This is kind of a cross between custard and bread pudding. One serving packed with 27 grams of protein in 205 calories. The recipe makes 4 servings.
It tastes so good the trick is to remind yourself you can have more next time!
The secret to making this cook evenly is to use a Pyrex baking pan (or stone cookware) and a true convection oven. I use a small counter top Waring convection oven.
All of the ingredients combined create the texture, and Almond meal is a key ingredient for making this a success.
Non-stick cooking spray of your choice is another important key to success for this recipe.
Preheat the oven to 250 degrees Fahrenheit.
I use a VitaMix blender to mix all ingredients at high speed, then lower the speed and add the Almond meal as the last ingredient.
Pour into baking pan and bake for 1 hour. Cooking times may vary. If the center is still a bit runny you can cook longer.
Let it cool to room temperature or chill in the fridge, then cut into 4 servings and keep it chilled.
2 cups liquid egg whites (raw)
1 cup pumpkin puree (cooked)
1 cup white or pinto beans (cooked)
1 1/2 scoops 1st Phorm Level 1 Vanilla Ice Cream Protein Powder (the Ice Cream Sandwich flavor works well too!)
1 tablespoon almond flour
1/4 teaspoon stevia
1 tablespoon pumpkin spices
1 tablespoon cinnamon
The spices and Stevia can all be adjusted acco