Chocolate Protein Pancakes

Ingredients

For the pancakes:

  • 1 banana
  • 1/2 cup unsweetened almond milk
  • 1/2 cup (gluten-free) oat flour
  • 2 x 20ml tablespoons Proper Protein Chocolate Revitalise Protein
  • 1 x 20ml tablespoon raw cacao powder
  • 1/2 teaspoon (gluten-free) baking powder
  • Coconut oil, for frying

For the raw chocolate sauce:

  • 1 x 20ml tablespoon tahini
  • 2 teaspoons raw cacao powder
  • 2 teaspoons rice malt syrup (or pure maple syrup)
  • Pinch of sea salt
  • Unsweetened almond milk (or water)

Additional toppings:

  • Coconut ice-cream (or coconut yoghurt, Greek yoghurt, cottage cheese)
  • Fresh or frozen raspberries
  • Bee pollen
Method

To make the pancakes, blend all of the pancake ingredients together in a blender or food processor until smooth.

Heat some coconut oil in a frypan over a medium heat. Pour some of the pancake mixture into the pan and cook on both sides. The pancakes should be ready to flip when bubbles start to appear on the surface of the pancake. I keep them small so they are easy to flip.

To make the raw chocolate sauce, mix the tahini, cacao powder, rice malt syrup and sea salt together in a small bowl. Add a little almond milk or water to thin the mixture to your desired consistency, stirring well to get a smooth sauce.

To serve, layer the pancakes with some coconut ice-cream or yoghurt, drizzle over the chocolate sauce and top with raspberries and a sprinkle of bee pollen.

Makes about 8 small pancakes.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody

Green Smoothie

Ingredients
  • 1 Cup spinach and Kale
  • 1/2 Avocado
  • 1/2 Banana
  • 2 tbsp Coconut Revitalize Vanilla
  • 250 ml Coconut Water
  • 6 ice Cubes
  • 1 teaspoon Agave or Rice Malt Syrup (Vegan Honey Alernative)
Method

Combine all ingredients in a blender.

Blend until smooth.

Pour and garnish.

Choc-Mint Protein Balls

Ingredients
  • 1/2 cup Proper Protein Chocolate Revitalize Powder
  • 1/2 cup oat flour (or rolled oats processed into a powder) *
  • 1/2 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder
  • 1/4 cup unsweetened almond milk or water
  • 1/4 cup tahini
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 2 x 20ml tablespoons rice malt syrup (or to taste)
  • 1 drop pure peppermint oil (or peppermint essence to taste)
  • Extra unsweetened desiccated coconut for coating
Method

Mix the protein powder, oat flour, desiccated coconut and cacao powder together in a large mixing bowl.

Make a well in the centre and add the almond milk (or water), tahini, melted coconut oil, rice malt syrup and peppermint oil. Mix everything together until well combined. Taste and add more rice malt syrup (and/or peppermint) if desired.

Roll the mixture into balls and coat in the extra desiccated coconut. Leave to set in the fridge. Store in an airtight container in the fridge or freeze.

* If you are allergic to gluten, make sure you buy gluten-free oat flour or use gluten-free oats to make the oat flour. Oats may contain traces of gluten as they are commonly processed on the same equipment as wheat.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody

Protein Hot Chocolate

Ingredients
Method
  1. In a pot, add together the milk, Proper Protein Chocolate Revitalize, cocoa powder, and peanut butter.
  2. Heat it all up at medium heat while whisking.
  3. Take it off the heat as soon as it gets hot but not boiling hot—think warm enough to touch. If you wait any longer and the mixture boils, the whey will start to curdle.
  4. Top it with some protein whipped cream. This is obviously optional, but it adds a great texture to the drink and gives you a hidden pocket of delicious creaminess to look forward to. The added protein alone is worth giving it a shot.
  5. To make protein whipped cream: Whisk some quark or low-fat ricotta with 1/4 cup of Proper Protein Vanilla Revtialize and 2-3 tbsp of milk. Place the mixture in a piping bag and pipe it on the hot chocolate.
  6. Enjoy!
Credit

Anna Sward
BodyBuilding.com
bodybuilding.com/author/anna-sward

Choc Chip Cookies

Ingredients
  • 2 cups almond meal
  • 1/4 cup Proper Protein Coconut Pea Protein
  • 1/2 teaspoon gluten-free baking powder
  • Pinch of sea salt
  • 1/2 cup chopped dark chocolate (or raw cacao nibs)
  • 3 x 20ml tablespoons rice malt syrup
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1 egg
  • 1 teaspoon pure vanilla extract
Method

Preheat your oven to 170°C (fan-forced) and line baking tray with baking paper.

Mix the almond meal, protein powder, baking powder, salt and chopped dark chocolate (or cacao nibs) together in a large bowl. Make a well in the centre and add the rice malt syrup, melted coconut oil, egg and vanilla extract. Whisk the wet ingredients together using a spoon and then incorporate the dry ingredients until everything is well combined.

To shape the mixture evenly for consistent cookies, I use a small spring-loaded ice-cream scoop. Press some of the mixture into the scoop, scraping the top with a knife to level it out. Then squeeze the handle of the scoop to drop the mixture onto the lined baking tray. Press down on each cookie to flatten slightly.

Bake the cookies in the preheated oven for about 8 minutes or until just starting to brown around the edges.

Makes about 20 cookies.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody

Banana Coffee Smoothie

Ingredients
  • 1 Tbsp Peanut Butter
  • 250ml Almond Milk
  • 1 Tbsp Granola
  • 2 Tbsp COCO Pea Protein or Revitalize vanilla
  • 6 ice Cubes
  • 1 Banana
  • 1 espresso shot
Method

Combine all ingredients in a blender.

Blend until smooth.

Pour and garnish.

Vanilla Raspberry Muffins

Ingredients
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buckwheat flour (or brown rice flour)
  • 1 x 20ml tablespoon Proper Protein Coconut Pea Protein
  • 1 x 20ml tablespoon coconut flour
  • 1 teaspoon gluten-free baking powder
  • 1/4 cup frozen raspberries
Method

Preheat your oven to 170 °C (fan-forced) and line a mini muffin tray with 12 paper or silicone cases.

Mix the coconut oil, rice malt syrup, almond milk and vanilla extract together in a large bowl. Add the buckwheat flour, protein powder, coconut flour and baking powder and stir everything together until well combined.

Spoon the mixture into the 12 mini muffin cases. Top each muffin with a couple of raspberries, pressing them down into the mixture slightly with your fingers.

Bake in the preheated oven for about 15 – 20 minutes or until lightly browned.

Makes 12 mini muffins.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody

Cherry Ripe Slice

Ingredients

For the base:

  • 3/4 cup raw mixed nuts
  • 1/4 cup Proper Protein Chocolate Pea Protein
  • 1/2 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons raw cacao powder
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup

For the cherry layer:

  • 1/2 cup dried cherries
  • 1 cup unsweetened desiccated coconut
  • 50g dark chocolate
Method

Line a 10 x 16cm container with baking paper or cling film.

To make the base, process the base ingredients in a food processor until well combined. Press the mixture firmly into the prepared container and set aside in the freezer to chill.

To make the cherry layer, process the dried cherries and coconut in a food processor until the mixture starts to come together into a ball. Remove the base from the freezer and press the cherry mixture evenly over the top of the base. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the container and cut into pieces.

Melt the chocolate in the microwave or using a double boiler then let it cool slightly. The chocolate will thicken as it cools, which will make drizzling easier. Once cooled slightly, use a teaspoon to drizzle the melted chocolate over the slices. Return to the fridge to set. Store in the fridge or freezer.

Makes 6 – 8 slices.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody

Coconut Caramel Protein Slice

Ingredients

For the base:

  • 1 cup unsweetened desiccated coconut
  • 1/2 cup oat flour
  • 1/4 cup Proper Protein Coconut Pea Protein Powder
  • 1/4 cup extra virgin coconut oil, melted
  • 2 x 20ml tablespoons rice malt syrup

For the caramel topping:

  • 1/4 cup tahini
  • 1/4 cup rice malt syrup
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1 x 20ml tablespoon mesquite powder (optional)
  • Pinch of sea salt
  • Extra coconut for sprinkling
Method

Line a 10 x 16cm container with baking paper or cling film.

To make the base, mix the coconut, oat flour and protein powder together in a large bowl. Make a well in the centre and pour in the melted coconut oil and rice malt syrup. Stir until everything is well combined. Press the mixture firmly into the prepared container and set aside in the fridge.

To make the caramel topping, mix the tahini, rice malt syrup, melted coconut oil, mesquite powder (if using) and sea salt together in a small bowl. Taste and add more sea salt if desired. Spread the mixture over the top of the slice, sprinkle with some extra coconut and return to the fridge for a few hours to set. Once set, remove from the container and cut into slices. Store in an airtight container in the fridge.

Makes 12 pieces.

Credit

By Lilian Dikmans
Real Food Healthy Body
rfhb.com.au
instagram.com/realfoodhealthybody
facebook.com/realfoodhealthybody