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OAT AND BANANA PROTEIN CAKES

by Jo Power |

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, Coconut or Cacao) 
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!

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