YOUR SOLIN GENERATED RECIPE
Layered espresso-soaked sprouted grain bread and a velvety vanilla protein cream, finished with a dusting of rich dark cocoa powder.
INGREDIENTS
2 slices sprouted grain bread
0.5 cup brewed espresso
0.75 cup nonfat Greek yogurt
0.75 scoop vanilla protein powder
0.5 tsp vanilla extract
0.5 tbsp maple syrup
1 tsp unsweetened cocoa powder
0.13 tsp sea salt
PREPARATION
Brew the espresso and pour it into a shallow bowl to cool slightly.
In a mixing bowl, whisk together the Greek yogurt, vanilla protein powder, vanilla extract, maple syrup, and sea salt until the mixture is completely smooth and creamy.
Lightly toast the sprouted grain bread until crisp, then cut each slice into four uniform strips.
Quickly dip each bread strip into the espresso, ensuring they are well-coated but still hold their shape.
Place four of the soaked bread strips into the bottom of a small glass dish or ramekin.
Spread half of the vanilla protein cream evenly over the first layer of bread.
Add the remaining four soaked bread strips as a second layer and top with the rest of the cream.
Using a fine-mesh sieve, dust the top of the dish with the unsweetened cocoa powder.
Place in the refrigerator for at least 30 minutes to allow the bread to soften and the flavors to meld before serving.