You're such a romantic Bazza.The best way is to eat the normal food you want and chug a wpi shake in water after the normal meal.
Yeah but I wanna make something for me folks who are diabetic and no way are they chugging down WPI shakes so I gotta sneak it in lol.
I wonder if there is a logical way to convert everyday recipes into ones that make use of almond meal, cassein, WPC or WPI? We all have recipes handed down to us which we want to use but for the sake of adventure don't we wanna make a high protein one instead? And preferably reduce the amount of fat and sugar as well AND have a final product that taste just as good. I dunno, is that too much to ask?
Example. Let's take this sultana bran muffin recipe which I love.
http://www.taste.com.au/recipes/36167/sultana+bran+muffins
The ingredients are:
- 125g low-fat creamed cottage cheese
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups self-raising flour, sifted
- 2 cups Kellogg's Sultana Bran
- 1 cup low-fat milk
- 1/2 cup pitted dates, finely chopped
Now I know I can sub 1/2c brown sugar with stevia mix, I've tried that already and its bellisimo.
But what about the 1-1/2 cup of self raising flour? Is it possible to sub that with a combo of almond meal and cassein? If so what proportion is best?
Please discuss and spoon feed me your culinary experiments (successful ones preferably).
The best way is to eat the normal food you want and chug a wpi shake in water after the normal meal.
hahaha oh I have learnt that lesson, some black bean cake thing was shiiiiiiiiiiiitbe wary ... many recipes online look good in pictures. not so good when eating.
I would've deduced that from seeing 'black bean' and 'cake' in the same title let alone same sentencehahaha oh I have learnt that lesson, some black bean cake thing was shiiiiiiiiiiiit
Yes, of course it is possible. I do it all the time. But it may not work for everything and you have to decide whether it's worth doing it for some things or leaving them as they are and enjoying them.
eg. I create protein brownie recipes (like the one you have in my book). But I didn't convert my normal brownie recipe because FFS it's the greatest brownie there is and i'm not ruining it for anyone! LOL
Sometimes it's better to create a recipe that is more macro friendly from scratch.
having said that, for your muffin recipe above, I would suggest the following assuming that all you want to do is increase the protein content (it's already low fat):
Sub 1/2 cup of the flour with a combo of 1/4 cup WPI (or WPC) and 1/4 casein ... essentially a 50/50 blend.
You could maybe even sub out half the flour (3/4 cup) using the same approach.
These muffins are really high in carbs and that's cool if you are looking for that.
LmaO [MENTION=6722]Bazza20[/MENTION]; were you fed protein shakes as punishment as a child, did one of the recipes blow up your oven or give you the runs?? You really have this huge vendetta against them dontcha. Can we call this 'Bazza's united solitary campaign against protein shake recipes'?
You must be using shitty brands if your powder tastes like shit.
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