Vanilla Cinnamon Protein Mug Cake

2 02 2013

Cake for breakfast! Cake for breakfast! It’s like Christmas when mum let’s us have chocolate for breakfast…. Except I don’t feel like puking after this, nor do I get a massive sugar high and a face full of pimples. Guilt free & far more nutritious than chocolate. It is a super high protein brekkie (about 30g of protein), low in carbs and the best bit, YOU GET TO EAT CAKE FOR BREAKFAST!! You can have this for dessert, a snack or just because. Go, now, you are going to love it!

2 tbs protein powder
2 tbs almond meal
1/4 tsp baking powder
1/2 tsp vanilla powder
1/2 tsp cinnamon
1 egg (vegan sub for 2 tbs ground flax or chia seeds)
1 tsp coconut oil
1 tbs milk (I used almond milk)
Pinch stevia to taste or about a tbs honey/maple/rice syrup
Coconut cream & berries to serve

Mix everything except the coconut cream & berries in a big mug. Pop it in the microwave for about 2-3 mins. Start with 2 and check it to see if it’s done. You can definitely do this in the oven in a ramekin or muffin tin if you have the patience. I obviously do not. Tip it out of the mug into a bowl, pour over coconut cream & berries. Chow down. You are welcome.

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Categories : Breakfast, Dessert, Lunch, Snack

Orange & Almond Cake

22 12 2012

This next guest post comes from Sarah at My Nutritional Bliss. I have just recently discovered Sarah’s blog, I hope you like it as much as I do. I for one freaking LOVE orange & almond cake so I cannot wait to give this recipe a go myself in the next few weeks!

By Sarah Nicholls – Nurse, Nutrition Student & Natural Food Lover. Stay Healthy This Christmas with these tips. We all know that the time of holidays, celebrations & feasting is upon us. It is also the season of bikinis & short shorts, so the 2 don’t exactly mix too well together. Here are some ideas of how to stay healthy & fabulous this holiday season.

For More recipes, health & wellness advice visit her blog My Nutritional Bliss

Bake your own treats!!
Store bought cakes are pretty much full of sugar, butter & white flour.
If you’re entertaining or going out, bake a cake yourself. This way you can:
Swap sugar à Raw honey
Swap butter à coconut oil or nut butters/spreads like almond or sunflower seed butter
Swap white Flour à almond meal or coconut flour.

Simple but delicious

Orange & Almond Cake
2 oranges
3 eggs
3 cups almond meal
1/2 cup raw honey
1 teaspoon GF baking powder

Preheat oven to 170°C. Brush a round 22cm (base measurement) pan with melted coconut oil. Line base with non-stick baking paper
Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds
Place the orange in the bowl of a food processor and process until smooth
Use an electric beater to whisk the eggs and honey in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
Squeeze the juice of 1/2 orange over the top & gently drizzle some honey over the top

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Categories : Cake & Biscuits, Dessert, Snack

Almond Flour Cinnamon Coffee Cake Muffins

14 12 2012

Ho Ho, who are you calling a Ho? I have realised that I follow so many great blogs so as my Xmas gift to all of my fabulous fit foodies, I thought I would share some if my favourites with you. Each day from now until Xmas I will have a “cameo” from one of the awesome people I follow sharing their recipes, ideas and training tips with you.

Here is the 1st of the “special guest” posts that I have for you leading up to Xmas. I discovered Sarah on Instagram and love her recipes! I am sure you guys will too. You can find more amazing recipes just like this one HERE. Here is a bit about her.

Hi! My name is Sarah and I am the girl behind the blog Ingredients Of A Fit Chick!

Ingredients Of A Fit Chick is a place where you can find healthy, clean recipes that taste sinful, but won’t derail all your gym efforts! I have worked in the fitness industry for 7 years and know the importance of balancing a healthy diet and exercise routine. You can’t rely on exercise alone to get the body you want! For me, one of the hardest things was to “give up” those unhealthy treats and meals to reach my fitness goals. Then one day I thought, why not make a healthier version of the things I really enjoy? And why not share those recipes with YOU? And Ingredients Of A Fit Chick was born! I hope you enjoy this recipe!

Serves: 4

Fit Ingredients

3/4c (84g) Almond Flour

1 1/2 tsp psyllium husk

1/4c baking stevia

1 tsp baking powder

2 large eggs

1/2c (113g) greek yogurt (I used 0% fage) (apple sauce for paleo)

1 1/2 tsp pure vanilla extract

1 tbs ground cinnamon

3 packets granular stevia (or more baking stevia)

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Muffin Tin

Non stick cooking spray

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Directions

1. Pre heat your oven to 350 degrees.

2. Spray your muffin tin very well with non stick spray.

3. In a bowl, whisk together your dry ingredients: almond flour, psyllium husk, stevia and baking powder.

4. In a second bowl whisk together your wet ingredients: 2 eggs, greek yogurt and vanilla extract.

5. Combine your wet and dry ingredients. Mix.

6. In a small bowl mix together your ground cinnamon and stevia.

7. Take half of your batter and divide it evenly among each of 4 muffin cups.

8. Sprinkle half of your cinnamon/stevia mixture on top of the batter in the muffin tin.

9. Evenly divide the remaining batter among the 4 muffin tins.

10. Sprinkle the top of the muffins with the remaining cinnamon/stevia mixture.

11. Bake for 30-35 minutes.

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Categories : Cake & Biscuits, Dessert, Snack

Lemon Zucchini Cake

19 09 2012

This recipe was a special request from Red who had tried a cake like this (I hope!?) somewhere and wanted a recipe, hope this tastes something like the original cake Red, if not it is delicious anyway! P.S that is the most delicious cake batter I have eaten in a long time!! Go on, try it.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

Cake

200 g zucchini (coarsely grated)
finely grated zest of 1 lemon
100g coconut flour (you could substitute for flour of your choice- quinoa, wholemeal etc)
100g almond meal
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla powder or 1 tsp vanilla extract
a pinch of salt
2 large eggs
8 fresh dates, pits removed
1/2 cup coconut oil or olive oil
1/4 cup honey/agave/maple syrup or stevia to taste

Icing

1/2 cup Coconut Butter if you don’t have/can’t be bothered making this you can just use an extra 1/2 cup coconut cream – it will just be a bit runnier.
1/2 cup full fat coconut cream
Juice 1 lemon
1 tbs honey/agave/maple syrup or stevia to taste

Preheat oven to 160C. In food processor add dates, eggs, coconut oil & honey and blend until dates are puréed through. In bowl add all dry ingredients and mix to combine. Add wet mix and all remaining ingredients to bowl and mix well. Pour cake batter into a lined cake tin and bake for 40-45mins or until a skewer inserted comes out clean. Remove from oven and allow to cool on a wire rack before icing. For the icing, combine all ingredients in a small saucepan and heat over a low heat for 5-10 minutes stirring occasionally. Pour over cooled cake. ENJOY!!

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This is my frosting….

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Lemon Yoghurt Cake

16 09 2012

Healthy healthy cake! I think I have a mild obsession with baking. I promise I do eat real food too, not just cakes, muffins, slices and cookies, though really, they are all so healthy they could just about be breakfast food ;) I know you might all still be a bit weirded out by the cauliflower element, if you read my post on Pumpkin Muffins you will see where the idea came from and I promise it is delicious!

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Let’s hear it for cauliflower!

1 1/2 cups cauliflower
1 tsp vanilla powder or vanilla extract
2 eggs (vegans can use 4 tbs ground flax instead)
1/4 cup lemon juice- I added a bit more, I like it lemony
1/4 cup pure maple syrup or agave syrup (or stevia to taste)
1 tbs lemon zest
1 cup coconut flour
1 cup almond flour
1 cup thick natural yoghurt (I used CoYo- coconut milk yoghurt)
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 170C. Steam and purée cauliflower. In a bowl add puréed cauliflower, lemon juice, lemon zest, yoghurt, eggs and vanilla and mix well. Add remaining ingredients and stir until combined. Spoon into cupcake moulds or you can pour it into a cake tin. Bake for 40-50mins or until a skewer inserted comes out clean. These won’t rise very much so don’t expect them too. You could serve with my Strawberry Frosting or just a squeeze of fresh lemon juice. Enjoy. If you eat them while they are warm (I mean who doesn’t love a warm muffin!?) they may seem a little unset or underdone on the middle. Once they cool they will firm up and if you pop them into the fridge they get a really great fudgy texture. YUM!!

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Categories : Cake & Biscuits, Dessert, Snack

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