Sourdough using Protein Powder
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Sourdough Chocolate Protein Bread
Ingredients
- 475 grams unbleached all purpose
- 10 grams salt
- 50 grams coconut sugar
- 25 grams cocoa powder
- 25 grams Arbonne essential meal protein
- 100 grams mature starter active and bubbly
- 340 grams water
- 125 grams chocolate chips
How To Make Chocolate Sourdough Bread
Feed a sourdough starter 4-12 hours before with sufficient flour and water. The starter should be super active and bubbly before starting the dough.
In a large bowl, weigh out dry ingredients (except salt). Stir together
Add warm water and sourdough starter. Combine and allow to rest for 30 minutes. This is called autolyse and it allows the water to hydrate the flour.
Sprinkle salt over top.
With your hands, mix the dough for about 5 minutes until the dough comes together.
Cover with damp towel or plastic wrap. This prevents a less than pleasant crust from developing. If one does develop, you can break it up with your hands and try to incorporate it. Not the best, but it’s not all a lost cause.
Let rest for 30 minutes.
Stretch and folds
Add in chocolate chips and start the stretch and fold.
This helps develop the gluten protein strands which, in turn, give this bread a nice rise.
Take the dough in the bowl and grab the edge firmly. Pull up, stretching it upwards. Then push the dough into the center. Turn the bowl about a quarter turn and do this stretch and fold again, repeating two more times.
If the dough is too sticky, dip your hand in water.
Every 15 minutes, do this stretch and fold technique. You’re looking for a total of three times.
Every 30 minutes, do another stretch and fold – 3 times.
Bulk Rise
Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day.
Shape. Spin dough and pull it toward you multiple times until a ball forms.
Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough.
Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator.
Score and Bake
Preheat dutch oven to 425 degrees for 1 hour.
After the dutch oven has preheated, remove dough from the fridge.
Dust dough with flour on top. Optional, but
this makes the scoring pattern stand out more.
Score design with a razor.
Bake for 20 minutes with the lid on.
Remove the lid and bake for another 30 minutes.
Allow to cool completely before slicing.
Cinnamon Protein Muffins with Sourdough Discard!
▢ 2/3 cup gluten free flour
▢ 1/3 cup vegan vanilla protein
▢ ½ cup coconut sugar
▢ 1 teaspoon cinnamon
▢ 1 pinch nutmeg
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 cup sourdough discard you can use active sourdough starter or discard for this recipe. If don’t have just add 1/2 cup more flour and 1/2 cup water
▢ ⅓ cup olive or avocado oil
▢ 1 large egg or flax egg
▢ 1 teaspoon vanilla
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For the crumble topping
▢ ¼ cup coconut sugar
▢ ½ teaspoon cinnamon
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INSTRUCTIONS
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Preheat your oven to 350 degrees.
Next, in a small bowl combine the crumble topping ingredients. Set aside.
In a large mixing bowl combine the dry ingredients and Mix well with a large spoon.
Combine the wet ingredients, Mix with a hand mixer until well combined.
Line a muffin tin with liners. Fill each to ⅔rds way full. Do not overfill. Add the crumble on top of each muffin.
Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle.
Protein Chocolate Chip Banana Bread made with sourdough discard!
This turned out so yummy! I adapted a recipe I found online to make it healthier and to add in protein! If you don’t have sourdough discard, just use an additional 1/3 cup flour and 1/3 cup water.
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1 1/2 cups gluten free flour (I used King Arthur)
1/2 cup Arbonne vanilla protein powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup coconut sugar
2 large flax eggs or eggs, if preferred
3/4 cup sourdough starter discard (or add in 1/3 cup flour and 1/3 cup water)
3 very ripe medium-size bananas, mashed
1 teaspoon vanilla extract
1 cup enjoy life chocolate chips
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INSTRUCTIONS
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Preheat oven to 350. Coat a loaf pan with cooking spray and set aside.
In a medium-size mixing bowl, combine flour, protein powder, baking soda and salt.
In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
Gradually beat in flour mixture, scraping down sides of bowl as necessary. Fold in chocolate chips. (Just fold it in 😂)
Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to overbake.
Let cool in pan 10 minutes then remove to wire rack to cool completely.
Strawberry Protein Muffins using sourdough discard
1/2 cup melted butter
2 large eggs
1 cup sourdough discard (or starter)
1/4 cup coconut sugar or monkfruit
1 tsp vanilla
3/4 tsp salt
1 cup gluten free flour (I use King Arthur)
1/2 cup Arbonne Strawberry Protein
1/2 cup almond or coconut milk
1/2 tsp baking powder
1 tsp baking soda
1 cup enjoy life chocolate chips
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INSTRUCTIONS
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Preheat the oven to 350 degrees F
Add your melted butter, eggs, coconut sugar, vanilla, almond milk and sourdough discard to a large bowl and stir it well with a wooden spoon or whisk.
Add the flour, protein, chocolate chips, salt, baking powder and baking soda. use a wooden spoon to mix the flour mixture in. Do not overmix. Mix until just combined.
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Spray your muffin tin with non stick spray, or use muffin/cupcake liners.
Fill the muffin tins about 2/3 to 3/4 full. Add a couple chocolate chips to the top if you desire.
Bake in the oven for 15-20 minutes or until the tops begins to get golden brown.
Take them out of the oven and let them cool before removing from the muffin tins.
Enjoy!
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Store any leftover in a airtight container , or freeze them in a ziplock bag for later! You can reheat them one at a time in the air fryer or let them defrost on their own.
Protein pancakes using sourdough discard
We had breakfast for dinner last night and these protein pancakes were a hit! So yummy. 🤤 I made these with some sourdough discard (the part you throw away when you’re making sourdough bread) but If you don’t have that you can just use 1/2 c more of protein powder and 1/4 c more of almond milk! These are yummy, not full of sugar and have protein to help you feel full! Serve with pure maple syrup, fruit or nut butter! My kids like to dip them in unsweetened apple sauce. Clean eating can be YUMMY 😋
11/2 cups gluten free flour (I used King Arthur)
1/2 cup vegan protein powder
1 cup sourdough starter/discard
(If you don’t have just add another 1/2 cup protein and another 1/4 cup milk)
4 tsp baking powder
1 tsp baking soda
2 tsp honey
1 tsp salt
1 1/2 cup almond milk (add more if needed for consistency)
1 lg egg or flax seed egg
2 tbsp coconut oil
1 tsp vanilla optional dash cinnamon optional
#cleaneatingrecipes #sourdoughdiscardrecipe #sourdoughrecipe #sourdough #proteinrecipes #momlife
Gut Health benefits to sourdough:
Sourdough bread offers potential gut health benefits due to its natural fermentation process, which breaks down gluten and phytic acid, making nutrients more accessible. Additionally, the presence of lactic acid bacteria may promote a healthy gut microbiome.