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Baked Goodness

I have never been much into baking as I have more of a salt fetish than sweet tooth but I do enjoy an occasional sweet snack here and there. I also know that I have several clients that do have a sweet-tooth's so these were especially made for them. I discovered the baking power of coconut flour so don't be surprised to see that most of the recipes are gluten free and high in protein and fiber. I must say I may have gained about 5 pounds with my endless attempts at making these healthy so remember - everything in moderation :--p

Maca-Sutra Cookies
(Gluten Free, Dairy Free, Soy Free)

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Ingredients
1 cup High Fibre Coconut Flour, sifted
1/3 cup Cocoa Powder - Organic
1 1/2 tbsp Baking Powder
1/4 tsp Salt
2 eggs
1/4 cup Sugar
1 tbsp Stevia
1 tsp Pure Vanilla Extract
1/4 cup Goat Milk Butter,melted
1/2 cup Walnuts, chopped
2 Macasure chocolate bars
1/4 cup Ginger, Organic Crystalized

Preheat oven to 350 degrees. Lightly grease a baking sheet with goats milk butter (Just a dab of the butter on a paper towel should do and wipe over entire pan). In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl beat egg, egg yolk, and sugar with electric mixer until light and fluffy; beat in the vanilla and melted butter (put in microwave for 30 seconds) until well combined. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger.(dough will be stiff). With moistened hands shape the dough into 20 balls. Bake until set on top, about 15-20 minutes. Cool 10 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Makes 20 cookies and takes about 30 minutes to make.

Nutritional Information per cookie: 148 Calories, 7.4g Fat, 16.6g Carbs, 7.1g Fiber, 5.1g Protein
Weight Watchers Points: 3

Protein and Fiber Coconut Berry Muffins
(Gluten, Dairy and Soy Free)

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Ingredients
2 eggs
2 large egg whites
1/3 cup High Fiber Coconut Flour (Bob’s Red Mill)
1/4 cup Goat Milk Butter
1/2 tsp Organic Vanilla Extract
1/4 tsp Salt
1 – 1 ½ tbsp Stevia Powder (I would start with 1 tbsp for your first batch)
1/2 tsp Baking Powder
2 tbsp Unsweetened Vanilla Almond Milk
2 tbsp Water
1/2 cup Fresh Raspberries, Blueberries or Blackberries

Directions
Preheat oven to 375 degrees.

Whisk room temperature eggs with vanilla and cooled melted butter in a large bowl. Once well mixed add in the stevia and salt. Add in the rest of the sifted dry ingredients. Slowly begin to add the almond milk and water to ensure consistency is good. You may need slightly more or less. Fold in berries. Pour mixture into the muffin tins and bake for 15-20 minutes.

Makes 6 medium sized muffins

Nutritional Information: 161 Calories, 10.3g Fat, 13.7g Carbs, 9.1g Fiber, 5.3 Protein
Weight Watchers Points: 3

Choco-Fiber-Protein Infused Brownies
(Gluten Free, Dairy Free, Soy Free)

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Ingredients
2 cups High Fibre Coconut Flour (Bob’s Redmill)
1/3 cup Vega “shake and go” Choc-a-lot
2 tbsp Stevia
1/3 cup Cocoa Powder, Natural Unsweetened
4 eggs
4 large Egg Whites
1 medium Banana
1 cup Unsweetened 4oz Applesauce (I used applesnax)
1 - 1.5cups Almond Milk, Chocolate Unsweetened
1 cup Semi-sweet Chocolate Chips
1/4 cup Almond Butter

Preheat oven to 350F
In a large bowl, combine coconut flour, vega protein, cocoa powder and stevia. In a separate bowl mash the banana, add in the applesauce and eggs. Mix well. Add the chocolate almond milk (or any other milk of your choice). Now add the liquid ingredients into the dry and mix well. You should end up with a wet, thick cake like batter. If it’s too dry, add a bit more milk. Now add in the chocolate chips. Oil 2 8x8 cake pans with spray of olive oil. Oil two 8x8 cake pans with liquid a light spray of olive oil, line with parchment paper and oil again.  Pour batter into pan and spread evenly.  Drop small chunks of the almond butter over the top (sometimes I’ll use hazelnut butter or peanut butter just for fun).  Bake at 350F for 35 minutes, until a toothpick comes out clean.  Don’t overcook or it’ll be dry.  Remove from oven, spread the almond butter around while still warm.  Allow to cool, then lift out of pan by parchment paper and cut with pizza cutter into 9 even squares in each pan. Wrap each bar individually and refrigerate.

For a lower calorie/fat version don’t add in the nut butter or chocolate chips at the end.

Nutritional Information per bar: 248 Calories, 10.7g Fat, 32.1g Carbs, 13.9 Fiber, 9g Protein
Weight Watchers Points: 5

Nutritional Information without Almond butter/Chocolate Chips: 163 Calories, 4.5g Fat, 23.8g Carbs,13g Fiber, 7.6g Protein

Recipe Inspired by http://looksgoodinpolkadots.wordpress.com/

Chocolate Raspberry Birthday Muffins
(Gluten, Dairy & Soy Free)
**Attempted to make something fun and healthy for a post work-out/birthday snack**

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Ingredients
2 eggs
2 large egg whites
1/3 cup High Fiber Coconut Flour (Bob’s Red Mill)
1/3 Cup Cocoa Camino Powder
1/4 cup Goat Milk Butter
1/2 tsp Organic Vanilla Extract
1/4 tsp Salt
10  Stevia Packets
1/2 tsp Baking Powder (heaping)
2 tbsp Unsweetened Vanilla Almond Milk
2 tbsp Water
1/2 cup Fresh Raspberries
1 tbsp semi-sweet Dairy/Soy Free Chocolate Chips

Whisk room temperature eggs with vanilla and cooled melted butter in a large bowl. Once well mixed add in the stevia and salt. Add in the rest of the sifted dry ingredients. Slowly begin to add the almond milk and water to ensure consistency is good. You may need slightly more or less. Fold in berries and chocolate chips. Pour mixture into the muffin tins and bake for 15-20 minutes.

Makes 6 medium sized muffins takes 25 minutes to make.

Nutritional Information: 226 Calories, 12.7g Fat, 17.4g Carbs, 13g Fiber, 10.8g Protien
Weight Watchers Points: 5
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