BANANA BROWNIES

CAKES, COOKIES, BROWNIES & PIES

116

Calories

5g

FAT

18g

carbs

4g

protein

Ingredients

2 ripe medium-sized bananas (mashed)
2/3 cup monk fruit sweetener (or any sugar replacement that measures 1:1 to granulated sugar)
1/2 teaspoon baking powder
1 scoop Bowmar Protein Hot Chocolate
1/4 cup cocoa powder (I used Dutch processed)
1/4 cup natural peanut butter (I used Smucker’s)
1/2 cup unsweetened vanilla almond milk
1 cup flour
1/2 teaspoon salt
2 teaspoons vanilla
1/2 chocolate chips

Directions

Serving Size: 16

Preheat oven to 350°
Spray an 8 x 8 glass baking dish

Mash bananas.
In a separate bowl mix together flour, cocoa powder, Protein Hot Chocolate, baking powder, salt, and sugar. Be sure that everything is mixed evenly. Add in mashed bananas, peanut butter, vanilla, and almond milk. Stir until combined. Pour into 8 x 8 sprayed baking dish and sprinkle chocolate chips on top. Bake at 350° for 18-22 minutes.

From the kitchen of: Joy Ott

FRENCH TOAST COOKIES

CAKES, COOKIES, BROWNIES & PIES

154

Calories

5g

FAT

21g

carbs

7g

protein

Ingredients

1/2 cup coconut oil, melted
1/3 cup (organic) cane sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1 large egg
1 tsp pure vanilla extract
1/3 cup Bowmar Nutrition Protein French Toast
2 cups flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
1/4 cup cinnamon sugar for rolling

Directions

Serving Size: 26

1. Preheat your oven to 350 F and line two baking sheets with parchment paper.
2. With an electric mixer, cream together the cane sugar, brown sugar, and melted coconut oil.
3. Add in the egg, maple syrup, and vanilla and mix well.
4. Next, add in the flour, Protein French Toast powder, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly.
5. Roll the cookie dough into 1 inch balls and then roll the bowls in the 1/4 cup of cinnamon sugar.
6. Place on a baking sheet and slightly flatten with your fingers.
7. Bake for 10-12 minutes. Remove from oven and allow the cookies to rest for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container and enjoy!

From the kitchen of: Hannah Woods

BLUEBERRY CRUMBLE CAKE WITH ICE CREAM

CAKES, COOKIES, BROWNIES & PIES

433

Calories

12g

FAT

70g

carbs

19

protein

Ingredients

6 Cups of berries
1/4 cup Splenda
One cup all purpose flour
1 tablespoon fresh lemon juice
One scoop protein blueberry cheesecake
3/4 cups old fashioned oats
2/3 cups brown sugar
1 teaspoon cinnamon
1/2 tsp ginger
1/4 teaspoon nut meg
8 tbs coconut butter/butter substitute

Directions

Serving Size: 6

Combine berries, 1/4 cup flour and lemon juice in one big bowl. Toss to blend well. Transfer berry mixture to a baking dish . Combine 3/4 cups flour , oats, protein , Brown sugar, spices in a medium bowl . Add in butter substitute. Sprinkle over the berry mixture. bake at 350 until the berry mixtures crumble thickens and top is golden brown. About one hour . Serving size 6! Enjoy

From the kitchen of: Melanie Coutsouvelis

KEY LIME PROTEIN CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS

169

Calories

2g

FAT

9g

carbs

29g

protein

Ingredients

1 whole egg
3 egg whites
1 8 oz package fat free cream cheese
8 oz fat free plain Greek yogurt
2 scoops protein key lime pie
1 teaspoon pure lime extract (optional)
Zest of 1 lime
1-2 tablespoons lime juice

Directions

Serving Size: 4

Preheat oven to 300 degrees. Separate 1 egg and while all 4 egg whites until soft peaks form. With electric mixer on medium speed, blend cream cheese, greek yogurt and egg yolk in a separate bowl for about 2 minutes (until combined and light & creamy). Add in lime juice, extract, zest and protein, and mix on low to medium speed until fully combined (make sure protein is fully incorporated). With rubber spatula, fold in whipped egg whites. Pour batter into a well greased 8 inch spring form pan (can use normal cake pan, but it is harder to serve). Bake at 300 degrees for 30 minutes, then reduce temperature to 210 degrees and bake an additional 50 minutes. Let cool completely before serving or refrigerating; refrigerate until served.

From the kitchen of: Olivia Zillier

COOKIE BUTTER COOKIES

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS

113

Calories

6g

FAT

8g

carbs

6g

protein

Ingredients

2 tbsp softened butter
1 cup cookie butter (can use any nut butter, peanut butter was really good too)
1 cup oats
1 egg

Directions

Serving Size: 15

Mix all together
Bake 350 degrees
10-14 minutes depending on size of cookies made.

From the kitchen of: Madison Wilkey

CARAMEL APPLE PROTEIN CUPCAKES

CAKES, COOKIES, BROWNIES & PIES

1122

Calories

16G

FAT

43G

carbs

90G

protein

Ingredients

3 Scoop PCA
1/2 Cup Flour
4 TBSP Coconut Flour
1 TSP Baking Powder
3/4 Cup Unsweetened Almond Milk
1/2 Cup Fat Free Greek Yogurt
1 Large Egg
1/2 TBSP Cream Cheese Frosting Per Cupcake (for topping)

Directions

Preheat oven to 325.

Mix dry ingredients, gradually add milk, yogurt, and egg.

Stir until smooth.

Line 12 muffin tins with cupcake liners.

Fill each liner about 3/4 full.

Bake 20-22 minutes.

Remove from muffin tin to cool.

Melt frosting (it’ll go further).

Macros are for entire recipe. For 1 cupcake, divide by 12.