Craving a delicious baked treat but don’t want to veer from the program? Our amazing BFF dietitian’s have got you covered! To get a mouth watering preview of how good these treats look, join CEO & Co-Founder Kate Save in the video below along with their recipes.
Banana Cookies
Ingredients:
100g banana (ripe)
½ teaspoon cinnamon
2 tablespoons coconut oil
1 teaspoon vanilla essence
2 tablespoons almond milk
1 cup oats
1 cup vanilla protein powder
½ cup almond meal
50g sultanas/raisons
Method:
- Preheat oven to 160.
- Combine all ingredients in bowl.
- Form into 12 cookies. Roll a tablespoon of mix for each cookie.
- Place on baking tray with baking paper.
- Flatten each ball with a fork.
- Bake for 30 minutes or until golden.
Lemon & Ricotta Muffins
Ingredients:
1 cup almond meal
½ cup vanilla protein powder
¼ teaspoon bicarb soda
4 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon stevia
2 tablespoons almond milk
1 teaspoon vanilla essence
2 tablespoons coconut oil
½ cup ricotta
2 eggs
Method:
- Preheat oven to 160.
- Combine all ingredients in a bowl. Mix well.
- Spoon mixture into six prepared muffin tins.
- Bake for 30 minutes or until golden.
Pumpkin, chia and rosemary scones
Ingredients:
250g kent pumpkin
1 egg
¼ cup unsweetened almond milk
1.5 cups buckwheat flour
1 tbsp chia seeds
2 tsp rosemary cut finely
2 tsp baking powder
½ cup vanilla protein powder
For flouring bench and baking tray:
¼ cup buckwheat flour for
Method:
- Preheat oven to 200degrees. Steam pumpkin until tender then mash with fork. Combine pumpkin, milk and egg in bowl.
- Combine flour, chia seeds, baking powder, protein powder and rosemary in a mixing bowl. Add pumpkin mixture and stir until dough just combines. Turn dough out onto floured work surface, then shape into a 3cm deep round.
- Cut 10 rounds of dough using a 5.5cm biscuit cutter. Place rounds on floured baking tray and bake for 12-14 minutes or until risen
Serving suggestion:
- Can use 1 tbsp of low fat ricotta cheese to serve on each scone
Almond Carrot Cake
Ingredients:
500g grated carrot
3 eggs
2 tsp vanilla essence
2 tsp cinnamon
½ tsp nutmeg
¼ cup coconut oil
½ cup raisins
2 tsp baking powder
2 ½ cups Almond Meal
½ cup vanilla protein powder
¼ cup unsweetened almond milk
1 tsp stevia
Method:
- Preheat oven to 160 degree. Combine carrots, eggs, vanilla essence, cinnamon, nutmeg, almond meal, protein powder, coconut oil, raisins, baking powder and almond milk in a bowl and mix well until combined.
- Pour into a 20cm baking tin
- Bake for 1 hr and 15mins
- Let cool and store in fridge for up to 5 days
Choc Raspberry Brownie (10 serves)
Ingredients:
250g canned chickpeas
22g Cacao Powder
¼ cup Unsweetened Almond Milk
76g Egg whites
64g Natural Smooth or Crunchy Peanut Butter
40g Chocolate Protein Powder
70g Granny Smith Apples Peeled
100g Raspberries
2 tsp Baking Powder
Method:
- Preheat oven to 180degrees
- Steam apple on stove top or in microwave until cooked through and mash with fork
- Rinse chickpeas from can
- Place chickpeas, cacao power, almond milk, egg whites, peanut butter, protein powder, apple, baking powder in food processer
- Mix until smooth and combined
- Add 50g raspberries and then mix for 10 seconds
- Pour in a square (20cmx20cm) baking tray lined with baking paper
- Place left over raspberries ontop of mixture
- Bake in the oven for 20minutes or until cooked through
Enjoy! If you have any questions about the above recipes, please get in touch by emailing dietitian@befitfood.com.au or calling us on 1300 263 257.
