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Cookies & Cream Protein Cake

We've also been highlighting our Protein Baking Mix this month and this week, we're sharing our Cookies & Cream Protein Cake recipe.  

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May 17, 2018

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Posted in Keto, Recipe


Keto Bread & Wednesday Markets

This week, we launched the second of our three new Keto items.  We're pretty excited for this one as it's going to be one of the most versatile products we offer.  There's so many fun ways you can use this product and today we're going to share a few great ones!  

We've got two amazing options for this bread depending on your preferences.  The Coconut Flour Bread is a great one to add a delicious topping to (see our recipe below for a cinnamon spread!) and also an easy snack or breakfast option topped with some good fats like a nut butter or some simple grass fed butter.

The Almond Flour Bread can also be used as a snack bread with a fat topping but a great idea we got from one of our clients is to use it for French Toast.  Who doesn't love French Toast in the morning?!  We do!  Especially with the long weekend coming up, why not treat yourself to a special breakfast and enjoy some delicious, low carb French Toast :) We've got a little recipe below for this one too!

Another exciting upcoming event for us is the Wednesday Market which starts next Wednesday, May 23rd from 3:30-6:30 PM.  Now you'll have another day to access even more of the great vendors at the Thunder Bay Country Market.  We're excited to have another day to reach the community too so stop by this week and check out what's at the booth.

On days were the Market is closed, you can still find some delicious treats available for walk ins at Synergee Fitness & Iron Performance.  So no matter what side of town you're on, we've got a drop in stop for you.  Of course, the full menu is online and we'll have your order ready for pick up within 48 hours at Synergee Fitness or we'll bring it to the Market for you if you're coming on Saturday or Wednesday.

We hope you all enjoy the long weekend and get to spend some time outside.  If you get the chance, try out one of the new Keto Breads and check out a few of our recipes below :)

 

Keto Cinnamon Bread

1 Slices Keto Coconut Bread

1 tbsp Butter

1/2 tsp Cinnamon

 

Melt butter in oven and stir in cinnamon.  Spread onto bread and ENJOY!

Keto French Toast

2 Slices of Keto Almond Bread

2 Eggs

1/4 cup Heavy Cream

 

Heat up pan on stove top.  Whisk together eggs and cream.  Add butter to your pan.  Dip your bread on both sides into egg mixture.  Cook in pan until golden brown on both sides.  

The Whey Way

One of the great things we pride ourselves on at Buff Bakery, is providing super healthy alternatives to delicious treats.  We love the idea of being able to have a great tasting treat without having it blow your entire diet.  One of the ways we do this is by boost up the protein content our products by adding whey protein to our baking.  It's important to understand what is in our foods so that we can make conscious decisions on what to eat.  

The whey we use in our products is gluten free, non-GMO and Canadian based.  Whey can often be a touchy product as it can have fillers, artificial flavouring or be from an un-pure source.  The whey we use is also NSF certified which means it complies with strict standards and procedures imposed by NSF. From extensive product testing and material analyses to unannounced plant inspections, every aspect of a product's development is thoroughly evaluated before it can earn NSF certification.

A few of the other ways we boost up our protein sources are from eggs, greek yogurt, nuts, seeds and beans!  We love taking yummy treats, making them over, and bringing the healthiest options back to you!  

This week we're bringing you a fun twist on a breakfast favourite, pancakes!

 

Peanut Butter & Jam Protein Pancakes

 

Ingredients

2 cups Buff Bakery Vanilla Protein Mix

2 Eggs

1/2 cup Unsweetened Almond (or coconut) Milk

1 tbsp each Peanut Butter & Jam

 

Directions

Mix all ingredients together to form a batter.  Pre-heat your pan and spray with non-stick spray.  Drop your batter onto pan 1 tbsp at a time.  Cook until golden brown on both sides. 

 

Nutritional Information (per pancake)

Servings - 12

80 calories

2 grams of fat

11 grams of carbohydrate

6 grams of protein   

Peanut Butter Banana Protein Bread

This Peanut Butter Banana Protein Bread is amazing.  I've been working to create the full recipe cookbook for the vanilla mix and this one is definitely making the cut!  What could be better than the smell of fresh banana bread filing the house?  I could tell you what's even better.....fresh banana bread that won't overload with you carbs, sugar or unhealthy oils.  This one clocks in at a cool 25 grams per huge slice and a bonus dose of 9 grams of protein.  Here's a fun comparison of just how great the nutritional information is on this recipe :)

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October 23, 2017

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Posted in Gluten Free, Recipe, Treat


Gluten Free Banana Protein Snack Cake

Monday! We are having THE most beautiful fall up here in Canada.  The weather is warm and the colours are fantastic.   We've been trying to spend as much time outside as we can since winter is inevitable and around here, it's going to be chilly.  Very chilly.  I actually love the versatility in weather that we experience.  I can't imagine having a green Christmas or a fall without the beautiful changing colours.  It has been a part of my life since the day I was born and I've come accustomed to it.  It gives us a chance to fully experience the beauty of nature.  

I've been burning up the kitchen with all things pumpkin but today we had some bananas that were on their way out so it was time to switch gears.  I was craving something that I could have with a morning coffee once I put my little guy down for his nap.  Obviously a snack cake came to mind so I put this recipe together on the fly and it turned out unreal.  Huge slices with amazing macros and super moist!  Gluten free too!

Ingredients

  • 1/2 cup Coconut Flour
  • 1/3 cup Stevia 
  • 2 scoops Vanilla Whey
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 Bananas
  • 2 Egg Whites
  • 1/2 cup Greek Yogurt
  • 1/2 cup Unsweetened Apple Sauce

Directions

Preheat oven to 350 degrees.  Combine all your dry ingredients.  In a separate bowl, mash your bananas and then mix into remaining wet ingredients.  Add your wet ingredients to your dry ingredients and mix well.  Spray a 9x9 pan with non-stick spray and add mixture to pan distributing evenly.  Bake 20-25 minutes or until a tooth pick comes out clean.  Cut evenly into 9 squares.

Nutritional Information (per slice)
1 gram of fat
14 grams of carbohydrates
9 grams of protein
100 calories

Chocolate Cheesecake Protein Cupcakes

Today, I am thinking about chocolate.   Actually, I'm thinking about chocolate on most days.  However, today I'm thinking about chocolate and cheesecake.  Two of my favourite things.  I got this idea from a coworker of mine after a customer asked if we could create a recipe for cheesecake.  So OF COURSE I set out to create something simple, easy, healthy and delicious.  
Ingredients
  • 2 cups Synergee Protein Baking Mix
  • 2 Eggs
  • ¾ cup Almond Milk
  • 120 g Light Cream Cheese, softened
  • 125 g Cottage Cheese
  • 1 tsp Vanilla Extract
  • 1 tbsp Dark Chocolate Chips
  • Stevia to Taste

Directions

For the base mixture, combine together Synergee Protein Baking Mix, 1 egg and almond milk together. Distribute evenly amongst a lined (parchment paper works best!) 12 cavity muffin tin. For the cheesecake mixture, puree cottage cheese until smooth. Combine with cream cheese, 1 egg, vanilla extract and stevia to taste. Pour over top of chocolate base mix. Bake at 350 degrees for 15-20 minutes or until a tooth pick comes out clean.

 



Nutritional Information (per cupcake)
3 grams of fat ✅
6 grams of carbohydrate ✅
8 grams of protein ✅
75 calories each 🙌

October 02, 2017

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Posted in Cupcake, Recipe, Treat


Chocolate Avocado Protein Cupcakes

Everyone probably has one of these rolling around.  A avocado on it's way out.  Arghhh.  The shelf live of these babies is not great, especially an organic one.  Being that they are an amazing food which packs a ton of healthy fats, I hate to see them go to waste.  

 

So this morning I thought, "why not find an easy way to sneak in some healthy fats?"  These turned out amazing.  Super rich, high on the fudge factor, moist and so delicious.  The best part, the entire process took about 15 minutes from start to finish.  Hope you guys enjoy this one!

 

 

Chocolate Avocado Protein Cupcakes

 

Ingredients

2 cups Synergee Fudgey Chocolate Protein Baking Mix

1 large avocado (approx. 120 grams)

1 egg

1/2 cup unsweetened cashew or almond milk

2 tbsp dark chocolate chips (we used Krisda's Stevia Sweetened Chocolate Chips)

 

Directions

Preheat oven to 350 degrees.  Mash avocado, add to remaining ingredients and mix well.  Line 12 tin muffin pan with parchment paper liners (they work best for non stick!)  Distribute mix evenly amongst muffin tin.  Bake for 10 minutes or until a tooth pick comes out clean.

 

Nutritional information per cupcake

Yields - 12 servings

 90 calories, 4 grams of fat, 9 grams of carbohydrates, 6 grams of protein.