This recipe makes 8 or 16 smaller portions. You can make these in bulk and freeze them as they keep perfectly. When you want them just leave them to thaw overnight in the fridge and they will be good to go. They can be enjoyed both hot or cold served with a cup of freshly brewed coffee. To store them keep them in a sealed container in the fridge for up to 5 days.
Ingredients
- 3 Scoops NutriSci Vanilla Protein (any flavour works)
- ½ Cup Oat Bran / Oat Flour
- 1 Cup Coconut Flour
- 1 ½ tsp Baking Powder
- 230g Sweet Potato
- 1 Cup Greek Yoghurt
- ½ Cup Coconut Oil
- ½ Cup Zero Calorie Syrup (Chocolate Carmel or Maple - use normal maple syrup if your not too concerned about macros)
- 6 Egg Whites
- Handful of Cacao Nibs (chocolate chips or nuts can be substituted)
Directions
- Pre-heat oven to 180°C.
- Peel sweet potato and pop in a pot to boil until soft and mash to a creamy consistency.
- While you're waiting on your spuds combine all dry ingredients bar cacao nibs in a mixing bowl and stir.
- Melt coconut oil to a liquid and add it and all other wet ingredients to dry mixture. Stir well to combine and form a cake like mixture.
- Once the sweet potato is done and well mashed combine with cake mixture and stir well.
- When happy with the mix add cacao nibs and stir to evenly distribute.
- Line baking tin with greaseproof paper (We like to use pyrex glass dishes). Add mixture to dish and evenly distribute.
- Pop in oven for 20 minutes. Bake test with a knife after 20 minutes and it should come out almost clean - a little cake mix on it is ok it just means they will be a bit gooier.
- Allow to cool and Enjoy!
Top Taste Tip
Why not try substituting oat flour with almond flour, adding cacao powder or changing flavours of whey? You can work the recipe to fit your dietary requirements which is great.