…This ones for you Deanster…
Hey Friends! Quick lil recipe for ya after these babies were requested numerous times by the aforementioned professional spotter, Dean, after I had brought them into the gym for everyone for the first time about a month ago. Now, that may not mean much to you guys, but it was a shocker for me…
Let me tell you a quick lil story…
You see there once was a man who would do anything for an oatmeal raisin cookie…
While everyone else is all like…
Dean was all like…
The man just adored his raisins. They were his thing. His indulgence. His crack.
So, every 2 weeks or so when I brought in a batch of my health-ified homemade goodies to the gym for everyone, I catered to his addiction half the time by making him some version of oatmeal raisin something. Whether that was muffins, pronuts or those skillet cookies everyone loved so much, he always started off his gym session with a belly full of raisins.
Rule Breaker Alert! No eating the gym Dean…Pshh and you work there. 😛
That was up until I got my new Cellucor Chocolate Raspberry Truffle Whey and made a batch of these to bring to the gym…
What’s a Raisin?
It’s okay Mr. Raisin, he will come back….
Or maybe he won’t…
Story Time Done.
Now onto that recipe!
You have seen my pronuts before so these shouldn’t be a shocker to you but there were just too damn good to not share. The 1/2 batch I brought in (as I also brought in another recipe which I will post up later) disappeared in about 30 minutes and this is at 7:30am…Toot toot. 😀
You would understand if you try it!
Nice and tangy…Or you could even go as far as saying zingy.
Zingy. A nice switch up from your normal sweet treats.
Chocolate Raspberry Truffle Pronuts.
Makes 6 large doughnuts.
Macros: Calories: 129, Carbohydrates:16g Fat:3g Protein:9g Sugar:2g Fiber:5g
In a large bowl combine the following dry ingredients:
- 1 cup of rolled oats that have been blended into a flour
- 1 scoop Cellucor Chocolate Raspberry Truffle Whey (or chocolate protein powder)
- 2 tbsp coconut flour
- 2 tbsp flax meal
- 3 packets of Stevia (more of less to your tastes)
- 1 tsp baking powder
- Crack of pink Himalayan salt
- Fresh raspberries (I used about 85 grams worth)
In a smaller bowl, combine the following wet ingredients:
- 1/4 cup of plain 0% greek yogurt
- 1/4 cup unsweetened apple sauce
- 1/4 cup liquid egg whites (or 1 whole egg, macros will change slightly)
- 1/4 cup unsweetened almond milk
- 1 tbsp raw coconut butter (I used Artisana, you can use another nut butter if you like or sub for a tbsp of coconut oil)
- 1 tsp of apple cider vinegar
Directions: Preheat the oven to 350 degrees. In a small cup, combine you almond milk and vinegar and set aside to ‘curdle.’ This is like using buttermilk (helps with rise) in normal baked goods. In your larger bowl, whisk together the dry ingredients to combine. Fold in raspberries to coat ensuring they are coated in the dry ingredients.
You place the raspberries in the dry to coat so that they don’t just sink to the bottom of your combined mixture.
In your smaller bowl combine all of the wet, including your faux buttermilk mixture until there are no clumps. Fold your wet into your dry and add a few tbsp of water or milk if your batter is too dry. It should be thick but not overly dry to the point where you’re having a tough time stirring. Portion out your batter into 6 well sprayed doughnut molds (or you can just make muffins) and place into the oven. Bake until the tops are golden and they are just barely firm to the touch.
Remember when baking with whey you want them to still bounce when apply pressure to the tops of them with your finger or they will dry out as they will continue to bake a wee bit when removed from the oven.
Let them completely cool before removing and refrigerate those that aren’t eaten that day.
So Dean has a new love. A love stronger than that of him and raisins.
Who would have thunk it?
Okay I will stop with the corny raisin jokes now.
Have a great Saturday night peeps.