Jalapeno Veggie Fritters

When I first encountered coconut flour, I was obsessed & baked with it all the time.

This year I have been on a Garbanzo Bean Flour kick. (While still using coconut flour of course!)

Why?It is…

• cheap. A bag of Bob’s Red mill only costs $2.69 & I find it on sale often as well.
• only made from one ingredient, Garbanzo Beans. Aka, the most clean🙂
• a great replacement for almost any regular flourwithout having to adjust your liquid ratio.
• high in fiber & protein.
• low in sugar.
• a great egg replacement for vegan cooking. I use this flour to make pancakes, ‘egg’ bakes & more.
• tastes great.

I cannot recommend this flour more. Next time you are baking or cooking, replace all or some of your regular flour with Garbanzo Bean Flour. Then sit back & enjoy the yummy taste & added nutritional benefit!

So now on to these Jalapeno Veggie Fritters.

They are…

• easy to make.
• a protein & vitamin packed healthy breakfast.
• made with spices that are beneficial to your health.
• loaded with heat & flavor.
• delicious.

Jalapeno Veggie Fritter

• Servings: 3 fritters, serves 1
• Time: 15 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

• 1/3 c garbanzo bean flour
• 1/2 c – 2/3 c water (adjust, you want your batter to be like pancake batter).
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/8 tsp paprika
• 1/8 tsp pink Himalayan salt
• 1/8 tsp turmeric
• 1 T finely chopped onion
• 1/4 c shredded zucchini
• 1/4 c shredded carrot
• 1/4 c corn
• Finely chopped jalapeno to taste

Directions

1. Heat a medium size pan on low heat with non-stick spray.
2. Add your flour & spices to a medium size bowl & mix.
3. Add water & whisk until clumps are gone.
4. Fold in your veggies. (Feel free to add or omit any veggies you like.)
5. Pour batter into pan & cook as you would a pancake.
6. Cook until slightly browned on each side.
7. Serve with salsa, tahini, whatever you like!

And here was my view while eating my fritters.

Healthy Oatmeal Cookies

Before I share this awesome recipe, I want to share my code to save on any Lenny & Larry’s purchase! When I don’t have time to bake I love Lenny & Larry’s cookies, especially for travel & hiking because they contain so much fiber & protein. Its like a dessert/meal – amazing.

Use this link: https://www.lennylarry.com/a/86972 & code BA86972 for 20% off your order!

Remember to follow my blog & instagram @thekellydiet to not miss any recipes!

So I went to Denver, my favorite city, this past weekend to visit my sister. Sun & mountains, what more do you need?

My sister is a coffee junkie & loves my baking. So I brought her a bag of my favorite local Milwaukee coffee, Colectivo, & made her some of my current favorite cookies.

She impressively downed them the first night, so the next day we went to the store to buy the ingredients to make more of them.

I have made these cookies a few different ways but I will share my basic recipe with a few alternative ingredients in there as well.

These cookies are:

• Soft & chewy
• Fiber & protein packeddd
• Re-fined sugar-free
• Low fat
• Healthy
• Delicious
• Addicting

• Servings: 6 medium size or 3 large cookies
• Time: 25 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c rolled or old-fashioned oats
• 3/4 c garbanzo bean OR whole wheat flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon

Wet Ingredients:

• 1/2 c unsweetened apple sauce
• 1 T egg replacer (mixed with 3 T water) OR 1 flax egg
• 1 tsp vanilla extract
• 1/2 c raw local honey or agave

Fold ins:

• 1/4 c cranberries or raisins
• 1/4 c non-dairy choc chips (or any other fold ins of choice ie, nuts, dried fruit, berries, etc).

Directions

1. Preheat the oven to 325F.
2. Prepare a baking sheet with parchment paper or a silpat. OR spray 3 small cake/tart tins with non-stick cooking spray – for a thick individual large cookie.
3. In a large bowl whisk all dry ingredients.
4. In a medium size bowl whisk all wet ingredients.
5. Mix wet into dry until combined.
6. Fold in craisins & choc chips.
7. Shape into circles on your baking sheet. OR Distribute batter among your 3 small cake tins & press down.
8. Bake at 325F for 14 minutes.
9. Allow to cool before removing. Enjoy!

How do you like your cookies? Thin or thick like a cookie bar?!

 

Fudge Protein Donuts

I hope everyone had a fun holiday weekend!

I was at my parent’s cottage so I made some snacks ahead of time to bring & whipped up some bars there using whatever I could find in their kitchen that would work.

Of course the majority of my time wasn’t spent in the kitchen. We boated, biked, & were out in the sun as much as possible.

K, let’s talk about these donutssss. They are dense, fudgey, sugar-free, vegan, packed with protein & my favorite… yummy enough for dessert, yet healthy enough for breakfast.

We are so used to adding a whole cup or more of baking sugar to recipes. It’s not necessary! My baking sweetening secret is to use bananas, unsweetened apple sauce, dates, & occasionally a bit of pure maple syrup or raw honey. I sweetened these donuts with one ripe mashed banana which also helped to hold everything together & provide the fudge texture I was looking for.

Forget cutting carbs! Try combining healthy flours & grains in your recipes. These protein donuts are a combination of almond, coconut, & oat flour.  I used Bob’s Redmill almond flour/meal, but you can also make your own by simply grinding almonds in a food processor or high speed blender (Be careful not to over process or oils will be released & almond butter will start to form).

Here are some other flours to try out. Do some research on each flour before replacing in recipes. For example, coconut flour is extraordinarily absorbent & less is needed than most flours. You generally want to substitute 1/3 C coconut flour for 1 C grain-based flour. You also need to increase the amount of liquid.

Protein Fudge Donuts

• Servings: 7
• Time: 30 minutes
• Difficulty: easy
• Print

Ingredients

Flax Eggs:

• 3 T ground flax
• 9 T water

Dry Ingredients:

• 3/4 c almond flour
• 1/2 c oat flour
• 1/4 c coconut flour
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice
• Dash of ground cloves

Wet Ingredients:

• 1/2 tsp coconut extract
• 1/4 c organic pumpkin puree
• 1 ripe mashed banana

Toppings:

• PB2, prepared (Could replace with any other nut or seed butter)
• Cacao nibs
• Bee pollen (not vegan)
• Toasted coconut chips
• Organic shredded unsweetened coconut

Directions

1. Spray 7 donut holes with non-stick baking spray.
2. Mix flax egg ingredients in a small bowl. Set aside (at least 5 minutes).
3. In a large mixing bowl, combine all the dry ingredients.
4. In a medium sized bowl, mash & mix the wet ingredients.
5. Pour wet ingredients & flax eggs into the dry ingredients. Mix until just combined.
6. Distribute batter among the 7 donut holes.
7. Bake at 300 degrees for 15 minutes.
8. Let cool & top with desired toppings (optional). Enjoy!

My Favorite topping was the prepared PB2 with Toasted Coconut Chips 🙂 What will you top yours with?!