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If you like pineapple then you’re going to love my healthy, delicious, and high protein pineapple upside-down cake recipe! A sure way to kill any pineapple and/or sweet craving you might have that day.
All of my preferred Protein Powder and Supplements can be found here (with discount): http://Labrada.com/TPC
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Black & Decker Food Processor (Great investment – Only !) – I’ve had mine forever!
Here is the recipe:
1 1/2 Cups (120g) Rolled Oats
1 Large Whole Egg
1 Large Egg White
1 Teaspoon Vanilla Extract
2 Scoops (60g) Vanilla Protein Powder
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Sweetener
2 Tablespoons (24g) Chia Seeds
1 Cup (8 Ounces) Sugar Free Vanilla Coconut Milk (or Regular Milk/Other Milk Substitute)
1/2 Cup (122g) Unsweetened Apple Sauce
1 1/2 Tablespoons Pure Honey (1/2 TBSP in the mix and 1 TBSP on top of the pineapple layer)
20 Ounces (567g) Unsweetened Crushed Pineapple
Calories in the WHOLE recipe:
Saturated Fat: 7g
Add all of your ingredients aside from the Unsweetened Crushed Pineapple and 1 Tablespoon Pure Honey into either a food processor or large mixing bowl. If you’re using a large mixing bowl then you’ll want to turn your Rolled Oats into oat flour by blending/processing them beforehand. Process/mix everything together. Take out a 9″ cake pan. Drain your Unsweetened Crushed Pineapple. Put your drained Unsweetened Crushed Pineapple into the bottom of the cake pan. Add the 1 Tablespoon of Pure Honey on top of it. Pour in your mix leaving at least 1/4″ of the cake pan visible. Bake on 350°F/176°C for 30:00-40:00. Let cool and then flip upside down onto a plate. Enjoy!
Tips: Top with whipped cream, cool whip, ground cinnamon, other fresh fruit, nuts, and/or protein frosting!
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