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