Whey Hey Recipe Challenge #1
I wanted to make some sort of cake/sponge to enjoy with the luxurious Chocolate Whey Hey ice cream, so made up this gluten-free ‘bread’ recipe packed full of goodness from the bananas, linseeds and fat-free yogurt. The berry ‘jam’ is SO simple to make but provides a powerful taste and can be used in anything and everything sweet. Enjoy!
For the Banana & Linseed Bread:
- 175 ml Total Greek 0% fat
- 50 ml almond milk
- 2 ripe bananas, mashed
- 100 Doves Farm gluten-free flour
- 75g stevia (natural sweetener)
- 1 egg, beaten
- 2 tsp baking powder
- 2 tbsp Helen’s Food Cranberry & Linseed mix
Combine flour, baking powder, linseed mix and stevia in a bowl. Whisk together the egg, milk and yogurt, then pour into the dry ingredients along with the mashed banana. Mix well, pour into a greased baking tray, then bake for 20-25 minutes at 180 degrees until golden and risen. Remove from oven, leave to cool then cut into slices.
For the Berry Chia Jam:
150g frozen mixed berries
1 tbsp stevia (or to taste)
2 tbsp chia seeds
Simply put the berries in a small pan with a dash of water, heat up, simmer until the juices run out then stir in the chia seeds. Simmer for a further few minutes (you may want to add more water as the seeds will quickly absorb liquid) then pour into a tub, leave to cool then keep in the fridge until needed.
Get tucking in! Place a slice of the Banana & Linseed Bread in the bowl (heat up if you wish!), add a dollop of the berry ‘jam’ and spoon in a tub of Chocolate Whey Hey ice cream – done!
Like this recipe? Why not try my Layered Chocolate Tofu Mousse with Berry Chia Jam & Strawberry Whey Hey or Almond Protein Pancakes with Berry Sauce & Vanilla Whey Hey too? If you give this recipe a go yourself, please tweet me and/or Instagram @SpamellaB and use the hashtag #LovingWheyHey and I’ll re-share on my social channels 🙂