We have been killin' it with the recipes these days. What's better than a #guthealthy snack that also hits that sweet spot!
Check out our latest recipes below and let us know how you like them.
Strawberry Cheesecake Protein Shake! 🍓
-1.5 c frozen strawberries
-2 tbsp cashew yogurt
-2 tbsp cashew cream cheese
-1 tbsp maple syrup
-1/3 cup almond milk
-1/4 cup @rowdy_bars Snickerdoodle Protein Powder
Blend together and enjoy!
Here’s a DELICIOUS recipe to try this weekend. Full of collagen protein and prebiotics ✨🫐
Blueberry Protein Muffin
-1/2 cup oat flour
-1/4 cup Snickerdoodle Protein Powder
-1 egg
-1/2 cup almond milk
-1 tsp cinnamon
-1/2 tsp baking powder
-Pinch of salt
-2 TBSP frozen wild blueberries
Combine ingredients, pour into prepared ramekin. top with blueberries. Bake at 350 for 20-25 minutes.
-1/2 cup oat flour
-1/4 cup Snickerdoodle Protein Powder
-1 egg
-1/2 cup almond milk
-1 tsp cinnamon
-1/2 tsp baking powder
-Pinch of salt
-2 TBSP frozen wild blueberries
Combine ingredients, pour into prepared ramekin. top with blueberries. Bake at 350 for 20-25 minutes.
Cinnamon Pear Overnight Oats recipe below! 🍐✨
Cinnamon Pear Overnight Oats
1/2 cup rolled oats
1/3 cup non dairy milk
2 tbsp yogurt
1 TBSP maple syrup
1 scoop Rowdy Snickerdoodle protein powder
1/2 tsp vanilla extract
1 tbsp chia seeds
Cinnamon Roasted Pears:
1 pear, cubed
1/4 cup water
1 TBSP maple syrup
1 tsp ground cinnamon
In a blender combine all ingredients, blend until smooth. Pour into a cup and refrigerate for at least 4 hours or overnight.
For cinnamon pears, combine all ingredients in a small saucepan. Cook over medium heat until pears are tender and mixture thickens. When ready to serve, top oats with pear mixture and enjoy!
Cinnamon Pear Overnight Oats
1/2 cup rolled oats
1/3 cup non dairy milk
2 tbsp yogurt
1 TBSP maple syrup
1 scoop Rowdy Snickerdoodle protein powder
1/2 tsp vanilla extract
1 tbsp chia seeds
Cinnamon Roasted Pears:
1 pear, cubed
1/4 cup water
1 TBSP maple syrup
1 tsp ground cinnamon
In a blender combine all ingredients, blend until smooth. Pour into a cup and refrigerate for at least 4 hours or overnight.
For cinnamon pears, combine all ingredients in a small saucepan. Cook over medium heat until pears are tender and mixture thickens. When ready to serve, top oats with pear mixture and enjoy!
Collagen Protein Powder + Prebiotics Cake
1/4 c @rowdy_bars Snickerdoodle Protein Powder
1/2 c Gluten Free Oat Flour
1 egg
2 tbsp coconut sugar
3/4 cup almond milk
1 tsp baking powder
Pinch of salt
1 tbsp chocolate hazelnut spread
Preheat oven to 350 degrees. Into a greased baking dish, pour in half the batter, add chocolate hazelnut spread. Add remaining batter. Bake at 350 for 20 minutes.
1/4 c @rowdy_bars Snickerdoodle Protein Powder
1/2 c Gluten Free Oat Flour
1 egg
2 tbsp coconut sugar
3/4 cup almond milk
1 tsp baking powder
Pinch of salt
1 tbsp chocolate hazelnut spread
Preheat oven to 350 degrees. Into a greased baking dish, pour in half the batter, add chocolate hazelnut spread. Add remaining batter. Bake at 350 for 20 minutes.
Snickerdoodle Collagen Protein Truffle Bites 😱
INGREDIENTS
3 TBSP coconut oil, melted and divided
¾ tsp vanilla extract
1 TBSP maple syrup
¼ cup non dairy milk
1/4 cup Rowdy Bars Snickerdoodle Protein Powder
1 tsp ground cinnamon
⅛ tsp salt
1 cup (120g) oat flour
1/2 cup white chocolate melts
Place a sheet of wax paper or parchment paper on a baking tray.
In a medium bowl, stir together 1 TBSP melted coconut oil, vanilla extract and maple syrup. Stir in almond milk, cinnamon, and salt. Add in the oat flour, stirring until just incorporated. Refrigerate mixture for a half hour.
Using a small cookie scoop, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture.
Place the chocolate melts into a microwave-safe bowl. Microwave on HIGH in 30 second intervals until melted. Add in remaining coconut oil.
Working with one cookie dough sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks.
INGREDIENTS
3 TBSP coconut oil, melted and divided
¾ tsp vanilla extract
1 TBSP maple syrup
¼ cup non dairy milk
1/4 cup Rowdy Bars Snickerdoodle Protein Powder
1 tsp ground cinnamon
⅛ tsp salt
1 cup (120g) oat flour
1/2 cup white chocolate melts
Place a sheet of wax paper or parchment paper on a baking tray.
In a medium bowl, stir together 1 TBSP melted coconut oil, vanilla extract and maple syrup. Stir in almond milk, cinnamon, and salt. Add in the oat flour, stirring until just incorporated. Refrigerate mixture for a half hour.
Using a small cookie scoop, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture.
Place the chocolate melts into a microwave-safe bowl. Microwave on HIGH in 30 second intervals until melted. Add in remaining coconut oil.
Working with one cookie dough sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks.
Such yummy treats that are perfect to make on the weekend or during the week as a sweet retreat! Make sure you tag us in your recipes on social media and we will share them to our story!