Category: Recipes

Peanut Butter Protein Donuts

A high protein, peanut butter filled, dense and delicious snack. Does it get any better?

These donuts are also:

  • Dairy free
  • Gluten free
  • Refined sugar free
  • Soy free

Be sure to tag me on Instagram (@eb.fiitness) if you make these! I love to see and repost your amazing creations!

 

Peanut Butter Protein Donuts

  • Difficulty: easy
  • Print

Ingredients:

Donuts:

  • 1/2 cup Gluten Free Flour
  • 1/2 cup buckwheat flour
  • 2 heaped tbsp almond meal
  • 3 heaped tbsp natural peanut butter
  • 3 tbsp powdered peanut butter (or sub for another 2 tbsp normal peanut butter)
  • 2 serves vanilla pea protein powder
  • 1 tsp baking powder
  • 2 eggs
  • 1/3 cup maple syrup
  • 3/4-1 cup almond milk (more or less will be needed depending on your protein powder, consistency should be thick yet runny)
  • 1 tsp vanilla essence

Method:

  1. Pre-heat the oven to 180 degrees celsius fan-forced.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, combine all the wet ingredients and then pour into the dry mixture. Mix well to combine. The mixture should be thick yet still runny – add more milk if needed.
  4. Spray your donut moulds with coconut or olive oil.
  5. Transfer the donut mixture into a piping bag and pipe into the donut moulds.
  6. Bake for 12-13 minutes or until a skewer comes out clean.
  7. Allow to cool completely before icing (speed up the process by popping the cooked donuts in the fridge).

Glaze:

  • 2 tbsp powdered peanut butter
  • 2 tbsp water
  • 1 tsp maple syrup
  • 1 tsp coconut oil, melted

Method:

  1. Combine all the ingredients in a bowl until smooth.
  2. Dip each (cooled) donut into the glaze and add any desired toppings (crushed peanuts, chia seeds, cacao nibs etc.).
  3. Place in the fridge for 10-15 minutes to set!

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

Cheesey Zucchini Bread | GF, DF

I’m usually a sweet snacker kinda gal, but lately I’ve been craving savoury! This Cheesey Zucchini Bread has been the perfect morning snack – toasted with a little smear of Nuttelex, yum!

I love using zucchini in all my baking – savoury and sweet! Its tasteless but adds so much volume, moisture and nutrients to whatever I’m making. So if you struggle to get your daily greens in, this recipe is for you!

This is probably the easier loaf of bread you will ever make. Its all mixed in one bowl and there is no yeast added, so no waiting around for hours for bread to rise.

This recipe is simple yet packed with flavour. If your a fan of cheese, your going to love this recipe. It is also dairy free, gluten free and soy free.

Enjoy a slice as a snack with a smear of butter/nuttelex, OR get a little fancy and for breakfast or lunch; toast 2 pieces, add some poached or boiled eggs and you have a cafe style brunch made in your own kitchen!

Cheesey Zucchini Bread

  • Difficulty: easy
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Ingredients:

  • 1 cup Gluten Free Self-Raising Flour
  • 1/2 cup coconut flour
  • 3/4 cup nutritional yeast
  • 2 spring onions, chopped
  • Pinch of salt
  • 1 egg
  • 2 zucchini, grated
  • 3 tbsp Nuttelex, melted (or Butter if not DF)
  • 1 cup almond milk
  • 1/4 cup dairy free cheddar cheese (optional)

Method:

  1. Pre-heat oven to 180 degrees fan-forced.
  2. In a large bowl, combine the flours, nutritional yeast and salt.
  3. In another bowl, combine the egg, melted butter, and milk. Then add the wet mixture to the dry mixture and careful combine – but be sure not to over mix.
  4. Squeeze out some of the liquid of the grated zucchini using a paper towel. You don’t need to completely dry it out as it will add moisture to the bread.
  5. Add the zucchini, spring onions and cheese to the mixture and mix lightly until just combined.
  6. The batter will be quite thick. Pour batter into a lined loaf pan and bake for 1 hour to 1 hour & 15 minutes. The bread should be golden when cooked and a skewer inserted should come out clean when cooked through.
  7. Allow to cool in the pan for 20-25 minutes before carefully removing from the pan and allowing to cool on a wire rack.

Storage: Store in an airtight container in the fridge for up to 7 days.

Chocolate Protein Donuts | DF, GF

I swear everything just tastes better in donut form.

These donuts are so dense, decadent and chocolatey, you’ll find it hard to believe they are made from 100% wholefood ingredients and also a totally balanced snack or dessert!

And, yes, you can have your chocolate and eat it too! Living a healthy life doesn’t have to mean you can’t enjoy foods like chocolate, because seriously, who wants to live in a world without chocolate… naht me! As always its about balance, and this is a perfectly balanced snack; packed with protein, healthy fats and some complex carbs. Each ingredients is REAL food, so your body knows exactly how to digest and break it down to use for nourishment and fuel.

The only naughty thing about these donuts is the TASTE! They taste so decadent and indulgent, its hard to believe they are actually healthy!

They are also:

  • Dairy free
  • Gluten free
  • Refined sugar free
  • Soy free

 

Chocolate Protein Donuts

  • Difficulty: easy
  • Print

Ingredients:

Donuts:

  • 1 cup almond meal
  • 1/2 cup buckwheat flour
  • 2 tbsp coconut flour
  • 1 tbsp cacao powder
  • 80g or 2 servings of chocolate vegan protein powder
  • 1 tsp baking powder
  • 3 eggs
  • 1 cup almond milk, or milk of choice (more may be needed depending on your protein)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 2-3 tbsp maple syrup (depending on how sweet you like things)
  • 1 tbsp natural almond butter
  • 1 heaped tablespoon coconut yoghurt
  • 50g vegan dark chocolate, melted

Icing:

  • Vegan dark chocolate
  • 1 tsp coconut oil
  • Optional: toppings – caramel or white chocolate drizzle, crushed nuts, coconut, sprinkles etc.

Method:

  1. Pre-heat the oven to 180 degrees celsius fan-forced.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, combine all the wet ingredients and then pour into the dry mixture. Mex well to combine. The mixture should be thick yet still runny – add more milk if needed.
  4. Spray your donut moulds with coconut or olive oil.
  5. Transfer the donut mixture into a piping bag and pipe into the donut moulds.
  6. Bake for 12-15 minutes or until a skewer comes out clean.
  7. Allow to cool completely before icing (speed up the process by popping the cooked donuts in the fridge).
  8. Melt the chocolate and coconut oil for the icing together. Then dip each donut in the icing chocolate, add your toppings and pop back in the fridge to set!

Storage notes: these donuts taste even better as they get a few days older! Store in the fridge for up to 7 days (if they last that long!)

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

Crispy Tahini-Almond ‘LCM’ Bars

This recipe was inspired by the humble LCM Bar which I so use to love as a kid! I remember the excitement I use to feel in primary school when I would open my lunch box to see Mum has packed me an LCM!

Lately, I’ve been craving an LCM. But a real LCM is just not something I want to put in my body these days, nor can I with my current dietary restrictions (#glutenfree #dairyfree life).

So! I’ve made my own version! And, not biased at all.. I actually think mine is better. 😉

These Crispy Tahini-Almond ‘LCM’ Bars are not only gluten free, dairy free, soy free and refined sugar free, but they are also high protein thanks to the addition of protein powder in the recipe.

But the best thing about this recipe – it literally takes less than 5 minutes to make (excluding setting time). One pan and a couple of minutes and your done! Which is a common theme in all my recipes because I believe healthy food doesn’t need to be complicated.

I can’t wait for you to try this recipe! I’ve been making these for #sundaymealprep and taking them to work for snacks throughout the week because they will last the week (or longer if you don’t eat them all by then) in the fridge.

Crispy Tahini-Almond 'LCM' Bars

  • Difficulty: easy
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Ingredients:

  • 1/2 cup tahini
  • 2 tbsp natural almond butter
  • 1/3 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • 1 serve vanilla protein (I use Botanika Blends, Vanilla Cake Batter Protein)
  • 2 cups puffed rice
  • 2 tbsp flaked almonds (optional)

Method:

  1. Place tahini, almond butter, maple syrup, coconut oil and vanilla in a saucepan and heat over low-medium heat, stirring often, until melted and combined.
  2. Remove from heat and stir in protein powder.
  3. Then stir through the puffed rice and flaked almonds (if using).
  4. Transfer mixture into a lined baking pan and press down so it is compact and smooth on top.
  5. Place in the fridge to set for 3 hours. Once set, remove from fridge, slice into 9 bars and enjoy!

Storage: store in the fridge in an airtight container.

Sweet Potato Vanilla Protein Blondies

There’s something about Sweet Potato Brownies and Blondies that I just can’t get enough of! They are so dense and fudgy, exactly how a brownie/blondie should be!

My recent Sweet Potato Protein Brownies have been a HIT so I thought I’d make a blondie version of the recipe because as a kid, blondies were one of my favourite treats to make!

If you’re not familiar with the term ‘blondie’, it is basically a Brownie but without the chocolate. But still super decadent and delicious!

I made this recipe with a new protein powder I am obsessed with – Botanika Blends Vanilla Cake Batter Protein Powder. No joke it actually tastes like a vanilla cake batter! *drool*. But don’t stress if you don’t have this on hand, you can still make this recipe! Just substitute it for any vanilla protein you have on hand, however, as the Botanika Blends protein powder is very sweet on its own, you may need to add an extra tbsp of sweetener to the batter. Just be sure to taste test the batter as you go!

Sweet Potato Vanilla Protein Blondies

  • Difficulty: easy
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Ingredients:

  • 1 cup sweet potato puree (I use steam sweet potato and then mash it to make this)
  • 2.5 tbsp coconut flour
  • 60g Botanika Blends Vanilla Cake Batter Protein Powder (or any Vanilla Protein Powder will work)
  • 1 tsp baking powder
  • 2 eggs
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp cashew butter (or any nut butter)
  • A dash or two of almond milk (or milk of choice) as needed for consistency
  • 1/4 cup chopped macadamias
  • Optional: chocolate chips

Method:

  1. Preheat oven to 180 degrees celsius, fan-forced.
  2. Combine all the dry ingredients in a bowl and then mix in the wet ingredients.
  3. Stir in the macadamias or chocolate chips (if using).
  4. Transfer mixture into a baking pan (I used a loaf pan so the blondies turned out thicker!).
  5. Bake for 25 minutes or until a skewer inserted comes out clean (baking time will be less if you use a large pan and make thinner blondies).
  6. Allow to cool for 30 minutes and then slice into 8 even pieces.

Be sure to join me over on Instagram (@eb.fiitness) for daily motivation, recipes and fitness tips! xxx

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