Posts Tagged ‘cocoa’

NO-BAKE CHOCOLATE-OATMEAL PROTEIN COOKIE

This is that old standard, no-bake cookie recipe that’s been around for a 100-some years – too yummy to pass up, full of complex whole-grains, and I’ve added a big scoop of protein powder to squash the guilt a bit!

Adding some chopped nuts, or unsweetened coconut…even a bit of wheat germ or flax seeds would be great.  Here’s your jumping off spot –

A friend requested to use Agave in this and it works very well.  That recipe is below the second photo.  (Amounts of ingredients change, and it makes more.)

(These are good right away, but the oatmeal becomes less “raw” tasting after they sit for awhile.)

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1 cup Splenda Granular   (I’ve used all Splenda, but usually 1/4 cup Whey Low powdered and 3/4 cup Splenda)

1/3 cup almond or soy milk (regular milk is fine, but stats are with almond/soy)

2 tablespoons butter

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

2 scoops favorite chocolate or mocha/coffee protein powder (my faves are Click and Champion Chocolate!)

1/4 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/2 cups quick oats

.

In a large saucepan, over medium heat, add the Splenda, milk, butter, cocoa powder, and salt.  Bring to a boil and allow to boil for one minute, stirring frequently.

Remove from heat and whisk in peanut butter, protein powder, and vanilla until well mixed.  Stir in oats.

Gently roll (without packing tightly) into golf-ball sizes and drop onto waxed paper.  (Or plop down without rolling for a more ‘haystack’ look.)  Allow to set up for 15 minutes.  Coat with additional cocoa powder, Whey Low Powdered, finely chopped nuts (almond flour works great for this) or leave plain.  Store in an airtight container.  Makes 14 cookies.

Per Cookie: 120 Calories; 10 g Protein; 3 g Fat; 9 g NET Carbs; 2 g Sugar; 38 mg Sodium  (This is using a pro powder that is approx 110 calories and 20 grams of protein per scoop.)

With Agave

 

 

2 tablespoons butter

1/3 cup Agave nectar (spray the measuring cup with PAM for a quick release!)

1/4 cup almond milk

1 1/2 tablespoons unsweetened cocoa powder

Pinch of salt

1/4 cup peanut butter

1/2 teaspoon vanilla

2 scoops chocolate protein powder

2 cups quick oats

.

In a medium saucepan bring the butter, agave, almond milk, cocoa powder, and salt to a boil.  Boil for 1 minute, stirring frequently.  Remove from heat and whisk in the peanut butter, vanilla, and protein powder.  Stir in the oats.  Allow to rest for 5 minutes to become less sticky.

Roll into balls, or drop by tablespoons onto waxed paper.  Allow to cool completely.  Store in an airtight container.  Makes 16 protein cookies.

Per COOKIE: 143 Calories; 9 g Protein; 4 g Fat; 16 g NET Carb; 5 g Sugar; 35 mg Sodium

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BLOGS

COCOA ZUCCHINI CAKE WITH ORANGE CREAM

This little snack cake isn’t overly sweet, and has a wonderful moistness from the zucchini.  Topped with orange-scented cream, it’s the perfect afternoon pick-me-up while sipping your latte.

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Vegetable cooking spray
1/2 cup flour
3/4 cup almond flour – such as Bob’s Red Mill brand
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup butter, softened
1/2 cup + 2 tablespoons Whey Low Granular (or sugar if not watching carbs)
1 large egg
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 cup shredded zucchini
2 ounces sugar free dark, or 70% cacao chocolate, chopped

Preheat oven to 350 degrees. Coat 8×8 inch baking pan with vegetable cooking spray and set aside.

In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.

In a large bowl beat until light and fluffy the softened butter and sugar sub. Beat in the egg, buttermilk, and vanilla. Gradually stir in dry ingredients just until moistened. Fold in zucchini and chips, if using.

Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake. Allow to cool on wire rack. Serve with orange cream if desired. Makes 9 servings.

Per Serving: Calories 161; Protein 5 g; Fat 12 g; Carbs 8 g; Sugar 2 g; Sodium 119 mg

ORANGE CREAM

1/2 cup heavy whipping cream
2 tablespoons fresh orange juice
1 teaspoon fresh grated orange rind
1/2 teaspoon vanilla
3 tablespoons Splenda

In a medium bowl combine cream, orange juice, orange rind, vanilla, and Splenda. Beat until soft peaks form.

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