I thought I had already posted this but I guess not. I made this a couple months ago and was blown away by the fact it actually rose and looked like a loaf of bread. We made french toast out of it and it was delish!
It can also be frozen for later!
- 6 eggs separated
- 1/2 tsp cream of tartar
- 6 oz pumpkin puree
- 2 tsp pumpkin pie spice + extra cloves 😉
- 1/4 tsp salt
- 2 tbsp Sukrin Gold or another sugar free granulated sweetener
- 1/2 cup unflavored protein powder or vanilla protein powder
Preheat oven to 300 degrees.
Add the egg whites to a stand mixer with the cream of tartar and blend on high until stiff peaks form.
In another bowl mix the egg yolks and remaining ingredients together until well blended.
Fold the egg whites a third at a time to the pumpkin mixture until all incorporated.
Pour into a greased loaf pan and bake for 45-50 minutes until golden brown.
Allow to cool before removing and slicing.
This is a super quick and easy overnight oats recipe. I like the texture much more than the traditional cooked overnight oats. Feel free to add whatever you feel like after they’ve sat overnight- fresh or died fruit, chia seed pudding, extra seeds, cocoa nibs, toasted coconut, freak what you feel!
Ingredients (Serves 2)
- 1 cup rolled oats
- 1 over ripe banana
- 1 and a 1/2 cups of unsweetened almond milk or coconut milk
- 1/4 of a cup of raspberries or blueberries
- 2 tablespoons of maple syrup or honey (optional)
- 1 tablespoon of chia seeds
- a handful of sunflower seeds (30g)
- a handful of pumpkin seeds (30g)
- Slice the banana and place in a mixing bowl with the almond/ coconut milk and berries of choice and mash them all together with a fork.
- Add in the oats, seeds, chia seeds and sweetener (optional) and stir together.
- Place the bowl in the fridge and allow it to thicken overnight.
- Serve with cut fruit, toasted coconut flakes, and cocoa nibs
My family is not religious but my mom and I loved Easter. It was always a fun excuse to decorate the table and have a large spring themed brunch. This year my mom and I wont be together and for some reason Im feeling the Easter distance more than ever. Elliot and I plan on making some relatively healthy Easter brunchy treats and when I saw these they instantly reminded me of my mom. And holy crap are they delish. Good luck!
- 1 medium size banana, mashed
- 2 eggs, large
- ¼ cup Greek yogurt, plain
- 2 tablespoons coconut oil, melted (added towards the end)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- 1/4 cup maple syrup
- 1.5 cups blend of whole wheat or pat flour (I used 1 cup oat flour & 1/2 cup whole wheat flour)
- (optional) 1 scoop unflavored or vanilla protein powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- ⅛ teaspoon salt
- 1 cup finely grated carrots, packed*
- 1/4 cup raisins
- ½ cup chopped walnuts (or almonds)
- Preheat oven to 350º and grease or line a muffin tin with muffin liners. Set aside.
- Start with the wet ingredients. In a medium/large size mixing bowl, mash a medium sized banana until there are minimal to no lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
- In a separate bowl mix dry ingredients together.
- Add dry ingredients to the wet ingredients and mix. Once combined, add the coconut oil to the batter until fully mixed in.
- Fill muffin liners about ¾ of the way full. Repeat until batter is gone.
- Place in the oven for 16-18 minutes.
- Remove and let cool.
- Optional but highly recommended- spoon a dollop of the Greek yogurt sprinkled with cinnamon
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*If making the day before store them in a large bowl wrapped in a tea towel the. Covered with a tea towel. They can also be frozen.
- 2 cups cauliflower (finely chopped cooked)
- 2/3 cups Italian seasoned oat flour (steal cut oats in a blender till it makes a “flour” like substance and add in garlic powder, pepper, salt, and red pepper flakes)
- 1 cup white cheddar cheese (shredded)
- 13 large eggs (egg whites work too)
1. To prepare the cauliflower, first steam florets until soft. Then either finely chop with a knife, or pulse a few times in a food processor until it resembles large course crumbs.
2. Add the chopped cauliflower, oatflour, cheese and 1 egg into a large mixing bowl. Mix with a large spoon until everything is combined.
3. Preheat oven to 400F. Grease (save on grease and use cupcake cups the muffin tins of a muffin pan. Add about 1/4 cup of cauliflower mixture to each muffin tin. Use hands to compact the mixture and push it evenly down into the tin so that it fills about half of the tin. Bake for about 20 minutes until hash is a golden brown and the top and edges appear crispy.
4. Remove hash from oven. Break an egg onto each cup, removing about 1/2 of the egg white (so only half the egg white and the egg yolk goes onto each hash cup.) You can use remaining leftover egg whites for another recipe/meal. Place back in oven and bake for another 6-10 minutes until eggs reach desired doneness. You can hover over the oven during this time and turn on your oven light to check on the eggs.
5. Let egg cups cool a few minutes before removing. Use a small spatula to loosen the sides and remove each cup. Eat while warm.