Gingerbread Protein Fudge
I have a wonderful surprise for you guys: from now on, the great Sanna will be a frequent recipe contributor at Protein Pow! Once a month, you’ll log on to this blog and find a Sanna exclusive that’ll make you want to eat your screen. This has me super excited because Sanna’s cooking is absolutely magical and in harmony with that of yours truly. If you’re wondering who Sanna is, let me tell you: she’s a Swedish personal trainer, nutrition coach, and creator of Tasty-Health.Se – a healthy-cooking blog brimming with amazing sugar-free and protein powered recipes (her blog is in Swedish, yes, but with a flick of the google translate wand, you can read it in English!) Her food is always easy to make, healthy, delicious and beaaauuuuuutiful! So a big welcome then to Sanna! Here’s her facebook page if you want to stop on by there and welcome her too
2 tablespoons almond butter
1 tablespoon almond meal
1.5 tablespoons vanilla whey
2 teaspoon coconut flour
1.5 tablespoons cottage cheese
1 teaspoon agave syrup or honey
1.5 tablespoon oat flour
1. Put cottage cheese in a blender and mix until it’s smooth.
2. Transfer to a bowl and add the remaining ingredients. Mix the batter with your hands until you get a moldable dough.
3. Then, find a small square baking pan and cover it with a piece of plastic wrap that’s twice the length of the baking pan (you want to allow the extra plastic wrap to hang over the edge of the pan.) Put the dough in the middle of the pan, fold the extra plastic wrap over the dough and then press it out evenly so that it fills out the bottom of the pan.
4. Finally, put in the fridge for at least a couple of hours (or overnight), take it out when ready, and cut it into small squares! Remember to store them in the fridge – if you don’t eat them all at once.
Macros per batch: (if made with agave syrup):
25 g protein
20 g carbs
25 g fat