6-7 mini bundt cakes
INSTRUCTIONS by @seidysbakery:
Bundt cakes can be covered and stored at room temperature for 1-2 days or in the refrigerator for up to 5 days.
These Matcha Marbled Bundt Cakes with Matcha Icing were made by Seidy's Bakery (@seidysbakery)
]]>24-26 cookies
INSTRUCTIONS by @seidysbakery
These amazing cookies were made by Seidy's Bakery (@seidysbakery)
]]>1 Scoop Baahtcha
1 Scoop Garden of Life vanilla protein
2 Handfuls organic spinach
1 tsp MCT oil
1/4 tsp Almond extract
1 tsp Cinnamon
1/2 tsp Pumpkin pie spice
1/2 Frozen banana
1 tsp Almond butter
1 Handful of ice
1 Cup almond milk
.....And just blend it up!
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1/2 cup tapioca flour
3 tbsp Baahtcha
1/2 cup erythitol sweetener
1/4 tsp baking soda
1 tsp baking powder
1/2 cup coconut milk
1/4 cup coconut oil (melted)
1/4 cup honey
2 cups spinach
2 eggs
1 tsp vanilla
Frosting:
1/2 cup Coconut milk powder
1 tbsp coconut milk
1 tbsp coconut oil
2 tbsp honey
5 thinly sliced strawberries
Preheat oven to 350 degrees and spray donut pan with nonstick spray.
In a large bowl combine all dry ingredients. In a blender or food processor, add spinach, eggs, honey, coconut milk, coconut oil and vanilla. Once blended, slowly mix wet mixture into the dry mixture.
Evenly fill each donut pan and bake for 10-15 min.
Let completely cool.
Mix all ingredients for the frosting until smooth and top cooled donuts. Add sliced strawberries once finished.
]]>1 scoop vanilla protein powder (I used pea protein)
1 tbsp chia seed
1 tsp Baahtcha
1/2 cup almond milk
Topping: strawberry slices, dried coconut and hemp seed
Combine all ingredients in 8oz mason jar (or sealed jar of choice).Mix thoroughly and allow to sit overnight (at least 8 hours).
Top with fruits, nuts or seeds!
]]>2 cups vegan (or regular mini) marshmellow
3 tbsp coconut oil
4 scoops vanilla pea protein
2 tbsp Baahtcha
1/2 cup (vegan) white chocolate chips
Slowly melt coconut oil and marshmellow together in a large pot over low heat. Add protein powder, matcha and rice krispy cereal and turn off heat. Allow ingredients to become fully incorporated and then transfer mixture and press mixture evenly into a 8X8 baking dish. Set aside and melt white chocolate chips to add as a top layer. Allow to cool and cut into squares.
]]>1 ripe avocado
3 tsp Baahtcha
2 tbsp coconut oil
1/4 cup maple syrup
1 tsp vanilla
2 cups shelled pistachios
1 cup dark chocolate chips
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Using a food processor, combine avocado, Baahtcha, 1 tbsp coconut oil, maple syrup and vanilla until smoothly combined. Finely chop/process pistachios and add to mixture. Refrigerate for about an hour.
While the avocado matcha mixture is in the refrigerator, take the other tablespoon of coconut oil and slowly melt into chocolate chips.
Take avocado mixture out of refrigerator and form into balls about the size of a quarter. Dip completely in chocolate and dust with Baahtcha for extra flavor! Let chocolate coating harden in refrigerator before eating.
BEST IF KEPT COLD!