YOUR SOLIN GENERATED RECIPE
Chocolate Banana Carrot Yogurt Bowl
Microwaved cocoa-infused banana and carrot cake pieces served over a creamy, protein-rich Greek yogurt base with a velvety chocolate finish.
INGREDIENTS
1.25 cups plain Greek yogurt
2 large eggs
0.25 cup mashed banana
0.25 cup grated carrots
0.25 cup loosely packed spinach
0.5 tsp avocado oil
2 tsp maple syrup
0.25 tsp vanilla extract
0.25 tsp apple cider vinegar
3 tbsp white whole wheat flour
0.25 tsp baking soda
0.25 tsp baking powder
2 tbsp cocoa powder
0.5 tsp ground cinnamon
0.13 tsp sea salt
1 tbsp dark chocolate chips
PREPARATION
In a small blender, combine the spinach, mashed banana, eggs, avocado oil, maple syrup, vanilla, and vinegar until completely smooth.
In a microwave-safe bowl, whisk together the white whole wheat flour, 1 tablespoon of cocoa powder, baking soda, baking powder, cinnamon, sea salt, and grated carrots.
Pour the blended wet mixture into the dry ingredients and stir until just combined, then microwave on high for 90 to 120 seconds until the cake is set.
While the cake cools slightly, mix the Greek yogurt with the remaining 1 tablespoon of cocoa powder and a tiny pinch of salt in a separate serving bowl.
Break the warm chocolate cake into bite-sized pieces and layer them over the yogurt base, finishing with a sprinkle of dark chocolate chips.