Protein apple cake

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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

Peanut butter jelly porridge

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.

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Blueberry vanilla pancakes

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INGREDIENTS:

  • 1/2 Banana

  • 50g oats

  • 1 tbsp Spelt flour

  • Drop vanilla essence

  • 1 tsp baking powder

  • 120ml plant based milk (2 x 1/4 cup)

  • Drop maple syrup

  • 1 tsp Cinnamon

  • 1 cup fresh/frozen blueberries

  • Coconut oil

INSTRUCTIONS:

  • In a blender, blend all of the ingredients except for the blueberries until it forms a smooth batter

  • Add in the blueberries and gently mix it together

  • Heat a lightly oiled (coconut oil) large skillet over medium heat

  • Once hot (continue cooking over medium heat, if skillet seems to be too hot, reduce heat), poor or scoop the batter onto skillet. (approx. 1/4 cup). Cook until surface of the pancakes have some bubbles and the edges are starting to appear dry. Gently flip the pancake and cook until the underside browned.

  • Transfer the cooked pancakes to a plate, continue cooking until all batter is used up.

  • I love having these with some extra maple syrup and cinnamon but these pancakes are delicious just on their own as well! Top with what your heart desires.

When making one of my recipes, don’t forget to tag me in your creations! @jelkalepever

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No bake cookie dough protein bars

I know it sounds impossible (& kinda strange I have to admit) but it is possible to make delicious sweet treats with chickpeas! Yes you read that right, chickpeas. One of the main ingredients to these no bake cookie dough protein bars are chickpeas and it’s heaven! The recipe worked out right away after trying it for the first time and I quickly became obsessed with these bars. They’re very filling, nutritious and the perfect healthy snack to have at any time of the day.

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INSTRUCTIONS:

  • In a food processor, pulse the chickpeas until crumbly

  • Add in oats, maple syrup and peanut butter and blend on high speed for 1 minute

  • Scrape off what sticks on the side of the food processor and continue to blend for 1/2 minute

  • Add cinnamon, protein powder and unsweetened almond milk - blend until dough becomes sticky and well-blended together

  • Transfer dough to a large bowl and knead dough a bit with hands

  • Out of the dough, create 5 bars

  • Melt chocolate au bain marie

  • Cover the bars with the chocolate

  • Leave in fridge for a couple of hours

  • Enjoy!

INGREDIENTS (makes 5 bars):

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