Sweets
For those special occasions or some holiday baking!
Hot Cross Buns
by @thesavvydietitian
INGREDIENTS
1 Cup YoPro Vanilla Yoghurt
1 Cup Regular
OR Gluten Free Self-Rising Flour
1/4 Cup Choc Chips OR Dried Fruit
1tsp Cinnamon
1 Egg, beaten (optional)
METHOD
1) Preheat oven to 180'C and line tray with baking paper
2) In a large bowl combine the self-rising flour, cinnamon and choc chips and mix then add the yoghurt. Mix until a dough starts to form (the dough will be crumbly)
3) Turn mixture onto lightly floured surface, knead until dough forms
4) Divide dough into 6-8 equal parts and place onto baking tray
5) Brush with egg for glossy finish (optional)
6) Bake for 15 - 20 min and allow to cool
Banana Bread/ Muffins
original recipe
INGREDIENTS
4 Large Eggs
3 Ripe Bananas
3/4 tsp Baking Powder
1.5 Cups Traditional Oats (or GF alternative)
METHOD
Combine all ingredients into a blender or blitz together with electric hand stick. Add gently through mixture your choice of: choc chips/ raisins/ dried fruit/ walnuts/ blueberries. Top with banana slices or other option. Evenly distribute mixture into muffin tins and bake at 200'C for 16-18 min.
SERVE WITH
Dollop of Strawberry YoPro and microwaved frozen berries (image in main page of recipes)
VEGAN OPTION
Substitute Eggs for:
Psyllium husks + water OR Chia Seeds + Water
Mocha Protein Bars
INGREDIENTS
3/4 Cup Rolled Oats
1/4 Cup Oat Bran
6 Egg Whites
1 Scoop Chocolate Protein Powder
1/4 tsp baking powder
1 tsp cocoa powder
1 Tbsp Instant Coffee
1 tsp stevia (or other sweetener)
2 apples, shredded
METHOD
1) Preheat oven to 180'C
2) In a blender, combile all ingredients except apples. Blend until mixture gets thick. Pour into a large bowl.
3) Add apples to mixture and stir to combine.
4) Pour mixture into 9'' x 9'' baking dish, and bake 30min. Cut into 4 - 6 equal bars
Sweets
For those special occasions or some holiday baking!
Hot Cross Buns
by @thesavvydietitian
INGREDIENTS
1 Cup YoPro Vanilla Yoghurt
1 Cup Regular
OR Gluten Free Self-Rising Flour
1/4 Cup Choc Chips OR Dried Fruit
1tsp Cinnamon
1 Egg, beaten (optional)
METHOD
1) Preheat oven to 180'C and line tray with baking paper
2) In a large bowl combine the self-rising flour, cinnamon and choc chips and mix then add the yoghurt. Mix until a dough starts to form (the dough will be crumbly)
3) Turn mixture onto lightly floured surface, knead until dough forms
4) Divide dough into 6-8 equal parts and place onto baking tray
5) Brush with egg for glossy finish (optional)
6) Bake for 15 - 20 min and allow to cool
Banana Bread/ Muffins
INGREDIENTS
3 Large Eggs
3 Ripe Bananas
1 tsp Baking Powder
1.5 Cups Traditional Oats (or GF alternative)
METHOD
Combine all ingredients into a blender or blitz together with electric hand stick. Add gently through mixture your choice of: choc chips/ raisins/ dried fruit/ walnuts/ blueberries. Top with banana slices or other option. Evenly distribute mixture into muffin tins and bake at 200'C for 16-18 min.
SERVE WITH
Dollop of Strawberry YoPro and microwaved frozen berries (image in main page of recipes)
VEGAN OPTION
Substitute Eggs for:
Psyllium husks + water OR Chia Seeds + Water
Mocha Protein Bars
INGREDIENTS
3/4 Cup Rolled Oats
1/4 Cup Oat Bran
6 Egg Whites
1 Scoop Chocolate Protein Powder
1/4 tsp baking powder
1 tsp cocoa powder
1 Tbsp Instant Coffee
1 tsp stevia (or other sweetener)
2 apples, shredded
METHOD
1) Preheat oven to 180'C
2) In a blender, combile all ingredients except apples. Blend until mixture gets thick. Pour into a large bowl.
3) Add apples to mixture and stir to combine.
4) Pour mixture into 9'' x 9'' baking dish, and bake 30min. Cut into 4 - 6 equal bars
Carrot Cake Baked
Oatmeal Muffins
INGREDIENTS
2 cups rolled oats or steel cut oats
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
2 cups shredded carrots
2 eggs, beaten
1.5 cups almond milk
1/4 cup maple syrup or rice malt
1/2 cup raisins
METHOD
Preheat oven to 180'C
Shred carrots
In a large bowl, combine the oats, cinnamon, nutmeg, baking powder and raisins. Stir to incorporate.
In a separate bowl, combine the eggs, milk and sweetener. Whisk to combine.
Add wet mixture to the dry ingredients and stir. Add in the shredded carrots and raisins (optional) and mix.
Pour oatmeal batter into muffin tins and bake at 180'C for 30-45 min.
Black Bean Muffins
CSIRO recipe
INGREDIENTS
Serves 6
400g tinned black beans, drained and rinsed
80g whole rolled oats
60g dark chocolate for melting
1 egg
3 tbsp EVOO
1/2 cup milk of choice
1/4 cup cocoa powder
2 tsp vanilla extract
1 tsp baking powder
METHOD
Preheat oven to 180'C
In a food processor or or blender process the oats into a flour
Combine the black beans and EVOO in the food processor or blender and process until a paste forms. Add the oat flour, baking powder, cocoa powder, egg and vanilla extract. Process alowly adding the milk until a batter forms.
Melt 60g dark chocolate over a double boiler. Once melted add to the bean mixture and evenly mix through.
Pour into a 20cm x 20cm square baking tray lined with baking paper.
Bake 20 min.
Raspberry Cashew
Bliss Balls
INGREDIENTS
70g raw cashews
100g desiccated coconut
50g frozen raspberries
2-3 tbsp rice malt syrup
1 lemonzest
25g desiccated coconut extra to roll them in
METHOD
Grind cashews in a food processor
Add the coconut raspberriers, rice malt and lemon zest
Mix to combine
Roll into balls and then roll in coconut
Store in freezer and serve from frozen
Pack against ice pack if taking to work
Maple Apple Thins
INGREDIENTS
Sandwich Thins (1 pair)
50g Low Fat Yoghurt or Ricotta
150g Apple Slices Pie Fruit (Woolworths)
Drizzle of 100% Maple Syrup
Cinnamon
METHOD
Toast sandwich thins and top with ingredients
Mango Yoghurt Weis Bar
INGREDIENTS
Frozen Mango
Lemons, juice squeezed
Low Fat Yoghurt
METHOD
Blend together ingredients
Portion into ice tray or ice-block tray
Place in freezer until frozen and ready to eat
Raspberry Weis Bar
INGREDIENTS
Frozen Raspberries
Oranges, juice squeezed
METHOD
Blend together ingredients
Portion into ice tray or ice-block tray
Place in freezer until frozen and ready to eat
Choc Avo Mousse
INGREDIENTS
1 Scoop Choc Protein Powder
1/2 Avocado
tsp Vanilla
Sea Salt
METHOD
Blitz Together and enjoy!
Nice Cream
Freeze banana slices 1 hour minimum
In a food processor mix banana chunks with
FLAVOUR OPTIONS:
1. 1/2 milk + 1/2 cup frozen strawberries + 1 tsp vanilla
2. Dark chocolate chips 1/2 cup + 1/2 cup milk + 1 tsp vanilla
3. Vanilla bean + 1/2 cup milk
4. 2 tbs PB + 1/2 cup milk + 1 tbs cacao powder
5. 1 tbs vanilla + 3/4 cup PB
Choc Chickpea Protein Slice
INGREDIENTS
1 can chickpeas drained and rinsed
1 cup almond meal
1/3 cup maple syrup
80g protein powder
(chocolate or vanilla flavour works well)
1/3 cup peanut butter
1/2 tsp salt
1 tsp vanilla extract
100g dark chocolate
METHOD
1. Place all ingredients except dark chocolate into a food processor and blend until smooth.
2. Roughly chop 40g of the dark chocolate and mix through the cookie dough.
3. Line a square baking tray with baking paper and press mixture into the tin.
4. Place in the freezer for 15 minutes.
5. Meanwhile melt remaining 60g of chocolate. Spread chocolate evenly over cookie dough and place back
in the freezer.
6. Cut into 12 small bars using a hot knife
(to stop the top cracking).
7. Store in the freezer, or the fridge if you like them softer.
