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

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

Method for Protein Cookies

  1. Preheat your oven to 320F/160C and line a baking tray with greaseproof paper.
  2. 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.
  3. Bake for 12 minutes until golden, then remove and cool on a rack before enjoying.

 

 

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 

Recipe makes 8 cheesecakes

On the Keto Diet, but still, want a delicious treat? Then these Keeto Mini Lemon Cheesecakes are just what you need!

Ingredients for the base

  • 3 tsp granulated sucrose sweetener
  • Pinch of salt
  • 80g ground almonds
  • 45g desiccated coconut
  • 30g unsalted vegetable butter (softened)
  • Frylight

Ingredients for the cheesecake

  • 20g Scitec Nutrition 100% Whey Protein Professional Vanilla flavour
  • 1 medium egg
  • 255g Philidelphia full fat (or any other full fat cream cheese)
  • 2tsp lemon essence

Optional topping:

  • 20g lemon curd
  • 5g desiccated coconut

Method

  1. Preheat the oven to 160C/320F/Gas mark 3
  2. Use a non-stick muffin tin, using Frylight spray 8 of the cavities generously.
  3. Add all of the base ingredients into a large bowl and, then mix to a breadcrumb texture.
  4. Divide the base mixture evenly between the eight muffin holes and press the mixture down firmly on the base.
  5. Put in the oven for 5 minutes, then remove from the oven and allow to cool.
  6. In a large plastic jug, add all the cheesecake ingredients and mix with a balloon whisk until combined.
  7. Pour the mixture carefully on to the bases in the muffin holes.
  8. Place on the middle shelf in the oven and bake for 16-18 minutes, the middle should still have a bit of jiggle.
  9. Turn off the oven, leave the door fully open and allow to cool down entirely. You know they will be cool enough when the edges of the cheesecake come away from the tin. Don’t worry if there are cracks you can hide these when you serve them.
  10. Once cooled take them from the oven and place in the fridge for at least an hour.
  11. To serve, place a board on top of your muffin tin and turn upside down. If they are a little stubborn to remove use a pallet knife to loosen the edges, being careful not to break them apart.
  12. Melt the lemon curd in the microwave for 10-15 second, then using a spoon pop the curd on top of the cheesecakes and sprinkle with coconut.
  13. Divide the base mixture evenly between the eight muffin holes and press the mixture down firmly on the base.
  14. Put in the oven for 5 minutes, then remove from the oven and allow to cool.
  15. In a large plastic jug, add all the cheesecake ingredients and mix with a balloon whisk until combined.
  16. Pour the mixture carefully on to the bases in the muffin holes.
  17. Place on the middle shelf in the oven and bake for 12-13 minutes, the middle should still have a bit of jiggle.
  18. Turn off the oven, leave the door fully open and allow to cool down entirely. You know they will be cool enough when the edges of the cheesecake come away from the tin. Don’t worry if there are cracks you can hide these when you serve them.
  19. Once cooled take them from the oven and place in the fridge for at least an hour.
  20. To serve, place a board on top of your muffin tin and turn upside down. If they are a little stubborn to remove use a pallet knife to loosen the edges, being careful not to break them apart.

Recipe makes 1 roll which serves 6

The perfect pudding after a productive day, the delicious chocolaty swiss roll not only looks the part but works the part too made with Scitec Protein powder. 

Swiss Roll Sponge Ingredients

  • 2 medium eggs
  • 2 medium egg whites
  • 50g caster sugar
  • 55g plain flour
  • 10g Cocoa powder
  • 15g Scitec Nutrition 100% Whey Protein Professional Chocolate Hazelnut flavour
  • 2g baking powder
  • Frylight

Swiss Roll Filling

  • 20g Scitec Nutrition 100% Whey Protein Professional Chocolate 
  • 100g Philadelphia Chocolate Cream Cheese
  • 10ml Skimmed milk (low fat)
  • 40g Icing Sugar
  • 1/2 tsp Almond Essence
  • 200g Fresh Raspberries

Method

  1. Preheat the oven to 180C / 350F / Gas 4
  2. Use Frylight and grease a 20cm x 30cm baking tray, then line the bottom with greaseproof paper (to the edges)
  3. In a large bowl, add the eggs & extra whites and whisk with a handheld mixer on high until the eggs become frothy
  4. Add the sugar, almond essence and protein whey, whisk for about 4-5mins until paler and fluffy
  5. Sift in the flour, cocoa powder and baking powder and fold in with a spoon until mixture is combined
  6. 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
  7. Pop in the oven for 5-6 mins
  8. 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.
  9. 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.
  10. Once cooled, in a large bowl mix all the Swiss roll filling ingredients together (not raspberries)
  11. Unravel the sponge gently and spread your filling inside and add the raspberries crushing them
  12. Roll back up and dust with extra icing sugar (optional)

 

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Once they have slightly cooled, pop each one out and enjoy.

  

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

  1. Heat a pan up gently and mix all together in a blender.
  2. 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.
  3. 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

  1. Preheat the oven to 350F/180C, then mix all the ingredients together in a bowl, making sure the mixture is completely combined.
  2. 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. 

 

 

Recipe makes 1 portion

Perk up your porridge with this Scitec Nutrition protein recipe! 

Ingredients

  • 50g oats
  • 110g egg whites
  • 30g Scitec Nutrition 100% Whey Protein vanilla flavour
  • 200ml water


Method

  1. Mix all the ingredients together and put in the microwave on high heat for about 2 minutes. Make sure you stir every 30 seconds with a whisk, as it thickens. If you don’t keep whisking the mixture it can end up as curdled scrambled egg porridge.
  2. Take out of the microwave and set aside while you prepare your toppings. The mixture will thicken more as you do this if you find it too thick add some cold water and mix until you reach your desired consistency.
  3. Add your toppings and enjoy.

Snacks 

 

Recipe makes 2 lollies

Cool down after your workout with this tasty and beneficial ice lolly made from our new summer flavour of Scitec Nutrition 100% Whey Protein Professional!

Ingredients

  • 1 sachet of Scitec Nutrition 100% Whey Protein Professional Pina Colada flavour
  • 10ml water
  • 1 pot of Kvarg Coconut Protein yoghurt (or any protein yoghurt)
  • 10g white chocolate melted to drizzle (optional)
  • Dried strawberries (optional)

Method

  1. Blitz Scitec Nutrition Protein powder, protein yoghurt and water in a blender until smooth.
  2. Pour into lolly moulds and freeze until set.
  3. Once frozen remove from mould and then you can drizzle with the melted white chocolate and sprinkle with dried strawberries and serve.

 

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

  1. Blitz all the ingredients together in a blender until completely mixed and smooth.
  2. 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.

Recipe makes 8 falafels 

A healthy small lunch or post-workout snack, with a nice protein punch and spicy flavour kick. 

Ingredients

  • 50g wholemeal flour
  • ½ tsp cumin powder
  • 1 tsp chilli powder
  • Ground pepper to taste
  • Pink salt to taste
  • ¼ lemon juice
  • 1 tsp dried coriander leaf
  • 15g Scitec Nutrition 100% Whey Protein Unflavoured
  • 205g (1 large) sweet potato
  • 100g chopped white onion
  • 20 sprays of Frylight Garlic flavour

Method

  1. Heat oven to 180C/350F
  2. Bake the sweet potato until its very soft and the allow to cool entirely.
  3. Leave oven on.
  4. In a pan add 5 sprays of Frylight and chopped onions, cook on medium heat until brown and then set aside to cool.
  5. Line a tray with greaseproof paper.
  6. Add cooled potato and onions and remaining ingredients to a blender and the remaining 15 sprays of Frylight and blend until fairly smooth.
  7. Using a spoon make 8 small falafels and place on the lined tray.
  8. Cook in the oven for 15 minutes and then turn them over for another 15 minutes.
  9. Remove and allow to cool slightly, then serve with flatbread, salad and minted yoghurt.

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