1 scoop Origin Nutrition Vegan Protein (Chocolate)
1/4 cup vegan chocolate chips
Method:
Preheat the oven to 350C. Spread the almonds across a baking sheet and toast the almonds in the oven for 10 minutes. Remove from the oven and cool down. Transfer the almonds to a high speed mixer and blend till it becomes a smooth paste. This may take some time but keep at it! Melt the chocolate in a microwave and then add the melted chocolate, maple syrup, salt and Origin Nutrition Vegan Protein into the blender and mix till smooth. Remove and store in the fridge.
Warm almond butter, coconut oil and maple syrup in a pan. In another bowl, mix together Origin Nutrition Vegan Protein (Chocolate), oats, flaxseeds and coconut. Pour the warm almond butter mixture over the protein mixture and stir till well combined. Pour into an 8X4 inch loaf tin and press down firmly.
Heat the chocolate chips and coconut oil together till melted. Drizzle over the protein bars. Refrigerate till firm. Cut into bars. Store in the fridge or in an airtight container.
1 scoop Origin Nutrition Vegan Protein (Chocolate)
6 tablespoons maple syrup
2 tablespoons almond milk
Method:
Preheat your oven to 180C. Roast your hazelnuts in the oven for 10 minutes. Remove and let them cool down completely. Place in a high speed blender and blitz till the hazelnuts become a paste. Now add in all the other ingredients and blend till smooth. Store in the fridge for 2 weeks.
1 flax egg – 1 tablespoon ground flaxseed mixed with 3 tablespoons water and allowed to sit for 10 mins
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup smooth almond butter
1 cup dark chocolate (chopped into chunks)
Method:
Preheat your oven to 350C and line a baking sheet with parchment paper.
In a bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients. Add in the flax egg to the wet ingredients and stir together. Now combine the dry ingredients with the wet. Fold in the chocolate chunks into the cookie dough.
Scoop out medium sized amounts of dough and place it on the parchment paper. Push down slightly because the cookies do not spread too much. Bake for 10 mins. Remove and transfer to a wire rack to cool. Serve after 15 minutes because the cookies become more chewy once they cool down.
30 grams Origin Nutrition Vegan Protein Powder (Vanilla Flavour)
1/4 teaspoon cinnamon
6 tablespoons almond butter
1 tablespoon maple syrup
2 1/2 tablespoons almond milk
1 tablespoon brown sugar
1 tablespoon vanilla extract
Preparation
Preheat your oven to 175C. Line a baking sheet with parchment paper. In a bowl, mix together the almond butter, maple syrup, almond milk, brown sugar & vanilla extract. Then scatter in all the dry ingredients like almond flour, Origin Nutrition Vegan Protein & cinnamon. Stir them all together till it forms a nice dough. Place the dough ball on a silicon mat and roll it out till it is a thickness of 1 cm. Using your Christmas cutters, cut out the cookie shapes and place them on the baking tray. Bake in the oven for 8 to 10 minutes. Remove from the oven. The cookies will be soft when hot so let them cool completely before eating them. Enjoy with some drizzled chocolate or just as they are!
Add oil in a large pot over medium heat. Add onion, capsicum and celery. Cook until vegetables have softened. Add
Place a loaf tin in the freezer.
In a blender or mixer, blend the bananas till smooth. Add in the Vanilla Protein and blend for another 10 seconds. Add in the milk, coconut milk or cream and maple syrup. Blend again till everything is combined.
Transfer everything into your loaf tin and place it in the freezer. to ensure that it doesn’t become too icy, take the loaf tin out every 30 minutes and beat the mixture with a whisk in the pan. Do this thrice and then leave in the freezer till set.
Remove it to thaw at least 10 mins before serving.
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How much protein do I need?
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
