February 27, 2015

Peanut Butter Protein Pancakes (Gluten Free)

Hello, hello!

How about another pancake recipe? I know, I know, I have a lot. Maybe I should rename my blog Pancake Obsession? But really, what's better? Especially when they are peanut butter pancakes?! Love of my life, that peanut butter.


Ok, so now you wanna know how to make these right? :-)


The awesome fitness bloggers over at Pancake Warriors posted these originally and I just had to make them. Now I'm posting the (slightly altered) recipe for you. You're welcome. :-) And thanks, Pancake Warriors!

Peanut Butter Protein Pancakes
Serves 1-2

Ingredients
1 banana, mashed
1/4 cup egg whites
1/4 cup unsweetened apple sauce
1/4 cup old fashioned oats, ground into flour
1 scoop protein powder of choice
1/4 cup peanut flour (I used PB2)
2 tbsp almond meal
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions
1. Blend oats in a blender. Mash the banana in a plastic bag or with a fork in a mixing bowl and add to blender.
2. Add the rest of the ingredients to the blender and blend until combined. Set aside to thicken.
3. Preheat a griddle over medium heat and spray with nonstick spray.
4. Using a 1/4 measuring cup, ladle batter onto griddle.
5. Cook pancake about 3-4 minutes, then carefully flip to the other side.
6. Plate and top with maple syrup, jam, or more peanut butter!

Enjoy!

Follow my Instagram account @bikinibakerblog for bonus recipes not posted on the blog!

February 16, 2015

Tropical Coconut Butter Banana Pancakes (Gluten Free)

At the time I'm writing this post, it is a lovely 81 degrees. In February. Ah, San Diego. This is why I moved here. Sorry, everyone else who's freezing right now! But know this, I pay for this beautiful weather, big time. #worthit

Anyhow, to honor this amazing day, I wanted to have a sunny themed breakfast. I mentioned that my new place has a great balcony with lots of trees and plants. The palm tree backdrop inspired something tropical. I whipped up these gluten free, low calorie coconut butter banana pancakes. YUM!

If you haven't tried coconut butter, you must! It's different than coconut oil. It is the actual coconut flesh puree. It's pretty high calorie, but it packs a flavorful punch, so you only need a mere 1/4 tsp in this recipe. If you're a big coconut fan, top with additional coconut flakes. I'm not into the flakes, myself, so I used sliced bananas, hemp seeds, flax seeds, and pure Vermont maple syrup. And I used my Hawaiian coffee mug my friend brought me back from Hawaii. It just completes the picture, don't ya think? ;-)


If you haven't tried hemp seeds, I suggest those as well. They are super high protein, full of omega fatty acids, and calcium. They add an awesome nutty flavor to smoothies, yogurt, or as a topping on salads and pancakes.

Tropical Coconut Butter Pancakes

Ingredients:
1/2 cup old fashioned oats
2 Tbsp Greek yogurt
1/4 tsp coconut butter (not oil)
3 Tbsp cashew milk (or milk of choice, add more or less depending on how thick you want your batter)
1/2 tsp baking powder
2 Tbps egg whites
1/2 banana
1 tsp Mexican vanilla (you can use regular vanilla too, but Mexican is amazing if you can find it)
Optional: syrup, bananas, coconut flakes, hemp seeds, flax seeds, etc for topping

Directions:
1. Spray griddle or skillet with cooking spray and set on medium heat. Blend oats in a blender until fine
2. Add all ingredients and blend until mixed and smooth. If you need to add more milk, do so.
3. Pour about 1/4 cup of batter per pancake and let set until bubbly and edges start to brown, 3-4 minutes.
4. Gently flip pancakes over and cook an additional 1-2 minutes.
5. Stack and top with garnishes of your choice. I used hemp seeds and flax seeds for extra nutrition and to add to the flavor complexity.


Enjoy and my sunny days come your way!

Jessica

February 10, 2015

Flourless Chocolate Torte

Welcome to the second day of my Valentine's Day Week of Chocolate! I'm not developing a new post every day this week (although the last two days were!). Instead, I'm posting on my Instagram every day. Follow along @bikinibakerblog. :-)

Today I present... a Flourless Chocolate Torte.


I'm sad to say that the heart looks like a broken heart. But let me also say that the cracks did not affect the taste! I think this torte broke its own heart because it is so yummy. ;-)


This torte is dense, rich, and the chick peas are undetectable. Did I say chick peas?? Yep, another recipe that sneaks in some veggies. Funny how chocolate and vegetables seem to go together like peas and, well,... chocolate. ;-)


You know I'm a fan of easy too. Once again, you need only to blend everything in a food processor or high powered blender (Like a Vitamix. My shoddy Oster brand did not do the trick.).


Flourless Chocolate Torte
Makes 9 pie slices per 9" cake pan
Original Recipe from Yummy Healthy Easy

Ingredients:
1 (15-oz) can (chick peas) garbanzo beans, drained and rinsed
1½ cups semi-sweet chocolate chips
3 eggs
⅓ cup applesauce
½ tsp. baking powder
¼ cup + 2 Tbsp. Truvia Baking Blend
½ tsp. vanilla
¼ tsp. salt
powdered sugar, for topping
Optional: chocolate chips, fruit, chocolate sauce for topping

Directions:
1. Preheat oven to 350F. Spray a 9" round cake pan with cooking spray. Drain and rinse garbanzo beans. Blend in food processor until very fine.

2. Melt chocolate chips in a double boiler until smooth.

3. Add melted chocolate into food processor and blend until evenly mixed. You may need to scrape down the sides a few times.

4. Add in the rest of the ingredients and blend until smooth, scraping down sides if necessary.

5. Pour batter into prepared pan. Tap pan on counter a few times to let bubbles escape.

6. Bake for 35-40 minutes, until a toothpick comes out mostly clean. Be careful not to bake too long (I think that's how mine cracked. It was still moist though.)

7. Let cool completely before slicing. Store in fridge and serve cold.

Nutrition Information
Serving size: per slice
Calories: 231
Fat: 6.1 g
Saturated fat: 1.9 g
Carbohydrates: 31 g
Sugar: 10.6 g
Sodium: 93 mg
Fiber: 7.7 g
Protein: 10 g
Cholesterol: 49 mg


Enjoy!

February 9, 2015

Gluten Free Chocolate Avocado Brownies

Valentine's Day is right around the corner. Are you a chocoholic like me? Then, you're in luck, dear friend.


What better way to say Happy Valentine's Day to your significant other (or yourself!) than whipping up a batch of healthy, fudgy, decadent, gluten free, refined sugar free brownies? There is no better way, in my opinion. Caring about yourself and others' health enough to create healthy dessert options is the best kind of love. <3



On another note, I moved into a new apartment and I am SO excited because it has lots of natural light, a beautiful patio with palm trees and succulents, and I think it's going to make for better blog photos! My dream is for bikiniBAKER to become my career, but until then, I do what I can with my little iPhone 5 and amateur staging. But we all have to start somewhere right? Set your sights on a goal and don't stop. You can always strive to improve and learn fascinating things along the way. The universe will guide you in the right direction.

I just had the year anniversary of my blog and I am so happy with how far I've come as a blogger, how much I've learned, and when people ask me what I "do," I have something interesting to say! Not only that, but it keeps me accountable for being healthy and fit. I have to practice what I preach, right? And I do. All the recipes and fitness advice on here are real and what I incorporate into my daily life. And I also want to thank you for being a reader. Without you, this blog would be merely a recipe repository. But it has become one of my biggest passions. Happy Valentine's Day to you! I love and appreciate you so much.


Brownies, oh brownies, how I love thee. A die hard chocoholic like me finds it hard to resist a pan of brownies. Thankfully, I stumbled across Kristy's recipe over at Southern In-Law, where I discovered this absolute gem of a recipe.

And guess what's right around the corner from Valentine's Day? Spring!! Spring means warmer weather, Spring Breakers taking over my beaches, and swim suit season. Eek! Wanna have your brownie and eat it too? I can help.

What if I told you the following brownie recipe has literally half the calories of a typical box mix, no butter, no oil, no flour, and only a 1/2 cup added sugar? 10 grams of fat, 4 grams of protein, and 184 calories in 1/9 of an 9x9 pan. Not 1/20 like a box mix suggests on it's nutrition label. A big ole' 3x3" brownie. How is this possible?! By replacing oil or butter with avocado, using less sugar, and swapping out flour with more cocoa powder, which has a lot of nutritional benefits.

Gluten Free Fudgy Avocado Brownies

Makes 9 9x9 or 8x8 brownies

Ingredients
1 large ripe avocado (around 1 cup mashed)
2 eggs
2 tsp vanilla
1 tbsp water
3.5 oz bar of dark chocolate or dark/semi sweet chocolate chips
1 cup unsweetened cocoa powder
1/2 cup sugar
1/2 tsp baking soda
Pinch of salt

Directions
1. Preheat your oven to 350F.
2. Grease and/or line an 8" or 9" square pan. I used tin foil and sprayed with cooking spray for easy removal since they are so fudgy.
3. In a food processor, puree your avocado with your eggs, vanilla and water until smooth.
4. Melt your chocolate using a double boiler (bowl over a pot of boiling water) and mix through your avocado mix in the food processor. Careful not to let the chocolate burn. I don't recommend microwaving as this has a great potential to burn the chocolate and it does not taste good.
5. Add in your cocoa, sugar, baking soda and salt and pulse until just combined. You may need to scrape down the sides with a spatula to get all the avocado incorporated.
6. If your mixture is too thick, add another 1 tbsp or so of water to combine.
7. Scoop your mixture out of your food processor into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges.
8. Bake for 25 minutes or until cooked through and a toothpick inserted removes clean.
9. Cool in fridge before slicing and use a sharp knife to slice.
10. Serve chilled.

*These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two) or will keep in the freezer for months.

Follow me on Instagram: @bikinibakerblog and hashtag #bikinibaker so I can see what you make!

Just look at this rich, smooth batter. O.M.G.



Enjoy! :-)
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