I’ve been asked a few times recently what people need to get into protein baking. The advantages of protein baking are so amazing. You can create exactly what you want, what flavours you want, suit it to your dietary needs, it works out cheaper than buying protein bars/muffins/cookies on the market (although they are convenient and tasty!) and not to mention it is fun too!
So most importantly are the ingredients. Now I have a main ingredient list that I always have in my kitchen for my baking needs. When first buying all of the ingredients the price may add up, but they last ages and the things you’ll need to restock on more will be cheaper ingredients and they still work out cheaper than buying protein bars etc.
1. First off is your protein. If you tolerate dairy then of course it will be some form of whey. I always advise getting vanilla or chocolate flavours or even unflavoured because these are most adaptable for making new flavours from them as a base. I recommend MyProtein because they are cheap, they do the job and in the end, whey is whey whatever the price. Vegan proteins also come in these flavours too but bake differently of course. Sunwarrior is great for baking brownies and unflavoured rice protein also bakes really well. Pea protein works great too, but more is needed to mask the flavour of this.
2. Coconut flour. I absolutely love coconut flour. It’s gluten free, low carb, tastes great and bakes really well when used correctly. It is different to normal flours and needs more moisture otherwise your baked goods will be really dry but with practice it will soon be a fave!
3. Oats. I use gluten free ones as I am gluten free but you can use any. They are great for all kinds of things, really cheap and you can grind them into a flour which works fantastic. I use it equally as much as coconut flour.
4. Eggs/egg whites. Obviously baking needs eggs! And they’re so cheap too I use liquid egg whites simply because it means I can make more baked goods without having to go through millions of eggs and they bake slightly differently to normal eggs, making things more fluffy. I get mine from Bulk Powders and they do a box of 6 litre bottles for £21.99. Of course it brings down the fat content if that is something you need to suit your dietary requirements. But if you don’t have a reason to avoid whole eggs I suggest you don’t, egg yolks are nutrient powerhouses – the best tasting part too!!
5. Nut butters. I love nut butter. If you follow me on Instagram you will know about my obsession with nut butter. I have every kind. But what’s not to love?! In baking they work great not only with flavour but they add good fats to your baked goods, as well as adding a wet ingredient to make sure you’re baked goods are not dry. Whey especially makes things dry so wet ingredients are essential. If you are planning on doing a lot of baking and want to buy in bulk, I can’t recommend BulkPowders enough for their nut butters. They last ages too!
6. Greek yogurt/quark/pumpkin/banana and also various types of milk. Again, more wet ingredients needed to counter-act the dryness from whey and coconut flour. A must!
7. Nuts/seeds/dried fruit/dark chocolate chips/frozen fruit. The little extras that make the flavour yummm
8. Stevia/honey/maple syrup. These are my three go to sweeteners at the moment. Of course you can use any, coconut sugar is another good option but I find these three work particularly well in protein baking and they are all completely natural.
9. Coconut oil. A lot of baking requires a healthy fat – it adds serious flavour and also moisture.
Tips and Tricks with Ingredients
Now protein baking is different to normal baking. Whey especially makes the baked goods very dry, this goes for when you are using coconut flour too so can be tricky when you’re not used to it. Like I mentioned above in the ingredients – the wet ingredients are key! You must have something wet to counteract the dry ingredients. Adding more eggs/egg whites is only adding more binder so it must be something else.
Generally, if the weight of the rest of the ingredients is more than the weight of the protein powder, they will not turn out as dry also.
Fat can be a good thing! Adding eggs/nut butters/coconut oil can definitely make your baked goods taste a million times better not only from the moisture but flavour. Sometimes the low fat goods just lack that something y’know?
If you’re not comfortable at first with creating your own recipes, adapt from others! I highly recommend Protein Pow because her recipes always taste great…be careful from other bloggers who post protein recipes because they might not always taste that amazing despite how they look haha.
So there you have it! I hope that helps a little