Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

almond flour

Blueberry Protein Cashew Almond Pancakes

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I love making pancakes but I don’t like the way they leave me feeling hungry soon after eating them. So I added cashew and almond flour for some extra protein to fill you up. To get some extra nutrients I added in a cup of broccoli rice. The addition of blueberries give it a natural sweetness without any added sugar. Make a stack and the freeze to eat later in the week for a quick breakfast.

Baked Blueberry Protein Cashew Almond Pancakes
 
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Jeanette Kimszal:
Ingredients
  • 2 Cups cashew flour
  • 1 cup almond flour
  • 1 cup broccoli rice
  • 1 cup cabbage shredded
  • 4 tbsp protein powder
  • 3 tbsp chia seeds
  • 1 egg
  • 1 cup blueberries
  • 2 tbsp cacao nibs
Instructions
  1. Preheat 400 degrees Fahrenheit
  2. Grease a baking sheet or line it with parchment paper
  3. Mix all the ingredients in a large bowl.
  4. Take 2 tablespoon scoops of the batter and place on the baking sheet repeat with 2 inches between each pancake. Repeat until the sheet is full
  5. Bake 50 minutes until golden brown
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Chocolate Pumpkin Zucchini Bread

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Jeanette Kimszal:
Ingredients
  • 2 cups almond flour
  • 15 oz pumpkin puree
  • ½ cup cacao powder
  • 2 cups water
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • Shredded coconut flakes unsweetened
  • 1 cup chia seeds
  • 1 cup shredded zucchini
Instructions
  1. Place all the ingredients in a bowl and mix well
  2. Place parchment paper in the crockpot and fill the crockpot with the pumpkin mixture
  3. Top with shredded coconut
  4. Cook in the crockpot for 4 hours on high until cooked all the way through
  5. Let cool and serve
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Banana & Carrot Protein Muffins

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Ingredients
  • 1 cup whole wheat flour
  • 1 cup almond flour
  • 1 egg
  • 2 tbsp chia seeds
  • 3 ripened bananas
  • 2 cup shredded carrots
  • 1 cup water
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 4 tbsp hemp protein powder (I like to use Manitoba Harvest Organic Hemp Pro Fiber Protein Supplement)
  • 1 tbsp Coconut Olive (I like Nutiva Organic Virgin Coconut Oil)
  • Cupcake liners
Instructions
  1. Pre-heat oven to 400 degrees Fahrenheit
  2. Take a mixing bowl and add the whole wheat and almond flour
  3. Add egg, chia seeds and mix together
  4. In a separate bowl mash the bananas set aside
  5. Throw in the coconut oil, baking soda, cinnamon, water, and mix well
  6. Fold in the bananas and carrots and mix well
  7. Place the cupcake liners in a 12 count cupcake baking pan
  8. Fill the cupcake liners evenly until so all muffin mix reaches the top of the muffin
  9. Place in the oven for 25-30 minutes or until golden brown (if a toothpick comes out clean after inserting in the muffins they are done)
  10. Cool 10 minutes and serve
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