This protein powder contains organic high oleic sunflower oil in the creamer base, which is a seed oil that causes inflammation. Our DIY version replaces this with organic coconut cream powder for healthy MCTs and superior creaminess, while eliminating questionable 'natural flavors' with real organic vanilla.
Based on: Organic Protein Protein Powder
· Makes approximately 30 servings
· Serving: 46g (about 3 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Organic Protein Protein Powder from Orgain often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic pea protein powder
420g (about 3.5 cups) · Anthony's Organic Pea Protein Powder
Primary protein source providing complete amino acid profile and smooth texture
Organic brown rice protein powder
280g (about 2.3 cups) · Sunwarrior Classic Plus Organic Brown Rice Protein
Complementary protein that balances amino acids and adds subtle nutty flavor
Stabilizer that creates smooth texture and prevents ingredient settling
Instructions
Step 1. Begin by preparing your workspace with a large mixing bowl (at least 4-quart capacity), digital scale accurate to 1g, and either a large whisk or immersion blender. Measure all ingredients by weight using the digital scale - this ensures consistent results since powders can vary significantly in volume. Start with the largest quantity ingredients first: weigh 420g pea protein into your mixing bowl, followed by 280g brown rice protein. These two proteins form the base and must be evenly distributed to prevent clumping.
Step 2. Add the remaining dry ingredients in order of decreasing quantity: 210g coconut cream powder, 140g each of ground chia seeds and erythritol, 70g acacia gum, 35g vanilla powder, 28g guar gum, 21g sea salt, 14g each of xanthan gum and stevia extract. The order matters because the smaller quantities of gums and stevia need to be distributed evenly throughout the larger volume - adding them last when the bowl is fuller helps prevent pockets of concentrated flavor or texture agents.
Step 3. Using a large balloon whisk, begin mixing with gentle circular motions from the bottom up, gradually increasing vigor. Whisk continuously for 4-5 minutes, scraping sides and bottom every minute to ensure no pockets of unmixed ingredients remain. The guar and xanthan gums are particularly prone to clumping if not thoroughly distributed. If you have an immersion blender, pulse it 10-15 times throughout the mixture (don't run continuously - this can create too much air and make the powder foamy when mixed with liquid later).
Step 4. Perform the 'clump test': take a small handful of the mixture and squeeze it firmly, then release. It should break apart immediately with no visible lumps or color variations. If you see white streaks (protein clumps) or darker spots (spice clumps), continue mixing for 2-3 more minutes. The final mixture should have a uniform light beige color with tiny dark flecks from the chia seeds.
Step 5. Transfer the finished powder to airtight storage containers immediately. Use glass jars with tight-fitting lids or food-grade storage containers with gamma seal lids. Fill containers leaving 1-2 inches of headspace, and tap the sides to settle the powder and eliminate air pockets. Label each container with the contents and date mixed. For daily use, portion out 1-2 weeks worth into a smaller container to minimize air exposure to the main batch.
Step 6. To use: measure exactly 46g (about 3 level tablespoons) per serving. For best results, start by adding the powder to your blender or shaker bottle first, then slowly add 8-12 oz of your preferred liquid (filtered water, unsweetened almond milk, or coconut milk work well). Blend or shake vigorously for 30-45 seconds. If using a shaker bottle, use a blender ball and shake for a full 60 seconds to ensure complete dissolution. The coconut cream powder may leave a slight foam on top - this is normal and actually indicates good mixing. Let it sit for 1-2 minutes to allow the chia seeds to slightly gel, which improves the texture.
Storage
Store in airtight containers in a cool, dry place away from direct sunlight. Properly stored, this powder will maintain quality for 12-18 months. The coconut cream powder may clump slightly in humid conditions - simply break up with a fork before measuring. Refrigeration is not necessary but can extend shelf life in very hot climates.
Cost Comparison
Cost per serving (homemade)$0.95
Cost per serving (store-bought)$2.19
Savings57%
Higher upfront investment due to bulk organic ingredients, but significant long-term savings. Most ingredients last for multiple batches, driving per-serving cost down substantially with subsequent batches. Quality difference is dramatic - no seed oils, no artificial flavors, no questionable additives.