What baking does to spirulina
- Phycocyanin:Destroyed above 40°C. Not present in any baked spirulina product. If phycocyanin is your primary goal, baking is not the right format.
- Chlorophyll:Heat-stable to ~180°C. Produces vivid green colour in baked goods — the visual effect that makes spirulina baking distinctive.
- Protein:Amino acids fully retained. Spirulina protein is an excellent baking addition — it does not affect texture at typical doses (up to 15 g per batch).
- Iron:Fully retained. Pairing baked goods with fruit preserves or a glass of orange juice provides vitamin C to enhance iron absorption.
- B vitamins:Partial degradation at oven temperature. B1 (thiamine) is most heat-labile; B2, B3, B6 have partial losses at prolonged high heat. For a 20–25 minute bake, losses are modest.
Recipe 1: Spirulina banana muffins
Makes 12 muffins. The best entry-level spirulina bake — banana completely masks any spirulina taste. Children accept these readily.
- 3 ripe bananas, mashed
- 200 g plain flour
- 12 g spirulina powder
- 80 g caster sugar (or coconut sugar)
- 2 eggs
- 80 ml sunflower or coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- Pinch of salt
- Optional: handful of dark chocolate chips
Preheat oven to 180°C. Mix dry ingredients (flour, spirulina, baking powder, bicarb, salt, sugar). In a separate bowl, mix wet ingredients (eggs, oil, mashed banana, vanilla). Fold wet into dry until just combined — do not overmix (lumpy batter is fine; overmixing develops gluten and makes muffins tough). Divide into 12 muffin cases. Bake 18–22 minutes until a skewer comes out clean. Each muffin contains 1 g spirulina, 2.3 g protein from spirulina, and 0.3 mg iron.
Recipe 2: Spirulina green tea scones
Makes 8 scones. The matcha-spirulina combination produces a rich green colour; matcha’s grassy note absorbs spirulina flavour into the overall profile.
- 300 g self-raising flour
- 8 g spirulina powder
- 2 tsp matcha powder
- 50 g cold butter, cubed
- 40 g caster sugar
- 150 ml milk (or oat milk)
- 1 egg, beaten (for glaze)
- Pinch of salt
Preheat oven to 220°C. Sift flour, spirulina, matcha, sugar, and salt. Rub butter in until breadcrumb texture. Add milk gradually until a soft dough forms — do not overwork. Pat to 2 cm thickness; cut into rounds. Brush tops with beaten egg. Bake 10–12 minutes until risen. Serve with clotted cream and fruit jam — the fruit provides vitamin C for iron absorption.
Recipe 3: Spirulina protein bread loaf
Makes 1 loaf (10 slices). A hearty, protein-enriched bread with spirulina as a nutritional addition to the dough.
- 400 g strong bread flour
- 15 g spirulina powder
- 7 g instant yeast
- 1 tsp salt
- 1 tsp sugar
- 250 ml warm water
- 2 tbsp olive oil
- 50 g mixed seeds (optional: pumpkin, sunflower, sesame)
Combine all dry ingredients including spirulina. Add water and oil; knead 10 minutes until elastic. Cover and prove 1 hour until doubled. Knock back, shape into a loaf tin (900 g tin). Prove again 45 minutes. Brush with water and sprinkle seeds. Bake at 200°C for 30–35 minutes until sounds hollow when tapped. Cool before slicing. Per slice: 1.5 g spirulina, 3.5 g protein from spirulina, 0.5 mg iron.
Recipe 4: Spirulina chocolate courgette muffins
Makes 12. Courgette (zucchini) adds moisture; chocolate and spirulina together produce a deep earthy-rich flavour where neither dominates.
- 200 g plain flour
- 10 g spirulina powder
- 40 g cocoa powder
- 120 g caster sugar
- 1.5 tsp baking powder
- 0.5 tsp bicarb
- Pinch of salt
- 2 eggs
- 100 ml sunflower oil
- 200 g courgette, finely grated and squeezed dry
- 100 g dark chocolate chips
Mix dry ingredients. Mix wet ingredients (eggs, oil, courgette). Fold together with chocolate chips. Bake at 180°C for 20–24 minutes. The courgette keeps these moist for 4–5 days. Refrigerate after day 2.
Recipe 5: Spirulina oat cookies
Makes 20 cookies. Chewy, buttery, with spirulina adding nutrition to a classic format.
- 150 g butter (or coconut oil), softened
- 120 g brown sugar
- 1 egg
- 1 tsp vanilla
- 150 g plain flour
- 10 g spirulina powder
- 200 g rolled oats
- 0.5 tsp bicarb
- Pinch of salt
- 80 g raisins or dried cranberries
Beat butter and sugar until pale. Add egg and vanilla. Fold in flour, spirulina, bicarb, and salt. Stir in oats and dried fruit. Scoop tablespoon portions onto a lined baking tray, press slightly flat. Bake at 170°C for 12–14 minutes until edges set but centre still soft. Cool on the tray — they firm up as they cool. Store in an airtight tin for up to 1 week.
