This past week, I celebrated my birthday. I won't go tell you how old I am but I will tell you about the amazing cakes we had. Last year, there was a major cake catastrophe. Nobody brought a cake! I showed up to my birthday party with no cake... what's a birthday without cake?! This year, everyone came prepared. We had a small gathering of family and friends complete with 4 different cakes. I think everyone who came brought one! I also came prepared and made my own cake.
This got me to thinking about some fun and new cakes we can offer. We have always offered our Protein Birthday Cake which is a white cake with white frosting and sprinkles and new a few months back added our Keto Cake. This week, we updated 2 new flavours of cakes to include Carrot Cake with Cream Cheese frosting and my personal favourite, Red Velvet with Cream Cheese Frosting.
All our cakes are made without the use of white flour or white sugar. We use either gluten free oats, coconut flour or almond flour. Our sweetness is derived from Truvia which is a blend of stevia & erythritol. This makes our cakes perfect for those who are diabetic, celiac, following a low carbohydrate or low sugar diet and basically anyone who wants to make their health a priority! You could of course, order any of our cakes for special occasions such as birthdays, graduations, ect. However, these cakes are so healthy that you could order one up just for fun. Have a slice for breakfast, for a snack, for a late night treat, girls night.... whenever! Everything is under 25 grams of carbohydrates and less than 150 calories per slice!
Buff Bakery Carrot Cake
Keg Carrot Cake
Buff Bakery Red Velvet Cake
Metro Red Velvet Cake
Buff Bakery Birthday Cake
Safeway Birthday Cake
If you're craving something sweet this week, check out the cake page! We're also bringing the Protein Birthday Cake to the Market this Saturday as well so if it's just a slice you're after, get there early! Nobody ever said you can't have cake for breakfast :)
Monday! We are having THE most beautiful fall up here in Canada. The weather is warm and the colours are fantastic. We've been trying to spend as much time outside as we can since winter is inevitable and around here, it's going to be chilly. Very chilly. I actually love the versatility in weather that we experience. I can't imagine having a green Christmas or a fall without the beautiful changing colours. It has been a part of my life since the day I was born and I've come accustomed to it. It gives us a chance to fully experience the beauty of nature.
I've been burning up the kitchen with all things pumpkin but today we had some bananas that were on their way out so it was time to switch gears. I was craving something that I could have with a morning coffee once I put my little guy down for his nap. Obviously a snack cake came to mind so I put this recipe together on the fly and it turned out unreal. Huge slices with amazing macros and super moist! Gluten free too!
Preheat oven to 350 degrees. Combine all your dry ingredients. In a separate bowl, mash your bananas and then mix into remaining wet ingredients. Add your wet ingredients to your dry ingredients and mix well. Spray a 9x9 pan with non-stick spray and add mixture to pan distributing evenly. Bake 20-25 minutes or until a tooth pick comes out clean. Cut evenly into 9 squares.
For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.
Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌
Everyone probably has one of these rolling around. A avocado on it's way out. Arghhh. The shelf live of these babies is not great, especially an organic one. Being that they are an amazing food which packs a ton of healthy fats, I hate to see them go to waste.
So this morning I thought, "why not find an easy way to sneak in some healthy fats?" These turned out amazing. Super rich, high on the fudge factor, moist and so delicious. The best part, the entire process took about 15 minutes from start to finish. Hope you guys enjoy this one!
Chocolate Avocado Protein Cupcakes
2 cups Synergee Fudgey Chocolate Protein Baking Mix
1 large avocado (approx. 120 grams)
1/2 cup unsweetened cashew or almond milk
2 tbsp dark chocolate chips (we used Krisda's Stevia Sweetened Chocolate Chips)
Preheat oven to 350 degrees. Mash avocado, add to remaining ingredients and mix well. Line 12 tin muffin pan with parchment paper liners (they work best for non stick!) Distribute mix evenly amongst muffin tin. Bake for 10 minutes or until a tooth pick comes out clean.
Nutritional information per cupcake
Yields - 12 servings
90 calories, 4 grams of fat, 9 grams of carbohydrates, 6 grams of protein.
Tell me someone who doesn't like chocolate combined with peanut butter? It's quite possibly the best combination known to mankind (or womankind). So naturally, our first recipe featuring Buff Bakery Fudgey Chocolate mix SHOULD contain peanut butter. These are my number one, to go, quick, easy, simple recipe to satisfy that chocolate/peanut butter craving. Major bonuses to this recipe are that it's low sugar, high protein, creates a HUGE serving and most importantly delicious. Hope you guys enjoy this one :)
Chocolate Peanut Butter Doughnuts
200 grams Buff Bakery Fudgey Chocolate Doughnut Mix
2/3-1 cup water
175 grams greek yogurt
15 grams powdered peanut butter (or regular PB!)
20 grams stevia
Preheat oven to 350 degrees. Measure out 200 grams of Buff Bakery Fudgey Chocolate Doughnut Mix into bowl.
Mix with 1 egg and 2/3-1 cup water.
Start with 2/3 cup and add water 1 tbsp at a time until you have a nice, bater like consistency. It should be somewhat runny.
Spray your doughnut mould (or 12 tin muffin pan) with non stick spray. Evenly distribute bater into moulds.
Bake at 350 for TEN minutes.
While your doughnuts bake, make your frosting by mixing greek yogurt with stevia and powdered peanut butter.
Once your doughnuts are cooled, frost and devour.
*Bakers Tip - to easily remove doughnuts from mould, gently loosen with a butter knife first.
Nutritional Information per doughnut
160 calories, 4 g fat, 19 g carbohydrates, 16 g protein, 5 g fibre