We are absolutely addicted to these easy-to-make Justine’s chocolate chip cookie crumb pancakes! With just a few ingredients, you can create your own super quick and easy highprotein breakfast. Don’t let the delicious chocolate chip cookie flavor fool you, it’s super filling and will keep you energized without the sugar-crash of normal pancakes. The recipe is so simple that even kids can make it, making it the perfect go-to for celebrations like Father’s Day brunch.

Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 1 and 1/2 cup almond flour
• 1/2 cup Justine’s chocolate chip cookie crumbs (plus more for topping)
• 1 tbsp melted coconut oil
• 8 tbsp melted butter
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tbsp alternative sweetener
• pinch of salt
• 3 tbsp hot water (optional)

1. Mix all ingredients together in a bowl vigorously until well-combined and smooth.
2. Let rest for 5 minutes
3. Set a nonstick pan to a medium heat. Lightly grease with butter or oil.
4. Pour small rounds of batter into the pan. Cook each side until the edges are set, then flip.
5. Cook for 30 more seconds, until golden brown
6. Serve and enjoy! Sprinkle extra Justine’s cookie crumbs on top for a boost of deliciousness.

Tips

• Don’t use coconut flour as a substitute for almond flour. Coconut flour has a very distinctive taste which can overpower the pancakes
• The batter will be thick and brownie-like. If you want it thinner simply add a few tablespoons of hot water as required

This 10 minute gooey, smooth and indulgent caramel sauce is about to change your life! And, the best thing is it’s sugar-free and free from harmful chemicals which are typically found in those store-bought preserved caramel sauces.

Our friends at @fooddreamer inspired us with their gooey sugar-free caramel sauce, which we've combined with a delicious keto-friendly plant-based ice cream, and a wee sprinkling of our very own Hurricane's Toffee Crunch crumbs for that extra crunchy texture! It’s the perfect wintery after-dinner treat that takes no time at all! Here’s what you’ll need: 

Ingredients

• 1/4 cup butter
• 3 tbsp SWEETNZ Golden Brown Sweetener
• 3 tbsp Nativa Sugar substitute
• 1/2 cup heavy cream
• 1/4 tsp xanthan gum
• 1/4 tsp kosher or sea salt
• 2 tbsp water

Method

1. In a medium saucepan over medium heat, combine butter, SWEETNZ Golden Brown Sweetener, and Nativa Sugar substitute. Bring to a boil and cook for 3 to 5 minutes (be careful not to burn it).
2. Remove from heat and add cream. The mixture will bubble vigorously.
3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
5. For salted caramel, simply stir in additional salt at the end.
6. Scoop some Halo Top Ice cream into a bowl, sprinkle our Hurricane's Toffee Crunch crumbs, and pour over your decadent golden brown gooey caramel sauce.
7. Any leftover sauce can be stored in the fridge for a week or so. Just gently reheat in the microwave or in a saucepan to make it pourable again.

This recipe was adapted from https://alldayidreamaboutfood.com.

Ingredients:

• 200g Dark Chocolate
• 1/4 Cup Justine's Erythritol
• 1/5 Cup Justine's Protein Cookie Crumbs
• 1/2 Cup Unsalted Butter
• 4 Eggs
• 1/4 Cup Heavy Cream
• 1 Pinch of Salt
• 1/2 tsp Vanilla Extract
• 2 Tsp Plain Flour

Method:

• Melt the butter and dark chocolate together
• Once melted, add in 1/4 cup of cream and stir well, until chocolate looks silky & smooth
• In a clean bowl, add all four eggs
• Add 1/4 cup of Justine's Erythritol
• Add the vanilla extract and salt
• Beat the eggs until fluffy & creamy
• Add the Justine's Protein Cookie Crumbs into a bowl and set aside
• Pour the chocolate mixture into the egg mixture and fold together
• Now, fold in the flour and Protein Cookie Crumbs
• Grease ramekins and coat with dry flour
• Pour the batter into the ramekins
• Bake at 220 degrees celsius for eight minutes
• Allow to cool and carefully remove from ramekins
• Decorate to your preference

Ingredients:

• 150g Justine's Protein Cookies or Crumbs
• 15-20 Dates
• 180g Walnuts
• 1.5 Cups Greek Yoghurt
• 1 Cup of Milk
• 1 Tsp Gelatin Powder
• 1 Tsp Berry Jam
• Fresh Fruit

Method (Base):

• Soak the dates in warm water for 10 minutes
• Crush walnuts into small pieces in a bowl
• Once softened, cut the dates into 1cm pieces
• Add the dates to the bowl
• In another bowl crush up your favourite Justin'e Protein Cookies
• Mix Protein Cookie crumbs and the date & walnut mixture together
• Once, mixed, crush the mixture using a pestle & mortar to help spread the moisture from the dates through the mixture
• Place the mixture into a greased tart pan and spread using the back of a spoon

Method Filling:

• Sprinkle the gelatin into a cold water in a wide bowl, leaving the powder to 'Bloom' for 3-5 minutes
• Heat 1 cup of milk, but DO NOT BOIL
• Add the blooming gelatin powder to the milk
• Gently stir the milk until the gelatin powder is well dissolved
• Take the milk off the heat and allow to cool
• Add the Greek yoghurt to the mixture along withe the berry jam for flavour
• Stir well and then pour onto the base
• Top with fresh fruit
• Chill in the fridge for at least 2 hours

Here's what you need to make this delicious custard and rhubarb tart.

Ingredients:

• 300g Justine's Protein Cookies (Recommend Raspberry White Choc)
• 1 Cup Coconut Flour
• 60g Butter
• 4 Rhubarb Sticks
• 6 Tsp Justine's Erythritol
• 2 Eggs
• 1/2 Cup Cream
• 1 Cup Custard
• 3 Tsp Ground Almonds
• 3/4 Cup Plain Flour
• 1 Tsp Vanilla Extract

Method:

• Break up the Justine's Protein Cookies into a bowl and crush them to crumbs
• Add in Plain Flour & Coconut Flour and mix together
• Melt butter and add to the mixture, stirring thoroughly
• Place the crumb mixture onto a tart base
• Press crumbs down firmly with the back of a spoon
• Bake the base in the oven at 180 degrees celsius for eight minutes
• Dice the Rhubarb and cover with half the Erythritol. Leave to sit for 10 minutes
• Pour the cream into a clean bowl and add the eggs, mix well
• Add remaining Erythritol and custard and mix thoroughly
• Add 2 Tsp plain flour into the custard mixture to absorb the moisture from the rhubarb when baking
• Add Vanilla Extract and mix well
• Place rhubarb on the now baked base, followed by the custard mixture.
• move evenly across the base
• Bake in the oven for a further 20 to 25 minutes at 180 degrees celsius