Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon drizzle & white choc protein bars. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Lemon Drizzle & White Choc Protein Bars is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Lemon Drizzle & White Choc Protein Bars is something which I have loved my entire life. They’re nice and they look wonderful.
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking, with a great reward at the end, then this recipe is for you.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon drizzle & white choc protein bars using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Drizzle & White Choc Protein Bars:
- Take 2 scoops 'Lemon Drizzle PhD SMART' whey,
- Prepare 60 g porridge oats,
- Prepare 1 cup unsweetened almond milk,
- Make ready 1 medium egg,
- Prepare 1 level tsp baking powder,
- Make ready 3 tbsp fresh lemon juice,
- Get Rind of half a lemon,
- Prepare 1 tbsp white chocolate protein spread (I used 'Grenade' brand),
- Prepare Spray cooking oil,
- Take Some flaked almonds
- Take For the lemon drizzle icing:
- Prepare 1.5 tbsp icing sugar,
- Make ready 1 tbsp fresh lemon juice
It's light yet moist at the same and a breeze to make - it can be made in a single bowl. Lemon cake is always a crowd favorite and this lemon drizzle cake is not only a fail-safe, easy recipe but also results in the most delicious, tangy and moist cake you will make. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. As with the vanilla cupcakes they are based on, these lemon drizzle cupcakes are very simple to make.
Instructions to make Lemon Drizzle & White Choc Protein Bars:
- Preheat the oven to 180 (fan). line a small high sided baking tray with greaseproof paper and spray over some cooking oil. In a mixing bowl add in the protein powder, baking powder and oats. Make a well in the centre and crack in the egg.
- Give it a mix and add in half the milk. Combine well, then add the remaining milk. Stir again until a batter is formed. Add in the 3tbsp fresh lemon juice and lemon rind. Stir once more to incorporate.
- Pour the batter into the lined baking tray then dollop in bits of the white chocolate protein spread and using the end of a spoon or a knife gently swirl it through the batter. Sprinkle over some flaked almonds.
- Bake in the centre top shelf of the oven for around 12 minutes until springy to the touch. Allow to cool.
- Once cool make up the lemon drizzle icing by combining the icing sugar and lemon juice until no lumps remain. Drizzle over the icing and allow to set for a few minutes. Cut the cake into six square portions. Eat and enjoy! :)
- Note: Best eaten on day of baking, however the bars will keep well in airtight container for up to three days.
This lemon drizzle cake recipe, drizzled with a sugar-lemon topping, is a bit of sunshine all year long Sometimes it's the plain cakes that are the best. This lemon drizzle cake recipe is wonderfully. Tuck into this delicious lemon drizzle cake recipe. Replace ground almonds with gluten-free flour and make it nut-free too! This lemon drizzle cake recipe is an absolute classic.
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