One of the most popular chocolate treats today are peanut butter cups. They are highly addictive to many peanut butter lovers out there and I don’t blame them. As a vegetarian I loved them too and I would never pass an opportunity to stick them on my oats or eat them as they were. Continue reading “Higher Protein Peanut Butter Cups”
At the beginning of the year I made and ate so much protein French toast that eventually the mere sight of it, made me want to gag and the same goes for proats too. I just couldn’t stomach the thought of making either ever again – until Christmas eve. As most of you know or should know, I follow a flexible/balanced approach to eating and I practise this all year around. So when Christmas sneaks up on me, I never feel the need to overindulge and I rarely do. But, when I came up with this idea late on Christmas eve, eve; I couldn’t wait to create it and I definitely felt like I was overindulging, but I didn’t care and I ate every morsel. Continue reading “Peanut Butter Crusted French Toast”
Looking for a quick dessert recipe for the weekend, with minimal ingredients? Look no further because these peanut butter brownies take less than 20 minutes and have only three ingredients; well five if you count the baking powder and sweetener, but we won’t.😉
I’m sure with the amount of posts I add to Instagram my followers must think I bake all day everyday and while I really wish that were true and I that I could do this for a living, sadly it’s not. The truth is, I just create recipes that are quick and easy and I try to keep ingredients to a minimum when possible, which is why I can bake a batch of cookies and a cake in less than an hour. I won’t lie to you though, it wouldn’t be possible without my sous chef Kenny; he’s just a whizz in the kitchen and makes my life so much easier ( Kenny). I can’t believe it’s taken me this long to invest in a good, quality, but affordable food processor and I’m so glad that I did because now baking is a breeze.
Now about that cake…
I felt like something decadent and chocolatey last night and I knew as soon as I woke, I would be making the most chocolatey cake I had ever eaten: with banana and peanut butter, because I can’t seem to get enough banana cake lately. For the banana cake to be quadruple chocolate I needed most of the ingredients to be chocolate – duh – and thankfully I had some Reese’s dark chocolate peanut butter hiding unopened in the back of my cupboard and combined with cacao, dark chocolate and chocolate protein powder I had myself a quadruple chocolate, banana and peanut butter cake. While the taste and texture was spot on for me, I was disappointed that the cake didn’t rise into a voluptuous chocolate loaf and this seems to be a common problem with my baking: nothing ever rises. I understand that a cake with protein powder will rise to a point and then deflate like a party balloon – in my experience – when removed from the oven, but this happens even when I don’t use protein powder. Maybe I’m not using enough ingredients? Obviously I’m no Mary Berry, so if anyone knows the answer to this and where I’m going wrong, please feel free to help a girl out and comment below! Diolch Yn Fawr 🙂
- 200g Banana
- 50g Rolled Oats
- 50g Chocolate Protein Powder
- 50g Chocolate Peanut Butter ( I used Reeses)
- 30g Cacao Powder
- 40g Dark Chocolate
- 1 Free Range Egg White
- 1 Free Range Whole Egg
- 100ml Almond Milk
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 2 tbsp Stevia
- Pre-heat your oven to 175c/347F (fan-assisted)
- Add the rolled oats to a food processor and blend until the oats have turned into a powder/flour, now toss in all of the other ingredients ( minus the chocolate) and blend until the batter is smooth.
- Using a knife cut your chocolate into chunks, roll them in a little protein powder and fold them into the cake batter with a spoon.
- Pour the batter into a Teflon loaf tin or line a loaf tin with greaseproof paper, then pop the tin into the oven for 20-25minutes. Stick a knife into the centre of the loaf and if it is clean when removed, the cake is cooked.
I have become addicted to this biscotti recipe since I made the chocolate dipped walnut & nut biscotti last week and I have enjoyed eating them dunked in my coffee ever since. Usually biscotti are full of sugar and fat, but these peanut butter & pistachio biscotti contain all healthy fats and have no added sugar, which makes them even more addictive to eat.
Just like my chunky munky protein cake, I used peanut flour in these biscotti, as well as peanut butter protein powder too and as these biscotti are versatile, you can sub the peanut flour for more protein powder, or vice versa.
- 40g Vitafibre Syrup
- 25g Peanut Flour
- 25g Peanut Butter Protein Powder
- 10g Chopped Pistachios
- 1/2 tsp Baking Powder
- Pre-heat your oven to 180c (fan assisted)
- Heat the vitafibre syrup in a saucepan with the water, until the syrup starts to boil and foam bubbles appear on the surface.
- Remove the saucepan from the heat and add in the protein powder, flour and baking powder; combine the ingredients, until a dough starts to form.
- Pour the dough on to a plate and knead in the chopped pistachios, until they are evenly distributed throughout.
- Form the dough into a ‘loaf’ shape, place it on a lined greaseproof sheet and into the oven for 10-15minutes.
- When you remove the biscotti from the oven, leave to cool at room temperature and it will harden.
- Slice the biscotti into 5-6 slices and enjoy.
Reese’s has my heart. If I were put into a Hershey’s shop, it is very likely that I would buy everything Reese’s whether it is edible or not; so when I found Candy Hero’s website through random Google searches after scouring the net for different varieties of Reese’s, I squealed with excitement.