Recipes

ingredients

• 150 g wholemealflour
• 75 g Vegan Protein Chocolate
• 1 package baking powder
• 1 package vanilla sugar
• 80 g Xucker Light
• 100 g Vegan dark chocolate
• 100 ml tasteless neutral oil
• 200 ml almond drink
• 70 g almonds chopped
• 3 bananas
• Vegan dark chocolate for decorating

preparation

Preheat the oven to 175 °C top and bottom heat.

Heat the oil, the plant milk and the dark chocolate in a pot on the stove until the chocolate has melted. In the meantime mix flour, Vegan Protein, baking powder, vanilla sugar and Xucker in a bowl. Add the liquid chocolate mixture into the bowl with the flour mixture and stir well. Cut the bananas into small pieces and mix them with the chopped almonds. Grease the baking tin and pour in the mixture.

Bake the cake for about 30 minutes in the oven. Let the cake cool down and cover it with dark chocolate.

ingredients

Dough:

• 50 g Gourmet Premium Pro Protein Cinnamon Roll
• 200 g flour
• 30 g coconut oil
• 150 ml milk
• 2 eggs
• 1/2 packet of baking powder
• a little bit of sweetener

Filling:

• 100 g apples
• cinnamon
• a little bit of sweetener or flavour drops

preparation

Preheat the oven to 180°C top and bottom heat.

Mix the ingredients for the dough and knead well. Divide the dough into about 4 - 5 portions and roll into rolls about 2 cm thick. Chop the apple and mix in the cinnamon and sweetener.

Flatten the dough rolls into strips and spread the apple mixture on top. Now carefully roll everything up and place the apple buns next to each other on a baking tray lined with baking paper. Bake for approx. 25-30 minutes and enjoy lukewarm.

ingredients

• 25 g Gourmet Premium Pro Protein Peach Apricot Yoghurt
• 25 g spelt flour
• 5 g vanilla pudding powder
• 100 g low-fat Greek yoghurt
• 2 apricots (approx. 130 g)
• 1 egg
• 50 ml water
• sweetener as needed (sweetener, syrup or similar)
• a little bit of baking powder and a pinch of salt

preparation

Preheat the oven to 160°C fan heat.

Cut the apricots into small pieces. Mix all the ingredients together except the apricots and the water. Finally, add the previously chopped apricots. Stir in the water until you have a creamy dough.

Line a small baking tin with baking paper and pour in the dough.

Bake for about 40 minutes. The cake is ready when it turns golden on top. It is best to leave it to cooling down overnight in the fridge and serve as a slice.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein - Chocolate Cookie Wafer
• 20 g coconut flour
• 15 g baking cocoa
• 1/2 packet of baking powder
• 150 g quark
• 2 eggs
• optional: some sweetener of your choice

preparation

Preheat the oven to 180 °C top and bottom heat.

Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the rest of the ingredients for the batter. Then carefully stir in the beaten egg whites.

Now line a baking tray with baking paper and spread the batter about 1 cm thick on it. After 15 - 20 minutes, the dough can be taken out of the oven. Now cut out Christmas trees with suitable biscuit cutters and top and decorate as desired.

TIP for the remaining dough:

For a delicious confection, mix the leftover dough with a little warm milk, shape into balls and roll in chopped nuts, baking cocoa or grated coconut. Leave in the fridge to set before eating.

ingredients

• 25 g Gourmet Premium Pro Protein Banana Chocolate Chip
• 60 g melting flakes
• 1 ripe banana
• 5 g baking cocoa
• 1 tsp (4 g) baking powder
• 125 ml milk (or alternative)

preparation

Preheat the oven to 185 °C top and bottom heat.

Mash the banana with a fork to make a puree. Mix all the ingredients together except for the baking cocoa and mix with the banana puree. Then divide the dough in two halves and mix one part with the baking cocoa.

Pour the light and dark batter alternately into a silicone waffle mould.

Bake the waffles in a preheated oven for about 15 minutes.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein French Vanilla
• 30 g oat flour or instant oats
• 100 ml water

Cheesecake mixture:

• 300 g low-fat quark
• 200 g cream cheese light (0,2 % fat)
• 20 g vanilla custard powder
• 1 egg
• sweetener of your choice

Berries and crumble:

• 200 g fresh currants or other berries of your choice
• 15 g Gourmet Premium Pro Protein Blackberry Yoghurt
• 15 g oat flakes
• 15 g erythritol
• dash of water

preparation

Preheat the oven to 165 °C fan oven.

Mix the dry ingredients for the batter. Carefully add the water and knead the mixture into a dough. Press the finished dough into a cake tin.

Mix the cheesecake mixture and pour onto the dough. Top with berries of your choice.

For the crumble, mix the ingredients together and carefully add water. Knead the mixture until small clumps of crumble are formed. Spread them over the berries.

Bake the cake for about 50 minutes until the crumble is golden and crisp. Leave to cool down in the fridge overnight.

ingredients

Dough:

• 40 g Water Whey Fruity Isolate Orange Peach
• 50 g coconut flour
• 30 g almond flour (alternatively 90 - 100 g spelt flour)
• 1 tsp (5 g) baking powder
• 2 eggs
• sweetener to taste e.g. erythritol (approx. 30 g)
• 250 ml sparkling water with Vital Drink Zerop Brazilian Sun (or orange lemonade)

Frosting:

• 100 g cream cheese light
• juice of one lemon
• 30 g powdered erythritol (or icing sugar)

preparation

Preheat the oven to 175 °C fan oven.

First mix the dry ingredients for the dough together. Then add the eggs and lemonade and mix to a thick, moist dough.

Place the dough in a suitable oven tin and bake for about 30 minutes. Then leave to cool down well.

For the frosting, mix the cream cheese well with the powdered sweetener and lemon juice and spread over the cake. Leave to cool down in the fridge.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Chocolate Cookie Wafer
• 20 g coconut flour
• 10 g flax flour
• 1/2 packet of baking powder
• 150 g curd cheese
• 2 eggs
• optional: a little bit of sweetener

Topping:

• sugar-free chocolate
• various toppings (e.g. sprinkles or chocolate chips)

preparation

Preheat the oven to 170 °C top and bottom heat.

Mix all the ingredients for the dough, pour into donut moulds and bake for approx. 25 min. Allow the donuts to cool down well before removing from the mould.

For the topping, melt sugar-free chocolate, spread on the donuts and garnish with various toppings as you like.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Chocolate Cookie Wafer
• 20 g almond flour
• 5 g packet of baking powder
• 100 g curd cheese
• 1 egg
• 30 ml water
• optional: some sweetener of your choice

Topping:

• some peanut butter and chocolate syrup
• a few peanuts
• dark chocolate

preparation

Preheat the waffle iron. Mix all the ingredients for the batter and bake for about 4-6 minutes. Top the finished waffles with peanut butter, chocolate syrup, peanuts and some dark chocolate and enjoy warm.

TIP for a quick chocolate syrup: Mix about 10 g baking cocoa and 10 g of the Gourmet Protein Chocolate Cookie Wafer with a little water and sweetener of your choice. The water should be dosed carefully until a slightly creamy consistency is achieved.

ingredients

Dough:

• 175 g mozzarella (grated)
• 2 tbsp cream cheese
• 60 g almond flour (or ground almonds)
• 50 g Gourmet Premium Pro Protein Cinnamon Rolls
• 1/2 tsp baking powder
• 1 egg (room temperature)

Filling:

• 2 tsp water
• 2 tsp sweetener
• 2 tsp cinnamon

Topping:

• 1 tbsp yoghurt
• 1 tbsp cream cheese
• a little bit of vanilla extract or sweetener

preparation

Preheat the oven to 180 °C top and bottom heat.

Mix the mozzarella and cream cheese in a bowl and heat gently in the microwave to melt the cheese. Stir regularly to make a creamy mixture. Then mix the egg with the baking powder, almond flour and Premium Pro Protein. Stir the mixture into the cheese mixture in batches until a dough is formed. Knead it well. Divide the dough into 6 portions. Shape the individual portions in your hands into oblong rolls (about 20 cm), place on the work surface and press flat.

For the filling, mix water with a little bit of sweetener and cinnamon. Spread the mixture over the dough. Roll the strips into cinnamon rolls, flatten a little and bake for about 20 minutes.

For a delicious topping, simply mix yoghurt with cream cheese and vanilla extract or sweetener and spread on the cinnamon buns after baking.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Coconut
• 10 g coconut flour
• 30 g almond flour
• 100 g low-fat quark
• optional: a little extra sweetness

Coconut coating:

• 20 g grated coconut

Filling:

• 10-12 almonds

preparation

Mix all ingredients for the dough and carefully form 10 - 12 small balls with moistened hands. Coat one almond at a time with the mixture. Put the coconut flakes in a bowl and roll the balls in them. Leave the coconut balls in the fridge for about 1 hour to set.

ingredients

Dough:

• 50 g Gourmet Premium Pro Protein S'mores
• 50 g coconut flour
• 80 ml almond milk
• 1 egg
• 1 pinch of salt
• 1/2 sachet baking powder
• little bit of sweetener

Cream:

• 30 g Gourmet Premium Pro Protein Coconut
• 240 g low-fat quark
• 2 egg whites (beaten stiff)
• 15 g instant gelatine

Topping:

• 60 g banana chips
• 30 g coconut flakes

preparation

Preheat the oven to 180 °C top and bottom heat.

Mix the ingredients for the batter and pour into a tin. Bake for about 25 minutes.

Mix all ingredients except the egg white for the cream. Then carefully add the stiffly beaten egg white. Pour the mixture onto the base. Finally, top with banana chips and coconut flakes. Leave the cake in the fridge for at least 3 hours before cutting.

ingredients

• 45 g Gourmet Premium Pro Protein Milk Chocolate
• 80 g deoiled almond flour
• 30 g erythritol or sweetener of choice
• 1/2 packet of baking powder
• 1 egg
• 100 g peeled and grated courgette or apple pulp
• 250 ml (almond) milk
• Gingerbread spice to taste (approx. 8 g)

preparation

Preheat the oven to 175 °C fan oven.

First mix all the dry ingredients and then add the remaining (wet) ingredients. Mix everything together well. If using courgette, peel it first, grate it and squeeze it well. The dough should be viscous and compact. It is better to add the milk gradually.

Then bake in a baking tin in a preheated oven for about 45 minutes. Cover the cake after 20 minutes so that it does not get too brown. Remove the finished cake from the oven, cut into slices and enjoy!

ingredients

• 50 g Gourmet Premium Pro Protein Yoghurt Lemon
• 500 g curd cheese
• 200 g cream cheese
• 3 eggs
• 1 packet vanilla pudding
• 1 bottle of butter vanilla flavouring
• a little bit of sweetener

preparation

Preheat the oven to 180 °C top and bottom heat.

Separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the remaining ingredients and gently add the beaten egg whites.

Pour the mixture into a tin and bake for about 35 minutes. It is best to leave to cool in a slightly open oven.

ingredients

Dough

• 30 g Gourmet Premium Pro Protein Yoghurt Lemon
• 20 g coconut flour
• 10 g baking cocoa
• 150 g quark
• 2 eggs
• 1/2 packet of baking powder

Topping

• 2 figs

preparation

Preheat the oven to 170 °C top and bottom heat.

Mix all the ingredients for the batter and place in muffin tins. Slice the figs, place on top of the muffins and bake for approx. 15 - 20 minutes.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Yoghurt Lemon
• 60 g almond flour (de-oiled)
• 40 g erythritol
• 2 eggs
• 100 g Skyr
• 100 g apple pulp
• 1 organic lemon (juice + rind)
• some baking powder

Curd cream:

• 350 g Skyr
• 1 tsp psyllium husks
• some lemon rind and juice
• a little sweetener

preparation

Preheat the oven to 160 °C fan oven.

First beat the eggs together with the erythritol until foamy. Then add the Skyr, apple pulp, lemon juice and some lemon rind.  Then add the protein powder, almond flour and baking powder and mix together. Pour the dough into a suitable baking tin. Bake in a preheated oven for about 40 minutes until the cake is nice and golden brown.

In the meantime, mix the curd cream with Skyr, some lemon rind and juice, the psyllium husks and some more sweetness and let it swell until the baked cake has cooled down. Spread the curd cream over the cake.

ingredients

Base:

• 30 g Gourmet Premium Pro Protein Yoghurt Lemon
• 60 g coconut flour
• Sweetener of your choice (e.g. approx. 30 g erythritol)
• 1/2 packet (approx. 8 g) baking powder + a pinch of salt
• 1 egg
• 200 ml milk or milk alternative
• 100 g berries of your choice e.g. blueberries

Cheesecake layer:

• 250 g low-fat quark
• 100 g cream cheese (light)
• 1/2 packet (approx. 19 g) vanilla pudding powder
• a little lemon juice
• some sweetener of your choice

preparation

Preheat the oven to 175 °C fan oven.

For the cake batter, first mix all the dry ingredients. Then add the milk and the egg and mix well until you have a firm, moist dough. Add the berries if desired. Then divide the dough in half and drape one half as a base in a baking tin (approx. 16 - 18 cm). Now mix all the ingredients for the cheesecake mixture and spread on the dough in the baking tin. Pour the other half of the mixture on top. Bake the cake at 170 °C for approx. 45 minutes. Leave to cool down with the oven door open.

ingredients

Base:

• 40 g Gourmet Premium Pro Protein Yoghurt Lemon
• 300 ml mineral water with Vital Drink Zerop Lemon-Lime (or lemonade)
• 100 g spelt flour
• 10 g (1 tbsp) poppy seeds
• 1 tsp baking powder + a pinch of salt
• 1 egg
• some sweetener as needed

Frosting:

• 75 g cream cheese (light)
• juice of half a lemon
• some icing sugar or "powdered sweetener" of your choice

preparation

Preheat the oven to 175 °C fan oven.

First mix the dry ingredients for the dough. Then add the egg and the mixed Vital Drink and mix to a thick, moist dough. Place the dough in a suitable oven dish and bake at 175 °C fan oven for about 30 minutes. Then leave to cool well.

For the frosting, mix the cream cheese with powdered sweetener and the juice of half a lemon and spread over the cake. Leave the cake to set in the fridge.

ingredients

Ice Cream:

• 40 g Gourmet Premium Pro Protein S'Mores
• 50 g low-fat quark
• 350 g bananas (frozen)
• 20 g nuts
• 20 g dried bananas
• a little bit of sweetener

preparation

Grind the frozen bananas together with the low-fat quark in a blender until you have a creamy mixture. Set half of the mixture aside. Then add one portion some sweetener and carefully stir in a few chopped banana chips. Now add the Gourmet Premium Pro Protein to the set-aside cream, optionally sweeten a little and carefully add a few chopped nuts. If necessary, place the Nicecreams in the freezer again for a short time.

ingredients

Rice:

• 50 g Gourmet Premium Pro Protein S'Mores
• 100 rice (preferably sticky rice)
• a little bit of sweetener

Topping:

• 40 g Gourmet Premium Pro Protein Milk Chocolate
• 25 g baking cocoa
• a little bit of water
• a little bit of sweetener

preparation

Cook the rice according to the instructions on the packet. Reduce the water so that it becomes nice and saucy. Allow the finished rice to cool and mix with the Gourmet Premium Pro Protein S'Mores. Optionally, a little bit of sweetener can be added. Finally, mix all the ingredients for the topping until the desired consistency is reached.

ingredients

Base:

• 40 g Gourmet Premium Pro Protein Cookies
• 30 g coconut flour
• 200 g quark
• 100 ml water
• 2 eggs (1 egg white + 2 egg yolks; 1 egg white for the cream)
• 1/2 packet of baking powder
• a little bit of sweetener
• cinnamon

Cream:

• 15 ml Zerop Vital Drink Iced Tea Peach
• 500 g quark
• 1 egg white (see above: remaining egg white from the base)
• 3 sheets gelatine
• optional: a little bit of sweetener

Topping:

• 30 g chopped almonds
• cinnamon
• optional: some sugar substitute

preparation

Preheat the oven to 170 °C top and bottom heat.

Separate the eggs and set aside 1 egg white in a bowl. Mix the remaining ingredients for the dough and knead until smooth. Pour the dough into a baking tin. Bake the mixture for about 30 minutes.

Soak the gelatine in cold water. Mix the remaining ingredients for the cream and heat in a pan with the softened gelatine. Beat the remaining egg white until it is stiff and add it to the cream. Now pour the cream onto the finished base. For the topping, briefly toast the chopped almonds with cinnamon (and optional sugar substitute) in a pan and sprinkle over the cake. Leave to set in the fridge for at least 3 hours.

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Birthday Donut
• 20 g coconut flour
• 1/2 packet of baking powder
• 150 g quark
• 2 eggs
• red food colouring
• optional: a little bit of sweetener

Topping:

• 150 g cream cheese light
• 5 ml ZEROP Vital Drink Raspberry
• 2 leaves gelatine
• red food colouring
• optional: a little bit of sweetener

preparation

Preheat the oven to 170 °C top and bottom heat.

Mix all the ingredients for the batter and stir until smooth. Pour the batter into muffin tins and bake for approx. 15 - 20 min.

Meanwhile, soak the gelatine in cold water for a few minutes and then warm slightly in a pan. Mix the remaining ingredients for the topping and warm briefly with the gelatine. Pour the cream onto the finished muffins, top as desired (e.g. with raspberries) and leave to set in the fridge for about two hours.

description

Mozartkugel-Style

ingredients

Dough:

• 30 g Gourmet Premium Pro Protein Pistachio
• 70 g spelt flour
• 10 g psyllium husks or linseed flour
• sweetener of your choice (approx. 15 g sweetener)
• 1 tsp (5 g) baking powder
• 130 - 150 ml milk or milk alternative

Pudding layer:

• 1 sachet chocolate pudding powder e.g. from Fit4Day
• Sweetener of your choice (approx. 30 g sweetener)
• 350 - 400 ml milk or milk alternative

preparation

Preheat the oven to 170 °C fan oven.

For the cake base, mix the spelt flour with protein powder, binding agent (psyllium or linseed flour), sweetener and baking powder and then mix with milk. The dough should be firm and moist (not runny!). Press the dough into a cake tin and bake for approx. 25 - 30 minutes. Leave to cool down well.

In the meantime, prepare the chocolate pudding according to the instructions on the packet. Now spread everything on the cake base and leave cool down overnight in the fridge.

ingredients

Dough:

• 50 g Gourmet Premium Pro Protein S'mores
• 200 g flour
• 20 g coconut oil
• 120 ml milk
• 1 egg
• 1/2 sachet baking powder
• a little bit of sweetener

Pudding cream:

• 30 g pistachio pudding
• 150 ml milk
• 150 ml water
• a little bit of sweetener

Topping/filling:

• 30 g chopped pistachios

preparation

Preheat the oven to 180 °C top and bottom heat.

Mix the ingredients for the dough and knead well. It should be slightly crumbly but still hold together well. Now press the dough to the edge of the tin. Bake the tart base for about 25 minutes.

Prepare the pudding with water, milk and sweetener of your choice and pour onto the base. Spread a few chopped pistachios on the tart as a topping and leave to cool in the fridge for at least 2 hours.

ingredients

Base (4 pieces):

• 15 g Gourmet Premium Pro Protein French Vanilla
• 15 g spelt flour
• 1 tsp baking powder
• 50 ml mineral water
• 30 g icing erythritol/powdered sugar
• 1 egg
• pinch of salt

Filling:

• 100 g low-fat quark
• 10 g vanilla pudding powder
• 100 ml milk
• Fruit toppings of your choice

preparation

Preheat the oven to 160 °C fan oven.

For the sponge cake bases, first separate the egg and then beat the egg white with a little salt until stiff. Now stir the egg yolk with erythritol until creamy. Mix together with spelt flour, protein powder, baking powder and the mineral water to form a creamy, liquid batter. Finally, add the beaten egg whites. Bake at 160 °C fan oven for about 20 minutes. Cover after 10 minutes and then allow to cool briefly.

In the meantime, bring the pudding powder and milk to the boil while stirring (it thickens quickly). Then stir in the quark and sweeten. Now spread on the sponge cake bases and top with fruit of your choice.