Protein Brownie-Cake

Have it and eat it too…

Want something baked but the lesser of evils, meaning something that’s high quality, with no dairy, refined flour, oils or sugars, and that feeling of not blowing your gains?

Found a recipe online and made these simple modifications and additions to upgrade it from a healthier ingredient perspective.

This treat is just that. In fact it has 2 scoops of nutritious, gut friendly plant-based protein (rice and pea), which is an awesome protein to cook with and we made it with our own flour from rolled oats. We also used coconut oil and applesauce as our fats. We even used nut milk (macadamia), cacao, and a combination of honey, maple and date syrup.

a soupy consistency…

INGREDIENTS

70-85g – oat flour

13.5oz – maple/date syrup or honey

1c – chopped walnuts

2-3 eggs

1/4c – apple sauce

1/4c – oil/butter

3/4 tsp – sea salt

1/2 tsp – vanilla extract

half cup – nut milk

2 scoops – vegan protein powder (rice & pea)

1/2c – dark chocolate chips or crumbled dark chocolate bar

1 tsp – baking powder

1-2 tsp – cacao powder

PROCESS

Preheat oven to 350 degrees. Combine all dry ingredients. Mix all wet ingredients. Gradually pour dry ingredients into the wet ingredient mixture and stir together until well mixed. Add walnuts and crumbled dark chocolate bar.

Serve warm with cream cheese/greek yogurt frosting and or ice cream of choice. Store in refrigerator for up to a week then freeze.

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