Friday, March 25, 2016

{Protein Brownies}

Ingredients for brownie:
64 g almond butter
154 g banana (weighed in peel), then peel banana and mash
53 g egg whites
1/8 t baking powder
30 g cassava flour
16 g arrowroot flour
40 g coconut flour
20 g coconut sugar
55 mL unsweetened almond milk
20 g dark cocoa

Ingredients for topping:
2 container of So Delicious Vanilla Coconut Milk Yogurt
2 scoops of Vital Proteins Collagen Peptides
4 scoops Nuzest Vanilla Protein Powder 


Preheat oven to 350 degrees. Combine all ingredients for brownies in a food processor. You can also mix by hand, but I enjoy using my food processor. Once combined, grease a small baking pan. Scoop batter out & into the baking pan. Place brownies in the oven and bake 30 minutes or until cooked through. Take the pan out of the oven and cool completely.

Meanwhile, combine all the ingredients for the topping. I also used my food processor for this part, but you could mix by hand. Once the brownies have cooled, spread on the topping. Refrigerate for 1-2 hours. Once chilled, cut into 8 pieces. 

Each brownie with topping (recipe makes 8 servings)
Calories: 185
Fat: 6.7
Carbs: 24
Protein: 11.1

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