ROCKY ROAD CHEESECAKES Recipe from @bearly.any.calories 140 14.4G 9.5G 5.0G Calories Protein Ingredients For the base: 30g Bulk Nutrients Protein Matrix+ in Rocky Road 40g rolled oats 10ml skim milk 10g coconut flour 30g sugar-free maple syrup Filling: 30g Bulk Nutrients Protein Matrix+ in Rocky Road 150g plain Greek yoghurt 70g light cream cheese 70g low fat cottage cheese 5g desiccated coconut 5g stevia 10g hot chocolate powder 2g cocoa powder 3g gelatine powder 8g milk chocolate Topping: 8g milk chocolate Carbs Fats 6 Serves Directions In a bowl, combine protein, oats, coconut flour, skim milk and sugar-free maple, stir until combined. Separate mixture into six even serves and press into a lined muffin tray. Freeze while you make the filling. Using an electric mixer, combine cottage cheese, cream cheese and yoghurt. Add in protein powder, sweetener, cocoa, hot chocolate powder, coconut and chopped up chocolate, stir until combined. In a separate bowl, mix the gelatine with a splash of water and stir before adding it into the cheesecake mixture. Pour cheesecake mixture evenly onto the six bases. Freeze until they set enough to be removed from the muffin tray. Top with melted chocolate! SUGAR-FREE CARROT CAKE Recipe from @she_snacks 224 13.6G Calories Ingredients Protein For the cake: 60g Bulk Nutrients Earth Protein in Salted Caramel or Vanilla 30g wholemeal self-raising flour 90g rolled oats 10g baking powder 200g grated carrot 30g chopped walnuts 100ml unsweetened almond milk 2 eggs Cinnamon, nutmeg, ground cloves, ground ginger to taste (or use mixed spice) Vanilla extract to taste Frosting: 150g light cream cheese 30g sweetener 10g chopped walnuts to top 14G Carbs 12.6G Fats 8 Serves Directions Preheat oven to 180C. Combine all ingredients in a large bowl and mix well. Pour into a large loaf tin lined with baking paper and bake for around 20 minutes. Combine the frosting ingredients in a bowl and spread over the cooled cake. Top with walnuts and enjoy. CARAMEL SLICE BROWNIES Recipe from @bearly.any.calories 101 Calories 9.8G Protein Ingredients For the base: 70g Bulk Nutrients WPI in Chocolate 200g plain yoghurt 120ml skim milk 40g plain flour 20g cocoa 10g stevia powder 3g baking soda For the caramel layer: 60g Bulk Nutrients WPI in Salted Caramel 80g skim milk 30g peanut butter 40g sugar-free maple syrup 40g stevia powder Topping: 80g milk chocolate melted 7G Carbs 3.4G Fats 15 Serves Directions Preheat oven to 180C and prepare a lined baking tray. For the base layer combine protein, cocoa powder, flour, baking soda and sweetener in a bowl. Add in yoghurt and milk, and stir until combined. Pour the mixture into a prepared baking tray and bake for 20-25 minutes at 80C. Once cooked, set on a wire rack and allow to cool. For the caramel layer combine all ingredients in a small saucepan and simmer until the mixture thickens. Allow to cool before spreading over the brownie layer. Place in the freezer to set. Once completely cool, top with melted chocolate then allow to set before slicing. SALTED CARAMEL MUESLI BARS Recipe from @she_snacks 201 Calories Ingredients 7.8G Protein 50g Bulk Nutrients WPC or WPI in Salted Caramel 150g rolled oats 100g Biscoff spread 90ml sugar-free maple syrup 30g coconut oil 19G 10.5G Carbs Fats 8 Serves Directions Melt together the Biscoff and the coconut oil. Add the maple syrup and protein powder and stir until combined and smooth. Pour the oats into a large bowl. Add the Biscoff mixture and stir until the oats are evenly coated. Press into a square cake tin lined with baking paper. Freeze until set, then cut into eight bars. Store in the freezer and thaw slightly before eating. BANANA BITES Recipe from @befit.and.bake 113 Calories Ingredients For the base: 60g Bulk Nutrients WPI in Banana 120g almond meal 50g rolled oats 65ml maple syrup 100g mashed banana 22g peanut butter 85g choc chips Topping: 45g choc chips melted 1 teaspoon (5g) coconut oil 4.7G 11.2G 5.9G Protein Carbs Fats 20 Serves Directions In a bowl mix all dry ingredients together, then add in wet ingredients. In a silicone muffin tin use one tablespoon of the mixture. Place in the freezer for 1-2 hours. Drizzle melted over the top. Keep stored in the freezer. NUTELLA DOUGHNUTS Recipe from @bearly.any.calories 113 Calories 13G Protein Ingredients For the dough: 50g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix+ in Vanilla 60g egg whites 50ml skim milk 50g plain flour 100g yoghurt 5g stevia 5g baking powder Icing: 10g Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix+ in Chocolate 85g yoghurt 20g Nutella 3g Cacao powder 3g stevia 11G Carbs 2G Fats 6 Serves Directions Preheat oven to 180C and prepare a doughnut baking tray with spray oil. For the dough, combine protein, flour, baking powder and sweetener, stir in egg whites, yoghurt and milk. Pour mixture into a prepared baking tray and bake for 10-12 minutes. Allow to cool before icing. For the icing, combine all ingredients, then refrigerate until doughnuts are completely cool. Ice doughnuts and place in the fridge to set. CHOC HONEYCOMB CUPCAKES Recipe from @bearly.any.calories 100 13.6G 7.7G Calories Protein Ingredients For the cupcake: 60g Bulk Nutrients Thermowhey in Choc Honeycomb 60g Bulk Nutrients Earth Protein in Chocolate 70g egg whites 50g self-raising flour 220g Greek yoghurt 30g cocoa powder 100ml skim milk 10g stevia powder 5g baking powder For the icing: 20g Bulk Nutrients Thermowhey in Choc Honeycomb 120g Greek yoghurt 5g powdered hot chocolate 30g honeycomb chocolate crumbled Carbs 1.6G Fats 12 Serves Directions Preheat oven to 180C and grease a non-stick muffin tray. Mix protein powder, cocoa, flour, baking powder and stevia in a large bowl. Add yoghurt, lightly whisked egg white and skim milk, stir until combined. Evenly divide the mixture into a prepared muffin tray. Bake at 180C for 20 minutes before removing from the oven and allowing it to cool. For the icing, mix protein powder, chocolate powder and cocoa in a small bowl add in yoghurt and stir until combined. Spread over cool cupcakes and sprinkle crumbled choc honeycomb on top. PEANUT BUTTER COOKIES Recipe from @befit.and.bake 125 Calories Ingredients 80g Bulk Nutrients WPI in Choc Peanut 1 egg (whisked) 2 tbsp coconut oil 120g peanut butter 60g gold-brown sugar 3tbsp maple syrup 60g almond meal 1/2 tsp baking powder 85g choc chips 75 grams crushed peanuts 6.9G Protein 7.2G Carbs 7.6G Fats 18 Serves Directions Preheat oven to 180C. In a bowl add whisked egg, coconut oil, brown sugar, peanut butter and maple syrup and stir until smooth. Add in all dry ingredients and stir until combined. Fold through choc chips and crushed peanuts. On a lined baking tray using one tablespoon of the mixture, roll into balls and flatten. Place in the oven for 10-15min until golden brown. Let cool and enjoy! HIGH PROTEIN TRUFFLES Recipe from @bearly.any.calories 84 Calories Ingredients 7G Protein 50g Bulk Nutrients Vanilla Protein Powder, you can use Protein Matrix+, Thermowhey, WPI or WPC 60g cottage cheese 70ml skim milk 20g coconut flour 20g sugar-free caramel sauce 10g stevia powder 60g caramilk chocolate melted 6G Carbs 3G Fats 8 Serves Directions Combine the protein powder, coconut flour and sweetener in a bowl then add in skim milk, cottage cheese, sweetener and sugar-free sauce. Stir until combined then divide and roll into balls. Using the melted caramilk chocolate, roll each ball through the mixture, set it on a plate in the fridge to cool. Enjoy! QUICK PROTEIN WAFFLES One sachet makes one large waffle 373 Calories Ingredients 41G Protein 1 sachet of Bulk Nutrients Quick Protein Pancakes 180ml milk of choice (we used unsweetened almond milk) 1 tbsp stevia 37G Carbs 7G Fats 1 Serve Directions Preheat waffle iron and spray with cooking oil. Combine Quick Protein Pancake mix and stevia in a bowl before adding milk and stirring. Pour mixture onto waffle iron, one sachet will make one large waffle. Top with desired ingredients and enjoy! CHOC PEANUT CRACKLES Recipe from @she_snacks 291 Calories Ingredients 9.5G 30.7G 14.5G Protein 60g Bulk Nutrients WPC or WPI in Salted Caramel 150g rice bubbles 200g milk chocolate 30g peanut butter 30g coconut oil Carbs Fats 8 Serves Directions Melt together the chocolate, peanut butter and coconut oil. Add the protein powder and mix until smooth. Put the rice bubbles into a large bowl, then pour the chocolate mixture in. Mix until evenly coated. Press into a lined cake tin and refrigerate until set. When set, cut into 8 large bars or 16 smaller squares. Keep in the fridge. CINNAMON PROTEIN SCROLLS Recipe from @megkae 198 Calories Ingredients For the dough: 74g Bulk Nutrients Micellar Casein in raw 180g all-purpose flour 200g plain Greek yoghurt 200g unsweetened apple sauce 50g granulated sweetener Pinch of salt Splash of vanilla extract 5g baking powder Filling: 100g light butter - room temperature 40g cinnamon sugar 200g green apples finely chopped 11G Protein 25G Carbs 6G Fats 10 Serves Directions Prepare a lined baking tray. Mix all dry ingredients and set them aside. In a separate bowl, mix wet ingredients, once combined, fold the wet ingredients through the dry mixture. Once the dough has formed, knead until smooth. To flatten the dough, set the dough between two sheets of baking paper and roll out to around 1cm thickness. Remove the top piece of paper and spread butter over the surface leaving around 2cm dry around the edge of the dough. Top with cinnamon sugar and chopped apples. Roll up the dough inwards to make a tight log then measure and cut the log into 10 even pieces. Allow scrolls to rise for an hour before cooking, preheat the oven to 180C. Bake for 15-20 minutes until golden brown.
