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How to make protein-packed Christmas gingerbread people

Joe Robinson
3 Dec 2019

Don't be a Scrooge and enjoy yourself off the bike this Christmas with these protein gingerbread cookies

Every January, I will pick up my bike that has gathered dust over the Christmas period, head out in to the Kent lanes and act surprised when I am struggling up the most gentle of gradients. 

This is usually because I am a few kilograms heavier thanks to an indulgent Christmas that has seen me eat far too many pigs in blankets and drink too much port.

Thankfully, Wiggle and Bio Syngery protein could be coming to my aid this Christmas with their coconut protein powder gingerbread cookies.

In a bid to stop you reaching for yet another After Eight, the recipe gives you a sweet treat that will keep the sweet tooth at bay and help with recovery after a bike ride, if you can be tempted away from the yearly Christmas repeat of The Great Escape.

The full recipe and ingredients list is below and although we haven't made the cookies at the Cyclist office just yet, we get the feeling these could be a perfect Christmas snack.

Ingredients for 8-10 cookies

300g instant porridge oats
125g coconut protein powder ( Whey Hey coconut from Bio-Synergy)
1/4 teaspoon bicarbonate of soda
1 pinch salt
1/2 teaspoon vanilla extract (optional)
3 large eggs
50g brown sugar
40g butter
2 American hard gums
Blue, White and pink icing
1 candy cane

Step by step 

  1. Preheat oven to 190 C / Gas 5
  2. Grind oats in a food processor until you get the consistency of flour (this is just optional!)
  3. Combine the oat flour with Bio-Synergy coconut protein powder, bicarbonate of soda and salt, and set aside
  4. Warm the butter in the oven or using a sauce pan until almost liquid
  5. Whisk together the sugar, eggs, butter and vanilla. Add to the oat flour and protein powder, and mix well
  6. Line a baking tray with baking paper, and drop the cookie dough onto the tray
  7. Form a gingerbread bread shape with your fingers, or using a mould if you have. (I did mine without a mould, just looked up a ‘Gingey’ picture on the internet to use a model)
  8. Bake in oven for 6 to 8 minutes. Don't overbake. Leave for 5 minutes to cool on the tray
  9. Add the icing, and the American hard gums as decoration, using a picture as model

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