We love a good recipe, and it seems you do too! We often get tagged in your protein bakery pics, and sometimes we get beyond jealous!

But because we like to look after you, we recently asked some of intrepid chefs if we could share their creations, and we came up with this.

Baking that helps you gain and tastes great? Yep!

carbiebarbied’s Gluten Free Cakes

This recipe works for either cake, and though sweet, is high in protein and low in sugar. Thanks to Sarah for this lovely recipe. You have to love the swirl too!

• 3 tsps of coconut oil
•150g dark unsweetened chocolate
• 6 small eggs
• 2 tbsp milk
• 2 scoops of Diet Whey Matrix
• 1/2 tbsps baking powder
• 30g non gluten flour
• 2 tbsps peanut butter (for swirl cake only)
• Pinch of salt

1. Melt the coconut oil with the chocolate and in a separate whisk 5 egg whites with 1 egg and the milk.
2. In another bowl, mix your protein powder, the baking powder and gluten flour.
3. Add the eggs and egg mix to the dry ingredients.
4. Once the melted chocolate/oil mix has cooled, combine with the other ingredients.
5. Place mix in a lined baking tray and bake at 180c for 15 minutes. (Depends how gooey you want it)

Optional: If you are making the swirl cake, add in the peanut butter before baking, and gently mix it in.

abbiestylesfit’s no-bake Chocolate Protein Truffles

Truffles are perhaps the poshest way to eat chocolate, but thanks to this tasty recipe, even truffles can be made to be muscular! Lots of protein, lots of goodness.

• 2 scoops of Whey Matrix Protein Powder
•1 ½ tsp of smooth peanut butter
• 2 tbsp honey
• Truvia sweetener to taste
• 100ml unsweetened soya/almond milk
• Toppings such as dark chocolate, almonds, coconut (optional)

1. Mix all ingredients together in a bowl until you get a tacky consistency.
2. Roll into small ball shapes and gently roll each one in your chosen coating.
3. Place in the fridge overnight.
4. Once cooled, eat!

Nikki Swift’s Homemade Protein Bars

When it comes to protein bars, we know what we’re doing. Our legendary flapjacks have quickly become one of our bestselling products, but these give them a serious run for their money! Nikki reckons these are at about 26g protein, 9g carbs, 9g fat.

• 8 tbsp protein powder (whichever you like; if plain add vanilla)
• 8 tbsp ground peanuts (I used raw but they could do with being lightly roasted)
• 1 tbsp quinoa flour
• 40-80 ml almond milk (enough to form a solid-ish dough)
• 40 g dark chocolate
• 2 tbsp chopped peanuts
• 4 large pitted dates

1. Mix the protein powder, ground peanuts, quinoa flour and almond milk until you have a dough. Then cut into 6 blocks.
2. Blend the dates with hot water until smooth and caramel-esque!
3. Melt 40g of of chocolate and spread on the bottom of each bar and set aside on greaseproof paper.
4. Top the bar with the “caramel”, the chopped peanuts, and any excess chocolate you have.
5. Then whack in the fridge and eat!