John made a recipe that he tweaked from Ask Georgie for Lemon Poppyseed Protein Bars. I called them cake because his version came out more like this.
We had this for breakfast a month or so ago. You could also have it for dessert!
The original recipe is here, and this is what John did. **
• 1 1/3 cups white whole wheat flour
• 2/3 cup sugar
• 30 grams plain whey protein powder (2 scoops)
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup of 1% milk
• 1/2 cup regular sour cream
• ¾ cup unsweetened applesauce
• 1 tablespoon oil
• 2 ½ teaspoons lemon extract
• 2 eggs
Preheat oven to 350 F. Coat a 9 x 9 inch square baking pan with cooking spray.
In a large bowl, mix together all of the dry ingredients and set aside.
In another bowl, mix all wet ingredients together really well.
Make a well in the center of the dry ingredients, then pour in the wet. Fold the mixture together until moistened. If you over work the batter, these will be tough.
Pour the batter into the baking dish and bake for 40 – 45 minutes or until a toothpick comes out clean. You may need to keep checking this.
Cool and cut into 9 pieces – cause I like the pieces big and I told John no more than 9 pieces in a 9 x 9 in pan The texture is very moist. It is definitely best served a little warm, so heat up your leftovers a little bit.
Nutritional Stats: Based on 9 pieces. Your results may vary based on protein powder and sour cream/milk.
Per piece: 207 calories, 5.3 grams of fat, 29 grams of carbs, 2 grams of fiber, 8 grams of protein.
**(Changes made: Georgie uses Splenda, vanilla protein powder, and adds lemon zest. John substituted the fat free greek yogurt with both the milk and the sour cream. He used unflavored whey protein. He also used a smaller pan for thicker pieces.)
I topped mine with a bit of coconut butter. 😀