This is a truly beautiful thing, a healthy recipe for a twinkie like snack that is great for pre or post workout, or as a treat prior to a big party to keep you from overeating, you can also share these at work!!
Cake:
½ cup vanilla brown-rice protein powder
1 cup liquid egg whites
½ cup quinoa flakes
1/5 tbsp coconut flour
1 tsp baking powder
Filling:
2 scoops vanilla casein protein powder
½ cup whole milk
½ cup water 1. Blend together cake ingredients and bake at 335°F in 5 mini bread loaf tins for 25 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove from the oven and allow the cakes to cool.
3. Mix together all filling ingredients and place mixture inside a plastic bag with a piping nozzle protruding from one end.
4. Make a hole inside each of your twinkie cakes by inserting a chopstick horizontally into the side of the cake.
5. Squeeze the bag with the filling mixture into each twinkie hole. Eat right away or refrigerate for later.
Nutrients per serving:
Calories: 210, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 2.5 mg, Sodium: 196 mg, Total Carbohydrates: 15 g, Dietary Fiber: 2.5 g, Sugars: 3 g, Protein: 33 g, Iron: 2.5 mg
(Source: Oxygen Magazine)
2 scoops vanilla casein protein powder
½ cup whole milk
½ cup water 1. Blend together cake ingredients and bake at 335°F in 5 mini bread loaf tins for 25 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove from the oven and allow the cakes to cool.
3. Mix together all filling ingredients and place mixture inside a plastic bag with a piping nozzle protruding from one end.
4. Make a hole inside each of your twinkie cakes by inserting a chopstick horizontally into the side of the cake.
5. Squeeze the bag with the filling mixture into each twinkie hole. Eat right away or refrigerate for later.
Nutrients per serving:
Calories: 210, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 2.5 mg, Sodium: 196 mg, Total Carbohydrates: 15 g, Dietary Fiber: 2.5 g, Sugars: 3 g, Protein: 33 g, Iron: 2.5 mg
(Source: Oxygen Magazine)
No comments:
Post a Comment