A while ago I posted a recipe reluctantly titled “bliss balls;” I say reluctantly because I hate the fitness industry buzzwords and phrases, like “bliss balls.” I also really hate “super foods” but these cake drops are essentially full of them. But I can’t quite bring myself to calling them “super food cake drops” because it just sounds so bloody preachy and floggy.
Anyway, food. I saw a delicious looking recipe for Greek Yoghurt Blueberry Cookies from Heather at Skinny Fat Girl not long ago, and I was excited about it for a number of reasons:
1. Could be made gluten free
2. Could be made lactose free
3. Could be made low FODMAP friendly (I’m going through the whole breath testing crap at the moment to investigate the stomach issues further, stay tuned for more…)
4. Could be easily customised
5. Could be legitimately justified as a healthy treat because:
— cacao nibs: full of antioxidants & magnesium
— goji berries: high in Vitamin C and a natural anti inflammatory
— chia seeds: literally all of the nutrients – fiber, protein, good fats, calcium, magnesium, all of the good stuff
So with Heather’s recipe in hand, I stuffed around with it, as usual, and here’s how we do…
– 1 cup flour – depending on your dietary requirements, you can use pretty much anything – plain flour, gluten free flour, almond meal, oat flour, or a combination. I love using a 25% flour, 75% almond meal ratio. Another option that I’m looking forward to trying is to replace part of the flour with protein powder – I’m hooked on NuZest chocolate protein at the moment!
– 1 tsp bicarb soda
– ¼ cup caster sugar – if you wanna go refined sugar free, substitute with honey. You could also use maple syrup for FODMAP friendliness (which I would have but I didn’t have any in the pantry). If you’re keeping track of calories, substitute for Stevia or similar sweetener.
– 125g yogurt – I used Liddells lactose free plain vanilla, but if you’re not lactose intolerant, Chobani natural Greek yogurt is fantastic for this, too
– 2 tsp vanilla extract
– 1 egg white
– 2 tbsp toasted cacao nibs
– 2 tbsp goji berries
– 1 tbsp chia seeds
1. Preheat to 180ºC.
2. Combine the flour, bicarb and sugar in a large bowl, then stir through the yoghurt, vanilla and egg white until completely combined.
3. Stir in the goji berries, cacao nibs and chia seeds, until they’re evenly mixed through.
4. Baking option 1: scoop out tablespoons of batter onto a lined oven tray.
Baking option 2: scoop batter into mini muffin tins, either lightly spraying the tins first with a neutral cooking oil, or lining them with mini cupcake cases.
** The first time I made these I went with option 1, the second time I went with option 2. It wasn’t until I actually typed up this post and went back to Heather’s site to reference and link her recipe that I realised she’d actually done the same thing and re-baked this recipe in mini muffin tins too haha good minds 😉
5. Bake for 10 minutes or until just golden on top.
These can be stored for almost a week in an airtight container… if they last that long.
As you might be able to garner from the photo above, they’re super light and airy little cakes, with the yogurt keeping them moist and stopping them drying out after a day. They’re a great snack or “treat” and are super easy to customise to your own tastes – add nuts and seeds, fresh or frozen berries, dried fruit, chocolate chips, grated citrus rind, whatever you want!