Gingerbread cake pops
I say cake pops, but these are more like pimped up energy balls.
Inspired by an amazing bowl of gingerbread oats I had last winter. Hmmmmmmmm.
Recipe
4 heaped tbsp oat flour
30g vanilla whey protein powder
3/4 tsp baking powder
Pinch salt
3 heaped tbsp sugar
1 tbsp smooth almond butter
Sprinkle of each: cinnamon, nutmeg, ground ginger, ground cloves
100ml milk or warm water - you may need slightly more
1 tbsp vinegar
2 tbsp cream cheese
150g milk chocolate
Method
Mix all the dry ingredients well In a medium bowl, add the water bit by bit until you start to get a cake batter
Add the vinegar and almond butter and stir through well
Add the mixture to the microwave for 3 minutes, or until risen and cooked through
Leave to cool for 10 mins, then break into breadcrumbs using a spoon or fork
Leave to cool for a bit longer, then mix through the cream cheese/ yogurt until you can no longer see any of it, and it is fully incorporated
Press into 5 balls, then wet your hands and roll them around, so there’s no loose crumbs around the outside
Melt the chocolate and roll each ball in it, one at a time
Sprinkle with Maldon salt and leave to set in the fridge on a lined baking tray.
Keep in the fridge for up to 5 days
Notes + Variations:
You can use any protein powder for this, but the my protein blends result in the best cake texture. Take my word for it.
