Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Breads (page 1 of 2)

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

 

Healthy Carrot Cake Banana Bread Loaf with Cream Cheese Frosting made gluten-free, high in protein and oil free!

 


 

 

Another day, another loaf. Today I put my carrots and my unused bananas to good use and made the most delicious loaf cake to snack on all week.

 

 

Topped with organic cream cheese frosting.

 

 

 

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Snack, Breakfast, Dessert

Yield: 12 Slices

Serving Size: 1 Slice

Calories per serving: 112

Fat per serving: 2g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Carrot Cake Banana Loaf with Cream Cheese Frosting

Healthy Carrot Cake Banana Bread Loaf Topped with Cream Cheese Icing.

Ingredients

  • 1 c brown rice flour (see notes for substitutions)
  • 64g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 ripe banana
  • 1 c grated carrots (about 2 large carrots)
  • 2 eggs, whole
  • 1/4 c unsweetened applesauce
  • 1/4 c all natural sugar-free maple syrup (see notes for substitutions)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
    Cream Cheese Frosting
  • 2 oz organic light cream cheese
  • 16g vanilla protein powder
  • 2 tbsp almond milk
  • 2 tbsp all natural sugar-free maple syrup (see notes for substitutions)

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place the banana, eggs, applesauce and grated carrots into a mixer and beat until fluffy.
  3. In a separate bowl, stir together the flour, protein, cinnamon, baking soda and powder. Pour your dry ingredients into the mixer and mix just until combined.
  4. Pour the batter into the loaf pan and bake for 38-42 minutes.
    For The Icing
  1. Place all ingredients into a food processor or blender until smooth, stopping to scrape the sides when needed.
  2. *For the decorative mini carrots, take 2 tablespoons of ready icing and place them into a bowl. Add yellow and red food coloring until you have reached your desired color. Pipe mini carrots onto loaf and finish with mint leaves.

Notes

Brown rice flour can be replaced with whole wheat flour or oat flour. Sugar-Free maple syrup can be replaced with pure maple syrup, honey or agave.

http://peanutbutterpluschocolate.com/healthy-carrot-cake-banana-loaf-with-cream-cheese-frosting/

 

 

Healthy Whole Wheat Chocolate Chip Banana Bread

 

Healthy chocolate chip banana bread made using whole wheat flour, protein powder and no oil!

 


 

 

I loaded this banana bread with PEScience’s new Peanut Butter Cookie flavored protein powder.  Get 30% off using code PBCHOCO at checkout.

 

Although the  peanut butter flavored protein tastes delicious in this banana bread, a vanilla flavored protein will tastes just as good.

 

 

 

Healthy Whole Wheat Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Dessert

Yield: 12 Slices of Whole Wheat Chocolate Chip Banana Bread

Serving Size: 1 Slice of Whole Wheat Chocolate Chip Banana Bread

Calories per serving: 113

Fat per serving: 3g

Carbs per serving: 15g

Protein per serving: 7g

Healthy Whole Wheat Chocolate Chip Banana Bread

Healthy whole wheat banana bread made sugar free and oil free!

Ingredients

  • 1 c whole wheat flour
  • 64g protein powder (I used PEScience Peanut Butter Cookie 30% OFF code PBCHOCO)
  • 3 medium bananas, ripe
  • 2 eggs
  • 1/4 c unsweetened almond milk
  • 1/4 c sugar-free maple syrup
  • 1 tsp vanilla extract
  • 1 tsp uncut stevia or sweetener of choice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 c sugar-free chocolate chips

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Beat the eggs, milk, maple syrup, vanilla and stevia until fluffy.
  3. In a separate bowl, stir together the flour, protein powder, baking soda and baking powder.
  4. Add your dry ingredients to your banana mixture and stir until combined. Fold in chocolate chips.
  5. Pour batter into prepared pan and bake for 38-40 minutes.
  6. Let cool before serving.
http://peanutbutterpluschocolate.com/healthy-whole-wheat-chocolate-chip-banana-bread/

 

 

 

Healthy Matcha Green Tea Banana Bread

 

It’s no secret that I have an obsession with healthy banana bread and at this point in my recipe creating career I’ve tried making hundreds of different flavored banana breads except one… Matcha Green Tea! How the heck have I never thought of this before?

 


I will pat myself on the back for this because this banana bread is hands down, the best I’ve ever made!

 

 

I love Trader Joe’s for the best random finds! That’s where I picked up these Matcha packets!

 

 

Make the entire loaf a green tea flavor or swirl it like I did. 😉

 

This is no fail recipe guys and a perfect way to use up those browning bananas!

 

 

Of course I added my usual (and my favorite) protein powder, PEScience Gourmet Vanilla. Get 30% OFF code PBCHOCO.

 

Healthy Matcha Green Tea Banana Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 Banana Bread Loaf, 10 Slices

Serving Size: 1 Slice

Calories per serving: 162

Fat per serving: 7g

Carbs per serving: 17g

Protein per serving: 7g

Healthy Matcha Green Tea Banana Bread

Super Healthy Matcha Green Tea Banana Bread Made Gluten-Free and High In Protein!

Ingredients

  • 1 c brown rice flour or oat flour
  • 64g vanilla protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 medium bananas, ripe
  • 1/4 c coconut oil, measured after melting
  • 1/4 c unsweetened almond milk
  • 2 eggs, whole
  • 1 tsp uncut stevia
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3g matcha green tea (I used Trader Joe's brand)

Instructions

  1. Preheat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place your bananas and melted coconut oil into a mixer and beat until fluffy. Add eggs, almond milk and stevia. Continue mixing until light and fluffy.
  3. In a bowl, stir together flour, protein, baking soda and baking powder until combined. Add dry mix to your banana mixture and stir until smooth.
  4. Separate half of the batter into another bowl and stir in the green tea powder until smooth.
  5. Layer your loaf pan alternating mixtures until you have used all the batters.
  6. Bake for 42-45 minutes. Let cool completely before serving.
http://peanutbutterpluschocolate.com/healthy-matcha-green-tea-banana-bread/

 

 

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

I have made “healthy” banana bread a million times over and while it always taste delicious, it never tastes like it’s full fat and sugary counterpart.  Until this healthy blood orange banana bread I made today. I don’t know what I did differently today, but this banana bread is extra fluffy and sweet. AND you need to make it ASAP!

 


Gorgeous isn’t it? I made this banana bread gluten-free by using brown rice flour (I know, I’m obsessed with it lately) and protein powder! Did I mention that this loaf was created without using any butter or sugar?? The natural sweetness from the bananas and just a teaspoon of uncut stevia did the trick. 🙂

 

I drizzled this loaf with a vanilla glaze easily made from vanilla protein powder, blood orange juice, water and a little coconut oil.

 

 

Man, banana bread is just the best, isn’t it? I can’t get enough. Seriously, I’ve eaten almost half of the loaf today. I’m not ashamed…

 

I get a lot of messages about what kind of protein I bake with and I always use the best quality protein in my recipes. I learned early into my baking career that using cheap and poor quality protein powder will result in chewy and bland food. Luckily being a food blogger I get to try a lot of products so I found the best ones on the market and I promise you one of the best protein powders (and most reasonably priced) is PEScience. They come in multiple flavors as well as vegan powders (yay!). You can get 25% OFF using code PBCHOCO on their website PEScience.

 

 

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 168

Fat per serving: 8g

Carbs per serving: 17g

Protein per serving: 8g

Healthy Blood Orange Banana Bread {Gluten-Free & High Protein}

Gluten-Free Blood Orange Banana Bread made using brown rice flour and protein powder.

Ingredients

  • 1 c brown rice flour
  • 64g vanilla protein (I used PEScience Gourmet Vanilla discount code PBCHOCO)
  • 3 medium bananas
  • 1/4 c coconut oil, melted
  • 1/4 c almond milk
  • 1 tsp. vanilla extract
  • 2 eggs, whole
  • 1 tsp. uncut stevia
  • juice from 1 blood orange
  • zest from 1 blood orange
  • 1 tsp. baking soda
  • 1 tsp. baking powder
    Vanilla Icing
  • 16g vanilla protein powder
  • juice from 1 blood orange
  • 1 tsp. coconut oil, melted
  • 1-2 tsp. water

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. Place your bananas into a mixer on high until completely mashed. Add coconut oil and continue mixing into incorporated. Add eggs, vanilla, almond milk, orange juice and zest. Beat until light and fluffy.
  3. In a separate bowl, whisk together flours, stevia, protein, baking soda and powder. Add your dry ingredients into your wet and mix just until combined. Don't over mix.
  4. Pour batter into your prepared pan and bake for 35-40 minutes.
  5. Let cool before stirring vanilla icing together and drizzling over loaf.
  6. Enjoy!
http://peanutbutterpluschocolate.com/healthy-blood-orange-banana-bread-gluten-free-high-protein/

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Coffee Cake layered with cheesecake and topped with a cream cheese frosting! I made this using no refined sugar or flour.

 


 

I used PEScience Snickerdoodle protein powder for this recipe, however, any vanilla flavored whey will work. You can get 30% off your PEScience order by using my code PBCHOCO at checkout!

 

 

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Yield: 10 pieces

Serving Size: 1 piece

Calories per serving: 150

Fat per serving: 8g

Carbs per serving: 12g

Protein per serving: 9g

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Healthy Cinnamon Roll Coffee Cake with Cheesecake Filling

Ingredients

    Coffee Cake
  • 1/2 brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 2 eggs, whole
  • 2 tbsp. granulated stevia or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Cheesecake Filling
  • 2 oz low fat Greek yogurt cream cheese or regular cream cheese
  • 1 egg white
  • 32g vanilla protein powder (I used PEScience)
  • 1 tbsp. tapioca flour
  • 1 tbsp. almond milk
    Cinnamon Filling
  • 2 tbsp. coconut sugar
  • 1 tsp. cinnamon
  • 1/2 tbsp. coconut oil, melted
    Frosting
  • 1 oz low fat Greek yogurt cream cheese
  • 16g vanilla protein powder
  • 1 tbsp. almond milk

Instructions

  1. Pre-heat oven to 325F and a round pan with non-stick spray (about 8-10 inches).
  2. In a large bowl, stir together brown rice flour, almond flour protein powder, cinnamon, baking stevia, baking soda and powder. Add in eggs, vanilla extract and melted oil until smooth. Batter should be very thick. Press 3/4 of the batter evenly into the bottom of the pan using your fingertips. NOTE: Wet your fingertips first to prevent sticking.
  3. In a small bowl, stir together cinnamon filling ingredients and sprinkle over your coffee cake layer.
  4. Using a blender or food processor, blend together all cheesecake filling ingredients until smooth. Pour cheesecake filling over cinnamon filing layer. Press remaining cinnamon roll dough over cheesecake layer (there won't be enough dough to completely cover the cheesecake and that's okay).
  5. Bake for 17-19 minutes. Let cool before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cinnamon-roll-coffee-cake-with-cheesecake-filling/

 

Paleo Pumpkin Chocolate Chip Banana Bread

Still not over pumpkin? Me either.

 

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This Paleo Pumpkin Chocolate Chip Banana bread is just 86 calories and 3g of fat per slice!

 

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Eat your heart out folks. This loaf is Paleo, Gluten-Free, Low in Sugar, Low in Fat, Low in Carbs, High in Protein and tastes like a dream! You’re welcome.

 

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I used PEScience Snickerdoodle Select Protein Powder. If you missed the Black Friday 50% off sale, no worries because you can always get 30% off using my code PBCHOCO! 🙂

 

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Paleo Pumpkin Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 38 minutes

Total Time: 48 minutes

Yield: 1 loaf, 10 slices

Serving Size: 1 slice

Calories per serving: 86

Fat per serving: 3g

Carbs per serving: 10g

Protein per serving: 6g

Paleo Pumpkin Chocolate Chip Banana Bread

Decadently moist Pumpkin Chocolate Chip Banana Bread made Paleo and Gluten-Free using only whole food ingredients and PEScience Select Protein Powder.

Ingredients

  • 1/4 c coconut flour
  • 1/4 c almond flour (fine)
  • 32g protein powder (I used PEScience Snickerdodle 30% off code PBCHOCO)
  • 3 tbsp. coconut palm sugar (I used Better Body Foods)
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1/4 c pumpkin puree
  • 2 overly ripe bananas, mashed
  • 2 eggs, whole
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 c sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare a loaf pan with non-stick spray.
  2. In a bowl, sift together almond flour, coconut flour, coconut sugar, protein, salt, baking powder and baking soda.
  3. In another bowl, whisk together mashed bananas, pumpkin, eggs, maple syrup, and vanilla extract until smooth.
  4. Add your dry ingredients to your wet and fold together until completely incorporated.
  5. Fold in chocolate chips.
  6. Pour batter into prepared pan and bake for 35-38 minutes.
  7. Let cool before cutting into 10 pieces and serving.

Notes

Sugar-Free maple syrup can be replaced with 100% pure maple syrup, honey or agave. Note: Macros will change.

http://peanutbutterpluschocolate.com/paleo-pumpkin-chocolate-chip-banana-bread/

Healthy Banana Gingerbread Cake

Before using up your extra ripe bananas on plain old banana bread, try adding a little spice and a little molasses to have the ultimate banana-gingerbread experience!

 

Molasses is one of my favorite sugars to work with because of how distinct the flavor is. Unlike honey or agave, molasses is very potent and can always be detected when used in a recipe. It’s mid-October so it’s totally cool that I’m transitioning from pumpkin to gingerbread flavored desserts, right? I just couldn’t wait! I love the Holiday Season and I believe it Starts October 1st!


 

 

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This cake is so delicious as is so I chose opted out of icing and instead dusted it with a little vanilla protein powder.

 

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I know I’ve mentioned this before but PEScience Snickerdoodle protein powder goes so well with holiday flavors like pumpkin or gingerbread and will sweeten your recipes without all the added sugar and you can get 30% off all PEScience products by using code PBCHOCO.  WIN!

 

Healthy Banana Gingerbread Cake

Yield: 12 pieces

Serving Size: 1 pieces

Calories per serving: 129

Fat per serving: 3g

Carbs per serving: 18g

Protein per serving: 8g

Healthy Banana Gingerbread Cake

Deliciously moist molasses banana cake dusted with sweet vanilla protein.

Ingredients

  • 2 bananas, ripe
  • 1/2 c egg whites
  • 2 eggs, whole
  • 1/4 c blackstrap molasses
  • 1/2 c almond milk
  • 2 tsp. vanilla extract
  • 1 c oat flour
  • 1/4 c almond flour
  • 1/4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle get 30% off code PBCHOCO)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg

Instructions

  1. Pre-heat oven to 350F and prepare two round 8 inch pans with non-stick spray.
  2. In a mixer, beat bananas, eggs, almond milk, molasses and vanilla extract until fluffy.
  3. In a bowl, sift together the flours, protein, coconut sugar, spices, baking soda and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined.
  5. Pour half of the mix into one pan and half into the other.
  6. Bake for 24-27 minutes.
  7. Let cool completely before dusting with vanilla protein powder or powdered sugar and serving.
http://peanutbutterpluschocolate.com/healthy-banana-gingerbread-cake/

 

 

The Best Ever Healthy Pumpkin Chocolate Cake

Although it’s still August, I’m considering today my own official first day of Fall for a couple of reasons:

  1. The weather made a drastic change today. There was a crisp chill in the air with a light breeze and a few clouds (A.K.A. Fall in Los Angeles).
  2. I made my first pumpkin treat of the season so if that doesn’t qualify, then I don’t know what does.

 

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I present to you Healthy Pumpkin Chocolate Cake in all it’s glory. Holy cow, where do I even begin?  Would you believe me if I said this is hands down the most delicious cake I’ve ever made? Well believe it because I sure do! This decadent cake has a similar texture to a pound cake or loaves at Starbucks. *drool*

Extra moist, naturally sweet and made with all whole food ingredients, basically this cake is to die for and a perfect dessert for an upcoming Autumn BBQ.

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I used PEScience Select Whey Protein Powder (Snickerdoodle and Chocolate Frosted Cupcake) you can get 30% OFF using code PBCHOCO on their website!

 

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The Best Ever Healthy Pumpkin Chocolate Cake

Yield: 12 pieces

Serving Size: 1 slice

Calories per serving: 137

Fat per serving: 5g

Carbs per serving: 15g

Protein per serving: 9g

The Best Ever Healthy Pumpkin Chocolate Cake

A decadent pumpkin treat layered with chocolate and spices! Perfect way to ring in the Fall season!

Ingredients

    Pumpkin Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup*
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/4 c coconut sugar*
  • 1 egg, whole
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c all natural sugar-free maple syrup*

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan or loaf pan with parchment paper or non-stick spray.
  2. In a large mixing bowl, sift your dry pumpkin ingredients together and set aside.
  3. In a small bowl, whisk together your egg, pumpkin and maple syrup and then stir into dry ingredients just until combined.
  4. Pour pumpkin batter into the bottom of your pan.
  5. In a large bowl, sift your dry chocolate ingredients together and set aside.
  6. In a small bowl, whisk together your eggs, pumpkin and maple syrup and then stir into dry ingredients.
  7. Pour chocolate batter over pumpkin batter.
  8. Bake for 34-35 minutes. If the center is slightly sticky with a toothpick, that's okay it will come together.
  9. Remove from oven and let cool before cutting into 12 slices.
  10. Store in an airtight container for up to 5 days.

Notes

Sugar-Free Maple syrup can be replaced with pure maple syrup, agave or honey. Coconut sugar can be replaced with brown sugar or granulated sugar of choice.

http://peanutbutterpluschocolate.com/the-best-ever-healthy-pumpkin-chocolate-cake/

 

 

 

Healthy Strawberry Protein Muffins

As much as I can’t wait for pumpkin lattes, leaves flooding the streets and Halloween decorations, I am having a tough time saying goodbye to summer.  All of my favorite fruits are in season during the summer months and I can’t help but to think I didn’t get quite get my fill of them.

As a tribute to summer, I made Healthy Strawberry Protein Muffins made with freeze dried strawberries. P.S. you can get freeze dried strawberries all year long! Yay!

 


Strawberry-Muffins

 

I placed one cup of freeze dried strawberries in my food processor on high until it turned to powder. I then stirred in all my dry ingredients.

 

Makes for a delicious looking batter and an even more flavorful muffin!

 

 

 

 

 

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These muffins aren’t like your supermarket muffins. Oh no, these muffins are made with only whole food ingredients and added protein powder to give you a little extra nutritional boost to keep you energized throughout the day.

 

I used PEScience Select Gourmet Vanilla protein powder. I find it bakes better than other protein powders on the market and tastes so sweet, you won’t need to add any extra sugar.

You can get 30% off all PEScience products by using code PBCHOCO on their website.

 

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Healthy Strawberry Protein Muffins

Yield: 4 muffins

Serving Size: 1 muffin

Calories per serving: 98

Fat per serving: 4g

Carbs per serving: 7g

Protein per serving: 11g

Healthy Strawberry Protein Muffins

Only 98 calories per delicious Strawberry Muffin. Made with all whole food ingredients and vanilla whey protein powder.

Ingredients

  • 1 c freeze dried strawberries
  • 2 tbsp. almond flour
  • 1 tbsp. coconut flour (I used Better Body Foods)
  • 2 tbsp. coconut sugar (I used Better Body Foods)
  • 1 tbsp. unsweetened applesauce
  • 1 scoop vanilla protein powder (I used PEScience Gourmet Vanilla 30% code PBCHOCO)
  • 1/4 c unsweetened almond milk
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. baking powder
  • 1 egg, whole
    Drizzle
  • 2 tbsp. vanilla protein powder
  • 2 tsp. freeze dried strawberry powder
  • 2-3 tbsp. water

Instructions

  1. Place your freeze dried strawberries in a food processor or blender on high until it turns to powder.
  2. Place 2 teaspoons of your freeze dried strawberry powder in a small bowl and set aside. This will be for your drizzle.
  3. In a large mixing bowl, stir together the rest of your strawberry powder, your coconut and almond flour, coconut sugar, protein powder and baking powder.
  4. Add your almond milk, applesauce, vanilla and egg. Whisk until smooth.
  5. Pour batter into 4 cupcake molds.
  6. Bake for 15-17 minutes.
  7. Let cool and stir together your drizzle ingredients.
  8. Pour drizzle over muffins and enjoy.
http://peanutbutterpluschocolate.com/healthy-strawberry-protein-muffins/

 

Healthy Waffle Cone S’more Biscuits

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Experimenting with healthy food is hands down my favorite past time; right after holding baby animals and well, actually eating the food I experiment with.

I’m fairly new at baking with yeast. I usually just slap some healthy flours together, add some protein powder, definitely some peanut butter, throw it in the oven and call it a cookie. I’m trying to expand my horizons a bit so I picked up some yeast and was set on making big, fluffy, baked protein donuts but I quickly learned that coconut flour doesn’t work with yeast as well as whole wheat pastry flour. That’s okay, because these sweet biscuits are utterly soft and delicious!

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Healthy Waffle Cone S’more Biscuits

Yield: 8 biscuits

Serving Size: 1 biscuit

Calories per serving: 209

Fat per serving: 9g

Carbs per serving: 24g

Protein per serving: 7g

Healthy Waffle Cone S’more Biscuits

Ingredients

  • 3/4 c coconut flour (I used Better Body Foods)
  • 3/4 c brown rice flour
  • 1 package fast acting instant yeast
  • 1 scoop protein powder (I used Gourmet Vanilla PEScience get 30% off using code PBCHOCO)
  • 1 egg, whole
  • 2 tbsp. vegan butter spread (I used Earth Balance)
  • 1/2 c warm water
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. stevia
    Chocolate Frosting
  • 1/4 c dark chocolate chips (I used Lily's sugar free)
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. vitafiber or sticky syrup (agave, honey, maple)
    Toppings
  • 8g mini marshmallows
  • 1/2 waffle cone crushed (can sub for crushed graham cracker)

Instructions

  1. In a large mixing bowl stir together the yeast and warm water until completely dissolved and let sit for 10 minutes.
  2. In a separate bowl, mix together the flours, protein and stevia.
  3. Add the yeast to the flour mixture and stir together. Add the egg, vanilla and melted butter. Mix together until a dough forms.
  4. Kneed the dough for 1 minute and then let sit in a covered bowl for 1 hour.
  5. Pre-heat oven to 350f.
  6. Cut the dough into 8 equal sized pieces.
  7. Stuff the pieces with 2-3 mini marshmallows and then roll them into balls.
  8. Place the balls on a prepared baking sheet with parchment paper and bake for 9-10 minutes. Don't over cook or they will dry out.
  9. Once cooled, melt all chocolate frosting ingredients together and frost the biscuits.
  10. Top with remaining marshmallows and crushed waffle cone.
http://peanutbutterpluschocolate.com/healthy-waffle-cone-smore-biscuits/

 

 

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