Plant based protein powder

A scoop is often around 20–30 g, but scoop sizes differ. Start with the serving suggested on the pack and blend it with about 250 ml of liquid.

Put the powder into the liquid, rather than pouring liquid over a heap of powder, and shake or blend straight away. For porridge or yoghurt, first mix it with a small splash of milk or water to make a smooth paste.

Yes. Stir it in after the porridge has cooked, with a splash of milk or water; boiling it with the oats can make the texture thick and claggy.

It works in pancakes, muffins and flapjacks, but can make the mixture drier than usual. Replace only a little of the flour at first, then add a splash of milk if the batter becomes too thick.

Keep it in a tightly closed container in a cool, dry cupboard, and use a dry scoop. Moisture can make the powder clump.

Not necessarily: some powders are made from soy, while others use ingredients such as pea or rice protein, and blends may contain several sources. Read the ingredients and allergen information each time you buy it.

Soy protein powder has 78.8 g of protein per 100 g, compared with 68 g in this plant-based protein powder.

Usually, yes: blend it with the same kind of liquid, but expect a different taste and texture. Pea- or rice-based powders can be earthier or grainier than whey, so banana or berries work well in a smoothie.