Delicious Recipes from Devotion

Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool.Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts.Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool.Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts.Ingredients for Cake: 1 cup Devotion Angel Food Cake Protein Powder 1/2 cup flour 1.5 tsp baking soda 1/2 tsp salt 2 eggs 2 medium, ripe bananas 1/2 cup vanilla greek yogurt 1/4 cup sweeter of choice (we suggest Truvia baking blend) 1/4 cup turbinado or coconut sugar 1/4 pack of Pumpkin Spice morsels 2 Tbsp brewed apple cinnamon tea Ingredients for Topping: 1/2 tbsp melted coconut oil 1/4 cup Devotion Angel Food Cake Protein Powder 4 tbsp brewed apple cinnamon tea 1/4 cup powdered sweetener of choice 1 tbsp milk of choice chopped walnuts   Method: Preheat oven to 350 degrees. In mixing bowl combine eggs, bananas, yogurt, and tea. In separate mixing bowl combine devotion powder, flour, baking soda, salt, and sugar. Slowly combine dry ingredients into wet ingredients. Add morsels. Pour in 8x4 loaf pan. Bake for 20-25 min, or until the middle is no longer liquid. Remove from oven and allow to cool. Combine all topping ingredients except for walnuts. Slice cake, drizzling topping on each slice. Top with walnuts. Nutritional information: 12 servings. 163 calories, 12 g protein, 9 g sugar, 13 g carbs.

Preheat oven to 350 degrees F. Spray 3 ramekins with nonstick spray and set aside.Whisk together eggs, yogurt, and honey in a mixing bowl until smooth.To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries. Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries.Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy!Preheat oven to 350 degrees F. Spray 3 ramekins with nonstick spray and set aside.Whisk together eggs, yogurt, and honey in a mixing bowl until smooth.To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries. Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries.Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy!These single serving, protein cherry cobbler desserts are a great little 'grab-n-go' snack. Each serving has over 14 grams of protein and only 220 calories. It's hard to believe something this tasty can also be so healthy. Ingredients: 1 scoop Devotion Nutrition Angel Food Cake protein powder 1/3 cup gluten-free oat flour ½ cup almond meal flour ½ teaspoon baking powder pinch of salt 2 eggs 3 tablespoons plain greek yogurt 1 tablespoon honey ½ cup frozen dark cherries, divided     Method: Preheat oven to 350 degrees F. Spray 4 ramekins with nonstick spray and set aside. Whisk together eggs, yogurt, and honey in a mixing bowl until smooth. To the mixing bowl, add protein powder, oat flour, almond meal flour, baking powder and salt and stir until well combined. Stir in ¼ cup cherries.  Evenly distribute cobbler mixture into the 4 ramekins. Top each mixture with the remainder ¼ cup of cherries. Bake in the oven for 38-40 minutes and let cool for 10 minutes. Enjoy! Makes 4 servings 1 serving is 1 ramekin of cherry cobbler Macros for 1 serving 220 calories, 14.2g protein, 20.8g carbs, 10.1g fat, 9.6g sugar, 3.5g fiber

When it's time to enjoy a little holiday cocktail, why not do it the healthy way. We like to call this "The Not So Naughty Coconut Biscotti".  It has just the right amount of sweetness and a little extra protein boost. Ingredients: 1.5 oz kahlua 4 oz unsweetened coconut milk 4 oz water 1/2 scoop Devotion Angel Food Cake Protein  Method: In shaker, mix protein with water and coconut milk until smooth and creamy. Add Kahlua and continue shaking to mix. Pour on the rocks or serve straight up. Garnish rim with sugar, if you wish. Enjoy!  

Double Chocolate Sea Salt Caramel CupCakes! Wow, that's a mouthful... a mouthful of Yummy Goodness when you try this delicious dessert. Whey Too Sweet has literally just defined their name with this special treat. Method for Cupcakes: Preheat oven to 350 degrees. In mixer, add applesauce, eggs, and vanilla. Turn mixer to low. Combine protein powder, flour, baking soda, creatine powder, sea salt, and sweeter in bowl, and slowly add to mixer. Add chocolate chunks and caramel morsels. Mix on low until all ingredients are combined and batter is smooth.  Line muffin pan with cupcake liners. Optional: to keep the batter from sticking to the cupcake liner, spray with coconut oil or other light oil spray. Spoon batter in muffin pan. 1.5-2 spoonfuls per space. Bake for 20-15 min. Remove from oven and let cool. Cupcakes will sink. Method for Topping: In small saucepan melt coconut oil and chocolate on low. Slowly add protein powder, stirring as you go, until the topping thickens. The composition of each protein powder varies, thus the amount you use will depend on your personal preference for thickness. Once thickened, use a spoon to spread a layer on each cupcake. Top cupcake with chopped caramel-chocolate chunks, and sea salt. Makes 18 cupcakes.

Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown. Pre-treat pan with non-stick spray. Slice banana and add to blender or food processor. Add all other ingredients except chocolate chips to blender or food processor. Blend or mix well. Fold in chocolate chips. Pour ingredients onto pan and cook each side until golden brown.     

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 cool, slice, and enjoy.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 cool, slice, and enjoy.           

With some egg whites, Devotion Nutrition's Angel Food Cake Protein Powder and ground flax meal, I was able to capture a bit of that sweet, french toast flavor. Add two slices of ham, two slices smoked turkey breast and a slice of swiss cheese and you get that satiating sweet, salty flavor that busts your weekend breakfast or brunch cravings!In large frypan, medium heat add half of your batter (combine your ingredients) and swirl until evenly distributed. Cook one side and then flip when edges curl away from pan. I use my fingers to flip for best results. Add ham or turkey and swiss cheese. Fold over and let heat melt cheese and warm turkey or ham. Serve warm.With some egg whites, Devotion Nutrition's Angel Food Cake Protein Powder and ground flax meal, I was able to capture a bit of that sweet, french toast flavor. Add two slices of ham, two slices smoked turkey breast and a slice of swiss cheese and you get that satiating sweet, salty flavor that busts your weekend breakfast or brunch cravings!In large frypan, medium heat add half of your batter (combine your ingredients) and swirl until evenly distributed. Cook one side and then flip when edges curl away from pan. I use my fingers to flip for best results. Add ham or turkey and swiss cheese. Fold over and let heat melt cheese and warm turkey or ham. Serve warm.   

Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil and Salt. Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache.Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache.Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Nutrition Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil and Salt. Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache.Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache.Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Nutrition Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.Ingredients for Cookie Base: 1 cup whole old fashioned oats ½ cup Devotion Angel Food Cake 2 tbsp raw organic honey 2 tbsp almond butter 1 tbsp. melted coconut oil ¼ tsp. sea salt 1 whole large egg Ingredients for Caramel Layer: ½ cup raw organic honey 4 tbsp. pure maple syrup 1/3 cup natural peanut butter 4 tbsp. melted coconut oil 1 ½ tsp. vanilla extract Ingredients for Ganache: 12 oz. 100% cacao chocolate (Ghirardeli bars) 2 tbsp. melted coconut oil ½ cup Devotion Brownie Batter flavor protein     Preheat oven to 350° Spray spring form pan with baking spray of choice.   Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil, sea salt, and 1 Flex Flavor stick of Creme Brulee . Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache. Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache. Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.

Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!Preheat oven to 350*FMix all ingredients (except walnuts) in a high speed blender or food processorFold walnuts into mixturePoor in all ingredients into pre-sprayed or non-stick muffin or loaf panBake for about 30 minutesNom, Nom, Nom!No one can resist a nice slice of banana bread. Especially, when it's made with sweet Brownie Batter and crunchy walnuts. You get a taste of banana, walnuts, and chocolate in each bite!  Ingredients: (1 serving) 1 scoop Devotion Nutrition Brownie Batter 2 egg whites 1/3 cup oat bran 1/4 pumpkin puree 1/4 cup water 1/2 banana 1/4 crushed walnuts 1/2 tsp baking powder Instructions: Preheat oven to 350*F Mix all ingredients (except walnuts) in a high speed blender or food processor Fold walnuts into mixture Poor in all ingredients into pre-sprayed or non-stick muffin or loaf pan Bake for about 30 minutes Nom, Nom, Nom!