NorCal Organic Blog

That's right - this recipe is made with absolutely no grains whatsoever, and is filled with essential fatty acids and protein. You can eat this bread as a "breakfast treat" just as one would eat a pastry, croissant, or pound cake in Europe at a cafe. This can of course be a snack or light lunch too, as well a dessert (maybe with a chocolate hazelnut spread) or even almond butter as shown in the picture above. This bread is just so versatile, and a really excellent option for those avoiding grains that miss bread/cake. It is also incredibly nutritious. The basis of the "flour" in this recipe is ground flaxseed. Flaxseed is packed with fiber - I'm talking two grams per TABLESPOON, and there's an entire cup in here. This fiber is responsible for the cholesterol-lowering effects of flax. Fiber in general helps stabilize blood sugar, and of course helps your intestines and regularity. Flax is also rich in alpha linolenic acid (ALA). This is an Omega-3 fatty acid, which plays a huge role in fighting inflammation in our bodies. Evidence shows that inflammation is one of the causes of many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. Inflammation can get worse if you don't have enough Omega-3 intake!

Here's what you'll need:

• 1 cup ground flax
• 3/4 cup Source Organic protein powder
• 4 tbsp coconut oil
• 1/2 cup coconut sugar (low glycemic!)
• 2 eggs
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1 tsp apple cider vinegar (for rising)
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 cup milk of your choice (I used cow's milk, you can use almond, rice, hemp, coconut, etc.)

Mix everything together either by hand or in a blender/food processor. The mixture will be very liquid like - not at all like dough! Don't worry. That's how ours came out too, because you need that much milk and liquid consistency for the moist factor. Flax meal can be very grainy; you need the moisture so your throat doesn't get dry. Grease a bread/loaf pan with coconut oil. Pour your mixture into the pan, and bake at 350 degrees for about 25 minutes. At 25 minutes, take it out and stick a fork down the very center to test if it's cooked all the way through. If there's no residue on the fork, you should be good to go, but if it still seems too "soft" bake for about 10 minutes longer.

Thanks to our friend Organic Olivia for the recipe!

Here are some other great recipes to try out:
Double Chocolate Chip Organic Protein Muffins
Flourless Blueberry Protein Pancakes
Pumpkin Flax Protein Pancakes
Vanilla Bean Chocolate Chip Fro-Yo Protein Pops
Peanut Butter Brownie Protein Fro-Yo Pops

There aren't many better ways to start or end a day than with a double chocolate chip organic protein muffin. Check out this great recipe below using our pure organic whey protein.

Recipe:

• 1/2 cup Source Organic Whey Protein grass-fed and Non-GMO Project Verified protein powder
• 3/4 cup gluten free oat flour (OR if you are paleo use half almond meal flour & half coconut flour)
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/2 cup milk of your choice (almond, cow, help, rice, etc.)
• 1/3 cup melted coconut oil
• 3/4 cup coconut sugar OR you can use any sugar of your choice (coconut sugar is low glycemic)
• 1 egg
• pinch of cinnamon
• chocolate chips

Simply blend all of the ingredients in a food processor (or mix by hand!). Pour into muffin cups and bake for about 25 minutes at 350 degrees. 

Thanks to our friend Organic Olivia for the recipe!

Here are some other great recipes to try out:

Flourless Blueberry Protein Pancakes
Pumpkin Flax Protein Pancakes
Vanilla Bean Chocolate Chip Fro-Yo Protein Pops
Peanut Butter Brownie Protein Fro-Yo Pops

What's your workout like? Yoga? Maybe dance, or are you a runner? No matter what you love to do, pumping your heart and giving your cells oxygen is the most important part! Nourishing yourself afterwards is a close second - so why not have some fun with it? 

Protein is incredibly important when you're getting active and using your body. Without an adequate amount of protein, our muscles can't heal as quickly or efficiently as they should. Post-workout protein shakes are always a delicious way to refuel, but why not indulge and whip up an amazing dessert to switch things up! 

Bottom Layer: 

• 1 frozen banana (cut into chunks and frozen in a zip bag the night or days before) 
• splash of milk (any milk of your choosing)
• 1 ice cube
• 1 spoon of peanut butter
• 1 tsp organic coconut palm sugar or 2 drops liquid stevia (optional)
• TINY splash of vanilla extract
• 1 scoop Source Organic grass-fed protein powder

Blend everything in a blender or food processor, pour into wine glass or ice cream bowl. Top Layer:

• 1 frozen banana
• 2 tsp cacao or cocoa powder
• splash of milk
• 1 ice cube
• 1 spoon of peanut butter
• 1 tsp organic coconut palm sugar or 2 drops liquid stevia (optional)
• 1 scoop Source Organic grass-fed protein powder

Blend in your blender, and pour on top of the first layer! Garnish with coconut cubes (toast them for a marshmallow effect) and chocolate chips.

Here are some other great recipes to try out:

Flourless Blueberry Protein Pancakes
Pumpkin Flax Protein Pancakes
Vanilla Bean Chocolate Chip Fro-Yo Protein Pops
Peanut Butter Brownie Protein Fro-Yo Pops