Hardest for me was the “no sugar” rule. I was so heartbroken, I didn’t know how I could continue living without my cookies for breakfast and cake after each meal. So, instead of whining, I went baking. I figured out this recipe that kept me satisfied by giving me a cakey sweet treat after each meal! Customize it for you till your cravings are care for by a nutritious replacement.
INGREDIENTS
- 1 banana
- 1 egg
- 2 tablespoon Ghee or olive oil
- 1/2 teaspoon Green Leaf Stevia/monk fruit (or more to taste)
- 1/4 Cup gluten-free Bob’s Mill flour or any other GF flour
- 1 scoop vegetable broth powder or protein powder or collagen powder
- 1 tablespoon apple cider vinegar (I only use Bragg’s with mother)
- 1 tablespoon almond milk or any dairy free milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of Himalayan salt
- Optional items:
- 2 Tablespoon almond flour
- Pinch Cardomom powder
- Pinch Cinnamon powder
- Couple of strands of saffron soaked in little water
- Vanilla essence to taste
- Walnuts or other nuts and raisins
INSTRUCTIONS
- Mash the banana and combine with egg, ghee/oil, milk, and vanilla in a mixing bowl with blender on low
- Blend all the dry ingredients together in another bowl then blend into the wet banana mush
- Fold in optional items gently till completely mixed in
- Oil a baking tray and pour into the mixture. Bake at 350 degrees (pre-heat oven first) for about 10 minutes or till toothpick comes out clean
- Cool completely before chowing down!
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