Our Great British protein bakes
With the Great British Bake Off final taking place tonight, our gurus choose some of their favourite protein-packed bakes – enjoy!
Banana Raisin Bread
230ml of almond milk
60g/2 ½ scoops of PhD Banana flavoured PhD Pharma Whey
2 ripe bananas
1 handful of raisons
1/2 tsp of baking powder
1 tbsp of vanilla extract
120g of liquid egg whites (4 egg whites)
1/2 tbsp of Dr Zak's organic coconut oil
1) Add all the ingredients to a mixing bowl and blend.
2) Pour in the batter mix in to a small bread tin.
3) Bake in the over at 170C / 330F for 45-60 mins. You will know its ready when an inserted knife comes out clean.
500g plain quark
500g extra low fat cream cheese
4 scoops Muscle Mousse chocolate
200g chocolate oat cakes
2 tablespoons sugar free chocolate sauce
1 sachet sugar free orange jelly
50g dark chocolate
1) Preheat the oven to 180’c
2) Place the biscuits in a blender and blend until finely crushed. Pour into a bowl and add the sugar free chocolate sauce to the biscuits and stir until fully coated. Grate in the zest of half of the orange and stir. Pour the mixture into an 8inch loose-bottomed cake tin and press the mixture down as tightly as you can.
3) In a separate bowl mix together the quark, cream cheese and Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder.
4) Tip the cheesecake mixture on top of the biscuit base and level out.
Bake for 30 mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set, as it will set further once it is chilled.
5) Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge overnight.
6) Prepare the jelly mixture and allow it cool in the fridge until it just begins to set.
7) Pour the jelly on top of the cheesecake without letting it spill over the sides. Put it back in the fridge until fully set.
8) Melt the chocolate over a pan of hot water. Once the chocolate is melted pour it over the jelly layer and spread it out with the back of a spoon.
9) Chill in the fridge until the chocolate sets then it’s ready to eat!
Chocolate Molten Lava Cake
4 tablespoons Earth Balance
30g bittersweet chocolate, chopped, plus 30g broken into 4 equal pieces
6 packets Stevia
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
25g almond flour
1 scoop (23.5 grams) chocolate Syntha-6
1 teaspoon baking powder
Powdered sugar for garnish (optional)
1) Microwave Earth Balance and chopped chocolate in a large bowl, stopping to stir often, until melted, about 1 minute. Whisk Stevia, eggs, cocoa, vanilla and salt into chocolate mixture until smooth. In separate bowl, combine almond flour, protein powder and baking powder. Whisk the flour mixture into the chocolate mixture until combined. Divide batter evenly between 4 ramekins or mugs. Press one chocolate piece into the centre of each cake.
2) Microwave on medium power for 45 seconds. Let it rest for 2 minutes.
Protein Carrot Cake
200g carrots (sweet baby carrots work best)
200ml almond milk
120g ground oats
2 whole eggs
3 egg whites
30g coconut flour
Zest of ½ small orange (or to taste)
Dried apple and pineapple pieces
3 scoops vanilla protein powder (Grenade Hydra 6 works well)
2 tbsp Stevia
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
2 tsp ground ginger
250ml natural 0% fat Greek style yoghurt
100ml almond milk
2 tbsp stevia
3 scoops vanilla protein powder
1) Whisk the eggs and egg whites together in a bowl, then add the remaining dry ingredients and mix until thoroughly combined.
2) Peel and grate the carrots, and add to the bowl, stirring them into the mix.
3) Spray your cake tin with cooking spray, then fill with the mix. Pre-heat the oven to 175°C, and bake for 20-25 minutes.
4) As the cake cools, mix all your icing ingredients together, then spread over your cake.
Protein Cinnamon Cake
130g oat flour
65g buckwheat flour
2 scoops (50g) vanilla protein powder
1 tbsp baking powder
½ tsp salt
50g demerara sugar
½ tsp cinnamon
1 whole egg
235ml almond milk
3 tbsp cinnamon sugar
75g applesauce (unsweetened)
60ml Greek-style natural yoghurt
1) Combine dry ingredients (except for cinnamon sugar) in one bowl, and whisk the wet ingredients together in another. Pour the wet ingredients into the dry, and mix to create a smooth batter.
2) Grease a 20cm square Pyrex dish with cooking spray, then add half the cake mixture, and sprinkle half the cinnamon sugar evenly over the mix. Add the rest of the cake mix to the dish, and finish with the rest of the cinnamon sugar. Gently swirl the sugar through the cake mix with a knife.
3) Bake in a pre-heated oven at 175°C for around 25 minutes, then leave to cool, and slice into squares.