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    Chocolate Chip Protein Cookies

    Chocolate Chip Protein Cookies

    Chocolate Chip Protein Cookies
    by @onecleverchef Gabriel

    😱🍪😎 These taste like those traditional buttery chocolate chip cookies everybody has grown up with, except that they are flourless, sugar-free, low carb, and keto!

    I used EarthNutri Vanilla Whey Protein Powder 💪🏋️‍♂️💯
    🛒💰 Use Code CleverChef20 for 20% off your purchase on @earthnutri products!
    Recipe below for your convenience ⬇️⬇️
    1 3/4 cup almond flour
    1/2 cup EarthNutri Vanilla Whey Protein Powder
    2 large eggs
    3/4 cup butter
    1/2 cup erythritol
    1 tsp espresso powder
    1/3 cup sugar-free chocolate chips
    1 tsp baking powder
    1/2 tsp xantham gum


    Preheat oven 350F.

    Line cookie sheet W parchment paper.

    OPTIONAL: Sift 1 3/4 cup almond flour and 1/2 cup protein powder into a large mixing bowl. Add 1 tsp baking powder and 1/2 tsp xantham gum, stir well.
    Melt 3/4 cup butter. Pour the butter in a mixing bowl and stir in 1/2 cup erythritol +1 tsp espresso powder.

    Stir in the 2 eggs, one at a time. Mix until very smooth.

    Pour the dry ingredients into the mixture while constantly mixing. Mix until almost combined.

    Fold in the chocolate chips, stir.

    Scoop the dough on the baking sheet. Slightly flatten each cookie, 3/4 inch thick.

    Bake 10-12 minutes.

    Gluten Free Peanut Butter Marble Cake

    Gluten Free Peanut Butter Marble Cake

    Gluten Free Peanut Butter Marble Cake
    Recipe by: @nm_meiyee

    1 3/4 cups EarthNutri Gluten Free All Purpose Flour
    2 1/2 tsp baking powder

    1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar of choice 
1 cup almond milk 
2/3 cup coconut oil

    1 tsp vanilla bean extract
    1/4 cup melted dark chocolate
    3 tbsp creamy peanut butter 

    Preheat oven to 350°F. Grease a 8-inch cake pan. Set aside.
Sift the flour, baking powder, baking soda and salt together in a large bowl. Set aside.
In stand mixer fitted with a paddle attachment, mix coconut oil, milk, sugar, vanilla, on high speed until smooth and creamy. With the mixer running on low speed, add the dry ingredients, and mix until incorporated. 
Remove 1/3 cup of batter, add peanut butter and mix well. Add melted chocolate into the remaining batter and mix to combine. 

    Spread chocolate batter in the bottom of the pan. Use an ice cream scoop, scoop dollop of the peanut butter batter on top. Using a knife gently swirl the two batters together. Bake for 40 minutes, or until a toothpick comes out clean.

    Gluten Free Vegan Chocolate Chip Cookie

    Gluten Free Vegan Chocolate Chip Cookie

    Gluten Free Vegan Chocolate Chip Cookie
    Recipe by @nm_meiyee

    Vegan & Gluten-free chocolate chip cookies.
    These chocolate chip cookies are everything a chocolate chip cookie should be. Chewy, gooey centers and crispy edges! The recipe is so easy. It takes less than 20 minutes to make. It’s the best vegan and gluten-free chocolate chip cookies that will blow your mind! Hope you’ll give this a try ☺️

    1 1/4 cups EarthNutri Gluten Free All Purpose Flour
    1/4 cup almond meal
    1 tsp baking soda
    1/4 tsp salt
    110g dairy free butter
    2 tbsp almond butter
    1/2 cup coconut sugar
    1/4 cup cane sugar
    1 tsp vanilla bean extract
    1 cup dairy free chocolate chips

    Preheat oven to 345F. In a bowl, combine the flour, almond meal, baking soda and salt. Set aside.
    In the bowl of a stand mixer, beat the butter, almond butter, coconut sugar, cane sugar and until combined. Add the vanilla  Gradually beat in the flour mixture. Stir in the chocolate chips.

    Roll cookie dough into balls and place onto a parchment lined baking tray. Aim for around 12 cookies from your batch. 

    Bake for 12 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the cookie sheet before removing to wire racks to cool completely.


    Delicious Kimchi Dumplings

    Delicious Kimchi Dumplings

    Delicious Kimchi Dumplings
    Recipe by @nm_meiyee

    1 cup EarthNutri Gluten-Free All Purpose Flour
4 tbsp glutinous rice flour 

    1/4 salt

    1/2 cup &
    2 tbsp boiling water

Kimchi filling 

    300g kimchi, finely chopped

    1 cup extra firm tofu, diced 

    2 tbsp grated ginger

    2 tsp minced garlic

    1 tbsp sesame oil 

    1 tbsp rice wine 

    Salt and pepper 
Combine and mix the filling ingredients in a mixing bowl. Set aside.

In a stand mixer, combine the flours, salt. Add the boiling water and knead the dough until you reach a smooth ball

Flour your hands with glutinous rice flour to prevent sticking (not too much). Divide warm dough into 14 pieces. Work with 1 dough at the time and cover the rest of the dough with cling wrap. Roll out dough with a rolling pin. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll

Note* roll and wrap the dumpling one at the time while the dough is warm. .
Place the wrapper in your left hand. Place 1-2 tablespoon of the filling in the center of your wrapper. Wet the edge with water. Fix the starting point with the thumb of right hand and begin to fold the edge. Repeat the steps to seal the dumpling completely.

Heat oil in a frying pan over medium heat. Fry the dumplings flat side down until a golden crust forms on the bottom. Add the 1/4 cup water and immediately cover with a lid and let the steam cook the dumplings for 8 mins. Remove the lid and let the dumplings to cook for a further minute until they lift off from the bottom of the pan easily.

    Gluten-Free Raspberry Muffins

    Gluten-Free Raspberry Muffins

    Gluten Free Raspberry Muffins
Recipe by @nm_meiyee

Recipe makes 8 muffins

1 1/2 cups EarthNutri Gluten-Free All Purpose Flour

3/4 cup unsweetened cocoa powder

3/4 cup coconut sugar

1/3 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup coconut oil

1/3 cup non dairy yogurt

3 tbsp almond milk

1 teaspoon pure vanilla extract
1 cup raspberries

Preheat the oven to 338 Fahrenheit. Prepare muffins pan with liners, set aside. 
In a large bowl, sift dry ingredients and whisk to combine. Add in milk, yogurt, vanilla, coconut oil. And mix until well combined. Divide batter evenly between 8 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. .

Add 3/4 cup of fresh raspberries and gently stir. Pour mixture into prepared muffins pan. Sprinkle the remaining raspberries on top and push them into the batter. .
For for 15 to 18 minutes or until toothpick inserted into the middle of a muffin comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Enjoy!