Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
1¼ cups cooked aduki (or black) beans, rinsed and drained
½ cup liquid egg whites
½ cup chocolate whey protein powder
1¼ cups low-fat cottage cheese
½ cup cocoa powder, plus more for sprinkling on top
6 Tbs. date syrup
3 Tbs. coconut flour
1 tsp. baking powder
1. Preheat oven to 350ºF.
2. Blend all ingredients together using an immersion blender, blender, or food processor, and place in cake pan.
3. Bake for about 40–45 minutes, or until a knife inserted into the middle comes out clean. Make sure you don’t overbake the cake. You want it just cooked, ideally still a bit gooey in the center.
4. Let cake cool, remove from pan, and sprinkle some cocoa on top.
PER SERVING: 190 cal; 20g pro; 2g total fat (1.3g sat fat); 28g carb; 11.5 mg chol; 220mg sod; 5.3g fiber; 11.3g sugars
—Recipe reprinted with permission from The Ultimate Protein Powder Cookbook by Anna Sward.