From December Newsletter
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Hearty Blueberry Corn Cake
1 cup corn meal
1 cup whole wheat flour
1/4 cup unflavored protein powder
2 tablespoons flaxseed, cracked
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/8 teaspoon nutmeg
2 egg whites
1 cup low fat buttermilk
1/2 cup finely grated apple
1/4 cup honey
2 tablespoons coconut oil, melted
1 1/2 cups fresh or frozen blueberries
1. Preheat oven to 425 degrees. Spray a 9 x 9-inch square pan with cooking spray or grease pan with oil of your choice.
2. In a large bowl, thoroughly whisk together cornmeal, flour, protein powder, flaxseed, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together egg whites, buttermilk, apple, honey, and coconut oil until thoroughly mixed. Stir wet ingredients into dry until just combined. Fold in blueberries.
3. Pour mix into pan and spread evenly with a rubber spatula. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cut into 16 squares. Can be left at room temperature for two days, and then refrigerate for up to two additional days.
Makes 16 servings.
Per serving: 117 Calories, 4 g protein, 19 g carbohydrates, 3 g total fat, 2 g saturated fat, 0 g trans fat, 1 mg cholesterol, 3 g fiber, 141 mg sodium.
From the Eat Clean Diet Cookbook 2
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