Hey Babes, Today I wanted to talk to you about using protein powders when cooking! So, why should you add protein powder to your recipes?! Not only will it contribute to your protein intake for the day and help you chase those gym gains, but it will also create a more flavorsome meal or snack without the added sugar! In other words, these will no longer just be ‘treats’! Keep reading below to find out how YOU can make the most out of your vegan protein powder when you’re cooking! There are some challenges you may come across when adding protein to your recipes, so I’ve put together a guide to help you create yummy vegan protein recipes that even your pickiest of friends won’t be able to resist.
Tip 1 - Pair complementary flavors:
Finding flavours that work well together is a key component to being a goddess in the kitchen! I have listed some of my favorite combinations below. With time and some experimentation, you may even come up with your own favorites! Choc Coconut goes well with coffee, red velvet, banana, nuts and seeds (such as almond and hazelnut), strawberries, cherries or goji berries. Vanilla Chai pairs great with green tea, fruits (such as apple, peach, mango, banana and pear), espresso, nuts, seeds and ginger. Salted Caramel is delicious with espresso, (hot) chocolate, peanut butter, nuts (such as macadamias, almonds, pecans, walnuts), popcorn, peach, pear, marshmallow and banana!
Tip 2 - 1 cup is equal to 16 tablespoons:
You can use protein powder to replace ALL of the flour in your recipe or just a portion, depending on what you’re cooking and what you prefer! When you’re first starting out and experimenting with your baking, why not replace a small amount, and work your way up as you become more confident?
Tip 3 - Mixing:
Be wary of how much you mix up your batter - try to keep the stirring to a minimum as it can turn thick and lumpy. Sometimes folding, rather than stirring will produce better results.
Tip 4 - Rise up:
If you’re using vegan protein powder to replace self-raising flour, make sure you add baking powder to ensure the recipe still rises. We don’t want to be disappointed by the end of it all!
Unlike cooking with whey protein, plant-based protein powders don’t become rubbery. This means they’re great for brownies, cakes and muffins!
To retain moisture, try using a ceramic or stoneware baking dish.
If you have any allergies, don’t forget to swap out ingredients for the alternative that suits you! Remember! Practice makes perfect in the kitchen, so don’t be afraid to experiment! And if you’re wanting to follow a more plant-based diet, I can help you transition with my Plant-Based Meal Plans. Don’t forget to share your Blessed Vegan creations with me using the tags #WBKgirls and #FeelBlessed or #BlessedProtein