My friends are coming over for a cup of tea today, so I decided to put my apron on and bake cupcakes! Today I’ll be making chocolate flavoured cupcakes with green matcha & coconut icing. Like many of my recipes, this one is created for people who are intolerant to dairy and gluten, but nonetheless the cupcakes still taste amazing.
Yield: – 12-15 cupcakes, prep time – 30 min, baking time – 30 minutes, total time – 1 hour
Total calories per portion: about 260 kcal
Protein – about 5g
Carbs – about 15g
Fat – about 20g
- 200ml almond milk
- 3 scoops of vanilla protein (optional)
- 2 Tbsp stevia
- 80ml cup rice bran oil (you can use peanut or almond butter if you prefer but the dough will be drier)
- 1 tsp vanilla extract
- 240g gluten-free flour
- 3 Tbsp Cocoa powder
- 3/4 tsp baking soda
- 1 1/2 tsp Apple cider vinegar or lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
- ½ cup roughly chopped walnuts or pecan nuts
- 200 ml unrefined (virgin) coconut oil
- 1 ½ Tbsp stevia
- 6 Tbsp coconut milk
- 1 tsp vanilla extract
- 5 Tbsp green tea matcha powder
- 3 Tbsp organic sugar-free chocolate chips (to sprinkle)
- Preheat your oven to 180C. Line a cupcake tin with cupcake liners.
- Add dry ingredients to the bowl (flour, protein, baking powder, cacao, stevia, salt) and mix well.
- Pour milk, vanilla extract, bran oil into dry mixture and whisk until well combined. If the batter looks too dry, try adding a little bit more milk.
- Pour apple vinegar or lemon juice onto baking soda (the two will burst into bubbles – these will give extra rise to the bake). Immediately stir into the batter. Add walnuts and mix for 20 seconds.
- Fill each paper cup to 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- While your cupcakes are in the oven, you can start on cream.
- Whisk the coconut oil until it gets fluffy
- Add in stevia, matcha tea powder, vanilla extract and coconut milk and mix together until nice and smooth
- Once the cupcakes are cooled, pipe the cream onto cupcakes, sprinkle on top with chocolate chips
Just because the weather outside says it’s still spring, it cannot stop us from embracing the summer! We prepared a special summer treat recipe just for you guys! Refreshing fruit pops boasting with vitamin C!
Yield: 8 portions, prep time – 30 min, cooking time – about 10 min. Total time – about 4 hours.
Total calories per piece: about 40 kcal
Protein – 0g
Carbs – 10g
Fat – 0g
- 2/3 cup fresh lemon juice
- 1/3 cup fresh orange juice
- 1/4 teaspoon orange extract
APPLE & PEPPERMINT LAYER:
- 1/4 cup coarsely chopped fresh peppermint
- 1 tablespoon fresh lime juice
- Mix 2 teaspoons sweetener with 1/2 cup water in a small saucepan over medium-high heat and bring to the boil
- Cook about 30 seconds
- Pour into a bowl
- Stir in lemon juice, orange juice and extract
- Cool for 15 minutes
- Cover and chill at least 1 hour.
APPLE & PEPPERMINT LAYER:
- Chop apples into small squires
- Add 3 teaspoons sweetener and 2 cups of water and boil in a small saucepan over medium-high heat for about 5 minutes
- Stir in chopped leaves of peppermint
- Cover and set aside for 30 minutes
- Strain through a sieve into a bowl. Discard solids.
- Stir in lime juice
- Cover and chill 1 hour.
- Pour about 2 1/2 tablespoons apple mixture into each of 8 ice pop molds
- Freeze 1 1/2 hours or until almost set.
- Arrange 1 wooden stick into mixture, being careful not to push through to bottom of mold. Return to freezer.
- Freeze 1 hour or until frozen.
- Remove molds from freezer.
- Pour about 3 tablespoons lemon mixture over frozen apple mixture in each mold.
- Freeze 2 hours or until completely frozen.
I’m not a cheesecake lover but this one is simply amazing: low in calories, high in protein, very easy to make, end extremely delicious! When I cook it at home I can’t even notice how quick it’s gone.
Yield: 8-10 pieces, prep time – 20 min, cooking time – about 60 min. Total time – about 2 hours.
Total calories per piece: about 200 kcal
Protein – about 15g
Carbs – about 10-12g
Fat – about 7-10 g
- 1.5 cups crushed crackers
- 2 Tbsp. melted coconut oil
- 2 Tbsp. almond milk
- 1 Tbsp. sugar free syrup (optional)
- 8 oz light cream cheese (I use 3% Philadelphia)
- 12 oz fat free greek yogurt
- 2 eggs
- 2 egg whites (2 Tbsp. liquid egg whites)
- 2 scoops vanilla whey protein
- 1-3 tsp. sweetener of your choice (I use stevia + 1tsp. sugar free lemon cheesecake syrup)
- Preheat oven to 250 F
- Mix Filling ingredients! Let the mixture sit out in room temperature
- Put the filling mixture aside and start working on the Crust
- Mix crushed crackers with coconut oil, almond milk and syrup
- Put parchment paper into a form and plop the crust onto the parchment paper.
- Pour the cheesecake filling onto the crust
- Bake the cheesecake for 30 minutes at 120C.
- Then bake for 45 minutes at 105C!
- Let it cool COMPLETELY for a few hours/overnight in the fridge to set!
- Decorate with berries, fruits or compote
I’m a bit pancakes fan. These recipe is, probably, one of my favourites, as the pancakes are delicious, quick to make (about 15 minutes), and also gluten, dairy and sugar free.
Yield: 6 pancakes, prep time – 5 min, cooking time – 10 min, total time – 15 min.
- ½ cup pumpkin puree
- 2 large eggs
- 1 Tbsp. coconut oil (melted)
- ¼ cup unsweetened almond/soy milk
- ½ tsp. cider vinegar or lemon juice
- 1 cup almond/oat/buckwheat flour
- ¼ cup ground flax seed
- 1 scoop whey/soy protein powder
- ¼ tsp. baking soda
- ¼ tsp. sea salt
- a pinch of cinnamon
- pure maple syrup
- toasted walnuts/almonds/peanuts, optional
- Heat griddle to 300 degrees F (or heat a skillet over medium heat)
- Combine the pumpkin, eggs, coconut oil, almond milk and vinegar (or lemon juice) in a large bowl. Mix well.
- Add flour, protein, flax seeds, cinnamon, pumpkin pie spice, baking soda and salt and stir until well combined. Batter will be slightly thick.
- Lightly oil griddle or skillet surface with coconut oil. Pour batter onto griddle using an ⅛ cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on the surface of pancake. (about 3 minutes).
- Continue cooking other side until golden brown.
- Enjoy with pure maple syrup (homey) and some toasted walnuts on top.