6 Holiday Baking Swaps for better health
She’s partnered with the Indianapolis American Heart Association to show us HOW to make holiday treats healthy!
Today on Indy Style, Registered Dietitian Annessa Chumbley tells us more about her cooking videos, tips and recipes up til Christmas – with grocery card giveaways, too! PLUS… check out her recipe for Hot Cocoa Brownies!
Hot Cocoa Brownie Cups
by Annessa Chumbley, RD
2/3 cup raw honey
1/4 cup unsweetened applesauce
1/2 cup vanilla Greek yogurt (such as Oikos Triple Zero)
1 teaspoon pure vanilla extract
1 egg
1/3 cup unsweetened cocoa powder
3/4 cup oat flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup dark chocolate chips
1. In a bowl, whisk honey, applesauce, yogurt, vanilla and egg together well.
2. On top of the liquid mixture, add the rest of the ingredients in order – with exception of the chocolate chips – all around the bowl. Gently stir together, until all ingredients are evenly incorporated.
3. Divide batter among a 12-count cupcake tin sprayed with nonstick cooking spray. Bake at 350 degrees for 12 – 15 minutes! …brownie cups should be set in the middle.
4. Let cool and then top with a scoop of coconut whipped cream, and a sprinkle of fresh coconut. Enjoy!
*NOTE: this is a great base recipe to change up how you like: add espresso powder for Coffee Brownie Cups, or PB2 for a Peanut Butter Brownie Cup, or a drop of peppermint oil for peppermint brownies!
*Also – these are excellent to put into mini-muffin tins. A quick little bite to knock out that chocolate craving to take to the party as a hand-held dessert!
To learn more, visit:www.annessard.com
Facebook: @AnnessaChumbleyRD
Twitter: @AnnessaRD
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SEGMENT IS SPONSORED BY ANNESSA CHUMBLEY