FRUITY PEBBLES COCONUT MACARONS

CANDIES & SWEET TREATS, COLLECTIONS

88

Calories

5g

FAT

4g

carbs

6g

protein

Ingredients

1 Egg White
1 tbsp stevia
1 tablespoons sugar free maple syrup
1 serving of Bowmar Nutrition Fruity Cereal protein powder
1/4 cup Fruity Pebble cereal
1/2 cup unsweetened shredded coconut

Directions

Serving SIze: 5

Place egg whites, stevia, and syrup into a bowl and beat until frothy. Add protein powder and shredded coconut and stir until completely coated. Set mixture aside for 5 minutes so that the liquid is well absorbed into the coconut. Line a baking sheet with parchment paper. Using a spoon or pastry bag place mounds spaced apart. Bake at 300 F for 20 minutes

From the kitchen of: Rebecca de la O

TWO BITE PROTEIN BROWNIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

342

Calories

15g

FAT

22g

carbs

35g

protein

Ingredients

1 tsp baking powder
1 scoop protein chocolate almond
2 tbsp hazelnut Bowmar butter
85 g unsweetened almond milk
Serving PB2

Directions

Preset oven 375
Split mix ( save butter) into 3 muffin slots in muffin tin
Bake 10 m

Top with Bowmar butter

Add strawberries or fruit if you want ( adjust macros )

From the kitchen of: Winter Barringer

PROTEIN SLUTTY BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

3597

Calories

250g

FAT

315g

carbs

66g

protein

Ingredients

Cookie dough filling:
1 1/4 cup almond flour
2 tbsp coconut flour
3 tbsp swerve granular sugar
1/4 tsp salt
1/4 tsp baking soda
3.5 tbsp of butter
1 tbsp sugar free maple syrup
1 tsp vanilla
1/4 cup Lilly’s sweets dark chocolate chips
Brownie filling
1/2 cup butter
1/3 Lily’s sweets dark chocolate chips
1/2 cup sugar free maple syrup
2 eggs
1 tsp vanilla
1 scoop bowmar protein hot chocolate
1 tbsp cocoa powder
1/4 cup coconut flour
1/4 tsp salt
—
1 package Oreo thins (to make gluten free use gluten free Oreos)

Directions

Preheat oven to 350F and line a brownie pan with parchment paper and spray with non stick spray to avoid sticking. For the cookie dough combine the flour, sugar, baking soda, and mix till combined. Then add in the melted butter, syrup, and vanilla and mix till dough forms then add in the chocolate chips. Set aside the cookie dough and grab your ingredients for the brownie.. in a sauce pan( or microwave) melt the butter and the chocolate together. Once melted remove off heat and then add in the maple syrup, eggs, and vanilla.. then stir till combined… once combined add in the protein, cocoa powder , flour and salt. Once combined set aside and grab your sprayed brownie pan, place the cookie dough evenly throughout the pan, then place the Oreo thins in evenly spread out through the entire pan, then place the brownie batter on top of the Oreo and cookie dough mixture and then bake at 350F for 20 min.. or until a toothpick comes out clean!! Once done.. let cool completely and then enjoy!

From the kitchen of: Gail Ocheretyaner

LEMON CAKE WITH MATCHA SAUCE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

1004

Calories

35g

FAT

134g

carbs

42g

protein

Ingredients

For the matcha sauce:
1 tablespoon matcha powder
1/2 cup sugar
pinch of kosher salt
1/4 cup boiling water
1 tablespoon water
2 teaspoons cornstarch
1 cup cashew coconut half and half (non vegan also works)

For the mug cake:
1 scoop Bowmar Nutrition Lemon Poundcake protein powder
1 tbsp coconut flour
2 tbsp granulated sweetener of choice
1/2 tsp baking powder
1 large egg
1/4 cup milk of choice

Directions

To make the matcha sauce:
1. In a small pot, mix the matcha powder, sugar, and the salt
2. Pour in half of the boiling water and stir until the mixture dissolves.
3. While whisking continuously, add the cornstarch and remaining water and keep whisking until smooth.
4. Place the pot over low heat, and slowly add the cream while mixing
5. Whisk continuously until the mixture thickens slightly.
6. Remove from heat and allow tool completely before refrigerating.

From the kitchen of: Rebecca de la O

NUT BUTTER FILLED BAKED BUNS

CANDIES & SWEET TREATS, COLLECTIONS

278

Calories

13g

FAT

31g

carbs

9g

protein

Ingredients

1.25 cups of all purpose flour
3 tbsp of sugar
1 tsp Instant yeast
1 large egg
About 1/3 – 1/2 cup water
1/2 tsp Salt
1/4 cup butter, cubed and room temperature
6 tbsp Bowmar Nutrition Cookie Butter Nut Butter (or any flavor you want)

Directions

Serving Size: 6

1. Combine the flour, sugar and yeast in the bowl
2. Add the egg and water and mix by hand until the dough comes together (add more water as needed)
3. Add salt and butter one cube at a time and continue to mix by hand until the dough is smooth
4. Oil a bowl and place the dough in it, cover with cling wrap and let rest in the fridge overnight or for at least 8 hours
5. Remove dough from the fridge and roll out on a flour surface.
6. Divide your dough into 6 pieces
7. Scoop and spread 1 tbsp of nut butter in the middle of each rectangle.
8. Fold the dough over each other to completely cover the filling.
9. Leave the dough buns in a warm place (like a turned off oven) for 1 hour
10. Bake at 375 F for 20 minutes or until golden brown

From the kitchen of: Rebecca de la O

CINNAMON COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

164

Calories

9g

FAT

18g

carbs

5g

protein

Ingredients

1 jar of Bowmar cinnamon cereal butter
1 yellow cake mix
2 eggs
1/2 cup cooking oil

Directions

Serving Size: 24

Mix all ingredients together and scoop with a tablespoon
Bake at 350 degrees for 10 minutes.
Yields 24-28 medium cookies.

From the kitchen of: Stephanie Nelson