Sometimes, after I eat my post-workout meals, I have to take a time-out before posting to prevent my blog sounding like the rambles of a food-happy madperson. It’s not easy because the posting-force is strong after I finish eating this stuff but, after reading some of my posts and thinking “Anna, you sound deranged…” I’ve come to realize that a breather is essential. It’s just that, AAA! I get SO excited about sharing all of these recipes with you that an overabundance of hyperbole, exclamations, interjections and exaltations is sometimes unavoidable. This recipe is a perfect example of one I find myself unable to describe without breaking into rhapsody, even though I’ve waited long enough to post it! For this reason, I shall give it to you like it is and just urge you to make it so you can yourself break into lyrical cartwheels. All I’m going to say is that these were some of my best protein cakes. Ready, ready?! BOOM! Here we go:
3/4 cup egg whites
1/4 cup whey (I used this vanilla which I got from Kinetica and am highly impressed by – it’s perfectly balanced and perfectly delicious!)
2 tablespoons coconut flour (you can sub this with ground almonds + oatflour)
4 tablespoons chestnut flour (you can sub this with oat flour or amaranth)
3/4 cup quark (can sub with cottage cheese)
1/8 cup coconut flakes
1/2 cup cartoned coconut milk
1/4 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1. Blend and bake at 160 C (240 F) for about 30-35 minutes (or until your knife comes out clean); I baked the batter in a mini loaf pan but you can bake it as muffins or a even cake (in which case you’ll need more baking time)
2. When they’re ready, take them out of the oven, let them cool.
3. Slice them horizontally into three or four layers.
4. Layer them up with almond, peanut, sunflower, or pumpkin seed butter
Macros per Serving (out of 5):
14g carbos (5.3g sugars)
4.5g fat (3g sat)
You can also layer them up with a casein frosting or even one made out of yogurt (for protein frosting recipe ideas, see here, here, here, and here). The filling is really up to you. Either way you have them, I guarantee you’ll love them :-)
By themselves, the cakes too are exquisite so you could just enjoy them plain (in fact, next to a cup of coffee they’d be superb). They’re really soft and light, moist as if they were butter-based (look at the pics of it inside, click on them, see what I mean?), and the vanilla coconuttiness they have going on is really quite something. THAT coupled with peanut butter? Well…. ufffff!!!!!!!!!!