Heart-Healthy Taiyaki
Delight in the wholesome twist of Heart-Healthy Taiyaki, a nutritious take on the beloved Japanese fish-shaped treat! This recipe swaps traditional ingredients for better-for-you alternatives, featuring whole wheat and almond flour for a boost of fiber and healthy fats, while creamy, low-fat almond milk keeps the batter light and dairy-free. Sweetened naturally with maple syrup and filled with low-sodium red bean paste, each piece is a guilt-free indulgence that doesn't compromise on flavor. Cooked to golden perfection in a taiyaki pan with a touch of avocado oil, these handheld delights are perfect for breakfast, dessert, or a snack. Enjoy them warm, fresh from the pan, and savor this heart-smart version of a traditional street food favorite!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 30 grams Almond flour
- 1 teaspoon Baking powder
- 180 milliliters Low-fat unsweetened almond milk
- 2 large Egg whites
- 2 tablespoons Maple syrup
- 120 grams Low-sodium red bean paste
- as needed Avocado oil spray
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, combine the whole wheat flour, almond flour, and baking powder. Whisk until evenly combined.
In another bowl, whisk together the almond milk, egg whites, maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Avoid overmixing to prevent the batter from becoming too dense.
Preheat a taiyaki pan over medium heat and lightly spray with avocado oil to prevent sticking.
Pour a tablespoon of the batter into one side of the taiyaki mold, spreading it to cover the edges. Repeat for each mold in the pan.
Add about a teaspoon of low-sodium red bean paste in the center of the batter in each mold. Cover the filling with another tablespoon of batter, ensuring it spreads evenly.
Close the taiyaki pan and cook over medium heat for 2-3 minutes per side, flipping the pan halfway through to ensure even cooking.
Check for doneness by gently opening the mold. The taiyaki should be golden brown and release easily from the pan.
Remove the taiyaki and allow to cool slightly before serving. Enjoy warm.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 53.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 489 mg | 38% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
