INGREDIENTS

150g dates

100g roasted  almonds

2 tsp coconut oil  

120ml PureggWhites  

  • 1/2 cup rolled oats ( 60g )

 


PREPARATION

Leave the dates and clear in sauce linseed for 4 hours in the fridge.  

Grind the almonds. Add the mixture to the dates and beat for 2 minutes. Add the oats and beat to mix. Brush a form of bread or pound cake with coconut oil and sprinkle with coconut flour. Place the dough and press with the tips of fingers moistened. Bring to a low oven for 15 to 20 minutes. Remove and cut them in little bars.

Base:

100 g biscuit water and salt, crushed

½ cup PureggWhites (100 ml)

1 cup of crushed nuts (90 g)

 

FILLING:

2 ½ cups PureggWhites (500 ml)

200g low fat ricotta

1 onion, sliced ​​into 4 parts (100 g)

2 cloves garlic, chopped (8 g)

1 cup of soy extract (60 g) salt reduced

Salt

1 scallion chopped (15g)

 

Preparation


Make the dough: mix all the ingredients until smooth. Wrap it in plastic wrap and let rest in the refrigerator for 1 hour. With the help of the hands, the dough evenly over the bottom into a round shape of slightly firm background. Remove from the oven and set aside. Mix the egg whites, ricotta cheese, onion, garlic and seasoning if necessary, season with salt.

Add green onions , mix and spread this cream over the dough . Bake in preheated oven (160 ° C ) and bake for about 45 minutes or until the stick a toothpick in the filling, it comes out clean, damp . Serve hot or cold, plain or accompanied by various salads

Ingredients

½ cup Puregg Whites (100 ml )

2 tablespoons of skimmed milk powder (12 g)

1 tomato, deseeded and cut into strips (60 g)

salt and black pepper kingdom

1 teaspoon (tsp ) olive oil

6 basil leaves

 


Preparation

Mix the egg whites with powdered milk , then add the tomatoes . Season with salt and pepper. Grease a non-stick skillet with oil and heat over low heat. Pour the mixture of clear, cover and leave on low heat until the omelette firm , without stirring, until slightly opaque surface . Sprinkle the basil leaves and turn the omelette on the plate on which it is serving. Serve it with salads .

(From SBF Challenge Recipe book 3)IMG_6292-300x300
Serves 10
  • 3 grated red apple (160g each)
  • 1 cup Puregg Liquid Egg whites (approx 6)
  • 2 cups (240g) wholemeal self raising flour
  • 2 tsp baking powder
  • 1 tbsp cinnamon
1. Mix dry ingredients first
2. Add in the wet ingredients till just combined
3. Bake in a loaf tin at 180 degrees for approx 35 – 45 mins
Per serve: 
Cals: 120 Carbs: 22.8g Prot: 5.5g Fat: 0.7g Sugars: 5.5g
(From SBF Challenge Recipe book 2)Sally-Brouwer-Fitness-Pistachio-slice-300x199
Makes 15
  • 3 cups (285g) of rolled oats
  • 1/2 cup (30g) shredded coconut
  • 1/2 cup (60g) dried cranberries
  • 1/4 cup (28g) shelled pistachios
  • 2 tblsp baking natvia (optional for sweetness)
  • 1 egg
  • 1/2 cup Puregg Simply Egg Whites (approx 3)
  • 3 tblsp golden syrup
  • 3 tblsp hot water
  1. Mix oats and hot water in a bowl
  2. Beat egg and whites together and mix with the oats
  3. Mix everything else in
  4. Pack down tightly in a lined baking tray
  5. Bake for 20 – 25 mins at 180 degrees till golden brown
Per slice: 
Cals: 127 Carbs: 18.7g Prot: 3.8g Fat: 4.5g Sugars: 4.7g
Makes 12IMG_1175-1-300x200
  • 1.5 cups raw cashews
  • 15 pitted dates
  • 1/4 cup Puregg Simply Egg whites
  • 1 cup lemon Chobani (or other low sugar / fat Greek yogurt)
  • 1/4 cup mixed berries (or fruit of choice)
  1. Blend cashews, dates and egg whites to form a paste and press into 12 hole muffin tray.
  2. Bake at 180 degrees for 10 – 12 min and allow to cool.
  3. Fill cases with Chobani and fruit then refrigerate till ready to serve.

 

Per serve:

Cals: 140 Carbs: 13g Prot: 4.9g Fat: 7.7g Sugars: 6.8g

Ingredients

• 1 cup wholegrain rolled oats

• ½ cup Puregg liquid egg whites (130g)

• 1 banana (126g), mashed

• 2 tbsp pumpkin seeds

• 2 heaped tbsp chia and almond spread *could substitute with any nut butter

Method

1. Mix everything in a bowl.

2. Press into a 8 x 8 inch lined baking tray.

3. Bake in a 180°C oven for approx. 15 minutes or until lightly browned.

PER BAR

Calories: 146

Carbs: 15.5g

Protein: 6.8g

Fat: 6.1g

Sugar: 4.1g

Ingredients

• 150g (6½ tbsp) low-fat peanut butter *could substitute with any nut butter

• ¼ cup Puregg egg whites (64g)

• 1 cup rice puffs

• 1 tbsp baking Natvia *could substitute with honey

Method

1. Mix peanut butter, egg whites and Natvia together.

2. Stir through rice puffs until combined.

3. Spoon onto lined baking tray to form 12 biscuits.

4. Bake in 180°C oven for approx. 15 minutes.

PER COOKIE Calories: 74

Carbs: 5.3g

Protein: 2.6g

Fat: 4.5g

Sugar: 1.9g

Ingredients

• 2 sheets of mountain bread *could substitute with gluten-free flat bread / wraps

• 1 cup (70g) sliced mushrooms

• 2 x 125g tin of corn kernels, drained

• 2 cups baby spinach, finely chopped

• 6 eggs

• ½ cup Puregg liquid egg whites (130g)

• Approx. 4 cherry tomatoes, halved

• Salt and pepper (optional)

Method

1. Arrange mountain bread to cover the bottom of a circular oven-proof dish and layer mushrooms over the bottom.

2. Beat eggs and egg whites, then add in corn, cheese and spinach.

3. Pour the egg mixture over the mushrooms and season if preferred.

4. Arrange cherry tomatoes on top and place in 180°C oven for approx. 30 minutes or until firm to touch in the middle.

PER SERVE (¼ OF THE PIE)

Calories: 196

Carbs: 5.6g

Protein: 15.1g

Fat: 8.1g

Sugar: 2.3g

● Time: 5 min ● Makes a big bowl  

  • Protein
  • Refined sugar-free
  • Superfoods
  • Gluten-free
  • Lactose-free


Pasteurised Puregg Egg Whites allow you to enjoy the high protein benefits – no cooking required. They also adhere the mousse and give it a glossy shine.
You only need one bowl to make this super simple and decadently healthy chocolate mousse.

 

  • This rich mousse is plant-based and contains heart healthy medium chain fatty acids from the coconut cream.
  • It’s super filling from fibre-rich coconut and whey protein isolate.
  • Raw cacao is full of antioxidants and magnesium.

 

Ingredients 

  • 1/3 cup Puregg Egg Whites
  • 400g can coconut cream, refrigerated overnight 
  • 1 cup raw cacao powder 
  • 3 scoops chocolate whey protein
  • 1 tsp vanilla extract
  • 3/4 cup stevia

 

Method

1 Using a food processor, beat Puregg Egg Whites until glossy. This should take 1-2 minutes and you should be able to turn the bowl on its side without the egg whites moving.

2 Separate the creamy part of the coconut cream from the watery part. Add the creamy part into a seperate bowl and beat in cacao, and protein powder, vanilla and stevia.

3 Enjoy immediately!

Top Tips!

  • Refrigerate Chocolate Decadence Mousse to make it even thicker.

 

You can use full-fat coconut milk instead of coconut cream. However, some brands aren’t thick enough and won’t work. Do a thickness test by shaking the can. If you can’t hear the liquid swishing around inside, it should be okay for this recipe.

 

  • This recipe makes a massive bowl – halve the amounts for a more modest serving.
  • Why not try freezing your Chocolate Decadence Mousse for a deliciously rich ice cream?