1 cup coconut flour
1/2 cup flax meal
1/2 cup vanilla protein powder*
1/4 tsp baking soda**
1/4 tsp baking powder**
1/8 tsp sea salt
1/4 cup raw honey
3 egg whites
1 Tbs coconut oil (melted)
1 Tbs ghee (melted)
1 Tbs lemon juice
1 cup chopped strawberries
*Gluten-free, vegan, low-carb, plant-based protein powder
1.) Preheat oven to 325F
2.) Mix wet ingredients in a small bowl
3.) Mix dry ingredients in a food processor** (or mix normally in a larger mixing bowl)
4.) Add wet ingredients to food processor and process until well mixed and dough ball forms
5.) Transfer dough to large mixing bowl and incorporate chopped strawberries
6.) Fill silicon cupcake holders with dough (I filled them to the top**) on a baking sheet
7.) Bake for 20-25 minutes or until toothpick test is passed
Pros:
Super delicious, not too sweet, great for post-morning cardio recovery snack, and takes less than 20 minutes to prepare.
Cons:
The consistency is a little off, adding the strawberries to the dough was difficult (inconsistent bread to strawberry ratio), and the baking time needs to be adjusted.
Considerations for next attempt (**):
Do a trial with just baking soda (i.e. 1/2 tsp baking soda).
Try using the food processor just on the dry ingredients.
Try adding the strawberries before the wet ingredients.
Try filling the cups uniformly.
