protein pancakes

They're all the rage.



But now that I have experienced for myself the wonderful deliciousness of almond pancakes I'm willing to concede that they are incredible.
I don't usually go for the regular pancake. Too sweet and carby. But these bad boys leave the tummy totally satisfied.  They are light and fluffy, yet wholly satisfying. Win win.

Protein pancakes

Ingredients 

1/2 cup gluten free flour
1/2 cup almond meal*
pinch of salt
1 egg
1tbs rice malt syrup (or to taste)
1/2 cup almond milk

Method 

Combine dry ingredients together in bowl. Then add wet ingredients (the amount of milk depends on what type of consistency you like your pancakes).
Cook up like regular pancakes in a saucepan on medium heat.
Serves 1-2 people with bananas, butter and rice malt syrup.

*I used the leftover almond meal from my homemade almond milk. The stuff is the easiest thing in the world to whip up, and this recipe ensures the pulp is put to good use.

Verdict: 
AAAMAZABALLS! My sister said they were the best pancakes she had ever eaten. Would be incredible with greek yogurt for extra protein and blueberries for antioxidants.

Tips:
I make these up in a thermomix, whipping all the ingredients together. The result is incredibly light and fluffy pancakes. 

xx

Carob brownies??

I hadn't tasted carob before entering into this elimination diet adventure. From what I'd heard, it wasn't too crash hot on the humble taste buds. So I was pleasantly surprised when these "brownies" turned out delicious! Yeah its true.. "brownies" are not the best name for these little treats, instead a "caramelly carob cake slice thingo" would probs be a better name.

Ingredients

1/2 cup self-raising flour
1/2 cup cashew meal (or any type of nut meal)
1 1/2 tbs carob powder
125g butter, melted
2 eggs
250 ml rice malt syrup

Method

Preheat oven to 175 degree Celsius.
Combine dry ingredients in a large mixing bowl.
Mix in wet ingredients then pour into a brownie baking dish.
Cook for 30-40 minutes.
Take out of oven when skewer comes out dry and let cool completely.

Verdict:
Delish! but don't expect a brownie cause you'll be disappointed. These bits of yum lend themselves to caramel flavours of the food spectrum. The carob pairs brilliantly with the rice malt syrup to create a gorgeously mellow caramelly treat.

Tips: 
Pop into freezer to hasten cooling time (if your impatient like me) and only cut into squares when completely cool. They would be sublime served with cream/icecream for a dessert (if you dont think you can wait till they cool ;)

xx

coconut goodiness // banana and raspberry muffins

I'm currently experimenting with coconut flour.

(coconuts are a not-so-secret obsession of mine)

Its heaps different from what I'm used to working with in baking because of its extreme dryness. Searching google for recipies, I havent been able to find a decent one that is gluten, dairy and sugar free. So I have finally come up with my own variation that I declare is delicious. Here it is:

banana and raspberry coconut muffins 

Ingredients 

1/2 cups coconut four
1/2 tsp baking soda
pinch of salt
6 eggs
1/4 cup rice malt syrup
100g coconut oil (or substitute with butter)
1 tsp vanilla
1 large over-ripe banana mashed
1 cup raspberries (or your berry of choice)

Method

Preheat oven to 180C  and prepare nine/ten muffin tins with paper pattys.

Combine eggs, syrup, oil and vanilla in a bowl with a bar mixer. 

Then pop in the dry ingredients and wizz until all blended nicely. 

Add the mashed banana and berries and spoon into muffin tins.

Bake in oven for appox 30mins (my oven is a little whacky so not sure of the exact time just keep an eye on them)

Set on a wire rack to cool and them consume. 

That's it! Super simple and scrumptious.

xx