The most decadent, moist chocolate loaf I’ve created 😋 Turned out so good! I use a basic cream cheese frosting with some added melted dark chocolate. Recipe as follows 👇🏽
Ingredients: •1½ cups oat flour or choice •1 Scoop Leanfit completegreen protein powder (or add 2Tbsp more flour) •½ cup cacao powder •1½ tsp baking powder •½ tsp espresso powder (optional) •⅔ cup coconut sugar •¾ tsp baking soda •¼ tsp salt •¾ cup plain Greek yogurt •¾ cup milk of choice •1½ tsp pure vanilla extract •¼ cup avocado oil or choice •⅓ cup mini chocolate chips
Instructions: Preheat oven to 350ºF. Line a 9×5 loaf pan with parchment paper or grease. Combine all dry ingredients together in large bowl. Whisk in wet ingredients and stir in chocolate chips. Pour into prepared loaf pan and bake for 40-50 minutes or until toothpick comes clean. Let cool before frosting.
Frosting: •4oz cream cheese •1 Tbsp butter •½ cup powdered sugar •¼ cup cacao powder •1 tsp vanilla extract •1oz dark chocolate, melted •3-4 Tbsp milk 👉🏽Combine all ingredients in medium bowl and whisk together with hand mixer until smooth, adding more milk if too thick. Spread on cooled loaf.
A yummy high fiber, sugar free doughnut because of VitaFiber, click here to check out their wonderful product! These turned out perfect, nice and spongy cake like doughnuts. I used a chocolate ganache for glaze and I was out of chocolate sprinkles or I would have added those too! Feel free to add sprinkles, coconut, nuts or other toppings after dipping in the ganache. Recipe below.
Chocolate Doughnuts Yield 6 Ingredients: • ¼ Cup all-purpose flour • 3 Tbsp. Cacao powder • ¼ Cup VitaFiber powder • 1 tsp. Baking powder • ½ tsp. Cinnamon • Pinch salt • ¼ Cup Greek yogurt • 1 Tbsp. Avocado oil • 1 Egg • ½ tsp. pure vanilla extract
Method: 1. Preheat oven to 400ºF. 2. Prepare donut pan by greasing with oil and set aside (yield 6 doughnuts). 3. Combine all dry ingredients in a bowl then whisk in wet ingredients until smooth. Add your batter to a piping bag (or sandwich bag with corner cut) and pipe evenly into prepared pan, tap pan slightly to even out batter. 4. Bake in preheated oven for 8-10 minutes or until toothpick comes clean (mine came out at 9 minutes). Gently release edges and turn over onto cooling rack to cool before glazing. 5. For chocolate glaze, warm cream in microwave or stove top and pour over chocolate chips, cover with foil for a few minutes then stir until you get smooth chocolaty texture. Dip each donut into chocolate (sprinkle other toppings if desired). 6. Store in airtight container in fridge for extra freshness.
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.
•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.
Looking for a quick energy pick me up, be sure to make these! I made them a few days before giving birth to my first child and they are lifesavers for when you need a quick snack. Of course you don’t need to be pregnant or postpartum to enjoy these yummy bites. When researching recipes for these balls the most common ingredients are oats, peanut butter, honey and flax seed. I opted to add some protein powder to mine as I like the extra protein boost.
Here is the recipe:
Lactation Energy Balls
1 Cup creamy nut butter (I used half peanut and half almond butter)
Combine nut butter and honey until smooth (heat nut butter if hard). Combine all dry ingredients together and add to nut butter/honey mixture and mix with spatula/wooden spoon until well combined. Using small cookie scoop or your hands roll into small tablespoon sized balls. Place on parchment lined dish. Store in fridge or freezer.
I’ve been wanting to make some oat bars for a while now and finally got to it! These are super simple to make with only 6 ingredients. I topped mine with chocolate because chocolate makes everything better, you can totally omit this step if you prefer but I don’t reccomend doing that 😂
I use VitaFiber syrup in my recipe for sugar free/high fiber but you can substitute any sticky sweetener such as maple syrup, honey or brown rice syrup with same effects. I use my favourite Organic CompleteGreen protein powder by LeanFit. I’ve also found a new local product for my peanut butter called Fatso, the ingredients are amazing with healthy fats and fiber, yummy peanut butter taste, chia seeds and a hint of sweet coconut, I’m in love ❤
Chocolate Oat Protein Bars
•3 Cups rolled oats
•2 Scoops LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•1 Cup natural peanut butter (Fatso PB)
•½ Cup VitaFiber syrup or honey/maple syrup
•2Tbsp Almond milk TOPPING:
•100g of chocolate + 2Tbsp coconut oil, melted
Combine rolled oats, protein powder and cinnamon in large bowl, set aside. Melt together peanut butter, syrup and almond milk then add to rolled oat mixture, stir together until well combined. Line loaf pan with parchment paper and press down mixture into pan, place in fridge to harden. Melt chocolate and coconut oil together, pour over cooled oat mixture and place back in fridge to harden. Slice into 16 bars (I sliced into 8 then slice in half). Store in fridge for up to 2 weeks, in freezer for up to 6 months or at room temperature for up to 5 days.
Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
It’s officially blackberry season and I have some growing right outside my front door. They grow like weeds around here, but I’m not complaining! These crumble bars are the perfect healthy treat, not too sweet and the blackberries give it a nice tart kick. Hope you enjoy!
Recipe: Blackberry Crumble Bars
•¼ Cup coconut flour
•½ cup oat flour
•½ cup large flake oats + 2Tbsp for topping
•2 scoops LeanFit Organic CompleteGreen protein powder
•¼ cup coconut sugar
•1 tsp cinnamon
•½ tsp baking powder
•½ cup Greek yogurt
•2 Tbsp unsweetened applesauce
•1 tsp pure vanilla extract
Line 8×8 baking dish with parchment paper and preheat oven to 350ºF. In
large bowl combine all dry ingredients and set aside. In medium bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and fold together with spatula until all ingredients are incorporated and you have a dough like consistency. Reserve ½ cup of this dough for crumble topping. Press remaining dough down into parchment lined dish. In another bowl toss together the filling ingredients and pour evenly over pressed down dough, crumble reserved ½ cup of dough over top of berries and sprinkle with 1-2 Tbsp of oats, press down gently. Bake in preheated oven for 35 minutes. Let cool completely and slice into 12 bars. Store in fridge for up to 5 days.
Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽
Spinach Protein Muffins
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•Pinch salt Wet:
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•1 tsp pure vanilla extract
•¼ cup almond milk
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.