NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Oat flour

2 tbsp Almond flour

0.5 cup Egg whites

1 cup Non-fat Greek yogurt

0.25 scoop Vanilla protein powder

1 cup Fresh strawberries

0.5 tsp Baking powder

0.25 tsp Vanilla bean paste

1 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a small individual baking dish with parchment paper.

• 2

  In a medium mixing bowl, whisk together the oat flour, almond flour, baking powder, and sea salt until well combined.

• 3

  Add the egg whites and 0.25 cup of the Greek yogurt to the dry ingredients, stirring until a thick and uniform batter forms.

• 4

  Transfer the batter into the prepared baking dish and bake for 15 to 18 minutes, or until the center is firm to the touch.

• 5

  While the shortcake bakes, hull and slice the fresh strawberries, then toss them with the maple syrup in a small bowl to macerate.

• 6

  In a separate bowl, whisk the remaining 0.75 cup of Greek yogurt with the vanilla protein powder and vanilla bean paste until smooth.

• 7

  Remove the shortcake from the oven, slice into squares, and layer with the vanilla bean cream and the juicy strawberries before serving.