Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)

Ingredients:

1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans

Instructions:

Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Collagen Donuts

Collagen Donuts

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Donuts are yummy, fun and super cute for the ‘gram… AND they can be made with whole food ingredients baked to fluffy perfection that won’t ruin your hard work in the gym. These donuts are low in sugar and have collagen to add a little bit of protein and keep your hair, skin, nails, and joints super healthy!

Ingredients:

1 cup almond flour

1 cup whole wheat flour

3 scoops collagen

1/8 tsp salt

1 tsp baking powder

½ cup unsweetened almond milk

2 eggs

1/3 cup honey

¼ cup melted coconut oil

1 tbsp apple cider vinegar

½ tsp vanilla

¼ tsp almond extract

 

Instructions:

Preheat the oven to 350º. Mix together the dry ingredients in a large bowl and the wet ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and mix with a whisk until it forms a batter. Spoon the batter into a greased donut pan (only fill it about half way so it has room to rise!) and bake for 8-12 minutes.

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

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By far my favorite baking recipe EVER. This pumpkin bread is a perfect seasonal treat although its so dang good I’ll definitely be making it year round. No regrets. Full of good fats like coconut oil, pecans, & almond flour this pumpkin loaf is made with real ingredients & is so easy to make!

Ingredients:
3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1 egg
1 c almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans

Instructions:
Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl. Slowly add wet ingredients to dry ingredients mixing as you go. pour into a greased loaf pan & bake 18-20 min.

Enjoy!

Protein Biscotti

Protein Biscotti

Processed with VSCO with c1 presetI’m still new to drinking coffee, but ever since I heard about adding ghee & collagen to your morning cup of joe I’ve been drinking coffee pretty much every day. These protein biscotti are perfect treat to enjoy with a hot coffee & they’re insanely easy to make. The best part about this recipe is that you can personalize them with your add in’s & spices I used cinnamon, mixed nuts & chocolate but you can use ginger, cardamom, nutmeg, allspice, dried fruit, or even add cacao to make a chocolate variation!

Ingredients:
1 c almond flour
⅓ c vanilla protein powder
½ tsp baking powder
½ tsp cinnamon
⅛ tsp fine sea salt
1 large egg
1 large egg white
3 tbsp honey, maple syrup or agave nectar
1 tbsp unsalted butter or virgin coconut oil, melted
½ tsp vanilla extract
½ cup (total) of mix-ins (i.e. chopped dried fruit, chocolate chips, cacao nibs, nuts)

Instructions:
Whisk the flour, protein powder, baking powder, optional spice, & salt. In a separate bowl, whisk the egg, egg white, honey, melted butter, & vanilla until blended. Add the wet ingredients to the flour mixture & add any stir-ins. Transfer dough mixture to a cookie sheet lined with parchment paper. Using wet hands, press and shape dough to form into a log shape. Bake for 20 to 25 minutes, until the log is set & golden brown. Remove from oven and let cool 20 minutes. Reduce oven temperature to 300F. Slice biscotti about ¾-inch thick. Lay flat on the same cookie sheet & return to the oven for 12 to 15 minutes until lightly browned. Flip cookies & bake for another 12 to 15 minutes.
Enjoy