FESTIVE GINGER & MOLASSES PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

62

Calories

0g

FAT

10g

carbs

8g

protein

Ingredients

3 tbsp of VitaFiber
One scoop of Bowmar Cinnamon roll
1/8-1/4 (depending on personal preference!!) of powdered ginger
1 tsp of cooking molasses

Directions

Serving Size: 3

1. First, microwave the VitaFiber in a microwave-safe bowl on med-high to high until it starts to bubble (about 30 seconds)
2. To the bowl, add in the protein powder and mix until thoroughly combined.
3. Then add in both the ginger and molasses stirring these ingredients in well.
4. Scoop/push mixture into a small line or greased/sprayed cooking pan.
5. Place in fridge to set (or freezer if you need/want to speed up this process!)
*while this recipe/batch only makes a few bars, keep them stored (unless you are eating them) in the fridge or freezer (this option will prolong the lifespan of the bar and would be what I chose if I was wanting to make the bars in bulk/as snack prep!)

From the kitchen of: Anna Tamlin

BANANA CAKE BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

196

Calories

8g

FAT

28g

carbs

3g

protein

Ingredients

½ C. butter, melted
1 C. brown sugar, packed
2 tsp. vanilla extract
1 egg
1 tsp. cinnamon
¼ tsp. salt
1 C. flour
1 banana, mashed
1 scoop Bowmar Banana Nut Bread Protein Powder

Cream Cheese Frosting:
2 oz. 1/3 less fat cream cheese, softened
2 Tbsp. butter, softened
¾ C. powdered sugar
½ tsp. vanilla extract

Directions

Serving Size: 16

1. Preheat oven to 350° and spray an 8×8 pan with non-stick spray.
2. In a medium bowl, combine the melted butter, brown sugar, vanilla and egg. Stir by hand until you have a thick mixture.
3. Add the cinnamon, salt, flour, mashed banana and protein powder to the brown sugar mixture. Once everything is thoroughly mixed, pour the batter into the 8×8 pan.
4. Bake for 18-22 minutes or until the edges are slightly browned. The middle may look a little under cooked but should be set. Remove from oven and let cool.
5. Once the blondies are completely cooled, combine the frosting ingredients and mix with a hand mixer until smooth. Add frosting to the top of the blondies and spread out evenly.
6. Cut into squares and serve!
7. Store in an airtight container for up to 4 days at room temp or 5-6 days in the refrigerator.

From the kitchen of: Erin Walters

COCOA POWDER BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

81

Calories

2g

FAT

4g

carbs

4g

protein

Ingredients

1/3 Cup All Purpose Flour
2 Scoops Protein Hot Chocolate
1/2 Cup Black Cocoa Powder
3/4 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup White Sugar Substitute
4 Tbsp Light Butter, melted
4 Tbsp Unsweetened Applesauce
2 Eggs, room temperature
1 Tsp Vanilla
2 Tbsp SF Hershey’s Syrup

Directions

Serving Size: 16

-Preheat oven to 350° and grease an 8×8 pan
-Combine flour, protein powder, cocoa powder, baking powder, and salt in a large bowl
-In a separate bowl, melt your light butter then whisk in the sugar substitute. Once that’s fully combined, whisk in the unsweetened applesauce.
-Next, whisk in the 2 eggs and vanilla extract into the butter mixture
-Once fully combined, pour the butter/egg mixture into the dry ingredient bowl, whisking until a brownie batter forms. Lastly, mix in your SF Hershey’s Syrup.
-Pour your brownie batter into your greased pan and bake for 20 minutes or until fully cooked
-Let cool before cutting

From the kitchen of: Paige Pomerantz

CROCKPOT PEANUT BUTTER FUDGE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

410

Calories

19g

FAT

45g

carbs

17g

protein

Ingredients

1/2 dry mix of yellow cake mix (about 1 1/3 cup)
4 scoops Vegan Protein Peanut Butter Cookie
1 cup of water
3 eggs
1/2 cup of peanut butter (works better melted)
1/3 cup of softened butter
1/2 cup chocolate syrup
1 package of mini Reese’s cups (or 6 regular-sized)

Directions

Serving Size: 19

1. Spray crockpot with cooking spray, put lid on, and turn to high.
2. Combine cake mix, protein, water, eggs, peanut butter, and butter in a bowl.
3. Put half the batter in a separate bowl and add chocolate syrup to one half.
4. Layer the two types of batter in crockpot and gently swirl.
5. Bake on high for 1 hour and 30 minutes.
6. Check that a knife comes out clean.
7. Remove the lid and the pot from the crockpot to allow to cool.
8. Top with Reese’s cups and syrup as desired. Enjoy!

From the kitchen of: Colleen Kysor

PROTEIN PUMPKIN SPICE COFFEE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

6459

Calories

270g

FAT

858g

carbs

132g

protein

Ingredients

Strudel
1/2 cup Coconut sugar
1/2 tsp salt
1 tsp cinnamon
3 Tbsp butter melted
1/4 cups flour
1/2 cup chopped pecans

Cake:
For the cake
3 scoops protein pumpkin spice
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup brown cup sugar
1/2 cup granulated sugar
1 cup butter, room temperature
2 eggs
2 15 ounce cans pumpkin puree

For Icing

1/2 cup powdered sugar
▢ 1 tablespoon milk

Directions

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
To prepare the strudel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
Stir in the flour. Set aside while you prepare the cake batter.
To make the cake, add the protein pumpkin spice, flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
Beat in the eggs and pumpkin until just combined.
Add the pumpkin mixture to the flour mixture and stir until just combined.
Spread 1/2 the cake batter into prepared pan.
Take the strudel topping in your hands and press together to form large crumbs and sprinkle over top. Add the remaining cake batter on top and Top the cake with the remaining strudel.
Bake for 50 minutes or until a tester inserted in the middle comes out mostly clean.
Cool completely.

From the kitchen of: Heather Narraway

PROTEIN COOKIES AND CREAM BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

249

Calories

13g

FAT

23g

carbs

8g

protein

Ingredients

3 Scoops Protein Cookies and Cream
1& 1/4 C flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 sticks (6 ounces) unsalted butter, melted
1/2C Brown Sugar
1/2C Erythrito
2 Eggs
1.5 tsp Vanilla
1/4 C No sugar added Apple Sauce
1 Cookies and Cream bar
1/4C crush Oreo’s + save some for sprinkling

Directions

Serving Size: 12

1) Preheat oven to 325 degrees (F). Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
2) In a medium-sized bowl mix the protein Cookies and Cream, flour, salt, and baking soda together until well combined; set aside. In a separate larger bowl whisk the melted butter, erythritol and brown sugar together until well combined. Add the eggs and vanilla, apple sauce and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture, stirring until just combined; do not over mix.
3) Fold in the chopped cookies and candy pieces. Scrape the batter into the prepared pan, smoothing the top with the spatula.
4) Bake until the edges of the bars is light golden brown and the centre is almost completely set, about 25 minutes (although it may take up to 30 minutes depending on your oven and how it runs).
5) Cool bars in the pan for at least 10 minutes before transferring them to a cooling rack. When ready to serve, Cut into small squares and serve. If you wish to save them place in an air tight container and pop in the freezer

From the kitchen of: Heather Narraway