My breakfast cake

Ingredients

• 140 grams of low-fat greek yogurt
• 40 grams of skimmed milk
• 140 grams of egg whites
• 80 grams of oat flour
• 2 scoops of protein powder (68 grams)
• ½ a scoop of Casein (15 grams)
• 19 grams of creatine (optional)
• 25 grams of collagen powder (optional)
• 25 grams of honey
• 15 grams of coconut flour
• 42.6 grams of chocolate
• 40 grams crunchy peanut butter
• Baking powder
• Salt

Steps

1. In a big bowl mix the yogurt, milk, egg whites and salt. Whisk it all together so you get a homogeneous mix.
2. Add the collagen powder and creatine and whisk vigorously, this stuff tends to not disolve and leave lumps.
3. Add the honey and whisk it. You are probably starting to see a patern here.
4. Protein powder, casein, coconut flour, baking powder, peanut butter. You know what to do, but in case you don’t, add them and whisk them.
   • Say goodbye to the whisk, the batter is now to thick for it.
5. Cut the chocolate into small pieces like I show in the image.
6. Add the chocolate and oat flour to the bowl and mix with a spoon.
7. Drop the mix in an oven tray and put inside a hot oven at 170°C for 30 minutes.
8. After it’s finished take it out of the oven and leave it to cool in a rack.

The cake is ready, as you’ve seen is not rocket science, just a bit tedious.

Important considerations

• You might be asking, why would I use salt on a sweet recipe? Well, if you don’t it will taste dull, salt isn’t only for saltiness, it is also important as a flavor enhancer. Use enough salt to make your cake taste like something and not enough to make it salty. Trial and error is the only way here.
• Step 2 is optional, I use the collagen and creatine because breakfast is my best chance to get it but if you don’t take those supplements just don’t add them.
• The honey isn’t needed, you could use any sweetener. Probably the protein powder has sweetener already so you could not bother at all. That being say, the sugar in honey will help brown better.
• The order of ingredients has to do with how I dirty my utensils. For example, peanut butter will stick to the small spoon, so I want to add the baking powder and coconut flour before that. I use a spoon for the yogurt but I will need it for the final mix, I can clean it with water and it’s not as big a deal to wet the mix a little than it would be to wet the baking powder or coconut flour after cleaning the small spoon. Moral of the story, add in the order you see fit, nothing will happen.
• Casein, peanut butter and coconut powder are crucial as they modulate the thickness of the batter, if it is too thick the baking powder won’t be able to rise as it should, if it is too thin it won’t be able to hold it’s structure and collapse a bit. The final texture won’t be as good in my opinion. Feel free to experiment with it, you can change the ratios or try different ingredients such as guar gum. The fat in peanut butter also affects texture.
• I use praline flavored chocolate, it’s delicious. The idea behind adding the chocolate is that it adds a lot of flavor and it’s calories will dilute as there’s not a lot of it. The original recipe used half as much but I started making the chunks bigger.
• I divide it in 4 parts that I keep in the refrigerator so each day I eat roughly 400 kcal in the breakfast. I cut notches so I can split it and dip it in the milk. I recommend putting it in the microwave for a minute so it’s warm and the chocolate melts.

Nutritional table

This nutritional table is calculated by adding the values of each ingredient added and divided by the mass of the final cake. The mix weighed 660 grams but came out of the oven weighing 615 grams.

Nutritional breakdown