Nutrition (per cupcake, makes 6): 206 calories, 8g fat, 21g carbs, 11g protein
Ingredients
- 100g oats, ground into a flour in a food processor
- 50g almond meal
- 50g cacao powder
- 25g Lean Body For Her chocolate whey protein
- 60g stevia (or sweetener of choice)
- 5g psyllium husks (can omit but this will slightly change the texture)
- 1 tsp baking powder
- 100g apple sauce
- 100mL unsweetened almond milk
- 100g fat free natural yoghurt
- 2 eggs
Method
- Sift all dry ingredients into a mixing bowl and combine
- whisk wet ingredients together in a separate bowl, then add to dry ingredients and mix until just combined
- pour into 6 greased and lined muffin tins, and bake at 160C for 20 mins
Nutrition (per cookie, makes 8): 170 calories, 11g fat, 9g carbs, 9g protein
Ingredients:
- ⅓ cup gluten free oat flour (or oats ground into a flour in a food processor)
- ½ cup almond meal
- ¾ (30g) scoop Lean Body For Her Vanilla Whey Isolate
- 20g baking stevia
- ½ cup peanut butter (melt in microwave for 30 seconds if your PB is thick)
- 1 egg
Method
- Combine all ingredients except peanut butter and egg in a mixing bowl
- Add peanut butter and mix with hands until combined. Add egg and mix until combined.
- Shape into 8 cookies and press down the top with a fork. Place on a lined baking tray and bake at 160C for 10-12 mins
Nutrition (served 10): 200 calories, 13g fat, 12g cabs, 6g protein
Ingredients
Dry ingredients
- 50g gluten free oats, ground into a flour
- 50g buckwheat flour
- 80g coconut flour
- 40g almond meal
- 30g desiccated coconut
- 30g baking stevia
- 2 tsp gluten free baking powder
Wet ingredients
- 400mL can full-fat coconut milk
- 100g apple sauce
- 150g egg whites
Method
- Combine all dry ingredients in a bowl
- Whisk all wet ingredients together in a bowl
- Add wet ingredients to dry ingredients and mix until just combined
- Scoop mixture into a lined cake tin and bake at 160C for 35-45 mins
