Almond Apple Honey Cake

Almond Apple Honey Cake

Super simple and moist Apple Honey Cake for Rosh Hashanah or anytime of the year!!

Rosh Hashanah is here and I usually make this delicious Apple Honey glazed bundt cake that is full of gluten but incredible! I never thought it could be replicated into a gluten-free version, but boy was I wrong.

This almond flour version is even more moist than the original! Something magical happens when the almond and honey flavours combine!

I added a bit of tapioca flour to make it more cake like, but you can totally sub that for coconut flour if you prefer!

Happy New Year – L’Shanah Tovah!

Check out this yummy recipe below!

Almond Apple Honey Cake

INGREDIENTS

For the cake:

  • 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine-grain sea salt
  • 3 eggs, beaten
  • 1/2 cup honey
  • ¼ cup olive or coconut oil
  • 1 cup shredded apple, preferably organic

For the glaze:

  • 1/4 cup honey
  • 2-3 tbsp powered sugar

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal or line with parchment paper.
  2. In a large mixing bowl, whisk together the almond meal, tapioca flour, baking powder, baking soda and sea salt.
  3. In another bowl, combine the beaten eggs, honey and coconut oil. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the shredded apple. Pour the mixture into your prepared pan.
  4. Bake for 45 to 50 minutes, until the cake is deeply golden brown and the center is firm to the touch. A toothpick inserted in the center should come out clean. Place the cake on a wire rack to cool to room temperature.
  5. For the glaze: microwave honey for 30 seconds until melted. Add in the powdered sugar. Pour over cake once cooled down. Glaze with set up a bit and become sticky!

Enjoy!

Xo

Amanda

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Double Chocolate Zucchini Cupcakes

Double Chocolate Zucchini Cupcakes

Guilt-Free Double Chocolate Zucchini Cupcakes? Yes, Please!

Looking for a delicious, guilt-free chocolate cupcake that’s gluten-free, oil-free, refined sugar-free and freakin AHMAZING? You got it here!

Not only do these cupcakes taste insanely good, they are also good for you! The added zucchini in this recipe makes sure that these cupcakes are insanely moist and you don’t even taste it! It sounds crazy, but holy crap, once you taste these you will understand!

You have more benefits by using tahini as a replacement for traditional oil and almond flour, which is full of protein and gives these cupcakes a more traditional texture! Ps. These can also be made into a cake, if you desire. I’m just feeling muffin and cupcakes right now.

Fudgy chocolate coconut cream frosting puts this dessert over the edge! If you’re looking for a super chocolatey & rich dessert, check out the recipe below! Don’t forget to tag me in your creations on Instagram, with the hashtag #bitchininthekitch! Happy baking!

Double Chocolate Zucchini Cupcakes

Adapted from Make Thyme for Health

Ingredients

For the cake:
  • 1/2 cup almond milk
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2 tbsp tahini
  • 2 eggs (or for flax egg – 2 tbsp flax + 3 tbsp water)
  • 1/2 cup coconut sugar or organic white sugar
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded zucchini
  • 1/4 cup of dairy-free chocolate chips
For the frosting:
  • Can of full-fat coconut milk or cream
  • 10 oz dairy-free chocolate chips

Instructions

  1. Make sure you have a chilled can of coconut cream – in the fridge for at least 6 hours, if not overnight.
  2. Preheat oven to 350 F and line cupcake tin with paper liners. You can also make a cake out of this – if so light grease a loaf pan.
  3. Combine the almond milk and ACV in a measuring cup and allow to sit for a few minutes to curdle. If using flax egg, combine flax with water in a small bowl and allow to thicken for a few minutes.
  4. Shred the zucchini and allow it to drain on paper towels while you prepare the cake.
  5. In a blender, combine all the ingredients (except for the zucchini). Blend for 10 seconds, scrape down the sides and blend for another 10 seconds. Add in the shredded zucchini and chocolate chips, then fold into the batter with a spatula, until well-combined.
  6. Pour the batter into cupcake liners or in loaf pan. Bake in the oven for 18-21 minutes for cupcakes, and about 45 minutes if you are making a cake. Toothpick should come out of the centre clean. Allow to cool completely before  frosting.
  7. For the frosting: When coconut cream is ready, flip can over and open with a can opener. Pour off the water. Scoop only the solid white coconut cream into a bowl. Set aside. Melt chocolate chips in the microwave, at 30 second intervals. Once chocolate is melted, pour into the bowl with the coconut cream. Whip it with electric beaters until smooth! If you are having trouble beating it, let the cream sit out on the counter for a bit to warm up. Spread on the cupcakes once frosting is at room temp and easily spreadably.
  8. Store cupcakes in the fridge to keep frosting from melting!

Enjoy!

xo

Amanda

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Vanilla Chia Seed Pudding

Vanilla Chia Seed Pudding

Superfood Vanilla Chia Seed Pudding for the win!

I absolutely LOVE chia seeds, as they are one of natures most powerful foods. Filled with calcium, antioxidants and Omega-3s these babies are amazing for you!

Chia seed pudding is packed with protein and nutrients, and makes a quick on-the-go breakfast or snack – especially great pre-workout.

The gel-like texture can take a bit getting used to, but flavoured the right way, this chia seed pudding is delectable.

Check out the recipe for this powerhouse chia pudding below! 

Vanilla Chia Seed Pudding

Servings: 4 

Ingredients 

  • 2 cups coconut milk (homemade or natural)
  • 1/2 cup chia seeds
  • 1/2 tsp vanilla extract 
  • 1/4 cup maple syrup (less if you don’t want it as sweet)
  • 1/4 tsp cinnamon 

Instructions

  1. Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.
  2. Pour mixture into a glass jar or container and place in the refrigerator for at least 4 hours or overnight to gel. Shake the container a few times within the first hour to help it gel up evenly. 
  3. Top with your favourite fruit! Great as a breakfast, dessert or snack! 

Nutritional info per serving:

Calories 225 | Carbs 26 g | Fat 12 g | Protein 5 g | 

Enjoy!

Xo

Amanda 

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Apple Cinnamon Muffins

Apple Cinnamon Muffins

Grain-Free apple cinnamon muffins to bring in Fall!

Apple and cinnamon has to be one of my favourite flavour combos and just reminds me of Fall! I have been searching for a go-to grain-free muffin recipe that is moist and stays fresh for days after baking. This recipe lives up to that!

These muffins are packed with flavour and super filling. Filled with lots of protein because of the almond flour and fibre because of the apple chunks, that make this a hearty breakfast or snack!

Check out the recipe for these awesome muffins below!

Grain-Free Apple Cinnamon Muffins

Ingredients

Muffins:
2 1/2 cup almond flour
2 eggs
2 tbsp coconut oil or ghee, melted
2 tbsp cinnamon
1/2 tsp baking soda
1/2 cup apple sauce (see recipe below)
1/4 cup honey
1 cup shredded apples (about 2-3)
1/3 cup chopped walnuts

Apple Sauce:
1 cup apples, cored and chopped (approx. 2 apples)
1/2 cup water

Instructions

1. Preheat oven to 350 F. Line a a large muffin tray with paper cups.
2. Start by making the apple sauce. In a pot on low-medium heat, add in the apples and water. Simmer for approx. 10-15 minutes, until all the water has evaporated and the apple are soft. If needed, add more water. Once apple are soft enough, mash with a fork or potato masher, until they are a chunky sauce. Set aside.
3. Peel and core 2-3 small apples, and shred (using a cheese grater or food processor attachment) to equal 1 cup.
4. Im a large mixing bowl, combine the almond flour, eggs, coconut oil, cinnamon, baking soda, apple sauce, honey and salt. Once completely incorporated, fold in the shredded apples and 3 tbsp of the chopped walnuts.
5. Fill the lined muffin tray with about 1/4 cup of batter in each – will be enough batter to fill up 12 muffin tins. Sprinkle top of muffins with the remaining chopped walnuts.
6. Bake in the oven for about 20-25 minutes, until toothpick inserted comes out clean!. Enjoy alone or with some yummy chia seed jam!

Xo
Amanda

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What I Eat Before & After a Workout

What I Eat Before & After a Workout

What I Eat Before & After a Workout

I cannot stress enough how important it is to provide your body with the proper fuel to perform at its best in any workout sesh. Whether your spinning, doing a barre class or circuit training, giving your body the nutrients it needs will help you push harder and get the most out of your workout.

Being a spinning instructor, fuelling my body to provide it with enough energy to teach and do my own training is vital!

The perfect pre and post workout meals or snacks include a mix of protein and carbohydrates, as well as other nutrients to give you energy and help replenish your muscles and feed your cells. Here’s what I typically eat before and after I workout!

Before your morning workout…

You’ve heard it about 1000 times, but first and foremost… HYDRATE. We go about seven to eight hours throughout the night with no water, so it is important to drink at least 16 ounces (that’s about 2 cups) of water to avoid dehydration.

I’ve never been the type of person that was able to function without getting some sort of food into my body. But, sometimes it’s hard to eat before a morning workout. About 45 minutes before a morning class, I’ll have a glass a water, big cup of coffee and my go-to slice of gluten-free bread, 1 to 2 tablespoons of nut butter and a banana. If I’m really not feeling like eating much, I’ll just eat the banana. Bananas are great before a workout because of their easily digestible carbs and potassium, which our body sweats out!

After your morning workout…

About 30 minutes after my class (if I’m teaching or training) I am usually starving! Keep hydrating with water and aim for a meal thats high in protein and has some carbs. Protein will help repair and grow your muscles, while carbs will give you energy and fuel your muscles. I usually have eggs (over-easy, scrambled or poached), half an avocado and some berries, which are high in antioxidants and help with muscle recovery. Sometimes I make myself protein pancakes or a berry protein shake – vegan protein powder, almond butter and lots of berries. Another great post workout breakfast is oatmeal or overnight oats, with almond milk, chia and hemp seeds, cinnamon and fruit – you can add maple syrup for sweetness.

Before and after an afternoon class…

If you are hungry before your afternoon workout (in between lunch and dinner), have a light snack that consist of power foods and water. Trail mix that consists of a good mix of nuts and seeds. A great recipe to try is my grain-free granola! If you didn’t already eat oatmeal in the AM, a small bowl of oatmeal or overnight oats will give you energy, or the classic sliced apple with almond butter.

Depending when your class is over, dinner may not be right away. So post workout, grab or make yourself a protein shake to help the body recover.

If dinner-time is right after your workout, focus on a lean protein and complex carbohydrate filled meal. Baked fish or chicken with lots of veggies (Brussel sprouts, broccoli, squad & carrots), turkey chilli (click for recipe), zoodles or sqoodles with veal or turkey meat sauce. Meat is not the only option for protein, you can also go for beans, nuts, seeds, tofu, etc. Most importantly, don’t forget to hydrate!

Before and after evening or night class…

After eating my protein and complex carb filled dinner, I’ll grab a snack to fuel myself about 30-45 minutes before the class. Once again, opt for trail mix/granola or an apple with almond butter.

After class I’ll have a small snack, as I am usually going to bed soon after. Greek or coconut yogurt with fruit, two hard-boiled eggs or a small protein shake. Continue to hydrate – I usually have a cup or warm lemon water before bed regardless if I worked out before or not.

Diet and exercise go hand in hand. Therefore, my goal is to make sure my body is fuelled enough to get the most out of my workout or have the most energy to instruct my class! No matter what workout you are doing, remember how important providing your body with the correct nutrient is and DON’T FORGET TO HYDRATE!!!

xo

Amanda

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