Lemon Drizzle Protein Bars
Lemon Drizzle Protein Bars

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lemon drizzle protein bars. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lemon Drizzle Protein Bars is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Lemon Drizzle Protein Bars is something which I have loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few components. You can cook lemon drizzle protein bars using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lemon Drizzle Protein Bars:
  1. Get 60 g 'Lemon Drizzle PhD SMART' whey,
  2. Prepare 60 g porridge oats,
  3. Prepare 1 cup unsweetened almond milk,
  4. Prepare 1 medium egg,
  5. Get 1 level tsp baking powder,
  6. Make ready 3 tbsp fresh lemon juice,
  7. Take Rind of half a lemon,
  8. Take 1 tbsp lemon curd,
  9. Make ready 2 tsp sugar replacement (I used Zusto),
  10. Prepare Some vanilla or white choc flav drops to taste,
  11. Take Spray cooking oil,
  12. Take Some flaked almonds,
  13. Get For the lemon drizzle icing:
  14. Make ready 2 tbsp icing sugar,
  15. Prepare 1 tbsp fresh lemon juice

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Steps to make Lemon Drizzle Protein Bars:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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! :)
  6. 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.

Cut strawberry in half, leave leaf on & reserve half for garnish. Remove the green from the other half & thinly slice. Cut the Lemon Drizzle Square in half. Place one half on a plate. CONTAINS WHEAT, EGG, MILK AND SOY; MAY CONTAIN PEANUT INGREDIENTS.

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