Name: Dairy-free berry protein bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3.5 oz almond flour; 3 3/4 lb egg whites; 1 cup unsweetened soy milk; 1 1/2 tsp baking soda; 1 tsp salt; 2 tbsp lemon juice; 1 lb frozen blueberries; 1 1/3 cups light coconut milk, shaken; 1 tbsp vanilla extract

Nutrition

Per serving

2,172 calories

Protein: 219g; 42% of calories
Carbs: 131g; 25% of calories
Fat: 77g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 350°F. Lightly grease a 9x9 inch baking dish with cooking spray.
In a large mixing bowl, whisk together the almond flour, baking soda, and salt. Add the egg whites, soy milk, lemon juice, and vanilla extract, stirring until the mixture is well combined. Fold in most of the frozen blueberries, reserving a handful to sprinkle on top.
Pour the batter into the prepared baking dish and scatter the remaining blueberries over the surface. Bake until the center is firm to the touch and the edges have pulled away slightly from the sides, about 25 minutes. Done when firm to the touch, 165°F.
While the cake is still warm from the oven, pour the light coconut milk evenly over the top. Let it sit for a few minutes to soak in before slicing into 5 equal portions.

Nutrition

Ingredients

Instructions

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