Hi everyone! Decided I wanted to upload a quick ‘Inspiration’ post for you all. I’ll be writing more longform stuff later today.
Each of these pictures are variants of the Balanced Beltsander (click for recipe). Many of the above toppings focus things like Graze snacks, San Clemente Cookie Dough and of course my favourite nut butters and chocolate. I hope it inspires you all to try different customisation options yourself!
The protein powder I use is Whey 80 (Concentrate) by The Protein Works. It’s good nutritionally, has an awesome variety of flavours, and also good value for money (no more being ripped off by Holland & Barrett!). I tend to use chocolatey/caramelly flavours for the Balanced Beltsander, but it is up to you. I love drinking the Strawberry & White Chocolate flavour.
You can get P28 White Chocolate Peanut Butter and other popular nut butters such as Nuts and More from Predator Nutrition. They also sell Quest Bars, Walden Farms, Dr Zak’s and other ‘health foods’ and supplements.
As for Graze boxes, this link will get you your first, fifth and tenth box for free if you sign up with it. You can cancel straight after the first box and not pay a thing. However, they are so awesome I bet you’ll stick with them - I’ve been Grazing for almost two years!
As I said before, I hope this post makes you want to try the Balanced Beltsander and to customise it however you like. Enjoy!
As for a full list of discounts and referrals I have, check out the dedicated section on my website.
You know I did a post a while back about the microwave phenomenon that is the Beltsander Brownie?
This, though, is like it's decadent, high-roller cousin. I have dubbed my version the ‘Balanced Beltsander’ (using #balancedbeltsander on Instagram).
Ashleigh, stop reinventing the wheel!
No, no, honestly - this is worth it. On every single level. This version is legitimately a brownie. It doesn’t dry out like the other one (or like many microwave cakes, come to that). Plus, it’s one of your five a day and it LOOKS LIKE THIS.
THAT IS GENUINE BROWNIE TEXTURE RIGHT THERE. And it is still gluten free, if you use a gluten free protein powder. And the taste is even better. Especially as it has a molten centre. And you can put nut butters in. And mix it up. And poke it. And bloody well eat it.
Oh - and there’s a goopy picture at the end of this post for you to look forward to, ‘cos I know you all like that.
I seriously love the original beltsander brownie (which is still awesome, especially when you want something smaller or less calorie dense) - but I just knew I wanted to try was making it more like an actual brownie that’s moister and denser… while retaining a cool macro profile. And I’ve managed it.
So, without further ado…
Ingredients (all the brands I have used have been listed at the bottom of the post)
Like the original:
1 scoop of protein powder (approx 25-30g). As usual, I recommend The Protein Works - this link will get you some free protein powder with your first order over £10.
Alternatively, you may want to use this to get an entire 20% off your first order:
It also helps me out as I get some referral points which helps a lot as I’m currently unemployed (the woes of a seasonal job)! If you need any help selecting a specific protein powder for your needs, feel free to contact me to ask for specific advice on Instagram @balancednotclean. I will be writing posts ascertaining things like this on my blog at some point, though.
10g cocoa powder
60ml milk of your choice
1/2tsp baking powder
And my extra ingredients:
80g avocado*
20g quality dark chocolate**
*I believe some people are trying it with a ripe banana? More on that another time. An avocado really is essential though, as it does wonders for keeping it moist and keeping the texture like a brownie. I promise you don’t taste it in the final product.
**You could probably substitute 10g of dark chocolate for 5g extra cocoa powder, but trust me, the extra chocolate makes this come together. And once combined, it doesn’t taste bitter at all.
Method
Like the original, mix scoop of protein powder with 10g cocoa powder and 1/2tsp of baking powder in a small bowl. Set aside.
Mash and squish 80g of avocado using the flat side of a table knife in some kind of measuring jug (I use a pyrex 500ml). This is quite an energetic activity but it’s pretty quick. It should look something like the picture below, but the finer it is mashed, the better:
Do not lose faith at this point. The green slimey goop is critical. I don’t really like it that much on its own or on toast or whatever, but TRUST ME, trust me, it works a treat in this recipe
Mix in the powder you set aside before into the avocado mush to make a goopy gelatinous mess.
Add the 60ml milk of your choice (I use almond) into the batter. Mix it thoroughly until the consistency is even.
Melt the chocolate. I put it in a small microwave safe ramekin and microwave (850W) on high for 30s bursts, stirring inbetween, until it is runny
Quickly mix this melted chocolate into the batter.
ULTIMATELY OPTIONAL BUT PRETTY IMPORTANT STEP: cover the jug leave to chill overnight in your fridge. This chilled mixture should be absolutely everything from the recipe - all wet and dry ingredients - including the baking powder. I think this makes the consistency better and allows the flavours to absorb and the chocolate to solidify again in the mixture. Give it a try if you can resist!
In the morning, transfer to a bowl of your choice and smooth it out. You’ll want something it can rise in, otherwise you’ll have a mess on your hands/microwave and not in your mouth :(
Cook on full power (850W) for 1 minute. This is more than the original, due to the extra ingredients. Mine came out looking like this:
Marvel at how an avocado went in there... and made those typical ‘brownie wrinkles’... and then a delicious molten core
Top with nut butters, nuts, chocolate, etc… Here are a couple of my recents:
Above: This recipe topped with a marzipan rose, almonds, walnuts, cranberries and raisins
Above: This recipe topped with cashews, cranberries, dried strawberries, white chocolate buttons, crunchy peanut butter and a mini MaltEaster bunny
Devour!
Above: the same brownie with the peanut butter and suchlike, except mixed up and half devoured. Oh my lord. Please try this. You will not regret it
Nutrition for an untopped brownie made as directed with the brands I used (see below):
440 calories
11g carbs (7g fibre!)
31g fat (mostly from the avocado)
28g protein
Brands used:
Alpro Unsweetened Almond Milk
The Protein Works Millionaire’s Shortbread Whey Concentrate
Bournville Cocoa for Baking
Lindt 90% Dark Chocolate
I got my avocados and baking powder from Tesco.
That’s all for now, folks. Post your creations on Instagram tagging me using the hashtag #BalancedBeltsander and I may feature you!
