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PROTEIN CAKE WITH ESPRESSO ICING - RACHELLE BROAD
40g Oats 1 egg2 egg whites20g almonds1 scoop of punish espresso WPI1 tea spoon of organic baking powder1/4 cup waterBlend all ingredients together until smoothpour into dish and back for 20mins at 200c or until cooked through.-Icing2 tablespoons of Punish Espresso WPI1 tablespoon of water (more if you wish it to be runnier)Mix together until smooth then pour over cake.Taste amazing especially still warm out of the oven!! Enjoy! -
banana-custard-slice-rachelle-broad.html
Ingredients 50g Oats1 scoop of Punish Banana WPI protein powder20gs almonds1 tbs of sugar free maple syrup2 tbs of almond milk1tbs water1 egg2 egg whiteBase -blend oats and almonds till finer consistency then place in bowl.add water and maple syrup to bind together.split mixture in half to make a top and bottom for the slice.Mould and flatten bases to fit a dish you can set your slice in later (i used a ramekin dish) Once made to size bake bases on baking paper for 25mins at 200 degrees or until firm.Custard-In a double saucepan (or saucepan and bowl) place WPI, egg whites, whole egg and almond milk into top saucer and whisk over simmering water. Keep whisking until mixture starts to thicken, then remove from heat.Place the 1 base into ramekin dish then pour custard over the top. Place the second oat base on top then refrigerate until custard is set. Top with berries if desired. -
Dark Chocolate and Espresso Bavarois with Coffee Almond Milk Custard - Elijah Buckland
Dark Chocolate and Espresso Bavarois with Coffee Almond Milk CustardFor Bavarois(mousse)100gm Dark Chocolate(good quality Couverture Chocolate around 60%)1 Leaf of titanium gelatine1 whole egg2 egg yolks300ml of cream30gm Punish Nutrition Espresso WPIMelt Chocolate in bowl over pot of water.Soften Gelatine in cold water.Whip cream to stiff peaks and set aside in fridge.Whip Eggs together until they triple in volume and become thick and fluffily.When chocolate is melted remove from heat and fold into the egg.Quickly fold gelatine into chocolate and egg mix and stir quickly to combineOnce mix starts to look almost elastic fold whipped cream in.Pour into moulds and set in fridge for two hours.For Custard3 egg yolks30g Dextrose5gm L-Glutamine15gm Punish Nutrition Espresso WPI300ml Unsweetened Almond MilkIn a small pot combine Punish Nutrition Espresso WPI and Almond Milk, place on moderate heat and bring up to 80 Degrees!( if you don't have a thermometer the best way to check is dip your finger in, if you can put it in and the heat is just bare able you are pretty close) DO NOT BOIL MILK!!!In a bowl whisk together yolks, L-Glutamine and Dextrose until mix becomes pale.Once milk is at temperature slowly stir some of the milk mix into the egg(about one third).Once egg mix is tempered pour the egg mix back into the pot and return to a low to moderate heat and stir constantly with a wooden spoon until thick.Recipe for bavarois will make two. Double or triple recipe for 4 or 6. -
Coffee Creme Brûlée - Elijah Buckland
1 ltr Almond Milk12 egg yolks100g dextrose30gm Punish Natural Nutrition Espresso WPIpre heat oven to 130 degrees.in a pot combine almond milk and Punish Natural Nutrition Espresso WPI place on moderate heat and bring to 80 degreesin a large bowl combine dextrose and egg yolks, combine until pale and slightly fluffy.When milk is at temperature pour all milk mix through a fine sieve into egg mix, stir with wooden spoon until combined, pass through fine sieve again into pouring jug.Pour into oven safe mould(ramekin 100ml volume) about 5mm from the toponce all moulds are filled, place in baking tray and fill tray two thirds of the way up the mould with hot water.Cover the tray with foil and put tray in oven.Bake at 130 degrees for 34 minutes, check brûlée, if the top is set but still wobbly they are ready, put them back in for 5 minute intervals until you see this effect. Once they are ready shut oven off and leave in oven for 1 hour.Take out of oven after 1 hour and set in fridge for 2 - 3 hours or until custard is set but still smooth and creamy.Top with sugar and blow torch until caramelised. -
Clean Eating Lemon Meringue Pie - Rachelle Broad
Clean Eating Lemon Meringue Pie
(Single Serve)
30gs oats
1 tbs Punish Vanilla protein powder
1tbs Stevia
1tsp Lemon juice
1tbs sugar free syrup
3egg whites
Base –
Blend oats into finer consistency. Add Sugar free syrup to combined mixed and press into bottom of small ramekin dish. Bake in oven for 15mins at 200 degrees
Custard – Whilst the base is cooking whisk whole egg, protein powder and lemon juice in bowl. Once the base is cooked pour custard mixture into dish and bake for 20mins until mixture is not runny. If you wish to speed up this process you can pour the mixture into the dish and microwave for 40-60 seconds to cook, just keep an eye on it to ensure it doesn't over cook.
Meringue –
Once the custard is cooked. Beat egg whites and slowly add in the stevia. Bleat until the stevia is dissolved and you start to form soft peaks. If you wish to have sweeter meringue mixture add some more stevia to adjust to your liking. Spoon meringue mixture onto the top of your custard and bake at 150-180 for 15min or until meringue starts to colour.
Best served warm : )
40g Oats 
Ingredients 
Dark Chocolate and Espresso Bavarois with Coffee Almond Milk Custard
1 ltr Almond Milk