Unleash your creativity with our oat and banana protein cakes!
We've come up with a recipe that tastes delicious and dry pan-fries to a lovely golden crunch. From there, you can top these wholefood beauties with whatever you like. Peanut butter, yogurt, cacao nibs, berries, bee pollen - the options are endless!
Oat Protein Cakes makes 6 cakes
1.5 cups oats ¼ cup coconut 2 scoops Activated Nutrients Daily Protein (Vanilla,CoconutorCacao) ¼ cup melted coconut oil Sprinkle of sea salt 1 tablespoon tahini Half a ripe banana Toppings (berries, peanut butter, cacao nibs - whatever you like!)
1. Put all ingredients into a food processor and blend very well into a crumbly paste 2. Pour the paste onto a sheet of baking paper and use a rolling pin to roll the dough out to about 1-1.5cm thickness (if you don’t have a rolling pin, just use your hands to press it out) 6. Cut circles out of the dough (about 7cm in diameter) using a cookie cutter or just the tip of a sharp knife – when you’ve cut all you can, gather the scraps and roll it out to 1-1.5cm thickness again then repeat the process of cutting out circles (you should end up with about 6 circles) 7. Heat a frying pan and when it’s hot, gently place the discs of dough into the pan 8. Fry for app. 2 minutes on each side 9. Top with whatever you like and enjoy!