Recipes: Protein cakes, cookies and cheesecake – and they’re all vegan

‘Protein cooking’ is a hottest news in baking.

People are now regulating protein powder as a categorical part in recipes rather than as a supplement.

Fitness and food bogger Anna Sward, of Protein Pow, is a heading voice in a movement.

The mother-of-one, who lives in East Sussex, makes low-carb cakes with minimal sugarine and tons of protein. She wants to change a notice that protein powders are only for bulking adult or dieting.

Her perspective is that healthy food should be fun to make and always juicy – ‘a universe divided from protein shakes’.

Of course, cooking in this approach will give we some-more than a assisting palm to attack your protein macros while permitting we to suffer juicy disobedient food.

Anna tells Metro.co.uk: ‘The tip to a tolerable healthy diet is creation certain what you’re eating is not usually healthful though also satisfying, tasty, and enjoyable.

‘Want a juicy cupcake with your morning crater of coffee? Make a healthy one (like a ones below) and suffer it!

‘They’re unequivocally elementary to make and need to no special skills. Same with protein bars and truffles – a few mins and POW! You’re done.’

Try creation some of Anna’s cakes next – a macros are counted out for you, and they’re all vegan!

Single portion gluten-free protein cheesecakes

Ingredients for a base

• 30ml of agave syrup
• 20g of gluten-free rolled oats
• 2 tbsp almond (or sunflower seed) butter

Ingredients for a filling

• 240g of vanilla coconut yoghurt
• 50g of coconut sugarine (or granulated stevia if we wish to make them reduce in carbs)
• 15g of vanilla or unflavoured pea protein powder
• 1 tbsp coconut flour
• 1 tsp butterscotch flavouring

Method

1. First, brew your bottom mixture in a play until we get a gummy dough.
2. Press this down down into dual or 3 ramekins (depending on distance and how skinny or thick we wish to make your membrane – we used three). This will be your cheesecake’s crust.
3. Put them aside and make your stuffing by consistent together all a stuffing mixture regulating a handheld blender or food processor. Taste your stuffing to safeguard it ticks all your benevolence and season boxes. If it doesn’t, supplement a bit some-more of a cooking hint and/or coconut sugar.
4. Once your brew is ideally flavored and smooth, flow it onto your crusts.
5. Leave a cheesecakes in a fridge overnight so they set nicely.

Macros per cheesecake (out of three): 392kcals, 18g protein, 29g carbs (out of that 4g is fibre), 23g fat (mostly from a coconut yoghurt).

Double chocolate protein brownies

Ingredients

• 60g belligerent almonds
• 3 tbsp bulb butter (almond, peanut, or cashew would be great)
• 85g cocoa powder
• 30g pea protein powder
• 1 can (400g, drained) of black beans, unsalted
• 1 tbsp toffee flavdrops (optional though lovely!)
• 2 baked beets (each a distance of a golf ball)
• 50g of coconut sugar
• 60ml of sweetening syrup (I used Sweet Freedom though we can use agave or, if we wish to make your brownies reduce in carbs, we can use Surkin Gold or granulated stevia)
• 2 squares (20g) of 85% dim chocolate (this is discretionary though recommended)

Method

1. Using a blender or food processor, brew all your mixture together (except for a chocolate squares) until we get a well-spoken batter.
2. Pour a beat into a middle silicone spirit pan.
3. Bake during 160 C (320 F) for around 45 mins or until when poked with a knife, your kine comes out roughly clean. Now, we contend ‘almost clean’ since we wish to leave a centre a bit fudgy when we take them out. That’s because, as a brownies cool, a core becomes unequivocally good and fudgy.
4. As soon as a brownies are out of a oven, ‘massage’ them on tip with 2 squares of melted chocolate to form a chocolate cloaking on top. This, like we pronounced above, is discretionary though it’s good for adding an additional covering of chocolate to a brownies.
5. Allow them to cold overnight before rupturing into squares and eating.

Macros per spirit (out of 10): 197kcals, 10g protein, 17g (out of that 5g is fibre), and 10g fat.

Truffles

Ingredients

• 30g Pea protein
• 10g cocoa powder
• 40ml divert (almond milk, or coconut milk, or rice milk)
• 15g almond or peanut butter
• 15g agave syrup (or date syrup)

Method

1. Chuck all mixture in a bowl.
2. Mix all mixture together until we get a brew that we can figure with your hands into balls, or truffles.
3. Optional: Roll them in cocoa! Or cloak them in dim chocolate. This is discretionary though lovely. You can hurl them in chopped nuts too! Or belligerent almonds. Or coconut flakes! You can also supplement some chopped nuts to a brew so they can have a textured centre.

Macros per truffle (out of a 5 we get from a brew above): 57.4kcals, 3.5g protein, 5.3g carbs (out of that 1g is fibre) and 2.6g fat.

Gluten-free shortbread protein cookies

Ingredients

• 25g Pea protein
• 40g belligerent almonds
• 45g sunflower seed butter (or almond butter, if we prefer, though a sunflower is gorgeous)
• 25g agave syrup
• 15g gluten-free self-raising flour (or your GF flour of choice)
• 15g coconut oil (I used Lucy Bee coconut oil)

Method

1. Blend all mixture together regulating a handheld blender or food processor.
2. Taste your beat – though don’t eat it all!
3. Shape 6-8 balls (depending on how vast we like them) and squash them with a palm of your palm onto a tray lined with vellum (aka baking) paper.
4. Bake during 180 C for 8-10 minutes. Check on them after 8 only to make certain and mislay them from a oven as shortly as they start to brownish-red on tip (you wish them light rather than dim brown).
5. Let them cold down totally before eating. This is pivotal because, if we try to eat them a second they come out of a oven a) you’ll bake your tongue and b) they’ll be too crumbly. You have to concede them to set.

Macros per cookie (out of a 6 we get from a brew above): 142kcals, 10.2g carbs (out of that 1.2g is fibre), 4.3g protein, and 10g fat.

Note: Add some chopped pecans or walnuts to a brew before baking to spin these cookies into a best cookie you’ve ever had, protein-featuring or regular.

Single-serving protein cookie pie

Ingredients

• 28g of plain or vanilla pea protein powder – or vanilla casein if we don’t caring about ‘de-veganising’ your cookies
• 32g of cashew bulb or almond butter
• 2 tbsps of agave syrup or Sweet Freedom
• 1 tbsp of almond milk
• 2 squares (20g) of chopped 85% dim chocolate

Method

1. In a bowl, brew all your mixture together until we get a cookie dough. Taste it to safeguard it’s honeyed enough. If it isn’t, supplement a bit of toffee flavdrops or your sweetener of choice.
2. Taste a cookie dough, profitable courtesy not to eat it all!
3. Divide a cookie brew into 4 ‘balls’ and press these on a cookie tray lined with some baking paper.
4. Bake during 160 C (320 F) for about 8-12 mins or until a cookies have baked by though are still soothing in a center. Keep an eye on them so they don’t overbake.
5. As shortly as they’re ready, place a integrate of them on a image and supplement some vanilla ice cream on top. we suggest we use possibly BoojaBooja’s vanilla vegan ice cream (because it’s ridiculously tasty) or protein ice cream if we wish to adult a protein calm of your cookie pie!
6. Finally, supplement a drizzle of chocolate salsa on top. You can use a unchanging chocolate salsa or, to supplement no calories to your cookie pie, use Walden Farm’s calorie-free chocolate sauce. That or only a integrate of squares of melted dim chocolate!

Macros per dual cookies, out of 4 (sans a ice cream as a macros for that will count on what kind of ice cream we use): 253kcals, 18g protein, 19g carbs and 12g fat.

Banana pickled caramel protein cupcakes

Muffin ingredients

• 1 vast uninformed banana
• 28g pea protein powder (unflavoured or vanilla)
• 48g of coconut sugar
• 30g of gluten-free oats
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 60ml of almond milk
• 1 tsp toffee essence drops (optional)
• 1 tbsp caramel essence drops (optional)

Frosting ingredients

• 75g of dripping cashew nuts (just soak them in a bit of H2O – or bulb divert – for an hour and afterwards drop a liquid)
• 3 medjool dates
• 1 tbsp pea protein powder
• 90ml of almond milk
• 1/2 tsp sea salt
• 1 tsp toffee essence drops (again, these are discretionary though lovely!)
• 1 tsp caramel flavouring

Method

1. First, make a bottom of your cupcakes – your muffins – by consistent a muffin mixture until we get a thick batter. Then, order this into 3 (ideally silicone) muffin cases.
2. Bake during 160 C (320 F) for about 30-35 mins or until, when poked with a knife, your blade comes out clean. Don’t overbake them since they’ll spin a bit dry if we do. Just take them out as shortly as they’ve baked through.
3. Let them cold and, once they’ve cooled, make your frosting. Now THIS is where a loyal sorcery happens since a frosting is amazing!
4. To make it, only brew all a frosting mixture together until we get a well-spoken mix.
5. Stuff a frosting in a cosmetic sandwich bag with a piping projection stranded during a finish of it and squeeze.
6. After you’ve frosted all a muffins (transforming them so into cupcakes), we can afterwards supplement a cut of banana, some coconut flakes, or, if you’re into it, some calorie-free caramel syrup!

Anna will be using masterclasses during a BBC Good Food Show in May.