Vanilla Protein Pound Cake

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cauliflower

• Refrigerated

  • 1/2 cup Egg whites
  • 2 Eggs

• Canned Goods

  • 1 cup Vanilla protein powder

• Condiments

  • 4 drops Stevia

• Baking & Spices

  • 1 pinch Cinnamon
  • 1 pinch Salt
  • 1 tsp Vanilla bean extract

Found on fromfriestofit.com

Description

Ingredients

• ½ cup steamed cauliflower
• ½ cup egg whites (I used organic egg whites from Trader Joe’s)
• 2 eggs
• 1 cup vanilla Protein powder. ( I used About Time Vanilla protein)
• 4 drops stevia
• 1 tsp Vanilla bean extract
• pinch of salt
• pinch of cinnamon
• 2 med. eggplants (roasted)
• 1 tbsp tahini
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• ½ tsp cumin
• 2-3 minced garlic cloves
• ¾ tsp sea salt (can always add more for taste)
• 1 tbsp finely chopped parsley
• pinch of paprika (optional)

Directions

• Steam ½ cup of cauliflower.
• Heat oven to 325 degrees and grease a small loaf pan.
• In a medium bowl add all ingredients including steamed cauliflower, and mix with either a handmixer or throw it all in a blender.
• Bake for 30-40 min depending on oven. should be slightly browned on top and a bit firm to touch.
• slice eggplants in half. Place cut side up on a baking/roasting pan or sheet.
• pierce several times with fork.
• Roast at 400 degrees for 40-45 mins.
• Once cooked, let sit to cool.
• Spoon out meat, and toss the skin.
• Place roasted eggplant, along with all other ingredients into a Vitamix or food processor and pulse or blent until desired consistency is met. Smooth is ideal.

Nutrition