Whole grain, sugarfree and still delicious

I have been thinking about baking a whole grain sponge cake, I wasn't even sure that it was possible, but I gathered confidence and finally made it. The outcome was shocking; whole grain flour behaves the same as plain flour. It didn't collapse and it didn't become heavy, it didn't even have such different taste. According to my sources at home, it was "top notch".

Ingredients for approx. 12 pieces:

• 18 dkgs of whole grain flour
• 6-7 cold eggs according to size
• 10 dkgs of sugar

• 1 can of plain greek yoghurt
• 1 can of plain yoghurt, normal
• 10 gr of gelatine
• zest of 1 lemon and some of its juice
• sweetener according to taste
• a bit of grated cinnamon
• a bit of vanilla aroma or extract
• one can of peaches or any other fruit

Separate the cold eggs and beat the whites up along with the sugar. Stir the yolks and gently mix them into the beaten whites. Add the flour in smaller portions, and stir it gently after every portion of flour. Line some baking paper into an oven pan and pour the mixture into it. It needs at least 25 minutes at 160 deg Celsius, you can check if it's done with a needle or a knife. When it's done take it out and let it cool down, then cut it in half horizontally, and put the lower part back into the oven pan (this time you have to line it with kitchen film). 

For the cream, mix the two types of yoghurts together and grate the lemon zest into it, add the vanilla and the cinnamon too and stir it well. You can adjust the taste with sweetener and lemon juice until it's sweet and sour enough. Then dissolve the gelatine in some cold water and put it on the heat until it starts boiling. Take it off the heat, wait a couple of seconds and then add some of the yoghurt mixture to the gelatine. Stir it and then pour it back to the rest of the yoghurt, and mix it well. Slice the peaches and lay them on the lower part of the sponge cake, then pour the cream onto it and put the whole thing into the fridge until the cream becomes solid. Then you can cut it up :)

Brownies with roasted peaches and mint

I searched all over the internet for brownie recipes but most of them had quite a lot of sugar and butter in them, which is obviously needed for the brownie to have the typical crunchy outside and sticky inside. However, I wanted to make a lighter version so here is my very own brownie recipe. It's not excessively sweet but very chocolaty and has lots of cocoa in it. Together with the roasted peaches it didn't take long to finish all of them! :)

Ingredients for 12 pieces:

• 15 dkgs of sugar
• 15 dkgs of flour
• 4 dkgs of cocoa powder
• 3 eggs
• 10 dkgs of dark chocolate
• 1 teaspoon of baking powder
• 1 dl of oil

For the peaches:

• as many nectarines or peaches as you would like to make
• a couple of fresh mint leaves chopped
• zest and juice of one lemon or lime
• sugar

Stir the sugar into the beaten eggs and the oil. Measure the flour and add the cocoa powder and the baking soda. Cut the dark chocolate into small pieces and add those to the flour mixture as well. Now it's time to combine the wet and the dry ingredients, which will complete our dough.

Get a baking tin and butter it on the inside. Pour in the dough and even it out. It needs 15-20 minutes in the oven at 175 degrees. I did a needle test at 15 minutes and it was not sticky any more so I immediately took it out, so the middle of the brownie remained sticky. That completes the brownies, now to the peaches.

Wash them and cut them in halves, take out the seeds. Get a heatproof pan, and place the peaches into the pan, so that the cut side is facing the bottom of the pan. Sprinkle the zest of the lemon on top, add the lemon juice and the sugar. Tear up the mint leaves and sprinkle the pieces on top of the peaches. Cover the pan with aluminum foil and let it steam for 20 minutes in the oven. Then remove the foil and let it get caramelized a bit.