Pumpkin Spice Protein Shake
This has been a go to for me this fall! Try it out yourself!
What you’ll need:
- 1 scoop of vanilla protein powder
- 1/3 frozen banana (more if you want a thicker texture)
- 1TBS pumpkin puree
- 1TBS full-fat coconut milk
- 4-6oz water (more or less to change the consistency)
- 1/4 tsp pumpkin spice
Place all of the ingredients in your blender or bullet and blend until smooth…Enjoy!
I keep frozen banana slices in my freezer for my protein shakes daily. I hate protein powder and water, so I have to have things to blend it with!
And next, I mastered my pumpkin spice donut recipe:) Here ya go!
Pumpkin Spice Donuts
What you’ll need:
- Well greased donut pan
- 1 1/4 cup almond flour
- 2TBS coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 eggs
- 4TBS full-fat coconut milk
- 4TBS maple syrup
- 4TBS melted coconut oil (I use unrefined)
- 1/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
For the chocolate shell:
- 4oz Theo 85% dark chocolate
- 1TBS coconut oil
- Preheat your oven to 350F. (make sure your donut pan is greased)
- In a mixing bowl, combine all dry ingredients and mix well.
- In a separate mixing bowl, combine all wet ingredients and mix well.
- Place the wet ingredients in to the dry ingredients and combine.
- Place batter into a piping bag and pipe into donut pan- if you don’t have a piping bag, you can use a plastic baggie and cut the corner off of it. Tap donut pan on the counter a few times to settle the batter.
- Bake for 18-20 minutes or until toothpick comes out clean.
- Take donuts out of the oven and let sit for about 5 minutes and then transfer to a rack for cooling. Donuts have to be completely cool for the next step!
For the chocolate shell
- Place chocolate and coconut oil in a small saucepan over low heat. Melt ingredients together, slowly, stirring frequently. Once melted together, remove from heat and let sit for a few minutes.
- When donuts are completely cool, dip donuts in to chocolate mixture and then place back on the wire rack (make sure there is a baking sheet underneath to catch dripping chocolate). Place donuts in the fridge until the first layer hardens. Repeat this process one more time. Let the chocolate harden before eating!
- I let my donuts cool almost completely and then I place them in the freezer for a few minutes before I do the chocolate. Having the temperature of the donut be a little colder makes the chocolate set quicker and it keeps the chocolate from dripping as much- because I don’t like to waste chocolate!