We’re all about living a balanced life – and in the kitchen, that means having your cake and eating it too! Before you run from the dessert table, try our totally guilt-free, totally delicious treats dark-chocolate waffles.

Serves  4

INGREDIENTS
1 cup oats
4 tbsp desiccated coconut
2 tbsp cocoa powder
4 eggs
½ cup low-fat smooth cottage cheese
1 tbsp honey
½ tsp baking powder
¼ cup chopped dark chocolate  

METHOD
1. Preheat a waffle iron to medium high.
2. Place the oats, coconut and cocoa powder in a blender and pulse until a flour forms.
3. Transfer the oat flour to a bowl and whisk in the eggs, cottage cheese, honey and baking powder.
4. Add the chocolate pieces and whisk until well combined.
5. Spray the waffle iron with non-stick cooking spray.
6. Spoon the batter into the waffle iron and cook in batches for approximately 2 minutes or till dark golden brown and cooked through.

Recipe & Styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Building your meals around what produce is in season means fresher food, and since it’s summer, these healthy coconut cakes with figs and yoghurt are a must!

The post Dark-chocolate waffles appeared first on MyKitchen.

Who ever said vegan can’t be delicious? Try this healthy take on loaded Mediterranean baked chips for a sustainable and guilt-free treat.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
4 large sweet potatoes, cut into thick chips
2 tbsp olive oil
Salt and pepper, to season
1 tbsp cumin seeds
1 brinjal, cut into rounds
2 cups Rosa tomatoes
¼ cup salt
1 cup hummus
10 g parsley, chopped
10 g coriander, chopped
1 tin chickpeas, drained

METHOD
1. Preheat the oven to 200°C. Place the chips on a baking tray and drizzle generously with olive oil before seasoning with the salt and pepper and cumin. Bake for 25 minutes, until crisp. Halfway through baking, flip the chips to achieve even browning.
2. Salt the brinjal rounds and allow the moisture to draw out for 20 minutes. Pat dry with a paper towel, transfer to a baking tray and drizzle with olive oil.
3. In the same baking tray, season the tomatoes with salt and pepper. Add a drizzle of olive oil and roast with the eggplant for 15 minutes until the veggies have browned.
4. Mix the hummus, parsley and coriander together. Reserve some of the herbs for garnishing.
5. To assemble, place the baked chips on to a serving plate. Top with hummus, followed by the chickpeas, tomatoes, brinjal and extra herbs.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

These Mediterranean stuffed mushrooms are another meat-free favourite!

The post These loaded Mediterranean baked chips are vegan and guilt-free appeared first on MyKitchen.

You can dig all you want this season with worrying about your waistline with these super delicious festive mince pie biscuits!

MAKES 9 biscuits // COOKING TIME 50 min

INGREDIENTS
For the biscuits
1 cup nutty wheat flour
½ tsp salt
⅓  cup coconut oil, softened but not melted
2 tbsp honey
1 tbsp cold water
For the mince pie filling
½ apple, peeled, cored and grated
¼ lemon, zested and juiced
¼ orange, zested and juiced
½ tbsp coconut oil
1 cup mixed dried fruit
¼ cup apricot juice
¼ tsp mixed spice
⅛  tsp ground cinnamon
⅛  tsp ground nutmeg
2 tsp cornflour

METHOD
For the biscuits
1. Combine flour and salt in a bowl. Add coconut oil and beat until combined. Add honey and beat again until it resembles sticky breadcrumbs.
2. Add the water and mix until a soft dough forms. Cover the pastry in cling film and set aside in the fridge.
For the mince pie filling
3. Place all ingredients, except corn flour, in a pot over medium heat. Bring to the boil, then reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 8 minutes.
4. Mix the cornflour with 2 tsp cold water to make a paste and stir it into the hot fruit. Set aside to cool slightly.
5. Preheat the oven to 160°C and line a baking tray with baking paper.
6. Roll the biscuit dough out and, using a 6 cm cookie cutter, cut circles out of the dough.
7. Divide the circles into two batches. Use a smaller decorative cutter to cut a shape out of the middle of one batch of circles, creating the ‘window’ biscuit.
8. Bake all the circles for 10–12 minutes until golden brown.
9. Spoon 1 tbsp of the filling on to each of the bottom biscuits and sandwich closed with the top decorative ‘window’ biscuit.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

The little ones might not be as keen for these fruit mince treats, so why not spoil them with festive marshmallows?

The post Guilt-free mince pie biscuits for the festive season appeared first on MyKitchen.