Tag Archives: coconut flour

CRAZY PROTEIN BREAD

Crazy Protein Bread

I posted a picture of this extremely macro-friendly protein bread the other day on my Instagram account and there was a lot of interest in the recipe.

I based the recipe very closely on iheartmacro’s recipe for protein bread, however I am personally not a fan of cooking with protein powder and I am back off dairy, so I could not use Greek yogurt.

I am also a big fan of Crazy Richard’s Pure PB powder and added that to the recipe because PB makes EVERYTHING better!

This bread is awesome for those who struggle to get in all of their protein for the day and is VERY filling thanks to the coconut flour.

WET INGREDIENTS

  • 1 1/2 cup liquid egg whites (I prefer organic)
  • 2/3 cup non-dairy milk (I used unsweetened vanilla almond milk)
  • 2 farm fresh eggs
  • OPTIONAL – stevia to taste
    • Use if you want sweet bread
    • Omit if you want more neutral tasting bread

DRY INGREDIENTS

  • 1/2 cup coconut flour
  • 1/3 cup Pure PB powder (replace with almond flour to make it Paleo)
  • 1 tsp baking powder

METHOD

  1. Pre-heat oven to 350 degrees F
  2. Whisk together all of the dry ingredients in a bowl until fully incorporated
  3. In a separate bowl whisk together the wet ingredients
  4. Add the dry ingredients to the wet and whisk until very smooth
  5. Pour the batter into a greased cake pan
  6. Bake for 30-35 minutes until toothpick comes out clean in the center of the cake
  7. Cool and slice into 8 slices
  8. Store in the fridge (I place the bread in a tupperware along with a paper towel to absorb any excess moisture).

MACROS PER SLICE5C/9.5P/2.9F

 

*Use code “FITQUESTMOM for 10% off Crazy Richards Products.  Shop HERE.

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Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Gluten Free, Paleo, Recipes

My Favorite Gluten-Free Lower Carb Waffle Recipe

Balanced Grettie Lower Carb Gluten Free Waffle with Syrup BITE

This is my go-to waffle recipe.  It has taken me a while to perfect, but I know it’s good when the rest of my family actually likes them and tries to steal bites when I make one for myself.  Let’s face it, I like a lot of foods that the general public probably wouldn’t be into…this is a recipe the general public will be into.

I like this recipe as either a HUGE Belgian waffle or pancakes.  The only difference between making these into waffles or pancakes will be the batter consistency (aka how much water you add).  Waffle batter tends to be thicker and pancake batter thinner (it is basically personal preference).

I like to eat the whole recipe myself, but you can easily split it in half or eat as much as your macros allow.  I also like to top my waffle with strawberries, but again that is personal preference.

If you don’t want to use syrup you can add a little stevia to the batter.

Balanced Grettie Lower Carb Waffle Ingredients

INGREDIENTS

40 grams Krusteaz gluten -free buttermilk pancake mix

1 Tbs coconut flour (pack it into the Tbs vs. the scoop and scrape method)

2 Tbs Fufu (Plantain Flour)

6 Tbs organic egg whites

Water (amount varies)

METHOD

Preheat your waffle maker or a pan on medium heat if making pancakes.

Place the pancake mix, coconut flour, and fufu flour into a mixing bowl.  Add the egg whites and a little water to start (2-3Tbs).  Mix.

The coconut flour will absorb a lot of water, so add water a little at a time until it reaches the right consistency.  It seems like the amount of water I use is different every time, so play around with it.  You can also add some more egg whites if you have more protein macros to use-up.  I have used as little as 4Tbs and as much as 8Tbs with great results.

Spray coconut oil onto the waffle maker or pan.

Cook as you would any regular waffle or pancake.

Here is the macro breakdown for the recipe as written:

Balanced Grettie Lower Carb Waffle Macros IIFYM

 

Balanced Grettie Lower Carb Gluten Free Waffle with Syrup

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Filed under Breads / Crackers / Muffins, Breakfast, Cake, Dessert, Family Recipe Make-Over, Gluten Free, Kid Friendly, Quick, Recipe Redux, Recipes

BLUEBERRY MUFFINS – Gluten Free

Blueberry muffins are a classic that most people love.  When we found out my daughter needed to eat gluten free I bought many different brands of already prepared gluten free blueberry muffins and, how can I say this nicely, they were the texture of dense bricks. 

In an effort to duplicate a “real” blueberry muffin (in gluten free form), I went into the kitchen and began experimenting.  I worked on this recipe for a long time tweaking it and making modifications and this is now my tried and true blueberry muffin recipe. 

Start off your Saturday by making some blueberry muffins and then head off to a Farmer’s Market.

INGREDIENTS

Wet Ingredients

1 ½ cups or one 10 oz. bag of frozen organic blueberries

2 Ener G egg replacer eggs

1/3 cup agave syrup

1/3 cup coconut sugar

½ cup applesauce

2 Tbs. grapeseed oil

1 six oz. So Delicious Coconut Yogurt (vanilla flavor)

1 Tbs. vanilla extract

Dry Ingredients

¾ cup Bob’s Red Mill Gluten Free All Purpose Flour

¾ cup blanched almond flour

½ cup buckwheat flour

¼ cup flaxseed meal

2 tsp. baking powder

1 tsp. baking soda

½ tsp xanthum gum

½ tsp salt

 ~

Preheat oven to 375°

Cover the frozen blueberries with warm water to help them thaw.  Once the blueberries have thawed, strain out the liquid.

Whisk together the wet ingredients (with the exception of the blueberries).

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients.  Once the batter is mixed thoroughly, fold in the thawed blueberries.

Grease the muffin tins with grapeseed or coconut oil (I used coconut oil and spread it with my silicone basting brush).

Divide the batter evenly into 12 muffin tins. 

Lick the bowl…

Bake for 10-12 minutes, rotate the pan, and bake for another 10-12 minutes.  A toothpick poked into the center of a muffin should come out clean.

Remove the muffin pan from the oven and cool for 10 minutes.  After 10 minutes, remove the muffins from the tins and place them on a cooling rack to cool completely (DO NOT leave the muffins in the muffin pan to cool completely…the muffins will become soggy.).

When you do gluten free baking it is very important to allow the food to cool completely.  When gluten free baked goods come out of the oven the texture can be gooey.  Once cooled, the texture will firm-up and become the same as “normal” baked goods.

For a printable version of this recipe click here.

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Filed under Dessert, Gluten Free, Recipes, Vegan, Vegetarian