Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lemon drizzle protein bars. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Lemon Drizzle Protein Bars is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Lemon Drizzle Protein Bars is something that I’ve loved my whole life.
Storage: Store in a cool, dry place. Iced Lemon Protein Bar is the perfect mix of sweet and tart lemon flavor with a delicious icing drizzle. The Coffee Cake Protein bar will delight your taste buds with cinnamon taste with an icing top with real coffee cake crumble!
To begin with this recipe, we have to prepare a few ingredients. You can have lemon drizzle protein bars using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Drizzle Protein Bars:
- Make ready 60 g 'Lemon Drizzle PhD SMART' whey,
- Prepare 60 g porridge oats,
- Get 1 cup unsweetened almond milk,
- Take 1 medium egg,
- Take 1 level tsp baking powder,
- Make ready 3 tbsp fresh lemon juice,
- Prepare Rind of half a lemon,
- Make ready 1 tbsp lemon curd,
- Take 2 tsp sugar replacement (I used Zusto),
- Get Some vanilla or white choc flav drops to taste,
- Take Spray cooking oil,
- Get Some flaked almonds,
- Take For the lemon drizzle icing:
- Take 2 tbsp icing sugar,
- Get 1 tbsp fresh lemon juice
This Lemon Protein Bars Recipe is a great snack to eat on the run! They're delicious, healthy and easy to make! These protein bars are so rich and moist, they're an awesome dessert that doesn't feel like a sacrifice. The drizzle of chocolate is just enough to satisfy.
Steps to make Lemon Drizzle 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, sugar alternative and oats plus the lemon rind. Stir together. Make a well in the centre and crack in the egg.
- Add in the milk plus the flav drops to taste. Combine well. Add in the 3tbsp fresh lemon juice and stir once more to incorporate.
- Pour the batter into the lined baking tray then dollop in bits of the lemon curd 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 or until springy to the touch. Allow to cool down slightly then turn out and peel away the greaseproof paper gently.
- 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 3-4 days in the fridge.
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