Healthy BFF Baked Goods Recipes

February 22, 2019

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: 

  1. Preheat oven to 160.
  2. Combine all ingredients in bowl.
  3. Form into 12 cookies. Roll a tablespoon of mix for each cookie.
  4. Place on baking tray with baking paper.
  5. Flatten each ball with a fork.
  6. 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: 

  1. Preheat oven to 160.
  2. Combine all ingredients in a bowl. Mix well.
  3. Spoon mixture into six prepared muffin tins.
  4. 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:

  1. Preheat oven to 200degrees. Steam pumpkin until tender then mash with fork. Combine pumpkin, milk and egg in bowl.
  2. 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.
  3. 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:

  1. 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.
  2. Pour into a 20cm baking tin
  3. Bake for 1 hr and 15mins
  4. 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:

  1. Preheat oven to 180degrees
  2. Steam apple on stove top or in microwave until cooked through and mash with fork
  3. Rinse chickpeas from can
  4. Place chickpeas, cacao power, almond milk, egg whites, peanut butter, protein powder, apple, baking powder in food processer
  5. Mix until smooth and combined
  6. Add 50g raspberries and then mix for 10 seconds
  7. Pour in a square (20cmx20cm) baking tray lined with baking paper
  8. Place left over raspberries ontop of mixture
  9. 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.