Made some Chocolate Chunk Pumpkin Blondies today and they turned out great! I used the Jamie Eason Lean Body For Her Natural Whey Concentrate in Vanilla which I've been dying to try for
such a long time now. It bakes SO well and the ingredients and flavor
are both on point. Click here to check out this protein powder, you won't regret it!
Recipe:
•1
cup chickpeas
•3/4 cup pumpkin purée
•2T sugar free syrup (I used
hazelnut Torani but you could omit for just 2T more almond milk)
•1/4
cup liquid egg whites
•1 scoop Vanilla whey
•2T almond milk
•Vanilla extract
•1/2tsp baking powder
•Chocolate chips to taste
•2 stevia packets
Blend all ingredients except for chocolate chips and pour into a greased dish. Bake at 350 for about 30-40 minutes.
Macros (serves 6): 96 calories, 2.1g fat, 12.5 carbs, 8.3 protein
Just because the holidays are over doesn't mean I still won't be baking all kinds of festive food.
Whipped
up some Peppermint Chocolate Chip brownies a few weeks ago - they're
not super fluffy but they are really dense and thick which is how I
prefer my brownies anyway. I used pumpkin to make them a little more dense which sounds kind of funky but I promise you can't taste it; the peppermint extract does a good job at masking it.
Peppermint Chocolate Chip Brownies:
Dry ingredients:
1.5 cups old fashioned oats
1 T chocolate fudge SF hello mix
2 T cocoa powder
1 scoop whey (I used chocolate chip cookie dough by @cellucor)
1/2 tsp baking powder
Stevia to taste
Wet ingredients:
2 eggs
1 egg white
1/4 tsp peppermint extract
1/4 cup pumpkin purée
Mix
both wet and dry ingredients individually and then add together. Fold
in chocolate chips and pour into greased dish. Top with crushed candy
cane pieces if you like.
Bake
at 350 for 20 minutes and cut into 9 slices. ✨Macros for 1 slice: 117
calories, 3.4g fat, 16g carbs (2.4 fiber), 7.2 protein✨
Macros will differ based on the chocolate chips/candy cane you use.
