PROTEIN CAKE

This is excellent for breakfast. A snack on the run or when you just have a craving for something sweet.

This recipe makes 20 servings and keeps fresh in the fridge for a week.

Calories 131 per serving. Well balanced macros. Carbs 9.6g 30% Fat 4.6g 32% protein 12.2g 38%

Ingredients:

Porridge oats. 40g

Sultanas. 50g

Pumpkin seeds. 25g

Mixed seeds.20g

Sunflower seeds. 30g

Coconut flour. 25g

Flaked almonds. 55g

All Bran. 45g

PHD Belgium chocolate protein powder. 250g

Blueberries. 100g

Glace cherries. 100g

Baking powder. 5g

1 egg

Egg whites. 170g

How to make.

Place the porridge oats and sultanas in a large bowl and add two cups of boiling water. Leave to soak for an hour or so.

Once the porridge oats and sultanas have absorbed most of the water preheat the oven to 180 degrees centigrade.

Cut the cherries in half and add the cherries and the rest of the ingredients into the bowl. You will need to add a little bit more cold water, mix all the ingredients together until you have a consistency that you would want for any other cake mix. Pour the mixture into a large non stick rectangular baking dish about 22cm X 33cm and 6cm deep, and place in the preheated oven for approximately 30 minutes.

The cake is cooked once you can poke it with a knife and the knife comes out clean. Leave to stand until cool then cut into 20 pieces and enjoy.