I can’t really decide whether these count as a blondie or a cake, but they taste pretty damn good so I thought I would share the recipe with you anyway.
This recipe makes 12 small squares, but 2 sandwiched with peanut butter has become a regular snack for me at school. This is perfect to see me through the morning and travels well (I don’t like mess), and it’s always nice to have something yummy to look forward to!
You can also get created and make (a very macro) friendly cake stack! Can you tell I want to be an engineer… Anyway here’s a couple of slices layered with Skyr Yogurt, berries and SweetFreedom Choc Shot.
Makes 12 small squares.
- 120g banana (about 1 large banana).
- 1 egg.
- 100g flour (I used oat, but you could try buckwheat or regular).
- 100ml Koko coconut milk.
- 50g Agave Nectar.
- 50g Sukrin Peanut Flour.
- 20g Two Chicks Products egg whites.
- ½ tsp cinnamon (or more, if you love it like me).
- ½ tsp baking powder.
- Pinch of salt.
- Coconut oil.
- Preheat oven to 150 degrees, I used a fan oven. Line a 6inch x 6inch baking tray with grease proof paper lightly grease the paper with coconut oil.
- Mash the banana with a fork and add the egg, egg white and coconut milk.
- Whisk until combined, it doesn’t matter if there are banana lumps left, they will just be noticeable in the cake which is actually quite nice.
- In a separate bowl mix the dry ingredients – flour, Sukrin Peanut Flour, baking powder, cinnamon and salt.
- Add the dry ingredients to the banana mixture and stir well, add the agave nectar and stir again.
- Pour the batter into the lined tin, and place in the oven for 20 minutes. Checking during the last 5 minutes. To check the cake pierce the cake with a skewer, if it comes out clean the cake is cooked.
- Once the cake is cooked remove from the oven and place on cooking rack. Let the cake cool for 5 minutes before cutting into 12 squares.
- Take a picture, post it on Instagram and tag @wavesfitness and use the hash tag #wavescreations
Maros: 77kcal, 11.6g carbs, 1.4g fiber, 1.6g fat, 3.8g protein.