4 Recipes To Satisfy Your Festive Cravings

4 Recipes To Satisfy Your Festive Cravings

It’s beginning to taste a lot like Christmas… and when it comes to silly season sweet treats, there are few as iconic as Gingerbread. When December descends upon us, so too does this drool-worthy dessert. But if you don’t want to go too overboard, we’ve got your back (and your belly) with this selection of healthy gingerbread inspired but protein packed alternatives that will satisfy your cravings without lulling you into a sugar coma!

Gingerbread Protein Smoothie:

½ cup plain Greek yoghurt
1 small frozen banana (or 100g frozen banana chunks)
20g natural or vanilla protein powder
¼ cup rolled oats
1tsp cinnamon
½ tsp ground ginger
Pinch each of nutmeg, allspice and cloves
300ml – 400ml unsweetened almond milk or chilled water

Mix all ingredients together in a high-speed blender.

Gingerbread Protein Pancakes

1 egg, beaten
¼ cup buckwheat flour (or other wholegrain flour if you don’t have)
30g natural or vanilla flavoured protein powder
½ tsp ground cinnamon
½ tsp ground ginger
Pinch each of nutmeg, allspice and cloves
Pinch of salt
½ tsp baking powder
¼ cup milk of your choice
1tsp olive oil
Fresh berries, to serve
Natural yoghurt, hulled tahini or honey, to serve

In a large bowl, combine the flour, protein powder, spices, salt and baking powder.
Add the beaten egg and milk, stirring to combine.
Heat a non-stick pan on medium, then add 1tsp olive oil. Using a soup ladle, add a small amount of batter to the pan, to a size of your liking. Cook for approximately 2 minutes on each side. Repeat the process with remaining batter
Serve with fresh berries, yoghurt, tahini or honey (or a combination of the above).

Gingerbread Oat Cookies
(recipe inspired by Teresa Cutter – The Healthy Chef)

1 cup rolled oats
½ cup LSA or flaxseed meal
¼ cup desiccated coconut
½ cup flaked almonds
1tsp ground cinnamon
1tsp ground ginger
Pinch each of allspice, nutmet and cloves
2tbs liquid coconut or olive oil
2tbs runny honey
1tsp vanilla extract

Preheat oven to 150C. Line a baking tray with baking paper
Combine the oats, LSA, coconut, almonds and spices in a food processor, leaving a small amount of texture.
Add oil, honey and vanilla. Pulse in food processor for a few seconds to combine. Add 1-2tbs water if required, to help the mixture stick together
Form into 15 small cookies and place on baking tray. Bake for 20 minutes, or until golden and cooked through.

Gingerbread Bliss Balls

1 cup raw cashews, soaked for 10 minutes in warm water
1/2 cup dried pitted dates
1 cup oat bran
2tbs chia seeds (can use any seeds, or replace with LSA or flaxseed meal)
1tbs hulled tahini or nut butter
2tsp cinnamon
2tsp ground ginger
A pinch each of nutmeg, allspice and cloves
1 tsp vanilla extract
1-2tbs warm water, plus extra

Add soaked and drained cashews, and all other ingredients, into a high speed blender and pulse to combine. A sticky dough should form, that’s easy to roll. If mixture is too dry, add additional warm water.
Using a teaspoon, scoop out a ‘table-tennis ball’ amount of mixture, and roll into a smooth ball. Repeat until all the mixture has been used.
Refrigerate for 7 days or freeze for 3 months.

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