This bread is very light tasting and not too sweet either. I used plain unflavored LeanFit 100% whey powder and VitaFiber powder for extra fiber and protein. This snack is perfect for breakfast too with maybe some nut butter slathered on. I also have as a pre or post workout snack. The macros are great! Recipe below.
•2 Large bananas
•6 Egg whites (3/4 cup liquid)
•½ cup almond milk or choice
•1 tsp pure vanilla extract
•2 scoops (62g) Plain LeanFit 100% Whey Protein
•2 Tbsp coconut flour
•¾ cup oat flour (ground oats)
•1/3 cup VitaFiber powder or choice (xylitol/coconut sugar/stevia)
•1 tsp cinnamon
•1 tsp baking powder
Optional: Chopped walnuts
Line loaf pan with parchment paper. Preheat oven to 325ºF. Mash bananas in large bowl, whisk in eggs, almond milk and vanilla until well combined. In separate bowl combine all dry ingredients. Add dry to went and whisk together until well combined, stir in ¼ – ½ cup chopped walnuts if desired. Pour into prepared pan and bake for approximately 45-50 minutes or until toothpick comes out clean. Let cool and serve. Serves 8-10.
Macros: (For 8 servings, no walnuts & using VitaFiber)
Calories: 157 | Carb: 19g (15g Fiber/4g Sugar) | Fat: 3g | Protein: 11g
Finally I got myself a bundt cake pan! It’s about time haha! So my for my first cake I wanted to try an oat flour cake plus I had some really ripe bananas so added those too and of course I added cacao powder for the chocolate! I also used VitaFiber powder for extra fiber, if you haven’t tried check it out here VitaFiber
Banana Bundt Cake
• 3 medium ripe bananas (appx. 2-1/2 to 3 Cups mashed)
• 2 Tbsp Honey
• 1/3 Cup plain greek yogurt
• ¾ Cup Almond milk or milk of choice
• 2 Eggs
• 2 Egg Whites
• 2 tsp pure vanilla extract
• 3 Cups Oat flour
• ½ Cup Cacao Powder
• ¼ Cup VitaFiber Powder (Sub for granulated sweetener)
• 2 Tbsp baking powder
• 2 tsp cinnamon
1. Preheat oven to 350ºF and grease/flour bundt pan (I used cacao powder after greasing with coconut oil – do not skip this step!).
2. Mash Bananas in bowl then whisk in honey, greek yogurt, almond milk,
eggs and vanilla until well combined.
3. Mix together flour, cacao powder, sweetener, baking powder and
cinnamon. Add dry to wet ingredients and stir until no clumps left.
4. Pour into greased bundt pan and bake in preheated oven for 40-45 minutes.
5. Let cake cool and turn onto serving dish and drizzle with chocolate and fruit if desired (My chocolate drizzle is 1/4C of heated almond milk poured over 1/4C chocolate chips and stirred until melted, for a thicker ganache use 1/3C chocolate chips).
Notes: Nuts, chocolate chips or dried fruit would work well stirred into
Make sure you grease your pan and dust with flour or cacao powder.
And it will pop out nice and easy!
Drizzle with chocolate!
Hope you enjoy!
So this weekend I am co-host for #oatasticweekends on Instagram, my oat caramel slice won last weekend! Super excited, this weeks theme is ice cream. Made some oatmeal banana ice cream sandwiches. See below for the recipe→
Banana Oatmeal Chocolate Chip Cookies
•1 cup oat flour
•3/4 cup old-fashioned rolled oats
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/2 cup raw sugar (xylitol)
•2Tbsp ground flax seed or 1/4C nuts/seeds
•1/3 cup grapeseed oil
•1/3 cup plain soy/almond/coconut milk
•1/2 teaspoon vanilla extract
•1/2 ripe banana, cut into small pieces
•1/3 cup vegan chocolate chips
Preheat oven to 350°. Combine dry ingredients in bowl. Whisk together oil,milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients;stir to combine. Fold in banana and chocolate chips. Line a baking sheet with parchment paper. Scoop dough onto pan and form cookies. Bake 15-20 minutes or until golden brown. Let cool on a wire rack.
Banana Coconut Nice Cream ▶Ingredients:
•1-1/2C Coconut milk beverage
•Handful chocolate chips
Combine milk, banana and honey in blender and pour into ice cream maker, once thick add oats and chocolate chips. Pour into flat dish and put in freezer for about another 1-2hours to harden up. (If you do not have ice cream maker you can place in freezer and stir every 45min until you get right texture).
Once firm I cut circles the size of the cookies and sandwiched together. Enjoy!
Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18
- 1/4C Cashews
- 1/4C Hazelnuts
- 1/4C unsweetened coconut flakes
- 8 Dried apricots
- 32 Pitted dates
- Dash cinnamon
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.
- 1/2C Full fat coconut milk (coconut “cream” only)
- 1 Banana
- dash cinnamon
Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.
I absolutely love everything chocolate and am always looking for different ways to eat my oatmeal so I came up with this quick and easy recipe that was absolutely ooie gooie delicious!
•3/4C unsweetened almond milk
•1-1/2 Tbsp raw cocoa powder
•1/2 tsp cinnamon
•1/2 tsp pure vanilla extract
•1 tsp raw honey (optional)
•1 banana sliced or mashed
•1-2 tsp vegan organic chocolate chips or what you prefer (for top)
▶Mix all ingredients together except chocolate chips in saucepan over medium heat (you can either slice or mash the banana), cooking for about 5-8 minutes until all liquid is absorbed. Pour into serving dish and top with chocolate chips, mix and eat. Yummmmm
Start the day off right with this refreshing smoothie!
1-1/2 cup unsweet almond milk
1 cup frozen blueberries
5 fresh strawberries
1/2 frozen banana (or fresh)
2 tbsp peanut flour aka PB2 (can sub 1/2tbsp natural peanut butter)
1/4 tsp bee pollen (can sub 1 tsp honey)
1 tsp coconut milk powder (optional)
1 scoop glutamine (optional)
Blend all ingredients together until smooth.
Top it off with:
1 tsp chia seeds
1/2 tsp coconut
Pinch bee pollen