in a bowl until
pale and creamy.
stir in the vanilla, followed by
the remaining dry ingredients.
3. Mix in the apples then spoon
pan before serving.

Calories: 421
Fat: 20.6g
Protein: 6.1g
Chocolate Chip Pumpkin
Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 eggs
1 cup pumpkin puree
½ teaspoon salt
Directions:
1. Mix the butter, sugar and
molasses in a bowl until
creamy and light.
2. Stir in the vanilla and eggs, as
well as the pumpkin puree.
ingredients and mix gently.
Bundt cake pan. Bake in the
minutes or until the cake passes
the toothpick test.
pan before serving.
Calories: 381
Fat: 19.0g
Protein: 4.1g
Moist Pumpkin Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 cups white sugar
1 cup canola oil
4 eggs
½ teaspoon salt
Directions:
1. Mix the sugar, canola oil and
eggs in a bowl until creamy and
double in volume.
2. Stir in the pumpkin puree, then
fold in the rest of the
ingredients.
baking paper.
well risen and fragrant.

Calories: 432
Fat: 20.1g
Protein: 5.4g
Moist Chocolate Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 cups white sugar
2 eggs
½ cup canola oil
½ cup cocoa powder
½ teaspoon salt
1 ½ teaspoon baking powder
1 cup hot coffee
1 cup buttermilk
Directions:
1. Mix the sugar, eggs and canola
oil in a bowl until creamy.
2. Stir in the vanilla, coffee and
buttermilk then add the rest of
the ingredients.
baking paper.
350F for 45 minutes or until a
pan before serving.

Calories: 310
Fat: 10.7g
Protein: 4.4g
Lemon Blueberry Bundt
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup cream cheese
1 cup white sugar
2 eggs
2 egg whites
½ teaspoon salt
1 cup plain yogurt
Directions:
creamy.
2. Stir in the eggs, egg whites,
lemon zest and vanilla.
with yogurt.
4. Add the blueberries then spoon
the batter in a greased Bundt
cake pan.

Calories: 332
Fat: 14.7g
Protein: 6.9g
Chocolate Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 tablespoons canola oil
1 cup white sugar
3 eggs
½ cup cocoa powder
½ teaspoon salt
Directions:
1. Mix the butter, canola oil and
sugar in a bowl until light and
pale.
mix well.
powder, baking powder, baking
soda and salt.
spoon the batter in a greased
Bundt cake pan.
toothpick test.

Calories: 308
Fat: 15.7g
Protein: 4.9g
Lime Pound Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
¼ cup canola oil
4 eggs
1 lime, zested and juiced
½ teaspoon salt
½ cup sour cream
Directions:
1. Mix the butter, oil and sugar in
a bowl until pale and creamy.
2. Stir in the eggs and mix well
then add the lime zest and lime
juice. Mix well.
add the sour cream.
4. Turn the mixer on high speed
and mix for 1 minute.
5. Spoon the batter in a loaf cake
pan and bake in the preheated
brown.
Calories: 389
Fat: 23.6g
Protein: 4.5g
Pistachio Bundt Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup white sugar
4 eggs
1 cup ground pistachio
½ teaspoon salt
Directions:
1. Mix the butter and sugar until
pale and light. Stir in the eggs
2. Fold in the flour, pistachio,
baking powder and salt then
spoon the batter in a greased
Bundt cake pan.
pan before serving.

Calories: 292
Fat: 15.7g
Protein: 4.3g
Vanilla White Chocolate Chip
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup white sugar
4 eggs
1 tablespoon vanilla extract
1 cup whole milk
½ teaspoon salt
Directions:
bowl until fluffy and pale.
3. Stir in the flour, baking powder
and salt then fold in the
chocolate chips.
baking paper.

Calories: 387
Fat: 22.2g
Protein: 5.6g
Berry Lemon Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
3 eggs
½ cup plain yogurt
½ teaspoon salt
1 cup mixed berries
Directions:
then add the lemon zest and
lemon juice, as well as the
yogurt.
berries.
and golden brown.
pan before serving.
Calories: 285
Fat: 11.0g
Protein: 5.2g
Poppy Seed Lemon Bundt
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup white sugar
4 eggs
½ cup sour cream
½ cup cornstarch
½ teaspoon salt
2 tablespoons poppy seeds
Directions:
1. Sift the flour, cornstarch, baking
then mix it with the poppy
seeds.
3. Stir in the eggs, lemon zest and
lemon juice and mix well.
add the sour cream and mix
well.
pan before serving.

Calories: 346
Fat: 19.7g
Protein: 4.8g
Gingersnap Pumpkin Bundt
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
¼ cup canola oil
1 cup white sugar
3 eggs
½ teaspoon salt
6 gingersnaps, crushed
Directions:
1. Mix the butter, oil and sugars in
a bowl until light and creamy.
then add the pumpkin and
crushed gingersnaps.
minutes or until a toothpick

Calories: 350
Fat: 16.1g
Protein: 5.0g
Chocolate Chip Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup white sugar
1 cup plain yogurt
3 eggs
½ teaspoon salt
¾ cup dark chocolate chips
Directions:
powder and salt.
creamy. Add the eggs, one by
one, then stir in the vanilla and
mix well.
3. Add the yogurt and mix well
then fold in the flour, followed
by the chocolate chips.
Bundt cake pan.
a toothpick inserted in the cake
comes out clean.

Calories: 341
Fat: 18.9g
Protein: 5.3g
Milk Chocolate Chunk Cake
Time: 1 1/5 hours
Servings: 12
Ingredients:
8 oz. milk chocolate, chopped
½ cup chocolate syrup
1 cup white sugar
4 eggs
½ cup cocoa powder
½ teaspoon salt
1 cup buttermilk
Directions:
1. Sift the flour, cocoa powder,
and salt.
creamy and fluffy. Add the
chocolate syrup then stir in the
eggs and vanilla.
3. Fold in the flour, alternating it
with buttermilk. Start and end
with flour.
4. Add the chocolate chunks then
spoon the batter in a round cake
clean.

Calories: 449
Fat: 23.4g
Protein: 7.2g
Pecan Rum Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
1 cup white sugar
3 eggs
¼ cup dark rum
½ cup whole milk
1 cup ground pecans
½ teaspoon salt
Glaze:
1 tablespoon dark rum
Directions:
1. For the cake, mix the flour with
baking soda, salt and pecans.
butter and sugar until fluffy and
creamy.
3. Stir in the eggs, one after
another, then add the vanilla,
rum and milk and mix well.
4. Fold in the pecan and flour
mixture then spoon the batter in
a 8-inch round cake pan lined
with baking paper.
7. For the glaze, mix the
ingredients in a bowl. Drizzle
the glaze over the cake and
serve fresh.

Calories: 329
Fat: 17.8g
Protein: 3.3g
Orange Pumpkin Bundt Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 ¼ cups white sugar
4 eggs
1 cup pumpkin puree
1 ½ teaspoons baking soda
½ teaspoon salt
Directions:
mix well then add the orange
zest and juice, as well as
pumpkin puree.
3. Fold in the remaining
batter in a loaf cake pan lined
with baking paper.
pan before serving.
Calories: 311
Fat: 13.3g
Protein: 5.0g
Black Pepper Chocolate Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
1 cup butter
1 teaspoon ground black pepper
4 eggs
1 cup sour cream
½ teaspoon salt
Directions:
pale.
3. Stir in the black pepper, lemon
zest and eggs and mix well.
4. Add the sour cream and give it
a good mix.
test.
pan before serving.

Calories: 276
Fat: 15.8g
Protein: 3.6g
Banana Chocolate Chip Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup white sugar
3 eggs
¼ teaspoon salt
Directions:
salt on a platter.
creamy and fluffy.
then add the vanilla and
bananas.
4. Mix well then fold in the flour,
followed by the walnuts and
chocolate chips.
parchment paper.
test.

Calories: 295
Fat: 13.4g
Protein: 5.2g
Pecan Carrot Bundt Cake
Time: 1 ½ hours
Servings: 14
Ingredients:
1 cup white sugar
4 eggs
¼ cup orange juice
½ teaspoon salt
½ teaspoon cardamom powder
Directions:
1. Sift the flour, baking soda,
baking powder, salt and spices
in a bowl.
butter and sugars until creamy
and fluffy.
then add the citrus zest, carrots,
orange juice and pineapple.
4. Fold in the flour and mix gently
with a spatula.
Bundt cake pan.
test.
pan before serving.

Calories: 304
Fat: 14.6g
Protein: 4.3g
Applesauce Carrot Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
3 eggs
1 egg white
1 cup white sugar
½ cup canola oil
1 cup applesauce
1 cup grated carrots
½ cup shredded coconut
2 apples, peeled, cored and diced
½ teaspoon salt
Directions:
1. Mix the eggs, egg white, sugars
fluffy and pale.
2. Stir in the canola oil and
applesauce and mix well then
add the carrots, coconut and
apples, as well as the flour,
and salt.
3. Mix gently with a spatula just
until incorporated.
55 minutes or until fragrant and
test.
pan before serving.

Calories: 307
Fat: 11.6g
Protein: 4.7g
Almond Butter Banana Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup almond butter
3 eggs
2 bananas, mashed
¼ cup canola oil
½ teaspoon salt
Directions:
1. Sift the flour, baking soda, salt,
cinnamon and ginger. Mix it
with the shredded coconut.
2. Mix the almond butter and sugar
in a bowl until creamy.
then add the vanilla, bananas
and canola oil. Mix well.
paper.
pan before serving.

Calories: 388
Fat: 18.8g
Protein: 8.3g
Citrus Poppy Seed Bundt
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ cup canola oil
1 cup white sugar
2 eggs
1 cup sour cream
1 lemon, zested and juiced
½ teaspoon salt
Directions:
1. Mix the canola oil, butter and
and pale.
then add the sour cream.
3. Mix in the lime zest and juice,
as well as the lemon zest and
juice.
pan.
pan before serving.

Calories: 350
Fat: 22.4g
Protein: 4.1g
Tiramisu Cake
Time: 2 hours
Servings: 12
Ingredients:
2 cups mascarpone cheese
¼ cup Grand Marnier
2 cups brewed coffee
10 oz. ladyfingers
Directions:
1. Line a 9-inch round cake pan
with plastic wrap.
2. Mix the mascarpone cheese
with sugar then fold in the
whipped cream.
3. Mix the coffee and Grand
Marnier in a bowl.
4. Dip the ladyfingers in the coffee
mixture and layer them at the
bottom of the pan.
5. Top with 1/3 of the cream,
followed by another layer of
ladyfingers.
6. Continue until you run out of
ingredients and refrigerate at
least 1 hour.

Calories: 285
Fat: 14.9g
Protein: 7.6g
Orange Chocolate Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup white sugar
4 eggs
2 cups ground almonds
½ teaspoon salt
½ cup candied orange peel, chopped
Directions:
1. Mix the eggs with sugar until
fluffy and pale.
2. Stir in the melted chocolate then
add the almonds, baking soda
and salt.
3. Fold in the candied orange peel
then pour the batter in 1 8-inch
baking paper.
pan before serving.

Calories: 280
Fat: 15.0g
Protein: 6.7g
Almond White Chocolate
Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
3 eggs
½ cup sour cream
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup dried cranberries
½ cup sliced almonds
Directions:
then add the orange zest and
sour cream.
baking soda and salt then add
the cranberries and chocolate
chips.
round cake pan and top with
sliced almonds.

Calories: 485
Fat: 34.8g
Protein: 7.5g
Almond Apple Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
3 eggs
1 cup almond flour
¼ teaspoon salt
½ cup whole milk
2 red apples, cored and diced
Directions:
bowl until creamy.
2. Add the vanilla and eggs and
mix well then fold in the
almond flour, flour, salt and
baking powder.
3. Add the milk and mix gently
then fold in the apples.
golden.
pan before serving.
Calories: 294
Fat: 17.1g
Protein: 3.9g
Peach Brandy Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
2 cups almond flour
½ teaspoon salt
1 cup white sugar
5 eggs
1 cup sweet red win
4 peaches, pitted and sliced
Brandy glaze:
1 tablespoon brandy
Directions:
almond flour, baking powder,
salt and cinnamon.
sugar and eggs until fluffy and
pale. Add the butter and mix
well, then stir in the red wine.
3. Fold in the almond flour then
paper.
4. Top with sliced peaches and
pan then transfer it on a platter.
6. For the glaze, mix the sugar
with brandy. Drizzle the glaze
over the cake and serve it fresh.

Calories: 317
Fat: 15.8g
Protein: 8.3g
Almond Date Cake
Time: 1 hour
Servings: 8
Ingredients:
2 eggs
4 egg whites
½ lemon, zested and juiced
½ cup white sugar
1 cup dates, pitted
1 ½ cups almond flour
¼ cup rice flour
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the eggs, egg whites, lemon
zest, lemon juice, sugar and
dates in a food processor.
2. Add the almond flour, rice
flour, cocoa powder, baking
soda and salt and mix gently
with a spatula.
baking paper.
pan before serving.

Calories: 188
Fat: 4.3g
Protein: 5.6g
Almond Fig Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 eggs
4 egg whites
1 cup white sugar
¼ teaspoon salt
6 figs, sliced
Directions:
1. Mix the eggs, egg whites and
and double in volume.
2. Add the melted butter,
gradually, then fold in the flour,
baking powder, salt and
almonds.
baking paper.
4. Top with figs and bake in the
and golden brown.
Calories: 305
Fat: 15.1g
Protein: 6.3g
Lemon Ricotta Cake
Time: 1 hour
Servings: 8
Ingredients:
1 cup ricotta cheese
2 eggs
¾ cup white sugar
½ cup almond flour
¼ teaspoon salt
Directions:
1. Mix the cheese, eggs, sugar,
butter and lemon zest in a bowl.
2. Fold in the flours, baking
clean.

Calories: 262
Fat: 10.4g
Protein: 7.4g
Summer Fruit Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ cup canola oil
1 cup white sugar
6 eggs
1 cup mixed berries
1 cup cherries, pitted
Directions:
Add the vanilla and eggs, one
by one, and mix well.
2. Stir in the almonds, flour and
baking powder then pour the
3. Top with berries and cherries
at 350F for 40-45 minutes or
until well risen and golden
brown.

Calories: 341
Fat: 23.0g
Protein: 5.7g
Apricot Cake
Time: 1 hour
Servings: 10
Ingredients:
6 eggs
1 cup white sugar
½ cup canola oil
½ cup sour cream
½ teaspoon salt
6 apricots, halved and sliced
Directions:
1. Mix the eggs with sugar, vanilla
and lemon zest in a bowl until
fluffy and creamy.
2. Add the canola oil and sour
cream and mix well.
ingredients then pour the batter
in a 9-inch round cake pan lined
with baking paper.
pan before serving.

Calories: 337
Fat: 16.3g
Protein: 6.5g
Yeasted Plum Cake
Time: 2 hours
Servings: 16
Ingredients:
½ teaspoon salt
1 ¼ teaspoons instant yeast
1 cup warm water
½ cup warm milk
2 eggs
1 pound plums, pitted and sliced
Directions:
1. Mix the flour, salt and yeast in a
bowl.
2. Add the water, milk, butter,
eggs, vanilla and lemon zest
and knead the dough at least 10
minutes until it looks and feels
elastic.
3. Allow the dough to rest for 1
hour then roll it into a rectangle
and transfer it in a sheet cake
4. Top with plums and sprinkle
with brown sugar.
pan before serving.

Calories: 150
Fat: 3.9g
Protein: 3.7g
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
1 teaspoon vanilla
4 eggs
½ cup plain yogurt
1 cup almond flour
2 cups fresh strawberries
Directions:
vanilla in a bowl until creamy.
then add the yogurt and mix
well.
3. Fold in the almond flour, all-
purpose flour, baking soda and
a pinch of salt and mix gently
with a spatula.
strawberries.
Calories: 344
Fat: 21.9g
Protein: 5.2g
Peach Meringue Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
½ cup canola oil
¾ cup white sugar
3 eggs
½ cup plain yogurt
½ teaspoon salt
3 peaches, pitted and sliced
Meringue:
3 egg whites
½ cup white sugar
Directions:
1. For the cake, mix the butter, oil
and creamy.
2. Stir in the egg, vanilla and
yogurt and mix well.
and salt then spoon the batter in
a round cake pan lined with
baking paper.
4. Top with peach slices and bake
for 40-45 minutes or until well
5. While the cake bakes, mix the
egg whites and sugar in a
heatproof bowl. Place over a
hot water bath and mix with a
whisk until the mixture is hot.
6. Remove from heat and continue
mixing until stiff and glossy.
Add the vanilla and mix well.
7. Spoon the meringue over the hot
cake and allow to cool.

Calories: 411
Fat: 21.9g
Protein: 6.4g
Cranberry Upside Down
Cake
Time: 1 hour
Servings: 10
Ingredients:
6 eggs
1 cup white sugar
½ cup butter, melted and chilled
¼ teaspoon salt
1 cup fresh cranberries
Directions:
1. Arrange the cranberries at the
bottom of a round cake pan.
Sprinkle with brown sugar.
volume.
3. Stir in the butter and mix gently.
powder and salt.
5. Pour the batter over the
cranberries and bake in the
and golden brown.
serve chilled.
Calories: 297
Fat: 12.0g
Protein: 5.4g
Strawberry Crumble Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
6 eggs
1 cup white sugar
1 cup plain yogurt
¼ cup canola oil
¼ teaspoon salt
2 cups fresh strawberries, sliced
Crumble:
¼ cup chilled butter
½ cup all-purpose flour
2 tablespoons white sugar
Directions:
1. For the cake, mix the eggs,
sugar and vanilla in a bowl
until fluffy and double in
volume at least.
2. Stir in the yogurt and oil then
fold in the flour, baking powder
and salt.
baking paper.
4. Top with strawberries.
5. For the streusel, mix all the
ingredients in a bowl until
grainy.
6. Top the cake with streusel and

Calories: 275
Fat: 11.1g
Protein: 6.3g
Rhubarb Upside Down Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
4 rhubarb stalks, peeled and sliced
½ cup white sugar
¾ cup white sugar
3 eggs
½ cup sour cream
½ teaspoon salt
Directions:
1. Arrange the stalks of rhubarb in
with baking paper.
2. Top with ½ cup white sugar.
3. Mix the butter with 1 cup sugar
until fluffy and pale.
4. Add the eggs and sour cream
and mix well.
5. Stir in the vanilla then fold in
the flour, baking powder and
salt.
6. Pour the batter in the pan and
Calories: 357
Fat: 17.8g
Protein: 4.9g
Apple Vanilla Loaf Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup canola oil
¾ cup white sugar
3 eggs
½ cup whole milk
½ cup cornstarch
¼ teaspoon salt
Directions:
a bowl. Mix well until creamy.
stir in the milk and vanilla.
3. Fold in the flour, cornstarch,
baking powder and salt, then
incorporate the apples.
test.
Calories: 353
Fat: 22.0g
Protein: 3.6g
Granny Smith Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
¼ teaspoon salt
1 cup canola oil
2 eggs
1 cup white sugar
1 cup whole milk
3 Granny Smith apples, peeled and
diced
Directions:
canola oil, eggs and sugar until
fluffy and pale. Add the milk
and lemon zest and mix well.
3. Fold in the flour then stir in the
apples.
baking paper.
clean.
6. Serve chilled.

Calories: 328
Fat: 19.8g
Protein: 3.3g
Apricot Yogurt Loaf Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¾ cup white sugar
2 eggs
1 cup plain yogurt
¼ teaspoon salt
4 apricots, pitted and sliced
¼ cup sliced almonds
Directions:
bowl until fluffy and pale. Stir
in the eggs, one by one, then
add the yogurt and vanilla and
mix well.
powder and salt.
4. Top with apricots and sprinkle
with sliced almonds.
pan before serving.
Calories: 247
Fat: 11.8g
Protein: 4.9g
Almond Honey Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup honey
3 eggs
½ cup ground almonds
¼ teaspoon salt
Directions:
1. Mix the butter, honey and sugar
in a bowl until creamy and
pale.
2. Add the eggs and mix well.
cinnamon powder.
5. Top with sliced almonds and
350F for 40 minutes or until the
cake passes the toothpick test.

Calories: 330
Fat: 20.1g
Protein: 5.8g
Orange Ricotta Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
3 cups ricotta cheese
¾ cup white sugar
3 eggs
½ cup white chocolate, chopped
Directions:
1. Mix the ricotta cheese, vanilla,
orange zest, sugar and eggs in a
bowl.
2. Stir in rest of the ingredients
then spoon the batter in a 9-inch
baking paper.
golden brown.

Calories: 255
Fat: 10.1g
Protein: 11.4g
Banana Mars Bar Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 tablespoons maple syrup
2 eggs
2 bananas, mashed
½ cup whole milk
½ teaspoon salt
2 Mars bars, chopped
Directions:
1. Mix the butter, sugar and maple
syrup in a bowl until fluffy and
pale.
stir in the mashed bananas and
milk.
batter in a loaf cake pan lined
with baking paper.

Calories: 299
Fat: 13.1g
Protein: 5.3g
Cinnamon Frosted Banana
Cake
Time: 1 ½ hours
Servings: 16
Ingredients:
Cake:
½ teaspoon salt
1 cup canola oil
2 eggs
3 bananas, mashed
1 cup sour cream
Cinnamon cream:
1 cup cream cheese
Directions:
bowl.
2. In a different bowl, mix the oil,
sugar and eggs until fluffy and
pale. Add the bananas and sour
cream and mix well then fold in
the flour. Add the chocolate
chips too.
40 minutes.
cream cheese and sugar in a
bowl for 5 minutes.
6. Cover the cake in frosting and
serve it fresh.

Calories: 419
Fat: 29.2g
Protein: 4.4g
Butter Cake
Time: 1 hour
Servings: 8
Ingredients:
¾ cup white sugar
2 eggs
¼ teaspoon salt
½ cup whole milk
Directions:
vanilla in a bowl until fluffy
and pale.
2. Stir in the eggs and mix well.
with milk. Start and end with
flour.
baking paper.
golden brown.
pan before serving.

Calories: 256
Fat: 13.2g
Protein: 3.6g
Vanilla Genoise Cake
Time: 1 hour
Servings: 8
Ingredients:
6 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon baking powder
Directions:
1. Mix the eggs, sugar and vanilla
in a bowl until fluffy and light.
2. Fold in the flour, salt and
baking powder then spoon the
before serving.

Calories: 176
Fat: 3.4g
Protein: 5.8g
Strawberry Lemon Olive Oil
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¾ cup olive oil
4 eggs
¾ cup white sugar
¼ teaspoon salt
1 ½ cups strawberries, sliced
Directions:
1. Mix the eggs, oil and sugar in a
2. Add the lemon zest and juice
and mix well.
4. Top with strawberries and bake
for 40-45 minutes.
pan before serving.

Calories: 277
Fat: 17.1g
Protein: 4.0g
Beetroot Carrot Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
½ teaspoon salt
¾ cup vegetable oil
¼ cup maple syrup
3 eggs
½ cup grated beetroots
Directions:
1. Mix the flour, salt, baking
powder, cinnamon, ginger and
cardamom in a bowl.
maple syrup, sugar, eggs and
vanilla until fluffy.
3. Stir in the carrots and beetroots,
as well as pecans then fold in
the flour.
baking paper.
test.

Calories: 305
Fat: 18.9g
Protein: 4.1g
Beetroot Chocolate Fudge
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
3 eggs
2 tablespoons honey
¼ cup canola oil
½ cup cocoa powder
½ cup almond flour
¼ teaspoon salt
1 ½ cups grated beetroot
Directions:
fluffy and pale. Add the oil and
honey and mix well.
powder, baking soda, almond
flour and salt.
3. Add the beetroot and mix gently
with a spatula.
baking paper.
pan before serving.
Calories: 209
Fat: 8.2g
Protein: 4.5g
Healthier Carrot Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
1 cup low-fat yogurt cake
¼ cup orange juice
1 ½ cups grated carrots
½ cup grated apples
½ cup raisins
½ cup quinoa powder
1 cup whole wheat flour
½ cup rolled oats
½ teaspoon salt
Directions:
1. Mix the yogurt, orange juice,
coconut oil, orange zest,
carrots, apples and raisins.
ingredients and mix with a
spatula.
baking paper.
test.

Calories: 215
Fat: 12.0g
Protein: 2.9g
Meringue Black Forest Cake
Time: 2 ½ hours
Servings: 8
Ingredients:
4 egg whites
½ teaspoon cream of tartar
1 cup white sugar
2 tablespoons cocoa powder
¼ teaspoon salt
1 cup heavy cream
Directions:
1. Mix the egg whites, cream of
tartar and salt in a bowl for at
least 5 minutes or until stiff and
fluffy.
2. Add the sugar, gradually,
whipping until glossy and stiff.
3. Fold in the cocoa powder then
spoon the meringue on a large
baking sheet lined with baking
paper, shaping it into 2 8-inch
rounds.
250F for 2 hours.
5. Bring the cream to the boiling
point in a saucepan. Add the
chocolate and mix until melted.
Allow this cream to cool down
then add the vanilla.
6. Layer the baked meringue with
chocolate cream and sour
cherries.

Calories: 275
Fat: 11.8g
Protein: 3.9g
White Chocolate Blackberry
Cake
Time: 2 hours
Servings: 10
Ingredients:
Sponge cake:
5 eggs
½ cup white sugar
¼ teaspoon salt
Filling:
2 ½ cups white chocolate chips
2 cups fresh blackberries
Directions:
1. For the sponge cake, whip the
eggs, sugar and salt in a bowl
2. Fold in the flour and baking
powder then spoon the batter in
with baking paper.
350F for 35-40 minutes then
allow the cake to cool in the
pan.
4. Slice the cake in half
lengthwise.
5. For the filling, bring the cream
to the boiling point in a
saucepan. Remove from heat
and add the chocolate. Mix until
melted then allow to cool in the
fridge.
6. Whip the white chocolate
cream for 2-3 minutes until
fluffy.
7. Fill the cake with half of the
cream and half of the
blackberries. Cover the cake
with the remaining cream and
decorate with blackberries.

Calories: 418
Fat: 22.8g
Protein: 7.3g
Chocolate Chip Blackberry
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ cup canola oil
1 cup white sugar
½ cup plain yogurt
3 eggs
¼ cup cornstarch
¼ teaspoon salt
Directions:
2. Add the eggs and yogurt and
mix well.
baking powder and salt and mix
with a spatula.
4. Add the chocolate chips and
blackberries then spoon the
brown.
pan before serving.

Calories: 347
Fat: 18.0
Protein: 5.0g
Blueberry Streusel Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
1 cup white sugar
4 eggs
½ cup sour cream
½ teaspoon salt
1 ½ cups fresh blueberries
Streusel:
¼ cup butter, chilled
1 pinch salt
2 tablespoons powdered sugar
Directions:
butter, sugar, eggs and sour
cream in a bowl for 5 minutes
until creamy.
2. Add the lemon zest, lemon
juice, flour, baking soda and
salt and mix with a spatula.
3. Fold in the fruits then spoon the
pan.
grainy.
cake and bake in the preheated
test.
pan before serving.

Calories: 421
Fat: 23.0g
Protein: 6.2g
Strawberry Yogurt Cake
Time: 1 hour
Servings: 8
Ingredients:
1 cup white sugar
3 eggs
1/2 cup plain yogurt
Directions:
softened and creamy.
stir in the yogurt and vanilla.
3. Fold in the flour and baking
powder with a spatula then add
the strawberries.
4. Pour the batter in a round cake
test.
pan before serving.

Calories: 295
Fat: 13.5g
Protein: 4.8g
Boozy Chocolate Cake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cake:
½ cup cocoa powder
½ teaspoon salt
1 cup buttermilk
2 eggs
½ cup canola oil
¼ cup brandy
½ cup hot coffee
Frosting:
1 cup heavy cream
2 cups dark chocolate chips
¼ cup brandy
Directions:
cocoa powder, baking soda,
bowl.
and mix well.
minutes.
4. When done, allow the cake to
cool in the pan then transfer on
a platter.
and add the chocolate. Mix
well until melted and smooth.
6. Allow the frosting to cool down
then cover the cake with it.
7. Serve fresh or chilled.

Calories: 281
Fat: 18.5g
Protein: 5.1g
Rich Vanilla Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup white sugar
6 egg yolks
2 egg whites
½ teaspoon salt
Directions:
and creamy.
2. Add the egg yolks and whole
eggs, one by one, mixing well
after each addition.
test.
pan before serving.

Calories: 369
Fat: 21.4g
Protein: 5.1g
Pear Brownie Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
4 eggs
½ cup white sugar
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the butter and chocolate in
a heatproof bowl over a hot
water bath. Melt them together
until smooth.
stir in the sugar.
3. Fold in the flour, cocoa powder
with baking paper.
4. Top with pear dices and bake in
25 minutes.
pan before serving.

Calories: 252
Fat: 14.6g
Protein: 4.3g
All Butter Cake
Time: 1 ½ hours
Servings: 14
Ingredients:
Cake:
1 cup white sugar
4 eggs
½ cup whole milk
¼ teaspoon salt
Frosting:
Directions:
butter, sugar and vanilla in a
2. Add the eggs, one by one then
stir in the milk.
pan then cut it in half
lengthwise.
7. Use half of the buttercream to
fill the cake and the remaining
half to frost the cake.
8. Serve the cake fresh or chilled.

Calories: 443
Fat: 28.0g
Protein: 4.0g
Caramel Apple Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
4 eggs
½ cup applesauce
½ teaspoon salt
Glaze:
½ cup heavy cream
1 cup white sugar
¼ teaspoon salt
Directions:
1. For the cake, mix the sugar,
butter and eggs in a bowl until
creamy.
2. Stir in the applesauce then add
the flour, baking soda, salt and
cinnamon, as well as ginger and
apples.
baking paper.
6. For the glaze, melt the sugar in
a heavy saucepan until it has an
amber color.
7. Add the cream and salt and mix
until melted and smooth.
8. Allow the glaze to cool in the
pan then drizzle it over the
cake.

Calories: 411
Fat: 18.9g
Protein: 4.4g
Berry Meringue Cake
Time: 2 ½ hours
Servings: 8
Ingredients:
4 egg whites
½ teaspoon salt
1 cup white sugar
2 tablespoons cornstarch
1 ½ cups fresh berries
Directions:
1. Mix the egg whites, salt and
sugar in a bowl. Place over a
hot water bath and keep over
heat until the sugar is melted.
2. Remove from heat and whip the
egg whites until glossy and
fluffy.
3. Fold in the cornstarch then
spoon the meringue on a baking
sheet lined with baking paper,
shaping it into 2 rounds.
250F for 2 hours.
5. Fill and cover the cake with
whipped cream and fresh
berries.

Calories: 178
Fat: 5.7g
Protein: 2.3g
Whole Pear Sponge Cake
Time: 2 hours
Servings: 14
Ingredients:
4 pears
2 star anise
1 cinnamon stick
¼ cup honey
2 cups white wine
¼ cup canola oil
2 eggs
½ cup sour cream
½ cup cocoa powder
¼ teaspoon salt
Directions:
1. Peel the pears and place them
in a saucepan. Add the star
anise, cinnamon, honey and
wine and cook over low heat
for 30 minutes. Allow to cool
then arrange the pears in a 9-
baking paper.
2. Mix the butter, canola oil and
eggs in a bowl until creamy.
3. Add the sour cream and mix
well then fold in the flour,
cocoa powder, baking soda and
salt.
4. Spoon the batter over the pears.
until the cake passes the
toothpick test.
6. Allow the cake to cool before
serving.

Calories: 257
Fat: 13.5g
Protein: 3.4g
Caramel Pineapple Upside
Down Cake
Time: 1 ½ hours
Servings: 14
Ingredients:
½ cup white sugar
6 slices pineapple
½ cup canola oil
3 eggs
¼ cup whole milk
½ cup cornstarch
¼ teaspoon salt
Directions:
1. Melt the white sugar in a
saucepan until it has an amber
color.
2. Drizzle the melted sugar on the
3. Top the caramelized sugar with
butter and place aside.
4. For the batter, mix the butter, oil
and brown sugar until fluffy and
creamy.
5. Fold in the eggs and milk then
add the rest of the ingredients
and mix with a spatula.
6. Spoon the batter over the
pineapple slices and bake in the
toothpick test.
8. Serve chilled.

Calories: 309
Fat: 19.2g
Protein: 2.9g
Walnut Carrot Cake
Time: 1 ½ hours
Servings: 16
Ingredients:
Cake:
1 teaspoon all-spice powder
½ teaspoon salt
1 cup white sugar
1 cup canola oil
3 eggs
1 cup chopped walnuts
½ cup ground walnuts
Frosting:
¼ cup butter
Directions:
wet ingredients in another
bowl.
the dry ones and mix with a
spatula.
3. Pour the batter in 9-inch round
paper.
4. Bake the cakes in the preheated
or until they pass the toothpick
test.
5. Allow the cakes to cool
completely.
cheese and butter in a bowl
until creamy.
7. Add the sugar, gradually,
8. Whip the frosting well until
fluffy.
9. Fill the cake with 1/3 of the
frosting and cover it with the
remaining cream cheese
frosting.
10. Serve the cake fresh or store in
the fridge.

Calories: 483
Fat: 29.5g
Protein: 6.8g
Butterscotch Pecan Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
¼ cup canola oil
2 eggs
¼ cup plain yogurt
¼ teaspoon salt
¼ cup cocoa powder
2 cups pecans
Directions:
1. Mix the butter, canola oil, eggs
and yogurt in a bowl until fluffy.
2. Add the flour, salt, baking
powder and cocoa and mix
round cake pan and cover with
half of the walnuts.
4. Mix the remaining pecans with
caramel and place aside.
6. Allow to cool then top with
butterscotch pecans and serve
fresh.

Calories: 281
Fat: 18.1g
Protein: 4.4g
Amaretto Almond Cake
Time: 1 hour
Servings: 8
Ingredients:
3 eggs
¼ cup cocoa powder
¼ teaspoon salt
2 tablespoons Amaretto
Directions:
1. Mix the butter, sugar, orange
zest and lemon zest in a bowl
until fluffy and creamy.
stir in the almond flour, cocoa,
salt and baking powder,
preferably using a spatula.
minutes or until a toothpick
4. Right after you remove it from
the oven, brush it with
Amaretto.
5. Serve chilled.
Calories: 208
Fat: 16.1g
Protein: 3.8g
Chai Spiced Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
6 eggs
½ teaspoon salt
½ teaspoon turmeric
¼ teaspoon ground cloves
Frosting:
1 cup cream cheese
Directions:
on a platter.
bowl until pale and thick.
stir in the dry ingredients,
mixing gently with a spatula.
baking paper.
cheese, butter and brown sugar
in a bowl for at least 5 minutes.
and mix well. Cover the cake
with buttercream and serve
fresh.

Calories: 484
Fat: 27.6g
Protein: 5.7g
Parsnip Carrot Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
½ teaspoon salt
4 eggs
¼ cup white sugar
1 cup canola oil
1 cup grated parsnips
Directions:
1. Mix the flour, salt, baking soda,
baking powder and spices in a
bowl.
eggs with the sugars until fluffy
and pale.
3. Add the oil then stir in the
carrots, parsnips, pineapple and
walnuts.
4. Fold in the dry ingredients you
prepared earlier.
baking paper.
7. Dust with powdered sugar and
serve chilled.

Calories: 371
Fat: 23.0g
Protein: 5.5g
Cherry Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
3 eggs
1 cup white sugar
½ cup milk
¼ teaspoon salt
½ cup pine nuts, ground
2 cups cherries, pitted
Directions:
2. Stir in the milk then gradually
pour in the butter, mixing well.
3. Add the vanilla then fold in the
flour, baking powder and salt.
4. Add the ground pine nuts then
fold in the cherries.
baking paper.
test.
pan before serving.
Calories: 314
Fat: 15.6g
Protein: 5.1g
Cherry Brownie Cake
Time: 1 hour
Servings: 8
Ingredients:
¾ cup butter
3 eggs
¼ teaspoon salt
Directions:
1. Mix the butter and chocolate
chips in a heatproof bowl.
Place over a hot water bath and
melt them until smooth.
2. Remove from heat and stir in
the eggs, vanilla and sugar.
3. Fold in the flour and salt then
paper.
4. Top with cherries and bake in
20 minutes.

Calories: 367
Fat: 23.1g
Protein: 4.9g
Sultana Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
1 cup white sugar
¼ cup orange marmalade
2 eggs
½ cup brandy
1 ½ cups sultanas
¼ teaspoon salt
Directions:
1. Mix the sultanas with the
brandy and allow to soak up for
30 minutes.
2. Mix the butter, sugars and
marmalade in a bowl until
creamy.
3. Add the eggs and mix well.
baking soda then add the
sultanas.
baking paper.
test.
before serving.

Calories: 262
Fat: 10.2g
Protein: 2.7g
Raspberry Chocolate Mud
Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
1 cup hot water
½ teaspoon salt
½ cup cocoa powder
3 eggs
½ cup buttermilk
½ cup heavy cream
2 tablespoons brandy
1 ½ cups fresh raspberries
Directions:
1. Mix the butter and chocolate
chips in a heatproof bowl and
place over a hot water bath.
Melt them together until smooth.
2. Stir in the sugar and hot water
and mix well.
3. Add the buttermilk, cream, eggs
and brandy.
4. Fold in the dry ingredients and
mix well.
5. Add the raspberries and pour

Calories: 415
Fat: 21.8g
Protein: 5.6g
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
½ cup cocoa powder
2 whole eggs
6 egg yolks
½ cup white sugar
¼ cup heavy cream
½ cup cherry jam
Directions:
1. Mix the hazelnuts, flour, baking
powder, baking soda and salt in
a bowl. Add the cocoa powder
as well.
2. Mix the eggs, egg yolks and
sugar in a bowl until thickened
and fluffy. Stir in the cream and
cherry jam.
cake in a 8-inch round cake pan
test.

Calories: 240
Fat: 9.9g
Protein: 6.0g
Chocolate Dulce de Leche
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ cup canola oil
1 cup white sugar
3 eggs
½ cup sour cream
½ teaspoon salt
½ cup dulce de leche
Directions:
1. Mix the butter and oil in a
bowl. Add the sugar and give it
a good mix until creamy.
and mix well.
chocolate chips. Pour the batter
with baking paper.
4. Drop spoonfuls of dulce de
leche over the batter and bake
for 40-45 minutes or until the

Calories: 397
Fat: 23.2g
Protein: 5.0g
Raspberry Ricotta Cake
Time: 1 hour
Servings: 10
Ingredients:
1 cup hot water
¾ cup white sugar
¼ cup cocoa powder
¼ teaspoon salt
1 cup raspberries
Directions:
1. Mix the ricotta cheese, butter
creamy.
2. Add the water and mix well.
salt.
4. Add the raspberries then spoon

Calories: 275
Fat: 11.8g
Protein: 6.0g
Chocolate Coffee Cake
Time: 1 hour
Servings: 12
Ingredients:
Cake:
1 cup buttermilk
½ cup canola oil
1 cup hot coffee
3 eggs
1 cup white sugar
½ teaspoon salt
Frosting:
1 cup heavy cream
Directions:
1. For the cake, mix the
buttermilk, canola oil, hot
coffee and eggs in a bowl.
2. Stir in the dry ingredients and
mix well.
baking paper.
5. When done, transfer the chilled
cake on a platter.
saucepan. Add the chocolate
and mix until melted. Stir in the
coffee.
7. Cover the cake with chocolate
coffee frosting and serve it
fresh.

Calories: 371
Fat: 19.6g
Protein: 5.8g
Time: 1 hour
Servings: 10
Ingredients:
1 cup butter
1 cup white sugar
3 eggs
½ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the chocolate chips and
butter in a bowl and place over
a hot water bath. Melt it over
heat until smooth.
2. Add the sugar and mix well
then stir in the eggs.
powder, salt and walnuts then
baking paper.
pan before serving.

Calories: 490
Fat: 34.1g
Protein: 8.2g
Chestnut Puree Chocolate
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup canola oil
¼ cup butter
1 cup white sugar
1 cup chestnut puree
½ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the canola oil, butter and
chocolate chips in a heatproof
bowl. Place over heatproof
bowl and melt them together.
the sugar and chestnut puree.
3. Fold in the cocoa powder,
flour, almonds, salt and baking
powder.
baking paper.
test.

Calories: 354
Fat: 21.8g
Protein: 3.9g
Morello Cherry Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup maple syrup
¼ cup brandy
3 eggs
½ cup white sugar
½ cup cocoa powder
1 cup almond flour
½ teaspoon salt
½ cup cocoa powder
1 cup Morello cherries
Directions:
1. Mix the maple syrup, coconut
oil, brandy and eggs in a bowl.
2. Stir in the sugar and mix well.
3. Fold in the cocoa powder,
almond flour, all-purpose flour,
salt and cocoa powder.
cherries.

Calories: 270
Fat: 12.4g
Protein: 4.2g
Cherry Liqueur Soaked Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
½ cup hot coffee
½ cup white sugar
2 eggs
1 cup almond flour
¼ teaspoon salt
¼ cup cherry liqueurs
Directions:
1. Mix the coffee and chocolate in
a bowl. Mix until melted and
smooth.
2. Stir in the sugars, butter and
eggs then fold in the almond
flour, all-purpose flour, salt and
baking powder.
baking paper.
then transfer on a platter.
6. Brush the cherry liqueur over
the cake.

Calories: 343
Fat: 20.8g
Protein: 4.6g
Chocolate Coconut Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter
1 cup white sugar
2 eggs
¼ cup cocoa powder
¼ teaspoon salt
¾ cup milk
Directions:
a bowl until fluffy and creamy.
stir in the milk.
3. Add the dry ingredients and mix
baking paper.
test.

Calories: 305
Fat: 16.4g
Protein: 4.4g
Decadent Chocolate Cake
Time: 1 hour
Servings: 10
Ingredients:
6 eggs, separated
2/3 cup white sugar
½ cup cocoa powder
½ teaspoon salt
Directions:
1. Melt the butter and chocolate
chips in a heatproof bowl over
a hot water bath.
2. Mix the egg yolks and sugar in a
3. Stir in the melted chocolate,
then add the cocoa powder,
flour and salt.
4. Whip the egg whites until fluffy
and stiff. Fold the meringue into
the batter then pour the batter in
a 9-inch round cake pan.
well risen.

Calories: 439
Fat: 31.2g
Protein: 7.0g
Raspberry Ganache Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
Cake:
½ cup white sugar
4 eggs
¼ teaspoon salt
Ganache:
½ cup heavy cream
Directions:
1. For the cake, mix the butter and
sugar in a bowl until fluffy. Add
the eggs, one by one, then stir in
the flour, salt and baking
powder.
baking paper.
3. Top with raspberries and bake
for 35-40 minutes or until well
cream to the boiling point in a
and stir in the chocolate. Mix
until melted.
6. Drizzle the ganache over the
cake and serve the cake chilled.

Calories: 341
Fat: 20.7g
Protein: 5.8g
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup cocoa powder
½ teaspoon salt
1 cup white sugar
2 eggs
1 ¼ cups buttermilk
Directions:
1. Combine all the ingredients in a
bowl.
2. Give it a quick mix just until
incorporated.
baking paper.
or until the cake is well risen
and it passes the toothpick test.
pan then serve it chilled.

Calories: 365
Fat: 20.4g
Protein: 5.7g
Chocolate Mousse Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
¼ cup cocoa powder
¼ teaspoon salt
1 egg
1 cup buttermilk
¼ cup heavy cream
Chocolate mousse:
½ cup heavy cream, heated
Directions:
1. For the cake, melt the cream
and chocolate together in a
heatproof bowl.
and give it a quick mix.
baking paper.
5. When done, transfer the cake in
a cake ring and place it on a
platter.
6. For the chocolate mousse, mix
the cream and chocolate chips
in a bowl. Mix until melted and
smooth. Allow to cool down.
7. Fold in the whipped cream then
pour the mousse over the cake.
8. Chill the cake before serving.

Calories: 223
Fat: 13.6g
Protein: 4.7g
Blood Orange Cornmeal
Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
1 cup white sugar
2 tablespoons blood orange zest
1 cup fresh blood orange juice
1 cup cornmeal
½ teaspoon salt
Directions:
1. Mix the butter, sugar and orange
zest in a bowl until creamy and
fluffy.
2. Mix the flour, cornmeal, baking
powder and salt.
3. Stir the flour into the butter
orange juice.
4. Arrange the orange slices at the
5. Pour the batter over the orange
slices and bake in the preheated
toothpick test.
serve it chilled.

Calories: 298
Fat: 15.9g
Protein: 2.5g
Orange Chocolate Mud Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups white sugar
½ cup brewed coffee
4 eggs
¾ cup cocoa powder
½ teaspoon salt
½ cup candied orange peel, chopped
Directions:
1. Mix the sugar and butter in a
2. Add the coffee, eggs, vanilla
and orange zest.
and mix well.
baking paper.
or until the cake looks set.
Calories: 433
Fat: 21.2g
Protein: 5.6g
Chocolate Olive Oil Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 eggs
1 cup white sugar
2/3 cup olive oil
¼ cup whole milk
½ cup cocoa powder
¼ teaspoon salt
Directions:
fluffy and pale. Stir in the
vanilla and orange zest and mix
well.
2. Add the olive oil and milk then
fold in the cocoa powder, flour,
salt and baking powder.
baking paper.
350F for 40 minutes or until it

Calories: 263
Fat: 15.2g
Protein: 3.4g
Chocolate Peppermint Cake
Time: 1 ½ hours
Servings: 8
Ingredients:
Cake:
½ cup butter, cubed
2 eggs
¼ teaspoon salt
Glaze:
¼ cup heavy cream
¼ cup whole milk
1 pinch salt
Directions:
1. For the cake, mix the chocolate
chips and butter in a heatproof
bowl and place over a hot
water bath. Melt them together
until smooth.
2. Add the sugar and eggs and mix
well.
3. Stir in the flour, cocoa powder,
baking powder and salt. Pour
5. For the glaze, mix all the
ingredients in a saucepan and
place over low heat. Cook until
thickened.
and serve chilled.

Calories: 304
Fat: 18.8g
Protein: 5.1g
Classic Fruit Cake
Time: 2 hours
Servings: 16
Ingredients:
1 cup sultanas
½ cup dates, pitted and chopped
½ cup dried pineapple, chopped
1 cup brandy
½ cup fresh orange juice
4 eggs
½ teaspoon salt
Directions:
1. Mix the dried fruits and brandy
in a bowl. Allow to soak up for
at least 1 hour.
bowl until creamy and pale.
3. Add the orange zest and orange
juice and mix well then stir in
the eggs, one by one.
and salt.
5. Add the fruits and mix gently
with a spatula.
baking paper.
350F for 55-60 minutes. The
cake is done when a toothpick
inserted in the center comes out
clean.

Calories: 290
Fat: 14.4g
Protein: 4.4g
Chia Seed Chocolate Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter
3 eggs
1 cup white sugar
1 cup canola oil
¼ cup cocoa powder
2 tablespoons chia seeds
¼ teaspoon salt
Directions:
1. Melt the chocolate and butter in
a bowl until smooth.
the eggs, orange zest, sugar and
canola oil.
3. Fold in the cocoa powder, chia
seeds, flour, baking powder and
salt then pour the batter in a 9-
baking paper.
test.
Calories: 470
Fat: 34.4g
Protein: 4.5g
Cinnamon Maple Pumpkin
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
1 tablespoon cinnamon powder
½ cup canola oil
3/4 cup white sugar
½ cup maple syrup
2 eggs
½ cup whole milk
Directions:
salt, baking soda and cinnamon
in a bowl.
2. Mix the oil and sugar in a bowl
for 2 minutes. Add the eggs and
mix well.
3. Stir in the pumpkin puree,
vanilla and milk and mix well.
mix with a spatula. Pour the

Calories: 342
Fat: 12.6g
Protein: 5.1g
Snickerdoodle Bundt Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Filling:
1 cup white sugar
1 tablespoon cinnamon powder
Cake:
½ teaspoon salt
1 cup white sugar
3 eggs
1 cup sour cream
Directions:
1. For the filling, mix the sugar
with cinnamon in a bowl.
ginger, baking powder, baking
soda and salt.
bowl until fluffy and light.
stir in the sour cream.
5. Fold in the flour then spoon half
of the batter in a greased Bundt
cake pan. Sprinkle with the
cinnamon sugar mixture then top
with the remaining batter.
golden brown and the cake

Calories: 419
Fat: 20.7g
Protein: 4.9g
Chocolate Nutella Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
½ teaspoon salt
2 eggs
1 cup whole milk
½ cup canola oil
2 tablespoons Kahlua
1 cup Nutella
Directions:
1. Mix the ground hazelnuts, flour,
bowl.
2. Mix the eggs, milk, canola oil,
Kahlua, vanilla and coffee in a
different bowl. Stir in the flour
with baking paper.
3. Drop spoonfuls of Nutella over
the batter and bake in the
Calories: 295
Fat: 18.5g
Protein: 5.8g
Pistachio Cake
Time: 1 hour
Servings: 8
Ingredients:
¼ teaspoon salt
½ cup white sugar
2 eggs
¼ cup whole milk
Directions:
1. Mix the pistachio, flour, salt,
baking powder, cardamom and
cinnamon in a bowl.
bowl until fluffy and light. Stir
in the eggs and milk, as well as
lemon zest.
3. Fold in the flour and pistachio
with baking paper.
5. Serve the cake chilled, dusted
with powdered sugar.
Calories: 214
Fat: 14.1g
Protein: 3.2g
Spiced Pumpkin Sheet Cake
Time: 1 ¼ hours
Servings: 16
Ingredients:
½ teaspoon salt
1 cup canola oil
4 eggs
Directions:
baking soda, salt and spices in
a bowl.
2. Mix the sugar, canola oil and
eggs in a bowl until pale and
fluffy.
3. Stir in the pumpkin puree then
incorporate the flour, ½ cup at a
time, mixing gently with a
spatula.
4. Fold in the walnuts then spoon
the batter in a 10x10 inch
rectangle pan lined with baking
paper.
test.
6. Serve the cake chilled, cut into
small squares.

Calories: 297
Fat: 17.3g
Protein: 4.2g
Strawberry Polenta Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup polenta flour
2 tablespoons all-purpose flour
¼ teaspoon salt
2 cups whole milk
2 cups water
½ cup white sugar
2 cups strawberries, sliced
Directions:
1. Mix the polenta flour, flour, salt
and baking soda in a bowl.
2. Stir in the milk, water, sugar,
vanilla and melted butter.
3. Pour the batter in a 8x8-inch
and top with strawberry slices.
test.
oven, allow to cool down then
cut into small squares.

Calories: 147
Fat: 6.4g
Protein: 2.4g
Walnut Honey Pound Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ teaspoon salt
1 cup honey
2 eggs
1 cup whole milk
1 ½ cups walnuts, chopped
Directions:
and salt in a bowl.
butter and honey until fluffy.
Stir in the eggs and vanilla and
mix well.
3. Add the flour mixture,
alternating it with the milk.
Calories: 351
Fat: 18.5g
Protein: 7.6g
Apple Pound Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup cream cheese, softened
1 cup white sugar
3 eggs
¼ teaspoon salt
2 granny Smith apples, peeled, cored
and diced
Directions:
creamy and fluffy.
mix well.
powder, baking soda, salt and
cinnamon.
4. Add the apple dices then spoon
the batter in a loaf cake pan

Calories: 345
Fat: 19.4g
Protein: 4.7g
Peanut Butter Jelly Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
½ teaspoon salt
½ cup peanut butter
1 cup white sugar
2 eggs
½ cup whole milk
½ cup cranberry jelly
Directions:
and salt.
2. Mix the peanut butter, butter,
canola oil and sugars in a bowl
until creamy and fluffy.
mix well.
4. Fold in the flour mixture,
alternating it with the milk.
Start and end with flour.
test.
7. When done, brush the cake with
cranberry jelly and serve it
fresh.

Calories: 334
Fat: 16.7g
Protein: 6.2g
Lemon Raspberry Pound
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
½ teaspoon salt
½ cup cream cheese
1 cup white sugar
4 eggs
Glaze:
½ cup cream cheese
Directions:
and salt in a bowl.
butter, cream cheese, sugar,
vanilla and lemon zest until
creamy.
then add the lemon juice.
4. Fold in the flour, mixing with a
spatula.
test.
7. When the cake is done, transfer
it on a platter.
ingredients in a bowl.
and serve it fresh.
Calories: 466
Fat: 28.7g
Protein: 7.3g
Cinnamon Streusel Raspberry
Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
½ teaspoon salt
¼ cup canola oil
2 eggs
¾ cup whole milk
Cinnamon streusel:
½ cup butter, chilled
1 pinch salt
Directions:
1. To make the cake, sift the flour,
bowl.
butter, oil and eggs until
creamy. Stir in the milk and
vanilla then fold in the flour.
the batter in a 8x8-inch cake
4. Make the cinnamon by mixing
all the ingredients in a bowl
until grainy. Spread the streusel
over the cake and bake in the
golden brown.

Calories: 309
Fat: 21.4g
Protein: 4.4g
Raspberry Matcha Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 tablespoons matcha powder
½ teaspoon salt
2/3 cup butter, softened
2/3 cup white sugar
4 eggs
Directions:
1. Sift the flour, matcha powder,
bowl.
fluffy and creamy.
3. Add the eggs, one by one, and
mix well after each addition.
Stir in the vanilla then fold in
the flour.
test.
Calories: 262
Fat: 14.3g
Protein: 4.4g
Banana Bundt Cake with
Peanut Butter Frosting
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
1 cup canola oil
1 cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon salt
Frosting:
½ cup peanut butter, softened
½ cup cream cheese
½ cup powdered sugar
Directions:
1. To make the cake, mix the oil
and sugar in a bowl then stir in
the eggs and vanilla. Mix well
then add the buttermilk and
bananas.
pan.
test.
4. Transfer the cake on a platter.
5. For the frosting, mix the
creamy.
6. Cover the cake with peanut
butter frosting and serve fresh.

Calories: 453
Fat: 28.1g
Protein: 7.4g
Bundt Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
3 eggs
1 cup sour cream
¼ cup whole milk
½ cup cocoa powder
½ teaspoon salt
2/3 cup smooth peanut butter
Directions:
and creamy.
stir in the sour cream and milk.
soda and salt.
4. Spoon half of the batter in a
greased Bundt cake pan. Top
with spoonfuls of peanut butter
then cover with the remaining
batter.
test.

Calories: 470
Fat: 34.1g
Protein: 9.8g
Vanilla Cardamom Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cake:
¼ teaspoon salt
1 teaspoon cardamom powder
6 eggs
1 cup white sugar
½ cup canola oil
Frosting:
1 cup cream cheese
Directions:
cardamom.
fluffy and pale.
3. Add the oil and mix well then
fold in the flour.
baking paper.
cool in the pan then cut it in half
lengthwise.
and cream cheese in a bowl
until fluffy. Add the vanilla and
sugar and continue mixing for at
least 5 minutes until pale.
8. Use half of the frosting as
filling and the other half to
cover the cake.

Calories: 427
Fat: 25.9g
Protein: 5.9g
French Apple Cake
Time: 1 ¼ hours
Servings: 8
Ingredients:
¼ teaspoon salt
2 eggs
¼ cup brandy
3 red apples, peeled, cored and sliced
Directions:
and salt in a bowl.
2. Mix the eggs, sugar, brandy and
butter in a bowl until fluffy and
pale.
pan.
4. Top with apple slices and bake

Calories: 315
Fat: 12.9g
Protein: 4.1g
Natural Red Velvet Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Cake:
2 beetroots, peeled and pureed
½ cup canola oil
2 eggs
¼ cup white sugar
½ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
1. For the cake, mix the beetroot
puree, canola oil, eggs and
sugar in a bowl.
and mix well.
baking paper.
cool in the pan then transfer the
cake on a platter.
fluffy.
7. Cover the cake with the frosting
and serve it fresh.

Calories: 395
Fat: 24.7g
Protein: 4.8g
Matcha Pound Cake
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
2 teaspoons matcha powder
4 eggs, separated
Directions:
1. Sift the flour, salt, baking
powder and matcha powder in
a bowl.
creamy and pale. Stir in the egg
yolks and mix well. Add the
lemon zest and lemon juice and
give it a good mix.
3. Fold in the flour.
4. Whip the egg whites until fluffy
and stiff. Fold the meringue into
the cake batter.
5. Pour the batter in a loaf cake
test.

Calories: 185
Fat: 11.1g
Protein: 3.6g
Brown Butter Walnut Cake
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup butter
2 eggs
1 cup sour cream
½ teaspoon salt
1 cup walnuts, chopped
Directions:
1. Place the butter in a saucepan
and melt it. Keep on heat until
slightly browned and
caramelized. Allow the butter
to cool then transfer it in a
bowl.
2. Add the sugar and mix well.
then add the sour cream and
vanilla.
powder, salt and ground
walnuts.
chopped walnuts.

Calories: 468
Fat: 32.5g
Protein: 8.3g
Vanilla Funfetti Cake
Time: 1 ½ hours
Servings: 12
Ingredients:
Cake:
1 cup white sugar
3 eggs
1 cup sour cream
½ teaspoon salt
½ cup sprinkles
Frosting:
Directions:
1. For the cake, mix the butter and
sugar in a bowl until fluffy and
creamy.
2. Add the eggs and vanilla and
mix well for a few minutes.
3. Stir in the sour cream then fold
in the flour, baking powder and
salt, as well as sprinkles.
baking paper.
sugar and vanilla and mix well
7. Top the cake with frosting and
serve it fresh.

Calories: 464
Fat: 28.3g
Protein: 4.4g
Cookies
Coconut Shortbread Cookies
Time: 2 hours
Servings: 20
Ingredients:
1 teaspoon coconut extract
1 egg
¼ teaspoon salt
Directions:
coconut extract in a bowl.
2. Stir in the egg and mix well
then add the flour, salt, coconut
and baking powder.
3. Wrap the dough in a plastic
wrap and place in the fridge for
30 minutes.
4. Transfer the dough on a
working surface and roll it into
a thin sheet.
5. Cut the dough into small
cookies using your favorite
cookie cutter.
6. Place the cookies in a baking
tray lined with baking paper.
golden brown on the edges.
8. Serve them chilled.

Calories: 157
Fat: 10.9g
Protein: 1.8g
Cardamom Chocolate Chip
Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup white sugar
2 eggs
½ teaspoon salt
1 teaspoon cardamom powder
Directions:
then add the flour, salt, baking
powder and cardamom powder.
3. Fold in the chocolate chips then
drop spoonfuls of batter on a
paper.
5. Allow the cookies to cool in the
pan before serving.

Calories: 206
Fat: 11.4g
Protein: 2.7g
Peanut Butter Shortbread
Cookies
Time: 2 hours
Servings: 25
Ingredients:
1 egg
1 tablespoon cocoa powder
½ teaspoon salt
Directions:
1. Mix the peanut butter, butter,
then add the cocoa powder,
flour, salt and baking powder.
3. Wrap the dough in plastic wrap
and place in the fridge for 30
minutes.
4. Transfer the dough on a floured
a thin sheet.
5. Cut small cookies with your
favorite cookie cutter.
sheet lined with baking paper.
350F for 12-15 minutes until
fragrant and golden.
8. Serve the cookies chilled.

Calories: 108
Fat: 6.6g
Protein: 2.5g
Coffee Shortbread Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 egg
½ teaspoon salt
Directions:
vanilla and mix until smooth
and fluffy.
2. Add the egg and mix well then
fold in the flour, salt, baking
powder and coffee.
3. Place the dough on a floured
a thin sheet.
favorite cookie cutters and
arrange the cookies on a baking
5. Bake the cookies in the
6. Serve the cookies chilled or
store them in an airtight
container.

Calories: 102
Fat: 5.0g
Protein: 1.6g
Cookies
Time: 2 hours
Servings: 20
Ingredients:
¼ teaspoon salt
½ cup butter
1 egg
1 egg yolk
Directions:
baking soda and salt in a bowl.
2. Melt the butter in a saucepan
until it begins to look slightly
golden brown and caramelized.
Allow to cool then transfer in a
bowl.
3. Stir in the sugar, egg, egg yolk,
vanilla and flour. Mix gently
with a spatula.
drop spoonfuls of dough on a
paper.
5. Freeze the cookies for 30
minutes then bake in the
minutes until golden brown.
6. Serve chilled.

Calories: 137
Fat: 6.8g
Protein: 1.8g
Peanut Butter Chocolate
Cookies
Time: 1 hour
Servings: 20
Ingredients:
¼ cup smooth peanut butter
1 egg
¼ teaspoon salt
½ cup chocolate chips
Directions:
1. Mix the butters and sugar in a
2. Stir in the egg and mix well.
3. Fold in the flour, baking soda,
paper.
brown.
pan before serving.

Calories: 102
Fat: 5.5g
Protein: 2.1g
Chocolate Hazelnut Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
1 egg yolk
¼ teaspoon salt
¼ cup cocoa powder
½ cup ground hazelnuts
Directions:
and egg yolk in a bowl until
creamy.
2. Add the salt, flour, cocoa
powder and hazelnuts and mix
with a spatula.
3. Wrap the plastic wrap and
place in the fridge for 30
minutes.
a thin sheet.
5. Cut small cookies using your
favorite cookie cutters.
sheet lined with baking paper
until golden brown on the
edges.

Calories: 102
Fat: 8.6g
Protein: 1.4g
Carbohydrates: 5.5g
Toffee Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ teaspoon salt
¼ cup white sugar
2 eggs
1 cup chopped toffee pieces
Directions:
1. Mix the flour, salt and baking
powder in a bowl.
butter and sugars and mix well.
Add the eggs and give it a good
mix.
3. Add the flour then fold in the
toffee pieces and chocolate
chips.
4. Drop spoonfuls of batter on a
paper.
brown on the edges.
Calories: 129
Fat: 7.3g
Protein: 1.7g
Chocolate Buttercream
Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
Cookies:
½ cup cocoa powder
½ teaspoon salt
½ cup coconut oil
1 egg
Filling:
Directions:
1. For the cookies, mix the flour,
cocoa powder, salt and baking
powder in a bowl.
coconut oil, butter and sugar in
3. Add the egg and mix well, then
stir in the flour and the milk.
minutes.
working surface and roll into a
thin sheet.
6. Cut small round cookies and
arrange them on a baking sheet.
8. Allow the cookies to cool
down completely.
with sugar until fluffy and
creamy.
10. Fill the cookies, two by two
with the buttercream.
11. Serve fresh or store in an
airtight container.

Calories: 218
Fat: 15.4g
Protein: 2.1g
Oatmeal Cookies
Time: 1 hour
Servings: 30
Ingredients:
1 cup rolled oats
½ teaspoon salt
1 egg
Directions:
2. Stir in the egg and vanilla and
mix well.
ingredients.
paper.
golden.
pan before serving.
Calories: 92
Fat: 5.3g
Protein: 1.3g
Carbohydrates: 9.8g
Coffee Gingersnap Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup coconut oil
1 egg
¼ teaspoon salt
Directions:
1. Mix the butter, coconut oil and
brown sugar in a bowl until
fluffy and creamy.
2. Add the egg and vanilla and
mix well.
ingredients then drop spoonfuls
of batter on a baking sheet lined
with baking paper.
fragrant and crisp.
Calories: 142
Fat: 7.7g
Protein: 1.7g
Vanilla Malted Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup malted milk powder
½ teaspoon salt
½ cup cream cheese
1 cup white sugar
1 egg
½ cup white chocolate chips
Directions:
1. Sift the flour, milk powder,
and salt.
creamy and fluffy.
3. Add the vanilla and egg and
mix well.
add the chocolate chips.
paper.
brown on the edges.

Calories: 161
Fat: 8.8g
Protein: 2.1g
Peanut Butter Nutella
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup peanut butter, softened
1 egg
¼ teaspoon salt
½ cup Nutella
Directions:
1. Mix the butter, peanut butter and
and fluffy.
give it a good mix.
3. Fold in the flour, baking soda,
4. Add the Nutella and swirl it
into the batter.
paper.
minutes or until golden brown
on the edges.

Calories: 120
Fat: 6.5g
Protein: 3.0g
Honey Lemon Cookies
Time: 1 ¼ hours
Servings: 40
Ingredients:
½ teaspoon salt
¾ cup white sugar
¼ cup honey
1 egg
Directions:
salt in a bowl.
butter, sugar and honey and mix
well.
3. Stir in the lemon zest and juice,
as well as the egg.
roll the dough into a thin sheet
over a floured working surface.
5. Cut the cookies with your
6. Place the cookies in the
brown on the edges.
Calories: 97
Fat: 4.8g
Protein: 1.2g
Butter Vanilla Cookies
Time: 1 hour
Servings: 30
Ingredients:
¼ cup cornstarch
¼ teaspoon salt
1 egg
Directions:
mix well.
3. Fold in the flour, cornstarch and
salt and mix well.
paper.

Calories: 100
Fat: 6.4g
Protein: 1.1g
Carbohydrates: 9.4g
Fudgy Chocolate Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup butter
2 eggs
2/3 cup all-purpose flour
¼ teaspoon salt
Directions:
1. Melt the butter and chocolate in
water bath.
2. Mix the eggs and sugars in a
3. Stir in the chocolate and mix
with a spatula.
powder and salt then drop
spoonfuls of batter in a baking
14 minutes.

Calories: 82
Fat: 5.0g
Protein: 1.1g
Carbohydrates: 9.4g
Triple Chocolate Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup dark chocolate chips, melted
2 eggs
¼ cup cocoa powder
¼ teaspoon salt
Directions:
2. Add the melted chocolate, eggs
and vanilla, as well as the milk.
soda and salt then add the
chocolate chips.
paper.
15 minutes or until the cookies
are golden brown on the edges.

Calories: 129
Fat: 7.7g
Protein: 1.7g
Raspberry Jam Cookies
Time: 2 hours
Servings: 20
Ingredients:
1 egg
1 cup almond flour
¼ teaspoon salt
½ cup seedless raspberry jam
Directions:
2. Stir in the egg and milk and mix
well then fold in the flours, salt
and baking powder.
a thin sheet.
4. Cut 40 small cookies.
15 minutes.
6. When done, chill the cookies
and fill them two by two with
raspberry jam.
Calories: 115
Fat: 5.7g
Protein: 1.5g
Cornflake Chocolate Chip
Cookies
Time: 1 hour
Servings: 20
Ingredients:
¾ cup white sugar
1 egg
1 ¼ cup all-purpose flour
2/4 teaspoon salt
1 cup cornflakes
Directions:
vanilla in a bowl until creamy
and pale.
2. Add the egg then mix in the
flour, baking soda and salt.
3. Fold in the cornflakes and
chocolate chips.
paper.
brown on the edges.

Calories: 120
Fat: 5.7g
Protein: 1.4g
Gingerbread Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup golden syrup
½ cup white sugar
2 tablespoons dark molasses
1 egg
¼ teaspoon salt
Directions:
1. Mix the butter, golden syrup,
sugar and molasses in a bowl
fold in the flour, spices, baking
soda and salt.
3. Form small balls of dough and
place them on a baking sheet

Calories: 119
Fat: 6.4g
Protein: 1.1g
Almond Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
1 teaspoon almond extract
2 egg yolks
½ cup almond flour
¼ teaspoon salt
Directions:
almond extract in a bowl until
fluffy and pale.
2. Add the egg yolks and give it a
good mix.
3. Fold in the flours, salt and
baking powder.
paper.
5. Top each cookie with sliced
almonds and bake in the
15 minutes until golden brown
on the edges.
Calories: 124
Fat: 6.7g
Protein: 1.9g
Apricot Coconut Cookies
Time: 1 ½ hours
Servings: 25
Ingredients:
½ cup rolled oats
¼ teaspoon salt
½ cup white sugar
2 eggs
Directions:
1. Mix the flour, coconut, oats,
apricots, salt and baking soda
in a bowl.
butter and the sugars and
3. Fold in the flour mixture and the
chocolate chips.
4. Drop spoonful of batter on a
paper.
before serving.

Calories: 107
Fat: 5.9g
Protein: 1.5g
Dried Cranberry Oatmeal
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup rolled oats
½ cup butter, softened, melted
4 tablespoons golden syrup
¼ teaspoon salt
Directions:
1. Mix the oats, flour, baking soda,
spices, salt and cranberries in a
bowl.
2. Stir in the butter, golden syrup
and sugar and mix well.
3. Form small balls for dough and
place the balls on a baking
4. Flatten the cookies slightly and
golden brown and fragrant.

Calories: 106
Fat: 4.9g
Protein: 1.2g
Candy Cane Chocolate
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
¼ cup cocoa powder
¼ cup shredded coconut
¼ teaspoon salt
½ cup crushed candy cane cookies
Directions:
1. Mix the butter, canola oil, sugar
fluffy and creamy.
2. Stir in the egg then add the
flour, cocoa powder, coconut,
baking soda and salt.
3. Fold in the crushed candy then
paper.
risen.

Calories: 108
Fat: 7.0g
Protein: 1.3g
Maple Sesame Cookies
Time: 1 ½ hours
Servings: 25
Ingredients:
½ cup maple syrup
1 egg
¼ teaspoon salt
¼ cup sesame seeds
Directions:
1. Mix the butter, maple syrup and
egg in a bowl until creamy and
pale.
2. Stir in the sugar and mix well
powder and sesame seeds.
3. Spoon the batter in a plastic
wrap and shape it into a log.
Place in the freezer for 30
minutes.
4. Remove from the freezer and
cut into thin slices. Arrange the
slices on a baking sheet lined
with baking paper with the cut
facing up.
slightly golden brown on the
edges.

Calories: 90
Fat: 4.6g
Protein: 1.3g
Chocolate Chunk Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 tablespoons honey
1 egg
¼ teaspoon salt
Directions:
in a bowl until fluffy and pale.
stir in the flour, baking powder
and salt.
3. Fold in the chocolate then drop
spoonfuls of dough on a baking
on the edges.

Calories: 133
Fat: 6.6g
Protein: 1.8g
Chocolate Dipped Sugar
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2 egg yolks
¼ teaspoon salt
1 cup dark chocolate, melted
Directions:
bowl until pale and fluffy.
2. Stir in the egg yolks and vanilla
and mix well.
powder and salt then wrap the
dough in plastic wrap and place
in the fridge for 30 minutes.
thin sheet.
5. Cut cookies with your favorite
cookie cutters and place them
on a baking sheet lined with
baking paper.
edges.
7. When done, allow the cookies
to cool then dip them in melted
chocolate.

Calories: 149
Fat: 8.2g
Protein: 2.0g
Soft Chocolate Chip Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 eggs
½ teaspoon salt
Directions:
2. Add the eggs, one by one,
with baking paper.

Calories: 148
Fat: 6.8g
Protein: 2.3g
Olive Oil Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup olive oil
¼ cup white sugar
1 egg
¼ teaspoon salt
Directions:
1. Mix the oil, butter and sugars in
mix well.
baking powder, then add the
chocolate chips.
paper.
Calories: 115
Fat: 6.6g
Protein: 1.4g
Double Chocolate Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
1 cup white sugar
1 egg
½ cup cocoa powder
¼ teaspoon salt
½ cup mini chocolate chips
Directions:
fluffy and creamy.
mix well then fold in the rest of
the ingredients and mix well.
minutes.
a thin sheet.
arrange them on a baking pan

Calories: 93
Fat: 4.6g
Protein: 1.2g
Colorful Chocolate Cookies
Time: 1 ¼ hors
Servings: 30
Ingredients:
1 egg
½ cup cocoa powder
½ teaspoon salt
½ cup M&M candies
½ cup crushed candy cane cookies
Directions:
vanilla and mix well until fluffy
and pale.
then add the rest of the
ingredients.
baking tray lined with baking
paper.
pan before serving.

Calories: 129
Fat: 7.4g
Protein: 1.5g
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup white sugar
2 tablespoons honey
1 egg
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the butter, sugar, honey,
peppermint and vanilla in a
ingredients.
paper.
well risen.

Calories: 101
Fat: 5.0g
Protein: 1.4g
Rainbow Cookies
Time: 1 ¼ hours
Servings: 25
Ingredients:
¼ cup coconut oil, melted
1 cup white sugar
1 egg
¼ teaspoon salt
½ cup colorful sprinkles
Directions:
pale.
mix well.
baking powder then add the
sprinkles.
paper.

Calories: 118
Fat: 6.3g
Protein: 1.1g
Chocolate Sandwich Cookies
with Passionfruit Ganache
Time: 2 hours
Servings: 30
Ingredients:
Cookies:
½ cup cocoa powder
½ teaspoon salt
1 cup white sugar
1 egg
Passionfruit ganache:
½ cup heavy cream
¼ cup passionfruit juice
Directions:
1. For the cookies, mix the flour,
cocoa powder, baking powder
and salt in a bowl.
pale.
mix well then fold in the flour.
a thin sheet.
5. Cut 40 small cookies using a
round cookie cutter and place
them on a baking sheet lined
with baking paper.
cream to the boiling point. Stir
in the chocolate and mix until
melted. Add the passionfruit
juice and butter and mix well.
Allow to cool in the fridge.
7. Fill the cookies with chilled
ganache.

Calories: 143
Fat: 7.8g
Protein: 1.7g
Spiced Chocolate Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 tablespoons honey
1 egg
¼ cup cocoa powder
¼ teaspoon salt
1 teaspoon all-spice powder
Directions:
1. Mix the butter, brown sugar and
honey in a bowl until creamy
and fluffy.
fold in the flour, cocoa powder,
salt, baking powder and all-
spice powder.
a thin sheet.
4. Cut the dough with your
transfer the cookies on a baking
Calories: 95
Fat: 5.0g
Protein: 1.4g
Chocolate Drizzled Lavender
Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
1 egg
1 egg yolk
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon lavender buds
½ cup white chocolate chips, melted
Directions:
2. Stir in the egg and egg yolk and
mix well.
3. Add the milk and mix then fold
in the rest of the ingredients.
Mix the dough then transfer it
on a floured working surface
and roll it into a thin sheet.
5. Arrange the cookies on a baking
7. When done, allow to cool in the
pan then drizzle the cookies
with melted chocolate.
8. Serve chilled.

Calories: 122
Fat: 6.6g
Protein: 1.7g
Custard Powder Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup white sugar
¼ cup whole milk
½ cup vanilla custard powder
¼ teaspoon salt
Directions:
2. Stir in the milk and vanilla then
ingredients.
paper.
brown on the edges.

Calories: 115
Fat: 4.8g
Protein: 1.1g
Confetti Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
1 egg
¼ teaspoon salt
Directions:
and fluffy.
then fold in the rest of the
ingredients.
3. Drop in the sprinkles and mix
with a spatula.
paper.

Calories: 136
Fat: 6.7g
Protein: 1.7g
Rice Flour Cookies
Time: 1 hour
Servings: 20
Ingredients:
1/3 cup white sugar
1 egg
½ cup rice flour
¼ teaspoon cardamom powder
¼ teaspoon salt
Directions:
vanilla and mix until fluffy.
ingredients.
paper.
brown on the edges.

Calories: 83
Fat: 4.9g
Protein: 0.9g
Carbohydrates: 9.1g
Honey Cornflake Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup honey
1 egg
¼ teaspoon salt
1 cup cornflakes
2 tablespoons pine nuts
Directions:
in a bowl.
the ingredients.
paper.

Calories: 148
Fat: 7.1g
Protein: 1.7g
Marshmallow Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 tablespoons coconut oil
¼ teaspoon salt
½ cup cornflakes
1 cup mini marshmallows
Directions:
1. Mix the butter, coconut oil,
until pale and fluffy.
2. Stir in the milk then add the
flour, baking soda and salt then
fold in the cornflakes, chocolate
chips and marshmallows.
paper.
brown on the edges.

Calories: 130
Fat: 6.9g
Protein: 1.3g
Banana Chocolate Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
2 bananas, mashed
¼ teaspoon salt
¼ cup cocoa powder
Directions:
2. Stir in the bananas then fold in
the flour, baking soda, baking
powder, salt and cocoa powder.
3. Add the walnuts then drop
spoonfuls of batter on a baking
minutes or until fragrant.

Calories: 141
Fat: 7.2g
Protein: 2.2g
Date Pecan Ginger Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
1 cup dates, pitted and chopped
½ cup olive oil
1 egg
½ cup whole wheat flour
¼ teaspoon salt
Directions:
1. Mix the oil and sugar in a bowl
2. Add the vanilla and ginger and
mix well then fold in the flours,
3. Stir in the dates and pecans then
paper.
on the edges.
Calories: 93
Fat: 3.9g
Protein: 1.0g
Ginger Chocolate Oatmeal
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg
1 cup rolled oats
¼ teaspoon salt
Directions:
fluffy and creamy. Stir in the
egg and mix well.
paper.

Calories: 83
Fat: 4.5g
Protein: 1.1g
Eggless Cookies
Time: 1 hour
Servings: 20
Ingredients:
¼ teaspoon salt
¼ cup whole milk
Directions:
1. Mix the flour, salt, baking soda
and sugar in a bowl.
2. Stir in the butter and milk and
mix with a spatula.
3. Fold in the cranberries then
paper.

Calories: 92
Fat: 4.8g
Protein: 1.1g
Muesli Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup white sugar
1 egg
¼ teaspoon salt
1 cup muesli
Directions:
fluffy and creamy. Add the egg
and mix well.
and salt then add the muesli and
chocolate chips.
paper.
on the edges.

Calories: 124
Fat: 6.5g
Protein: 1.6g
Molten Chocolate Cookies
Time: 1 hour
Servings: 20
Ingredients:
2/3 cup butter, melted
¼ cup white sugar
1 egg
1 egg yolk
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the butter, sugars, egg and
egg yolk in bowl until creamy
and fluffy.
then drop large spoonfuls of
batter on a baking sheet lined
with baking paper.

Calories: 139
Fat: 6.8g
Protein: 1.8g
Milky Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup white sugar
2 egg yolks
¼ cup whole milk
¼ cup milk powder
¼ teaspoon salt
Directions:
1. Mix the butter, sugar, vanilla
and lemon zest in a bowl until
fluffy and pale.
2. Add the egg yolks and milk and
mix well then stir in the flour,
milk powder, baking powder
and salt.
paper.
before serving.

Calories: 119
Fat: 6.6g
Protein: 1.6g
M&M Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2 eggs
¼ teaspoon salt
1 cup M&M candies
Directions:
then add the flour, baking
powder and salt.
3. Fold in the candies then drop
on the edges.

Calories: 102
Fat: 6.5g
Protein: 1.3g
Carbohydrates: 9.8g
Pecan Marshmallow Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
2/3 cup butter
1 cup white sugar
1 egg
¼ teaspoon salt
1 cup mini marshmallows
Directions:
2. Stir in the vanilla and egg then
add the flour, salt and baking
powder.
3. Fold in the pecans and
marshmallows then drop

Calories: 104
Fat: 4.7g
Protein: 1.2g
Polenta Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup polenta flour
½ teaspoon salt
1 egg
1 egg yolk
Directions:
1. Mix the flours, salt and baking
powder in a bowl.
butter and sugars in a bowl until
fluffy and pale.
3. Add the egg and egg yolk, as
well as the vanilla and mix
well.
4. Stir in the flour then drop
container.
Calories: 101
Fat: 6.5g
Protein: 1.2g
Carbohydrates: 9.7g
Outrageous Chocolate
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup coconut oil
2 eggs
½ teaspoon salt
Directions:
sugar in a bowl until pale and
creamy.
2. Mix the eggs, one by one, then
stir in the chocolate and vanilla.
baking powder, as well as the
chocolate chips.
paper.
Calories: 139
Fat: 8.0g
Protein: 1.9g
Macadamia Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup rolled oats
½ teaspoon salt
2/3 cup macadamia nuts, chopped
¼ cup golden syrup
Directions:
1. Mix the oats, flour, baking
powder, salt, coconut and
macadamia nuts in a bowl.
2. Mix the butter and syrup and
and pale.
with baking paper.

Calories: 137
Fat: 9.0g
Protein: 1.7g
Oatmeal Raisins Cookies
Time: 2 hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
1 cup rolled oats
¼ cup brandy
Directions:
1. Mix the raisins and brandy in a
bowl and let them soak up for 1
hour.
mix well.
powder and oats then fold in the
raisins.
paper.
edges turn golden brown.
Calories: 124
Fat: 6.7g
Protein: 1.6g
Time: 1 hour
Servings: 10
Ingredients:
1 cup rolled oats
1 pinch salt
Directions:
1. Mix all the ingredients in a
bowl.
paper.
on the edges.

Calories: 73
Fat: 0.7g
Protein: 1.5g
Orange Pistachio Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup almond flour
½ cup ground pistachio
¼ cup powdered sugar
1 egg
2 tablespoons fresh orange juice
¼ teaspoon salt
Directions:
1. Mix the almonds and pistachio
in a bowl.
fluffy and pale.
3. Stir in the egg, orange juice and
orange zest.
4. Stir in the flour, salt, baking
soda and pistachio mixture.
paper.
brown on the edges.
Calories: 88
Fat: 5.7g
Protein: 1.4g
Carbohydrates: 8.0g
Orange Passionfruit Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
1 egg
Juice from 2 passionfruits
¼ teaspoon salt
Directions:
vanilla until creamy and fluffy.
2. Add the egg, orange zest and
passionfruit juice then stir in the
dry ingredients.
paper.
15 minutes or until the edges
turn golden brown.

Calories: 129
Fat: 6.5g
Protein: 1.6g
Chunky Peanut Butter
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup peanut butter, softened
1 egg
¼ teaspoon salt
1 cup peanuts, chopped
Directions:
1. Mix the butter and peanut butter
in a bowl until creamy. Add the
sugar and mix for 5 minutes
until fluffy.
ingredients.
paper.
brown on the edges.
5. Allow the cookies cool down
before serving.
Calories: 156
Fat: 10.0g
Protein: 4.5g
Pink Dotted Sugar Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
½ cup pink sprinkles
Directions:
2. Stir in the egg then fold in the
flour, salt and baking powder,
as well as sprinkles.
a thin sheet.
4. Cut the cookies with your
favorite cookie cutter then
brown on the edges.

Calories: 119
Fat: 5.0g
Protein: 1.6g
Amaretti Cookies
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups almond flour
¼ teaspoon salt
2 egg whites
Directions:
1. Whip the egg whites with salt
fluffy.
2. Add the sugar and continue
mixing until glossy and stiff.
paper.
golden brown and crisp.

Calories: 76
Fat: 2.8g
Protein: 2.2g
Rocky Road Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup macadamia nuts, chopped
½ cup glace cherries, halved
½ cup mini marshmallows
2 eggs
Directions:
bowl until creamy.
stir in the flour, followed by the
rest of the ingredients.
paper.
brown on the edges.

Calories: 139
Fat: 10.5g
Protein: 2.6g
Carbohydrates: 9.7g
Salted Chocolate Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
½ cup butter
2 eggs
¼ cup cocoa powder
1 teaspoon sea salt
Directions:
1. Mix the chocolate and butter in
water bath and melt them
together until smooth.
2. Add the coconut oil and mix
well then stir in the sugars and
eggs. Mix well.
with baking paper.
minutes.

Calories: 122
Fat: 6.5g
Protein: 1.7g
Molasses Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
Directions:
and fluffy.
mix well.
of batter on a baking tray lined
with baking paper.
crisp.

Calories: 104
Fat: 4.9g
Protein: 1.3g
Ginger Quinoa Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg
½ cup almond flour
¼ cup quinoa flour
¼ cup quinoa flakes
¼ teaspoon salt
Directions:
1. Mix the coconut oil and butter,
molasses and sugar in a bowl
2. Add the egg and mix well.
then drop spoonfuls of batter on
a baking sheet lined with baking
paper.
brown on the edges.
Calories: 79
Fat: 5.0g
Protein: 1.2g
Carbohydrates: 7.6g
Puffed Rice Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
1 ½ cup all-purpose flour
½ teaspoon salt
2 cups puffed rice cereals
Directions:
1. Mix the butter, sugar and golden
creamy.
ingredients.
paper.

Calories: 103
Fat: 4.9g
Protein: 1.4g
Double Ginger Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ teaspoon salt
Directions:
1. Sift the flour, ginger, cinnamon,
salt and baking soda in a bowl.
and syrup in a bowl until fluffy
and pale.
3. Fold in the flour then add the
candied ginger.
paper.

Calories: 98
Fat: 3.2g
Protein: 1.4g
Cashew Cranberry Cookies
Time: 1 ¼ house
Servings: 30
Ingredients:
1 ½ cups ground cashew nuts
¼ teaspoon salt
½ cup baking soda
2 eggs
Directions:
1. Mix the cashew nuts, flour, salt
coconut oil, eggs, vanilla, sugar
and syrup until creamy.
3. Add the flour mixture then fold
in the cranberries.
paper.
brown on the edges.

Calories: 106
Fat: 7.7g
Protein: 2.0g
Carbohydrates: 7.6g
Chili Chocolate Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup white sugar
2 eggs
½ cup cocoa powder
½ teaspoon salt
1 teaspoon chili powder
Directions:
mix well.
powder, salt, chili powder and
chocolate chips.
paper.
15 minutes or until risen and
fragrant.

Calories: 129
Fat: 7.8g
Protein: 1.8g
Flourless Peanut Butter
Cookies
Time: 1 hour
Servings: 30
Ingredients:
2 cups smooth peanut butter
½ teaspoon salt
2 eggs
Directions:
bowl until smooth.
2. Drop spoonfuls of mixture on a
paper.
3. Score the top of each cookie
with a fork then bake the
cookies in the preheated oven at

Calories: 124
Fat: 9.0g
Protein: 4.7g
Carbohydrates: 8.1g
Sugar Covered Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
½ cup white sugar
1 egg
2 egg yolks
½ cup rice flour
¼ teaspoon salt
Directions:
2. Add the egg and egg yolks, as
well as the vanilla and mix
well.
3. Stir in the rice flour, flour, salt
and baking powder in a bowl.
4. Form small balls and place
them on baking trays lined with
baking paper.
5. Flatten the cookies then bake
them in the preheated oven at
6. Transfer the cookies in a bowl
and dust them with powdered
sugar.

Calories: 128
Fat: 6.7g
Protein: 1.4g
Chocolate Chip Pecan
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 tablespoon honey
1 egg
1 cup ground pecans
¼ teaspoon salt
Directions:
1. Mix the butter, sugar and honey
pale.
add the flour, pecans, baking
soda and salt.
paper.

Calories: 112
Fat: 6.6g
Protein: 1.4g
Gooey Chocolate Cherry
Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup muscovado sugar
¼ cup white sugar
1 egg
½ cup glace cherries, halved
Directions:
bowl with a spatula.
paper.

Calories: 128
Fat: 5.8g
Protein: 1.7g
Cinnamon Oatmeal Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2/3 cup butter
¼ cup golden syrup
1 egg
2 cups rolled oats
¼ teaspoon salt
Directions:
1. Mix the butter, sugar and syrup
in a bowl until fluffy and
creamy.
ingredients.
paper.
brown on the edges.
down before serving.

Calories: 89
Fat: 4.6g
Protein: 1.2g
American Chocolate Chunk
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
½ cup peanuts, chopped
Directions:
creamy.
mix well.
3. Fold in the flour, salt, baking
powder, peanuts and dark
chocolate.
paper.
brown on the edges.

Calories: 149
Fat: 9.7g
Protein: 3.9g
Chocolate Pecan Cookies
Time: 1 hour
Servings: 10
Ingredients:
2 egg whites
¼ teaspoon salt
2/3 cup white sugar
1 cup ground pecans
Directions:
1. Whip the egg whites and salt in
a bowl until fluffy and airy.
2. Add the sugar, gradually, and
mix until glossy.
chocolate chips then drop
brown.

Calories: 92
Fat: 2.6g
Protein: 1.3g
Icing Decorated Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
Cookies:
1 egg yolk
¼ teaspoon salt
Icing:
1 egg white
¼ teaspoon vanilla extract
Directions:
1. For the cookies, mix the butter
and pale.
2. Add the egg yolk and mix well
baking powder.
working surface and roll the
dough into thin sheet.
4. Cut small cookies with a cookie
cutter and place the cookies in a
paper.
brown on the edges.
6. For the icing, mix the sugar, egg
white and vanilla in a bowl.
7. Spoon the icing in a small
piping bag and decorate the
chilled cookies with it.

Calories: 114
Fat: 4.9g
Protein: 1.3g
Spiced Apple Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
2 tablespoons water
¼ teaspoon salt
Directions:
1. Mix the oil, sugar and egg in a
2. Add the water and mix well
then stir in the flour, salt, baking
powder and cinnamon.
3. Add the apples then drop
golden brown.

Calories: 108
Fat: 5.8g
Protein: 1.3g
Fruity Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
2/3 cup white sugar
1 egg
¼ cup milk
¼ teaspoon salt
½ cup sultanas
½ cup raisins
¼ cup Grand Marnier
Directions:
1. Mix the fruits with Grand
Marnier in a bowl and allow to
soak up for 30 minutes.
2. Mix the butter, sugar, molasses
and golden syrup in a bowl
until pale.
3. Add the egg and milk and mix
well.
4. Add the dry ingredients then
fold in the fruits.
paper and bake the cookies in
15 minutes.

Calories: 111
Fat: 4.4g
Protein: 1.3g
Orange Pumpkin Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup pumpkin puree
½ cup almond flour
¼ teaspoon salt
Directions:
bowl until pale and creamy.
2. Add the orange zest and juice,
as well as the pumpkin puree
and mix well.
3. Fold in the flour, almond flour,
salt and baking powder then
paper.
brown or until golden brown
and fragrant.

Calories: 97
Fat: 5.1g
Protein: 1.3g
Anzac Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup rolled oats
¼ teaspoon salt
¾ cup butter, melted
1 teaspoon lemon juice
Directions:
1. Mix the oats, coconut, flour,
and mix well.
place them in a baking tray
4. Flatten the cookies slightly then

Calories: 112
Fat: 7.9g
Protein: 1.2g
Carbohydrates: 9.8g
Dried Prune Oatmeal
Cookies
Time: 1 ¼ hours
Servings: 25
Ingredients:
1 cup dried prunes, chopped
½ cup maple syrup
2 cups rolled oats
¼ teaspoon salt
Directions:
1. Mix the prunes, oats, flour,
brown.

Calories: 109
Fat: 4.9g
Protein: 1.4g
Mango Crunch Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup white sugar
1 egg
¼ teaspoon salt
1 cup dried mango, chopped
Directions:
1. Mix the butter, sugar and egg in
a bowl until creamy. Add the
vanilla and mix well then fold
in the flour, salt and baking
soda.
2. Add the mango and mix with a
spatula.
paper.

Calories: 95
Fat: 5.0g
Protein: 1.4g
Peanut Butter Pretzel Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg
¼ teaspoon salt
1 cup crushed pretzels
Directions:
and fluffy.
mix well.
pretzels.
paper.

Calories: 121
Fat: 7.0g
Protein: 2.2g
Clove Sugar Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg yolk
1 teaspoon ground whole cloves
¼ teaspoon salt
Directions:
2. Add the vanilla and egg yolk
and mix well.
3. Fold in the flour, hazelnuts,
cloves, salt and baking powder.
working surface then roll the
dough into a thin sheet.
cutter and place them on a
paper.
brown and fragrant.

Calories: 115
Fat: 7.9g
Protein: 1.5g
Carbohydrates: 9.7g
Brown Butter American
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 cup butter
1 egg
¼ teaspoon salt
Directions:
and melt it then cook it until
golden and caramelized. Allow
to cool then transfer in a bowl.
fluffy and pale.
baking soda, salt and pecans.
paper.
Calories: 152
Fat: 10.0g
Protein: 1.4g
Cinnamon Sugar Cookies
Time: 1 ½ hours
Servings: 25
Ingredients:
2 eggs
1 cup white sugar
¼ teaspoon salt
Directions:
1. Mix the brown sugar and
cinnamon in a bowl and place
aside.
2. Combine the eggs and sugar in a
different bowl and mix until
double in volume.
3. Add the coconut oil and vanilla
and mix well.
4. Add the flour, salt and baking
powder and mix with a spatula.
roll them through cinnamon
sugar.
brown and fragrant.

Calories: 121
Fat: 4.8g
Protein: 1.5g
Praline Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup praline paste
2 eggs
1 tablespoon praline liqueur
¼ teaspoon salt
Directions:
1. Mix the butter, praline paste
and sugar in a bowl until pale
and fluffy.
2. Add the egg yolks, vanilla and
praline liqueur and mix well.
3. Stir in the flour, salt and baking
soda then mix with a spatula.
a thin sheet.
cutter and place them all on a
paper.
brown on the edges.

Calories: 91
Fat: 4.6g
Protein: 1.5g
Pecan Butter Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup pecan butter, softened
1/3 cup dark brown sugar
1 egg
1 cup ground pecans
¼ teaspoon salt
Directions:
1. Mix the butter, sugar, egg and
vanilla in a bowl.
2. Add the flour, salt, baking soda
and ground pecans. Fold in the
chopped pecans then drop
fragrant and golden brown on
the edges.
4. Serve the cookies chilled and
container.

Calories: 86
Fat: 5.9g
Protein: 1.1g
Carbohydrates: 7.4g
Coconut Butter Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup coconut butter, softened
2/3 cup white sugar
1 egg
¼ teaspoon salt
Directions:
1. Mix the coconut butter, coconut
oil and sugar in a bowl until
pale and creamy.
2. Add the egg and coconut extract
and mix well.
3. Stir in the flour, coconut, baking
powder and salt then form
small balls of dough.
4. Place the balls on baking trays
lined with baking paper and
golden brown,
5. When done, transfer the cookies
in a bowl and dust them with
powdered sugar.
Calories: 100
Fat: 3.0g
Protein: 1.7g
Quick Brown Butter Cookies
Time: 1 hour
Servings: 20
Ingredients:
¾ cup butter
¾ cup white sugar
1 egg
¼ teaspoon salt
Directions:
and cook it until melted and
slightly golden.
2. Allow to cool then transfer in a
bowl and stir in the rest of the
ingredients in the same order
they are written in.
paper.
brown.

Calories: 141
Fat: 8.4g
Protein: 1.8g
Ginger Butter Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
Directions:
fluffy and pale. Add the egg and
2. Stir in the flour, ginger,
cardamom, salt and baking
soda.
3. Drop spoonfuls of batter on
baking trays lined with baking
paper.
brown and crisp on the edges.

Calories: 100
Fat: 4.9g
Protein: 1.3g
Brown Butter Chocolate
Oatmeal Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup butter
1 egg
1 1/2 cups rolled oats
¼ teaspoon salt
Directions:
until it becomes slightly golden.
then stir in the egg and vanilla.
3. Add the oats, flour, baking soda
chocolate chips.
paper.
brown on the edges.

Calories: 115
Fat: 7.1g
Protein: 1.4g
Chewy Sugar Cookies
Time: 1 ¼ hours
Servings: 40
Ingredients:
½ teaspoon salt
2 cups white sugar
2 eggs
Directions:
creamy and pale. Add the eggs,
one by one, then stir in the
vanilla.
and salt then shape the dough
into small balls.
3. Place the balls on a baking tray
flatten them slightly.
15 minutes or until slightly
golden brown.

Calories: 110
Fat: 4.9g
Protein: 1.1g
Cracked Sugar Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup white sugar
3 egg yolks
½ teaspoon salt
Directions:
2. Add the egg yolks and mix well
then stir in the vanilla.
and salt then form small balls of
dough and roll them through
powdered sugar.
4. Place the balls on a baking tray
slightly golden brown.
6. Serve the cookies chilled,
handling them with care.

Calories: 139
Fat: 6.7g
Protein: 1.4g
Chocolate Crinkles
Time: 2 hours
Servings: 40
Ingredients:
2 cups white sugar
4 eggs
½ cup cocoa powder
½ teaspoon salt
Directions:
1. Mix the coconut oil and melted
chocolate in a bowl.
well then stir in the vanilla.
powder, cocoa and salt then
cover the dough with plastic
wrap.
4. Place in the fridge for 1 hour
then form small balls of dough
and roll them through powdered
sugar.
5. Place the cookies on a baking
tray lined with baking paper
Calories: 131
Fat: 4.2g
Protein: 1.6g
Soft Ginger Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
¼ teaspoon salt
1/2 teaspoon cinnamon powder
1 cup white sugar
1 egg
Directions:
and spices in a bowl.
butter and sugar and mix well.
Add the egg and molasses and
give it a good mix. Stir in the
vanilla.
drop spoonfuls of batter on
paper.
golden brown.
Calories: 105
Fat: 4.8g
Protein: 1.1g
Chewy Coconut Cookies
Time: 1 hour
Servings: 20
Ingredients:
¼ cup cornstarch
¼ teaspoon salt
1 egg
1 cup white sugar
½ teaspoon coconut extract
Directions:
1. Mix the egg and sugar in a bowl
until double in volume. Stir in
the coconut oil then add the
coconut oil, vanilla and coconut
extract.
baking soda, salt and coconut.
baking sheet pan lined with
baking paper.
brown on the edges.

Calories: 114
Fat: 4.4g
Protein: 1.2g
Cranberry Biscotti
Time: 1 ½ hours
Servings: 20
Ingredients:
½ cup white sugar
1 egg
¼ teaspoon salt
Directions:
2. Add the egg and lemon zest and
mix well.
3. Stir in the flour, baking soda
and salt then add the
cranberries.
4. Place the dough on a baking
Shape the dough into a log and
bake it in the preheated oven at
5. Remove the tray from the oven
and allow it to cool down for
10 minutes. Cut the log into 1cm
wide slices and place them
back on the tray with the cut
facing up.
6. Continue baking for 15 minutes
crisp.
7. Allow to cool before serving or
storing.

Calories: 111
Fat: 5.0g
Protein: 1.6g
White Chocolate Cranberry
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg
1 tablespoon brandy
¼ teaspoon salt
Directions:
pale.
2. Add the egg and brandy and mix
well.
spatula.
paper.
brown on the edges.

Calories: 95
Fat: 6.0g
Protein: 1.0g
Carbohydrates: 9.1g
Gingerbread Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup molasses
1 egg
¼ teaspoon salt
Directions:
sugar in a bowl until pale and
creamy.
stir in the rest of the
ingredients.
place them on a baking tray
14 minutes or until fragrant,
risen and golden.
Calories: 129
Fat: 6.2g
Protein: 2.1g
Peanut Butter Oatmeal
Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
½ cup white sugar
1 egg
¼ cup heavy cream
2 cups rolled oats
¼ teaspoon salt
Directions:
sugars in a bowl until pale and
creamy.
mix well.
3. Add the cream as well then fold
in the flour, oats, baking soda
and salt.
paper.
15 minutes or until the cookies
turn golden brown on the edges.

Calories: 102
Fat: 4.6g
Protein: 2.5g
Coconut Macaroons
Time: 1 ½ hours
Servings: 20
Ingredients:
4 cups shredded coconut
¼ teaspoon salt
1 can sweetened condensed milk
Directions:
1. Mix the coconut, salt and flour
in a bowl.
2. Add the milk and vanilla and
mix well.
3. Drop spoonfuls of mixture on
paper.
minutes or until crisp and
golden brown.

Calories: 118
Fat: 6.7g
Protein: 2.1g
Russian Tea Cookies
Time: 1 hour
Servings: 30
Ingredients:
1 egg
¼ teaspoon salt
Directions:
walnuts, salt and baking
powder.
4. Transfer the baked cookies in a
bowl and dust them with plenty
of powdered sugar.

Calories: 136
Fat: 8.8g
Protein: 2.1g
Healthy Banana Cookies
Time: 1 hour
Servings: 25
Ingredients:
2 cups rolled oats
¼ cup coconut flakes
¼ cup dried mango, chopped
Directions:
1. Mix the bananas and oil then
ingredients.
paper.
golden brown.

Calories: 114
Fat: 3.0g
Protein: 1.3g
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 tablespoons milk
1 egg
¼ cup cocoa powder
¼ teaspoon salt
Directions:
and pale.
2. Add the milk, peppermint
extract and egg and mix well
ingredients.
paper.
14 minutes or until fragrant.
Calories: 139
Fat: 8.2g
Protein: 1.6g
Gingersnap Cookies
Time: 1 hour
Servings: 20
Ingredients:
¾ cup canola oil
¼ cup molasses
1 egg
¼ teaspoon salt
Directions:
1. Mix the oil, molasses and sugar
in a bowl.
2. Add the egg and mix until
creamy and pale.
ingredients then form small
balls and place them on baking
trays lined with baking paper.
15 minutes or until crisp and
fragrant.

Calories: 154
Fat: 8.5g
Protein: 1.6g
Four Ingredient Peanut
Butter Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 egg
1 cup rolled oats
Directions:
1. Mix the peanut butter, egg and
then add the oats.
paper.
brown on the edges.

Calories: 113
Fat: 7.0g
Protein: 4.1g
Candied Ginger Oatmeal
Cookies
Time: 1 hour
Servings: 30
Ingredients:
½ teaspoon salt
2 cups rolled oats
½ cup canola oil
2 eggs
½ cup candied ginger, chopped
Directions:
ginger then drop spoonfuls of
batter on a baking sheet lined
with baking paper.

Calories: 121
Fat: 5.9g
Protein: 2.0g
Nutty Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup almond butter
¼ cup white sugar
1 egg
½ cup ground cashew nuts
¼ teaspoon salt
Directions:
1. Mix the almond butter and
sugars in a bowl until pale and
light. Add the egg and vanilla
and mix well.
a baking tray lined with baking
paper.
15 minutes or until crisp and
golden brown.
container.

Calories: 138
Fat: 7.6g
Protein: 3.9g
Peanut Butter Cups Cookies
Time: 1 ¼ hours
Servings: 25
Ingredients:
1 egg
¼ teaspoon salt
1 cup peanut butter, chopped
Directions:
1. Mix the butter and smooth
peanut butter in a bowl until
smooth and creamy.
2. Add the sugar and golden syrup
then stir in the egg and vanilla
extract.
3. Add the flour, baking soda and
salt then fold in the peanut
butter cups.
baking tray lined with
parchment paper.
brown on the edges.
Calories: 160
Fat: 10.4g
Protein: 4.3g
Banana Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ teaspoon salt
½ cup white sugar
1 egg
2 bananas, mashed
Directions:
1. Mix all the dry ingredients in a
bowl.
parchment paper.
brown on the edges.

Calories: 122
Fat: 5.8g
Protein: 1.6g
Amaretti Cookies
Time: 1 hour
Servings: 10
Ingredients:
2 cups almond flour
½ teaspoon almond extract
2 egg whites
Directions:
1. Mix the egg whites until fluffy.
2. Add the vanilla and sugar and
continue whipping until glossy
and stiff.
3. Fold in the almond flour then
paper.
brown on the edges.

Calories: 74
Fat: 2.8g
Protein: 1.9g
Walnut Crescent Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
1 egg
1 ½ cups ground walnuts
½ teaspoon salt
Directions:
and almond extract in a bowl
until fluffy and creamy.
fold in the flour, walnuts, salt
and baking powder.
3. Take small pieces of dough and
shape them into small logs.
4. Place them on a baking tray

Calories: 164
Fat: 11.9g
Protein: 3.2g
Chocolate Nutella Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
¼ cup white sugar
1 cup Nutella
2 eggs
¼ cup cocoa powder
½ teaspoon salt
Directions:
2. Add the Nutella, vanilla and
eggs and mix well.
of batter on a baking tray lined
brown.
5. Serve the cookie chilled.

Calories: 136
Fat: 8.0g
Protein: 1.8g
Chocolate Orange Shortbread
Cookies
Time: 1 hour
Servings: 20
Ingredients:
¼ cup cocoa powder
½ cup white sugar
1 egg
½ cup almond flour
¼ teaspoon salt
Directions:
1. Mix the butter, cocoa powder
and pale.
2. Add the egg, vanilla and orange
zest and mix well.
3. Fold in the flour, almond flour,
salt and baking soda then
transfer the dough on a floured
working surface.
4. Roll the dough into a thin sheet
then cut small cookies with
your favorite cookie cutter.
brown and fragrant.

Calories: 104
Fat: 5.4g
Protein: 1.6g
Cinnamon Snap Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
¼ cup cocoa powder
½ teaspoon salt
2/3 cup white sugar
1 egg
Directions:
and golden syrup in a bowl
until pale and creamy.
add the flour mixture.
place the cookies on a baking
15 minutes until fragrant and
golden brown.
Calories: 109
Fat: 6.5g
Protein: 1.2g
Thin Coconut Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup white sugar
2 egg whites
1 ¾ cups shredded coconut
¼ teaspoon salt
Directions:
bowl until creamy. Place the
dough in the fridge until firm.
place them on baking trays
3. Flatten the cookies and bake
them in the preheated oven at
golden brown and crisp on the
edges.

Calories: 92
Fat: 7.0g
Protein: 0.8g
Carbohydrates: 7.3g
Lemon Poppy Seed Cookies
Time: 1 hour
Servings: 20
Ingredients:
¼ cup coconut oil
2/3 cup white sugar
1 egg
¼ cup cornstarch
¼ teaspoon salt
Directions:
pale.
2. Add the egg, lemon zest and
lemon juice and mix well.
spatula.
paper.
brown or until golden brown on
the edges.

Calories: 106
Fat: 5.7g
Protein: 1.1g
Ginger Almond Biscotti
Time: 1 ¼ hours
Servings: 20
Ingredients:
¾ cup white sugar
2 eggs
½ teaspoon salt
½ cup blanched almonds
Directions:
1. Mix the sugars, molasses, eggs
and butter in a bowl until
creamy.
2. Add the vanilla then fold in the
rest of the ingredients.
3. Transfer the dough on a baking
tray lined with parchment paper
and shape it into a log.
4. Bake the log in the preheated
edges.
5. When done, allow to cool down
slightly then cut the log into thin
slices and place them back on
the baking tray with the cut
facing up.
15 additional minutes.
7. Serve the biscotti chilled.

Calories: 145
Fat: 6.4g
Protein: 2.4g
Pecan Cream Cheese Cookies
Time: 2 hours
Servings: 40
Ingredients:
1 cup cream cheese
1 cup white sugar
1 egg
1 ½ cups ground pecans
¼ teaspoon salt
Directions:
1. Mix the cream cheese, butter,
sugar and vanilla and mix well.
Add the egg and mix well.
ingredients then transfer the
dough on plastic wrap and roll
it into a log. Wrap tightly and
place in the freezer for 1 hour.
3. Remove the dough from the
freezer and cut into thin
cookies.
4. Place them on a baking tray
edges.

Calories: 105
Fat: 5.5g
Protein: 1.6g
Orange Poppy Seed Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ cup white sugar
1 egg
¼ teaspoon salt
1 tablespoon poppy seeds
Directions:
2. Add the egg and orange zest and
mix well then fold in the flour,
salt, baking powder and poppy
seeds.
paper.
brown on the edges.

Calories: 100
Fat: 5.1g
Protein: 1.4g
Monster Cookie Recipes
Time: 1 ¼ hours
Servings: 30
Ingredients:
¼ cup white sugar
2 eggs
½ teaspoon salt
½ cup M&M candies
Directions:
sugars in a bowl. Add the
vanilla and eggs and mix well.
baking soda then add the rest of
the ingredients.
parchment paper.
brown on the edges.

Calories: 149
Fat: 7.2g
Protein: 3.2g
Maple Flavored Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 egg
½ cup maple syrup
¼ teaspoon salt
Directions:
1. Mix the butter, sugar and maple
creamy.
mix well then stir in the rest of
the ingredients.
paper.
brown on the edges.

Calories: 109
Fat: 5.8g
Protein: 2.1g
White Chocolate Pistachio
Cookies
Time: 1 ¼ hours
Servings: 40
Ingredients:
1 cup white sugar
2 eggs
¼ cup whole milk
½ teaspoon salt
1 cup pistachio, chopped
Directions:
paper.
brown on the edges.

Calories: 119
Fat: 6.3g
Protein: 1.6g
Pine Nut Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 ½ cups almond paste
½ cup sugar
1 egg
2 egg whites
¼ teaspoon salt
½ cup pine nuts
Directions:
1. Mix the almond paste, sugar
and egg and mix well until
creamy.
2. Whip the egg whites and salt
until fluffy then fold the
meringue into the almond paste.
3. Drop spoonfuls of mixture on
paper.
4. Top with pine nuts and bake in
10-15 minutes or until golden
brown and crisp.

Calories: 125
Fat: 7.3g
Protein: 2.6g
Lemon Ricotta Cookies
Time: 2 hours
Servings: 40
Ingredients:
1 cup white sugar
2 eggs
½ teaspoon salt
Directions:
1. Mix the cheese, sugar, eggs and
butter in a bowl until creamy.
2. Add the lemon zest and lemon
juice then fold in the flour, salt
and baking powder.
3. Drop spoonfuls of baking batter
on a baking tray lined with
parchment paper.
brown on the edges.

Calories: 69
Fat: 1.9g
Protein: 1.8g
Coconut Lime Butter Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
1 cup white sugar
2 egg yolks
½ teaspoon salt
Directions:
2. Add the egg yolks, lime zest
and lime juice, as well as the
coconut extract.
3. Stir in the flour, salt, coconut
and baking powder then transfer
the dough on a floured working
surface.
then cut small cookies with
your favorite cookie cutter.
5. Place the cookies on a baking
tray lined with parchment
paper.
brown on the edges.

Calories: 124
Fat: 7.4g
Protein: 1.2g
Earl Grey Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
½ teaspoon salt
1 tablespoon loose Earl grey leaves
1 egg
Directions:
mix well.
a thin sheet.
cookie cutters and place them
baking paper.
Calories: 143
Fat: 9.6g
Protein: 1.7g
Hazelnut Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup rolled oats, ground
½ teaspoon salt
1 egg
¼ cup sour cream
½ cup mini chocolate chip cookies
Directions:
sour cream and mix well the
stir in the dry ingredients and
chocolate chips.
a thin sheet.
cookie cutters and place the
cookies on baking trays lined
with baking paper.
brown on the edges.

Calories: 135
Fat: 8.6g
Protein: 1.8g
Double Chocolate Espresso
Cookies
Time: 1 hour
Servings: 20
Ingredients:
2 eggs
2/3 cup white sugar
1 teaspoon instant coffee
6 oz. dark chocolate
¼ cup butter
¼ teaspoon salt
Directions:
1. Mix the chocolate and butter in
a heatproof bowl and place
over a hot water bath. Melt
them together until smooth and
melted.
bowl until fluffy and pale. Add
the vanilla and oil and mix
gently. Stir in the coffee.
3. Add the melted chocolate and
mix gently then fold in the flour
and salt.
paper.
set.

Calories: 124
Fat: 8.0g
Protein: 1.3g
White Chocolate Chunk
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
¼ cup white sugar
2 eggs
½ cup cocoa powder
½ teaspoon salt
4 oz. white chocolate, chopped
Directions:
mix well.
powder, salt and baking soda.
4. Add the white chocolate chips
paper.
15 minutes or until risen.
Calories: 110
Fat: 4.8g
Protein: 1.8g
German Chocolate Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
½ cup white sugar
2 eggs
¼ cup cocoa powder
½ teaspoon salt
½ cup coconut flakes
Directions:
fold in the flour, cocoa powder,
baking soda and salt.
3. Fold in the chocolate chips,
coconut flakes and pecans.
paper.
15 minutes or until risen.
Calories: 142
Fat: 7.9g
Protein: 1.8g
Chocolate Star Anise Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
¾ cup white sugar
½ cup cocoa powder
½ teaspoon salt
1 teaspoon ground star anise
Directions:
1. Mix the butter and coconut oil
in a bowl. Add the sugar and
mix until fluffy.
2. Stir in the egg and give it a
good mix.
spatula.
baking trays lined with
parchment paper.
risen and fragrant.

Calories: 129
Fat: 7.1g
Protein: 1.8g
Lemony Lavender Cookies
Time: 1 ¼ hours
Servings: 25
Ingredients:
2 tablespoons honey
1 egg
½ cup white sugar
1 cup almond flour
½ teaspoon salt
Directions:
1. Mix the butter, honey, egg,
lemon zest, sugar and lavender
in a bowl until pale and light.
paper.
brown on the edges.

Calories: 82
Fat: 4.5g
Protein: 1.1g
Carbohydrates: 9.9g
Fig and Almond Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
½ teaspoon salt
1 ½ cups dried figs, chopped
Directions:
and pale.
ingredients.
paper.
golden brown on the edges and
slightly crisp.

Calories: 159
Fat: 6.3g
Protein: 2.5g
Everything-but-the-kitchen-
sink Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
1 egg
¼ cup applesauce
1 cup rolled oats
½ teaspoon salt
¼ cup dark chocolate chips
Directions:
1. Mix the coconut oil, butter,
vanilla, egg and applesauce in a
bowl.
2. Add the flour, oats, spices and
salt then fold in the walnuts,
apricots, cranberries, apricots,
chocolate chips and coconut.
paper.

Calories: 109
Fat: 7.0g
Protein: 2.4g
Carbohydrates: 9.8g
Dried Fruit Wholesome
Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
¼ cup applesauce
1 egg
1 ¼ cups whole wheat flour
¼ teaspoon salt
¼ cup rolled oats
Directions:
1. Mix the coconut oil,
applesauce, egg and vanilla and
mix well.
soda and cinnamon then add the
oats and dried fruits.
paper.

Calories: 68
Fat: 3.1g
Protein: 1.3g
Carbohydrates: 8.8g
Fresh Blueberry Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
1 egg
¼ cup whole milk
½ teaspoon salt
Directions:
1. Mix the butter, vanilla and
light.
2. Add the egg, milk and lemon
zest and mix well.
soda and mix with a spatula
then fold in the blueberries.
parchment paper.

Calories: 107
Fat: 6.5g
Protein: 1.2g
Almond Blueberry Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2/3 cup white sugar
1 egg
¼ cup whole milk
1 teaspoon almond extract
¼ teaspoon salt
½ cup dried blueberries
Directions:
1. Mix the butter, sugar and lemon
zest in a bowl until fluffy and
pale.
2. Add the egg and milk and mix
well then fold in the flour,
ground almonds, baking soda,
salt and blueberries.
parchment paper and top each
cookie with almond slices.
brown and fragrant.
container for up to 1 week.

Calories: 136
Fat: 8.0g
Protein: 2.5g
Lentil Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
4 oz. lentil, cooked and pureed
1 egg
¼ teaspoon salt
Directions:
1. Mix the lentil puree, butter, egg,
vanilla and sugar in a bowl
until creamy and light.
and mix well.
3. Form small balls of mixture and
brown and fragrant.

Calories: 93
Fat: 4.5g
Protein: 2.3g
Coconut Florentine Cookies
Time: 1 ¼ hours
Servings: 25
Ingredients:
¼ cup honey
1 ½ cups sliced almonds
¼ teaspoon salt
Directions:
1. Mix the butter, sugar and honey
in a heatproof bowl over a hot
water bath until smooth and
melted.
2. Remove from heat and add the
coconut, almonds, salt and
flour.
paper.
4. Spread the mixture slightly then
bake the cookies in the
brown and crisp.

Calories: 135
Fat: 11.3g
Protein: 1.5g
Carbohydrates: 8.3g
Vanilla Sugared Cookies
Time: 2 hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
Powdered sugar for coating the cookies
Directions:
bowl until pale and light.
mix well.
powder then transfer the dough
on a plastic wrap and roll it
into a log.
4. Wrap the dough and place it in
the freezer for 30 minutes.
5. When done, cut the log of dough
into thin slices.
tray lined with parchment paper
edges.

Calories: 103
Fat: 5.0g
Protein: 1.6g
Toffee Apple Cookies
Time: 1 ¼ hours
Servings: 20
Ingredients:
2 egg yolks
½ cup almond flour
¼ teaspoon salt
2 apples, peeled and cored
½ cup toffee bits
Directions:
2. Add the egg yolks and mix well
then stir in the almond flour,
flour, baking soda and salt in
the bowl.
3. Add the eggs and toffee bits
paper.
brown on the edges.

Calories: 129
Fat: 5.8g
Protein: 2.1g
Soft Baked Chocolate
Cookies
Time: 1 ½ hours
Servings: 30
Ingredients:
¼ cup light corn syrup
2 eggs
½ teaspoon salt
1 ¼ cups chocolate chips
Directions:
2. Add the corn syrup, eggs and
chocolate chips and mix well.
paper and bake the cookies in

Calories: 133
Fat: 5.5g
Protein: 2.0g
Brown Sugar Chocolate Chip
Cookies
Time: 1 ½ hours
Servings: 40
Ingredients:
½ cup white sugar
2 eggs
½ teaspoon salt
Directions:
the ingredients.
paper.
brown on the edges and crisp.

Calories: 157
Fat: 8.4g
Protein: 1.6g
Pecan Studded Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ cup butter
1 egg
¼ cup cocoa powder
¼ teaspoon salt
Directions:
until it becomes slightly golden
brown.
the lemon juice and egg, as well
as sugar.
paper.
15 minutes or until slightly
golden brown and crisp on the
edges.
Calories: 113
Fat: 5.9g
Protein: 1.7g
Layered Chocolate Chip
Cookies
Time: 1 ¼ hours
Servings: 30
Ingredients:
2 eggs
½ teaspoon salt
Directions:
ingredients.
parchment paper.
brown.

Calories: 130
Fat: 7.6g
Protein: 1.7g
Walnut Banana Cookies
Time: 1 hour
Servings: 20
Ingredients:
½ teaspoon salt
½ cup white sugar
1 egg
1 banana, mashed
Directions:
2. Add the egg, vanilla and banana
and mix well.
3. Stir in the flours, salt and
baking powder then fold in the
chocolate chips and walnuts.
5. The cookies are best served
chilled.

Calories: 143
Fat: 7.6g
Protein: 2.3g
Peanut Butter Cinnamon
Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 ½ cups smooth peanut butter
2 eggs
½ cup white sugar
¼ cup almond milk
½ teaspoon salt
Directions:
1. Mix the peanut butter, eggs and
sugar in a bowl until creamy.
2. Add the flour, salt, cinnamon
and baking soda and give it a
quick mix.
parchment paper and bake the
cookies in the preheated oven at
fragrant and crisp on the edges.
4. Serve the cookies chilled

Calories: 168
Fat: 11.0g
Protein: 6.1g
Cakey Chocolate Chip
Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 egg
½ cup white sugar
¼ cup whole milk
¼ teaspoon salt
Directions:
2. Add the coconut oil and milk
and mix well.
paper.
12 minutes or until risen and
golden.
serving.

Calories: 96
Fat: 3.9g
Protein: 1.6g
Muffins and
Cupcakes
Coconut Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¾ cup white sugar
3 eggs
1 ¾ cup all-purpose flour
½ teaspoon salt
¾ cup coconut milk
Frosting:
Directions:
1. For the cupcakes, mix the
fold in the flour, baking
powder, salt and coconut,
alternating it with milk. Start
with flour and end with flour.
3. Spoon the batter in 12 muffin
cups lined with muffin papers.
5. Allow the cupcakes to cool in
the pan.
cream cheese and sugar in a
bowl for 5 minutes or until
fluffy and pale.
7. Stir in the vanilla and mix well
then spoon the frosting in a
pastry bag and pipe it over the
cupcakes.

Calories: 425
Fat: 24.7g
Protein: 4.6g
Banana Buttermilk Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
½ teaspoon salt
½ cup rolled oats
1 egg
1 cup buttermilk
Directions:
a different bowl.
the dry ones and mix quickly.
3. Spoon the batter in a muffin pan
lined with muffin papers.
4. Bake the muffins in the
or until slightly golden brown
and well risen.
5. Serve the muffins chilled.

Calories: 176
Fat: 4.8g
Protein: 3.7g
Minty Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup cocoa powder
1 cup white sugar
½ teaspoon salt
1 cup buttermilk
2 eggs
¼ cup canola oil
Frosting:
2/3 cup heavy cream
Directions:
1. For the cupcakes, mix the flour,
cocoa powder, sugar, baking
soda, baking powder and salt in
a bowl.
2. Add the buttermilk, eggs,
canola oil and vanilla and mix
quickly.
3. Spoon the batter in a muffin cup
4. Bake the cupcakes in the
25 minutes or until well risen.
5. Allow to cool in the pan.
to the boiling in a saucepan.
Remove from heat and stir in
the chocolate chips. Mix until
melted and smooth then add the
peppermint extract and butter
and mix well.
7. Allow the frosting to cool then
top each cupcake with the
frosting.
8. Serve chilled.

Calories: 298
Fat: 14.5g
Protein: 5.0g
Peachy Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup canola oil
¾ cup white sugar
2 eggs
½ cup plain yogurt
2 peaches, pitted and diced
Directions:
1. Mix the flours, salt, chia seeds
2. Mix the oil, sugar and eggs in
another bowl and whip until
double in volume.
3. Add the yogurt then stir in the
flour. Fold in the peaches.
4. Spoon the batter in a muffin tin
and golden brown.

Calories: 219
Fat: 10.9g
Protein: 3.8g
Mocha Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
½ teaspoon salt
½ cup canola oil
2 eggs
½ cup sour cream
½ cup espresso
Frosting:
1 cup cream cheese
Directions:
1. For the cupcakes, mix the oil
and sugar in a bowl for 2
minutes then add the eggs and
mix well.
2. Stir in the vanilla, sour cream
and espresso then add the flour,
3. Pour the batter in a muffin tin
25 minutes.
until pale. Add the sugar and
continue whipping until fluffy.
7. Stir in the coffee and melted
chocolate.
8. Spoon the frosting in a pastry
bag and pipe it on top of each
cupcake.
9. Serve the cupcakes fresh.

Calories: 404
Fat: 23.8g
Protein: 4.5g
Strawberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup whole wheat flour
½ teaspoon salt
½ cup canola oil
¾ cup white sugar
2 eggs
½ cup milk
1 ½ cups strawberries, sliced
Directions:
1. Mix the flours, baking soda and
salt in a bowl.
2. Add the canola oil, sugar, eggs
and mix and give it a quick mix.
spoon the batter in12 muffin
5. Allow to cool down before
serving.

Calories: 215
Fat: 10.3g
Protein: 3.3g
Strawberry and Cream
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
2/3 cup white sugar
3 eggs
½ teaspoon salt
1 ½ cups heavy cream, whipped
Directions:
strawberries.
4. Spoon the batter into 12 muffin
cups lined with muffin papers
until golden brown and well
risen.
5. Allow to cool down then top
each cupcake with whipped
cream.
6. Serve the cupcakes chilled.
Calories: 239
Fat: 14.5g
Protein: 3.5g
Double Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
1 cup brewed coffee
¾ cup white sugar
½ cup canola oil
½ cup cocoa powder
½ teaspoon salt
Frosting:
1 cup heavy cream
Directions:
1. For the cupcakes, mix all the
ingredients in a bowl and give
it a quick mix.
2. Pour the batter into 12 muffin
and set.
saucepan.
6. Add the chocolate chips and
mix well until melted. Stir in
the vanilla and mix well.
7. Allow the frosting to cool
down.
8. Top each cupcake with the
chilled frosting.

Calories: 333
Fat: 19.5g
Protein: 4.7g
Banana Peanut Butter
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup buttermilk
¼ cup canola oil
½ teaspoon salt
Directions:
1. Mix the peanut butter, bananas,
oil, eggs and buttermilk in a
bowl.
2. Add the vanilla and mix well
ingredients.
and fragrant.

Calories: 185
Fat: 8.3g
Protein: 4.4g
Red Velvet Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
¾ cup canola oil
1 egg
¾ cup white sugar
½ cup buttermilk
1 teaspoon red food coloring
½ teaspoon white wine vinegar
Frosting:
Directions:
1. For the cupcakes, sift the flour,
and cocoa powder in a bowl.
egg and sugar until creamy and
pale.
3. Stir in the buttermilk, red food
coloring, vinegar and vanilla
extract.
the pan.
cheese and butter in a bowl.
Add the vanilla and mix well
then stir in the sugar and
continue mixing for 5 minutes
until fluffy and airy.
bag and pipe it over the
cupcakes.

Calories: 489
Fat: 28.7g
Protein: 4.0g
Vanilla Cupcakes with Maple
Frosting
Time: 1 ½ hours
Servings: 10
Ingredients:
Cupcakes:
¾ cup white sugar
3 eggs
½ teaspoon salt
½ cup whole milk
Frosting:
Directions:
1. For the cupcakes, mix the butter
and sugar until fluffy and pale.
2. Add the vanilla then stir in the
eggs and mix well.
baking powder, alternating it
with the milk.
they pass the toothpick test.
in a bowl until fluffy. Add the
sugar and continue mixing until
airy and pale.
7. Add the vanilla then spoon the
frosting in a pastry bag and pipe
it over the chilled cupcakes.

Calories: 491
Fat: 29.5g
Protein: 4.3g
Sweet Potato Cupcakes
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
½ teaspoon salt
1 cup white sugar
3 eggs
1 ½ cups sweet potato puree
Frosting:
1 cup cream cheese
Directions:
baking powder, salt, cinnamon
and ginger in a bowl.
pale.
stir in the pumpkin puree and
vanilla.
batter in 12 muffin cups lined
with baking muffin papers.
and fragrant.
ingredients in a bowl until pale
and fluffy.
cupcakes.

Calories: 408
Fat: 23.4g
Protein: 4.5g
Chocolate Graham Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup crushed graham crackers
½ teaspoon salt
1/2 teaspoon cinnamon powder
4 eggs
¼ cup whole milk
Frosting:
1 cup heavy cream
Directions:
and creamy.
2. Add the vanilla and eggs, one
by one and mix well.
3. Fold in the flours, graham
crackers, salt, baking soda and
cinnamon powder, alternating it
with the milk.
lined with baking muffin
papers.
the cupcakes pass the toothpick
test.
to a boil in a saucepan. Remove
down.
8. Top each cupcake with frosting
and sprinkle with crushed
graham crackers.
Calories: 421
Fat: 26.9g
Protein: 5.8g
Matcha Strawberry Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
¼ cup cornstarch
½ teaspoon salt
1 tablespoon matcha
1 cup white sugar
3 eggs
2/3 cup whole milk
Frosting:
Directions:
and pale.
mix well.
3. Fold in the dry ingredients,
alternating them with milk.
6. Allow the cupcakes to cool
down.
and sugar in a bowl until airy
and fluffy.
8. Spoon the frosting into a pastry
cupcakes. Arrange one
strawberry on top of each
cupcake and serve fresh.

Calories: 377
Fat: 21.2g
Protein: 3.2g
Blackberry Muffins
Time: 1 hour
Servings: 10
Ingredients:
½ cup rolled oats
½ teaspoon salt
2/3 cup white sugar
2 eggs
1 cup buttermilk
Directions:
1. Mix the flour, oats, baking soda,
salt and sugar in a bowl.
2. Add the eggs, buttermilk and
vanilla and mix quickly.
3. Fold in the blackberries then
scoop the batter in a muffin tin
and golden.

Calories: 164
Fat: 1.6g
Protein: 4.6g
Blueberry Frosted Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
3 eggs
½ teaspoon salt
1 cup buttermilk
Frosting:
¼ cup blueberry puree
Directions:
and sugars in a bowl until fluffy
and pale.
3. Stir in the buttermilk then fold
in the blueberries.
and golden brown.
down in the pan.
and pale, at least 5 minutes.
8. Add the blueberry puree and
mix well.
bag and pipe it on cupcakes.

Calories: 463
Fat: 24.5g
Protein: 4.3g
Black Sesame Cupcakes with
Cream Cheese Frosting
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
1 cup white sugar
2 eggs
¾ cup milk
¼ cup black sesame powder
½ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
and airy. Add the eggs, one by
one, then stir in the milk and
vanilla.
mix with a spatula.
25 minutes or until the cupcakes
pass the toothpick test.
until creamy.
mixing well until fluffy and
pale.
bag and pipe it over each
cupcake.

Calories: 445
Fat: 25.0g
Protein: 4.0g
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
½ cup sour cream
1 cup almond flour
¼ teaspoon salt
Frosting:
1 cup heavy cream
Directions:
and peanut butter in a bowl
until creamy.
and mix well. Stir in the vanilla
too.
3. Add the flours, salt and baking
powder and mix them with a
spatula.
and golden.
6. Allow them to cool in the pan.
saucepan.
chocolate chips. Mix until
melted and smooth then allow
to cool.
9. Top each cupcake with a dollop
of frosting.

Calories: 312
Fat: 23.4g
Protein: 5.8g
Lemon Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup white sugar
2 eggs
1 cup buttermilk
Directions:
salt, chia seeds and sugar in a
bowl.
and golden brown.

Calories: 146
Fat: 1.9g
Protein: 4.4g
Raisin Bran Muffins
Time: 1 hour
Servings: 10
Ingredients:
1 cup wheat bran
½ teaspoon salt
¼ teaspoon ground ginger
½ cup white sugar
½ cup canola oil
2 eggs
½ cup whole milk
Directions:
1. Mix the flour, wheat bran,
baking powder, salt, cinnamon,
ginger and raisins in a bowl.
2. Add the sugar, canola oil and
eggs, as well as milk and mix
with a spatula.
golden brown.
5. Serve the muffins cooled.

Calories: 235
Fat: 12.6g
Protein: 3.9g
Wholesome Blueberry
Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup wheat bran
½ teaspoon salt
2 eggs
½ cup milk
2 tablespoons orange marmalade
Directions:
1. Mix the flours, bran, baking
2. Add the butter, eggs, milk and
marmalade then fold in
blueberries.
lined with muffin papers and

Calories: 213
Fat: 10.7g
Protein: 4.5g
Raspberry Muffins
Time: 1 hour
Servings: 10
Ingredients:
½ cup white sugar
½ teaspoon salt
3 eggs
½ cup milk
Directions:
1. Mix the flour, sugar, salt and
baking powder in a bowl.
minutes or until the muffins pass
the toothpick test.

Calories: 162
Fat: 1.9g
Protein: 4.8g
Intense Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup brewed coffee
1 egg
½ cup buttermilk
¼ cup canola oil
½ teaspoon salt
¼ cup cocoa powder
Frosting:
2 tablespoons heavy cream
Directions:
1. For the cupcakes, mix the wet
ingredients in a bowl. Add the
dry ingredients and mix quickly.
2. Pour the cupcakes in 12 muffin
minutes.
and pale.
and mix well.
cupcake.

Calories: 374
Fat: 23.9g
Protein: 3.7g
Chocolate Chip Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup white sugar
1 egg
2/3 cup milk
½ cup canola oil
Directions:
1. Mix the flours, baking powder
and salt in a bowl.
2. Add the sugar, egg, milk, oil
and vanilla and mix with a
spatula.
spoon the batter in a muffin tin

Calories: 238
Fat: 12.0g
Protein: 3.6g
Cinnamon Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup milk
2 eggs
1 cup blueberries
Directions:
1. Mix the flour, sugar, salt, baking
soda and cinnamon in a bowl.
2. Add the milk, eggs and melted
butter and fold in the
blueberries then spoon the
batter in a muffin tin lined with
muffin papers.
golden brown.

Calories: 189
Fat: 8.8g
Protein: 3.6g
Coconut Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup quinoa flour
½ teaspoon salt
1 egg
2/3 cup milk
½ cup canola oil
½ cup raspberry jam
Directions:
1. Mix the flours, baking soda,
salt, coconut and sugar.
2. Stir in the egg, milk, oil and
vanilla and give it a quick mix
with a spatula.
4. Drop a dollop of raspberry jam
on top of each muffin and bake
for 20 minutes or until well

Calories: 237
Fat: 11.5g
Protein: 4.4g
Pink Coconut Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
2 eggs
½ teaspoon salt
2/3 cup whole milk
Frosting:
½ teaspoon pink food coloring
Directions:
fold in the flour, salt, baking
powder and coconut, alternating
it with milk.
down.
and pale.
6. Add the cream and food
coloring and continue mixing a
few additional minutes until
airy.
7. Top each cupcake with a dollop
of frosting before serving.

Calories: 410
Fat:26.4g
Protein: 3.4g
Double Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup cocoa powder
½ teaspoon salt
2 eggs
½ cup canola oil
½ cup whole milk
Directions:
1. Mix the flour, cocoa powder,
salt and baking powder in a
bowl.
and give it a quick mix with a
whisk.

Calories: 186
Fat: 12.1g
Protein: 3.8g
Gingerbread Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup wheat bran
½ teaspoon salt
½ cup white sugar
1 egg
1 cup buttermilk
½ cup raisins
Directions:
bowl.
2. Add the wet ingredients and
give it a quick mix.
golden.

Calories: 137
Fat: 0.8g
Protein: 3.4g
Lemon Curd Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
½ cup almond flour
½ teaspoon salt
¾ cup white sugar
3 eggs
1 cup lemon curd
Directions:
mix well then stir in the lemon
zest and juice, as well as
vanilla.
batter in 12 muffin cups lined
with muffin papers.
golden brown.
5. When done, allow to cool and
top each cupcake with a dollop
of lemon curd.

Calories: 311
Fat: 21.4g
Protein: 4.7g
Lemon Poppy Seed Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup white sugar
½ cup canola oil
½ cup milk
Directions:
powder and poppy seeds in a
bowl.
eggs and sugar until fluffy and
pale. Add the oil and milk and
mix well then stir in the lemon
zest and juice.
spoon the batter in 12 muffin
and well risen.
Calories: 203
Fat: 10.9g
Protein: 3.4g
Citrus Coconut Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup white sugar
1 teaspoon lime zest
¼ cup milk
Directions:
bowl until pale and light. Add
the melted butter and citrus zest
and mix well.
2. Fold in the dry ingredients, as
well as the coconut flakes then
and well risen.
serving.
Calories: 213
Fat: 10.9g
Protein: 3.5g
Pure Vanilla Muffins
Time: 1 hour
Servings: 10
Ingredients:
½ teaspoon salt
2 eggs
½ cup white sugar
½ cup canola oil
¼ cup sour cream
Directions:
2. Add the canola oil, vanilla and
sour cream and mix well.
muffin papers.
well risen and golden.

Calories: 229
Fat: 13.2g
Protein: 3.2g
Pink Velvet Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
1 egg
½ cup white sugar
½ cup sour cream
¼ teaspoon red food coloring
Frosting:
Directions:
1. For the cupcakes, mix the egg
and sugar until pale. Add the
vanilla and mix well then stir in
the sour cream and food
coloring.
minutes or until the cupcake
down.
give it a good mix.
7. Stir in the vanilla and mix well
then spoon the buttercream in a
pastry bag and pipe on each
cupcake.

Calories: 336
Fat: 17.9g
Protein: 2.7g
Loaded Muffins
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ cup cocoa powder
½ teaspoon salt
2 tablespoons candied orange peel,
chopped
2 eggs
½ cup milk
¼ cup canola oil
Directions:
bowl.
and well risen.

Calories: 145
Fat: 7.1g
Protein: 3.9g
Chocolate Chunk Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
½ cup white sugar
2 eggs
½ cup sour cream
Frosting:
Directions:
butter, sugar and eggs in a bowl
until pale.
well.
powder and salt then fold in the
dark chocolate.
and well risen.
6. Allow the cupcakes to cool then
top each of them with a dollop
of whipped cream.
7. Sprinkle each cream with
chopped chocolate and serve.

Calories: 334
Fat: 20.4g
Protein: 4.8g
Wholemeal Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 tablespoons hemp seeds
½ cup white sugar
1 egg
1 cup milk
¼ cup canola oil
Directions:
1. Mix the flour, wheat flour,
baking powder, salt, chia seeds
and hemp seeds.
2. Add the sugar, egg, milk and
canola oil and give it a quick
mix.
3. Spoon the batter into a muffin
tin lined with muffin papers and

Calories: 182
Fat: 6.9g
Protein: 4.2g
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
2 eggs
½ teaspoon salt
¼ cup milk
Glaze:
1 tablespoon butter, melted
Directions:
stir in the lemon zest and add
the flour, almonds, salt and
baking powder.
3. Stir in the milk and mix for 1
minute on high speed.
the pan.
ingredients in a bowl. Drizzle
the glaze over each cupcake and
serve fresh.

Calories: 245
Fat: 13.5g
Protein: 3.9g
Nutty Double Chocolate
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 1/2 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon salt
1 cup white sugar
1 egg
¼ cup canola oil
1 cup milk
Directions:
ground hazelnuts, salt, baking
powder and sugar in a bowl.
2. Add the egg, canola oil, milk
and vanilla and give it a quick
mix.
minutes or until they pass the
toothpick test.
Calories: 247
Fat: 10.3g
Protein: 4.2g
Fudgy Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1 egg
1 cup milk
½ cup canola oil
Directions:
1. Mix the dark chocolate and
canola oil in a heatproof bowl
Melt them together until smooth
then remove from heat and add
the egg, milk, sugar and vanilla.
salt then add the chocolate
chips.
the muffins pass the toothpick
test.

Calories: 250
Fat: 14.9g
Protein: 4.4g
Extra Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup cocoa powder
½ teaspoon salt
2 eggs
1 cup milk
1/3 cup canola oil
Directions:
bowl then add the wet
ingredients.
spoon the batter in a muffin
minutes or until well risen.

Calories: 229
Fat: 11.2g
Protein: 4.5g
Rhubarb Strawberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
3 eggs
½ cup milk
1 rhubarb stalk, sliced
Directions:
soda in a bowl.
2. Whip the eggs and sugar in a
3. Add the milk and vanilla and
mix well.
add the rhubarb and
strawberries.
and fluffy.
Calories: 106
Fat: 1.5g
Protein: 3.5g
Orange Almond Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
2 small oranges
6 eggs
1 cup white sugar
2 cups almond flour
½ teaspoon salt
Directions:
1. Place the oranges in a saucepan
and cover them with water.
Boil the oranges for 30 minutes
until softened. Drain the
oranges well and place them in
a blender. Pulse until smooth.
3. Stir in the oranges then fold in
the almond flour, baking
powder and salt.
and golden brown.
6. Allow the muffins to cool down
before serving.
Calories: 130
Fat: 4.5g
Protein: 3.9g
Apple Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup white sugar
¼ cup canola oil
½ cup plain yogurt
Directions:
1. Mix the eggs and sugar until
fluffy and pale.
2. Add the vanilla, oil and yogurt
and give it a good mix.
add the apples.

Calories: 195
Fat: 8.7g
Protein: 4.5g
Black Bottom Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup cream cheese
¼ cup white sugar
1 egg
2 eggs
½ teaspoon salt
Directions:
1. Mix the cream cheese, 1 egg
and ¼ cup sugar in a bowl.
2. Spoon the mixture into 12
muffin cups lined with muffin
papers.
3. Mix 2 eggs with butter and
sugar until pale.
4. Add the flour, almond flour,
5. Spoon the batter over the cream
cheese mixture.

Calories: 223
Fat: 17.3g
Protein: 4.0g
Blueberry White Chocolate
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1 cup milk
2 eggs
¼ cup canola oil
Directions:
salt, coconut and chocolate
chips in a bowl.
and mix well.
lined with special muffin
papers.
and well risen.

Calories: 169
Fat: 9.2g
Protein: 3.7g
Milk Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¾ cup white sugar
2 eggs
1 cup milk
½ teaspoon salt
Frosting:
½ cup milk chocolate chips, melted and
chilled
Directions:
and sugar until fluffy and pale.
stir in the vanilla and milk.
3. Add the flour, baking powder
and salt and mix with a spatula.
and well risen.
6. Allow to cool down.
8. Add the sugar and mix well for
5 minutes.
well.
cupcake.

Calories: 438
Fat: 25.0g
Protein: 4.0g
Turkish Delight Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 eggs
½ cup white sugar
½ cup canola oil
½ cup sour cream
¼ teaspoon salt
1 cup Turkish delight, diced
Directions:
2. Add the vanilla, oil and sour
cream and mix well.
baking powder then stir in the
Turkish delight.

Calories: 239
Fat: 13.0g
Protein: 4.3g
Carrot White Chocolate
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ teaspoon salt
1 egg
½ cup white sugar
¼ cup canola oil
½ cup plain yogurt
Directions:
until pale and light.
2. Add the oil and yogurt and mix
well.
3. Fold in the flours, salt, baking
4. Add the crushed pineapple,
carrots and chocolate chips.
muffins pass the toothpick test.

Calories: 190
Fat: 7.5g
Protein: 3.2g
Cherry Muffins
Time: 1 hour
Servings: 10
Ingredients:
4 eggs
½ cup white sugar
¼ teaspoon salt
Directions:
in a bowl until triple in volume.
2. Stir in the butter and mix well.
baking powder.
4. Add the cherries then spoon the
muffin papers.
and well risen.

Calories: 200
Fat: 11.1g
Protein: 3.6g
Black Forest Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup brewed coffee
½ cup canola oil
1 egg
¼ cup cocoa powder
½ teaspoon salt
Frosting:
Directions:
coffee, oil, egg and vanilla in a
bowl.
2. Stir in the flour, cocoa powder,
salt and baking soda and give it
a quick mix.
5. Allow the muffins to cool
down.
6. Top each muffin with whipped
cream and garnish with sour
cherries.

Calories: 264
Fat: 17.2g
Protein: 2.7g
Chocolate Chip Cinnamon
Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 eggs
½ cup white sugar
½ teaspoon salt
¼ cup milk
Directions:
1. Mix the eggs and sugars in a
2. Add the vanilla, orange zest and
melted butter.
3. Fold in the flour, cinnamon, salt
and baking powder then add the
milk and chocolate chips.
Calories: 191
Fat: 10.7g
Protein: 3.5g
Ricotta Lemon Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup white sugar
½ teaspoon salt
Directions:
1. Mix the cheese, butter, eggs,
vanilla and sugar in a bowl.
and well risen.

Calories: 163
Fat: 6.3g
Protein: 4.9g
Fudgy Chocolate Date
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup dates, pitted
2 eggs
¼ cup milk
½ cup cocoa powder
¼ cup cornstarch
½ teaspoon salt
Directions:
1. Mix the dates, orange juice,
orange zest, eggs and vanilla in
a blender and pulse until
smooth. Add the milk and mix
well.
20 minutes or until the muffins
Calories: 117
Fat: 1.5g
Protein: 3.3g
Chocolate Pear Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup milk
½ cup buttermilk
1/3 cup cocoa powder
½ teaspoon salt
2 pears, peeled and diced
Directions:
1. Mix the eggs, milk, sugar and
buttermilk in a bowl.
2. Stir in the dry ingredients and
3. Fold in the pears then spoon the
muffin papers.

Calories: 119
Fat: 1.5g
Protein: 3.6g
Banana Chocolate Chip
Muffins
Time: 1 hour
Servings: 12
Ingredients:
3 bananas, mashed
½ cup white sugar
1 egg
¼ cup milk
½ teaspoon salt
Directions:
1. Mix the bananas, sugar, egg,
butter and milk in a bowl until
creamy.
and fold them in with a spatula.

Calories: 191
Fat: 7.2g
Protein: 2.9g
Banana Yogurt Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 bananas, mashed
1 cup plain yogurt
1 egg
½ cup canola oil
½ teaspoon salt
Directions:
1. Mix the bananas, yogurt, egg,
sugar and oil in a bowl until
creamy.
and well risen.

Calories: 208
Fat: 9.9g
Protein: 3.9g
Blueberry Poppy Seed
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup plain yogurt
½ cup canola oil
½ cup white sugar
½ teaspoon salt
Directions:
1. Mix the eggs, yogurt, lemon
zest, lemon juice and oil in a
bowl.
ingredients.

Calories: 210
Fat: 10.9g
Protein: 4.1g
Banana Chia Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup white sugar
2 eggs
½ cup canola oil
1 cup buttermilk
¼ cup whole milk
2 bananas, mashed
Directions:
1. Mix the flour, chia seeds, sugar,
bowl.
the muffins pass the toothpick
test.
4. Allow them to cool in the pan
before serving.

Calories: 266
Fat: 12.8g
Protein: 5.7g
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
½ cup white sugar
2 eggs
½ cup buttermilk
Frosting:
Directions:
flours, salt and baking soda in a
bowl.
butter, sugar and vanilla until
fluffy and creamy.
stir in the buttermilk and
almond extract.
golden brown.
and sugar for 5 minutes until
pale and fluffy.
8. Add the vanilla and mix well.
cupcakes.

Calories: 371
Fat: 25.7g
Protein: 2.8g
Honey Cardamom Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup honey
2 eggs
½ teaspoon salt
1/3 cup milk
Frosting:
¼ cup honey
Directions:
butter, honey and sugar in a
the vanilla and eggs and mix
well.
powder and cardamom,
alternating them with milk.
golden brown.
and sugar in a bowl for 5-7
minutes until fluffy and pale.
Stir in the vanilla and mix well.
and pipe it over each cupcake.
8. Drizzle the frosted cupcakes
with honey.

Calories: 425
Fat: 24.1g
Protein: 3.1g
Banana Honey Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup honey
½ cup buttermilk
1 egg
½ cup rolled oats
½ teaspoon salt
Directions:
1. Mix the bananas, honey,
buttermilk, egg and vanilla in a
bowl.

Calories: 141
Fat: 0.9g
Protein: 3.1g
Honey Nutmeg Peach
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
¼ cup honey
1 banana, mashed
½ cup buttermilk
Directions:
bowl.
2. Stir in the eggs, honey, banana
and buttermilk and give it a
quick mix.
3. Fold in the peaches and spoon
the batter in a muffin tin lined
with muffin papers.
5. Allow the muffins to cool in the
pan before serving.
Calories: 172
Fat: 4.1g
Protein: 4.4g
Chocolate Raspberry
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
¼ cup milk
½ teaspoon salt
¼ cup cocoa powder
Frosting:
1 cup cream cheese
½ cup dark chocolate chips, melted and
chilled
Directions:
and airy.
mix well. Stir in the milk.
powder and cocoa and mix with
a spatula.
well risen.
6. For frosting, mix the cream
until pale.
mix for 5 minutes on high
speed.
8. Stir in the melted chocolate then
spoon a dollop of frosting over
each cupcake and serve fresh.

Calories: 512
Fat: 34.9g
Protein: 5.1g
The Ultimate Blueberry
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
2/3 cup white sugar
½ cup canola oil
½ teaspoon salt
1 cup sour cream
Directions:
2. Add the oil and vanilla and mix
well.
sour cream and mix for 1
4. Fold in the blueberries then
and golden.
6. Allow them to cool before
serving or storing.

Calories: 258
Fat: 14.1g
Protein: 3.8g
Raspberry White Chocolate
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup white sugar
½ cup sour cream
½ teaspoon salt
Directions:
in a bowl until fluffy and
creamy.
well then fold in the dry
ingredients.
3. Stir in using a spatula the
raspberries and white
chocolate.
before serving.
Calories: 164
Fat: 5.2g
Protein: 3.4g
Blackberry Bran Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup wheat bran
½ teaspoon salt
2 eggs
¾ cup milk
¼ cup honey
¼ cup rice bran oil
Directions:
1. Mix the flour, wheat bran,
2. Stir in the eggs, milk, honey,
sugar and oil and give it a quick
mix.

Calories: 140
Fat: 5.8g
Protein: 3.1g
Raspberry Vanilla Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
2/3 cup buttermilk
¼ teaspoon salt
Frosting:
2 cups heavy cream
Directions:
and sugar until pale and light.
stir in the vanilla and
buttermilk.
muffin papers.
25 minutes until they pass the
toothpick test then allow them
to cool down.
5. For the frosting, whip the cream
in a bowl until airy and puffed
up. Add the sugar and vanilla
and mix well.
6. Drop a dollop of cream over
each cupcake and decorate with
a few raspberries.

Calories: 267
Fat: 16.1g
Protein: 3.6g
Orange Iced Cupcakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
¾ cup white sugar
3 eggs
½ cup buttermilk
½ teaspoon salt
¼ cup candied orange peel, diced
Frosting:
1 tablespoon butter, melted
Directions:
and pale.
stir in the vanilla and
buttermilk.
powder, salt and orange peel
then spoon the batter in a muffin
tin lined with muffin papers.
Allow them to cool in the pan.
well.
6. Drizzle each cupcake with
frosting.

Calories: 272
Fat: 10.0g
Protein: 3.7g
Citrus Iced Coconut
Cupcakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup coconut butter
½ cup white sugar
2 eggs
½ cup coconut milk
¼ teaspoon salt
Icing:
1 tablespoon lime juice
Directions:
coconut butter and sugar until
creamy.
stir in the coconut milk.
3. Fold in the flour, coconut
flakes, salt and baking powder
and well risen. Allow them to
cool in the pan.
6. Drizzle the icing over each
cupcake and serve them fresh.

Calories: 212
Fat: 6.2g
Protein: 3.1g
Plum Whole Wheat Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 ½ cups whole wheat flour
½ teaspoon salt
1 tablespoon chia seeds
2 eggs
½ cup buttermilk
¼ cup canola oil
4 plums, pitted and diced
Directions:
1. Mix the flours, baking powder,
salt and chia seeds in a bowl.
spatula.
golden.

Calories: 142
Fat: 6.4g
Protein: 3.8g
White Chocolate Lime
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
3 eggs
1 tablespoon lime zest
1 tablespoon lime juice
½ cup buttermilk
¼ cup cornstarch
½ teaspoon salt
Frosting:
1 tablespoon lime zest
Directions:
and fluffy.
stir in the vanilla, lime zest and
juice and buttermilk.
salt and baking soda then add
the chocolate chips.
350F for 20 minutes until well
until pale.
until airy and light.
8. Stir in the lime zest then spoon
the frosting over each cupcake.
Calories: 462
Fat: 28.3g
Protein: 5.5g
Almond White Chocolate
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup almond flour
½ teaspoon salt
¾ cup white sugar
3 eggs
½ cup plain yogurt
Frosting:
1 cup heavy cream
2 cups white chocolate chips
Directions:
and pale.
2. Add the vanilla, almond extract
and eggs and mix well.
3. Stir in the yogurt and give it a
good mix.
to the boiling point then remove
from the heat and add the
smooth then allow to cool in the
fridge for a few hours.
8. When chilled, whip the frosting
until airy and fluffy. Spoon the
frosting in a pastry bag and pipe
it on top of each cupcake.
9. Serve them right away.

Calories: 359
Fat: 22.9g
Protein: 5.0g
Pear and Ginger Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup canola oil
½ cup buttermilk
¼ teaspoon salt
2 pears, cored and diced
Directions:
bowl until fluffy and pale. Stir
in the oil and mix well then add
the buttermilk and mix well.
2. Stir in the vanilla and ginger
baking powder.
3. Add the pears and dark
chocolate and mix gently with a
spatula.

Calories: 220
Fat: 11.4g
Protein: 3.4g
Cinnamon Apple Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
3 eggs
½ teaspoon salt
¼ cup milk
Frosting:
Directions:
and creamy.
mix well then stir in the vanilla
and ginger.
baking powder, alternating it
with milk. Fold in the apples.
minutes. Allow the cupcakes to
cool in the pan.
sugar and mix well then stir in
the cinnamon and vanilla. Whip
on high speed for 5 minutes.
7. Spoon the frosting on top of
each cupcake and serve them
fresh.

Calories: 398
Fat: 24.4g
Protein: 3.5g
Apricot Orange Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup wheat bran
½ teaspoon salt
2 eggs
½ cup canola oil
½ cup buttermilk
¼ teaspoon orange juice
6 apricots, halved
Directions:
1. Mix the flour, wheat bran, salt
2. Add the eggs, sugar, buttermilk,
orange zest and orange juice
4. Top each muffin with one
apricot half and bake in the

Calories: 187
Fat: 10.2g
Protein: 3.3g
Banana Olive Oil Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
¼ cup extra virgin olive oil
2 bananas, mashed
½ cup buttermilk
½ teaspoon salt
Directions:
bowl until creamy. Add the
olive oil and lemon zest and
mix well. Stir in the lemon
juice and bananas, as well as
the buttermilk.
muffin papers.

Calories: 149
Fat: 5.2g
Protein: 3.1g
Simple Lavender Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
½ cup heavy cream
½ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
creamy and pale.
mix well. Stir in the lavender
buds and cream and mix well.
baking muffin papers.
until fluffy.
5 minutes on high speed.
8. Spoon the frosting over each

Calories: 466
Fat: 28.8g
Protein: 4.4g
Cherry Coconut Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup white sugar
¼ cup canola oil
¾ cup coconut milk
½ teaspoon salt
Directions:
the oil and milk and mix well.
2. Fold in the coconut, flour, salt,
baking soda and cherries.
toothpick test.

Calories: 185
Fat: 11.2g
Protein: 2.6g
Hummingbird Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup white sugar
2 bananas, mashed
½ cup canola oil
½ cup grated carrots
Directions:
2. Add the bananas and oil, as
well as vanilla and mix well.
powder and cinnamon then add
the coconut, walnuts, pineapple,
carrots and orange zest.

Calories: 247
Fat: 14.2g
Protein: 4.2g
Coconut Flakes Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
3 eggs
¼ teaspoon salt
Frosting:
Directions:
and light.
2. Add the coconut extract and
eggs and mix well.
powder and shredded coconut.
golden. Allow the cupcakes to
cool down.
mix well for 5 minutes.
cupcake.
8. Decorate the frosted cupcakes
with coconut flakes.

Calories: 415
Fat: 28.7g
Protein: 3.2g
Honey Pear Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup buttermilk
Directions:
a different bowl.
2. Combine the two mixtures
together and mix quickly with a
whisk or spatula.
muffin papers.
and well risen.
Calories: 150
Fat: 4.9g
Protein: 3.0g
Passionfruit Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
2 eggs
½ cup milk
½ teaspoon salt
Frosting:
2 tablespoons passionfruit juice
Directions:
and light.
stir in the vanilla, passionfruit
juice and milk.
muffin papers.
golden brown.
down.
minutes until pale.
7. Stir in the passionfruit juice and
mix well.

Calories: 494
Fat: 24.4g
Protein: 6.1g
Coconut Caramel Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
1 cup white sugar
3 eggs
½ cup coconut cream
½ cup coconut milk
2/3 cup shredded coconut
½ teaspoon salt
Frosting:
Directions:
and pale.
stir in the coconut cream, milk
and vanilla.
3. Fold in the flour, coconut, salt
and baking powder.
down.
and sugar in a bowl for 5-7
minutes or until fluffy and pale.
Spoon the frosting over each
cupcake then decorate with
coconut flakes.
8. Just before serving, drizzle the
cupcakes with caramel sauce.

Calories: 462
Fat: 28.1g
Protein: 3.7g
Chocolate Sprinkle Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
¼ cup cocoa powder
2 eggs
1 cup buttermilk
¼ cup brewed coffee
¼ cup canola oil
Frosting:
Directions:
salt, baking powder and cocoa
powder in a bowl.
2. Add the eggs, vanilla,
buttermilk, coffee and canola
oil and give it a quick mix.
3. Pour the batter in 12 muffin
until they pass the toothpick
test.
until fluffy. Add the sugar and
mix for 5-7 minutes or until
pale and light.
6. Stir in the rum and mix well.
7. Cover each cupcake with
frosting and serve them fresh.

Calories: 338
Fat: 21.3g
Protein: 3.8g
Hazelnut Fig Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
4 eggs
¼ cup canola oil
12 fresh figs
Directions:
1. Mix the hazelnuts, flour, salt
the oil and mix well.
3. Fold in the flour and hazelnut
mixture then pour the batter in a
muffin tin lined with muffin
papers.
4. Top each muffin with a fig and

Calories: 190
Fat: 10.0g
Protein: 4.0g
Maple Syrup Pecan Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ cup heavy cream
½ cup white sugar
¼ cup maple syrup
2 eggs
1 cup ground pecans
½ teaspoon salt
Frosting:
¼ cup maple syrup
Directions:
1. For the syrup, mix the butter,
cream, sugar and maple syrup
in a bowl until pale and creamy.
mix well.
3. Fold in the pecans, flour, salt
and baking powder then add the
dates.
and cream in a bowl.
8. Drizzle the frosting over each

Calories: 343
Fat: 21.9g
Protein: 2.7g
Chocolate Candied Orange
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
2 eggs
½ cup canola oil
½ cup plain yogurt
½ teaspoon salt
¼ cup candied orange peel, chopped
Directions:
1. Mix the sugar, orange juice,
eggs, oil, yogurt and orange zest
in a bowl.
powder, chocolate chips and
orange peel and mix with a
spatula.
Calories: 217
Fat:11.4g
Protein: 3.5g
Spiced Strawberry Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients
Cupcakes:
1 cup white sugar
½ teaspoon salt
½ cup canola oil
1 cup milk
1 teaspoon apple cider vinegar
1 egg
Frosting:
½ cup strawberry puree
Directions:
1. For the cupcakes, mix all the
it a quick mix.
papers.
sugar and mix well then stir in
the strawberry puree.

Calories: 435
Fat: 25.4g
Protein: 2.4g
Chocolate Spice Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
2 eggs
¾ cup milk
¼ cup cocoa powder
½ teaspoon salt
Frosting:
½ cup heavy cream
Directions:
stir in the milk.
powder, salt, baking powder,
cinnamon, ginger and star anise.
minutes or until fragrant and
well risen.
down.
and stir in the chocolate chips.
Mix until melted then spoon the
frosting over each cupcake.
8. Serve the cupcakes fresh or
container.

Calories: 235
Fat: 13.6g
Protein: 4.0g
Moist Chocolate Coffee
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup cocoa powder
½ teaspoon salt
1 egg
1 cup brewed coffee
½ cup buttermilk
¼ cup canola oil
Frosting:
1 cup heavy cream
Directions:
1. For the cupcakes, mix the cocoa
powder, flour, salt and baking
soda in a bowl.
2. Stir in the egg, coffee, instant
coffee, buttermilk, oil and
Allow them to cool in the pan.
to the boiling point. Remove
completely.
6. Stir in the vanilla then whip the
cream with an electric mixer
just until pale and stiff.
7. Decorate each cupcake with
whipped frosting and serve
them fresh.

Calories: 244
Fat: 14.6g
Protein: 4.6g
Double Berry Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
2 eggs
2/3 cup buttermilk
½ cup almond flour
½ teaspoon salt
Frosting:
2 cups heavy cream
Directions:
creamy and pale. Add the eggs
2. Stir in the buttermilk then fold
in the flours, salt and baking
powder.
3. Add the strawberries and mix
gently.
lined with baking muffin papers
at 350F for 20 minutes or until
6. Top each cupcake with
whipped cream and decorate
with raspberries.

Calories: 249
Fat: 16.7g
Protein: 3.7g
Espresso Sour Cream
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
½ cup sour cream
¼ cup brewed espresso
½ teaspoon salt
¼ cup cornstarch
Frosting:
Directions:
and creamy.
mix well. Stir in the espresso
and sour cream.
the pan.
and sugar in a bowl for at least
5 minutes or until pale and
creamy.
8. Add the coffee and vanilla and
mix well.
cupcakes.
10. Serve them fresh.
Calories: 447
Fat: 28.5g
Protein: 3.1g
The Ultimate Vanilla
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
2/3 cup white sugar
2 eggs
1 cup buttermilk
Frosting:
4 egg whites
1 cup white sugar
½ teaspoon salt
Directions:
salt, baking powder and sugar
in a bowl.
2. Add the butter and mix until
grainy.
3. In a bowl, combine the eggs,
buttermilk and vanilla and mix
well. Pour over the flour and
mix for 1 minute on high speed.
lined with baking muffins
papers.
7. For the frosting, mix the egg
whites and sugar in a bowl and
place over hot water bath. Keep
on heat and mix until heated and
the sugar has melted.
8. Remove from heat and mix for
5-7 minutes until fluffy and
thickened, glossy and stiff.
9. Add the butter, all at once, and
mix well for 2 minutes. It will
curdle up at first then it will
come back together.
cupcakes.
12. Serve them fresh.

Calories: 435
Fat: 26.7g
Protein: 5.2g
Honey Spiced Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup honey
½ teaspoon salt
Directions:
1. Mix the butter, eggs, honey and
sugar in a bowl.
and mix with a spatula just until
incorporated.

Calories: 213
Fat: 12.5g
Protein: 3.9g
Gluten Free Chocolate
Muffins
Time: 1 hour
Servings: 10
Ingredients:
3 eggs
½ cup white sugar
½ cup canola oil
½ cup white rice flour
½ cup tapioca flour
¼ cup cocoa powder
½ teaspoon salt
Directions:
2. Add the oil then stir in the rest
of the ingredients.

Calories: 251
Fat: 15.4g
Protein: 2.9g
Raspberry Jam Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
2/3 cup white sugar
½ cup canola oil
¾ cup sour cream
½ teaspoon salt
1 cup raspberry jam
Directions:
bowl until fluffy and pale, at
least double in volume.
2. Stir in the vanilla, sour cream
and oil and mix well.
4. Spoon the jam over each muffin
serving.

Calories: 298
Fat: 13.0g
Protein: 3.4g
Sprinkles Chocolate
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup white sugar
2 eggs
¼ cup cocoa powder
½ teaspoon salt
1 cup whole milk
Frosting:
Directions:
creamy and pale.
powder, alternating them with
milk.
papers.
toothpick test.
and pale. Add the melted and
cooled chocolate.
6. Decorate the cupcakes with

Calories: 452
Fat: 26.1g
Protein: 4.1g
Lemon Fig Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
3 eggs
½ cup buttermilk
½ teaspoon salt
4 fresh figs, chopped
Directions:
1. Mix the butter, sugar, eggs,
buttermilk, lemon zest and
lemon juice in a bowl until
creamy.
soda and mix with a spatula.
3. Fold in the figs then spoon the
muffin papers.

Calories: 197
Fat: 10.4g
Protein: 4.8g
Lemon Ricotta Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup ricotta cheese
¼ cup milk
1 cup almond flour
½ teaspoon salt
Directions:
1. Mix the butter, vanilla, eggs,
ricotta, milk and lemon zest in a
bowl.
2. Add the flours, salt and baking
cups lined with baking muffin
papers of your desire.

Calories: 148
Fat: 10.6g
Protein: 3.9g
Carbohydrates: 9.7g
Coconut Mango Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup canola oil
2 eggs
½ cup white sugar
½ cup coconut milk
½ teaspoon salt
1 mango, peeled and diced
Directions:
1. Mix the oil, eggs, sugar, vanilla
and coconut milk in a bowl.
2. Add the coconut, flour, salt and
mango.
lined with muffin papers or
greased and bake in the
golden brown.

Calories: 220
Fat: 14.6g
Protein: 2.5g
Banana Peanut Butter Cups
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
2 eggs
1 cup buttermilk
½ teaspoon salt
½ peanut butter cups, chopped
Directions:
1. Mix the bananas, eggs,
buttermilk and vanilla in a
bowl.
2. Add the sugar, flour, salt and
baking soda and mix with a
spatula.
3. Fold in the peanut butter cups

Calories: 180
Fat: 6.5g
Protein: 6.1g
Funfetti Cream Cheese
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ teaspoon salt
2/3 cup white sugar
2 eggs
½ cup sour cream
½ cup milk
Frosting:
1 cup cream cheese
Sprinkles to decorate
Directions:
creamy and pale.
stir in the sour cream, milk and
vanilla.
3. Fold in the sprinkles then spoon
down.
until pale.
5-7 minutes or until fluffy and
light.
8. Decorate the cupcakes with
cream cheese frosting.
9. Top with colorful sprinkles.

Calories: 438
Fat: 25.7g
Protein: 5.2g
Blueberry Lemon Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup white sugar
3 eggs
½ teaspoon salt
Frosting:
4 egg yolks
3 lemons, zested and juiced
½ cup butter
1 cup white sugar
Directions:
and creamy.
stir in the lemon zest, lemon
juice and vanilla.
powder and blueberries.
8. Cook the mixture for 15-20
minutes, stirring all the time
with a whisk until it thickens
and it looks smooth and shiny.
9. Allow to cool then top each
cupcake with the lemon cream.

Calories: 374
Fat: 18.2g
Protein: 4.6g
Grapefruit Cream Cheese
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¾ cup white sugar
1 teaspoon grapefruit zest
2 eggs
¾ cup buttermilk
½ teaspoon salt
Frosting:
1 cup cream cheese
½ cup butter
2 cups powder sugar
1 tablespoon grapefruit zest
Directions:
and creamy.
2. Add the zest and eggs and mix
well.
powder then add the milk and
mix well.
the pan.
until fluffy.
7. Add the eggs and mix well for
4-5 minutes then stir in the zest.
8. Decorate each cupcake with

Calories: 412
Fat: 23.1g
Protein: 4.9g
Orange Poppy Seed Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
1 orange, washed
½ cup coconut oil
3 eggs
½ teaspoon salt
2 tablespoons poppy seed
Directions:
1. Place the orange in a saucepan
and cover it with water. Cook
until softened then drain and
place the orange in a blender.
2. Add the coconut oil, eggs and
vanilla and blend until smooth.
3. Stir in the flours, salt, baking
powder and poppy seed and
mix with a spatula.

Calories: 168
Fat: 11.0g
Protein: 3.4g
Banana Mascarpone
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 bananas, mashed
2 eggs
¼ cup canola oil
1 cup buttermilk
½ cup oat flour
½ teaspoon salt
Frosting:
1 ½ cups mascarpone cheese
Directions:
bananas, eggs, vanilla, oil and
buttermilk in a bowl.
and mix well.
6. For the frosting, mix the
mascarpone cheese and sugar in
a bowl until pale and fluffy.
8. Top the cupcakes with frosting
and serve them fresh.

Calories: 244
Fat: 9.9g
Protein: 7.4g
Chocolate Raspberry
Crumble Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
Muffins:
3 eggs
½ cup white sugar
½ cup milk
¼ cup cocoa powder
½ teaspoon salt
Crumble topping:
¼ teaspoon salt
Directions:
1. For the muffins, mix the eggs,
until creamy.
2. Stir in the milk and butter and
mix well.
a muffin pan lined with muffin
papers.
4. For the topping, mix the
grainy.
5. Top the muffins with the
crumble topping and bake in the

Calories: 241
Fat: 13.3g
Protein: 4.4g
Butternut Almond Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup butternut squash puree
½ cup golden syrup
2 eggs
¼ cup canola oil
1 cup almond flour
½ teaspoon salt
1 teaspoon pumpkin pie spices
Directions:
1. Mix the butternut squash puree,
golden syrup, eggs, vanilla and
canola oil in a bowl.
2. Add the flours, salt, baking
powder and spices and mix
gently.
top with sliced almonds.

Calories: 158
Fat: 7.6g
Protein: 3.0g
Apple Puree Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup apple puree
¼ cup peanut oil
2 apples, cored and diced
Directions:
1. Mix the flour, sugar, cinnamon,
ginger and baking soda in a
bowl.
papers.
golden brown.

Calories: 179
Fat: 5.5g
Protein: 2.8g
Ginger Pineapple Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup canola oil
1 egg
½ cup milk
½ teaspoon salt
Directions:
1. Mix the oil and sugar until
creamy. Add the egg and mix
well then stir in the milk and
mix very well.
2. Fold in the flour, coconut, salt,
baking powder, ginger and
cinnamon and mix well.
3. Fold in the pineapple then
Calories: 202
Fat: 10.9g
Protein: 2.6g
Duo Chocolate Chip Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup canola oil
1 cup white sugar
2 eggs
1 cup milk
½ teaspoon salt
Directions:
1. Mix the oil and sugar in a bowl.
Add the eggs and mix well then
stir in the milk.
chocolate chips.
golden brown.

Calories: 301
Fat: 14.0g
Protein: 4.5g
Milky Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 bananas, mashed
2 eggs
½ cup heavy cream
¼ cup canola oil
Directions:
1. Mix the bananas, eggs, cream,
oil and vanilla in a bowl.
soda then spoon the batter in a
papers.
and fragrant.

Calories: 143
Fat: 7.3g
Protein: 2.8g
Mocha Chocolate Chip
Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
2 eggs
½ cup milk
¼ teaspoon salt
Directions:
1. Mix the bananas, eggs, instant
coffee, vanilla, milk and sugar
in a bowl.
and mix well.

Calories: 138
Fat: 2.5g
Protein: 3.4g
Blueberry Oatmeal Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup oat flour
¼ teaspoon salt
2 eggs
1 cup buttermilk
½ cup canola oil
Directions:
baking soda, salt and sugar in a
bowl.
canola oil and mix well.
lined with muffin papers of
your desire.
serving.

Calories: 209
Fat: 10.6g
Protein: 3.8g
Rich Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup cocoa powder
½ teaspoon salt
1 cup white sugar
½ cup canola oil
¾ cup milk
2 eggs
Directions:
salt, baking powder, baking
soda and salt in a bowl.
and mix well.
20 minutes.
before serving or storing.

Calories: 237
Fat: 10.8g
Protein: 3.9g
Cinnamon Plum Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup buttermilk
¼ cup canola oil
1 egg
6 plums, pitted and diced
Directions:
1. Mix the flour, sugar, baking
soda, cinnamon, ginger and
walnuts in a bowl.
and mix well. Add the plums as
well.
lined with your favorite muffin
papers.

Calories: 177
Fat: 8.4g
Protein: 4.2g
Carrot Cake Pecan Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup milk
1 egg
½ cup canola oil
1 cup grated carrot
Directions:
cinnamon and ginger.
2. Add the milk, egg, oil, sugar,
carrot, pineapple and walnuts
and mix well.
5. Serve the muffins chilled or
container for up to 4 days.
Calories: 210
Fat: 12.9g
Protein: 3.8g
Mixed Berry Buttermilk
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1 egg
¼ cup olive oil
½ cup white sugar
1 cup mixed berries
Directions:
powder and baking soda in a
bowl.
2. Add the egg, olive oil,
buttermilk and vanilla and mix
well then stir in the sugar.
3. Fold in the berries then spoon
with your favorite muffin
papers.
20 minutes or until they pass the
toothpick test.
Calories: 167
Fat: 5.0g
Protein: 3.5g
Peanut Butter Banana
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 bananas, mashed
½ cup canola oil
½ cup milk
1 egg
¼ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
bananas, canola oil, milk, egg
and vanilla.
soda then spoon the batter in a
papers.
creamy and fluffy.
5. Top each chilled cupcake with

Calories: 345
Fat: 22.1g
Protein: 7.0g
Strawberry Chia Seed
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1/3 cup canola oil
1 cup plain yogurt
2 eggs
4 tablespoons milk
Directions:
bowl.
2. Add the oil, yogurt, eggs and
milk and give it a quick mix.
golden brown.
before serving.

Calories: 178
Fat: 9.0g
Protein: 5.3g
Spicy Pineapple Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup sultanas
¼ teaspoon cayenne pepper
2 eggs
1/3 cup canola oil
2 cups crushed pineapple
Directions:
and sultanas in a bowl.
2. Add the cayenne pepper and
ginger then stir in the rest of the
ingredients and give it a quick
mix.
container.

Calories: 162
Fat: 7.0g
Protein: 2.7g
Orange Yogurt Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
1 cup plain yogurt
1 orange, zested and juice
½ cup canola oil
1 egg
¼ cup candied orange peel, chopped
Directions:
1. Mix the flour, baking powder
and salt in a bowl.
2. Add the yogurt, orange zest,
orange juice, oil and egg and
mix well.
3. Fold in the orange peel then
papers.

Calories: 186
Fat: 9.9g
Protein: 3.9g
Muesli Apple Muffins
Time: 1 hour
Servings: 16
Ingredients:
½ teaspoon salt
1 cup muesli
2 eggs
½ cup canola oil
1 ½ cups milk
Directions:
powder, cinnamon and muesli
in a bowl.
2. Add the eggs, canola oil and
milk and mix well with a
spatula.
3. Fold in the apples then spoon
papers.
container.
Calories: 182
Fat: 8.4g
Protein: 4.0g
Apple Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup milk
1 egg
1 red apple, cored and diced
Directions:
bowl.
2. Stir in the butter, milk, egg and
vanilla and give it a quick mix.
3. Fold in the apple and
cranberries and spoon the batter
in a muffin tin lined with your
favorite muffin papers.
and golden.
Calories: 179
Fat: 8.4g
Protein: 2.8g
Apricot Rosemary Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup rolled oats
1 teaspoon dried rosemary
½ cup honey
½ cup plain yogurt
¼ cup milk
1 egg
Directions:
powder, oats, almonds and
rosemary in a bowl.
2. Stir in the honey, yogurt, milk
and egg and mix well then fold
in the apricots.
3. Spoon the batter in a muffin pan
papers and bake in the
and golden brown.

Calories: 155
Fat: 3.0g
Protein: 4.2g
Basic Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
¾ cup white sugar
1 egg
½ cup canola oil
1 cup whole milk
Directions:
1. Mix the flour, sugar, salt, baking
powder and baking soda in a
bowl.
2. Stir in the egg, oil, milk and

Calories: 231
Fat: 10.3g
Protein: 3.5g
Beetroot Raspberry Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
1 cup beetroot puree
1 egg
½ cup buttermilk
½ cup canola oil
½ cup white sugar
½ teaspoon salt
Directions:
1. Mix the beetroot puree, egg,
buttermilk and oil in a bowl.
2. Add the sugar and vanilla and
3. Fold in the raspberries then
papers.

Calories: 206
Fat: 9.8g
Protein: 3.2g
Cinnamon Autumn Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
½ cup milk
1 apple, cored and diced
1 pear, cored and diced
½ cup butternut squash cubes
Directions:
powder, cinnamon and sugar in
a bowl.
2. Add the butter, eggs, milk and
3. Fold in the apple, pear and
butternut squash cubes.
papers.
Calories: 208
Fat: 8.9g
Protein: 3.6g
Sultana Bran Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup wheat bran
½ teaspoon salt
2 bananas, mashed
1 egg
¾ cup plain yogurt
¼ cup olive oil
½ cup sultanas
Directions:
1. Mix the wheat bran, flour,
baking powder, coconut,
cinnamon and salt in a bowl.
2. Stir in the bananas, egg, yogurt,
olive oil and vanilla.
3. Fold in the sultanas then spoon
with muffin papers.

Calories: 137
Fat: 5.7g
Protein: 3.5g
Blueberry Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup wheat flour
½ teaspoon salt
2 bananas, mashed
2 eggs
1 cup plain yogurt
½ cup canola oil
Directions:
1. Mix the flours, cinnamon, salt
lined.

Calories: 206
Fat: 10.4g
Protein: 4.5g
Walnut Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
3 bananas, mashed
2 eggs
½ cup plain yogurt
½ teaspoon salt
Directions:
1. Mix the bananas, sugar, eggs,
yogurt and butter and mix well.
2. Fold in the flour, walnuts, salt
and baking powder.
with muffin papers and bake in
and golden.

Calories: 236
Fat: 14.1g
Protein: 6.7g
Black Forest Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup buttermilk
¼ cup canola oil
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the eggs, buttermilk,
coffee, oil and vanilla and mix
well.
powder, baking soda, baking
cherries and mix them in gently.
well risen.

Calories: 128
Fat: 5.8g
Protein: 3.6g
Mango Buttermilk Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
¼ teaspoon salt
2 eggs
1 ½ cups buttermilk
¼ cup canola oil
Directions:
1. Mix the flour, sugar, salt and
baking soda in a bowl.
2. Add the eggs, buttermilk, oil
mix.
3. Fold in the mango then spoon
with muffin papers.
golden brown.

Calories: 171
Fat: 5.7g
Protein: 4.1g
Raspberry Ricotta Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup ricotta cheese
1/3 cup white sugar
2 eggs
½ cup milk
¼ teaspoon salt
1 cup raspberries
Directions:
1. Mix the butter, cheese, sugar,
eggs, milk and vanilla in a
bowl.
a muffin tin lined with muffin
papers.
3. Top each muffin with fresh
raspberries and bake in the
golden brown.

Calories: 176
Fat: 7.5g
Protein: 5.1g
Blackberry White Chocolate
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup white sugar
1 cup milk
2 eggs
½ cup canola oil
1 cup blueberries
Directions:
salt, sugar, coconut and
chocolate chips in a bowl.
2. Stir in the milk, eggs, canola oil
and vanilla and mix with a
spatula.
papers.
and golden brown.

Calories: 261
Fat: 13.3g
Protein: 4.3g
Caramel Vanilla Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ teaspoon salt
2 eggs
1 cup milk
1 egg
Frosting:
Directions:
bowl.
2. Combine the eggs, butter, milk,
egg and vanilla then pour this
mixture over the flour. Give it a
quick mix then spoon the batter
in a muffin tin lined with muffin
papers.
Allow them to cool down.
sugar and vanilla and keep
mixing for 5 minutes.
5. Pipe the frosting over the
cupcakes and drizzle them with
caramel sauce.

Calories: 388
Fat: 22.2g
Protein: 4.3g
Morning Glory Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
3 eggs
½ cup canola oil
½ cup applesauce
½ cup raisins
Directions:
1. Mix the flour, baking soda,
bowl.
2. Add the eggs, canola oil and
applesauce and give it a quick
mix.
3. Fold in the carrots, raisins,
walnuts, coconut and chia seeds
Calories: 259
Fat: 16.2g
Protein: 6.0g
Pumpkin Apple Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
1 cup pumpkin puree
¼ cup milk
½ cup canola oil
Directions:
in a bowl.
2. Add the eggs, pumpkin puree,
milk, oil and sugar and give it a
quick mix.
with muffin papers.
Calories: 215
Fat: 10.2g
Protein: 3.6g
Oatmeal Carrot Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup rolled oats
¼ teaspoon salt
2 eggs
½ cup canola oil
1 cup buttermilk
Directions:
1. Mix the oats, flour, baking soda,
baking powder, salt, cinnamon,
ginger and sugar in a bowl.
2. Stir in the eggs, oil and
buttermilk and give it a quick
mix.
3. Fold in the carrots and
pineapple then spoon the batter
papers.
golden brown.

Calories: 197
Fat: 10.5g
Protein: 3.8g
Streusel Banana Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
Muffins:
2 bananas, mashed
2 eggs
½ cup buttermilk
2 tablespoons wheat bran
¼ teaspoon salt
Streusel:
¼ teaspoon salt
Directions:
1. For the muffins, mix the
bananas, eggs and buttermilk in
a bowl.
2. Stir in the flour, wheat bran,
baking soda, salt and cinnamon
grainy.
5. Top each muffin with the
streusel and bake in the
and well risen.

Calories: 212
Fat: 8.9g
Protein: 4.6g
Pumpkin Chocolate Chip
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup pumpkin puree
¼ cup canola oil
2 eggs
½ cup oat flour
¼ teaspoon salt
Directions:
1. Mix the pumpkin puree, oil,
eggs and vanilla in a bowl and
mix well.
soda and spices.
and golden brown.
Calories: 155
Fat: 7.1g
Protein: 3.6g
Bran Flax Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup ground flax seeds
½ cup oat bran
½ teaspoon salt
1 cup milk
2 eggs
½ cup canola oil
1 red apple, peeled and grated
½ cup raisins
1 cup blueberries
Directions:
1. Mix the flour, flax seeds, oat
bran, baking powder and salt in
a bowl.
2. Add the milk, eggs, canola oil
mix.
3. Fold in the carrots, apple,
raisins and blueberries then
minutes or until the muffins pass
the toothpick test.

Calories: 227
Fat: 12.1g
Protein: 4.9g
Whole Wheat Strawberry
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup applesauce
½ cup canola oil
2 bananas, mashed
2 cups whole wheat flour
Directions:
1. Mix the eggs, applesauce,
canola oil, bananas, sugar and
vanilla in a bowl.
2. Add the flour, baking soda and
baking powder and mix quickly.
papers.
toothpick test.
Calories: 217
Fat: 10.1g
Protein: 3.4g
Honey Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup pumpkin puree
½ cup honey
2 eggs
1 cup oat flour
¼ teaspoon salt
2 tablespoons pumpkin seeds
Directions:
1. Mix the honey, pumpkin puree,
vanilla and eggs in a bowl.
then pour the batter in a muffin
tin lined with muffin papers of
your desire.

Calories: 138
Fat: 2.1g
Protein: 3.6g
Nutty Chocolate Chip
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup cocoa powder
1 cup white sugar
¼ teaspoon salt
2 eggs
¼ cup canola oil
1 cup buttermilk
Directions:
sugar, baking soda, baking
2. Add the eggs, oil, vanilla and
buttermilk and give it a quick
mix.
3. Fold in the walnuts and
chocolate chips then pour the
your favorite muffin papers.

Calories: 275
Fat: 13.6g
Protein: 6.7g
Rhubarb Streusel Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
Muffins:
¼ teaspoon salt
¼ cup white sugar
2 eggs
1 cup buttermilk
¼ cup canola oil
2 rhubarb stalks, sliced
Streusel:
1 pinch salt
Directions:
1. For the muffins, mix the flour,
salt and sugars in a bowl.
2. Add the eggs, buttermilk and oil
3. Fold in the rhubarb then spoon
4. For the streusel, mix the
grainy. Spread the streusel over
each muffin.

Calories: 289
Fat: 13.4g
Protein: 5.0g
Zucchini Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup cocoa powder
¾ cup white sugar
½ teaspoon salt
1 egg
½ cup canola oil
¼ cup buttermilk
Directions:
sugar, baking soda, cinnamon
and salt in a bowl.
2. Stir in the egg, canola oil,
buttermilk and zucchinis then
fold in the walnuts.
fragrant.
pan before serving.
Calories: 233
Fat: 13.2g
Protein: 4.2g
Time: 1 hour
Servings: 12
Ingredients:
1 cup white sugar
3 bananas, mashed
2 eggs
½ cup canola oil
Directions:
1. Mix the flour, baking soda,
baking powder and sugar in a
bowl.
container.

Calories: 280
Fat: 11.4g
Protein: 3.7g
Quinoa Peach Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup cooked quinoa
¼ cup canola oil
1 egg
1 cup buttermilk
¾ cups light brown sugar
¼ teaspoon salt
Directions:
1. Mix the quinoa, canola oil, egg,
bowl.
2. Stir in the sugar and mix well
powder and baking soda.
well risen.
serving.

Calories: 217
Fat: 6.1g
Protein: 5.3g
Sugarless Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
3 bananas, mashed
½ cup applesauce
¼ teaspoon salt
Directions:
1. Mix the eggs, bananas and
applesauce in a bowl.
soda then stir in the walnuts.
minutes.

Calories: 130
Fat: 4.1g
Protein: 4.1g
Sugary Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
¼ cup buttermilk
½ teaspoon salt
½ cup white sugar
Directions:
1. Mix the butter and brown sugar
in a bowl until pale and light.
pumpkin puree and mix well.
powder and ginger then spoon
papers.
4. Mix the sugar and cinnamon in
a bowl. Top each muffin with
the cinnamon sugar and bake in
and golden brown.

Calories: 261
Fat: 12.5g
Protein: 3.5g
Blackberry Oat Bran Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup oat bran
¼ teaspoon salt
½ cup white sugar
2 eggs
1 cup buttermilk
1 cup blackberries
Directions:
1. Mix the flour, oat bran, baking
powder, salt and cinnamon in a
bowl.
butter, sugar, eggs, buttermilk
and vanilla. Pour this mixture
give them a quick whisk.
papers.

Calories: 188
Fat: 9.0g
Protein: 3.9g
Breakfast Muffins
Time: 1 hour
Servings: 16
Ingredients:
1 cup rolled oats
½ teaspoon salt
½ cup olive oil
2 eggs
1 cup milk
1 banana, mashed
Directions:
1. Mix the oats, flour, baking
powder, salt and spices in a
bowl. Stir in the raisins and
coconut.
2. Add the olive oil, eggs, milk,
carrots and banana and mix
with a spatula.
papers.
well risen and the muffins pass
the toothpick test.

Calories: 178
Fat: 8.5g
Protein: 3.6g
Basic Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup canola oil
½ cup milk
2 eggs
Directions:
2. Mix the sugar and oil in a bowl
for 2 minutes. Add the eggs,
vanilla and milk and mix well.
muffin papers of your desire.

Calories: 210
Fat: 10.3g
Protein: 3.6g
Pecan Pie Muffins
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
1 ½ cups pecans, chopped
¼ teaspoon salt
Directions:
volume.
2. Add the vanilla and melted
butter and mix well.
3. Fold in the flour, pecans and
salt then spoon the batter in a
papers.
golden brown.

Calories: 264
Fat: 20.3g
Protein: 2.1g
Strawberry Matcha Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 tablespoon matcha powder
¼ teaspoon salt
2 eggs
1 cup milk
1 cup white sugar
Directions:
1. Mix the flour, matcha powder,
and salt in a bowl.
2. Stir in the butter, eggs, milk and
sugar and give it a quick whisk.
papers.
container.

Calories: 233
Fat: 9.1g
Protein: 3.9g
Harvest Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
2 eggs
1 cup milk
Directions:
baking soda, salt, cinnamon,
ginger and sugar in a bowl.
2. Add the eggs, milk and butter
3. Fold in the apple, pear and
cranberries then spoon the
batter in a muffin pan lined with
muffin papers.
before serving.

Calories: 205
Fat: 9.1g
Protein: 3.9g
Banana Crunch Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
2 eggs
½ cup milk
½ cup canola oil
¼ teaspoon salt
1 cup rolled oats
Directions:
1. Mix the bananas, sugar, eggs,
milk, vanilla and oil in a bowl.
powder and coconut and mix
with a spatula.
top each muffin with rolled
oats.

Calories: 251
Fat: 11.8g
Protein: 4.6g
Chunky Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup buttermilk
½ cup cocoa powder
¼ teaspoon salt
2 bananas, sliced
Directions:
the molasses and vanilla and
mix well.
2. Stir in the butter and buttermilk
then add the flour, cocoa
powder.
3. Fold in the banana slices and
papers.
350F for 15-20 minutes. When
done, allow them to cool in the
pan before serving.

Calories: 169
Fat: 5.4g
Protein: 4.1g
Morning Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 eggs
1 cup buttermilk
½ cup oat flour
¼ teaspoon salt
Directions:
bowl until pale and airy.
2. Add the vanilla and buttermilk
and mix well.
carrots, cranberries and apple.
papers.
Calories: 129
Fat: 1.3g
Protein: 3.8g
Mexican Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup cocoa powder
¾ cup white sugar
¼ teaspoon salt
½ teaspoon chili powder
3 bananas, mashed
1 egg
¼ cup milk
Directions:
sugar, salt, baking powder,
baking soda and chili powder.
2. Add the bananas, egg, butter
and milk and give it a quick
mix.
and fragrant.
Calories: 257
Fat: 11.3g
Protein: 3.6g
Orange Olive Oil Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 eggs
1 cup white sugar
¼ cup olive oil
1 cup almond flour
¼ teaspoon salt
Directions:
2. Add the orange juice, oil,
vanilla and orange zest and mix
well.
4. Top each muffin with sliced
and golden brown.
Calories: 200
Fat: 8.9g
Protein: 4.4g
Zucchini Carrot Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup almond flour
½ cup brown rice flour
¼ teaspoon salt
½ cup canola oil
¼ cup maple syrup
1 egg
Directions:
1. Mix the flours, salt, baking
powder and cinnamon in a
bowl.
2. Stir in the canola oil, maple
syrup and egg and give it a
quick mix.
3. Fold in the carrots, zucchinis
and raisins then spoon the batter
papers.
Calories: 164
Fat: 10.8g
Protein: 1.8g
Persimmon Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
2 eggs
¾ cup buttermilk
2 persimmon fruits, diced
Directions:
powder, ginger and cinnamon in
a bowl.
2. Stir in the eggs, butter,
buttermilk and vanilla and give
it a quick mix.
3. Fold in the persimmon then
container for up to 4 days.
Calories: 182
Fat: 8.7g
Protein: 3.8g
Sour Cream Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
1 ½ cups sour cream
Directions:
1. Mix the butter, vanilla and sour
cream in a bowl until creamy.
a muffin tin lined with baking
muffin papers.

Calories: 275
Fat: 21.6g
Protein: 3.2g
Multigrain Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup wheat bran
¼ teaspoon salt
2 eggs
1 ½ cups buttermilk
¼ cup canola oil
½ cup walnuts
2 tablespoons sunflower seeds
Directions:
1. Mix the flours, bran, baking
2. Add the eggs, buttermilk, oil,
sugar, walnuts and seeds and
mix with a spatula.

Calories: 192
Fat: 9.8g
Protein: 5.6g
Caribbean Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup wheat bran
¼ teaspoon salt
1 egg
1 cup buttermilk
Directions:
1. Mix the flour, wheat bran, salt,
baking powder, chia seeds and
coconut in a bowl.
2. Add the egg, buttermilk and
pineapple and mix well.
3. Fold in the mango then spoon
with muffin papers.
golden brown.

Calories: 130
Fat: 3.5g
Protein: 4.3g
White Chocolate Pumpkin
Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
½ teaspoon salt
2 eggs
½ cup milk
1 cup pumpkin puree
¼ cup canola oil
Frosting:
1 cup heavy cream
Directions:
3. Add the milk, pumpkin puree,
canola oil and vanilla and mix
well.
cupcakes pass the toothpick
test.
from heat and stir in the
smooth.
8. Add the vanilla and butter and
mix well.
9. Allow to cool completely then
whip the cream until fluffy and
pale.
10. Top the cupcakes with the
frosting and decorate with a
dusting of cinnamon powder.

Calories: 336
Fat: 18.7g
Protein: 5.1g
Decadent Brownie Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup butter
4 eggs
¼ teaspoon salt
Directions:
1. Melt the butter and chocolate in
water bath. Allow to cool down
slightly.
the vanilla then stir in the
chocolate mixture.
papers.
set.
serve.
Calories: 278
Fat: 17.1g
Protein: 4.1g
Lemon Chia Seed Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
1 cup plain yogurt
1 cup white sugar
2 eggs
Directions:
1. Mix the chia seeds, flour,
and salt in a bowl.
2. Add the yogurt, coconut oil,
vanilla, sugar and eggs and give
it a quick mix.

Calories: 269
Fat: 11.9g
Protein: 5.3g
Sweet Raspberry Corn
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup yellow cornmeal
½ cup white sugar
¼ teaspoon salt
1 cup buttermilk
½ cup apricot jam
¼ cup canola oil
2 eggs
1 cup raspberries
Directions:
1. Mix the flour, cornmeal, sugar,
bowl.
2. Stir in the buttermilk, apricot
jam, oil, orange zest and eggs
and mix well.
3. Fold in the raspberries then
papers.
golden brown.
pan before serving.

Calories: 223
Fat: 6.1g
Protein: 4.3g
Peach and Cream Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
1 cup sour cream
½ cup white sugar
Directions:
1. Mix the butter, sour cream,
until creamy.
peaches.

Calories: 292
Fat: 19.6g
Protein: 3.1g
Fresh Ginger Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup buttermilk
1 ½ teaspoons grated ginger
½ teaspoon salt
Directions:
1. Mix the butter, eggs, buttermilk,
ginger and vanilla in a bowl.
2. Stir in the sugar and mix well.
muffin papers.

Calories: 188
Fat: 8.8g
Protein: 3.9g
German Chocolate Cupcakes
Time: 1 ½ hours
Servings: 18
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ cup sour cream
1 cup cocoa powder
¼ teaspoon salt
Frosting:
1 cup evaporated milk
2 cups shredded coconut
1 cup sliced almonds
Directions:
butter, sugars and vanilla in a
mix well then stir in the
buttermilk and sour cream.
powder, salt, baking powder
and baking soda.
sugar and evaporated milk in a
7. Add the coconut, almonds and
pecans and mix well.

Calories: 415
Fat: 30.4g
Protein: 6.1g
Chocolate Cupcakes with
Peanut Butter Frosting
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
1 cup white sugar
3 eggs
½ cup sour cream
1 cup buttermilk
½ cup cocoa powder
¼ teaspoon salt
Frosting:
Directions:
creamy and pale.
stir in the vanilla, sour cream
and buttermilk.
papers.
minutes.
down.
6. For the frosting, mix the peanut
butter, butter and sugar in a
7. Add the vanilla and cream and
continue whipping for 5 minutes
until fluffy and airy.
8. Decorate the cupcakes with the
peanut butter frosting.
Calories: 363
Fat: 23.3g
Protein: 7.7g
Orange Glazed Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ cup molasses
1 cup sour cream
2 eggs
¼ teaspoon salt
Glaze:
Directions:
butter, molasses and sugar in a
2. Add the sour cream, orange
zest, ginger and eggs and mix
well.
soda, baking powder,
cinnamon, ginger and cloves.
4. Fold in the ginger and mix with
a spatula.
papers.
7. Allow them to cool down in the
pan.
9. Drizzle the glaze over the
cupcakes and serve them fresh.
Calories: 304
Fat: 12.7g
Protein: 3.8g
Brown Butter Banana
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup butter
4 bananas, mashed
1/2 cup milk
2 eggs
¼ teaspoon salt
Directions:
and place over medium flame.
Cook the butter until it begins to
turn golden brown, slightly
caramelized.
2. Mix the butter, sugar, milk and
eggs in a bowl.
3. Stir in the walnuts, flour, baking
soda, salt and baking powder.
golden brown.

Calories: 255
Fat: 15.0g
Protein: 5.4g
Cranberry Eggnog Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup eggnog
¼ teaspoon salt
1 cup eggnog
2 eggs
Directions:
1. Mix the cranberries and eggnog
in a bowl and place aside to
soak up.
2. Mix the butter, sugar, eggnog,
eggs and vanilla in a bowl until
creamy.
3. Fold in the flour and mix well
then add the cranberries.

Calories: 238
Fat: 11.0g
Protein: 4.4g
Vegan Blueberries Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
2 tablespoons ground flaxseeds
½ cup canola oil
1 cup almond milk
½ cup soy yogurt
1 cup blueberries
Directions:
salt and sugar in a bowl.
2. Stir in the flaxseeds then add
the canola oil, almond milk, soy
yogurt and vanilla.

Calories: 259
Fat: 14.7g
Protein: 3.3g
Quinoa Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup quinoa flour
¼ teaspoon salt
2 tablespoons sunflower seeds
1 cup plain yogurt
2 eggs
¼ cup white sugar
1 cup cranberries
Directions:
powder, sunflower seeds in a
bowl.
2. Add the yogurt, eggs, sugar and
butter and give it a quick mix.
papers.
serving.
Calories: 149
Fat: 5.7g
Protein: 5.2g
Orange Pecan Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup white sugar
¼ teaspoon cinnamon
2 eggs
6 tablespoons butter, melted
½ cup milk
¼ cup fresh orange juice
Directions:
powder, sugar and cinnamon in
a bowl.
2. Add the eggs, butter, milk,
orange juice and orange zest
cranberries then spoon the
golden.
serving.

Calories: 178
Fat: 7.7g
Protein: 3.4g
Fragrant Date Banana
Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
2 eggs
4 bananas, mashed
¼ teaspoon salt
Directions:
1. Mix the butter, eggs, bananas
and salt and mix quickly.
3. Fold in the dates then spoon the
muffin papers.
serving.

Calories: 236
Fat: 8.7g
Protein: 3.4g
Time: 1 hour
Servings: 12
Ingredients:
3 bananas, mashed
2/3 cup white sugar
2 eggs
½ cup sour cream
¼ teaspoon salt
Directions:
1. Mix the bananas, sugar, vanilla,
eggs, sour cream and coconut
oil in a bowl.
powder and mix quickly.

Calories: 255
Fat: 12.1g
Protein: 3.7g
Cakey Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
¾ cup white sugar
½ cup canola oil
2/3 cup sour cream
¼ cup cornstarch
¼ teaspoon salt
1 cup blueberries
Directions:
Stir in the vanilla and oil and
mix well then add the sour
cream and give it a good mix.
salt and baking powder then
fold in the blueberries.

Calories: 241
Fat: 12.7g
Protein: 3.0g
Spelt Zucchini Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 cup spelt flour
¼ teaspoon salt
1 egg
½ cup plain yogurt
¼ cup maple syrup
Directions:
1. Mix the spelt flour, wheat flour,
salt and baking soda in a bowl.
center comes out clean.
serving.

Calories: 169
Fat: 6.9g
Protein: 4.7g
Lemon Glazed Apple Cider
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup coconut oil
2 eggs
½ cup apple cider
¼ teaspoon salt
Directions:
1. Mix the coconut oil and sugar in
a bowl for 2 minutes. Add the
eggs and vanilla and mix well.
2. Stir in the apple cider then fold
in the flour, baking powder,
baking soda, salt and cinnamon
with muffin papers.
set and golden brown.
5. For the glaze, mix the lemon
juice and sugar in a bowl.
6. Drizzle the mixture over the
muffins and serve chilled.

Calories: 249
Fat: 10.1g
Protein: 3.2g
Spiced Zucchini Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
1 apple, cored and grated
½ cup almond butter, softened
¼ cup honey
2 eggs
½ teaspoon cinnamon
¼ teaspoon salt
Directions:
1. Mix the zucchinis, apples,
almond butter, honey, eggs and
vanilla in a bowl.
2. Stir in the flour, cinnamon,
ginger, cardamom, salt and
baking powder.
serving.
Calories: 167
Fat: 6.8g
Protein: 4.9g
Oatmeal Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
2 eggs
¼ cup milk
¼ cup olive oil
1 cup rolled oats
¼ teaspoon salt
¼ cup candied orange peel, diced
Directions:
1. Mix the bananas, eggs, milk,
olive oil, sugar and vanilla in a
bowl.
2. Fold in the flour, flaxseeds,
oats, baking powder and salt
then add the cranberries and
orange peel.
serving.

Calories: 157
Fat: 6.0g
Protein: 3.5g
Pumpkin Apple Streusel
Muffins
Time: 1 ¼ hours
Servings: 14
Ingredients:
Muffins:
½ cup oat flour
1 cup white sugar
¼ teaspoon salt
1 ¼ cups pumpkin puree
2 eggs
¼ cup canola oil
2 apples, peeled and diced
Streusel:
1 pinch salt
¼ cup rolled oats
¼ cup butter
Directions:
1. For the muffins, mix the flours,
sugar, baking soda, baking
powder, salt and spices in a
bowl.
2. Add the pumpkin puree, eggs,
canola oil and apples and give
it a quick mix.
serving.

Calories: 252
Fat: 8.5g
Protein: 4.1g
Grain Free Apple Cinnamon
Time: 1 ¼ hours
Servings: 12
Ingredients:
¼ teaspoon salt
3 eggs
½ cup coconut milk
¼ cup honey
Directions:
1. Mix the flours, cinnamon,
and salt in a bowl.
2. Add the eggs and the rest of the
then bake in the preheated oven

Calories: 163
Fat: 9.8g
Protein: 2.5g
Muffins
Time: 1 ¼ hours
Servings: 14
Ingredients:
½ cup brown butter
2 eggs
¾ cup milk
¾ cup white sugar
¼ teaspoon salt
Directions:
1. Mix the brown butter and sugar
in a bowl until creamy. Add the
eggs and milk and mix well then
and salt.
3. Top with chocolate chips and
pan before serving.

Calories: 267
Fat: 10.6g
Protein: 7.4g
Pumpkin Nutella Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup white sugar
¼ teaspoon salt
2 eggs
½ cup Nutella
Directions:
powder, baking soda, salt,
cinnamon, nutmeg and ginger.
2. Add the eggs, vanilla, pumpkin
puree and coconut oil and give
it a quick mix.
4. Drop a spoonful of Nutella on
top of each muffin then swirl it
with a toothpick.

Calories: 256
Fat: 11.1g
Protein: 3.6g
Streusel Cranberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
Muffins:
2 eggs
½ cup milk
1 cup white sugar
¼ teaspoon salt
1 cup ground pecans
Streusel:
2 tablespoons brown sugar
Directions:
1. For the muffins, mix the butter,
eggs, milk, sugar and vanilla in
a bowl.
2. Stir in the flour, salt, pecans
and baking powder then fold in
the cranberries.
grainy.
5. Top each muffin with streusel

Calories: 276
Fat: 13.5g
Protein: 3.7g
Brown Butter Banana
Cupcakes
Time: 1 ½ hours
Servings: 20
Ingredients:
Cupcakes:
¾ cup whole wheat flour
¼ teaspoon salt
½ cup brown butter
2 eggs
½ cup buttermilk
2 bananas, mashed
Frosting:
Directions:
flours, salt, baking soda and
baking powder in a bowl.
butter, coconut oil and sugar in
a bowl until fluffy and creamy.
stir in the buttermilk and
bananas.
muffin papers.
ingredients in a bowl for 5-7
minutes until pale and fluffy.
butter frosting.
9. Serve chilled.

Calories: 331
Fat: 18.5g
Protein: 5.3g
Maple Spice Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ teaspoon all-spice powder
¾ cup maple syrup
½ cup canola oil
½ cup milk
1 egg
Directions:
powder and spices in a bowl.
3. Fold in the walnuts and
chocolate chips then spoon the
muffin papers.
Calories: 285
Fat: 14.3g
Protein: 4.8g
Chocolate Pretzel Muffins
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ cup cocoa powder
¼ teaspoon salt
1 cup buttermilk
2 eggs
¼ cup canola oil
Frosting:
½ cup dark chocolate chips, melted and
chilled
1 cup pretzels, crushed
Directions:
powder in a bowl.
and pale.
well.
frosting and sprinkle with
pretzels.

Calories: 368
Fat: 22.6g
Protein: 4.3g
Bourbon Glazed Pumpkin
Muffins
Time: 1 hour
Servings: 12
Ingredients:
Muffins:
½ cup white sugar
½ teaspoon salt
1 cup pumpkin puree
½ cup buttermilk
1 egg
¼ cup coconut oil
Glaze:
2 tablespoons bourbon
Directions:
1. For the muffins, mix the dry
pan.
7. Drizzle the glaze over each
muffin and serve the muffins
chilled.

Calories: 208
Fat: 5.2g
Protein: 2.6g
Brown Butter Streusel
Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
Muffins:
1 cup pumpkin puree
2 eggs
½ cup buttermilk
¼ cup canola oil
1 pinch salt
Streusel:
¼ cup brown sugar
2 tablespoons light brown sugar
1 pinch salt
Directions:
1. For the muffins, mix the wet
2. Add the dry ingredients and
until grainy.
muffins and bake in the
20 minutes or until they’re
serving.

Calories: 187
Fat: 6.3g
Protein: 4.0g
Banana Pear Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
1 egg
¼ cup canola oil
¼ cup buttermilk
½ cup white sugar
¼ teaspoon salt
Directions:
1. Mix the bananas, egg, oil,
buttermilk and sugar in a bowl.
2. Add the flours, salt, spices and
baking soda and give it a quick
muffin papers.

Calories: 173
Fat: 5.2g
Protein: 2.6g
Flaxseed Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup ground flaxseeds
¼ teaspoon salt
1 cup pumpkin puree
½ cup buttermilk
1 egg
¼ cup canola oil
Directions:
1. Mix the flour, flaxseeds, spices,
and salt in a bowl.
and mix well.
papers.
20minutes or until they pass the
toothpick test.
serving.
Calories: 118
Fat: 5.9g
Protein: 2.8g
Eggless Pumpkin Muffins
Time: 1 hour
Servings: 12
Ingredients:
3/4 cup almond milk
½ cup maple syrup
1 cup pumpkin puree
¼ teaspoon salt
Directions:
1. Mix the wet ingredients in a
bowl.

Calories: 232
Fat: 13.0g
Protein: 2.7g
Gluten Free Maple Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup maple syrup
½ cup coconut flour
½ cup sorghum flour
¼ cup tapioca flour
¼ teaspoon salt
¾ cup milk
Directions:
1. Mix the eggs, butter, maple
syrup, sugar and vanilla in a
bowl until creamy.
and mix well.
before serving.

Calories: 203
Fat: 9.7g
Protein: 3.1g
Sugary Blueberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup white sugar
2 eggs
¼ cup milk
¼ teaspoon salt
1 ½ cups blueberries
½ cup Demerara sugar
Directions:
bowl. Add the eggs and mix
well then stir in the milk and
vanilla.
blueberries.
4. Top each muffin with Demerara
sugar and bake in the preheated
brown.
serving.
Calories: 223
Fat: 8.8g
Protein: 3.5g
Blueberry Cheese Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup butter, melted
1 cup white sugar
2 eggs
1 cup milk
½ cup sorghum flour
¼ cup white rice flour
¼ teaspoon salt
½ cup cream cheese
Directions:
1. Mix the butter, sugar and eggs
2. Add the milk and mix well then
stir in the flours, salt and baking
powder.
3. Add the blueberries then spoon
4. Top each muffin with a dollop
of cream cheese and bake in the
and well risen.
before serving.

Calories: 314
Fat: 17.1g
Protein: 4.3g
Red Berries Cream Cheese
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup cream cheese
2 eggs
¾ cup white sugar
½ cup heavy cream
¼ teaspoon salt
1 cup mixed berries
Directions:
1. Mix the cream cheese and
butter in a bowl.
well. Stir in the cream and
vanilla and give it a good mix.
berries.
5. Top the muffins with sliced
and golden brown.
serving.

Calories: 298
Fat: 19.2g
Protein: 5.1g
Snickerdoodle Muffins
Time: 1 hour
Servings: 12
Ingredients:
Muffins:
2 eggs
2/3 cup buttermilk
½ teaspoon salt
Topping:
2/3 cup white sugar
Directions:
1. For the muffins, mix the butter
buttermilk.
powder and ginger then spoon
with muffin papers.
6. While the muffins are still hot,
dip them in cinnamon sugar.

Calories: 236
Fat: 8.8g
Protein: 3.9g
Fig Walnut Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
1 pinch cinnamon powder
½ cup white sugar
1/3 cup olive oil
1 cup coconut milk
1 egg
6 fresh figs, quartered
Directions:
baking soda, salt, cinnamon,
sugar, coconut and walnuts in a
bowl.
and mix well.
top with figs.
pan before serving.

Calories: 289
Fat: 18.2g
Protein: 5.5g
Vegan Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup almond flour
¼ cup cocoa powder
1 cup coconut sugar
1/3 cup coconut oil, melted
1 cup coconut milk
Directions:
1. Mix the flours, cocoa powder,
baking powder and sugar in a
bowl.
2. Add the rest of the ingredient
papers.

Calories: 251
Fat: 13.1g
Protein: 3.0g
Almond Poppy Seed Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup white sugar
2 eggs
½ cup sour cream
1 pinch salt
Directions:
1. Mix the almond flour, baking
powder, salt and poppy seeds
in a bowl.
2. In another bowl, mix the sugar,
butter, eggs, sour cream, lemon
zest and salt. Pour this mixture
mix well.
pan before serving.
Calories: 159
Fat: 12.8g
Protein: 2.3g
Coconut Lemon Chia Seed
Muffins
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
½ cup milk
½ cup honey
4 eggs
Directions:
1. Mix the chia seeds, almond
flour, salt and baking powder in
a bowl.
pan before serving.

Calories: 187
Fat: 11.5g
Protein: 4.8g
Spiced Cupcakes with Cream
Cheese Cupcakes
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
1 cup white sugar
2 eggs
¾ cup plain yogurt
½ teaspoon grated ginger
¼ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
and pale.
stir in the yogurt and vanilla.
3. Fold in the flour, spices, salt
and baking powder then spoon
with muffin papers.
minutes.
until creamy.
mix well for a few minutes until
fluffy.
7. Pipe the frosting over each
cupcake and serve the cupcakes
fresh.

Calories: 361
Fat: 17.4g
Protein: 4.2g
Sweet Potato Cinnamon
Cupcakes
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
¼ teaspoon salt
2 cups sweet potato puree
Frosting:
2 cups powdered sugar, sifted
Directions:
spices, baking soda, baking
different bowl until fluffy and
creamy. Add the sweet potato
puree and pineapple then fold
in the flour.
lined with paper liners.
down.
7. Add the sugar, ½ cup at a time,
and mix well until fluffy and
pale.
8. Pipe the frosting on top of each
cupcake and sprinkle with
cinnamon powder.

Calories: 388
Fat: 23.3g
Protein: 2.5g
Apple Pie Caramel Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
2 eggs
2/3 cup buttermilk
1 pinch salt
Frosting:
Topping:
Directions:
creamy and fluffy.
buttermilk.
3. Add the flour, spices, baking
minutes until pale and airy. Add
the cinnamon and mix well.
frosting.
7. For the topping, combine the
cook over low heat just until the
apples are tender. Allow to
cool down then top each
cupcake with a spoonfuls of
apple mixture.

Calories: 374
Fat: 22.9g
Protein: 2.9g
Chocolate Avocado Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 large avocado, mashed
2/3 cup coconut sugar
1 cup coconut milk
1 egg
2 egg whites
¼ teaspoon salt
½ cup cocoa powder
Frosting:
1 large avocado, mashed
¼ cup cocoa powder
2 tablespoons coconut sugar
½ teaspoon vanilla extract
Directions:
avocado, coconut sugar,
coconut milk, vanilla, egg and
egg whites in a bowl until
creamy.
and mix quickly.
toothpick inserted in the muffins
comes out clean.
ingredients in a blender or food
processor and pulse until well
mixed.

Calories: 280
Fat: 14.8g
Protein: 5.3g
S’mores Chocolate Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ cup cocoa powder
¼ teaspoon salt
½ cup white sugar
2 eggs
½ cup buttermilk
Frosting:
2 egg whites
½ cup white sugar
Directions:
cocoa powder, baking soda,
bowl.
different bowl until creamy and
pale.
papers.
fragrant and golden brown.
whites, sugar and vanilla in a
water bath. Keep on heat until
the sugar is melted.
with an electric mixer until
fluffy, stiff and glossy.
9. Top each cupcake with frosting
and sprinkle with chocolate
chips and graham crackers.

Calories: 255
Fat: 10.6g
Protein: 4.4g
Red Wine Fig Cupcakes
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
2/3 cup white sugar
½ cup red wine
2 eggs
¼ cup cocoa powder
¼ teaspoon salt
Frosting:
1 cup cream cheese
Fig compote:
6 figs, halved
½ cup red wine
1 cinnamon stick
Directions:
creamy. Add the wine, vanilla
and eggs and mix well.
in the pan.
7. Add the sugar, ½ cup at a time
and mix well for 4-5 minutes
until airy.
cupcake.
9. For the compote, combine the
cook for 5-6 minutes just until
softened.
10. Spoon the compote over each

Calories: 353
Fat: 19.4g
Protein: 3.6g
Gluten Free Chocolate
Cupcakes with Pumpkin
Frosting
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup buckwheat flour
½ cup cocoa powder
¼ teaspoon salt
½ cup maple syrup
1 cup sparkling water
Frosting:
1 cup dates, pitted
½ cup walnuts
Directions:
flours, shredded coconut, cocoa
a bowl.
maple syrup, sparkling water,
coconut oil and vanilla and mix
well. Add the dry ingredients
down.
5. For the frosting, place the dates
and the remaining ingredients in
a food processor or blender and
pulse until well mixed.
frosting and serve fresh.

Calories: 249
Fat: 13.5g
Protein: 3.9g
Brooklyn Blackout Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup white sugar
2 eggs
½ cup buttermilk
½ cup cocoa powder
¼ teaspoon salt
Frosting:
1 cup milk
¼ cup white sugar
1 pinch salt
Directions:
creamy.
mix well then stir in the coffee
powder, buttermilk and vanilla.
3. Add the flour, cocoa powder,
and salt and mix with a spatula
or whisk.
5. Allow to cool down in the pan.
6. For the frosting, bring the milk
saucepan.
7. In a bowl, combine the rest of
the ingredients.
8. Pour in the milk and mix well
then return on low heat and
cook until thickened.
9. Allow the frosting to cool down
then spoon it over each
cupcake.

Calories: 242
Fat: 11.5g
Protein: 3.9g
Yogurt Blackberry Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
2 eggs
2 egg whites
1 cup white sugar
½ cup heavy cream
1 cup blackberries
Directions:
and salt in a bowl.
2. Whip the eggs, egg whites,
vanilla and sugar until fluffy
and pale.
3. Add the butter and mix well
then stir in the cream.
blackberries.
before serving.
Calories: 244
Fat: 10.5g
Protein: 4.0g
Nutella Peanut Butter
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
½ cup buttermilk
¼ teaspoon salt
Frosting:
1 cup Nutella
Directions:
peanut butter, butter, sugar and
2. Add the eggs and buttermilk and
mix well.
muffin papers.
5. When chilled, top with Nutella
and serve fresh.

Calories: 221
Fat: 11.2g
Protein: 5.8g
Brown Sugar Bourbon
Cupcakes
Time: 1 hour
Servings: 12
Ingredients:
Cupcakes:
½ cup heavy cream
3 eggs
¼ teaspoon salt
Frosting:
Directions:
1. For the cupcakes, mix the sugar
creamy.
2. Add the cream, vanilla and
bourbon and mix well.
3. Stir in the eggs and give it a
good mix.
muffin papers.
ingredients in a bowl for 5-7
minutes or until fluffy and pale.
8. Top the cupcakes with the

Calories: 418
Fat: 26.2g
Protein: 3.6g
Chai Vanilla Frosted
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2/3 cup white sugar
2 eggs
2/3 cup buttermilk
¼ teaspoon ground star anise
¼ teaspoon ground cardamom
Frosting:
Directions:
creamy and stiff.
2. Add the eggs and vanilla, then
stir in the buttermilk.
3. Add the flour, baking powder,
baking soda, cinnamon powder,
ginger, star anise and
cardamom, as well as a pinch
of salt.
golden brown.
light.
7. Add the sugar, ½ cup at a time,
and mix well for at least 5
minutes.
frosting and serve fresh.
Calories: 399
Fat: 24.0g
Protein: 3.2g
Black Magic Cupcakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
¼ teaspoon salt
¾ cup cocoa powder
½ cup buttermilk
2 eggs
½ cup canola oil
1 cup white sugar
Frosting:
¼ cup cocoa powder
2 tablespoons milk
Directions:
butter, oil and sugar in a bowl
until creamy and pale.
2. Add the eggs and mix well. Stir
in the vanilla and buttermilk
then add the rest of the
spatula.
toothpick test.
pale.
7. Add the sugar, gradually, then
whip until fluffy.
8. Stir in the coffee, cocoa
powder and milk and mix for a
few additional minutes.
cupcake.

Calories: 412
Fat: 25.9g
Protein: 3.8g
Almond Rose Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
½ cup white sugar
1 teaspoon rose water
1 /2 teaspoon almond extract
2 eggs
1 ¼ cups almond flour
¼ teaspoon salt
Frosting:
1 teaspoon rose water
Rose petals to decorate
Directions:
creamy and fluffy. Add the rose
water and almond extract, as
well as the eggs and mix well.
baking powder and mix with a
spatula.
creamy and fluffy and pale.
6. Add the rose water and mix
well.
7. Pipe the frosting on top of each
cupcake and decorate with rose
petals.

Calories: 350
Fat: 25.3g
Protein: 2.1g
Honey Lemon Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
2 eggs
½ cup milk
¼ cup honey
¼ cup canola oil
Directions:
powder in a bowl.
and mix well.
serving.

Calories: 174
Fat: 7.9g
Protein: 3.3g
Chocolate Malt Cupcakes
Time: 1 hour
Servings: 18
Ingredients:
Cupcakes:
¾ cups cocoa powder
½ teaspoon salt
1 cup milk
1 cup malted milk powder
4 eggs
1 cup sour cream
¼ cup canola oil
Frosting:
½ cup malted milk powder
Directions:
1. For the cupcakes, mix the milk,
milk powder, eggs, sour cream,
vanilla and oil in a bowl.
salt, baking soda and baking
serving.
in a bowl until airy.
7. Add the milk powder and mix 2
minutes on high speed, then stir
in the sugar and vanilla and
continue mixing for 5 minutes
on high speed.
8. Pipe the frosting on top of the
cupcakes and serve them fresh.

Calories: 389
Fat: 23.6g
Protein: 5.8g
Snickers Cupcakes
Time: 1 ½ hours
Servings: 16
Ingredients:
Cupcakes:
½ cup cocoa powder
¼ teaspoon salt
4 eggs
½ cup canola oil
1 cup buttermilk
Frosting:
½ cup cocoa powder
Topping:
6 snickers, chopped
Directions:
1. For the cupcakes, mix the eggs
and pale. Add the oil and mix
well then stir in the buttermilk,
lemon juice and vanilla.
papers.
toothpick test.
and peanut butter in a bowl
until fluffy.
6. Stir in the sugar, cocoa powder
and vanilla and mix well for a
few additional minutes until
fluffy and well mixed.
Calories: 399
Fat: 22.4g
Protein: 7.4g
Sweet Potato Maple Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ teaspoon all-spice powder
3 eggs
2/3 cup canola oil
1 cup milk
Directions:
powder, cinnamon, ginger and
all-spice powder in a bowl.
and mix well then pour the
muffin papers.
and fragrant.
serving.
Calories: 278
Fat: 13.9g
Protein: 4.6g
Deep Chocolate Pumpkin
Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup cocoa powder
1 pinch nutmeg
1 cup pumpkin puree
½ cup buttermilk
½ cup canola oil
3 eggs
Directions:
2. Add the canola oil and vanilla,
as well as buttermilk and
pumpkin puree.
add the chocolate chips.
toothpick test.
serving.

Calories: 223
Fat: 12.0g
Protein: 4.2g
White Chocolate Pumpkin
Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
1 cup pumpkin puree
½ cup buttermilk
¼ teaspoon salt
Frosting:
1 cup heavy cream
Directions:
butter, oil and sugar in a bowl
stir in the pumpkin puree and
buttermilk.
muffin papers.
5. Allow to cool in the pan
completely.
and add the chocolate. Mix until
melted then allow to cool
down.

Calories: 385
Fat: 23.8g
Protein: 5.1g
Quick Coffee Muffins
Time: 1 hour
Servings: 12
Ingredients:
¾ cup cocoa powder
¼ teaspoon salt
2 eggs
1 cup buttermilk
½ cup canola oil
¼ cup brewed espresso
½ cup hot water
Directions:
bowl.
serving.

Calories: 277
Fat: 10.9g
Protein: 4.6g
Zesty Pistachio Muffins
Time: 1 hour
Servings: 12
Ingredients:
3 eggs
1 cup white sugar
¼ cup canola oil
¼ cup plain yogurt
¼ teaspoon salt
Directions:
2. Add the oil, vanilla and yogurt
and mix well.
muffin papers.
golden brown.
serving.

Calories: 184
Fat: 6.7g
Protein: 3.3g
Funfetti Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup almond flour
¼ teaspoon salt
2 eggs
½ cup white sugar
½ cup canola oil
½ cup milk
¼ cup colorful sprinkles
Directions:
2. Add the oil, vanilla and milk
and mix well.
sprinkles.
serving.

Calories: 204
Fat: 11.2g
Protein: 3.3g
Vanilla Cupcakes with
Chocolate Buttercream
Time: 1 ½ hours
Servings: 14
Ingredients:
Cupcakes:
2/3 cup white sugar
¼ teaspoon salt
2 eggs
1 cup milk
Frosting:
2 egg whites
½ cup white sugar
1 cup dark chocolate chips, melted
Directions:
sugar, salt and baking powder
in a bowl. Add the butter and
mix until grainy.
2. Stir in the eggs, milk and
the pan.
whites and sugar in a bowl.
keep over heat until the sugar
has melted.
6. Remove from heat and whip for
5-7 minutes until glossy and
fluffy.
7. Add the butter and mix for 2-3
minutes until fluffy and creamy.
briefly then pipe the
buttercream over each cupcake.
Calories: 424
Fat: 29.8g
Protein: 4.6g
Orange Soda Cupcakes
Time: 1 ½ cups
Servings: 12
Ingredients:
Cupcakes:
¼ teaspoon salt
½ cup white sugar
3 egg whites
¼ cup vegetable oil
1 ¼ cups orange soda
Frosting:
1 cup cream cheese
Directions:
1. For the cupcakes, mix the egg
whites, oil, orange soda and
orange zest in a bowl.
until fluffy.
6. Add the sugar and mix for 5
minutes on high speed.
7. Stir in the cream and vanilla
and mix for 1 additional minute.

Calories: 368
Fat: 20.1g
Protein: 4.1g
Pink Lemonade Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ teaspoon salt
1 cup white sugar
2 eggs
1 egg white
½ cup milk
1 drop red food coloring
Frosting:
1 cup butter
1 drop red food coloring
Directions:
and pale.
2. Add the eggs and egg white and
mix well.
3. Stir in the vanilla, lemon juice,
lemon zest, milk and food
coloring and mix well.
fold them in with a spatula.
sugar and continue mixing for a
few minutes on high speed.
9. Add the food coloring then pipe
the frosting over each cupcake.

Calories: 442
Fat: 24.1g
Protein: 3.9g
Oreo Cream Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
¼ teaspoon salt
1 cup white sugar
2 eggs
1 cup buttermilk
6 Oreo cookies, crushed
Topping:
6 Oreo cookies, chopped
Directions:
salt, baking powder and sugar
in a bowl.
grainy.
3. In a small bowl, combine the
eggs, buttermilk and vanilla.
Pour this mixture gradually
over the flour and mix for 1
serving.

Calories: 412
Fat: 25.8g
Protein: 4.9g
Vodka Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
1 cup heavy cream
2 eggs
¼ cup vodka
½ cup white sugar
¼ teaspoon salt
Frosting:
1 tablespoon heavy cream
Topping:
¼ cup heavy cream
2 tablespoons vodka
Directions:
cream, eggs, vodka, sugar and
vanilla in a bowl.
and salt and mix quickly.
in a bowl until pale. Add the
sugar and mix on high speed
until fluffy and light.
6. Stir in the cream and mix for a
few more minutes.
cupcake.
8. For the topping, melt the
chocolate and cream together in
water bath.
vodka. Allow to cool down
then drizzle it over the frosted
cupcakes.

Calories: 439
Fat: 22.7g
Protein: 3.9g
Mocha Madness Cupcakes
Time: 1 ½ hours
Servings: 12
Ingredients:
Cupcakes:
2 eggs
1 cup white sugar
½ cup water
½ cup canola oil
½ cup cocoa powder
¼ teaspoon salt
Frosting:
2 egg whites
½ cup white sugar
1 pinch salt
1 cup dark chocolate chips, melted and
cooled
Directions:
1. For the cupcakes, mix the eggs
and pale.
2. Add the vanilla, vinegar, water,
coffee and oil and mix well.
3. Stir in the dry ingredients then
pour the batter in a muffin tin
toothpick test.
whites, sugar and salt in a bowl
Keep on heat until the sugar has
melted then remove and start
whipping until stiff and glossy
and chilled.
mix a few minutes until it
comes together into a silky
cream.
8. Stir in the chocolate and coffee
and mix well.

Calories: 437
Fat: 28.5g
Protein: 4.6g
Nutella Stuffed Strawberry
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup white sugar
½ cup canola oil
¾ cup milk
¼ teaspoon salt
½ cup Nutella
Directions:
2. Add the vanilla and oil and mix
well.
3. Stir in the milk then add the
flour, salt and baking powder
4. Spoon half of the batter evenly
papers.
5. Top with a dollop of Nutella
then spoon the remaining batter
over the Nutella.
fluffy and golden brown.
serving.

Calories: 259
Fat: 11.4g
Protein: 3.8g
Millet Flour Plum Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup millet flour
¼ teaspoon salt
2 eggs
1 cup almond milk
6 plums, pitted and sliced
Directions:
1. Mix the flours, salt, sugar and
baking soda in a bowl.
and mix well.
3. Fold in the plums then spoon
with special muffin papers.
and well risen.
serving.

Calories: 210
Fat: 10.7g
Protein: 4.0g
Yogurt Vanilla Berry Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
¼ cup canola oil
1 cup Greek yogurt
¼ teaspoon salt
1 cup mixed berries
Directions:
1. Mix the eggs, oil, yogurt and
vanilla in a bowl.
powder and baking soda and
give it a quick mix just until
incorporated.
3. Fold in the berries then spoon
with muffin papers.
serving.

Calories: 140
Fat: 5.8g
Protein: 4.6g
Pumpkin Pecan Crunch
Muffins
Time: 1 ¼ hours
Servings: 12
Ingredients:
Muffins:
½ cup ground pecans
¼ teaspoon salt
1 cup pumpkin puree
2 eggs
½ cup coconut milk
Pecan crunch:
Directions:
1. For the muffins, mix the dry
2. Add the rest of the ingredients,
all at once, and give it a quick
papers.
4. For the pecan crunch, mix the
sandy.
5. Spread the crunch over the
muffins and bake in the
minutes or until the top is
crunchy and golden brown.
serving.

Calories: 274
Fat: 18.0g
Protein: 3.8g
Healthy Chocolate Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
½ cup cocoa powder
1 cup plain yogurt
1 egg
½ cup maple syrup
½ cup low fat milk
Directions:
salt and cocoa powder in a
bowl.
serving.

Calories: 125
Fat: 1.4g
Protein: 4.2g
Whole Wheat Banana
Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
2 eggs
2 bananas, mashed
¼ cup canola oil
1 cup buttermilk
Directions:
bowl.
2. Add the rest of the ingredients,
all at once, and give it a quick
mix with a whisk.
serving.

Calories: 176
Fat: 5.7g
Protein: 4.0g
Chocolate Tahini Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 eggs
¼ cup tahini paste
¼ cup maple syrup
¼ cup milk
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the eggs, tahini paste,
maple syrup, sugar, vanilla and
milk in a bowl.
salt and baking powder and
papers.
of the muffins comes out clean.
completely in the pan.

Calories: 144
Fat: 4.6g
Protein: 4.8g
Double Chocolate Nutella
Muffins
Time: 1 hour
Servings: 12
Ingredients:
½ cup Nutella
3 eggs
½ cup canola oil
½ cup milk
¼ cup cocoa powder
¼ cup white sugar
¼ teaspoon salt
½ cup chopped hazelnuts
Directions:
1. Mix the Nutella, eggs, vanilla,
oil and milk in a bowl.
sugar, salt, baking powder and
baking soda and give it a quick
mix.
papers.
4. Top with chopped hazelnuts and
serving or storing away.

Calories: 258
Fat: 15.0g
Protein: 5.1g
Sweet Potato Zucchini
Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ cup heavy cream
2 eggs
¼ cup canola oil
¼ teaspoon salt
Directions:
1. Mix the sweet potato puree,
zucchinis, sugar, cream, eggs,
oil and orange zest in a bowl.
give it a quick mix with a
spatula.
papers.
well risen and the muffins pass
the toothpick test.
serving.

Calories: 170
Fat: 6.5g
Protein: 3.6g
French Desserts
Classic French Toast with
Honey
Time: 20 minutes
Servings: 4
Ingredients:
4 slices brioche bread
2 eggs, beaten
1 cup milk
¼ cup honey for serving
Directions:
1. Mix the eggs, milk and vanilla
in a bowl.
2. Heat the butter in a skillet.
3. Dip the bread slices in the egg
and milk mixture then drop them
in the hot butter.
4. Fry on each side until golden
brown and crusty.
5. Serve the French toast warm,
drizzled with honey.

Calories: 302
Fat: 12.3g
Protein: 7.7g
French Apple Tart
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
3/4 cup butter, chilled and cubed
¼ teaspoon salt
4-6 tablespoons cold water
Filling:
4 egg yolks
2/3 cup white sugar
¼ cup cornstarch
2 cups milk
1 pinch salt
4 apples, peeled and finely sliced
Directions:
1. For the crust, mix the flour, salt
and sugar in a bowl. Add the
butter and mix until grainy.
2. Stir in the water, spoon by
spoon, and mix until the dough
comes together.
minutes.
4. In the meantime, bring the milk
saucepan.
5. Mix the eggs, sugar and
cornstarch in a bowl until fluffy
and pale.
6. Add the hot milk and place
back on heat. Cook until
thickened then remove from
heat and allow to cool. Stir in
the vanilla extract.
a thin sheet. Transfer the dough
in a 9-inch tart pan and press it
well on the bottom and sides of
the pan. Trim the edges if
needed.
8. Bake the crust in the preheated
oven at 350F for 10 minutes.
9. Remove from the oven and fill
the crust with the vanilla pastry
cream.
10. Top with apple slices and
continue baking for 15-20
additional minutes.
11. Serve the tart chilled.

Calories: 332
Fat: 16.9g
Protein: 4.6g
Chocolate Éclairs
Time: 1 ½ hours
Servings: 20
Ingredients:
Éclairs:
½ cup water
½ cup milk
¾ cup butter
1 teaspoon sugar
½ teaspoon salt
5 eggs, beaten
Chocolate filling:
Glaze:
1 tablespoon canola oil
Directions:
1. For the éclairs, mix the water,
milk, butter, sugar and salt in a
saucepan.
2. Place over medium flame and
bring to a boil.
3. Add the flour, all at once, and
mix well with a spatula until
thickened and the dough comes
together into a ball.
4. Allow the dough to cool down
for 10 minutes then stir in the
eggs and mix well.
5. Spoon the batter in a pastry bag
and pipe it on a baking tray
lined with parchment paper.
well risen, golden and crisp.
smooth then allow to cool down
and stir in the vanilla.
9. Fill the éclairs with the
chocolate cream.
10. For the glaze, melt the
chocolate with the oil in a
heatproof bowl over a hot
water bath.
11. Dip the éclairs in the glaze and
place on a wire rack.
12. Serve them chilled and set.

Calories: 225
Fat: 17.0g
Protein: 3.7g
Cherry Clafoutis
Time: 1 hour
Servings: 8
Ingredients:
1 ½ cups milk
½ cup white sugar
6 eggs
¼ teaspoon salt
3 cups cherries, pitted or unpitted
Directions:
1. Mix the milk, vanilla, sugar,
brandy and eggs in a bowl.
2. Stir in the flour and salt and mix
well.
3. Place the cherries in a deep
dish baking tray greased with
butter.
4. Pour the batter over the cherries
set.
5. Serve the clafoutis chilled.

Calories: 203
Fat: 4.4g
Protein: 7.3g
Tart Tatin
Time: 1 hour
Servings: 8
Ingredients:
½ cup butter, chilled and cubed
¼ teaspoon salt
4 apples, peeled, cored and quartered
1 cup white sugar
Directions:
1. Melt the sugar in a heavy
color.
2. Drizzle the sugar on the bottom
of a round cake pan.
3. Arrange the apple slices over
the dark color.
4. For the dough, mix the butter,
flour and salt in a bowl until
grainy.
5. Add the water, spoon after
spoon, until the dough comes
together.
a thin sheet, as large as your
pan.
7. Place the dough over the
apples.
golden brown.
9. When the tart is done, turn it
serve it chilled.

Calories: 314
Fat: 11.9g
Protein: 2.4g
Crème Brulee
Time: 1 hour
Servings: 6
Ingredients:
2 cups milk
1 cup heavy cream
6 egg yolks
1 cup white sugar
Directions:
1. Mix the milk, cream, egg yolks
and vanilla in a bowl.
2. Pour the mixture in 4 ramekins
and arrange them in a deep dish
baking pan.
3. Pour hot water in the pan,
around the ramekins and bake in
40 minutes.
4. When done, top the ramekins
with sugar and place under the
broiler for 2 minutes until
caramelized and golden.
5. Serve the crème brulee chilled.

Calories: 291
Fat: 13.6g
Protein: 5.8g
Far Breton
Time: 1 hour
Servings: 10
Ingredients:
4 eggs
3 cups milk
½ cup heavy cream
¼ teaspoon salt
1 ½ cups dried prunes, pitted
Directions:
1. Mix the eggs, milk, cream and
vanilla in a bowl.
2. Add the flour and salt and mix
well.
3. Fold in the prunes then pour the
mixture in a greased deep dish
baking pan.
350F for 25 minutes or until set.
5. Serve the dessert chilled.

Calories: 213
Fat: 5.8g
Protein: 7.2g
French Lemon Tart
Time: 1 ½ hour
Servings: 10
Ingredients:
Tart:
1 egg
¼ teaspoon salt
Filling:
½ cup butter
1 cup white sugar
1 pinch salt
½ cup lemon juice
Directions:
1. For the tart crust, mix the butter
with sugar until creamy and
fluffy.
and salt.
a thin sheet.
4. Place the dough on a tart pan
and press it on the bottom and
sides. Trim off the edges.
edges.
6. Allow the crust to cool down.
7. For the filling, mix all the
ingredients in a heatproof bowl.
cook until thickened.
8. Pour the filling into the crust
and allow to cool down and set
before serving.

Calories: 362
Fat: 19.2g
Protein: 3.5g
French Canneles
Time: 1 ½ hours
Servings: 20
Ingredients:
2 cups milk
1 pinch salt
½ cup white sugar
3 eggs
Directions:
bowl until creamy.
2. Pour the canneles in a caneles
pan. Place the pan in another
pan, slightly deeper and pour
hot water in the pan.
350F until they turn golden
brown.
4. Allow them to cool down
slightly then remove them from
the pan and serve them chilled.

Calories: 54
Fat: 2.3g
Protein: 1.6g
Carbohydrates: 6.3g
French Beignets
Time: 1 hour
Servings: 20
Ingredients:
¼ teaspoon salt
¼ cup sugar
2 eggs
1 teaspoon orange blossom water
Oil for frying
Directions:
1. Mix the sugar, eggs, butter,
orange water and vanilla in a
2. Add the flour and salt and
knead the dough for a few
minutes until elastic.
minutes then place it on a
floured working surface and
roll it into a thin sheet.
4. Cut strips of dough with a sharp
knife.
5. Heat enough oil in a deep frying
pan.
6. Drop the strips of dough in the
hot pan and fry them on each
side until golden brown.
7. Remove the beignets on paper
towels and serve them with
powdered sugar.

Calories: 82
Fat: 2.9g
Protein: 1.9g
Tarte Tropezienne
Time: 2 hours
Servings: 10
Ingredients:
Brioche dough:
¼ teaspoon salt
¼ teaspoon instant yeast
2 tablespoons milk
¼ cup white sugar
3 eggs
Filling:
2 cups milk
4 egg yolks
½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
Directions:
1. For the brioche dough, mix the
warm milk with the yeast in a
bowl until melted.
2. Add the eggs, sugar, vanilla and
butter then stir in the flour and
salt.
3. Knead the dough for a few
4. Allow the dough to rest and rise
for 1 hour.
a disc.
6. Bake the brioche in the
and golden brown.
8. For the filling, mix the egg
yolks, sugar and cornstarch in a
bowl.
9. Heat the milk and pour it over
the egg yolks. Place back over
heat and cook until thickened.
10. Allow the cream to cool down
then stir in the vanilla.
11. Whip the butter in a bowl until
fluffy. Add the pastry cream,
spoon by spoon, and mix well.
12. Cut the brioche disc in half
lengthwise and fill it with the
pastry cream.
13. Serve it fresh.

Calories: 435
Fat: 27.4g
Protein: 7.3g
Fig Galette
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
¼ cup sour cream
1 egg
1 pound fresh figs, quartered
Directions:
1. For the dough, mix the chilled
butter, flour, sugar and salt in a
bowl until grainy.
until the dough comes together.
a thin sheet.
4. Mix the softened butter, light
brown sugar and egg in a bowl
until creamy and pale.
5. Add the almonds and mix
gently. Spoon the mixture over
the center of the dough.
6. Top with fresh figs then pull the
edges of the dough over the
filling, leaving the center
exposed.
crisp and golden on the edges.
8. Serve the galette chilled.

Calories: 451
Fat: 25.4g
Protein: 6.4g
Buttery Madeleines
Time: 1 hour
Servings: 12
Ingredients:
1 pinch salt
2 eggs
½ cup white sugar
½ cup butter, melted and cooled
Directions:
1. Sift the flour, salt and baking
powder in a bowl.
bowl until fluffy and light. Add
the vanilla and mix well.
butter, mixing it gently with a
spatula.
4. Spoon the batter in a madeleine
risen.
5. Serve the madeleines chilled.

Calories: 139
Fat: 8.5g
Protein: 1.8g
Meringues
Time: 2 hours
Servings: 20
Ingredients:
4 egg whites
1 cup white sugar
¼ teaspoon salt
Directions:
1. Mix the egg whites, sugar and
salt in a heatproof bowl. Place
the bowl over a hot water bath
and mix until the sugar is
melted.
2. Remove from heat and whip the
egg whites for 7-9 minutes or
until fluffy, stiff and glossy.
3. Add the vanilla extract then
spoon the meringue in a pastry
bag and pipe small dollops of
mixture on a baking tray lined
with baking paper.
250F for 1 ½ hours.
5. Serve the meringues chilled.

Calories: 43
Fat: 0.0g
Protein: 0.7g
Mousse au Chocolat
Time: 1 hour
Servings: 4
Ingredients:
4 egg yolks
¼ cup white sugar
1 cup heavy cream
¼ teaspoon salt
Directions:
1. Bring 1 cup of cream to the
boiling point.
bowl until creamy. Add the
cream and mix well then place
back on heat and cook until
thickened.
the salt and chocolate. Mix until
smooth.
4. Allow to cool down then fold
in the whipped cream.
5. Spoon the mousse into small
glasses and serve it chilled.

Calories: 506
Fat: 38.0g
Protein: 6.8g
Iles Flottantes
Time: 1 ½ hours
Servings: 4
Ingredients:
Crème anglaise:
4 egg yolks
½ cup white sugar
2 cups milk
1 pinch nutmeg
Iles flottantes:
2 egg whites
½ cup white sugar
½ teaspoon lemon zest
1 pinch salt
2 cups milk
Directions:
1. To make the crème anglaise,
bring the milk to the boiling
point. Mix the egg yolks and
Add the hot milk and mix well
then place the mixture back on
heat and cook until thickened.
Remove from heat and add the
vanilla and nutmeg. Allow to
cool down.
2. For the iles flottante, mix the
egg whites, lemon zest and salt
in a bowl until fluffy.
whipping until glossy and stiff.
4. Bring the milk to a boil in a
saucepan. Drop spoonfuls of
whipped egg whites in the hot
milk and cook for 1-2 minutes.
Carefully remove on serving
platters.
5. Top with crème anglaise and
serve.

Calories: 376
Fat: 9.6g
Protein: 12.5g
Butter Cookies
Time: 1 ½ hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
Directions:
almonds, flour and salt.
3. Shape the dough into a ball and
wrap it in foil. Place in the
fridge for 30 minutes.
a thin sheet.
lined with baking papers.
the edges turn slightly golden
brown.

Calories: 115
Fat: 6.1g
Protein: 2.1g
Rustic Pear Galette
Time: 1 hour
Servings: 8
Ingredients:
¼ cup whole wheat flour
¼ teaspoon salt
¼ cup milk
4 pears, cored and sliced
Directions:
1. Mix the flours, sugar, salt and
baking powder in a bowl. Add
the butter and mix until grainy.
2. Stir in the milk and mix until the
dough comes together.
a thin sheet.
4. Place the pear slices in the
center of the dough and wrap
the edges over the pears,
leaving the center exposed.
5. Sprinkle the pears with brown
sugar and bake the galette in the
brown and crisp.
6. Serve the galette chilled.

Calories: 258
Fat: 12.0g
Protein: 2.8g
Crepes Suzzette
Time: 1 hour
Servings: 4
Ingredients:
1 ½ cups milk
2 eggs
1 pinch salt
4 oranges, cut into segments
¼ cup brandy
Directions:
1. Mix the milk, eggs, vanilla, oil,
creamy.
2. Heat a non-stick pan over
medium to high heat then pour a
few tablespoons of batter in the
hot pan and swirl it around to
evenly cover the bottom of the
pan.
3. Cook on each side until golden
and stack the crepes on a
platter.
4. Melt the butter in a saucepan.
5. Add the oranges and brandy and
cook for 1-2 minutes.
6. Place the wrapped crepes in the
mixture and cook for another
minute.
7. Serve the crepe suzette warm,
topped with powdered sugar to
taste.

Calories: 404
Fat: 20.1g
Protein: 10.0g
Gateau Basque
Time: 1 hour
Servings: 8
Ingredients:
2 sheets puff pastry dough
2 ½ cups milk
½ cup cornstarch
½ cup white sugar
4 egg yolks
1 cup glace cherries
1 egg for brushing the dough
Directions:
1. Bring the milk to a boil in a
saucepan.
2. Mix the egg yolks, cornstarch
and sugar in a bowl. Pour in the
hot milk then place back on heat
and cook until thickened.
the vanilla and brandy. Allow
to cool completely.
4. Place on sheet of puff pastry
dough on a floured working
surface.
5. Spoon the vanilla cream in the
center of the dough. Top with
cherries and cover with the
remaining sheet of dough.
6. Trim the edges around the
filling and brush the top with
egg.
8. Serve the gateau chilled.

Calories: 243
Fat: 8.9g
Protein: 5.6g
Lemon Cheese Soufflé
Time: 1 hour
Servings: 4
Ingredients:
1/2 cup white sugar
¾ cup water
¼ teaspoon salt
5 egg yolks
5 egg whites
Directions:
1. Mix the butter, sugar, water and
salt in a saucepan. Place over
medium flame and bring to a
boil.
2. Add the flour, all at once, and
mix well until a dough forms.
3. Remove from heat and allow to
cool down then stir in the egg
yolks, lemon zest and lemon
juice.
4. Stir in the cheese.
5. Whip the egg whites in a bowl
until fluffy and stiff.
6. Fold the meringue into the
batter then spoon the mixture
into 4 ramekins greased with
butter.
350F for 20 minutes until well
8. Serve the soufflés warm and
fresh out of the oven.

Calories: 510
Fat: 28.2g
Protein: 17.7g
Chocolate Tart
Time: 1 ½ hour
Servings: 10
Ingredients:
Crust:
1 egg
¼ cup cocoa powder
¼ teaspoon salt
Filling:
1 pinch salt
Directions:
1. For the crust, mix the butter,
sugar and vanilla and mix well.
2. Stir in the egg and fold in the
flour, cocoa powder and salt
and mix until the dough comes
together.
a thin sheet.
4. Transfer the sheet of dough in a
tart pan and press it well on the
bottom and sides of the pan.
until set.
saucepan.
chocolate chips and mix until
melted and smooth.
8. Add the vanilla and salt and
mix well.
9. Pour the filling in the chilled
crust and allow to cool in the
pan.
10. Serve the chocolate tart chilled.

Calories: 374
Fat: 23.2g
Protein: 5.3g
Rhubarb Tart
Time: 1 hour
Servings: 10
Ingredients:
Crust:
1 pinch salt
4 oz. butter, chilled and cubed
1 egg
2 tablespoons cold water
Filling:
2 pounds rhubarb stalks, sliced
1 cup white sugar
1 cup heavy cream
2 egg yolks
2 eggs
1 pinch salt
Directions:
1. For the crust, mix the flour,
sugar, salt and butter in a bowl
until grainy.
2. Add the egg and water and mix
well until the dough comes
together.
a thin sheet.
4. Place the dough in a tart baking
pan and press it well on the
Trim the edges.
5. Arrange the rhubarb slices in
the crust.
6. Mix the sugar, cream, egg yolks,
eggs, salt and vanilla in a bowl.
Pour this mixture over the
rhubarb. Bake in the preheated
serving.

Calories: 322
Fat: 16.2g
Protein: 5.3g
Pistachio Financiers
Time: 1 hour
Servings: 16
Ingredients:
½ cup white sugar
2 eggs
½ cup pistachio, chopped
Directions:
1. Mix the almonds and sugar in a
bowl. Stir in the eggs and mix
well then add the butter and
give it a good mix.
2. Fold in the flour and pistachio,
as well as a pinch of salt.
3. Spoon the batter in small
financier pans and bake in the
and golden on the edges.
4. Serve the financiers chilled.

Calories: 134
Fat: 10.2g
Protein: 2.6g
Carbohydrates: 9.5g
Pure Chocolate Buche de
Noel
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
6 eggs
¾ cup white sugar
¼ teaspoon salt
¼ cup cocoa powder
Filling:
1 cup heavy cream
Glaze:
¾ cup heavy cream
Directions:
1. For the cake, mix the eggs,
until fluffy and pale and double
in volume.
powder and cocoa powder then
add the butter and mix with a
spatula.
3. Spread the batter in a large
baking pan lined with baking
until set.
pan.
5. For the filling, melt the cream
and chocolate together in a
heatproof bowl. Add the vanilla
then allow the filling to cool
completely in the fridge for a
few hours.
6. Whip the filling until airy and
pale.
7. Spread the filling over the cake
and roll it tightly. Place it on a
platter.
to the boiling point. Add the
chocolate and mix until melted.
Allow to cool completely and
set then spread it over the cake.
9. Using a fork, score the top of
the cake roulade to resemble a
tree.
10. Serve fresh and chilled.

Calories: 438
Fat: 24.3g
Protein: 8.2g
Mocha Pots de Crème
Time: 1 ½ hours
Servings: 6
Ingredients:
2 cups heavy cream
1 cup milk
6 egg yolks
1 pinch salt
Directions:
1. Bring the milk to the boiling
point in a saucepan. Remove
from heat and stir in the
chocolate. Mix until melted then
allow to cool down slightly.
and mix well.
and place them in a deep baking
pan. Pour hot water in the deep
pan, around the ramekins. Bake
for 30 minutes until set.
serving.

Calories: 354
Fat: 28.1g
Protein: 6.9g
Red Wine Chocolate Cake:
Time: 1 ¼ hours
Servings: 10
Ingredients:
¾ cup cocoa powder
½ teaspoon salt
1 cup red wine
1 cup buttermilk
½ cup canola oil
2 eggs
Directions:
bowl.
2. Stir in the red wine, buttermilk,
oil, vanilla and eggs and give it
a quick mix.
paper.

Calories: 301
Fat: 16.3g
Protein: 6.5g
Gascon Flan
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup white sugar
¼ teaspoon salt
4 cups milk
4 eggs
Directions:
blender and pulse until smooth.
2. Pour the batter in a deep dish
baking pan greased with butter
until golden brown.
3. Serve the flan chilled.

Calories: 181
Fat: 3.9g
Protein: 7.4g
Deep Chocolate Soufflé
Time: 1 hour
Servings: 4
Ingredients:
1 cup milk
¼ cup white sugar
¼ cup cocoa powder
4 egg yolks
6 egg whites
¼ teaspoon salt
Directions:
1. Mix the milk and sugar in a
saucepan and place over low
heat. Bring to a boil then add
the flour and cocoa and cook
until thickened.
the chocolate. Mix until melted
and smooth.
3. Allow to cool down then add
the egg yolks.
4. Whip the whites with the salt
until fluffy and stiff.
chocolate mixture then pour the
mixture into 4 ramekins.
7. Serve the soufflés freshly made.
Calories: 335
Fat: 15.0g
Protein: 13.6g
Chewy Almond Macaroons
Time: 1 hour
Servings: 20
Ingredients:
16 oz. almond paste
½ cup white sugar
¼ teaspoon salt
¼ cup Amaretto liqueur
Directions:
1. Mix the almond paste, sugar
and salt in a bowl until creamy.
2. Add the liqueur and mix well.
3. Place the sugar on a platter.
roll them through the powdered
sugar. Arrange the macaroons
parchment paper. Allow to rest
for 20 minutes then bake in the
minutes or until golden.

Calories: 155
Fat: 6.3g
Protein: 2.0g
Boozy Chocolate Truffles
Time: 2 hours
Servings: 30
Ingredients:
1 pound dark chocolate chips
¼ teaspoon salt
½ cup butter
½ cup heavy cream
Directions:
1. Combine the chocolate, salt,
butter and heavy cream in a
bowl over a hot water bath.
2. When melted and smooth,
remove from heat and stir in the
Amaretto liqueur.
3. Cover the mixture with plastic
wrap and place in the fridge for
at least 1 hour.
roll them through cocoa
powder.
5. Serve the truffles chilled and
container.

Calories: 111
Fat: 7.8g
Protein: 1.1g
Fiadone – French
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 pounds ricotta cheese
1 lemon, zested
8 eggs
1 cup white sugar
Butter to grease the pan
Directions:
bowl.
2. Grease a 9-inch round cake pan
with butter then pour the
mixture in the pan.
4. Allow the cheesecake to cool

Calories: 256
Fat: 10.7g
Protein: 14.8g
Pepin’s Apple Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ cup milk
2 eggs
¼ teaspoon salt
4 apples, cored and sliced
Directions:
2. Add the eggs, milk and vanilla
and mix well.
batter in a 9-inch tart pan.
4. Top with apple slices and
sprinkle with cinnamon.
5. Bake the tart in the preheated
brown.

Calories: 217
Fat: 10.5g
Protein: 3.2g
Port Wine Poached Pears
Time: 1 hour
Servings: 4
Ingredients:
4 pears, ripe but firm
2 cups Port wine
1 cup fresh orange juice
½ lemon, sliced
1 star anise
2 whole cloves
1 cinnamon stick
2 cardamom pods, crushed
Directions:
1. Mix the wine, Port wine,
orange juice, lemon slices, star
anise, cloves, cinnamon and
cardamom in a saucepan.
2. Bring to a boil.
3. In the meantime, peel the pears
and carefully remove their core.
4. Drop them in the hot liquid then
turn the heat on low and cover
with a lid.
5. Cook for 30 minutes or until
tender.
6. Allow the pears to cool in the
liquid before serving.

Calories: 256
Fat: 0.8g
Protein: 1.5g
Dried Cranberry Pear
Clafoutis
Time: 1 hour
Servings: 8
Ingredients:
4 eggs
1 cup heavy cream
¼ cup milk
1/3 cup white sugar
¼ teaspoon salt
4 pears, ripe but firm
Directions:
1. Grease a 9-inch deep dish
baking pan with butter.
2. Place the pears and cranberries
on the bottom of the pan.
3. Mix the cream, milk, sugar,
flour, salt and vanilla in bowl.
4. Pour this mixture over the pears
5. Serve the clafoutis chilled.

Calories: 222
Fat: 8.2g
Protein: 4.8g
Honey Fig and Goat Cheese
Tart
Time: 1 hour
Servings: 10
Ingredients:
1 sheet puff pastry
1 cup cream cheese
½ cup goat cheese
2 eggs
¼ cup honey
Extra honey for serving
Directions:
1. Mix the cream cheese, goat
cheese, eggs and honey in a
bowl.
2. Arrange the puff pastry dough in
paper.
3. Spread the goat cheese mixture
over the dough and top with
fresh figs.
4. Sprinkle with walnuts and bake
for 30-35 minutes.
5. Serve the tart chilled, drizzled
with extra honey.

Calories: 304
Fat: 15.5g
Protein: 6.9g
Orange Apple Terrine
Time: 2 hours
Servings: 8
Ingredients:
2 pounds Granny Smith apples
2 oranges
Directions:
1. Peel the apples and carefully
core them. Cut them into small
slices.
2. Cut the oranges into segments
as well.
3. Begin layering the apple slices
and orange segments in a loaf
paper. Sprinkle with brown
sugar between layers.
oven and place a weight on top
of your terrine. Allow it to cool
down completely then turn it
6. Serve the terrine chilled.

Calories: 115
Fat: 0.3g
Protein: 0.8g
Crème Caramel
Time: 1 hour
Servings: 6
Ingredients:
6 eggs
3 cups milk
1 pinch salt
Directions:
1. Melt the sugar in a heavy
color.
2. Pour the hot sugar in a 8-inch
deep dish baking pan and swirl
it around to cover the bottom
and sides. Be careful as it’s hot.
3. Mix the eggs, milk, vanilla,
brown sugar and salt in a bowl.
4. Pour this mixture in the pan and
5. Allow to cool down for 1 hour
then turn the crème upside
down on a platter.
6. Serve chilled.

Calories: 309
Fat: 6.9g
Protein: 9.5g
Orange Marmalade Soufflés
Time: 1 hour
Servings: 6
Ingredients:
Butter to grease the ramekins
1 cup orange marmalade
¼ cup heavy cream
1 tablespoon Cointreau
4 egg whites
¼ teaspoon salt
Directions:
1. Grease 6 ramekins with butter.
2. Mix the marmalade with the
cream, lemon juice and
Cointreau in a bowl.
3. Whip the egg whites and salt in
a bowl until fluffy and stiff.
4. Add the egg whites into the
marmalade, folding it slowly
with a spatula.
5. Spoon the batter in the greased
ramekins and bake in the
20 minutes.
6. Serve the soufflés right away.

Calories: 174
Fat: 1.9g
Protein: 2.7g
Almond Sables
Time: 2 hours
Servings: 20
Ingredients:
1 egg
¼ teaspoon salt
1 egg white, beaten
1 cup almonds, chopped
Directions:
mix well then fold in the
almonds, flour and salt and
knead just until the dough
comes together.
3. Shape the dough into an even
log.
4. Mix the almonds and sugar on a
platter.
5. Brush the log with egg white
then roll it through the almond
mixture. Wrap in plastic wrap
and place in the freezer for 1
hour.
6. After 1 hour, cut the log into ¼-
inch thin slices and place them
with the cut facing up on a
parchment paper.
golden on the edges.
8. Serve the sables chilled.

Calories: 151
Fat: 8.5g
Protein: 3.3g
Cheesecakes
Almond Vanilla Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 cup graham crackers, crushed
¼ cup ground almonds
Filling:
3 cups cream cheese
1 cup sour cream
3 eggs
2/3 cup white sugar
¼ teaspoon salt
Directions:
1. For the crust, mix the
ingredients in a food processor
and pulse until mixed.
2. Transfer the mixture in a 9-inch
baking paper and press it well
ingredients in a bowl. Pour the
filling over the crust and bake
for 45 minutes.
serving.

Calories: 503
Fat: 41.8g
Protein: 9.0g
Strawberry lemon
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ¼ cups graham crackers, crushed
Filling:
3 cups cream cheese
½ cup plain yogurt
2 eggs
¾ cup white sugar
1 tablespoon cornstarch
Topping:
Directions:
1. For the crust, mix all the
ingredients in a bowl then
transfer in a 9-inch round cake
pan. Press it well on the bottom
of the pan.
for 40-45 minutes until set in
the center.
oven and allow to chill.
4. Top with fresh strawberries and
serve chilled.

Calories: 462
Fat: 35.7g
Protein: 8.1g
Classic Vanilla Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
Filling:
26 oz. cream cheese
3 eggs
2/3 cup white sugar
Directions:
and pulse until well mixed.
2. Press well on the bottom of the
pan.
ingredients in a bowl. Spoon
the filling over the crust and
serving.

Calories: 474
Fat: 37.5g
Protein: 8.2g
Gingersnap Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
16 gingersnaps
Filling:
28 oz. cream cheese
2 eggs
½ cup sour cream
Directions:
1. For the crust, combine the
gingersnaps and butter in a food
mixed.
bottom of the pan.
mixture over the crust and bake
the cheesecake in the preheated
4. When done, allow the
cheesecake to cool in the pan
then slice and serve.

Calories: 483
Fat: 34.4g
Protein: 7.7g
Spiced Honey Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
10 gingersnaps
10 graham crackers
Filling:
3 cups cream cheese
1 cup sour cream
3 eggs
1/4 cup honey
1 pinch salt
Directions:
Transfer the mixture in a 9-inch
round cake pan and press it
well on the bottom of the pan.
bowl over the crust and bake
or until golden brown.
down in the pan before slicing
and serving.

Calories: 464
Fat: 32.9g
Protein: 7.7g
Walnut Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
10 graham crackers
1 cup walnuts
Filling:
2 cups cream cheese
1 cup sour cream
2/3 cup white sugar
3 eggs
Directions:
Transfer in a 9-inch round cake
bottom of the pan.
2. For the filling, combine the
ingredients in a blender and
pulse until well mixed. Pour the
mixture into the crust and bake
for 40-45 minutes until set.
down before slicing and
serving.

Calories: 498
Fat: 37.4g
Protein: 10.3g
Amaretti Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
6 oz. Amaretti cookies, crushed
Filling:
3 cups cream cheese
3 eggs
½ cup white sugar
4 oz. Amaretti cookies, crushed
Directions:
ingredients in a bowl. Transfer
in a 8-inch round cake pan and
press it well on the bottom of
the pan.
2. For the filling, mix the cream
cheese, eggs, sugar and vanilla
in a bowl. Fold in the cookies
then pour the batter in the pan.
serving.

Calories: 476
Fat: 35.7g
Protein: 8.0g
Amaretto Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups graham crackers, crushed
1 tablespoon Amaretto liqueur
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
Directions:
bottom of the pan.
cheese with melted chocolate
until creamy. Add the rest of the
3. Pour the mixture over the crust
at 330F for 45 minutes.
serving.

Calories: 431
Fat: 34.1g
Protein: 7.1g
Apple Cinnamon Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups graham crackers, crushed
Filling:
3 cups cream cheese
½ cup sour cream
2/3 cup white sugar
3 eggs
2 Granny Smith apples, peeled, cored
and diced
Directions:
bottom of the pan.
2. Top the crust with apple dices
and sprinkle with cinnamon
powder.
3. For the filling, mix the
filling over the apples and bake
for 45 minutes until the center
of the cheesecake looks set.
serving.

Calories: 429
Fat: 32.4g
Protein: 7.2g
Vanilla Crumble Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups vanilla biscuits
Filling:
3 cups cream cheese
½ cup heavy cream
3 eggs
2/3 cup white sugar
1 pinch salt
Topping:
1 pinch salt
Directions:
1. For the crust, mix the two
transfer the mixture in a 9-inch
baking paper.
mixture over the crust.
3. For the topping, mix the butter,
crumbly, grainy.
4. Spread the crumble over the
filling then place the
cheesecake in the preheated
oven at 330F.
5. Bake for 45-50 minutes or until
golden brown and crusty.
serving.

Calories: 449
Fat: 35.6g
Protein: 7.4g
Spiced Pumpkin Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
4 oz. gingersnaps, crushed
Filling:
1 cup pumpkin puree
2 eggs
3 cups cream cheese
1 pinch salt
½ teaspoon ground whole cloves
Directions:
gingersnap and butter in a bowl.
baking paper.
creamy. Pour the filling over the
crust.
3. Bake the cheesecake in the
50 minutes or until fragrant.
serving.

Calories: 404
Fat: 36.3g
Protein: 7.5g
Banana Caramel Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
2 bananas, mashed
3 cups cream cheese
1 pinch salt
½ cup sour cream
3 eggs
Directions:
1. For the crust, mix the crackers
and butter and mix well.
2. For the filling, combine all the
well. Pour the mixture over the
crust.
50 minutes.
down completely before slicing
and serving.

Calories: 419
Fat: 32.5g
Protein: 7.5g
Caramel Drizzled Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 pinch salt
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
Topping:
1 cup caramel sauce
Directions:
and butter in a bowl. Transfer
the mixture in a 9-inch round
paper. Press well on the bottom
of the pan.
cream cheese and the rest of the
ingredients in a bowl. Mix well
then pour the mixture over the
crust and bake in the preheated
or until set.
down completely then drizzle it
with caramel sauce and serve
it.

Calories: 453
Fat: 31.7g
Protein: 7.0g
Crustless Orange Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
3 cups cream cheese
½ cup sour cream
3 eggs
2/3 cup white sugar
Directions:
bowl.
2. Grease a 8-inch baking pan
cheesecake mix in the pan.
set.
serving.

Calories: 344
Fat: 28.0g
Protein: 7.3g
Chunky Banana Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
2 cups graham crackers
1 tablespoon dark brown sugar
Filling:
2 bananas, sliced
3 cups cream cheese
2 eggs
½ cup white sugar
½ cup plain yogurt
1 pinch salt
Directions:
the mixture in a deep dish
paper and press it well on the
2. Arrange the banana slices over
the crust.
creamy pour the filling into the
or until the center of the
cheesecake looks slightly set.
down in the pan then slice and
serve. Store it I the fridge for
not more than 4 days.

Calories: 402
Fat: 30.2g
Protein: 7.1g
Passionfruit Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups vanilla biscuits, crushed
Filling:
24 oz. cream cheese
½ cup sour cream
¾ cup white sugar
3 eggs
Directions:
1. For the crust, mix the biscuits
with melted butter and orange
zest. Transfer in a 9-inch baking
bottom of the pan.
creamy.
3. Pour the filling over the crust
then bake the cheesecake in the
50 minutes.
serving.

Calories: 439
Fat: 37.2g
Protein: 7.5g
Rhubarb Strawberry
Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
1 cup heavy cream
3 eggs
2/3 cup white sugar
Topping:
½ pound strawberries, halved
Directions:
and butter well then transfer in
a 9-inch cake pan lined with
baking paper. Press the mixture
cheese, cream, eggs, cornstarch,
sugar and vanilla in a bowl.
Pour the filling over the crust
the center looks set.
down in the pan.
ingredients in a deep dish
baking pan and cook in the
15 minutes until softened.
Allow to cool down.
5. Top the cheesecake with the
rhubarb strawberry mixture and
serve it fresh.

Calories: 425
Fat: 33.4g
Protein: 6.9g
Hazelnut Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 cup graham crackers
Filling:
3 cups cream cheese
3 eggs
¾ cup white sugar
2 tablespoons hazelnut liqueur
Directions:
1. For the crust, mix the hazelnuts,
crackers and butter in a bowl.
cheese and the melted chocolate
in a bowl. Stir in the rest of the
ingredients. Pour the mixture
over the crust then bake the
or until set in the center.

Calories: 418
Fat: 32.2g
Protein: 7.8g
Cherry Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups chocolate biscuits, crushed
Filling:
3 cups cream cheese
½ cup sour cream
2/3 cup white sugar
3 eggs
Directions:
1. For the crust, mix the chocolate
biscuits and butter in a bowl.
cheese with the melted
chocolate. Add the sugar, eggs,
cornstarch and sour cream, as
3. Pour the filling over the crust.
4. Mix the cherries with the flour.
Top the cheesecake with the
cherries.
6. Allow the cheesecake cool

Calories: 432
Fat: 34.3g
Protein: 7.2g
Crustless Vanilla Cheesecake
Time: 1 hour
Servings: 10
Ingredients:
24 oz. cream cheese
1 cup sour cream
¾ cup white sugar
4 eggs
1 pinch salt
Directions:
bowl.
with butter. Pour the filling in
the pan and bake in the
45 minutes or until set.
3. Allow the cake cool in the oven
before serving.

Calories: 378
Fat: 30.3g
Protein: 8.2g
Tiramisu Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups chocolate biscuits
Filling:
3 cups cream cheese
¾ cup white sugar
3 eggs
¼ cup espresso
Topping:
¼ cup cocoa powder
Directions:
1. For the crust, place the biscuits
in a food processor and pulse
until ground. Add the butter and
mix well then transfer the
mixture in a 9-inch round cake
bottom of the pan.
3. Allow the cheesecake to cool in
the pan then top it with a
dusting of cocoa powder.
4. Serve the cheesecake fresh and
chilled.

Calories: 446
Fat: 37.3g
Protein: 7.9g
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
4 cream cheese
4 eggs
¾ cup white sugar
Topping:
1 cup dulce de leche
Directions:
with the butter in a bowl.
baking paper. Press the mixture
cheese, eggs, sugar, vanilla and
cornstarch in a bowl until
creamy.
3. Spoon the filling over the crust
cheesecake to cool down in the
pan.
5. Top the chilled cheesecake with
dulce de leche and serve it right
away.

Calories: 325
Fat: 14.8g
Protein: 5.1g
Honey Ricotta Cheesecake
Time: 1 hour
Servings: 8
Ingredients:
1 ½ pounds ricotta cheese
3 eggs
¼ cup honey
1 teaspoon cornstarch
Directions:
bowl.
cheesecake mixture in the pan.
the edges turn slightly golden
brown.

Calories: 220
Fat: 8.4g
Protein: 12.1g
Lemon Coconut Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 cup vanilla biscuits, crushed
Filling:
1 ½ pounds cream cheese
2 egg yolks
2 eggs
½ cup white sugar
Directions:
and pulse until mixed. Transfer
bottom of the pan.
ingredients in a bowl then pour
the filling over the crust.
50 minutes or until the center
looks set.
serving.

Calories: 408
Fat: 33.3g
Protein: 7.7g
Creamy Lemon Cheesecakes
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups vanilla biscuits
Filling:
3 cups cream cheese
¾ cup white sugar
3 eggs
Directions:
bottom of the pan.
cheese and the rest of the
it a quick mix.
edges and set in the center.
4. Serve the cheesecake chilled.

Calories: 448
Fat: 35.8g
Protein: 7.8g
No Crust Citrus Cheesecake
Time: 1 hour
Servings: 10
Ingredients:
¾ cup white sugar
1 pinch salt
3 eggs
1 pinch salt
Directions:
bowl and give it a quick mix.
cheesecake mixture in the pan.
serving.

Calories: 358
Fat: 29.6g
Protein: 6.8g
Mango Ripple Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
4 cups cream cheese
4 eggs
¾ cup white sugar
¼ cup plain yogurt
1 mango, peeled and cubed
Directions:
the mixture in a deep dish
paper.
2. Press the mixture well on the
bottom of the pan.
3. For the filling, mixing the cream
yogurt and mix well. Pour the
4. For the mango ripple, mix the
mango flesh, lime zest and juice
and sugar in a blender and
pulse until smooth.
5. Drizzle the mixture over the
cheesecake and swirl it around
with a fork.

Calories: 480
Fat: 37.3g
Protein: 8.9g
Raisin Marsala Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 tablespoon Marsala
Filling:
3 cups cream cheese
¼ cup Marsala
1 pinch salt
3 eggs
½ cup white sugar
Directions:
in a food processor until
ground. Add the sugar and
butter and mix well then
transfer the mixture in a round
paper. Press it well on the
bottom of the pan.
creamy.
and bake the cheesecake in the
50 minutes.
and serving.

Calories: 491
Fat: 36.1g
Protein: 8.3g
Ricotta Cheesecake with
Balsamic Strawberries
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 1/2cups graham crackers, ground
½ cup olive oil
Filling:
4 eggs
2/3 cup white sugar
Topping:
2 cups strawberries, halved
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions:
bottom of the pan.
2. For the filling, mix the ricotta
cheese, eggs, vanilla, lemon
zest, sugar and cornstarch in a
bowl.
minutes or until it looks set in
the center.
serving.

Calories: 327
Fat: 20.0g
Protein: 11.5g
Marsala Infused Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups vanilla cookies, crushed
2 tablespoons Marsala wine
Filling:
1 cup sultanas
½ cup Marsala wine
3 cups cream cheese
½ cup sour cream
3 eggs
2/3 cup white sugar
Directions:
1. For the crust, mix the cookies,
butter and wine in a bowl.
2. For the filling, mix the sultanas
and wine in a bowl and allow
to soak up for 30 minutes.
3. Mix the cream cheese, sour
cream, eggs, cornstarch and
vanilla in a bowl.
4. Add the sultanas and wine and
mix well. Pour the mixture over
the crust and bake in the
looks set.

Calories: 409
Fat: 32.8g
Protein: 7.5g
Apricot Compote Ricotta
Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
1 cup cream cheese
½ cup sour cream
4 eggs
2/3 cup white sugar
Apricot compote:
1 pound apricots, pitted and sliced
Directions:
cake pan and press it well on
the bottom of the pan.
2. For the filling, mix the ricotta
cheese, cream cheese, sour
cream, eggs, lemon zest,
cornstarch and sugar. Spoon the
for 40-45 minutes.
the pan.
4. For the compote, mix the
cook for 5 minutes over
medium flame.
5. Serve the cheesecake with
warm or chilled apricot
compote.

Calories: 415
Fat: 27.0g
Protein: 11.6g
Honey Fig Ricotta
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
1 ½ pounds ricotta cheese
4 eggs
¼ cup honey
¼ cup white sugar
Topping:
¼ cup honey
Directions:
with melted butter in a bowl
then transfer the mixture in a 9-
baking paper. Press it well on
2. For the filling, mix the cheese,
eggs, vanilla, honey, sugar and
cornstarch in a bowl.
set in the center.
4. When done, allow to cool then
top with fresh figs.
5. Drizzle with honey just before
serving.

Calories: 441
Fat: 18.0g
Protein: 12.5g
Snickers Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 cup graham crackers
¼ cup butter
1 tablespoon Dark rum
Filling:
24 oz. cream cheese, softened
2/3 cup white sugar
3 eggs
4 Snickers bars, chopped
Directions:
cheese, sugar, eggs, vanilla and
cornstarch in a bowl. Fold in
the chopped Snickers then pour
the mixture in the prepared pan,
over the crust.
serving.

Calories: 456
Fat: 33.8g
Protein: 8.8g
Sour Cream Mango
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups graham cracker, crushed
Filling:
2 cups sour cream
2 cups cream cheese
3 eggs
¾ cup white sugar
Topping:
Directions:
paper.
for 45 minutes or until set in the
center.
4. For the topping, mix all the
cook until softened.
5. Allow to cool then top the
cheesecake with the mango
compote.
6. Serve the cheesecake fresh.

Calories: 491
Fat: 37.6g
Protein: 7.6g
Nutmeg Ricotta Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
24 oz. ricotta cheese
½ cup heavy cream
2 eggs
2/3 cup white sugar
1 pinch salt
Directions:
creamy.
until set in the center.
Calories: 357
Fat: 23.6g
Protein: 10.0g
Shortcrust Pastry Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
1 egg yolk
1 pinch salt
Filling:
3 cups cream cheese
1 cup sour cream
3 eggs
½ cup white sugar
1 pinch salt
Directions:
1. For the crust, mix the butter and
Add the egg yolk and mix well
then stir in the rest of the
ingredients.
working surface and roll the
3. Transfer the dough in a 9-inch
well on the bottom and sides of
the pan.
oven at 350F for 12 minutes
then allow to cool down.
center.

Calories: 459
Fat: 35.5g
Protein: 8.6g
Walnut Crumble Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
2 eggs
2/3 cup white sugar
1 pinch salt
Topping:
1 pinch salt
2 tablespoons butter, chilled
Directions:
and pulse until ground and well
mixed.
2. Transfer in a 9-inch round cake
the pan.
grainy.
5. Top the cheesecake with this
mixture and bake in the
minutes or until set in the
center.

Calories: 461
Fat: 37.4g
Protein: 11.0g
Baklava Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
4 phyllo dough sheets, crumbled
Filling:
4 cups cream cheese
2/3 cup white sugar
3 eggs
1 pinch salt
Topping:
¼ cup honey
Directions:
1. For the crust, mix the phyllo
dough and butter in a 9-inch
paper.
2. Press slightly to arrange the
dough in an even layer.
creamy. Pour the mixture over
the phyllo dough and bake in the
minutes or until the center looks
set.
down then top with walnuts and
honey.
5. Serve chilled.

Calories: 472
Fat: 38.4g
Protein: 10.2g
Lime Pineapple Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
1 cup crushed pineapple, drained
3 cups cream cheese
1 cup sour cream
3 eggs
½ cup white sugar
1 pinch salt
Directions:
the pan.
2. Top the crust with pineapple.
cheese, sour cream, eggs,
cornstarch, sugar, lime zest,
lime juice and salt in a bowl.
Pour the mixture over the
pineapple.
center looks set.
the pan before slicing and
serving.

Calories: 496
Fat: 40.9g
Protein: 8.8g
Banoffee Pie Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
2 bananas, sliced
3 cups cream cheese
2 eggs
¼ cup heavy cream
1 pinch salt
Directions:
cake pan and press it on the
2. Top the crust with banana slices
and dulce de leche.
3. Mix the cream cheese, eggs,
cream, vanilla, sugar, salt and
4. Spoon the filling over the dulce
de leche and bake the

Calories: 454
Fat: 32.0g
Protein: 7.9g
Basque Burnt Cheesecake
Time: 1 hour
Servings: 10
Ingredients:
3 cups cream cheese
4 eggs
1 cup heavy cream
1 tablespoon all-purpose flour
1 pinch salt
Directions:
with butter.
2. Mix the cream cheese until
fluffy and pale. Add the eggs,
one by one, then stir in the rest
of the ingredients and mix well.
3. Pour the batter in the prepared
or until the cheesecake has a
dark brown color.

Calories: 425
Fat: 30.5g
Protein: 7.8g
Mixed Berry Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
4 cups cream cheese
4 eggs
¾ cup white sugar
Topping:
2 cups mixed berries
Directions:
1. For the crust, mix the crackers,
butter and vanilla in a bowl.
cheese, sugar, vanilla, eggs and
cornstarch in a bowl pour the
for 45-50 minutes or until set in
the center.
down in the pan then top with
mixed berries.

Calories: 470
Fat: 37.2g
Protein: 8.7g
Mini Raspberry Cheesecakes
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
Filling:
4 cups cream cheese
4 eggs
2/3 cup white sugar
1 cup raspberry puree
Directions:
Transfer the mixture into 12
muffin cups lined with muffin
papers and press it well on the
bottom of each cup.
3. Evenly pour the mixture into the
muffin cups.
4. Top the cheesecakes with a
spoonful of raspberry puree.
Swirl the puree into the
cheesecake with a fork.
330F for 25 minutes or until set.
6. Serve the cheesecakes chilled.

Calories: 455
Fat: 32.2g
Protein: 7.6g
Berry Mascarpone
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups Oreo cookies
Filling:
2 cups cream cheese
3 eggs
1 pinch salt
¾ cup white sugar
Topping:
Directions:
1. For the crust, place the cookies
until ground. Add the butter and
mix well. Transfer the mixture
the pan.
2. For the filling, mix the cheese,
eggs, vanilla, lemon zest, salt
and sugar in a bowl. Pour the
for 45 minutes or until set.
top with fresh berries and
serve.

Calories: 361
Fat: 27.1g
Protein: 9.6g
Passionfruit Blueberry
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
4 cups cream cheese
2/3 cup white sugar
3 eggs
Directions:
cheese, sugar, vanilla, eggs,
cornstarch and passionfruit
juice in a bowl. Pour the filling
over the crust.
3. Top with blueberries then bake
for 45 minutes or until the set
looks set.
and serving.

Calories: 447
Fat: 36.6g
Protein: 8.0g
The Ultimate No Crust
Cheesecake
Time: 1 hour
Servings: 12
Ingredients:
1 cup cream cheese
½ cup sour cream
1 cup sweetened condensed milk
3 eggs
1 pinch salt
Directions:
1. Grease 1 9-inch round cake pan
with butter.
2. Mix the ricotta cheese and the
rest of the ingredients in a bowl
until creamy.
3. Pour the mixture in the greased
until slightly golden brown on
the edges and set in the center.
and serving.

Calories: 263
Fat: 17.2g
Protein: 9.9g
Duo Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
White layer;
1 ½ cups cream cheese
¼ cup sour cream
2 eggs
¼ cup white sugar
Dark layer:
2 cups cream cheese
2 oz. dark chocolate, melted and chilled
2 eggs
Directions:
cake pan and press it well.
2. For the white layer, mix all the
creamy.
3. Pour the mixture over the crust.
4. For the dark layer, mix the
cream cheese with the melted
chocolate. Add the rest of the
ingredients then pour the
mixture over the white one.
5. Swirl it around with a fork and

Calories: 452
Fat: 36.5g
Protein: 8.5g
Dark Cherry Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups Oreo cookies
Filling:
4 cups cream cheese
3 eggs
¼ cup heavy cream
¾ cup white sugar
1 pinch salt
2 cups dark cherries, pitted
Directions:
1. For the crust, place the cookies
until ground.
2. Add the melted butter and mix
well then transfer in a 9-inch
3. Top with the pitted cherries.
cheese and chocolate in a bowl.
and mix well.
6. Spoon the filling over the
cherries and bake the
serving.

Calories: 480
Fat: 39.6g
Protein: 8.5g
Decadent Chocolate
Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
1 ½ cups chocolate cookies, crushed
Filling:
3 cups cream cheese
1 cup heavy cream
¾ cup white sugar
3 eggs
Topping:
1 cup heavy cream
1 ¼ cups dark chocolate chips
Directions:
bottom of the pan.
minutes.
4. For the topping, bring the cream
to the boiling point.
chocolate. Mix until melted then
allow to cool.
chilled topping chocolate
cream.

Calories: 489
Fat: 38.0g
Protein: 7.4g
White Chocolate Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
4 oz. white chocolate, melted
3 eggs
1/3 cups white sugar
1 pinch salt
1 teaspoon cornstarch
Directions:
the pan.
cheese, white chocolate, eggs,
vanilla, sugar, salt and
cornstarch.
until the center looks set if you
shake the pan slightly.
serving.

Calories: 485
Fat: 39.7g
Protein: 8.5g
Blackberry Ginger
Cheesecake
Time: 1 ½ hours
Servings: 16
Ingredients:
Crust:
20 gingersnap cookies, crushed
Filling:
1 ½ cups fresh blackberries
3 cups cream cheese
½ cup sour cream
2/3 cup white sugar
3 eggs
1 pinch salt
Directions:
ingredients well then transfer in
with baking paper. Press the
mixture well on the bottom of
the pan.
2. Sprinkle the blackberries with
flour then place them over the
crust.
cheese, sour cream, sugar,
lemon zest, orange zest, eggs
and salt in a bowl.
4. Pour this mixture over the
blackberries and bake in the
looks set.
serving.

Calories: 455
Fat: 29.6g
Protein: 6.4g
Almond Coconut Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
¼ cup butter
¼ cup coconut cream
Filling:
3 cups cream cheese
½ cup coconut milk
½ cup sweetened condensed milk
3 eggs
1 pinch salt
Directions:
with parchment paper and press
it well on the bottom of the pan.
creamy.
until the cheesecake looks
slightly in the center when you
shake the pan lightly.
oven and allow to cool down
completely before serving.

Calories: 419
Fat: 35.1g
Protein: 8.9g
Lemony Strawberry
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
2/3 cup white sugar
1 pinch salt
3 eggs
Directions:
with baking paper and press it
cheese, lemon zest, lemon juice,
sugar, salt, eggs and cornstarch
in a bowl.
4. When done, allow to cool down
then top with fresh
strawberries.

Calories: 450
Fat: 35.9g
Protein: 8.0g
Very Vanilla Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
1 cup sour cream
1 vanilla bean, split lengthwise, seeds
removed
3 eggs
1 pinch salt
Directions:
cheese, sour cream, vanilla
bean seeds, eggs, salt and
45 minutes. Place a pan filled
with water under the
cheesecake while baking. This
ensures a humid atmosphere in
the oven and the cheesecake has
less chances to crack on top.
and serving.

Calories: 460
Fat: 41.2g
Protein: 8.9g
Colorful Blueberry
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
2/3 cup white sugar
2 eggs
1 pinch salt
Directions:
pulse until smooth.
3. Pour the mixture over the
filling.
50 minutes or until the
cheesecake looks set in the
center if you shake the pan
lightly.
before serving.

Calories: 455
Fat: 35.7g
Protein: 7.5g
Brownie Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Brownie layer:
2 eggs
¼ cup white sugar
1 pinch salt
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
½ cup white sugar
1 pinch salt
Directions:
1. For the brownie layer, mix the
chocolate and butter in a bowl.
Add the eggs and sugar and mix
well.
2. Fold in the flour then pour the
5. Pour the filling over the
brownie layer and continue
baking at 330F for 40
additional minutes or until the
cheesecake looks set when
shaking the pan.
oven and allow to cool down in
the pan before serving.

Calories: 385
Fat: 29.7g
Protein: 7.6g
Crème Brulee Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups Oreo cookies, crushed
Filling:
4 cups cream cheese
3 eggs
2/3 cup white sugar
1 pinch salt
Topping:
1/2 cup white sugar
Directions:
1. For the crust, mix the cookies
creamy. Spoon the filling over
minutes or until set.
slightly.
4. Top with sugar and place under
the broiler for 2-3 minutes until
caramelized.
serving.

Calories: 429
Fat: 35.8g
Protein: 7.3g
Burnt Orange Cheesecake
Time: 1 hour
Servings: 12
Ingredients:
Crust:
1 1/2 cups graham crackers, crushed
Filling:
3 cups cream cheese
1 cup white sugar
3 eggs
1 pinch salt
½ cup heavy cream
Topping:
Directions:
hazelnuts and butter in a bowl.
parchment paper and press it
cheese, sugar, eggs, salt, vanilla
and cream in a bowl. Pour the
for 45-50 minutes.
oven and allow to cool down.
4. Top the cheesecake with orange
slices and sprinkle with brown
sugar.
5. Using a blowtorch, caramelize
the sugar on top.

Calories: 434
Fat: 30.0g
Protein: 7.4g
Mocha Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
4 cups cream cheese
3 eggs
2/3 cup white sugar
1 pinch salt
Directions:
bottom of the pan.
creamy.
until the center looks slightly
set.
cheesecake to cool down
5. Top it with whipped cream if
you want.

Calories: 449
Fat: 38.6g
Protein: 8.0g
Peppermint Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
2/3 cup white sugar
1 pinch salt
Topping:
1 cup heavy cream
Crushed candy canes to decorate
Directions:
bottom of the pan.
cheese and chocolate in a bowl
until creamy.
down.
6. For the topping, bring the cream
and add the chocolate. Mix
well then stir in the peppermint
extract.
chocolate glaze.

Calories: 476
Fat: 39.0g
Protein: 7.6g
Cappuccino Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
¼ cup milk powder
3 eggs
2/3 cup white sugar
1 pinch salt
1 tablespoon Amaretto liqueur
Directions:
1. Make the crust by mixing the
crackers and butter in a bowl.
them a good mix.
50 minutes or until the center of
the cheesecake looks set if you
shake it slightly.

Calories: 471
Fat: 36.2g
Protein: 9.3g
Caramel Pecan Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
Filling:
4 cups cream cheese
½ cup heavy cream
3 eggs
1 pinch salt
½ cup white sugar
Topping:
1 cup white sugar
½ cup heavy cream
1 cup pecans
Directions:
crust and bake the cheesecake
the center.
3. Allow to cool down completely
once baked.
4. For the topping, melt the sugar
in a heavy saucepan until it has
an amber color.
5. Add the cream and mix well
until melted.
6. Stir in the pecans and remove
from heat. Allow to cool down.
caramel and pecans just before
serving.

Calories: 481
Fat: 35.0g
Protein: 7.3g
Caramel Swirl Cheesecake
Time: 1 hour
Servings: 10
Ingredients:
Crust:
1/3 butter, melted
Filling:
3 cups cream cheese
½ cup sour cream
3 eggs
½ cup white sugar
1 pinch salt
1 cup caramel sauce
Directions:
paper.
2. Press it well on the bottom of
the pan.
cheese, sour cream, eggs, sugar,
vanilla, salt and cornstarch in a
bowl.
then drizzle the filling with
caramel sauce.
5. Using a fork, swirl the caramel
sauce into the cheesecake.
center looks set.
7. Allow to cool down in the pan

Calories: 464
Fat: 29.3g
Protein: 8.6g
Chai Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
¼ cup ground almonds
Filling:
3 cups cream cheese
½ cup sour cream
½ cup white sugar
3 eggs
1 pinch nutmeg
1 pinch salt
Directions:
bottom of the pan.
creamy.
until the center of the
cheesecake looks set.
4. Remove from the oven when
done and allow it to cool down
before serving.

Calories: 473
Fat: 39.7g
Protein: 8.8g
Refreshing Kiwi Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
¼ cup heavy cream
3 eggs
2/3 cup white sugar
1 pinch salt
Topping:
1 pound kiwi fruits
Directions:
center of the cheesecake looks
set.
4. Top the freshly baked
cheesecake with kiwi fruit
slices and serve it fresh.

Calories: 472
Fat: 36.4g
Protein: 8.3g
Chocolate Chip Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
4 cups cream cheese
4 eggs
½ cup white sugar
1 pinch salt
2 tablespoons milk
Directions:
ingredients in a bowl until well
combined. Transfer in a 9-inch
round cake pan and press the
mixture well on the bottom of
the pan.
cheese, eggs, sugar, salt,
vanilla, milk and cornstarch in
a bowl.
spoon the filling over the crust.
50 minutes or until set in the
center.
serving.

Calories: 488
Fat: 40.0g
Protein: 9.4g
Frangelico Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
½ cup white sugar
¼ cup Frangelico liqueur
1 pinch salt
Topping:
Directions:
creamy and airy.
the center of the cheesecake
looks set if you shake the pan.
5. Top the cheesecake with fresh
strawberries.

Calories: 465
Fat: 36.2g
Protein: 8.1g
Pistachio Paste Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
½ cup pistachio paste
3 eggs
1 pinch salt
½ cup white sugar
Directions:
paper. Press the mixture well
cheese, pistachio paste, eggs,
vanilla, salt, sugar and
cornstarch in a bowl until
creamy.
center.
serving.
5. Store the cheesecake in the
fridge.

Calories: 427
Fat: 37.0g
Protein: 8.6g
Almond Praline Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
1 pinch salt
½ cup white sugar
½ cup almond flour
Topping:
½ cup white sugar
1 cup blanched almonds
Directions:
bottom of the pan.
or until the center of the cake
looks slightly set is you shake
the pan.
the pan when done.
4. For the topping, melt the sugar
in a heavy saucepan until it has
an amber color.
the almonds. Mix until coated
then spoon on a baking tray
lined with baking paper. Allow
to cool down and set.
6. When chilled, crack into
smaller pieces. Top the
cheesecake with the almond
praline and serve the
cheesecake fresh.

Calories: 442
Fat: 33.7g
Protein: 8.3g
No Bake Mascarpone
Cheesecake
Time: 2 hours
Servings: 10
Ingredients:
Crust:
Filling:
¾ cup powdered sugar
1 cup cream cheese
1 pinch salt
1 teaspoon gelatin
Directions:
bottom of the pan.
mascarpone cheese, sugar and
cream cheese in a bowl for 5
minutes until airy and light.
3. Bloom the gelatin in cold water
for 10 minutes.
4. Mix the cheese mixture with
vanilla. Melt the gelatin and stir
in the melted gelatin.
add the cherries.
6. Spoon the mixture over the
crust and place in the fridge to
set for at least 1 hour.

Calories: 353
Fat: 24.8g
Protein: 7.8g
No Bake Passionfruit
Cheesecake
Time: 2 hours
Servings: 10
Ingredients:
Crust:
Filling:
2 cups cream cheese
1 teaspoon gelatin
Directions:
1. For the crust, mix the biscuits,
for 10 minutes.
cheese, sugar and vanilla in a
bowl until fluffy.
4. Melt the gelatin and stir it in the
cream cheese mixture.
5. Add the passionfruit juice then
fold in the whipped cream.
Spoon the mixture over the
crust and place in the fridge to
set for at least 1 hour.

Calories: 341
Fat: 26.2g
Protein: 5.1g
Chocolate Banana
Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
2 cups chocolate biscuits, crushed
Filling:
1 cup mascarpone cheese
3 cups cream cheese
1 pinch salt
4 eggs
2/3 cup white sugar
2 bananas, sliced
Directions:
Crust:
1. Mix the ingredients in a bowl.
2. Arrange the banana slices over
the crust.
mascarpone cheese and
chocolate. Stir in the cream
cheese, rum, salt, eggs,
cornstarch and sugar and mix
well.
4. Spoon the mixture over the
banana slices and bake in the
50 minutes or until set.
serving.

Calories: 461
Fat: 35.3g
Protein: 9.8g
Chocolate Strawberry
Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
2/3 cup white sugar
Topping:
Directions:
1. For the crust, mxi the cookies
with parchment paper and press
it well on the bottom of the pan.
cream cheese and the rest of the
until creamy.
pour the mixture over the crust.
looks set.
5. Allow to cool down completely
in the pan.
6. When chilled, top the
cheesecake with strawberry
slices.

Calories: 409
Fat: 33.5g
Protein: 7.6g
Coffee Glazed Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
½ cup sour cream
3 eggs
1 pinch salt
2/3 cup white sugar
Topping:
¾ cup heavy cream
Directions:
50 minutes.
pan completely.
4. For the topping, heat the cream
in a saucepan just to the boiling
point.
the chocolate chips and coffee.
Mix well then allow to cool
down.
6. Pour the glaze over the baked
cheesecake and serve the
dessert fresh.

Calories: 483
Fat: 39.9g
Protein: 7.5g
Nutella Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
1 cup Nutella
3 eggs
1 pinch salt
¼ cup milk
Directions:
combined. Transfer the mixture
in a baking tray lined with
creamy.
until the center of the cake
looks set in the center.
and serving.

Calories: 399
Fat: 34.4g
Protein: 8.4g
Raspberry Chocolate
Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
½ cup white sugar
Topping:
2 cups fresh raspberries
Directions:
the mixture in a baking tray
lined with parchment paper and
the pan.
cheese, chocolate, eggs, salt,
sugar and vanilla in a bowl.
Pour the filling over the crust
until the center looks set.
down in the pan then transfer on
a platter. Top with fresh
raspberries just before serving.

Calories: 460
Fat: 37.0g
Protein: 8.6g
Chocolate Fudge Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
8 oz. chocolate biscuits, crushed
Filling:
3 cups cream cheese
½ cup heavy cream
¾ cup sweetened condensed milk
1 pinch salt
Directions:
bottom of the pan.
for 45 minutes or until the
center looks set.
serving.

Calories: 441
Fat: 33.4g
Protein: 7.5g
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
¼ cup butter
Filling:
2 cups cream cheese
1 cup sour cream
3 eggs
½ cup white sugar
1 pinch salt
Directions:
ingredients well then transfer
paper.
bottom of the pan and place
aside.
smooth and creamy.
then bake the cheesecake in the
the cheesecake looks set.
serving.

Calories: 494
Fat: 37.9g
Protein: 11.7g
Dried Fruit Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
1 cup mixed dried fruits, chopped
¼ cup brandy
½ cup white sugar
4 eggs
1 pinch salt
Directions:
ingredients well in a bowl then
parchment paper.
2. Press well on the bottom of the
pan and place aside.
3. For the filling, first of all mix
the fruits with brandy in a bowl
and allow to soak up for 30
minutes.
4. Mix the cream cheese, ricotta,
sugar, vanilla, eggs, salt and
5. Fold in the dried fruits then
pour the filling over the crust.
center of the cake is set if you
shake the pan.
and serving.

Calories: 492
Fat: 32.5g
Protein: 10.2g
Crème Fraiche Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 ½ cups vanilla cookies, crushed
Filling:
2 cups crème fraiche
1 cup cream cheese
3 eggs
1 pinch salt
Directions:
creamy.
the cheesecake looks slightly
set if you shake the pan.
Calories: 285
Fat: 27.0g
Protein: 5.7g
Carbohydrates: 7.0g
Mini Ginger Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
Directions:
the mixture in a muffin tin lined
with muffin papers. Press it
well on the bottom of the tin.
center.
serving.
Calories: 372
Fat: 30.4g
Protein: 6.8g
Individual Pumpkin
Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups gingersnaps, crushed
Filling:
1 cup pumpkin puree
3 cups cream cheese
2 eggs
¼ teaspoon salt
Directions:
the mixture in a muffin tin lined
with muffin papers and press it
until creamy.
serving.

Calories: 335
Fat: 29.5g
Protein: 5.9g
New York Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
2/3 cup white sugar
3 eggs
Topping:
2 cups sour cream
½ cup white sugar
Directions:
the pan.
filling over the crust.
3. Wrap the pan in aluminum foil
and place it in a deep baking
pan.
4. Pour hot water in the bigger
pan, surrounding the
cheesecake.
center looks set.
6. Remove from the oven.
7. Mix the ingredients for the
topping in a bowl.
sour cream mixture and place
back in the oven for 10
additional minutes.
serving.

Calories: 408
Fat: 32.9g
Protein: 6.9g
Japanese Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
6 oz. white chocolate chips, melted
6 oz. cream cheese
6 eggs, separated
1 pinch salt
¼ cup white sugar
Directions:
1. Mix the white chocolate, cream
cheese and vanilla in a bowl.
2. Add the egg yolks and mix
well.
3. Whip the egg whites with a
pinch of salt until fluffy. Add
the sugar and continue mixing
until glossy and firm.
4. Fold the whipped whites into
the cream cheese mixture.
5. Pour the mixture in a small
baking paper.
slice and serve.

Calories: 209
Fat: 14.0g
Protein: 5.6g
Chocolate Chip Banana
Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
2 bananas, mashed
½ cup heavy cream
3 eggs
½ cup white sugar
1 pinch salt
Directions:
and butter in a bowl until well
in a round cake pan lined with
2. For the filling, mix the bananas
with lemon juice in a bowl.
and mix well.
pour the mixture over the crust.
center looks set.

Calories: 438
Fat: 33.6g
Protein: 7.4g
Lemon Curd Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Cheesecake:
3 cups cream cheese
3 eggs
½ cup white sugar
Lemon curd:
4 egg yolks
½ cup butter
1 cup white sugar
1 pinch salt
1/3 cup lemon juice
Directions:
1. For the cheesecake, combine all
the ingredients in a bowl and
mix well.
with baking paper then pour the
filling in the pan.
5. For the lemon curd, combine all
the ingredients in a heatproof
bowl. Place the bowl over a hot
water bath and cook for 20
minutes, stirring all the time
with a spatula or whisk, until
thickened and creamy.
6. Allow to cool down then
spread it over the cheesecake.
7. Serve chilled.

Calories: 377
Fat: 29.5g
Protein: 5.9g
Individual Mocha
Cheesecakes
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups Oreo cookies, crushed
Filling:
3 cups cream cheese
1 cup sour cream
¼ cup cocoa powder
½ cup white sugar
1 pinch salt
3 eggs
Directions:
papers and press it well on the
bottom of the muffin cups.
set if you shake the pan slightly.
serving.
Calories: 370
Fat: 33.6g
Protein: 6.9g
Kahlua Chocolate
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 tablespoon Kahlua
Filling:
3 cups cream cheese
2 tablespoons Kahlua
1 pinch salt
3 eggs
Directions:
1. For the crust, mix the cookies,
butter and Kahlua in a bowl
until well combined. Transfer
the pan.
center looks set if you shake the
pan.

Calories: 411
Fat: 33.6g
Protein: 7.8g
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
Directions:
creamy.
looks set.

Calories: 385
Fat: 28.5g
Protein: 7.9g
Meringue Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
2/3 cup white sugar
2 eggs
Topping:
2 egg whites
½ cup sugar
Directions:
crust and bake the cheesecake
for 45 minutes or until the
center looks set.
the pan.
egg whites and sugar in a bowl
Cook, stirring all the time, just
until the sugar has dissolved.
with an electric mixer for 5-7
minutes until stiff and glossy.
whipped whites and place
under the broiler for 2 minutes
just to brown slightly.

Calories: 379
Fat: 26.7g
Protein: 6.6g
Irish Cream Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
2/3 cup white sugar
¼ cup Irish cream liqueur
1 pinch salt
3 eggs
½ cup sour cream
Directions:
or until the center looks set if
you shake the pan lightly.
serving.
Calories: 381
Fat: 30.4g
Protein: 6.7g
S’mores Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
Filling:
26 oz. cream cheese
¼ cup cocoa powder
¼ teaspoon salt
1 cup white sugar
3 eggs
2 tablespoons chocolate liqueur
Topping:
2 egg whites
½ cup white sugar
Directions:
combined.
cheese and melted chocolate in
a bowl.
and mix well.
5. Pour the filling over the crust.
center of the cheesecake looks
set.
7. For the topping, whip the egg
whites in a bowl until fluffy.
Add the sugar, gradually and
mix until fluffy and glossy.
8. Stir in the vanilla then spread
the meringue over the
cheesecake.
9. Place under the broiler for 2-3
minutes just until slightly
browned on top.
serving.

Calories: 462
Fat: 30.8g
Protein: 7.6g
Pure Coconut Vanilla
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
1 cup coconut cream
3 cups cream cheese
3 eggs
1 tablespoon coconut flour
½ cup coconut sugar
1 pinch salt
Directions:
mixed. Transfer in a 9-inch
well. Pour the filling over the
crust.
looks set if you shake the pan.
serving.

Calories: 404
Fat: 34.8g
Protein: 7.1g
Blueberry Lime Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 1/2 cups graham crackers, crushed
Filling:
3 cups cream cheese
½ cup sour cream
2 eggs
½ cup white sugar
Directions:
cheese, sour cream, vanilla,
lime zest and lime juice, eggs,
cornstarch and sugar until
creamy.
then top with blueberries.
the cheesecake looks set in the
center.
serving.

Calories: 389
Fat: 31.7g
Protein: 6.5g
Apple Pie Cheesecake
Time: 1 ½ hours
Servings: 14
Ingredients:
Crust:
Filling:
2 Granny Smith apples, peeled and
diced
1 cinnamon stick
3 cups cream cheese
½ cup heavy cream
2 eggs
½ cup white sugar
Directions:
combined and fragrant. Transfer
the pan.
2. For the filling, start by mixing
the apples, brown sugar, lemon
juice and cinnamon stick in a
saucepan. Add to the boiling
point and cook until tender,
about 5-7 minutes on low heat.
3. Allow to cool then place it over
the crust.
cheese, heavy cream, eggs,
cornstarch, sugar and vanilla in
a bowl.
5. Pour over the apples and bake
the center.
serving.

Calories: 333
Fat: 24.9g
Protein: 5.4g
Strawberry Jam Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
Filling:
4 cups cream cheese
3 eggs
½ cup white sugar
1 cup strawberry jam
Directions:
cornstarch in a bowl. Pour the
3. Top the cheesecake with
dollops of strawberry jam.
the center of the cake looks set.
slice and serve.
Calories: 438
Fat: 29.4g
Protein: 6.9g
Minty Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
1 pinch salt
½ cup white sugar
Directions:
the pan.
cream cheese, chocolate, eggs,
vanilla, peppermint extract, salt
and sugar in a bowl and mix
until creamy.
3. Fold in the chocolate chips.
at 330 for 45-50 minutes or

Calories: 401
Fat: 29.9g
Protein: 6.9g
Twix Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
Filling:
3 cups cream cheese
1 cup sour cream
4 eggs
½ cup white sugar
1 pinch salt
4 Twix bars, chopped
Directions:
cheese, sour cream, eggs,
cornstarch, vanilla, sugar and
salt in a bowl. Fold in the bars
and pour the mixture over the
crust.
looks set, but still slightly
jiggly.

Calories: 406
Fat: 32.9g
Protein: 6.7g
Brown Sugar Amaretto
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 cup Amaretti biscuits, crushed
½ cup graham crackers, crushed
Filling:
2 eggs
2 egg yolks
1 pinch salt
Directions:
1. For the crust, mix the biscuits,
crackers and butter in a bowl
the pan.
well.
set.

Calories: 369
Fat: 30.6g
Protein: 7.2g
Red Velvet Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
1 cup sour cream
1 pinch salt
½ cup white sugar
Directions:
the pan.
until creamy.
set in the center.

Calories: 389
Fat: 35.3g
Protein: 6.1g
Tiramisu Inspired
Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
1 cup mascarpone cheese
3 cups cream cheese
½ cup white sugar
1 tablespoon instant coffee
1 pinch salt
3 eggs
Cocoa powder for dusting
Directions:
creamy and thick. Pour the
center.
3. Allow to cool down then dust
with cocoa powder.

Calories: 404
Fat: 35.2g
Protein: 9.9g
Salted Chocolate Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
24 oz. cream cheese
8 oz. dark chocolate chips, melted
1 teaspoon salt
½ cup white sugar
3 eggs
Directions:
cocoa powder and butter in a
bowl. Transfer the mixture in a
9-inch round cake pan and
the pan.
cheese and chocolate in a bowl
until creamy.
and mix well.

Calories: 430
Fat: 32.3g
Protein: 8.0g
Oatmeal Crust Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 cup rolled oats
½ cup graham crackers, crushed
Filling:
24 oz. cream cheese
1 pinch salt
3 eggs
½ cup plain yogurt
Directions:
cheese, peanut butter, sugar,
vanilla, salt, eggs and yogurt in
a bowl. Pour the mixture over
the crust.
serving.

Calories: 380
Fat: 29.9g
Protein: 11.4g
Brownie Mango Cheesecake
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
¼ cup butter
2 eggs
1 pinch salt
Filling:
1 cup sour cream
2 eggs
½ cup white sugar
Directions:
1. For the crust, melt the butter
and chocolate chips in a
heatproof bowl. Add the rest of
the ingredients and mix well.
2. Pour the mixture in a 9-inch
baking paper.
4. Place aside when baked.
pulse until smooth.
brownie crust and bake in the
center.
serving.

Calories: 268
Fat: 15.3g
Protein: 8.2g
White Chocolate Caramel
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
6 oz. white chocolate chips, melted
1 pinch salt
3 eggs
¼ cup caramel sauce
Directions:
the pan.
cheese and chocolate in a bowl.
and mix well.

Calories: 403
Fat: 31.6g
Protein: 7.4g
Cranberry Eggnog
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
1 cup cranberries
3 cups cream cheese
½ cup sour cream
2 eggs
½ cup white sugar
1 pinch salt
¼ cup eggnog
Directions:
2. Top the crust with cranberries.
well.
cranberries and bake in the
50 minutes or until well set in
the center.
serving.

Calories: 370
Fat: 29.5g
Protein: 6.6g
Maple Cinnamon Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups gingersnaps, crushed
Filling:
3 cups cream cheese
½ cup maple syrup
3 eggs
Directions:
paper.
2. Press it well on the bottom of
the pan.
the crust.
set in the center if you shake the
pan.
serving.

Calories: 388
Fat: 33.5g
Protein: 9.6g
Ginger Eggnog Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 cups cream cheese
½ cup eggnog
3 eggs
1 pinch nutmeg
Topping:
Directions:
gingersnaps and butter in a
bowl. Transfer the mixture in a
9-inch round cake batter and
the pan.
creamy.
serving.

Calories: 373
Fat: 35.0g
Protein: 6.8g
Carbohydrates: 9.1g
Chocolate Pumpkin
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
1 cup pumpkin puree
3 cups cream cheese
1 pinch salt
3 eggs
Topping:
Cocoa powder
Directions:
5. Top the cheesecake with
with a dusting of cocoa powder.
6. Serve the cheesecake fresh.

Calories: 376
Fat: 33.5g
Protein: 6.7g
Citrus Cheesecake
Time: 1 ¼ hours
Servings: 14
Ingredients:
Crust:
Filling:
4 cups cream cheese
3 eggs
½ cup white sugar
1 lime, zested
1 lemon, zested
1 orange, zested
1 pinch salt
Fresh raspberries to decorate
Directions:
cake lined with baking paper.
Press it well on the bottom of
the pan.
center.

Calories: 358
Fat: 29.4g
Protein: 7.1g
Nutella Mocha Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 ½ cups chocolate cookies, crushed
Filling:
24 oz. cream cheese
½ cup white sugar
3 eggs
½ cup Nutella
1 pinch salt
Topping:
Directions:
the pan.
ingredients in a different bowl
until creamy. Pour the mixture
over the crust and bake in the
the cheesecake looks set if you
shake the cheesecake.

Calories: 420
Fat: 34.5g
Protein: 7.1g
Chai Latte Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
24 oz. cream cheese
¼ cup milk powder
½ cup white sugar
½ cup sour cream
1 pinch salt
2 eggs
Directions:
bowl until well combined.
well on the bottom of the pan
with your fingertips.
creamy.
until set in the center if you
shake the pan.

Calories: 394
Fat: 33.7g
Protein: 8.1g
Nutmeg Sweet Potato
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
2 cups gingersnaps, crushed
Filling:
3 eggs
3 cups cream cheese
1 pinch salt
¼ cup heavy cream
¼ teaspoon nutmeg
Directions:
bowl until well combined.
creamy and smooth.
until the cheesecake looks set in
the center.

Calories: 365
Fat: 30.8g
Protein: 6.6g
Condensed Milk Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
2/3 cup sweetened condensed milk
16 oz. cream cheese
2 eggs
1 pinch salt
Directions:
the pan.
2. For the filling, mix the milk,
cream cheese, vanilla, eggs and
salt in a bowl. Fold in the
chocolate chips.
Calories: 325
Fat: 26.4g
Protein: 6.6g
Cranberry Sauce Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
24 oz. cream cheese
3 eggs
½ cup white sugar
Cranberry sauce:
1 cup cranberries
¼ cup white sugar
Directions:
butter and vanilla in a bowl
creamy and smooth.
set.
5. For the sauce, mix the
place over low heat. Cook until
the cranberries are softened.
6. Slice the cheesecake and top it
with the sauce just before
serving.

Calories: 432
Fat: 32.5g
Protein: 7.7g
Lavender Lemon Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
½ cup gingersnaps, crushed
Filling:
24 oz. cream cheese
½ cup white sugar
3 eggs
1 pinch salt
Topping:
Directions:
combined.
2. Transfer in a 9-inch round cake
bottom of the pan.
creamy and smooth. Pour the
mixture over the crust then bake
the center.
top with whipped cream.
5. Serve the cheesecake fresh and
chilled.

Calories: 443
Fat: 38.4g
Protein: 6.9g
Chocolate Chip Mint
Cheesecake
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
24 oz. cream cheese
½ cup white sugar
1 pinch salt
3 eggs
Topping:
Directions:
the center.
top with whipped cream.

Calories: 433
Fat: 39.6g
Protein: 6.5g
Cherry Vanilla Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 cup pecans, ground
1/2 cup graham crackers, crushed
Filling:
24 oz. cream cheese
½ cup white sugar
1 pinch salt
3 eggs
Directions:
bottom of the pan.
2. Top the crust with cherries.
cheese, sugar, vanilla, salt, eggs
and cornstarch in a bowl. Pour
the filling over the cherries and
bake the cheesecake in the
looks set.

Calories: 377
Fat: 31.1g
Protein: 7.3g
Chocolate Sauce Cheesecake
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
3 cups cream cheese
3 eggs
2/3 cup white sugar
1 pinch salt
Chocolate sauce:
1 cup heavy cream
Directions:
the pan.
cheeses, eggs, sugar, vanilla,
salt and cornstarch in a bowl.
Pour the filling over the crust.
set.
5. For the sauce, bring the cream
and stir in the chocolate. Mix
6. Serve the cheesecake with
chocolate sauce.

Calories: 472
Fat: 39.6g
Protein: 8.1g
Funfetti Chocolate
Cheesecake
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
Filling:
20 oz. cream cheese
½ cup sour cream
2 eggs
1 pinch salt
½ cup white sugar
Directions:
in a 9-icnh round cake pan and
the pan.
cheese, sour cream, chocolate
and vanilla in a bowl. Add the
rest of the ingredients and mix
well.
3. Fold in the sprinkles then pour
the filling over the crust.
set in the center.

Calories: 441
Fat: 34.9g
Protein: 7.4g
Pies and Tarts
Peanut Butter Cream Cheese
Tart
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 egg
¼ teaspoon salt
Filling:
¾ cup smooth peanut butter
2 cups cream cheese
¼ cup maple syrup
Directions:
sugar in a bowl. Add the egg
and vanilla and mix well. Stir
in the flour and salt then
working surface.
then transfer it in a tart pan.
Press it well on the bottom and
sides of the pan then trim the
edges.
until golden brown.
5. For the filling, mix the peanut
butter and cream cheese in a
bowl. Add the vanilla and
maple syrup then fold in the
whipped cream.
6. Pour the cream into the crust
and serve the tart chilled.

Calories: 451
Fat: 33.6g
Protein: 9.9g
Blueberry Pistachio Galette
Time: 1 ¼ hours
Servings: 8
Ingredients:
1 pinch salt
¼ cup cold water
2 cups blueberries
¼ cup white sugar
½ cup pistachios, chopped
Directions:
1. Mix the flour, salt and butter in
a bowl until grainy. Add the
cold water and mix until the
dough gets together.
a thin sheet, shaped as a round.
3. Mix the blueberries, sugar,
lemon zest and pistachio in a
bowl. Spoon the mixture in the
center of the dough and wrap
the edges over the filling.
4. Bake the galette in the
on the edges.
serving.
Calories: 251
Fat: 13.6g
Protein: 3.6g
Whole Wheat Strawberry
Galette
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 pinch salt
½ cup butter
¼ cup white sugar
Directions:
1. Mix the flours, salt and butter in
a bowl then rub it with your
fingertips until grainy.
2. Add the water and mix until a
dough forms. Transfer the dough
and roll it into a thin sheet,
shaping it into a round.
3. Mix the strawberries with
cornstarch and sugar in a bowl.
Place the filling in the center of
the dough.
4. Wrap the edges of the dough
over the fruits, leaving the
center exposed.
minutes or until fragrant and
golden brown.
serving.

Calories: 181
Fat: 9.5g
Protein: 2.2g
Pumpkin Cream Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
2 cups pumpkin puree
1 cup heavy cream
2 eggs
1 egg yolk
1 pinch salt
Directions:
the mixture in a pie pan and
press it well on the bottom and
sides of the pan.
creamy.
3. Pour the mixture into the crust

Calories: 259
Fat: 16.8g
Protein: 3.4g
Maple Pecan Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
¼ cup maple syrup
Filling:
1 cup pumpkin puree
2 eggs
¼ cup maple syrup
¼ cup heavy cream
1 pinch salt
2 cups pecan halves
Directions:
1. For the crust, mix the flour, salt,
cinnamon and butter in a bowl
until grainy.
and mix well.
3. When a dough has formed,
transfer it on a floured working
surface and roll it into a thin
sheet.
4. Transfer the dough on a pie pan
and press it well on the bottom
and sides of the pan.
6. Place aside.
ingredients in a bowl then pour
the mixture into the crust.
8. Place back in the oven at 330F
for 40 minutes.

Calories: 255
Fat: 13.5g
Protein: 3.8g
Dark Chocolate Pumpkin Pie
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
1 cup heavy cream
Topping:
1 cup heavy cream
Directions:
Add the egg and mix well then
add the flour and salt and mix
well.
thin sheet.
3. Place the dough on a pie pan
Allow to cool aside.
mixture into the crust then bake
6. Allow to cool completely.
7. For the topping, melt the cream
and chocolate chips in a
water bath until creamy.
8. Pour the chocolate mixture over
the pie and allow to set.
9. Serve the pie fresh.

Calories: 321
Fat: 18.4g
Protein: 4.2g
Tarte au Citron
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
4 eggs
1 egg yolk
¾ cup white sugar
½ cup heavy cream
½ cup fresh lemon juice
1 pinch salt
Directions:
and mix well. Transfer the
sheet.
3. Place the dough on a tart pan
and sides of the pan. Trim the
edges if needed then bake the
crust in the preheated oven at
4. Allow to cool aside.
creamy
6. Pour the mixture into the crust
serving.

Calories: 313
Fat: 14.4g
Protein: 6.0g
Apple Frangipane Tart
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
2 eggs
1 egg yolk
1 ½ cups ground almonds
2 Granny Smith apples, peeled, cored
and sliced
Directions:
Add the egg and mix well.
2. Stir in the flour and salt then
a sheet.
3. Place the dough in a tart pan
sides of the pan. Trim the edges
if needed.
creamy.
5. Add the vanilla, eggs, egg yolk
and almonds and mix well.
6. Spoon the filling into the crust
and top with apple slices.
golden brown.

Calories: 360
Fat: 23.0g
Protein: 6.5g
Classic Apple Pie
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
¼ cup coconut oil
¼ cup cold water
1 pinch salt
Filling:
2 pounds apples, peeled, cored and
sliced
1 pinch salt
Directions:
2. Add the butter and coconut oil
and mix until grainy.
3. Add the water and mix to form
a dough.
working surface and cut it in
half.
5. Roll one half into a thin sheet
then place it in a pie pan and
press it on the bottom and sides.
Trim the edges if needed.
6. Mix the apples and the rest of
the ingredients in a bowl.
Transfer into the crust.
7. Take the remaining dough and
roll it into a thin sheet.
8. Place over the apples and seal
the edges, trimming them if
needed.
9. Make a few holes in the top
layer of dough to allow the
steams to escape then bake in
brown and crusty.
slice and serve.
Calories: 272
Fat: 12.6g
Protein: 3.1g
Ricotta Cheese Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
½ cup heavy cream
3 egg yolks
1 pinch salt
¼ cup white sugar
Directions:
sides of the pan.
creamy. Pour the mixture into
the crust and bake the pie in the
40 minutes.

Calories: 278
Fat: 18.4g
Protein: 7.8g
Easy Banoffee Pie
Time: 1 hour
Servings: 10
Ingredients:
Crust:
Filling:
3 ripe bananas, sliced
Chocolate curls to decorate
Directions:
sides of the pan.
3. Allow the crust to cool down
then fill it with banana slices.
4. Top the bananas with dulce de
leche.
5. Cover the dulce de leche with
with chocolate curls.
6. Serve the pie fresh and chilled.

Calories: 355
Fat: 21.1g
Protein: 3.7g
Crumble Ginger Pear Pie
Time: 1 ½ hours
Servings: 12
Ingredients:
Crust:
1 pinch salt
Filling:
2 pounds pears, peeled, cored and cubed
1 pinch salt
Crumble topping:
1 pinch salt
Directions:
1. For the crust, mix the flour, salt,
sugar and butter in a bowl until
grainy.
2. Add the water and mix well.
a thin sheet.
5. For the filling, mix the pears,
sugar, cornstarch, ginger and
salt in a bowl. Transfer the
mixture into the crust.
6. For the topping, combine all the
and pulse until grainy.
7. Spread the topping over the
pears and bake in the preheated

Calories: 293
Fat: 15.7g
Protein: 2.9g
Chocolate Red Velvet Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
½ cup cocoa powder
1 pinch salt
Filling:
2 cups cream cheese
½ cup white chocolate chips, melted
¼ cup honey
2 eggs
Topping:
Directions:
sugar and egg in a bowl until
creamy.
2. Add the flour, cocoa powder
and salt and mix well.
a thin sheet.
4. Place the dough in a pie pan
and sides of the pan. Trim the
edges as needed.
creamy.
6. Spoon the filling into the crust
and bake the pie in the
40 minutes.
with whipped cream.
8. Serve the pie chilled.

Calories: 481
Fat: 34.6g
Protein: 8.8g
Greek Yogurt Pie
Time: 1 hour
Servings: 8
Ingredients:
8 phyllo dough sheets, shredded
3 cups Greek yogurt
4 eggs
1 pinch salt
½ cup white sugar
Directions:
1. Mix the yogurt, eggs, vanilla,
salt, sugar and cornstarch in a
bowl.
2. Add the phyllo sheets and mix
well.
3. Pour the mixture in a greased
pie pan and bake in the
brown.
serve.

Calories: 197
Fat: 4.8g
Protein: 11.7g
Juicy Peach Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
2/3 cup butter, chilled and cubed
¼ cup cold water
Filling:
2 pounds peaches, pitted and sliced
Directions:
sugar and a pinch of salt in a
bowl. Add the butter and mix
until grainy.
2. Stir in the water and knead
slightly.
working surface and cut it into
2 equal pieces. Roll one half of
5. For the filling, mix the peaches
and the rest of the ingredients in
a bowl. Transfer the filling into
the crust.
6. Take the remaining dough and
roll it into a thin sheet. Place
over the pie and seal the edges.

Calories: 289
Fat: 12.8g
Protein: 4.2g
Lemon Meringue Pie
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
1 egg
Filling:
1 ½ cups sweetened condensed milk
½ cup heavy cream
4 egg yolks
1 egg
½ cup lemon juice
Topping:
2 egg whites
1 pinch salt
½ cup white sugar
Directions:
Add the egg and mix well then
stir in the flour and salt.
a thin sheet.
3. Place the dough in a pie pan
4. Trim the edges then bake the
crust in the preheated oven at
350F for 10 minutes. Place
aside when done.
for 20 additional minutes.
7. For the topping, mix the egg
whites and salt in a bowl until
fluffy.
until glossy and firm. Pipe the
meringue over the pie and place
it under the broiler for 2
minutes just until it browns
slightly.
serving.

Calories: 409
Fat: 18.4g
Protein: 8.8g
Oreo Banoffee Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
¼ cup chocolate, melted
Filling:
4 bananas, sliced
Topping:
1 cup heavy cream
Directions:
in a pie pan and press it well on
the bottom and sides of the pan.
Allow to cool down.
3. Fill the crust with banana slices
and dulce de leche and place in
the fridge.
4. For the topping, melt the
chocolate and 1 cup heavy
cream in a bowl over a hot
water bath until smooth.
5. Pour this mixture over the
banana and dulce de leche and
allow to set.
6. Top the pie with whipped
cream and serve it fresh and
chilled.

Calories: 337
Fat: 19.5g
Protein: 3.8g
Phyllo Fig Pie
Time: 1 hour
Servings: 12
Ingredients:
8 phyllo dough sheets
1 ½ pounds figs, quartered
Directions:
1. Take 4 phyllo dough sheets and
shred them in a pie pan.
2. Drizzle with half of the melted
butter and top with figs,
cinnamon and sugar.
3. Cover the figs with the
remaining phyllo dough sheet
and drizzle with the remaining
butter.
4. Bake the pie in the preheated
serving.

Calories: 287
Fat: 5.4g
Protein: 5.2g
S’mores Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
½ cup butter
2 eggs
½ cup white sugar
1 pinch salt
Topping:
2 egg whites
½ cup white sugar
Directions:
in a pie pan and press it well on
2. For the filling, mx the butter and
chocolate chips in a heatproof
water bath until melted and
smooth.
then pour the mixture into the
crust.
5. In the meantime, whip the egg
whites until stiff. Add the sugar
and mix until glossy and firm.
6. Top the pie with the meringue
and place under the broiler for
2 minutes.

Calories: 359
Fat: 20.8g
Protein: 4.3g
Rhubarb Strawberry Galette
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
2 tablespoons wheat bran
1 pinch salt
Filling:
1 pound strawberries
¼ cup white sugar
Directions:
the rest of the ingredients in a
food processor. Pulse until well
combined.
a thin sheet, shaping it into a
round.
strawberries, rhubarb,
cornstarch and sugar in a bowl.
4. Spoon the filling in the center of
the dough and wrap the edges of
the crust over the filling,
minutes.
6. Serve the dessert chilled.

Calories: 200
Fat: 9.6g
Protein: 2.5g
Pure Blueberry Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
Filling:
3 cups blueberries
¼ cup white sugar
Directions:
and pulse until well combined.
a thin sheet.
3. Transfer the dough on a pie pan
and trim the edges as needed.
4. Mix the blueberries, cornstarch,
sugar, lemon zest and lemon
juice in a bowl.
5. Transfer the filling into the crust
and bake the pie in the
40 minutes.
serving.

Calories: 206
Fat: 9.6g
Protein: 2.4g
Mixed Berry Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 pinch salt
1 egg yolk
Filling:
¼ cup white sugar
Topping:
Directions:
sugar, salt and butter in a food
processor. Pulse until well
mixed and sandy.
2. Add the egg yolk and mix well.
a thin sheet. Place the dough
into a pie pan and press it well
on the bottom and sides of the
pan.
the mixture into the crust and
bake the pie in the preheated
5. Allow the pie to cool down
then top it with whipped cream.

Calories: 297
Fat: 18.9g
Protein: 3.1g
Limoncello Lime Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
4 egg yolks
¼ cup Limoncello
2 limes, zested and juiced
¼ cup lemon juice
Directions:
stir in the flour and salt.
a thin sheet. Transfer the dough
on a tart pan and press it well
on the bottom and sides of the
pan. Trim the edges.
5. For the filling, mix all
filling into the crust and bake
the tart for 20 additional
minutes.

Calories: 387
Fat: 15.8g
Protein: 8.1g
Spiced Pumpkin Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
1 cup heavy cream
4 egg yolks
Directions:
stir in the flour, salt and spices.
a thin sheet. Place the dough in
a pie pan and press it on the
bottom and sides of the pan,
trimming the edges as needed.
serving.

Calories: 310
Fat: 16.3g
Protein: 5.1g
Black Forest Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
½ cup cocoa powder
¼ teaspoon salt
Filling:
2 cups sour cherries, pitted
½ cup white sugar
¼ cup red wine
1 ¼ cups heavy cream
1 ½ cups dark chocolate
Directions:
stir in the flour, cocoa powder
and salt.
a thin sheet.
4. Place the dough on a tart baking
Trim the edges as needed.
5. For the filling, mix the cherries,
sugar and red wine in a
saucepan. Cook until softened
and thick.
6. Spoon the sour cherry mixture
into the crust.
7. For the chocolate filling, bring
the cream to the boiling point in
a saucepan.
dark chocolate. Mix until
melted and smooth.
9. Pour the chocolate mixture over
the sour cherries.
10. Place in the fridge to set then
slice and serve.

Calories: 435
Fat: 23.4g
Protein: 5.7g
Thyme Pear Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
½ cup white wine
½ cup canola oil
1 pinch salt
Filling:
2 pounds pears, peeled, cored and sliced
1 teaspoon dried thyme
Directions:
ingredients in a bowl and knead
to form a dough. Place the
sheet.
2. Place the sheet of dough in a
pie pan and press it well on the
the filling into the crust.
or until golden brown on the
edges.

Calories: 280
Fat: 11.3g
Protein: 2.6g
Blueberry Almond Pie
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
½ cup brown butter
2 tablespoons water
¼ teaspoon salt
Filling:
2 eggs
2 egg yolks
1 ½ cups ground almonds
2 cups blueberries
Directions:
maple syrup and water in a
bowl.
and mix well. Knead the dough
slightly then transfer it on a
floured working surface.
then place it in a pie pan and
sides of the pan. Trim the edges
as needed.
creamy.
5. Add the eggs, egg yolks and
almonds and mix well.
6. Spoon the mixture into the crust
then top with fresh blueberries.
serving.

Calories: 421
Fat: 25.2g
Protein: 11.0g
Blackberry Lemon Curd Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 egg
¼ teaspoon salt
Filling:
½ cup lemon juice
1 cup white sugar
1 pinch salt
2 cups fresh blackberries
Directions:
stir in the almonds, flour and
salt.
a thin sheet.
4. Place the dough in a tart pan
until golden brown and crisp.
7. For the filling, mix the butter,
lemon juice, sugar, lemon zest
and a pinch of salt in a
hot water bath and cook for 20
minutes, stirring all the time,
until thickened.
8. When done, remove from heat
and pour the curd in the baked
crust.
with blackberries.
10. Serve the crust fresh.

Calories: 391
Fat: 21.7g
Protein: 4.5g
Blueberry Peach Crostata
Time: 1 ¼ hours
Servings: 8
Ingredients:
Crust:
1 tablespoon white sugar
1 pinch salt
1 egg
Filling:
1 1/2 pounds peaches, pitted and sliced
Directions:
1. For the crust, combine all the
round.
3. Spread the dough with orange
marmalade. Top with peach
slices and sprinkle with sugar.
over the filling and bake in the
and crisp.
serving.

Calories: 276
Fat: 12.5g
Protein: 4.0g
Bourbon Peach Galette
Time: 1 hour
Servings: 8
Ingredients:
Crust:
1 pinch salt
¼ cup bourbon
Filling:
1 ½ pounds peaches, pitted and sliced
Directions:
1. For the crust, mix the flour and
butter in a food processor and
pulse until grainy. Add the rest
of the ingredients and pulse
until well combined.
round.
3. Mix the peaches, bourbon,
cornstarch, sugar and cinnamon
in a bowl.
4. Transfer the filling onto the
dough, mainly the center.
over the filling, leaving the
center exposed.
serving.

Calories: 269
Fat: 12.0g
Protein: 3.3g
Puff Pastry Berry Tartlets
Time: 1 hour
Servings: 8
Ingredients:
1 puff pastry dough sheet
Directions:
1. Cut the puff pastry dough into
small squares.
2. Mix the berries, cornstarch,
sugar and lemon zest in a bowl.
3. Top each square of puff pastry
dough with the berry mixture.
serving.

Calories: 72
Fat: 2.4g
Protein: 0.6g
Key Lime Tartlets
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
Filling:
3 key limes, zested and juiced
4 egg yolks
1 pinch salt
Directions:
2. Transfer the mixture in 12 small
tartlet pans and press it well on
4. Pour the mixture into each crust
serving.

Calories: 312
Fat: 17.8g
Protein: 5.1g
Mixed Fruit Galette
Time: 1 hour
Servings: 8
Ingredients:
1 sheet puff pastry dough
¼ cup breadcrumbs
1 cup blueberries
1 cup strawberries
1 peach, pitted and sliced
Directions:
1. Spread the breadcrumbs over
the puff pastry dough.
2. Mix the fruits, cornstarch, sugar
and lemon juice in a bowl.
3. Top the dough with the fruit
mixture then carefully wrap the
dough over the fruit filling,

Calories: 92
Fat: 2.6g
Protein: 1.3g
Plum Streusel Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
Filling:
2 pounds plums, pitted and sliced
Streusel:
¼ cup butter, chilled and cubed
Directions:
a thin sheet. Place it in a pie
grainy. Spread the streusel over
the plums and bake the pie in
brown and fragrant.

Calories: 341
Fat: 21.6g
Protein: 6.2g
Nutella Banana Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
1 egg yolk
2 tablespoon water
Filling:
2 bananas, sliced
1 cup Nutella
Directions:
ingredients in a food processor.
Pulse until well mixed then
transfer the dough in a tart pan
crusty.
4. Fill the crust with banana
slices.
5. Mix the whipped cream with
Nutella and vanilla extract.
Spoon the cream over the
banana slices.
6. Serve the tart fresh and chilled.

Calories: 289
Fat: 19.9g
Protein: 3.3g
Grapefruit Flavored Apple
Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
1 egg yolks
Filling:
2 pounds apples, peeled and cubed
4 tablespoons grapefruit juice
1 tablespoon grapefruit zest
1 pinch salt
Directions:
working surface.
then place it in a pie pan. Press
it well on the bottom and sides
of the pan.

Calories: 211
Fat: 10.0g
Protein: 2.6g
Apricot Frangipane Tartlets
Time: 1 ¼ hours
Servings: 12
Ingredients:
Crust:
1 egg
1 pinch salt
Filling:
2 eggs
2 egg yolks
1 ¾ cups ground almonds
1 pinch salt
1 pound apricots, pitted and halved
Directions:
ingredients.
a thin sheet.
4. Transfer pieces of the dough
into 10 small tartlet pans and
sides of the pan.
creamy.
6. Add the eggs, egg yolks,
vanilla, almonds and salt and
mix well.
7. Spoon the filling into the tartlets
and top with apricot halves.
serving.

Calories: 456
Fat: 34.2g
Protein: 8.2g
Walnut Brownie Tart
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
Filling:
½ cup butter
3 eggs
½ cup white sugar
¼ teaspoon salt
Directions:
the mixture in a small tart pan
and chocolate in a bowl and
place over a hot water bath
the rest of the ingredients.

Calories: 381
Fat: 29.1g
Protein: 6.7g
Double Crust Blueberry Pie
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
¾ cup butter, chilled and cubed
1 pinch salt
1 egg
¼ cup cold water
Filling:
3 cups fresh blueberries
½ cup white sugar
1 pinch salt
Directions:
2 equal portions.
2. Roll one part of the dough into
a thin sheet and place it in a
baking pie pan. Press it well on
3. Mix the blueberries, lemon zest,
lemon juice, cornstarch, sugar
and salt in a bowl.
4. Spoon the filling into the crust.
5. Take the remaining half of
sheet. Place over the
blueberries and seal the edges.
golden brown.

Calories: 312
Fat: 14.7g
Protein: 4.3g
Rustic Apple Tart
Time: 1 hour
Servings: 8
Ingredients:
Crust:
¼ teaspoon salt
¼ cup butter, chilled and cubed
½ cup sour cream
Filling:
1 ½ pounds apples, peeled, cored and
sliced
Directions:
and baking powder in a food
processor.
grainy.
3. Stir in the sour cream and pulse
round.
5. Mix the ingredients of the
filling in a bowl.
6. Top the dough with the apple
filling then wrap the edges of
the dough over the filling,
leaving the center unexposed.
golden brown and crusty.
serving.

Calories: 219
Fat: 9.1g
Protein: 2.8g
Healthy Desserts
Thick Berry Smoothie Bowl
Time: 15 minutes
Servings: 4
Ingredients:
1 cup plain yogurt
1 banana
1 cup mixed berries
2 tablespoons honey
½ cup almond milk
½ cup mixed berries for topping
¼ cup rolled oats
¼ cup almond slices
Directions:
1. Mix the yogurt, banana, berries,
honey and almond milk in a
blender. Pulse until smooth.
2. Pour the smoothie in 2 bowls.
3. Top each bowl with mixed
berries, oats, almond slices and
a sprinkle of cinnamon.
4. Serve the dessert fresh.

Calories: 265
Fat: 12.3g
Protein: 7.1g
Vegan Sweet Potato Donuts
Time: 1 hour
Servings: 12
Ingredients:
Donuts:
1 cup coconut milk
¼ cup coconut sugar
2 tablespoons coconut oil, melted
Glaze:
2 tablespoons smooth peanut butter
¼ cup maple syrup
Directions:
1. For the donuts, mix all the
donut pan and bake in the
20 minutes.
transfer on a wire rack.
5. Drizzle the donuts with the
glaze and serve them fresh.
Calories: 193
Fat: 10.8g
Protein: 2.6g
Vegan Crustless Pumpkin Pie
Time: 1 hour
Servings: 8
Ingredients:
8 oz. silken tofu, drained
2 bananas, mashed
½ cup coconut milk
Coconut oil to grease the pan
Directions:
with coconut oil.
2. For the pie, mix all the
creamy.
3. Pour the mixture into the
prepared pan and bake in the
center.
serving.

Calories: 152
Fat: 4.6g
Protein: 3.3g
Olive Oil Blueberry Muffins
Time: 1 hour
Servings: 10
Ingredients:
4 eggs
¼ cup almond milk
¼ teaspoon salt
1 cup blueberries
Directions:
volume.
2. Add the almond milk and oil, as
blueberries.
serving.

Calories: 240
Fat: 13.5g
Protein: 4.4g
Pecan Energy Balls
Time: 30 minutes
Servings: 8
Ingredients:
1 cup dates, pitted
2 tablespoons hot water
1 ½ cups pecans, ground
1 cup almond flour
¼ cup maple syrup
1 pinch salt
Directions:
1. Mix the dates and water in a
food processor and pulse until
smooth.
serve them fresh.

Calories: 122
Fat: 3.1g
Protein: 1.5g
Coconut Oil Banana Almond
Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup maple syrup
2 eggs
2 bananas, mashed
½ cup coconut milk
¼ teaspoon salt
Directions:
1. Mix the coconut oil, maple
syrup, eggs, bananas and milk
in a bowl.
then pour the batter in a small
loaf pan lined with baking
paper.
golden brown.
serving.

Calories: 248
Fat: 12.5g
Protein: 4.1g
Wholesome Apple Pie
Time: 1 ½ hours
Servings: 10
Ingredients:
Crust:
1 pinch salt
½ cup applesauce
¼ cup maple syrup
2 tablespoons water
Filling:
1 ½ pounds apples, peeled, cored and
sliced
¼ cup maple syrup
½ cup applesauce
Directions:
a thin sheet.
sides of the pan.
mixture into the crust.
edges.
serving.

Calories: 228
Fat: 5.9g
Protein: 2.8g
Granola Pumpkin Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
1 cup granola
Filling:
1 teaspoon pumpkin pie spice
2 eggs
½ cup maple syrup
1 cup plain yogurt
1 pinch salt
Directions:
1. For the crust, place the granola
until well mixed.
and mix well.
a thin sheet.
creamy.
serving.

Calories: 277
Fat: 18.3g
Protein: 8.0g
Caramelized Pineapple Ice
Cream
Time: 2 hours
Servings: 6
Ingredients:
4 slices pineapple
2 tablespoons honey
2 cups plain yogurt
¼ cup honey
1 pinch salt
Directions:
1. Brush the pineapple with 2
tablespoons honey. Place the
pineapple on a hot grill pan and
cook on each side until
browned. Allow to cool down
then chop into small pieces.
bowl.
3. Pour the mixture in an ice
cream machine and churn
according to the machine’s
instructions.
4. Serve the ice cream fresh or
store in the freezer for up to 1
month.

Calories: 179
Fat: 1.1g
Protein: 5.3g
Wholesome Vegan Waffles
Time: 40 minutes
Servings: 6
Ingredients:
½ cup oat flour
3/4 cup coconut milk
1 pinch salt
Directions:
blender and pulse until well
mixed.
2. Heat your waffle machine and
pour a few tablespoons of
batter in the hot machine.
3. Bake according to your
machine’s instructions.
4. Serve the waffles fresh.

Calories: 284
Fat: 16.9g
Protein: 3.8g
Molasses Pumpkin Loaf Cake
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
½ cup oat flour
1 pinch salt
¼ cup pumpkin seeds
Directions:
bowl.
2. Pour the mixture in a loaf cake

Calories: 213
Fat: 13.9g
Protein: 4.3g
Grain Free Pumpkin
Porridge
Time: 30 minutes
Servings: 6
Ingredients:
1 cup pumpkin puree
1 cup almond milk
2 tablespoons almond butter
1/3 cup agave syrup
2 tablespoons almond slices
Directions:
1. Mix the pumpkin puree, almond
milk, almond butter, agave
syrup, coconut and cinnamon in
a saucepan.
2. Cook over low heat until
thickened then pour into 2
bowls.
3. Top with almond slices and
serve warm or chilled.

Calories: 303
Fat: 22.1g
Protein: 5.0g
Pumpkin Chia Pudding
Time: 1 hour
Servings: 6
Ingredients:
1 ½ cups almond milk
¼ cup maple syrup
1 pinch salt
Directions:
bowl.
2. Pour the mixture into 2 small
bowls and place in the fridge
for at least 30 minutes.
3. Serve the pudding chilled.

Calories: 284
Fat: 20.8g
Protein: 5.8g
Plum and Nectarine Compote
Time: 30 minutes
Servings: 4
Ingredients:
1 pound plums, pitted
2 nectarines, pitted and sliced
2 cups water
¼ cup maple syrup
1 cinnamon stick
Directions:
saucepan.
2. Cook for 10 minutes and serve
the compote chilled.

Calories: 121
Fat: 0.6g
Protein: 1.4g
Oatmeal Yogurt Muffins
Time: 1 hour
Servings: 10
Ingredients:
1 cup plain yogurt
1 cup pumpkin puree
2 eggs
2 cups rolled oats
¼ cup whole wheat flour
¼ teaspoon salt
½ cup raisins
Directions:
1. Mix the yogurt, pumpkin puree
and eggs in a bowl.
toothpick test.
serve or store in an airtight
container.

Calories: 170
Fat: 2.4g
Protein: 5.5g
Chocolate Hazelnut Truffles
Time: 40 minutes
Servings: 18
Ingredients:
1 cup dates, pitted
¼ cup hot water
½ cup cocoa powder
1 pinch salt
Cocoa powder for coating
Directions:
1. Mix the dates and hot water in a
and mix well.
3. Form small balls and roll them
through cocoa powder.
4. Serve the truffles fresh or store
them in an airtight container.

Calories: 100
Fat: 6.4g
Protein: 1.6g
Green Smoothie Bowl
Time: 30 minutes
Servings: 4
Ingredients:
1 cup fresh spinach
2 kiwi fruits, peeled
1 banana
1 ½ cups coconut milk
1 cup blueberries
2 tablespoons rolled oats
2 tablespoons raisins
Directions:
1. Mix the spinach, kiwi fruits,
banana and coconut milk in a
2. Pour the mixture into 2 serving
bowls.
3. Top the smoothie with
blueberries, chia seeds, almond
slices, oats and raisins.
4. Serve the smoothie bowls as
fresh as possible.

Calories: 425
Fat: 30.7g
Protein: 8.4g
Almond Pancakes
Time: 1 hour
Servings: 4
Ingredients:
¼ teaspoon salt
1 cup almond milk
1 egg
Maple syrup to serve
Directions:
powder in a bowl.
2. Add the egg, almond milk,
coconut oil, vanilla and almond
slices and give it a quick mix.
medium flame then drop
spoonfuls of mixture on the hot
pan.
4. Fry the pancakes on each side
until golden brown.
5. Serve the pancakes warm,
drizzled with maple syrup.

Calories: 447
Fat: 33.1g
Protein: 7.9g
Vegan Chai Donuts
Time: 1 hour
Servings: 10
Ingredients:
1 cup almond milk
1 teaspoon chai tea powder
¼ teaspoon salt
Directions:
bowl until creamy.
2. Pour the batter in a donut tin
greased with oil and bake in the
minutes.
serving.

Calories: 173
Fat: 11.7g
Protein: 2.1g
Sweet Potato Coconut Bread
Time: 1 hour
Servings: 10
Ingredients:
1 ½ cups sweet potato puree
½ cup plain yogurt
1 egg
¼ cup agave syrup
2 tablespoons coconut flour
¼ teaspoon salt
Directions:
1. Mix the sweet potato puree,
yogurt, coconut oil, egg and
agave syrup in a bowl.
3. Pour the batter in a loaf pan
serving.
Calories: 206
Fat: 9.1g
Protein: 3.8g
Gluten Free Pumpkin Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
1 cup pumpkin puree
½ cup coconut cream
¼ cup maple syrup
¼ teaspoon salt
Directions:
1. Mix the eggs, pumpkin puree,
vanilla, coconut cream and
maple syrup in a bowl.
and mix well.
serving.

Calories: 131
Fat: 4.0g
Protein: 2.2g
Gingerbread Smoothie
Time: 15 minutes
Servings: 2
Ingredients:
2 bananas
1 cup coconut milk
2 tablespoons coconut cream
½ cup water
¼ teaspoon cinnamon
½ teaspoon grated ginger
1 pinch nutmeg
Directions:
2. Pour the smoothie into serving
glasses and serve right away.

Calories: 474
Fat: 32.7g
Protein: 4.4g
Healthy Pumpkin Brownies
Time: 45 minutes
Servings: 8
Ingredients:
1 cup pumpkin puree
4 eggs
¼ cup honey
½ cup cocoa powder
¼ teaspoon salt
Directions:
bowl.
square pan lined with baking
paper.
5. Serve fresh or store in an
airtight container.

Calories: 86
Fat: 3.0g
Protein: 4.1g
Applesauce Gingerbread
Loaf
Time: 1 hour
Servings: 10
Ingredients:
1 cup oat flour
1 cup applesauce
½ cup almond milk
Directions:
bowl.
cut and serve.

Calories: 204
Fat: 9.1g
Protein: 2.8g
Sweet Coconut Cornbread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
2 cups coconut milk
½ cup date syrup
Directions:
bowl until creamy.
slice and serve.

Calories: 239
Fat: 14.0g
Protein: 4.6g
Seed Energy Bars
Time: 40 minutes
Servings: 20
Ingredients:
1 cup oat flour
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup cooked quinoa
¼ cup maple syrup
1 cup dates, pitted
Directions:
1. Mix the dates, maple syrup and
coconut oil in a food processor.
Pulse until smooth.
3. Spoon the mixture in a small
square pan lined with plastic
wrap. Refrigerate until set then
4. Serve the bars fresh or store

Calories: 123
Fat: 6.0g
Protein: 2.6g
Gluten Free Devil’s Food
Cake
Time: 1 hour
Servings: 10
Ingredients:
1 ¼ cups coconut flour
½ cup cocoa powder
¼ teaspoon salt
6 eggs
1 cup applesauce
1 cup coconut milk
Directions:
1. Mix the coconut flour, cocoa
powder, coconut sugar, baking
a bowl.
baking paper.
toothpick test.
serving.
Calories: 211
Fat: 10.9g
Protein: 6.7g
Whole Wheat Applesauce
Muffins
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
1 cup applesauce
Directions:
1. Mix the coconut oil, sugar, eggs
and applesauce in a bowl.
with muffin papers.
brown and fragrant.
serving.
Calories: 194
Fat: 10.0g
Protein: 2.7g
Cocoa Banana Loaf Cake
Time: 1 hour
Servings: 10
Ingredients:
4 bananas, mashed
2 eggs
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the bananas, eggs and
coconut oil in a bowl.

Calories: 175
Fat: 6.9g
Protein: 4.0g
Mango Turmeric Smoothie
Time: 15 minutes
Servings: 2
Ingredients:
¼ teaspoon grated ginger
1 teaspoon turmeric powder
2 tablespoons agave syrup
1 cup coconut milk
Directions:
blender.
2. Pulse until smooth and creamy.
3. Pour the smoothie into serving
glasses and drink it as fresh as
possible.

Calories: 473
Fat: 29.3g
Protein: 4.2g
Mixed Fruit Bowls with
Yogurt Dressing
Time: 20 minutes
Servings: 2
Ingredients:
1 cup strawberries, halved
1 small mango, peeled and cubed
½ cup grapes, halved
1 cup plain yogurt
Directions:
1. Mix the strawberries, mango,
blueberries, grapes and golden
raisins in a bowl.
2. Spoon the mixture into 2
serving bowls.
3. Top the fruits with plain yogurt
and drizzle with lime juice.
4. Top with lime zest and serve
the dessert right away.

Calories: 358
Fat: 2.6g
Protein: 10.0g
Poppy Seed Lemon Pancakes
Time: 45 minutes
Servings: 4
Ingredients:
1 cup almond flour
¼ teaspoon salt
1 cup coconut milk
½ cup water
2 egg whites
¼ cup maple syrup
Directions:
1. Mix the poppy seeds, flaxseeds,
flour, salt and baking powder in
a bowl.
in the bowl and give it a quick
mix.
spoonfuls of batter on the hot
pan.
4. Fry on each side until golden
brown.
5. Serve the pancakes fresh.

Calories: 282
Fat: 21.0g
Protein: 6.2g
Chocolate Brownie Balls
Time: 45 minutes
Servings: 20
Ingredients:
1 cup dates, pitted
2 tablespoons coconut sugar
2 tablespoons water
1 cup almond flour
1 pinch salt
½ cup rolled oats
Directions:
1. Mix all the ingredients in a food
mixed.
2. Form small balls and place
them on a platter.
3. Serve the balls fresh or store

Calories: 62
Fat: 2.6g
Protein: 0.9g
Skinny Banana Muffins
Time: 1 hour
Servings: 12
Ingredients:
4 bananas, mashed
¼ cup honey
1 cup applesauce
1 egg
¼ teaspoon salt
Directions:
1. Mix the bananas, honey,
applesauce and egg in a bowl.
and mix well.
serving.

Calories: 147
Fat: 0.7g
Protein: 3.1g
Oatmeal Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
2 cups rolled oats
4 bananas, mashed
¼ teaspoon salt
Directions:
1. Mix the bananas, coconut oil
and mix well.
golden brown and sell risen.
serving.

Calories: 169
Fat: 6.7g
Protein: 2.7g
Carrot Cake Porridge
Time: 45 minutes
Servings: 4
Ingredients:
1 cup rolled oats
2 cups coconut milk
½ carrot, grated
¼ cup maple syrup
Directions:
saucepan.
2. Place over low heat and cook
for 10 minutes until thickened.
3. Pour the porridge into bowls
and serve.

Calories: 464
Fat: 31.1g
Protein: 6.5g
Honey Hazelnut Macaroons
Time: 1 ¼ hours
Servings: 30
Ingredients:
3 cups ground hazelnuts
¼ cup cocoa powder
2 eggs
¼ cup honey
1 pinch salt
Directions:
bowl.
parchment paper.
250F for 1 hour.
4. Serve the macaroons chilled.

Calories: 61
Fat: 4.9g
Protein: 1.6g
Carbohydrates: 4.0g
Whole Grain Pumpkin
Muffins
Time: 1 hour
Servings: 12
Ingredients:
1 cup pumpkin puree
1 egg
¼ cup coconut milk
¼ cup maple syrup
1 cup whole grain flour
¼ teaspoon salt
Directions:
1. Mix the pumpkin puree, egg,
coconut oil, milk and maple
syrup in a bowl.
and mix quickly.

Calories: 152
Fat: 6.5g
Protein: 3.2g
Healthy Carrot Muffins
Time: 1 hour
Servings: 12
Ingredients:
¼ teaspoon salt
1 egg
¼ cup buttermilk
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 carrot, grated
Directions:
baking powder, cinnamon,
coconut sugar and salt in a
bowl.
test.
serving.

Calories: 199
Fat: 9.7g
Protein: 2.6g
Dried Fruit Overnight
Oatmeal
Time: 12 hours
Servings: 4
Ingredients:
1 ½ cups rolled oats
2 cups coconut milk
¼ cup raisins
¼ cup dried pineapple, chopped
Directions:
bowl.
2. Cover with plastic wrap and
place in the fridge overnight.
3. Serve the oatmeal fresh.

Calories: 337
Fat: 23.6g
Protein: 6.9g
Homemade Granola
Time: 35 minutes
Servings: 10
Ingredients:
4 cups rolled oats
1 cup almond slices
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup raisins
¼ cup maple syrup
½ cup coconut oil
Directions:
1. Mix the oats, almond slices,
pecans, sunflower seeds,
pumpkin seeds, cranberries,
raisins.
2. Mix the maple syrup and oil in
a saucepan and melt them
together over low heat.
3. Pour over the oat mixture and
mix well.
4. Spread the granola in a baking
tray lined with baking paper
until golden brown and fragrant.
serving or storing in an airtight
container.
Calories: 342
Fat: 19.9g
Protein: 7.4g
Baked Brown Sugar Apple
Chips
Time: 1 ¼ hours
Servings: 4
Ingredients:
4 apples
Directions:
1. Wash the apples and core them.
2. Slice the apples finely and
arrange them on a baking tray
3. Sprinkle with brown sugar and
200F for 1 hour.
4. Serve the chips chilled.

Calories: 164
Fat: 0.3g
Protein: 0.5g
Low Fat Pumpkin Roulade
Time: 1 ½ hours
Servings: 10
Ingredients:
Cake:
4 eggs
¼ teaspoon salt
Filling:
1/2 cup pumpkin puree
1 ½ cups cream cheese
Directions:
1. For the cake, mix the eggs and
sugar in a bowl until double in
volume.
3. Pour the batter in a rectangle
paper.
6. For the filling, mix the pumpkin
puree, cream cheese, sugar,
cinnamon and ginger in a bowl.
spread the mixture over the
baked cake.
8. Carefully roll the cake into a
roulade.
9. Serve the roulade fresh.

Calories: 280
Fat: 18.5g
Protein: 6.5g
Coconut Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 cup coconut flour
¼ teaspoon salt
1/2 cup coconut milk
2 eggs
1 cup coconut oil, melted
½ teaspoon coconut extract
Directions:
bowl.
and mix well.
serving.

Calories: 153
Fat: 14.9g
Protein: 1.6g
Carbohydrates: 4.3g
Dairy Free Pumpkin Pie
Time: 1 ¼ hours
Servings: 10
Ingredients:
Crust:
¼ teaspoon salt
Filling:
1 cup coconut milk
½ cup maple syrup
1 pinch salt
2 eggs
Directions:
2. Add the coconut oil and water
and mix well.
a thin sheet.

Calories: 288
Fat: 17.9g
Protein: 4.2g
Flourless Orange Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
2 oranges, washed
4 eggs
1 pinch salt
Directions:
1. Place the oranges in a saucepan
and cover it with water. Cook
for 30 minutes on low heat then
drain and place in a blender.
2. Add the coconut oil and eggs
and blend until smooth.
then pour the batter in a 8-inch
baking paper.

Calories: 141
Fat: 9.3g
Protein: 3.5g
Spiced Almond Cake
Time: 1 hour
Servings: 10
Ingredients:
2 cups almond flour
¼ cup coconut flour
¼ teaspoon salt
3 eggs
2 egg whites
1 cup coconut milk
Directions:
bowl.
brown.
serving.

Calories: 163
Fat: 10.3g
Protein: 4.7g
Almond Flour Cranberry
Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
2 cups almond flour
¼ teaspoon salt
3 eggs
¾ cup coconut milk
Directions:
2. Add the coconut oil and milk
then stir in the almond flour and
salt.
round cake pan.

Calories: 182
Fat: 13.8g
Protein: 3.3g
Coconut Chia Pudding
Time: 1 hour
Servings: 4
Ingredients:
2 cups coconut milk
¼ cup chia seeds
¼ cup water
¼ cup maple syrup
Directions:
bowl.
2. Cover with plastic wrap and
place in the fridge for at least
30 minutes.
3. Serve the pudding fresh.

Calories: 373
Fat: 32.6g
Protein: 3.5g
Gingerbread Baked Oatmeal
Time: 40 minutes
Servings: 4
Ingredients:
2 cups rolled oats
1 tablespoon molasses
¼ cup applesauce
1 cup coconut milk
¼ cup raisins
Directions:
small deep dish baking pan.
2. Cover with aluminum foil and
cook in the preheated oven at
3. Serve the oatmeal warm or
chilled.

Calories: 342
Fat: 17.1g
Protein: 7.1g
Pumpkin Spice Latte
Time: 15 minutes
Servings: 2
Ingredients:
1 cup brewed coffee
½ cup coconut milk
1 pinch nutmeg
1 pinch ground ginger
Directions:
blender.
3. Pour the latte into serving
glasses and serve it fresh.

Calories: 161
Fat: 14.6g
Protein: 2.2g
Carbohydrates: 8.4g
Peanut Butter Energy Balls
Time: 30 minutes
Servings: 10
Ingredients:
1 cup rolled oats
Directions:
1. Place the oats in a food
processor and pulse until
ground.
and mix well.
serve them fresh.

Calories: 138
Fat: 8.1g
Protein: 5.0g
Time: 45 minutes
Servings: 20
Ingredients:
4 bananas, mashed
1 egg
2 ½ cups rolled oats
Directions:
bowl.
2. Drop spoonfuls of mixture on a
paper.
serving.

Calories: 63
Fat: 1.0g
Protein: 1.9g
Harvest Pancakes
Time: 40 minutes
Servings: 4
Ingredients:
1 cup almond flour
1 pinch salt
4 eggs
1 banana, mashed
¼ cup applesauce
¼ cup pumpkin puree
Directions:
bowl until creamy.
spoonfuls of batter on the hot
pan.
3. Cook on each side until golden
brown.
4. Serve the pancakes warm and
fresh.

Calories: 141
Fat: 8.0g
Protein: 7.6g
Vegan Hot Chocolate
Time: 10 minutes
Servings: 2
Ingredients:
1 cup coconut milk
½ cup water
¼ cup cocoa powder
¼ cup honey
Directions:
1. Mix the coconut milk, water
and cocoa powder and cook
over low heat until thickened.
the honey and vanilla.
3. Pour the chocolate in serving
mugs and serve it warm and
fresh.

Calories: 435
Fat: 30.0g
Protein: 4.8g
Healthy Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup maple syrup
2 eggs
2 bananas, mashed
½ cup coconut milk
1 ¾ cups whole wheat flour
¼ teaspoon salt
Directions:
1. Mix the coconut oil, maple
syrup, eggs, bananas and
coconut milk in a bowl.
and mix well.
350 for 35-40 minutes or until

Calories: 277
Fat: 15.0g
Protein: 3.9g
Healthy Chocolate Bark
Time: 25 minutes
Servings: 4
Ingredients:
8 oz. dark chocolate chips, melted
¼ cup sunflower seeds
¼ cup raisins
Directions:
1. Spread the chocolate on a piece
of baking paper.
2. Top the chocolate with the rest
of the ingredients then place in
the fridge to set for a few
minutes.
3. When set, break into smaller
pieces and serve.

Calories: 437
Fat: 25.4g
Protein: 9.9g
Chocolate Covered
Strawberries
Time: 20 minutes
Servings: 20
Ingredients:
1 pound strawberries
1 tablespoon coconut oil
Directions:
1. Combine the chocolate and
coconut oil in a heatproof bowl
2. Melt them until smooth.
3. Dip each strawberry in melted
chocolate and place on a baking
4. Place in the fridge to set.

Calories: 43
Fat: 2.4g
Protein: 0.6g
Carbohydrates: 5.1g
Cranberry Orange Smoothie
Time: 10 minutes
Servings: 2
Ingredients:
½ cup fresh cranberries
1 cup coconut milk
1 tablespoon honey
1 tablespoon chia seeds
Directions:
blender.
3. Pour the mixture into 2 serving
glasses and serve it fresh.

Calories: 457
Fat: 33.7g
Protein: 6.8g
Tahini Nutty Bonbons
Time: 1 hour
Servings: 20
Ingredients:
1 cup macadamia nuts, ground
¼ cup tahini paste
Sesame seeds to roll the bonbons into
Directions:
1. Mix all the ingredients in a food
processor.
2. Pulse until well mixed.
3. Form small balls and roll them
through sesame seeds.
4. Serve the bonbons fresh or
container.

Calories: 134
Fat: 13.1g
Protein: 1.7g
Carbohydrates: 4.0g
Olive Oil Chocolate Cake
Time: 1 hour
Servings: 8
Ingredients:
½ cup cocoa powder
¼ teaspoon salt
1 cup plain yogurt
2 eggs
Directions:
2. Add the yogurt and olive oil
and mix well.
salt.
4. Stir in the chocolate chips then
paper.
serving.

Calories: 295
Fat: 16.9g
Protein: 6.2g
Strawberry Granola Crumble
Time: 1 hour
Servings: 8
Ingredients:
2 pounds strawberries, halved
¼ cup white sugar
1 cup granola
1 pinch salt
Directions:
1. Mix the strawberries,
cornstarch, sugar and lemon
juice in a deep dish baking pan.
2. Mix the granola, flour, coconut
oil and salt in a bowl. Spread
the mixture over the
strawberries.
serving.

Calories: 186
Fat: 14.6g
Protein: 6.1g
Date Oatmeal Cookies
Time: 1 hour
Servings: 20
Ingredients:
1 cup oat flour
1 cup rolled oats
¼ teaspoon salt
1/3 cup maple syrup
1 egg
½ cup dates, pitted and chopped
Directions:
1. Mix the oat flour, rolled oats,
coconut sugar, baking powder
and salt in a bowl.
and mix well.
parchment paper.
golden brown.
serving.

Calories: 132
Fat: 6.3g
Protein: 2.3g
Chocolate Banana Loaf
Time: 1 hour
Servings: 10
Ingredients:
4 bananas, mashed
2 eggs
¼ cup canola oil
½ cup oat flour
¼ cup rolled oats
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the bananas, eggs, oil and
vanilla in a bowl.
and mix well.
serving.

Calories: 180
Fat: 7.3g
Protein: 4.2g
Poppy Seed Orange Cake
Time: 1 ½ hours
Servings: 10
Ingredients:
½ cup oat flour
¼ teaspoon salt
¼ cup maple syrup
2 cups almond milk
Directions:
cinnamon in a bowl.
2. Combine the coconut oil, maple
syrup, almond milk, orange zest
and orange juice in another
bowl.
3. Stir in the flour mixture then
fold in the poppy seeds.
brown.
serving.

Calories: 305
Fat: 18.3g
Protein: 4.8g
Pomegranate Granita
Time: 4 hours
Servings: 4
Ingredients:
1 cup pomegranate juice
¾ cup water
½ cup honey
Directions:
1. Mix the water and honey in a
bowl until the honey is melted.
and mix well.
airtight container and freeze for
at least 3 hours. To ensure a
smooth granita, remove the
container from the freezer from
time to time and shred the
frozen granita with a fork.
4. Serve the granita fresh or store
it in the freezer for up to 1
month.

Calories: 167
Fat: 0.0g
Protein: 0.2g
Grilled Caramelized
Pineapple
Time: 15 minutes
Servings: 4
Ingredients:
4 slices pineapple
3 tablespoons honey
2 mint leaves, chopped
Ice cream to serve
Directions:
1. Mix the honey, lemon juice and
chopped mint in a bowl.
2. Brush the pineapple slices with
this mixture.
3. Heat a grill pan over medium
flame then place the pineapple
on the grill.
4. Cook on each side until
browned.
5. Serve the pineapple warm,
topped with your favorite ice
cream.

Calories: 133
Fat: 0.3g
Protein: 1.2g
Pumpkin Pie Pudding
Time: 40 minutes
Servings: 2
Ingredients:
1 ½ cups low fat milk
2 egg yolks
¼ cup sweetened condensed milk
1 pinch salt
Directions:
bowl.
2. Pour the mixture into 2
ramekins and arrange the
ramekins in a deep dish baking
pan.
3. Pour hot water in the pan,
around the ramekins, enough to
cover them ¾ with water.
5. Allow to set then serve.

Calories: 279
Fat: 9.8g
Protein: 12.6g
Blackberry Sweet Wine
Granita
Time: 4 hours
Servings: 4
Ingredients:
1 cup sweet red wine
½ cup water
Directions:
1. Mix the sugar and water in a
saucepan and bring to a boil.
Allow to cool then pour into a
blender.
and pulse until smooth.
3. Pour the mixture in an airtight
container and freeze for at least
3 hours. Remove the container
from the freezer from time to
time and mix with a fork.
4. Serve the granita chilled.

Calories: 111
Fat: 0.2g
Protein: 0.5g
Mint Julep Sorbet
Time: 3 hours
Servings: 4
Ingredients:
1 cup water
½ cup honey
8 mint leaves, chopped
1 cup bourbon
2 limes, zested and juiced
Directions:
1. Mix the water and honey in a
heat. Heat up until the honey is
melted. Remove from heat and
add the mint. Allow to infuse
until cooled down then drain
well.
then pour the mixture in an
airtight container.
3. Freeze for a few hours. Remove
from the freezer from time to
time and stir it with a fork to
ensure a smoother, finer texture.
4. Serve the sorbet fresh or store
it in the freezer for up to 1
month.

Calories: 277
Fat: 0.2g
Protein: 1.1g
Oatmeal Baked Apples
Time: 50 minutes
Servings: 8
Ingredients:
8 Granny Smith apples, halved and
cored
1 cup rolled oats
1 pinch salt
Directions:
1. Place the apple halves in a
paper.
2. Mix the oats, sugar, coconut oil,
cinnamon, ginger and salt in a
bowl.
3. Top the apple halves with the
oat mixture and bake in the
minutes.
4. Serve the baked apples chilled.

Calories: 210
Fat: 7.8g
Protein: 1.9g
Blueberry Cheesecake Ice
Cream
Time: 1 ¼ hours
Servings: 6
Ingredients:
2 cups blueberries, halved
1 cup cream cheese
¼ cup honey
Directions:
blender and pulse until well
mixed and smooth.
2. Pour the mixture in an ice
according to the machine’s
instructions.
3. Serve the ice cream fresh or
store it in an airtight container
in the freezer for up to 1 month.

Calories: 208
Fat: 13.7g
Protein: 3.4g
Strawberry Frozen Yogurt
Time: 1 ¼ hours
Servings: 4
Ingredients:
1 ½ cups strawberries
¼ cup honey
Directions:
1. Combine all the ingredients in
blender. Pulse until smooth and
creamy.
2. Pour the mixture in your ice
according to your machine’s
instructions.
3. Serve the frozen yogurt fresh or
store it in an airtight container
for up to 1 month in the freezer.

Calories: 148
Fat: 1.3g
Protein: 5.7g
Colorful Fruit Skewers
Time: 30 minutes
Servings: 6
Ingredients:
1 cup fresh strawberries
Half cantaloupe, peeled and cubed
Half watermelon, peeled and cubed
½ pineapple, peeled and cubed
1 lemon to prevent the fruits from
browning
Directions:
1. Arrange the fruits on wooden
skewers.
2. Drizzle them with lemon juice

Calories: 245
Fat: 1.1g
Protein: 4.9g
Juicy Apple and Pear Crisp
Time: 1 ¼ hours
Servings: 8
Ingredients:
1 pound apples, peeled and sliced
1 pound pears, peeled, cored and sliced
¼ cup raisins
½ cup rolled oats
1/3 cup coconut oil, chilled and cubed
Directions:
1. Mix the apples, pears, raisins,
cranberries, lemon juice,
cinnamon and sugar in a deep
dish baking pan.
flour, oats and coconut oil in a
food processor. Pulse until
grainy.
3. Spread this mixture over the
apples and bake in the
40 minutes.
4. Serve the crisp chilled.

Calories: 250
Fat: 9.8g
Protein: 2.8g
Raspberry Yogurt Parfaits
Time: 20 minutes
Servings: 4
Ingredients:
2 cups plain yogurt
4 tablespoons honey
Directions:
1. Layer the crushed graham
crackers, yogurt and
raspberries into 4 serving
glasses.
2. Drizzle the parfaits with honey

Calories: 264
Fat: 3.9g
Protein: 9.0g
Spiced Cherry Compote
Time: 45 minutes
Servings: 6
Ingredients:
1 ½ pounds cherries, pitted
1 cinnamon stick
1 star anise
2 whole cloves
1 cup red wine
2 cups water
Directions:
saucepan.
2. Place the saucepan over low
heat and cook for 10-15 minutes
just until fragrant and softened.
serving.

Calories: 229
Fat: 0.3g
Protein: 0.6g
Yogurt Blueberry Panna
Cotta
Time: 1 ¼ hours
Servings: 4
Ingredients:
2 cups plain yogurt
1 cup heavy cream
½ cup white sugar
1 ½ teaspoons gelatin powder
¼ cup cold water
Directions:
for 10 minutes.
2. Mix the yogurt, cream, lemon
zest and vanilla, as well as
sugar in a bowl.
3. Melt the gelatin over a hot
water bath and stir it in the
yogurt mixture.
and place in the fridge to set for
1 hour.
5. Top with fresh blueberries just
before serving.

Calories: 310
Fat: 12.7g
Protein: 7.9g
Avocado Chocolate Mousse
Time: 10 minutes
Servings: 2
Ingredients:
1 avocado, peeled
2 tablespoons coconut cream
1 pinch salt
Directions:
2. Spoon the mousse into serving
bowls and serve it fresh.

Calories: 307
Fat: 23.9g
Protein: 3.2g
Citrus Pudding
Time: 1 hour
Servings: 8
Ingredients:
1 cup milk
1 cup heavy cream
4 eggs, separated
1 pinch salt
Directions:
1. Mix the milk, cream, citrus zest,
egg yolks, flour and salt in a
bowl.
2. Whip the egg whites in a bowl
until stiff. Add the sugar and
mix until glossy and firm.
pudding.
4. Pour the batter in a deep dish
baking pan.
serving.

Calories: 187
Fat: 8.5g
Protein: 5.3g
Quick Breads
Vanilla Apple Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
2 eggs
½ cup milk
½ cup applesauce
¼ teaspoon salt
Directions:
1. Mix the sugar and eggs in a
bowl until creamy.
2. Add the milk, applesauce,
vanilla and butter and mix well.
powder then fold in the apples.
serving.

Calories: 254
Fat: 6.1g
Protein: 4.3g
Carrot Pumpkin Bread
Time: 1 hour
Servings: 12
Ingredients:
½ cup oat flour
¼ teaspoon salt
1 cup pumpkin puree
½ cup applesauce
½ cup white sugar
½ cup olive oil
2 large carrots, grated
Directions:
salt and spices in a bowl.
serving.

Calories: 215
Fat: 8.9g
Protein: 3.0g
Applesauce Walnut Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ teaspoon salt
1 egg
1 cup applesauce
¾ cup buttermilk
Directions:
baking powder, ginger and
cinnamon in a bowl.
serving.

Calories: 244
Fat: 8.3g
Protein: 7.5g
Eggless Pumpkin Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
½ cup buttermilk
Directions:
bowl.
serving.

Calories: 202
Fat: 6.6g
Protein: 3.7g
Dried Cranberry Eggnog
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ cup eggnog
¼ teaspoon salt
¼ cup oat flour
2 eggs
1 cup milk
½ cup white sugar
Directions:
1. Mix the cranberries and eggnog
in a bowl and allow to infuse
for 10 minutes at least.
2. Combine the remaining
them a quick mix.
spoon the batter in a loaf pan
serving.
Calories: 153
Fat: 2.2g
Protein: 4.4g
Butternut Squash Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup butternut squash puree
2 eggs
½ cup canola oil
½ cup buttermilk
¼ teaspoon salt
Directions:
1. Mix the butternut squash puree,
eggs, oil, buttermilk, sugar and
maple syrup in a bowl until
creamy.
lined with parchment paper on
the bottom and sides.
4. Bake the bread in the preheated
Calories: 237
Fat: 12.2g
Protein: 3.9g
Double Chocolate Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup coconut oil
1 cup coconut milk
2 eggs
½ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the coconut oil, milk, eggs
salt, baking powder and
coconut and mix quickly with a
whisk.
pour the batter in a loaf pan
serving.

Calories: 314
Fat: 24.1g
Protein: 5.1g
One Bowl Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
3 bananas, mashed
¼ cup maple syrup
1 egg
½ cup applesauce
½ teaspoon salt
Directions:
bowl.
2. Give it a quick mix with a
whisk then pour the batter in a
loaf pan lined with parchment
paper.

Calories: 279
Fat: 16.7g
Protein: 4.5g
Vegan Gluten Free Banana
Bread
Time: 1 hour
Servings: 10
Ingredients:
2 bananas, mashed
¼ cup maple syrup
¼ cup almond butter
1 cup coconut milk
1 pinch salt
Directions:
bowl.
2. Give it a quick mix until well
combined.

Calories: 249
Fat: 13.7g
Protein: 4.6g
Spiced Cornbread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
2 eggs
½ cup canola oil
½ cup plain yogurt
¼ cup honey
Directions:
bowl and give it a quick mix.

Calories: 240
Fat: 12.5g
Protein: 4.3g
Yogurt Vanilla Bread
Time: 1 hour
Servings: 8
Ingredients:
½ teaspoon salt
2 eggs
1 cup almond milk
¼ cup canola oil
Directions:
and salt in a bowl.

Calories: 294
Fat: 15.9g
Protein: 7.9g
Peanut Butter Banana Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
4 bananas, mashed
½ cup plain yogurt
2 eggs
¼ cup honey
Directions:
1. Mix the flours, flaxseeds,
bananas, yogurt, peanut butter,
oil, eggs and honey.
3. Add the flour mixture and mix
with a spatula.
4. Spoon the batter in a loaf pan

Calories: 273
Fat: 11.5g
Protein: 8.0g
Zucchini Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
2 eggs
2 bananas, mashed
Directions:
1. Mix the eggs, coconut oil,
bananas, zucchini and lemon
juice in a bowl.
2. Add the flour, baking powder,
baking soda, salt, cinnamon and
brown sugar and give it a quick
mix.
Calories: 179
Fat: 6.6g
Protein: 3.5g
Rum Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
Bread:
1 cup white sugar
2 eggs
2 bananas, mashed
½ cup sour cream
¼ cup dark rum
½ teaspoon salt
Glaze:
Directions:
1. For the bread, mix the butter
creamy.
stir in the bananas, sour cream
and rum.
the bread looks golden brown
and well risen.
8. Drizzle the glaze over the bread
and serve it fresh.

Calories: 410
Fat: 14.2g
Protein: 4.6g
Pecan Bread
Time: 1 hour
Servings: 12
Ingredients:
2 bananas, mashed
¼ cup canola oil
½ cup almond milk
Directions:
1. Mix the butter, bananas, canola
oil and almond milk in a bowl.
2. Stir in the flours, pecans, sugar,
baking powder, flaxseeds and
nutmeg and give it a quick mix.
serving.

Calories: 251
Fat: 16.1g
Protein: 3.0g
Cinnamon Maple Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
¼ cup maple syrup
2 eggs
½ cup low fat milk
Directions:
1. Mix the maple syrup, butter,
eggs and milk in a bowl.
whisk.
pan lined with parchment paper
until it passes the toothpick test.

Calories: 239
Fat: 10.5g
Protein: 4.2g
Rhubarb Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup rolled oats
¼ teaspoon salt
½ cup white sugar
¼ cup canola oil
2 eggs
½ cup sour cream
¼ cup milk
Directions:
1. Mix the sugar, oil, eggs, sour
cream, milk and vanilla in a
bowl.
2. Stir in the flour, oats, baking
powder and salt and mix
quickly then fold in the rhubarb.
bread passes the toothpick test.
5. Allow it to cool in the pan

Calories: 214
Fat: 9.3g
Protein: 4.2g
Buttermilk Strawberry Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup white sugar
¼ teaspoon salt
1 cup buttermilk
1 egg
Directions:
baking soda, sugar and salt in a
bowl.
2. Add the butter, buttermilk, egg
mix.
spoon the batter in a loaf cake
pan lined with parchment paper
on the bottom and sides.
brown.
Calories: 237
Fat: 10.2g
Protein: 4.2g
Chocolate Beer Bread
Time: 1 hour
Servings: 12
Ingredients:
½ teaspoon salt
½ cup cocoa powder
1 cup dark beer stout
¼ cup canola oil
½ cup buttermilk
1 egg
Directions:
1. Combine the flour, baking soda,
baking powder, salt and cocoa
powder in a bowl.
whisk.

Calories: 12
Fat: 5.7g
Protein: 3.7g
German Chocolate Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
Bread:
1 cup brewed coffee
½ cup canola oil
½ cup buttermilk
2 eggs
½ cup cocoa powder
½ teaspoon salt
Topping:
1 cup sweetened condensed milk
Directions:
1. For the bread, mix the coffee,
oil, buttermilk and eggs in a
bowl.
6. Spoon the topping over the
bread and serve right away.

Calories: 347
Fat: 19.6g
Protein: 7.4g
Irish Soda Bread
Time: 1 hour
Servings: 8
Ingredients:
1 ½ cups milk
½ teaspoon salt
1 teaspoon cumin seeds
Directions:
1. Mix the milk, vinegar and oil in
a bowl.
2. Add the flour, salt, cumin seeds
and baking soda and mix well.
3. Transfer the dough in a loaf pan

Calories: 169
Fat: 4.8g
Protein: 4.8g
Moist Banana Bread with
Time: 1 ¼ hours
Servings: 10
Ingredients:
Banana bread:
½ cup oat flour
¼ teaspoon salt
2 eggs
2 bananas, mashed
¼ cup sour cream
¼ cup canola oil
Salted caramel sauce:
1 cup white sugar
½ cup heavy cream
½ teaspoon salt
Directions:
1. For the bread, mix the flours,
cinnamon and salt in a bowl.
5. For the caramel sauce, melt the
sugar in a saucepan until
golden.
6. Add the cream and keep on heat
serving.
8. Top the banana bread with
caramel sauce right when
serving it.

Calories: 306
Fat: 10.3g
Protein: 4.2g
Coconut Raisin Bread
Time: 1 hour
Servings: 8
Ingredients:
¼ teaspoon salt
½ cup raisins
1 ½ cups coconut milk
2 eggs
Directions:
1. Mix the flours, coconut flakes,
bowl.
3. Fold in the golden raisins.
4. Spoon the batter in a small loaf
slice and serve.

Calories: 400
Fat: 28.0g
Protein: 4.4g
Tropical Banana Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
Bread:
2 bananas, mashed
2 eggs
2 tablespoons orange marmalade
¼ teaspoon salt
¼ cup coconut flakes
Glaze:
Directions:
1. For the bread, start by mixing
the bananas, coconut sugar, oil,
crushed pineapple, orange
marmalade and eggs in a bowl.
and mix with a spatula just until
combined.
test.
6. For the glaze, mix the lime zest
and juice with sugar until
creamy.
and serve it fresh.

Calories: 280
Fat: 7.3g
Protein: 4.1g
Cinnamon Streusel Pear
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
Bread:
1 cup buttermilk
¼ cup canola oil
2 eggs
½ cup oat flour
¼ teaspoon salt
Streusel:
1 pinch salt
Directions:
1. For the bread, mix the
buttermilk, oil, vanilla and eggs
in a bowl.
baking powder and mix well.
batter in a loaf pan lined with
baking paper.
grainy.
5. Top the bread with the streusel.
serving.

Calories: 256
Fat: 12.8g
Protein: 5.5g
Pear Carrot Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
1 egg
1 cup plain yogurt
¼ cup canola oil
2 carrots, grated
Directions:
powder, spices and sugar in a
bowl.
2. Add the egg, yogurt and oil and
mix well with a whisk.
3. Fold in the carrot and pears
then spoon the batter in a loaf
bread passes the toothpick test.
slice and serve.
Calories: 210
Fat: 6.5g
Protein: 4.5g
Blueberry Whole Wheat
Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup white sugar
1 egg
¾ cup buttermilk
1 ¾ cups whole wheat flour
¼ teaspoon salt
1 ½ cups fresh blueberries
Directions:
1. Mix the butter, sugar, egg and
2. Add the buttermilk and mix
well.
blueberries.
well risen and the bread passes
the toothpick test.

Calories: 227
Fat: 10.1g
Protein: 3.7g
Nutty Raisins Bread
Time: 1 hour
Servings: 12
Ingredients:
2 eggs
½ cup plain yogurt
½ cup milk
¼ teaspoon salt
½ cup white sugar
½ cup almonds, chopped
Directions:
1. Mix the butter, marmalade,
eggs, yogurt and milk in a bowl.
Add the vanilla and mix well.
2. Stir in the flour, baking powder,
salt and sugar and mix well.
3. Fold in the nuts then spoon the
baking paper.
Calories: 279
Fat: 14.8g
Protein: 6.3g
Oatmeal Cranberry Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup oat flour
½ cup rolled oats
¼ teaspoon salt
½ cup white sugar
2 eggs
1 cup milk
Directions:
1. Mix the oat flour, all-purpose
flour, oats, salt and baking
powder in a bowl, adding the
sugar as well.
2. Stir in the butter, eggs, milk and
Calories: 226
Fat: 11.5g
Protein: 4.4g
Harvest Chocolate Chip
Bread
Time: 1 hour
Servings: 10
Ingredients:
2 bananas, mashed
½ cup applesauce
1 egg
¼ cup canola oil
Directions:
1. Mix the pumpkin puree,
bananas, applesauce, sugar,
egg, oil and vanilla in a bowl.
2. Add the flours, cinnamon and
spices, as well as baking
powder and mix quickly.
the batter in a loaf pan lined
with baking paper.

Calories: 231
Fat: 9.9g
Protein: 5.0g
Thyme Lemon Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
1 cup buttermilk
¼ cup sour cream
¼ cup canola oil
1 egg
1 teaspoon fresh thyme
Directions:
powder in a bowl.
whisk, just until combined.
serving.

Calories: 159
Fat: 7.6g
Protein: 3.9g
Peanut Butter Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
4 bananas, mashed
½ cup buttermilk
¼ teaspoon salt
Directions:
1. Mix the sugar, butter, eggs,
bananas, buttermilk and vanilla
in a bowl.
powder and give it a quick mix.
4. Drop spoonfuls of batter on top
of the bread and bake in the
golden.

Calories: 346
Fat: 17.1g
Protein: 8.0g
Clementine Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
4 small clementines
½ cup heavy cream
1 egg
¼ cup canola oil
¼ teaspoon salt
Directions:
1. Place the clementines in a
saucepan and cover with water.
Cook until softened then drain
and place in a blender.
2. Add the cream, egg and oil, as
well as vanilla into the blender
powder then pour the batter in a
paper.

Calories: 205
Fat: 8.4g
Protein: 3.9g
Persimmon Bread
Time: 1 hour
Servings: 10
Ingredients:
2 persimmons, pureed
4 eggs
¼ cup canola oil
¼ cup bourbon
2/3 cup white sugar
¼ teaspoon salt
½ cup oat flour
Directions:
1. Mix the persimmon puree, eggs,
canola oil, bourbon and sugar
in a bowl.
and mix well.

Calories: 246
Fat: 11.3g
Protein: 5.6g
Blackberry Cornbread
Time: 1 hour
Servings: 10
Ingredients:
¼ teaspoon salt
1 cup plain yogurt
2 eggs
¼ cup canola oil
¼ cup milk
1 ½ cups blackberries
Directions:
1. Mix the cornmeal, flour, salt
2. Add the eggs, yogurt, oil and
milk and give it a quick mix.

Calories: 181
Fat: 7.4g
Protein: 5.3g
Walnut Honey Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
½ cup oat flour
3 eggs
¼ cup canola oil
½ cup honey
½ cup warm milk
Directions:
1. Mix the eggs, oil, honey and
vanilla in a bowl.
2. Stir in the walnuts, flour, salt,
oat flour, spices and baking
powder and mix quickly with a
spatula.
4. Bake the loaf in the preheated

Calories: 267
Fat: 14.8g
Protein: 7.0g
Chocolate Banana Brownie
Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
4 bananas, mashed
½ cup buttermilk
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the coconut sugar and
butter in a bowl until creamy.
2. Add the eggs and bananas and
mix well then stir in the vanilla
and buttermilk and give it a
quick mix.
serving.
Calories: 274
Fat: 10.9g
Protein: 5.1g
Orange Pumpkin Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup pumpkin puree
2 eggs
¼ teaspoon salt
Directions:
1. Mix the pumpkin puree, orange
zest, orange juice, eggs and
vanilla in a bowl.
powder and spices and mix
well with a spatula.
serving.

Calories: 112
Fat: 1.2g
Protein: 3.8g
The Ultimate Banana Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
4 bananas, mashed
½ cup buttermilk
¼ teaspoon salt
Directions:
bowl until creamy.
stir in the bananas and
buttermilk.
3. Add the flours, baking powder,
salt and cinnamon and mix with
a spatula.
serving.
Calories: 262
Fat: 10.6g
Protein: 4.7g
Lemon Zucchini Bread
Time: 1 hour
Servings: 12
Ingredients:
2 cups grated zucchinis
4 eggs
1 cup white sugar
½ cup canola oil
¼ teaspoon salt
Directions:
1. Mix the zucchinis, lemon zest,
lemon juice, eggs and sugar in a
bowl. Add the oil and vanilla
and mix well.
baking paper.
until the bread passes the
toothpick test.

Calories: 265
Fat: 10.8g
Protein: 4.8g
Red Wine Chocolate Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ cup cocoa powder
½ teaspoon salt
1 cup red wine
½ cup canola oil
1 egg
¼ cup buttermilk
Directions:
salt, baking powder and baking
soda in a bowl.
3. Fold in the cherries then pour
with baking paper.

Calories: 231
Fat: 11.9g
Protein: 3.8g
Coconut Zucchini Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup rolled oats
½ cup canola oil
¼ cup buttermilk
2 zucchinis, grated
Directions:
1. Mix the sugar, oil, buttermilk,
zucchinis and coconut in a
bowl.
2. Add the oats, flour, baking
powder, baking soda, cinnamon
and ginger and mix with a
spatula.
toothpick test.
serving.
Calories: 238
Fat: 14.3g
Protein: 3.3g
Peanut Butter Jelly Bread
Time: 1 ¼ hours
Servings: 12
Ingredients:
¼ teaspoon salt
¼ cup canola oil
2 bananas, mashed
1 egg
½ cup peanuts, chopped
½ cup raspberry jelly
Directions:
1. Mix the peanut butter, sugar and
oil in a bowl.
2. Add the bananas and egg and
mix well.
powder and cinnamon then fold
in the peanuts.
5. Top the batter with dollops of
jelly and bake in the preheated
Calories: 320
Fat: 13.6g
Protein: 7.1g
Date Loaf Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup dates, pitted
1 cup hot water
2 eggs
¼ cup canola oil
1 2/3 cups whole wheat flour
¼ teaspoon salt
Directions:
1. Combine the dates and water in
smooth.
2. Add the eggs, oil, molasses and
parchment paper.
brown.

Calories: 200
Fat: 6.6g
Protein: 3.7g
Time: 1 hour
Servings: 10
Ingredients:
1 cup hot water
¼ cup canola oil
2 tablespoons milk powder
2 eggs
¼ teaspoon salt
1 cup raisins
Directions:
1. Mix the water, oil, sugar and
milk powder in a bowl. Add the
eggs and mix well.
powder and cinnamon and give
it a quick mix.
3. Fold in the raisins then spoon
slice and serve.

Calories: 216
Fat: 6.6g
Protein: 4.7g
Lemon Yogurt Pound Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
4 eggs
2/3 cup white sugar
¼ cup fresh lemon juice
1 cup plain yogurt
Directions:
and salt in a bowl.
butter, eggs, sugar, lemon juice,
vanilla and lemon zest. Stir in
the yogurt and mix well.
serving.

Calories: 269
Fat: 11.6g
Protein: 6.3g
Lemon Glazed Blueberry
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
Bread:
¼ teaspoon salt
1 cup heavy cream
¼ cup canola oil
1 egg
1 cup blueberries
Glaze:
Directions:
1. For the bread, mix the cream,
lemon zest, lemon juice and egg
in a bowl.
spoon the batter in a loaf pan.
6. For the glaze, mix the lemon
juice, zest and sugar in a bowl.
and serve it fresh.

Calories: 233
Fat: 10.6g
Protein: 3.2g
Marzipan Banana Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter
2 oz. marzipan, softened
2 bananas, mashed
1 egg
¼ teaspoon salt
Directions:
1. Mix the sugar and butter in a
bowl. Add the marzipan and
bananas, egg and vanilla.
brown.
serving.

Calories: 239
Fat: 10.7g
Protein: 3.1g
Double Almond Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup almond flour
¼ teaspoon salt
½ cup white sugar
2 eggs
1 banana, mashed
Directions:
1. Mix the butter, sugar, eggs and
banana in a bowl.
serving.

Calories: 233
Fat: 14.0g
Protein: 4.2g
Spiced Nutty Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
2/3 cup white sugar
2 eggs
1 banana, mashed
½ cup buttermilk
Directions:
bowl.
butter, molasses, eggs, banana
and buttermilk and mix well.
3. Add the dry ingredients and mix
well with a spatula.
well risen and golden brown,
as well as fragrant.
serving.

Calories: 266
Fat: 11.9g
Protein: 6.2g
One Bowl Ginger Bread
Time: 1 hour
Servings: 10
Ingredients:
½ teaspoon salt
1 cup milk
2 eggs
1 cup buttermilk
¼ cup canola oil
Directions:
bowl.
2. Give it a quick mix with a
whisk then spoon the batter in a
paper.
brown.

Calories: 199
Fat: 7.4g
Protein: 6.0gg
Banana Sour Cream Loaf
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
2/3 cup white sugar
1 cup sour cream
2 eggs
2 bananas, mashed
¼ cup milk
Directions:
1. Mix the butter, sour cream,
eggs, bananas, milk and vanilla
in a bowl.
whisk.
Calories: 269
Fat: 10.7g
Protein: 4.9g
Moist Sunbutter Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup sunflower butter
¼ cup maple syrup
3 eggs
¼ cup canola oil
¼ teaspoon salt
¼ cup sunflower seeds
Directions:
1. Mix the sunflower butter, maple
syrup, eggs, oil, vanilla and
lemon juice in a bowl until
creamy.
2. Add the coconut flour, wheat
flour, salt, baking powder and
baking soda and mix well.
3. Fold in the sunflower seeds

Calories: 167
Fat: 8.6g
Protein: 4.0g
French Spice Cake
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup honey
½ cup water
½ cup orange marmalade
2 eggs
¼ cup canola oil
¼ teaspoon salt
Directions:
1. Mix the honey, sugar, water,
marmalade, eggs and canola oil
and mix well.
before serving.
Calories: 235
Fat: 6.5g
Protein: 3.2g
Orange Nutmeg Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 ½ cups milk
¼ cup white sugar
¼ cup canola oil
¼ teaspoon salt
½ cup cream cheese
Directions:
1. Mix the milk, sugar and oil in a
bowl. Add the orange zest,
orange juice, vanilla, cream
cheese and butter and mix well.
powder, salt and nutmeg then
serving.

Calories: 269
Fat: 15.2g
Protein: 4.9g
Espresso Chocolate Bread
Time: 1 hour
Servings: 10
Ingredients:
2 bananas, mashed
¼ cup canola oil
½ cup espresso
½ cup buttermilk
1 egg
¼ cup cocoa powder
¼ teaspoon salt
Directions:
1. Mix the bananas, sugars, oil,
vanilla, espresso, buttermilk
and egg and mix well.
2. Add the flour, salt, baking soda,
baking powder and cocoa
powder.
Calories: 183
Fat: 6.5g
Protein: 3.6g
Fresh Orange Cranberry
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
½ cup white sugar
1 egg
Directions:
1. Mix the butter, egg, orange
juice, orange zest and vanilla in
a bowl.
powder and sugar and mix
well.
serving.
Calories: 196
Fat: 5.4g
Protein: 3.4g
Gluten Free Pumpkin
Coconut Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup coconut flour
¼ teaspoon salt
½ cup canola oil
5 eggs
Directions:
1. Mix the oil, eggs, pumpkin
puree and vanilla in a bowl.
2. Stir in the coconut flour,
shredded coconut, salt, baking
powder, cinnamon and ginger
serving.

Calories: 205
Fat: 16.1g
Protein: 4.9g
Chocolate Chip Orange
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
1 cup white sugar
2 eggs
½ cup buttermilk
¼ teaspoon salt
Directions:
bowl until creamy.
mix well.
3. Stir in the orange zest, orange
juice and buttermilk and mix
well.
powder and chocolate chips

Calories: 292
Fat: 12.0g
Protein: 4.5g
Maple Apple Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
2/3 cup maple syrup
2 eggs
¼ cup canola oil
¼ cup buttermilk
2 red apples, peeled and diced
Directions:
powder, cinnamon and ginger in
a bowl.
2. Add the maple syrup, eggs, oil
and vanilla and mix well. Stir
in the buttermilk as well.
4. Top with apples.
serving.
Calories: 219
Fat: 6.7g
Protein: 3.7g
Healthy Zucchini Bread
Time: 1 hour
Servings: 10
Ingredients:
2 eggs
½ cup buttermilk
¼ cup canola oil
¼ teaspoon salt
Directions:
1. Mix the zucchinis, eggs,
buttermilk, oil and vanilla in a
bowl.
2. Stir in the sugar, flour,
flaxseeds, salt and baking
powder and mix quickly with a
spatula.
serving.

Calories: 180
Fat: 7.5g
Protein: 4.1g
Chocolate Marbled banana
Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
2 eggs
3 bananas, mashed
½ cup plain yogurt
¼ cup canola oil
Directions:
1. Mix the eggs, bananas, yogurt,
vanilla and oil in a bowl.
3. Split the batter in half. Pour half
of the batter in a loaf pan.
4. Mix the remaining batter with
cocoa powder then pour it over
the white batter. Swirl it with a
fork or toothpick.

Calories: 208
Fat: 7.0g
Protein: 5.3g
Buttermilk Cinnamon Bread
Time: 1 hour
Servings: 10
Ingredients:
¼ cup canola oil
¼ cup water
¼ teaspoon salt
Directions:
1. Mix the buttermilk, oil, water

Calories: 153
Fat: 6.0g
Protein: 3.6g
Bread
Time: 1 ½ hours
Servings: 12
Ingredients:
Bread:
¼ cup canola oil
½ cup plain yogurt
¼ cup honey
2 eggs
1 cup pumpkin puree
2 bananas, mashed
¼ teaspoon salt
Frosting:
1 cup cream cheese
Directions:
1. For the bread, mix the oil,
yogurt, honey, eggs, pumpkin
puree, bananas, orange juice
and mix well.
until creamy. Add the sugar and
mix well.
7. Top the bread with the cream
cheese frosting and serve it
fresh.

Calories: 339
Fat: 17.0g
Protein: 5.5g
Buttermilk Cornbread
Time: 1 hour
Servings: 10
Ingredients:
1 cup hot water
2 eggs
1 cup buttermilk
¼ cup canola oil
¼ teaspoon salt
Directions:
1. Mix the cornmeal and hot water
in a bowl.
2. Add the eggs, buttermilk, oil
powder and baking soda.
5. Top with strawberries then
serving.

Calories: 167
Fat: 7.1g
Protein: 4.3g
Chocolate Chip Yogurt Bread
Time: 1 hour
Servings: 10
Ingredients:
1 cup plain yogurt
¼ cup canola oil
1 cup white sugar
2 eggs
½ cup buttermilk
¼ teaspoon salt
Directions:
1. Mix the yogurt, oil, sugar, eggs,
bowl.
350F for 35-40 minutes. To test
the bread, insert a toothpick in
the center. If it comes out clean,
the bread is done, if not, keep
baking a few more minutes then
test again.
serving.
Calories: 307
Fat: 10.2g
Protein: 6.3g
Fresh Cranberry Bread
Time: 1 hour
Servings: 10
Ingredients:
½ cup white sugar
2 eggs
¼ teaspoon salt
Directions:
1. Mix the butter, sugar, eggs,
orange zest, lemon zest and
orange juice in a bowl.
or until the bread passes the
toothpick test.
slice and serve.

Calories: 224
Fat: 10.3g
Protein: 3.5g
Apricot Sweet Potato Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
¼ teaspoon salt
¼ cup honey
2 eggs
4 apricots, pitted and diced
Directions:
1. In a large bowl, mix the butter,
honey, sugar, eggs, vanilla and
sweet potato puree.
apricots.
serving and slicing.

Calories: 959
Fat: 10.5g
Protein: 4.5g
Coconut Banana Rum Bread
Time: 1 ¼ hours
Servings: 12
Ingredients:
½ teaspoon salt
2 bananas, mashed
¼ cup dark rum
2 eggs
½ cup milk
Directions:
1. Mix the butter, bananas, rum,
eggs, vanilla and milk in a
bowl.
powder, baking soda, ginger,
sugar and coconut and give it a
quick mix.

Calories: 236
Fat: 11.1g
Protein: 3.9g
Brown Butter Whole Wheat
Banana Bread
Time: 1 ¼ hours
Servings: 10
Ingredients:
½ cup butter
3 bananas, mashed
3 eggs
½ cup oat flour
¼ teaspoon salt
Directions:
and melt on medium heat until it
begins to look golden brown.
Remove from heat and allow to
cool down then transfer in a
bowl.
2. Add the bananas, sugar, eggs
spatula.

Calories: 248
Fat: 11.1g
Protein: 4.7g
Yeasted Dough
Orange Sweet Bread
Time: 1 ½ hours
Servings: 8
Ingredients:
Starter:
½ cup warm milk
1 teaspoon instant yeast
Dough:
The starter from above
2 eggs
½ cup warm milk
½ cup white sugar
¼ teaspoon salt
Directions:
1. Make the starter by combing
then three ingredients in a bowl.
Place aside, covered with
plastic wrap, until it doubles in
volume.
2. For the dough, mix the eggs,
butter, orange zest, milk and
sugar in a bowl.
3. Add the starter and mix well
then stir in the flour and salt.
4. Knead the dough for a few
minutes until elastic and well
mixed.
5. Cover the bowl and allow to
rise for 40 minutes.
6. When risen, transfer the dough
and shape it into a loaf.
7. Place the bread in a loaf pan
serving.

Calories: 287
Fat: 7.9g
Protein: 7.1g
Garlic Thyme Dinner Rolls
Time: 1 ½ hours
Servings: 8
Ingredients:
¼ teaspoon salt
1 ¼ teaspoons instant yeast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 egg
1 ¼ cups warm milk
¼ cup olive oil
Directions:
1. Mix the flour, salt, yeast, thyme
and garlic powder in a bowl
2. Add the egg, milk and oil and
mix well.
3. Knead the dough for 5-10
4. Cover the bowl and allow the
dough to rise for 30 minutes.
small pieces. Roll each piece
into a ball and place in a deep
dish baking tray.
6. Allow to rise for another 20
minutes then bake in the
30 minutes.
serving.

Calories: 255
Fat: 8.1g
Protein: 7.1g
Vegan Dinner Bread
Time: 1 ½ hours
Servings: 8
Ingredients:
¼ teaspoon salt
1 cup almond milk
¼ cup water
¼ cup canola oil
Directions:
1. Mix the flour, salt, sugar and
yeast in a bowl.
2. Add the milk, water and oil and
mix well. Knead the dough for a
few minutes until elastic.
3. Allow the dough to rise for 30
minutes then transfer the dough
in a baking tray lined with
parchment paper.
serving.

Calories: 307
Fat: 14.4g
Protein: 5.7g
Soft Dinner Rolls
Time: 1 ½ hours
Servings: 10
Ingredients:
2 teaspoons instant yeast
½ teaspoon salt
2 cups warm milk
1 egg
¼ cup olive oil
1 egg for egg wash
Directions:
1. Mix the flour, yeast, sugar and
salt in a bowl.
2. Add the milk, egg and oil and
mix well then knead the dough
until elastic.
rise for 30 minutes or until
double in volume.
small pieces.
5. Shape the dough into small
balls and place in a deep dish
baking tray.
6. Allow to rise for 20 additional
minutes then brush the rolls
with egg.
serving.

Calories: 274
Fat: 7.5g
Protein: 8.2g
No Knead Parmesan Bread
Time: 2 hours
Servings: 12
Ingredients:
2 cups warm water
1 teaspoon honey
½ cup grated Parmesan
¼ teaspoon salt
Directions:
1. Mix the water, yeast and honey
in a bowl. Allow to rest and
rise for 10 minutes then add the
rest of the ingredients and mix
well.
2. Cover the bowl with plastic
wrap and allow to rise for 1
hour.
working and shape it into a
baking pan lined with
parchment paper.
brown.
serving.

Calories: 144
Fat: 0.9g
Protein: 4.8g
Honey Fig Bread
Time: 1 ½ hours
Servings: 8
Ingredients:
1 ½ cups warm milk
¼ cup canola oil
3 tablespoons honey
2 eggs
¼ teaspoon salt
1 cup dried figs, chopped
Directions:
1. Mix the milk, oil, honey and
eggs in a bowl.
2. Add the flour, salt and yeast and
knead the dough for 10 minutes
until elastic, adding the figs as
well.
minutes then transfer it on a
floured working surface.
4. Cut the dough in half and shape
each half into a log. Braid the
dough logs and place on a
paper.
6. Allow the bread to cool down
before serving.
Calories: 328
Fat: 9.5g
Protein: 7.9g
Time: 1 ½ hours
Servings: 10
Ingredients:
¼ teaspoon salt
1 ½ teaspoons instant yeast
½ cup white sugar
2 eggs
1 ¼ cups warm milk
½ cup raisins
Directions:
1. Mix the eggs, sugar, milk and
butter in a bowl.
2. Add the flour, salt, cinnamon
and yeast and mix well. Add the
raisins as well.
3. Knead the dough for 10 minutes
until elastic and easy to work
with.
working surface and shape it
into a loaf.
6. Place the bread in a baking tray
serving.

Calories: 266
Fat: 6.5g
Protein: 6.5g
Pumpkin Cranberry Bread
Time: 1 ½ hours
Servings: 10
Ingredients:
1 cup pumpkin puree
1 cup warm milk
¼ teaspoon salt
Directions:
1. Mix the pumpkin puree, warm
milk, sugar, yeast and butter in a
bowl. Allow to rest for 5
minutes.
and mix well.
3. Knead the dough until elastic, at
least 10 minutes then cover
with a clean kitchen towel and
allow to rise for 30 minutes.
into a bowl.
5. Allow to rise 20 additional
minutes then bake the bread in
35-40 minutes.

Calories: 170
Fat: 5.4g
Protein: 3.9g
Irish Dried Fruit Bread
Time: 3 hours
Servings: 14
Ingredients:
½ cup raisins
½ cup sultanas
2 cups brewed black tea
2 tablespoons Irish whiskey
2 eggs
½ teaspoon salt
Directions:
1. Mix the raisins, sultanas,
cranberries, black tea, whiskey,
sugar, eggs and butter in a
bowl.
and mix well. Knead the dough
for 10 minutes or until it gets
easy to work with.
3. Allow the dough to rise for 1 ½
hours then transfer it on a
floured working surface and cut
it in half. Roll each half into a
loaf and place them in baking
trays lined with parchment
paper.
4. Bake the breads in the
and golden brown.
serve.

Calories: 236
Fat: 7.6g
Protein: 5.0g
Dried Cherry Pumpkin Bread
Time: 2 hours
Servings: 10
Ingredients:
½ teaspoon salt
1 cup warm milk
2 eggs
¼ cup canola oil
1 cup dried cherries
Directions:
1. Mix the flour, yeast, cinnamon
and salt in a bowl.
pumpkin puree, sugar, milk,
eggs, vanilla and oil.
3. Pour the mixture over the dry
Knead the dough for 10 minutes
or until elastic and easy to work
with.
into a log. Place the dough in a
parchment paper.
serving.

Calories: 299
Fat: 7.4g
Protein: 7.6g
Applesauce Raisin Bread
Time: 2 hours
Servings: 10
Ingredients:
1 cup applesauce
3 eggs
¼ cup honey
½ cup canola oil
¼ teaspoon salt
½ cup raisins
Directions:
1. Mix the applesauce, eggs,
honey, vanilla and oil in a
bowl.
2. Add the flour, salt and yeast and
mix well. Add the raisins and
knead the dough until elastic
and easy to work with.
3. Cover the dough and allow it to
rise for 30 minutes in a warm
place.
into a loaf. Place the dough in a
parchment paper.
350F for 35 minutes or until it’s
well risen, golden brown and
crusty.
6. Allow the bread to cool down
in the pan before serving.

Calories: 313
Fat: 12.6g
Protein: 6.0g
Multigrain Bread
Time: 2 hours
Servings: 8
Ingredients:
1 cup multigrain flour
¼ teaspoon salt
1 ½ cups warm water
¼ cup canola oil
Directions:
1. Mix the flours, yeast and salt in
a bowl.
2. Add the water and oil and mix
well. Knead the dough for 10
minutes or until elastic and easy
to work with.
into a loaf.
4. Place the dough in a baking tray
serving.

Calories: 185
Fat: 7.5g
Protein: 4.2g
Whole Wheat Bread
Time: 2 hours
Servings: 10
Ingredients:
½ teaspoon salt
2 cups warm milk
¼ cup canola oil
Directions:
1. Mix the flours, salt and yeast in
a bowl.
2. Add the milk and oil and mix
well. Knead the dough until
elastic and easy to work with.
3. Cover the bowl and allow the
bread to rise for 30 minutes.
into a loaf.
5. Place the dough in a large loaf
6. Allow to rise for 30 additional
minutes then bake the bread in
35-40 minutes or until well
serving.
Calories: 256
Fat: 7.0g
Protein: 7.0g
Caramelized Onion Foccacia
Time: 1 ½ hours
Servings: 8
Ingredients:
1 cup warm water
½ teaspoon instant yeast
¼ cup canola oil
¼ teaspoon salt
2 red onions, sliced
2 tablespoons olive oil
½ teaspoon dried thyme
Directions:
1. Heat the oil in a saucepan. Add
the onions and cook for 10
minutes or until caramelized,
golden brown.
2. Add the thyme and remove from
heat.
3. Mix the water, yeast and oil in a
bowl. Allow to rest for 5
minutes then stir in the rest of
the ingredients.
4. Mix well then knead the dough
for 10 minutes or until elastic
and easy to work with.
minutes then roll it into a thin
sheet.
6. Place the dough on a baking
tray and top it with the
caramelized onions.
serving.

Calories: 216
Fat: 10.7g
Protein: 3.6g
Plum Cinnamon Bread
Time: 2 hours
Servings: 10
Ingredients:
¼ teaspoon salt
2 eggs
¼ cup white sugar
1 ¼ cups warm milk
1 pound plus, pitted and sliced
Directions:
1. Mix the flour, yeast and salt in a
bowl.
2. Mix the eggs, sugar, milk,
vanilla and butter in another
bowl. Pour this mixture over
the flour and mix well. Knead
the dough for 10 minutes or
until elastic and easy to work
with.
minutes.
a thin sheet.
5. Sprinkle the dough with
cinnamon and sugar and top
with plums.
6. Roll the dough tightly then
place the bread in a loaf pan
brown.
serving.

Calories: 276
Fat: 6.5g
Protein: 6.3g
Puddings
Lemon Pudding
Time: 1 hour
Servings: 6
Ingredients:
1/3 cup lemon juice
4 eggs, separated
1 ½ cups whole milk
1 pinch salt
Directions:
1. Mix the butter, lemon zest,
lemon juice, sugar, flour, baking
2. Stir in the milk and mix well,
then add the egg yolks and mix
quickly.
3. Whip the egg whites with an
electric mixer until stiff.
4. Fold the whipped egg whites
into the batter.
5. Pour the mixture into 6
ramekins.
7. Allow to cool in the ramekins
before serving.
Calories: 452
Fat: 20.6g
Protein: 8.1g
Chocolate Self Saucing
Puddings
Time: 1 hour
Servings: 4
Ingredients:
Pudding:
¼ cup cocoa powder
½ cup milk
2 eggs
Sauce:
1 cup hot water
1 pinch salt
Directions:
1. For the pudding, mix all the
ingredients in a bowl just until
combined.
2. Spoon the batter in 4 ramekins
and place them in a baking tray.
Place aside.
3. For the sauce, combine the
well.
4. Evenly pour the sauce over the
4 puddings.
before serving, although it can
be served warm as well.

Calories: 367
Fat: 29.5g
Protein: 8.6g
Chunky Banana Bread
Pudding
Time: 1 hour
Servings: 8
Ingredients:
8 slices white sandwich bread, cubed
2 bananas, sliced
4 eggs, beaten
1 ½ cups milk
½ cup white sugar
Directions:
1. Combine the bread, bananas,
chocolate chips and walnuts in
a deep dish baking pan.
2. Combine the eggs, milk, sugar,
vanilla and butter in a bowl.
3. Pour this mixture over the bread
and allow it to soak up for 10
minutes.
serving.

Calories: 329
Fat: 14.8g
Protein: 9.3g
Orange Chocolate Bread
Pudding
Time: 1 hour
Servings: 8
Ingredients:
8 slices bread pudding, cubed
4 eggs
1 ½ cups milk
½ cup orange marmalade
1 pinch salt
Directions:
1. Mix the bread cubes and
chocolate chips in a deep dish
baking pan.
2. Combine the eggs, milk, cocoa
powder, marmalade, sugar and
salt in a bowl. Pour this mixture
over the bread.
3. Bake the pudding in the
minutes or until set.
serving.

Calories: 384
Fat: 15.3g
Protein: 8.6g
Nutella Bread Pudding
Time: 1 hour
Servings: 8
Ingredients:
8 slices white sandwich bread, cubed
1 cup milk
1 cup heavy cream
1 cup Nutella
3 eggs
¼ cup white sugar
1 pinch salt
Directions:
1. Place the bread in a deep dish
baking pan.
2. Mix the milk, cream, Nutella,
eggs, vanilla, sugar, salt and
cinnamon in a bowl.
serving.

Calories: 211
Fat: 10.2g
Protein: 5.6g
Pear Caramel Bread Pudding
Time: 1 ¼ hours
Servings: 8
Ingredients:
Bread pudding:
8 slices whole wheat bread, cubed
4 eggs
1 ½ cups milk
1 pinch salt
Caramel sauce:
1 cup white sugar
½ cup heavy cream
¼ teaspoon salt
Directions:
1. For the bread pudding, mix the
bread cubes and pears in a deep
dish baking pan.
2. For the sauce, combine the
eggs, milk, cinnamon, salt and
sugar in a bowl. Pour this
mixture over the bread and
allow it to soak up for 5
minutes.
4. For the sauce, melt the sugar in
a saucepan until it has an amber
color.
5. Add the cream and keep on heat
until melted and smooth. Allow
to cool down then drizzle the
caramel over the pudding.

Calories: 308
Fat: 6.9g
Protein: 8.2g
Fresh Fruit Bread Pudding
Time: 1 ¼ hours
Servings: 10
Ingredients:
10 slices white bread, cubed
2 apricots, pitted and sliced
1 ½ cups milk
3 eggs
Directions:
1. Mix the bread, plums, apricots,
apple, pear and raisins in a
deep dish baking pan.
2. Combine the milk, orange juice,
orange zest, eggs and vanilla in
a bowl.
3. Pour the mixture over the bread
and allow to soak up for 10
minutes.
5. The pudding is best served
chilled.

Calories: 117
Fat: 2.5g
Protein: 4.2g
Rhubarb Brioche Pudding
Time: 1 hour
Servings: 8
Ingredients:
8 slices brioche bread, cubed
1 ½ cups milk
2 eggs
½ cup white sugar
1 pinch salt
Directions:
1. Mix the brioche bread, rhubarb
and strawberries in a deep dish
baking pan.
2. Combine the milk, eggs,
vanilla, sugar, lemon zest and
salt in a bowl. Pour over the
bread and press it slightly to
soak up the liquid.
serving.

Calories: 218
Fat: 5.3g
Protein: 5.9g
Eggnog Flavored Bread
Pudding
Time: 1 hour
Servings: 10
Ingredients:
10 slices white bread, cubed
½ cup eggnog
1 ½ cups milk
4 eggs
¼ cup white sugar
Directions:
1. Mix the bread, cranberries and
raisins in a deep dish baking
pan.
2. Combine the eggnog, milk, eggs
and sugar, as well as vanilla in
a bowl.
until golden brown.
4. Serve the pudding slightly
warm or chilled.

Calories: 129
Fat: 3.8g
Protein: 4.8g
Dark Chocolate Fudgy
Pudding
Time: 40 minutes
Servings: 6
Ingredients:
½ cup butter
3 eggs
½ cup white sugar
2 tablespoons flour
¼ teaspoon salt
Directions:
1. Combine the chocolate chips
and butter in a heatproof bowl.
melt them together until smooth.
2. Remove from heat then add the
eggs, sugar, flour and salt.
3. Spoon the batter in 4 ramekins
4. Serve the pudding slightly
warm or chilled.

Calories: 379
Fat: 25.6g
Protein: 5.2g
Golden Syrup Pudding
Time: 1 hour
Servings: 6
Ingredients:
1 cup dates, pitted
½ cup hot water
1 cup golden syrup
2 eggs
¼ teaspoon salt
Directions:
1. Combine the dates and water in
smooth.
and mix well.
3. Pour the batter in 6 ramekins
before serving.

Calories: 451
Fat: 9.4g
Protein: 4.8g
Basics
French Meringue
Buttercream
Time: 25 minutes
Servings: 6
Ingredients:
4 egg whites
¼ teaspoon salt
1 cup white sugar
Directions:
1. Mix the egg whites and salt in a
bowl until fluffy, glossy and
firm. It will take at least 5
minutes.
mix well. At first it will curdle
up, but keep mixing for 2-3
minutes on low speed until it
comes together.
3. Use the buttercream right away
or store it in the fridge or
freezer until needed.

Calories: 408
Fat: 30.7g
Protein: 2.7g
Italian Meringue
Buttercream
Time: 30 minutes
Servings: 6
Ingredients:
1 cup white sugar
50ml water
4 egg whites
¼ teaspoon salt
1 cup butter
Directions:
1. Combine the sugar and water in
a saucepan and place it over
low heat.
2. Mix the egg whites and salt in a
bowl until fluffy. When the
sugar syrup is hot, pour it
gradually over the egg whites
and continue mixing until stiff
and glossy and the bowl is
cold.
mix for 2-3 minutes until fluffy
and smooth. At first it will
curdle up, then it will come
together and become smooth
and creamy.
or store it in the fridge until
needed.
Calories: 408
Fat: 30.7g
Protein: 2.7g
Swiss Meringue Buttercream
Time: 30 minutes
Servings: 4
Ingredients:
4 egg whites
1 cup white sugar
¼ teaspoon salt
1 cup butter
Directions:
1. Mix the egg whites, salt and
sugar in a heatproof bowl.
2. Place over a hot water bath and
keep on heat until the sugar is
melted.
until glossy and stiff, at least 5
minutes. The bowls should be
cold by this time as well.
4. Add the butter, all the once, and
mix well for 2-3 minutes on
low settings. At first it will
curdle up, but then it will come
back together.
or store it in the fridge until
needed.

Calories: 408
Fat: 30.7g
Protein: 2.7g
Genoise Sponge Cake
Time: 1 hour
Servings: 6
Ingredients:
6 eggs
2/3 cup white sugar
¼ teaspoon salt
Directions:
bowl at least 5 minutes or until
triple in volume.
baking powder then pour the
using.

Calories: 225
Fat: 4.6g
Protein: 7.7g
Madeira Sponge Cake
Time: 1 hour
Servings: 8
Ingredients:
1 cup white sugar
4 eggs
¼ teaspoon salt
Directions:
bowl until creamy.
2. Add the vanilla, then stir in the
eggs, one by one, and mix well.
spatula.
baking paper.
serving or using.

Calories: 388
Fat: 25.4g
Protein: 4.6g
Chocolate Swiss Meringue
Buttercream
Time: 35 minutes
Servings: 8
Ingredients:
4 egg whites
¼ teaspoon salt
1 cup white sugar
1 ½ cups dark chocolate
Directions:
1. Start by melting the chocolate in
a heatproof bowl. Allow it to
cool down before using.
2. Mix the egg whites, sugar and
salt in a heatproof bowl and
place over a hot water bath.
3. Keep on heat until the sugar is
melted then remove from heat
and start mixing until stiff and
glossy and the bowl is chilled.
mix for 2-3 minutes or until it
comes back together.
5. Stir in the melted chocolate and
6. Serve or use the buttercream
right away or store it in the
fridge until needed.

Calories: 474
Fat: 32.4g
Protein: 4.5g
Chocolate Mousse
Time: 30 minutes
Servings: 6
Ingredients:
2 egg yolks
¼ cup white sugar
1 pinch salt
½ teaspoon gelatin powder
Directions:
for 10 minutes.
2. Combine the sugar and 2
tablespoons of cold water in a
heat.
3. Mix the egg yolks until pale.
Gradually stir in the sugar syrup
and mix until light and
thickened.
4. Melt the gelatin and mix it with
the egg mixture.
5. Add the melted chocolate then
allow to cool down to room
temperature.
6. Fold in the cream and pour the
mousse into serving bowls or
use it to fill a cake.
7. Serve the mousse chilled, after
it has set.

Calories: 212
Fat: 14.2g
Protein: 2.6g
White Chocolate Mascarpone
Mousse
Time: 30 minutes
Servings: 6
Ingredients:
1 cup white chocolate chips, melted
¾ cup mascarpone cheese
½ teaspoon gelatin
Directions:
for 10 minutes.
2. Mix the chocolate and
mascarpone cheese in a bowl.
Add the melted gelatin then
allow to cool down if needed.
pour the mousse in serving
bowls.
4. Serve the mousse chilled.

Calories: 311
Fat: 24.2g
Protein: 5.8g
Time: 20 minutes
Servings: 4
Ingredients:
1 cup white sugar
½ cup heavy cream
1 tablespoon butter
½ teaspoon sea salt
Directions:
1. Combine the sugar and water in
a saucepan and place it over
medium heat. Cook until it
begins to look golden brown
and caramelized.
then stir in the cream. Keep on
heat just until melted and
smooth.
3. Add the salt and remove from
heat.
serving.

Calories: 265
Fat: 8.4g
Protein: 0.3g
Thick Chocolate Sauce
Time: 30 minutes
Servings: 4
Ingredients:
1 cup milk
¼ cup heavy cream
1 pinch salt
Directions:
1. Mix the milk, cream, cocoa
powder and salt in a saucepan.
Place over low heat and cook
just until thickened.
the chocolate and vanilla.
serving.

Calories: 135
Fat: 8.4g
Protein: 3.6g
Chocolate Mirror Glaze
Time: 30 minutes
Servings: 10
Ingredients:
1 cup heavy cream
1 cup water
1 cup cocoa powder
½ teaspoon salt
2 ½ teaspoons gelatin powder
Directions:
1. Combine the sugar, cream,
water, cocoa powder and salt in
a saucepan and place over low
heat.
2. Cook until thickened then
remove from heat.
for 10 minutes then melt it for a
few seconds in the microwave.
4. Mix the gelatin with the glaze
then strain it through a fine
sieve to remove any possible
lumps.
5. Allow to cool to room
temperature before serving.
6. This glaze can also be frozen.

Calories: 173
Fat: 5.6g
Protein: 1.8g
Phyllo Dough
Time: 1 hour
Servings: 4
Ingredients:
¼ teaspoon salt
1 cup warm milk
1 tablespoon canola oil
Directions:
bowl. Knead the dough for at
least 10 minutes then allow it to
rest for 20 minutes.
2. Cut the dough into 4 equal
pieces then take one piece and
place it on a working surface
that has been slightly greased
with canola oil.
then, using your fingertips, start
pulling the edges of the dough
until it becomes very thin, so
thin that you can see through it.
4. Use the dough for strudels or
other desserts.

Calories: 289
Fat: 5.4g
Protein: 8.5g
Quick Puff Pastry Dough
Time: 25 minutes
Servings: 6
Ingredients:
1 cup sour cream
¼ teaspoon salt
Directions:
bowl and mix well just until the
dough comes together.
2. Use right away or store in the
fridge for a few days.
3. The dough is simple to make,
but it acts just like the famous
puff pastry dough.

Calories: 234
Fat: 8.4g
Protein: 5.5g
Chocolate Whipped Cream
Time: 20 minutes
Servings: 4
Ingredients:
2 cups heavy cream
Directions:
1. Melt the chocolate in a
water bath. Allow it to cool
down for 15 minutes.
2. In the meantime, whip the
cream until it forms stiff peaks.
3. Fold the whipped cream into
the melted chocolate.
4. Use the cream right away or
store in an airtight container for
up to 2 days.

Calories: 347
Fat: 30.2g
Protein: 3.2g
Crème Chantilly
Time: 10 minutes
Servings: 4
Ingredients:
2 cups heavy cream
Directions:
1. Combine the cream with sugar
in a bowl and whip until the
cream form stiff peaks.
2. Add the vanilla extract and mix
gently.
3. Use the crème Chantilly fresh.

Calories: 226
Fat: 22.2g
Protein: 1.2g
Carbohydrates: 5.8g
Crème Anglaise
Time: 20 minutes
Servings: 4
Ingredients:
1 cup milk
¼ cup white sugar
3 egg yolks
Directions:
1. Pour the milk in a saucepan and
bring it to the boiling point.
small bowl until fluffy and pale.
Pour the hot milk over the egg
yolks then transfer the mixture
back into the saucepan.
3. Cook over low heat until it
thickens and leaves a trail on
the back of the spoon.
cool down then stir in the
vanilla.
5. Serve the crème anglaise with
puddings, strudels or
meringues.

Calories: 121
Fat: 4.6g
Protein: 4.0g
Vanilla Pastry Cream
Time: 25 minutes
Servings: 4
Ingredients:
2 cups milk
4 egg yolks
1/3 cup white sugar
¼ cup cornstarch
1 pinch salt
Directions:
1. Pour the milk in a saucepan and
place over low heat to bring it
to the boiling point.
Add the cornstarch and mix
well then pour the hot milk over
the mixture.
3. Transfer back into the saucepan
and cook on low heat until
thickened.
the vanilla.
5. Cover with plastic wrap on the
surface and allow the cream to
cool down before serving.

Calories: 211
Fat: 7.0g
Protein: 6.7g
Dark Chocolate Ganache
Time: 10 minutes
Servings: 4
Ingredients:
1 cup heavy cream
1 pinch salt
Directions:
point in a saucepan. Don’t
allow it to boil as it spoils the
texture of the final cream.
the chocolate and salt. Allow to
sit for 5 minutes then mix with a
whisk until smooth and thick.
serving.
4. Use the ganache to fill cakes,
frost them or for chocolate
truffles.
5. For dark chocolate, the ratio is
1 to 1.

Calories: 368
Fat: 26.2g
Protein: 4.4g
White Chocolate Ganache
Time: 15 minutes
Servings: 6
Ingredients:
1 cup heavy cream
12 oz. white chocolate chips
1 pinch salt
1 tablespoon butter
Directions:
point in a saucepan. Don’t
allow it to boil.
the chocolate and salt. Allow to
rest for 5 minutes then mix until
melted and smooth.
then allow to cool down before
serving or using.
4. The ratio for white chocolate
ganache is 1 part cream, 2 parts
white chocolate.

Calories: 392
Fat: 27.5g
Protein: 3.8g
Fudgy Chocolate Sauce
Time: 15 minutes
Servings: 4
Ingredients:
1 cup white sugar
½ cup corn syrup
½ cup water
1 pinch salt
1 tablespoon butter
Directions:
1. Mix the sugar, corn syrup and
water in a saucepan. Place over
low heat and cook just until
melted.
cool down for 5 minutes then
add the chocolate, salt and
butter and mix well until
smooth.
3. Allow the sauce to cool down
before serving.

Calories: 421
Fat: 8.6g
Protein: 1.4g
Carbohydrates: 93.6
Dulce de Leche
Time: 1 hour
Servings: 6
Ingredients:
1 can sweetened condensed milk (14
oz.)
Directions:
1. Open the can and pour the
condensed milk in a small
heatproof baking pan.
2. Cover the pan with aluminum
foil and place in the preheated
oven at 350F.
3. Cook for 20 minutes, then
remove from the oven and mix
into the condensed milk. Place
back in the oven and cook 10
additional minutes then remove
again and mix.
4. Continue cooking and mixing
once every 5 minutes until the
milk has turned into a thick
caramel.
5. Allow to cool down then serve.

Calories: 22
Fat: 0.5g
Protein: 0.5g
Carbohydrates: 3.9g
Classic Pie Dough
Time: 30 minutes
Yields: 1 9-inch pie crust 8 servings
Ingredients:
¼ teaspoon salt
¼ cup shortening, chilled and cubed
Directions:
1. Combine the flour and salt in a
food processor.
2. Add the butter and shortening
and pulse until grainy.
3. Add 2 tablespoons of water at
first and pulse. If needed add
the remaining water as well and
pulse until it comes together.
working surface. Form a disc of
dough and wrap it in plastic
wrap.
5. Place in the fridge for 30
minutes then roll and place in a
pie pan.
6. Press the dough on the bottom
and sides of the pan and trim
the edges as needed.
7. Use right away, baking it, or
freeze for up to 1 month.
Calories: 278
Fat: 18.2g
Protein: 3.4g
Pate a Choux for Éclairs
Time: 40 minutes
Servings: 20
Ingredients:
1 cup water
½ cup butter
1 pinch salt
4 eggs
Directions:
1. Combine the water, butter and
salt in a saucepan.
2. Bring to a boil. The moment it
boils, add the flour, all at once
3. Keep on heat until the dough
comes together into a ball.
cool down for 10 minutes.
mix well.
6. Spoon the dough in a pastry bag
and pipe it into small logs on a
parchment paper.
8. You can use this dough for
small choux or profiteroles.
Calories: 76
Fat: 5.5g
Protein: 1.8g
Carbohydrates: 4.8g
Crunchy Meringues
Time: 2 ¼ hours
Servings: 30
Ingredients:
4 egg whites
1 cup white sugar
1 pinch salt
½ teaspoon lemon juice
Directions:
hot water bath and heat up until
the sugar has melted.
with an electric mixer for 5-7
minutes or until stiff and glossy.
3. Spoon the meringue into a
pastry bag and pipe small
dollops on a baking tray lined
with baking paper.
before serving.

Calories: 27
Fat: 0.0g
Protein: 0.5g
Carbohydrates: 6.7g
Coconut Dacquoise
Time: 45 minutes
Servings: 6
Ingredients:
¼ cup all-purpose flour, softened
5 egg whites
1 pinch salt
½ cup white sugar
Directions:
1. In a bowl, mix the almonds,
powdered sugar, flour and
coconut.
2. In a different bowl, whip the
egg whites and salt until stiff.
Add the sugar, gradually, and
continue mixing until stiff and
glossy.
3. Add the almond mixture,
gradually, mixing gently with a
spatula.
4. Spoon the batter in a square
parchment paper.
golden brown.
using.
Calories: 238
Fat: 9.1g
Protein: 7.0g
Conclusion
Baking is the joy of many people’s life,

whether they are home bakers or
professionals. It is the one activity that
takes simple things, like flour, sugar and
eggs, and turns them into showstopper
cakes, moist muffins, outstanding
cupcakes, rich quick breads, silky
cheesecakes, delicious pies or tarts or
juicy puddings. Baking is a part science,
a part motivation, dedication, passion
and maybe just a touch of talent. But
beyond these big words, the truth is that
everyone can bake something with the
right recipe. And from the 1001 recipes
found in this book, you’ll surely find
something to fit your taste and impress
your family or friends. Just keep in mind
that it’s not as hard as it may sound and
focus on the final result. You’re a baker!
You’re an amazing baker! Don’t ever let
anyone tell you otherwise!
Thank you Page
Thank you again for downloading this
book!
I hope you enjoyed reading about My

book 1001 Best Baking Recipes of All
Time
Finally, if you enjoyed this book, please

take the time to share your thoughts and
post a review on Amazon.
It’d be greatly appreciated!
Thank you!
Feel free to contact Emma Katie at

[email protected]

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1001 Best Baking

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Muffins and Cupcakes

Baking is a method of cooking that has

The very first cakes or donuts were

Modern baking however, developed

But unlike other professions, baking is

This book aims to become one of the

If you’re going to take the time to bake a

Flour categories continue with rye flour

Almond flour is made from raw or

Baking powder is basically baking soda

Sugar is a very general term to use in

Dark chocolate, milk chocolate and

The two types of cocoa powder

Eggs should be understood by bakers

While it’s nice to have an arsenal of

Round cake pans are suited for cakes or

Bundt cake pans come in various sizes

Muffin tins usually come in 2 standard

Pie and tart pans are similar and one of

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving

Nutritional information per serving