| Nutritional values | Calories | Carbohydrates | Proteins | Fat |
|---|---|---|---|---|
| (Per recipe) | 363.6 kcal 98.3 kcal / 100g | 38.6 g 10.4 g / 100g | 32.9 g 8.9 g / 100g | 8 g 2.2 g / 100g |
Ingredients for a recipe
| Quantity | Ingredient |
|---|---|
| 30g | Oatmeal |
| 20g | Raspberry jam |
| 15g | Pure Vegan Protein Vanilla |
| 300g | Sojagoghurt |
| 5g | Cocoa powder |
| 1 TSP | Maple syrup |
Preparation
- Mix the oat flakes with the jam to make a batter, press into a small cake tin or two small muffin tins
- Mix half of the soy yoghurt with the vanilla protein powder and, depending on the desired sweetness, maple syrup.
- Then pour this mixture onto the oatmeal and jam mixture
- Add the other 150 g soy yoghurt as a second layer on top. Finally, sprinkle the cocoa powder over the cake in a sieve.
- Put everything in the freezer for approx. 30-40 min and enjoy half-frozen.
Tip
Enjoy on a warm summer day!
