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Baked Goods

Protein Nickel Cakes with Blueberries and Mango

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

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.

Chocolate Chia Seed Muffins

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.

Organic Protein

Purely Inspired® Organic Protein provides you with a premium protein you can feel good about. It features an organic formula and includes the ingredients that meet the Purely Inspired commitment to pure ingredients, pure value.

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Strawberry Donuts

Recipe courtesy of: Neon Is My Color

Who doesn’t love a donut? Especially an iced donut. These are perfect for an after-school snack, a quick breakfast or a tasty dessert. Add a cup of coffee or a cold glass of coconut milk and watch them disappear!

Ingredients

  • 1 whole egg
  • 1 egg white
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. apple cider vinegar
  • 2 tbsp. coconut milk
  • 2 tbsp. coconut flour
  • 2 tsbp. almond flour
  • 1/2 tsp. baking soda
  • 1/4 cup Purely Inspired® Organic Protein
  • 2 whole strawberries chopped

Icing

  • 2 tbsp. cream cheese
  • 1 tbsp. powdered sugar
  • 1/4 tsp. vanilla extract
  • 2 tbsp. coconut milk
  • 1 tbsp. coconut oil melted

Directions – Donut

  1. Preheat oven to 325° F. Grease 4 wells of a donut pan with coconut oil.
  2. Blend egg, egg whites, vanilla, vinegar and coconut milk.
  3. Add coconut flour, almond flour, baking soda and Purely Inspired 100% Plant-Based French Vanilla Protein. Mix well until combined.
  4. Gently stir in chopped strawberries.
  5. Divide batter evenly into 4 wells of donut pan.
  6. Bake at 325° F for 20 minutes or until just golden.

Directions – Icing

  1. Soften cream cheese in microwave for 15 seconds.
  2. Add coconut milk, powdered sugar, vanilla and coconut oil and stir well.
  3. Spoon into a sandwich bag, clip the corner and squeeze onto donuts.
  4. Don’t care for icing? They’re still delicious plain!

Organic Protein

Purely Inspired® Organic Protein provides you with a premium protein you can feel good about. It features an organic formula and includes the ingredients that meet the Purely Inspired commitment to pure ingredients, pure value.

LEARN MORE