Am I the only one who marvels in the crisp autumn air? I can’t be the only one in love with the aromas and tastes associated with this wonderful season. Pumpkin is one of my absolute favorite flavors, so yes, there will be many, many, MANY pumpkin recipes coming your way.
Before I give you the recipe, let me explain why I am usung PEScience snikerdoodle protein. It’s blend of whey and casien protein bakes much better than most pure whey blends of protein. It is also made of high quality ingredients, and most importantly, it tastes delicious! Another protein that you will see a lot in my recipes is Quest protein, which is also a whey and casien blend. If you substitute whey for these blends, the outcome will be a bit different.
Ok now for the recipe. It tastes like a warm, scrumptious pumpkin muffin except it’s huge and so much more nutritious than your average squash bake. Gluten and sugar free, and pecked with protein. You’ll love it!
Protein Pumpkin Bowl Cake:
- 90g pumpkin puree
- 1/4 cup (30g) oat flour
- 1.5 TB (11g) coconut flour
- 1/2 scoop (15g) PEScience Snickerdoodle Protein Powder
- 1 tsp baking powder
- 1/2 tsp Cinnamon
- 1/2 tsp Maple Extract
- 1/2 tsp Almond Extract
- 1/2 Tsp Vanilla Extract
- Stevia, to taste
- 1/3 cup cashew milk
- Mix Pumpkin, oat flour, coconut flour, protein, baking powder, cinnamon, extracts, and stevia in a bowl. Mix it until it forms a thick dough. It may take a bit of work, but i promise, it m=will come together. its ok if its not completely incorporates though, because you will be mixing milk into it.
- Add milk and mix in until a it makes a thin-ish batter consistency.
- Transfer to another bowl and microwave on high for 90 seconds.
Macros for the whole recipe is 5F 35C 21P
I topped this with Halotop Creamery vanilla ice cream, Nuts N More maple Powdered Peanut Butter, and Barbara’s Bakery cinnamon Puffins Cereal.