June 21 2017
Author Matt Fitzgerald shares an oatmeal breakfast recipe from his book The Endurance Athlete that's popular with Scottish elite athletes
Dessert endorsed by the strictest trainer on television? Pinch us! Swapping applesauce for oil and honey for white sugar makes this healthy treat a total dream.
Olive oil spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cup natural, unsweetened cocoa powder
1/2 cup white whole-wheat our
1/4 tsp. aluminum-free baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened applesauce
2 Tbsp. olive oil
1 large egg, at room temperature
3/4 tsp. pure vanilla extract
Preheat the oven to 350 degrees. Spray an 8-inch square pan with olive oil. Set aside.
Pour the honey into a large glass measuring cup. Microwave on high for 45 to 60 seconds, until it’s runny and just bubbling. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of our remain. Use a spatula to pour the batter into the prepared pan.
Bake for about 25 minutes, until the surface looks dry around the edges and a toothpick inserted in the center comes out with moist crumbs clinging to it. Place the pan on a cooling rack and let cool completely before slicing into 16 squares.
Nutritional information: 86.2 calories, 2.2g fat, 1.3g protein, 16g carbs, 63.6mg sodium
Reprinted from the book THE MASTER YOUR METABOLISM COOKBOOK by JILLIAN MICHAELS. Copyright © 2010 by JILLIAN MICHAELS. Published by Crown, a division of Random House, Inc.