Want something baked but the lesser of evils, meaning something that’s high quality, with no dairy, refined flour, oils or sugars, and that feeling of not blowing your gains?
Found a recipe online and made these simple modifications and additions to upgrade it from a healthier ingredient perspective.
This treat is just that. In fact it has 2 scoops of nutritious, gut friendly plant-based protein (rice and pea), which is an awesome protein to cook with and we made it with our own flour from rolled oats. We also used coconut oil and applesauce as our fats. We even used nut milk (macadamia), cacao, and a combination of honey, maple and date syrup.
70-85g – oat flour
13.5oz – maple/date syrup or honey
1c – chopped walnuts
1/4c – apple sauce
1/4c – oil/butter
3/4 tsp – sea salt
1/2 tsp – vanilla extract
half cup – nut milk
2 scoops – vegan protein powder (rice & pea)
1/2c – dark chocolate chips or crumbled dark chocolate bar
1 tsp – baking powder
1-2 tsp – cacao powder
Preheat oven to 350 degrees. Combine all dry ingredients. Mix all wet ingredients. Gradually pour dry ingredients into the wet ingredient mixture and stir together until well mixed. Add walnuts and crumbled dark chocolate bar.
Serve warm with cream cheese/greek yogurt frosting and or ice cream of choice. Store in refrigerator for up to a week then freeze.
C A R R O T • C A K E oats, oh boy! Shoutout to one of my fave IG accounts @kylecarillet. This take on his recipe is so bomb! 💣 A hearty healthy scrumptious treat, that doesn’t make me feel guilty in anyway. I tend to have a sweet tooth so may as well put this on rotation for a healthier option (with protein).
Already packed with raisins, carrots and nuts (i used both pecans and walnuts), I also varied this recipe by adding an additional egg – for a total of three. One and a half heaping scoop of vanilla whey protein. Cristalized ginger pieces, additional nut milk (i used macadamia milk). I also added more maple syrup to the frosting for a thinner consistency.
Have fun with it. Next time I’m going to try more protein powder.
Adapted from @KyleCarillet (IG):
2c oats (or equivalent)
2 tsp baking powder
1/4 tsp nutmeg
1 pinch, salt
Separately mix together:
half cup nut milk + 1.5 scoop protein (preferably legion plant+ but can also use whey. Plant cooks better)
3 beaten eggs
1 tbsp chia seeds soak in the milk
3/4 cup maple syrup (255g)
three fourth cup carrots (1 med-lrg carrot)
half cup raisins
half cup nuts (walnuts or pecans)
half cup coconut oil
half cup applesauce
Topping (mix ingredients and place in ziplock bag cup tip and drizzle)
K E Y L I M E CA K E – is one of, if not my favorite, cake at the moment. Decided to do something a little different this Thanksgiving, and was a bit scared, but i did it anyway and it was awesome!!!
I compared three different recipes on Pinterest, thereby creating my own version and I’m not disappointed at all!
My secret ingredient is mayonnaise. Mayonnaise is essentially oil, eggs and vinegar. So this isn’t too far fetched. The oil content in the three recipes averaged 3/4 cup. The egg content averaged 4.5 eggs. I substituted oil for the mayo 1:1 at 3/4 cups. I used 3 eggs (the three recipes were anywhere from 3-6 eggs). After letting the cooked cake sit for 2 days to allow the lime flavor to set in and intensify, I frosted it with key lime cream cheese frosting and this is it. The best cake I’ve EVER made.
History – people used mayo in (chocolate) cakes back in the during WWII or the Great Depression when food scarcity forced cooks craving sweets to get creative.
To start just mix in a couple tablespoons of mayo to boxed cake batter for rich flavor. Mix a whole cup to really up the decadence or just substitute it in a regular recipe for the oil at the same amount. 1 cup oil = 1 cup mayo.