Strawberry Protein Pumpkin Pie Cake
Had you walked into my kitchen at around 10:00am this morning, you would have found me inwardly screaming in horror and psychologically bent over in pain. You would have walked in and noticed my big glass mixing bowl filled with pumpkin pie batter, the oven preheated at 160 degrees C (320 F), my recently-used dirty blender in the sink, a paper with my handwriting on it outlining a series of ingredients and quantities and, in the corner, you would have found me: a disheartened-looking woman with her gaze cast downwards asking herself how this could have happened.
Confused, you would have scratched your head and looked around, trying to find out what in fact had happened here because everything – barring the woman and her expression – would appear, at first sight, perfectly normal. While searching for a trace, for an indication of what could have possibly given rise to this scene, that’s when you would have spotted it, lying next to the bowl, discarded, empty, and seemingly innocuous – an empty sachet of strawberry whey protein. That’s right *sigh*, that’s what collapsed this woman’s spirits.
You see, I made one hell of a good pumpkin pie batter. I mean, everything was looking fantastic and I had been working on the idea in my head for some time now – the proportions, the ingredients, the textures and the flavors. All was going well on this glorious Sunday morning until I emptied the whey protein sachet in there, mixed it in, dropped down my spoon to taste the batter and The Netherworld broke lose inside. Why? Because I meant to use vanilla. Because I was making a pumpkin pie and, thinking I was emptying some vanilla whey, ended up with 1/4 cup of strawberry whey in my pumpkin pie batter. Ah. Well, after I managed to come to terms with the accident in question, it was time to mobilize some sort of ‘creativity’ because I hate the idea of wasting food. I decided to try to ‘save’ it. I sprinkled, or rather, I deluged the batter with cinnamon, posthumously. I added vanilla essence. Cloves. Ginger. I mixed and tasted; mixed and tasted and, finally, when it was actually rather nice and interestingly tasty, well, then I baked it!
1 cooked sweet potato (a large one)
2 tablespoons orange peel
1 cup egg whites
2 tablespoons quark (or cottage cheese)
1 banana (medium sized)
1 tablespoons apple fiber
1/2 cup pea protein
1/4 cup casein
1/4 cup whey (use vanilla!!! though strawbo is strangely yumyum)
3/4 cup pumpkin
4 tablespoons oats (optional, it thickens it up some but it’s fine, and actually more pie-like without)
A bunch of cinnamon + ginger + vanilla + cloves
All blended together and baked for about 40 minutes.
Macros per Serving (out of 4):
25g carbos (9g sugars/4.5g fiber)
3g fat (1g sat)
What was it like, at the end? Well, When it came out, I was taken aback by how nice and friendly it looked. Part of me felt ridiculous for having judged something so inviting with such feverish haste, maybe it would be good? Sometimes this is how great things come about? Disguised as accidents? I cut a slice, drizzled it with maple (because I’m into that), had a forkful, and AAAA! I felt absurd. It tasted delicious!!! Creamy and moist and ooooooo -> absolutely sensational! The strawberry ended up being very mild and the cinnamonness and pumpkiness took over and tied it all together so nicely! It really makes me think that, with the vanilla in there instead of the strawberry, it would have reached the top and stayed there. If you want to try this – with strawberry – go for it; however, I recommend you try it with vanilla. All in all, I think this may just be what I have been looking for (i.e. the perfect protein pumpkin pie recipe) – in the shape of something else.