Growing Naturals vanilla brown rice protein powder? All I can say is wow or, rather -> WOW! I love the stuff. If you have access to it, get some. In the US, I get it directly from here. In the UK though, I get it here. It’s seriously great stuff, try it for yourself and see! It bakes beautifully (keeps moistness in and makes things nice and cakey without ever drying out) and oy, it tastes divine – kind of malty, mildy nutty, and mmmm…. delicious :-D
Before trying it, I’d always pair brown rice protein powder with savory ingredients and used it to make savory pancakes or bread. Well, ha! because when vanilla brown rice protein powder walked into my room, the spotlight quickly shifted: vanilla brown rice protein pow turned all heads. The powder has an almost malty/nutty flavor and, while sweet, is not overwhelmingly so. Combined with nut milk, it makes a smooth paste instead of a mush or a lumpy kind of mix. All in all, ah, oh, oh, oh! -> it’s delicious :-)))))))))))))
4 egg whites
1/2 cup oat flour (this can be subbed with rolled oats, quinoa flakes, or ground almonds)
2/3 cup coconut milk (or any other milk, preferably of the nut kind)
2/3 cup vanilla brown rice protein pow
1/2 teaspoon baking powder
1/2 cup pecans
1. blended together and divided into 12 muffin silicone cases; baked at 350 for ~35 minutes.
2. When ready, take them out of the oven. You’ll notice that they’re really soft and super moist; pecanish and mmmm!
3. I topped a couple with Greek yogurt + banana + cinnamon but, really, they can be topped with anything – e.g. jam, nut butter, fruit, protein frosting? Endless possibilities = Yum :-)
Macros per Serving: N/A
[PS – this recipe contains no macros because it was written while I was on vacation in the US and left my computer and kitchen scale at home back in England. To figure out the macros, just weigh all the above ingredients and BOOM: input them in a calculator. I like using The Perfect Diet Tracker – it’s easy, reliable, and completely goof-proof ;-)