Festive bake: Protein gingerbread


Gingerbread was one of my favourite treats at Christmas growing up however most recipes have wheat in them. So i challenged myself to create a new recipe that was wheat free, refined sugar free and a decent protein macro count. And here is the result for you lucky lot !

It's really simple to make and the use of the pumpkin keeps the bake really light - sweet potato or squash can also be used just make sure you cook and blend it first :). I used Sticky Toffee flavour whey from TheFoodMedic range by Natural Whey but vanilla would also work. I have written measurements of the spices but it's all personal preference so go for it !


Makes 8

Macros 89cals / F-1.3g / C-8.2g / P-11.4g

Ingredients

1 can Libbys Pumpkin Puree (available at tesco) 425g

90g/3 scoops Natural Whey Sticky Toffee Whey

20g Sukrin Almond Flour

20g Beloved Date Nectar (honey/mollases)

60ml Liquid Egg Whites

3-4 tsp ginger

1 tsp mixed spice

1 tsp baking powder

1 tblsp Jordans cinnamon vanilla Sugar Free Syrup

Glaze (optional)

1 tsp Sukrin Gold

5g Beloved Date Nectar

15ml Jordans cinnamon vanilla Sugar Free Syrup

Method

*Mix all the dry ingredients and the pumpkin puree

*Add in the nectar syrup and egg whites. Should have a nice cake batter if too runny add a bit more flour or syrup if too try

*Pour into a lined baking tin and bake for 15-20mins at 160 degrees

*Once golden and cooked through ake out and leave to cool.

*Finish it off with the glaze and a sprinkling of cinnamon


#festive #baking #proteintreat #workout #naturalwhey #gingerbread #pumpkin

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