Easy Tasty Clean Recipe Sheets
Almond Protein Cake Ingredients
Directions
2 eggs 2 egg whites 1 small pot (170g / 6oz) 0% fat Greek yogurt 1 tsp. almond extract ⅓ cup water 1 tbsp. coconut oil ½ cup ground almonds ¼ cup ground flax seed 2 scoops vanilla protein powder 2 tsp. baking powder 2 tbsp. stevia 1 tbsp. flaked almonds to decorate
Pre-‐heat oven to 180C / 350F / Gas 4. Mix all the wet ingredients in a blender, add the dry
ingredients (apart from flaked almonds) and blend on high speed for half a minute or so, un�l combined. Pour mixture into a pre-‐greased loaf �n, sprinkle over the flaked almonds, and bake in the oven for 25-‐30 minutes, turning half way through cooking �me. Slide a bu�er knife into the cake to test if fully cooked, if it comes out clean it’s done. Cut into 6 generous slices, serve warm or cold.
Makes 6 slices, each containing 174 calories, 17g protein, 6g carbohydrates, 10g fat (2g of which is saturated but this is from the coconut oil, which is actually a healthy fat too!) This cake contains no sugars to preserve it so please keep it in the fridge and use within 3-‐4 days.
Find more recipes and the e-‐book ‘Easy Tasty Clean’ at www.easytastyclean.com