Inspired by Katie Cakes version, always tempting me to try her recipes, these Sourdough Pumpkin S’mores Cookies combine all the summer deliciousness of your favourite campfire snack with the tang of sourdough and autumn sweetness of spiced pumpkin. As added benefit, they contain protein powder, making them a great post workout snack. Do you need any more motivation to make these?
Why You Want To Make Them
I love cookies as much as anyone and am eternally tempted by the recipes Katie Cakes posts, as they look utterly delicious. I absolutely love her idea of using my favourite German biscuits, the Chocolate Leibnitz. The original comes from the famous Bahlsen Bakery in my hometown Hanover, so I might be biased, as I basically grew up on them.
Unfortunately, I couldn’t find the original anywhere near me, but the Lidl version is reasonably close.
If you are in the US, Graham Crackers would be the perfect substitute of course. But top them with a piece of chocolate, to make up for the missing chocolate covering you get included in the Leibnitz biscuits.
The biscuit bottom serves two purposes: It gives these cookies the typical S’Mores feel of crunchy cracker against melty chocolate and gooey marshmallow. And it keeps the melting marshmallow from just running out of the cookies. (Have a wild guess how I know…)
Of course, I was asking myself: What on earth can I contribute to these cookies, that makes them more suitable for a healthy diet? I mean, don’t get me wrong, these are and remain a treat. But what if we add a vegetable, sourdough, molasses, almond butter, a bit of whole wheat, and protein to them?
Turns out there is a whole lot happening!
The gentle sweetness of the pumpkin means, we can reduce the sugar a little. Always good in my book. It also adds some autumn flavour and fibre. I’m also adding Pumpkin spice (A mix of Cinnamon, allspice, ginger, cloves and nutmeg, for those of you that don’t live in the US) to the cookies, to give them that typical spiced pumpkin taste.
The Whole Wheat Flour
While cookies with white flour are sure lovely, I found I actually prefer the slightly nutty and hearty flavour whole wheat flour adds to any baked good. It goes particularly well with the pumpkin here, as you can probably imagine when you think of pumpkin with, say, pecans. The nuttiness and sweetness play really well together.
The Protein Powder
During my weight loss journey, I discovered that I’m eating way too little protein, as I’m not the biggest fan of meat for many reasons. Neither pulses unfortunately. There is just something about their flouriness (is that a word? Guess I’m just making them up as I go.) that puts me off, except in very few recipes where it just works.
So, what’s a girl to do to add more to her diet, especially if she has a sweet tooth? Add protein powder obviously. Again, with the preferences, I’m not keen on drinking my calories. Which means I have to find ways to add it into my food. And while I’m at it, I found it can actually benefit my recipes in several ways
Protein Powder can replace up to ¼ of the flour in a recipe. Which means it replaces an ingredient that is mainly empty carbs with something more nutritious
The sweetener in protein powder means we can reduce the sugar in the recipe. I’m not a fan of cutting out all sugar, as it will have an impact on the flavour, but reducing it means you have less calories and carbs, yet won’t taste the sweetener.
It can actually add flavour. I’m using my favourite brand “MyProtein” here (neither affiliated nor sponsored. I’d love it to be though!), which comes in many flavours. Among them “Cinnamon Danish”. Needless to say, that goes amazingly well with the pumpkin theme!
Protein. I mean, it feels a little superfluous to spell it out, but 5-7g of protein per cookie is pretty great.
The Molasses
While it’s just 1 tbsp, the molasses adds a lovely depth of flavour to these Sourdough Pumpkin S’mores Cookies, without being overpowering. Its slight bitter undertones balance the gentle sweetness of the pumpkin and give them that “little something” beyond just sweetness.
The Almond Butter
Since these cookies have a lot, and I mean A Lot! Of butter in them, I felt I could probably replace about half of it with something a little more nutritious. Enter almond butter. It gives us healthy fats, fibre and more protein, which is great. It also adds a gentle nutty flavour, which, as mention above in the whole what flour section, goes great with the pumpkin.
But Sonja, won’t all these changes make them taste…Healthy?
Don’t you worry! I’m as little a fan of sawdust cookies as you are! I made sure to leave enough of the cookie flavour intact, to satisfy even the sweetest tooth. I had friends test them, who enjoy pretty much any super sweet cookie they can find, and they loved them.
Before I calculated the nutrition of them, I honestly thought they might have about 500cal each, as they taste so indulgent! Which is pretty close to the truth for the original recipe, clocking in at around 400cal per cookie. But hey, treats are necessary!
My version comes with just about 270cal per Cookie, giving you the perfect excuse to have two.
The Process
Sourdough Pumpkin S’mores Cookies are pretty easy to make, despite the relatively long ingredient list. Not much more to them than chocolate cookies, except the draping of the dough over the biscuit topped with Marshmallow. Which led to cookie dough covered hands for me, giving me all the excuses I needed to eat a fair bit of it. Ahem.
Mix Protein Powder with Liquid Ingredients
One thing that weaves like a thread through most of my recipes with protein is the way I combine the powder with liquids, making sure I have no floury protein lumps in my sweet treats.
This is easiest in something like the Nutribullet, which I’m using here, but you can use a blender, food processor, hand mixer or a whisk and elbow grease.
Whichever way you use: Add the pumpkin puree, egg, molasses, sourdough discard, vanilla and protein powder to a bowl or your mixing device of choice and blend until everything looks ridiculously creamy, orange and tempting.
Cream the butter and sugar
In either your stand mixer or a bowl with your hand mixer, cream the butter, almond butter and 2 types of sugar, until pale and fluffy.
Mix Flour and remaining dry ingredients
In a bowl, mix the 2 flours, baking soda, spices, and salt.
Add the Protein mix and flour mix to the butter sugar mix.
In your stand mixer or bowl, add first the creamy protein mix to the butter-sugar fluff, mixing until creamy and well incorporated. Add the flour and chocolate chips and mix until no dry flour remains. But don’t overmix, to avoid tough cookies.
Rest the dough
I know, waiting is probably the very last thing you want to do after mixing this delicious dough! But trust me on this: Cookies get better when you let them rest. Minimum 1h in the fridge, but best over night lets the flavours develop, the sugar partially re-crystallize, the butter firm up again and the sourdough do it’s thing, to give you all the good gut bacteria and flavour. Don’t worry, they won’t taste sour. They will just have this hint of mysterious something in the background, that will make you want another. And another. And just one more.
Pre-heat your oven to 175°C (350°F).
Assembly
These are rather big cookies, so make sure you give them plenty of space by spacing them well apart on a parchment lined baking sheet.
Please the Chocolate Leibnitz biscuits, chocolate side up on your sheet. I had about 6 on each, which worked out nicely.
Place 1 large marshmallow on top of each biscuit. Divide the cooled and rested (you did rest it, yes?) cookie dough into 12 equal sections. Scoop out one section at a time and form it into a rough disc, then place it over the biscuit with the marshmallow, pushing it down the sides gently, making sure no melted marshmallow can escape. Don’t drape it around the biscuit though. We still want the butter Leibnitz to make up the bottom of the cookie.
Optional brown sugar cinnamon sprinkle
This step is optional but highly recommended: Mix 1 tbsp soft brown or demerara sugar with ½ tsp cinnamon and sprinkle over your cookies.
Bake your Sourdough Pumpkin S’mores Cookies
Bake the cookies for about 15-18 minutes, turning the trays once at 8 minutes, as most ovens cook unevenly. Keep a close eye on them towards the end. You want them golden brown, and the marshmallow melted and puffy. Baking them too long will cause the marshmallow to collapse and caramelise, which tastes delicious, but means the gooeyness will be gone and you’ll have a hole in the middle of the cookie. That’s how my first try of these ended. They were still all enjoyed. But looks wise, not exactly the goal.
Let them cool, just a little
I know this is really hard, as they will smell and look utterly delicious at this point. But let them cool for about 15min, so they can firm up a little. Sourdough Pumpkin S’mores Cookies are best enjoyed slightly warm, with the marshmallow still gooey.
Meal Prep
I know, calling Sourdough Pumpkin S’mores Cookies a meal might push it a bit, but we all need a snack during the work week, don’t we?
There are several ways to prepare them. Personally I bake them all and just freeze what I won’t eat in the next 3 days. They can be heated in either Air Fryer or oven at 175°C (350°F) for about 7-8 minutes and be even crispier around the edges, which I love.
Or you could microwave them for a minute or so, if you enjoy softer cookies.
You can also freeze the prepared raw cookie on a tray first, then add them to freezer bags once solid and bake them from scratch when you need a treat. This should only add a minute or two to your baking time.
Substitutions
Can I make them without the sourdough?
You can. Just add 2 tbsp white flour and 2 tbsp milk or plant milk to the dough.
What about the Protein Powder, can I leave it out?
You can. Add ½ cup of flour and 2 tbsp brown sugar instead.
What If I don’t want the Pumpkin Puree?
Add 1 egg instead of the Pumpkin Puree and about 1 tbsp brown sugar.
And the Molasses?
You can replace the molasses with 1 tbsp brown sugar.
I can’t find Chocolate Leibnitz!
If you are in the US, replace them with Graham Crackers and piece of your favourite chocolate. Milk or dark, your choice.
In the EU: Lidl and Aldi both have decent versions of Chocolate Leibnitz biscuits.
Now I’d love to hear from you in the comments!
Have you tried the Sourdough Pumpkin S’mores Cookies? Did you enjoy them?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Sourdough Pumpkin S’mores Cookies
Inspired by Katie Cakes version of S’mores Cookies, always tempting me to try her recipes, these Sourdough Pumpkin S’mores Cookies combine all the summer deliciousness of your favourite campfire snack with the tang of sourdough and autumn sweetness of spiced pumpkin. As added benefit, they contain protein powder, making them a great post workout snack. Do you need any more motivation to make these?
½cupprotein powderI used MyProtein Cinnamon Danish
2tsppumpkin spice
1tspbaking soda
½tspkosher salt
1cup+2 tbsp plain flour
½fine wholewheat flour
¼cupsourdough discard
1cupchocolate chips
12chocolate Leibnitz
12marshmallows
Optional topping:
1tbspsoft brown sugar
½tspcinnamon
Instructions
Mix Protein Powder with Liquid Ingredients:
Combine pumpkin puree, egg, molasses, sourdough discard, vanilla extract, and protein powder in a blender, food processor, hand mixer, or a bowl. Blend until the mixture is creamy and orange in color, ensuring there are no lumps.
Cream the Butter and Sugar:
In a stand mixer or a bowl with a hand mixer, cream together the soft butter, almond butter, brown sugar, and caster sugar until the mixture becomes pale and fluffy.
Mix Flour and Remaining Dry Ingredients:
In a separate bowl, combine plain flour, wholewheat flour, baking soda, pumpkin spice, and kosher salt.
Add the Protein Mix and Flour Mix to the Butter Sugar Mix:
In your stand mixer or bowl with the butter-sugar mixture, add the creamy protein mix and blend until well incorporated.
Gradually add the flour mixture and chocolate chips. Mix until there is no dry flour left. Avoid overmixing to prevent tough cookies.
Rest the Dough:
Refrigerate the cookie dough for at least 1 hour, but it's best to let it rest overnight. This resting period allows the flavours to develop and the dough to firm up.
Preheat Your Oven:
Preheat your oven to 175°C (350°F).
Assembly:
These cookies are quite large, so ensure you space them well apart on a parchment-lined baking sheet.
Place the Chocolate Leibnitz biscuits on the baking sheet with the chocolate side facing up. You can place about 6 on each sheet.
Put one large marshmallow on top of each biscuit.
Divide the cooled and rested cookie dough into 12 equal sections. Take one section at a time, shape it into a rough disc, and place it over the biscuit with the marshmallow. Gently press it down the sides, ensuring no melted marshmallow can escape. Do not completely drape it around the biscuit; leave the butter Leibnitz to form the bottom of the cookie.
Optional Brown Sugar Cinnamon Sprinkle (Highly Recommended):
Mix 1 tbsp of soft brown or demerara sugar with ½ tsp of cinnamon and sprinkle this mixture over your cookies.
Bake Your Sourdough Pumpkin S'mores Cookies:
Bake the cookies for about 15-18 minutes, turning the baking sheets once at 8 minutes to ensure even cooking. Keep a close eye on them towards the end; they should be golden brown, and the marshmallow should be melted and puffy. Overbaking may cause the marshmallow to collapse and caramelize.
Let them cool, just a little
I know this is really hard, as they will smell and look utterly delicious at this point. But let them cool for about 15min, so they can firm up a little. They are best enjoyed slightly warm, with the marshmallow still gooey.
Notes
Meal PrepI know, calling Sourdough Pumpkin S’mores Cookies a meal might push it a bit, but we all need a snack during the work week, don’t we?There are several ways to prepare them. Personally I bake them all and just freeze what I won’t eat in the next 3 days. They can be heated in either Air Fryer or oven at 175°C (350°F) for about 7-8 minutes and be even crispier around the edges, which I love.
Or you could microwave them for a minute or so, if you enjoy softer cookies.You can also freeze the prepared raw cookie on a tray first, then add them to freezer bags once solid and bake them from scratch when you need a treat. This should only add a minute or two to your baking time.Calories: Approximately 250-300 calories per serving
Protein: Approximately 5-7 grams per serving
Fat: Approximately 12-15 grams per serving
Carbohydrates: Approximately 30-35 grams per serving
Fiber: Approximately 2-3 grams per serving
Sugars: Approximately 20-25 grams per serving
Nutrition
Calories: 270kcal
Nutrition Facts
Sourdough Pumpkin S’mores Cookies
Amount per Serving
Calories
270
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
It’s that season, the season for Sourdough Pumpkin Waffles with Protein and Wholewheat. 3 healthy things in one fluffy and crunchy breakfast. Needless to say, these will be devoured in no time by everyone who gets near them. Also, the season when the days get longer, the leaves and meals turn pumpkin orange and I feel the irresistible urge to buy Pumpkin Spice scented candles for my house. Am I the only one?
Why You Want To Make These
Not sure about you, but for me waffles are the ultimate luxury breakfast. I suppose because they are not a common one in Germany. Usually, you get waffles on street celebrations in little stalls. And, at least in my family, there simply was no waffle iron to be found anywhere. So, since I moved to Ireland and found them to be pretty common here, I got a little obsessed about finding the “perfect waffle”.
For me the perfect waffle is fluffy and soft on the inside, with a thin crispy crust and a lot of flavour. It’s on that last front I found most waffles rather disappointing. Until I tried my first one with sourdough discard. What a difference!
I suppose it shouldn’t have surprised me, considering pretty much all baked goods are better with sourdough. But back then I hadn’t tried as many, except of course German sourdough bread.
In my Buttermilk Sourdough Waffles with Protein, I found exactly this balance. But having the exact same thing over and over for breakfast was never for me. So, when it started getting colder here in the last week, I noticed pumpkin stuff popping into my mind and thought: “What about Pumpkin waffles?”. Mmmmh. Yes. Clearly the thing for autumn, isn’t it?
With Protein and sourdough of course. And whole wheat. And lower sugar. After all I’m still trying to modify any recipe I make into an at least slightly healthier version. And I feel pretty good about having Sourdough Pumpkin Waffles with Protein for breakfast. Ideally with fruit. And more protein in form of Greek yoghurt.
The Ingredients
Pumpkin Puree
The recipe for Sourdough Pumpkin Waffles is pretty similar to above mentioned Buttermilk Waffles. We are replacing part of the buttermilk, which gives moisture, tang, and fluffiness, with pumpkin puree. This adds subtle sweetness and sneaks in veggies.
Flour and Protein Powder
The usual plain flour in your average waffle recipe gets split into part plain white and part fine whole wheat. And some of it gets replaced by protein powder. I’m using my favourite (neither sponsored nor affiliated) brand “My Protein” here. In this case their Cinnamon Danish flavour, which adds to the overall pumpkin theme.
Spice and Sweetener
I’m adding Pumpkin spice here and molasses instead of white sugar, which goes incredibly well with the gentle sweetness the pumpkin adds, as it counters it with a hint of bitterness in the background.
Sourdough
Sourdough discard is added too, which takes the place of some flour and some of the liquid. It provides flavour and more nutrition, good gut bacteria and of course a way to use up your discard. But really, flavour is my main reason for adding it.
Optional Topping
As a topping, I have made a mix of fat free Greek yoghurt, protein powder and cinnamon here for serving, but that’s entirely optional.
Also Fruit. I always try to add as many fruits and veggies to my meals as possible. In this case blueberries and plums were what I had and their tangyness goes wonderfully with the sweetness of the Sourdough Pumpkin Waffles. I didn’t mention them in the ingredients, as you can top the waffles with anything you desire. Your waffles, your choice.
The Process
The main difference in my waffle recipes compared to the average one is the way you add the protein powder: It gets mixed really well with the wet ingredients, to avoid lumps and get a, incredible tasting custard like base. That gets then mixed into the dry ingredients and you are ready to bake after letting it sit for say, 30 minutes, to give the flour time to hydrate.
And you are ready to bake. Easy, isn’t it?
Meal Prep
If you want to prepare the Sourdough Pumpkin Waffles with Protein and Wholewheat the evening before baking them, don’t add the baking soda until the day of baking, as it uses it’s raising power if left overnight.
These freeze wonderfully and get even crispier if reheated. I just store them in small freezer bags in portions of 2-3 and throw them into the toaster if a craving hits.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot. 🙂
Sourdough Pumpkin Waffles with Protein and Wholewheat
It’s that season, the season for Sourdough Pumpkin Waffles with Protein and Wholewheat, 3 healthy things in one fluffy and crunchy breakfast. Needless to say, these will be devoured in no time by everyone who gets near them. Also, the season when the days get longer, the leaves and meals turn pumpkin orange and I feel the irresistible urge to buy Pumpkin Spice scented candles for my house. Am I the only one?
¼cupcoconut oil plus 1 tsp for greasing your waffle iron.
2large eggs
1tbspmolasses
1scoop protein powder I used “MyProtein – Cinnamon Danish”
1 ½teaspoonkosher salt
½teaspoonbaking soda
2tsppumpkin spice
1tspicing sugar for serving.optional
Maple Sirup for servingoptional
½cupBlueberries or other fresh fruitI used some plums I had, for serving.
Optional topping:
150gfat free Greek yoghurt
60mlsoy milkor any creamy full fat plant milk
1scoop protein powder. I used again Cinnamon Danish but use whichever you enjoy.
Instructions
If you have a blender, you can just add the wet ingredients first plus the molasses and protein powder, mix until creamy and the powder has dissolved. Then top with the dry and blend for a few seconds. Don’t overmix at this point, to avoid the waffles getting tough.
By hand: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and baking soda. Whisk the dry ingredients together until well combined.
In a separate bowl, whisk together the buttermilk, sourdough starter discard, coconut oil, granulated sugar, xylitol, protein powder, kosher salt, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If baking right away, add the baking soda now. If you prepare them the night before, add it just before baking for full effect.
Preheat your waffle iron according to its instructions.
Lightly grease the preheated waffle iron with coconut oil using a brush or non-stick cooking spray.
Pour the batter onto the hot waffle iron, spreading it evenly to cover the surface. The amount of batter needed will depend on the size of your waffle iron.
Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crispy.
Once cooked, carefully remove the waffles from the iron and transfer them to a plate.
Repeat the process with the remaining batter until all the waffles are cooked.
If you are making the protein yoghurt as topping, shake the powder with the bit of plant milk in your protein shaker until no lumps remain, then stir into your yoghurt. Season with cinnamon and maybe maple syrup if you like it very sweet. The protein powder adds a fair amount of sweetness, so try before adding more.
Serve the Sourdough Pumpkin Waffles with Protein and Whole Wheat warm, dusted with icing sugar, and topped with fresh blueberries or your choice of fruit, maple syrup and the yoghurt if using.
Notes
If you make these the evening before, add the baking soda just before baking them, as it bubbles up nicely, but the effect declines over time.I tend to make a big batch and freeze most of them, as these hold up beautifully and you can just throw them into the toaster at medium, whenever you crave fresh waffles for breakfast, which I do often. I feel they get even better when reheated, as the outside gets crispier.The nutrition given here per portion is an estimate, as the number of waffles you get from this recipe is based on making them in my Sage Waffle iron, which makes thick, fluffy square waffles, in this case about 12. So, your number of waffles and calories per piece may vary.Calories: Approximately 120-140 calories
Fat: Approximately 5-7 grams
Protein: Approximately 4-6 grams
Carbohydrates: Approximately 15-20 grams
Sugar: Approximately 2-4 grams
Nutrition
Calories: 130kcal
Nutrition Facts
Sourdough Pumpkin Waffles with Protein and Wholewheat
Amount per Serving
Calories
130
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Moist and fluffy Lemon Poppy Sourdough Zucchini Bread with Protein is my new favourite cake. Zingy lemon and crunchy poppy seeds are a classic, but when you mix it with shredded zucchini, you not only add extra veggies, but also low calorie moisture and these lovely green flecks in the batter, that make it super pretty. The sourdough adds a layer of tangy flavour and helps the batter bubble up even more. It also becomes bouncier and lighter. The protein powder means we can reduce the sugar and get more flavour, plus of course a nice hit of nutrition.
The unusual addition of thyme gives a tiny hint of herb flavour in the background, underlining the lemon notes inside the cake and in the glaze.
Topped with optional candied lemon slices, this is a pretty as it’s delicious.
Why You Want To Make This
During my weight loss journey, I was constantly on the hunt for recipes to satisfy my sweet tooth, that are lower in calories and have added benefits to fuel my body.
Cakes with sourdough, veggies and protein are very high on my list, as they hit all the boxes for me.
So, if you are on a similar journey, or simply are looking for ways to have your delicious protein cake and eat it, this is one for you.
You can serve this to friends and family and no one will ever suspect you smuggled something healthy into their diet, it tastes that good.
The Ingredients
Eggs of course, as we want a light and fluffy cake. But we need only 2, since zucchini and protein powder take over the role of the third.
For the flour, I used 1 cup of white, then replaced the other cup you’d usually use with half a cup of fine whole wheat flour (you could use coarse, but it will change the light structure of the cake and don’t let it rise that well).
The remaining half cup is made up from the flour content in the sourdough discard (you can use either discard or active, whatever you have on hand. Since we don’t want much gluten development for a light cake, we won’t let it ferment.) and a quarter cup protein powder. I used MyProtein Butter Popcorn flavour https://www.myprotein.ie/sports-nutrition/impact-whey-protein/10530943.html here, as its buttery vanilla taste goes amazingly well with cake. But any of your favourite vanilla powder should be ok. Though I won’t give any guarantees for the flavour, as personally, I have not found any other protein powder yet, that I would really want in my cake.
The sugar content can be reduced by about ¼ cup, again due to the sweetness from the protein powder. It not only adds nutrition, but takes on several roles in improving the cake, which is why I keep adding it to many of my sweet baking recipes.
Shredded zucchini (courgette for those of you in Ireland) of course. I shredded it relatively coarse with my food processor, as I love the structure and green flecks it adds.
Usually for this recipe you’d leave all the moisture in, as the original from Sue Moran I used as blueprint (Which is amazing in its own right and can be found here) calculates with the liquid included. But since I’m adding sourdough discard, which has about ¼ cup water content, I squeeze out about as much from the shredded zucchini and leave the rest in.
A mix of baking powder and soda gives more rise. Poppy seeds add crunch and flavour that goes incredibly well with lemon.
For the fat source I used coconut oil instead of vegetable, as it’s healthier and adds a nice back note of coconut without being overpowering.
Not to forget the lemon. We are making Lemon Poppy Sourdough Zucchini Bread with Protein after all. The zest of a whole lemon goes into the batter, plus 3 tbsp juice. Then we use more juice to mix with icing sugar later for the glaze.
Adding thyme is optional but gives a lovely background flavour. Don’t worry, this will not taste savoury. It just adds this little “je ne sais quoi” to the cake.
The candied lemons on top are also optional but highly recommended. They are not just pretty, but also add a delicious sweet and zingy lemon hit when you bite into them. They are also incredibly easy to make. You just cook some lemon slices in a mix of sugar, lemon juice and water for 15min while you are making the batter and are sure to impress anyone who gets to eat one of these lovely little cakes.
The Process
You can make the Candied Lemon slices either before mixing the batter or while your cake is in the oven. I would do it before, to give them some time to dry later. Simply slice the lemons thinly, take out the pips if you find any. Bring water, sugar and lemon juice to a boil in a large saucepan and spread the lemon slices into the liquid, letting them simmer for about 15 minutes. Turn them gently once or twice. When done, spread them out on a try lines with baking parchment, to let them dry a bit. They will remain sticky. You can store any leftovers in an airtight container in the fridge for up to 2 weeks.
As most sponge cake recipes, this is pretty easy, but relies on you properly whisking sugar, butter and eggs (and in this case also the protein powder), to achieve the spongy texture.
I find this easiest in a blender. In this case my Nutribullet, which I bought initially to make smoothies, but am using so much for all kinds of recipes these days, that it has very much earned back the 100€ I invested and constantly lives on my counter.
The Zucchini can be shredded on a hand grater or on the grating attachment of a food processor. Squeeze out only about ¼ cup of liquid over a sieve with a measuring cup underneath, to keep enough in it for the batter.
From here it’s adding the wet to the dry ingredients, folding them in, but not too much. Just so all the flour is incorporated, as we don’t want to develop the gluten, to keep your Lemon Poppy Sourdough Zucchini Bread light and fluffy.
You can either make one large bread with this, which will need to bake for about 60-65 minutes or, as I did, these super cute mini loafs, which need to bake 25-28 minutes.
Let them cool before adding the glaze and candied lemon (if using), so the glaze can firm up.
For the lemon glaze, add the lemon juice very slowly, starting with 1 tbsp for 1 cup of icing sugar, mixing it in completely, before adding more. It will look too dry first, but the sugar will melt into it, trust me. Only add more juice if it’s too thick to spread after all juice is incorporated.
Meal Prep
This bread keeps for about 3-4 days covered, but the icing will melt a bit.
So if you want to make this for guests ahead of time, I would add the lemon glaze about 1h before serving for the prettiest white cover. Maybe garnish with a bit of thyme if you used it, for more contrast.
The bread (or mini loafs) freezes well and comes back to life amazingly with just a few minutes in the air fryer or oven, if you like a crisp crust as I do. The icing does not freeze too well, but if you don’t mind the looks, it works, as it seeps into the cake and adds even more flavour, giving you a quick and nutritious Lemon Poppy Sourdough Zucchini Bread with Protein whenever a craving strikes.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot. 🙂
Lemon Poppy Sourdough Zucchini Bread with Protein
Moist and fluffy Lemon Poppy Sourdough Zucchini Bread with Protein is my new favourite cake. Zingy lemon and crunchy poppy seeds are a classic, but when you mix it with shredded zucchini, you not only add extra veggies, but also low calorie moisture and these lovely green flecks in the batter, that make it super pretty. The sourdough adds a layer of tangy flavour and helps the batter bubble up even more. It also becomes bouncier and lighter. The protein powder means we can reduce the sugar and get more flavour, plus of course a nice hit of nutrition.
The unusual addition of thyme gives a tiny hint of herb flavour in the background, underlining the lemon notes inside the cake and in the glaze.
Topped with optional candied lemon slices, this is a pretty as it’s delicious.
¼cupprotein powderI used MyProtein Buttered Popcorn, but vanilla is good too
¾sugarI used golden caster sugar here, but white is just fine
1tspbaking powder
½tspbaking soda
1/2tspkosher salt
1cupplain flour
½cupfine whole wheat flour
2cupsshredded zucchini
3tbsppoppy seeds
1tbspfinely chopped thyme leaves
Glaze:
1cupicing sugar
1.5tbsplemon juice
Candied lemon slices:
3lemons. 2 sliced thinly1 juiced
1cupgranulated sugar
1cupwater
Instructions
Candied Lemon Slices:
Slice 2 lemons thinly, removing any seeds.
In a large saucepan, combine water, granulated sugar, and the juice of 1 lemon. Bring the mixture to a boil.
Add the lemon slices to the boiling syrup and let them simmer for about 15 minutes, gently turning them once or twice.
When the lemon slices are translucent and the syrup has thickened slightly, remove them from the syrup and place them on a tray lined with parchment paper to cool and dry. They will remain slightly sticky.
You can store any leftover candied lemon slices in an airtight container in the fridge for up to 2 weeks.
Batter Preparation:
Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan or prepare mini loaf pans.
In a blender (such as a Nutribullet) or with a hand mixer, combine the eggs, coconut oil, lemon zest, lemon juice, protein powder, and sugar. Blend until well combined and smooth.
In a separate mixing bowl, whisk together the baking powder, baking soda, kosher salt, plain flour, and whole wheat flour.
Add the shredded zucchini to a sieve and place it over a measuring cup. Squeeze out approximately ¼ cup of excess liquid from the zucchini.
Pour the wet mixture from the blender into the dry ingredients. Add the shredded zucchini, thyme (if using) and poppy seeds. Gently fold everything together until just combined. Be careful not to overmix; you want the batter to be just combined.
Pour the batter into the prepared loaf pan(s).
If using a standard-sized loaf pan, bake for about 60-65 minutes. If using mini loaf pans, bake for 25-28 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Lemon Glaze:
In a small bowl, combine the icing sugar and lemon juice.
Add the lemon juice very slowly, starting with 1 tbsp, and mix it in completely before adding more. Continue adding lemon juice until the glaze reaches your desired consistency. It will appear dry at first, but the sugar will gradually melt into it.
Once the bread has cooled, drizzle the lemon glaze over the top.
Optional:
Decorate the bread with the candied lemon slices that you prepared earlier.
Notes
Meal PrepThis bread keeps for about 3-4 days covered, but the icing will melt a bit.
So if you want to make this for guests ahead of time, I would add the lemon glaze about 1h before serving for the prettiest white cover. Maybe garnish with a bit of thyme if you used it, for more contrast.The bread (or mini loafs) freezes well and comes back to life amazingly with just a few minutes in the air fryer or oven, if you like a crisp crust as I do. The icing does not freeze too well, but if you don’t mind the looks, it works, as it seeps into the cake and adds even more flavour, giving you a quick and nutritious Lemon Poppy Sourdough Zucchini Bread with Protein whenever a craving strikes.Calories: Approximately 280-320 calories
Fat: Approximately 12-15 grams
Protein: Approximately 4-6 grams
Carbohydrates: Approximately 40-45 grams
Sugar: Approximately 25-30 grams
Nutrition
Calories: 300kcal
Nutrition Facts
Lemon Poppy Sourdough Zucchini Bread with Protein
Amount per Serving
Calories
300
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Soft and fluffy Rye Sourdough Discard Rolls are a great healthy alternative to your classic white dinner rolls. They are super easy to make, especially if you have a stand mixer, as you just need to combine your ingredients and the mixer does most of the work. Prepare them the day before and you can have them for breakfast. Start in the morning and you have fantastic soft dinner rolls.
The Inspiration
I’ve loved rye rolls as long as I can think back (And rye bread for that matter. Check out my favourite one ).
During my weight loss journey, trying to minimize the use of white flour and maximise the use of sourdough, I remembered the German rye rolls I used to have. They tend to be a bit heavier and often made with yeast, so I wanted to adapt the recipe a bit.
The Ingredients
Using sourdough instead of yeast adds both nutrition and flavour. And lets me use up any sourdough discard I might have, since I’m letting these stand either most of the day or overnight. Which means they rise beautifully even with just discard. Adding a little yeast helps the process, but due to the long rise, you still get all the sourdough benefits.
White bread (strong) flour gives them the needed gluten and softness. But it’s mixed with Rye for a moist and chewie crumb. More wholesome too. A bit of butter, so they stay really soft.
My beloved (optional) malt powder and extract for added flavour and rise. And some seeds of your choice to sprinkle. They will be attached to the rolls with a mix of water, molasses (or honey) and egg white. Or, in a pinch, just water.
I did add a little pure vitamin C powder here, for better gluten development and crust, but that’s also optional.
The Process
Mix all the ingredients except the salt in your stand mixer. Or a bowl. Knead for about 5-8 minutes. This is a rather sticky dough due to the rye, so I really advise to use the mixer if you can.
Depending on the flour you use, the weather, temperature and a million more factors, you might need to add flour or water a tablespoon at a time, until the dough just comes apart from the sides. Don’t add too much, so your rolls stay soft and moist. The weird measurements in my recipe came about due to exactly that process. It’s the amount of flour I had to add to a classic ratio for rolls, that made my dough come out just right.
Leave it to stand for 30 minutes to an hour. Then add the salt and mix well. Now cover with clingfilm and let it stand for about 3h minimum or until it has doubled in size. Overnight works very well here.
After letting it stand for a few hours, this dough gets a lot easier to work with, as you see in the picture above. It will still be sticky, so add flour to your working surface and hands, but cooperative when you do.
Once risen, fold the dough into 3rds 3 times, turning by 90 degrees each time, to give it some tension. Cut into 8-12 pieces, depending on your preference. Shape into rolls by pulling and tucking the edges under the bun, creating more tension in the dough, for nicely puffed up rolls later.
Leave to stand for another 30 minutes to 1h, covered with a damp tea towel, while you preheat your oven.
Brush with some egg white mixed with 2 tbsp water and a bit of honey (or just water) and sprinkle with your favourite seeds. I used sesame and caraway. But sunflower, pumpkin seeds or poppy seeds are all really lovely.
Meal Prep
These are fantastic for meal prep for various reasons: You can schedule when you want to start your dough, to bake it right when you need the rolls. You can freeze the pre-rolled dough balls. Or you can freeze the baked rolls.
Rye Sourdough Discard Rolls also keep in an airtight container for 2 days.
I tend to brush them with a bit of water when I want to eat them, then re-heat for a few minutes in the oven or air fryer. And you have perfect Flavourful Rye Dinner Rolls with crunchy crust and soft, fluffy insides within minutes any time you crave them.
To Serve
I adore these with butter and cheese, as so many rye baked goods. It gets even better when sprinkled with caraway. But they are equally good with sweet toppings or just used to soak up meat juices or dressing.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please like and share. It helps me a lot. 🙂
Rye Sourdough Discard Rolls
Soft and fluffy Rye Sourdough Discard Rolls are a great healthy alternative to your classic white dinner rolls. They are super easy to make, especially if you have a stand mixer, as you just need to combine your ingredients and the mixer does most of the work. Prepare them the day before and you can have them for breakfast. Start in the morning and you have fantastic soft dinner rolls.
2tbspseeds of your choiceI used sesame, caraway and then added a bit of everything bagel to some of them, because I had it around
Instructions
In a large mixing bowl, combine lukewarm water, yeast, barley malt (if using), and vitamin C powder (if using). Stir to dissolve. Add the sourdough starter (can be active or discard) and malt syrup or molasses. Mix until well combined. Gradually add the bread flour and rye flour, stirring as you go.
Knead for 6-8 minutes, ideally in a stand mixer, as the dough will be sticky.
Leave to rest for 30min to 1h.
Mix in the cooled melted butter, sprinkle kosher salt over the dough and mix well.
Cover with plastic wrap or a damp cloth. Let the dough rise at room temperature for 3 to 6 hours or overnight, until doubled in size.
Turn the risen dough onto a floured surface. Fold the dough into 3rds 3 times, turning by 90 degrees each time, to give it some tension. Cut into 8-12 pieces, depending on your preference.
Shape into rolls by pulling and tucking the edged under the bun, creating more tension in the dough, for nicely puffed up rolls later.
Leave to stand for another 30 minutes to 1h, covered with a damp tea towel, while you preheat your oven.
Preheat your oven to 375°F (190°C) during the final stages of the second rise.
Brush with some egg white mixed with 2 tbsp water and a bit of honey (or just water) and sprinkle with your favourite seeds. I used sesame and caraway. But sunflower, pumpkin seeds or poppy seeds are all really lovely.
After baking, transfer the rolls to a wire rack to cool completely. Enjoy these rye sourdough discard rolls as a delicious addition to your meals!
Notes
These are fantastic for meal prep for various reasons: You can schedule when you want to start your dough, to bake it right when you need the rolls. You can freeze the pre-rolled dough balls. Or you can freeze the baked rolls. These also keep in an airtight container for 2 days. I tend to brush them with a bit of water when I want to eat them, then re-heat for a few minutes in the oven or air fryer. And you have perfect Rye Sourdough Rolls with crunchy crust and soft, fluffy insides within minutes.Total Estimated Nutrition per Portion: Calories: Approximately 180-200 Fat: Approximately 3-4 grams Protein: Approximately 5-6 grams Carbohydrates: Approximately 30-35 grams Fiber: Approximately 2-3 grams Sugar: Approximately 1-2 gramsPlease keep in mind that these values are approximate and may vary based on the specific brands and measurements of the ingredients used. Additionally, the quantities of the ingredients are provided for 1 portion, and the nutrition information is based on a rough estimation.
Nutrition
Calories: 190kcal
Nutrition Facts
Rye Sourdough Discard Rolls
Amount per Serving
Calories
190
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Deeply chocolatey and fudgy Sourdough Brownies with Protein, there is no compromising on flavour here. Yet you get 4-5g protein with each. A hint of sourdough tang, to balance the sweetness and rye flour, to add moisture. These are utterly irresistible.
The Inspiration
Hi, I’m Sonja and I’m a Brownie addict.
Honestly, counting the brownie versions I’ve made over the years is basically impossible. And that’s while I only started making them since about 16 years, when I moved to Paris and encountered these perfect fudgy squares at pretty much every corner.
Living in Ireland since about 15 years, while you find brownies here, most are not as fudgy and perfect as the ones in France, and I was spoiled by that time. Clearly I had to make my own. As so often when I’m not quite happy with what I find in the shops.
And I sure did find fantastic versions, but since I lost 70lb within a year, I’m trying to adapt every recipe I make into an at least slightly healthier version. Be it by swapping parts of the fat or sugar for healthier alternatives or adding protein powder and wholewheat. Even better, you get to use some of your sourdough discard for more flavour. Here I do all of the above. And yet, these are still perfect.
The Ingredients
Don’t get me wrong, these are not “diet” food or entirely healthy. I mean we are making brownies here. And if we do, we might as well do it right. After all, *points up* perfect Parisian brownies are my inspiration. Not going to settle for any less here.
My idea of “perfect” starts with dark chocolate. And cocoa powder. The good unsweetened, dark stuff. Please don’t use drinking chocolate powder!
I’m using a fair bit of chocolate here. Half melted with butter; the other half roughly chopped.
However I’m replacing any vegetable oil you might find in many recipes with a banana (not the butter, mind you. We want all the flavour). Only one, I don’t want strong banana flavour. Just sweetness and moisture we usually get from butter and sugar.
Eggs. 3 of them. A bit of sourdough discard, as it adds lovely tang and more nutrition. Don’t worry, we won’t give it time to rise, so it won’t make the brownies spongy. A bit of kosher salt, to balance all the sweetness and lift the chocolate flavour. One or two (depending on preference) teaspoons of instant espresso powder, again supporting the dark chocolate. You won’t taste coffee here. Vanilla essence for balance.
And the protein. In form of dark chocolate whey protein powder from my favourite (unsponsored and unaffiliated) “MyProtein” range. And because the protein powder and banana add sweetness, we can use a little less sugar than usual. Not a lot less. There is still plenty in this recipe. Proper Brownies, as I said.
The Process
I mixed the eggs here until foamy, adding the sugar slowly, so it could dissolve.
The Protein Powder gets mixed into the wet ingredients, to get it properly dissolved, avoiding any grainy feel you might find in some recipes with protein powder. Unless you are using a vegan powder…I’m not giving any guarantees with that stuff, sorry.
At this point, you’ll want to eat the chocolaty fluff you made with a spoon. I would say resist, but who am I to tell you what to enjoy? Just be careful because it’s raw eggs. If they are very fresh, you’ll be fine.
Now the rest of the preparation is pretty simple, so I’ll have you just follow the recipe below. Just melt half the chocolate with butter, chop the rest, so you can have both deep chocolate flavour and melted chunks in your Sourdough Brownies with Protein.
In the end, lick the bowl. You know you want to! *discreetly wipes a bit of brownie batter off her nose*
And whatever you do: Don’t over-bake them. No clean toothpick tests with Brownies. You’ll want there to be fudgy chocolate.
Meal Prep
Sourdough Brownies with Protein can be stored in an airtight container for about 4 days. Or in the fridge for 6, if you like them a bit firmer. They also freeze really well, so you always have brownies for your cravings or unexpected guests. Let them come to room temperature for a few hours or, for the impatient among us (or those who like our brownies warm) heat them in the oven or air fryer for extra crispy crust and melted chocolate.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please like and share. It helps me a lot. 🙂
Sourdough Brownies with Protein
Deeply chocolatey and fudgy Sourdough Brownies with Protein, there is no compromising on flavour here. Yet you get 4-5g protein with each. A hint of sourdough tang, to balance the sweetness and rye flour, to add moisture. These are utterly irresistible
1cup + 2 tbsp dark chocolate, roughly chopped, divided.
3eggs
¾cupbrown sugar
¾cupcaster sugar
1tspkosher salt
1-2tspinstant espresso powder
2scoops protein powderI used “MyProtein” dark chocolate
2tspvanilla extract
1ripe bananamashed
½cupsourdough discard
¼cup+1 tbsp rye floursubstitute white if you don’t have rye
¾cupcocoa powder
Instructions
Preheat the oven to 350°F (175°C). Grease and line a brownie tin (mine is 9x13in) with parchment paper.
In a mixing bowl, combine half of chopped dark chocolate and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and well combined. Allow it to cool slightly.
Whisk the eggs, using a stand or hand mixer, until they are light and fluffy. Add the salt and espresso powder, then slowly add both sugars until fully incorporated. Mix in the protein powder until no lumps are left. There should be no sugar grains to feel at this point, otherwise keep mixing. Add the vanilla.
Stir the mashed banana and sourdough discard together in a big bowl.
Add the rye flour and cocoa powder.
Gradually add the egg-protein mixture to the dry ingredients. Add the melted butter and chocolate. Gently fold and stir until just combined. Be careful not to overmix.
Fold the remaining chopped dark chocolate into the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for about 20-25 minutes, until the centre is still moist, but you start seeing cracks on the top in the corners.
Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack.
Once completely cooled (if you can resists that long. I never can), carefully lift the brownies out of the pan using the parchment paper and transfer them to a cutting board.
Notes
These fudgy Sourdough Brownies with Protein can be stored in an airtight container for about 4 days. Or in the fridge for 6, if you like them a bit firmer. They also freeze really well, so you always have brownies for your cravings or unexpected guests. Let them come to room temperature for a few hours or, for the impatient among us (or those who like our brownies warm) heat them in the oven or air fryer for extra crispy crust and melted chocolate.Total Estimated Nutrition per Portion:
Calories: Approximately 250-280
Fat: Approximately 15-17 grams
Protein: Approximately 4-5 grams
Carbohydrates: Approximately 30-35 grams
Fiber: Approximately 3-4 grams
Sugar: Approximately 20-25 grams
Nutrition
Calories: 265kcal
Nutrition Facts
Sourdough Brownies with Protein
Amount per Serving
Calories
265
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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