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Cooking / Baking with Protein Powder

A page dedicated to cooking with protein powder in order to get lean, build muscle and enjoy sweets and deserts without the attached guilt.

Protein cookies, protein cupcakes, protein brownies, protein doughnuts, protein cakes, protein EVERYTHING.

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Loretta A Cooking / Baking with Protein Powder Tribe

Answering 5 Common Questions

if you work out frequently and diet wisely, you are probably already familiar with one of the most utilized supplements—protein powder! Protein powder has been around since the fifties and has gone through many evo...

Loretta A Cooking / Baking with Protein Powder Tribe

Contributorgold Loretta A You have to try these, absolutely yummy
.
Sweet Potato Brownies. (Serves: 20 brownies)

Complex, cocoa-rich paleo brownies

Ingredients

1 cup sweet potato puree
3 eggs, whisked
1/4 cup melted coconut oil
1/3 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2 tablespoons coconut flour
5 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
a pinch of salt
optional: 1 tablespoon maple syrup
Preparation

Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper.

In a large mixing bowl, whisk together wet ingredients. Mix in dry ingredients and stir until evenly combined. The batter will be quite thick.

Spread batter evenly in the baking pan and bake for 35 minutes.

Let cool in the pan for 10 minutes, then lift out of the pan and place on a baking rack and allow to cool to room temperature.

Brownies will sweeten over time–if you can wait to eat them!

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Loretta A Cooking / Baking with Protein Powder Tribe

Contributorgold Loretta A I made these little Banana/Casein Muffins and they were delicious

Makes: 6 - 8 muffins199 calories per muffin

Dry Ingredients
135 grams almond meal (flour)
30 grams unflavoured casein powder*
45 grams sweetener, or sugar
10 grams (2 level teaspoons) gluten-free baking powder
20 grams desiccated coconut
110 grams over-ripe banana, sliced or chopped

Wet Ingredients
1 egg
185 millilitres Almond milk

Preheat the oven to 180C (350F). Line 6 to 8 muffin tins with paper liners and set aside. Place the almond meal, casein, sweetener, baking powder, and coconut crunch into a mixing bowl and mix thoroughly with a fork to remove any lumps. Add the sliced banana and toss to coat the fruit with the dry mixture. In a separate bowl, whisk together the egg and the vanilla almond milk. Gently fold the wet mixture into the dry mixture with a fork. Use a light touch to ensure you do not overmix the muffin batter. Divide between the prepared muffin tins. Bake for 20 to 25 minutes until risen, golden and cooked through. Set on a wire rack to cool before serving. These are best served warm. They will keep for up to a week, stored in an airtight container in the refrigerator. -

See more at: http://chocolatechillimango.com/2013/11/10/banana-vanilla-almond-breeze-muffins/#.UoD23SyvkdU

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Loretta A Cooking / Baking with Protein Powder Tribe

Pleased you like it, I do as well.  Made loads of her cakes, her protein fluff is one of my go to desserts when I have a craving for something sweet.  She is also great in replying through her Facebook site, if you ever have a question.  enjoy!

Matteo R encouraged this.

Loretta A Cooking / Baking with Protein Powder Tribe

Contributorgold Loretta A I made this cake recently and it is gorgeous:

Dark Chocolate Flourless Protein Cake - with Thyme
Ingredients - blended together and baked for 45 minutes in a mini loaf pan at 160 C (320 F):

2 cooked beetroots
3 scoops of chocolate hemp protein powder
2 scoops of gluten free oats
6 scoops of coconut milk
1 scoop of 100% cocoa powder
1 scoop of pumpkin seed butter
1/2 scoop of coconut flour
1/2 scoop of cocoa nibs
1 tsp of dried thyme

Macros if you slice the cake up into six, each slice gives you:

147kcals, 11g protein, 10g carbs (2g sugars(, 6g fat (1g sat) and 5.6g fiber :-)

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Dave W Cooking / Baking with Protein Powder Tribe

Contributorgold Dave W Found this at foodformass.com. High protein flapjacks.

Time: 20 minutes
Serving: 9-12 large flapjacks

Ingredients:

200g Porridge oats.
4 Scoops of whey protein powder (Vanilla works best unless you want chocolate flapjacks).
175g of All natural crunchy peanut butter.
20g of Dark chocolate and/or 1 tablespoon of honey.
150ml of fat-free milk.
1 Sachet of Splenda.
40g of Flaked or Ground Almonds.

Method:

1. Add the whey powder, peanut butter, oats, splenda, flaked almonds and milk to a large bowl.
2. Use your hands to mix it all together (As you would with a cookie batter).
3. Once mixed, place in a baking tray lined with greaseproof paper.
4. Flatten the mix to the desired thickness (at least 3cm is recommended).
5. Place in a over pre-heated to 190c/370f/Gas mark 5 for 6-8 minutes.
6. [Optional] Drizzle the honey and/or dark chocolate evenly over the flapjacks.
7. Slice the bars into equal portions.
8. Store in the fridge for 5-6 hours before eating.

Nutritional Information Per Serving:

269kcals
18g Protein
17.5g Carbohydrates
14g Fat

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20171015150955-loretta

Love this. I make something similar for my husband who cycles a lot but with jam in between and then leave out the honey and splenda. Must try your version as I would eat that as well.

Dave W encouraged this.

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