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Scruptious Banana Bread Recipe

Scruptious Banana Bread Recipe

Ingredients:


1.5 cups oat flour (blend gluten-free oats)
1/2 cup Youthful living Vanilla Vegan Lean Protein Powder or Youthful Living Whey Rejuv Protein
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 large eggs or 2 flax eggs
1.5 cups mashed, ripe banana
1/2 cup @goodasgold_applesauce
1 tsp Apple cider vinegar

Optional add-ins:


1/2 cup dark chocolate chips Or – 1/3 cup blueberries

Instructions:


1. Preheat oven to 180 degrees C
2. Grease (with coconut oil) your bread dish or tin
3. Add all the ingredients to your high-speed blender. Scrape the sides and blend until combined.
4. Pour mixture into tin & place in

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Banting Peanut Butter Swirl Cheese Cake

Banting Peanut Butter Swirl Cheese Cake

Ingredients:

Crust:

  • 1 1/2cups almond flour
  • 1/3cup cocoa
  • 1/4cup low carb sugar substitute
  • 5tablespoonsbutter melted

Stabilized whipped cream:

  • 1teaspoon grass-fed gelatin
  • 4teaspoons cold water
  • 1cup heavy whipping cream
  • 1/4cup low carb sugar substitute

Filling:

  • 680gcream cheese room temperature
  • 1/2cup low carb sugar substitute
  • 1tsp vanilla extract
  • 1 1/4cups Youthful Living peanut butter

Chocolate Ganache:

1/4 Teaspoon Vanilla extract

3 Tablespoons Butter

30g unsweetened baking chocolate

2 Tablespoons low carb sugar substitute

Instructions

Crust:

  1. Mix crust ingredients in 9-inch springform pan. Press down to form crust

Stabilized Whipped Cream:

  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sweetener, until slightly thick.
  5. While slowly beating, add the gelatin to whipping cream.
  6. Whip at high speed until stiff. Set aside.

Filling:

  1. Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.
  2. Gently fold in stabilized whipped cream.
  3. Pour filling over crust and smooth top with rubber spatula.
  4. Refrigerate at least 4 hours or until firm.
  5. Run knife along edge of cheesecake in pan, then remove springform side.

Chocolate Ganache:

  1. Melt butter and chocolate in a small saucepan or microwave.
  2. Stir in powdered sweetener and vanilla.
  3. Drizzle chocolate sauce over top of cheesecake.

Topping:

  1. Youthful Living Gourmet Protein Bar

Notes

The whipped heavy cream can be stabilized with 1/4 to 1/2 teaspoon cream of tartar for those who prefer not to use gelatin.

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Chocolate Pancake Stack

Chocolate Pancake Stack

Ingredients:

1 cup oats
1 banana
2 eggs
1 egg white
1 teaspoon baking powder
A pinch of salt
A pinch of cinnamon
1–2 scoops Youthful Living Whey or Vegan protein
Youthful Living Protein Macadamias
Youthful Living Protein Crunchie

Instructions:

1. Run everything through the blender on medium low speed until very well mixed.
2. Heat a nonstick griddle to medium high heat.
3. Add batter in small circles – about 1/4 cup per pancake.
4. Sprinkle with blueberries or chocolate chips if you want.
5. When the edges start to look dry (2-3 minutes), flip and cook another minute or two on the other side.

Top with Youthful Living Protein Macadamias and a Protein crunchie!

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Low Carb Skillet Cookie

Low Carb Skillet Cookie

Ingredients:

3/4 Cup Melted Butter
2/3 Cup granular sweetener (Xylitol)
2 Large Eggs
2 teaspoons Vanilla extract
3 Cups almond flour
1/2 teaspoon Baking soda
1/2 teaspoon salt
1/2 9 ounce bag sugar free choc chips
Pack of Youthful Living Vegan Protein Almonds

Equipment:


Electric Mixer
Oven safe skillet

Instructions:

  1. Pre-heat oven to 350F and grease a 10 inch oven proof skillet with butter or cooking spray.
  2. Add melted butter and sweetener to a stand mixer (or hand mixer with a large bowl) mix on medium until combined.
  3. Add 2 eggs and vanilla and mix until all combined.
  4. Add in almond flour, baking soda and salt. Mix until dough forms.
  5. Fold in Chocolate Chips.
  6. Press into skillet in an even layer.
  7. Bake in the pre-heated oven for 20-25 minutes. 20 minutes will result in a gooey skillet cookie while 25 minutes will be firmer.
  8. Cut into 10 slices, top with Youthful Living Vegan protein almonds and serve with your favourite sugar free ice cream.

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Protein Pancakes

Protein Pancakes

Ingredients:

1 scoop Youthful Living  Lean Vegan Protein (keto/paleo version with vegan substitutes)
1 1/2 Cup almond flour
2 Tbsp coconut flour
1 Tbsp Youthful Living  Collagen Prodrink
10-12 drops stevia sweetener
1 tsp baking powder
1 pinch salt
2 eggs or 2 flax eggs
3/4 – 1 cup unsweetened almond milk
1 tsp coconut oil for greasing the pan

Instructions:

1. Add all ingredients to your food processor & blend until smooth.
2. Let your stand for 3-5 minutes until it thickens whilst you wait for your pan to warm up.
3. Coat the pan with coconut oil & do a tester fist adding 1 tbsp batter to the pan.
4. Flip your pancakes after 3-4 minutes & cover with a glass lid.
5. Top with berries, yogurt, cinnamon, butter / nut butter, grain-free granola and Youthful Living protein truffles

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Smoothie Bowl

Smoothie Bowl

Ingredients:

  • 1 heaping cup organic frozen mixed berries
  • 1 small ripe banana(sliced and frozen)
  • 2-3 Tbsp  almond milk (plus more as needed)
  • 1 Scoop Vegan Lean Protein

Toppings:

  • 1 Tbsp Cocoa Nibs
  • 1 Tbsp Youthful Living Peanut Butter
  • Low Carb Granola
  • Fruit of your choice(optional)

Instructions:

  1. Add frozen berries and banana to a blender and blend on low until small bits remain – see photo.
  2. Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see photo).
  3. Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional).
  4. Dig in and enjoy!

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Vegan Low Carb Brownie

Vegan Low Carb Brownie

Ingredients:

130 g unsalted grass-fed butter or 8 TBS coconut oil + 1 TBS coconut cream if paleo
140-200g xylitol, powdered erythritol or coconut sugar if paleo*
80g cocoa powder **
1/2 teaspoon kosher salt
2 eggs at room temperature***
70g almond flour
1 pack Youthful Living Protein Truffles

Garnish:

Flakey sea salt – optional (but highly suggested!)

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Vegan Protein Mango Tart

Vegan Protein Mango Tart

Ingredients:

2 Packs of sugar & gluten-free Butter Almond biscuits
1 tbsp Coconut oil
1 mango
1 Can Coconut Cream
2 scoops Youthful Living Superfoods Lean Vegan Protein Powder

Instructions:

1. Crush or blend the biscuits to a fine crumb and add 1 tbsp coconut oil and mix together
2. Push the biscuits into a spring form cake tin and place in the fridge to harden
3. For the filling, add the flesh of 1 mango to a large bowl along with 1 tin of coconut cream and 2 scoops of Youthful Living Lean Vegan Protein Powder
4. Mix the filling ingredients in a high-speed blender or with a hand blender and once combined & smooth, you can pour the mixture over the biscuit base and place in the freezer to set over night

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Vegan Protein Muffins

Vegan Protein Muffins

INGREDIENTS:

  • 1 cup unsweetened apple sauce or non-dairy yogurt*
  • 1/3 cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk
  • 2 tablespoons coconut sugar/maple syrup
  • 2 eggs**
  • 4 tablespoons Youthful Living Macadamia Nut Butter
  • 2 and 1/2 cup rolled oats***
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 2 apples, peeled and grated (approx. 1 cup)
  • 2 scoops of Youthful Living Vanilla Vegan Protein

DIRECTIONS:

Preheat the oven to 180 degrees  and then grease or line a muffin tin for 12 muffins.

In a blender or a food processor, combine all of the ingredients (except for the grated apple and 1/2 cup of the oats) starting with the wet ingredients first then blend for about 30 seconds, or until smooth.

Blot the grated apple with a paper towel then add it to the blender as well. Using a spoon, gently stir in the apple and the remaining 1/2 cup oats into the batter.

Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes.

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YL Collasyn Glow Vegan Smoothie

YL Collasyn Glow Vegan Smoothie

Ingredients

Toppings:

  • Frozen Berries

Instructions:

Dig in and enjoy!

Blend all ingredients in a blender until smooth.

Pour into a bowl.

Top with frozen berries

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