https://www.lifestylefood.com.au/recipes/23889/chesnut-protein-cakes

LifestyleFOOD.com.au

by Chocolate Chilli Mango

Ingredients

  • 110 grams egg whites OR 3 large egg whites

  • 1 large egg

  • 60 grams chestnut flour

  • 60 grams pea protein isolate powder

  • 2 tablespoons Natvia

  • 1 teaspoon vanilla bean paste or pure extract or seeds from 1/2 vanilla bean

  • 75 millilitres espresso coffee, brewed strong, and cooled

  • 120 grams low-fat cottage cheese (1% fat) or quark or ricotta or thick Greek yoghurt

  • 2 teaspoon baking powder (gluten-free)

Method

  • 1.

    Preheat the oven to 170?. Have ready 5 silicon bar molds or bar tins. You can use standard muffin or cupcake tins if you don’t have bar tins. If not using silicon molds, spray each tin with a little oil spray and line with a strip of non-stick baking paper to run along the base and up the sides. This will help you ease them out of the molds. Set aside.

  • 2.

    Blend all the ingredients together in the bowl of a mixer or in a food processor. Yep, that’s pretty much it.

  • 3.

    Divide the batter between the bar molds. Bake for about 20 minutes until risen, and cooked through. Transfer the molds to a wire rack and leave to cool slightly before turning out of the molds. Serve slightly warmed, or at room temperature.

  • 4.

    Store leftover cakes in an airtight container in the refrigerator. They will keep for a few days.

Nutritional information

Nutritional analysis per serving (5 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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