Three Recipes for Healthy Easter Cakes

To prepare a healthy Easter cake, you can use natural sweeteners such as xylitol or erythritol. Xylitol, also known as birch sugar, is a poliol that occurs in fruits, vegetables, seaweed, and birch. This sweetener has a lower caloric content (240 kcal/100 g) than sugar (405 kcal/100 g). Erythrit, on the other hand, does not provide any kilocalories, as it is excreted unchanged. Both sweeteners are particularly recommended for diabetics and people with insulin resistance. If you have guests with diabetes, it is worth preparing cakes with xylitol or erythritol. However, remember that xylitol consumed in larger quantities can have a laxative effect, so it is worth calculating the portion size after baking. Instead of refined flour, it is better to use wholemeal flour, which will make the cake more valuable. Instead of fatty cheese, it is better to use lean or semi-lean, to reduce the calorie content of the cake. Remember, however, that even a cake in a healthier version contains a certain dose of calories and should not be eaten without limitation.

This healthy coconut cake on base is a healthier and sweeter treat, especially suitable for those who love unbaked cakes. It is a vegan recipe that will satisfy almost any guest. For the base, you will need: - a glass of dried dates, - a glass of walnuts, - 2 tablespoons of chia seeds, - 3 tablespoons of oat flakes, - 3 tablespoons of peanut butter. For the filling, you will need: - 1.5 glasses of oat flakes, - 1/2 glass of coconut milk from a can, - a glass of coconut flakes, - 4 tablespoons of xylitol or erythritol. When preparing the base: 1. Line a cake tin with baking paper. 2. Pour boiling water over the dried dates and let them soak for about 30 minutes. 3. Retain some of the soaking water and blend the dates together with this water to a smooth paste. 4. Chop the walnuts and oat flakes in a blender, then mix them with the chia seeds, peanut butter and date paste. 5. Stir the mixture well with a spoon or blender. 6. Press the mixture into the tin and firmly compact it with your hands to form a solid base and sides. 7. Put the tin in the fridge for about an hour. When preparing the filling: 1. Prepare the oat flakes according to the package instructions. 2. Towards the end of cooking, add the coconut milk, coconut flakes and the chosen sweetener to the pot with the oat flakes and cook for a short time. 3. Let the mixture cool and blend it to a smooth paste in a blender. 4. Spread the filling on the previously prepared base and put it in the fridge for at least an hour.

Healthier oat flake and apple cake is a healthier and more filling version of the traditional apple and cinnamon cake. Ingredients: Crust: 1 1/2 cups of oat flakes (preferably quick-cooking), 1 egg, 2 tablespoons of yogurt, 2 teaspoons of xylitol or erythritol. Filling: 4 large apples, cinnamon. Crumble: 2 tablespoons of butter or coconut oil, 1 teaspoon of coconut flakes, 2 tablespoons of oat flakes (preferably quick-cooking), 2 tablespoons of whole-grain flour, 1 teaspoon of xylitol or erythritol.

Chocolate and cherries are an exceptional combination of flavors, which is also a good choice in a light Easter cake. The required ingredients are: 1 1/2 cups of orchid flour, 1/2 tablet of bitter chocolate (min. 70%), 1/3 cup of rapeseed oil, 3 eggs, 6 teaspoons of xylitol or erythritol, a teaspoon of baking powder, and 100 g of frozen or canned cherries.