Nutella Muffins

Ingredients:

• 125g hazelnut meal (ground hazelnuts)
• 100g oats, processed in food processor to form a flour (gluten free if required)
• 50g cocoa powder
• 70g self-raising flour (gluten free if required)
• 1 tsp baking powder
• 70g baking stvevia, or sweetener of choice 
• 2 eggs, whisked
• 150g apple sauce
• 120g milk
• 120g Nutella + extra for Nutella centre 

Method:

1. Combine dry ingredients in a large mixing bowl
2. Microwave 120g Nutella for 40 seconds/until runny. 
3. Add Nutella, apple sauce and milk to dry ingredients and mix until it just starts to come together, then add eggs and mix until just combined (this is to stop the hot nutella from cooking the eggs)
4. Fill 9 patty pans half way with muffin mix, add a spoonful of Nutella, then add another spoon of muffin mix until the patty pans are ¾ full. 
5. Bake at 180C for 20 mins 

Chop Chip Peanut Butter Protein Muffins

Nutrition (per serve, serves 8): 234 calories, 11g fat, 25g carbs, 13g protein

Ingredients:
Dry Ingredients

• 100g oat flour (or oats processed in food processor to form a flour)
• 30g coconut flour
• 25g almond meal
• 40g (1 scoop) Vanilla Lean Body For Her protein powder
• 20g stevia (or sweetener of choice) 
• 1 ½ tsp baking powder
• 60g chocolate chips

Wet Ingredients

• 90g (½ cup) smooth peanut butter
• 100g fat free cottage cheese
• 150g apple sauce
• 150g egg whites 

Method 

1. Combine all dry ingredients in a bowl
2. Comine peanut butter, cottage cheese and apple sauce in a food processor until smooth. Add this and the egg whites to the dry ingredients and mix until just combined
3. Scoop into 8 lined and greased muffin tins and bake for 15 mins at 180C

Chocolate Brownie Protein Cupcakes

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

1. Sift all dry ingredients into a mixing bowl and combine
2. whisk wet ingredients together in a separate bowl, then add to dry ingredients and mix until just combined
3. pour into 6 greased and lined muffin tins, and bake at 160C for 20 mins

Peanut Butter Protein Cookies

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

1. Combine all ingredients except peanut butter and egg in a mixing bowl
2. Add peanut butter and mix with hands until combined. Add egg and mix until combined.
3. 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

Gluten Free Coconut Cake

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

1. Combine all dry ingredients in a bowl
2. Whisk all wet ingredients together in a bowl
3. Add wet ingredients to dry ingredients and mix until just combined
4. Scoop mixture into a lined cake tin and bake at 160C for 35-45 mins 

Pumpkin Pie Loaf

Nutrition (served 10): 157 calories, 4g fat, 20g carbs, 9g protein

Ingredients

• 50g Oats (gluten free if required), ground in a food processor to form a corse flour
• 100g buckwheat flour
• 50g coconut flour
• 40g almond meal
• 40g baking stevia (or sweetener of choice)
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• 250g cooked pumpkin (steamed or roasted)
• 100g cottage cheese
• 150g egg whites
• 100mL unsweetened almond milk (or milk of choice)

Method

1. Combine all dry ingredients in a bowl
2. Place pumpkin and cottage cheese in a food processor and process until smooth
3. Add pumpkin mixture, egg whites and milk to the dry ingredients and mix until just combined 
4. Pour mixture into a lined loaf tin and bake at 180C for 32-35 mins

Banana Almond Oat Cookies

Nutrition (serves 12): 215 calories, 11g fat, 24g carbs, 5g protein

Ingredients

• 200g quick oats
• 50g almond meal
• 60g almonds, chopped
• 150g banana (approx. 1 ½ bananas), mashed
• 60g coconut oil, melted
• 60g maple syrup

Method

1. Combine first three ingredients in a bowl
2. Combine remaining ingredients and mix until smooth
3. Add wet ingredients to dry ingredients and mix to combine
4. Roll mixture into 12 balls and press down slightly onto a lined baking tray. Bake at 160C for 15 minutes. 

Raspberry Oat Loaf

Nutrition (1 serve, serves 10): 124 calories, 5g fat, 17g carbs, 5g protein

Ingredients:

• 100g oats
• 75g coconut flour
• 75g almond meal
• 2 tsp baking powder
• 50g stevia (or sweetener of choice)
• 150g egg whites
• 150g apple sauce
• 150mL unsweetened almond milk (or milk of choice)
• 100g frozen raspberries

Method:

1. Process oats in a food processor to form a course flour
2. Sift coconut flour and almond meal into a bowl. Add baking powder, oats and stevia, mix to combine
3. Add egg whites, apple sauce and milk and mix until just combined. Fold through raspberries
4. Scoop mix into a lined loaf tin and bake for 45-50 mins at 160C until the top is a dark golden colour

Chocolate Oat Loaf

Nutrition (per serve, serves 10): 153 calories, 5g fat, 18g carbs, 6g protein

Ingredients:

• 100g oats
• 6g (1 Tbsp) psyllium husks- can omit but this will affect the texture
• 70g cacao powder
• 50g coconut flour
• 50g almond meal
• 2 tsp baking powder
• 70g stevia (or sweetener of choice)
• 100g egg whites
• 150g apple sauce
• 200mL unsweetened almond milk (or milk of choice)

Method:

1. Process oats and psyllium husks in a food processor to form a course flour
2. Sift cacao powder, coconut flour and almond meal into a bowl. Add baking powder, oats and stevia, mix to combine
3. Add egg whites, apple sauce and milk and mix until just combined
4. Scoop mix into a lined loaf tin and bake for 40-45 mins at 180C, or until a skewer comes out clean. 

Cauliflower English Muffins

Nutrition (per muffin, makes 6): 83 calories, 1g fat, 12g carbs, 7g protein

English Muffins topped with hummus and sundried tomatoes 

Ingredients:

• 600g cauliflower flowerets
• 60g coconut flour
• 180g egg whites

Method:

1. Place cauliflower in a food processor and process to form a 'snow'
2. Microwave the cauliflower in high in a microwave safe container for 4 minutes
3. Combine cauliflower and coconut flour in a bowl. Season to taste if you intend on using savoury toppings on your muffins. Add egg whites and mix until combined
4. Divide mixture into 6 greased, lined ramekins and bake at 180C for 40-45 minutes until golden brown

Gluten Free Orange and Poppyseed Muffins

Nutrition (1 of 8): 195 calories, 6g fat, 29g carbs, 8g protein

Ingredients:

• 2 large Oranges
• 150g buckwheat flour
• 50g coconut flour
• 40g almond meal
• 1 ½ tsp gluten free baking powder
• 50g stevia (or sweetener of choice)
• 1 Tbsp poppy seeds
• 100g cottage cheese (or thick yoghurt)
• 200g unsweetened almond milk
• 1 egg

Method

1. Place oranges in a large pot of water, making sure they are completely covered by the water. Bring to the boil then simmer for 1 hour
2. Sift all dry ingredients into a bowl and combine
3. Combine cottage cheese and egg in a food processor until smooth (can miss this step if using yoghurt). Add milk
4. Cut oranges into segments and process in food processor until smooth
5. Add oranges and cottage cheese mix to the flout and mix until just combined
6. Scoop into 8 lined muffin tins and bake at 180C for 25-30 mins

Gluten Free Baked Cheesecake

Nutrition (⅛ of cake): 264 calories, 15g fat, 22g carbs, 8g protein

Ingredient:
Base

• 20g coconut four
• 40g almond meal
• 40g gluten free oats
• 20g stevia/sweetener of choice
• 50g cottage cheese
• 50g egg whites
• 100mL unsweetened almond milk
• 1 tsp vanilla extract

Filling

• 375g reduced fat cream cheese
• 2 eggs
• 1 cup icing sugar, sifted

Method

1. Combine coconut flour, almond meal, oats and stevia in a bowl
2. Combine cottage cheese and egg whites, milk and vanilla extract in a food processor until smooth. Add to flour and mix until just combined. Press into a lined cake tin
3. Combine all filling ingredients in a electric mixer and beat until smooth and well combined. Pour over base
4. cook at 180C for 35-45 mins until slightly golden. Let cool completely before taking out of tin an serving (can be sped up in the fridge or freezer, but best if left on the bench)

Caramelised Leek and Ricotta Tarts (Gluten Free)

Nutrition (per tart, makes 8): 176 calories, 8g fat, 15g carbs, 10g protein

Ingredients:
Base

• 50g coconut flour
• 50g quinoa flour
• 30g almond meal
• 100g chickpeas, drained and rinsed (weighed after drained and rinsed)
• 100g cottage cheese
• 100g unsweetened apple sauce
• 4 tsp psyllium husks
• salt and pepper

Filling

• 1 leek, cut in half lengthways, rinsed, finely sliced
• 1 Tbsp butter
• 2 cloves garlic, crushed
• 1 egg
• 250g reduced fat ricotta
• 80g reduced fat cream cheese
• salt and pepper to taste

Note: the cheeses are the 'light' option, not  'extra light'

Method:

Base

1. combine all ingredients in a food processor until smooth and well combined (depending on the size of your processor you may need to do two batches)
2. Wrap dough in cling film and put in the fridge for 30-60 mins
3. cut dough into eight and press into greased mini tart tins. Bake for 15-20 mins at 180C or until golden. Take out of tin before adding filling 

Filling

1. Melt butter over a medium heat. Add leek and garlic and cook stirring until soft and caramelised. let cool
2. Combine all other filling ingredients in a food processor until just combined. Stir through leek
3. Divide filling evenly between bases and bake for 20-30 mins at 180C, until set

Gluten Free Choc Chip Banana Bread

Macros (1 of 12 slices): 120 calories, 4g fat, 16g carbs, 4g protein

Ingredients: 

• 120g buckwheat flour
• 30g coconut flour
• 20g almond meal
• 1 tsp gluten free baking powder
• 1/2 tsp baking soda
• 25g granulated stevia (or sweetener or choice)
• 100g cottage cheese
• 200g ripe bananas (2 large bananas), mashed
• 150mL (150g) unsweetened almond milk
• 100g egg whites
• 75g chocolate chips

Method:

1. sift flours into a bowl. Add other dry ingredients and combine
2. place cottage cheese and egg whites in a food processor and process until smooth. Combine with milk and banana
3. add wet to dry ingredients and mix until just combined
4. pour into a lined loaf tin and bake at 180C for 30-40 mins or until a skewer comes out clean

Gluten Free Slider Buns

Macros (1 of 2 buns): 124 calories, 2g fat, 18g carbs, 6g protein

Ingredients

Dry:

-15g gluten free oats

-15g coconut flour

-20g buckwheat flour

-5g quinoa flour

-1/2 tsp seasoning of choice (I used Mrs Dash Origional) or salt & pepper to taste

-1/2 tsp gluten free baking powder

Wet:

-1 egg white

-50g unsweetened almond milk/milk of choice

Method 

1. Combine dry ingredients in a food processor until the oats from a flour consistency 

2. Add wet ingredients and mix until just combined 

3. Scoop into two lined ramekins and bake at 180C for 30-40 mins

HULK muffins (gluten free)

Macros (per muffin when you make 6 jumbo sized muffins): 225 calories, 26g carbs, 8g fat, 10g protein

Dry ingredients 

• 120g buckwheat flour 
• 60g coconut flour 
• 60g almond meal 
• 1 tsp GF baking powder 
• 1/2 tsp baking soda
• 50g granulated stevia/sweetener of choice

Wet ingredients

• 100g cottage cheese 
• 200g unsweetened apple sauce 
• 1 egg 
• 250mL unsweetened almond milk 
• 2 cups spinach

Method

1. sift dry ingredients into a bowl 
2. combine cottage cheese, egg and apple sauce in a food processor and process until smooth. Add the spinach and process until combined. Mix in milk 
3. Combine wet and dry ingredients 
4. Scoop into 6 large/12 regular lined muffin tins and bake at 180 for 30-40mins (large)/ 20-30 mins (small)

Healthy Gluten Free Apple Pie

Macros (serves one): 300 calories, 11g fat, 44g carbs, 10g protein

Ingredients:

Crust

• 10g coconut flour
• 10g quinoa flour (can sub 5g coconut flour and 5g almond meal)
• 5g almond meal
• 20g cottage cheese
• 20g unsweetened apple sauce
• 16g drained and rinsed chickpeas
• 1 tsp stevia

Filling

• 1/2 cup stewed apple
• 1/2 tbsp unsweetened apple sauce
• 1/8 tsp cinnamon 
• 1/8 tsp stevia

Crumble

• 5g almond meal
• 5g desiccated coconut
• 10g honey 

Method

1. Combine all crust ingredients in a food processor and process until well combined. Form into a disk, cover in glad wrap and put in the fridge for an hour/freezer for 5-10 mins.
2. Press dough into a lined ramekin and bake at 160C for 20-30 mins until golden
3. Combine filling ingredients and scoop into base
4. Combine crumble ingredients and top the pie
5. Put in the oven and bake at -80V for 10-15 mins until crumble is golden 

Sticky protein cake

Macros: 277 calories, 5g fat, 22g carbs, 34g protein

Ingredients 

• 20g whey protein powder 
• 20g GF quick oats
• 10g coconut flour
• 10g casein protein powder
• 5g psyllium husks
• 40g egg whiles (1 egg white)
• 80g unsweetened almond milk

Method:

1. Combine all dry ingredients in a food until it forms a flour consistency
2. Add egg whites and milk and process until the mixture starts to thicken (about 2 mins)
3. Scoop into a liners ramekin and bake at 180C for 10 mins. I store mine in the fridge overnight and eat it the next day

Red Velvet Sticky Protein Cake

Add: 

-40g tinned beetroot

-1/2 tsp stevia

-only use 50g milk

Chocolate Protein Muffins

Macros (1 of 9 muffins): 137 calories, 6g fat, 12g carbs, 10g protein

Ingredients:

Dry ingredients 

• 100g gluten free oats, blended to a flour
• 5g psyllium husks (optional but highly reccomended!)
• 50g almond meal
• 50g cacao powder (or cocoa)
• 45g stevia sweetener 
• 30g whey protein powder (I used vanilla)
• 1 heaped tsp baking powder

Wet ingredients

• 2 eggs
• 100g fat free natural yoghurt
• 100g unsweetened apple sauce
• 100g unsweetened almond milk (or other milk)

Method:

1. Combine all dry ingredients in a bowl
2. Whisk wet ingredients until combined
3. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until just combined
4. Pour into patty pans in a muffin tin and bake at 170C for 12-15mins (be very careful not to over cook)

Banana Cinnamon Oo-ey Goo-ey cake

Macros (serves one): 420 calories, 55g carbs, 12g fat, 40g protein

Cake:

Ingredients

• 1 cinnamon roll quest bar, cut into pieces and rolled into balls
• 80g chickpeas rinsed and drained
• 30g cottage cheese
• 50g banana
• 1/2 tsp vanilla extract
• 5g vanilla casein protein powder
• 2 tsp setvia

Method

1. Combine chickpeas, cottage cheese and banana in a food processor until smooth
2. Add casein and stevia and process until just combined
3. stir through quest bar pieces
4. scoop into a lined muffin tin and bake for 15-20 mins/until just set (it can still be a little undercooked in the middle- that makes for extra gooeyness!)

Frosting:

Ingredients

• 40g quark (smooth cottage cheese)
• 5g cacao
• 1 tsp/8 drops stevia
• splash of almond milk

Method

1. Combine quark, cacao and stevia in a small bowl 
2. add a splash of almond milk to desired consistency