So I have been on another baking craze lately and have been pinnin’ recipes on Pinterest like there’s no tommorrow. I wanted to bring to you some of my favourites that I’m hoping to make very soon and some that I have used for inspiration for my next baking projects to tackle. Enjoy!
The first was one that I have already made but STILL have not actually tried yet. This was the original recipe by the lovely Ellen and Jules over at Best Fit Body. I came across these wonderful ladies on Instagram actually and I’m so glad that I did as they really know how to bake some beautiful things that are healthier (and most often gluten free) versions of some of the best goodies. These brownies in particular caught my eye as they combine banana in the mix, which I love! Love my nanners. 😀
So I began my process of entering in the recipe into MyFitnessPal and was slightly disappointed at the amount of sugar (although it is all from the banana pretty much) and fat (all good fats mind you from the almond flour) these beautiful babies contained, so I went on a lil adventure to try to bring those two down a notch while still keeping the integrity of the recipe. So here is my, not as pretty, version of their brownies:
1/4 cup oat flour
1/4 cup almond flour
2 tbsp pure cocoa (unsweetened)
3 packets of Stevia (more or less as needed, we don’t have huge sweet toothes over here)
1 square of baker’s chocolate (pure chocolate here, no sugar added)
1 tbsp peanut flour
1 tsp baking powder
1 tsp cinnamon
1/4 cup liquid egg whites
1/4 cup (60g) unsweetened plain coconut yogurt (I used Yoso, can probably sub another yogurt just make sure it’s not 0%)
2 tbsp crunchy peanut butter (or other nut butter)
1 tbsp coconut oil (melted)
3 tbsp natural sugar free maple syrup (I used Natures Hollow which is sweetened with Xylitol)
- Preheat the oven to 325 degrees
- Combine all of your dry ingredients in a bowl (except the chocolate square)
- In another bowl, gently melt your chocolate square with your coconut oil and banana. I used the microwave, but you can use a double boiler if preferred just keep an eye on it. When melted, mix around to break up the banana.
- Add your peanut butter and stir until combined
- Add the rest of your wet ingredients to the wet mixture, adding the egg whites last so that you don’t end up cooking them.
- Fold your wet into your dry until combined.
- Pour mixture into a square baking pan that has either been well greased/sprayed or lined with parchment paper and make sure the mixture is nice and level.
- Bake until the middle is set and a toothpick comes out clean when inserted into the centre of the brownies. Mine took approximately 45 minutes.
- Let sit in the pan and cool for at least an hour for the mixture to completely cool before cutting into squares
The original recipe called for chocolate chips to be folded into the mix and/or nut butter swirled on top. Feel free to add what you like and I would have totally added carob chips into the mix if they fit in the macros I was looking for. Be creative! 😀
Nutritionals (per 1/12 of the recipe)
83 cals, 9g carbs, 5g fat, 3g protein, 2g sugar
Alrighty, what else is on my pinnin hitlist?
Peanut Butter and Jelly Breakfast Cake via Hungryhealthygirl. I love the idea of these cute lil bars! I do want to take the recipe for a lil tweaking as I don’t like baking with sugar, but hopefully I can get something tasty out of this one!
I have seen sooo many recipes with plantains lately that it has peaked my curiously enough to actually go out and buy one! So, I have made up my own recipe for protein plantain bread that I’m crossing my fingers will work out. Inspiration for my recipe came from a few different sites including this recipe above by Krista at Tiny N’ Fit. Also used was the grain free plantain bread by the girls over at Purely Twins, which was the first spark of interest in using plantains. My plan is to make a less sugar heavy version that is still sweet and has a lil bit more protein. Wish me luck as it’s going down today! Stay tuned 😀
I have been seeing a lot of pumpkin recipes for the fall season and for some reason it makes me wan to bake with pumpkin despite not remembering liking pumpkin…Fellow foodies, ever have that problem? These two recipes have stood out to me…
Pumpkin Spice Doughnuts with Cinnamon Vanilla Glaze. This recipe comes from Savannah over at MuffinTopless. This intrigued me particularly because it uses casein, which is a protein that I have yet to bake with BUT I have heard it makes for more moist baked goods. Of course, all I have is chocolate casein so tweaking will have to be done. The glaze also sounds yummy, but like the recipes itself, the coconut sugar will be removed in my version.
Similarly Crystal over at Spoonful Of Fit posted something quite delicious looking…
Crystal makes amazing recipes with even better macros so I’m always taking cues from her baking skillz when experimenting with my own creations. Also, because I have been making muffins like it’s my job lately, these surprise muffins seem like fun!
With both of these recipes I’m thinking that I may forgo the pumpkin (gasp I know) and either go for banana (my go to because it’s ALWAYS delish) OR stick with the fall theme and go with an apple version of either one of these recipes. Of course I have chocolate casein, so I have to take that into consideration as well.
aaannd last but not least, I still want to make one of these beauties..
Cake in a Squash! You know how many times I have seen versions of these beautiful things on Instagram?!?! They make me crave them every time. I think the first version goes to Miss Clark over at clarkpharm.blogspot.ca, which is where this pictorial came from. Since then I have seen quite the variety of squash cakes, even some that have added…wait for it…QUESTBARS! That’s a win in my book every time! Take a lookie…
OMG my favourite squash (kabocha), cookie dough questie AND a peanutty sauce. I die. From Miss Amanda Clark once again.
Maple Protein Cake baked in a kabocha squash with what looks like heavenly toppings (peanut butta and chocolate) via Stuft Mamma
Okay okay, that’s enough drooling for one night ;-), but I want to give you a sneak peek at my version of the plantain bread before I hit post as I just pulled these lovelies out of the oven.
And with that lil tastin, I bid you goodnight.