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Recipe Category: Baking
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Ingredients
- 1 cup (125 g) ground almonds
- 1/2 cup (65 g) vanilla whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup (12 g) Splenda
- 1/2 cup (120 ml) plain yogurt
- 1/4 cup (60 ml) oil
- 1 teaspoon blackstrap molasses
- 1 egg
- 2 tablespoons (30 ml) water
- 1/2 cup (65 g) shredded zucchini
Method
- Preheat the oven to 350°F (180°C, or gas mark 4)
- In a mixing bowl, combine the almonds, protein powder, baking soda, salt, ginger, cinnamon, and Splenda and mix them well
- In a separate bowl or measuring cup, whisk together the yogurt, oil, molasses, egg, and water
- Pour into the dry ingredients and whisk until everything is well combined and there are no dry spots
- Add the zucchini and whisk briefly to distribute evenly
- Spray an 8 x 8-inch (20 x 20-cm) baking pan with nonstick cooking spray and pour the batter into it
- Bake for 30 minutes or until a toothpick inserted in the middle comes out clean
Makes 9 servings
- Each with 9 grams of carbohydrates, a trace of fiber, and 17 grams of protein
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