Crazybadman X Morethanveggies: 3 recipes of high-protein breakfast spreads

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

INGREDIENTS

  • 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)

INSTRUCTIONS

  1. Place coconut milk and dark chocolate in a metal bowl and immerse it in hot water. Stir to melt the chocolate.
  2. Place chocolate mixture and remaining ingredients in a blender or food processor and blend for 1-2 mins until everything is mixed and creamy.
  3. Transfer to a clean, airtight jar. Use immediately or keep in the fridge.
  4. Keep in the fridge and use within 1-2 weeks.

Notes:

  1. Add maple syrup, agave nectar or coconut sugar syrup if a sweeter flavour is preferred.
  2. Remove from fridge 15 minutes before serving as the spread hardens in the fridge.
  3. 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

Ingredients:

  • 5 cups raw almonds
  • 1/2 cup BioTechUSA Vegan Protein Vanilla Cookie flavour
  • 1/2 teaspoon salt

Steps:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes:

  • 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

Ingredients

  • 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

Instructions

  • 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.

Notes:

  • 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!

 

Crazybadman x Morethanveggies: Sea Salt Chocolate Cinnamon Granola

Another recipe created as part of my breakfast recipe collaboration with Crazybadman, a Singapore-based sports shop. I shared this granola with a few friends and they loved it! It’s not too sweet, balanced, nutty and crunchy with warm fruity notes.

Crazybadman has the best-tasting vegan protein powder in many flavours – use code MORETHANVEGGIES for 10% off.


Sea Salt Chocolate Cinnamon Granola

Makes about 3 cups

Macros (1 serving = 0.5 cup)

  • 8.5 g protein
  • 16 g carbohydrate
  • 15 g fat
  • 2.3 g fibre

Dry ingredients

  • 2 cups rolled oats
  • 1/2 cup of your preferred nut (I used organic pumpkin seeds)
  • 1/3 cup BioTechUSA Vegan Protein Chocolate Cinnamon flavour
  • 1 tsp fine sea salt
  • 1 tsp cinnamon powder (optional, recommended if you prefer a stronger cinnamon taste)
  • 1/8 cup shredded coconut (optional, recommended)
  • 1/3 cup dried fruit of your choice (optional, recommended. I used dried Japanese yuzu strips.)

Wet ingredients

  • 1/8 cup maple syrup (use real maple syrup for best flavour)
  • 1/4 cup organic coconut oil (don’t worry, there’s no coconut taste in the end result!)
  • 1 teaspoon vanilla paste/extract (optional, recommended)

Steps

  • Heat oven to 180C.  Line a large baking sheet with parchment paper, and set aside.
  • In a large mixing bowl, stir together dry ingredients.
  • In a separate mixing bowl, stir together wet ingredients till mixed. Pour the wet mixture into the dry mixture, and stir until evenly combined.
  • Spread the granola out evenly on the prepared baking sheet.  Bake for 20 -25 minutes, stirring once halfway through, until the granola is lightly toasted and golden brown.
  • Remove baking sheet from the oven and transfer to a wire rack.  Let cool until the granola reaches room temperature. Transfer to an airtight clean container to store. Keep at room temperature for 1 week, then transfer to store in fridge for up to 1 month.

Notes

  • This recipe works with Vanilla Cookie, Hazelnut, Forest Fruit and Banana flavours available on Crazybadman too.
  • Add more sweet syrup if you prefer bigger clumps. I tried to keep sugar level as low as possible.
  • Coconut oil and shredded coconut will another layer of fragrance and natural sweetness. Thus highly recommend to include. There’s no residue coconut taste in the end result if you use good quality ones.
  • Real maple syrup is the best-tasting sweet syrup out there. The second best is gula melaka, which is also cheaper.
  • For gluten-free, use gluten-free oats.

For more Crazybadman x Morethanveggies high-protein recipe videos, visit my YouTube channel here. This is the video for the previous no-bake mango cheesecake recipe.

Vegan Kaya

Kaya, a Southeast Asian coconut egg jam , is a breakfast staple on many Singaporeans’ dining tables. Before supermarkets, many households had their own kaya formula, often cooked over a charcoal stove for hours. Current vegan versions on the market use pumpkin or sweet potato as base texture – a creative reinvention, but nonetheless not the same as the traditional silky smooth, velvety kaya with rich coconut-y notes and sweet aroma of pandan. The following recipes covers both types of kaya popular in Singapore – Hainanese, which is richly caramel, and Nonya, which is refreshingly pandan. You can’t tell it’s not made from eggs! Both processes are similar so if you master one, the other will be a breeze! (Photos here show the making of Nonya kaya)

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The egg replacer might be sitting in you fridge now – silken tofu! Blended silken tofu is already used in many Western vegan recipes like quiche and creme brulee, where eggs give texture and bulk. Apparently its proteins coagulate under heat similar to eggs.

If you have a preferred recipe from grandma (lucky you!) feel free to use that. Just replace the eggs with equal volumes of blended tofu. The following recipes were adapted from Singapore Hawker Classics Unveiled book and rasamalaysia with sugar slightly reduced.

Hainanese Kaya
300g silken tofu (I used suitable for frying type)

200g sugar

50g raw sugar (to give brown colour)

100ml coconut cream

200ml coconut milk

2-4 knotted pandan leaves

¼ tsp salt (optional, helps to preserve)

Blend the silken tofu in a blender. Pour into a steel mixing bowl, whisk in coconut milk, coconut cream, salt and sugar. Place mixing bowl over a pot of boiling water simmering over low heat. Stir continuously for 15 min till mixture thickens slightly. Sieve into another bowl to remove lumps. Return to heat and add in pandan leaves. In another small pan, melt the raw sugar and add the caramel into the mixture. Cook for 20-30mins, stirring every 5 mins till mixture becomes slightly thinner than desired consistency (It hardens in fridge). Let cool, transfer into clean container.

Nonya Kaya

300g silken tofu

200g sugar

200ml coconut milk

8 pandan leaves cut into strips

¼ tsp salt

Blend the silken tofu and pour into steel mixing bowl. Blend pandan leaves with coconut milk and strain into the bowl. Add in sugar and salt. Place mixing bowl over a pot of boiling water simmering over low heat. Stir continuously for 15 -20 mins till mixture thickens slightly. Sieve into another bowl to remove lumps. Return to heat and cook for 20-30mins, stirring every 5 mins till mixture becomes slightly thinner than desired consistency (It hardens in fridge). Let cool, transfer into clean container.

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Notes: Traditional recipe uses mainly white sugar (SIS brand is vegan), you may experiment with all raw sugar or palm/coconut sugar for a richer coconut flavour. Ultimately, kaya, like most of our Southeast Asian foods, have no recipe set in stone. If an eggy hint is preferred, a pinch of black salt (kala namak) does the trick. Yes, you won’t miss foods you love after going vegan 🙂