Clean Sweets

Cinnamon Peanut Butter Casein Cake
topped with a cranberry compote
Serves 1

Ingredients:
CAKE

  • 1 scoop cinnamon casein protein
  • 1 tbsp PB2 powdered peanut butter
  • 1 egg white
  • water to preferred thickness
CRANBERRY COMPOTE
  • 1 cup fresh cranberries
  • 1 lemon zested and juiced
  • 2-3 tbsp baking stevia
Instructions:
  1. turn a stove top burner to medium high heat. In pan add all cranberry compote ingredients and sautee until cranberries become soft enough to mash.
  2. Meanwhile in a regular plastic bowl mix together all cake ingredients and add water till cake is at preferred thickness. 
  3. Place bowl into microwave for about 45s-1min.
  4. Remove bowl from microwave and place face down on plate.
  5. Once compote is finished top cake with it and enjoy!

Ginger Apple Almond Flatbread
with an oat flour crust
Serves 15

Ingredients:
CRUST

  • 2/3c oat flour
  • 1/4c unsweetened applesauce
  • 2 tbsp non fat plain greek yogurt
  • 1 egg
  • 1 scoop unsweetened whey protein powder
TOPPING


  • 1 medium apple sliced thin( i used honey crisp  sliced with a mandolin slicer)
  • 1/3c natural orange juice
  • 1-2 tbsp ginger
  • 1-2 tbsp cinnamon
  • sliced almonds ( to sprinkle on top)


  • Instructions:
    1. Preheat oven to 350F and spray baking pan with cooking spray.
    2. Meanwhile in a mixing bowl mix together all crust ingredients and pour into greased pan.
    3. Bake crust at 350F for about 10-15 mins.
    4. While crust is baking mix together all topping ingredients except for the almonds.
    5. Once crust has baked top with apples and ingredients. Bake this for another 10-15 mins.
    6. Take flatbread out of the oven and sprinkle with almonds and enjoy!

    Cinnamon Streusel Sweet Potato and Oat bars
    with a cinnamon greek yogurt drizzle
    Serves:9

    Ingredients:
    OAT CRUST

    • 1cup oat flour
    • 1/4cup oats
    • 1 egg
    • 1/4cup unsweetened almond milk
    • 1tsp baking soda
    • 1/4c baking stevia
    SWEET POTATO FILLING
    • 1 baked sweet potato mashed
    • 1/4c baking stevia
    • 1/2c nonfat plain greek yogurt
    • 1 tsp cinnamon
    • 1 tsp ground ginger
    • 1 scoop vanilla or unsweetened whey protein
    • 1/2cup unsweetened almond milk
    CINNAMON STREUSEL DRIZZLE
    • 3 tbsp plain nonfat greek yogurt
    • 2 packets stevia
    • 1 tsp cinnamon
    • 1/2 scoop vanilla whey protein
    Instructions:
    1. Preheat oven to 350F. Grease a baking pan with coconut oil cooking spray.
    2. In a large mixing bowl mix together all crust ingredients and pour into baking pan. Bake crust for 10-12 mins at 350F.
    3. Meanwhile in a mixing bowl mix together all sweet potato ingredients. After crust has baked pour sweet potato filling on top and put back in oven on broil for 5-10 mins ( be sure to keep a close eye on this so that it doesn't burn.)
    4. While sweet potato part is baking mix together all streusel ingredients and keep in refrigerator until bars are finished baking. 
    5. Remove bars from oven and let cool. After they have cooled down drizzle cinnamon streusel on top ( I used a cupcake decorating tool)
    Breakdown: Cals: 93 Fat: 2 Carbs: 11 Fiber: 2 Sugar: 2 Protein:8


    Mini Protein Carrot Cakes
    with Egg White Protein Icing
    Serves :12

    Ingredients:
    CAKES

    • 1/2c oat flour
    • 1/3c oats
    • 1 tbsp chia seeds
    • 11/2 scoop Jay Robbs Vanilla Egg White protein powder
    • 1/3c shredded carrots
    • 1 tsp baking soda
    • 4-5 packets stevia
    • 1c liquid egg white
    • 1/3c water
    ICING
    • 1/4c plain non fat greek yogurt
    • 2 tbsp greek yogurt cream cheese
    • 1 tbsp coconut flour
    • 1 scoop jay robbs egg white protein powder
    • 1 tbsp PB2 powdered peanut butter
    • 1-2 packets stevia
    Instructions:
    1. Preheat oven to 350F. Spray a muffin tin with coconut oil cooking spray and set aside.
    2. In a large mixing bowl mix together all dry ingredients thoroughly. In a smaller bowl mix together egg and carrots. Then dump wet mixture into dry. Slowly add in water as you stir together. 
    3. Pour mixture into each muffin tin and bake in oven on 350F for about 10-15 mins. Keep checking them to be sure they aren't too dry.
    4. While cakes are baking, in a smaller mixing bowl mix together all icing ingredients and sit aside.
    5. Remove cakes from oven and let cool then top with icing and enjoy!
    Nutrition Breakdown: Cals: 76 Fat: 2 Carbs: 7 Fiber: 2 Sugar: 1 Protein: 8

    Protein Oreos
    Serves:9


    Ingredients:
    COOKIE

    • 1/2c  oat flour
    • 2 scoops chocolate whey or egg white protein powder
    • 1/2 c liquid egg whites
    • 1/3c water
    • 1 tsp baking soda
    • 3-4 packets stevia
    • 3 tbsp unsweetened cocoa
    • 1 tbsp coconut flour
    FILLING
    • 1/2  a greek yogurt cream cheese block ( melted in microwave)
    • 2-3 packets stevia
    Instructions:
    1. Preheat oven to 350F. Spray 2 muffin tins with coconut oil cooking spray and set aside.
    2. In a large mixing bowl mix together all cookie ingredients till thoroughly mixed. 
    3. Pour a little of the mixture to the bottom of all muffin tins in one and 6 in the other to make a total of 18 little cookies. 
    4. Place muffin tins in oven at 350 for about 10-15 mins. Be sure to check on these so that they do not get too hard.
    5. Meanwhile in a bowl melt the cream cheese and stir in stevia.
    6. Once cookies are finished baking set them aside to cool and then add some of the cream cheese to one cookie and top with another to make a whole oreo.
    Breakdown: Cals:89 Fat:2 Carbs:8 Fiber:1 Protein:10


    Protein PB Chocolate Banana Bars
    made with PB2, bananas, and Whey Protein
    Serving Size: 9

    Ingredients:

    • 3 bananas mashed
    • 3 scoops chocolate whey protein
    • 4 tbsp chocolate pb2 ( powdered peanut butter)
    • 1/2c liquide egg white or substitute
    • 1 tbsp coconut flour
    • water add in a little at a time for consistency
    Instructions:
    1. Preheat oven to 350F. Spray a baking pan with coconut oil cooking spray
    2. Meanwhile in a mixing bowl mix all dry ingredients together and then add in wet ingredients except water.
    3. Mix all ingredients well until thoroughly so there are no lumps. Gradually add a little water until desired consistency to be sure bars aren't too dry.
    4. Bake in oven on 350F for about 5-10 mins. Be sure to keep checking with a fork that the center is done and enjoy!

    Garbanzo Bean Raspberry Cream Fiber Bars
    made with garbanzo bean flour and a greek yogurt drizzle
    Serving Size:12


    Ingredients:

    • 1cup garbanzo bean flour ( look in my tortillas, breads, and others tab for a diy recipe to make your own)
    • 1cup fresh raspberries
    • 1 ripe banana
    • 1 tbs melted coconut oil
    • 1/2c ground flaxseed
    • 1 greek yogurt coated strawberry pure protein bar  heated for 12 secs and chopped( i get them at kroger)
    • 1/2c unsweetened almond milk
    • 2 tbsp PB2 powdered peanut butter
    • 1/2cup baking stevia
    Ingredients for Greek yogurt Drizzle
    • 1/4c greek/whipped cream cheese blend ( i get mine at kroger near the cream cheese)
    • 2-3 packets of stevia
    • use a food decorating tool to drizzle it on
    Instructions:
    1. Preheat oven to 350 and spray a baking pan with cooking spray of choice( i used trader joes coconut oil cooking spray)
    2. Meanwhile combine all ingredients in a large mixing bowl.
    3. Once everything is mixed well pour into greased baking pan and bake on 350F for about 15-20 minutes.
    4. When finished cooking pull out of oven and let cool. While it cools mix together the greek yogurt drizzle ingredients and pour into a decorating tool. When cooled drizzle onto bars and ENJOY!
    Macro Breakdown: Cals: 98 Fat: 4 Carbs: 12 Fiber: 4 Sugar: 3 Protein: 5

    Protein Zucchini Choc Peanut Butter Reese's Cup Brownies
    Serving Size: 16
    "Reese's made with chopped Pure Protein Choc Pnut Butter Bar"


    Macro Breakdown: Calories: 54 Fat: 2 Carbs:3 Fiber:1 Protein: 6 Sugar:1

    Ingredients:

    • 1 medium zucchini chopped 
    • 2 scoops Chocolate Whey Protein
    • 1 Tbsp unsweetened cocoa powder
    • 3 Packets of Stevia
    • 1 whole egg
    • 1 Tbsp chopped walnuts
    • 1 chopped pure protein choc peanut butter bar
    • 1 Tbsp unsweetened apple sauce
    Drizzle Ingredients:
    • 3 Tbsp PB2 peanut butter
    • 1 Tbsp melted coconut oil
    Instructions:
    1. Preheat oven to 325F. Spray a small square brownie/cake pan with cooking spray
    2. Chop zucchini up and put in blender with egg and stevia and blend together. Then add in whey protein and cocoa powder and blend again. 
    3. Mix in walnuts and pour mixture into cake pan and bake in oven for about 20 minutes.
    4. Meanwhile prepare drizzle by mixing PB2 with about 2-3 tbsp water or as much as needed and then mix in melted coconut oil. Put in a squeeze bottle with a small opening. Take brownies out after about 5mins and drizzle with the mixture and put back in.
    5. Next take cake out again after about 15 mins and add on chopped pure protein bar and put back in for the remaining time. Once they are done let cool and cut to serve. ENJOY!

    Chocolate Cacao Chip Banana Bread
    made with almond flour and chia seed

    Ingredients: 

    • 1 medium banana ( ripened and mashed)
    • 1/2c almond flour
    • 1/4c chia seeds
    • 2 scoops vanilla whey protein ( i used jay robbs )
    • 1/2c unsweetened cocoa powder
    • 1/4c cacao nibs
    • 1/2c unsweetened almond milk
    • 1tsp baking powder
    Instructions:
    1. Preheat oven to 350F and spray a small bread pan with cooking spray.
    2. Meanwhile in a large mixing bowl mix all ingredients.
    3. Pour ingrédients into greased bread pan and bake on 350 for 12-15 minutes.
    4. Let cool for about 5-10 mins before cutting into 12 pieces and enjoy!
    Nutrition Breakdown: Calories: 88 Fat: 5 Carbs: 8 Fiber: 4 Protein: 7 


    Protein Banana Peanut Butter Bread Bars
    made with PB2

    Ingredients:

    • 1 medium ripened banana
    • 1c rolled oats
    • 2 scoops vanilla whey protein ( i used jay robbs)
    • 1c almond milk unsweetened
    • 1/3c baking stevia
    • 4 tbsp PB2
    • 1/4c chopped walnuts
    Instructions:
    1. Preheat oven to 350. Meanwhile spray a baking pan with olive oil cooking spray.
    2. Next mash the banana in a mixing bowl and add in all other ingredients. Mix well till all is a thorough mixture. 
    3. Pour mixture into baking pan and bake in oven on 350 for 12 minutes.
    4. When finished baking let cool for 5-10 mins, cut into 12 squares, and enjoy!
    Nutrition Facts: Calories:93 Fat: 2 Carbs: 10 Fiber: 2 Protein: 7


    Valentine Protein Cookies
    with greek yogurt cream cheese icing


    Ingredients:
    COOKIE:

    • 1c cashew flour 
    • 2/3c oat flour
    • 2 scoops vanilla whey protein
    • 1/4c ground chia and flaxseed
    • 1 double choc chunk quest bar ( for the chic chip chunk cookies)
    • 1/2c coconut oil melted
    • 1c egg white
    • 1c baking stevia
    • 2 tsps baking powder
    ICING:
    • 1c greek yogurt cream cheese ( i get mine at kroger)
    • 1 scoop vanilla whey protein
    • 1/4 c baking stevia
    Instructions:
    1. Preheat oven to 350F. In a large mixing bowl mix all cookie ingredients except quest bar.
    2. Line a baking sheet with parchment paper and spray with cooking spray. 
    3. Spread out half the mixture across baking pan for the sugar cookies and put in oven for 5-7 mins on 350F.
    4. For the other half of the dough add in a chopped up double choc chunk quest bar and mix. After the sugar cookie batch is finished bake chocolate chip batch after for the same time and temperature.
    5. Meanwhile prepare the icing . In a food processor combine all ingredients and add in food coloring for red or pink and set aside. 
    6. After cookies have cooled use a cookie cutter to make shapes and add icing on top. I also drizzled melted dark chocolate on top of both kinds. Enjoy!


    Mini Protein Sweet Potato Casseroles
    with a cashew meal and chia seed crust


    Ingredients:
    FILLING:

    • 1 baked sweet potato 
    • 1 scoop vanilla or cinnamon whey protein
    • 1 tbsp almond butter
    • 1 tsp cinnamon
    • 1 tbsp baking stevia
    CRUST:
    • 1 cup cashew meal ( i got mine at trader joes or you can make your own by grinding cashews)
    • 1 tbsp chia seeds
    • 1 tbsp melted coconut oil
    TOPPINGS:
    • coconut milk "whipped cream" ( recipe in clean condiments) 
    • halved pecans
    Instructions:
    1. preheat oven to broil
    2. spray 4 souffle cups with coconut oil or olive oil spray.
    3. meanwhile mix all crust ingredients in a small mixing bowl.
    4. scoop even amounts of crust mixture into each soufflé cup and put in oven for 3-5 mins
    5. while crust is baking mix together all filling ingredients
    6. when crust is finished baking top with sweet potato filling and put back in oven for another 5-10 mins ( keep an eye on them due to being on broil they will bake pretty fast)
    7. when finished baking top with a tbsp of coconut milk whipped cream and pecans with a dash of cinnamon. ENJOY!

    Protein Chocolate Chip Cookies
    made with cacao nibs

    Ingredients:

    • 2/3c almond flour
    • 2 tbsp almond or natural peanut butter
    • liquid egg whites (equivalent to 2 eggs)
    • 2 scoops vanilla whey protein ( i used jay robbs)
    • 1 tsp baking soda
    • 1/2c cacao nibs 
    • 1/2c baking stevia
    Instructions:
    1. Set oven to preheat at 350F.
    2. In a large mixing bowl whisk together whey, almond flour, and baking soda
    3. In another mixing bowl mix together egg , stevia, and almond butter
    4. Blend in dry ingredients and add cacao nibs
    5. Take a Tbsp at a time of mixture and roll in your hands. If the mixture seems too sticky you can add in a little almond flour in your hands as you roll dough.
    6. Set each ball on a parchment paper lined cookie sheet and bake in oven for 8-10 minutes on 350. Enjoy!

    Apple Cider Glazed Apple Tart
    with a butternut squash crust

    Ingredients:
    CRUST

    • 1 cup cooked butternut squash
    • 2 cups almond flour
    • 1 tbsp melted coconut oil
    • 1/2c baking stevia
    • 1 egg
    • 1 tsp cinnamon
    • 1 tsp allspice
    • 1tsp nutmeg
    • 1 tsp apple cider vinegar
    • 1 apple
    APPLE CIDER GLAZE
    • 2-3 tbsp apple cider vinegar
    • 1/2c dried apple rings diced ( i used trader joes unsulphured and unsweetened)
    • 1/3c fresh orange juice
    • 1tbsp chia seed
    • 1-2 tbsp coconut flour
    • 1 tsp coconut oil melted
    • 1tsp cinnamon
    • 1 tsp allspice
    CINNAMON DRIZZLE
    • 1 tbsp cinnamon
    • 1 tbsp coconut oil melted
    • 1 scoop whey protein
    • water ( a little at a time to get a good consistency
    • 1-2 packets of stevia

    Instructions:


    1. Preheat oven to 350 degrees. Spray a baking pan with coconut oil cooking spray.
    2. In a large mixing bowl mix all crust ingredients. Evenly distribute crust mixture into baking pan and bake for 15-20 mins.
    3. Meanwhile in a food processor mix all apple cider glaze ingredients except for the apple. Slice the apple and set aside. In a clean food processor container mix all ingredients for cinnamon drizzle together in a food processor.
    4. Once crust is done baking take out and spread apple cider glaze on top and spread out apple slices and drizzle with cinnamon drizzle . Put back in the oven for 20mins on 350.


    Thin Mint Zucchini Muffins
    with a whey protein mint cream drizzle
    Makes 12 muffins


    Ingredients:
    MUFFIN

    • 1c almond flour
    • 1/2c oat flour
    • 3/4c shredded zucchini
    • 1/2c unsweetened cocoa powder
    • 1/4c chopped fresh mint leaves
    • 4-6 stevia packets
    • 1/2c egg whites
    • 1 tbsp coconut oil (melted)
    • 1/2tsp baking powder
    • 1/2tsp baking soda
    MINT CREAM
    • 2 tbsp coconut oil (melted)
    • 1 scoop vanilla whey ( with enough water to make a thick pudding like consistency
    • 4-6 fresh mint sprigs chopped
    • 2 packets of stevia
    Instructions:
    1. Preheat oven to 350 degrees. Grease a muffin pan with coconut oil cooking spray.
    2. Mix all dry ingredients in a mixing bowl. In a food processor mix together egg, coconut oil, and mint. 
    3. Add wet ingredients to the dry and whisk thoroughly. Spoon out batter into muffin pan and bake for 20 mins on 350.
    4. Meanwhile in a food processor mix all cream ingredients.
    5. Once muffins are done drizzle mint cream on each muffin with a cake or cookie decorating dispenser. You can also add a sprig of mint to the top of each for decoration. Enjoy!


    Baked Apple "pies"
    Made with a cinnamon roll quest bar crust.


    Ingredients:

    • 2 golden delicious apples
    • 1 scoop vanilla whey protein ( i used jay robbs)
    • 2 tbsp ground chia seed
    • 1tbsp cinnamon
    • 1/4c almond milk
    • 1/4c chopped pecans
    • 1 cinnamon roll quest bar
    Instructions:
    1. Preheat oven to 350 degrees. Core both apples but leave enough apple at the bottom so that there isnt a hole straight through the whole apple. 
    2. In a mixing bowl mix together the pecans, whey protein, chia seed and cinnamon. 
    3. Heat quest bar in microwave for 10-12 secs and then half it and roll out with a rolling pin. Cut each flattened half into 3-5 strips.
    4. Pour equal parts of the whey and chia mixture into each apple and top the apple with the quest bar crust strips.
    5. Put each apple on baking pan and bake in oven for 20-30 mins on 350 and enjoy!


    Apricot-Peach Crumble
    Made with ground chia seed and Almond topping

    Ingredients
    CRUST:

    • 1/2c almond four
    • 1c oat flour
    • 1/4c baking stevia
    • 1/4tsp baking soda
    • 1/2tsp sea salt
    • 1/2c coconut oil (melted)
    • 1c egg white
    • tbsp ground cinnamon
    FILLING:
    • 2 fresh peaches cut in slices
    • 1c dried turkish apricots ( mine were trader joes bc they have no added sugar or sulfites)
    • 1/2c hot water
    CRUMBLE:
    • 1/4c coconut oil (melted)
    • 1/4c ground chia seed
    • 2 tbsp baking stevia
    • 1/4c slivered almonds
    Instructions:
    1. Preheat oven to 350 degrees. Spray a baking pan with coconut oil cooking spray. 
    2. Mix all dry ingredients for crust in a mixing bowl and in a smaller bowl mix all liquid ingredients for crust. Add them together and mix thoroughly. 
    3. Pour crust into baking pan and bake for 5 mins at 350.
    4. Meanwhile in a food processor add all filling ingredients except peaches and mix. After apricots are pureed cover peach slices in a bowl with puree and pour onto crust once its done in the oven.
    5. In another bowl mix all crumble ingredients and top the filling and crust with the crumble and put back in the oven on 350 for 10mins. Enjoy!


    Coconut Cacao Cashew Cookies

    Ingredients:
    • 1 coconut cashew quest bar
    • 1/2 packet of artisan cacao bliss
    • Handful of unsweetened coconut 
    • 4 cashews halved 
    Instructions:
    1. Microwave quest bar to warm it for 10secs and half and roll into balls and flatten onto baking sheet. Bake on broil for 2 mins
    2.  Take cookies out of oven and top with melted cacao bliss and sprinkle coconut And top with cashew pieces. 


    Banana Strawberry Peanut Butter Freezer Cake

    Ingredients:
    CRUST:

    • 2 cups Oat Flour
    • 1/2 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup melted coconut oil
    • 1 cup egg whites
    • 1/2 tbsp apple cider vinegar
    • 1/2 cup baking stevia
    STRAWBERRY FILLING:
    • 1 cup sliced strawberries
    • 7-10 dried figs (soaked in hot water for 30 mins)
    • 3-4 packets of stevia
    • 1/4c tapioca flour
    • 2 tbsp chia seed
    BANANA-PEANUT BUTTER TOPPING:
    • 1 cup frozen bananas sliced
    • 1/4c PB2 mixed with water
    Instructions:
    1. Preheat oven to 350. In a mixing bowl mix all dry ingredients for crust. Then add in all liquids and mix. Spray a baking pan with coconut oil cooking spray. Pour crust mix in the pan and cook for 10-12 mins.
    2. Meanwhile mix all strawberry filling ingredients in a food processor and set aside.
    3. Then mix all banana topping ingredients in a separate food processor  and set aside.
    4. Pour strawberry filling on crust and put in freezer for 10 mins until filling is a little hardened.
    5. Once strawberry filling has hardened pour banana peanut butter topping on top and put back in the freezer for 20 mins.
    Baked Pears with Sunflower Seed Butter


    Ingredients:

    • 2 pears (halved)
    • 1cup almond flour
    • 1/4c chopped almonds
    • 1/4c cacao nibs
    • 1 tbsp coconut oil (melted)
    • 1 tbsp of cinnamon
    • 1/4c agave nectar or honey
    • 1 tbsp sunflower seed butter
    Instructions:
    1. Preheat oven to 350. Cut pears in half and scoop out seeds and a little of the middle to make a hole for the filling.
    2. Mix all dry ingredients together ( almond flour, cinnamon, chopped almonds) Melt coconut oil and pour into dry mix and stir together. Add in agave and mix. 
    3. Scoop out a little of the mixture into each pear and sprinkle with cacao. Bake in oven for 25mins.
    4. In a small bowl mix sunflower seed butter , a pinch of cinnamon , and a tsp of agave together and top each pear! Enjoy!

    Raspberry Cacao Almond Flour Brownies


    Ingredients:
    Brownies

    • 3 cups Almond Flour
    • 1/2 tsp baking soda
    • 1/3c x-agave nectar
    • 2 tbsp melted coconut oil
    • 1/4c egg white
    • 1 tsp cinnamon
    • 1/2 cup unsweetened cocoa powder
    • 1/2c cacao nibs
    • 1/4tsp sea salt
    Icing:
    • 1 cup fresh raspberries
    • 6-7 dried figs ( hot water soaked for 5-10mins)
    • 2 tbsp x-agave nectar 
    Chocolate Drizzle:
    • 3 squares of elite dark chocolate ( melted)
    Instructions:
    1. Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl and all wet ingredients in a separate bowl. Create a crater in the middle of the dry ingredients and pour wet ingredients in the crater and mix all together. 
    2. Line a baking pan with parchment paper and pour brownie mixture in it. spread the mixture out evenly. Bake in oven for 15 mins.
    3. Meanwhile prepare your icing. Start by soaking dried figs in a bowl of hot water for 5-10 mins to ensure softer figs. After figs have soaked put them in a food processor with raspberries and agave as well. 
    4. When brownie is done baking take it out of the oven and pour raspberry icing on top.
    5. After you have spread out the raspberry icing , drizzle melted elite dark choc and enjoy!


    Chia-Flax Seed Cinnamon Whey Pudding
    2 servings

    Ingredients:
    • 3 tbsp chia seeds
    • 2 tbsp flaxseed meal
    • 11/2 cups unsweetened almond-coconut milk
    • 2 scoops vanilla or cinnamon swirl whey protein ( I used about time whey protein in cinnamon swirl)
    • 1/2c stevia
    • 1 tbsp cinnamon
    Instructions:
    1. mix all ingredients in a tupperware sealed container and let sit overnight in fridge and enjoy!
    Nutrition Facts: calories 253, carbs 10, fat 9.5, protein 32 ( 2 servings per recipe)


    Almond Butter-Apple Tart

    Ingredients:
    Crust:

    • 2 1/2 c almond flour
    • 1 tbsp cinnamon
    • 1/4c honey
    • 1/4c coconut oil (melted)
    Topping:
    • 2-3 granny smith apples (sliced)
    • 1tbsp cinnamon
    • juice of a lemon
    • 1tbsp arrowroot powder
    • 1/4c almond butter
    • 1/4c almond milk
    • 3 pitted dates
    Instructions:
    1. Prehet oven to 350. Prepare crust : mix together almond flour, honey, and cinnamon. Then add in coconut butter and mix well. Spray a pie pan with coconut oil spray and spread crust mixture onto pan. Bake  crust in oven for 12-15mins. After baking let cool in the refrigerator for 30 mins.
    2. In a bowl mix together cinnamon, lemon juice, arrow root powder, and sliced apples. Pour apple mixture onto crust after it has cooled. 
    3. In a food processor mix together almond butter, almond milk, and dates.
    4. Poor almond butter mixture onto apples on crust. Put Tart back into the oven for another 10-15mins. Take out and enjoy!

    Almond Flour Banana Bread
    Ingredients:
    • 3 ripe bananas
    • 3 eggs
    • 1/2c almond butter
    • 4 tbsp coconut butter
    • 1c almond flour
    • 1tbsp cinnamon
    • 1tsp baking soda
    • 1tsp baking powder
    • 1tsp vanilla extract
    • pinch sea salt
    • 1/2c chopped walnuts
    Instructions:
    1. Preheat oven to 350.
    2. Combine your banana, eggs, almond butter, and coconut butter in a food processor.
    3. Dump mixture into a mixing bowl and add in almond flour , baking soda, baking powder, cinnamon, vanilla, walnuts, and sea salt. Mix all together and pour into a 9x5 bread pan and be sure to spray the pan before with oilve oil spray. 
    4. Bake in oven for about 35-40 mins and enjoy!
    Carrot Cake Muffins with Coconut Butter Frosting

    Ingredients:
    CAKE:

    • 2c almond flour
    • 2tsp baking soda
    • 1tsp sea salt
    • 1tbsp cinnamon
    • 1c dried apricots
    • 1 ripe banana
    • 3 eggs
    • 1tbsp apple cider vinegar
    • 1/4c coconut oil
    • 1 1/2c shredded carrots
    • 1/2c raisins
    FROSTING:
    • 1/2c coconut butter
    • 1/2c coconut oil
    • 1/4c honey
    • 1 1/2 teaspoon vanilla extract
    • 1/2c nut butter (almond, cashew, or peanut)
    • juice from half of a lemon
    1. Preheat oven to 350. Spray a muffin tin with olive oil spray\
    2. Mix all dry ingredients (almond flour, baking soda, salt, cinnamon) in a mixing bowl.
    3. Put apricots, banana, eggs, vinegar, and oil in a food processor and mix. 
    4. Pour wet ingredients into dry and fold in carrots and raisins.
    5. Pour into muffin tin and bake at 350 for 20-25mins.
    6. meanwhile mix all frosting ingredients in a food processor and top muffins with it after they have cooled.


    Strawberry Cheesecake Cookies

    Ingredients:
    COOKIES:

    • 1c almond flour
    • 1tbsp chia seed
    • 1 egg
    • 1/2 packet Sugar-Free Fat-Free cheesecake pudding mix
    • 1c diced strawberries
    • 3/4c baking stevia or ideal 
    • 3/4c almond-coconut milk
    • 3/4c coconut butter or coconut oil
    • 1/2tsp arrowroot powder
    • pinch sea salt
    • 1tsp baking powder
    ICING:
    • 1/2c strawberries
    • 1 tbsp coconut oil
    • 1 tbsp coconut butter
    • 1tbsp honey
    • 1tsp arrowroot powder
    • 1tbsp pudding mix
    Instructions:
    1. Preheat oven to 350 .
    2. In a food processor mix together pudding mix, almond milk, and coconut oil. Then add in egg and chia seed. Now add in flour, baking powder, arrow root, stevia, and sea salt.
    3. Lightly fold in diced strawberries and bake in oven for 15-20 mins.
    4. Meanwhile add all ingredients for icing in a food processor and mix together and refrigerate while cookies are baking.
    5. After removing cookies from oven let cool and then drizzle with strawberry icing.

    Apple and Almond Butter cookies
    Makes 12 cookies

    Ingredients:

    • 1c natural almond butter
    • 3/4c baking stevia
    • 1 large egg
    • 1/2tsp baking soda
    • 1/4tsp sea salt
    • 1tbsp cinnamon
    • 1 apple julienned
    Instructions:
    1. Preheat oven to 350. In a mixing bowl combine all ingredients until it is like cookie dough .
    2. Drop tablespoonfuls of dough onto parchment paper covered cookie sheet. Bake for 10-15 mins. Let cookies cool for about 15 mins and enjoy.

    Blackberry Bars with Coconut-Lemon Frosting

    Ingredients:
    Bars:
    • 1 1/2c of almond flour
    • 1/2c unsweetened shredded coconut
    • 1tsp cinnamon
    • 1tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/4c ideal or stevia (baking sugar sub.)
    • 2 eggs
    • 2 tbsp coconut oil (melted)
    • 1/2-1c almond milk
    • 1c fresh blackberries

    Icing:
    • 1c coconut oil
    • 1c coconut butter
    • juice and zest of 1 lemon
    • 1/2c honey
    • 1/4c coconut flour
    Instructions:
    1. Preheat oven to 350 degrees and spray baking pan with olive oil cooking spray.
    2. In a large mixing bowl combine: almond flour, shredded coconut, baking soda, baking powder, salt and sugar sub.
    3. In the same bowl add in eggs, melted coconut oil, 1/4c almond milk. Slowly as you mix all ingredients together add in more and more almond milk.
    4. Finally add in blackberries into the mixture and pour into baking pan and bake for 40 mins
    5. For icing: combine all ingredients in a food processor and add to top of blackberry bars when cooled.


    Apple and Fig Crumble with Walnuts
    Ingredients:
    • 3 baking apples ( sliced)
    • 2tbsp honey
    • 1 tbsp lemon juice
    • 1tsp cinnamon
    • 1/2 tsp nutmeg
    • 2 egg whites
    • 1/4c almond milk
    • 5-6 dried turkish figs
    • 1/2c coconut flour
    • 1c almond flour
    • 1/2c ideal or stevia (for baking)
    • 2 tbsp coconut butter
    • 1/4c chopped walnuts
    Instructions:
    1. Preheat oven to 350. Spray baking dish with cooking spray and set aside
    2. In a medium bowl, combine apples, honey, lemon juice, cinnamon, and nutmeg. Toss to coat apples and transfer to bottom of baking dish.
    3. Cut figs in half and lay in baking dish with apples.
    4. To bowl, add egg whites, coconut flour, almond flour, ideal sweetener, almond milk, and coconut butter. Stir all ingredients to combine. Spread mixture over apples evenly.  Top with chopped walnuts. Bake for 45 minutes


    Cherry Almond Brownies
    • 2 cups almond flour
    • 1/2 c ideal baking sugar substitute
    • 1/3c unsweetened coca powder
    • 2 tsp baking powder
    • 1/2c bing cherries cut in half stems and seeds removed
    • 1 Tbsp coconut oil melted
    • 1 Tbsp vanilla extract
    • 1/8 tsp sea salt
    • 1/2 c almond milk
    • 2 tsp cinnamon


    1. Preheat oven to 350. Line pan with parchment paper
    2. Combine all ingredients to make the dough but add in cherries and almonds after all other ingredients are mixed together
    3. Spread dough evenly on pan and bake at 350 for 25-30mins
    4. Remove from oven let cool and enjoy

    Almond Fig Tartlets

    Ingredients:

    Tart:
    • olive oil cooking spray
    • 1 cup almond flour
    • 4 Tbsp raw honey
    • 8 fresh figs
    • 2 Tbsp raw slivered almonds
    • 1/4c coconut palm nectar sugar
    • 1 tsp cinnamon
    • 5 tart cups
    Directions:
    1. Set oven to 375 and spray tart cups with olive oil spray
    2. In a food processor mix almond flour and honey until its crumbled 
    3. In each tart cup put the mix in the bottom and bake in oven for 10-12 mins 
    4. Remove crusts from oven and drop oven to 350
    5. In a bowl slice figs and sprinkle with coconut palm nectar sugar.
    6. Place figs on crusts and top with slivered almonds and cinnamon and bake for 10-12 more minutes.
    Chocolate Banana Protein Cake


    Ingredients for CAKE:
    • 4 scoops whey protein
    • 11/2 c old fashioned oats
    • 1 package sugar free pudding mix (banana cream flavor)
    • 11/2c egg white
    • 11/2c almond milk
    • 1/4c milled flax seed
    • 1 Tbsp flax oil
    • 1 tsp baking soda
    • 1tsp baking powder
    Ingredients for ICING
    • 3/4c Greek yogurt (plain)
    • 2-3 tbsp unsweetened cocoa powder
    • 1/4c stevia or truvia
    • 2-3 tbsp sugar free maple syrup or agave nectar

    Instructions:
    1. Preheat oven to 350 and mix all ingredients in a large bowl. Pour mixture into small square cake pan. (be sure to spray pan before with a non stick spray)
    2. Bake for 25 mins. Take cake out of oven and let cool for 20 mins.
    3. While cake is cooling prepare icing by mixing all ingredients in a small mixing bowl.
    4. Spread icing ontop of cake and put in freezer for 20 mins. Ready to serve.
    Slow Cooker Carrot Cake
    Ingredients
    olive oil cooking spray
    1 1/4 cups all purpose whole wheat flour
    1/3 cup shredded unsweetened coconut
    1 1/2 tsp ground cinnamon
    1 1/2 tsp baking powder
    1 tsp baking soda
    1/4 tsp sea salt
    1/2 cup unsweetened raisins
    1 large egg white
    1 tsp flaxseed, ground, mixed with 2 tsp water
    1/2 cup honey
    1/3 cup unsweetened applesauce
    1/4 cup low-fat plain yogurt
    2 Tbsp. olive oil
    1 tsp pure vanilla extract
    4 oz carrot, peeled and finely shredded (about 1/2 cup packed)

    cream cheese honey icing
    ingredients
    1/4 cup cream cheese
    1 Tbsp raw organic honey
    1 lemon, finely zested and juiced, divided

    Instructions:
    Cut parchment to fit bottom and sides of stoneware insert.  (worked perfect with my 3 quart slow cooker...might not be enough for a big slow cooker).  Spray inserts or dish with cooking spray and line with prepared parchment. 

    Place flour, coconut, cinnamon, baking powder, baking soda and salt in a bowl and whisk lightly to combine.  Stir in raisins.

    In a separate large bowl, combine egg white and flax-water mixture and whisk until bubbles form.  Add honey, applesauce, yogurt, oil and vanilla and whisk until well blended.  Stir in dry ingredients, until just mixed.  Fold in carrot and pour mixture into prepared stoneware dish.  Cover entire top of slow cooker with three layers of paper towel and secure with lid.  This will catch the extra condensation in the slow cooker and prevent the cake from getting too moist.  Bake for two hours on low or until a knife inserted in centre of cake comes out dry.  Remove when cooled.

    Cream Cheese Honey Icing
    In a small bowl, heat cream cheese on high in microwave until slightly warm, about 10 to 15 seconds.  Remove from microwave and use a rubber spatula to stir honey into cream cheese until smooth.  Add pinch lemon zest and two teaspoons lemon juice and continue to stir.  Slowly add two tablespoons water, a bit at a time, until mixture is consistency of thick cream.


    Chocolate Caramel Brownies


    The crust:
    •  4 medjool dates
    • 1/2c almond butter
    • 1/4c unsweetened shredded coconut
    • 2 tbsp raw honey
    • 1tsp cinnamon
    • pinch of sea salt
                   the caramel
    • 4 medjool dates(pitted)
    • 5-6 tbsp canned coconut milk
    • 3 tbsp water
    • 1 tsp vanilla extract
    • pinch of sea salt
                the topping
    • 1c of chopped up unsweetened daqrk choc (80%-100% cocoa)
    • 1/4c canned coconut milk
    • 2 tsps ground coffee
    • pinch of sea salt
    1. In a food processor blend together all ingredients for crust. In a cooking pan spray with olive oil spray and preheat oven to 350. spread ingredients in pan evenly.
    2. Then food process all caramel ingredients untill smooth and pour ontop of crust.
    3. Put all topping ingredients in food processor and mix till smooth with a little thickness and pour ontop of the whole thing.
    4. Put in oven for 15 mins and enjoy! ( you can also add a little coconut flakes on top and put back in oven to toast them for about 3-5mins.)
    To let cool put in the freezer for about 15-20mins

    Chia Seed Chocolate pudding












    Ingredients:
    • 1/4c chia seeds
    • 3/4c almond milk
    • 2 tbsp unsweetened cocoa powder
    • couple packets of stevia
    • can add black cherries on top
    Instructions:
    • Mix all ingredients in a bowl and let sit for 30mins to an hr and enjoy!

    Pumpkin Pie Bars
    Serves: 6-9 pieces
    Ingredients:
    CRUST:

    • 8 dates (no pits)
    • 1c natural peanut butter
    • 2 eggs 
    • 2tbsp honey
    • 1 tsp vanilla extract
    • 2 tsp cinnamon
    • pinch of sea salt
    FILLING
    • 1- 14oz can of pumpkin puree
    • 1/2c coconut milk
    • 1/4c coconut butter
    • 3 tbsp coconut oil
    • 1/4c agave nectar
    • 2tsp cinnamon
    • 1tsp ground ginger
    • 1tsp all spice
    • 1tsp nutmeg
    PECAN TOPPING
    • 1c pecans chopped
    • 2 tbsp agave nectar
    • 2tsp cinnamon
    Instructions:
    1. In a food processor combine all crust ingredients. When all ingredients are combined pour into a cooking oil sprayed baking pan and smooth out with a spatula. Cook crust in oven at 350 degrees for about 10-15 mins.
    2. While you bake your crust combine all filling ingredients in a clean food processor. When crust is done and cooled pour filling on top and set in freezer for about 15 mins.
    3. While pumpkin bars are in the freezer roast the pecans. On a baking sheet with parchment paper lay out pecans and drizzle with agave nectar and sprinkle with cinnamon. Bake on 350 for about 8-10 mins making sure to mix nuts around to ensure they all are coated with mixture.
    4. After pumpkin bars are finished cooling in the freezer take them out and sprinkle pecans on top and serve. 

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