Banana Cupcakes

Makes: 18

Cake Ingredients:

• 4 ripe bananas 
• 2 1/2 cups SR flour
• 1 cup milk
• 2 eggs, lightly beaten
• 1/4 cup vanilla yoghurt
• 3 tablespoons honey
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon 

Icing ingredients:

• 250g unsalted butter
• 2 teaspoons milk
• 1 teaspoon vanilla extract
• 3 cups icing sugar

Method:

• Preheat oven to 180 degrees Celsius and line 18 cupcake trays with liners and lightly spray with cooking spray
• Roughly chop the bananas and place in a mixing bowl, use a fork to mash the bananas 
• Add in the remaining cupcake ingredients and using a wooden spoon to mix until just combined 
• Evenly spread the batter across the prepared cupcake cases and bake for 20-25 minutes until golden and cooked through
• Allow to cool completely before icing
• To prepare the icing best the butter using electric beaters until pale and lightly whipped
• Add the milk and vanilla lightly beating into the butter
• Add in the icing sugar 1/2 cup at a time until you get to your desired consistency 
• Pipe or spread the icing onto the cupcakes to suit your preferences.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days
• The cupcakes un-iced are freezer friendly to be consumed within 6 months. 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Mini Passionfruit Cheesecakes 

Makes: 12 mini cheesecakes 

Base ingredients:

• 1/2 cup almond meal
• 1 scoop vanilla protein powder
• 1 teaspoon xylitol
• 1/4 cup coconut oil, melted 

Cheesecake ingredients:

• 300ml thickened cream
• 2 teaspoon gelatine 
• 85g passionfruit pulp
• 125g extra light cream cheese
• 2 teaspoons xylitol 
• 2 scoops vanilla protein powder 

Method:

• To prepare the base mix the dry ingredients in a small mixing bowl then make a well in the centre 
• Add the coconut oil and use a knife to mix well
• Evenly split the mixture across the mini cheesecake tray pressing the mixture down with your fingertips to firmly compact the base
• Refrigerate while you prepare the filling
• To prepare the filling use electric beaters to whip the cream and set aside
• Dissolve the gelatine in 1 tablespoon of boiling water
• Add the Passionfruit pulp and gelatine into a blender or food processor and process until well combined 
• Add the cream cheese, xylitol and protein powder to the Passionfruit mix and process until smooth 
• Use a spatula to fold the passionfruit mixture through the whipped cream
• Once combined evenly spoon the cheesecake mixture over the bases and chill for a maximum of 4 hours but preferably overnight.

Nutritional Value per mini cheesecake:

• Calories: 129
• Total fat: 10.8g
• Total carbohydrates: 9g
• Protein: 6.4g

Recipe Notes:

• Store covered in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 3 months
• Xylitol can be replaced with any natural or artificial low calorie sweetener of your choice.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Choc Berry Cheesecakes 

Makes: 12 mini cheesecakes or square slice

Base Ingredients:

• 1/2 cup almond meal
• 1 scoop chocolate protein powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon xylitol
• 1/4 cup coconut oil, melted

Cheesecake Ingredients:

• 3/4 teaspoon gelatine powder
• 125g extra light cream cheese
• 1/3 cup strawberry puree, fresh or frozen 
• 1 1/2 teaspoons xylitol
• 1 scoop vanilla protein powder
• 150ml heavy cream

Method:

• To prepare the base combine all ingredients into a mixing bowl
• Lightly spray the mini cheesecake tray and bases or line a 15-18cm square cake tin with plastic wrap
• Evenly spread the mixture across the 12 wells and press down well or evenly spread across the prepared cake tin for a slice
• Place in the fridge while you prepare the cheesecake filling
• To prepare the filling, dissolve the gelatine powder in 1 tablespoon of boiling water
• Place in a food processor with the strawberry puree, xylitol and cream cheese until well combined
• Add in the protein powder and quickly blitz
• In a small mixing bowl use the electric beaters to whip the cream until firm
• Fold the two mixtures together with a spatula until just combined 
• Even spread the mixture between the mini cheesecakes of evenly over the tin base
• Allow to chill in the fridge for a minimum of 4 hours or if you can wait for best results overnight 
• Serve topped with a light grating of dark chocolate.

Nutritional Value Per Mini Cheesecake 

• Calories: 109
• Total fat: 7.5g
• Total carbohydrates: 4.7g
• Protein: 5g

Recipe Notes:

• Store covered in the fridge for a maximum of 4 days 
• For an icy treat store in the freezer to be consumed within 3 months 
• Xylitol can be replaced with either natural or artificial sweetener of your choice
• Strawberry can be replaced for any type of Berry of your choice.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Fruit & Nut Protein Uglies

Makes: 18

Ingredients:

• 6 scoops chocolate protein powder
• 1/2 cup rolled oats 
• 1/2 cup almond meal
• 1/2 cup dark choc chips
• 1 cup sultanas 
• 1/2 cup chopped dried apricots
• 1 1/2 teaspoons baking powder
• 1 cup natural yoghurt
• 1/4 cup milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 trays with baking paper
• Place all ingredients into a mixing bowl and stir until well combined 
• Spoon a heaped tablespoon of mixture onto the prepare baking tray allowing at least 2cm between each ugly
• Bake for 20-25 minutes until golden and cooked through
• Allow to cool on a rack.

Nutritional Value per Ugly:

• Calories: 143
• Total fat: 5g
• Total carbohydrates: 18.5g
• Protein: 8g

Recipe Notes:

• Store in an air tight container for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months
• What is an ugly? It’s a Holly creation that is a hybrid between a scone, muffin and a biscuit. Easy to make, tasty to eat but UGLY to look at 😂

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Protein Mug Cakes

Makes:2 

Ingredients:

• 1 scoop chocolate protein powder
• 1 tablespoon almond meal 
• 1 tablespoon organic smooth peanut butter 
• 1 teaspoon baking powder
• 1 teaspoon xylitol
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup skim milk

Method:

• Place all ingredients into a food processor or bullet blender and process until smooth
• Pour the mixture between 2 small bowls or mugs
• Cook for 60-90 seconds in microwave until middle is just set. Time will vary greatly between microwave strengths

Nutritional Value:

• Calories: 172
• Protein: 16.4g

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 3 days 
• This recipe is not freezer friendly 
• Picture shown serves topped with Greek yoghurt and dried goji berries.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Banana & Walnut Loaf

Makes: 2 loaves or 16 portions

Ingredients:

• 100g rolled oats
• 3 tablespoons natural protein powder
• 2 scoops vanilla protein powder 
• 2 tablespoons ground flaxseed 
• 2 teaspoons baking powder 
• 100g chopped walnuts 
• 2 large ripe bananas 
• 2 eggs
• 1/4 cup maple syrup 
• 1/2 cup low fat milk 

Method:

• Preheat oven to 180 degrees Celsius and line and grease two Loaf tins
• Place all the dry ingredients, excluding the walnuts, into a food processor and grind the oats until it’s a flour texture 
• In another mixing bowl mash the bananas then add the rest of the wet ingredients and mix until well combined
• Add the dry mixture and the walnuts into the wet mixture and mix until just combined
• Pour the mixture evenly between the prepared loaf tins 
• Bake in the preheated oven for 25-30 minutes until golden and a cake skewer comes out clean
• Allow to sit in the loaf tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Value per portion:

• Calories: 136
• Total fat: 6.2g
• Total carbohydrates: 12.8b
• Total protein: 8.6g

Recipe Notes:

• Store in an air tight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed with 6 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Weetbix Donuts/Muffins 

Ingredients:

• 5 weetbix biscuits
• 1 cup milk
• 1 cup unsweetened Apple puree
• 1/4 cup maple syrup or rice malt syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sultanas 
• 1 cup SR flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon cinnamon 

Method:

• Crush the weetbix biscuits and top with the milk, set aside to soak for 60 minutes
• Preheat oven to 180 degrees Celsius and prepare your preferred cooking tray
• Add the Apple puree, syrup, oil, eggs and vanilla to the weetbix mixture and mix until well combined
• Place the sultanas in a seperate bowl and cost with the flour, baking powder and cinnamon 
• Pour the wet mixture into the dry mixture and combine until just combine
• Spoon the mixture into the prepared trays and cook accordingly:
• Mini muffins: 12-15 minutes
• Standard muffins: 25-30 minutes
• Donuts: 15-20 minutes
• Allow to cool in the tray for 15 minutes before transferring to a wire rack to cool

Recipe Notes:

• Store in an air tight container under 27 degrees for a period of 5 days
• This recipe is freezer friendly to be consumed within 6 months 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Lime Ricotta Protein Cakes

Makes:12

Ingredients:

• 375g full fat Ricotta 
• 3/4 cup low fat vanilla yoghurt
• 2 scoops vanilla protein powder
• 1 medium-large lemon
• 1 small lime
• 5 eggs, separated 
• 1 1/2 teaspoon cream of tartar
• 2 packets sweetener 

Method:

• Preheat oven to 150 degrees Celcius
• Beat the egg whites until it has soft peaks
• Add in the sweetener and cream of tartar and beat for another 10-15 seconds to mix through 
• In another box beat the egg yolks, Ricotta, yoghurt, protein powder until just combined
• Add in the juice and zest from both the lemon and the lime and beat for 30 seconds
• Use a spatula to gently fold in 1/2 of the egg white mixture
• Fold in the remaining egg whites until just combined, do not over mix or you will loose air in the cakes
• Spray 12 silicon muffin tray wells with cooking spray and evenly spread the mixture across the 12 muffin cases
• Bake in the preheated oven for 40-45 minutes
• Allow to cool in the silicon trays before popping out to cool completely on a wire rack
• Once cooled completely store in the fridge overnight before serving

Nutritional Value per Cake:

• Calories: 115
• Total Fat: 6.5g
• Total carbohydrates: 4.3g
• Protein: 10g

Recipe notes:

• Delicious served topped with a dollop of natural yoghurt and fresh berries
• Store in an air tight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Chocolate Cake with Espresso Buttercream

Makes: 1 two tier loaf style cake

Ingredients:

• 3/4 cup brown sugar
• 3/4 cup milk
• 125g butter, cubed
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1 1/2 cups SR flour
• 3 eggs, lightly beaten

Icing Ingredients:

• 250g butter, room temperature cubed
• 1 tablespoon espresso shot
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Up to 2 1/2 cups icing sugar

Method:

• Preheat your oven to 160 degrees Celsius and prepare two loaf tins by greasing and lining with baking paper
• In a medium saucepan place the sugar, milk and the butter, whisking over a medium heat until it comes together. Do not allow to boil
• Add in the cocoa powder and baking soda and whisk through until well combined
• Remove from the heat and allow to cool for 5 minutes
• Use a wooden spoon to stir through the sifted flour until you have a thick smooth batter
• Stir through the eggs into the batter, one egg at a time until you have a beautiful smooth batter
• Pour the batter evenly between the two prepared loaf tins and bake in the preheated oven for approximately 30 minutes or until a cake skewer comes out clean
• Allow the cakes to cool on cake rack
• To make the buttercream place the cubed butter into a mixer and whip until the colour becomes pale, approximately 5 minutes
• Add in the espresso, cocoa and vanilla to the butter and beat until well combined
• Add in the icing sugar 1/2 cup at  time beating well between additions until you get your desired consistency
• To construct the cake cut the risen tops off the loaf cakes to make as flat as possible
• Place the first loaf a serving plate, cut side up and spread the top with buttercream approximately 1/2 cm thick
• Then place the second loaf cake on top of the butter cream, cut side down.  This will mean that you will have the base of the loaf upside and there is a smooth top to work with.
• Use a smoothing knife to do a thin layer of buttercream across all surfaces, including to fill any gaps between the two cake layers
• Place the cake in the fridge for 30 minutes to chill the foundation layer of icing
• Remove the cake from the fridge and then continue to frost the cake applying an even amount of buttercream to all surfaces to your desired thickness
• Optional, sprinkle the top which some chocolate sprinkles.

Recipe Notes:

• Store in an airtight container below 20 degrees for a maximum of 5 days
• If you store in the fridge, allow to come to room temperature before serving
• To make one 20cm round or square cake instead of 2 loaf cakes pour the batter into the prepared tin and bake for 45-50 minutes
• This cake recipe is freezer friendly, for best results buttercream is best serves freshly made

Banana Choc Mini LoavesMakes: 12

Ingredients:

• 2 1/2 cups SR Flour
• 1/2 cup brown sugar
• 1 teaspoon mixed spices
• 3/4 cup dark choc chips 
• 3 over-ripe bananas, mashed
• 50g butter, melted
• 2 eggs, gently whisked
• 1 cup milk
• 1 teaspoon vanilla extract or extract paste

Method:

• Preheat the oven to 180 degrees Celcius and grease mini loaf tin tray 
• In a large mixing bowl place in all the dry ingredients and combine well until the chocolate chips are all coated in flour
• Make a well in the centred and add in three wet ingredients and use a spatula to fold the mixtures until well combined
• Evenly spread the mixture between the 12 mini loaf trays
• Bake in the preheated oven for 20-25 minutes or until a cake skewer comes out clean.
• Allow to cool in the tray for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes:

• Store in an airtight contain below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.