High Protein Cookie Sandwiches

These are really rich, but packed with the good stuff to recovery after a workout! The Cashew Buttercream was just what these cookies needed, as they’re very much a dense cookie otherwise.

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Ingredients

Protein Cookies

1 cup of nut butter (I mixed half a cup of Tahini and half a cup of Almond)

2 scoops of your favorite Chocolate protein powder

2 teaspoons cocoa powder

1 large egg OR use flax egg*

Optional-walnuts or chocolate chips

Cashew Buttercream

1 cup of cashews*

1 tablespoon vanilla extract

1-2 tablespoons maple syrup

 

Method

*Soak cashews for at least 30 minutes in a bowl of water.

*To make a flax egg: Mix 1 tablespoon of ground flax seed with 3 tablespoons water, let sit for 10 minutes

To make the Cookies: Preheat oven to 375F. In a bowl, stir together the protein powder and cocoa powder. Mix in the nut butter until no trace of powders. Then add in the egg, mix well. Fold in walnuts and chocolate chips. It will look just like cookie dough, but the texture will be a but more stiff. Roll dough into balls(about a tablespoon or two) and gently press/flatten down when you place on trays(you can use a fork to make the criss cross pattern). Bake for 10-12 minutes.

Cashew Buttercream: After soaking the cashews in water, put them, along with vanilla and maple syrup in a food processor. Blend until smooth–be sure to scrape the bowl while blitzing to get all of it smooth!

 

 

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Vanilla Cookie Protein Balls

I was starting to make my Guilt Free Truffles, when I decided to omit the cacao. Two big thumbs up for this vanilla variation! Since hiring a trainer, it’s made me realize how important it is to fuel our bodies with the right foods. Getting enough protein has really helped my body recover quickly after workout sessions. I’ll be snacking on these before and after my upcoming workouts for the next couple of days! I’ve added some flavor variations down below!

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Ingredients:

14 dates pitted (Medjool)

1 cup of cashews

1/2 cup walnuts

2 heaped tablespoons almond butter

1 teaspoon vanilla extract

pinch of sea salt

Method:

Soak the dates in warm water for about 20 minutes. Then drain the dates, and put in your food processor. Pulse until smooth. Take out the pulsed dates, and add your cashews and walnuts to the food processor. Pulse until fine. Add the dates back into the processor, along with the almond butter, vanilla extract, and sea salt. Blitz until everything comes together like a dough. Put the ‘dough’ in the freezer for AT LEAST  15 minutes to firm it up. Then take it out and shape into balls and/or bars! Put them back in the freezer, and take out about a half hour before eating to thaw.

*Add a pinch of cinnamon for a Snickerdoodle flavor (at the same time as the vanilla and sea salt)

*Fold chocolate chips into the dough (or melt chocolate and pour over them!)

*Add oatmeal and top with cranberries or goji berries for a classic oatmeal cookie flavor

 

 

Saintly Rocky Road

I am back in San Francisco (for a little while) after living in Ireland for the good part of just about three years! I hummed and hah-ed about moving home, but now that I’m here I am so happy I packed up and moved back! I’m excited to try all the cafes and restaurants I’ve been craving as well as reading about-pretty spoiled for choice here in SF. I am also just so happy to spend time with family and friends.

Rocky Road is a pretty popular treat in Ireland. I had the duty of making about four slabs daily at a bakery I worked in– up to triple that amount during the holiday season! When it’s made with dark chocolate, it’s really dreamy.

Below I am sharing a cleaner alternative to the traditional Rocky Road: it’s sugar free and vegan friendly. There’s also no baking/ melting chocolate involved with this recipe, all you need is a trusty food processor or blender.

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Carmel’s Saintly Rocky Road

Ingredients

14 dates

Small handful of almonds

Half a cup of your choice of nut butter

Teaspoon of vanilla extract

A couple of drops of water

2 heaped tablespoons cacao powder

Method

Soak the dates and almonds in a bowl of warm water for about a half hour. Then blitz all ingredients together, but NOT until it’s completely smooth. The dates act as the marshmallows, and the almonds act as the hard m&m candies or malt balls typical used. Line a bread tin with parchment paper and press mixture into it. Before pressing it into the bread tin, or casserole dish, you can fold in dried fruits or even more nuts if you fancy. Freeze for about two hours, or even better, overnight.

Keep in the freezer for a more firm texture! If left in the fridge it gets more soft fudge, which would actually be a great sauce for ice cream when warmed up!

Keeps for about a week in Tupperware.

Easy and guilt free treat!

 

Wild Berry Lemon Bundt Cake

This Lemon Bundt is a total crowd pleaser! It’s a big hit with kids, as you can call a Bundt a Castle Cake due to the shape.

I dressed the cake with the perfect Lemon Drizzle, raspberries and wild mint. There’s mint that grows in the field behind my parent’s house in West Cork-it’s such a perfect topping for summer desserts. Crystalizing the mint leaves adds an extra special touch to the cake. It’s an easy project-a little bit messy, but a beautiful result!

I ended up using zest and juice from TWO lemons, to really deliver that punch of flavor. And major bonus with this recipe, it’s made in one bowl!

Ingredients:

1/2 cup butter

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

Juice and zest of 2 lemons

1/2 cup milk

1/2 cup mixed berries: strawberries, raspberries, and blueberries

Garnish: berries, mint, and Lemon Drizzle (see below for recipe!)

Method:

Preheat oven to 130C. Grease and flour a bundt tin. In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Then the vanilla. Sift in the flour and baking powder. Don’t over-mix though! Pour HALF of  batter into tin, and scatter berries. Top with the rest of the batter,  and bake for approximately 45 minutes, or until skewer comes out clean.

Take the cake out of oven, and let rest in tin for about 5 minutes. Then remove and let cool. While it’s cooling, make the Drizzle.

Lemon Drizzle Icing:

1 1/2 cups icing sugar

Juice and zest of 1 lemon

Simply whisk the ingredients together in a small mixing bowl, until a smooth consistency!

To Crystalize Mint Leaves:

Wash mint leaves, and pat dry. Beat one egg white in a bowl until foamy; pour half a cup of caster or granulated sugar on a plate. Dip the leaves in the egg white, then the sugar. Set to the side for at least two hours.

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