Baked Goods

Recipe courtesy of: Neon Is My Color

The fun thing about this delicious recipe is that you can customize it just by switching the flavor of extract you use in the final product. This version, infused with lemon extract, yields a tasty lemon pound cake!

Ingredients

• 1 scoop Purely Inspired^® Organic Protein
• 1/4 cup sifted coconut flour
• 1/4 cup xylitol, erythritol or sweetener of choice
• 1 tsp. baking powder
• 1/8 tsp. sea salt
• 3 whole eggs
• 2 whole eggs separated into whites and yolks
• 1/4 cup coconut oil
• 1/4 cup grass-fed butter
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

Directions

1. In a bowl, mix the first five ingredients. Set aside.
2. In a separate mixing bowl, add the three whole eggs, two egg yolks, coconut oil, butter and extracts. Mix until well combined. A stand mixer or hand mixer is recommended.
3. Add the remaining egg whites and mix on high for an additional 3 to 4 minutes.
4. Pour batter into two silicone mini loaf pans, or a parchment paper-lined, 8-inch cake pan.
5. Bake at 350°F for 30 to 35 minutes or until a toothpick comes out clean.
6. Allow to cool before removing from pan and placing on rack.
7. Top with a powdered sugar substitute if desired.

Recipe courtesy of: Wolfe Pack Write Ups

Sometimes you need a pre-workout snack, dessert or just something tasty when you’re hungry. Make it a healthy choice with these delicious berry protein muffins made with Purely Inspired^® Very Berry Protein!

Ingredients

• 1 cup Purely Inspired^® Organic Protein
• 1 cup unbleached all-purpose flour
• 2 ripe bananas
• 1/2 cup egg whites
• Sprinkle of baking soda

Directions

1. Pre-heat oven to 350°F.
2. Put all ingredients into the food processor and let it mix for about 2 minutes.
3. Spray muffin tins with nonstick spray.
4. Pour batter into muffin tins.
5. Bake at 350°F for 15 minutes.
6. Eat and enjoy!

Recipe courtesy of: The Nutritionist Reviews

Everyone loves banana bread! Now you can enjoy the delicious banana flavor in a healthy way!

Ingredients

• 1/4 cup Purely Inspired^® Organic Protein
• 1 cup whole wheat flour
• 3/4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 cup plain Greek yogurt
• 2 eggs
• 2 large bananas, mashed
• 1/2 cup milk of choice
• 1/2 tsp. vanilla extract
• Optional: nuts (almonds, walnuts or pecans), fruit (strawberries or frozen cranberries)

Directions

1. Mix dry ingredients together in a mixing bowl.
2. Add in Greek yogurt, eggs, mashed bananas, milk and vanilla extract and stir well.
3. If you want to add nuts or additional fruit, do so.
4. Spray muffin pan with non-stick spray and pour batter into pan.
5. Bake at 350°F for 25 to 30 minutes or until a toothpick is clean when stuck into the center of the muffins.

Recipe courtesy of: Kirsten Womack

Looking for a tasty and healthy breakfast? Try these mini nickel protein pancakes topped with a delicious combination of blueberries and mango – so tasty you won’t need syrup!

Ingredients

• 2 scoops Purely Inspired^® Organic Protein
• 1 cup vanilla almond milk
• 2/3 cup ground oats (oatmeal ground up in food processor)
• 2 tsp. coconut oil
• 2 egg whites

Directions

1. Mix ingredients until smooth.
2. Let sit in the refrigerator for 30 minutes.
3. Heat skillet over medium heat. Spoon batter into nickel-sized (about 1/2 inch) circles on skillet. Cook until brown and top with mango and blueberries. If you have never tried the blueberry and mango combo, you are missing out – the combo is so good.

Recipe courtesy of: Neon Is My Color

Neon Is My Color made this recipe successfully mixing by hand. But, you’ll end up with a far better result using a heavy-duty blender or food processor. Chia seeds don’t break down unless they are blended well.

Ingredients

• 1 cup water
• 4 tbsp. chia seeds
• 4 whole eggs
• 2 egg whites
• 8 tbsp. butter (one stick)
• 1/2 cup Purely Inspired^® Organic Protein
• 1/2 cup coconut flour
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 4 tbsp. xylitol, erythitol or sugar substitute of choice
• 2 tbsp. cocoa powder
• 1/2 cup sugar free chocolate chips

Directions

1. In a food processor or large bowl, combine water and chia seeds. Allow to sit for 15 minutes.
2. Blend chia seed gel thoroughly for about 90 seconds or until the seeds are broken down.
3. Add eggs and egg whites and blend for 1 minute.
4. Add softened butter and blend until well incorporated.
5. Add Purely Inspired^® Organic Protein, coconut flour, baking soda, salt, sugar substitute and cocoa powder. Blend until smooth.
6. Add chocolate chips and stir by hand.
7. Divide batter into approximately 18 cupcake molds. If you aren’t using silicone molds, paper liners are highly recommended.
8. Bake at 350° F for 25 minutes or until toothpick comes out clean.
9. Allow to cool about 15 minutes on a rack, then remove from pan. Enjoy while warm or cool further until room temperature. Then refrigerate or freeze for later.

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