VEGAN SPICED MINI BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

102

Calories

6g

FAT

7g

carbs

8g

protein

Ingredients

2 scoops vegan cinnamon cereal protein powder
30 grams rolled/quick oats
1/4 cup runny almond butter
1/3-1/2 cup of non-dairy milk
1/4 tsp baking powder
1/8 tsp baking soda
1 tsp of Speculaas/Speculoos/Spekulatius spice mix (essentially a mix of cinnamon, cardamom, nutmeg, cloves, anise, ginger, and white pepper! you can find recipes for this mix/the correct ratios online or purchase this in specialty stores or online!)

(Optional) to top:
1 tbsp Skor bits

Directions

Serving Size: 8

1. Preheat oven to 350 degrees F
2. Line 8 slots of a cupcake/muffin tray
3. In a large mixing bowl, add all of your dry ingredients and combine throughly
4. Slowly pour in the nut butter and non-dairy milk until a smooth batter forms!
5. Divide the batter between the 8 cupcake liners
6. Top each with about 1.5 grams of slot bits before baking
7. Bake for about 10-12 mins; they should be slightly browned and pass the toothpick test!
8. Enjoy!

From the kitchen of: Anna Tamlin

4-INGREDIENT BANANA CHOCOLATE OAT COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

117

Calories

2g

FAT

17g

carbs

8g

protein

Ingredients

1 Banana (very ripe)
1 1/4 Cup Oats
1 Scoop Protein Hot Chocolate
2 Tbsp Dark Chocolate Chips

Directions

Serving Size: 4

-Preheat oven to 350°
-Mash banana completely in a bowl
-Add in oats, protein powder, and chocolate chips then stir until the mixture is fully combined
-Use an ice cream scoop to scoop batter onto a nonstick baking pan (you’ll get 4 even-sized cookies) and press them down into pucks
-Bake for 15 minutes
-Let cool before eating
-Store in fridge

From the kitchen of: Paige Pomerantz

PECAN CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

127

Calories

6g

FAT

2g

carbs

12g

protein

Ingredients

1/2 almond flour
1/2 cup Pecan Pie protein powder
1 tsp baking powder
1/8 tsp salt
2 eggs
1/2 tsp vanilla
1/2 cup almond milk (but any will work)
Frosting of choice*
A few pecans to decorate or even to throw in the batter

*not included in macros

Directions

Serving Size: 4

1. Mix dry ingredients until well combined
2. Add in wet ingredients and mix by hand until a batter is formed
3. Spray a cake pan or muffin tin and pour in batter.
4. Bake at 375 for 20 minutes or until top of the cake is golden brown and a tooth pick comes out clean.
5. Allow to cool before frosting

From the kitchen of: Rebecca de la O

LEMON CHEESECAKE AND STRAWBERRY CUPCAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

100

Calories

2g

FAT

13g

carbs

7g

protein

Ingredients

1 scoop of Lemon Poundcake Protein
2.5 cups of boiling water
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup almond flour
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
Chopped strawberries (as many as you want!)
Optional – Bowmar Nutrition Cream Cheese Frosting

Directions

Serving Size: 6

1. Mix Lemon Poundcake Protein and cornstarch in a bowl.
2. While mixing, pour in boiling water (Note: protein will coagulate but this will create the desired cheesecake texture)
3. Allow mixture to cool
4. Mix in the rest of the ingredients (except the cream cheese frosting).
5. Spray muffin cups or a small cake pan.
6. Spoon in the batter (Note: batter will be thick)
7. Bake at 375 F for 20-25 minutes.
8. Allow to cool before removing and topping with cream cheese frosting.

From the kitchen of: Rebecca de la O

SUGAR FREE PROTEIN CHERRY PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

188

Calories

5g

FAT

26g

carbs

13g

protein

Ingredients

Pie Crust
180 g of sugar free shortbread cookies
2 eggs

Filling
3 cups of cherries (canned or frozen)
4 scoops flavored protein powder
1/3 – 1/2 cup sweetener (optional – omit or modify depending on desired sweetness)

Directions

Serving Size: 8

1. Pour cookies into a food processor and blend into a powder.
2. Pour the powder into a bowl.
3. Mix in the two eggs.
4. Place the crust mixture in the fridge while you make the filling.
5. To make the filling, if using canned, drain the cherries. If using frozen, allow to defrost and drain.
6. Puree cherries into a sauce using a blender or food processor.
7. Put the cherry sauce in a pot on the stove. Add desired amount of sweetener.
8. Boil at medium heat for 15 minutes, stirring often to prevent burning.
9. Remove the pot from the heat and pour cherry puree into a mixing bowl.
10. Allow to cool for 5 minutes before adding in the protein powder.
11. Get the crust mixture from the fridge and hand press into a pie pan.
12. Pour filling in.
13. Bake at 375 F for 20 minutes.
14. Allow to cool for 15 minutes before slicing

From the kitchen of: Rebecca de la O

MINI PUMPKIN PIE BITES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

65

Calories

4g

FAT

4g

carbs

3g

protein

Ingredients

1 scoop pumpkin spice protein
1 pie crust
1/2 cup pumpkin purée
2 tb butter

Directions

Serving Size: 8

Preheat oven to 350 and line a sheet pan with parchment paper.
Bring pie crust to room temperature and roll out, once roll out fold in edges to make it a rectangle or square, and roll out again. Once rolled out cut into 16 equal squares.
Mix together pumpkin purée and pumpkin spice protein.
Eventually decided the pumpkin mixture between 8 pieces of pie.
Place the remaining pieces ontop and seal edges.
Melt butter and spread ontop to create a golden color while baking.
Bake for 10-15 minutes or until desired color is achieved, let cool and enjoy.

From the kitchen of: Kaleigh Bis