Category: Recipes

11
Jan

Protein cookies made by customers using free’ist!

Protein cookies made by one of our customers Louise Kerriganfit look delicious! Minimal ingredients used, 5 minutes in the oven and topped with with our sugar-free white chocolate.

Ingredients – 30g whey, 5g baking powder, 10g cocoa powder, 30g vitafiber and some water.

Send us pictures of your recipes on our instagram page @freeist_sugar_free!

22
Nov

Free’ist Fruit Mountain

Fruit and pancake mountain made by one of our customers @pops_foodiekitchen using our sugar free strawberry jam looks amazing! A delicious breakfast without the guilt!

Ingredients – Banana Protein Pancakes, Raspberries and Bloobs 🍇 🍒 Choc Shot 🍫 Free’ist sugar free Strawberry Jam 🍓 Pancake Batter – 50g Oats, 1 banana, 100g oeggfreerange whites, baking powder, 15g MyProtein banana Whey and 100ml Maxi Nutrition Banana Shake!

Keep us updated and send us your Free’ist recipes on our instagram page @freeist_sugar_free!

 

19
Nov

Sugar Free Fridge Cake

This is a completely refined sugar free recipe..

Ingredients

60g Free’ist Milk Chocolate
1 tbsp. (15g) butter/coconut oil
4 tbsp. (20g) Choc Shot
1/2 tbsp. vanilla extract
pinch sea salt
2-3 Free’ist Chocolate Chip Cookies
2 sugar free marshmallows
Cherries

Directions

1 – In a small saucepan, melt together the Free’ist chocolate, butter/coconut oil and Choc Shot.
2 – Stir in the vanilla and sea salt
3 – Crush your biscuits, but leave some chunky pieces. Chop up your marshmallows and cherries. Stir into the chocolate mixture until everything is coated.
4 – Scrape into a small silicone load mould and leave in the fridge until set. Chop up and serve!

 

This recipe was shared with us from www.healthyhappyheebs.wordpress.com

 

19
Nov

Ferrero Rocher’ Protein Balls

Ferrero Rocher’s – Remember those gold wrapped decadent little treats that always seemed to appear at Christmas? Well here is how you can make your own with 5x the protein and are not made of 40% sugar!

This particular uses casein protein powder, however you can sub with whey if that’s what you have, just add the greek youghurt gradually as you might not need as much – the casein is a lot more absorbent.

Ingredients

40g roasted hazelnuts
10g (4tbsp) cocoa powder
10g (1/3 scoop) chocolate casein
35g (2tbsp) 0% greek yoghurt
1 tbsp. (3g) coconut flour
2 tbsp. truvia (to taste)
4 squares Free’ist dark chocolate, melted
2 tbsp. (14g) chopped, roasted hazelnuts

Method

1 – In a small food processor, blitz all but 5 of the 40g of roasted hazelnuts until ground (should be 30g)
2 – Add the remaining ingredients except the chocolate and remaining hazelnuts. Blitz until it forms a dough.
3 – Roll into 5 balls. Divide each ball in two, and mould the whole hazelnut around it, rolling it into a ball.
4 – Coat in the melted Free’ist dark chocolate, then roll in the chopped hazelnuts.

If making in advance, wrap cling film and store in the fridge for up to 3 days.

Tip: to cut back on the calories, and lower fat content, omit the hazelnut from the centre, and half the chopped hazelnuts from the coating.

This recipe was shared with us from www.healthyhappyheebs.wordpress.com

 

19
Nov

Vanilla & Hazelnut Chocolate Chunk Cheesecake

This is a hazelnut themed cheesecake using Free’ist hazelnut cookies for the base, hazelnut milk chocolate as chunks in the cheesecake mixture, as well as adding extra chopped, home roasted hazelnuts on top. Then a drizzle of sugar free dark chocolate on top.

Ingredients

Base:
3 Free’ist Hazelnut cookies
1 egg yolk
1 tbsp. coconut oil

Filling:
90g (1/2) package) 3% cream cheese
80g (1/3C) 0% greek yoghurt)
1 large egg
30ml (2tbsp) agave
1/2 tbsp. vanilla extract
1/2 tbsp. fresh lemon juice
2 tbsp. truvia (to taste)
3 squares Free’ist Hazelnut Chocolate, chopped

Topping:
1 tbsp. roasted hazelnut, chopped
2 squares Free’ist Dark Chocolate

Directions

1 – Preheat the oven to 170C
2 – Crush cookies until in crumbles
3 – Put your crushed cookies in a bowl, add the melted coconut oil and egg yolk and mix well until combined. Use your hands to squish together if necessary
4 – Press down into a lined 12cm springform tin. Bake for about 12 mins
5 – Meanwhile, prepare the filling. In a bowl, beat together the cream cheese, yoghurt, egg and agave until smooth. You can use a hand held blender if necessary.
6 – Sieve over the buckwheat flour and stir in. Stir in the truvia and chopped chocolate.
7 – Pour into the springform tin. Top with the roasted hazelnut. Bake at 170C for 30 mins.
8 – Leave to cool and place in the fridge overnight.
9 – Melt the dark Free’ist chocolate a drizzle over using a spoon. Enjoy!#

This recipe has been shared with us from www.healthyhappyheebs.wordpress.com

 

 

 

 

19
Nov

Peanut Butter and Jelly Protein Cheesecake

Say a BIG hello to this beautiful looking Peanut Butter and Jelly Protein Cheesecake.

Ingredients:

For the base:
1 cup dates
1 cup almonds
4-5 tbsp. Free’ist jam – either Strawberry or Raspberry

For the filling:
250g cream cheese
250g Quark
3/4 cup smooth peanut butter
2 scoops Sci-Tec Direct chocolate peanut butter whey
1/2 cup zero calorie icing sugar
1 tbsp. vanilla extract
1 drop Capellas peanut butter drops
Handful dark chocolate chips to decorate

Method

1 – Blitz the dates in a food processor until they break down and start to clump together. Remove, then blend the nuts until they form a crumb. Now, tip the dates back in and blend until everything sticks together and you get a dough. Press the dough down into a springform cake tin, then spread over the Free’ist jam. Place in the freezer to set.

2 – In the meantime, blitz together the ingredients for the filling until smooth. Stop and taste – if you need it sweeter, add more icing sugar. If the mixture appears to be a bit too “thick”, add a splash of coconut milk or melted coconut oil and blend again. Pour onto the set base, then scatter over the chocolate chips. Place back in the freezer to set overnight.

3 – Remove from the freezer 10minutes before serving. Cut into slices, then enjoy!

 

This recipe has been shared with us by www.iamintothis.com

 

 

19
Nov

Birthday Cake Protein Truffles

These deliciously-simple truffles take all of 5 minutes to whip up, yet are utterly delicious! They’re the perfect treat to enjoy when you fancy something sweet and chocolaty but don’t want the hefty calorie and sugar count that goes with it.

Ingredients:

(Makes 10)
1 scoop vanilla protein powder
1/3 cup coconut flour
3 tbsp. zero calorie icing sugar
2 tbsp. coconut milk
1 tbsp. melted butter
1 tbsp. honey
1-2 drops cake drops (Capellas)

To coat:
50g Free’ist white strawberry chocolate
1 tbsp. coconut oil

Method

1 – In a large bowl, mix together the dry ingredients, then stir in the wet. Test the mixture and add some more icing sugar, if you want it sweeter. If the mix is still a little sticky or sloppy, stir in a touch more protein powder, then shape into truffle-sized balls. Place in the fridge or freezer to firm up.

2 – Once your truffles are set, gently melt together the Free’ist white strawberry chocolate and coconut oil, then stir to combine. Dunk each truffle into the white chocolate to coat, then decorate with sprinkles. Leave to set once more, then enjoy!

This recipe was shared with us from www.iamintothis.com