Third post of my collaboration with Crazybadman! I’m using their BioTechUSA Vegan Protein to create high-protein breakfast recipes. It’s the best-tasting protein powder I’ve tried so I could make different recipes from it. If you’re a vegan athlete or simply into plant-based fitness, try them out! Use code MORETHANVEGGIES for 10% when you’re purchasing the protein powder from Crazybadman.
Here are 3 easy breakfast spreads that you can put on anything to give your meal a quick protein boost.
Chocolate breakfast spread
Dairy, gluten, oil and sugar-free chocolate spread that takes just about 15 minutes to make. Perfect on toast, oatmeal and crackers. Or simply eat with a spoon!
Makes about 300 g
Macros (1 serving of 1 tbsp):
- 5.4 g protein
- 2 g carbohydrates
- 2.6 g fats
- 0.4 g fibre
- 3/4 cup coconut milk
- 4 tbsp cocoa powder
- 30g unsweetened dark chocolate
- 1/2 cup BioTechUSA Vegan Protein Hazelnut flavour
- 1 tsp vanilla paste (optional)
- Place coconut milk and dark chocolate in a metal bowl and immerse it in hot water. Stir to melt the chocolate.
- Place chocolate mixture and remaining ingredients in a blender or food processor and blend for 1-2 mins until everything is mixed and creamy.
- Transfer to a clean, airtight jar. Use immediately or keep in the fridge.
- Keep in the fridge and use within 1-2 weeks.
- Add maple syrup, agave nectar or coconut sugar syrup if a sweeter flavour is preferred.
- Remove from fridge 15 minutes before serving as the spread hardens in the fridge.
- This works great with Chocolate Cinnamon and Vanilla Cookie flavours too.
Vanilla Cookie Almond Butter
This inexpensive yet delicious homemade almond butter goes with any bread, crackers or even veggie sticks! Some patience is needed to blend roasted almonds till creamy, but trust us, it’s worth the little bit of effort. Also oil, sugar and gluten-free.
Makes about 400 grams
Macros (1 tbsp):
- 6.5 g protein
- 4.7 g carbohydrate
- 12.4 g fat
- 3 g fibre
- 5 cups raw almonds
- 1/2 cup BioTechUSA Vegan Protein Vanilla Cookie flavour
- 1/2 teaspoon salt
- Preheat the oven to 180C. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway. Let the almonds cool until they are warm.
- Transfer the almonds to a high-speed blender or strong food processor. Blend until creamy, pausing to scrape down the sides when needed. The almonds will go from flour-like clumps, to a ball or a mass pressed against the sides of the container. Use a spatula to keep breaking up the crumbs/ball if needed, and continue blending. Stop when the almonds turn creamy. During blending, pause when the mixture or machine gets too hot.
- Once the almond butter is very smooth and creamy, add salt and 1/3 of the protein powder. Blend till combined, and add another 1/3. Continue until all the protein powder is used and everything is combined.
- Let the almond butter cool to room temperature, then transfer the mixture to a container or jar with lid. It can be refrigerated for up to 2 weeks.
- You can dress this up with sweet spices like cinnamon and nutmeg.
- Try it out with other types of nuts too!
Protein Pineapple Chia Jam
A great way to sweeten up your breakfast while adding an omega-3 boost. Oil, sugar and gluten-free.
Makes about 450-500 ml
Macros (2 tbsp)
- 4.2 g protein
- 7.25 g carbohydrates
- 0.75 g fat
- 1.25 g fibre
- About 800g pineapple, chopped
- 2/3 cup BiotechUSA Forest Fruit Vegan Protein
- 2 tbsp chia seeds
- Juice of 1 lemon
- Skin of 1 lemon, chopped into big pieces
- 1/3 cup water, more if needed
- Blend the pineapple in a food processor to get a liquid paste.
- Place pineapple and lemon skins in a large saucepan. Heat it over low-medium heat, mash and stir.
- When the pineapple mixture is boiling gently, stir in BioTechUSA Forest Fruit Vegan Protein.
- Add in water till you get a runny mixture. Continue to simmer over low heat.
- When mixture reaches a full boil, pour in chia seeds and mix. Continue to boil for 15 to 20 minutes or until desired texture is achieved. It should be much thinner than your desired consistency as it sets in the fridge.
- Remove from heat and let sit for 15 minutes.
- Serve with bread or crackers. The jam can be kept in the fridge for up to 3 weeks in a covered jar.
- Chia seeds here are important, they help thicken the jam. Sugar or pectin also works.
- Works with other fruits like mango and berries too.
- Try this out with Banana and Vanilla Cookie flavours too!