Gluten-free Lemon and Blueberry Cakes

This delicious recipe was inspired by a healthy baking recipe from the lovely Theresa Cutter, a qualified nutritionist and fitness trainer who writes for Australian Women's Fitness Magazine. She has a fabulous website, 'The Healthy Chef' which has delicious recipes and advice for healthy living.

These gorgeous little cakes are perfect to take to a morning tea or serve as dessert, warmed and with a little natural Greek yoghurt. I used honey in the recipe for sweetness but you can substitute with stevia or xylitol if you want to reduce the sugar content. To increase the protein, I also added some Sunwarrior powder. If you want to skip the protein powder, omit this ingredient and the almond milk.

Gluten-free Lemon and Blueberry Cakes

Makes 8

Ingredients:

• 1 1/2 cups of ground almonds
• 1/4 teaspoon of baking soda
• 2 tablespoons of vanilla protein powder (I used a rice protein powder 'Sunwarrior')
• 2 organic free-range eggs
• the juice and zest of one unwaxed organic lemon
• 2 tablespoons of almond milk
• 2 tablespoons of natural honey
• 1 teaspoon of vanilla bean paste
• 2 tablespoons of coconut oil
• 1/2 cup of fresh ricotta cheese (I like to buy mine from an authentic Italian deli or the farmer's markets)
• 1/2 cup of frozen blueberries
• 2 tablespoons of chia seeds
• extra honey for drizzling

Method:

1. Preheat the oven to 170 degrees fan forced.
2. Combine the ground almonds, baking soda, protein powder and lemon zest in a large mixing bowl.
3. In a small saucepan, warm the coconut oil, honey and vanilla paste until melted. Set aside and leave to cool. 
4. In a medium bowl, whisk the eggs and add the almond milk and lemon juice. Pour in the cooled coconut oil, honey and vanilla mix. Mix the wet ingredients into the dry almond mix, and stir until combined.
5. Fold in the ricotta and then gently fold through the blueberries briefly. 
6. Oil a silicone muffin tin or line a regular muffin tin with patty pans. Place roughly two tablespoons of the mixture into each muffin hole.
7. Top each cake with a sprinkle of chia seeds and a drizzle of honey.
8. Bake for 35 minutes or until baked through and slightly golden.
9. Leave to cool slightly in the pan before gently transferring to a wire rack to cool.

Gluten-free Cake Batter Pancakes

My two favorite treats are cake and pancakes, and to combine them is just genius. I think cake is the perfect birthday breakfast and cake batter pancakes make any start to the day more special. Easy to make, decorate the pancakes with delicious vanilla protein glaze and sprinkles. Add some sparklers or cute candles to surprise a certain someone on their special day.

Cake Batter Pancakes

makes about 12 pancakes

Ingredients:

• 1 1/2 cups of vanilla whey protein powder
• 2/3 cups of gluten-free yellow cake mix
• 1 tablespoon of stevia
• 1 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1.5 - 2 cups of unsweetened vanilla almond milk
• hundreds and thousands 

Method:

1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. 
2. Add 1 cup of milk, egg and vanilla extract and stir until smooth. Start with 1 cup of milk and add more if needed; you will want the mixture to be pancake mixture texture (not as thick as cake mix but not runny). Fold into the mixture a few tablespoons of sprinkles. 
3. Preheat a large fry pan to medium heat and spray with non-stick cooking oil. Pour batter in 1/4 cup measurements and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. 
4. Serve with vanilla sauce.

Glaze

• 1 cup of vanilla whey protein powder
• 3 tablespoons of almond milk (warmed)
• hundreds and thousands 

Mix milk and protein powder until smooth and runny. You may need to add a little more powder or water/milk to reach desired consistency. Drizzle on pancakes.

Source: www.sweeteats.com 

http://www.howsweeteats.com/2011/01/cake-batter-pancakes/

Sugarfree Protein Rocky Road

If you try one recipe from my blog, it has to be this one, especially if you love chocolate. This rocky road is so good, you will happily replace fat and sugar laden chocolate nibbles with this healthy alternative. Made with toasted raw peanuts, sugar-free marshmallows and unsweetened dried cranberries to complete the flavour jumble.

Apart from the special added ingredients, this recipe uses what most health nuts will have in their pantry. I found sugar-free marshmallows at the pharmacy, but you can also source them in speciality sweet shops and health food stores.

Sugar-free Protein Rocky Road

Ingredients:

• 4 scoops of protein powder in vanilla or chocolate (I used vegan Sunwarrior rice protein)
• 1/4 cup of softened coconut oil
• 2 tablespoons of unsweetened almond milk
• 2 tablespoons of cacao powder
• 2 tablespoon of Vitarium sugar free chocolate drinking mix
• 3 tablespoons of Natvia sweetener
• 2 packets of sugar free marshmallows (you can find these at health food stores or pharmacies)
• 1/4 cup of unsweetened dried cranberries
• 100 grams of raw shelled peanuts
• 2 pinches of Himalayan pink salt 
• 1 pinch of cinnamon

Method:

1. Spray a fry pan with coconut oil and toss in the raw peanuts. Add a pinch of Himalayan salt and a pinch of cinnamon and fry until toasted. Set aside.
2. Microwave the coconut oil for 20 seconds until melted. 
3. Transfer the coconut oil to a large mixing bowl and add in the stevia, chocolate drinking mix, cacao powder and a pinch of salt. Mix until the sugar crystals are dissolved.
4. Add in the protein powder, cranberries, and peanuts and mix together. Add in one packet of the marshmallows and stir to incorporate. 
5. Transfer the second packet of marshmallows to a small bowl and microwave on low heat until melted. Scoop out the melted marshmallows and stir into the chocolate mixture. The melted marshmallows help the mixture to stick together and add a delicious crunch when set.
6. Add the almond milk to help the ingredients stick together. You may need to add a touch more if the mixture seems a little dry. 
7. Spray a silicone loaf tin or silicone muffin tin with coconut oil. Transfer the mixture to the tin by either spreading it out into the loaf shape or placing a few tablespoons in each muffin hole.
8. Leave to set in the fridge or freezer.
9. Take out from the tin and slice or leave as muffin shapes. Store in a plastic sealed bag or container in the fridge or freezer.

*You could also add shredded coconut and change the peanuts to hazelnuts, walnuts or pecans. Mix the cranberries up to by swapping with sultanas or dried blueberries.