Love desserts but hate the high calories and unhealthy ingredients that most of them include? The team from El Postre India is here to help you satify your sweet cravings without sabotaging your diet. El Postre known as 'The Dessert' in Spanish, is a little live kitchen studio with two outlets in Mumbai that serve delicious sugar-free, gluten-free, keto, vegan desserts along with custom bakes and more. Started by sisters, Vritti and Shivani Vasnani, the little baking station is not just a place where they sell desserts but experiences too. "Healthy desserts are important for people to keep their diets in place without compromising on taste and helps satisfy those sugar cravings without any guilt", says Vritti. She adds, "Certain foods trigger certain emotions. For example, sugar can fuel up your anxiety thus making you nervous or hyper during these tough times. To avoid this, it's a good idea to switch to healthier alternatives."

Co-founders of El Postre, Shivani and Vritti Vasnani

And if you're wondering whether these healthy desserts compromise on taste, here's what Vritti has to say, "The taste is going to be different, but not drastically different. For example, you can use jaggery instead of white sugar in a cookie recipe and still get nice crispy and chewy cookies without hampering the taste but if you switch it with dates, the cookie is going to be dense and not crispy but will still taste great. So, it varies more according to textures rather than on taste."  To help you get started, they've got you a few specially curated recipes that you can make at home with simple and healthy ingredients.

Gluten & Refined Sugar Free Chocolate Brownie

Ingredients:

Butter / Nut butter - 100 gms
Coconut sugar / Jaggery - 100 gms
Cocoa powder + milk 1:1 ratio - 130 gms
Eggs - 2
Vanilla essence - 1 tbsp
Rajgira / Cassava / Almond flour / Whole wheat flour - 80 gms

Method:

  • Pre heat the oven to 180 degrees.
  • Whisk all ingredients together in a bowl or blender & pour in a lined mould.
  • Bake at 180 degrees for 25-30 mins.
  • Remove from the oven & store in the refrigerator for 3-4 hours before demoulding.
  • Warm it up in a microwave for 15-20 seconds before serving.
 
View this post on Instagram
 

A post shared by El Postre (@elpostreindia) on

Whole Wheat Peanut Butter And Jaggery Cookies

Ingredients:

Peanut Butter - 100 gms
Egg yolks - 2
Jaggery powder - 100 gms
Baking powder - 1 tsp
Whole wheat flour (can substitute with any nut flour or a light gluten free flour ) - 100 gms
Vanilla essence - 1 tbsp

Method:

  • Mix everything together in a bowl until a dough is formed.
  • Scoop out cookies using a spoon or measure 20gms cookie dough each & form round balls using your hands.
  • Flatten the cookies on a baking sheet & bake in a preheated oven at 180 degrees for 25-30 mins.
  • P.S: The cookies can be sprinkled with sugar crystals, peanuts or almonds before baking.
 
View this post on Instagram
 

A post shared by El Postre (@elpostreindia) on

Gluten-free, Sugar-free And Keto Protein Waffles

Ingredients:

Protein powder of choice - 2 scoops
Whole eggs - 2
Vanilla essence - 1 tbsp
Water- 2 tbsp
Oil / melted butter - 20 gms

Method:

  • Put all the ingredients in a small blender or whisk everything up using an electric hand blender/whisk.
  • Blend until a frothy batter is formed.
  • Pour the batter in a greased waffle machine or a flat based pan to make a pancake.
  • Flip the pancake once bubbles start forming on the side up.
  • In case of a waffle machine, cook until golden brown.
  • Serve with stevia/jaggery, caramelised fruits and honey.
 
View this post on Instagram
 

A post shared by El Postre (@elpostreindia) on

Gluten And Refined Sugar Free Apple Pie French Toast

Ingredients:

For The Filling:

Apples -2
Jaggery- 2 tbsp
Lemon juice - 1 tsp
Cinnamon powder 1/2 tsp

For The Coating :

Egg - 1
Water - 1 tbsp
Cinnamon powder - 1/2 tsp
Vanilla essence - 1 tsp
Stevia - 1/2 tsp or sugar / Jaggery - 1 tsp
Gluten-free bread (you can also use regular bread)

Method:

  • Chop up the apples & place all the filling ingredients in a microwave safe bowl & heat it up for 30-40 secs.
  • In a second bowl place all the coating ingredients & whisk all together.
  • Take two slices of any gluten free or regular bread & spread the apple filling to make a sandwich with the same.
  • Coat the sandwich in the egg batter.
  • Heat a pan with some butter and toast the sandwich until crispy & golden brown on both the sides.
 
View this post on Instagram
 

A post shared by El Postre (@elpostreindia) on

Beetroot And Orange Tapioca Pudding

Ingredients:

Small pearl tapioca - 30 GMs
Coconut milk - 200 ml
Sugar / coconut sugar / jaggery / erythritol - 30 gms
Salt - 1/2 tsp
Vanilla essence - 1 tsp
Orange zest - 1 tbsp
Roasted nuts ( optional )

Method:

  • Place tapioca and coconut milk in a medium saucepan and let it soak for 30 minutes.
  • Add sugar and salt to the tapioca mixture, add it over medium heat until it reaches a simmer.
  • Reduce heat to low and let simmer very gently for 15 minutes until tapioca pearls are transparent and the mixture has thickened.
  • Stir frequently so that the tapioca doesn’t stick to the bottom. Once done, remove from heat and stir in vanilla and orange zest.
  • Pour into cups and place in the refrigerator until completely chilled for at least 3 hours. The pudding will thicken after refrigeration.
 
View this post on Instagram
 

A post shared by El Postre (@elpostreindia) on

Ginger Chocolate Cookies

Ingredients:

Ragi flour - 1 cup
Whole wheat / any gluten free flour of choice - 1 cup
Jaggery / coconut sugar / erythritol - 1 cup
Eggs ( separated ) - 2
Butter / Nut butter - 1/2 cup
Ginger grated - 3-4 tbsp
Ginger powder ( optional) - 2 Tsp
Cinnamon powder - 1 tsp
Cocoa powder - 2 tsp
Baking powder 1.5 tsp
Chopped dark chocolate 1/2 cup

Method:

  • Mix all the ingredients together in a bowl except for the egg whites and chopped chocolate.
  • Whip up the egg whites until stiff and fold it in the cookie batter.
  • If the batter is too dry and cannot be mixed with a spatula, add in a few tbsp of milk (of your choice) and form a soft dough.
  • Roll out 20-30 gms of cookie dough and flatten it with your hand while placing it on a lined baking tray.
  • Place the chopped chocolate chunks on top of each cookie and dust it with ginger powder.
  • Bake at 160 degrees in a pre-heated oven for 30 mins.
Images Courtesy: El Postre India

Comments