CHOCOLATE SUNFLOWER PROTEIN COOKIES

SERVES 12 COOKIES

1 cup dairy-free butter

3⁄4 cup plus 2 tbsp coconut sugar

2 tbsp ground chia seeds

2 1⁄4 cups whole wheat pastry flour

1⁄4 cup protein powder

1 tsp baking soda

1⁄2 tsp baking powder

1⁄4 tsp salt

1 tsp vanilla extract

1 cup dairy-free chocolate chips

1⁄4 cup sunflower seed kernels

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Cut parchment paper to fit on a baking sheet. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes on medium-low speed.

Meanwhile, combine ground chia seeds and 6 tbsp water in a mixing bowl and set aside.

In a medium mixing bowl, combine the flour, protein powder, baking soda, baking powder, and salt.

Combine the vanilla and chia extracts with the butter mixture. Mix until well combined. Mix in a little of the flour mixture at a time. Mix in the chocolate chips and sunflower seeds on low speed.

Form into round balls and place about 2 inches apart on the prepared baking sheet. Flatten to a thickness of about 1/2 inch. Bake for 8–9 minutes in the oven

Allow to cool on a wire rack.

CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES

SERVES 12 COOKIES

2 tbsp chia seeds or ground chia seeds

1 cup whole wheat flour

1⁄2 cup almond flour

1⁄2 cup flaxseed meal

2 tbsp protein powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup dairy-free butter

2⁄3 cup coconut sugar

1⁄3 cup organic light brown sugar, packed

1 tsp vanilla extract

1⁄2 cup banana, mashed (1 medium banana)

1 cup dairy-free chocolate chips

NUTRITIONAL VALUES

Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds and 6 tbsp water.

In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.

In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.

Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.

Bake for 12 minutes. Cool on a wire rack.

CHOCOLATE STRAWBERRY CHIA SEED PUDDING

SERVES 2 PORTIONS

1 cup dairy-free milk

1⁄3 cup dates

1⁄2 cup strawberries (more for garnish, optional)

2 tbsp cocoa powder

1⁄2 tsp vanilla extract

1⁄4 cup ground chia seeds

3 tbsp raw shelled hempseed

2 tbsp maple syrup

Shaved chocolate, for garnish (optional)

NUTRITIONAL VALUES

Calories: 171kcal
Fat: 13.4g (6.2g S.Fat)
Carbs: 12.7g
Protein: 4g
Sugar: 4.8g
Sodium: 55mg

METHOD

In a blender, combine the milk and dates. Blend until completely smooth. Combine the strawberries, cocoa powder, vanilla, ground chia seeds, hempseed, and maple syrup in a mixing bowl. Blend thoroughly. Refrigerate for at least 4 hours after pouring into two bowls.

If desired, garnish with shaved chocolate and strawberry slices.