Recipe: Protein Banana Cupcakes

20180819_124852.jpgThese cupcakes provide a protein hit which make them a great post-workout snack. They are gluten free, dairy free, soya free and egg free.

Makes 8 cupcakes

Ingredients

  • 2 bananas
  • 15g protein powder (I use rice protein)
  • 15g gluten free oat flour
  • 1/4 cup of dairy free milk
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1tbsp Splenda
  • 2tbsp smooth hazelnut butter

Method

  1. Mash the bananas until smooth
  2. Mix the bananas and dairy free milk together
  3. Add the protein powder, oat flour, baking powder and vanilla extract and mix together
  4. Place the mixture into small cupcake cases making sure they are even
  5. Put them in the oven on gas mark 6 for 15 minutes
  6. Once you take them out, leave them to cool for a minute while making the icing
  7. To make the icing, mix together the hazelnut butter and Splenda then spread evenly over each cupcake

Recipe: Banana and Walnut bread

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This recipe is gluten free, dairy free, egg free, yeast free and refined sugar free yet is delicious and great with some nut butter spread on top.

Makes 8 slices

Ingredients:

  • 1 cup of gluten free oat flour
  • 1 cup of ground walnuts
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1/4 cup of Splenda
  • 1 large banana, mashed
  • 3 flax egg substitutes (6 tablespoons flaxseeds, 1 1/2 teaspoons baking powder and 9 tablespoons water)

Method:

  1. Preheat the oven to 300 degrees/gas mark 2 and line a 9×5 inch loaf pan with parchment paper
  2. Start by making the flax egg substitute as shown in my previous recipe (https://caralilynutrition.com/2016/12/21/recipe-egg-substitute/). Mixed the flaxseeds, baking powder and water and leave to settle for a while
  3. Mixed the oat flour, ground walnuts, bicarbonate of soda and salt in a bowl
  4. Mix the Splenda, mashed banana and flax egg together
  5. Combine this mixture with the dry ingredients and stir until combined
  6. Pour the mixture into the pan, spreading evenly and bake for around 40 minutes until a knife comes out clean when inserted
  7. Leave to cool before slicing

Recipe – Egg Substitute

With shows such as “The Great British Bake-Off” on television in recent years, the nation has been inspired to do more baking. But what do you do if you have an egg allergy or intolerance? Here is a recipe for an egg substitute I found in my research after I learnt I had an intolerance to egg and use it all the time when I bake. This recipe is for one egg:

Ingredients

  • 2 tablespoons flaxseed (I get milled flaxseed)
  • 1/8 teaspoon baking powder
  • 3 tablespoons of water

Method

  1. If you don’t have milled flaxseed; grind it to the consistency of cornmeal.
  2. Mix the flaxseed, baking powder and water in a bowl.
  3. Leave for about 10 minutes to let it congeal.
  4. Add to your baking as normal

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