Can’t get rid of a niggling sweet tooth?
By making your own snacks you can still have your cake and eat it too while keeping an eye on the macro content of your treats!
#1 Raw Apple Cookie Dough Bites
1 Scoop of Impact Whey Protein – Cinnamon Danish flavour
174g Apple peeled, microwaved for three minutes
44g Coconut flour
48g Peanut butter
11g Shredded coconut
2 tsp Vanilla extract
1) Combine the coconut flour and the peanut butter together in a bowl and mix well.
2) Add the mashed apple to the mixture (ensure it is mashed into a sauce texture before adding). Then add the vanilla extract, cinnamon, whey protein, water and sweetener. Mix all of the above together until a dough forms.
3) Scoop out the dough and form 6 balls with your hands. On a separate plate with the shredded coconut on it, roll the balls around so that they are coated evenly in the coconut.
4) Chill in the fridge in an airtight container and enjoy!
Macros per ball – serves 6
#2 Cookie Dough Bars
218g Peanut butter
56g Apple peeled, microwaved for three minutes
75 g Flour
15 g Sweetener
50g Low-sugar chocolate
18g Low sugar chocolate (topping)
1 tsp vanilla extract
1) Pre-heat your oven to 175. Mix the apple sauce and peanut butter together. (Tip: microwave the peanut butter for a minute first to make it easier to mix). Add in the vanilla extract and mix that in.
2) Toss the dry ingredients in a separate bowl and then combine the wet mixture and dry mixture together. Add the milk and mix it into the dough.
3) Add the dough to a flat tray lined with baking powder and press the cookie dough down so it spreads across the tray.
4) Break the 18g of reduced sugar chocolate into pieces and press the chips into the top of the dough. Bake for 10 minutes then remove and allow to cool before cooking into slices.
Macros 70g bar
#3 Cinnamon Spice Cupcakes
Impact Whey Protein – Salted Caramel flavour
5 Egg whites
150ml Butter milk
255g Flour of choice
1 Tbsp baking soda
½ Tsp Salt
1½ Tsp cinnamon
1 Tsp ginger
1 Tsp nutmeg
1) Preheat your oven to 175. Mix together the egg whites with 50 ml of the buttermilk. Whisk together and place aside while you move to the next step.
2) In a large bowl, beat together the butter and sugar until it is creamy, if you use an electric mixer this will be much faster for you. Mix all the dry ingredients in a separate bowl including the protein powder. Add in the dry ingredients and beat thoroughly until combined.
3) Slowly add in the egg mixture and beat in the remaining buttermilk gradually.
4) Continue beating the mixture for 2 minutes, scraping down the sides of the bowl as necessary.
5) Line a cupcake tin with 12 liners and fill the cases ¾ of the way full. Bake in the oven for 16-18 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Cool for five minutes in the tin and then remove to a wire rack to cool.
Macros for 1 cupcake
✓ Always heat your peanut butter before adding it to mixtures in baking. By warming it up in the microwave it will be much easier to stir in. The same applies for coconut oil.
If you are adding either of these to a mixture using eggs, allow them to cool slightly before adding them to your mixture.
✓ When you are microwaving your apple, add a small amount of water to the bowl you are using. This will help to cook the apple quickly and will also help stop it burning.
You only need a small amount as apples release juice when they are cooking. Ensure you mash it to a sauce like consistency!