The first meeting for setting up the Cook ‘n’ Bake society has gone well sent off our application and got a group together if you’d like to be a part of it slide into the DM’s and we can fill you in on socials, meetings and what we have planned. We had banana bread and my vegan cookies!
Need to nap now because I only got two hours sleep but then I’ve gotta crack on with work and maybe go to the gym and another night out if I feel up to it #balancednotclean
A few days ago @diegorcenteno
described the breakfast he had to me in detail - I felt it was just a little cruel right before my training session . After a busy few days I finally got round to making something similar for hubs and kids for their afternoon snack: Red velvet pancakes with chocolate fudge sauce and a blob of white stuff on the top (how it as described to me ). I used plain Greek yoghurt to tone down the sweetness, give some tartness, and add some protein. This had the approval of even the pickiest of the clan - phew!
Red velvet pancakes: Thoroughly mix 15g x dessicated coconut flakes, 20g x milled flax, 20g x whole chia, 30g x tapioca flour, 65g x almond meal, 1.5 teaspoons x baking powder, and 1 tablespoon x cacao powder. Blend until smooth 1 cooked beetroot with around 50ml x plain Greek yoghurt and 50ml x coconut milk, then whisk with 3 whole eggs, 1.5 tablespoons x coconut oil (or melted butter or olive oil), 1.5 tablespoons x vanilla extract, and 50g x honey. Fold the wet ingredients into the dry ingredients and cook the pancakes.
Chocolate fudge sauce: Blend 5 soaked dates with about 1 cup x coconut cream, 2 tablespoons x cacao powder, and 1/4 teaspoon x Himalayan salt. Cook on medium heat (without simmering) and stir in 1-2 squares (chopped) of 85% Lindt dark chocolate until melted. Leave to cool before serving.