The weekends are just great for doing things that you may not have the time for in the week days and if your kids are that bit older, baking with the kids is a fun (and messy) activity which keeps everyone happy
But it is also not that helpful if you are trying to lose weight or following a healthy eating plan as traditional baking recipes are packed full of fat and refined sugar
But the good news is that here we have selected our top pick of healthy baking recipes to inspire you and your kids this weekend and if you want more healthy baking recipes, then try our Chocolate Treats & Baking Book – packed full of healthy recipes – with no refined sugar in sight!
 

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So don’t delay – join literally THOUSANDS of mums on the challenge with us who lose an average of 4-6kg (8 – 13 pounds) over 28 days – you can read all about it here and see how it works

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1) ABC Fudgies

 

Ingredients

• 2 ripe bananas
• 1 can chickpeas
• 1/4 cup almonds or walnuts
• 1/2 cup skim milk or low fat milk/ almond milk
• 2 tablespoons cocoa powder or cacao powder
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 3 tablespoons coconut sugar
• 2 tablespoons dark choc chips
• 1 teaspoon baking powder
• pinch salt

Method

• Pre-heat oven to 200 degrees
• Line a 20cm x 20cm baking tray or casserole dish with baking paper
• Place all ingredients except the dark choc chips into a blender and blend until well combined
• Pour mixture into baking dish and sprinkle dark choc chips on top
• Place tray in oven for 20mins, mixture will come out soft
• Let cool on bench and place in fridge for 1-2 hours until set
• Cut into 16 slices

98 calories a slice
Safe to freeze for later.
If you’d like a FREE taste of the 28 Day Weight Loss Challenge, download our recipe and exercise sampler by clicking here
Or join the challenge directly here

2) Double Chocolate Cannellini Cookies

Ingredients

• 1 x 400g can of cannellini beans
• 2 large tablespoons of wholemeal flour
• 2 tablespoons of organic honey
• 2 tablespoons of Cocoa powder
• 1 tablespoon of Mayvers All Natural Crunchy Peanut Butter (any brand will do)
• 1 tablespoon of coconut sugar
• 1 teaspoon of baking powder
• 1/4 cup dark chocolate chips
• 2 egg whites
• pinch of salt

Method

• Pre-heat oven to 200 degrees.
• Line baking tray with baking paper.
• Place all ingredients into a blender and blend until mostly smooth. Can add choc chips last and blend again if you prefer to have chunky choc chips.
• If mixture is runny add more flour.
• Using a large tablespoon, spoon 12 dollops of the mixture onto the tray and mold with wet hands into the shape you desire.
• Bake for 15-20mins and let cool.
• Can be kept in an airtight container in the fridge for a week if they last that long! 105 calories each.

3) Chocolate Raspberry Ripple Cake

Ingredients

• 400mls of Unsweetened Light Coconut Milk (needs to be refrigerated for 24 hours prior to making)
• 1tbs Natvia
• 2 tbs Golden Syrup
• 1/2 cup Cocoa (I used home brand)- you can add less for a slightly less bitter flavour.
• 1 cup of Corn Flour
• 2 medium Ripe Bananas-mashed
• 1/2 cup of Frozen Raspberries

 Method

• Preheat oven 180 and line a slice tray
• Using an electric mixer beat the coconut milk for several minutes until smooth creamy and slight thickened
• Add the Natvia while continuing to use the beater on high and slowly add the golden syrup until fully combined
• While still keeping the mixer high add the cocoa and corn flour slowly
• Next add the mashed bananas until fully combined
• Pour half the mixture into the prepared slice tray and sprinkle the raspberries evenly in the middle, then pour remaining mixture over the top
• Place in oven for 30-35 mins
• When cooked it should feel set and a little springy
• Allow to cool slightly and cut.

This is best served hot. But just as great cold.
Serves 18
116 calories per serve
If you’d like a FREE taste of the 28 Day Weight Loss Challenge, download our recipe and exercise sampler by clicking here
Or join the challenge directly here

4) “Healthy” Rocky Road

 

Ingredients

Base

• 4 weetbix or 58grms
• 1/4 cup desiccated coconut or 25grms
• 100grms 70% lindt

 Topping

• 50grms putted dates
• 40grms walnuts
• 5 dried Apple rings or 35grms
• 50grms 70% dark chocolate

Method

• Line a loaf tin and set aside
• To make the base crush the weetbix into a bowl and add the coconut
• Melt chocolate in the microwave 30 seconds at a time mixing each time until completly melted
• Add the melted chocolate into dry weetbix mixture making sure it is all coated well- the mixture will appear crumbly but will set fine
• Compress into the lined loaf tin and set aside
• To make topping add Apple, walnuts and dates into a food processor and pulse for a min (don’t worry if the Apple does not chop up it need to be processed to give it a “fluffy” texture)
• Melt the remaining chocolate in the same way as above
• Using kitchen scissors roughly chop the apple rings over the melted chocolate and add the date and walnut mix and combine well
• Press the chocolate mixture into the base
• Refrigerate or freeze for 30 mins or until set
• Remove from fridge/freezer and slice using a warm knife

Store in an airtight container in the fridge/freezer
Serves 18
95 Calories per service

5) Gooey Choc Chip Banana Cake

Ingredients

• 3 ripe bananas
• 1 400 gram can of chickpeas
• 2 tablespoons of coconut sugar (can use any natural sweetener instead)
• 2 tablespoons of honey
• 1 cup of wholemeal flour
• 2 teaspoons of baking powder
• pinch of salt
• 1/2 cup of almond or coconut milk (can use any low fat milk instead)
• 1/4 cup of dark choc chip buttons for the topping

Method

• Pre-heat oven to 200 degrees and line a baking dish or tray with baking paper or grease with cooking spray
• Throw all ingredients into a blender besides the dark choc chips
• Blend until well combined
• Pour mixture into dish/tray and tap on bench to allow mixture to spread evenly, then sprinkle dark choc chips on top
• Bake for 30-35 minutes or until top is golden brown and a skewer comes out mostly clean
• Allow to cool in the tray and once cooled, place in the fridge to completely set, then cut into 16 slices, 118 calories each.

If you’d like a FREE taste of the 28 Day Weight Loss Challenge, download our recipe and exercise sampler by clicking here
Or join the challenge directly here

6) French Chocolate Cake

Ingredients

• 180g unsweetened chocolate or 80% chocolate, broken into small pieces
•  1 tbsp vanilla extract
•  1⁄2 cup coconut sugar (or other natural sweetener, such as Natvia)
•  1 ripe, medium-sized avocado, pureed
•  5 eggs, at room temperature
•  1 tbsp wholemeal flour
•  Cocoa powder or powdered natural sweetener, to dust

 Method

• Preheat oven to 180°C. Grease a springform tin and line the bottom with greaseproof paper. Wrap the outside of the tin in aluinium foil (so water doesn’t get in when cooking).
•  Place chocolate in a small saucepan and melt, stirring, over a low heat.
• Add vanilla and sugar and stir until well combined. Add avocado puree  and mix thoroughly. In a large mixing bowl, beat eggs for 1 minute or  until frothy. Add flour and beat again. Add the chocolate mixture and mix well. Pour into the springform pan.
• Pour 1 inch (2.5cm) of water into a large roasting dish and place the springform pan in the water. Bake for approximately 30 minutes or until the cake has just set on the edge but remains soft in the centre.
• Remove the foil coating and put the pan onto a wire rack to cool for a few minutes. Turn the cake out onto the wire rack and peel the baking paper off the base, which is now the top of the cake.
• Once completely cooled, decorate with cocoa powder or powdered natural sweetener to serve.

Cooking tip: If you are gluten intolerant, substitute the wholemeal flour for almond meal in this recipe

SERVES 12 – 166 calories per serve

7) No Bake Chocolate Tart

Ingredients

• 1 tbsp. raw quinoa
• ½ cup almond meal
• 1 tbsp. coconut oil
• 1 tbsp. honey
• ½ cup reduced fat ricotta
• 50g dark chocolate
• 2 tbsp. raw cacao powder
• 2 tbsp. raspberries
• 1/2 punnet strawberries, sliced
• 1 tsp shredded or desiccated coconut, to serve

Method

• In a small saucepan, melt coconut oil and honey. Add to quinoa and almond meal and mix well.
• Press into small tartlet pan (approx. 15cm) until evenly spread over base and sides. Refrigerate
• Heat ricotta in a saucepan and stir in chocolate until melted. Sit aside for 10 minutes.
• Pour chocolate mixture into tart base and decorate with berries and sprinkle with coconut.
• Refrigerate for a further 60 minutes to completely cool, before carefully pressing out of tart tin to serve.

Serves 2
320 cal per serve
If you’d like a FREE taste of the 28 Day Weight Loss Challenge, download our recipe and exercise sampler by clicking here
Or join the challenge directly here

Results from mums on the 28 Day Challenge

Mums lose an average of 4-6kg (8-13 pounds) on our 28 Day Challenge and below are some of the amazing results from mums JUST LIKE YOU who are already using the 28 Day Challenge and losing tummy fat – make the change and join them today too!
You can see lots of more results and you can join here too
Megan Lost 18kgs* with the 28 Day Challenges

Megan says: “I have been on the Lose Baby Weight 28 Day Challenges for nearly 12 months. In that time I have lost 18kgs* but the confidence and happiness I have gained is so much more. The anxiety that used to rule my life barely exists anymore. 
The 28 Day Challenges have been amazing for our family. The customise tool is the best. So easy to use and there are so many recipes you would be crazy not to find something you love. I find a new favourite meal every week!! They are quick and easy. I am very far from a good cook but these meals are so easy even I can cook them. And the best part of all is no need to make separate meals because they are husband and child friendly!!!”
DON’T delay!
Join today and become healthier and fitter. Join 1000’s of other mums on the same journey and be supported every step of the way.
You won’t regret it!