3 Healthy Recipes to spoil Mum this Mothers Day

Remember that incredible painting of a parrot you did when you were 5 years old? Your mum still has that. 

Gifts made by hand always mean much more than gifts purchased. Particularly to your mother.

So this year consider getting your hands dirty and making mum some healthy treats that will bring a smile to her face, and to her gut.  Don’t let the added vegetables turn you off, these recipes have been tried and tested! And Bart approved… in moderation. 

Avocado Brownies

Prep Time: 30 minutes  
Cook Time: 25 minutes  
Yield: 12-16 squares

Brownie:

  • 1 avocado, peeled (seed removed)

  • 1 banana, peeled

  • 1 cup oat flour

  • ¼ cup cocoa powder

  • ¾ cup maple syrup

  • ¼ cup almond butter

  • ½ cup egg whites

  • 1 tsp vanilla extract

Icing:

  • 1 avocado, peeled (seed removed)

  • ¾ cup almond butter

  • ¼ cup cocoa powder

  • 1 cup dried pitted dates

  • ½ cup maple syrup

  • ¼ cup boiling water

Brownie Directions

Put the peeled avocado and banana into a large mixing bowl. Using a potato masher or fork, mash the avocado and banana until creamy. Next, add the remaining ingredients to the bowl and mix until very well combined.

Grease an 8” x 8” baking dish with coconut oil or cooking spray and pour the batter into the dish, spreading it out evenly with a spoon.

Bake in a preheated 175C oven for 20-25 minutes or until the toothpick comes out clean (or almost clean if you like your brownies a little gooey).

Let cool on the counter for 10 to 15 minutes before icing.

Icing Directions

Put all ingredients into your blender or food processor and blend until very smooth. You will likely have to stop and scrape the sides with a spatula a few times. Once smooth, spread over cooled brownies.

Store brownies in the fridge.




 

Carrot Cake

Prep Time: 20 minutes  
Cook Time: 60 minutes  
Yield: 8-10 pieces

Carrot Cake

  • 4 large carrots

  • 1.5 cups unsweetened applesauce

  • 6 medjool dates, fresh, pitted

  • 2 tbsp cinnamon

  • ½ cup cashew butter

  • ½ cup maple syrup

  • 2 cups oat flour

Icing

  • 1 cup cashew butter

  • 2 cups dates, dried, pitted

  • ½ tbs cinnamon

Carrot Cake Directions

Begin by washing, peeling, and dicing the carrots. Next, put all ingredients (with the exception of the flour) into your food processor or high power blender and blend until smooth. Pour the contents of the food processor into a large mixing bowl and add flour. Stir until well combined.

Pour batter into an 8″ springform pan greased with coconut oil. Bake at 175C for 45-60 minutes or until the toothpick comes out clean.

Let cool for 10 to 20 minutes before opening the springform pan. Cool in the fridge for 60 minutes before icing.

Icing Directions

Measure out the 2 cups of pitted dates in a 4 cup capacity pyrex measuring cup. Boil some water and pour the water over the dates until they are almost covered (about 1 cup water). Let the dates sit in the boiling water for 4-5 minutes.

Next place all ingredients into a food processor or high power blender (including water + date mixture) and blend until smooth (about 2 minutes). Spread evenly over top and sides of cooled cake. Cool in the fridge for 60 minutes before serving.



Red Beetroot Cake

Prep Time: 30 minutes  
Cook Time: 90 minutes  
Yield: 8-10 slices

Beetroot Cake

  • 3 medium red beets, boiled and sliced

  • 1 cup maple syrup

  • 4 cups almond meal

  • 10 medjool dates, pit removed

  • ½ cup cocoa powder

  • 1 cup unsweetened applesauce

  • 1.5 cups egg whites

  • 1 tsp vanilla extract

  • ½ cup cashew butter

Icing

  • 24 medjool dates, pitted

  • 1 cup cashew butter

  • ¼ tbsp cocoa powder

  • 1 cup water

 

Beetroot Cake Directions

Begin by boiling the beets. To do so, put the beets in a large pot and add water until the beets are completely submerged. Place the pot on the stove (set to high). Cook on high until the water comes to a boil.

Once the water is boiling, reduce heat to a simmer and cook covered for approximately 45 – 55 minutes, or until the beets are tender when poked with a fork. Once they are fork-tender, let them cool just enough to handle, then slip off their skins using your fingers or a vegetable peeler.

Next, slice the cooked beets and put them into your high-powered food processor along with the remaining cake ingredients. Blend until very smooth.

Using coconut oil or cooking spray, grease two round 8” cake pans. Divide the batter evenly between both cake pans. Smooth out the batter with the back of a spoon so that the batter is even within each cake pan. Bake at 175 degrees Celsius for 40-45 minutes or until the toothpick comes out clean.

Remove cakes from the oven and let them cool for 20-30 minutes before assembly. 

Icing Directions

Put all ingredients into your food processor and process until smooth (be patient, this might take a little time depending on the power of your food processor – the pulse button is your friend). You may also have to scrape the sides of the food processor a few times. Once smooth and creamy, you can ice the cake!

Assembly Directions

Remove cooled cakes from cake pans. Place the first on a large serving plate and spread icing evenly on top. Place the second cake on top of the first and spread icing evenly over the entire cake until completely covered.

Chill in the fridge for 4-6h before serving. Note that this cake is very rich – a thin slice will satisfy.


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