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 according to your own taste.
Other sweeteners or sugars of your choice can be used in place of Stevia
You can make this with or without the beans, or you can sub in cauliflower or any other fiberous food you think might work.fibrous
Greek yogurt with vanilla or coconut Stevia is an excellent optional topping. Or some people like to at just a tablespoon of any of the 1st Phorm protein flavors because it's so creamy and delicious.
There are Vegan and Natural stevia flavored protein as well, message me if you want to know more, and let's chat!