This week, we launched the second of our three new Keto items. We're pretty excited for this one as it's going to be one of the most versatile products we offer. There's so many fun ways you can use this product and today we're going to share a few great ones!
We've got two amazing options for this bread depending on your preferences. The Coconut Flour Bread is a great one to add a delicious topping to (see our recipe below for a cinnamon spread!) and also an easy snack or breakfast option topped with some good fats like a nut butter or some simple grass fed butter.
The Almond Flour Bread can also be used as a snack bread with a fat topping but a great idea we got from one of our clients is to use it for French Toast. Who doesn't love French Toast in the morning?! We do! Especially with the long weekend coming up, why not treat yourself to a special breakfast and enjoy some delicious, low carb French Toast :) We've got a little recipe below for this one too!
Another exciting upcoming event for us is the Wednesday Market which starts next Wednesday, May 23rd from 3:30-6:30 PM. Now you'll have another day to access even more of the great vendors at the Thunder Bay Country Market. We're excited to have another day to reach the community too so stop by this week and check out what's at the booth.
On days were the Market is closed, you can still find some delicious treats available for walk ins at Synergee Fitness & Iron Performance. So no matter what side of town you're on, we've got a drop in stop for you. Of course, the full menu is online and we'll have your order ready for pick up within 48 hours at Synergee Fitness or we'll bring it to the Market for you if you're coming on Saturday or Wednesday.
We hope you all enjoy the long weekend and get to spend some time outside. If you get the chance, try out one of the new Keto Breads and check out a few of our recipes below :)
Keto Cinnamon Bread
1 Slices Keto Coconut Bread
1 tbsp Butter
1/2 tsp Cinnamon
Melt butter in oven and stir in cinnamon. Spread onto bread and ENJOY!
Keto French Toast
2 Slices of Keto Almond Bread
1/4 cup Heavy Cream
Heat up pan on stove top. Whisk together eggs and cream. Add butter to your pan. Dip your bread on both sides into egg mixture. Cook in pan until golden brown on both sides.
One of the great things we pride ourselves on at Buff Bakery, is providing super healthy alternatives to delicious treats. We love the idea of being able to have a great tasting treat without having it blow your entire diet. One of the ways we do this is by boost up the protein content our products by adding whey protein to our baking. It's important to understand what is in our foods so that we can make conscious decisions on what to eat.
The whey we use in our products is gluten free, non-GMO and Canadian based. Whey can often be a touchy product as it can have fillers, artificial flavouring or be from an un-pure source. The whey we use is also NSF certified which means it complies with strict standards and procedures imposed by NSF. From extensive product testing and material analyses to unannounced plant inspections, every aspect of a product's development is thoroughly evaluated before it can earn NSF certification.
A few of the other ways we boost up our protein sources are from eggs, greek yogurt, nuts, seeds and beans! We love taking yummy treats, making them over, and bringing the healthiest options back to you!
This week we're bringing you a fun twist on a breakfast favourite, pancakes!
Peanut Butter & Jam Protein Pancakes
2 cups Buff Bakery Vanilla Protein Mix
1/2 cup Unsweetened Almond (or coconut) Milk
1 tbsp each Peanut Butter & Jam
Mix all ingredients together to form a batter. Pre-heat your pan and spray with non-stick spray. Drop your batter onto pan 1 tbsp at a time. Cook until golden brown on both sides.
Nutritional Information (per pancake)
Servings - 12
2 grams of fat
11 grams of carbohydrate
6 grams of protein
Monday! We are having THE most beautiful fall up here in Canada. The weather is warm and the colours are fantastic. We've been trying to spend as much time outside as we can since winter is inevitable and around here, it's going to be chilly. Very chilly. I actually love the versatility in weather that we experience. I can't imagine having a green Christmas or a fall without the beautiful changing colours. It has been a part of my life since the day I was born and I've come accustomed to it. It gives us a chance to fully experience the beauty of nature.
I've been burning up the kitchen with all things pumpkin but today we had some bananas that were on their way out so it was time to switch gears. I was craving something that I could have with a morning coffee once I put my little guy down for his nap. Obviously a snack cake came to mind so I put this recipe together on the fly and it turned out unreal. Huge slices with amazing macros and super moist! Gluten free too!
Preheat oven to 350 degrees. Combine all your dry ingredients. In a separate bowl, mash your bananas and then mix into remaining wet ingredients. Add your wet ingredients to your dry ingredients and mix well. Spray a 9x9 pan with non-stick spray and add mixture to pan distributing evenly. Bake 20-25 minutes or until a tooth pick comes out clean. Cut evenly into 9 squares.
For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.
Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌
Everyone probably has one of these rolling around. A avocado on it's way out. Arghhh. The shelf live of these babies is not great, especially an organic one. Being that they are an amazing food which packs a ton of healthy fats, I hate to see them go to waste.
So this morning I thought, "why not find an easy way to sneak in some healthy fats?" These turned out amazing. Super rich, high on the fudge factor, moist and so delicious. The best part, the entire process took about 15 minutes from start to finish. Hope you guys enjoy this one!
Chocolate Avocado Protein Cupcakes
2 cups Synergee Fudgey Chocolate Protein Baking Mix
1 large avocado (approx. 120 grams)
1/2 cup unsweetened cashew or almond milk
2 tbsp dark chocolate chips (we used Krisda's Stevia Sweetened Chocolate Chips)
Preheat oven to 350 degrees. Mash avocado, add to remaining ingredients and mix well. Line 12 tin muffin pan with parchment paper liners (they work best for non stick!) Distribute mix evenly amongst muffin tin. Bake for 10 minutes or until a tooth pick comes out clean.
Nutritional information per cupcake
Yields - 12 servings
90 calories, 4 grams of fat, 9 grams of carbohydrates, 6 grams of protein.