Protein Brownie Cakes
Macros (whole batch- 3 brownies): 217 calories, 4g fat, 18g carbs, 28g protein
Ingredients:
- 40g cottage cheese
- 60g chickpeas drained and rinsed
- 40g egg whites
- 15g casein protein powder (I used chocolate)
- 10g cacao powder (or cocoa)
- 5g coconut flour
- 1 tsp stevia/to taste
- 50mL (50g) unsweetened almond milk
Method:
- combine chickpeas, cottage cheese and egg whites in a food processor until smooth
- add casein, cacao and stevia and process until just combined
- add milk and process until you get a smooth, shiny batter
- scoop into a lined mini loaf tin (or lined muffin tins) and bake at 200C for 15-20mins (be careful not to overcook)
- cool for 5 mins in tin, then take out and put in the fridge for an hour. Eat chilled
This recipe doesn't mention the almond milk in the Method? Could you verify at what stage to put the milk in or if at All? Cheers
ReplyDeleteHey!! Sorry about that there was a little mistake in the recipe. I've fixed it now so it should make sense :)
DeleteHI :)
ReplyDeleteDo you cook the chickpeas before baking them?
I use the chickpeas from a can, yes I think they are cooked
Deletecan you use whey instead of casein?
ReplyDeleteNo unfortunately you can't, whey and casein protein powders act very differently when baked and using whey will completely change the texture
Deletewhat would be a good alternative to the casein powder?
ReplyDeleteYou could substitute it with any flour, but it will change the texture and taste slightly. Try to use an absorbent flour, like coconut flour
Delete