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Just in Time for the Holidays, Gather the Family and Bake Up These Delicious Chocolate Peppermint Madeleines


Just in Time for the Holidays, Gather the Family and Bake Up These Delicious Chocolate Peppermint Madeleines

If you’re one of the folks who avoids pasta/noodles/bread like the plague, get ready to indulge in some gooey, cheesy goodness. I have been fortunate enough to try this recipe firsthand and can safely report that it handily scratches that mac & cheese itch. The addition of Quest Nacho Cheese Tortilla-style protein chips gives the recipe a nice protein boost and pairs perfectly with a bowl of melted cheese. Don’t take my word for it, make this incredible recipe yourself!

NUTRITIONAL INFO

CHOCOLATE PEPPERMINT MADELEINES

Yields: 12 cookies | Serving Size:  1 cookie

Calories: 130 | Protein: 14g  | Fat: 6g | Net Carb: 8

Total Carb: 14g | Fiber: 3g

Prep Time: 10 mins  | Cook Time: 20 | Total Time:  40 mins

Ingredients

CHOCOLATE PEPPERMIND MADELEINES

  • 1 Quest Cookies & Cream Protein Bar
  • 1 scoop Quest Chocolate Milkshake Protein Powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp almond flour
  • 1 tbsp zero calorie sweetener
  • 1/4 cup egg whites
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar-free chocolate chips
  • 1 tsp coconut oil, melted
  • 1-2 drops of peppermint oil
  • Peppermint candy sprinkles for optional garnish

Method

  1. Preheat the oven to 350 degrees F and prepare a standard madeleine pan with non-stick spray.
  2. Place the Quest Protein Bar on a microwave safe plate and microwave for 20-30 seconds.
  3. let cool completely then break the bar into pieces and place them in a food processor or nutribullet until crumbles form.
  4. Transfer the crumbles to a mixing bowl and add the protein powder, cocoa powder, almond flour, sweetener, baking powder and salt then stir until combined.
  5. Add in the applesauce, egg whites, almond milk and vanilla. Stir until a batter forms.
  6. Spoon the batter into the molds and bake for 15-20 minutes. Let cool.
  7. once cooled, melt the chocolate, peppermint and coconut oil together in a microwave safe dish. Once smooth, dip each madeline into the chocolate, covering half and then place them on a sheet of parchment paper.
  8. Garnish with sprinkles and then place in the freezer to chill until the chocolate is cold.



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