Protein pancakes

These protein pancakes are fantabulous. They're low in fat, gluten free and high in protein and so tasty. You could call them  Almond Butter BananaPancakes - 

I made them, yummy, very good. Thank you to Southern In Law for the receipt. 

I insist you try it - and if you don't have almond butter, use peanut butter or a seed butter.

 

serves 2, easily multiplied/divided

gluten free, low fat, clean eating friendly, sugar free 

2 ripe Bananas, mashed

Just over 1/4 cup Bob's Red Mill Mighty Tasty Cereal or Polenta/Cornmeal

1/3 cup Almond Flour (or you can use Protein Powder instead of it if you are the Protein Powder type)

2 tsp Chia Seeds 

1/2 tsp Baking Powder

1/2 cup Egg Whites

Optional: cinnamon/spices, added honey/maple syrup for extra sweetness, nuts/chocolate chips/mix ins.

Get out a nonstick fry pan, spraying lightly with oil if needed.

Mash your bananas and add in your chia seeds and egg whites. 

Mix in your Mighty Tasty cereal and almond flour.

Combine everything until smooth and pour 1/4 of mixture at a time onto your pan over a medium/low heat. 

Cook until bubbles start to appear, flip and then cook until golden on the other side. 

Watch your heat - if they brown too fast, turn your heat down. - or if they're not cooking quickly enough, turn it up. 

Devour immediately or freeze for a quick and easy breakfast - they will also keep in the fridge for a few days. 

You can eat them with marple syrup, Peanut or Almond Butter, or a personal tipp:  mix nut butter with a smidge of coconut butter - then you have nutbutter coconut banana pancakes ;) 

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Carrot pulp marmalade

                            

CARROT PULP MARMALADE

3 oranges

4 cups of water

3 cups of carrot pulp

4 tablespoons of lemon juice

3 cups of honey

1/2 teaspoon of ground ginger

1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).

                        

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes.

       

 Next, chop the oranges into a bowl and remove all seeds. 

     

Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

        

If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.

           

Thank's for the recipe Mother earth news!! 

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Raw Cupcake recipe!!

Many thanks to 'choosing raw' for the images and recipe.

I haven't tried this yet but planning to do so soon. Then you'll see my own comments on this and images

Ingredients for the Carrot Base:

Food Processor 

Cupcake Holders/Fillers 

Approximately 2-3 Cups of Shredded Carrots (Food Processed)

1.5 Cups (According to You) of Fresh Dates 

Half Cup of Walnuts (Less if You Want Lower Fat) 

Cinnamon

Fresh Slice of Ginger

Dash of Turmeric  

Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture. 

Press this mixture into the cupcake liners and refrigerate. Get ready to make your frosting!

For the Orange Vanilla Créme Frosting:

Approximately 2 Cups Soaked Cashews

1 Cups Pitted Dates 

Small Stem or Scrape of Fresh Vanilla 

Fresh Squeezed Orange Juice from 2-4 Oranges 

Blend in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect! 

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