Recipes - Scitec Nutrition

RED VELVET PROTEIN CAKE
RED VELVET PROTEIN CAKE

INGREDIENTS
FOR THE CAKE:

  • 30g (or 1/4 cup) of 100% Whey Protein Professional (Vanilla flavor)
  • 1/4 cup 0% Greek Yogurt
  • 5 egg whites or 1/2 cup Liquid Egg Whites
  • 1 Beetroot (small ~ 50g, cooked - for moisture and color)
  • 2 tablespoons Coconut Flour
  • 20g (or 1/4 cup) Buckwheat (or rolled oats)
  • 1 tablespoon Liquid Sweetener of choice
  • 1/2 tablespoon of Baking Soda
  • 1/2 tablespoon of Red Food Coloring - optional

FOR THE TOPPING:

  • 30g (or 1/4 cup) of 100% Whey Protein Professional (Vanilla flavor)
  • 1/4 cup of 0% Greek Yogurt
  • 1/4 cup of Ricotta Cheese

HOW TO MAKE THE BEST RED VELVET PROTEIN CAKE:

  1. Take a handheld blender and blend all the cake ingredients. Then, pour into either two large muffin pans, or into four muffin cases.
  2. Bake at 350 °F (176 °C) for about 35-40 minutes or until an inserted knife comes out clean.
  3. Let the cakes cool completely before slicing them horizontally into 3-4 layers.
  4. Make your filling by mixing all the topping ingredients, sticking the mix into a piping bag, and adding it to the inside and on top of the cakes.

 

CAPPUCCINO SLICE

CAPPUCCINO SLICE
Ingredients:
FOR THE PASTE:

  • 100g Oatmeal
  • 1 tablespoon Ground Coffee
  • 1 tablespoon Natural Cocoa Powder
  • 30g Chocolate or Cappuccino Flavoured 100% Whey Protein Professional
  • 2 Eggs
  • 175g Skim Yoghurt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • Sweetener (to taste) 

FOR THE CREAM: 

  • 4-5 dl Milk
  • ½ dl Brewed Coffee
  • 200g Cottage Cheese
  • 3 tablespoons Sour Cream or Vanilla Flavoured Pudding Powder (can be substituted by oatmeal)
  • Sweetener (to taste) 

METHOD:

  1. Mix the paste and the dry ingredients.
  2. Add yoghurt and yolks, then mix the whipped glair into the blend.
  3. Cover a smaller pan with baking paper and bake the blend in the oven for 10 minutes on 350°F (176°C).
  4. While waiting for the blend to bake, mix the pudding powder carefully into the milk and coffee blend.
  5. Add sweetener, then cook it dense while stirring.
  6. Once cooled, add the cottage cheese. If the cottage cheese is lumpy, use a blender. If it is still too dense, dilute it with milk.
  7. Coat the cooled paste with the cream.
  8. (Optional) Pour cocoa powder, grated chocolate or chocolate gloss on top!

 

 

COTTAGE CHEESE SOUFFLE
COTTAGE CHEESE SOUFFLE

Ingredients:

  • 500g Cottage Cheese
  • 4 Eggs
  • A pinch of Salt
  • Sweetener (to taste)
  • 1 teaspoon Baking Powder
  • 1 tablespoon Natural Cocoa Powder
  • 1 Lime
  • A little Vanilla Flavouring (to taste)
  • 1 serving of 100% Whey Protein Professional (Recommended flavours: Honey Vanilla, Cinnamon Vanilla, Caramel)

METHOD:

  1. Mix the cottage cheese with yolk, salt, baking powder, sweetener, vanilla flavouring and the protein powder, and stir the mix until foamy.
  2. Add the lime juice and its grated skin.
  3. Divide the mix into two parts and mix cocoa powder into one of them.
  4. Whip the glair and divide it between the unflavoured part and the cocoa mixed part.
  5. Put the two types of paste together in a mould and bake in the oven on 350°F (176°C) for 25 minutes.
  6. Once done, remove from oven and sprinkle with cocoa powder and cinnamon-flavoured sweetener!

Optional: You can add 3 tablespoons oats or cereal to the paste.

EXTRA TIP: It is not mandatory to divide the paste into two, as the delicious paste can be enjoyed without adding cocoa powder!

 

 

COTTAGE CHEESE / CHOCOLATE / JAM PANCAKES

COTTAGE CHEESE / CHOCOLATE / JAM PANCAKES
Ingredients (for 5 pancakes):

  • 1 Egg Yolk
  • 3 Egg Glairs
  • 45g 100% Whey Protein Professional or 100% Casein Complex (in your preferred flavor)
  • Sweetener (to taste)
  • Some Milk
  • Coconut Fat for cooking

METHOD:

  1. Mix all ingredients together and cook in a frying pan.
  2. Remove from frying pan and enjoy!

 

 

SPONGE CAKE WITH PUDDING

SPONGE CAKE WITH PUDDING
Ingredients:

 FOR THE SPONGE CAKE:

  • 250g Cottage Cheese
  • 30g 100% Whey Protein Professional (e.g. Honey Vanilla)
  • 5 Eggs
  • A pinch of Salt
  • 1 teaspoon Baking Powder
  • 2 tablespoons Liquid Sweetener

FOR THE pudding:

  • 2 oz. Coconut Milk Paste
  • 6 tablespoons Milk
  • 2 tablespoons Liquid Sweetener
  • 2 tablespoons Natural Cocoa Powder
  • 1 ½ dl Water
  • 2 level tablespoons Gelatine
  • Coconut Scrapings 

METHOD:

  1. Start with the cream to give it enough time to settle. Mix the gelatine with 1 ½ dl tepid water, boil it and take it into the refrigerator to let it cool.
  2. Mix the cocoa powder with the sweetener and some milk step-by-step to be free of lumps, and finally add the coconut milk paste.
  3. Boil it and set aside to let it cool. When the gelatine starts gelling, mix it to the cocoa liquor and let it solidify at room temperature.
  4. Separate the eggs. Mix the yolks with the cottage cheese, protein powder, salt, baking powder and sweetener. Beat the glair until foamy and then gently mix it with the cottage cheese mass.
  5. Cover the pan with baking paper then bake it at 350°F (176°C) until it is light brown.
  6. Once cool, grease it with the pudding and sprinkle coconut fillings on top.

EXTRA TIP: When baked in a 20x30cm pan, this dosage will be 3cm high.