Chocolate Chip Cookie Dough Protein Bites

Heya.

I've been away for over a month. It's been long enough to make me miss blogging but unfortunately my camera battery went dead and we can't find the charger, so have all of these great recipes and eating out pics and can't access it. We spent about two weeks turning our house upside down but can't find it. I suspect we left it in a hotel in Sydney, anyway have finally ordered one so will be back with proper pics soon.

Anyway here is a recipe and crappy photo from my phone. I've gone back on a healthy dessert kick and have been making a few of these little snacks lately, if you have similar suggestions would love to hear about them.

Now let me start by saying that I hate the taste of protein powder, whereas Toby as you know is protein obsessed. I loved these though and they served as great filling snacks in between meals, particuarly when I work nights and don't get dinner til about 9pm.

Toby dislikes peanut butter, so I was a bit sneaky in giving him a couple but the flavour is kind of lost so he didn't notice and loved them too.

Chocolate Chip Cookie Dough Protein Bites adapted from from Wayfaring Chocolate
Makes 15-20.

• 2.5 tb (50g) peanut butter
• 4 scoops (84g) Sunwarrior Vanilla protein powder
• 1/2 cup soy milk (I added a little more til it was slightly moist since slight adaption of original recipe)
• 2 tb maple syrup
• 1/4 cup (40g) dark chocolate chips

1. In a medium bowl, stir together the peanut butter, protein powder, coconut flour and soy milk until well combined and the batter has reached a cohesive cookie-dough-like consistency. Add maple syrup and adjust liquid.
2. Stir in the chocolate chips, then roll the cookie dough into balls.
3. You can either serve them cold or do as I and Hannah did and microwave them for for  approx 30 seconds, until the chocolate is melted and the cookie dough has become more cooked-cookie-like.They are so much better microwaved!!!

Easy Gluten Free Kimchi Pancakes

The inspiration for this recipe come from your hairdresser and friend Jilly, while she was colouring my hair a few weeks ago we were discussing dinner options and she told me that she regularly makes kimchi pancakes and adds whatever vegies inside and they are super easy to make. Sometimes inspiration comes form unusual places and situations. This was made last night when we had run out of vegies so I kept it simple but it was still delicious.

I got some vegetarian kimchi from the korean supermarket opposite the victoria market on elizabeth street since my lost asian supermarket only stocked non veg kimchi. It's huge but I wanted to make a few things with it!



Kimchi Pancakes - Kimchijeon from maagnchi. She has a video too!


Directions:
1 cup of chopped kimchi
3 tbs of kimchi juice (I used about 1 and half)
2 tbs chopped onion ( I skipped this)
½ ts salt
½ ts sugar
½ cup flour (all purpose flour) (I used brown rice flour to make it gluten free)
¼ cup of water

1. Mix all ingredients in bowl
2. Heat up a non-stick pan over medium high heat and drizzle about 2 tbs oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
   
   

 

Mine kind of fell apart a little when I tried to flip it which just meant that I didn't need to cut it. I served it with mayo and fried onions. I would love some spring onions on it though like maanghci did. Next time I might also use a little less kimchi as it was slightly too spicy for Toby and more veggies, am thinking shredded carrots, zuhhini etc. I really can't believe how easy it is though!

My next post is korean inspired too, just need some korean desserts to keep with this weeks theme, any suggestions?