Sunday, 24 June 2012

Cherry coconut Vanilla (protein packed) cake! Gluten Free.

I wonder if Arnold swazenegger ate cake as a post workout meal in his hey day? Meh, well I do. Protein pudding is necessary for my all my hard efforts pumping these pewnies at the gym...they need pudding, I always need pudding. Not just my sweet tooth satisfied but my gunzzzzz are gonna be flexin' and totes happy too. This cake is flourless and fat free, instead it's made from yoghurt and whey powder! Weeeeey hey.

I was flogged a crate load of cherries from the market for £1 was the end of the day and the stall holder just wanted to go home. Soooo many berries! After eating enough to make my stomach ache ( at a guess weight in chezzas) I though I'd do what I always think of doing. Bake.

Cherry coconut vanilla cake

4 scoops vanilla protein powder
1 scoop coconut flour
1 tsp baking powder
1 cup Splenda
1mashed banana
150g vanilla fat free yogurt
1 Tsp vanilla essence
1 egg
1 cup de stoned fresh cherries

Pre heat oven to 180*C
In a bowl with a and blender, mashed and combine banana and yogurt.
Add the vanilla Essenes and egg and blend further until air bubbles form.
Stir in cherries
Fold in vanilla whey powder, coconut flour and baking powder. Once completely and carefully combined pour mixture into tin and bake for 40 mins.
Once cooled drizzle with cinnamon icing.

I bet Arnie baked and ate like 10 of these cakes a day... I best try to follow the terminators training nutrition too.

In other news, mr bake n' Beebz has brought these protein peanut butter cups to my attention...
Coming to a Bake n Beebz post sooooon.

Peace out.

Saturday, 16 June 2012

Chocolate banana peanut butter cup cake! Gluten Free...

Just look at that title, Go on re-read if you have to, ticks those foodie favourite boxes....Ummmm and Now look at this picture...

Everybody knows theres nothing much more spectacular in life than the combination of chocolate and peanut butter.

A match made in sweet salty n' heaven. Not content with just nibbling on a pb cup, there's no doubt these are awesome... But sometimes i just need cake... Fudgey chocolate cake with thick frosting to sink your teeth into...and this is a that.

Peanut butter frosting in the centre of a chcoolate chip cake with topped with a melty drizzley chocolate icing.... Oh geeez Sweet tooth is in ohhhhver drive.

1 box of chocolate cake / muffin mix
1 large banana
1 egg white

1/2 cup peanut butter
1/2 cup icing sugar

1 tbsp Chocolate powder
1/2 cup icing sugar.
2 tbsp warm water

Pre heat oven to 180*C
Blend together banana and egg white until smooth
Pour in dry chocolate chip muffin mix and carefully combine.
Pour in to greased and lined cake tin and bake for 30 minutes.
Remove from oven and allow to cool on rack.

For peanut butter frosting... Melt PB in microwave for 30 seconds and remove, then stir in sugar. Cut cooled cake in half and spread mixture over one half, replace top.

And whisk together icing ingredients, drizzle over cake. Then slice up and serve!

Wednesday, 13 June 2012

Healthy gluten free French toast!

Good mornin', good mornin, I've dreamt of breakfast the whole night through,
Good mornin', good mornin' sweet tooth.

I recently made the ultimate discovery... A loaf of bread that tastes like a REAL loaf of bread. This is a euphoric moment in a gluten free gals life... Its 15 months since a wheaty slice has crossed these lips so now that ive finally found a suitible replacement im gonna enjoy it....

...By consuming bread for every meal and snack until I burst from squidgy soft and crusty crust carb heaven. Breakfast is served....

Healthy Gluten free French toast...

  • 2 slices of bread (white, brown or gf)

  • 1 egg white

  • 1/4 cup of almond milk

  • 1teaspoon sweetener

  • 1/2 teaspoon cinnamon

  • In a bowl whisk together egg white, milk, sweetener and cinnamon.

  • Dip one slice at a time into bowl, ensuring the bread has soaked up plenty of liquid.

  • Heat a pan on a medium heat and spray with a low cal oil spray.

  • Place slices into pan and cook until sides are browning, flip over and cook for a further few minutes.

    Serve with fresh fruit an sample syrup for a super indulgently healthy breakfast.