Chocolate Oat Cookies
Nutrition per serving: (Serves 9)
166 kcal
9g Fats
17g Carbs
4g Protein
Ingredients:
2 ripe bananas
120g oats
2 tbsp. natural cocoa powder
2 tbsp. coconut oil, melted
50g hazelnuts
30g dark chocolate, chopped
Method:
Preheat the oven to 360F (180F).
Mash the bananas in a bowl with a fork until smooth. Add the oats, cocoa powder and the melted coconut oil.
Coarsely chop the hazelnuts and chocolate and add to the banana mash, mix everything well. The mixture should become slightly sticky.
Take a baking tray and cover it with baking paper. Spread the dough with an ice cream scoop over the baking sheet. Press them slightly flat with your fingers creating 9 large cookies.
Bake the cookies in the preheated oven for about 25 to 30 minutes. If they become too dark during baking, cover them with tin foil. Let the cookies cool on a rack.
The chocolate oatmeal cookies are the tastiest immediately after baking. They remain slightly and become even softer, especially 2-3 days after baking.
Tahini and Dark Chocolate Protein Balls
Nutrition per serving: (Serves 24)
129 kcal
8g Fats
11g Carbs
5g Protein
Ingredients:
190g rolled oats
300g tahini
60ml honey
2 scoops (50g) vanilla protein
powder
30g dark chocolate chips
Method:
Place oats, tahini, honey, protein powder and chocolate chips in a large bowl and stir to combine.
Getting the mixture to combine takes some time and effort and may seem too thick at first, but it will come together as you continue mixing. At some point, it is better to use your hands.
Once combined, form them into balls using the amount of a tablespoon.
Store in a covered container in the fridge.
Hazelnut Protein Cookies
Nutrition per serving: (Serves 10)
212 kcal
14g Fats
21g Carbs
6g Protein
Ingredients:
80g coconut oil, room temperature
120g coconut sugar
100g cashew butter
45g cacao powder
55g oat flour
25g chocolate whey protein
pinch of salt
Method:
Preheat the oven to 360F (180C).
Place the coconut oil, coconut sugar and cashew butter in a food processor or high-speed blender and blitz until smooth. Then, add in the cacao powder, oat flour, whey and salt and blitz again until well combined.
Prepare a baking tray lined with baking paper. Scoop out the dough with a spoon and create 10 cookie shapes on the paper — bake in the oven for about 10 minutes.
Take the cookies out of the oven to completely cool on the tray (about 20 mins) before touching them. They will be very delicate, so it is important to cool completely before enjoying.
Optional: decorate with melted dark chocolate (not included in macro information).
Flourless Banana Cashew Muffins
Nutrition per serving: (Serves 10)
197 kcal
23g Fats
22g Carbs
6g Protein
Ingredients:
250g cashew butter
2 ripe bananas
2 eggs
2 tbsp. honey
½ tsp. vanilla extract
½ tsp. baking powder
75g blueberries
Method:
Preheat oven to 400F (200C). Grease a muffin tin with some coconut oil.
Combine all ingredients (except blueberries) in a blender or food processor, and blend until smooth. Fold in the blueberries and mix well with a spoon.
Pour the batter into the earlier prepared muffin tin and bake for 15 mins, until golden and set. Cool before serving.
Cranberry and Banana Bread
Nutrition per serving: (Serves 12)
202 kcal
9g Fats
29g Carbs
5g Protein
Ingredients:
160g oat flour
65g almond meal
1 tsp. baking soda1⁄4 tsp. sea salt
2 tbsp. coconut oil, melted
70g coconut sugar
2 tbsp. maple syrup
3 ripe bananas, mashed
2 eggs
1 tsp. vanilla extract
40g dried cranberries, chopped
60g dark chocolate chips
Method:
Preheat oven to 350F (180C).
Line an 8×5-inch loaf tin with baking paper. In a large bowl, combine flours, baking soda and salt.
In a food processor or blender combine coconut oil, coconut sugar and maple syrup. Add in the mashed bananas, eggs and vanilla until well blended.
Next fold in the flour and blitz again, until blended. Gently stir in cranberries and chocolate chips.
Pour batter into the loaf pan and bake for 60 to 65 minutes, until an inserted toothpick comes out clean. Let the bread cool in the pan for 15 minutes, before removing it out onto a wire rack to cool completely.