The coconut flour in the Pow Mix absorbs a lot of liquid too. In fact if you don’t want to use the Pow mix – which I do recommend as it’s a blend of coconut flour, ground oats and in this case whey protein though there’s a vegan pea one too, and it always turns out great in baking – then use 50/50 coconut flour and ground almonds instead.
I do prefer we eat gluten free mostly in our house. None of us has coeliac disease but with IBS myself and as a nutritionist knowing the ins and outs of the effect food has on our body, I don’t think gluten is the devil like some do, but neither is it a great idea to be eating cereal. toast, sandwiches muffins and pastry every day. and I’m talking about the gluten here, not because they’re all refined carbs (which is another issue entirely). Gluten is linked to quite a few ‘issues’ in the body. End of subject for now.
Back to strawberries – they’re a wonderful fruit, low sugar, low calorie, rich in antioxidants and when in Season sweet and flavourful and not expensive either. If you’re reading this in Summer in the UK – go buy them in bulk now! The rest of the year frozen will do.
Serve this with extra strawberries and a dollop of Greek yoghurt for a delicious Summer pudding.
140g coconut oil, plus extra for greasing
300g Protein Pow Whey Cooking mix
1 tsp. baking powder
140g coconut sugar
1 tsp. vanilla extract
3 large eggs
300g strawberries, halved
Preheat the oven to 160˚c.
Grease & line a 23cm cake tin.
Put coconut oil, sugar, vanilla and half the strawberries in a food processor and blend to a puree. You could do this in a bowl with a fork, you’ll get more of a textured mush than a puree but it’ll still work fine.
Add in the eggs and mix/blend again.
Mix in the Pow Whey mix and baking powder.
Pour the batter into bowl, and fold in the remaining strawberries, then pour the mix into your prepared cake tin.
Bake for 45 minutes or until knife comes out clean.
Allow to cool for 15 mins in the tin before carefully tipping onto plate (use oven gloves!)
Eat warm or allow to cool.