Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
Recently I found some super ripe apricots at the store and this is a rare occurrence. Most of the time they are super hard and not sweet at all, at least at my local stores here. Growing up in the country side with our own apricots growing in our garden I was definitely spoiled on how those fruits taste when they are ripening on the tree. We often made a tea cake with those or even jam. Today I thought why not try to make a healthier version that I can have for breakfast without all the added sugar. I think it turned out pretty good. Not exactly like the original but you can't make a healthy cake expecting it to taste like the one with cups of processed sugar and butter (sigh). Anyhow, enjoy a little cake for breakfast or a snack!
Recipe makes 9 servings
Time: 45 minutes
1 1/2 scoops TRU Protein (Vanilla or Birthday Cake)
3 tsp Baking Powder
1/2 cup White Whole Wheat Flour
1/2 cup Almond Flour
1/2 tsp Sea Salt
2 tbsp Egg Replacer
2 tbsp Oil (coconut or avocado)
2 tbsp Honey
1 cup Plant Milk
1 tsp Vanilla Extract
3 ripe Apricots, cut in wedges
1) Prepare egg replacer according to package instructions. (You can also use eggs if you prefer that which you should beat until thick and foamy. Keep in mind macros will change.)
2) Mix all dry ingredients in one bowl.
3) In a separate bowl mix all wet ingredients.
4) Add wet mixture and prepared egg replacer to the dry mixture and mix until no lumps are left. It should be a very thick cake batter so you can spread it.
5) Line a 9x9 pan with parchment paper and spread the cake mix evenly. It should be about 1" thick. Press sliced apricot wedges inside. (at this point you can add some powdered sugar on top (1 tbsp max) if your apricots are not already very sweet. It is better to use overripe apricots when they are really soft as they will be sweet enough without added sweetness)
6) Bake for 30-35 minutes. Let cool before serving.
7.7 g protein
17.5 g carbs (6.4 g of sugar partially from fruit)
6.5 g fat