‘Innovation in nutrition’ is That Protein’s strapline, one which encapsulates its mission to provide natural, unflavoured organic plant protein powders and combining them with superfood powders including baobab, chia and cacao.
The range is high in protein, fibre, plant sterols and contain a wide range of other nutrients like calcium, minerals and antioxidants. All of these help to contribute to overall health and wellbeing, build and maintain lean muscle for post exercise recovery, support normal immune function and help you to feel fuller for longer.
Here’s what’s on offer:
- Happy Happy Hemp Protein Powder with Baobab
- Blissful Brown Rice Protein Powder with Raw Cacao
- I Heart Pumpkin Seed Protein Powder with Chia Seeds
With no added sugars or sweeteners, dairy-free, non GMO and free from anything artificial, these organic protein powders from That Protein are an ideal choice if you’re looking for options bursting with nutrients. Because they are developed by nutritions with a passion for plants and how to get the best from them, you can be assured that adding a scoop to your daily diet will help you to look and feel your best!
Chocolate & Pear Upside Down Protein Cake
I was kindly sent a pouch of That Protein’s Happy Happy Hemp Protein Powder with Baobab which I couldn’t wait to experiment with. I usually use whey protein in my daily post workout smoothies or general protein baking, so I was intrigued to see how this would compare. The taste is very raw and ‘earthy’ but the powder itself works well when combined with other flavours, whether in shakes or baking.
Chocolate and pears make a winning combination, so this seemed like an excellent choice when it came to creating a recipe with the hemp protein powder. With a pretty decoration of pear slices on top, this moist, indulgent but totally clean gluten-free cake is ideal for family and friends, if you want to impress!
- 50g no added sugar milk chocolate
- ½ cup coconut oil
- 2 scoops That Protein Happy Happy Hemp Protein Powder with Baobab
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa or cacao powder
- 1 tsp baking powder
- ½ cup buckwheat flour
- 4 tbsp almond or hazelnut milk
- 2 ripe pears, thinly sliced
- 2 tbsp Sweet Freedom, agave syrup or coconut nectar
- Preheat the oven to 190 degrees C and grease and line a loose-bottomed 20cm cake tin with greaseproof paper.
- Arrange the pear slices in a uniform pattern to cover the base of the tin. Squeeze over your choice of natural syrup.
- Put the coconut oil and chocolate (broken into pieces) in a small pan and heat gently until completely melted. Leave to cool.
- Now put all of the remaining ingredients and your melted chocolate sauce in a blender and blend until you have a smooth mixture.
- Gently spoon over your pear slices, smooth over evenly and place your tin on a baking tray (it may leak out!). Bake for 30-40 minutes until risen, golden and a skewer comes out clean. Leave to cool.
- Run a knife around the edge and remove the cake from the tin – tip upside down onto a wooden or chopping board. Now carefully remove the loose bottom lid and peel off the greaseproof paper – you should hopefully have a nice pattern intact!!
- Slice up and serve with Greek yogurt or just on it’s own!