Have you ever written a blog post, forgot to schedule it and found it two years later? Well, apparently, I have. And here you go, complete with iPhone 5 pictures to boot. Those will need updating however, in the meantime – enjoy!
On the success of a recent ‘blondie’ experiment, my love for the secret (or not so secret) ingredient had well and truly been rekindled. But what next? I’d already made three blondies in as many days. The next logical solution was obviously chocolate related.
A week or two ago I was lucky enough to receive a little box of goodies from the guys over at Grenade – you might be familiar with their incredible Carb Killa Protein Bars. But they also do a protein blend called Hydra 6. This is a 50:50 blend of micellar casein to whey protein isolate but it also contains a bit of xanthan gum in there too. The combination of these three means that it’s particularly good for baking with, especially with the inclusion of the xanthan gum when we’re going down the gluten free protein baking route. Xanthan gum is often used in gluten free baking to act as a binder, much the same as the gluten protein gives a cake its structure in regular baking. It’s not a like for like swap, but it does help prevent the finished product from being as crumbly and dry.
So I decided to see how the ‘Chocolate Charge’ flavour would fair up in a bit of experiment baking. And the results were pretty good. I wasn’t too sure when it was baking.. It rose quite a bit for a small loaf, so I thought it might collapse on removing it from the oven. But nope! Once it had cooled (or near enough anyway because well…I’m impatient!), I sliced a piece off and…Moist, fudgy, super chocolatey. The combination of the protein blend and the beans gave it an awesome texture.
- 30g chocolate protein blend (I used Grenade Hydra 6)
- 25g cacao powder
- 100g white beans (butter or cannellini), canned
- 40ml (1 large) egg white
- 40g Skyr yoghurt
- 40ml water or milk
- 10g fat reduced peanut flour
- 2-3 tbsp granulated sweetener, or 15-20 sweetener tablets (dissolved in the water) or flavdrops/stevia drops to taste
- 3/4 tsp baking powder
- 1/4 tsp psyllium husk powder
- 80g skyr yoghurt
- 1 tbsp vanilla casein (I used Optimum Nutrition)
- splash of milk
- sweetener to taste
- Preheat the oven to 170C.
- In a bowl, blend together the beans, egg, yoghurt, water/milk and sweetener of choice with a stick blender. Add in the dry ingredients, mix well and blend until smooth.
- Scrape into a small lined and oiled loaf tin and bake for roughly 25 minutes.
- Allow to cool.
- Stir together the frosting ingredients and spread on top.
- (per 1/6th unfrosted): 66 calories; 5.9g carbs (0.7g sugars); 7.7g protein; 1.2g fat; 2.6g fibre
- (per 1/6th frosted): 78 calories; 6.5g carbs; 9.8g protein; 1.3g fat; 2.6g fibre