INGREDIENTS
- 100 grams dates (processed in processor until mashed)
- 100 grams almonds (roasted and ground)
- 150 to 200 grams gram flour / besan / chickpea flour
- 2 tablespoon cocoa powder (more if you like)
- 3 large eggs
- Dash of vanilla extract
- Pinch of salt
- Water to mix into batter ( about 1’ish cup)
METHOD
- Preheat oven to 230
- Mix together dry ingredients.
- Add eggs and mix well
- Add half of the water and mix well. Add rest of water. Batter will be a bit runny.
- Bake until toothpick comes out clean
MACRO’S
12 slices – per slice
- protein : 5.2 grams
- carbs : 12 grams
- fat : 6 grams
- calories : 121 cals
Playing With Glaze
PEANUT BUTTER PROTEIN GLAZE
- 1 tablespoon peanut butter
- splash of non-diary milk (almond/soy/sesame etc)
- Half scoop Protein powder (preferably vanilla flavor)
Mix PB and milk in a bowl and heat in microwave in 30 second increments. Mix after heating and heat until both is well combined. PB should not be chunky. Add half scoop of protein powder and mix well. This mixture should be like glaze.
*add small amounts of milk to avoud runny mixture*
CHOCOLATE PROTEIN GLAZE
- 1 tablespoon peanut butter
- splash of non-diary milk (almond/soy/sesame etc)
- Half scoop Protein powder (preferably vanilla flavor)
- 1 tablespoon of cocao powder
Mix PB and milk in a bowl and heat in microwave in 30 second increments. Mix after heating and heat until both is well combined. PB should not be chunky. Add half scoop of protein powder and mix well. This mixture should be like glaze. Add cocao powder last and keep mixing. You will need to add splashed of milk mix mixture and create the glaze consistency.
Marina Farook 