Pumpkin Protein Cake

I have been craving pumpkin lately.  It probably has something to do with the power of suggestion.  Everywhere I look on the internet or in magazines, the pumpkin recipes are truly a display of creative genius... not to mention just plain old eye candy.  I wanted to get in on the action, too.

So I decided to make something like the Banana Protein Cake, but I used 1 cup of canned pumpkin puree instead of a whole banana, and also added some more spices.  It was delicious.... like having pumpkin pie for breakfast.  Of course you can halve the ingredients if you like.

I suggest cooking it in 2 stages to make sure it is not running over the edges of the microwave dish during cooking. If you just set it for 3 minutes and leave it, it is likely to end up on the bottom of your microwave oven!



Pumpkin Protein Cake
Makes 2 servings.

• 1 cup pumpkin puree
• 1 egg
• 1 scoop vanilla protein powder
• 1 Tbs chia seeds
• 2 Tbs almond milk
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp baking powder

1. Mix all the ingredients together and place in a shallow microwaves-safe dish that has been lightly coated with a non-stick spray.
2. Cook on HIGH for 2 minutes.  Then cook on HIGH 1 minute more.
3. Remove from the mike and let rest 5 minutes.
4. Divide between 2 bowls and top as desired.

Per serving, without toppings.
Weight Watchers P+ = 5.
Calories 175; Protein 19g; Carbohydrate 14g; Fat 8g; Fibre 7g.

 

Stir everything together in a large bowl.

The batter should be fairly thick.

 

Let it rest and finish cooking after it comes out of the mike.

 

Place half into a cute serving dish and top... vanilla yogurt and pepitas for The Captain.

and for me, too.



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