Lemon Drizzle & White Choc Protein Bars.
You can cook Lemon Drizzle & White Choc Protein Bars using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Drizzle & White Choc Protein Bars
- You need 2 scoops of 'Lemon Drizzle PhD SMART' whey,.
- You need 60 g of porridge oats,.
- You need 1 cup of unsweetened almond milk,.
- It's 1 of medium egg,.
- Prepare 1 of level tsp baking powder,.
- It's 3 tbsp of fresh lemon juice,.
- Prepare of Rind of half a lemon,.
- Prepare 1 tbsp of white chocolate protein spread (I used 'Grenade' brand),.
- Prepare of Spray cooking oil,.
- It's of Some flaked almonds.
- It's of For the lemon drizzle icing:.
- It's 1.5 tbsp of icing sugar,.
- You need 1 tbsp of fresh lemon juice.
Lemon Drizzle & White Choc Protein Bars instructions
- Preheat the oven to 180 (fan). line a small high sided baking tray with greaseproof paper and spray over some cooking oil. In a mixing bowl add in the protein powder, baking powder and oats. Make a well in the centre and crack in the egg..
- Give it a mix and add in half the milk. Combine well, then add the remaining milk. Stir again until a batter is formed. Add in the 3tbsp fresh lemon juice and lemon rind. Stir once more to incorporate..
- Pour the batter into the lined baking tray then dollop in bits of the white chocolate protein spread and using the end of a spoon or a knife gently swirl it through the batter. Sprinkle over some flaked almonds..
- Bake in the centre top shelf of the oven for around 12 minutes until springy to the touch. Allow to cool..
- Once cool make up the lemon drizzle icing by combining the icing sugar and lemon juice until no lumps remain. Drizzle over the icing and allow to set for a few minutes. Cut the cake into six square portions. Eat and enjoy! :).
- Note: Best eaten on day of baking, however the bars will keep well in airtight container for up to three days..
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