Dessert · Snack

Carrot Gingerbread Pronuts

If you love the taste of gingerbread and are looking for a healthy snack these are perfect for you!

These Carrot Gingerbread Pronuts are:

  • Clean
  • Plant-based
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Made with veggies
  • Delicious
  • Naturally sweetened

If you don’t have a donut tin, don’t worry! Bake this healthy mixture into muffins or bars! Just adjust cooking time as needed.

 

Carrot Gingerbread Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Donut base Ingredients:
  • 1 1/2 c oats
  • 1/3 c sprouted spelt flour
  • 2 c carrots (2 c grated carrots for mixer version)*
  • 1 T black strap molasses
  • 1 T vanilla extract
  • 1 in. ginger root (1 1/2 T freshly grated ginger)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder
  • 1/2 c homemade almond milk

*These donuts were made in a vitamix. You can still make these simply by mixing the ingredients, just use the orange ingredients instead,

Crumble Ingredients:
  • 1/4 c almond flour
  • 2 T local honey or pure maple syrup

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add all donut base ingredients to a vitamix and blend until combined. (or to a mixer & mix until combined).
  3. Distribute your batter among the donut holes.
  4. Prepare crumble by simply mixing your almond flour with sweetener of choice.
  5. Use fingers to crumble mixture on top of donut batter.
  6. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Saturday!

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Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Dessert · Snack

Cookies & Cream Pronuts 2.0

These protein donuts are made with Orgain’s Cookies and Cream Protein Powder. I love it!!! If you don’t own any, use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best of both worlds.

  • Clean
  • Vegan
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Chocolatey
  • Delicious

What makes these different from the original version?

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I used Ripple Pea non-dairy milk in place of the coconut oil to make them healthier without compromising taste.

I also blended the oats into oat flour to create a less grainy texture.

Lastly, I doubled the recipe because one batch just wasn’t enough 🙂

Cookies & Cream Pronuts 2.0

  • Servings: 12 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 140g @drinkorgain Cookies & Cream protein powder (or other flavor on hand)
  • 2 c oat flour (simply blend oats in a blender until reaches a fine flour texture)
  • 2/3 c coconut flour
  • 2 tsp baking soda
  • 1 tsp pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 1 c natural apple sauce
  • 1/2 c non-dairy milk
  • 1/2 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray 2, 6 hole donut tins with coconut oil spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your ingredients to your mixing bowl & mix until combined.
  4. Fold in your choc chips.
  5. Distribute your batter among the donut holes.
  6. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Night guys!

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Dessert · Snack

Cookies & Cream Protein Muffins

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this step by step video on how to pickle veggies!

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Now onto the protein muffins!

These protein muffins are made with Orgain’s plant-based Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These protein muffins are the best in health & taste!

  • Clean
  • Vegan
  • Healthy
  • Free from regular flour
  • Fiber & Protein Packed
  • Filling
  • Oil- free
  • Chocolatey
  • Delicious

Cookies & Cream Protein Muffins

  • Servings: about 10
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 2 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c non-dairy milk
  • 1/4 c pure local honey or agave
  • 1 tsp vanilla extract

Additional:

  • Handfull non-dairy chocolate chips

Directions

  1. Preheat the oven to 350F. Spray a muffin tin with non-stick spray & set aside.
  2. Add your ripe bananas to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips.
  7. Use an ice-cream scooper to distribute your batter among 10 of the muffins holes.img_9977
  8. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And as I drink with all my foods, this pairs great with tea!

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Dessert · Snack

Quinoa Brownie Batter

Happy weekend friends! The weather seems to be fairly good, across the United States at least, so hopefully everyone is enjoying the outdoors!

When you get some time inside try cooking up this Quinoa Brownie Batter! Why? Well, let’s talk about this yummy recipe.

  • It will help kick a chocolate craving without the guilt.
  • This recipe is protein & fiber packed.
  • No sugars, maple syrups, etc. are added.
  • Only clean ingredients are used.
  • It’s quick & easy to make.
  • The recipe is perfect to food prep for the week.
  • And per usual here @TheKellyDiet, It’s yummy enough for dessert yet healthy enough for breakfast!

So let’s get cooking!

Quinoa Brownie Batter

  • Servings: 4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Ingredients:
  • 1 c quinoa
  • 2 c water
  • Dash pink himalayan salt
  • 1 ripa banana
  • 1 scoop (46 g) plant-based protein powder. (I used @drinkorgain ‘s cookies and cream flavor, but you could also use chocolate)
  • 1 T cocoa powder
  • 1 tsp vanilla extract
  • 1/4 c non-dairy milk (I used Ripple’s unsweetened milk)

Optional Toppings:

  • Non-dairy chocolate chips
  • Goji Berries
  • Fresh Mint

Directions

  1. Add quinoa, water & salt to a medium size pot. Cook according to instructions.
  2. Once cooked & fluffy, keep on low heat.
  3. Mash your banana & add to the pot.
  4. Add in the rest of your ingredients. Mix & mash with a spatula until everything is combined.
  5. Add to jars. Layer with nut butter or prepared peanut butter (optional). Add any desired toppings.
  6. Eat warm or cover & refrigerate for a food prep. Enjoy warm or cold. 🙂

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And check out Earthly Choice’s Ebook (coming soon) for more healthy recipes!

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Have a great rest of your weekend!

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Dessert

Bakery style, Vegan Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

These PB cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

Bakery Style, Vegan Peanut Butter Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/4 c almond or peanut butter (heated in microave for 40 seconds)
  • 1/4 c raw local honey or pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 12 minutes. Enjoy! And what better to enjoy these cookies with than some homemade apple guacamole! (recipe for guac on my insta!)

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday! Looks like Batman is waiting for the weekend 🙂

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Dessert · Snack

Cookies & Cream Pronuts

These protein donuts are made with Orgain’s Cookies and Cream Protein Powder. I love it!!! If you don’t own any use any other flavor you have like vanilla, chocolate or peanut butter. The taste will be different but still delicious!

These pronuts are the best of both worlds.

  • Clean
  • Vegan
  • Healthy
  • Fiber & Protein Packed
  • Filling
  • Chocolatey
  • Delicious

Cookies & Cream Pronuts

  • Servings: about 6
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 3 scoops (70g) @drinkorgain Cookies & Cream protein powder
  • 1 c quick oats (gluten-free if needed)
  • 1/3 c coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
Wet Ingredients:
  • 1 large ripe banana
  • 4 oz natural apple sauce
  • 1/4 c melted coconut oil
  • 1/4 c pure local honey or agave

Additional:

  • Handfull non-dairy chocolate chips
  • Handfull dried cranberries

Directions

  1. Preheat the oven to 350F. Spray a 6 hole donut tin with coconut oil spray & set aside.
  2. Add your ripe banana to a large mixing bowl & beat until pureed.
  3. Add the rest of your wet ingredients to your mixing bowl & mix until combined.
  4. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  5. Pour your dry ingredients into your wet & mix until just combined.
  6. Fold in your choc chips & cranberries.
  7. Distribute your batter among your 6 donut holes.
  8. Bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

See ya later guys!

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