PROTEIN PUMPKIN SPICE GINGERBREAD WAFFLES

COLLECTIONS, SWEET BREAKFAST & DONUTS

214

Calories

4g

FAT

29g

carbs

13g

protein

Ingredients

2 scoops protein pumpkin spice
1 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1/2 teaspoon epicure gingerbread
4 large egg yolks
4 large egg whites
1 cup milk
½ cup Greek yogurt
3 Tablespoons molasses

Directions

Serving Size: 7

1. In a large bowl, combine the dry ingredients:protein powder, flour, sugar, baking powder, baking soda, salt, and spices. Whisk to combine.
2. In a medium bowl, combine the eggs yolks, milk, Greek yogurt and molasses and mix well.
3. Add the egg whites to a large bowl and beat with electric mixers until they reach stiff peaks.
4. Add the wet milk/molasses mixture to the bowl with the dry ingredients and stir to combine. Gently fold in the egg whites.
5. Heat a waffle iron and grease with butter or cooking spray. Add about 1/4 cup of batter to the hot waffles iron (or more, depending on what type of iron your using).

From the kitchen of: Heather Narraway

VEGAN CINNAMON TOAST CRUNCH CEREAL

COLLECTIONS, SWEET BREAKFAST & DONUTS

380

Calories

36g

FAT

5g

carbs

10g

protein

Ingredients

Cereal dough:
1 scoop of Bowmar Nutrition Vegan Cinnamon Cereal protein powder
1/4 cup + 1 tbsp of almond flour
1 tsp of cinnamon (optional!)
2 tbsp melted light vegan butter alternative or coconut oil (I used “I can’t Believe it’s not Butter!”)
Around 1-2 tbsps of water to bind the mixture together
Cinnamon “sugar” topping:
2 tsp of granulated sweetener (I used Swerve! Other options include coconut sugar, Lakanto, granulated xylitol, etc.)
1 tsp cinnamon

Directions

Serving Size: 2

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine all the dry ingredients (cinnamon, almond flour, and protein powder) in a bowl and mix well until thoroughly combined.
3. Then, add in the melted vegan butter or coconut oil and continue to stir.
4. As the batter will be too crumbly at this point, add in water (little by little) to reduce the crumbling. Do not add too much water, as it will make the next few steps much more difficult! Instead, add enough water to get the batter to a very pie crust-like consistency!
5. Line baking sheet with parchment paper.
6. Roll out the dough to be about 1/8-1/12 of an inch thick. Not too thin that it breaks too easily after it cooks, or burns within seconds of being in the oven, but not too thick either so that it takes forever to cook and doesn’t get crunchy!!
7. Quickly mix up the cinnamon sugar topping and dust/cover the rolled out dough with this (I recommend very lightly pressing it in to the dough as well!) just before baking!
8. Bake in the oven for approximately 4 minutes, yet keep an eye on it constantly and check every minute or so! You should take it out when it is starting to lightly brown and ensure to not use texture as a measure of done-ness as it actually becomes crunchy as it cools!
9. Cool COMPLETELY (about 10 minutes) before eating and enjoy! I served mine in a bowl with a splash of non-dairy milk, yet they also tasted INCREDIBLE dry (resemble a really flaky shortbread with a cinnamon flavour!)

From the kitchen of: Anna Tamlin

CREAM CHEESE STUFFED FRENCH TOAST

COLLECTIONS, SWEET BREAKFAST & DONUTS

412

Calories

18g

FAT

41g

carbs

23g

protein

Ingredients

1/4 scoop protein French toast
2 slices low calorie bread
1/4 cup almond milk
5 tbsp egg whites
2 tbsp protein icing

Directions

1. Heat a pan over medium heat and spray with nonstick cooking spray.
2. In a dish, whisk together the egg whites, almond milk and protein powder.
3. Spread the icing over the bread and form a sandwich.
4. Dip the sandwich in the egg mixture on both sides.
5. Transfer the sandwich to the heated pan and cook until golden. Flip and cook until golden. Serve immediately.

From the kitchen of: Megan Osborn

COSMIC DONUTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

97

Calories

2g

FAT

15g

carbs

6g

protein

Ingredients

Donut:

1/2 Cup All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Scoop Vegan Blueberry Donut
1 1/2 Tbsp Swerve Granular
1/2 Cup Fruity Pebbles (crushed)
3/4 Cup Skim Milk
1 Egg
1 Tsp Vanilla
Blue Food Coloring

Topping:

1/4 Cup Swerve Confectioner’s
1 Tbsp Light Cream
1/4 Tsp Vanilla
Pink Food Coloring

Directions

Serving Size: 6

-Spray your donut pan with nonstick spray of your choice and preheat oven to 350°
-Put the Fruity Pebbles in a baggie and crush them lightly
-Combine flour, protein powder, baking soda, salt, and Swerve Granular together, then add in wet ingredients and food coloring. I used about 12 drops of blue. Mix together thoroughly.
-Mix in the crushed Fruity Pebbles, reserving a little bit to sprinkle on top
-Spoon or pipe batter evenly into 6 donuts (1/6 of batter in each) and sprinkle your remaining Fruity Pebble crumbs onto each donut
-Bake for 8 minutes or until toothpick comes out clean
-While donuts cool, mix together Swerve powdered sugar, light cream, vanilla, and pink food coloring. I used Neon Pink Gel.
-When donuts are fully cooled, drizzle the glaze over the donuts

From the kitchen of: Paige Pomerantz

GINGERBREAD GRANOLA

COLLECTIONS, SWEET BREAKFAST & DONUTS

109

Calories

5g

FAT

9g

carbs

8g

protein

Ingredients

1 1/2 cups oats
1 cup puffed kamut
1 scoop protein eggnog
1/4 tsp ginger
1/2 tsp cinnamon
2 tbsp coconut oil
1 tbsp nunaturals sugar free ginger syrup
1/3 cup sugar free maple syrup
28g almonds
56g sugar free white chocolate chips

Directions

Serving Size: 10

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.
2. Combine the oats, puffed Kamut, almonds, spices and protein in a large bowl and set aside.
3. Combine the coconut oil, and syrups in a small sauce pan and cook over medium heat.
4. Pour the syrup over the oat mixture and stir until completely coated.
5. Spread the mixture evenly on the baking sheet and bake for 15 minutes.
6. Remove from the oven and flip the granola. Reduce the heat to 300 degrees Fahrenheit and cook for an additional 15 minutes. Allow to cool completely and stir in white chocolate chips. Store in an airtight container.

From the kitchen of: Megan Osborn

PUMPKIN PECAN PARFAIT

COLLECTIONS, SWEET BREAKFAST & DONUTS

417

Calories

24g

FAT

24g

carbs

31g

protein

Ingredients

– 1 cup plain greek yogurt
– 1/4 cup pure pumpkin puree
– 2 tsp cinnamon (to your liking)
– 1 tsp pumpkin spice
– 1 to 2 tbsp Bowmar Butter (Pecan Pie flavor)
– 1 tbsp chopped pecans

Directions

1. with a knife, spread pecan pie butter on the walls of cup (this makes it so you can get a piece of it with each bite!)

2. mix greek yogurt, pumpkin puree, cinnamon, and pumpkin spice all together until combined

3. top with cinnamon and chopped pecans!

From the kitchen of: Gizelle Carlos