What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Vanilla Grain Free Cake, in collaboration with Driscoll’s.

I’m so torn. 😫🍓 I thought my cashew butter cacao mug cake was the best thing I’ve ever made… but then I made this vanilla grain free cake. It’s moist (not mad about this word) and topped with a peanut butter chai frosting, my strawberry chia seed jam, and Driscoll’s strawberries. Don’t knock the combo until you try it.

Processed with VSCO with hb2 preset

Vanilla Grain Free Cake:
* 2 + 1/2 cups almond flour
* 1/4 cup melted coconut oil
* 1/2 cup maple syrup
* 1 tsp vanilla extract
* 1/2 tsp baking soda
* 1/2 tsp Himalayan pink salt
* 2 eggs
Frosting:
* 1 + 1/4 cup powder peanut butter
* 2 scoops vanilla chai lactation booster (may omit and add 2 more tbsps powder peanut butter)
* 2 tbsp manuka honey
* 1/2 cup nut milk (may need more depending on desired consistency)
Toppings:
* Strawberry chia seed jam (made with fresh Driscoll’s strawberries, recipe below)
* Chopped Driscoll’s strawberries (would taste great with blackberries too, Driscoll’s berry of the month)

Instructions:

  • Preheat oven to 350 degrees F.
  • Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Spray the pan with nonstick spray and place circular parchment round inside the cake pan.
  • In a large bowl, whisk together eggs, coconut oil, maple syrup and vanilla until well incorporated. Add almond flour, himalayan pink salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
  • Bake about 25-30 minutes, until toothpick inserted comes out clean. Allow to cool, completely before frosting.
  • Prepare the frosting while the cake is baking. Combine all frosting ingredients in a medium size bowl (you may need to add more nut milk depending on your desired consistency). Frost cooled cake, top with chia seed jam, and fresh strawberries. Enjoy!

Processed with VSCO with hb2 preset
Peanut butter, chai, and strawberries: thoughts?

E9435942-12DC-4488-BB31-2ED4C8F416B7

Processed with VSCO with hb2 preset

 


Leave a comment

Grain Free Cashew Butter Cacao Mug Cake, in collaboration with Yumbutter.

Tooting my own horn here because this, THIS, is the best thing I’ve made to date: cashew butter cacao mug cakes. They’re grain free, super moist (why do people not like that word?), and perfect for anytime of day. I just ate this second one after spin this morning. Dollop on extra Yumbutter superfood cashew butter, vanilla dairy free gelato (or homemade cocoyo), and sprinkles of cacao nibs. Or you can simply add some vanilla ghee on top to give this more of a brownie feel.

Processed with VSCO with hb2 preset

Cashew Butter Cacao Mug Cake (makes two cakes):

  • 2 tbsp coconut flour
  • 2 tbsp cacao powder
  • 2 tbsp Yumbutter superfood cashew butter (plus extra for topping)
  • Dash of sea salt
  • 2 tbsp maple syrup
  • 1 whole egg 
  • 1 tbsp melted coconut oil
  • 2 tbsp nut milk
  • ¼ tsp baking powder
  • ¼ tsp vanilla extract
  • 2 tbsp cacao nibs (plus extra fo topping)
  • Dash of nutmeg (can omit, I just love nutmeg with cacao powder!)

Instructions:

1. Whisk together coconut flour, cacao powder, dash of salt, and baking powder in a small bowl.
2. Add egg, Yumbutter superfood cashew butter, melted coconut oil, maple syrup, nut milk, cacao nibs, and vanilla. Mix until combine.
3. Divide evenly into 2 small mugs (or ramekins) sprayed with nonstick spray and microwave on high for 60 seconds, or until cake is puffed up.
4. Add an additional scoop of Yumbutter superfood cashew butter, vanilla gelato, cacao nibs, and enjoy!

Processed with VSCO with hb2 preset

What would you add on top of this mug cake? I added a dairy free key-lime ice cream on mine this morning. Is there anything that wouldn’t taste good on these?! The answer is no.


Leave a comment

Skinny Dipped Dark Chocolate Mint Balls, in collaboration with Skinny Dipped.

Back at it again with the Skinny Dipped Dark Chocolate Mint Balls. This time they’re covered in dark chocolate and legit taste like an ungraded thin mint!

Processed with VSCO with hb2 preset

Made these thin mint balls over the weekend and I couldn’t wait to share! I’ve been so hangry lately and needed something with an extra punch. I took my favorite Skinny Dipped dark chocolate mint almonds and mixed them together with a bunch of other goodies (cashew butter, flax meal, manuka honey) and covered it with dark chocolate. I have a major sweet tooth and these have been keeping me real happy. Your tastebuds can thank me later.

Ingredients:

  • 2/3 cup natural nut butter ( I used cashew butter)
  • 1/3 cup of ground flax seed
  • 3 tbsps crushed Skinny Dipped Dark Chocolate Mint Almonds
  • 2 Tbsp Manuka honey
  • 1 cup gluten free oats
  • 2 Tbsp + 1 tsp extra virgin coconut oil
  • 1 cup dark chocolate chips or 1 whole dark chocolate bar

Directions:

  • Mix together 2 tbsp coconut oil and your nut butter together and microwave until melted and mixed well (45 seconds to a minute).
  • Mix together your nut butter mix, GF oats, manuka honey, crushed Skinny Dipped almonds, and flax seed. Roll into 1 inch balls and place on baking sheet covered with parchment paper. Refrigerate for 1 hour.
  • Mix together 1 tsp coconut oil and dark chocolate chips (or broken up chocolate bar) and place in the microwave and let melt for 1 minute. Mix until smooth.
  • Take your cashew balls and cover them in the melted dark chocolate and place back on the baking sheet and refrigerate for 1 hour. Devour!


Leave a comment

Seedy, Chocolate, & Raspberry Gluten Free Blondies, in collaboration with Driscoll’s

My afternoon snack just became better because of YOU.

Processed with VSCO with hb2 preset

A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!

Processed with VSCO with hb2 preset

Ingredients:

  • 3/4 cup Driscoll’s organic raspberries
  • 1/4 cup extra virgin olive oil
  • 3/4 cup unsweetened nut milk
  • Juice from 1 medium size lemon
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 + 1/4 cup almond flour
  • 1 + 1/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons mixed seeds (chia seeds, sunflower seeds, pumpkin seeds, any seeds!)

Directions:

  • Preheat oven to 350F
  • In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
  • Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
  • Transfer mixture to a sprayed square baking dish lined with parchment paper.
  • Press the Driscoll’s raspberries into the batter just before baking.
  • Bake for 20 minutes until risen and golden brown on top.
  • Let cool completely before cutting into squares and devouring!

Processed with VSCO with hb2 preset