Those, who know me well, would agree: I love being challenged. Especially in sports and nutrition.
Ok, not simply I love being challenged, but I actually love overcoming challenges and finding solutions to these. Idea of protein recipes was one of solutions that I found to a big contemporary issue about benefits-free sugary worthless candies and cakes that are unfortunately so popular nowadays. Even worse is that instead of cooking themselves, coming up with home-made healthy recipes people tend to say: “jeeez, I know… candies are bad for me! But I still NEED them”.
So protein recipes is an answer to this statement: “here you go, not all cakes are bad. Some might actually be good for you and high in nutritional value. Some cakes you may eat and do not think of health issues that it may cause”. Yes, I love creating the protein recipes, who do not hurt anyone, but bring healthy solutions to your table.
Unfortunately, not only sugary desserts is the problem of today. Lactose intolerance is another issue that some of us face. My man is one of these people, and not only him.
Recently I had a really good friend of mine coming over to my place. I suggested her baking a cake, but the answer was unexpected: “yes, of course, just do not forget that I am lactose intolerant”.
Jeez.. I had to stop for a second and come up with something new. Not necessarily rich in protein, but healthy, sugar and lactose-free.
I wrote her back: “yes, of course! I will make a special cake only for you”.
Lactose free Chocolate Nectarines cake was a sweet solution that I came up with. Soft, spongy, moist and rich in tasty combination of dark chocolate and fresh nectarines. What not to like about it?
- If you want to turn this cake into a protein one, I suggest taking 30g (or 20g) of chocolate protein powder and mixing it with 30g (or 40g) oat flour instead of using only oat flour.
Makes 12 bars
100g chopped dark chocolate, I used 75% cocoa
80g extra virgin olive oil
100g stevia sugar
60g oat flour
1 tsp cinnamon
a bit vanilla extract
some chopped almonds (optional)
- Preheat the oven to 175 degrees. Prepare a small cake tin (or any other baking form) with baking paper.
- Using low heat, melt the chocolate and olive oil in a boiler. Remove from heat once chocolate is fully melted. Watch out and do not overcook it.
- In a bowl, using an electric mixer beat together 2 eggs and stevia sugar until pale and creamy. Stir in the melted chocolate and olive oil. Keep on stirring until it becomes fully incorporated.
- In another bowl combine the oats flour, cinnamon, vanilla extraxt. Add this mass to the chocolate mixture and stir well to combine.
- Chop nectarines into small pieces. Stir in 3/4 of these into the prepared cake dough.
- Tip the mixture into the prepared baking form, cover the top of cake with the rest of nectarines and chopped almonds. Bake for 30minutes. Let it cool before slicing.