The team at Australian supplement brand Naked Harvest has shared four of their favourite guilt-free recipes ahead of the Easter long weekend. With the four days ahead dedicated to indulgence, these treats are sure to keep your stomach in good shape without compromising on taste. Naked Harvest was started […]
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The team at Australian supplement brand Naked Harvest has shared four of their favourite guilt-free recipes ahead of the Easter long weekend.
With the four days ahead dedicated to indulgence, these treats are sure to keep your stomach in good shape without compromising on taste.
Naked Harvest was started in 2019 by social media health star Georgie Stevenson and her brother Coopa, who wanted to revolutionise the standard of men and women's health supplements.
The pair intended to develop supplements without artificial nasties or misleading information that catered to both men and women’s nutritional needs and now have a range of protein powders, pre-workout drinks and collagen beauty elixirs.
Naked Harvest was started in 2019 by social media health star Georgie Stevenson (pictured) and her brother Coopa, who wanted to revolutionise the standard of men and women's health supplements
STRAWBERRY SPECKLED EGG PROTEIN CHEESECAKES
Featuring Strawberries & Cream Plant Protein, these Strawberry Speckled Egg Protein Cheesecakes are the ultimate guilt-free snack for the long weekend.
It is packed full of nutrients, vitamins and minerals and functional ingredients to promote a thriving body including magnesium, organic maca, Siberian ginseng and digestive enzymes.
The combo will provide you with increased energy, mental performance, immune protection and extra tummy love.
Recipe: How to make Strawberry Speckled Egg Protein Cheesecakes
1/2 cup of oat flour
1 scoop of choc protein
1 tsp of cacao powder
1 tsp baking powder
2 tbsp of a sugar-free granulated sweetener
1/2 cup of plant based milk
2 tbsp yoghurt of choice
Method
1. For the pancakes mix all the dry ingredients in a large mixing bowl then stir in the wet.
2. Pour palm- sized amounts of the mixture for each pancake onto a nonstick/sprayed frying pan on low - medium heat, flipping each pancake once.
3. Stack the pancakes onto a plate
4. Combine the frosting mixture and spread around the pancake stack
5. Add on your toppings e.g. easter eggs and cacao nibs
6. ENJOY this delicious stack
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CHOCOLATE PROTEIN PANCAKES
Start your weekend off without a stodgy breakfast with these high protein flapjacks using Chocolate Swirl Plant Protein, these pancakes are the perfect breakfast for this Easter!
Recipe: How to make Chocolate Protein Pancakes
Ingredients
1/2 cup of oat flour
1 scoop NH Chocolate Swirl THRIVE Plant Protein
1 tbsp of cacao powder
1 tsp baking powder
2 tbsp of a sugar-free granulated sweetener
1/2 cup of plant based milk
2 tbsp yoghurt of choice
Frosting
1 tbsp of cacao + sweetener to liking
1/2 cup of thick yoghurt
Method
1. For the pancakes mix all the dry ingredients in a large mixing bowl then stir in the wet.
2. Pour palm-sized amounts of the mixture for each pancake onto a nonstick/sprayed frying pan on low-medium heat, flipping each pancake once.
3. Stack the pancakes onto a plate
4. Combine the “frosting” mixture and spread around the pancake stack
5. Add on your toppings e.g. easter eggs and cacao nibs
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HEALTHY EASTER DOUGHNUTS
Instead of reaching for hundreds of mini eggs, these protein packed doughnuts are the ultimate afternoon snack minus the calories.
Recipe: How to make healthy Easter Doughnuts
1 ¼ cup almond meal
2 tbsp Vanilla Pancake Batter THRIVE Plant Protein
1 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla essence
3 tbsp maple syrup
2 tbsp melted coconut oil
2 eggs
Glaze
¼ cup crushed Easter eggs
¼ cup caramelised white chocolate
2 tsp melted coconut oil
Method
1. Preheat the oven to 180 degrees and grease donut moulds.
2. In a medium bowl, whisk together the eggs, vanilla essence, coconut oil & maple syrup until a little bit frothy.
3. Add in the remaining ingredients and mix thoroughly
4. Scoop the batter into the donut moulds about ¾ of the way (to allow for rising) and bake for 10-14 mins or until lightly golden.
5. While leaving the donuts to cool for 3-5 minutes, melt the chocolate and coconut oil in the microwave.
6. Gently coat the chocolate on each donut and place the crushed Easter eggs on top.
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PROTEIN HOT CROSS BUNS
Made with the Vanilla Pancake Batter THRIVE Plant Protein, these hot cross buns will help you get your protein intake this Easter and are the perfect breakfast alternative.
Recipe: How to make high protein Hot Cross Buns
Ingredients
1 tsp instant yeast (approve ½ sachet)
250g plain flour (GF if needed)
35g NH Vanilla Pancake Batter THRIVE Plant Protein
46g Natvia or coconut sugar
½ tsp salt
1 tsp cinnamon
2 tsp allspice
½ tsp nutmeg
Wet ingredients
175ml almond milk, lukewarm
30g buttery nuttelex, melted
1 egg, melted
Mix ins
60g sultanas, raisins or choc chips
Crosses
2 tbsp flour
2 tbsp water
Glaze
¼ cup sugar free maple syrup
Method
1. Stir sugar into warm milk, then sprinkle over yeast. Sit for 30 seconds then stir. Set aside for 10 mins to proof. Bubbles will appear when yeast has activated.
2. Whisk butter and egg together in a bowl, then mix in yeast/milk. Sift all dry ingredients into a bowl and stir.
3. Fold in mix-ins. Place dough on a lightly floured benched and knead for 10 mins until smooth (mixture shouldn’t be sticky, add flour).
4. Place dough in a lightly greased bowl, cover and set aside in a warm place to proof for 1hr.
5. Portion dough into 9-12 pieces, roll into balls and place onto lined baking tin close together. Set aside for 30-45 mins.
6. Preheat oven to 200*C. Mix ‘crosses’ ingredients together in a bowl until thick paste forms & pipe over buns,
7. Place buns in the oven for 15 mins.
8. Whilst baking, heat the maple syrup in a saucepan or microwave until it reduces. Brush glaze over cooked buns & ENJOY.
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