Gluten-free, protein-packed dessert recipes

We see gluten-free recipes and food on TV and in the grocery store. Gluten is a protein that exists in most diet staples like pastas, cereals, breads and desserts. It's often a crucial ingredient when making baked goods due to the puffy and fluffy quality it gives them. However, some are either allergic to gluten or choose to take it out of their diet for other health reasons. Adhering to a gluten-free lifestyle doesn't have to mean having a diet that's devoid of delicious taste. Here are a few altered recipes to try out from Feastie for your next dessert:

Baked Thin Mint Cake

Serves: 1
Calories: 105
Fat: 2 grams
Sugar: 2 grams
Protein: 6.25 grams

What you'll need:
1 tablespoon Naturade Total Soy – Chocolate
1 tablespoon cocoa powder
1 tablespoon psyllium husk
1 tablespoon mesquite
1-2 tablespoons coconut sugar
¼ teaspoon baking soda
¼ teaspoon peppermint extract
3 tablespoons water

Grab a bowl and mix your protein powder, cocoa powder, mesquite, psyllium husk, sugar and baking soda. Next, add in the peppermint extract and stir in water until combined. Place the mixture in a ramekin, mug or large cupcake/muffin pan. Place in the microwave and bake for about 60 seconds. If you prefer the oven, preheat it to 350 degrees and bake for about 20 minutes – although time varies depending on the oven, so keep an eye on it. Let cool and feel free to top it with coconut oil or coconut butter or eat it plain.

Grain-free Vanilla Berry Protein Cake

Serves: 1
Calories: 253
Fat: 11.7 grams
Sugar: 8.4 grams
Protein: 17.8 grams

What you'll need:
1 tablespoon coconut flour
1 tablespoon coconut butter or other nut butter
2 tablespoons Naturade Total Soy – Vanilla
¼ cup egg whites
1 teaspoon vanilla extract
1 teaspoon applesauce
¼ cup fresh or frozen berries
5-10 drops of stevia

Preheat your oven to 375 degrees. Grab a small bowl and mix all ingredients but the berries until all the elements are fully combined. Once mixed, add in the berries of your choice. Next, drop the mixture into a 1 cup oven-safe ramekin. Finally, bake in the oven for about 25 to 28 minutes, or until an inserted toothpick comes out clean. Baking times will vary depending on the oven, so keep an eye on your dessert to avoid burning the sweet treat.

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