1 T coconut flour
    1/2 tsp cinnamon
    1 T granulated sweetener of choice*
    1 big egg OR 1/4 cup liquid egg whites see notes for Vegan option
    1/4 cup milk of possibility I used unsweetened almond
    1/4 tsp vanilla extract
    1 scoop vanilla protein powder 32-34 grams
    1/2 tsp baking powder
    1 tsp granulated sweetener of choice
    1/2 tsp cinnamon
    For the glaze
    1 T coconut butter melted
    1/2 tsp milk of choice
    pinch cinnamon

For the microwave option

    Grease a microwave secure bowl with cooking spray and upload the protein powder, baking powder, coconut flour, cinnamon, sweetener of possibility and blend well.
    Add the egg/whites and blend into the dry mixture. Add the milk of possibility and vanilla extract- If batter is simply too crumbly, preserve including milk of possibility till a really thick batter is formed. granulated sweetener of possibility and more cinnamon and swirl over the top. Microwave for 60 seconds, or till simply cooked within the centre. Top with glaze and enjoy!

For the oven option
Follow as above, but bake within the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked as soon as a toothpick comes out 'just' blank from the center.

* Adjust according to taste- If protein powder is sweetened, really sense unfastened to omit completely.For the vegan option, you will not want any flax eggs/egg substitute- Simply omit and slowly upload milk of possibility till a thick batter is formed. Microwave/bake till 'just' cooked within the center.

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