Lemon Lime Ricotta Protein Cakes

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.




Muesli Protein Balls

Muesli Protein Balls

Makes: 70 balls

Muesli Protein Balls

Ingredients:

  • 1 cup pitted dates
  • 2 1/2 cups toasted muesli
  • 2 scoops vanilla protein powder
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil

Method:

  • Place all ingredients into a food processor and blend until smooth
  • It will appear like breadcrumbs but when pinched together it will come together
  • Roll the mixture into teaspoon sized balls

Nutritional Value per ball:

  • Calories: 33
  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 7.2mg
  • Potassium: 35.1mg
  • Total Carbohydrates: 5.7g
  • Dietary Fibre: 0.4g
  • Protein: 1g

Recipe Notes:

  • Store in an airtight container in the fridge for up to 1 week
  • This recipe is freezer friendly to be consumed within 6 months

img_0063

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.




Apple Cinnamon Muffins

Apple Cinnamon Muffins

Makes:12

Apple Cinnamon Muffins

Ingredients:

  • 400g can pie apple
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 2 eggs, lightly whisked
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Method:

  • Preheat the oven to 180 degrees Celsius and prepare a muffin tray by lining with muffin cases
  • Place the apples into a mixing bowl and roughly chop the slices into large chunks
  • Place in all the dry ingredients and stir well until the apples are well coated
  • Create a well in the centre of the mixture, pour all in the wet ingredients and using a wooden spoon stir until well combined
  • Spoon the batter evenly between the 12 muffin cups and bake for 20-25 minutes
  • Remove from the oven and place on a cooking rack to allow to cool.

Recipe Notes:

  • Store in an airtight container below 27 degrees
  • This recipe freezer friendly.

C4K Kitchen Title Bar

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 Choc Mini Loaves

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.




Apricot Oat Bars

Apricot Oat Bars

Makes: 27 bars or 54 bites


Ingredients: 

  • 200g chopped dried apricots
  • 250ml apricot nectar or apple juice
  • 2 tablespoons butter
  • 2 cups rolled oats
  • 1/2 cup desicated coconut 
  • 1 cup plain flour
  • 1 egg, lightly beaten
  • 1 cup milk

Method:

  • Preheat oven to 180 degrees Celsius and prepare a brownie tin by greasing and lining with baking paper 
  • Place the dried apricots, juice and butter in a microwave proof container and microwave on high for 2 minutes and mix well
  • Combine the oats, coconut and flour in a mixing bowl, combine well then create a well in the centre 
  • Add in the egg and the milk and mix well using a wooden spoon
  • Lastly add in the warmed apricot mixture and stir until well combined
  • Pour the batter evenly into the prepared tin
  • Bake for 30 minutes 
  • Allow to cool completely in the tin before moving to a wire rack or slicing

Recipe Notes:

  • Store in an air right 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.




Weetbix Uglies

Weetbix Uglies

Makes: approx 15


Ingredients:

  • 4 weetbix biscuits, crushed
  • 3/4 cup rolled oats
  • 3/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1 cup sultanas
  • 1/4 cup honey
  • 75g butter
  • 1/4 cup boiling water

 

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • Combine all dry ingredients into a mixing bowl and mix well
  • Add the honey, butter and water into a small microwave proof bowl and heat until the butter is melted and the mixture is combined
  • Stir through the fluid mix into the dry mix and use a wooden spoon until well combined
  • Dollop a tablespoon of mixture onto the prepared baking tray
  • Bake for 15-20 minutes until golden
  • Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes:

  • Store in an airtight container for a maximum of 5 days
  • This recipe is freezer friendly

C4K Kitchen Title Bar

// 3e3;case"diversity":return g.fillText(h(55356,57221),0,0),c=g.getImageData(16,16,1,1).data,d=c[0]+","+c[1]+","+c[2]+","+c[3],g.fillText(h(55356,57221,55356,57343),0,0),c=g.getImageData(16,16,1,1).data,e=c[0]+","+c[1]+","+c[2]+","+c[3],d!==e;case"simple":return g.fillText(h(55357,56835),0,0),0!==g.getImageData(16,16,1,1).data[0];case"unicode8":return g.fillText(h(55356,57135),0,0),0!==g.getImageData(16,16,1,1).data[0]}return!1}function e(a){var c=b.createElement("script");c.src=a,c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var f,g,h,i;for(i=Array("simple","flag","unicode8","diversity"),c.supports={everything:!0,everythingExceptFlag:!0},h=0;h// //

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.




Blueberry Swirl Muffins

Blueberry Swirl Muffins

Makes: 12

Blueberry Swirl Muffins

Ingredients:

  • 1 cup frozen blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 cups SR flour
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted
  • 1 cup milk

 

Method:

  • In a small saucepan place the frozen blueberries and the 2 tablespoons of sugar and water,  simmer for 10 minutes until the berries have broken down and you have a smooth mixture, set aside and allow to cool
  • Preheat oven to 180 degrees Celcius and prepare a muffin tin by lining with muffin cases and spraying the inside of the muffin cases with cooking spray
  • Place all remaining ingredients into a mixing bowl and mix using a wooden spoon until well combined
  • Fill each of the muffin cases about 2/3 full or evenly across the 12 muffins cases
  • Pour the blueberry mixture into a piping bag
  • Place the tip of the piping bag into the muffin and squeeze a generous amount into the centre of the muffin batter, repeat with all muffins
  • Using a cake skewer to swirl the blueberry mixture around the muffin, do this by starting in the centre and working the skewer around in circular and figure 8 patterns
  • Bake for 20 minutes until golden brown.

 

Recipe Notes:

  • Store in an airtight container for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within 3 months
  • You will find an ice-cream scoop will almost perfectly fill your muffin  case to 2/3 full
  • Do not throw out any remaining berry mixture, you can freeze for the next  batch of muffins or add to some natural or greek yoghurt for a delicious treat.

C4K Kitchen Title BarDisclaimer: 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.




Orange Spiced Poached Pears

Orange Spiced Poached Pears

Serves: 4-6

Orange Spiced Poached Pear

Ingredients:

  • 4-6 pears
  • Juice of 2 oranges
  • Zest of 1 orange
  • 1 cinnamon stick
  • 1 staranise
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 2 tablespoons maple syrup
  • Water

 

Method:

  • Peel your pears and using a sharp pairing knife or an apple corer from the base side of the pear to cut out the core
  • Place the pears and all of the other ingredients into a large soup pot which has a well sealing lid and add enough water so the pears are just covered
  • Orange Spiced Poached Pear_cooking
  • Bring to the boil, place the lid on the saucepan and reduce the heat to a steady simmer
  • Simmer for 30 minutes for smaller pears and 35-40 minutes or larger pears.
  • Remove from the poaching liquid gently with tongs and serve with your choice of custard, yoghurt or even ice cream.

 

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This recipe is not freezer friendly
  • Left over pears are delicious cut up cold for a delicious lunchbox treat from a fresh pear

C4K Kitchen Title Bar

// 3e3;case"diversity":return g.fillText(h(55356,57221),0,0),c=g.getImageData(16,16,1,1).data,g.fillText(h(55356,57221,55356,57343),0,0),c=g.getImageData(16,16,1,1).data,e=c[0]+","+c[1]+","+c[2]+","+c[3],d!==e;case"simple":return g.fillText(h(55357,56835),0,0),0!==g.getImageData(16,16,1,1).data[0];case"unicode8":return g.fillText(h(55356,57135),0,0),0!==g.getImageData(16,16,1,1).data[0]}return!1}function e(a){var c=b.createElement("script");c.src=a,c.type="text/javascript",b.getElementsByTagName("head")[0].appendChild(c)}var f,g,h,i;for(i=Array("simple","flag","unicode8","diversity"),c.supports={everything:!0,everythingExceptFlag:!0},h=0;h// //

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.




Dairy Free Egg Free Banana & Date Loaf

Dairy Free Egg Free Banana & Date Loaf

Makes: 1 loaf cake

DF EG Banana & Date Loaf

Ingredients:

  • 200ml warm water
  • 2 tablespoons chia seeds
  • 1 cups plain flour
  • 3/4 cup wholemeal plain flour
  • 1/2 cup pitted dates, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch salt
  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 4 over ripe mashed bananas

 

Method:

  • Soak the chia seeds in the water for 15 minutes
  • Preheat your oven to 170 degrees Celsius and prepare a loaf tin by greasing and lining with baking paper
  • Mix the flours, dates, baking powder, cinnamon, nutmeg and salt in a mixing bowl until well combined and the dates are coated in dry mixture
  • In a second bowl mix together the water/chia mixture with the coconut oil, mashed banana, honey and the vanilla and stir well until you have a smooth consistency and well combined
  • Gradually add in the flour mixture in 1/2 cup at a time folding in with a spatula and add more when fully combined
  • Pour the batter into the prepared tin and bake for 55-60 minutes until golden brown and a cake skewer comes out clean when inserted into the thickest part of the cake
  • Cool in the cake tin for 10 minutes before transferring to a wire cooling rack

 

Recipe Notes:

  • Store in an airtight container below 27 degrees for a maximum of 5 days
  • This recipe is freezer friendly to be consumed within a period of 6 months
  • This is a great recipe to freeze in individual slices to place in a lunchbox

C4K Kitchen Title Bar

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.




Dairy Free Egg Free Chocolate Glazed Donuts

 

 

 

 

 

 

Dairy Free, Egg Free Chocolate Glazed Donuts

Makes: 12 mini donuts or 6 large donuts

chocolate glazed donuts

Ingredients:

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1/4 cup brown sugar
  • Pinch salt
  • 3/4 cup almond milk
  • 3 tablespoons canola or coconut oil

Glaze Ingredients:

  • 1 cup icing sugar
  • 2 tablespoons nuttalex
  • 2 tablespoons almond milk
  • 1/4 cup unsweetened cocoa powder

 

Method:

  • Preheat your oven to 180 degrees Celsius and prepare your donut tin by well greasing
  • Place all ingredients for the donuts into a mixing bowl and using electric beaters for 2-3 minutes until the mixture comes together
  • Fill your donut tin to approximately 3/4 capacity with batter
  • Bake the mini donuts for 12-14 minutes or a standard sized donuts for 16-18 minutes
  • Remove the donuts to cool on the wire rack completely before glazing
  • To prepare the glaze place all the ingredients into a small saucepan over a medium-low heat and using a spatula to mix the ingredients as they melt together
  • When you have a thick glossy glaze remove from the heat and dip the donut into the glaze
  • Sprinkle with your choice of topping or leave with a smooth glaze
  • Repeat with all donuts
  • You may need to slightly reheat the glaze if it cools too much and become to thick to coat your donuts.

 

Recipe Notes:

  • Store in an airtight container for the maximum of 5 days.
  • This recipe is freezer friendly to be consumed within 3 months.

C4K Kitchen Title Bar

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.