Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lemon drizzle & white choc protein bars. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lemon Drizzle & White Choc Protein Bars is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Lemon Drizzle & White Choc Protein Bars is something that I have loved my whole life.
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 must prepare a few components. You can have lemon drizzle & white choc protein bars using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lemon Drizzle & White Choc Protein Bars:
- Prepare 2 scoops 'Lemon Drizzle PhD SMART' whey,
- Make ready 60 g porridge oats,
- Take 1 cup unsweetened almond milk,
- Get 1 medium egg,
- Prepare 1 level tsp baking powder,
- Take 3 tbsp fresh lemon juice,
- Take Rind of half a lemon,
- Get 1 tbsp white chocolate protein spread (I used 'Grenade' brand),
- Make ready Spray cooking oil,
- Prepare Some flaked almonds
- Take For the lemon drizzle icing:
- Get 1.5 tbsp icing sugar,
- Prepare 1 tbsp fresh lemon juice
Bake the perfect lemon drizzle cake every single time. This recipe from Nigella has never failed me. Zingy, moist and delicious it can't go wrong! Lemon drizzle cake is the way to go. a seriously sticky moist sponge (ours has extra blueberry explosions too!) topped with a oozing icing and some candied peel.
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.
Everyone loves a lemon drizzle cake! This cake is also the star of an afternoon tea and any time There are endless recipes for a lemon drizzle cake and even more variations of what constitutes one. Our lemon drizzle cake recipe gives wonderfully light, zesty sponge - perfect with a cuppa. Find this easy cake recipe and more baking ideas at Tesco Real Food. A unique and iconic cookbook by photographer Mary McCartney, bringing us delicious, easy, family-friendly, meat-free recipes as well as gorgeous, colourful pictures taken by Mary herself.
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