Recipes

INGREDIENTS:

(for 12 pieces)

• 100 g ground hazelnuts
• 3 teaspoons rice syrup / maple syrup / agave syrup
• 30g Formula 80 Hazelnut
• 1 tsp cinnamon
• Handful of whole hazelnuts
• 50g dark chocolate

PREPARATION:

Mix the hazelnuts, protein powder, cinnamon and sweetener together in a bowl. Form twelve balls from the hazelnut mixture. Press a whole hazelnut into each of the balls and let it disappear again. Melt the chocolate in a water bath. Dip the balls in the chocolate and sprinkle with a few pieces of hazelnut.

INGREDIENTS:

(for 2 servings)

• 100g butternut squash
• 70 g oat flakes
• 500ml of water
• 30g protein powder Formula 80 Vanilla
• 1 tablespoon honey, rice syrup or similar
• Topping: handful of pumpkin cubes, walnuts, pumpkin seeds, cinnamon

PREPARATION:

Cut the pumpkin into small pieces, place in a saucepan and cook in a little water for about 15 minutes until the pumpkin pieces are soft. Mash the squash with a whisk. Add the oatmeal and water and bring to the boil for five minutes, stirring constantly. Add protein powder and mix well. Sweeten to taste with honey, rice syrup or something similar.

Roast the pumpkin cubes, pumpkin seeds and walnuts in the pan. Pour over the porridge together with some cinnamon.

INGREDIENTS:

• 1 can chickpeas (drained and washed)
• 40g peanut butter
• 40 grams of dates
• 100g pureed carrots
• 1/2 tsp salt
• 1/2 baking powder
• 50g dark chocolate, chopped into small pieces
• 1 tbsp Whey Protein French Vanilla

PREPARATION:

Preheat the oven to 150°C. Use a food processor to process all of the ingredients except for the chocolate into a chewy dough. Cut the chocolate into fine pieces and add half to the batter. Spread the batter in a parchment-lined tin or silicone mold and sprinkle with the rest of the chocolate and a little more sea salt.

Bake the whole thing in the oven for 10-15 minutes until the dough is slightly golden on top but still doughy and sticky on the inside. Let cool and cut into bars.

INGREDIENTS:

• 80 grams of rolled oats
• 1 grated zucchini
• 1 egg
• 30g Whey Protein French Vanilla
• 1/2 tsp baking powder
• 2 tbsp water
• 2 tbsp coarse coconut flakes
• 1/2 tsp turmeric
• 1/2 tsp cinnamon

PREPARATION:

Preheat the oven to 200°C. Finely grate the zucchini with the kitchen grater. Then wrap in a tea towel and squeeze out the liquid. Mix with the remaining ingredients in a bowl and pour into a baking pan. Bake at 200°C for 15 minutes. Then let cool and portion.

INGREDIENTS:

• 200 grams of buckwheat flour
• 2 eggs
• 80 g coconut oil
• 100g Xuker Light
• 1 teaspoon Baking powder
• 40% protein bar Chocolate Almond
• 40 g dark chocolate

PREPARATION:

Mix buckwheat flour, eggs, coconut oil, Xuker and baking powder in a bowl. Cut the bar into small pieces and fold into the dough. Line the baking tray with baking paper and spread the batter on it with a teaspoon (max. 9 cookies per tray, as they spread out very much). Bake cookies at 180 degrees for about 15 minutes. Melt the dark chocolate in a water bath and pour over the cooled cookies.

INGREDIENTS:

(for 12 pieces)

• 4 bananas
• 4 eggs
• 2 tbsp coconut oil
• 1 teaspoon Baking powder
• 1 tbsp cocoa powder
• 3 tablespoons maple syrup
• 80g Formula 80 chocolate
• 30 g ground nuts
• 30 grams of buckwheat flour

PREPARATION:

Peel bananas and mash with a fork. Mix the mashed bananas and eggs with a whisk. Add the buckwheat flour, nuts and protein powder and mix again. Then add cocoa powder, baking powder, maple syrup and coconut oil and mix well again. Pour the dough into a greased loaf pan (30 x 11.5) and bake at 180 degrees for about 40 minutes.

As a topping I recommend peanut butter, berries and seeds.