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    Gluten-Free and No-Bake Cookie Dough Protein Bars

    Gluten-Free and No-Bake Cookie Dough Protein Bars
    By @onecleverchef

    These Gluten-Free and No-Bake Cookie Dough Protein Bars are made with nothing but the best, healthiest ingredients. This high-protein snack is the perfect reward after a hard workout, or for breakfast, I don’t judge. Treat yourself, without the guilt!


    If you’re looking for a high-protein recipe that’s going to keep you full until noon, that IS the one. I mean, there’s whey protein powder, hazelnut, almond flour, and peanut butter in there. Can you say protein-packed? Have them on-the-go for breakfast or as a post-workout treat or even for dinner, I don’t judge!

    How to Make Cookie Dough Protein Bars:

    • Line a banana bread pan with parchment paper.
    • Place almond flour, whey protein powder (For this recipe, I am using EarthNutri’s Vanilla Whey Protein Powder, (Use my Code CleverChef20 to receive 20% off on your purchase), chopped hazelnuts, mashed banana, chocolate chips, and milk (any type) in a large mixing bowl mix until well combined.
    • Press the mixture into your lined banana bread pan. Place in the fridge.
    • Melt chocolate chips, peanut butter and milk in a small saucepan.
    • Take the pan out of the fridge and pour the melted chocolate mixture on top of the base.
    • Freeze for at least 4 hours before cutting into bars.
    • Place all the ingredients in a large bowl.
    • Stir.
    • Press into a baking pan.
    • Top with melted chocolate!


    Ways you Could Modify this Recipe:

    • I used them because I like the Ferrero Rocher / Nutella twist that they give this recipe. In fact, I almost named those bars “Ferrero Rocher Protein Bars”, but they also taste a lot like cookie dough, crunchy, delicious cookie dough.
    • It would take a bit longer, but that would make them shelf stable.
    • Plant-based protein powder absorbs much more moisture, so I do not recommend it.

     

     

    Gluten-Free French Crepes

    Gluten-Free French Crepes
    Recipe by @nm_meiyee

    Recipe: 

    1 3/4 cups EarthNutri Organic Gluten-Free All Purpose Flour  
    
3 tbsp cornstarch
    
2 1/4 cups unsweetened soy milk 
    
3 tbsp coconut oil
    
3 tbsp date maple syrup 

    1 tsp vanilla bean extract

    Pinch of salt

    
Instructions:

    Place all the ingredients in a blender and blend until smooth. 
    Transfer to a bowl.
Heat a large pan over medium-high heat.
    Grease the pan really well with coconut oil. 

    Remove pan from heat.
    Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.
    
Return the pan to heat.
    Leave to cook until you see the edges start to crisp up and turning brown.
    Then loosen with a spatula and flip.
    And cook until spottily brown on the other side. 

    Serve straight with toppings of choice.

    Gluten-Free Blueberry Muffins ♥️

    Gluten-Free Blueberry Muffins
    Gluten-Free Blueberry Muffins ♥️
    Recipe by @nm_meiyee
    Vegan | refined sugar free | gluten-free


    Recipe
    Dry ingredients:
    1 1/2 cups EarthNutri Gluten-Free All Purpose Flour
    3/4 cup gluten free rolled oats
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    2 scoops of EarthNutri Plant Protein as needed

    Wet ingredients:
    1 cup unsweetened plant milk
    1/2 cup coconut oil
    1/3 cup maple syrup
    1/4 cup dairy free yogurt
    1 tsp vanilla bean extract
    1 cup fresh blueberries

    Instructions:
    Combine milk and rolled oats. Let sit for 30 minutes.
    Preheat oven to 340 Fahrenheit.
    Prepare the muffin pan.
    Set aside.
    In a medium bowl, whisk together flour, baking soda, baking powder, salt, protein and set aside.
    In a large bowl, combine oil, yogurt, maple syrup, soaked oats-milk mixture, vanilla extract.
    Mix flour mixture to wet mixture. Use a fork to combine.
    Gently, fold in blueberries.
    
Scoop muffin batter into prepared muffin tins. About 3/4 full.
    Bake at 340 Fahrenheit until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
    Remove muffin tin from the oven.
    Let muffins cool for 5-10 minutes before serving.
    Enjoy!

    Gluten-Free Pancakes

    Gluten-Free Pancakes

    Gluten-Free Pancakes
    Recipe by: @nm_meiyee 

    
1 1/4 cups EarthNutri Organic Gluten-Free All Purpose Flour
    
2 tbsp sweetener
     
2 tsp baking powder
     
3 tbsp coconut oil 

    1/2 cup water 
    
3/4 cup almond milk 
    
1/2 tsp apple cider
     
1 tsp vanilla bean extract 
    
3 tbsp coconut yogurt or 1 egg replacer .


    Instructions
:
    In a large, combine flour and baking powder.
    Then add the coconut oil, milk, sweetener, vanilla, apple cider vinegar and mix well.
     Let sit for 5 minutes. 
Heat coconut oil in a pan.
    Cook pancake for a couple of minutes until it starts to bubble.
    Then flip and cook through for another 2-3 minutes.
    Repeat until all the batter is used.
    Served warm with maple syrup and strawberry & red currants.
    Enjoy! .

     

    Gluten-Free Vanilla Loaf Cake with Strawberry 🍓

    Gluten-Free Vanilla Loaf Cake with Strawberry 🍓

    Gluten-Free Vanilla Loaf Cake with Strawberry 🍓
    Recipe by @nm_meiyee
    .
    Recipe

    Dry ingredients
    2 3/4 cups EarthNutri Organic Gluten-Free All Purpose Flour
    1 cup sugar of choice
    2 tsp baking powder
    1 tsp fine salt

    Wet ingredients
    1 1/2 cups dairy free butter softened
    1 1/2 cups milk of choice, room temperature
    1/2 cup dairy free yogurt, room temperature
    1/2 tbsp vanilla bean extract .

    Preheat oven to 350F. Greased the loaf pan (I used a loaf pan from @nordicwareusa ) and set aside.
In a mixing bowl, sift flour. sugar, baking powder, salt and mix well.
.
    In a separate bowl combine butter, yogurt, milk, vanilla. Add wet ingredients into dry and mix until smooth. Pour batter into a greased pan.

    Bake for 55 minutes to 1 hour or until a butter knife through the center and comes out clean.
Let the cake cool for about 10-15 minutes in the pan, then turn the cake out onto a plate.