Cherry Protein Flaxseed Cakes

Cherry Protein Flaxseed Cakes

Made by Geeketine's Kitchen. 

Geeketa is a certified nutritionist and food blogger with many great ideas. 

5 homemade eggs, 1 cup (2 dcl) of fructose (approx. 150g), 1 yogurt, 1 cup of coconut oil dissolved, 2 glasses of flour (270g) of which 120 fire flour and 150 regular flour, 1 baking powder, 400 -500g chips, vanilla liquid Oetker, a little cinnamon powder, a little lemon slice, 2-3 teaspoons of Flaxseed Protein Powder.

Separate egg yolks. Apply egg whites to solid snow. Fix the icing with fructose. (if you want to "save calories" reduce the fructose from 150g to 120 and add Stevie to the droplets - no taste and no calories and sweetness.

Mix both types of flour, baking powder and protein in the bowl. Prepare other ingredients.

The cherries drain well from the juice if they are frozen.

Add the egg yolks to the egg whites and gently engage the spatula. Slowly and gradually manually stirring add the other ingredients. Oil, yoghurt, vanilla, cinnamon, lemon and a mixture of flour.

It's important to all fit well but mix slowly.

Heat the oven to 200 degrees. Mix the mixture into a baking pan (my 35 x 20) and evenly fill it with cherries. Cherries can take a bit of dough in the batter. In the end I was just eating a little unsweetened cocoa powder, and with a fork I waddled wisely on the cake to get some brown lines. It's not an important step, but it is.

Cut the oven to 180 degrees and bake for 40 minutes. When done, let it at least halfway to cool.


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