PRESTIGE LABS
BAKE GUIDE
FAT Sg
I
CARBS 12g
I
PROTEIN 6g
PEANUT BUTTER OATMEAL PROTEIN COOKIES
1 tbsp splenda, brown sugar blend
1 tbsp pyure organic stevia blend
1 /8 tsp
baking soda
2 tbsp natural peanut butter
2 tbsp liquid egg whites
2 tbsp sugar-free maple syrup
1/4 tsp vanilla extract
1 /4 tsp butter extract
2 tbsp semisweet chocolate chips
1/4 tsp table salt
FOR THE PROTEIN
Preheat oven to 350 degrees F.
Combine dry ingredients in a medium bowl.
Add peanut butter and remaining wet ingredients, mixing until combined.
Fold in chocolate chips (mini).
Lightly coat a baking sheet with cooking spray.
Scoop cookie dough onto prepared sheet by rounded tablespoonfuls.
Ba ke fo r 8 - 1 0 m i n ut es, o r u nti I e d g es a re fi rm a n d g o Id e n b ro w n.
Let cool 5-10 minutes before eating. Store any leftovers up to one week at room temperature.
BAKE GUIDE
MAKES 5 SERVINGS
FAT 3g
I
CARBS 8g
PROTEIN 9g
1/4 cup pyure organic stevia blend
1/2 tsp baking soda
1 ½ tsp pumpkin pie spice
1/8 cup pumpkin, canned
1/4 cup egg whites
2 tbsp smart Balance light buttery spread 1
oz white chocolate chips
1/2 tsp vanilla extract
1 /4 tsp maple syrup
1/4 tsp table salt
FOR THE PROTEIN
Preheat oven to 350 degrees F.
Whisk together dry ingredients in a medium mixing bowl.
Mix in wet ingredients until smooth.
Stir in white chocolate chips.
Lightly spray a full baking sheet with cooking spray, then drop batter by
rounded tablespoons onto sheet.
Bake for 20-25 minutes until golden brown underneath and cooked through. I flatten my cookies
with the back of a spatula right after they come out to make them chewier and less fluffy,
but that's optional.
Let cool 5-10 minutes and enjoy!
Store a n y Ie ft o ve rs i n th e fr i d g e u p to o ne wee k o r t he freeze r up to one mont h.
BAKE GUIDE
..•
MAKES 11 SERVINGS
FAT 4g
I CARBS 6g
PROTEIN 6g
FROSTED PROTEIN SUGAR COOKIES
Vanilla Ice Cream Protein
1 tbsp tapioca flour
6 tbsp coconut flour
2 tbsp unsweetened almond milk
1/4 cup pyure organic stevia blend
1 tbsp smart Balance light buttery spread
1/4 tsp table salt
ery spread
Preheat oven to 350 degrees F.
Whisk together dry cookie ingredients in a small mixing bowl.
Add wet ingredients, and mix until a dough forms.
Line a baking sheet with parchment paper or lightly spray with cooking spray.
Form baI ls of dough with a tablespoon and place 2" a pa rt on sheet.
Press balls flat to roughly half an inch thick using the back of a spatula or your hand.
Bake for 8-10 minutes until edges are firm but center is still soft (cookies will set upon cooling).
I flattened mine a little more fresh out of the oven with the back of a spatula.
While cookies cool, combine frosting ingredients in a separate mixing bowl until smooth.
Spread frosting over cookies and decorate with sprinkles if desired. Enjoy!
Cookies can be stored at room temperature for several days or frozen up to a month.
Note: You may need to adjust water (3 tbsp) depending on the kind of protein powder you use.
BAKE GUIDE
200
FAT Sg
I
CARBS 20g
MARSHMALLOW PUMPKIN PIE
1 ¼ tsp baking soda
tsp splenda
dash sea sa It
serving 3.5 oz shelf stable puddings, vanilla, ready-to-eat, fat free
can pumpkin, canned
whole egg
2 large egg whites
50 g nonfat plain Greek yogurt
1/4 cup almond milk
1/4 tsp vanilla extract
FOR THE PROTEIN
Preheat oven to 350 degrees F.
Combine all dry ingredients in a mixing bowl: whey, pudding mix, Splenda, cinnamon, baking
powder, and sea salt.
Add in wet ingredients: egg, egg whites, Greek yogurt, almond milk, vanilla, and canned pumpkin.
Spray an 8-inch springform or Pyrex pan with cooking spray. Transfer mixture into pan.
Cook in oven at 350 degrees F for 30 minutes and then at 300 degrees F for 20 minutes.
Insert a toothpick. When it co mes out clean, the pie is ready.
Allow to cool for 30-45 minutes.
Set in fridge to settle for at least 3-4 hours. Enjoy!
BAKE GUIDE
255
MAKES 3 SERVINGS
FAT 7g
I CARBS 12g
PROTEIN 32g
PROTIEN PUMPKIN MUG CAKE
1/2 cup Prestige Labs Homemade Vanilla Ice Cream Protein
1/4 teaspoon pumpkimn spice
1/8 cup oat flour
tsp baking soda
1 whole egg
FROSTING
1/2
cup(s) Prestige Labs Homemade
Vanilla
Ice Cream Protein
1 / 2 c up no n fat p Iai n G re e k yo g u rt
TOPPINGS
tbsp cinnamon
handful walnuts, chopped
FOR THE PROTEIN
Whisk together dry ingredients.
Mix in wet ingredients.
Lightly spray an oversized coffee mug with cooking spray, and spoon batter in.
Microwave for about 2 minutes.
Dump out cake onto a small plate to cool.
Meanwhile, combine syrup and pumpkin spice peanut butter to make your sauce.
Smother cake with sauce and fat free whipped topping. Enjoy!
BAKE GUIDE
15min
FAT 8g
I
COO
KS
15min
CARBS 1 0g
PROTEIN CINNAMON ROLLS
2 packets splenda
2 Tablespoon cinnamon
1 /8 cup oat flour
1 tsp baking soda
1 whole egg
FROSTING
1/2 cup(s) Prestige Labs Homemade Vanilla Ice Cream Protein
1/2 cup nonfat plain Greek yogurt
1 tsp sugar-free maple syrup
TOPPINGS
1 tbsp cinnamon
1 handful walnuts, chopped
FOR THE PROTEIN
Preheat oven to 320-338 degrees F.
Blend all ingredients for cake together.
Pour batter into a large brownie pan. (I like to use silicone bake ware.) Bake for 10-15 minutes.
When the cake is done, you'll notice it's pretty flat-kind of like a pancake-this is what we want.
Allow cake to cool.
While cake is cooling, mix all ingredients for frosting in a bowl.
After cake is cooled, slice it into three or four strips and then coat each strip with frosting.
Sprinkle with cinnamon.
Be sure to leave some frosting for topping.
Roll each cake strip to create the cinnamon roll.
Top each roll with the rest of the frosting, nuts, and cinnamon.
BAKE GUIDE
MAKES 6 SERVINGS
FAT 12g
I CARBS 7g I PROTEIN 12g
SIGNATURE BIRTHDAY CAKE PROTEIN DONUTS
3 tbsp coconut flour
3 tsp truvia
1 /2 tsp baking powder
GLAZE
1 /4 tsp table salt
1 scoop Prestige Labs Homemade Vanilla Ice Cream Protein
1/4 cup egg whites
2 tbsp unsweetened almond milk
1/4 cup nonfat plain Greek yogurt
1 tbsp truvia
2 tbsp coconut oil
2 tsp coconut oil
3/4 tsp vanilla extract
1/4 tsp vanilla extract
1 /4 tsp butter extract
1 ½ tsp cake sprinkles
Preheat oven to 325 degrees F.
Whisk together dry ingredients in a medium mixing bowl.
Add wet ingredients and stir until no clumps remain.
Spoon mixture into a sealable baggie, seal top, and cut a 3/4-inch hole in one corner.
Pipe batter into six wells of a lightly greased donut pan.
Bake donuts for 8-10 minutes, until just cooked through and slightly firm to the touch.
While donuts are cooking, whisk together protein powder and almond milk for the glaze. Add
melted sweetener, coconut oil, vanilla extract, and sprinkles (optional) to glaze and whisk again.
Once donuts are cool, dip them in glaze and set them on a plate in the fridge to set. Enjoy!
Special equipment: 1 regular donut pan
BAKE GUIDE
244
MAKES 1 SERVINGS
FAT13g
I CARBS12g
PROTEIN 21g
1 cup unsweetened almond milk
1/4 tsp xanthan gum
FOR THE PROTEIN
In a large bowl, add casein, peanut butter, almond milk, and xanthan gum.
Mix ingredients for 10 minutes with an electric mixture.
BAKE GUIDE
MAKES 10 SERVINGS
FAT 20g
I CARBS 24g
PROTEIN 14g
APPLE PIE PROTEIN CUPCAKES
2 scoop Prestige Labs Home Made Vanilla Ice Cream Protein
1 /2 cup coconut sugar
1/2 cup extra virgin coconut oil
4 egg
1 tbsp baking powder
1 apple
FROSTING
1 tbsp cinnamon
3/4 cup Prestige Labs Homemade Vanilla Ice Cream Protein
1 tbsp nutmeg
1/8 cup nonfat plain Greek yogurt
1/4 cup unsweetened almond milk
4 tbsp milk (2% fat)
FOR THE PROTEIN
For muffins: Preheat your oven to 350 F (180 C).
Add all ingredients into a mixing bowl and, using a spoon, combine into a smooth cake batter.
Equally divide the mixture between 10 muffin cases and bake for 15-20 minutes until cooked
through. Simple and delicious!
For frosting: In a small mixing bowl, combine the casein and the yogurt.
Slowly add in the milk until you reach your desired frosting consistency.
Once the cupcakes have completely cooled (be patient!), you can pop the frosting on with a
spoon. If you're feeling fancy, you can use a piping bag and nozzle!
Tip: Go wild with your toppings-this is where you can get creative! I added chia seeds and
chopped almonds for an extra crunch. You could use dark chocolate chips, coconut flakes, or
even fresh fruit. Get creative and add your own twist!