It's a rainy day in Stockholm🍁🍂☔️ and I just got in from a walk with Freja. Luckily she doesn't like the rain either so I didn't have to walk very long 😄.
Just about to start creating a couple of new recipes for you guys but first, I had to make one of my favorite snacks right now, my "3 minute lemon blueberry cake". Recipe is back in my feed but here you go again if you don't feel like scrolling down: •
✨3 minute Lemon blueberry cake✨
For 1 cake, 8 squares:
🔹2/3 cup (65g) oats, turned into flour
🔹2 heaping scoops (50g) vanilla whey
🔹1 tsp psyllium husk
🔹2 tbsp unsweetened applesauce
🔹1/4 cup (50g) greek yogurt
🔹2 egg whites (1/3 cup liquid egg whites)
🔹1/2 tsp vanilla extract
🔹zest from 1/2 lemon
🔹1 tsp baking powder
🔹1/2 tbsp granulated stevia
🔹2/3 cup (100g) blueberries ▶️▶️Mix all ingredients except blueberries with a handmixer or in a blender until you get a smooth thick batter. Gently fold the blueberries into the batter. Pour batter into either a large plastic container or microwave safe dish (about 7x5 inches, grease with coconut oil) and cook in the microwave for about 3-5 min. Keep an eye on the cake, you don't want to overcook it as it will become rubbery and dry. You can also bake it in the oven at 350F/175C for 15-20 min.
▶️▶️Vanilla drizzle: 1/4 cup greek yogurt, 2 tbsp low fat cream cheese, 1-2 tsp granulated stevia, 1/2 tsp vanilla extract, 2-3 tbsp almond milk.
**If you don't like to use the microwave you can bake it in the oven...it just takes longer to cook it. If you use the microwave, keep an eye on the cake as it becomes dry and rubbery if you cook it too long •
✔️Macros per slice (without drizzle): 77 cal, 8.4 g protein, 7.4 g carbs, 1.7 g fat