Kumara Hummingbird Cake (Sweet potato)
6 egg whites 300g cooked, mashed sweet potato Zest of 1 lime and one grapefruit 100g walnuts/almonds and hazelnuts trail mix 500g mixed dried fruit (check for sulphites and no added sugar) 1 tsp baking soda and 1 tsp baking powder 250ml natural pineapple juice and pineapple chunks 2 tsp mixed spice 3 scoops Vanilla ice cream flavor whey
175g oat flour
- Pre-heat oven to 160°C. - Grease a 9 inch silicon round dish - Place zest, dried fruit, pineapple and mixed spice in a large pan. - Boil for approximately three minutes. - Stir in baking soda. Leave to cool for 10 minutes. - Stir in mashed sweet potato. - Whisk egg whites until soft peaks form. - Mix protein powder, nuts, baking powder and oat flour together. Add to fruit mixture, stir well. - Gently fold in egg whites, and pour into the silicon tray. - Cook for approximately 50-60 minutes. Put any leftovers in fridge for up to a week.
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