Delicious Recipes from Devotion

1/2 scoop Devotion Brownie Batter Flavor Protein Powder Mint extract to taste (or zero calorie mint syrup) 1/2 C water 1.5 oz vodka 1.5oz Kahlua Sugar-free dark chocolate to rim glass, if desired Shake, pour, sip! 

Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power.Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power.Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)Mix batter and set aside. Mix brown sugar cinnamon and syrup into a moist crumble. Spray a 16oz baking dish with non-stick spray.  Pour ½ the batter sprinkle about ¾ of the cinnamon mixture and then cover with the remaining batter. Sprinkle the remaining cinnamon mixture on top. Microwave for 2 ½ to 3 minutes depending on power. Mix frosting and pour over warm cake.... EAT IT ALLLLLL... (or share with a friend)  

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation! Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ½ tsp cinnamon ¼ tsp nutmeg 1/2 tsp almond or vanilla extract 1 egg ½ C (122g) liquid egg whites ¼ C (60g) unsweetened almond or coconut milk ¼ C (28g) pecans, chopped and skillet toasted  Protein Glaze: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 1/2 tsp almond or vanilla extract Water or almond milk Purple, green and yellow food colorings   Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans. Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely. For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve. Macros per cake (serves 6) Cal: 115 // Fat: 6.3 // Sat Fat: 1.3 // Carbs: 3.4 //  Fiber: 1.7 // Pro: 11.2 // Sugar: 0.4 Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   

Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.   1 scoop Angel Food Cake Flavor Protein Powder ¼ tsp brown sugar substitute ¼ tsp ground cinnamon 1 cup water 1 cup ice Optional Garnish: Sprinkles, Sugar-Free Whipped Topping, Ground Nutmeg     Add liquid to blender, followed by ice, and finally dry ingredients.  Blend until smooth and creamy.  Enjoy.  

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired.Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.To make vegetarian: Use a flax or chia egg instead of a regular egg. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired.Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes.Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.To make vegetarian: Use a flax or chia egg instead of a regular egg. For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats. 3 Ripe bananas, mashed 1 C Unsweetened almond milk 1 Whole Egg 1 tsp Vanilla extract 2 scoops Devotion Bananas Foster Protein Powder 2 C old fashioned oats 1 tsp baking powder 1 tsp cinnamon ¼ tsp nutmeg Pinch of sea salt Optional adds: chopped walnuts and/or sugar-free chocolate chips   Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray. In a large bowl, add wet ingredients. Whisk together until well combined. Fold in dry ingredients to create the perfect protein oatmeal banana bread mixture. Pour into prepared skillet/pan or foil liners. Top with optional toppings if desired. Bake muffins for 15-17 minutes or skillet/dish for 30-35 minutes until barely golden brown or loaf pan 40-45 minutes. Notes: Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners. To make vegetarian: Use a flax or chia egg instead of a regular egg.  For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.

Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer. Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.    

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!  

Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice Preheat the oven to 325 degrees F. Spray a standard sized loaf pan with nonstick spray and set aside.Add egg whites, yogurt, and banana to a blender or food processor. Blend mixture until it’s smooth. Pour the mixture into a mixing bowl.To the mixing bowl, add protein powder, oat flour, almond flour, cocoa powder and baking powder. Mix all ingredients together until batter is well combined. Stir in chocolate chips.Spoon batter into the prepared pan and smooth down with the back of a spoon. Bake in the oven for 40-45 minutes. Let cool then cut into 16 slices. Enjoy!Makes 16 servings 1 serving is 1 slice    

Mix dry ingredients until well blended. Add nut butter and then slowly add water and mix well to desired cookie dough consistency. Fold in chocolate chips and eat off a spoon. No baking required! Recipe yields: 4 Servings

In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees.Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled. Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!Macros per ½ C serving (serves 6) In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees.Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled. Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee!Macros per ½ C serving (serves 6) In a small saucepan, whisk together eggs and egg yolk, then slowly whisk in cashew milk. Add salt and nutmeg and place saucepan over low heat. Whisk continuously to keep eggs from scrambling. Remove from heat when mixture reaches 165 degrees. Pour through mesh strainer into non-metallic container or quart jar. Whisk in Devotion Nutrition protein powder, then refrigerate at least 3 hours until chilled.  Before serving, shake jar or whisk again and pour 4oz servings into glasses. Top with a sprinkle of nutmeg and garnish with a cinnamon stick, if desired. Makes an excellent eggnog latte when added to your coffee! Macros per ½ C serving (serves 6)

Comfort food doesn't have to make you UN-comfortable!  Pump up your warm weather recipes with protein Cornbread! Mix together in a bowl and put in any form baking pan desired. Bake at 400 degrees for 15-20 or until tops become toasty. Let your protein corn muffins cool, slice, and enjoy. You can also enjoy the convenience of the buttery blend powder 12 pack, with 12 individual packets perfect for adding protein to any recipe or on-the-go snack.

If using fruit for garnish, wash and prepare fruit first. Peel, core and chop a crisp apple. Sauté in a small skillet until cooked through. Set aside. Prepare cheese filling by blending ingredients until well mixed and set aside. In a shaker cup, measure and shake the crepe batter ingredients until well-blended. Heat skillet and apply non-stick spray or oil. Pour 1/4-1/3 cup batter onto hot skillet and tilt pan to spread batter very thin. Let cook until edges start to curl slightly and crepe is almost cooked through. Gently turn with a spatula and finish cooking. Transfer to plate (or cooling rack if making ahead) and repeat until all batter is used.  Distribute cheese filling evenly between the cooked crepes and garnish as desired. Macros per 1/2 recipe (does not include apples): Cal: 270 // Fat: 8.6// Sat Fat: 2.4 // Carbs: 13.3 // Fiber: 1.3 // Sugar: 5.8 // Pro: 35.7  Macros for optional 1/2 a honeycrisp apple (70g): Cal: 40 // Carbs: 10 // Fiber: 2 // Sugar: 8      

Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!Mix all ingredients well in a large (jumbo) mug and microwave for 2 minutes.  Top it with sugar-free whipped cream and a few sprinkles for good measure!! Plate it or enjoy straight from the mug!!  

Mix dry ingredients well.  Add wet to dry and mix into soft dough.  Scoop into balls and place in the freezer for about 20 minutes.  Melt coconut oil and whisk in protein powder, then drizzle over set truffles.  Sprinkle with cinnamon if desired.  Store in the fridge for up to 4 days. Enjoy! Yields 12 truffles. Serving size: 1 Truffle

Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes.Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist.Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).Place all ingredients (except chocolate chips) into a food processor and blend until smooth. Pour batter evenly into 3 nonstick mini loaf pans. Bake at 350 degrees for 15-18 minutes. Tip: If baking 1 regular loaf, increase baking time to approximately 25-30 minutes depending on your oven. Loaf is finished when a knife comes out clean when inserted in center of loaf. Loaf will be moist. Makes 3 mini loaves or 1 full size loaf. 1 servings is half a mini loaf (or 1/6 of 1 full-sized loaf).

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats.Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare!Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat.Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep. 1 scoop Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ¼ tsp baking soda 1 egg 1/4 C (60g) egg whites 1/4 C (60g) unsweetened almond milk   In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Turn waffle iron on and allow to batter to sit, approximately 5 minutes while waffle iron heats. Spray heated waffle iron with non-stick spray. Pour half the batter onto the plates, close and cook 3-4 minutes until cooked through and golden brown. Carefully remove from waffle iron, stack and serve. Add whip cream if you have some macros to spare! Macros for half recipe: Cal: 180 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro:19.1 // Sugar: 0.8  Notes: For those who require less fat or cannot have egg yolks, the whole egg may be replaced with ¼ C additional egg whites (½ C total). Doing so brings calories down to 160, with 5.8g fat. Consider making baking “mix” in small zip-top bags by pre-measured the dry ingredients. Having ingredients already measured makes it possible to have a hot cooked breakfast in just minutes. This recipe also doubles nicely, and waffles can be frozen, making it ideal for meal prep.

1 scoop Angel Food Cake protein powder 1 cups oats 1/4 C almond flour 1/4 tsp baking powder 1/4 tsp sea salt 1/2 C unsweetened applesauce 1 egg (or 2 egg whites, ¼ C) 1 egg white (2 TBSP) 1/4 C unsweetened almond milk (or other liquid) *Optional (not included in macros): ¼ C mix-ins like chopped nuts, dried fruits, coconut, baking chips. Caramel drizzle for garnish.    Preheat oven to 350. Line a baking sheet with parchment, a silicone baking mat or non-stick foil. In a small bowl combine protein powder, oats, flour, baking soda and salt, then set aside. In a mixing bowl, beat egg, egg white and applesauce until combined. Add almond milk and mix until smooth. Add dry ingredients to wet ingredients and blend well. Stir in optional ingredients, if using. Scoop dough by rounded tablespoonfuls onto baking sheet, approximately 2” apart and flatten slightly, as batter will not spread much during baking. Bake approximately 10 minutes, until set and light golden brown. Transfer to cooling rack and cool completely. Serves: 4 (4 cookies per serving) Macros per 4 cookies (serves 4): Cal: 176 // Fat: 6.8 // Sat Fat: 1.2 // Carbs: 19 //  Fiber: 3.6 // Pro: 11.6 // Sugar: 2.8

Make a common size cup of coffee as usual.Mix protein, almond milk (or water) in blender.Mix until it's nice and frothy.Simply pour over top coffee.Add a dash of cinnamon over top and Enjoy!Make a common size cup of coffee as usual.Mix protein, almond milk (or water) in blender.Mix until it's nice and frothy.Simply pour over top coffee.Add a dash of cinnamon over top and Enjoy!  Ingredients: 1 cup freshly brewed coffee 1/2 scoop Devotion Angel Food Cake 1/2 C unsweetened almond milk (or milk of choice)   Method: Make a common size cup of coffee as usual. Mix protein, almond milk (or water) in blender. Mix until it's nice and frothy. Simply pour over top coffee. Add a dash of cinnamon over top and Enjoy!

  Canned pineapple rings or pieces 1 scoop (28g) Angel Food Cake protein powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 egg 1/2 C (122g) liquid egg whites 1/4 C (60g) unsweetened almond or coconut milk 1/2 tsp vanilla extract, if desired Optional Toppings: Not included in macros 5 tsp Coconut palm sugar, divided (8 calories, 2g carbs, per donut)   Preheat oven to 350. Apply non-stick spray/oil to 5 wells of donut baking pan with full-size (3.5” across) wells. If using a silicone baking pan, place on a firm baking sheet. For a traditional caramelized “upside-down cake” presentation, sprinkle ½ tsp coconut palm sugar in evenly in each well. Slice pineapple rings, reducing thickness of each slice by half. Remove extra moisture from halved rings by pressing gently with a paper towel and place into donut pan wells. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared donut pan and bake until cooked through, approximately 18 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and allow to cool, pineapple side up. Serve warm or store in the fridge. Macros per donut (does not include optional topping): Cal: 94 // Fat: 3.5 // Sat Fat: 1.2 // Carbs: 7.1 // Fiber: 1.8 // Pro: 9.1 // Sugar: 3.6 For pans with smaller donut wells, pineapple rings may need to have sections removed to fit and baking time will be reduced. If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet. In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars. Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve.*Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.Preheat oven to 350. Apply non-stick spray/oil to widemouth pint jars. Place on a firm baking sheet.  In a small bowl, mix 1 scoop Devotion Nutrition Angel Food Cake Protein Powder with remaining dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients mixture to liquids and stir to combine. Quickly pour batter (approx 1/4 cup per jar) into prepared jars and bake until cooked through, approximately 15 minutes. Tops will be just starting to brown and will spring back when lightly touched. Remove from oven and allow to cool on cooling rack. Remove cakes from jars, and slice in half. Place bottom half of cakes back into jars and arrange half of strawberries in jars.  Blend reserved scoop Devotion Nutrition Angel Food Cake Protein Powder with 1 Cup water and 2 Cups ice to make protein fluff. Divide half of fluff between jars and arrange top halves of cakes on top. Place remaining strawberry slices in jars, top with remaining fluff and serve. *Variation: Replace the protein fluff in the parfaits with fat free plain greek yogurt and layer with cake and berries.

  Cake ingredients: 1 scoop Brownie Batter protein 1 scoop Angel Food Cake protein 4 pitted dates chopped 1/4 cup hot water 1/4 cup stevia in the raw 2 tbsp coconut flour 2 tsp baking powder 1/2 tsp sea salt 1/2 tsp cinnamon 2 egg whites 1 egg 1/2 cup unsweetened almond milk 1 tsp vanilla extract Topping ingredients: 1 tbsp Angel Food Cake protein 3 tbsp finely chopped walnuts 2 tbsp stevia in the raw 1/8 tsp cinnamon Pinch of sea salt   Method: Preheat oven to 350 degrees. First, soak chopped dates in a small bowl with the hot water. Do not drain. In a medium bowl, mix protein powders, stevia in the raw, coconut flour, baking powder, salt and cinnamon. In a small blender, add soaking dates with water, egg whites, egg, almond milk, and vanilla. Blend to combine. Pour into dry ingredient bowl, and mix well. Pour into a Pam-sprayed pie pan. In a separate bowl, stir together topping ingredients. Sprinkle over cake. Bake 22-24 minutes. Toothpick should come out clean when inserted into the middle. Cake makes 6 servings.    Macros per serving: Cal: 110 //  fat: 4 // pro: 12 // carb: 17 // fib: 2    

  Preheat oven to 350. Prepare 6 wells of muffin pan. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pan and sprinkle with oats and candies if desired. Bake until cooked through, approximately 15 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release from pan and serve warm or store in the refrigerator to enjoy later. Macros per TWO muffins (not including garnishes) Cal: 130 // Fat: 5.5 // Sat Fat: 1.7 // Carbs: 4.5 //  Fiber: 2.4 // Pro: 14.8 // Sugar: 0.6 For waffles: reduce, egg whites to ¼ C. After mixing, pour half of batter onto preheated waffle iron. Cook for 3-4 minutes until golden brown. Repeat with remaining batter. Macros per waffle (not including garnishes) Cal: 195 // Fat: 8.2 // Sat Fat: 2.5 // Carbs: 6.8 //  Fiber: 3.6 // Pro: 22.2 // Sugar: 0.8

Spray a 4” round deep pyrex bowl with non stick spray.  Set aside. Mix wet ingredients well.  In a separate bowl combine dry ingredients.  Add wet to dry and whisk until well moistened.  Add to prepped bowl. Mix ingredients for lava layer well and pour on top of cake layer.  Add food coloring and/or chocolate chips if desired. Microwave for 2 ½ - 3 minutes.  Let cool for a minute and then flip onto plate and enjoy!  Optional:  ½ scoop brownie batter with 3 oz water makes a yummy glaze! You can try the brownie batter protein powder trial pack to get a small sample of this delicious flavor. YIELDS 2 SERVINGS.  

    Ingredients (Donut): 1 scoop Devotion Angel Food Cake Protein Powder 2 Tbsp Coconut Flour 2 Tbsp Almond Flour 1 tsp baking powder ⅔ cup liquid egg whites ⅓ cup unsweetened vanilla almond milk Ingredients (Cream Filling):  1 scoop Devotion Angel Food Cake Protein Powder ¼4 cup of water or unsweetened almond milk     Pre-heat oven to 350 F* degrees. Use a silicone 6-cavity donut pan, and give it a light coat of non-stick spray.    Donut: Mix dry ingredients together well, making sure there are no clumps.  Add in wet ingredients and stir or whisk until blended.  Divide equally into each cavity.  Make sure the ‘hole’ is covered with the batter.  This will create the well for the cream filling after cooking. Bake for 15 minutes. They should be lightly browned on the bottom but may appeared slightly undercooked. They should have a spongy feel when lightly touched.  Let them cool for a minute and then flip your pan and let them finish cooling.     Cream Filling: Mix together and create a pudding.  Dollop into the center of each donut.  Try not to eat them yet.   Glaze: Option A:  ½ scoop of Devotion Brownie Batter Protein mixed with 3 oz water. Option B:  Melt ¼ cup of Sugar Free Chocolate chips Choose your option.  Drizzle those babies with chocolate, and eat them before anyone else knows you made them! To make things even easier, grab our ready-to-enjoy Angel Food Cake Original 12-Pack from Devotion Nutrition and skip the prep altogether.