I’ve been using MissFits Nutrition protein powder for quite some time now. Probably since the early stages of my fitness journey. Why do I love them? Because their pea protein powders (yup, vegan and dairy free friendly!) aren’t filled with rubbish – to put it politely. The powder itself has no added sugar, no ingredients you can’t pronounce and it’s high in vitamin B12 as well as containing less than 80 calories per sachet.
I love using the protein in my breakfast porridge after i’ve worked out but I also love baking with it too. With a variety of flavours (coffee, vanilla, mixed berry and chocolate) the baking options are endless! So, using some of my favourite Instagram girls i’ve put together a mini bundle recipe post where we’ve all used MissFit Nutrition protein powders in a recipe. I know, I know – I’m good!
So pick your favourite and get making/baking!
Mango and Chia Pudding
This protein pudding is not only ridiculously refreshing but it’s packed with nutrients and healthy ingredients to keep you going all day long.
Ingredients – Serves 2 or one large jar
For the chia layer
3 tbsp chia seeds
125ml almond milk
1 Vanilla MissFits sachet
1 tsp vanilla extract
For the mango compote layer
1 mango cut into chunks
1/2 tsp cinnamon
2 tsp Sweet Freedom fruit syrup
Water to just cover the mango
1. In a bowl combine the chia seeds, milk and water and stir until everything is combined.
2. Add 1 vanilla MissFits sachet to the mixture.
3. Leave to set on the side.
4. Cut one whole mango (69p in Tescos – at the moment!) into small chunks and toss in a pan. Cover just the top of the chunks with water, add the maple syrup and vanilla extract and allow to boil.
5. Once boiled leave to simmer for 15 minutes and then mash the chunks into a compote texture.
6. Once your mango compote has cooled, pour into two jar glasses (or one).
7. Top the mango layer with you chia seed layer and then top this layer with your desired yoghurt of choice. Greek Yoghurt is a great option as it really compliments the layers and create a refreshing taste in your palette.
8. Sprinkle with some sunflower seeds, gobble up and enjoy!
My own recipe, @hannahandfitness
Coffee and Walnut Loaf
This classic coffee and walnut loaf is perfect to enjoy for breakfast, a snack or a cheeky pudding. With an easy, protein rich coffee flavoured loaf and icing; this recipe is one that will have you wanting to go back for more!
Preparation time 10 minutes
Cooking time 35-45 minutes
Ingredients – Serves 12
For the loaf
2 sachets of coffee Missfits Nutrition protein powder
½ a teaspoon of baking powder
20g of melted coconut oil
50g of coconut flour
1 tablespoon of natural sweetener
200g of liquid egg whites
30g of unflavoured casein protein,
30g of sesame flour,
220ml of liquid (I used strawberry Sci Mx Shake),
40g of chopped walnuts.
For the icing
1 sachet of coffee flavoured protein powder,
100g of natural yogurt,
40g of chopped walnuts.
1. Line a loaf tin with greaseproof paper and pre heat your oven to 150C,
2. Mix together all of the ingredients and leave to rest for 5 minutes.
3. Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!
4. Now, pop the tin in to the oven for around 50 minutes or until golden!
5. Once out of the oven, leave to cool in the tin.
6. To make the icing; simply mix the protein powder with the yogurt until well combined. Now spread this on top of the loaf before spreading the nuts on top.
7. Slice and ENJOY!
Recipe by: Hannah Potter from @_hannaheats
Hannah is a Blogger, Teacher, Taste-maker and Fitness enthusiast. You can see more of Hannah’s amazing recipes on her blog, Instagram and twitter: @_hannaheats, www.hannah-eats.com
Ingredients – Serves 2
180ml egg whites
100ml almond milk
1 tbsp coconut flour
2 sachets of chocolate missfits
1 tsp baking powder
Sweetener (to taste if required)
Optional fillings: cacao nibs, berries, superfood powder or nut butter
1. Whisk the egg whites in a bowl until light and fluffy and roughly double in size
2. In a separate bowl, mix together the milk, protein powder, baking powder and any extra fillings and mix until well combined
3. Add this into the egg white mixture and fold together carefully so you don’t lose too much volume in the egg whites
4. Add your coconut flour last, mix until well combined and leave to stand for 5 minutes then mix again before cooking
5. Heat some oil in a pan then carefully wipe clean with some kitchen roll to get rid of any residue oil, then you can start cooking!
6. Tip heaped tbsp. of the mixture into a pan and cook for a couple of minutes on each side, flipping when bubbles form on the top.
7. Stack your pancakes with whatever you fancy – I sandwiched mine together with layers of yoghurt and topped with almond butter and pomegranate seeds!
8. Tuck in!
Recipe by: Jose Trotter from @justjosihealth
1 Vanilla Multitasker
2 cups buckwheat or brown rice flour
3 cups ground almonds
4 tbsp ground ginger
1/2 tbsp cinnamon
1/2 cup agave nectar
1/2 cup water
2 tbsp chia seeds
2 tbsp coconut oil
Pinch of salt
1. Pre-hear your oven 180c. Line two baking trays with baking paper.
2. Place all of the following ingredients in a large mixing bowl. Mix together until fully combined and a sticky dough has formed.
3. Cover your counter in a little extra flour before rolling out your dough with a rolling pin until it’s thin and smooth. Grab a gingerbread man cutter to cut into shapes and place these on the baking trays.
4. Bake for around 15 minutes or until golden. be careful not to let the edges burn.
5. Once read take out the oven and leave them too cool before decorating them.
6. To decorate take a blog of peanut butter for each eye and two buttons before placing on your goji berries and chopped dates.
Recipe by: Holli from @happilyholli
No-Bake Coconut Bounty Cups
6 tbsp Chi London Coconut Oil
5 tbsp cacao powder
2 tbsp maple syrup
For the filling
1. Make the chocolate coating first by placing the coconut oil into a small bowl and melting in the microwave, about 2-3 minutes.
2. Add the cacao powder and maple syrup, mixing until combined.
3. Pour half the chocolate mixture into cupcake paper cups, about 1-2 tablespoons each, and place in the freezer to set while you make the filling.
4. For the filling, mix all the ingredients until combined, and evenly divide the mixture over the set chocolate cups, using a spoon to make smooth out the surface.
5. Pour in remainging chocolate, and place in the fridge or freezer to set.
Recipe by: Stephanie Perk from @sprinkle_of_green
Whatever you end up making – let me and the girls know by tagging us! You can use my code ‘Hannah20’ for 20% off your first order of MissFits Nutrition. Enjoy!