Peanut butter & date filled chocolate chip cauliflower pancakes

Good morning munkies!! Happy Saturday to one & all.. I've seriously had the busiest week, one of those week's where you are constantly on the move from early morning until late evening & whilst on the move trying to reply to emails, texts etc, & at the end of each day your brain is like "I just. Want. To. Chill. Overload.". ANYWAY, it's Saturday & the rush is over.. I had THE BEST NIGHTS SLEEP I've had in a couple of weeks - so I thought I'd make my day even better & treat myself to some delicious pancakes. They are pretty special. I've tried cauliflower pancakes a few times, but I thought I'd make them a little sweeter & special(eer) with some pear.. & it worked! So here it is munkies:

INGREDIENTS:

For the pancake batter
2 medium eggs
3 heaped tbsp boiled mashed cauliflower
1/2 peeled medium conference pear (I ate the rest, hehee)
1 scoop vanilla whey
1 tbsp glutinous rice flour
2 tbsp sweet potato flour (both sweet potato flour & glutinous rice flour can be subbed for 3 tbsps of coconut flour in total)
1/2 tsp baking powder

For the filling
4 halawi dates (much smaller than Medjool dates)
3 tbsp boiling water
1 tbsp peanut butter
2 tbsp Koko milk alternative

Some ghee or coconut oil for frying

Optional decoration:
1/2 a handful of 70%+ dark chocolate chips sprinkled on top (do it!)

INSTRUCTIONS:

1. Chop up the cauliflower & steam it until soft enough to mash (don't worry about making too much, you can use the rest for something else like cauliflower mash etc.).
2. Soak the dates in boiling water for at least 10 minutes.
3. Peel & chop up the pear in to small chunks.
5. When the dates are soaked enough take them out & transfer to a bowl (DON'T THROW AWAY THE WATER JUST YET!)
6. Mash the dates, the Koko milk & 3 tablespoons of the water they were soaking in with a fork.
7. Add 1 tablespoon of peanut butter & mix until all is combined, & set the date mixture aside.
8. When the cauliflower is soft enough, mash it with a fork & set aside to cool.

9. Crack the eggs in to the food processor & blend until slightly frothy.
10. Add the pear & mashed cauliflower to the food processor & blend.
11. Add the sweet potato flour & glutinous rice flour & blend until fairly smooth - small lumps are fine.
12. Add the vanilla whey & baking powder to the mixture & blend.
13. Heat the pan to a VERY low heat & add just under a level teaspoon of ghee or coconut oil or desired oil.
14. When the ghee has melted move it around the pan to distribute the liquid evenly, allow the pan to get a little hotter before adding the pancake mixture.
15. Pour a small amount of pancake mixture in to the pan & spread to make a thin pancake.
16. Take a heaped teaspoon of the date & peanut butter mixture & place it in the middle of the pancake.
17. Spread the date & peanut butter mixture with your fingers & the spoon so that the mixture is flatter.
18. Pour 2 tablespoons of pancake mixture over the date mixture on the pancake & spread evenly.
19. Leave to cook until bubbles form on the surface, then carefully flip the pancake (it shouldn't fall apart).
20. Leave to cook for a further 20-30 seconds then transfer to a plate to cool.
21. Rinse & repeat steps 13-20.

Enjoy munkies! :)

Dark chocolate chip & pistachio protein flapjacks

Hello munkies! I hope you are all enjoying your bank holiday weekend?! Beeee is off to South Korea tomorrow & I usually make him a protein filled snack of some sort when he travels - & I thought FLAPJACKS! We tend to find that when we fly we reeeeally want something.. how shall I put it, not so 'clean' in our bellies? So I thought what better than grass fed butter with chocolate chips & pistachios to take the edge off that craving.. these are hands down THE best flapjacks I've ever made, they're moist, & are so simple to make. Here's how it munkied down:

INGREDIENTS:

(I made 6 fair sized bars)

1 cup gluten free oats
1&1/2 (45g) scoops of vanilla whey (or any other flavour)
1/4 cup grass fed butter or ghee
1/3 cup Koko milk
1/3 cup 70%+ dark chocolate chips
1/3 cup pistachios kernels

INSTRUCTIONS:

1. Add the oats, whey & pistachios to a bowl & mix.
2. Next add the Koko milk & mix.
3. After the mixture is roughly combined, add the butter & mix.
4. Pour in the dark chocolate chips & mix.
5. Spoon the flapjack mixture on to a baking paper lined baking tray or a silicone tray.
6. Flatten the mixture.

7. Transfer to the freezer for 10 mins.
8. Preheat oven gas mark 6.
9. Bake for 6 minutes.

10. Set aside to cool.
11. When completely cooled, cut up & store in the fridge overnight.

Enjoy munkies! :)

Protein flapjacks with macadamias, dried fruit & seeds

Hello again munkies! Here's a macadamia, dried fruit & seed version of my dark chocolate chip & pistachio protein flapjack I posted earlier. I've made flapjacks without butter before, but butter & ghee just seems to give it a more authentic, this could sooo be naughty type of taste! Hahaa! These flapjacks are seriously more-ish, & I will definitely be playing around with the recipe again soon. Here's how this recipe went down:

INGREDIENTS:

(I made 6 fair sized bars)

1 cup gluten free oats
1&1/2 scoops (45g) of vanilla whey
A sprinkle of cinnamon
1/4 cup macadamias
1/4 cup cranberries
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/3 chopped dried apple
1/3 cup Koko milk
1/4 grass fed butter

INSTRUCTIONS:

1. Add the oats, whey, macadamias, cranberries, dried apple, pumpkin seeds & sunflower seeds to a bowl & mix.
2. Next add the Koko milk & mix.
3. After the mixture is roughly combined, add the butter & mix.
4. Spoon the flapjack mixture on to a baking paper lined baking tray or a silicone tray.
5. Flatten the mixture.

6. Transfer to the freezer for 10 mins.
7. Preheat oven gas mark 6.
8. Bake for 6 minutes.
9. Set aside to cool.
10. When completely cooled, cut up & store in the fridge overnight.

Enjoy munkies! :)

Cauliflower chocolate chip protein cookies

I haven't used cauliflower in aaaages in a dessert for some reason? *shrugs* So last night I decided I'd make some cookies with it. Man o maaaan did they turn out good! & there was no WAY I wasn't sharing these bad boys munkies. When they've cooled, they're soft & moist in the inside but hard on the outside - soooo good. They even store well in the fridge (I ate one this morning, hehee - YES just ONE - we're taking Tyler to watch Iron Man 3 tonight, so I wanted to save them. Hahaa). You can't really taste the cauliflower, although that wouldn't be a bad thing because cauliflower gives desserts a creaminess. Yum. Give it a try, I promise you won't regret it.. So here goes:

INGREDIENTS:

(It's a fairly big batch, the mixture made 14 chunky munkey cookies)

1 cup steamed mashed cauliflower
1&1/2 cup gluten free oats
2 scoops (60g) cookies 'n' cream whey (again, vanilla would do)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
5 tbsp desiccated coconut
6 tbsp Koko
8 Halawi dates (they're the smaller ones, Medjool are the larger ones etc)
1 tbsp melted ghee or coconut oil
10 macadamia nuts
10 almonds
1 medium egg
1/2 cup dark chocolate chips

INSTRUCTIONS:

1. Chop about 1/2 head of cauliflower & steam until soft enough to mash.
2. Pour boiling water over the dates & leave to soak for at least 10 mins.
3. Preheat the oven to gas mark 4.
4. When the cauliflower is done, mash with a fork then set aside to cool completely (the mash might be grainy & not smooth, but that's okay).
5. Mix the oats, desiccated coconut, pumpkin seeds, sunflower seeds & whey in a bowl.
6. In a separate bowl, mix the mashed cauliflower with the Koko milk.
7. Blend the soaked dates with ghee, egg, macadamias & almonds.

9. Add the soaked date mix to the bowl with the cauliflower & Koko in it & mix.
10. Now spoon the date, cauliflower etc mix in to the dry ingredients bowl & mix until combined (it will be very sticky but do not threat).
11. Add the dark chocolate chips & stir.
12. Line a baking tray with baking/parchment paper.
13. Use a VERY heaped tablespoon of the cookie mixture & place on baking paper.
14. Now use your fingers to flatten it out a little (not too thin, chunky is good!).
15. Rinse & repeat until the tray is full (I had to do two oven trips as the cookies are tiny).
16. Transfer to oven & bake for 8 minutes.
17. When the cookies are done, take them out & remove the baking paper (with the cookies on) from the baking tray.
18. Set aside to cool on a cooling rack (the cookies will still be soft but they'll harden. Best eaten when completely cooled or an hour or two later. They also taste delicious the next day).

Enjoy munkies! :)

Red velvet protein pancakes

Reeeeed veeelveet proteeeein paaaancaaaakes anyone?! I smothered them in protein chocolate sauce too - they were DELICIOUS. I often use beetroot regularly for brownie recipes (yes beetroot!) I love the way it cooks & the texture it gives. Anyway I've been meaning to make red velvet pancakes for aaaaages, I KNEW they'd be so simple yet tasty!!!! These pancakes are gluten free, refined sugar free & food dye free. Here's how I did it, hope you enjoy them as much as I did:

INGREDIENTS:

(This serving is for two munkies..)

5 medium eggs
2 medium (uncooked) beetroot
6 medium strawberries
2 tbsp beetroot juice (there should be some juice left IN your beetroot packet!)
2 scoops (60g) cookies & cream whey (or vanilla)
1 tsp vanilla essence
3 tbsp coconut flour
3 tbsp sweet potato flour (or you could use 6 tbsp total coconut flour instead)
1 tsp baking powder

Ghee or coconut oil for frying

INSTRUCTIONS:

1. Crack the eggs in to the food processor & blend until slightly frothy.
2. Chop up the strawberries, beetroot & vanilla essence, add it to the food processor & blend.
3. Add the sweet potato flour & coconut flour & blend until fairly smooth - small lumps are fine.
4. Add the vanilla whey & baking powder to the eggs & blend.

5. Heat the pan to a VERY low heat & add just under a level teaspoon of ghee or coconut oil or desired oil.
6. When the ghee has melted move it around the pan to distribute the liquid evenly, allow the pan to get a little hotter before adding the pancake mixture.
7. Pour desired amount of pancake mixture in to the pan, I poured roughly 4 tbsp of pancake mixture.
8. Leave to cook until bubbles form on the surface, then carefully flip the pancake (it shouldn't fall apart).
9. Leave to cook for a further 20-30 seconds then transfer to a plate to cool.
10. Rinse & repeat steps 5-9 until all the pancake mixture is finished.

Optional:
I spread protein chocolate sauce in between the layers & on top, & decorated the top with desiccated coconut & strawberries. Yum.

Enjoy munkies! :)