You can follow all three recipes (to have a trio of protein desserts, like I did), or you can make just one. Either way, they were all finger-licking good so give them a shot!!!!
Ingredients for the Protein Orange & Pumpkin Pie:
1 cup liquid egg whites
2 packets Perfect Fit vanilla brown rice protein powder
1 can pumpkin
1/4 cup coconut flour
2 tablespoons orange peel
1. Mixed together and baked at 160 C (320 F ) for about 40 minutes
2. Let it cool, and wa wa wa! Pumpkin pie deliciousness!!!!
Ingredients for the Mexican Chocolate & Gojiberry Protein Donuts :
3/4 cup of liquid egg whites
2 more packs of vanilla brown rice protein powder
1/2 cup chocolate vegan protein powder
1 tablespoon cocoa
1 tablespoon stevia
1 and a 1/2 cups coconut milk
1/4 cup quinoa flakes
1/4 cup goji berries
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla powder
1/2 teaspoon mace
1/2 teaspoon cloves
Mixed together and baked at 170 C (338 F) for about 15 minutes.
Ingredients for the Protein Mini Muffins?
Ah, see, for the mini muffins, I used the same batter I did for the donuts.So, half of the batter went for the donuts and half for the mini muffins 😉
The only difference is that I baked the muffins ten minutes longer than the donuts and I also frosted them. For their frosting (which we also ended up smearing on the donuts!) all I did was mix one little pot of goat’s cream with 1/4 cup of vanilla brown rice protein powder! I also smeared ONE square of 100% dark chocolate on the donuts (for the crunch effect) and sprinkled them with cinnamon and stevia 😉 Easy as easy can be and SWEET ZEUS AND ALL THE GODS OF MOUNT OLYMPUS, PUT TOGETHER, WHAT A DESSERT!
Macros per one slice of pumpkin pie (out of 8):
6g carbs (2.7g sugars)
1.3g fat (0.9g sat)
Macros per 1 donut (out of 28):
1.3g carbs (0.6g sugars)
0.6g fat (0.2g sat)
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