#whey baking

[wheytoogood]

Chocolate Hazelnut Mousse Cake

Ingredients

Hazelnut Cake:

1½ cups Hazelnut meal

1 tsp baking powder

1/4 tsp salt

2 tbsp butter, softened

1/4 cup Swerve Sweetener or granulated erythritol

2 tbsp hazelnut oil

1 large egg

1/2 tsp hazelnut extract

1/8 tsp stevia extract

1/4 cup whey instead of almond milk

Mousse:

2 tbsp butter

3 oz high % cacao, chopped (I used Scharffen Berger 82%

3 large eggs, separated and at room temperature

4 to 6 tbsp hot water

1/4 cup powdered Swerve Sweetener or powdered erythritol

1/8 tsp salt

1/8 tsp cream of tartar

1/2 cup heavy cream

1/2 tsp hazelnut extract

Instructions

*For a more energy efficient process: Use glass and ceramic pans when baking. They retain heat better than metal pans and allow you to lower the baking temperature by 25 degrees.

For the cake, grease a 9-inch springform pan and preheat oven to 325F.

In a medium bowl, combine hazelnut meal, unflavored whey protein powder, baking powder and salt.

In a large bowl, beat together the butter and sweetener until well combined. Beat in hazelnut oil, egg, hazelnut extract and stevia extract.

Beat in hazelnut meal mixture, then beat in almond milk until batter is well combined.

Spread batter in prepared pan and bake 25 to 30 minutes or until top is set, lightly browned and a tester inserted in the center comes out clean. Let cool completely.

For the mousse, in a small saucepan over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and let cool to lukewarm.

In a small bowl, whisk egg yolks together until smooth. When chocolate is lukewarm, whisk in egg yolks. Mixture will become very thick and chocolate will seize. Add 2 tablespoons of hot water and whisk vigorously. Continue to add 1 tbsp water at a time until chocolate mixture becomes smooth (will still be quite thick). Set aside.

In a large bowl, beat egg whites with powdered sweetener, the salt and the cream of tartar until they hold stiff peaks but are not dry.

In another bowl, beat cream with hazelnut extract until it holds soft peaks.

Stir a couple of large spoonfuls of the egg whites into the chocolate mixture to lighten it. Then carefully fold the chocolate mixture back into the egg whites. Fold in the cream thoroughly but gently.

Spread mousse over cooked cake in springform pan. Let set in refrigerator at least 2 to 3 hours.

To remove, run a sharp knife around the inside of the pan sides and gently loosen. Remove sides and serve.

[wheytoogood]

Mini Cranberry Lime Loaves

Ingredients

Loaves:

3 cups almond flour

1/3 cup unflavoured whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener or granulated erythritol

3 large eggs

20 drops stevia extract

2 tbsp lime zest

1/2 cup freshly squeezed lime juice

I cup cranberries, chopped

Glaze:

1/2 cup powdered Swerve Sweetener or powdered erythritol

3 tbsp freshly squeezed lime juice

Instructions

For the loaves, preheat oven to 325F and butter 4 mini loaf pans very well.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lime zest.

Beat in half of the almond flour mixture, then beat in lime juice. Beat in remaining almond flour mixture until well combined.

Stir in chopped cranberries and divide among prepared pans.

Bake 30 minutes, or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

For the glaze,combine powdered erythritol and lime juice in a small bowl and stir until smooth. Drizzle over cooled loaves.

[wheytoogood]

Cinnamon Roll Coffee Cake

Ingredients:

Cinnamon Filling:

3 tbsp Swerve Sweetener or granulated erythritol

2 tsp ground cinnamon

Cake:

3 cups almond flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup Swerve Sweetener or granulated erythritol

3 large eggs

1/2 tsp vanilla extract

1/2 cup whey instead of almond milk

1 tbsp melted butter

Cream Cheese Frosting:

3 tbsp cream cheese, softened

2 tbsp powdered Swerve Sweetener or powdered erythritol

1 tbsp cream

1/2 tsp vanilla extract

Instructions

For a more energy effiencent process, use glass and ceramic pans when baking. They retain heat better than metal pans and allow you to lower the baking temperature by 25 degrees.

Preheat oven to 325F and grease an 8x8 inch baking pan.

For the filling, combine erythritol and cinnamon in a small bowl and mix well. Set aside.

For the cake, whisk together almond flour, protein powder, baking powder, baking soda and salt in a medium bowl.

In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla extract.

Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.

Spread half of the batter in prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.

Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

[wheytoogood]

Chocolate Protein Cake

Ingredients

2T Designer Whey Gourmet Chocolate protein powder 1T gluten free flour (or all-purpose/whole-wheat flour) 1T almond flour 1/2t baking powder 1/2 teaspoon xanthan gum (omit if you use all-purpose/whole-wheat flour) 1 egg, large 2T almond milk, unsweetened 1 tablespoon organic cane sugar 1/2t vanilla extract 1t coconut oil (optional)

Directions

Spray a small ramekin with nonstick cooking spray and set aside. Next, preheat oven to 350 degrees F.

In a medium size bowl, mix together all dry ingredients. Then, add egg, vanilla extract, and almond milk and mix until there are no lumps.

Pour batter into a small ramekin and bake at 350F for about 25 minutes or until firm.

[wheytoogood]

Protein Cookies

Ingredients

2 medium ripe bananas, mashed

1 scoop (28g) artisan whey powder

1 cup quick oats

2 tbsp peanut butter, unsalted & softened

2 tbsp chocolate chips, mini

* If the mixture is too dry, add a little bit of milk or water.

Directions

Preheat oven to 350 degrees.

Combine all ingredients together adding chocolate chips the last. The batter consistency depends on how ripe are your bananas. It’s OK if it’s runny.

Spoon mixture onto a baking sheet lined with parchment paper. Bake for 12 minutes. Cool for 5 minutes on the cooling rack.

Store in the fridge for up to a couple of weeks or freeze in an air tight container for up to a month. The best way to defrost them is in a microwave. That way the moisture and softness is restored.

Energy Tip: When I made them, I used a toaster oven which uses less energy that a convection oven.