PEACH, BERRY & LEMON SPONGE BAKE

peach-1

Ingredients:

2 scoops PhD Woman Exercise Support vanilla protein powder

  • 1 cup buckwheat or oat flour
  • ¼ cup coconut flour (I used Sukrin)
  • 1 teaspoon baking powder
  • ⅓ cup stevia (I used Truvia)
  • Grated zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • ½ cup almond or coconut milk
  • 2 tablespoons maple syrup
  • 2 large peaches, thinly sliced
  • Large handful of fresh berries

Get baking!

  • 1. Preheat the oven to 180 degrees C and grease and line a deep square baking tin with greaseproof paper to prevent sticking.
  • 2. Mix together the protein powder, flours, baking powder, stevia and lemon zest in a bowl.
  • 3. Whisk together the lemon juice, vanilla extract, eggs, milk and maple syrup, then pour into the dry ingredients to form a thick, smooth batter.
  • 4. Spoon this into the prepared tin to cover the base. Arrange the peach slices on top, scatter over the berries and sprinkle over a little more stevia.
  • 5. Bake for about 30-40 minutes (cover with foil halfway through baking), until risen, golden and a skewer comes out clean.
  • 6. Leave to cool in the tin for at least 30 minutes, then cut into 9-12 slices. Transfer to a wire rack and enjoy warm or keep in an airtight container in the fridge for up to 2 days.

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