1/4 cup oat flour (20 g)
1 1/2 scoop vanilla or strawberry-flavored whey protein* (40 g)
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder (10 g)
1/4 teaspoon salt
8 packets of stevia
1 large egg, beaten
1/2 cup unsweetened cashew milk
2 cups fresh or frozen strawberries, thawed (300 g)
Preheat oven to 350°F. Mix the first six dry ingredients together in a small bowl. Add the cashew milk gradually to fully incorporate without lumps. Mix in the beaten egg. Pour the batter into a greased 8×8 pan. Add the strawberries to the batter but do not stir. Bake for 12-15 minutes until the top begins to brown and become firm. Without opening the oven, turn off the oven and allow to sit in the oven as it cools. Serve with some of my Strawberry Protein Frozen Yogurt, and enjoy!
Nutrition Facts (8 servings):
Fat: 2 g
Carbs: 8 g
Protein: 6 g
* Using different powders may change the taste, consistency, and nutritional value of the cobbler.