October 27, 2019

September 20, 2019

Please reload

Recent Posts

Adding in more protein to the diet...

February 22, 2019

 

I have been having a think about how to get more protein into my diet without it being more chicken and eggs and instead of buying a protein bar that tastes very ‘manufactured’. Also trying to satisfy that very sweet tooth of mine without diving for a chocolate bar! I have fiddled about with this recipe a few times and I think I have got the balance right.  Its actually the peanut butter and mixed seeds that make this a bit more special and definitely adds to the protein levels.  I make everything gluten free so I can eat it but it would work just as well (if not better) with normal self-raising flour of course. Don't get me wrong I love chicken and eat it pretty much every day, but sometimes its not what you want - this may help!

 

High protein low sugar choc peanut butter cake

 

Ingredients:

 

75g Gluten Free self-raising flour

75g ground almonds

1 tsp xanthan gum

100g butter

1 tbsp honey

3 x eggs

30g cocoa powder

80g chocologic dark chocolate

50g peanut butter

50g mixed seeds

50ml almond milk

1 heaped dessertspoon Greek plain yoghurt

 

Measure out and place the flour, ground almonds, cocoa powder, xanthan gum and mixed seeds in a bowl. Give this a mix. Then add the eggs, honey, almond milk and yoghurt and fold in to the mixture. In a separate bowl break up the chocolate bar and add in the butter – melt over boiling water until completely melted – let it cool for a few minutes. Then add this melted mixture to the rest of the ingredients and give it a good stir. Pour the mixture into a greased cake tin/loaf tin and bake in the oven at 180 degrees for about 45 minutes (keep an eye on it though towards the end to ensure the top doesn’t burn).

 

The Macro’s: (makes about 10 slices)

Calories per slice - 281

Protein – 7.6g

Fat – 22.5g

Carbs – 10.7g

Sugar – 2.5g

 

Share on Facebook
Please reload

Please reload

Archive