What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Peachy Raspberry Probiotic Cake, in collaboration with Lifeway Kefir

Meet me on the patio for some peachy, raspberry, probiotic filled cake.

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If you’re new around here then you must know that my one and only resolution this year was to bake more often. I’ve always loved being in the kitchen but following a baking recipe felt like listening to a long lecture in school. Snooze, snore, get me outta there! I tried baking so many times and decided to just stick to things that didn’t require baking soda/powder (because I honestly couldn’t tell you the difference). But this was my year to change that! Six months into 2019 and I’m feeling pretty good about #whatrobinbakes.

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In a lot of my baked goods you’ll see Lifeway Kefir products. Their kefir is a great substitute for milk and their kefir cups are perfect as a substitute for greek yogurt. In this peachy cake above I used Lifeway Organic Natural Kefir Cup and I’m so glad I did! Click the link in my bio or swipe up in my stories for the recipe. Your patio table needs this cute cake sitting on top!

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Ingredients:

  • 4 tablespoons salted butter
  • 4 tablespoons Lifeway Organic Natural Kefir Cup
  • 3/4 cup coconut sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 peache, thinly sliced
  • 1/2 cup rasberries
  • Mixed seeds (chia seeds, sunflower seeds, pumpkin seeds) *optional

Directions:

  • Preheat the oven to 350 F degrees. Line an 8-inch circular cake pan, or square pan, with parchment paper.
  • Beat the kefir cup, butter, and coconut sugar together until combined. Add the eggs and vanilla, beat until eggs are well mixed.
  • Add the flour, baking powder, and baking soda. Mix until combined, don’t over mix! Transfer batter to the prepared pan and spread evenly.
  • Arrange the peach slices how you’d like on top of the batter. Arrange the raspberries over the top of the cake and sprinkle with seed mixture.
  • Bake for 20-30 minutes depending on your oven. Springy to touch and golden brown around the edges.
  • Let cool slight before serving!

How do you feel about baking? Have any tips that I should know about? Have you tried baking with Lifeway Kefir? Cheers!


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Plant Based Coconut Turmeric Probiotic Mac and Cheese, in collaboration with Lifeway Kefir.

SAUCY. That’s all I can think about when I see this plant based creamy, spicy, turmeric probiotic mac and cheese.

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Mac and cheese is my favorite childhood food. I didn’t love pizza (only ate the crust), peanut butter weirded me out (yeah, I was that kid who didn’t eat pb&j), and chicken tenders were just there for me to pick the breading off and eat. Mac and cheese was my go-to. I learned how to make it myself at an early age and there was no stopping me once I knew how to boil some water. Since I’m all advanced now and everything 😉 I made this plant based cream, spicy, turmeric probiotic mac and cheese. It’s packed with Plantiful coconut vanilla (a plant based probiotic by Lifeway Kefir), nutritional yeast, cayenne pepper, and even a little lactation boosting powder because why not?

Coconut Turmeric Probiotic Mac and Cheese: (makes four servings)

  • 1 box chickpea pasta (any shape will do)
  • 1/2 cup Planitful Coconut Vanilla Lifeway Kefir
  • 1/3 cup nutritional yeast
  • 1/4 cup plain Lifeway Kefir cup
  • 1-3 tbsp water (depending on desired consistency)
  • 1 tsp cayenne pepper
  • 1/2-1 tsp turmeric (depending on desired taste, turmeric is a strong tasting spice!)
  • 1 tsp garlic powder
  • Sea salt and pepper to taste
  • 1 tbsp ghee (or vegan butter)
  • 2 scoops lactation boost (can omit)
  • Handful sautéed kale (sauté over medium heat in some EVOO or avocado oil)

Directions:

  • Prep pasta as directed on the box. Drain and set aside (keep warm!)
  • Using the same pot you cooked the pasta in, add the Plantiful Coconut Vanilla Kefir, nutritional yeast, kefir cup, ghee, lactation boost, and water. Mix until completely combined with a silicon spatula. Add in spices and continue to mix.
  • Add cooked pasta and sautéed kale to “cheese” sauce and gently mix until combined. Be careful not to break the pasta.
  • Dish into four different bowls or refrigerate the leftovers for later. Add some cracked pepper and sriracha on top if you’re feeling extra spicy.

 


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Paleo Oreo Cake, YEP.

Paleo Oreo cake! Disclaimer: the cake is paleo, the frosting is not. BUT you can easily substitute this frosting for a paleo vanilla frosting.

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Oreo Cake:
* 2 cups raw minced sweet potato
* 1/4 cup coconut flour
* 2 large eggs
* 3/4 cup black cacao powder
* 1/2 cup maple syrup
* 1/2 cup coconut oil
* 1/2 cup coconut sugar
* 1 tablespoon vanilla
* 2 teaspoons baking powder
* 1 teaspoon pink himalayan salt
Frosting:
* 1/2 cup powder sugar
* 1/2 container vanilla frosting
* 1/4 cup vanilla probiotic smoothie
* 1 tsp vanilla
Directions:
* Preheat oven to 350 F. Line the bottom of two 6″ spring form cake pans with rounds of parchment paper. Spray the pan first with nonstick cooking spray for the parchment paper to stick.
* Mince sweet potatoes in a food processor. Then add in all ingredients for the cake and mix until smooth. You can add everything to a blender to make the cake smoother but I was pressed for time.
* Divide batter in-between the two cake pans and bake on 350 F for 50 minutes.
* While the cake is baking, combine frosting ingredients in a medium size bowl and whisk together until smooth. * Remove cake from the oven and let cool completely before frosting. Try not to eat all the frosting before the cake is finished, this was rough for me. Enjoy!