Protein In The Clutch: 7 Tasty Treats

Build your body while baking up a storm with these gain-fueling goodies.

For those who aren't Clutch, the holidays always present an unappetizing dilemma. You can go with the flow and be like everyone else, backsliding for weeks on your training and diet to appease social norms that you wear as comfortably as a straightjacket. Or you can ignore the holidays completely and be that guy or girl: the one who's so narcissistic that they can't spend 10 minutes giving, participating, and celebrating.

At Clutch, we call BS on both approaches. Don't slack off and get weak, but don't be an antisocial Grinch, either. Stay on top of your game and still spread some Christmas cheer.

The holiday recipes that follow are just the ticket. So break out of the mold and prove that baking can be a healthy, year-round activity with these protein treats from the kitchen of Clutch Bodyshop.

1

Cinnamon Oat Pumpkin Breakfast Cookies

Move over, oatmeal raisin. Reacquaint your palette with the flavors of the season with this healthy treat. The oats will hit you with a healthy dose of carbs while the garbanzo beans bolster your protein intake and pumpkin spice adds the taste of the holidays.

Ingredients

Garbonzo Beans 260 g



Cinnamon-flavored oats 2 packages


Stevia 1/2 cup


Canned pumkin 3/4 cup


flax egg 1 tbsp


suger-free maple syrup 1/4 cup


Vanilla Extract 1 tsp


pumpkin spice 1 tsp


baking powder 1/8 tsp


Coconut butter 2-1/2 tbsp


Directions
  1. Preheat oven to 375 F.
  2. Drain garbanzo beans. Rinse very well.
  3. Mix 1 tbsp flax with 3 tbsp water in a small bowl. Let sit for 5 minutes.
  4. Add garbanzo beans, baking mix, pumpkin, cinnamon oats, and flax egg to food processor. Blend until very smooth.
  5. Add Stevia, maple syrup, vanilla extract, pumpkin pie spice and baking powder. Blend again until smooth.
  6. Spray a cookie sheet with cooking spray. Spoon batter onto a cookie sheet to make five large cookies.
  7. Bake for about 12-13 minutes or until a knife comes out clean. Let cookies completely cool.
  8. Put coconut butter into a plastic bag and cut off the end. Pipe coconut butter evenly onto the cookies.


Nutrition Facts
Serving Size: 1 cookie
Recipe Yields: 5 cookies
Amount per serving
Calories 145
Fat 4 g
Carbs 22 g (6 g fiber)
Protein 8 g
2

Vegan Banana Chocolate Chunk Cookie Cups



The combination of chocolate and banana is the definition of delicious. After all, there's a reason Chunky Monkey is a best-selling flavor. Fuel your muscles and satisfy your cravings without the guilt that comes with waking up to a half-empty ice cream container on your nightstand.

Ingredients

Oat flour 3/4 cup


Stevia 1/2 cup


baking powder 1/8 tsp


Flax egg 1 tbsp mixed with 3 tbsp water


vanilla extract tsp


Ripe banana 2 ripe


coconut oil 3 tbsp


Unsweetened Almond Milk 1/4 cup


Dairy-free chocolate chunks 1/4 cup


Directions
  1. Preheat oven to 375 F.
  2. Mix Clutch Vegan Baking Mix, flour, Stevia, and baking powder.
  3. In a small bowl, make flax egg by mixing 1 tbsp flax with 3 tbsp water. Let it sit for about 5 minutes.
  4. Heat banana and coconut oil in a bowl until coconut oil is melted. Mash banana and coconut oil together until there are no chunks of banana.
  5. Mix flax egg, banana, almond milk, and vanilla extract together. Combine wet and dry ingredients and mix well. Fold in chocolate chunks.
  6. Spray a muffin pan with cooking spray. Spoon batter evenly into eight spots in the muffin pan.
  7. Bake for 13 minutes or until a knife comes out clean.


Nutrition Facts
Serving Size: 1 cookie
Recipe Yields: 8 cookies
Amount per serving
Calories 150
Fat 5 g
Carbs 20 g (3 g fiber)
Protein 7 g
3

Peanut Butter Swirl Fudge Brownies



Stick to the traditional fan favorite and bake up a batch of brownies that everyone is sure to like with this chocolate and peanut butter combo.

Ingredients

Oat flour 1 cup


cocoa powder 1/4 cup plus 2 tbsp


Stevia 1/3 cup


cinnamon 1/2 tsp


baking powder 1/2 tsp


flax eggs 2 tbsp of flax mixed with 6 tbsp water


unsweetened almond milk 3/4 cup


coconut oil 1/4 cup plus 2 tbsp


Agave oil 3 tbsp


vanilla extract 1 tbsp


dairy-free chocolate chips 1/4 cup


peanut butter 1/4 cup


Directions
  1. Preheat oven to 350 F.
  2. Mix oat flour, baking mix, cocoa powder, Stevia, cinnamon, and baking powder in a large bowl.
  3. Mix 2 tbsp flax with 6 tbsp water in a small bowl. Let sit for about 5 minutes for flax eggs to thicken.
  4. In a separate bowl, microwave coconut oil and chocolate chips until melted.
  5. Add flax eggs, almond milk, agave syrup, and vanilla extract. Mix well.
  6. Combine wet and dry ingredients. Batter will be very thick. Pour batter into a 10x10 baking dish coated with cooking spray.
  7. Melt peanut butter in a small bowl until it's almost a liquid consistency (about 1 minute). Drop spoonfuls of peanut butter on batter. Swirl peanut butter in with a knife.
  8. Bake for 20 minutes.
  9. Let cool for about a half hour, then slice into 12 brownies.


Nutrition Facts
Serving Size: 1 brownie
Recipe Yields: 12 brownies
Amount per serving
Calories 180
Fat 12 g
Carbs 17 g (3 g fiber)
Protein 4 g
4

Vegan Blueberry Banana Bread



Spice up your standard loaf of bread with this vegan-friendly recipe. It's the perfect pairing of fruit's natural sweetness and the powerful tang of vanilla and cinnamon.

Ingredients

Oat Flour 2 cups



Stevia 2 tbsp


baking powder 2 tsp


baking soda 1 tsp


cinnamon 1 tsp


Agave syrup 1/3 cup


bananas 3 very ripe


coconut oil 3 tbsp


unsweetened almond milk 1/4 cup


vanilla extract 1 1/2 tbsp


blueberries 1 cup


Directions
  1. Preheat oven to 350 F.
  2. Mix flour, baking mix, Stevia, baking soda, baking powder, and cinnamon in a bowl. Mash banana in a separate bowl.
  3. Heat coconut oil in a small bowl and add to mashed banana. Mix well.
  4. Add almond milk, agave syrup, and vanilla extract. Mix again.
  5. Combine wet and dry ingredients and mix well. Be careful not to overmix.
  6. Fold in blueberries. Spray a loaf pan, or grease with coconut oil. Pour batter into pan. Bake for about 35-40 minutes, or until a knife comes out clean. (Mine took about 38 minutes and it was perfect.) Let cool completely, and slice into 12 slices.


Nutrition Facts
Serving Size: 1 slice
Recipe Yields: 12 servings
Amount per serving
Calories 170
Fat 4 g
Carb 34 g (3 g fiber)
Protein 3 g
5

Vegan Cinnamon Crumble Coffee Cake Muffins



Coffee cake is a crumbly, sweet treat that goes with more than just a piping hot cup of Joe. Make this healthy version of the sinful treat anytime.

Ingredients
Muffins

Oat Flour 2 cups



Stevia 3/4 tbsp


unsweetened almond milk 1 cup plus 3 tbsp


baking powder 2 tsp


baking soda 1 tsp


cinnamon 1-1/2 tsp


instant coffee granules 1 tbsp


Canned Pumpkin 1/4 cup


Agave syrup 3 tbsp


vanilla extract 1 tsp


Cinnamon Crumble

Oat Flour 1/2 cups


brown sugar 2 tbsp


Stevia 3/4 tbsp


Vegan butter 3 tbsp


cinnamon 2 tsp


Cinnamon Coffee Sauce

maple syrup 1 tbsp


cinnamon 1/2 tsp


Stevia 1 tsp


vanilla mocha powder 2-1/2 tbsp


Directions
  1. Preheat oven to 350 F.
  2. Mix together oat flour, baking mix, Stevia, cinnamon, baking powder, baking soda, and instant coffee.
  3. In a small bowl, mix together 1 tbsp ground flax and 3 tbsp water. Let sit for about 5 minutes to thicken.
  4. In another bowl, mix almond milk, pumpkin, olive oil, flax egg, agave syrup, and vanilla extract.
  5. Combine wet and dry ingredients and mix until combined. Be careful not to overmix.
  6. Spoon batter evenly into 12 spots in a prepared muffin tin.
  7. In a medium bowl, heat vegan butter until melted. Add Stevia and brown sugar. Mix.
  8. Add cinnamon and flour. Mix with fork until well-combined and crumbly.
  9. Sprinkle evenly over each of the muffins. Bake for 16 minutes or until a knife comes out clean.


Nutrition Facts
Serving Size: 1 muffin (without sauce)
Recipe Yields: 12 servings
Amount per serving
Calories 195
Fat 7 g
Carbs 28 g
Protein 5 g
6

Clutch Bodyshop French Toast



No need to head out for a gourmet breakfast. Make your own restaurant-quality meal and start the day off right with this recipe.

Ingredients

Rudi's Bread (gluten free) 2 slices


unsweetened almond milk 1/4 cup


Clutch Baking Mix 1/2 scoops


orange juice 1/8 cup


flax meal 1 tbsp


Maple Syrup 1 tbsp


cinnamon 2 tsp


vanilla extract 1 tsp


Directions
  1. Whisk together all the ingredients, except bread and oil, in a medium bowl until well combined and no lumps remain.
  2. Heat in a nonstick skillet over medium-high flame and lightly spray with oil.
  3. When skillet is hot, dip slice of bread in mixture until well-coated, wiping against the sides of the bowl to remove any excess.
  4. Place bread on skillet, lower heat to medium-low, and cook until golden brown.
  5. Continue with bread slices to fill up skillet (depends on the size of your skillet).
  6. Flip each piece and cook on other side until golden brown.
  7. Plate and top with 1 tsp coconut oil and 1 tbsp maple syrup


Nutrition Facts
Serving Size: 2 slices
Recipe Yields: 1 serving
Amount per serving
Calories 345
Fat 10 g
Carbs 60 g
Protein 10 g
7

Clutch Bodyshop OG Protein Pancakes and Waffles



Sick of consuming calorie-filled carbs covered in syrup and butter? Skip the short stack and say hello to this healthy option instead.

Ingredients

Organic egg 1


Instant oatmeal 2 tbsp


vanilla almond milk 1/8 cup


Directions
  1. Combine all ingredients in a large bowl.
  2. Spoon pancakes onto a sprayed skillet over medium-low heat. (You can also use a waffle maker.)
  3. Cook until bubbles form, then flip and cook an additional 1-2 minutes.


Note: If you're looking to cut out all dairy and make this recipe vegan, use the Clutch Vegan Baking Mix and a flax egg (1 tbsp flax mixed with 3 tbsp water).

Nutrition Facts
Serving Size: 1 pancake/waffle
Recipe Yields: 1 serving
Amount per serving
Calories 219
Fat 11 g
Carbs 10 g
Protein 21 g
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