Post on 10-Apr-2020
transcript
Recipe Book
A T R U LY U N I Q U E
ContentsT R U LY S P E C I A L
Gluten Free Protein Banana Bread
Blueberry Acai Raw Cheesecake
Chocolate Maca Bliss Balls
Coconut Lemon Bliss Balls
Chocolate Peanut Butter Ice Cream
High Protein Salted Caramel Mug Cake
High Protein Chocolate and Peanut Butter Mousse
Double Choc Protein Cookies
Protein Packed Purple Brekkie Bowl
Snickers Bar Slice
True Protein Waffles
Strawberries and Cream Protein Muffins
01
02
03
04
05
06
07
08
09
10
11
12
Gluten Free Protein Banana Bread
Dry
1 scoop True Protein Vegan 85 (I used
rich chocolate)
¾ cup Teff flour
1 GF plain flour
½ tsp baking powder
½ tsp each True Cinnamon, ground
nutmeg, allspice
2 tsp chia seeds
¼ cup coconut flakes
60 g coconut sugar (optional)
Wet
2 large extra ripe spotty bananas
1 Tbsp True Protein MCT oil
200ml Almond milk
50ml Maple syrup
2 whole eggs (to make vegan use egg
replacer)
1. Pre-heat your oven to 160deg Celsius on fan bake and line a
loaf tin with baking paper
2. In a large bowl add in all of your dry ingredients, mixing well.
3. In a separate bowl add in your wet ingredients and mix well.
4. Make a well in the center of your dry ingredients and gently
pour in your wet ingredients.
5. Mix slowly and combine well, once combined, leave to rest for
5 minutes to relax.
6. Pour batter into your lined Loaf tin and place in the center of
the oven, cooking for 45 min to an hour.
7. Your loaf is done when a wooden skewer inserted into the
center comes out clean.
This is a fantastic recipe for using up those extra old, spotty bananas and turning them into
a protein-rich treat that’s gluten-free, refined sugar-free and can even be vegan if you like!
Ingredients Method
T R U LY D E L I C I O U S
A U T H O R : J A M I E H U M B Y01
Cook Time1 hour
Makes 1 loaf
Prep Time 10 minutes
For the Base
1 cup nuts of choice
1 cup shredded coconut
3 tablespoons coconut oil
1 cup of dates
Pinch of salt
For the Filling
1 1/2 cups blueberries
2 cups soaked cashews (8 hours+)
1 tsp vanilla
1 tablespoon True Acai Powder
1/2 cup coconut cream
1/4 cup Agave nectar (more if you like
sweeter)
1/4 cup lemon juice
1/2 cup coconut oil
For the Topping
Fresh blueberries
Lemon Juice
Agave Syrup
1 Teaspoon True Acai powder
1. Blend all in food processor, press into tin & freeze 20 minutes
1. Mix in a blender together, smooth over base & freeze for 2
hours or until ready to eat.
1. Drizzle over filling when ready to serve
An easy to go to dessert that requires no cooking and your friends will love it!
Ingredients Method - For the Base
Method - For the Filling
Method - For the Topping
T R U LY H E A V E N LY
A U T H O R : S O P H I E R O S E LT02
Set Time2 hours, 20 minutes
Makes 1 Cake
Prep Time 15 minutes
Blueberry AcaiRaw Cheesecake
4 tbs organic virgin coconut oil
2 tbs honey
2 cups pitted medjool dates
1 cup roasted almonds
1 cup fresh walnuts
1 scoop True Protein Rich Chocolate
Vegan85
1 scoop True Protein Maca Powder
½ cup toasted pepitas
½ cup sunflower seeds
1/2 cup desiccated coconut flakes
1 scoop True Protein Cacao Powder
1. In a small pot, melt coconut oil and honey, then set aside.
2. In a food processor, add all other ingredients.
3. Pulse until rough and combined, adding a few tablespoons
of water if needed. You should achieve a sticky, gluey
consistency.
4. Using wet hands, roll into 50c sized balls onto a tray lined
with baking paper.
5. Once all rolled, on a plate add your True Protein Cacao
Powder and roll balls to cover evenly.
6. Place in the refrigerator for an hour to set, then store in an
airtight container for as long as they last, which isn’t long
trust me.
This recipe comes from Melbourne food stylist and chef Jamie Humby.
Ingredients Method
T R U LY I R R E S I S T I B L E
A U T H O R : J A M I E H U M B Y03
Set Time1 hour
Makes Approx. 21
Prep Time 10 minutes
Chocolate MacaBliss Balls
Coconut Lemon Bliss Balls
1 cup shredded coconut
2 tablespoon True Coconut Water
Powder
Juice of three lemons
1/2 cup dates
1/2 cup cashews
2 tablespoons coconut cream
1 cup oats or True Instant Oats
1. Place all ingredients in a food processor and blend until it is a
thick paste.
2. If you don’t have a strong food processor blend the dates and
nuts first and then add all ingredients and blend briefly.
3. Roll into balls and place in the fridge.
4. Sprinkle coconuts flakes and seeds on top for the perfect finish.
Looking for a refreshing treat this summer? Look no further, these yummy
Coconut lemons Bliss balls are the real deal.
Ingredients Method
T R U LY L O V A B L E
A U T H O R : B I A N C A W H O L E F O O D S I M P LY04
Makes Approx. 16
Prep Time 15 minutes
Set Time1 hour
Chocolate Peanut Butter Ice Cream
2 cups cashews
1 cup coconut milk
1/2 True WPI90 Choc PB Protein
Powder
1/4 cup True Organic Cacao
1/4 cup honey
1. Place the ingredients into your food processor or blender
and blend at high speed until the mixture is smooth and well
combined.
2. Pour the mixture into a freezer safe container and freeze until
set.
3. Serve. Eat. Enjoy.
Bianca from Wholefood Simply treats us this week to her amazing Protein Ice
Cream, just in time for Summer!
Ingredients Method
T R U LY M O U T H W A T E R I N G
A U T H O R : B I A N C A W H O L E F O O D S I M P LY05
Makes Approx. 3 scoops
Prep Time 10 minutes
Set Time4 hours
High Protein Salted Caramel Mug Cake
2 tablespoons True Protein Salted
Caramel WPI90
1 tablespoon almond butter
3 tablespoons coconut milk
1 tablespoon maple syrup
1 egg
1/2 teaspoon vanilla extract
1. Place the ingredients into a bowl and mix until they are
smooth and well combined.
2. Spoon the mixture into a microwave safe mug or ramekin,
ensuring there is room for the mixture to expand.
3. Each microwave varies, therefore, cook for 60-90 seconds.
4. Remove from the microwave and leave to cool slightly
before eating.
5. Enjoy!
Bianca Slade from Wholefood Simply brings you an
amazing high protein sweet treat.
Ingredients Method
T R U LY T E M P T I N G
A U T H O R : B I A N C A W H O L E F O O D S I M P LY06
Makes 1 Mug Cake
Prep Time 2 minutes
Cook Time90 seconds
High Protein Chocolate and Peanut Butter Mousse
1 cup of Coconut Cream
1 scoop Choc PB True WPI90 Protein
Powder
2 teaspoons True Organic Cacao or
cocoa
2 teaspoons peanut butter
2 teaspoons honey
1 teaspoon vanilla extract
1. Place the ingredients into your blender and blend at high
speed until the mixture is smooth and well combined.
2. Pour the mixture into a container and place in the fridge to set.
Approximately six hours.
3. Eat and enjoy!
Get your protein intake up with this yummy Chocolate Peanut Butter
Protein Mousse by Bianca from Wholefood Simply.
Ingredients Method
T R U LY N U T T Y
A U T H O R : B I A N C A W H O L E F O O D S I M P LY07
Set Time6 hours
Makes 1 serve
Prep Time 5 minutes
2 tablespoons almond butter
2 tablespoons honey
1 tablespoon coconut cream
1 teaspoon vanilla
Pinch of salt
1/4 cup dark choc chips
1/2 cup True Protein Rich Chocolate
WPI90
1/4 cup almond meal
1. Place the almond butter, honey, coconut cream, vanilla, salt and
choc chips into a bowl and mix to combine.
2. Add the True Protein Rich Chocolate and almond meal and mix
to combine.
3. Rub your hands with coconut oil and press and shape the
mixture into even sized balls, I made ten. Place the balls onto
your prepared tray and gently flatten.
4. Bake for 8 - 10 minutes.
5. Remove from the oven and leave on the tray for 5 minutes
before carefully transferring to a cooling rack.
6. Eat and enjoy.
Ingredients Method
T R U LY C R A C K L I N G
A U T H O R : B I A N C A W H O L E F O O D S I M P LY08
Makes Approx. 10 cookies
Prep Time 15 minutes
Double Choc Protein Cookies
This awesome recipe comes from Bianca Slade
at Wholefood Simply.
Cook Time8-10 minutes
3/4 cup rolled oats
1 cup hot water
1/2 cup almond or soy milk (or milk of
choice)
1 serve True Vegan 85 Protein
Powder (30g)
2 serves True Beet Powder (10g)
Extra liquid if needed
Option add in: 1-3 teaspoons maple
syrup or rice malt syrup
Ingredients
1. Start by combining the oats and hot water in a saucepan or
microwave container depending on how you choose to cook
your oats.
2. Let it sit there for a few minutes until all or most of the water
has been absorbed.
Method
1. Start cooking on medium to low heat and add the milk.
2. Stir in the protein powder and beet powder and if needed extra
liquid and sweetener of choice.
3. Once at desired consistency serve and enjoy
Saucepan
1. Add the almond milk and start cooking your oats in the
microwave, 30 seconds at a time taking it out and mixing it
each time
2. Stir in the protein powder and beet powder and if needed extra
liquid and sweetener.
3. Return to microwave for another 30seconds.
4. Once at desired consistency serve and enjoy!
Microwave
T R U LY P O W E R F U L
A U T H O R : E I L E E N W I L S O N09
Makes 1 bowl
Prep Time 10 minutes
Protein Packed Purple Brekkie Bowl
Ideal dairy-free vegan brekkie bowl to make sure you start your day feeling
energized and focused!
Cook Time5 minutes
Snickers Bar Slice
Biscuit base
1 scoop True Protein Rich Chocolate
WPI90
1 cup cashew nuts, toasted
1 cup macadamia nuts, toasted
1 cup organic coconut flakes, toasted
3/4 cup rice malt syrup
10 medajool dates, pitted and roughly
chopped
Peanut caramel filling
15 medajool dates, pitted and roughly
chopped
1 scoop True Protein Peanut Butter,
mixed with 2 tbsp water
1/2 cup rice malt syrup
1 tsp vanilla bean paste
Pinch pink lake salt
1/2 cup toasted peanuts
Chocolate caramel topping
1/3 cup True Protein Cacao Powder
1/2 cup coconut oil
1/4 cup maple syrup
1/4 cup toasted peanuts roughly
chopped
1. Prepare a 20x20cm square cake tin by lightly spraying with
coconut oil and then lining bottom and sides with baking
paper.
2. To make the base layer, in a powerful food processor, add in
your True Protein WPI90, cashews, macadamias, coconut flakes,
rice malt syrup and dates. Pulse generously to combine until
you achieve a lovely, sticky mixture.
3. Transfer to your cake tin and spread evenly to the edges,
pressing down lightly with the bottom of a glass to compact it
all, placing in the fridge for 1 hour to set.
4. For your filling, into the food processor (ensuring the bowl is
of course cleaned) add your dates, True Protein Peanut Butter
Powder mix, rice malt, vanilla bean, salt and blend until smooth.
5. Add peanuts and pulse until mixed through but not chopped
too fine.
6. Dollop mixture evenly into your base tin and spread out to the
sides and level. Place in fridge for another hour to set well.
7. Finally for the topping, in s small pan, add your True Protein
Cacao Powder, coconut oil, maple syrup and melt over s
medium heat until just combined.
8. Spread out evenly onto your cake, making some nice ripples
with a spatula from left to right on the top for decoration.
Sprinkle over your toasted peanuts then place in the freezer for
1 hour to set.
9. Once ready to serve, leave at room temperature for 5 minutes,
sprinkle with salt flakes, then slice and eat up!
Here is a delicious, creamy and flavour-packed slice from food stylist and chef Jamie
Humby. Make sure there is a crowd around to help you eat it otherwise you may just be too
tempted to have more than one piece!
Ingredients Method
T R U LY M I G H T Y
A U T H O R : J A M I E H U M B Y10
Set TimeOvernight
Makes 12 Slices
Prep Time 3 Hours
2 Scoops TRUE PROTEIN WPI 90
1 cup Teff flour
1 cup SR gluten free flour
1 tsp baking powder
2 whole eggs
2 tsp coconut sugar
1 cup nut milk
1 tsp mixed spice
Frozen berries, honey, Greek yogurt
and mint leaves to serve
Ingredients
1. In a large bowl, mix all ingredients until smooth and well
combined, ensuring you end up with a nice thick and creamy
batter.
2. In a preheated waffle iron, cook batter in batches until all used
up, keeping cooked waffles warm under a clean tea towel or in
a warming oven.
3. Serve with berries, yogurt, honey, mint or any of your favorite
toppings and enjoy
Method
T R U LY F U E L I N G
A U T H O R : J A M I E H U M B Y11
Makes 2-4 Serves
Prep Time 15 minutes
True Protein Waffles
Cook Time10 minutes
A classic breakfast treat, turned into a nutritious post workout meal to keep you
fueled all day long.
1 scoop True Protein WPI Strawberries
& Cream flavour
1 large banana, mashed
1 large egg, whisked
½ cup almond milk
½ cup shredded coconut
1 cup ivory teff flour
1 cup self raising gluten free flour
2 tbsp greek yogurt
2 tbsp maple syrup
2 tbsp coconut flakes
Ingredients
1. Pre heat your oven to 175°C on fan bake and line a 12 hole
muffin tin with baking paper. (cut squares and crumple them
around the base of a glass to make them sit in there well)
2. In a large bowl, add in all of your ingredients apart from the
coconut flakes and mix together to form a thick batter.
3. Evenly pour the batter into the lined muffin tin, top with
coconut flakes and bake in the oven for 15-20 mins until a
skewer inserted in the middle comes out clean.
Method
T R U LY E N J O YA B L E
A U T H O R : J A M I E H U M B Y12
Makes 12
Prep Time 10 minutes
Strawberries and Cream Protein Muffins
Cook Time15-20 minutes
Food stylist and chef Jamie Humby brings you a mid afternoon protein treat that’s great to satisfy that
sweet craving, without blowing the calorie budget! These are also gluten free.
Enjoy!
T R U E P R O T E I N . C O M . A U