Buff Bake Recipe Ideas Page 2

Berry Protein Muffins

October 12, 2018

Ingredients:

1 cup quick rolled oats
1 cup whole wheat flour
1 cup wheat bran
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup berries (we used blueberries and raspberries)
⅔ cup unsweetened applesauce
1 egg
1 1/2 2% milk
1 teaspoon vanilla

Directions:

Mix all dry ingredients well, then stir in berries so the berries are coated in the dry mix.
Mix all wet ingredients well and add to the dry mix.
Stir briefly, just to moisten.
Spoon into greased or lined muffin tin.
Bake for ~25 minutes at 400F.
Let cool in tin for 10 minutes then remove to a cooling rack.
Top with White Chocolate Peanut Butter

Protein Pancakes Topped With Buff Bake Chocolate Chip Peanut Spread

October 04, 2018

Ingredients:

1/4 cup raw oats
1/4 cup cottage cheese
1/2 scoop Buff Bake Vanilla Shakes & Baking Powder
1/2 cup egg whites

Directions:

Blend all the ingredients until a batter forms.
Pour over a hot griddle.
Flip when the edges start browning.
Top with Buff Bake Chocolate Chip Peanut Spread and your favorite topping.

Pumpkin Bread

September 26, 2018

INGREDIENTS

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs
1 cup pumpkin purée
¼ cup almond milk
1 ½ teaspoons pumpkin spice blend
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 ¾ cups whole wheat flour

INSTRUCTIONS

Preheat oven to 325 degrees and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together together with a whisk.
Add the eggs and whisk until blended.
Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.Lastly, switch to a big spoon and stir in the flour, just until combined. A little lumpy is okay!
Pour the batter into your greased loaf pan.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean
Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
After slicing, top with White Chocolate Peanut Butter

Flourless Birthday Cake Bars

September 18, 2018

Flourless Birthday Cake Bars

WET INGREDIENTS
• 1 cup Buff Bake Birthday Cake Nut Butter
• 2 large eggs
• 1 teaspoon pure vanilla extract

DRY INGREDIENTS
• ⅔ cup coconut palm sugar
• 3 tablespoons almond flour
• 1 teaspoon baking soda
• pinch of teaspoon sea salt

INSTRUCTIONS

Preheat your oven to 350ºF and spray a 9×9 inch cake pan with coconut oil cooking spray.

Mix all wet ingredients until combined. In a separate bowl combine all dry ingredients and mix well.

Add dry ingredients to wet and mix until combined. Add in sprinkles and mix again. Your batter should have a cookie dough consistency.Transfer dough into a 9×9 inch pan and use your fingers or a spatula to evenly spread out into the pan. Bake at 350ºF for 20-25 minutes.

Let cool for at least 30 minutes before cutting and serving.