April 6 2018
Bonus: Discover five of the best foods to keep frozen year-round at the bottom of this page.
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.