You may have heard bro-scientists muttering that cooking protein powder ruins it by ‘denaturing’ or damaging the cells. While that’s not completely untrue, nutritionally it doesn’t matter: the amino acids you get from eating it are unaffected. So here’s the next question: how do you pack food with protein powder and still make it taste good?
Fortunately, Anna Sward, author of Protein Pow, has literally written the book on this subject. Her advice? “Always remember to use some kind of moisturising ingredient in the mix. So, for example, when making protein pancakes or protein cakes, add apple sauce, bananas, cooked sweet potato or pumpkin purée. Any of these ingredients will reduce your chances of ending up with dry or rubbery food.”
