I have been experimenting as much as possible the last couple of days, dividing my 3 scoops breakfasts and lunches in all kind of different 1 scoop batches.
So using milk/mylk instead of water turns out to take away the metallic aftertaste I really couldn’t stand. It disappeared with (almond) milk. So I can’t use Huel in its purest form, but this is OK too. And adding a bit of peanutbutter or a banana/cinnamon makes the difference between ‘OK to drink’ and ‘great to drink’.
I didn’t expext it was possible to twist Huel this much with these ingredients, as adding ingredients with the waterbases mix didn’t work out at all for me.
Glad it’s working out for you now! Some people love straight huel (my dad has just started on it & likes it on its own from day 1!) but for a lot of others it needs some tweaking to go from just bearable to something nice that you look forward to.
I’ve got a banana, cocoa powder & grated fresh ginger huel in the fridge for tomorrow, first time trying that combo, I like a strong flavour to mask the huel taste so I’ll let you know how it goes. I’ve used ginger before with pineapple & it was lovely, adds a deep spicy flavour.
The muffins aren’t that bad either, they mak a good alternative if I want to carry a nonfluid version of Huel I think. I mixed an egg into 3 scoops of u/u and vanilla, added some milk to make it into a doughy consistency, and baked it in a muffintin. Might add some raisins or chopped dates to it next time.
The muffins sound good! Unfortunately the banana choc & ginger huel wasn’t… It wasn’t undrinkable but I won’t make it like that again… I think choc banana & maybe choc ginger separately might be OK, also I used a barely ripe banana & think a more ripe one will be better.