HEALTHY ORANGE MINI LOAVES
Today I wanted to show you how these healthy and deliciously moist mini orange loaves turned out!
These healthy orange loaves are gluten free, refined sugar free and low carb!
I also made a couple of roses since I wanted to try my new rose’s molds to see how they work and I really like it!! For this healthy recipe you won’t need to have specifically these same molds I used, you can use any mold actually; but I would recommend cupcake molds or one rectangle mold of 8inches/20cm. (although I haven’t tried it, it would also work).
If you like the orange flavor in a healthy loaf, this is your healthy recipe to try! As a topping, I used cream cheese but I bet with dark chocolate would also work amazingly!!!
DIABETIC DIET TIP
These delicious healthy orange mini loaves are a great option if you love an orange flavored loaf. I used almond flour and small amount of coconut sugar. I also used fresh orange juice and orange zest with lemon zest. Thanks to the healthy fats of the almond flour, coconut oil or grass-fed butter and whole eggs, the healthy fat content from these healthy orange loaves prevents a spike on your blood sugar levels.
As we try to educate our diabetic community, you need to know that the higher the healthy fat content on a diabetic food or any type of food, the less they will spike your blood sugar levels. This is why we love the healthy dessert recipes we share through our blog, allowing diabetic people just like you to enjoy sweets and desserts just like anyone else. (Remember, moderation is key)
Hope you guys love this healthy orange mini loaves recipe and let us know how it turned out!! Please share with comments or posts as we work continuously to improve our great healthy recipes so you can keep living deliciously!
INGREDIENTS
2 cups or 170gr of almond flour
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of pink Himalayan salt
1/2 cup or 70gr of coconut sugar
1/3 cup or 80ml of fresh orange juice
2 tablespoons of orange zest
1 tablespoons of lemon zest
1/4 cup or 60ml of almond milk (homemade preferably)
1/3 cup or 50gr of coconut oil or grass-fed butter
3 organic eggs
STEPS
Preheat oven at 325F/160C. Grease the little rectangle molds with butter/oil. If you don’t have this kind of mold you can make the big rectangle loaf mold of 8inches/20cm.
In a bowl, mix all the dry ingredients (almond flour, baking powder, baking soda, salt and coconut sugar). Set aside.
In another bowl, beat all the wet ingredients (eggs, orange juice, almond milk and coconut oil) and add the orange zest and lemon zest. Mix with a spatula until fully combined.
Add the dry ingredients mixture little by little into the previous mixture and mix until fully incorporated.
Pour the batter into the molds and bake for 35 minutes, let it cool 10 minutes inside the molds and let it cool on a rack afterwards. If you use a single rectangle mold of 8inches, bake for 50 minutes instead.
* Store in an air tight container at room temperature for 5 days or in the fridge for 1 week. You can also freeze them and eat them whenever you prefer!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
Os gustan los bizcochos de naranja?
Estos deliciosos bizcochos de naranja sin gluten, sin lácteos ni azúcares refinados y bajo en carbohidratos son ideales!
Yo en este caso he usado unos moldes pequeños rectangulares y también he hecho una prueba con unos moldes en forma de rosa que me regalaron. Me encantan! Pero podéis usar un molde rectangular de 20cm sin problema, eso sí, el tiempo de cocción será diferente.
INGREDIENTES
2 tazas o 170gr de harina de almendra
2 cucharaditas de levadura en polvo
1 cucharadita de bicarbonato sódico
1/2 cucharadita de sal rosa del Himalaya
1/2 taza o 70gr de azúcar de coco
1/3 taza o 80ml de zumo de naranja exprimido
2 cucharadas de piel rallada de naranja
1 cucharada de piel rallada de limón
1/4 taza o 60ml de leche de almendra (casera mejor)
1/3 taza o 50gr de mantequilla de vacas de pasto o aceite de coco virgen extra
3 huevos ecológicos
PASOS
1. Precalentar horno a 160C. Engrasar los moldes con mantequilla o aceite. Si no tenéis los moldes pequeños que he usado yo podéis usar un molde rectangular de 20cm.
2. En un bol, mezclar todos los ingredientes secos (harina de almendra, levadura, bicarbonato, sal y azúcar de coco). Reservar.
3. En otro bol, batir los ingredientes líquidos (huevos, zumo de naranja, leche de almendra, y aceite de coco o mantequilla). Añadir la ralladura de limón y de naranja y mezclar todo junto.
4. Verter la mezcla en los moldes y hornear 35 minutos. Si usáis un molde rectangular de 20cm entonces hornear 50 minutos. Dejar enfriar 10 minutos en el molde y luego desmoldar y dejarlo enfriar por completo.
* Conservar en un recipiente hermético a temperatura ambiente durante 5 días o en la nevera 1 semana. También podéis congelarlos y comerlos cuando queráis!
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
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