Fitness Crazed Foodie
Lover of all things food and fitness related
The only thing getting me through this seriously dreadful weather that we call "spring" is all the recent and upcoming birthday celebrations in April. My birthday, along with my mom's and a handful of close friends' birthdays, are all squeezed together in this month. The fun (and indulgences!) don't stop. From dinners, to drinks, to brunches, to desserts- the healthy eating is definitely side tracked. Wait, maybe it's a good thing that nice weather is postponed....
Regardless, I will continue to celebrate my wonderful friends, my amazing Mom and my own irrelevant birthday with great company, delicious indulgences and continuous laughter.
This birthday month inspired me to make a healthier version of a cookie cake that will slightly off-set the other "treat-yo-self" moments of celebrations. It is a vegan sprinkled sugar cookie cake that will have you going back for seconds (or thirds, no one is judging).
2 flax eggs (2 tbsp ground flax meal + 6 tbsp water, let sit for 5 mins)
1/4 cup maple syrup
1/2 cup melted coconut oil
2 tsp vanilla extract
3 tbsp unsweetened vanilla almond milk
1.5 cups almond flour
1/2 cup oat flour
1/2 tsp baking soda
Optional: 2 scoops unflavored collagen peptides (not vegan)
Preheat oven to 350 .
Whisk flax egg, maple syrup, coconut oil, vanilla extract and almond milk together. Add the rest of the ingredients except the sprinkles. Mix until well incorporated.
Spray a 9 or 13 inch pan with Pam and spread the batter out evenly with a spatula. Top with as many sprinkles as you want. The more the merrier.
Bake for 20-23 minutes. It will be easiest to cut once it is chilled in the fridge for a couple hours. Serve alone, with some candles, or my favorite is with a scoop of halo top ice cream! Enjoy!
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This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!