Cinnamon Crusted Banana Bread

Cinnamon Crusted Banana Bread

INGREDIENTS

Wet:
•1 Cup mashed banana (about 2½ medium bananas)
•2 Eggs
•⅓ Cup avocado oil
•½ Cup Greek yogurt
•⅓ Cup coconut sugar
•1 tsp Pure vanilla extract

Dry:
•1½ Cups oat flour or GF/all-purpose flour
•1 scoop LeanFit Vanilla 100% Whey
•2 tsp Cinnamon
•1 tsp baking powder
•Pinch salt

Crust:
•½ Cup coconut sugar or brown sugar
•½ Cup oat flour
•1 tsp Cinnamon
•¼ Cup cold butter or coconut oil

METHOD:

Preheat oven to 350ºF and line loaf pan with parchment paper. In large bowl whisk together all wet ingredients and set aside. In separate bowl mix together dry ingredients until incorporated and add to wet ingredients, stir together until combined. In separate bowl mix together crust ingredients using pastry cutter to cut in butter/oil or use your hands. Pour your batter into prepared loaf pan and then sprinkle the crust ingredients over top evenly and press down gently. Bake in preheated oven for about 60 minutes or until toothpick comes clean. Let cool and slice. Store in fridge for longer freshness.

Potato Patties & Poached Eggs Whole30

Day 13 of Whole30 over here and I’m feeling amazing! Love Saturday and Sunday mornings because I have time to make yummy breakfasts like this one. This recipe is super simple too. Hope you enjoy!

Potato Patties with Smashed Avocado & Poached Eggs

Ingredients:


Patties:

• 5 cups grated potato (I used russet but any potato or sweet potato will work)
• 1 tsp sea salt
• ½ tsp freshly ground pepper
• ½ tsp onion powder (optional)
• 2 eggs, whisked
• ¼ cup almond flour
• 1 tablespoon arrowroot powder
• 2 Tablespoons chives, chopped (you can also use dry)
• 2-3 tablespoons ghee or clarified butter


Topping:

• 1 ripe large avocado, mashed
• Poached eggs 1 per patty
• Chives / parsley for garnish


Instructions:

1. Grate potatoes using food processor or box grater. Place potatoes in cheesecloth or paper towels/clean dish towel and squeeze out excess moisture (try and get as much moisture out as possible for crisper patties).

2. Place grated potatoes in a bowl. Add salt, pepper and onion powder and toss together. Add whisked eggs, almond flour, arrowroot powder and chives. Mix together until well combined.

3. Heat a pan over med-high heat. Add 1Tbsp ghee and heat pan until hot. Scoop ½ cup at a time of potato mixture and press down onto hot pan. Cook until golden brown about 3-4 minutes and flip, cook until brown again (turn pan down if it gets too hot). Remove and place on paper towel. Add more ghee to pan if needed for next batches. While potatoes cook mash avocado with a fork. 

4. Poach your eggs (I use handy egg poacher). Click here for a good tutorial if you don’t know how to poach eggs or don’t  have an egg poacher.

5. Top patties with mashed avocado and poached eggs. Sprinkle with sea salt, pepper and garnish with chives and parsley.

Yield 7 patties.

Protein Pancakes 5 Ways

In request to my lovely followers wanting protein pancake recipes I created this post of my top 5 protein pancake recipes. I use LeanFit Protein in all my recipes. My basic recipe, All-In-One recipe, pumpkin recipe, chocolate recipe and a single serve recipe. All recipes are gluten free using gf oat flour. Lots of subs can be made; ask questions and I can answer my best.

Recipes as follows➡ All corresponding pictures are below recipes.

ALL-IN-ONE PROTEIN PANCAKES 


➡Ingredients:

•3/4 cup oat flour (ground oats)
•3 scoops (61g) LeanFit Protein All-In-One
•1 tsp baking powder
•1 tsp cinnamon
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and pomegranate in picture).


BASIC PROTEIN PANCAKES


➡Ingredients:

 •3/4 Cup oat flour (ground oats)
•2 Scoops LeanFit Protein Chocolate or Vanilla Whey
•1 tsp baking powder
•1/2 tsp cinnamon
•1 Tbsp xylitol (or choice/omit)
•1/2 cup unsweetened applesauce
•1/2 cup liquid egg whites or 2 eggs
•1 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (melted chocolate, berries and coconut in picture) . 

*Note – Add 1 cup berries to batter for berry pancakes.



PUMPKIN PROTEIN PANCAKES

➡Ingredients:
•3/4 cup oat flour (ground oats)
•2 scoops (62g) LeanFit Protein vanilla or chocolate whey isolate
•1 Tbsp xylitol or sweetener of choice
•1 tsp baking powder
•1 tsp cinnamon
•1/4 tsp ground nutmeg
•1/8 tsp ground cloves
•1/8 tsp ground ginger
•1/8 tsp ground allspice (Omit all these spices for 1-2 tsp Pumpkin Pie spice if you have)
•1/2 cup pumpkin puree
•1/2 cup liquid egg whites or 2 eggs
•1/2 tsp pure vanilla extract
•1/2 cup almond milk + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 10 fist sized pancakes. Toppings as desired (Powdered PB drizzle, banana and persimmon in picture).


CHOCOLATE PROTEIN PANCAKES  


➡Ingredients:

•3/4 cup oat flour (ground oats)
•2 Scoops (62g) LeanFit Protein Chocolate whey
•2 Tbsp Cocoa powder
•2 Tbsp VitaFiber IMO Powder (Can sub sweetener of choice, ex. Xylitol,
stevia, coconut sugar, honey)
•1 tsp baking powder
•1/2 tsp cinnamon
•1/2 Cup Unsweetened applesauce
•1/2 Cup liquid egg whites or 2 eggs
•1/2 Cup almond milk + more as needed (until right consistency)

Chocolate drizzle:
•1Tbsp cocoa powder
•1Tbsp VitaFiber IMO syrup or maple syrup
•Splash of milk

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/2 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side.  Whisk together chocolate drizzle ingredients and top pancakes with dusting of cocoa powder if desired.  Makes about 10 fist sized pancakes.

 

SINGLE SERVE PROTEIN PANCAKES


➡Ingredients:

1/4 Cup oat flour (ground oats)
1 Scoop (31g) Chocolate or Vanilla whey protein LeanFit Protein
•1/2 tsp baking powder
•1/4 tsp cinnamon
•1/4 cup unsweetened applesauce
•1/4 cup liquid egg whites or 1 egg
•1/2 tsp pure vanilla extract
•1/4 cup almond milk or choice + more as needed (until right consistency)

Method:
Combine all dry ingredients until well combined then whisk in wet ingredients starting with 1/4 cup of milk, add more as needed to get batter consistency (should be little thick but smooth). Preheat pan and grease with coconut oil, spoon about 1/4 cup batter onto hot pan and fry about 1min per side. Makes about 4-5 fist sized pancakes. Toppings as desired (applesauce and mashed raspberries/chia seeds in picture).

Fruit Protein Pizza

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I’ve seen a lot of these fruit “pizza’s” posted and finally got around to making one. I failed a couple times but this time it hit the spot! I use LeanFit 100% whey protein in both the crust and the greek yogurt topping, a great product that I use everyday! The raspberries, strawberries and 1 lone ripe blueberry come freshly picked from my garden this morning! My raspberry bush is a super producer this year; I got over 2 cups this morning and will get that tomorrow too! 🍇

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Recipe:

Fruit Protein Pizza

Crust:
•1/2 Cup large flake oats
•2 Tbsp LeanFit Vanilla Whey
•1/2 tsp cinnamon
•1 Tbsp almond milk
•2 Tbsp unsweetened applesauce
•1/4 tsp pure vanilla extract

Method:
Preheat oven to 325ºF and line baking sheet with parchment paper. Mash all ingredients together in bowl with fork and scoop onto parchment lined baking sheet, spread out evenly into round shape approximately 1/4″ thick, bake for about 10 minutes and let cool.

Topping:

•1/4 Cup greek yogurt mixed with 2 Tbsp LeanFit vanilla whey
•Fruit as desired – I used sliced strawberries, raspberries, kiwi and banana.

➡Top cooled crust with greek yogurt and arrange berries.

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I then drizzled it with melted chocolate and peanut butter mixed with hot coffee to get drizzle consistency.

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Slice it!

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And enjoy! Grab a napkin 😊

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Makes 1 serving.

Chocolate Banana Bundt Cake

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

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Banana Bundt Cake
Yield: 16

Ingredients:
• 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

Method:
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
batter.

Make sure you grease your pan and dust with flour or cacao powder.
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And it will pop out nice and easy!
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Drizzle with chocolate!
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Serve
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Hope you enjoy!

Protein Waffles

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Looking for a high protein waffle recipe? Look no further, these waffles hit the spot! I’ve recently switched my protein powder to LeanFit. Found at costco for a great deal! It’s my new favourite and it works great in baking.

Protein Waffles

Ingredients:
• 1Cup Oat Flour
• 1Tbsp Coconut Flour
• 45g LeanFit Vanilla Whey (scant ¾Cup)
• 1tsp Cinnamon
• 1tsp Baking powder
• ½tsp granulated stevia or choice   
• 1tsp Pure Vanilla extract
• 4 egg whites (½Cup liquid)
• ¾Cup + 2-3Tbsp Almond Milk or choice
• Berries for topping

Directions:
Preheat and grease waffle iron. Combine all dry ingredients together. Whisk wet ingredients in separate bowl only starting with ¾cup almond milk, add wet to dry and whisk until no clumps left adding extra almond accordingly. Cook in waffle iron per instructions. Top with berries and enjoy!

Notes:
Oat flour can be made by grinding whole oats down into flour.
This recipe can be used for pancakes too, add berries to them!

Macros per waffle (yield 5):
Calories: 157 | Fat: 4g | Carb: 18g | Protein: 13g

Served my boyfriend and I. 😊

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Potato Pancakes

It’s been quite a while since I’ve made potato pancakes … like 8-10 years I would say! I had a craving for them today and whipped up these yummy cakes. Topped mine with plain 0% greek yogurt, green onions and a piece of double smoked Glenwood Meats bacon.

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Recipe:

Potato Pancakes

Ingredients:

•3 medium russet potatoes, peeled and shredded
•1/2 Cup chopped onion
•2 Eggs
•2 Tbsp oat flour
•1/4 tsp baking powder
•1/2 tsp onion powder
•1/2 tsp pink salt
•1/2 tsp fresh ground pepper
•1/4 Cup coconut oil
•Toppings as desired

Directions:

Peel and shred potatoes (I used my food processor with the shred blade). Pat potatoes dry with paper towel, place in large bowl with chopped onion. Combine eggs, flour, baking powder and seasonings in separate bowl then add to potatoes and mix together with fork until well incorporated. Preheat pan with coconut oil over medium heat. Dollop potatoes (about fist sized) onto hot pan and press down with fork, cook for about 3-5min per side or until nicely browned. Place on paper towel to soak up grease and repeat with remaining batter. Serve with plain greek yogurt or sour cream, bacon bits and scallions or whatever you prefer. Serves 3-4.

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Blackberry Banana Strawberry Baked Oatmeal

With all the blackberries growing I have to come up with ideas to use them in my cooking, so today I made a baked oatmeal. This will serve a large family or leftovers for the week.

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Layer bottom of dish with fruit.

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Pour oat mixture over fruit and top with more fruit and sprinkle with coconut.

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Bake for about 40 minutes at 375°F.

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Here is the recipe:

Ingredients

Dry:
•2 cups large flake oats
•1/4 cup shredded coconut
•1 tsp baking powder
•2 tsp cinnamon
•Pinch Himalayan pink salt or sea salt
•1/3 cup coconut palm sugar or sweetener of choice

Wet:
•1-3/4 cup unsweetened almond milk
•1 whole egg
•2 egg whites or 1/4 cup
•2 tsp pure vanilla extract
•2 Tbsp coconut oil, melted

Bottom and topping:
•2 Cups blackberries
•1 ripe banana, sliced
•6 strawberries, chopped (optional – I had some really ripe ones I decided to throw in)

Method:
Preheat oven to 375ºF. Combine dry ingredients I large bowl and mix well. Whisk together wet ingredients in separate bowl and mix well. Pour wet into dry and stir until well incorporated.  Line bottom of glass dish with banana slices, strawberries and blackberries saving some for the topping (I used two small ramekins and a 8×8 Pyrex dish – an 8×8 glass dish will work just fine for this).  Pour oat mixture over fruit and top with more banana slices, strawberries and blackberries. Sprinkle tops with more shredded coconut. Bake for appx. 40 minutes.  Let cool 5-10 minutes before serving. Serves 6.

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Enjoy!

Coconut PB Chocolate Chunk Muffins

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I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!

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Baked fresh for breakfast.

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They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!

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Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …

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Here is the recipe:

Coconut PB Chocolate Chunk Muffins

Ingredients:

•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)

Method:

Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.

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You can use muffin liners, silicone liners or just grease your muffin tin.

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I only have 3 left after distributing some out to my friends and family that were around today 🙂

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The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!

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Spread with ghee.

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Hope you enjoy!

Strawberry Banana Baked Oatmeal

What to do with super ripe bananas? Make banana bread, custard, cookies or baked oatmeal! Yes oatmeal that’s it! This is super easy to make and so very delicious. Save leftovers for the next few breakfasts or if you have a large family this will feed them!

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First make sure your bananas are super ripe!

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Mash those bananas, 3 medium size bananas should give you about 1-1/2 cups mashed.

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Mix all ingredients together.

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Pour into dishes.

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I used 2 ramekins and 8×8 glass baking dish. Top with extra strawberries and banana slices.

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Bake in oven @ 375° for about 25mins.

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Here is the recipe:

Strawberry Banana Baked Oatmeal

Wet:
•1 Egg
•2 Egg Whites
•¾ Cup Almond Milk
•1 tsp pure vanilla extract
•3 Really ripe bananas, mashed (about 1½C) + 1 sliced for top
•1 Cup strawberries, chopped + extra for top

Dry:
•2 Tbsp coconut palm sugar
•2½ Cups Large flake oats
•1 tsp baking powder
•1 tsp cinnamon
•¼ tsp pink Himalayan salt

•Coconut oil for greasing dish

Method:
Whisk dry ingredients in large bowl, set aside. Whisk eggs, mash banana, slice strawberries and combine all wet ingredients in separate bowl, add wet ingredients to dry and mix well. Pour into greased baking dish (I used 2 ramekins and 8×8 glass dish, it should all fit in a 8×8 dish) and top with slices of banana and strawberries. Bake in preheated oven @ 375ºF for about 25mins.  Serves 6-8.

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Hope you enjoy as much as I did!