Munching doesn't have to be automatically unhealthy. Nowadays, it's no problem to find plenty of healthy recipes for delicious desserts that have excellent nutritional scores. In addition to regular whey protein, a special baking protein will help you with healthy baking. This is directly adapted to be processed as part of the dough that ends up in the oven. For this reason, it has a modified composition that gives it an excellent consistency. In today's article, we'll look at how such a baking protein can be and we'll also look at some simple recipes you can use it in.
Why add protein to recipes?
Although it may seem like a complete waste of time, adding protein to recipes has great benefits. Sometimes protein can be used to flavour a dish (typically with vanilla protein), but usually the main reason for adding protein is the high protein content. Having a few scoops of protein in a recipe will increase the overall protein content of the meal significantly, which of course brings with it a whole host of benefits. It is also worth noting that meals containing all macronutrients in sufficient quantities have generally have a much lower glycaemic index, so you won't feel like you have no energy after a while.
How to use baking protein?
Baking protein can be used to replace a significant part of ordinary flour. This way you can add a lot of protein to the recipe without affecting the taste of the final dish. For example, Vilgain's baking protein can replace up to 30% of the flour in a recipe. A huge advantage of baking proteins is that they don't make lumps and the dough doesn't have an unpleasant consistency. In the vast majority of cases, you won't even be able to tell that protein has been used instead of flour. The dough is very easy to work with and is as fluffy after baking as when using plain flour.
Practical recipes with protein for baking
So what can baking with protein look like in practice? Take our recipe for protein cocoa doughnuts as an example, which uses 180 g of spelt flour. However, using protein for baking, about 130 g of flour would be enough and the remaining 50 g could be protein. It should be noted that this recipe also uses flavoured vanilla protein. You can either leave it in the recipe and use its flavour, or you can also replace it with baking protein. Either way, the resulting dough will contain about 80 grams of protein, which equates to about 11 grams of protein per donut. However, you won't even be able to tell that protein has been used instead of flour.
You can get more inspiration from our 12 fitness recipes for Christmas cookies. For example, you can indulge in these chai cookies at any time and don't necessarily have to wait for the Christmas holidays. Spelt flour is also used to make them, but again, you can replace it with baking protein. The resulting recipe would then contain 55 g of protein.
If you like recipes that are a little unconventional, definitely try our pumpkin bread recipe, which includes a total of 400 g of plain flour.This means that you can replace up to 120 g of flour with baking protein and thus significantly improve its nutritional values.
Protein ≠ healthy
Finally, I feel it necessary to mention one important thing. A meal to which you have added protein, thereby increasing its protein content, is not automatically healthy. Some people sometimes tend to consider everything protein as healthy, but this is a big mistake. Even a protein dessert can contain a huge amount of calories, so it can very easily increase your caloric intake significantly. In that case, it doesn't matter how much protein it contains. If your caloric intake exceeds your caloric expenditure, your pounds will go up.
So don't get carried away by the fact that a recipe contains a huge amount of protein. Always pay attention to the total calorie and other nutrient content. Junk food doesn't become healthy just because you add a scoop of protein to it. Therefore, approach protein desserts sensibly too.
Final summary
Special proteins for baking have a huge advantage in that the resulting proteinThe final baking result has an excellent texture, which is not the case with regular proteins. Since baking proteins can usually replace 30% of the flour used, you can use them to significantly increase the total protein content of a recipe. Keep in mind, however, that adding protein to junk food does not make it more nutritious.and that even recipes to which you have added protein should be approached sensibly.
Why can you trust us?
Sport has been my lifelong passion, I have been close to it since I was a child. For a long time I was primarily involved in athletics, which also eventually led me to the gym. Every good sprinter knows that to get one tenth of a start, he must therefore sacrifice hundreds of hours in training. And it was this toil behind the curtain, which no one sees, that was my greatest passion.
Every kilo in the gym helped me to move a little closer to my goal and I fell in love with the gym very quickly. Even though I don't race anymore, nothing has changed in my relationship with uncompromising training.