I made these cakes yesterday morning, packed them up, and took them on a field trip to The Training Lab where, together with Ben and Andy, they had one hell of a day. What a gym! The Training Lab is my vision of gym heaven: combining the playful with the rrraaaaaaawrrrr, the creative with the functional, the boooom with the BAM! And, the beauty is that it keeps on getting better, on its way as it is to growing a superdome full of training insanity! If you live on this side of the pond, you should definitely sign up to our Protein Pow(d)er Cooking workshops and come cook, eat, and train with us here, we’re going to have a blast! Without further ado, allow me to present to you this recipe:
Ingredients:
1 cup chocolate hemp protein powder (with stevia!)
1/2 cup egg whites
1/4 cup chocolate brown rice protein powder
1/2 cup coconut milk (I used this but any milk would do)
1/4 cup applesauce
1/4 cup hulled hemp seeds
1/8 cup amaranth flour (or any flour of your choice)
1/2 cup quinoa flakes (or millet flakes or oats)
1 small beetroot (optional but I like the dimension it adds)
2 teaspoon baking powder
1 teaspoon baking soda
Directions:
Blended together and baked here at 170 C (338 F) for ~ 25 minutes (or until a knife comes out clean)
Texture wise, these babies may have been some of my best protein cakes ever! They were moist, airy, fluffy, and ultra cakey thanks to the mixture of hemp and brown rice and the inclusion of hulled hemp seeds, which contributed to them having this gorgeous nutty taste to them. They were sweet and chocolatey without overwhelming the palette and, in a way, had a carameliness to them that was oy oy oy -> mmmm -> fantastic
Macros per Serving: N/A
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