This is a cake for breakfast! This nutritious Raspberry Cottage Paneer Breakfast Cake The right start with any day ☀ 9 gram protein Per slices. Protein powerhouse Greek yogurt, cottage cheese, protein powder and egg team are the team to create this delicious, high-protein breakfast option that is so good oh with a cup of coffee.
If you have a sweet tooth like me in the morning, one of our breakfast cake dishes will hit the spot without giving you a Chinese crowd or the feeling of that icky rock-in-in-toom) (OMG Have you tried us Blueberry breakfast cake). Instead, you will feel satisfied and energetic to start your day … and I don’t know about you, but I need all the energy I get in the morning!
This breakfast cake is made of three elements: stressell, dry material and wet material. Get, bake, bake, and you will have breakfast for the whole week, I mean, if it lasts longer! good luck with that.
The batsman is thick for this breakfast cake! About the same stability as a thick pancake batsman. It should not be easily drowned.
Be sure to mix your cottage cheese For a super smooth, creamy texture.
The variety of protein powder you use will affect the taste. We use vanilla whey protein for crumble topping because the taste pairs with raspberry so well.
Yes, fresh or frozen raspberries can be used! If this is not the season of raspberry, Frozen berries Provide the most consistent sweetness. If you use fresh raspberries out of the weather, make sure they are sweet and not pungent.
Avocado Oil or Apple: What is the difference?
We tested this protein breakfast cake recipe as wet ingredients with both avocado oil and apple sauce, and both turned out to be delicious! The main difference is in the texture of the cake.
When using avocado oil, the cake has a slightly dense and rich texture, while using the apple has a fullfier and light cake. This is really a personal priority, so feel free to use whatever you find delicious.
5 stars
Life whey protein powder garden
21G protein // 2G sugar // 120 calories // $ 2.50 per serving // GMO // Non GMO // Grass-Fed // Organic
This protein coffee cake can be stored in an airtight container 2-3 days Up to one week at room temperature or in refrigerator.
Breakfast cake + coffee = heaven!
Oh my goodness! A cup of coffee or tea with this delicious raspberry protein breakfast cake is a complete spiritual experience. Keep it simple with us CoffeeOr get fancy with it and make it Homemade diy maple pack Or Tea tea latteTu
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Preheat the oven at 350 ℉ and line an 8 × 8-inch baking dish with parchment paper. Cancel.
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Prepare Streusel Topping. Add oats rolled in mixing bowl, flour, protein powder, brown sugar, butter, and almond extracts. Use a fork and cut the material together until a crumbly texture is formed. This may take a few minutes. Set separate for the latter.
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Next, add flour, baking powder, salt and brown sugar to a bowl and toss together. Cancel.
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In a separate bowl, mix wet ingredients.
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Gently add the dry material to the wet and mix until it is joint. Fold in frozen raspberry.
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Transfer the batsman to a line baking dish and top with Streusel Topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven if the toothpick inserted in the middle is cleaned.
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Allow the cake to cool for 10 minutes, then remove it from the baking dish and serve.
- Fresh or frozen raspberries can be used. If this is not the Raspberry season, frozen berries provide the most consistent sweetness. If you are using fresh raspberries out of the season, make sure they are sweet and not sharp.
- If your cake batter looks too thick, you want to add a tablespoon of almond milk at a time to dilute the batsman. You want the batsman to have a smooth, and stability of struck, but does not flow. If the batsman is too thick, you will finish with dense cake.
Calorie: 276 Kilo calorie, Carbohydrate: 41 Yes, Protein: 9 Yes, thick: 9 Yes, Fiber: 3 Yes, Sugar: 16 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
