Chocolate Chip Cookies

Ingredients for 24 cookies:

  • 130g butter
  • 150g chocolate chips
  • 150g hazelnuts, chopped
  • 200g artificial sweetener
  • 1/2 teaspoon vanilla extract
  • 1 egg, battered
  • 300g flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Heat the oven at 375 F. In a bowl, mix the butter, artificial sweetener, 2 tablespoons of water and the vanilla extract. When the mix becomes creamy, add the battered egg and continue mixing. In another bowl, mix the flour with the baking powder and the salt, then add the mix to the cream. Add the chocolate chips and the hazelnuts.

Oil a baking tray. Using a spoon, take equal quantities of composition and put them on the tray. Bake for 10-12 minutes. Let the cookies chill before serving.

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Fluffy Pancakes


  • 1 cup buttermilk (you can use low fat milk instead)
  • 1/2 cup oatmeal
  • 2/3 cup wheat bran
  • 1 egg
  • 1/4 wheat flour
  • 2 teaspoons sugar substitute / stevia
  • 3/4 teaspoons baking soda
  • 1/4 teaspoons salt

In a big bowl, mix the buttermilk, the oatmeal and the wheat bran. Let them sit for 5 minutes, then add the egg and stir very well.

In another bowl, put the wheat flour, stevia, baking soda and salt. Mix them well. Pour oatmeal mix until the composition becomes soft.

Heat the pan. Use about 1/4 cup of pancake mix for each pancake. Cook them for about 3 minutes on one side, then 2 minutes on the other side.

Each pancake contains about 24g carbs.

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Almond and Apricot Cookies

Ingredients (for 24 cookies):

  • 1 cup white flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup low fat milk
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 1/2 cup dried apricots, minced
  • 1 cup roasted almonds, minced

Preheat the oven at 200 degrees Celsius. In a bowl, mix the flour with the sugar and the baking powder. Add eggs, milk, olive oil, honey and almond extract. Stir well, then add the almonds and the apricots.

Work the dough with your bare hands, powdered with flour in order to avoid sticking. Give the dough a roll shape with approximately 30 cm length and 7-8 cm diameter. Bake it for about 20-25 minutes at 230 degrees Celsius. Take it out and let it cool for about 10 minutes, then cut it evenly in 24 cookies. Put the cookies in a tray and bake them for about 20 minutes. Let them cool before serving.

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