Fit & Sweet

Vegetables, as a main ingredient of sweet cakes, may be a healthy alternative for sugar. Beetroots, carrots or courgettes add their natural sweetness to most of the bakes. Not only can we reduce some extra calories, but also fill our cakes with good nutriens. Veggies in brownie or muffins, sounds odd? Give it a try and enjoy new tasty flavours!

BEETROOT BROWNIE:
Ingredients:
250g butter, 250g dark chocolate, 150g sugar, 3 eggs, 150g flour, 1ts baking powder, 250g cooked beetroots
Instructions: 1. Melt butter, add chopped chocolate, mix together until creamy 2. In another bowl add eggs and sugar 2. Mix them together 3. Add chocolate cream 4. Add  flour,baking powder and mix together 5. At the end add grated beetroots and mix together 6 Bake in 170 degree for
max. 30 min.

LEMON MUFFINS WITH COURGETTE:
Ingredients:
250g flour, 2 tb baking powder, ½ tb baking soda, 1/3 tb ground cardamon, pinch of salt, 125ml sunflower oil, 100g sugar, 125ml sour cream, lemon juice (from 1 lemon) plus lemon zest, 230g grated courgette.  Instructions:
1. Flour, baking powder and baking soda, cardamon and salt mix together 2. In separate bowl beat the eggs, add oil, sugar, sour cream, lemon juice and lemon zest and mix togeter 3. Add dry ingredients into the wet ones and blend together 4. Add grated courgette 5. Bake in 179 degree for about 30 minutes.

TOMATO CAKE:
Ingredients:
1 glass of chopped tomatoes,
1 banana, ½ glass of oil, ½ glass of sugar 2 glasses of flour, 1 ts
of baking soda, 1/2ts of baking
powder, 1 ts of cinnamon, 1 ts of ginger, ½ ts of salt.
Instructions:
1. Blend tomatoes, add banana, oil and sugar and mix nicely. 2. In separate bowl mix all dry ingredients. 3. Mix together dry and wet ingredients. 4 Bake for 50 minutes in 180 degree.

Source:  www.jadlonomia.com , www.mojewypieki.com

Cover picture: www.prettysimplesweet.com