Thursday 26 April 2018

Protein snickerdoodles

  • 1C / 240ml coconut milk (50kcal) (instead of 1C butter)
  • 1/2C / 100ml maple syrup (350kcal) and 1/4C / 50ml coconut flower syrup (150kcal) (instead of 1.5C sugar)
  • 150g soy flour (40% protein, 636kcal) and 150g Vital Wheat Gluten flour (80% protein, 600kcal) (instead of 2 3/4C / 311g flour; and instead of eggs because 1T soy flour = 1 egg)
  • 1t baking powder (instead of cream of tartar)
  • 1t baking soda
  • 1t vanilla
Roll balls in a mixture of sugar (~1/4C) and cinnamon (~3T). Grease baking sheet with coconut butter. They turn out crispy on the bottom and very chewy.

Protein = 180g 
(60g from 150g soy flour + 120g from 150g wheat gluten flour)

Calories = ~1786kcal + 300 kcal from rolling the dough in sugar = 2086

Ratio kcal/protein = 10

Makes 24 cookies, therefore, per cookie = 7.5g protein, 89kcal

Sunday 22 April 2018

Strawberry shortcake smoothie

by Corina & Dieter

Blend:
1 portion (150g) Alpro protein yogurt mango
1 scoop (~75g) Alpro yogurt natural
1 C frozen strawberries (can be thawed)
1 T agave syrup

Serves 2
Total = 12.5g protein, 196 kcal
Ratio kcal/protein = 15.7

Saturday 7 April 2018

Cinnamon bread / Süsses Brot

By Dieter

For the dough:
250ml warm water
50 ml sunflower oil
150gr flower type 405
100gr flower type 550
100gr Vital Wheat Gluten
1 pack of yeast
1 tablespoon sugar

For the filling:
1 tablespoon margarine
2 tablespoons brown sugar
vanilla
cinnamon
two handful raisins
one handful flaked almonds


Mix the yeast with the water and oil. Add the flour/gluten and the sugar, and knead a few minutes into a dough.

Cover with a wet cloth, put in a warm spot, and let the dough rise for about one hour.

Heat up the margarine till it melts, add the sugar, vanilla, and cinnamon and stir into a caramel coating.

Stretch out the dough on a surface covered in flour. Spread the filling, raisins, and almonds equally across. Roll up the dough. Cover a square oven pan with sunflower oil, and put the rolled up dough inside. Let it rise covered for another 30 minutes in a warm spot. Pre-heat the oven to 200C and include a container with water. Bake for 45 minutes.

Monday 2 April 2018

Waffles

by Corina

makes about 6 waffles

2C Flour (high protein = 1C soy flour + 1C vital wheat gluten)
3/4 Sugar (low calorie = maple syrup and/or agave/kokosblüten sirup)
1T Salt
1T Baking powder
1T Vanilla
1/2C margarine (to prevent sticking to the waffle iron)
Chocolate Oatley

Mix everything together, adding as much Oatley as needed to get a consistency that is on the runny side.

Pre-heat waffle iron (it must be very hot before putting the first waffle in, otherwise the batter will stick to the iron), oil the iron with margarine, pour batter on, cook until on the crispy side. Tastes like waffle cones!


crispy, crumbly protein variant...
Use only soy flour and don't oil the waffle iron. Let it cook for a really long time. It will come out in crumbles, but they are really crispy and good.
Note: for some reason, now this variant gets completely stuck to the waffle iron even if using oil.

Crispy waffles that work
1/2 C Mehl / Flour
1/2 C Sojamehl / Soy flour
1/4 C Zucker / Sugar (agave + rohrzucker)
1T Salt
1T Baking powder
1T Vanilla
Chocolate Oatley

Mix enough Oatley in so it is more on the runny side

Wait a few minutes after the waffle iron is ready to put the batter in (it needs to be really hot).  Put coconut butter on the waffle iron before putting in the batter. Leave the waffle in for a few minutes after the iron says it is ready. Makes crispy waffles!


Notes on what NOT to do: do not use coconut butter to oil the pan because it makes the vital wheat gluten waffles chewy and not crispy. Don't use coconut sugar because it makes the waffles crumbly.