Smarter eating when it comes to sweet treats
The Arvida Nutrition team share how you can enjoy your favorite treats without compromising on health.
As we age, the senses of smell and taste may start to change. Medications that lower cholesterol and blood pressure, cancer treatment, gum disease, and even long-term alcohol use can all contribute to a change in taste buds and sensory neurons.
When food doesn’t taste or smell as good as it used to, it can lose its appeal. Some people may eat less and lose weight, while others compensate by craving processed or overly sweet foods. Both habits can lead to malnutrition, which is a significant risk for older adults.
You can have your cake and your nutrients too
Kitchen teams in Arvida Living Well Community Care Centres focus on developing nutrient-dense foods that are still delicious. A great way to achieve this is by modifying popular recipes to include more whole, nourishing ingredients.
The chocolate and raspberry slice recipe below delivers rich chocolate flavour while incorporating beetroot, pear, and almond meal - all of which provide essential nutrients. The dark chocolate adds antioxidants, while raspberries bring fibre and a natural tart sweetness to the mix.
This slice is both satisfying and nutritious, making it a great way to enjoy an occasional treat without compromising on health.
Chocolate and Raspberry Slice
Ingredients
- 3 eggs
- 2 Tbsp olive oil
- 1/3 cup brown sugar
- 120g dark chocolate
- 1 medium beetroot, grated
- 1 medium pear, grated
- 1 ¼ cups almond meal
- ½ cup cocoa
- 1 tsp cinnamon
- 2/3 cup frozen raspberries
Instructions
- Preheat the oven to 160°C. Line a cake tin with baking paper and grease the sides.
- In a large mixing bowl, whisk the eggs, oil, and sugar until the sugar dissolves.
- Place chocolate in a microwave-safe container and microwave in 20-second intervals, stirring each time, until smooth.
- Use paper towels to absorb excess moisture from the grated beetroot and pear.
- Whisk the melted chocolate into the egg mixture. Stir in the beetroot, pear, almond meal, cocoa, and cinnamon until combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake tin and bake for 60-75 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cake cool completely before slicing.