I've been meaning to post this recipe for a while as it's one of my favourite post-workout treats.
Raspberry and almond is one of my favourite flavour combinations, and there's never a better way to enjoy it than with a cup of tea and with a slice of cake.
These Raspberry, White Chocolate & Almond Protein Blondies are the perfect, guilt-free treat. Made with gluten-free oat flour and vanilla whey, they're fairly light but seriously moreish. I also threw in some delicious sugar-free Freeist white chocolate for good measure, but you can add whatever takes your fancy!
As ever, tweet us if you have a go at baking our creations!
RASPBERRY, WHITE CHOCOLATE AND ALMOND PROTEIN BLONDIES
1 cup oat flour (just blend together gluten-free oats in a processor)
2 scoops MaxiNutrition vanilla whey
1 tsp baking powder
3 tbsp stevia
1 egg1/2 cup almond milk
1 ripe banana, mashed
2 tbsp honey
250g Co-Yo yoghurt
1 tsp vanilla extract
1/2 tsp almond extract
2 handfuls fresh or frozen raspberries
1 handful flaked almonds
1 handful Freeist white chocolate, chopped into chunks
1) Preheat your oven to 180C, then grease and line a brownie tin. Mix together the oat flour, protein powder, baking powder and stevia. In a separate bowl, whisk the egg until frothy, then stir in the banana, honey, coconut yoghurt and extracts.
2) Stir through the raspberries and almonds then pour the mixture into the brownie tin. Bake for 15-20 minutes, or until a toothpick comes out clean. Serve with a vat of tea and enjoy!