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ffactor

Desserts Recipes

Triple Chocolate Brownies

Posted on February 12, 2019
triple chocolate brownies

Triple Chocolate Brownies

Yields 12 Brownies

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12- count mold brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, cocoa powder, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 1/4 cup chocolate chips into batter.
  5. Evenly distribute batter into each brownie mold. Top each muffin with remaining chocolate chips.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Desserts Recipes

Lemon Blueberry Muffins

Posted on January 22, 2019
blueberry muffins

Lemon Blueberry Muffins

Yields 12 Muffins

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1 cup blueberries (3/4 cup blueberries in batter and 1/4 cup as topping)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, vanilla extract, lemon zest, and lemon juice. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 3/4 cup blueberries into batter.
  5. Evenly distribute batter into each muffin tin. Top each muffin with remaining blueberries (3-4 blueberries on each muffin).
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Recipes

Blueberry Ricotta Pancakes

Posted on January 7, 2019
blueberry pancakes

Blueberry Ricotta Pancakes

Yields 4 Silver Dollar Pancakes

Ingredients

  • 2 scoops F-Factor 20/20 Vanilla Powder
  • 2 tbsp. milled flaxseed
  • 1/2 tsp. baking powder
  • 2 egg whites
  • 2 tbsp. milk
  • 1 heaping tbsp. part-skim ricotta cheese
  • 1/2 cup blueberries

Directions

  1. Preheat pancake maker or griddle over medium heat. Spray with nonstick spray.
  2. In medium bowl, add F-Factor powder, milled flaxseed and baking powder. Mix together. Add in egg whites, milk, and ricotta cheese. Mix together batter until smooth. Add additional milk if necessary. Fold in blueberries into batter.
  3. Pour batter into each pancake mold, distributing evenly. Cook until batter begins to bubble and flip using small spatula to cook other side.
  4. Serve pancakes immediately, drizzling with your favorite syrup.

Breakfast/Brunch Desserts Recipes

Apple Cinnamon Bread Mini Loaves

Posted on October 14, 2018
Apple Cinnamon Mini Bread Loaves

Apple Cinnamon Bread Mini Loaves

Yields 12 mini loaves

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chopped apple pieces into batter.
  5. Evenly distribute batter into each brownie tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Disclosure: Manitoba Milling Co. provided me with a free sample of their flax milk to develop this recipe.

Breakfast/Brunch Desserts Recipes

Gluten Free Chocolate Chip Muffins

Posted on September 26, 2018
high fiber muffins

ffactor muffins

Gluten Free Chocolate Chip Muffins

Yields 12 Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chocolate chips into batter.
  5. Evenly distribute batter into each muffin tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.