This delicious Healthy Protein Packed Hot Chocolate (or Hot Pro-Coa as I would call it) is made with minimal ingredients and is the perfect go-to drink in the morning, afternoon, or night!
What You Need To Make Hot Pro-Coa
Cocoa powder (or Cacao powder for vegan)
Vegan protein of choice (vanilla or chocolate) (I used Orgain Chocolate peanut butter)
Vanilla extract
Non-dairy milk of choice
Cane sugar
Cinnamon
Sea salt
The Key To Making The Perfect Healthy Dairy Free Protein Hot Chocolate
In order to create the perfect texture that results in no clumps in your hot chocolate I recommend adding all the ingredients in a blender bottle and giving it a good shake before pouring it into your favorite festive mug and heating it up in the microwave for 45 seconds to 1 minute.
By doing this you will break apart most of the clumps that could occur.
Another option for those who have rather clumpy protein powders or cocoa is to sift the cocoa and the protein powder.
The Perfect Topping
After you’ve heated up your hot chocolate in the microwave for 45 seconds to 1 minute I recommend pairing it with your favorite dairy free whipped cream and adding a dash of cinnamon on the top (for taste and esthetic of course)!
Now that your Healthy Protein Hot Cocoa is ready you can turn on your favorite holiday movie, slip into your comfiest jammies and enjoy!
The simplest and healthiest protein hot cocoa you’ll ever make! Guaranteed to get you in the holiday spirit!
Scale
Ingredients
1/2 Tbsp Cocoa or Cacao powder ( I recommend increasing this to 1 TBSP if you use vanilla protein powder)
2 TBSP Vanilla or chocolate vegan protein powder (I used Orgain chocolate peanut butter)
2 tsp. cane sugar
1 cup non-dairy milk of choice
1/4 tsp vanilla extract
dash of sea salt (very small amount)
dash of cinnamon
Instructions
Add all ingredients into a blender bottle and give it a good shake until there are no clumps and all ingredients are combined. If you have clumpy cocoa/cacao powder or protein powder I recommend sifting it prior to adding it to the blender bottle. If you are not a fan of hies of cinnamon in your hot chocolate omit the dash of cinnamon. If you use a vanilla protein powder I recommend using 1 Tbsp of cocoa/cacao powder.
Pour the ingredients into your favorite festive mug and microwave for 45 seconds to 1 minute. This time may vary depending on your microwave and the size of your mug.
Top with your favorite dairy free whipped cream and an additional decorative dash of cinnamon.
Notes
The protein powder you use may yield an alternate texture as all protein powders are not created equally.
Nutrition
Serving Size:1 Hot Cocoa W/o whipped cream
Sugar:8
Fat:4
Carbohydrates:13
Fiber:2
Protein:9
Keywords: hot cocoa, dairy free hot cocoa, hot chocolate, protein hot cocoa, protein hot chocolate, vegan hot cocoa, healthy holiday drink
Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!
Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Oat flour
Cane sugar
Sea salt
Baking Powder
Pumpkin pie spice
Cinnamon
Vegan butter
Pumpkin puree
Cane sugar
Vanilla
Non-dairy milk (or normal milk)
How To Make The Perfect Pumpkin Pancake:
The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.
To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.
From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.
It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.
These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.
How Long can I Keep These?
These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.
Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:
The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!
Scale
Ingredients
Dry Ingredients
4 TBSPs oat flour
3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
1 TBSP baking powder
2 TBSP cane sugar
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
Wet Ingredients
1/2 cup pumpkin puree
1 large room temperature brown egg
2 TBSPs vegan butter
1 cup non-dairy milk
1 1/8 tsp vanilla extract
Instructions
Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor.
Combine all wet ingredients except for the butter in a medium-sized bowl.
Heat a skillet (of any size) over low to medium heat.
Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff.
Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days.
Notes
*All nutrition that has been calculated is an estimate.
No protein powder needed to make this delicious vegan and gluten free shake!
Whip This Tofu Shake Up In A Snap
For this recipe all you’ll do is throw the ingredients into a blender and let it blend for 30-45 seconds and BAM your Vegan Chocolate Peanut Butter Tofu Shake is ready!
Here’s What You’ll Need
Silken tofu
Honey
Peanut Butter
Vanilla
Cacoa powder
Sea salt
Dairy free chocolate chips
Frozen banana
Non-dairy milk
Optional: vegan whipped cream
The Key To The Perfect Thick Shake
When it comes to creating a thick shake you’ll want to reduce the liquid and increase the ice. So, feel free to reduce the liquid the recipe calls for by 2 TBSP and increase the ice by a few ice cubes (don’t get carried away here as you will have a very icy shake if you add too many ice cubes) if you would like a very thick shake. The recipe creates a shake of average thickness, so please tweak this to your liking.
If you prefer a thinner consistency, I recommend increasing the liquid but maintaining the ice that the recipe calls for as it will keep the shake cooler longer.
Add all ingredients except fo the dairy free chocolate chips and coconut Reddi Whip into the bender and blend for 30-45 seconds. If you would prefer a very thick shake you may reduce the liquid by 2 TBSPs and add 1-2 more ice cubes.
Pour into one large cup (or 2) and top with dairy free whipped cream.
Cut the dairy free chocolate to a fine powder and sprinkle it over the whipped cream.
Notes
*Nutritional information has been roughly estimated and calculated without the optional toppings.
Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Honey
Peanut Butter
Vanilla
Cinnamon
Sea salt
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Minimal Effort
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
Have an itch to keep baking? Give my latest recipes a try!
Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
Scale
Ingredients
2 1/2 cups of oats
3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Instructions
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.
With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!
Here’s What You’ll Need To Make These Pumpkin Scones:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Brown sugar
Pumpkin puree
Pumpkin pie spice
Vegan butter
Vanilla
Cinnamon
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
How To Make The Scones:
The scones are S I M P L E to make so lets get started!
1. You’ll start by mixing all of the dry ingredients together in one large bowl.
2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
3. Add all the wet ingredients together in a medium-sized bowl.
4. Then, add the wet to the dry.
5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.
6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
7. Bake the scones for 18-20 minutes.
How To Make The Icing
While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!
For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.
All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.
What The Dough Should Look Like
The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.
I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor!
Scale
Ingredients
For The Scones
2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
1/2 cup pumpkin puree
1/2 cup cold butter, cubed
2 1/2 tsp baking powder
1/4 tsp sea salt
1 1/4 tsp vanilla extract
1 tsp cinnamon
1 1/2 tsp pumpkin puree
1/4 cup non-dairy milk
Icing:
1/2 cup powdered sugar
1 TBSP non-dairy milk
Optional: 1/8-1/4 tsp vanilla extract
Instructions
Preheat the oven to 400 and line a baking sheet with parchment paper.
Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
Add all the wet ingredients together in a medium-sized bowl.
Add the wet to the dry.
Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk.
Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.
Notes
I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.
You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.
Grab your ripe bananas and get ready to seriously up your breakfast game with my Healthy Gluten Free Banana Coffee Crumb Cake!
Thy I Love This Gluten Free Banana Coffee Crumb Cake
Hello Flavor Infusion
The hues of the banana flavor are complemented perfectly by the coconut sugar- cinnamon infusion making for a delicate combination!
So, in other words..prepare to have more than one slice.
Mixed Flours Makes An AHH-Mazing Texture
In this recipe there is a mixture of all-purpose gluten free flour (King Arthur brand), almond flour, coconut flour, and oat flour (to pair with the crumble). This flour mixture results in a fluffy, yet moist texture that gives the Crumb Cake its lift when paired with the wet ingredients.
Let’s Go Back To Childhood
Is it just me, or did everyone have someone in their life who made a breakfast coffee cake every Sunday or on special occasions when your family would come over for a large Brunch? I can almost smell the crumb cake my Mom use to make on Sundays when we would visit my Grandma and my oh my was it divine!
My hope is that this recipe either takes yo back to a similar time, or helps you create this special moment for your loved ones.
Ingredients for Gluten Free Banana Coffee Crumb Cake:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Almond flour
Coconut flour
Coconut sugar
Honey
Oat flour
Plant based butter (normal butter should work as well)
Large egg
0% greek yogurt
2 medium sized spotty bananas
Vanilla
Cinnamon
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
I would also suggest using a pie tin as well since that is what I used.
Get The Perfect Texture
When making the base of this you will notice the dough is quite thick and firm, which may seem odd but this is perfect! The texture should resemble the image below.
If you use a different flour you may find yourself adding more or less liquid to even it out. I recommend starting to add only 2-3 Tablespoons of milk and then see what that does to the consistency. If it is too watery, then sprinkle in a little more flour and if it is too thick, then I would add another 1-2 Tablespoons of milk.
For The Crumble
To get that delicious cinnamon-sugar crumb texture I would recommend mixing all the dry ingredients for the crumb cake (),and add in the butter 1 Tablespoon at a time. As you add the butter the flour will clump up more and more, which is what you want. small clumps are what we are going for here so watch the amount of butter you add.
If you add too much butter then your mixture will hold too much moisture and just be one large clump. If you accidentally add too much butter just add in more flour and coconut sugar until the texture is evened out and in smaller clumps.
When adding the crumble, you’ll be adding it in 2 separate areas; the middle and the top. You will sprinkle 1/2 the mixture in the middle and the remaining on the top before it goes into the oven.
The crumble should crisp up on the top to create a slightly hard shell outside of the banana cake base.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Alrighty, now who is ready to give this a try and dig in?
A Healthy twist on a breakfast/brunch classic! This Gluten Free Banana Coffee Crumb Cake will make you the talk of the party at your next family brunch!
Scale
Ingredients
Dry Ingredients
3/4 cup all purpose flour (I used King Arthur)
1/2 cup almond flour
3 TBSP coconut flour
1 Tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
Wet Ingredients
5 TBSP plant based butter (I used this to cut down on the dairy but normal butter should do)
1 large egg
1 1/4 Tsp vanilla extract
2 TBSP honey
2 TBSP coconut sugar
1/2 cup 0% greek yogurt
2 medium bananas (just under 3/4 cups)
4–5 TBSP milk of choice
dash of salt
The Crumble
5 TBSP coconut sugar
1 1/2 tsp cinnamon
3 TBSP all purpose gluten free flour
3 TBSP oat flour
Dash of sea salt
2.5–3 TBSP butter of choice
The Icing
1/2 cup powdered sugar
1/8–1/4 tsp vanilla (depending how strong of a flavor you want
1–2 TBSP milk (more milk= a thinner texture)
Instructions
The Banana Cake
Preheat the oven to 350 degrees and line either a cake pan or pie tin with parchment paper.
In a large mixing bowl add all of the dry ingredients. Then set aside.
Melt the butter and place it in a medium-sized bowl with the other wet ingredients, except for the bananas.
Mash the bananas to a pulp and add them into the medium-sized bowl. Give it a good mix until all of the wet ingredients are combined.
Add the wet to the dry and make sure there are no bits of flour not incorporated. The batter will be very thick, but that is what we are going for. If you find your batter is not very thick, simply add more all purpose flour. Alternatively, if you find your batter is too thick, add 1-2 TBSP of milk. The texture should resemble the picture above this recipe.
Once the batter is thoroughly mixed set aside as we prepare the crumble.
The Crumble
Add all of the ingredients except for the butter in a small bowl.
Melt the butter in the microwave for 20-30 seconds. The amount of butter you use will vary on how clumpy you like your crumble. Butter is what clumps the ingredients, but if you add too much your crumble will not be easily dispersed as it will be very large clumps so I recommend no more than 3 TBSP of butter. If you add too much butter just add a little more coconut sugar or oat flour.
Stir in the butter by the Tablespoon. It will clump up the more you stir it. When stirring it feel free to go back and forth as well as a circular motion to distribute the butter evenly. I used 2.5 TBSP of butter which gave me the perfect amount of clumps (I prefer tiny ones). The texture should match closely to the image I have above in the blog post.
Put It Together
Spread half the batter evenly into a baking dish. Be sure all corners are covered.
Sprinkle half the crumble over the batter evenly.
Pour the other half of the batter over the crumble (that’s on the top of the lower base layer). Do this carefully as the batter should be spread out on top of the crumble without mixing the crumble. I recommend lightly spreading the batter to minimize the possibility of this.
Sprinkle the other half of the crumble over the batter and bake for 40-45 minutes. Potentially longer depending on your oven. The cake should have no batter come out when you stick a toothpick in it.
While the cake is baking let’s prepare the icing! Simply add the vanilla and powdered sugar together followed by slowly adding 1 -2 TBSPs of milk. I recommend doing this slowly as it is very easy to add too much liquid and have a watery icing. Better to add less and add more as you go until you reach the consistency you want. If you prefer a thicker icing, then I would go with 1 TBSP of milk.
Take the cake out and let it cool for 10-12 minutes. You will know it’s done when you stick a toothpick into the batter and no dough sticks to it.
With a spoon, in a criss-cross motion drizzle the icing over the cake until all of the icing is used. Then dig in! I recommend storing these in the fridge to last longer in an airtight container for a max of 3 days.
Notes
I used King Arthur Gluten Free All Purpose flour, if you use another gluten free flour blend your texture may be different as all brands are made differently.
Nutrition is a rough estimate using 2.5 TBSPs of butter and is a rough estimate.
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