A cake with macros so good you can eat if for breakfast...maybe even dinner! Pumpkin, Vanilla and Cannellini Bean Protein Cake by Mollie Stewart-Gibson Figure Athlete Makes 16 slices Ingredients 200g Cups Oats (1 Cup) 60g Walnuts 4 tsp Baking soda 2 tsp Masala/Mixed Spice (cinnamon, clove, ginger) 120g Natvia sweetener 6 x Egg Whites 150ml Water 6 scoops Vanilla Dymatize Elite protein (or protein of choice) 240g of tinned Cannellini beans, rinsed and drained (one 420g tin) 400g Pumpkin, steamed and mashed (2 cups or approx. half a small butternut pumpkin) Method 1. Blend oats in food processor until fine, add nuts and blend until course. 2. Pour into large mixing bowl with baking soda, spice and Natvia. Set aside. 3. Blend egg whites, protein and water in food processor. Add cannellini beans and blend until smooth. Alternatively, use a blender or beat/wisk egg whites, protein and water together, and mash cannellini beans with a potato masher before mixing together. 4. Stir bean mix and mashed pumpkin into dry mix. 5. Pour into a lined baking tray and bake at 180°C for approx. 30 minutes, or until firm. 6. Cool on rack before slicing and storing in fridge. Serve warm with butter, jam or no-fat Jelna yoghurt. This cake goes perfectly with banana or frozen raspberries, Enjoy! Macros per slice 12g Protein 12g Carbs 4.2g Fat Marcos without nuts 11.3g Protein 11.3g Carbs 1.8g Fat Sign up to our Sweeter life club to get our favourite Natvia recipes, E-books and magazines sent to you for free bit.ly/1r9U9Yh
Posted on: Tue, 09 Sep 2014 09:00:00 +0000
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