***ICED PUMPKIN COOKIE-CAKES Ingredients: 3/4 cup oat flour, sifted 1/4 cup coconut flour 2 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/4 teaspoon ground ginger 1/2 tsp sea salt (or table salt) 1/3 cup sugar-free maple syrup 1/2 cup canned pumpkin, unsweetened 1/4 cup nonfat, unsweetened almond milk 1/4 cup unsweetened apple sauce 1/3 cup egg whites, lightly beaten 1 TB coconut oil, melted 2 teaspoon vanilla extract 1/2 tsp lemon juice ICING: 1.5 scoops vanilla protein powder 1/3 cup nonfat, unsweetened almond milk (may need to add water 1 tsp at a time in order to make thin enough to drizzle) How to Prepare (so simple!) 1. Preheat oven to 350 degrees. 2. Spray a 6-cup muffin pan with cooking spray, set aside. 3. In a large bowl, mix dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger and salt with a spatula, until well blended. 4. Add syrup, pumpkin, almond milk, apple sauce, whites, oil, vanilla, and lemon juice to dry ingredient blend and stir well until fully mixed. 5. With a spoon, evenly apportion the mixture into the center of the muffin cups. 6. Put in oven and bake for approximately 25-30 minutes, or until cookie-cakes are lightly browned on the outside and cooked on the inside (insert a toothpick into the center; if it comes out clean they are cooked well). 7. In the meantime, prepare the icing by mixing the protein powder and almond milk to form a paste. Add water, if necessary, until the mixture is thin enough to drizzle. 8. Remove the cakes from oven and let cool for approximately 10 minutes. Drizzle the icing mixture on top. Enjoy! NUTRITION DATA Per serving (makes 6): 140 calories, 16 grams protein, 9 grams carbohydrates, 4.5 grams fat 100% TASTE, 0% GUILT
Posted on: Thu, 03 Oct 2013 20:05:42 +0000
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