Gooey in the middle healthy, quick and clean pre workout muffins. 83 or 58 calories!

Hi guys! I’ve been in a baking mode the whole day. Since the weather isn’t quite nice here in Sweden, even though it’e June I gladly decided to spend the whole day in the kitchen experimenting with skinny recipes. My latest low calorie creation are these gooey in the middle healthy protein raspberry cupcakes. They’re grain free and made with my own gluten free flour mix. Since I’ve wanted a bigger more like a pre workout or breakfast muffin I used 7 bigger muffin molds but this recipe should make about 10 small ones that should end up at 58 calories each!.

3/4 cup or 1,7 dl gluten free flour blend
1/2 scoop whey (15 g,1/6 cup or 0,4 dl)
1 tsp guar gum
1/2 cup or 1 dl (55 g) light coconut milk
1 egg white (27 g)
1 1/2 tsp baking powder
1 tsp vanilla essence
A pinch of salt
70 g or 7 tsp sugar free raspberry jam
100 g 3/4 cup or 1,7 dl raspberries
1/2 cup or 1 dl sweetener of choice
1 T unsweetened applesauce

Start with heating up the oven to 400 F or 190 C. Blend all the dry ingredients and add the wet ones except for the raspberries and the raspberry jam. Divide 4/5 the batter into 7 molds and spoon 1 teaspoon jam inside every mold. Pour the remaining batter into the molds and garnish with the raspberries and some oats or whatevs you have at hand.

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I seriously recommend using a flour mix that suits your diet preferences. I just experiment with the flours I happen to have at home so you shouldn’t give up if you can’t find any of these. Try subbing them with another gluten free flours.

My whole grain gluten free flour mix contains
50 g dry milk powder(omit if going dairy free)
100 g bake protein
400 g buckwheat flour (whole grain)
300 g millet (200 g flour + 100 g meal for structure)
100 g arrow root starch
100 g tapioca starch
100 g cornstarch

This recipe makes 7 serving and macros for one serving are:
Calories: 83
Fat: 1 g
Protein: 6 g
Carbs: 10 g

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Crispy on the outside, soft on the inside low calorie gluten free biscuits – 70 calories each

Sundays makes perfect #brunch days. My brother came over and it’s always nice to have someone that’s not on a diet to taste your food because their taste buds aren’t quite messed up. I mean, I’ve been dieting for so long that tasty food is even tastier and that’s of course a great benefit of dieting, haha! Anyhow, since I wanted bread, or something breadish but didn’t liked the idea of eating something store brought and without all them nice macros, I threw together quick protein biscuits for the whole family and guess what? No stone hard or lumpy disaster but rich and moist little babies that won my whole families approval! Most of all, they were packed with digestible carbs, easy and had a crispy outside. Heaven!

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Almost 1 cup or 2 dl (200 g) quark or greek yoghurt
2 cups or 4 dl (200 g) dark gluten free flour blend
1 scoop (30 g -1/3 cup or 0,8 dl) vanilla whey
1 T bakning powder
A pinch of salt
Optional seasoning (I recommend cardamon, cinnamon, turmeric and ginger)
A splash or two of dairy free milk
A little apple cider vinegar

Blend all the dry ingredients and add the quark or yoghurt. Stir in a little milk just until your batter forms a dough. Transfer to a floured counter top, kned and roll until it’s 1 inch or 2-3 cm thick. Use a floured drinking glass or cookie cutter to cut circles. This recipe should make about 12 small biscuits. Bake in the oven at 425 F or 210 C for about 15 minutes or until the outside is brown and your home smells like a lovely bakery.

This recipe came out low calorie, high protein and quickly became my new the pre workout power bomb!

Macros for one bun out of 12:
Calories: 70
Fats: 1,6 g
Protein: 6 g
Carbs: 7 g

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