This Chickpea-Infused Coconut Banana Whey Protein Cake is a delicious and nutritious treat for all the family. And I know what you’re thinking.. chickpeas?!
The chickpeas add a subtle nutty flavour and extra protein, resulting in a moist and tender cake. This is an unusual baking decision but if you’re feeling adventurous, you have to give it a try!
Keep reading to discover the recipe for this delightful fusion of flavours and nourishment…
1 can (cooked and unsalted) chickpeas
3/4 cups liquid egg whites
1/2 cup banana Whey Protein
2 tablespoons coconut flour
20g mulberries
3 tablespoons flaked coconut
1 tablespoon toffee stevia drops (or your sweetener of choice)
Blend everything together and bake at 170 C (338 F) for about 45 minutes of until, when poked with a knife, your knife comes out clean.
170kcals
16g protein
13g carbs (out of which 7g is fibre)
3g fat
Note: You can bake the cake in a silicone bread pan or bake the batter in a small round cake pan too, especially if you want to end up with more cakey-looking triangular slices. Another thing you can do is add some nut butter to the cake, either inside (as a layer) or on top. Peanut Butter would be absolutely delicious.
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