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Vanilla, Banana, and Cinnamon Protein Whoopa Cakes

Ingredients - blended together and baked at 200 C (392 F) for ~ 25 minutes:


1 medium sized cooked sweet potato
1/4 cup of pumpkin puree
1/4 cup of vanilla brown rice protein pow (try casein as a sub)
1/4 cup of coconut flour
3 egg white

1 small pot (170g-sized) of Total 0% Greek Yogurt



I divided the above into twelve cookie-sized blobs and baked. As soon as they were fully cooked, I took them out of the oven, let them cool, and walked myself over to the gym while trying to convince myself that, really, it wasn’t THAT cold (it was). When I got home, I just made some protein fluff by blending together 1 small frozen sliced banana + 1 scoop of whey + 1/4 cup of whole milk + 2 tsp of xanthan gum (the xanthan makes the fluff ‘set’ a lot easier and is good to use in fillings were you want the fluff to… you know, ‘stay put’). I sandwiches the cookiecakes with the fluff, topped with cinnamon and NOM NOM NOM NOM NOM!


Macros per one Whoopa cake with fluff heart etc (out of six that the above yields):

121kcals
16g protein

12g carbo (5.7g sugars)
1.6g fat (0.7g sat)
4g fiber

Got to love protein Whoopa cakes, no? You bite through soft vanilla cakeyness and suddently: BOOM! -> an explossion of banana fluff! And the beauty is that, really, you can make whoopa cakes out of almost any protein cake: just sandwich some fluff with two layers and WOOPA! Let the protein fun begin >:-D

(Source: proteinpow.com)

Filed under protein cookies snacks healthy snacks healthy recipe