The Blondie Baker®️ Bakes

The Blondie Baker®️ Bakes

We have teamed up with Insta Baker @theblondiebaker who has created some deliciously decadent recipes with our 100% Whey Protein Professional powder. 

Looking to add more protein to your diet but don't want to chug more protein shakes, why not try out some of these tasty treats to shake up your diet. 

Our 100% Whey Protein Professional contains an Amino Acid Matrix with L-Glutamine, L-Leucine and Taurine BCAAs which improves protein uptake, it comes with added digestive enzymes and is low in fat, and sugars. 

So if you want to satisfy your sweet tooth but don't want to get off track, add these recipes to your food plan.

Cookies 

Recipe makes 16 Protein Bites or 10 Cookies

Get ready to make the most of your meal prepping with our 2 in 1 Protein recipe. Use the same mixture to make either bites or cookies.

Ingredients
70g Omega seed mix
60g Plain flour
28g Coconut oil
130g Desiccated coconut
30ml Water
60g Scitec 100% Whey Protein Professional Vanilla
90g Honey
1tsp Cinnamon

Method for Protein Bites
Mix all the ingredients together in a large bowl, and then for 16 balls. Pop them in the fridge to harden for 30 mins and enjoy.

Method for Protein Cookies
Preheat your oven to 320F/160C and line a baking tray with greaseproof paper.

Mix all the ingredients together in a bowl and divide into 10, mould into round balls, then flatten into cookie shape and place on the baking tray, ensuring each cookie is an inch apart from the next.

Bake for 12 minutes until golden, then remove and cool on a rack before enjoying.

Recipe Makes 9 cookies.

These chunky choc chip cookies pack in the protein and taste, perfect for your elevenses with a cup of Scitec Nutrition Protein coffee.

Ingredients

  • 65g Plain flour
  • 40g Scitec 100% Whey Protein Professional Vanilla
  • 1 tsp Bicarbonate of soda (7g)
  • 50g Caster sugar
  • 200g Porridge oats
  • 2 Medium Eggs
  • 30ml Vegetable oil
  • 20g Choc chips
  • Frylight to grease tray

Method

  1. Heat oven to 180C / 350 F / Gas4 and grease a cookie or baking tray with Frylight.
  2. Add all the ingredients in a large bowl and mix well with a large spoon at first, then once it’s loosely mixed in use your hand to make sure it’s all together in a large ball.
  3. Divide the mix between 9, shape into balls and place them apart about 1”, then flatten them a little.
  4. Bake for 7 mins, and don’t allow them to brown too much.
  5. Allow the cookies to cool for 5 mins on the tray before removing and placing on a wire rack or eating them warm.

Muffins 

Makes 10 Muffins

Who can resist chocolate muffins? These Chocolate Orange muffins will hit the spot! The fresh orange juice makes these wonderfully moist, great for a protein-packed treat.

Ingredients

  • 180g Self-raising flour
  • 25g Cocoa
  • 50g Scitec 100% Whey Protein Professional Chocolate
  • 1 tsp Bicarbonate of soda
  • 25g Caster sugar
  • 50g porridge oats
  • 155g Banana
  • 15mk Freshly squeezed orange juice
  • 80ml Milk
  • 1 Tbsp Grated orange zest
  • 200g Natural fat-free yoghurt
  • 65ml Vegetable oil
  • 1 Egg
  • 1/2 tsp Orange essence
  • 20g Ground almonds
  • 20g Flaked almonds
  • 1 tbsp Icing sugar

Method

  1. Heat oven to 180C / 350 F and line muffin tins with tulip paper muffin cases.
  2. Mash the bananas well in a large bowl, then add the eggs, yoghurt, milk, orange juice, orange essence, syrup and vegetable oil together, then use a blender to blend together until the mixture is smooth ( a few lumps are ok).
  3. Add the flour (sieved), bicarbonate of soda, coconut, sugar, 10g flaked almonds, ground almonds, cocoa, orange rind, protein and oats, stir with a large spoon and slowly mix in the ingredients.
  4. Divide the mix between the 13 muffin cases, sprinkle the tops with the rest of the almonds, and bake for 24-25 mins.
  5. Allow to cool for 10 mins in the tray before removing and placing on a wire rack and let them cool completely then dust lightly with icing sugar.

 

Makes 10 muffins

This tasty and light coconut and raspberry muffin recipe is super simple and ideal if you're looking for a protein-packed breakfast on the go.

Ingredients

  • 180g Self-raising flour
  • 40g Scitec 100% Whey Protein Professional Vanilla 
  • 1 tsp Bicarbonate of soda
  • 25g Caster sugar
  • 55g Porridge oats
  • 200g Banana
  • 80ml Skimmed milk
  • 10ml Syrup
  • 200g Natural fat-free yoghurt
  • 50ml Vegetable oil
  • 1 Egg
  • 100 Frozen raspberries
  • 20g Unsweetened desiccated coconut
  • 1 tbsp Icing sugar

Method

  1. Heat oven to 180C/350 F and line a muffin tin with tulip paper muffin cases.
  2. Mash the bananas well in a large bowl, then add the eggs, yoghurt, milk, syrup and vegetable oil together, then use a blender to blend until the mixture is smooth (a few lumps are ok).
  3. Add the flour (sieved), bicarbonate of soda, coconut, sugar, protein and oats, stir with a large spoon and slowly mix in the ingredients, then fold in the raspberries so they are coated.
  4. Divide the mix between the 13 muffin cases, sprinkle the tops with some oats, and then bake for 24-25 mins.
  5. Allow to cool for 10 mins in the tray before removing and placing on a wire rack to cool completely then dust lightly with icing sugar and enjoy.

Bars 

Makes 8 bars

Rocky Road is the ultimate sweet treat, this amazing recipe has all the flavour with added protein, no excuse not to treat yourself!

Ingredients

  • 150g of 70% Dark Chocolate
  • 100g Peanuts
  • 100g Peanut Butter
  • 100g Mini Marshmallows
  • 40g Scitec 100% Whey Protein Professional Hazelnut

Method

  1. Line a small tin with greaseproof paper (8” x 8”).
  2. Melt the dark chocolate in the microwave until it’s softened, add the peanut butter, heat for a further 30 secs then mix well, making sure its all incorporated.
  3. Then while the mixture is still warm add the whey protein powder, mix well.
  4. Add in the peanuts and marshmallows and stir, pour the mixture into the tin and press down firmly Pop in the fridge for 20 mins then cut into 8 slices.
  5. (Optional) Dust with icing sugar.

 

Makes 8 bars

Another great recipe for a protein snack on the go, this recipe is ideal if you want something on the way to the gym for a workout or something quick after.

Ingredients

  • 300g Rolled Oats
  • 70g Scitec 100% Whey Protein Professional Vanilla
  • 50g Carob fruit syrup (or maple or coconut nectar)
  • 15g Flaked almonds
  • 15g Unsweetened desiccated coconut
  • 40g Sultanas
  • 40g Almond butter
  • 1 Egg white
  • 120g Apple sauce

Method

  1. Preheat oven to 180C /350F and line and grease an 8” square tin.
  2. Melt the almond butter in the microwave to soften and then mix in all the remaining ingredients together thoroughly.
  3. Press the mixture firmly into the tin and bake for 10-12 mins then allow to cool before cutting into 8 slices.
  4. Optional: Drizzle melted chocolate on top with more flaked almonds.

Cakes 

Makes about 8 large slices

This delicious cake is lovely and moist and not only does it taste amazing but it is also low in fat and high in protein.

Ingredients

Cake Batter

  • 90g Wholemeal flour
  • 90g Rolled oats
  • 50g Chunky applesauce
  • 50g Scitec 100% Whey Protein Professional Vanilla n
  • 1 tsp baking soda
  • 1/4 Baking powder
  • Pinch of sea salt
  • 400g Puréed pumpkin
  • 2 tsp Mixed spice (4g)
  • 40g Light muscovado sugar
  • 1 large egg
  • 75ml Milk with 5 strong tea bags
  • 90g Chopped pitted dates
  • 7g acacia honey
  • 1g Açai berry powder (optional)
  • Frylight

Frosting

  • 20g Butter, vegan or dairy
  • 110g Icing Sugar
  • 1 Capful of Orange essence
  • 20g Very light cream cheese

Cake Method

  1. Preheat the oven to 160C/ 320F and add the tea bags to the measured milk and leave to stew for 15mins, then squeeze the tea bags.
  2. Add all of the cake batter ingredients into a large bowl and stir with a wooden spoon until thoroughly mixed, don’t beat.
  3. Pour into the cake tin and level out and bake for 50mins in the middle of the oven.
  4. Remove, and allow to sit for 10 mins before gently releasing the edges with a palette knife, turning out onto a wire rack.
  5. Allow the cake to cool then add the frosting, which you make using the method below.
* Note* due to the light muscovado sugar the cake looks very dark out the oven, this is normal


Frosting Method

  1. Mix all the ingredients together until combined, ensuring it is nice and smooth.
  2. Using a spatula, spread on top of the cooled cake, then sprinkle with more mixed spice and if you’re feeling creative make pumpkins out of sugarpaste! 

 

Serves 6 when sliced

This yummy swiss roll recipe is perfect for an afternoon treat, plenty of protein and plenty of flavour!

Ingredients

Roll

  • Swiss Roll Ingredients
  • 2 medium eggs
  • 2 medium egg whites
  • 55g Caster sugar
  • 60g Plain flour
  • 15g Scitec 100% Whey Protein Professional Lemon Cheesecake
  • 2g Baking powder
  • 10g Desiccated coconut
  • 1 tsp Lemon essence
  • 1 tsp Yellow food colouring
  • Coconut Frylight (coconut flavour optional)
  • 5g Icing sugar

Filling

  • 30g Scitec 100% Whey Protein Professional Lemon Cheesecake
  • 120g Very light cream cheese
  • 40g Icing sugar
  • 1 tsp Lemon essence
  • 150g Fresh raspberries crushed

Method

  1. Preheat the oven to 180C / 350F / Gas 4 and use Frylight and grease a 20 x 30cm baking tray, then line the bottom with greaseproof paper (to the edges).
  2. In a large bowl mix all the Swiss roll filling ingredients together (not raspberries) and pop into the fridge.
  3. In another bowl, add the eggs & extra whites and whisk with a handheld mixer on high until the eggs become frothy, then add the sugar and protein whey, whisk for about 4-5mins until paler and fluffy.
  4. Add the food colouring and lemon essence and whisk until an even yellow colour, then sift in the flour and baking powder, add the coconut and fold in gently with a wooden spoon.
  5. Pour the mix into the tray, making sure you smooth it to the edges and it’s even. Give the tray a few small taps to level out the mixture, and pop in the oven for 5-6 mins.
  6. When it comes out, while still warm, get a very sharp knife and release the edges of the sponge, this should allow the sponge to lift easily. Then roll the sponge up gently removing the greaseproof paper as you go. You can do this with a tea towel, take care as this will be hot.
  7. Once cooled unravel gently and spread your filling inside and add the crushed raspberries, then roll back up and dust with icing sugar. 

 

Serves 10 when sliced

Enjoy a slice of this blueberry loaf after your training session, low fat and high protein it will hit the spot if you have worked up an appetite.

Ingredients

  • 150g Self-raising flour
  • 40g Scitec 100% Whey Protein Professional Vanilla
  • 2 tsp Baking powder
  • 60g Caster sugar
  • 2 Large eggs
  • 2 Large egg whites
  • 200g Blueberries (fresh)
  • 60g Fat-free Greek yoghurt
  • 35ml Vegetable oil
  • 10g Sweetened desiccated coconut
  • 1/2 Lemon zest
  • 1/2 Lemon juice squeezed
  • 1 tsp Lemon extract
  • Optional 1 tbsp Icing sugar

Method

  1. Preheat oven to 350F / 180c. Line an 8”×4” loaf tin with greaseproof paper or a loaf liner.
  2. In a large bowl whisk together the eggs, egg whites, greek yoghurt, lemon juice, lemon zest, lemon extract, caster sugar and vegetable oil. Add the flour (sieved), baking powder, coconut, protein and mix gently with a large spoon.
  3. Fold in the blueberries so they are coated in the batter, be careful not to crush them, then pour the mixture into your prepared loaf tin.
  4. Bake for 30 mins then cover the top with foil and bake for a further 15mins until a skewer comes out clean.
  5. Allow to cool for 10 mins before removing and placing on a wire rack to cool completely. Dust lightly with icing sugar.

Breakfasts 

Recipe makes 7 muffins

Looking for an easy but delicious breakfast to grab and go, why not try out Protein Breakfast Muffins.

Ingredients
30g Philadelphia Lightest
3Large eggs
3 Large egg whites
20gs Chopped white onion
40g Chopped button mushrooms
15g Scitec 100% Whey Protein Unflavoured
80g Chopped tomatoes
1 Bacon medallion
Salt and pepper to taste
1/2tsp Schwartz paprika

Method
Preheat your oven to 350F/180C, then Frylight a muffin tin, this recipe makes seven muffins (one for each day of the week), so use a 12 hole muffin tin.

In a large jug place the cream cheese, eggs, egg whites, Scitec Protein Powder, salt, pepper, and paprika, then mix well with a hand mixer until fully combined.

Pour out half of the mixture into the 7 muffin tins evenly, add the onion, mushroom, tomatoes and bacon to the muffin holes, then top with the remaining mixture.

Put in the middle of the oven and bake for 18-20 minutes until cooked evenly. Remove from the oven, then using a pallet knife ease the edges free and leave them to stand for 5 minutes (the tomatoes will be very hot and still cooking).

Once they have slightly cooled, pop each one out and enjoy.

 

Recipe Makes 1 portion

Looking for a delicious, but protein packed breakfast treat? Then try this French toast recipe.

Ingredients
Fry Light oil
1 Egg
50ml Egg whites
25g Scitec 100% Whey Protein Professional Vanilla
3 Slices of white bread (Warburtons sliced 66cal each)
Cinnamon
Raspberries
Flaked almonds
Vanilla syrup

Method
Square off slices of bread, then whisk eggs, protein powders and egg whites together in a bowl until well combined. Place a frying pan on light heat and spray 10 sprays of Fry Light.

Dip each bread slice in the egg mixture covering all sides without fully soaking, then place in the pan and spray the tops with more Fry Light. Keep turning until all sides are nicely browned.

Remove from the heat and dust with the cinnamon and add raspberries and flaked almonds and drizzle with vanilla syrup.

 

Recipe Makes 9

A truly decadent treat for brunch, these stacked protein muffins with a sweet treat toppings.

These pancakes are made with @halotopuk sea salt caramel ice cream, @sweetfreedomuk choc shot, smooth peanut butter and ground almonds

Ingredients
25g Scitec 100% Whey Protein Professional Hazelnut Chocolate
75g Avocado
10g Cocoa powder
1tsp Orange essence flavouring
1 Medium egg
3 Egg whites
30ml Skimmed milk
55g Almond flour
20g Wholemeal flour
Frylight

Method
Heat a pan up gently and mix all together in a blender.

Add Frylight to the pan and using a spoon add the mixture making small round pancakes. Wait for the top to bubble and then flip over to cook the other side (around 3 minutes each side), your pancakes should be a nice golden colour.

Stack with smooth peanut butter, ground almonds and sea salt caramel ice cream and serve.

 

Makes 1 bowl

A fantastic go-to breakfast for anyone wanting to get their protein fix after an early workout. 

Ingredients
40g Oats
20g Scitec 100% Whey Protein Professional Vanilla
1 Egg
40g Frozen blueberries
1tsp Vanilla essence
100g Fat-free Greek yoghurt

Method
Preheat the oven to 350F/180C, then mix all the ingredients together in a bowl, making sure the mixture is completely combined.

Place the mixture into an ovenproof, bowl/cup or mug and bake for 20 minutes. Remove and top with peanut butter drizzle, extra raspberries and Greek yoghurt.

 

 

Protein-packed porridge made with our 100% Whey Powder Professional and topped with raspberries, nuts, caramelised banana slices, coconut and drizzled with honey. The perfect start to the day.

Ingredients

  • 50g Oats
  • 110g Egg whites
  • 1x Sachet Scitec 100% Whey Protein Professional Lemon Cheesecake
  • 200ml Water
  • Optional purple food colouring

Toppings

  • Raspberries
  • Mixed nuts
  • Caramelised banana slices
  • Coconut
  • Honey

Method

  1. Mix everything together, and put it in the microwave for about 2mins (depending on the microwave) keep stopping and whisking the mixture every 30 secs until it thickens and keeps separated. A small balloon whisk is best.
  2. Alternatively, you can cook in a saucepan on the hob over medium heat, stirring constantly until it thickens.
  3. Remove from microwave/hob, prepare your toppings while the porridge thickens up, it will keep cooking once it’s out.
  4. It's important that when you are cooking to keep stirring, or you will end up with the egg scrambling.
  5. If it’s too thick (overcooked) add a little cold water and whisk until it comes back to normal consistency.
  6. Add your toppings and enjoy. 

 

Snacks 

Recipe makes 200g cheese (4 servings of 50g)

Grill sweet potato slices in a George Foreman with Olive Oil Fry Light and herbs and top with Whipped Protein Cheese for a light and tasty lunch.

Ingredients for Whipped Cheese
100g Philidelphia Lightest
100g Apertina Light
15g Scitec 100% Whey Protein Unflavoured
Squeeze ½ a lemon
Ground black pepper to taste
1tbsp Dried herbs

Method

Blitz all the ingredients together in a blender until completely mixed and smooth.
Top your sweet potato slices with the whipped cheese mixture and add your favourite toppings. We used black pitted olives, avocado, prosciutto ham, sliced pickled sweet peppers and vine tomatoes.

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