It’s Christmas and our hands are already full with goodies and cookies along with an illustrious traditional lunches and dinners. But the celebration shouldn’t end here, it should continue till the New Year and what a better way than making the festive time special for kids in our house, for they are the ones super excited for Santa.
Here are three delicious dessert recipes by Myoprotein India that you can treat even after Christmas Day:
1. Perfect Protein Donut Recipe
Perfect Protein Donut Recipe |
This tasty, moist, and super-easy-to-make recipe is the only protein donut recipe you’ll ever need. Each protein donut contains just 161kcal and 5g fat, and a whopping 8g protein. Who said donuts couldn’t be healthy?
Makes: 6 donuts
Equipment needed: Donut pan
Ingredients:
For the donuts:
90g instant oats
30g Vanilla Impact Whey
1 tsp. baking powder
1/4 tsp. salt
1 medium egg
60ml of your preferred syrup-based sweetener
60ml milk
2 tbsp. smooth peanut butter
10-12 drops vanilla flavdrops or ½ tsp. vanilla extract
For the topping (optional):
200g low-fat cream cheese
½ tsp. vanilla extract
Sweetener of choice (to taste)
Method:
Preheat oven to 200°C or 180°C for fan-assisted. Next, combine Instant Oats (or blended rolled oats if you’re using them), whey protein, baking powder and salt in a bowl. Mix until the ingredients are well distributed. Set aside for a moment.
Place the egg, maple syrup, milk, peanut butter and vanilla into a blender and process until smooth. Pour the wet mixture into the dry mixture and gently fold a few until just a few lumps remain, and you can’t see any dry powder anymore.
Grease a donut pan with coconut oil or your preferred oil and pour the batter into the donut holes, up to just under the rim. Place onto the middle shelf of the oven for 11-13 minutes, or until an inserted knife comes out clean. Once cooked, remove from the oven and allow to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely.
To make the topping, simply whisk the cream cheese, sweetener, vanilla, and matcha until smooth. Dip each donut into the topping and set in the fridge. Store covered in the fridge for up to 3 days.
2. Gingerbread Nut Cookies
Gingerbread Nut Cookies |
Delicious ginger and cinnamon mixed with protein and nuts make a cookie that’s got a kick and a protein punch. With no added fat or sugar, you wouldn’t believe that it could taste so good, but it does.
Makes: 12 cookies
Ingredients:
125g ground hazelnuts/almonds
3 eggs
100 g dates
1.5 scoops Vanilla Impact Whey Protein
1 tsp. ginger
1 tsp. cinnamon
Method:
Preheat the oven to 350°F. Using a stand mixer or a blender, mix all the ingredients together and shape the dough to create a dozen small cookies. Line a baking tray with parchment and place the cookies on the tray.
Once shaped, bake for 15 minutes or until the cookies are golden brown. Remove from the oven and leave to cool before removing from the tray.
3. Frosted Chocolate Protein Cookies
Frosted Chocolate Protein Cookies |
These cookies are the perfect solution when you’re in need of a chocolate fix. Packed with protein, these cookies are guaranteed to be a popular post Christmas treat for kids.
Makes: 12 cookies
Ingredients:
For the cookies:
45g oats
50g Chocolate Impact Whey
3 tbsp. cashew butter
3 tbsp. cacao powder
Handful of almonds (roughly chopped)
Handful dark/raw chocolate (roughly chopped)
1.5 Tbsp. coconut oil
Almond milk
For the frosting:
2 tbsp. cashew butter
1 heaped tbsp. cacao powder
2 tbsp. honey/agave/maple syrup
Method:
Preheat your oven to 180°C and line a baking tray with parchment. Add the protein powder, oats, cashew butter, cocoa and coconut oil into a food processor and blend until everything is well combined. Add a splash of almond milk and blend again to create a sticky, dough-like mixture. You can always add in more nut butter or coconut oil if the ingredients aren’t holding together.
Stir through the chopped almonds and chocolate and mold the dough into small cookies. Place the cookies onto the baking tray and cook in the oven for 10-12 minutes. Take out of the oven and transfer onto a wire rack to cool.
To make the frosting, mix the cashew butter, sweetener of choice and cocoa powder until smooth and creamy. Add a dash of almond milk if needed to create a thinner consistency. Spread the frosting over the cookies and garnish with some cacao nibs.
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