Recipes

all recipes are

GLUTEN FREE & REFINED SUGAR FREE

 

Cookie Dough With Ice Cream

Ingredients:

2 tbsp nut butter (I used homemade hazelnut)

1tbsp almond flour

1/3 tsp baking powder

1tsp stevia (optional)

20g 100% cocoa lindt dark chocolate

100g ice cream (I used keto pint brand - no sugar added)

Instructions: 

Mix nut butter, almond flour, baking powder and stevia (optional) into a mixing bowl (microwavable). Mix well. 

Break chocolate into small pieces and add into he mixture. Mix with the spoon and microwave for 1 minute. 

Add ice cream on top.

 

Keto Bounty Bars

Ingredients:

270g desiccated coconut

80g coconut cream

120g maple syrup

4tbsp extra virgin coconut oil

150g 99% cocoa Lindt chocolate

Instructions:

Place all the ingredients except of chocolate to a food processor and mix until well combined. Line a trey with the baking paper and press the mixture with hands. 

Melt the chocolate and pour over the mixture.

Keep in the fridge.

  

 

Cookies and Cream Protein Balls

Ingredients: 

200g macadamia nuts

50g coconut flour

2 Tbsp maple Syrup

50g Dark Chocolate ( I use Lindt 99% or 100% cocoa)

1 Scoop Protein Powder cookies and cream (optional)

Instructions:

In a food processor blend macadamia for few minutes until you get butter. Add coconut flour, maple syrup and protein powder, mix until well combined. 

Separately, in a food processor crush dark chocolate until you get tiny pieces. 

Mix all together in a big bowl with the spoon and by using your hand, form balls. 

Recipe Video Link

 

 

Tri Layer Oat & Chocolate Pudding


Ingredients:

Oat Layer: 12g gluten free whole grain oats, 3scoops protein powder ( I used dymatize vanilla flavor), 2 tbsp cocoa powder, 180ml full fat milk;

Cream: 120g full fat laban, 100g almond butter.

Chocolate: 100% lindt dark chocolate,50g butter unsalted.

Instructions: Blend oats in food processor until you get powder and then add the rest of the ingredients. Mix all together and pour in 6 trays equally. Refrigerate until you prepare the next layer. 

Mix yogurt and almond butter and equally pour to a 6 trays. Return to the fridge until you prepare the last layer. 

Melt dark chocolate & butter in a microwave. Take out and mix every 30 seconds so it doesn't burn. After that, pour in 6 trays equally and return to the fridge until chocolate becomes firm. 

 

Chocolate Fudge With Almonds

Ingredients:

300g 100% coca dark chocolate

200ml full fat milk

100g butter unsalted

2tbsp maple syrup

50g crushed almonds

Instructions:

In a pot place chocolate and butter. Melt in microwave and stir every 30 seconds so it doesn’t burn. Once well combined add cold milk and maple syrup and stir until well combined. 

Pour mixture in a tray and spread crushed nuts over the top. Refrigerate for few hours until it becomes firm.

Almond Butter bars

Ingredients:

250g almond butter

150g pitted dates

100g 99% cocoa Lindt Chocolate

Instructions:

Add butter and dates into a food processor and mix until well combined. Spread equally on a baking paper. Melt dark chocolate and pour on top of the mixture.

Keep in the fridge.

 

Homemade Granola

Ingredients:

50g dried cranberries

200g gluten free, old fashioned rolled oats

10tbsp extra virgin olive oil

50g pumpkin seeds

100g maple syrup

30g walnuts

1tbs flax seed

1tsp vanila extract

0.5tsp Himalayan salt 

Instructions:

Crush walnuts and pumpkin seeds into a small pieces in a food processor. Don't mix for too long not to get a powder. 

Mix all ingredients in a big bowl and let it soak olive oil and maple syrup for a few mins. 

Spread granola in a tray and bake at 170C for about 30mins. Let it cool down for another 30mins so it will become crunchy.

Coconut Ice Cream

Ingredients:

400g coconut cream (1 can)

2 scoops of protein powder

1tbsp stevia

50g mixed berries

Instructions:

Mix all together and pour in a mold. 

Gluten Free & Sugar Free Blueberry Muffins

Instructions & video below

Ingredients:

300g almond flour

3tbsp coconut flour

1tsp baking powder

1tsp baking soda

1tsp salt

3eggs

150ml maple syrup

1tbs stevia (optional, i like better without)

2tsp vanilla extract 7tbsp extra virgin coconut oil

100g blueberries

Instructions: In a bowl add almond flour, coconut flour, baking powder, baking soda and salt. Mix together and put on a side.

In a large bowl add eggs, maple syrup, vanilla extract, coconut oil and stevia (if you go with that option). Mix well together. Then, add flour mixture to it and again mix all together.

Add blueberries and stir well. Preheat owen to 170C. Divide mixture into 12 portions. I used paper cups so muffins didn’t stick to the pan, but you can instead use oil spray.

Bake for about 25mins.

 


Buckwheat pancakes & chocolate almond butter

Now this is the breakfast you can't wait to wake up for the next day and have it again.

Buckwheat is very healthy and you can find it in any supermarket but it's just not so 'popular'. It's highly nutritious seed and naturally doesn't contain gluten. It can help manage diabetes, lower bad cholesterol, improve digestion, promote weight loss...

Check the video & instructions below.

 

A healthy pancake recipe with high protein almond butter

Ingredients:

1 egg

1 banana

3 tbsp buckwheat flour (I make my own - end of the video)

1tsp vanilla extract

1tbsp extra virgin coconut oil

1tbsp almond butter

1scoop of protein powder

1tbsp cocoa powder

50ml (or more, as per need) almond milk

Directions: In a pot add banana, buckwheat, egg and vanilla extract and mix until you get a smooth mixture. On non sticky pan add some coconut oil and bake pancakes. For the toping, mix almond butter, protein powder, cocoa powder and almond milk with spoon. Ready to serve in less then 20mins. As an additional topping you can use banana, berries…

 

 

Homemade Peanut Butter (or Any Nut Butter)

All you need is to blend raw peanuts or almonds for 2-3min. 

Why buy peanut/almond butter that is full of sugar and other artificial ingredients when you can pay less and have your own 100% nut nut butter?

Enjoy!

Ivana Pesic

My Fit Path