Why hello loves! The first edition of the Southern In-Law Newsletter went out yesterday (you can read it here or subscribe for future newsletters here) and today, I'm sharing my current food obsession with you....
Chocolate Breakfast Bakes - actually they're a little bit greater than that as they're Chocolate Protein Breakfast Bakes.
Whoever said you can't eat chocolate for breakfast clearly never had one of these babies. They're high in protein, sugar free, gluten free, low fat and oh so delicious.
Lately I've been loving these breakfast bakes topped with peanut butter and eaten cold. I make big batches and freeze them for quick and easy breakfasts - either popping them in the fridge to defrost overnight, or defrosting them in the microwave in the morning.
Best of all - they're super simple to make! Let's get on to the recipe, shall we?
Chocolate Protein Breakfast Bakes serves 4 
Gluten free, low fat, high protein, refined sugar free
1 cup rolled oats, ground (using this method to make oat flour - use gluten free oats if gluten free)
1/4 cup almond meal
1/2 cup peanut flour or your favourite protein powder
3 tbsp cocoa powder
1/2 tsp baking soda
pinch of salt
1/4 cup egg whites or 1 egg (I use Naturegg Simply Egg Whites in a Carton)
1 cup applesauce*
1/4 cup plain/greek yogurt
2 tsp vanilla extract
Optional: if you like things sweet you may want to add a sweetener of your choice (I have tried maple syrup and it was good!)
Preheat your oven to 180°C/355°F
Prepare individual ramekins/baking dishes or a cake tin or medium baking dish.
Combine your oat flour, almond meal, peanut flour/protein powder, cocoa powder, baking soda and salt in a mixing bowl.
In a separate bowl, mix together your remaining wet ingredients.
Combine wet and dry ingredients, stirring until just combined.
Pour your batter into your dish/es and bake until cooked through (about 15-20 minutes for individual bakes, 20-30 minutes for a single dish, depending on the thickness).
Leave to cool before taking out of the dishes or devouring!
*Alternatively, you can use mashed banana or pumpkin puree. I've tried it both ways and it's great!
To freeze: simply wrap in cling wrap or place into zip lock bags, taking out all of the air. If you don't want to freeze them, they'll keep in the fridge for a couple of days.
So tell me, what's your favourite breakfast at the moment?
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This looks too good to be healthy! I love chocolate. =)
ReplyDeleteHelen they are SO yum! I just had one for breakfast with peanut butter on top! (and I've eaten three this week, haha)
Deletelooks delicious! chocolate for breakfast...i'm sold :)
ReplyDeleteI'm obsessed! They're so good!
DeleteThis looks amazing, but I can't do oats. Do you think quinoa flakes would work instead of oats?
ReplyDeleteMost definitely! The flavour will be different (and you might need some sweetener as quinoa flakes can be a little bitter) but it does work and I have tried it! :)
DeleteAwesome, I'll give it a shot!
ReplyDeleteLet me know what you think! Also, I'd love to see a pic and add it to our weekly newsletter :)
DeleteLooking forward to making these, Kristy!
ReplyDeleteThey are SO good, Kelly! You'll have to let me know how they go! :)
DeleteWow chocolate for breakfast, i'm in.
ReplyDeletesounds lush! what ingredients make up the ''high in protein'' though??
ReplyDeleteHi there,
DeleteThe protein powder/peanut flour, greek yogurt, egg whites and almond meal are all high in protein.
Hi, Could you also tell me how i can find out the nutritional value? Bit of a project
ReplyDeleteHi there, there are different apps and websites you can use to find the nutritional value of foods. I know many bloggers use websites like My Fitness Pal which allows them to work out the nutritional information of recipes by inputting all of the different ingredients.
DeleteHope that helps! :)
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