To celebrate the launch of the NEW Easter Egg Whey Protein, here are 3 super-simple and effective ways to get your protein hit in the most indulgent form!
Easter Egg Cookies
Ingredients:
- 125g Unsalted Butter
- 100g Light Brown Sugar
- ½ tsp Sea Salt
- 1 Large Egg
- 1 tsp Vanilla (optional)
- 250g Flour (for the Double Chocolate Chips add 200g Flour and 50g Cocoa Powder)
- 50g Easter Egg Whey Protein Powder (or alternative)
- 1 ½ tsp Baking Powder
- 1 ½ tsp Bicarbonate of Soda
- 75g White granulated sugar
- 300g Chocolate Chips (150g dark and 150g milk)
- Crème Eggs / Mini eggs (for decoration)
Method:
- Add your butter and sugars to a bowl and beat till creamy.
- Add in your egg and beat again. If using vanilla, add it in now.
- Add in the plain flour, baking powder, protein powder of your choice, bicarbonate of soda, and salt and beat till a cookie dough is formed.
- (for the double chocolate chip cookies add cocoa powder along with the above ingredients)
- Add in your Chocolate Chips and beat till they’re distributed well.
- Weigh your cookies out into eight cookie dough balls – they’re about 120g each.
- Once they’re rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray.
- Bake the cookies in the oven for 12-14 minutes. Flatten your cookies down on the baking tray.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.
Easter Egg Breakfast Mug Cake
Ingredients:
- 1 Egg
- 20g CNP Easter Egg Whey
- 50g Oats
- 1 x Medium Banana
- 150ml Water
- 1 tbsp Sugar
- 1 tsp Baking Soda
- 1 Cadburys Cream Egg
Method:
- Blend the ingredients except the Cream Egg until you create a thick paste consistency.
- Pour the mix into a bowl.
- Position the Cream Egg in the centre of the bowl and sink into the mixture.
- Bake the Mixture of approx. 10 mins at 180 degrees until the top of the mixture starts to go crispy.
- Feel free to keep in for another 2-3 minutes if you want a crispier consistency.
Easter Egg Chocolate Chip Bread
Ingredients
- 250g Bread Flour
- 20g CNP Easter Egg Whey
- 1 tsp Salt
- 1 tbsp Sugar
- 5g Yeast
- 50g Milk Choc Chips
Method:
- Blend all of the ingredients (except the Choc Chips) until all of the dry ingredients are thoroughly mixed.
- Then, with your hands, knead the mix (including the Choc Chips) with approx. 200ml water (add more if you feel it needs it).
- Once the dough is made, place in a bowl and cover with cling film for 90 minutes to rise.
- Finally, place the mixture in a grease proof baking tray and heat in the oven at 200C for approx. 25 minutes until the top of the mix starts to crisp.
- Once baked, remove and place on a wire tray to cool for 20 mins.
Easter Egg Protein Spread
Ingredients:
- 250g Quark
- 30g Easter Egg Whey
- 1 x New York Bagel
Instructions:
- Pour the 250g Quark into a bowl along with 30g CNP Easter Egg Whey.
- Beat the 2 ingredients together thoroughly with a fork for 90 seconds until all lumps and bumps are removed leaving a smooth texture.
- Then, pop the bread or bagel in the toaster & simply spread the mixture as a chocolatey topping.
Author: Josh Beet
