MCLV Mange: Gluten-Free Protein Cake
After last week’s Coconut cookie cake I was in the mood to try my hand at a baking project that would be a little bit more on the healthy side. And thus, the mini Gluten-Free Protein Cake was born!
Ingredients:
- 1/2 Cup Almond Meal/Gluten-Free Flour
- 1/4 Cup Coconut Flour
- 1 Tsp Baking Soda
- 1 Egg or Flax Egg
- 1/4 Cup Pumpkin Puree or Applesauce
- 1/4 Cup Coconut Oil
- 1/4 Cup Sweetener of Choice – I went w/ Maple Syrup
- 1 Scoop Chocolate Protein Powder {I love Sun Warrior}
- 2 Tbsp Powdered Peanut Butter
Directions:
- Pre-Heat oven to 350
- Mix dry ingredients, then add the wet ingredients one-by-one
- Transfer dough into two medium-sized ramekins
- Bake at 350 for 25 minutes or until cooked through – Allow to cool for 10-15 minutes prior to consumption
In addition to being a tasty little treat this recipe also packs 20+ grams of protein, depending on what type of protein powder you’re using, which makes it a much better choice than reaching for a cookie or some ice cream when your sweet tooth hits after dinner. Bonus? The single servings are a great thing for those of us who aren’t terribly good at the whole “portion control” thing. 🙂
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:
List Girl
My June Listing post was such a success that I thought I’d make it a semi-regular offender, so get ready for some information about me and details about what I’ve been doing lately.
What I’ve been eating:
I can’t seem to get out of the kitchen actually, something which I blame this new 11-Cup Cuisinart Food Processor for. I was thrilled to upgrade from the 4-cup to the 11-cup but I haven’t stopped baking since it arrived, and that’s rough on the jeans!
I’m still eating tons of veggies, cooking healthy meals for Arianna at least once a week, and eating my body weight in fruit every day, but everything I eat seems to come with a side of baked goods these days…
{JL Goes Vegan’s Cherry-Oat Ice Cream Bars, Peanut Butter Protein Balls & OhSheGlow’s Oil-Free Chocolate Zucchini Muffins}
The boy has been thrilled by this little development and no one in my office is complaining about the abundance of cookies and zucchini muffins, I can assure you!
What I’ve been reading:
It seems like lately I’ve spent a lot of time on the train or in the car, so reading materials have been a must. The benefit is that I’m all caught up on my favorite magazines now, which is a relief, and I’ve read a handful of books over the last few weeks.
Recently I’ve gotten through the too cute Perks of Being a Wallflower by Stephen Chbosky, Martin Cruz Smith’s Russian crime novel Stalin’s Ghost, and the international espionage novel Moscow Vector by Patrick Larkin. Now it’s on to Robin Maxwell’s Signora da Vinci and Lucrezia Borgia by Sara Bradford, both of which have been gathering dust on my bedside table.
What I’ve been writing:
Um… I take the 5th. I swear I’ll have an answer in my next Listing post. I swear!
What I’ve been wearing:
I’ve been making an effort to trade in my easy-to-wear dresses for fun separates and that’s given me a chance to be more creative with colors and prints and accessories so far this Summer.
Hopefully I can keep this up through the end of Summer and start Fall off right with lots of great skirts and pants paired with fabulous tops and all the cold weather accessories I’ve been missing!
Some Things You Probably Didn’t Know About Me:
- I spend most of my waking time thinking about food – I love to cook and eat, and trying a new recipe is one of my favorite parts of the day.
- I compulsively double lock my front door whenever I walk inside my apartment. Even when Sean’s just walked out to drop off the garbage. I can’t help it!
- I love swimming and spending my vacations in the water, but I’m afraid of lake monsters. Don’t ask.
How have you been spending your time lately? Have you eaten anything great? Read anything new? Worn anything fabulous that you’d like to share?
