Hey y’all it’s Adam & Rebecca with another macro-friendly recipe. This recipe offers an easy alternative to unhealthy commercial cakes. We substituted the refined sugars and fats for a protein punch and a healthy dose of satiating fiber. It makes for a satisfying craving killer at all times of the year, and may be served as a whole mud cake or cut up into individual brownies to share!! But in our opinion, they are way too decadent, fudgy and moist to do so.
Macros for 1 serving are: 601kcal 59P 70C 9F and 19g of Fiber
Preparation time: 10 mins.
Cooking time: 15 mins.
Serves: 2
The recipe makes one Large Mud Cake or about 4-6 Brownies
INGREDIENTS
- 10g Flour (use your preferred flour, white, whole-wheat, oat or almond etc.)
- 45g Vanilla or Chocolate Whey Protein
- One can or 255g (drained weight) Red Kidney Beans
- 10g Cocoa Powder (pro tip: the darker the cocoa, the better the taste.)
- ½ teaspoon of Baking Powder
- ½ tube of Sugar Coated Chocolate Buttons (nuts, dried fruit, chocolate chips or chunks, toasted coconut shavings or seeds also make excellent toppings, but try to stay under 88kcal of toppings to stay within the calories provided above for this recipe)
- 50ml of Water (any milk may also be substituted according to your caloric budget)
- Low Calorie (1 kcal) Non-stick Cooking Spray
- Your Powdered Sweetener of Choice (All artificial or natural zero calorie sweeteners may be used here)
- Optional: Vanilla or Chocolate Essence
METHOD
- This one is really simple, just put all the ingredients apart from the toppings (we used Sugar Coated Chocolate Buttons) in a food processor and blend until a brownie batter consistency is formed.
- Spray a baking tray with non-stick cooking spray and gently transfer the batter and add your toppings.
- Bake in a pre-heated oven for around 15 minutes at 250 Degrees Celsius. Cool for approx. 1 hour before serving.
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