Since it seems like eating has been all I’ve been doing this week, let’s talk about food!
Before I left for Brasil, I found a recipe that inspired me to get back in the kitchen! It seems like I am constantly aspiring to prepare more healthy options for the GCM and I to have around the house; this makes it easy to make good food choices. But somehow I always seem to find emails that need to be returned or training plans that need to be written, and I get lazy in the kitchen. This is indeed a poor excuse, as making good food choices is part of my job, so I should be taking the time to facilitate that.
Anyhow, I found a recipe for wheat-free, sugar-free cinnamon bun protein cake here on the iheartwellness blog. You are probably thinking: umm using your time to make desserts does not really help you make good food choices. I would argue that it actually does, because let’s be honest, I am not going to skip dessert, so the alternative is a gluten-free donut, full-fat non-dairy ice cream, or the like…And this option has protein and is relatively low-cal compared to the alternatives.
“Mommy’s cake, Missy Moo!!”
The original recipe was not dairy-free or vegan, so this was my added twist, along with the pecans on top. My recipe was not sugar-free because I used vanilla-flavored coconut-milk yogurt– that was just what I had in the house. But I had never cooked with stevia before (Thanks Ian for leaving these packets in our cupboard!), and I must say that I was pleasantly surprised with the turnout and with the whole recipe, actually! Hence I thought it was worth sharing here.
Ingredients:
6 packs Stevia
3.5 tbsp Vanilla Rice Protein powder (I used Nutribiotic)
1.5 cup ground gluten-free oats
1 tbsp Baking Powder
1/4 tsp Sea Salt
2 tsp Cinnamon
1 large, ripe mashed banana
1 cup Unsweetened Vanilla Almond Milk
3 tbsp Vanilla Coconut Milk Yogurt
2 tsp Cinnamon +1 tsp powdered stevia mixed separately for topping
Pecans as you wish!
Instructions:
Preheat oven to 350F.
Stir all the ingredients together and spread into a greased pan (Next time I am just going to make double and put it in a 9×13 since we went through this first cake so quickly!).
Top with pecans and cinnamon-stevia mix.
Bake for 25-30 minutes.
Enjoy!
{ 4 comments… read them below or add one }
This looks so good and it just reminds me I have some frozen swedish cinnamon rolls dough in the freezer….unfortuntely they are full fat/sugar/everything…..eeek
Temptation!
I have that exact pile of food in my house- minus the protein powder. Rather glorious timing on posting this as I’m house sitting and actually have an oven to bake in! Might swap quinoa or amaranth flour instead of the protein powder since that’s the only ingredient I don’t regularly have in my kitchen!
Ok…made a single batch of these. The boys ate the entire pan of them after swim practice. Gone! So apparently they were good. Tomorrow I think I’ll make a pan, and hide it! Thanks for sharing!
love it!!! it´s pretty crazy how un-sinful they are when they taste so good!