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.