Recipes

Single Serve Chocolate Peanut Butter Cake

Single Serve Chocolate Peanut Butter Cake

Couverts1
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Ramekin
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • In a mixing bowl, combine all of the cake batter ingredients: chocolate whey protein powder (if using), coconut flour, unsweetened cocoa powder, egg white, canned pumpkin puree, unsweetened almond milk, stevia packets, and baking powder.
  • Mix until smooth.
  • Spray a ramekin with nonstick spray and pour the chocolate cake batter into it.
  • In a small bowl, mix the peanut flour and water to create the peanut butter swirl.
  • Add it on top of the chocolate batter and use a knife or toothpick to swirl it through the batter.
  • Bake for 25-28 minutes.
  • Remove from the oven and let cool for 5 minutes before enjoying.

Notes & Wine Advice

Wine Advice

Pair this single serve cake with a glass of Ruby Port or a smooth, full-bodied Shiraz.

Nutrition values

Calories: 291 kcal | koolhydraten: 24 g | Eiwitten: 40 g | Vet: 6 g | Suiker: 2 g
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Course; Cake / Chocolate / Dessert / Nuts
Cuisine; American
Diets; Dairy-Free / Gluten-Free

Vegan Samoa Cookie Bars

Vegan Samoa Cookie Bars

Couverts8
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • 4×9 baking dish
  • Nonstick spray
  • small pan

Ingredients

Base

Topping

Chocolate Drizzle

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the oat flour, almond meal/flour, coconut oil, unsweetened applesauce, and stevia packets.
  • Mix until well combined.
  • Spray a 4×9 baking dish with nonstick spray and spread the base dough evenly into the dish.
  • Bake for 18-20 minutes.
  • While the base is baking, prepare the topping.
  • Blend the dates in a blender or food processor into fine pieces.
  • If the dates are not soft enough, soak them in water for at least 3 hours beforehand.
  • In a small pan, combine the chopped dates, almond milk, and vanilla extract.
  • Simmer over low heat, stirring often to prevent burning, until the mixture thickens to a caramel-like consistency.
  • Stir in the unsweetened coconut into the date mixture.
  • Spread the date and coconut topping over the baked cookie base once it has finished baking.
  • For the chocolate drizzle, mix the cocoa powder, water, and stevia in a small bowl until smooth.
  • Drizzle the chocolate mixture over the top of the bars.
  • Cut into 8 pieces and enjoy!

Notes & Wine Advice

Wine Advice

Pair these cookie bars with a sweet dessert wine like Moscato or a light, fruity red wine like Pinot Noir.

Nutrition values

Calories: 274 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 17 g | Suiker: 18 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegan

Spiced Carrot Cake Bread

Spiced Carrot Cake Bread

Couverts12
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Bread loaf pan
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a large mixing bowl, combine the oat flour, almond meal/flour, vanilla whey protein powder (if using), chopped walnuts, baking stevia, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  • Add the pureed carrots, whole egg, egg whites, vanilla extract, and unsweetened almond milk to the dry ingredients.
  • Mix until everything is evenly combined.
  • Spray a bread loaf pan with nonstick spray and pour the batter into the pan.
  • Bake for 25-27 minutes.
  • Let the bread cool in the pan for 10-15 minutes, then cut into 12 slices.
  • Enjoy!

Notes & Wine Advice

Wine Advice

Pair this carrot cake bread with a sweet, spicy wine like Gewürztraminer or a semi-sweet Riesling.

Nutrition values

Calories: 110 kcal | koolhydraten: 8 g | Eiwitten: 8 g | Vet: 6 g | Suiker: 2 g
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Course; Cake / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free

Protein-Packed Red Velvet Chocolate Bark

Protein-Packed Red Velvet Chocolate Bark

Couverts9
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Measuring cups
  • 9×9 dish
  • Cling wrap
  • Microwave-safe bowl or double boiler

Ingredients

Instructions

  • In a large mixing bowl, combine the chocolate protein powder, dried beet powder (if using), coconut flour, almond meal/flour, baking stevia, coconut butter, unsweetened applesauce, unsweetened almond milk, vanilla extract, and red food coloring (if using).
  • Mix until well combined.
  • Line a 9×9 dish with cling wrap.
  • Melt 5 oz of sugar-free white chocolate (or dark chocolate for dairy-free/vegan) and pour it into the base of the lined dish.
  • Spread it evenly.
  • Place the dish in the refrigerator for 30 minutes to solidify the chocolate.
  • Once the chocolate base is solid, spread the red velvet batter evenly on top.
  • Melt the remaining 5 oz of chocolate and pour it over the red velvet layer.
  • Spread it evenly.
  • Place the dish back in the refrigerator for 30-45 minutes to solidify the chocolate.
  • Once solid, cut into 9 even pieces.
  • Store any extras in the refrigerator.

Notes & Wine Advice

Wine Advice

Pair this bark with a sweet dessert wine like Port or a light, fruity wine like Lambrusco.

Nutrition values

Calories: 293 kcal | koolhydraten: 20 g | Eiwitten: 12 g | Vet: 20 g | Suiker: 5 g
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Course; Chocolate / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegan

Decadent Chocolate Pistachio Muffins

Decadent Chocolate Pistachio Muffins

Couverts5
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Cupcake tray
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the oat flour, almond meal/flour, baking stevia, pumpkin puree, almond milk, cocoa powder, egg whites, vanilla extract, and baking powder.
  • Blend until smooth.
  • Stir in 1/4 cup chopped pistachios until evenly distributed.
  • Spray a cupcake tray with nonstick spray and pour the batter into 5 cupcake molds.
  • Sprinkle the remaining 2 tbsp of chopped pistachios on top of the muffins.
  • Bake for 30 minutes.
  • Remove from the oven and let cool for 10 minutes before enjoying.

Notes & Wine Advice

Wine Advice

Pair these muffins with a rich, robust red wine like Cabernet Sauvignon or a fruity Zinfandel.

Nutrition values

Calories: 173 kcal | koolhydraten: 15 g | Eiwitten: 9 g | Vet: 11 g | Suiker: 3 g
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Course; Chocolate / Cupcakes-Brownies / Dessert / Nuts
Cuisine; American
Diets; Dairy-Free / Gluten-Free

Zesty Lemon Poppyseed Muffins

Zesty Lemon Poppyseed Muffins

Couverts2
Deel op Facebook Print Recipe

Equipment

  • blender or food processor
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Cupcake mold
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • Grind the oats into a flour using a blender or food processor.
  • In a mixing bowl, combine the oat flour, protein powder (if using), coconut flour, egg white, water, lemon juice, lemon zest, stevia, baking powder, almond extract, and poppy seeds.
  • Mix until evenly combined.
  • Spray a cupcake mold with nonstick spray and pour the batter into two cupcake molds.
  • Bake for 20 minutes.
  • Remove from the oven and let cool before enjoying.

Notes & Wine Advice

Wine Advice

Pair these muffins with a refreshing glass of Sauvignon Blanc or a light Chardonnay.

Nutrition values

Calories: 135 kcal | koolhydraten: 18 g | Eiwitten: 12 g | Vet: 3 g | Suiker: 2 g
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Course; Cupcakes-Brownies / Dessert / Fruit
Cuisine; American
Diets; Dairy-Free / Gluten-Free

Chocolate Almond Delight Muffins

Chocolate Almond Delight Muffins

Couverts4
Deel op Facebook Print Recipe

Equipment

  • blender
  • Measuring spoons
  • Measuring cups
  • Cupcake pan
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰ F (175⁰ C).
  • In a blender, grind the oats into a flour consistency.
  • Add almond meal/flour, egg whites, almond butter, almond milk, baking stevia, and baking powder to the blender.
  • Blend until smooth.
  • Stir in the shredded coconut and chocolate chips until evenly distributed.
  • Spray a cupcake pan with nonstick spray and pour the batter into 4 cupcake molds.
  • Sprinkle the tops with sliced almonds.
  • Bake for 15 minutes.
  • Remove from the oven and let cool for 5-7 minutes before enjoying.

Notes & Wine Advice

Wine Advice

Pair these muffins with a light, sparkling wine like Prosecco or a dessert wine like Moscato d’Asti.

Nutrition values

Calories: 286 kcal | koolhydraten: 25 g | Eiwitten: 9 g | Vet: 20 g | Suiker: 5 g
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Course; Cupcakes-Brownies / Dessert / Nuts
Cuisine; American
Diets; Dairy-Free / Gluten-Free

Blackberry Granola Muffins

Blackberry Granola Muffins

Couverts2 muffins
Deel op Facebook Print Recipe

Equipment

  • food processor, or blender
  • medium mixing bowl
  • Cupcake tray
  • Nonstick spray
  • Measuring cups

Ingredients

Instructions

  • Preheat the oven to 350⁰F (175⁰C).
  • Grind the oats into a flour using a food processor or blender.
  • In a medium mixing bowl, combine the oat flour, almond meal, coconut flour, egg white, almond milk, stevia packets, and baking powder.
  • Mix until evenly combined.
  • Gently fold in the fresh blackberries.
  • Spray a cupcake tray with nonstick spray.
  • Pour the batter into two cupcake molds.
  • Sprinkle the granola on top of each muffin.
  • Bake at 350⁰F (175⁰C) for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool before serving.
  • Enjoy!

Notes & Wine Advice

Wine Advice

Pair these muffins with a light, fruity wine such as a sparkling rosé or a chilled Pinot Grigio.

Nutrition values

Calories: 187 kcal | koolhydraten: 25 g | Eiwitten: 9 g | Vet: 7 g | Suiker: 4 g
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Course; Breakfast / Cupcakes-Brownies / Dessert / Fruit
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegetarian

Healthy Peanut Butter Banana Muffins

Healthy Peanut Butter Banana Muffins

Couverts9
Deel op Facebook Print Recipe

Equipment

  • medium mixing bowl
  • Fork or potato masher
  • Measuring cups
  • Cupcake tray
  • Nonstick spray

Ingredients

Instructions

  • Preheat the oven to 350⁰F (175⁰C).
  • In a medium mixing bowl, mash the ripe bananas until smooth.
  • Add the egg, peanut butter, and vanilla extract to the mashed bananas.
  • Mix until evenly combined.
  • Add the instant oats, almond meal, and baking powder to the wet ingredients.
  • Mix well until the batter is smooth and uniform.
  • Spray a cupcake tray with nonstick spray.
  • Disperse the batter evenly into 9 cupcake molds.
  • Bake at 350⁰F (175⁰C) for 18 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool before serving.
  • Enjoy!

Notes & Wine Advice

Wine Advice

Pair these muffins with a light, fruity wine such as a sparkling rosé or a chilled Moscato.

Nutrition values

Calories: 151 kcal | koolhydraten: 20 g | Eiwitten: 5 g | Vet: 6 g | Suiker: 7 g
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Course; Breakfast / Cupcakes-Brownies / Dessert / Fruit
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegetarian

Vegan Cookie Dough Bars

Vegan Cookie Dough Bars

Couverts8
Deel op Facebook Print Recipe

Equipment

  • food processor, or blender
  • medium mixing bowl
  • 8×8 dish
  • Cling wrap
  • Measuring cups

Ingredients

Instructions

  • Grind the oats into a flour using a food processor or blender.
  • In a medium mixing bowl, combine the oat flour, coconut flour, applesauce, coconut oil, almond milk, vanilla extract, stevia packet, and 1 oz of dark chocolate chips.
  • Mix until well combined.
  • Line an 8×8 dish with cling wrap for easy removal later.
  • Spread the batter evenly into the prepared dish.
  • Melt the remaining 1/2 oz dark chocolate and drizzle it on top of the batter.
  • Place the dish in the refrigerator to set for 1 hour.
  • Once firm, slice into 8 pieces and enjoy.
  • Store any extras in the refrigerator.

Notes & Wine Advice

Wine Advice

Pair these bars with a light, sweet wine such as a Moscato or a chilled late harvest Riesling.

Nutrition values

Serving: 1 bar | Calories: 139 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 2 g
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Course; Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegan