Fit mazurek is a perfect way to ensure that spending Easter on a diet doesn't mean giving up on pleasure.
Today, we are sharing recipes for mazurks without sugar and wheat flour, which will surely appeal not only to those watching their figure but also to people with gluten intolerance.
Table of Contents:
- How to prepare the dough in a "fit" version?
- Fit mazurek with kaymak (date caramel)
- Spelt mazurek with plum cream
HOW TO PREPARE THE DOUGH IN A "FIT" VERSION?
How to prepare a dietary mazurek? It's simple. If you care about maintaining a healthy diet, it's worth using ready-made recipes for fit Easter cakes and "slimmed-down" mazurks, but you can also modify a classic recipe yourself to lower its calorie count. Here are a few tricks to help you prepare a light version of mazurek:
- Reduce the amount of fat in the shortcrust pastry.
- Use a thinner layer of dough for your fit mazurek.
- Use wholemeal flour or a mix of wholemeal and wheat flour to prepare a healthier base.
- Replace sugar with low-calorie sweeteners like xylitol or erythritol for both the dough and the topping.
- Avoid traditional, high-calorie kaymak toppings. Instead, choose fruit or apple fillings – this is a key element in preparing dietary mazurks.
- Use sugar-free jam for the filling of your fit mazurek.
- Decorate with healthy nuts and fruits rather than sugar eggs or traditional kaymak.
- Use high-quality dark chocolate for any writing or patterns on the cake.
FIT MAZUREK WITH KAYMAK
If you want to prepare a dietary mazurek with kaymak but are avoiding sugar and calories, you can replace the traditional topping with date cream. Here is the recipe:
INGREDIENTS:
- 200 g millet flour,
- 100 g butter or coconut oil,
- 1 egg,
- 1 tsp baking powder,
- 3 tbsp xylitol,
- 200 g dried pitted dates,
- 150 ml milk,
- 100 g peanut butter,
- optional: a pinch of salt,
- a handful of blanched almonds,
- walnuts,
- any dried fruits,
- a few squares of dark chocolate.
INSTRUCTIONS:
To prepare the dough, combine the millet flour, butter or coconut oil, egg, baking powder, and xylitol. Knead into a shortcrust pastry and refrigerate for about 30 minutes. Then, spread the dough into a round cake tin and bake at 180°C for about 15 minutes. Remove from the oven, take off the aluminum foil (if used for weighting), and bake for another 10 minutes until golden brown.
To prepare the "kaymak," soak the dried dates in hot water for about 30 minutes or overnight. Drain the water and transfer the dates to a blender. Add milk and blend. Add peanut butter and an optional pinch of salt to achieve a salted caramel flavor. Add some of the date-soaking water if needed to reach the desired consistency. Pour the caramel over the cooled base and refrigerate for a few hours. Decorate the mazurek with almonds, walnuts, fruit, and melted dark chocolate. Voila!
SPELT MAZUREK WITH PLUM CREAM
This dietary fit spelt mazurek with plum cream is quick and easy to prepare. The explosion of flavor from the plum and millet cream is sure to satisfy every palate.
INGREDIENTS:
- 2 cups spelt flour,
- 2 tbsp oil,
- 2 tbsp natural yogurt,
- 1 egg,
- 1 tbsp xylitol,
- 1/2 tsp baking powder,
- 1.5 cups milk,
- 4 tbsp peanut butter,
- 4 flat tbsp cocoa powder,
- 130 g millet,
- a few dates,
- a few dried prunes,
- almond flakes, raisins, or other fruits for decoration.
INSTRUCTIONS:
- Sift the spelt flour with the baking powder. Add the egg, oil, yogurt, and xylitol, then knead the dough. Wrap the dough in foil and place it in the fridge for half an hour.
- Chop the dates and prunes into smaller pieces. Cook the millet in milk, then add the dates, prunes, cocoa, and peanut butter. Blend everything until smooth.
- Grease a tart tin with oil. Roll out the dough to a thickness of 1 cm, transfer it to the tin, and fold up the edges. Prick the dough with a fork and bake in an oven preheated to 180°C for 20 minutes.
- Let the baked mazurek cool, then spread the prepared plum and millet cream over it. Decorate the top with almond flakes, raisins, or other fruits of your choice.
Enjoy!
