Peace Born of Thankfullness

I LOVE mornings! Everything feels o free and exhilarating! After the first sip of coffee passes your lips and a buzz of caffeinated giddiness begins to spread through your body, you feel empowered. Ready to tackle the day as if anything is possible! I feel the opportunity for this day as I sit with my mom on our favorite couch, reading bible verses to each other and discussing various deep and silly topics. We don’t want to move even as the time ticks by. We both want to hold on to these moments just a little bit longer; the dawn sun creeping through the window and the stillness of a peaceful house.

But it must go on, we just have to learn to make the most of these moments. Cherish them as the gems they are for they are the little moments in life we take for granted. I am practicing thankfulness in every aspect of my life. The journey with God can ebb and dip just like the wide oceans and I am finding myself in a rift of confusion; wanting to be in his presence but at the same time finding myself straying away. I forget to open my bible daily or to open my heart to constant prayer, steps necessary to finding everlasting joy. Even without asking God has provided an answer; a daily devotional that I find soothing to read instead of the sometimes abstract chapters of the bible. I can connect with this woman; see the light of what true Christianity means. The book preaches grateful praise in all aspects of life and has given me the small step I need to get back on the road to God. It is as simple as remembering to thank God for these precious mornings, for the stability in my life.

I have been so consumed by what I do NOT have I forgot to remember what I DO have. It is this that is bringing about peace in my days. Driving down the road to my house and praising god for small things like light traffic, the blessing of owning a car, and the still moment in between the many storms. Or it could be in the moment of triumph as I sit poised over a pint of ice-cream remembering how years ago this day would not be possible. I dig my spoon in, fearlessly empowered by Gods everlasting love and I thank him for the healing in my life. I thank him for reminding me I am perfect in every shape and way.

I look back on the past years and I fall to my knees, bowing my head in absolute awe. I feel as if my heart is breaking from guilt for I can see how far he has carried me. How absolutely lost and distraught I was. It is through God’s grace that I am no longer tied down by an eating disorder. HIS power that I am free to live again! I did not see his helping hands as I lay crying in the dark. I did not hear his gentle words as I struggled to live. But he was there, constantly there. Answering my prayers even as I turned from him for he saw the bigger picture and this was not the end of my story.

Looking back at the new life God has given me, how can I continue to be ungrateful? How can I ask him for more when he has already given me so much? Is not my life enough? Is not the freedom of mind more sacred than any physical appearance of athletic triumph? I will never find peace of mind while always wanting more. I need to love myself and all I have in this moment right now because the time I take for granted is like the life of a butterfly; short, Beautiful, and gone in an instant.

Healthy Chicken Nuggets

Hi guys! So I have been really working on writing my story to get that posted up on this blog. That has kinda taken precedence this week over uploading recipes. I love to cook don’t get me wrong! But I want my blog to be a little more varied than just food after food after food. I want it to be a place of personal experiences, a little bit of foodie know-how and the recipes sprinkled about in abundance! Right now I think I’ve got the recipe side nailed down pretty well so I’m trying to set that aside and add a little variety, hence my lack of posting. The story is taking more time to write than I anticipated!

With that said here’s another food post. Oops. XD Just for the meantime while I try and finish my story at least! This is a quick easy recipe that is extremely flexible! If you have little kids who eat lots of frozen nuggets this is the perfect easy substitute! They taste very similar with waaayyyy less ingredients! And you can customize the flavor to your personal taste. Unfortunately these do not come in dino shapes…. Sad day…. But that’s the only let down!

Just to prove how flexible this chicken nugget recipe is I’m going to share 2 ways I’ve have successfully made them!

Oat flour Nugs:

1package (13oz appx.) chicken tenders

3tbs (46g) egg whites

2-3tbs unsweetened almond milk

Dash vanilla extract *optional

1/4c (30g) Oat flour

1tbs (7g) coconut flour

1tsp garlic powder

 Crispy Snack Nugs:

(Or nugs for short ;D)

1package (13oz appx.) chicken tenders

3tbs (46g) egg whites

2-3tbs unsweetened almond milk

1 portion (28g) crunchy snack of choice* (I used lesser evil brand Nacho super 4 snacks)

1tbs (4-5g) nutritional yeast

2tbs (10g) flour of choice* (I used kamut flour)

Seasoning of choice* (I used kernel seasonings nacho cheese)

 

Method for both recipes:

Chop tenders into small bite sized chunks and

Set aside.

In a separate bowl Mix together any wet ingredients and set aside.

In a second bowl mix together the “coating” or dry ingredients *(If using a snack or chip make sure they are finely crushed).

Dip the raw chicken bites first in egg mixture and then roll in seasoning mix.

 Place all nugs on a baking sheet lined with parchment paper and sprayed with spray oil to prevent sticking. Bake at 350 for 10min. then remove from oven and flip all nugs. Bake for 10-15 more minutes or until one cut in half is cooked through. Broil for 2min for extra crispiness. Done!

Makes 2-3 servings

(Photos only of Nacho snack nugs, sorry; I ate the oat flour ones to fast to photograph!!)

(Nutrition based on 2 servings)

Nutrition for 1 serving of Nacho nugs: 252cals 3.8g Fat, 13.4g Carb, 40.8g Protein

Nutrition for 1 serving of Oat flour Nugs: 300cals 4.8g Fat, 18g Carb, 46.2g Protein

Note: these servings are decently large and quite filling so don’t let the calories scare you away! You are getting a whopping serving of protein in with those cals!

**Recipe Notes:

Honestly all the flours in here can be substituted quite easily. Just remember that white flour will offer less nutrition than kamut, oat, coconut, or even just whole wheat! Also bear in mind that the flours I am using have the least “wheaty taste” out of many substitutes. These flours all offer mild slightly sweet tastes. Use what you have on hand and be conscious of nutritional and health choices. Basically don’t feed you gluten free kid flour coated nugs and don’t baste them in processed white flour either. That defeats the recipes purpose.

In the Nacho snack recipe you can substitute a serving of any favorite crunchy snack! I have seen people use quest protein chips, normal potato chips (obviously not the most health conscious choice) and many others! Pop chips would be delicious! Again use what you have on hand and be smart!

Seasonings: The Nutritional yeast adds a cheesy flavor and an extra boost of nutrients/protein but is not an essential ingredient. And flavorings are basically totally up to you. You want to drown it in garlic? Perfect. You have a delicious Tuscan herb rub? Fantastic! ;D

Fudge Filled Banana Espresso Cupcakes

Fun fact! I used to own and run my very own baking business! It was christened Daily Bread the idea was to sell cupcakes, cakes, brownies, pies etc.. and donate a portion of the proceeds to charity! When I ran this business my absolute favorite thing to make was layer cakes. I loved the grandiose opulence of the majestic layers and the endless opportunities they provided! You could take a plain chocolate sponge cake and turn it into something entirely new. Like an Oreo sin cake with thick fudge frosting and Oreo buttercream filling 😀 (Once one of the most popular recipes I might add)

Sadly the business was unrealistic at this stage in my life. I just couldn’t keep up with the demand as a full time student. For now Daily Bread has been tucked away for safe keeping; but every time I branch out and make a Full blown cake or cupcake I always reminiscence over the good ole days ❤ Todays creation from Jordan’s bakery: Light Banana cupcakes with a thick Fudge filling (Using a surprising superfood!) and vanilla espresso frosting!! The flavors blended beautifully on the palate with the banana subtly coming through against the more robust dark chocolate. They all fight for dominance against the espresso undertones for reigning flavor king but in the end none prevail and only one magical union of taste remains.

                                                                                          Banana Cupcakes with Vanilla Espresso frosting and optional Fudge filling

(Makes 12 cupcakes)

Cupcakes:

2 medium sized ripe bananas (280-300g)

2/3C (80g) Oat flour

2tbs (14g) Coconut flour

1scoop (40g) forza pro banana pb protein*

1/2C granulated stevia

1tsp baking soda

2tsp baking powder

6tbs (92g) egg whites

1/2C Almond milk unsweetened

1/2tsp vanilla extract

*optional 1/2tsp banana crème pie extract

Method: In a separate bowl or food processer, mash/blitz the bananas until achieving a smooth mixture. Procceed to combine all ingredients inside a large bowl and mix well. Once no clumps remain, divide the batter between 12 cupcake liners. Bake at 350deg for 20-25min. Remove from oven and allow to cool.

Fudge Filling:

1/2C (3/4 a large) (5oz) a ripe avocado

3/4 scoop (30g) NFsports Belgium chocolate protein*

3tbs (15g) Hershey’s dark coco powder

1/3C sf mocha syrup*

Method: Combine all ingredients in a food processor and process till smooth (alternately, mash all ingredients together. Will take longer and might not be as smooth)

Vanilla Espresso frosting:

1/4c (70g) unsalted Cashews

1/4C vanilla or mocha skinny syrup*

1/4C coffee or unsweetened almond milk

1tsp coffee grinds (recommend using the inside of a Keurig coffee cup)

Method: combine all ingredients inside of a small bowl and allow to soak for 1hr or 4hrs. Once the cashews have had time to soak, put all ingredients inside a food processor and process till smooth.

Finale: Once the cupcakes have cooled you can begin to core-fill-frost each one. I prefer to use a knife to cut a circular incision in the tops of my cupcakes and then “pluck” the center out. Then I fill the cupcake and tear the core in half, leaving me with a small bit of cupcake top that I can cover the filling with. Repeat with other cupcakes, then frost and garnish!!

Nutrition per 1 cupcake sans frosting/filling: 74 Calories 1g Fat, 11.2g Carb, 5g Protein

Nutrition per 1 full cupcake: 142 Calories 6g Fat, 14.4g Carb, 7.6g Protein

**Recipe Notes:

For the protein powders the brands listed are my favorites flavor wise. However I have baked cupcakes with 3-4 different brands of protein powders so flavor aside; I feel confident substituting another powder (keeping the grams constant) will yield positive cupcake results!

As usual I am using Jordan’s skinny syrups for flavor. In the event of needing a substitution you could use lite maple syrup, vanilla sf coffee syrup, or mocha coffee syrup. ( I recommend using the sf coffee syrups you can find at most local grocers in the coffee section)

Pb&J Brownies

( Such majesty in one picture; the Proud, tall, tower of regal brownies)

Confession time: I’ve been eating brownies with peanut butter for breakfast practically every day…. For like 2 weeks… XD lol I have some ACE brownie recipes that I make almost every Sunday just so I can wake up and have a chocolatey brownie slice alongside richly brewed coffee ( Yes I reference coffee a lot, I’m slightly addicted). Recently I have been too tired in the mornings to cook so these do the trick and also provide awesome snacks throughout the day.

Predictably I grew tired of the drab plain Jane brownies and decided to stretch my culinary muscles this week. An idea for swirling the creamy essence of peanut butter throughout the dense chocolate cake started running through my mind. And wouldn’t it be spectacular if the brownies had a raspberry hint to them? Why yes I think it would!

Enter: Peanut butter and Jelly Brownies!

Super moist fudgy brownies with a creamy peanut butter protein river twirling throughout and a hint of raspberry peeking through the intense chocolate! The flavors came together beautifully and I already made this recipe twice (For taste testing purposes only of course ;D)

As usual this recipe is supah dupah healthy with an added vitamin A bonus!

Peanut Butter and Jelly Brownies

Brownies:

1/4C (60g) unsweetened applesauce

3tbs (46g) liquid eggwhites

1/4C Raspberry sf syrup*

1tsp Raspberry extract

½ a can black beans drained and rinsed

4tbs (20g) coco powder

1/3C (40g) Oat flour

1tsp baking powder

1tsp baking soda

Method:

In a food processor process all ingredients until smooth.

**Optional: Fold in fresh raspberries, strawberries, or dried goji berries!

Filling:

1/4C (60g) pumpkin puree

2tbs (12g) powdered peanut butter*

1/4C almond milk

1tbs+1tsp Jiff whips salted caramel*

2tbs sf caramel syrup*

3tbs (12g) peanut butter protein powder*

Mix all ingredients together in a bowl and set aside.

Finale:

Spray a 8×8 baking dish and line with parchment paper. To layer the batters begin by pouring a thin layer of the brownies batter over the bottom of the dish. You want to cover the bottom but with no more than a 1cm thick layer. Then proceed to drizzle the peanut butter filling over the bottom layer (find your inner artist, get fancy).

Since there is not a ton of batter, after I have established these first two layers I finish by pouring the remaining batter over the peanut butter swirls, JUST the swirls. Then more swirls, then more brownie batter, etc.. Until you have no batter or pb filling left. It’s okay for some of the swirls to show through the top J

**Optional: Swirl in some strawberry or raspberry jam for extra pb&j effect 😉

Place in the oven and bake at 350deg for 20-25min. The brownies are done when no jiggling occurs when you shake the pan.

( I mean just look at that swirl… I could marry it. Or eat it. Either way)

Allow time to cool, these puppies will be moist and delicate!!! Slice and serve!

Nutrition for 1/6 of recipe: 120calories, 3.3g Fat, 14.3g Carb, 8.2g Protein

*Recipe Notes:

The raspberry syrup I am using is once again my good friend Jordan’s skinny syrups found at home goods or koahls for only $3.99 a bottle! I’m serious you NEED these. In the event of needing a substitution you could use lite maple syrup or vanilla sf coffee syrup (this goes for the caramel syrup as well) .This will of course detract from the “jam” flavor. I suggest adding extra raspberry extract and even a tbs of strawberry or raspberry jam

You can use any powdered peanut butter (sticking to the same 12gs) however I highly recommend bell plantation pb2 for flavor. I have tried pb lean, just great stuff pb and tru nut and still stick to old faithful pb2.

For the peanut butter in the filling I used jiff whips because the higher processed peanut butter imparted a stronger flavor in a smaller quantity. It also has lower fat than normal peanut butter and therefore offers better macros. This was just my preference, swap in other peanut butters but know the nutrition will be altered slightly.

For the protein powder I used metabolic nutrition pb whey. Peanut butter flavor wise it is my favorite protein powder I have tried so far so I highly recommend it for baking and use in general. However, as usual, sub with another pb whey or vanilla but prepare for flavor and or nutrition changes.

Healthy Monkey Bread

Today I hit on two taboos, breakfast foods and a child hood favorite!! I know breakfast foods are everywhere and so are ‘skinnified’ treats but don’t judge too quickly! Trust me you want this recipe 0.0 . How could any of us forget the cinnamon sugary crunch of monkey bread ( or pull apart bread to some)? A ball of dough dipped in hot melted butter, rolled generously in cinnamon and sugar, then baked to a pan of pure bliss. The sugar caramelizes on the outside whilst the butter seeps through and creates a soft doughy texture. It is literally like having dessert for breakfast. As a child I never thought twice about the fact that all I was eating was basically butter and sugar, Ill I knew was that I wanted a second helping… or a fourth… you get the picture XD.

Now as I’m older and more concise about my food choices I found myself wistfully craving the comforts of a pan of monkey bread. So what is a baker to do but roll up her sleeves and work some magic? And if I’ve said it before I’ll say it again, BUT REALLY: THIS RECIPE TAKES THE CAKE!!!(er, BREAD!) It is the CLOSEST I think you can possibly get to real-deal monkey bread without breaking the caloric bank; they are soft, doughy, buttery, and sugary!!! All while staying in a reasonable serving size! I have already eaten two servings because I just couldn’t stop. (The best part is its now OK to do so with this recipe!!)

I started by using my go-to dough baking recipe and getting to work. So yes you will be required to do a little kneading/waiting BUT IT IS SO WORTH IT! Especially since you can make the recipe ahead, save it in the fridge and bake at your pleasure. The recipe is basically 7 ingredients that aren’t super crazy like “essence of organic tea tree leaves harvested at the full moon” no. Its: flour, protein powder, oat flour, stevia, coconut oil, applesauce, and a sf syrup sweetener, basically some baking essentials if you like to bake healthy.

Call your mom’s, Grandma’s, Brothers and Sisters!! Make this recipe ASAP!! Everyone will love you and their cholesterol levels will too! Not a trace of butter in the entire recipe. Sneak this by your kids and you will become super parent, I guarantee. **Cape not included**

Healthy Monkey Bread

Ingredients:

1C (120g) white whole wheat flour *

2tbs granulated stevia

1/3C (40g) Oatflour

1 scoop (35g) Protein powder (preferably metabolic nutrition pb cookie whey*)

1tbs (25g) unsweetened applesauce

1tbs melted and cooled coconut oil

½ packet instant yeast

Water as needed:

¼-1/2C

Method:

In a bowl, combine all ingredients except the water and mix as best as possible. Then begin to slowly add the water 1tbs at a time until a dough ball has formed. Knead and work the dough ball for approximately 5-10min. Once the dough has been sufficiently worked and the yeast is activated, cover the bowl with saran wrap and a towel and set in a warm place.

Now this is the hard part, waiting. It can take the dough anywhere from 2hrs to 6hrs to rise. DO NOT SKIMP. You want it to at least double in size before moving on the second step.

Once the dough has risen you’re on the home stretch. Mix up the dip mixture at this time:

Dip 1:

1/2tbs melted coconut oil

2tbs sf caramel syrup

Mix and Set aside in one bowl.

Dip 2:

2tbs granulated stevia

Generous heaps of cinnamon

Mix and set aside in a separate bowl.

Now take the risen dough and set it on a large sheet of parchment paper (prevents sticking) beat it down and stretch it slightly, let rest 5-10min. Once rested begin to separate tbs sized balls of dough from the ball. Continue until all the dough is now in tbs sized wads.

Take the wads and dip first in the coconut oil/syrup and then roll in the stevia/cinnamon mixture until well coated. Repeat with remaining dough. Place the dough balls in a small baking ramekin ( I filled one 4×4 and one 3inch diameter baking dish) Store in refrigerator for up to 1.5weeks (not kidding) or bake immediately for 20min at 350deg. (for dough coming from refrigerator place it straight in the oven while preheating and bake for 25min)

(Pictured: two servings, doused in Walden farms pancake syrup. Highly recommended)

Makes 3 servings, Nutrition per serving: 310calories, 9.7g Fat, 40g Carb, 15.8g Protein

Recipe Notes:

Do not try and sub pure whole wheat flour, the texture and flavor will not hold par with what this recipe is supposed to be like. You need the white whole wheat balance in order to achieve a lighter flavor with a doughy texture.

I strongly suggest trying to find a peanut butter type protein powder as it enhances the buttery flavor of the dough. However, if worst comes to worst, a cinnamon or vanilla protein, substituted by the same grams should work as well.

I used Jordan’s skinny syrup salted caramel which can be found for super cheap at home goods or Koahls. However if you go to target or Walmart in the coffee section, grab a sf caramel syrup and that will sub fine! You could also sub maple syrup or agave syrup but I cannot vouch for flavor, nutrition, or baking results.

Peanut Butter Fluff Cupcakes

The day has come where another semester of school is closing and I can finally let out a drawn out sigh in relief at the end of finals. It always happens that instead of winding down the school year tends to accelerate in pace and end with a resounding Bang! I’m sitting back, with a cup of coffee, reveling in the calm after the storm and cannot wait to share all the recipes lying by the wayside. I was able to create a lot the past few weeks, but sadly not document. Now however, with the fuel of rich caffeinated ambrosia, and responsibilities set apart for the time being, I am free to blog away!

Beginning with another saga in my healthy cupcake endeavor, Peanut butter protein cupcakes with a creamy peanut butter filling and a thick date caramel cashew frosting! These cupcakes were uber decadent in comparison to the previous green tea cupcakes I have posted. The cake is light and buttery and the frosting is so rich and creamy its hard to believe there is no butter or sugar in it!

I served these up at a dinner party two weeks ago with great success! My mother, who NEVER likes anything I make (she really detests stevia) said they were the best thing I have ever made ❤ that alone sealed the deal on this recipe, it was something special. I also managed to sneak a few by some unsuspecting party guests and they could not believe they were healthy! One of the top compliments was the marvelous creamy peanut butter filling!

Why am I going on so much about these cupcakes?? Because I’m trying to convince you of your NEED to bake them!! I know how you blog followers are 😉 you enjoy the stories and the pretty pictures but may not always be up to the challenge of replicating a recipe. For the sake of all things sweet and sugary, stop the madness and make these cupcakes! You will not be disappointed 😀

Peanut Butter Cupcakes

Wet:

6tbs (92g) liquid egg whites

1/2C Almond milk

1/4c (60g) unsweetened Applesauce

1tbs melted and cooled coconut oil

Optional dash butter extract

Dry:

2/3C (80g) Oat flour

1tbs (7g) Coconut flour

1tbs (6g) Powdered peanut butter*

1 scoop +1tbs (40g) Peanut butter whey*

1/2C stevia

2tsp baking pwd

1tsp soda

Method: In two separate bowls thoroughly mix the wet and dry ingredients respectively. Once mixed; add the dry to the wet and whisk till no clumps remain. Pour into 9/10 cupcakes liners and place in the oven. Bake at 350 degrees for 15-20 minutes. Cupcakes will rise and brown on the top. The cupcakes should NOT fall when removed; if they do they did not cook long enough. Set aside to cool.

Peanut butter filling:

¼ package (84g) mori nu silken firm lite tofu*

1tbs+2tsp (9g) Powdered peanut butter*

¼ scoop (8g) Peanut butter whey*

2tbs (33g) Natural creamy Jiff Peanutbutter*

3tbs almond milk

English toffee stevia drops to taste

Method: in a food processor combine all ingredients and pulse till smooth, if not thick enough add 1/8tsp-1/4tsp xantham gum to thicken**Can be overdone! Be careful!**. Once your mixture is to the desired taste and texture you can begin to fill the cupcakes.

To fill the cupcakes take a knife and make a circular incision on the top, going about ¾ of the way down the cupcake. Pop out the core and fill with filling. Lastly, remove the core of the cupcake from the cupcakes top piece of crust and replace the crust piece over the top of the filling. Repeat with remaining cupcakes.

Frosting:

1/2C (70g) Cashews

6 medjool dates *pitted(92g)

2tbs almond milk

2tbs sf caramel syrup*

¼-1/2C water (enough to cover and soak cashew+dates)

Method: combine all ingredients in a bowl and add water last, until the dates and cashews are just submerged in liquid. Allow 2-8hrs for the liquid to be absorbed. Transfer the mixture to a food processor and process till smooth.

Fill a Ziploc baggie with the mixture, snip a corner (about 1cm of the way up) and now begin to “pipe” the frosting onto the cooled and filled cupcakes ( or just slap it on willy nilly with a spatula. I like to be fancy).

Tah-Dah! Now it’s time to wow your friends and family with your healthy baking abilities!

Nutrition for each one unfrosted cupcake out of 9: 84 Calories 3g Fat, 8g Carbs, 6.2g Protein

Nutrition for 1/9 of frosting and filling together: 130caloreis 6.2g Fat, 12.4g Carb, 5g Protein

Recipe Notes:

For the powdered peanut butter my favorite flavor wise is bell plantation pb2, but I’m sure texture wise, other brands would substitute fine.

The protein powder I used was metabolic nutrition Peanut butter cookie whey. The flavor of this brand is phenomenal so I would suggest not substituting, but if push comes to shove just try and keep the gram the same for the closest replication.

Do not doubt the tofu in the filling! As opposed to greek yogurt it has no sour taste so works much better in sweet treats. I find this brand in the Asian section unrefrigerated in many different stores. However if you hate the thought of soy you could possibly get away with cottage cheese, or Greek yogurt but I cannot vouch for flavor or texture.

Lastly, my favorite pb to use based on flavor is the jiff natural! Go ahead and swap it with whatever you have on hand but the nutrition may change by a gram or two!

Get Baking People!!!

Green Tea Cupcakes

Long time no see blogging world! Sorry, I got a little behind on uploading posts and recipes with all that’s been going on. Somehow spring always turns into the most convoluted season in my life. Maybe it has to do with finals, or all the impending due dates for my next collage semester, or it could be the pressure to find a summer job… I’m leaning towards a combination of all three plus multiple other to-do’s XD I think you get the picture lol I have been a little crazy. Thankfully things are starting to fall into place and that rampant feeling of fight or flight is being replaced by a calm sense of peace. I give all the credit to the good lord for following through and answering my prayers. He must of just been shaking his head up in heaven watching me put myself through such unnecessary turmoil, after all, he’s the man making the plans!!

This Sunday I managed to escape to my happy place again and thankfully the baking gift accompanied me! I turned out these beautiful Matcha green tea cupcakes with a delicate airy crumb and sweet vanilla essence with surprising ease! The recipe is simple and you probably have most ingredients on hand! I literally could not believe how “cupcake like” these babies turned out! Especially when topped off with a healthy dollop of buttercream frosting ( or should I saw cashew frosting?! An AMAZING substitution!) Top it with sprinkles and I bet my bottom dollar any child would be BEGGING for a bite! I know I would especially because they are green and who doesn’t love fun colored food? They even pack a sneaky punch of kale adding lots of nutrition to your normally empty cupcake. The recipe makes 10 cupcakes and enough frosting for the whole batch. I even decided to fill some with a homemade raspberry chia jam!

Thank you for your patience and I hope you enjoy this delightfully spring tinged recipe!

                                                                                   Green Tea Cupcakes

Dry:
1/2c stevia
2tsp baking pwd
1tsp soda
1 heaping tsp matcha powder
1 heaping tsp kale powder
2tbs (14g) coconut flour
1/2c (80g) oat flour
1 scoop (40g) vanilla protein powder

Wet:
Cake batter emulsion extract 1 drop
1/4tsp Dash butter extract
1/4c (57g) applesauce 57g
6tbs (92g) egg whites
1/2c almond milk

Mix all dry ingredients and wet ingredients in separate bowls. Pour dry into wet and mix well. Pour batter into 10 cupcake liners.

Bake at 350 for 15-20min, or until tops have risen and browned

Frosting:
1/2c (70g) cashews
1/4-1/2c water
2-4tbs sf vanilla syrup

Soak cashews inside a food processor with just enough water to cover them for 10-20hrs (liquid should be practically gone) add 2-4tbs sf vanilla syrup and process till smooth.

**Optional filling**
Raspberry filling
1tbs chia seeds
1/2c fresh raspberries
Dash lemon juice
Stevia to taste

Mash/blitz all ingredient together and allow to sit until the chia seeds have absorbed the liquid.
Fill and frost cooled cupcakes

Nutrition for 1 cupcake:108 calories 4.7g Fat, 9.4g Carb, 7g Protein