A thick, sweet, and creamy Cream Cheese Frosting made with Protein Powder that’s actually healthy! Use this sugar-free treat as a spread or even pipe it. It holds shape and the possibilities are endless! 

INGREDIENTS 

• 3 oz Reduced Fat Cream Cheese, Softened, 84g, about 6 Tbsp 
  
• 1 scoop Vanilla Protein Powder, about ⅓ cup, 30g 
  
• 3 Tbsp Almond Milk, or other, less for pure Whey Protein 
  
  INSTRUCTIONS 

1. If cream cheese is solid, place in a bowl and microwave for about 15 seconds to soften. 
   
2. Add protein powder and almond milk and whisk to combine. If too thick, add more milk a teaspoon at a time. 
   
   NOTES 

• Reduced-fat cream cheese is also known as Neufchâtel. 
  
  Storage: 
• Fridge: 4-5 days in an airtight container. 
  
  Product Recommendations: 
  Vanilla Milkshake Protein Powder 
  
  Nutrition: 

• Servings: 12 Tbsp | Serving size: 2 Tbsp 
• Calories: 54kcal 
• Fat: 3.1g | Saturated fat: 2g 
• Carbohydrates: 0.5g | Fiber: 0g | Sugar: 0.2g 
• Protein: 5g 
  
   
  
  Recipe by Haylee from Hayl’s Kitchen: Healthy Protein Powder Cream Cheese Frosting (Sugar Free)

Notice that you need 4 eggs total for this recipe. You’ll use 2 whole eggs + 2 extra egg yolks. I’m sure you can come up with another yummy use for the leftover whites! 

PREP TIME: 20 minutes 

COOK TIME: 35 minutes 

ADDITIONAL TIME: 1 hour 30 minutes 

TOTAL TIME: 2 hours 25 minutes 

Ingredients 

• 1/3 cup Dutch-processed cocoa 
• 1/2 cup plus 2 tablespoons boiling water 
• 2 oz. unsweetened chocolate, finely chopped (I use Baker’s squares) 
• 4 tablespoons (1/2 stick) unsalted butter, melted 
• 1/2 cup plus 2 tablespoons oil (corn, canola, vegetable, or coconut) 
• 2 large eggs 
• 2 large egg yolks 
• 2 teaspoons pure vanilla extract 
• 2 1/2 cups sugar 
• 1¾ cups Grindstone Gluten Free flour 
• 1/2 tsp. xanthan gum (*see note) 
• 3/4 teaspoon salt 
• 6 ounces semi-sweet chocolate chunks or chips 
  
  Instructions 

1. Preheat oven to 350°. Make a foil sling: Cut 18″ length foil and fold lengthwise to 8″ width. Fit foil into the length of a 13×9″ baking pan (I recommend using a metal one), pushing into corners and up the sides of the pan; allow excess to overhang pan edges. Cut 14″ length foil and fit into the width of the pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray. 
   
2. In a large microwave-safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30-second increments to help melt the chocolate. 
   
3. Whisk in the melted butter and oil. The mixture may look curdled at this point and that’s okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. 
   
4. Whisk in sugar until fully incorporated. 
   
5. In a small bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt. 
   
6. Stir the flour mixture into the wet ingredients and mix with a rubber spatula until combined. 
   
7. Fold in the bittersweet or semi-sweet chocolate pieces. 
   
8. Scrape batter into prepared pan and bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1 1/2 hours. 
   
9. When cool, cut and serve! The foil sling makes it easy to pull them out and place on the cutting board for easy cutting. These cut very nicely with a plastic-bladed cutter. 
   
10. If you use a glass baking dish, cool the brownies 10 minutes, then remove them promptly from the pan so they don’t overbake in the hot pan. 
    
11. Store leftovers at room temperature. 
    
    
    Notes 
    
    *Dairy-free adaptation: Use non-dairy alternatives for butter, and use non-dairy chocolate. 

Ingredients:

• 2 ripe bananas (mashed)
• 2 tbsp nut butter
• 1/2 cup Grindstone Blends Pancake Mix
• 1/2 cup oats
• 1/4 cup chocolate chips (optional)
• Sea salt

Directions:

1. Preheat oven to 375
2. Mash ripe bananas in a mixing bowl with a fork. Add 2 tbsp of nut butter and stir until combined.
3. To the banana mixture add pancake mixture, oats and salt, stir until combined. Fold in the chocolate chips.
4. Line a baking sheet with parchment paper. Drop 2-3 TBSP (depending on how large you like your cookies) onto the sheet.
5. Place in the oven and bake for 10-13 minutes (or until brown around the edges).

Ingredients:  Makes 12 cupcakes 

1 1/3 cup GRINDSTONE BLENDS Rice Flour 

1 cup sugar  

1 1/2 tsp baking powder 

3/4 tsp salt 

1/2 cup water 

1/2 cup sour cream at room temperature 

1/4 cup vegetable oil 

1 egg at room temperature 

2 tsp vanilla extract 

Instructions: 

• Preheat the oven to 350 degrees C 
  
• Line the cupcake pans with liners 
  
• Whisk together the GRINDSTONE BLENDS Rice Flour, sugar, baking powder and salt 
  
• Make a well in the dry mixture and add the water, sour cream, vegetable oil, egg and vanilla extract 
  
• Mix together the wet ingredients until they are combined, then slowly begin mixing in the dry ingredients 
  
• Mix well for several minutes 
  
• Let the batter sit for about 30 minutes for the ideal texture.  Rice needs extra time to absorb moisture 
  
• Fill the cupcake liners 2/3 full 
  
• Bake for 18-20 mins, until a toothpick comes out clean 
  
• Let the cupcakes cool for 5 minutes, before moving to a cooling rack 
  
• ENJOY!!!!

TIPS: 

1. Overmix your batter.  Because there is no gluten, you don’t have to be “gentle” with your batter.  Extra mixing helps the cupcakes rise. 
   
2. Let the batter sit for 10 mins.  
   
3. Bringing all of your ingredients to room temperature is best fore cooking. 
   
4. Tap your tray of cupcakes on the counter before putting them in the oven to remove air bubbles. 
   
5. These will last 2 days on the counter, a week in the fridge or 3 months in the freezer.