Protein apple cake

---

INGREDIENTS:

• 2 apples

• 1 banana, mashed

• 30G natural sweetener (I used maple syrup)

• 30G peanut butter (Cruncy or smooth)

• 250ml plant mylk

• 100G flour

• 30G unflavoured vegan protein powder

• 1/2tbsp baking powder

• 1/2tbsp cinnamon

INSTRUCTIONS:

• Preheat oven on 175C

• Cut the apples in little cubes and some in slices to use as decoration

• In a bowl, combine all the wet ingredients: Mashed banana, peanut butter, natural sweetener, plant mylk

• In an other bowl, combine all the dry ingredients: Flour, vegan protein powder, baking powder, cinnamon

• Combine both bowls and mix well. (if necessary, add a little bit more plant mylk if the batter seems to be too dry)

• Add in the apples and gently stir everything together

• Transfer batter to a lined loaf tin and add apple slices on top and a pinch of cinnamon

• Bake for 40 min on 175C

Vanilla chai chocolate chip cookies

---

INGREDIENTS (makes 6 big ones) :

• 7 tbsp rolled oats

• 2 tbsp wholewheat flour

• 2 tbsp flax meal

• 1 scoop vanilla chai protein powder (I use Garden of life - “JELKA25” for 25% off)

• 1 tsp baking powder

• 1 tsp vanilla essence

• 1 tbsp apple sauce

• 1 tbsp coconut oil

• 1 mashed banana

• 1 tbsp maple syrup

• 1 tsp cashew butter (or any other nut butter you have)

• 1/2 cup unsweetened plant milk

• pinch of salt

• handful vegan dark chocolate chips

INSTRUCTIONS:

• Pre heat oven on 200°C (fan oven)

• In one bowl, combine all the dry ingredients (rolled oats, wholewheat flour, flax meal, vanilla chai protein powder, baking powder, salt)

• In an other bowl, whisk all the wet ingredients together (vanilla essence, apple sauce, coconut oil, mashed banana, maple syrup, cashew butter, plant milk)

• Combine the 2 bowls together. Whisk it all gently together. Add in vegan dark chocolate chips.

• Line out a baking tray. With a spoon, measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 10-15 minutes, or until golden brown

• Let them cool down out of the oven

• Enjoy!

Single serve protein chocolate chip cookie

---

INGREDIENTS:

• 2 tbsp buckwheat flour

• 1 tbsp vegan vanilla protein powder

• 1/2 tsp baking powder

• 3/4 cup plant milk

• 1 tbsp peanut butter

• Vanilla essence, to taste

• Maple syrup, to taste

• Salt

• Vegan chocolate drops

INSTRUCTIONS:

• Pre heat oven the oven on 180°C

• In a bowl, mix together all the dry ingredients (buckwheat flour, protein powder, baking powder, salt)

• In a seperate bowl, mix together all the wet ingredients (maple syrup, vanilla essence, plant milk, peanut butter)

• Combine 2 bowls and knead it all together until it forms a sticky dough and roll it in a ball

• Line out a baking tray and press the ball out to it’s desired shape

• Top with vegan chocolate drops

• Bake for 10 minutes on 180°C in the oven

Peanut butter jelly porridge

INGREDIENTS:

• 40g oats

• 200ml plant-based milk

• 1/2 cup Frozen blueberries

• 1/2 cup frozen raspberries

• 1 tbsp chia seeds

• 1 tsp peanut butter

• Cinnamon

• maple syurp

INSTRUCTIONS:

• In a saucepan, add oats, cinnamon and plant-based milk and bring it to simmer. Cook over medium-low heat until desired consistency. Stirring often to get a creamy porridge.

• In a microwave safe bowl, add frozen blueberries and raspberries and microwave until it’s softened. Add in chia seeds and set it aside.

• Transfer porridge from saucepan to a bowl. Add chia-jam and top if off with a teaspoon of peanut butter and a drop of maple syrup.

Portobello Mushroom salad

Earlier today, I was out of inspiration and had a quick look in my fridge to see what I had left and what I possibly could make for lunch.
I grabbed some of my favourite products and ended up making a really delicious, nutrient, filling portobello mushroom salad.
Also, I’m a HUGE mushroom lover but portobello mushrooms will always be one of my favourites. It doesn’t need much to taste amazing and it adds so much flavour to your dish.

I didn’t plan on making a recipe or trying out a recipe but everything came together and tastes so good together that I just had to share this recipe with you.

It doesn’t need much preparation, it’s easy, quick to make and most of all.. plant-based goodness.

INGREDIENTS:

• Garlic

• Portobello mushroom

• Canned chickpeas

• Sweet potato

• Kale

• Pepper

• Salt

• Smoked paprika powder

• Olive oil

INSTRUCTIONS:

• Pré-heat the oven on 200°C

• Wash and cut 1 sweet potato in even parts

• Toss the portobello mushroom and sweet potato with olive oil and transfer to an oven tray

• Add some garlic cloves to the portobello mushroom (I like to leave the peel on) and pepper and salt

• Leave in the oven until it’s well cooked/soft

• While the mushroom and sweet potato are in the oven, heat some olive oil in 2 pans on low heat

• To 1 pan, add the chickpeas (washed and drained), smoked paprika powder, pepper and salt and continue cooking on low heat until it’s crispy (stir now and then so it won’t burn)

• Add kale to the 2nd pan and continue cooking on low heat, stirring now and then, until kale is crispy

• Serve and enjoy!

Share your creations with me on instagram!

@jelkalepever