Chocolate and Blueberry Post Workout Protein Cake

*insert text post about wanting a delicious chocolatey treat that is both healthy and high in protein after every drill sergeant tough workout at the gym*

Except I don't go to the gym, ever. And honestly if I ever do go to the gym Id rather treat myself with a celebratory glass (bottle) of wine, not a slice of chocolate cake. 

However, if you are predisposed to a chocolatey treat that seems to undo your hard work at the gym this is pretty perfect for you.

Ingredients 

• 1 can of aduki (or black) unsalted 

   beans (cooked) 

•  1/2 cup of liquid egg whites OR whites of 4 eggs 

• 1/2 cup of chocolate whey protein 

   powder  

• 1 pot (300g) of low-fat cottage 

   cheese 

• 1/2 cup of raw cocoa powder 

• 3/8 cup of organic honey

• 3 tbsp of coconut flour 

• 1 tsp of baking powder

Method

- boil black beans for 5 minutes (or until soft) and drain. 

- blend cooked beans, cottage cheese, egg whites and honey together until they form a smooth paste.

- pour mixture into a large bowl. 

- fold in baking powder, flour, cocoa powder and protein powder until everything is properly combined.

-stir in a fresh blueberries 

- pour into a greased tin and bake at 170 degrees for 40-45 minutes.

For the frosting (optional) :

- 2 tbs peanut butter,

- 4 tbs almond milk and 

- 1tbs icing sugar

Gluten free, Sugar free (VEGAN!) Banana Balls

These should be boring and disgusting, because honestly who wants cake without sugar and gluten? I made these into balls because I've already posted a regular banana bread and the banana bites but as with most bread and cake recipes this can be loaded into whatever pan you like and baked into whatever shape and size you desire. 

I would advice against using these as cake pops though, they aren't dense enough and just slide down the cake pop stick this ruining the illusion that you're clever enough to make successful cake pops.

Ingredients: 

- 4 ripe bananas (the blacker the banana the sweeter they will be) 

- 1/4 cup of oil (I used olive oil but you can also use coconut oil or butter) 

- 1 1/2 cups of almond flour

- 3/4 tsp baking powder

- 1/2 cup almond milk 

- 3/4 tsp cinammon 

- 1 1/2 tsp vanilla extract

- 1/2 tsp real salt 

Method: 

- Pre-heat oven to 200 degrees Celcius.

- In one bowl mash the peeled bananas and mix in the oil. 

- sift together the flour, baking powder and cinnamon in a separate bowl.

- Fold in flour mixture, salt and vanilla extract to the oil and banana.

- mix  slowly add in the milk (you may not use all of it depending on the consistency of the batter)

- Bake in a greased cake pop pan for 20 minutes, before checking (approximately).

 - Allow to cool a little before eating..

Banana Bread Bites

I make so many different variations of banana bread that its ridiculous. Gluten free, vegan, bread, loaf, muffins, with walnuts, without walnuts... You name it i make it, and I make it on a regular basis.

Normally I opt for a gluten free, vegan version. I suppose that's something stemming from my anorexia. If I'm going to eat something like this then it should be as clean and healthy as possible. 

One day I'll post that recipe, but not today. Today is a day to break away from clean eating (you need those days every now and again). Plus I've promised a friend banana bread and almond flour is off the menu. 

- 285g/10oz plain flour

- 1 tsp bicarbonate of soda

- ½ tsp salt

- 110g/4oz butter, plus extra for greasing

- 225g/8oz caster sugar

- 2 free-range eggs

- 4 ripe bananas, mashed

- 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)

- 1 tsp vanilla extract

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

3. In a separate bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.

5. Grease a 20cm x 20cm square cake tin and pour the mixture in evenly.

6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.

7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before cutting into bite sizes portions and serving.