I have developed an amazing recipe to satisfy at least one of your cravings – in this case, it comes in the form of the humble chocolate protein brownie. The recipe I have developed is gluten and dairy free; so perfect for those who suffer intolerances, such as myself. However ingredients can be adjusted accordingly (for example, instead of a plant based protein you could just as easily use whey instead – the taste may vary depending on brands, however).
- 3-4 scoops LDNM Whey Protein Powder (use a vegan whey protein if wishing to totally minimize gluten and dairy content)
- 50g buckwheat/quinoa flour (both gluten-free options; also contain more nutrients than oat flour or rice flour – so a great choice for intolerance-friendly recipes!)
- 50-100ml water/almond milk/coconut milk (depending on how ‘fudgey’ you like your brownies to be!)
- Handful of almonds/blueberries/raspberries (or all of the above!)
- 1 egg white
- 2 teaspoons almond butter
- 1 teaspoons cinnamon
- 20g raw cacao powder
- 1 teaspoon baking powder
- 1 teaspoon xantham gum (this is key to getting a ‘fudgey’ consistency without any ill-effects to health or digestion!
- 1 tablespoon Coyo yoghurt (dairy free –so great for people with lactose intolerance!) or greek yoghurt will work just as well – has lower fat/calorie content and high protein, and will help give you that thick, stickier consistency
- 2-3 tablespoons truvia/nutiva/xylitol – any sort of natural sweetener will do the trick.
- OPTIONAL: toppings such as coconut pieces, desiccated coconut, nut butters etc – get creative!
- Preheat the oven to 350 degrees.
- Mix together all dry and wet ingredients together until smooth.
- Line a baking tray with olive oil – or coconut oil, for added health benefits and a more tropical taste – and pour the mixture in, ensuring it’s a thick, gloopy texture.
- Place in the oven for about 20-30 minutes or until fully baked. Leave to cool then enjoy!
- I love to have mine with berries, nut butters or dairy-free coconut yoghurt (Coyo), so get creative with how you serve it.
- These may not last long, as a warning! If you want your brownies more/less moist, add or takeaway more liquid-based ingredients. Handy hint: for an ultra secret ingredient, when I want my brownies really gooey, I add in just a tablespoon of pureed pumpkin or mashed carrot – you really can’t taste it when they’re bakes, its super low in calories and just adds that extra ‘oomph’ to your baking!