Peppermint Mocha Protein Balls

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

INGREDIENTS:
•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

METHOD:
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.

Ginger Protein Cookies

Looking for the perfect healthy cookie that even your children will love? Look no further, these cookies are melt in your mouth deliciousness! My friends 5yr old kept wanting more!

Ginger Protein Cookies

Ingredients:

• 1½ cups oat flour (finely ground oats)
• ¾ cup LeanFit CompleteGreens protein powder (about 3 scoops)
• 1 tsp baking soda
• 2 tsp. ground ginger
• ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. pink Himalayan salt
• ½ cup coconut oil, melted
• ¼ cup un-sulphured molasses
• ⅔ cup coconut sugar
• 1 large egg, room temperature
• 1 Tbsp. fresh ginger, peeled and grated
• Granulated sugar for rolling

Method:

1. Preheat oven to 325ºF. Line cookie sheet with parchment paper; set aside.

2. In large bowl sift together flour, protein powder, baking soda, ground ginger, cinnamon, allspice and salt; set aside.

3. In medium bowl mix together coconut oil, molasses and coconut sugar with hand mixer until smooth. Whisk in egg and beat until fluffy (make sure egg is at room temperature or your coconut oil will clump). Fold in grated ginger.

4. Mix wet ingredients into dry ingredients until well combined.

5. Using small cookie scoop or tablespoon portion cookie dough and roll into balls with your hands, roll in sugar and place onto parchment paper spacing about 1½ inches apart from each other, gently press dough down with your hands or the bottom of a cup.

6. Bake in preheated oven for 6-8 minutes. Let cool slightly on pan before removing to cool further on wire rack.

7. Yield 30.


Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies

Ingredients:

•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups

Directions:

Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

Chocolate Mint Protein Truffles

And another protein truffle recipe for you because it’s Christmas week aka truffle week 😂 Today’s truffles are chocolate mint! Because chocolate and mint are bomb .com ✌

Chocolate Mint Protein Truffles

Ingredients:
•1/2 cup sunbutter or nut/seed butter of choice
•1/3 cup LeanFit Protein Chocolate whey
•1/3 cup ground flax seed
•3 Medjool dates
•1Tbsp VitaFiber IMO syrup or maple syrup/honey
•2 Tbsp cocoa powder
•1/2 tsp pure mint extract

Method:
Process all ingredients in food processor. Form balls with hands. Drizzle with chocolate if desired. Yield 12.

Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles


Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

Gingerbread

A healthier take on gingerbread. I had gotten some small cookie cutters and needed to put them to use! The only problem with smaller cookies is they are harder to decorate! Time consuming but well worth all the cookies you get out of it. Sending most of them to friends and family and also some for Santa too 🎅

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Here is the recipe:

Gingerbread Cookies

Ingredients

Cookies:

•3 Cups whole wheat flour, plus extra to flour surface
•2 tsp ground cinnamon
•2 tsp ground ginger
•½ tsp ground cloves
•¼ tsp pink Himalayan salt
•½ tsp baking soda
•¼ tsp baking powder
•½ Cup blackstrap molasses or regular for less spicy
•½ Cup extra virgin coconut oil, melted
•½ Cup coconut palm sugar
•1 large egg
•2 Tbsp water

Lemon Icing:

•½ Cup powdered sugar
•1 Tbsp fresh squeezed lemon juice

Method:

1. In a large bowl combine the flour, cinnamon, ginger, cloves, salt, baking soda & baking powder and whisk together until combined.

2. In a small bowl, combine the molasses and melted coconut oil with hand mixer until well incorporated. Add the coconut sugar, egg and water and mix until well blended together.

3. Pour the molasses mixture into your dry ingredients and blend together until just combined, if it seems crumbly keep mixing or add 1tsp at a time more water. Divide dough to form 2 balls with your hands once combined. Flatten the 2 balls into 1 inch thick discs and place in fridge for at least an hour.

4. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Pull dough out of fridge and let sit for about 30-60min at room temp as it may be a little hard to roll. Lightly flour your working surface and roll your discs until they are about ¼ inch thick.

5. Cut out cookie shapes with desired cookie cutters (I used small cutters and a large gingerbread man cutter).  Place your cut cookies onto parchment sheet spacing about ½ inch apart as they don’t expand much. Combine leftover dough scraps and form ball and roll again. Repeat with other dough.

6. Bake in preheated oven for 8-10 minutes (8 minutes they should be done – 10 minutes a little crispier). Remove from pans and place on racks to cool.

7. Let cookies cool completely before icing. To prepare the icing combine the powdered sugar and lemon juice in a small bowl and whisk together until smooth. Place in a small piping bag or Ziploc bag with corner cut and pipe cookies as desired, adding sprinkles, powdered sugar, any decorations desired. The icing hardens quickly so add sprinkles as soon as you pipe icing. Keep stored in airtight container. Wait at least 1-2 hours after icing before stacking cookies.

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Enjoy!

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Christmas Tree Brownies

So I was assigned a Christmas treats mission from GastroPost Vancouver using products that Walmart Canada had sent me. I was ready for the challenge!

I received a box of brownie mix and wine gums.

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Hmm what to make …. Thinking cap activated! That’s it Christmas tree brownies with icing and wine gums as “ornaments” 😃🎄

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These are the items I used for the icing. Extra virgin coconut oil, organic icing sugar, organic pure vanilla extract and some Almond Breeze, the silver balls were for later 😊

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Made my icing which I added to much almond milk so was not as thick as I wanted it but still taste OK. Chopped the wine gums into little bits, snapped the candy canes in half and removed the tops. Time to frost!

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I wish my icing was thicker but I couldn’t correct it because I ran out of icing sugar. They taste amazing that’s all that really matters right!

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Here is the recipe!

Christmas Tree Brownies 🎄

Brownies:

1 Box of Great Value brownie mix from WalMart Canada – follow box instructions (I used melted coconut oil in place of vegetable oil and used a 9×13” pan). Let cool completely before slicing. Slice into triangle shapes one cooled (you will have excess on the ends). I used a pizza cutter.

Icing:

•¼ Cup extra virgin coconut oil (or use butter if desired)
•2 Cups packed organic icing sugar
•1 tsp pure vanilla extract
•2-4 Tbsp almond milk

Method:

Cream coconut oil until smooth and no clumps this is very important you don’t want clumps. Add icing sugar slowly ¼ cup at a time, add vanilla and start with 2 Tbsp milk, add more until you get desired consistency. Place in fridge while you prepare your toppings.

Toppings:

•Wine gums, cut into little pieces
•Green sprinkles
•Gold and silver baking balls
•Candy canes for stems (tops removed, cut in half)

Frosting/Decorating:

Using a piping bag or cut corner of a Ziploc bag pipe icing onto triangle shaped brownies starting with the bottom and working towards the top. Arrange toppings as desired. Place candy canes in bottoms as stems. Serves 16.

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Happy Holidays! 🎄🎅