What is the best way to add protein to my baked goods without using protein powder? I bake pumpkin zucchini brownies and pumpkin zucchini bread using protein powder. I want to stop using the protein powder and substitute with greek yogurt. I was using 2 scoops protein powder in the brownies, and 3 scoops in the pumpkin bread.
I cannot have gluten, grains, dairy....
Any suggestions on what I might need to add to these recipes?
I currently use: 1 can pumpkin puree, 1 shredded zucchini, 1 tbsp coconut flour, 2 tsp baking powder, vanilla extract and salt and pumpkin spice for the bread. Thank you so much!!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)