I wrote before that I’ve been extra sensitive to my diet these days, meaning little to no soy products. I also do a fair amount of weightlifting which, for me, means being mindful of how much protein I get since I’m also vegetarian and could easily live on pasta and pizza for the rest of my life.Buying soy-free, dairy-free protein bars gets expensive pretty quickly. I started using PEScience’s vegan protein powders, which are pea- and brown rice-protein based, and I like them a lot. Real talk: all vegan protein powders taste a little chalky to me – they just do. But with PEScience, the flavor is still good and the powders combine easily to make other tasty things like waffles or, in this case, brownies.
I noticed my usual stash was getting low, so on a whim I threw the following together in a large bowl while the oven heated up to 350°F.
4 scoops of chocolate protein powder 1 cup of almond milk 2 eggs 2 tablespoons of almond butter 1 tablespoon of cocoa powder 1/2 tablespoon of Stevia
As with all of my baking, I had no specific rhyme or reason. In short, just dump everything together and mix, adding water as needed until it’s a smooth, creamy consistency. Then spread the batter in a small, greased baking tin and put it in the oven for about 15 minutes.
I’d definitely recommend adding in some banana and/or chocolate chips to spice things up a bit. But, all in all, a highly successful outcome and way cheaper than store-bought. Win-win.