It’s probably a bit late for Christmas recipes but these could be lovely for any time really. You could dabble with the flavors because the base makes for a great protein loaf! I’m sorry I didn’t post many Christmas recipes… I had so many ideas but with all the traveling and not being in my own kitchen it was hard to actually get anything done.

Ingredients:

– 2 eggs

– 4 egg whites

– 1 and 1/2 cups nut milk ( I used a mixture of almond and cashew milk)

– 1 tbsp coconut oil

– 4 servings of vanilla protein (30g per serving)

– 1 serving chocolate protein

– 2 pinches of salt

– 2 tbsp maple syrup

– in a bowl mix 1 cup of flax and coconut porridge (I’ll put a picture of he one I used below) with 1 cup of water

-2 tsp of cinnamon

-1/2 tsp cloves

– 1 tsp ginger

– 1/2 tsp nutmeg

-1 cup almond flour

-1 tbsp (non heaped) baking powder

-1 and 1/2 cup oat flour

-2 tbsp coconut sugar

-1 grated apple

– 1 grated carrot (squeeze out the moisture after grated in a dish towel)

-3 tbsp chia seeds

To do:

Once you’ve mixed the coconut and flax porridge you can actually add everything to it. The order doesn’t matter. Add everything to a mixing bowl and place in mini loaf tins. I sprayed my tins with coconut oil but any non stick baking spray will do.

Bake on 180 degrees Celsius for about 40 min but check if it’s cooked through with a skewer at about 25 minutes and again at 30 minutes (all ovens are different).

(If you can’t find the porridge I would try 1/2 cup flax meal and 1/2 cup coconut flour)

I popped a few pecan nuts, quinoa, oats and pumpkin seeds on the top. They were BEAUTIFUL

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