Dessert

Red Currant Muffins (GF, DF)

So the number one question I'm probably going to get is WTF are currants? Honestly, I didn't even know myself until about 2 days ago. I stumbled upon some red currants at a small, local market when I was looking for blueberries and was intrigued. Obviously I googled them, and one of the first things that popped up was, "If you find local currants, buy them!" So I followed suit, snagged my currants, and headed home. Side note - they were gone in 2 days. 

From what I read, they seemed like tart berries, so I played around with them in the kitchen for breakfast. I loved the breakfast; My niece did not. Needless to say, they're definitely tart. So I figured the perfect way to balance out the tartness would be to put them into some delicious, sweet muffins. They did not disappoint! I made them gluten free and dairy free, and they are still so perfect and moist (sorry for the use of the word, but they are). Plus the sweet and tart balance is on point. And if you aren't feeling the idea of tart currants or just can't find them, feel free to swap them out for the berries of your choice. I'd imagine blueberries would be a great sub.

Here's What You'll Need:

-1 cup quinoa flour (I use this one)
-1/4 cup coconut sugar
-2 tbsp pure maple syrup
-Pinch of sea salt
-1 tsp baking powder
-1/4 cup unsweetened almond milk
-1/2 tsp vanilla
-1 egg
-3 tbsp coconut oil, melted
-3/4 cup red currants

Makes 6 muffins

Instructions:

1) Preheat your oven to 350 degrees.
2) Mix together all ingredients minus the currants until smooth.
3) Fold in the currants (may reserve a few to place on the tops of the muffins).
4) Evenly disperse the mix in a 6-cup muffin tin. Optional - top each with reserved currants.
5) Place the muffin tin into the preheated oven and bake for 20-25 minutes until muffins are fully cooked through.
6) Remove the muffins, serve, and enjoy!

These muffins make for the perfect snack, treat, on the go breakfast, or even dessert! I haven't tried subbing other flours or milks, but I will update this post if I do. Or feel free to let me know how it goes in the comments below! I would also imagine the ghee would work as a sub for coconut oil as well as a vegan egg for the egg, but again, I haven't tested it out yet. Let me know what you think in the comments below!

Double Chocolate Protein Banana Bread - Vegetarian + GF

Since being introduced to Naked Nutrition's clean protein powders with minimal, straight-forward ingredients, I've been having so much fun playing around and coming up with new plant-based protein-packed recipes. Their Chocolate Less Naked Pea Protein contains just pea protein, raw cacao, and coconut sugar. That's it! No weird junk and nothing to hide. So naturally, I've been having a blast trying it out in all of the chocolatey goodness that I can think of, and this week is no different! In fact, I was feeling extra chocolatey this week which led me to this double chocolate protein banana bread recipe.

It's not only packed with all of the chocolate. It also brings the protein and other nutrients while being vegetarian, dairy free, and gluten free. It can also easily be made vegan by swapping out the eggs with flax eggs or nut free by swapping out the almond milk. It's basically the perfect way to Saturday, and will most likely be gone by the end of the weekend. No joke.

Here's What You'll Need:

-2 ripe (ideally spotty) bananas
-1 tbsp coconut oil, melted
-3/4 cup coconut flour
-2 eggs
-1 scoop Naked Nutrition's Chocolate Less Naked Pea Protein powder
-1 tsp baking powder
-2 tbsp chocolate sunflower seed butter (I used this one) or the nut butter of your choosing
-1 tbsp cacao powder (I used this one)
-1/2 cup unsweetened almond milk (or other milk of your choosing)
-1/2 cup dairy-free dark chocolate chips 

Instructions:

1) Preheat your oven to 350 degrees.
2) Mash your bananas in a bowl with a hand mixer or wooden spoon.
3) Mixed in the coconut oil, eggs, sunflower seed butter, and almond milk.
4) Add in the dry ingredients (minus the chocolate chips), and mix until well combined.
5) Fold in the chocolate chips. I reserved a few to add onto the top at the end, but feel free to add them all in if desired.
6) Pour the mixture into a greased or parchment-lined loaf pan, and spread it out evenly.
7) Bake in to the oven for about 50 minutes (until a toothpick comes out clean).
8) Let the bread cool a bit for about 15-20 minutes before removing and slicing it.
9) Serve, and enjoy!

Hello chocolate heaven! Am I right? I know what I'm having as my dessert...and pre and post-workout snacks...and probably breakfast, lunch and dinner the next few days. But really, it's hard to keep your hands off (and mouth full) of this banana bread. Let me know what you think in the comments below!

Protein Chocolate Covered Strawberries

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Happy Friday, everyone! What better way to celebrate than with CHOCOLATE! Not just chocolate but healthy, protein-packed chocolate covered strawberries? Does it get much better than that?!

These babies have just a few, natural ingredients. I'm talking cacao, natural sweeteners, coconut oil, and the best vegan protein powder around! They make for the perfect guilt-free dessert or snack while still bringing the flavor, and they're super quick and easy to whip up. Grab a couple before or after the gym, as a post-dinner dessert, or even to top off your morning oats. They're great any time! 

Here's What You'll Need:

-8 oz fresh strawberries
-1/4 cup coconut oil, softened to room temperature or slightly melted
-1 1/3 tbsp (that's 1 tbsp + 1 tsp) Naked Nutrition Less Naked Chocolate Pea Protein Powder
-1 1/3 tbsp (that's 1 tbsp + 1 tsp) Cacao powder (I used this one)
-1 tsp pure maple syrup
-1/2 tsp vanilla
-Pinch of sea salt

Instructions:

1) In a bowl, mix together the coconut oil, Naked Nutrition protein powder, cacao powder, maple syrup, vanilla and sea salt until smooth.
2) Dip each strawberry into the chocolate mixture and place on a parchment lined plate. You may want to use a spoon or knife to spread the chocolate.
3) Put the plate of strawberries in the fridge for at least 30 minutes until the chocolate hardens.
4) Enjoy!

It's that simple, and you have yourself a delicious treat to last the weekend! Yes, they'll go that fast. Let me know what you think in the comment's below!

Chocolate Almond Butter Banana Protein Cookies (Vegan + GF)

Chocolate almond butter banana protein cookies - what a freakin mouthful, am I right? But each ingredient is so important and adds such an extra punch of flavor to this recipe that I couldn't leave one out. So chocolate almond butter banana protein cookies it is!

They're vegan. They're gluten free. They take only 8 (YES 8) minutes to bake. They're delicious. AND you can even eat the batter because did I mention they're vegan and delicious? Plus you get some great protein thanks to Naked Nutrition's Chocolate Less Naked Pea Protein Powder and almond butter. So let's not waste anymore time and get this thing started!

Here's What You'll Need:

-2 scoops Naked Nutrition's Chocolate Less Naked Pea Protein Powder
-1 tbsp cacao powder (I use this one)
-2 tbsp coconut flour
-1 banana
-1/2 tsp baking powder
-1/2 tsp vanilla
-2 tbsp unsweetened almond milk
-2 tbsp unsweetened almond butter (I use this one)
-1 tbsp maple syrup
-2 tbsp sweet almond coconut butter (optional; I use this one)

Makes about 8 cookies

Instructions:

1) Preheat your oven to 350 degrees.
2) Mash the banana in a bowl until relatively smooth.
3) Add in all of the other ingredients minus the almond coconut butter and mix thoroughly until it forms a dough-like consistency.
4) Form the dough into balls about an inch in diameter and place on a baking sheet lined with parchment paper.
5) Flatten the balls slightly using your hand or the back of a spoon to form a cookie shape.
6) Bake in the oven for about 8 minutes, and then remove to cool.
7) (Optional) Warm up the almond coconut butter until it becomes semi-liquid and drizzle-able. Drizzle some on top of each cookie.
8) Allow the cookies to cool (and the almond coconut butter to harden).
9) Serve, and enjoy!

If you just can't wait, I do have to say that they're also great warm! Either way, they're a great pre or post-workout treat or just a great protein-packed snack or dessert. Also make sure to check out Naked Nutrition's other vegan protein products, and let me know what you think of the recipe in the comments below!

Annie’s Great Bunny Bake Off Chocolate Chip Cookie Cheesecake Skillet

I’ve been a huge fan of Annie’s Homegrown products for years now, so when I heard that they now make Certified Organic versions of all of my favorite refrigerated doughs and baking mixes, you know I was all in! These products taste AMAZING, and they make baking fun and easy whether you want to make the mixes and doughs as is or play around a bit. Plus all of their products are made with only the best ingredients, meaning they use unbleached flour, and there’s no hydrogenated oils or high-fructose corn syrup here!

To celebrate the upcoming holiday season and these delicious baking mixes and doughs, they’re hosting their first annual Great Bunny Bake Off! I am beyond excited to be partnering with them to share this with you guys, plus you get a fun and easy recipe made with Annie’s Organic Chocolate Chunk Cookie Dough!

The official #BunnyBakeOff is live NOW over on Instagram and runs through 12/13. Pick up one of Annie’s delicious baking mixes or refrigerated doughs, and play around! Make the most delicious and fun recipe you can think of, post it to Instagram tagging @annieshomegrown and using the hashtag #BunnyBakeOff, and you’re entered! Plus you have the opportunity to be regrammed my @annieshomegrown on Instagram. There will be three grand prize winners who will each receive an entire year’s worth of Annie’s products (valued at $366)! Plus the first 100 people who post their recipe to Instagram will automatically receive a free product coupon for any Annie’s baking product just for sharing. Does it get any better? For more on the official rules, head over to Annies.com via this direct link: http://bit.ly/2fEhhea

Now onto the recipe. I don’t even know if I can express my love for chocolate chip cookies, but let’s just say it HUGE. So when I saw chocolate chunk cookie dough that’s both organic and made with great ingredients, it was clearly my go to for the Bunny Bake Off! This cookie dough is phenomenal in and of itself, but I say go big or go home when there’s a year’s worth of Annie’s at stake! And what’s the only thing better than a dessert? Two desserts disguised as one. That’s where this chocolate chip cookie cheesecake skillet comes in.

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Here’s What You’ll Need:

-Two 12 oz package of Annie’s Organic Chocolate Chunk Cookie Dough
-8 oz organic cream cheese (room temperature)
-¼ cup coconut sugar
-1 egg
-5 oz plain unsweetened yogurt (Icelandic or Greek ideally)
-1 tsp vanilla

Instructions:

  1. Preheat your oven to 350 degrees.
  2. In a large, greased skillet, mix together the separated cookie dough pieces and spread to cover the entire bottom of the skillet.
  3. In a bowl, mix together the cream cheese, yogurt, coconut sugar, egg, and vanilla using a hand mixer until well mixed.
  4. Pour the mixture over top of the cookie dough, spreading it evenly.
  5. Put the skillet in the preheated oven, and bake for 45-55 minutes until the top layer is well browned and the cookie is cooked through.
  6. Let cool for 30 minutes to an hour, slice, and enjoy!

I’m pretty sure you can’t even realize how much you need this cookie cheesecake combo in your life until you’ve had a slice. Trust me, there’s no going back! I topped mine with a scoop of organic ice cream and sprinkles, but feel free to play around! It’s also pretty darn good on its own. Let me know what you think in the comments below.