Hazelnut Biscotti
Ingredients:
1 1/2 cups Chopped hazelnuts
1 cup Your Whey Crisps
3/4 cup sugar substitute
1 teaspoon ground cinnamon
1/4 cup non-fat plain yogurt
4 eggs or equivalent egg substitute lightly beaten
1 1/2 sticks unsalted butter or butter substitute
Directions:
1. Pre-heat oven to 350F.
2. Combine hazelnuts, Your Whey Crisps, and cinnamon in one bowl.
3. In a second bowl mix yogurt and eggs.
4. Using an electric mixer on medium speed, beat butter with sugar substitute for several minutes until creamy. Then add the egg mixture and mix for 1 minute.
5. Turn mixer to low and add dry ingredients until combined.
6. Chill dough for 1 hour.
7. Divide dough in half. On ungreased baking sheets, form each dough half into a log measuring 10 “ x 2”
5. Bake logs 30 minutes, just before firm. Use a wire rack to cool for at least 10 minutes. Reduce oven temperature to 325°F.
6. Carefully cut logs crosswise into 1/2\” wide slices. Now, Bake these slices for 17-20 minutes until crisp.
7. Cool slices before serving
Gluten Free Peppermint Patties
Ingredients
½ cup coconut oil
¼ cup agave nectar
½ teaspoon peppermint oil (I used organic)
½ to 1 cup dark chocolate 73%
1 Scoop of Whey Crisps
Directions
In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon. Smash clumps of coconut oil against side of bowl until mixture is smooth. Freeze mixture for a few minutes until it starts to harden, then remove from freezer. Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate. Place plate in freezer to firm up mint balls; when firm, remove from freezer. Squish balls down into flat little patties on parchment paper. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove). Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze)
Makes about 12 patties
Adapted from recipes from: http://sarahfit.com/recipes/
Carrot Cake Cookie
Ingredients
1/2 cup of unsalted Organic Butter (room temperature)
3/4 cup of NuNaturals Sweetener Stevia Baking Blend
1/4 cup of Erythritol Crystals (NuNaturals Sweet Health)
2 Eggs
1/2 cup of Applesauce
1 tsp Vanilla Extract
2 1/4 cups of Whole Wheat Pastry Flour
1/2 – 1 tsp Baking Powder
1-1 1/2 cups of Shredded Carrots
1 med sizes Shredded Zucchini
1/2 walnuts
1/2 raisins
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp of Ginger
1 Scoop of Whey Crisps
Directions
Preheat oven to 350 degrees. Blend together the butter and sugar substitutes (stevia blend and erythritol) until creamy. Then add the eggs, applesauce and vanilla. Next slowly blend in the flour and add the baking powder. Add in the cinnamon, and optional nutmeg and ginger. Lastly add the remaining ingredients and blend well together. Spoon batter on a cookie sheet, about 11 or 12 per sheet. Bake in over for 6-10 minutes depending on your desired consistency. I liked them on the un-done side.Once they are done, let them cool before you eat.You can leave them as in or you can top them with some coconut butter or a light cream cheese frosting for a total carrot cake frosted cookie!
Adapted from recipes from: http://sarahfit.com/recipes/
Baked Apple Dessert
Ingredients
Apples
Cinnamon
Almonds or Granola (optional)
1 Scoop of Whey Crisps
Directions
Preheat oven to 350. Peel apples, and chop them up. I like fuji, honey crisp and gala. Next add some cinnamon to your liking. Put in a baking dish. Bake in oven for 30 minutes or until desired consistency. Top with slivered almonds or granola for some crunch.
Adapted from recipes from: http://sarahfit.com/recipes/
White Chocolate Oreo Truffles
Ingredients
1 box of Candy Cane Joe Joes or Peppermint Oreos
8 ounces reduced fat cream cheese, at room temperature
10 oz bag of white chocolate chips (you mind need a little extra or use semi sweet chocolate for variety which is what I did here)
Optional sprinkles, extra Oreo crumbs or candy cane pieces for decoration on top
1 Scoop of Whey Crisps
Directions
In a food processor, grind up oreos until a fine consistency throughout.
In a medium bowl, mix together the cream cheese and oreo crumbs with your hands, kneeding until it becomes a dough like consistency.
Line a cookie with wax paper. Form small 1/2 inch balls with the dough and either put in fridge to harden or move onto step 4. It doesn’t really matter to be honest.On low, heat up the chocolate in a small sauce pan, stirring consistently until it’s a smooth mixture. You can use a microwave as well.Using two forks or spoons, drop one ball in at a time and coat with white chocolate mixture. Transfer to wax paper and let stand for 1 hour or until chocolate is hard. Store in the refrigerator.
Adapted from recipes from: http://sarahfit.com/recipes/
Rhubarb Bread
Ingredients
⅔ cup Brown Sugar, packed
⅓ cup Canola Oil
½ cup Plain Yogurt
¾ cup Buttermilk
1 Egg
1 tsp Vanilla Extract
1½ cup Whole Wheat Flour
½ cup whey crisps, natural unflavored
1½ tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
1½ cup Rhubarb, chopped
½ cup Walnuts, chopped
Directions
1. Stir together brown sugar, canola oil, yogurt, buttermilk, egg and vanilla extract.
2. Add flour, Whey Crisps, baking powder, cinnamon and salt. Stir together until just moistened.
3. Stir in rhubarb and walnuts.
4. Pour batter into a greased loaf pan (8” x 4”).
5. Bake at 325°F for 60-75 minutes.
Coconut Pineapple Treat
Ingredients
Crust
½ cup Butter, softened
¼ cup Brown Sugar
½ cup Whole Wheat Flour
½ cup All Purpose Flour
⅓ cup Whey Crisps, natural or chocolate
¼ cup Walnuts
Filling
1 cup Crushed Pineapple, well drained
1 Apple, medium, skinned, cored, chopped
½ cup Cranberries
1 Egg
¼ cup Sugar
¼ tsp Apple Pie Spice
1 Tbsp Butter, softened
1 tsp Cornstarch
⅓ cup whey crisps, natural or chocolate
1½ cups Coconut, flaked
¼ cup Walnuts, chopped
Directions
1. Combine crust ingredients in a food processor and pulse until mixture resembles fine crumbs. Press into a greased 9 inch square pan or pie pan. Bake 12 minutes at 350°F.
2. Spread pineapple, apple and cranberries over crust.
3. Mix remaining ingredients and spread over fruit. Bake 25 minutes at 350°F. Cool.
4. Cut into 8 servings.
Heavenly Crisp
Ingredients
4 cups Apples, tart, sliced*
⅓ cup Splenda® Brown Sugar Blend**
⅓ cup Whole Wheat Flour
½ cup Old Fashioned Oats
¾ tsp Cinnamon
¾ tsp Nutmeg
⅓ cup Whey Crisps, natural or chocolate
⅓ cup Smart Balance® Spread**
Directions
1. Arrange apples in greased 8 inch square pan.
2. Mix remaining ingredients. Sprinkle over apples.
3. Bake at 375°F for about 30 minutes or until topping is golden brown and apples are tender. Serve warm and, if desired, with whipped cream or ice cream.
Whey Protein Truffles
Ingredients
½ cup Peanut Butter
½ cup Honey
¾ cup Whey Crisps, natural or chocolate
½ tsp Cinnamon
½ cup Sunflower Nuts
2 Tbsp Ground Flaxseed
3 Tbsp Sesame Seeds, toasted
1 cup Uncle Sam Cereal
¼ cup Dried Cranberries
¼ cup Raisins
⅓ cup Sliced Almonds, toasted, crushed
1 Tbsp Cocoa Powder
Directions
1. Place all ingredients except sliced almonds and cocoa powder into food processor and pulse until mixture is combined and holds together. Let rest 10 minutes.
2. Form mixture into 1” balls, roll in crushed almonds and place on wax paper lined baking sheet.
3. Dust with cocoa powder. Let rest 10 minutes.
4. Store in refrigerator in air tight container.
Low Carb Brownies
Ingredients
½ cup Butter, melted
½ cup Maltitol, powder
⅔ cup Splenda®, granular
3 Eggs
1 tsp Vanilla
⅓ cup Cocoa
2 Tbsp Whole Wheat Flour
¼ cup Whey Crisps, chocolate
1 Tbsp Vital Wheat Gluten
¼ tsp Salt
½ cup Pecans, chopped
Directions
1. Mix together melted butter, maltitol and Splenda.
2. Add eggs and vanilla and mix together well.
3. Add cocoa, whole wheat flour, Whey Crisps, gluten and salt. Mix until combined. Stir in pecans.
4. Spread batter evenly in greased 8”x8” pan.
5. Bake at 300°F for 25 minutes
