The post Fluffy Vanilla Protein Waffles first appeared on Better with Cake.
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Is it breakfast? A snack? Breakfast for dinner? Or even dessert?
The answer my friend is yes, yes, yes and YES!
This recipe is looooonnnnngggg over due. If you follow along with my instagram stories you know I have been making these waffles on the regular for months (and months and months) now if not for breakfast for a mid-morning snack, lunch dessert (how good is lunch dessert?!) or even a cheeky little late night treat.
I figured enough with the teasing already, time to snap a few pics and get this recipe up so because hear me when I say, you need in on this deliciousness!
Light, fluffy, subtly sweet, crispy on the outside, light and fluffy in the middle no one would ever know they also happen to be seriously good for you!
Made with no added sugar, packed with protein and loaded with gut-healing goodness.
The recipe below serves just one but if you’re sharing with your BFF/housemate, significant other or, if you, like me have adorable children (fur kids count too) who love nothing more than to steal our food or if you’re into meal prep, you can easily double, triple or quadruple the recipe.
Just let them cool completely then wrap them in individual servings or toss them in a freezer-safe bag or airtight container (they will keep well in the fridge for at least a week or you can freeze for a good 3-6 months) ready to grab and go in the morning or anytime the waffle craving strikes. Which I guarantee will be a very regular occurrence once you taste these babies!
Can’t stop, won’t stop and I’m not even a little bit sorry about it.
My fave way to eat my vanilla spiked protein waffles is with vanilla greek style yoghurt, some sliced banana, strawberries, blueberries and of course then bathing them in a drizzle of nut butter and maple syrup.
If you like hot/ more savoury breakfast you could totally serve them with a poached egg and a side of bacon, feel free to customise as you see fit just please, please just do yourself a favour and go make these waffles already!
If you don’t happen to have a waffle maker of your own, beg borrow or steal baby! Or you could just make them into pancakes instead. But, as someone who has tried them as both pancakes and waffles, the waffles take the cake! It’s the crispy edges & ridges to store the puddles of syrup for me!
I got my waffle maker super cheap from target, it was like $10 I think I’ve had it for years and let me tell you, it’s 100% without question, money well spent!
Do what you gotta do to get your hands on a waffle maker and get these delicious little vanilla spiked, protein-packed bites of happiness into your life, asap!
Gluten free – Dairy free – Grain Free – Sugar free – Low Carb – Paleo – Keto – Vegan adaptable – but most importantly they really are life-changingly delicious and you need them in your life because YUMMMMM
From my waffle loving heart to yours, enjoy xo
Fluffy Vanilla Proteom Waffles
- Cook Time: 10 mins
- Persons: 1
- Difficulty: Easy
- Ingredients
- 1 egg
- 1 scp (30g) Macro Mike Vanilla Buttercream plant based/ almond protein pwd –AMB-EM = 10% off
- 1 Tbsp of tapioca (arrowroot) pwd
- 1 tsp vanilla
- 1/2 tsp baking powder
- A pinch of salt
- 3 Tbsp unsweetened vanilla almond milk
- For serving –
- Sliced banana
- Berries
- For the nut butter drizzle mix –
- 1 Tbsp nut butter !
- 1 Tbsp maple syrup – I use sugar-free monk fruit maple
- Instructions
- Mix it all up
- Cook according to your waffle makers instructions
- Load it up with all of your fave toppings – I love vanilla yoghurt, banana, berries and a drizzle of nut butter syrup + a sprig or two of mint if Im feeling fancy. SO GOOD!!!!
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Question of the day –
Are you team sweet or team savoury Breakfast?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your vanilla spiked protein waffles (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
__________________________________________
The post Fluffy Vanilla Protein Waffles first appeared on Better with Cake.
]]>The post Choc fudge lava brookies for two (or just you) xo first appeared on Better with Cake.
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Perfect for those moments in life when you need, that’s right, I said NEED, a cookie or 2 but don’t want to bake, or can’t be trusted with ( ← we’ve all been there) an entire batch of 12 – 24!
Soft, chewy, crispy on the edges, super, SUPER fudgy in the middle! THE PERFECT COOKIE (or should I say brookie?!) for any occasion or, simply just to help you crush those late night cookie cravings (please tell me I’m not the only one who has them pretty much every. single. night?!) but also, just because cookies/brookies are always a good idea! Am I right!? Oh, you know I am!
Just in case you’re not familiar with life-changing deliciousness that is the brookie . . . a brookie = soft-baked cookie meets suuuuuuper fudgy, rich chocolate brownie and yes, its just as incredible, if not more so, than you imagine. They even come complete with that signature, cosmic brownie crackle on top!!!!
This, right here, this single serve, super fudgy (secretly healthy), soft baked choc fudge lava brookie has taken my obsession with cookies, brownies and melty puddles of rich dark chocolate to a whollleeeee new level!
I mean the only thing better than a fresh from the oven, soft baked, ooey gooey brownie or choc chip cookie is a fresh from the oven, soft baked, ooey, gooey double choc fudge lava brookie! Who says you have to choose between brownies OR cookies?! I say lets have both!
You with me? of course you are, you’re cool like that!
Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in a matter of minutes!
Annnndddd, they also happen to be secretly good for you!
Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly but most importantly they really are edible awesomeness personified and you need them in your life because, yum!
Also, primarily made with nut butter and a cheeky hit of espresso = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course.
Crispy on the edges, soft and chewy in the middle and literally oozing with rich, chocolaty awesomeness when you bite on!
Go, go, get em!
Double Choc Fudge Lava Brookies for two
- Cook Time: 6-8 mins
- Persons: 1-2
- Difficulty: Easy
- Ingredients
- 1/4 C almond flour
- 1 tbsp cacao
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tbsp monk fruit sweetener – or granulated sweetener of choice
- 1/2 tsp instant espresso pwd) – opt but helps enhance the richness of the chocolate
- 1 tsp vanilla extract
- Dark choc (chips or chopped) measure with your heart
- 1/2 tsp baking soda
- a BIG pinch of salt
- 1 scp collagen – opt but great for an extra hit of protein + hair, skin, nails & gut health.
- Instructions
- Place all ingredients apart from the chopped chocolate into a small bowl and stir to combine
- Add chocolate and stir to combine.
- Pop the bowl into the freezer for 10 mins (or you can refrigerate for 30 mins up to 2-3 days).
Note – if you prefer a thinner, flatter, crispier cookie, you can skip this step but I find freezing the dough for a few minutes helps the cookies hold their shape better through the cooking process and I personally LOVE my cookies on the thicker side #youdoyou - When you’re ready to get your cookie on, remove the bowl from the freezer or fridge.
- Scoop and roll your cookies into desired shape and size and place them onto a lined baking tray.
- Bake @ 175’C / 350′ F for smaller cookies bake for 6-8 minutes – medium-sized cookies bake for 8- 10 minutes – large cookies bake for 10-12 minutes and if you’re making one monster size cookie bake for 12-15 minutes.
NOTE – at this time they will still feel soft. DO NOT OVERBAKE YOUR COOKIES!!!! Sorry for yelling but this is very important! Once your cook time is up, remove them from the oven and set them aside for 3-5 minutes to cool and set.
Trussssttttt me. I would never steer you wrong. Your trust and patience will pay off because now you’re cookies will have set and the edges will be crispy and the middle will be ooey, gooey and all kinds of wonderful. - Enjoy xo
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Question of the day –
Do you prefer crispy or soft-baked cookies?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your life changing choc collagen lava brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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The post Choc fudge lava brookies for two (or just you) xo first appeared on Better with Cake.
]]>The post {Baked – Grain Free} Strawberry funfetti donuts first appeared on Better with Cake.
]]>Light, fluffy, strawberry-infused vanilla donuts with the dreamiest cake batter cream cheese frosting and allll of the sprinkles
Because it’s my birthday and I’ll bake if I want to !!
they’re just SO fun right?!
and I did I mention the yum?!
I mean, can you even with that texture?!
The crumb is just perfection!
And that, my friend, is exactly what these are! Edible awesomeness personified.
And they could not be easier to make!
The batter for these {low carb – sugar free} strawberry funfetti donuts comes together as quickly as a traditional, everyday muffin mix or cake batter and is made with just a handful of ingredients that I bet you have on hand already!
It comes together in 1 bowl with 1 spoon (no creaming, whisking, or folding!!) and can be ready to devour in around 20 minutes! They really are the perfect anytime treat!
Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) , the perfect mid morning or post workout pick me up , the perfect cure for 330itis but, as healthy as they are, they’re indulgent enough to enjoy for a cheeky little late-night treat (with a cup of spiced decaf mocha moon mylk for me please)!
Super simple, insanely delicious, honestly, I don’t know what more there is to say?!
Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly. But, most importantly, they really are little bites of happiness and you need them in your life because, couldn’t we all do with a little more happy in our lives?! Answer = Yes. always
Oh, and, if you don’t have a donut pan, donut worry (sorry #notsorry – I told you it has been a week, forgive me?!) you can just make muffins instead! We can’t have you missing out on these!
1 bowl + 20 mins . . .
If you’re a visual learner, click here to cook-a-long with me
Come celebrate with meeeeeee
From my heart to yours, enjoy xo
Baked- Grain Free Strawberry Birthday Cake Douts
- Cook Time: 15 mins
- Persons: 12
- Difficulty: Easy
- Ingredients
- For the strawberry donuts –
- 2 eggs – or flax eggs
- 2 Tablespoons of vanilla yoghurt
- 1 Tablespoon of vanilla
- 1 cup of almond flour
- 2 Tablespoons of Macro Mike vanilla buttercream plant based almond protein (see notes for tips & subs)*
- 1/4 cup monk fruit sweetener – or granulated sweetener of choice
- 1/3 cup of freeze dried strawberries, crushed
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 Tablespoon of collagen – optional but adds an extra= hit of protein & is great for hair skin, nails & gut healing goodness
- For the “cream cheese” frosting –
- 1 C vanilla yoghurt
- 1 Tbsp coconut cream (thick part only) – or a splash of milk
- 1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
- 1-2 Tbsp Macro Mike birthday cake almond protein – the vanilla buttercream is amazing here too – but it wont be pink
- 1/2 tsp vanilla
- SPRINKLES – measure with your heart
- Instructions
- Pre-heat oven to 175’C/350’F
- Grease your donut pan (or muffin tray) then set aside.
- Place all donut ingredients in to a small bowl and stir until well combined.
- Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
- Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
- Set aside to cool while you make your frosting.
- To make the sugar free – protein packed – cake batter cream cheese frosting :
- Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
- Dip (or slather) each donut with your creamy, dreamy, frosting and place onto a wire rack (frosting side up) and repeat until all donuts have been frosted.
- Sprinkle with as many sprinkles as your pretty little heart desires
- Enjoy xo
* I love Macro Mike plant based almond protein powder (have not tested any other brand/type in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
You “can” sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these donuts (& your life by extension) to a whole new level!
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Question of the day –
What’s your favorite flavor donut?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your baked, grain free strawberry funfetti donuts (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!
Do it, do it You know you want to
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The post {Baked – Grain Free} Strawberry funfetti donuts first appeared on Better with Cake.
]]>The post Birthday Cake Protein Bites! first appeared on Better with Cake.
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Super simple, insanely delicious – think —> the flavors of cake batter but with the texture of cookie dough (+ alll of the sprinkles because, it is a celebration after all) !!!! Let me tell you, these low carb – sugar free – birthday cake protein bites = the sneaky snack you never knew you always needed!
Gluten free – Dairy free – Grain Free – Sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly! But, most importantly, they really are edible awesomeness personified & you need them in your life because, yum & fun & snacks are life!!!!!!
1 bowl + 7 ingredients & 10 mins . . .
Come celebrate with me!!!
Birthday Cake Protein Bites
- Prep Time: 10 mins
- Difficulty: Easy
- Ingredients
- 1/2 C almond meal
- 4 tbsp cashew butter
- 1 tbsp maple syrup – or sticky sweetener of choice (I use sugar free – more or less to taste)
- 1 tsp vanilla
- 2 Tbsp vanilla buttercream (or white chocolate) almond protein
- a pinch of flakey sea salt
- a splash of water – as needed – go easy, start with 1/4 tsp at a time – just enough to bring it together to form a dough
- SPRINKLESSSSSSSSSS – measure with your heart
- Instructions
- Place all ingredients except for your sprinkles into a small bowl and stir to combine then set aside.
- Scoop and roll your into desired shape and size.Set aside
- Caaarrreeefulllllly pour your sprinkles in (or on) to a small bowl or rimmed plate (when I say carefully I mean carefully – those things will ricochet all over your kitchen floor & you will be stepping on them / curing me for months . . . so pls be careful) .
- Roll your birthday cake protein bites in your bowl/ plate of sprinkles, gentle press them as you rotate to make sure the sprinkles stick.
- Enjoy xo
Notes –
* These blissful bites of deliciousness are best kept in the fridge & should keep well in an air tight container for 1-2 weeks (but I doubt they will last that long because , yum! ) or you can freeze for up to 3 months.
** I love Macro Mike plant based almond protein powder (have not tested any other kind/brand in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
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Question of the day –
Whats your dream birthday treat?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your low carb , sugar free birthday cake protein bites (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
__________________________________________
The post Birthday Cake Protein Bites! first appeared on Better with Cake.
]]>The post Choc Chip Almond Butter Blondies first appeared on Better with Cake.
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Perfect for those moments when you need a blondie (or two) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!), an entire batch of 12-24.
Subtly sweet, deliciously buttery, crispy on the top, super fudgy in the middle and chock full of choc chips
They’re ooey, gooey & all kinds of wonderful and yes, you NEED them!
Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already & come together in 1 bowl, with 1 spoon, ready to devour in just 20 mins!
Feel free to double-triple-quadruple the batch if you’re feeding a crowd (or have the self control of a saint) – just make sure you adjust the bake time accordingly – and although they taste ah-maze-zing cold and re-heat like an absolute dream – they’re so quick and easy to make and I think you and I can both agree that nothing quite compares to that new, new, freshly baked, ooey, gooey goodness.
If you do one more thing today, please let it be making these!
Super simple, SUPER delicious and I hope you love them as much as I do which FYI, is A LOT!
From my heart to yours, enjoy xo
Small Batch Flourless Choc Chip Almond Butter Blondies
- Cook Time: 15-20 mins
- Persons: 4-9
- Difficulty: Easy
- Ingredients
- 1 egg – vegan friends sub 1 flax egg or you fave egg replacer
- 1/2 cup almond butter – I use 99th monkey – natural, smooth & unsalted
- 1/4 cup of monk fruit sweetener ( or granulated sweetener of choice) I use the brown sugar alternative @ lakanto
- 1 Tablespoon of coconut oil, melted and cooled
- 1 Tablespoon of maple syrup – I use sugar free
- 1 teaspoon of vanilla extract
- 1 Tablespoon of coconut flour
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt + extra for sprinkling
- Good quality dark chocolate , roughly chopped – measure with your heart
- 1 scoop of collagen – optional but adds a hit of protein and is great for hair, skin, nails and gut health
- Instructions
- Pre-heat oven to 175’C/350’F
- Line a small baking dish (or mini loaf pan) with baking / parchment paper and set aside
- In a medium size bowl, lightly whisk your egg.
- Add all remaining ingredients , except chocolate, and stir to combine.
- Fold through chocolate.
- Bake for 15-20 minutes, until the top is golden and a tooth pick has just a few crumbs attached when inserted into the middle. DO NOT OVERBAKE!
- Allow to cool for 5-10 minutes (if you can) – sprinkle with salt.
- Slice
- Devour!
Note – These blondies can be kept refrigerated for 5-7 days or frozen for 3-6 months.
To re-heat simple thaw to room temp, pop them in the oven , on low for 5- 10 mins until heated through, or just microwave for 30 seconds or so.
Enjoy xo
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Question of the day –
Tell me, corner, edge, middle? Which piece would you choose?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip blondies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to xo
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The post Choc Chip Almond Butter Blondies first appeared on Better with Cake.
]]>The post Healthy Tiramisu Muffins (High-Protein, Sugar-Free + Easy Recipe) first appeared on Better with Cake.
]]>Healthy Tiramisu Muffins (High-Protein, Sugar-Free + Easy Recipe)
If tiramisu and a fluffy vanilla muffin had a baby… this would be it.
These healthy tiramisu muffins are light, soft, coffee-kissed, and topped with the dreamiest mascarpone-style cream cheese frosting that just so happens to be sugar-free and protein-packed. They’re proof that healthy baking can still taste completely indulgent.
They’re the kind of bake that feels a little bit fancy… but is actually ridiculously simple.
10/10. No notes. Truly.
Why you’ll love these:
- Light, fluffy texture (no dense “healthy” vibes here)
- Real espresso flavour — the perfect hum without being overpowering (they actually taste like tiramisu!)
- Protein-packed frosting = keeps you full + satisfied (and ready to take on the day)
- Refined sugar-free but still tastes indulgent
- Easy enough for a weekday treat, impressive enough to share
I made these on a bit of a whim (just cravings + vibes) and immediately knew they were that recipe. Like… exceeded all expectations.
You know when something turns out so good you almost don’t trust it?! That.
So I tested and retested… and nope, not a fluke. They really are THAT good.
Also, anything coffee/tiramisu-related has my whole heart, so this was never going to be a casual situation.
Ingredients . . .
Nothing wild here — mostly pantry staples – think –> almond meal, vanilla, baking powder, salt, eggs + a couple of star ingredients that make the magic happen (instant espresso + Greek yogurt ).
How to make your healthy tiramisu muffins . . .
This is a super straightforward easy peasy muffin situation:
- Mix the ingredients until just combined.
- Bake, then try not to eat them straight from the oven.
- Slather generously — and I mean generously — with frosting.
- Devour.
Baking Tips:
- Let the muffins cool completely before frosting (I know… rude. Possibly the hardest step)
- Use strong instant espresso for that true tiramisu flavour
- Don’t overmix — this keeps them soft + fluffy
- Frosting thickens slightly if chilled and is 100% worth it
Serving suggestion . . .
Best enjoyed with a cup of coffee, preferably in peace, on a balcony, bathed in sunshine, pretending you’re in a cute little Italian café (take me with you?!).
If you make these (please, please puh-lease make these), I need to know.
They’re a bit of a moment.
Like… a life-changing moment.
Super simple. I N S A N E L Y delicious.
A need, my friend. A neeeeed.
Healthy Tiramisu Muffins FAQs:
Can I make these gluten free?
Yes! Almond flour is naturally gluten free, just make sure your protein powder and baking powder are certified gluten free if needed.
Can I make these dairy free?
Absolutely. Use a dairy-free yogurt and dairy-free protein powder.
Can I freeze them?
Freeze the muffins unfrosted for up to 3 months. Defrost completely before adding the frosting.
Can I make them without protein powder?
Yes! Replace the protein powder with ½ tsp coconut flour, although the texture and flavour won’t be quite as rich.
Healthy Tiramisu Muffins
- Cook Time:20 mins
- Serves: 6-9
- Difficulty: Easy
- Ingredients
- For the muffins –
- 2 eggs – or flax eggs
- 2 Tbsp vanilla Greek yogurt
- 1 Tbsp vanilla
- 1 Tbsp maple syrup – I use sugar-free/ monk fruit maple
- 1 Tbsp almond milk – or milk of choice
- 2 Tbsp instant espresso powder
- 1/4 C monk fruit sweetener – I use brown to give a hint of caramel like reg brown sugar does
- 1 C almond meal
- 2 Tbsp caramel (or vanilla) protein powder *
- 1 tsp cinnamon – Optional, but highly recommended—I absolutely love the warmth it adds.
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- For the “mascarpone / cream cheese” frosting –
- 1 C vanilla Greek yoghurt
- 1 Tbsp coconut cream (thick part only) – or a splash of milk
- 1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
- 1-2 Tbsp vanilla buttercream almond protein
- 1/2 tsp vanilla
- Instructions
- For the muffins ;
- Preheat oven to 175’C (350’F)
- Line (or grease and flour) a muffin tray with paper cases and set aside
- In a medium bowl, whisk together the wet ingredients.
- Add the dry ingredients and stir until just combined.
- Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
- To make the sugar free – protein packed – mascarpone/ cream cheese frosting :
- Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously smooth and creamy.
- Slather each muffin generously with frosting, then finish with a dusting of cocoa powder and a couple of chocolate-covered espresso beans.
- Enjoy xo
- I’ve tested these using Macro Mike’s Caramel and Vanilla Buttercream Plant Protein, and it’s honestly my favourite protein powder to bake with. It’s smooth, naturally sweet, and works beautifully in this recipe. If you’d like to try it, you can use my code AMB-EM for a cheeky discount.
- If you don’t have protein powder, you can substitute ½ tsp coconut flour, although the protein powder adds both flavour and extra protein that really make these muffins shine.
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Question of the day –
What’s your fave flavour muffin or cupcake??
Feel free to share recipes or links to your fave recipes in the comments below or over on Facebook. And please, for the love of all that is good in this world, when you do make these muffins (or any of the recipes you find on this blog of mine), go ahead and snap a pic and share it on the Facebook page, or tag me on Instagram. Sharing is caring, remember.
Do it, do it . . . You know you want to
__________________________________________
The post Healthy Tiramisu Muffins (High-Protein, Sugar-Free + Easy Recipe) first appeared on Better with Cake.
]]>The post S’mores! first appeared on Better with Cake.
]]>Because 1, YUM!
And, 2 – Is it even the Fourth of July if we don’t have some festive treats?!
I know American Independence day is not something we celebrate here in Australia but, an excuse to make (& let’s be real, EAT) some fun and festive treats, I am here for it!
You with me?! Of course, you are, you’re cool like that!
Let me tell you, these dark chocolate peanut butter s’mores are 100% worth celebrating anytime you make them! Pleeeeaaaasssssse let it be today!
Subtly sweet, deliciously buttery, crisp and crunchy peanut butter cookies slathered with a layer of espresso-infused dark chocolate then topped with ooey, gooey, roasty, toasty marshmallows!
And yes, if you’re not into espresso you can absolutely leave it out, they will still be all kinds of incredible without that hint of espresso, just not quite as magical in my opinion but, you do you baby xo
Now, a word or warning . . . as simple as they are to make (hello just 6 basic pantry staples!! 4 to make the cookies & 2 more to put your low carb, gluten free s’mores together) they are dangerously addictive! Or is it addicting?! I can never decide?! Either way, they are super yum but the real warning I wanted to give here is that they are also, kind of messy to eat but also, very VERY #worthit
Super simple, seriously delicious they come together in 1 bowl with 1 spoon and can be ready to devour in less than 20 mins!!!
Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly.
1 bowl + 6 ingredients . . . .
The only thing that’s left to decide is 1 marshmallow or 2?!
Make mine a double pls, HBU ?
Enjoy xo
6 ingredient {Low Carb - Gluten Free} Dark Chocolate Peanut Butter S'mores
- Cook Time: 15 mins
- Persons: 6
- Difficulty: Easy
- Ingredients
- For the cookies –
- 3/4 C peanut butter
- 1/2 C monk fruit sweetener (or granulated sweetener of choice)
- 1 egg – or your fave egg replacer
- 1 Tbsp tapioca (arrowroot) starch
- For the filling;
- 1 block dark chocolate
- 1 sachet decaf mocha before you speak coffee – technically opt but makes them 10 x more magical
- 6-12 marshmallows* – depending on size and how mallow-y you want your filling
- Instructions
- Mix cookie ingredients
- Shape
- Bake @ 175’C/350’F for 6-8 mins
* note – they will be soft, let them sit, untouched for 2-3 mins and they will firm up & get nice & crunchy as they cool. Trust xo - While your cookies cool and set, melt choc & espresso pwd
- Top the smooth/ underside of each cookie with a dollop of melted choc
- Add a marshmallow (or 2)
- Pop back in the oven / under the grill or just in the air fryer (which is what I did) for 3-5 mins until the marshmallow is puffed & toasted to your liking
- Top with another cookie
- Devour!
* careful, those roasty, toasty marshmallows are hot, hot, HOT!!
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* If you want to go all in and make your own healthy marshmallows my girl Dani ( @danishealthyeats ) has a recipe that will change your life! Healthy marshmallows with just 4 ingredients, sweetened naturally with maple syrup or honey that are super easy to make and paleo-friendly! –> recipe video linked here if you’re more of a visual learner
Question of the day –
Would you rather . . . classic- style rustic camping or are you more a glamping (aka nice cozy hotel) person?!
the reason I ask is when I think s’mores I think summertime camping (even though camping is not something I’ve ever really done, its what they do in the movies so . . . that’s where my mind goes . . . you too?
And please for the love of all that is good in this world when you do make your 6 ingredient {low carb – gluten free} dark chocolate peanut butter s’mores (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!
Do it, do it You know you want to xo
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The post S’mores! first appeared on Better with Cake.
]]>The post Healthy, Homemade Chai Spice Mix first appeared on Better with Cake.
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All natural, quick and easy, healthy, homemade Chai spice mix for everyone!!!!
Made with just a handful of pantry staples that I bet you have on hand already and comes together in one bowl (or jar or even just a ziplock bag) in a matter of seconds!
So simple but the end result is nothing short of divine!
This healthy, homemade chai spice mix brings together all those heart and belly warming tastes and smells that come to mind when I think of snuggling up for the winter.
No matter the time of year, the smell alone is enough to transport me to another time and another place where the air is crisp, the mountains are capped with snow and everything just seems to sparkle.
Don’t you just love the way food, both taste and smell, has the ability to magically transport you to another time and another place and bring back the most incredible memories and feelings that are just so strong, it’s as though you could reach out and hug them?!
Well that’s what this spice mix does for me?!
I don’t know what it is about this combination of spices (think cinnamon, cardamom, ginger, nutmeg and cloves ) just makes my heart and soul all kinds of happy.
The smell alone has me feeling all of those warm, fuzzy feels!
It’s deep and earthy, subtly sweet and perfectly spiced!
It’s like a little jar of happiness!
One taste and I know you will be as in love with it as I am.
Trust me, once you have your deliciously simple, perfectly spiced, magical jar of chai ready, your kitchen smells like heaven and you’re feeling all of those warm and fuzzy feels you’re going to want to sprinkle that stuff on alll of the things!!!!
And so you should!
Use it as you would any store-bought chai blend, mix with milk or water to make yourself a fancy little latte (hot or iced) add it to a smoothies, spice up your fave cookies, or pancakes, or waffles, or banana bread . . . honestly the ways you can use it a limited only by your imagination so dream big my friend . . . epic, un-parralled deliciousness await!
Sugar-Free
Caffeine Free
Dairy free
Gluten Free
Vegan
Keto &
Paleo Friendly
6 ingredients, 2 minutes in the making . . .
From my heart to yours, let the festive fun begin!
Make it. Eat it. Love, love, love it!
Healthy, Homemade Chai Spice Mix
- Prep Time: 2 mins
- Persons: 1/2 C
- Difficulty: Easy
- Ingredients
- 4 Tablespoons of ground cinnamon
- 3 Tablespoons of ground ginger
- 4 teaspoons of Cardamom
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cloves
- 1/4-1/2 teaspoon of ground black pepper (depending on how spicy you like it)
- Instructions
- Place all ingredients into a small bowl or glass jar (or even just a zip lock bag would work) and stir (or shake) to combine.\
- Store in a sealed, air tight container (or ziplock bag). Should keep well for up to 3 months.
- Enjoy xo
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Question of the day –
What’s your favorite, warm and cozy food related scent or memory?
Feel free to share recipes, or links recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your healthy, homemade chai spice mix (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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The post Healthy, Homemade Chai Spice Mix first appeared on Better with Cake.
]]>The post PB&J Overnight Oats first appeared on Better with Cake.
]]>I can’t believe I never shared these little cuties !!!
Full disclosure . . . overnight oats still aren’t really my thing texture-wise BUT my husband has been obsessed with these for years, so apparently they’re doing something right.
They’re easy, healthy, meal-prep friendly, packed with protein, and honestly taste like dessert pretending to be breakfast — which we absolutely love around here !
And when you top them with extra peanut butter, fresh strawberries, banana, and a handful of crunchy granola? Elite behaviour. * Chef’s kiss *
These PB&J overnight oats are perfect for:
- busy mornings
- quick post-workout breakfasts
- meal prep days
- anyone trying to make breakfast feel a little more exciting
What you need to make these dreamy PB&J Overnight Oats:
Makes 1 serve (but super easy to multiply)
For the overnight oats
- 1/2 cup rolled oats
- 1 scoop protein powder (30–40g)
- I use Macro Mike Vanilla Buttercream because she is my ride or die
- BUT chocolate or the new Banana Paddle Pop flavour is also ridiculously good
- 1/2 tsp vanilla extract
- 1 tsp maple syrup – I use sugar-free
- 1/2 cup unsweetened almond milk – or milk of choice
- 1/4 cup vanilla or strawberry Greek yogurt – can use dairy free
- 1/4 cup chopped strawberries
- pinch of sea salt
- 1 tsp chia seeds (optional)
Toppings:
- 1 tbsp peanut butter (or almond butter)
- 1 tsp strawberry jam – let me know if you want my homemade recipe
- sliced banana
- extra strawberries
- handful of granola –> this is my faveeeeee super easy , mega cluster paleo granola!!!!
How To Make PB&J Overnight Oats:
- Add all overnight oat ingredients to a jar or container.
- Mix well until fully combined.
- Cover and refrigerate overnight.
- Before serving, top with peanut butter, jam, banana, extra berries, and granola.
- Try not to eat the toppings straight from the jar while assembling. Difficult challenge tbh.
Notes & Tips
- If you prefer thicker oats, add a little extra chia seed or reduce the milk slightly.
- If you hate overnight oat texture . . . solidarity but , the granola on top genuinely helps.
- You can swap peanut butter for almond or cashew butter.
- Chocolate protein powder turns this into a PB&J brownie vibe and honestly? Highly recommend.
Enjoy xo
Let me know if you have any question or new flavour requests?! Anytime
PB&J Overnight Oats
- Prep Time: 5 mins
- Persons: 1
- Difficulty: Easy
For topping
- Ingredients
- For the overnight oats –
- 1/2 cup rolled oats
- 1 scoop protein powder (30–40g)
I use Macro Mike Vanilla Buttercream because she is my ride or die
BUT chocolate or the new Banana Paddle Pop flavour is also ridiculously good - 1/2 tsp vanilla extract
- 1 tsp maple syrup – I use sugar-free
- 1/2 cup unsweetened almond milk or milk of choice
- 1/4 cup vanilla or strawberry Greek yogurt
- 1/4 cup chopped strawberries
- pinch of sea salt
- 1 tsp chia seeds (optional)
- For topping (measure with your heart) –
- Strawberries
- Sliced banana
- Nut Butter
- Strawberry jam – let me know if u want my hpomemade/ sugar free recipe!!
- Your fave granola
- Instructions
- Add all overnight oat ingredients to a jar or container.
- Mix well until fully combined.
- Cover and refrigerate overnight.
- Before serving, top with peanut butter, jam, banana, extra berries, and granola.
- Try not to eat the toppings straight from the jar while assembling. Difficult challenge tbh.
- Enjoy xo
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
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Question of the day –
What’s your current breakfast obsession? A girl can never have too many options! Or, got a request, LMK . . .
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your PB&J Overnight Oats (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!
Do it, do it You know you want to
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The post PB&J Overnight Oats first appeared on Better with Cake.
]]>The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.
]]>Some days call for tackling to-do lists…
and some days call for cozy banana bread with espresso frosting.
Easy, comforting, perfectly sweet without the sugar overload and extra protein to make it a little more satisfying. 10/10. No notes
a need my friend, A NEED!
Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!
Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!
If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo
So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!
A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!
Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!
Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !
But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm
Enjoy xo
- Cook Time: 20-60 mins
- Persons: 10+
- Difficulty: Easy
- Ingredients
- For the Sugar Free Maple Vanilla Banana bread –
- 2 eggs
- 2 large (manky over-ripe) bananas = 1 C mashed
- 1 Tbsp vanilla
- 1/4 C almond butter
- 1/2 C maple syrup – I use sugar free monk fruit maple
- 2 C almond flour
- 1/4 C Macro Mike vanilla (or white choc) almond protein powder (see notes for subs)**
- 1 tsp baking pwd
- 1/2 tsp baking soda
- For the Protein Packed Espresso “Cream Cheese” Frosting –
- 1 C vanilla yoghurt
- 3-4 Tbsp powdered sweetener of choice – I love using 1/2 powdered monk fruit / icing sugar (I just buy it @ woolworths) & 1/2 – Make Mike – vanilla (or iced mocha!!) protein powder for an extra nutritional boost
- 1-2 tsp finely ground instant espresso (more or less to taste)
I use OG Before you speak coffee you can buy @ woolworths or order online @ before you speak coffee – I guarantee it will change your life!
- Instructions
- Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
- Mix eggs, banana, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
- Add all remaining ingredients for your sugar free maple vanilla banana bread and stir to combine.
- Pour into your prepared baking tray(or trays if making 2 small loaves instead of 1 large) and bake 2 x smaller loaves for 30-40 mins and 1 x large loaf for 40-60 minutes until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake. - Once cooked, set aside to cool while you make your frosting.
- To make the frosting –
- Beat yoghurt, powdered sweetener / protein pwd and espresso powder until lush and silky smooth.
- Slather your frosting over your banana bread
- Slice
- Devour!
* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
NOTE – You can sub 1 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
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Question of the day –
What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!
Do it, do it You know you want to
__________________________________________
The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.
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