Most of us pour protein powder in our morning shake, but in her new book, The Ultimate Protein Pow(d)er Cookbook, Anna Sward argues that the powder is a healthy, gluten-free ingredient for baked goods. Here, from the cookbook are recipes for our two new favorite snacks.
Apricot and Pistachio Protein Truffles
- 1/4 cup vanilla rice protein powder
- 1 tbsp applesauce
- 3/4 cup almond milk
- 2 tbsp ground almond
- 3 tbsp ground pistachios
- 3 tbsp apricot jam
Mix, roll, and eat.
Protein Lemon Bars
- 1 tbsp coconut flour
- 6 tbsp oat flour
- 1/4 cup vanilla whey protein powder
- 1 tbsp pea protein powder (or vanilla casein protein powder)
- 1/4 cup almond milk (or regular)
- 4 Brazil nuts (could replace this with almonds)
- 1 tbsp lemon zest Freshly squeezed juice of
- 1/2 lemon
- 1 tsp vanilla sweetener liquid (or honey, agave, Splenda, or stevia—basically, your sweetener of choice)
- 1 tbsp lemon zest
- Freshly squeezed juice of 1 lemon
- 1/2 cup vanilla whey protein powder
- 3 tbsp coconut flour (or ground almonds)
- 15 macadamia nuts (could replace with cashews)
- 1/2 cup almond milk (again, you can replace this with any other milk)
- 2 tbsp mCT powder or granulated stevia
1. Preheat oven to 375 F.
2. Blend the crust ingredients together and press into a small cake pan.
3. Bake for about 10 minutes and remove from oven.
4. Make your filling by mixing all the ingredients together with an immersion blender or food processor. Spread this batter onto the hot crust and return bars to the oven for about 15-20 minutes (no longer).
5. Sprinkle some mCT powder on top.