Pumpkin Protein Pie
Crust Ingredients
- 3/8 cup Coconut Flour
- 1/2 cup rolled Oats (gluten-free or regular)
- 1/2 cup Liquid Egg Whites
- 1/4 cup Vanilla Pea Protein Powder
- 3/4 cup Milk (I use cartoned coconut, but cow or almond would work)
- 1 tbsp organic, grass-fed Butter
- 1 tbsp Vanilla Essence
- 1/2 tbsp Toffee Sweetener Drops (or Stevia or your sweetener of choice)
Pie Filling
- 1/2 cup Liquid Egg Whites
- 1 can (452 g) Pumpkin Puree
- 1/4 cup Vanilla Whey Protein Powder
- 1 tbsp Toffee Sweetener Drops (or Stevia)
- 1/2 tbsp Mixed Spice
- 1/2 tbsp ground Cinnamon
Directions For Crust
- Mix all ingredients until dough is formed.
- Using your fingers, press dough into a medium-sized pie tin.
- Bake dough for 25 minutes at 375 degrees F (190 C) or until nicely browned.
- Remove from oven.
Directions For Filling
- Blend all ingredients.
- Pour mixture into already-cooked pie crust.
- Bake for 15-20 minutes at 340 degrees F (170 C) or until a knife comes out clean.
- Remove from oven and let cool.
- Dig in!
Amount per serving
Calories 147.2
Total Fat4.9g
Total Carbs10g
Protein12.3g
Hazelnut Gingerbread Protein Strongman Cookie
Ingredients
- 1/2 cup Hazelnuts
- 1/2 cup Dates
- 1/4 cup Vanilla Rice Protein Powder (Growing Naturals’ or Sun Warrior work best)
- 2 Whole Eggs
- 1 tbsp Coconut Flour
- 1/2 tbsp Mixed Spice
- 1 tsp Cinnamon
Directions
- Using a mixer, food processor, or handheld blender, mix all ingredients together and shape the dough into several small cookies or into two big gingerbread strongman cookies!
- Once shaped, bake at 355 degrees F or (180 C) for 15 minutes or until nicely browned.
Nutrition Facts
Serving Size Per cookie, if you make 12
Serving Size Per cookie, if you make 12
Amount per serving
Calories 73.3
Total Fat4.1g
Total Carbs5.8g
Protein3.9g