Vegan Brookies

by , on
Sep 5, 2018
in
Uncategorized

 

 

I handed out these cookies at my gym and everyone RAVED about them… I even “purposely” forgot to mention that they were vegan and secretly healthy too! Who knew a vegan cookie could taste better than a “regular” cookie?

These cookies are great to make if you have certain dietary restrictions as a simple ingredient swap can easily fit your needs! Follow the recipe below if you prefer gluten free, dairy free, and low sugar cookies! 

Don’t care if it’s gluten or dairy free? Feel free to swap the gluten free flour for all purpose flour and the vegan butter/sweetener for regular butter and sugar. Whichever way you choose to make these cookies, they will be an instant hit! 

 

Below is a list of the “special” ingredients I used:

 

Bob’s Red Mill Gluten Free Flour  (can sub with all purpose flour)

Earth Balance Vegan Buttery Sticks (can sub with regular butter)

Swerve Sweeteners (can sub with granulated and brown sugar)

Yep It’s Vegan Vanilla Ice Cream Protein Powder (can sub with protein of choice, or flour)

Enjoy Life Foods Dark Chocolate (can sub with any type of chocolate)

 

Print Recipe
Vegan Brookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Course dessert
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Cookies
Instructions
  1. Mix doughs separately, combining dry ingredients separately from wet ingredients. Combine the dry and wet together until thoroughly mixed. Gently stir in chocolate chunks to both doughs. Cover both cookie doughs and place doughs in fridge for 1 hour, until firm. Preheat oven to 350 degrees. Take 1/2 tbsp of each dough and form into 1 ball. Place balls on cookie sheet lined with parchment paper or silicone mat. Bake cookies for 9-10 minutes. Remove from oven and top with additional chunks of chocolate and sea salt, if desired. Allow cookies to cool completely on cookie rack before storing in airtight container for up to 1 week.
Recipe Notes

Makes 24 cookies. Macros per cookie:

124 calories

9g carbs

9g fat

2g protein


Print Recipe
Peanut Butter Protein Twix Cookies
Course dessert
Servings
Course dessert
Servings
Instructions
  1. Preheat oven to 350 degrees. Combine all the dry ingredients in a large bowl. In a separate bowl, combine coconut oil or butter, peanut butter, egg and vanilla. Mix until smooth. Mix the wet ingredients with the dry until thoroughly combined. Chill dough in fridge for 30-60 minutes, until dough is firm. Form into1 inch balls and place on baking sheet lined with parchment paper. Bake for 8-10 minutes. Once slightly cool, use thumb to make small indent in the center of each cookie. Fill hole with small dollop of sugar free caramel sauce. Place cookies in freezer for 15-20 minutes to allow caramel to harden. Next melt together dark chocolate and coconut oil. Drizzle chocolate over cookies. Store cookies in airtight container for up to 5 days in fridge.
Recipe Notes

Makes 16 cookies. Macros per cookie:

141 calories

9g carbs

10g fat

3.8g protein

Protein Sundae Cupcakes

by , on
Aug 28, 2018
in
Uncategorized

Ice cream sundae cupcakes?! YES!!

 

What I love about these cupcakes is it is a perfect way to improve your cupcake game if you don’t necessarily have the cupcake decorating skills of someone on Cupcake Wars! Simply pipe on some frosting, drizzle with chocolate and add toppings! 

 

The cupcake itself is a simple, vanilla cupcake healthified with added protein, whole wheat flour, applesauce, and swerve granulated sweetener. The buttercream frosting is lightened up using fat free cream cheese, swerve confectioner’s sweetener and protein powder! I always use Syntrax matrix protein for baking because it combines whey protein with casein protein and egg albumin to keep baked goods becoming too dense or hard like most whey proteins do. 

 

Each cupcake packs 6 grams of protein with less than 3 grams sugar.  

 

 

Print Recipe
Protein Sundae Cupcakes
Healthy, delicious cupcakes topped with your favorite sundae toppings!
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cupcakes
Ingredients
Chocolate Ganache
optional toppings
Prep Time 20 minutes
Cook Time 15 minutes
Servings
cupcakes
Ingredients
Chocolate Ganache
optional toppings
Instructions
  1. Preheat oven to 350 degrees. For the cupcakes, combine all dry ingredients in large bowl. In a separate bowl, mix together coconut oil, eggs, applesauce and vanilla. Add wet ingredients to dry and mix until thoroughly combined. Bake cupcakes for 12-15 minutes, until edges are golden. Cool on wire rack. Meanwhile, mix together frosting ingredients with handheld or standing mixer. Fill piping bag with frosting and frost cupcakes as desired. Place cupcakes in freezer for 15-20 minutes to prevent frosting from melting when pouring on ganache. Mix together ganache ingredients. Gently spread on top of frosted cupcakes then sprinkle with additional toppings, if desired. Store cupcakes in airtight container for 3-4 days.
Recipe Notes

Makes 15 cupcakes. Macros per cupcake:

157 calories

10g carbs

11g fat

6g protein

It’s not even June yet and the temperature is already creeping towards the upper 80s and 90s. I finally got around to doing some laundry over the holiday weekend and found myself folding sweatshirts, sweatpants, and long sleeved shirts – thanks Kansas for completely skipping over Spring.

 

But the good news is, any dessert with fruit is a refreshing treat to a hot spring/summer day! This lemon blueberry bread is gluten free with no added sugar, making it a delectable yet guilt-free delight!

 

Gluten Free Lemon Blueberry Bread
Serves 12
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 156g gluten free flour
  2. 1 scoop syntax vanilla matrix protein
  3. 1 tsp baking powder
  4. 1 tsp salt
  5. 1/2 cup butter or coconut oil, melted
  6. 1 cup swerve sweetener
  7. 2 eggs
  8. 2 tsp lemon zest
  9. 2 tbsp fresh lemon juice
  10. 1/2 cup unsweetened almond milk
  11. 1 cup fresh blueberries
  12. 1 tbsp gluten free flour
Glaze
  1. 2 tbsp butter, softened
  2. 1/2 cup swerve confectioner’s sweetener
  3. 2 tbsp lemon juice
  4. 1/2 tsp vanilla
Instructions
  1. Combine all dry ingredients in medium sized bowl and set aside. In large bowl, combine butter, sweetener, eggs, lemon zest and lemon juice. Slowly add in dry ingredients and alternate with the milk. Rinse blueberries with water and toss with 1 tbsp flour (this will prevent them from sinking). Gently stir in blueberries. Grease bread pan and pour batter into pan. Bake at 350 for 30-40 minutes, until toothpick comes out clean. Allow bread to cool completely before removing from pan.
  2. Mix together glaze ingredients and use a spoon to drizzle over bread. Cut into 12 slices and serve.
Notes
  1. *For lower carb version, use almond flour instead of gluten free flour.
  2. *For egg free version, use 1/2 cup applesauce in place of eggs
Makes 12 slices. Macros per slice
  1. 154 calories
  2. 11.5g carbs
  3. 10g fat
  4. 3.7g protein
Be Fit Creations http://befitcreations.com/

Several things about this cake:

It’s sugar free. (Yep, thanks to Swerve!!)

It’s gluten free (thanks to Bob’s Red Mill)

This frosting is the best. 

It’s packed with sprinkles because decorating cakes is hard. (Sprinkles are not sugar free… but sprinkle calories don’t count, right?)

Dark Chocolate > Milk chocolate. Always and forever.

 

 

Sugar Free Chocolate Cake
Serves 12
Sugar Free and Gluten Free rich chocolatey cake
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Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 cups (248g) gluten free flour blend
  2. 2 cups (384g) Swerve Granulated sweetener
  3. 1 cup (80g) Hershey's special dark cocoa powder
  4. 2 tsp baking soda
  5. 1 tsp baking powder
  6. 1 tsp salt
  7. 3 large eggs
  8. 1 cup (240 mL) buttermilk*
  9. 1 cup (240 mL) warm water
  10. 75g coconut oil, melted
  11. 2 tsp vanilla extract
Frosting
  1. 6 tbsp (84g) butter, softened
  2. 2 oz fat free cream cheese, softened
  3. 30g hershey's special dark cocoa powder
  4. 1 tsp vanilla
  5. 2 cups (288g) swerve confectioner's sweetener
  6. 1 tbsp (15 mL) unsweetened almond milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare two 9 inch cakes pans by spreading with butter and powdering with flour.
  3. Mix together flour, sweetener, cocoa, baking soda, baking powder and salt in large bowl. Next, add eggs, buttermilk, water, coconut oil, and vanilla. Mix together on medium speed until smooth.
  4. Pour batter evenly into two cake pans.
  5. Bake for 25-30 minutes, until toothpick comes out clean.
  6. Allow cake to cool completely before removing from pans.
To assemble
  1. Mix together all frosting ingredients in medium bowl until smooth. Place one half of cake on serving platter and spread with frosting. Place second half of cake on top and frost entire cake, including the sides.
  2. Optional: Decorate with sprinkles.
Notes
  1. *For buttermilk, add 1 tbsp vinegar to liquid measuring cup. Add almond milk until liquid reaches 1 cup. Stir and set aside for 5 minutes before adding to cake batter.
Cut into 12 slices. Macros per slice
  1. 219 calories
  2. 22g carbs
  3. 14g fat
  4. 5g protein
Be Fit Creations http://befitcreations.com/

What can be better than S’mores? 

Adding peanut butter and making them into brownies, of course!

 

Made vegan and gluten free, it is impossible to say no to one of these decadent and delicious brownies.

 

Print Recipe
Vegan Peanut Butter S'mores Brownies
vegan, gluten free PB s'mores brownies
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Brownie Layer
Peanut Butter Graham Cracker Topping
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Brownie Layer
Peanut Butter Graham Cracker Topping
Instructions
  1. Preheat oven to 350 degrees. Mix together flaxseed + water to make flax egg and set aside. Melt together chocolate and vegan buttery sticks. Stir in flax egg, and remaining ingredients. Pour into greased 8x8 pan. Bake at 350 for 20-25 minutes, until center no longer jiggles. Remove from oven and top with marshmallows. Return to oven for 5 more minutes. Meanwhile, combine syrup and peanut butter over stove top. Stir until smooth. Gently stir in protein powder and graham crackers. Spread Graham cracker layer over marshmallow layer. Cool completely before cutting into 16 bars.
Recipe Notes

Macros per bar:

184 calories

18g carbs

11g fat

3g protein

Gluten Free Raspberry Cream Cheese Coffee Cake

by , on
Apr 23, 2018


Print Recipe
Raspberry Cream Cheese Coffee Cake
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Course dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Instructions
  1. Preheat your oven to 350 degrees. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer. Add wet mixture to dry mixture and stir until combined. Gently stir in 1 cup raspberries. Mixture will be thick. Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top. For the streusel topping; combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Recipe Notes

[recipe]

Macros per slice:

150 calories

6.8g carbs

12g fat

6.4g p

Remember when PETA tweeted that Oreos are vegan, like a month ago? Well, in theory, yes they are vegan since the filling is canola oil based..BUT since they may come in contact with other milk based products during production – Oreos may possibly have trace amounts of milk and cannot be vegan certified. #NowYouKnow. 
 
The good news is that if you only have a slight intolerance to dairy products you will probably be fine. If you’re severely allergic then I suggest you stay away! If you want to make these brownies completely dairy free and vegan friendly, simply omit the oreos and you will still have a delicious “Brookie”!
 
So, what is a Slutty brownie? A slutty brownie is a sinful concoction of cookie, Oreo and brownie – in that order.
 
These slutty brownies have been lightened up with the addition of swerve sweetener (a natural, zero calorie sugar substitute) and made vegan with the use of flax eggs and vegan protein. Looking for a gluten free variation? Simply omit the Oreos or substitute with a gluten free knock-off. 

 
 
 
Almost Vegan Slutty Brownies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Cookie Ingredients
  1. 100g gluten free flour
  2. 30g vegan protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g brown sugar
  6. 48g Swerve granulated sweetener
  7. 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 1 tsp vanilla
  10. 2 tbsp Enjoy Life foods chocolate chunks
  11. 9 oreos
Brownie Ingredients
  1. 6og gluten free flour
  2. 15g vegan protein
  3. 1/4 tsp salt
  4. 1/2 tsp baking soda
  5. 1/4 cup (20g) unsweetened cocoa powder
  6. 48g brown sugar
  7. 48g swerve granulated sweetener
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 2 oz Enjoy Life foods dark chocolate, melted
  10. 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
Instructions
  1. Preheat oven to 350 degrees.
  2. For the cookie layer, combine vegan butter and sugars in mixing bowl and blend until smooth. Add in flax egg and vanilla. Combine all dry ingredients before mixing with wet ingredients. Gently stir in 2 tbsp chocolate chunks.
  3. Line 8x8 pan with parchment paper. Spread cookie dough evenly onto bottom of pan. Evenly place 9 oreos on top of cookie dough.
  4. For the brownies, combine butter, melted dark chocolate, and sugars in mixing bowl and blend until smooth. Combine all dry ingredients before mixing with wet ingredients. Evenly spread brownie batter on top of oreo layer.
  5. Place in oven or bake for 20-25 minutes, until center no longer jiggles.
  6. Cool before cutting into 16 bars.
Macros per bar
  1. 240 calories
  2. 23g carbs
  3. 16g fat
  4. 3.7g protein
WITHOUT Oreos
  1. 210 calories
  2. 19g carbs
  3. 14.6 g fat
  4. 3.5g protein
Be Fit Creations http://befitcreations.com/
 

Adulting sucks. Need to get away?? Bake these cookies mixed with fruity pebbles for the ultimate childhood flashback! Curl up on your couch with a plate of these cookies and put in The Lion King. Sit back and relax –  for 1 hour and 29 minutes, you can take yourself back to the 90s and forget about 2018 problems. AND, you can even eat the entire plate of cookies without having to share with your brother or sister! (okay, maybe you shouldn’t eat the whole plate but at least you know you the option is there!)

Fruity Pebble Cookies
Serves 18
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 120g gluten free flour
  2. 1 scoop syntrax vanilla protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g truvia brown sugar blend
  6. 1 egg
  7. 112g coconut oil or butter, melted
  8. 1 tsp vanilla
  9. 1.5 cup fruity pebbles
  10. 2 tbsp white chocolate
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine coconut oil, sugars, egg and vanilla in medium sized bowl. Stir dry ingredients together before mixing with wet ingredients. Gently stir in fruity pebbles and place bowl in fridge for 30 minutes, until dough is firm.
  3. Scoop dough into small spoonfuls and place on baking sheet lined with parchment paper or a silicone mat.
  4. Bake for 8-10 minutes, until edges are golden.
  5. Cool for one minute before transferring to wire rack to cool completely.
  6. Melt 2 tbsp white chocolate in small dish then transfer to ziplock bag. Cut off the tip and drizzle with melted white chocolate.
Macros per cookie
  1. 111 calories
  2. 9g carbs
  3. 7g fat
  4. 3g protein
Be Fit Creations http://befitcreations.com/

 

 

 

Combining so many wonderful things into the most perfect blondie: white chocolate, caramel filling, and a brown sugar protein crumble topping! Gluten free, reduced sugar, and added protein to make these mouthwatering blondies a guilt free treat! 

White Chocolate Caramel Snickerdoodle Blondies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Base
  1. 100g gluten free flour
  2. 1/2 scoop syntrax matrix protein
  3. 1/2 tsp salt
  4. 3/4 tsp baking powder
  5. 1 tsp cinnamon
  6. 1/2 cup truvia brown sugar blend
  7. 1 1/2 cup (168g) coconut oil, melted
  8. 3 eggs
  9. 2 tsp vanilla
  10. 2 tbsp white chocolate chips
Caramel Filling
  1. 1/2 cup sugar free caramel sauce
  2. 1/2 tsp salt
  3. 1/2 scoop vanilla matrix protein
Crumble Topping
  1. 3 tbsp truvia brown sugar blend
  2. 3 tbsp coconut oil, melted
  3. 1 scoop syntrax vanilla matrix protein
  4. 2 tsp cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, brown sugar blend, and eggs in medium sized bowl. Combine dry ingredients then incorporate into wet mixture and mix until smooth. Stir in 2 tbsp white chocolate chips.
  3. Pour half of batter into bottom of greased 8x8 pan.
  4. Mix together caramel filling then spread on top of batter. Pour remaining batter over top of caramel mixture.
  5. Mix together topping ingredients in small bowl and sprinkle on top of mixture.
  6. Place in oven and bake for 20-25 minutes, until center no longer jiggles.
  7. Cool completely before cutting into 16 squares.
Makes 16 squares. Macros per square
  1. 201 calories
  2. 15g carbs
  3. 15g fat
  4. 4g protein
Be Fit Creations http://befitcreations.com/
Be Fit Creations