A new banana recipe that has added protein and fiber! If you have ripe bananas this will be a great recipe for you to try out! Of course this could be made into a loaf (aka Banana Bread) as well if you poured your batter into a loaf pan instead of a 8×8 dish but cake sounds more fun. Recipe detailed below.
Preheat oven to 350F. Spray 9×9 pan with oil or line with parchment and set aside. Combine oat flour, protein powder, coconut sugar, vitafiber powder, baking powder, salt and half of the chocolate chips and set aside. In seperate bowl mash bananas then whisk in vanilla, oil, milk and eggs. Fold wet into dry ingredients until well combined and pour into prepared pan. Sprinkle remaining chocolate chips over top. Bake in preheated oven for 25-30mins.
If you’ve ever wanted to make your own protein bars for the fraction of the cost of store bought; look no further. These protein bars are packed with protein, healthy fats, fibre and carbs too. The perfect snack! I use VitaFiber syrup in place of a sticky sweetener in this recipe. It’s a low calorie sweetener that is also a source of dietary fibre, if you have yet to try it check out their website here. Recipe below 👇🏽
Cookies and Cream Protein Bars
INGREDIENTS: •2¼ Cup oat flour •¼ Cup coconut flour •½ Cup (50g) LeanFit vanilla whey naturals protein powder •2 Tbsp Xylitol (or granulated sweetener of choice) •½ Cup peanut butter (or nut/seed butter of choice) •½ Cup (175g) VitaFiber syrup •½ Cup + 1Tbsp Almond milk *-+ •40g Cookie crumbles (I used Annie’s chocolate bunny grahams)
METHOD: 1. Line 8×8 dish with parchment paper and set aside. 2. In large bowl combine oat flour, coconut flour, protein powder and xylitol, set aside. 3. In small saucepan over low heat stir together the peanut butter, VitaFiber and ½ cup of almond milk until smooth. Pour this mixture into dry ingredients. 4. Fold ingredients together with spatula adding in more almond milk 1 Tbsp at a time if too crumbly (I only needed 1 Tbsp). Fold in the cookie crumbles once you have your batter. 5. Press batter down into prepared dish and place in fridge for at least 30 minutes before slicing.
These chocolate oat protein squares are my go to right now! A healthy low sugar, high fiber, high protein, healthy snack. If you have yet to try VitaFiber syrup please do try as it has the same consistency as honey or Maple syrup but has 42% less sugar, it’s fiber content instead. Get yours here.
Chocolate Oat Protein Squares
INGREDIENTS: •½ cup nut/seed butter (I used tahini) •2 Tbsp coconut oil •¼ cup VitaFiber syrup •1 tsp vanilla •2 Scoops (62g) LeanFit Chocolate Naturals 100% Whey Protein •2/3 cup oats •1 Tbsp chia seeds •Pinch salt •3 Tbsp chocolate chips + 1tsp coconut oil
METHOD: Line loaf pan with parchment paper and set aside. In saucepan over medium heat combine nut/seed butter, coconut oil, VitaFiber syrup and vanilla and stir until combined. Remove from heat and stir in protein powder, once combined add oats, chia seeds and salt, stir until combined and press evenly into prepared loaf pan and place in fridge. For top layer melt chocolate chips and coconut oil and spread over cooled base. Place back in fridge for at least an hour to harden. Slice into 18 squares.
I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
Melt chocolate and coconut oil over double boiler until fully melted.
Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
First off a huge welcome back to Canada VitaFiber!! Now available here. Super happy to be working with them again! We’ve missed you! Ok now for these yummy healthy protein bars. Recipe as follows:
Cashew Oat Protein Bars
•1½ cups oats
•½ cup cashews, chopped
•1½ scoop LeanFit Chocolate Whey
•1 cup peanut butter
•½ cup VitaFiber syrup
•2 Tbsp almond milk
•⅓ cup dark chocolate chips
Chop cashews into small pieces or blitz in food processor, combine with oats and whey and set aside. In small saucepan over medium-low heat combine peanut butter and VitaFiber syrup until just combined, remove from heat, stir in almond milk and mix until smooth. Add peanut butter mixture to dry ingredients and fold together with spatula or your hands, fold in chocolate chips (make sure the mixture has cooled or they will melt; place in fridge for about 10mins). Press into parchment lined dish (I used a loaf pan for thick bars but a 12×12 pan will work as well). Place in fridge to harden and slice into desire bars (I got 16 bars). Store in fridge or freezer.
When you think of Christmas flavours what do you think of? For me it’s gingerbread and peppermint and I always try to incorporate both of those flavours in my Christmas baking. This year I made these peppermint mocha balls and used my homemade espresso powder to get the “mocha” flavour. You can also use instant coffee too. Recipe as follows.
Peppermint Mocha Protein Balls
•1 Scoop (32g) LeanFit Chocolate whey
•½ Cup oat flour
•½ Cup almond flour
•¼ Cup cacao powder
•1 tsp espresso powder (or 1Tbsp instant coffee) *Click here to see how to make
•⅓ cup VitaFiber syrup *see subs
•½ cup peanut butter
•¼ cup almond milk or choice
•½ tsp pure peppermint extract
•2-3Tbsp Cacao powder for rolling
Combine all dry ingredients in large bowl and set aside. In small saucepan over medium heat mix peanut butter, VitaFiber syrup and almond milk and stir until well combined, remove from heat and stir in peppermint extract. Add peanut butter mixture to dry ingredients and fold together with spatula and then use your hands to knead together until all your ingredients are incorporated and you have a big giant ball (if your dough is too crumbly, add a tablespoon of milk at time to perfect). Portion into tablespoon size balls (small cookie scoop works amazing!) and roll with your hands to get smooth balls. Roll each ball in cacao powder. Store at room temperature for up to 5 days, in fridge for 2 weeks or in freezer for up to 6 months. Yield 28 balls.
*VitaFiber can be replaced with any sticky sweetener of choice.
I was looking to create some recipes with mocha/espresso flavours and came across espresso powder, I then went to go and search where to buy it and found it was quite pricey. I then did a little bit more digging and realized espresso powder is just brewed coffee, then dried and finely ground. So I took my brewed coffee grounds and placed it on a parchment lined sheet put my oven at its lowest temperature which is 170° Fahrenheit and I let it bake for 2 and 1/2 hours until it was dry and crispy feeling. I then made some peppermint mocha protein balls with it and it worked!! It also enhances any chocolate flavour if you’re using with chocolate recipes which I use often; haha!
What you need and how to do👇🏽
Brewed coffee grounds (I used 1 whole brewed pots worth)
Preheat oven to 170°F. Line baking sheet with parchment paper and spread coffee grounds evenly out.
Place in preheated oven and let bake for 2-1/2 to 3 hours. You want it to be dry and crunchy feeling.
Once it’s cooled place in coffee grinder and grind until you get a very fine powder.
That’s it, I stored mine in freezer. I think it will keep for 6 months … if it lasts!
•½ Cup coconut sugar or brown sugar
•½ Cup oat flour
•1 tsp Cinnamon
•¼ Cup cold butter or coconut oil
Preheat oven to 350ºF and line loaf pan with parchment paper. In large bowl whisk together all wet ingredients and set aside. In separate bowl mix together dry ingredients until incorporated and add to wet ingredients, stir together until combined. In separate bowl mix together crust ingredients using pastry cutter to cut in butter/oil or use your hands. Pour your batter into prepared loaf pan and then sprinkle the crust ingredients over top evenly and press down gently. Bake in preheated oven for about 60 minutes or until toothpick comes clean. Let cool and slice. Store in fridge for longer freshness.
Halloween is slowly approaching and I’m always looking for healthier options than the sugar filled candy around this time of year. So this year I came up with these healthier Oh Henry! bars and yes they are very similar to Snickers bars. Now the Canadian Oh Henry bars are a little different from the American ones, one is made by Hershey and the other is Nestle which I’ve layered like the American bar even though I’m familiar to the Canadian bar. It just layered better this way, I also thought I could mix the caramel into the fudge layer but wasn’t too sure how the texture would turn out so I went this way. Recipe below, enjoy!
Oh Henry! Protein Bars
•1 scoop LeanFit vanilla 100% whey
•½ Cup Oat flour
•1Tbsp. Coconut flour
•½ Cup peanut butter
•¼ Cup VitaFiber syrup *
•¼ Cup + 1Tbsp. Almond milk or choice CARAMEL LAYER
•1 Cup dates, soaked in hot water
•1/3 Cup water (use leftover from soaking)
•½ tsp. Pure vanilla extract PEANUT LAYER
•¼ Cup peanuts CHOCOLATE COATING
•150g Dark chocolate, chopped
•1 tsp. Coconut oil
1. Combine whey, oat flour, coconut flour and salt in medium bowl and set aside.
2. In saucepan over medium heat combine peanut butter, VitaFiber syrup and almond milk and stir until just smooth. Add to dry ingredients and fold together with spatula until well combined.
3. Line loaf pan (8”x4”) with parchment paper and evenly press down fudge layer and set aside.
4. In food processor combine dates, water and vanilla and process until smooth and caramel like. Spread over fudge layer evenly and then press down peanuts into caramel layer. Place in fridge for an hour.
5. Melt your chocolate while you wait for cooling. Over double boiler combine chocolate and coconut oil and melt until no clumps remain.
6. Cut into 16 bars and coat each bar with melted chocolate and place on parchment lined sheet and place back in fridge to harden the chocolate. Store in fridge for up to 2 weeks.
*If you can’t find VitaFiber syrup it can be substituted with any sticky sweetener.
I’m in the process of packing/moving and getting everything ready to renovate my house whilst taking care of my 5 month old baby so I havn’t had much time to bake. I made it a priority while baby naps to make these cookies plus packing fuel!! They turned out great. Recipe as follows 👇🏽
Chocolate Chip Oatmeal Protein Cookies
•1 cups oats
•¾ cup oat flour
•1 scoop LeanFit 100% Vanilla Whey
•1 tsp baking powder
•½ tsp cinnamon
•½ cup coconut sugar
•½ cup coconut oil or butter, softened
•1 tsp vanilla
•¼ cup chocolate chips
Preheat oven to 350ºF. Combine oats, oat flour, whey, baking powder and salt in bowl. In large mixing bowl cream together the coconut oil or butter and sugar, add in egg and vanilla, mix until combined. Slowly add the dry ingredients to the wet and mix until combined, stir in chocolate chips. Scoop cookies onto parchment lined cookie sheet, press down slightly and bake for 8-10 min or until just browned at edges. Yield 20 cookies.