I’m planing on trying to make some gluten free vegan protein bars / muffins and several of the recipes I’ve found have protein powder in them.
Have anyone tried switching protein powder for Huel Black in these kinds of recipes? Can I just use the same amount or do i need to adjust?
I think that depends on what you are trying to bake right?
What’s on the card,s and we’ll try and point you in the right direction 
Thanks for the response! Here are some of the recipes I’m thinking of trying:
One can of Chickpeas WILL Change how you Think about Protein Bars
Black Bean Bars
1 can black beans
1 cup old fashion rolled oats
.5 cup dates
4 scoops protein powder
1/4 cup 100% powdered cacao
1/4 cup maple syrup
vegan chocolate chips
Chickpea Bars
1 can chickpeas
1 cup old fashion rolled oats
1/4 cup allulose
4 scoops protein powder
.5 cup peanut butter powder
1/4 cup peanut butter
In baking pan
Top with Chocolate pinch salt pinch brown cane sugar
Oven 20 min 180 deg celcius
High-Protein Lentil Brownies | Vegan Protein Dessert Recipe
1 cup red dried lentils, boiled
1/2 cup chocolate protein powder
1/2 cup rolled oats
3 tbsp nut butter
2 tbsp coconut oil
2 tbsp raw cacao powder
3 tbsp apple sauce
3 tbsp soy milk
2 tsp Erythritol or natural sweetener
1 tsp baking powder A big pinch of salt (optional)
1/3 cup of cacao nibs
1. Cook the lentils, drain and rinse.
2. Preheat your oven to 180°C.
3. Blend all ingredients except for the cacao nibs in your food processor.
4. Once the dough is ready, add the cacao nibs and stir with a spoon.
5. Spread the dough on a baking tray lined with parchment paper.
6. Bake for 40 - 60 minutes, depending on your oven.
If I were going to try any of these recipes I’d start by doing a weight for weight (or volume for volume, though that’s less precise) swap, see how it goes and progress from there. As a veteran of many a nut roast and adapted recipe, it’s really all a matter of try it and see. If it all goes disastrously wrong, even that’s a lesson for just a few quid.