LEMON AND POPPYSEED PROTEIN BREAKFAST SLICES

20 mins
Serves 8
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Directions

  1. 1Preheat the oven to 180oc (350oF).
  2. 2Mix together your wet ingredients and then fold in the dry ingredients until thoroughly combined.
  3. 3Split the mix into a lined mini loaf tray or muffin tray and bake for 20 minutes.
  4. 4Remove from the oven after 20 minutes and poke with holes as shown.
  5. 5Spoon over the drizzle (juice of 1 lemon and 1 tbsp honey) and let the cakes soak up all of the liquid.
  6. 6Optional - drizzle the cakes with icing.

Ingredients

  • 2 eggs
  • 450 g thick Greek yoghurt
  • 75 g honey
  • 0.5 lemon zest
  • 1 lemon lemon juice
  • 50 g @myprotein impact whey vanilla protein powder
  • 100 g oat flour (blended oats)
  • 50 g semolina flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • 1 lemon lemon juice
  • 1 tbsp honey

Equipment

mini loaf traymuffin tray

Tips

  • This recipe makes 8-10 servings.
  • Exact calories and protein content will depend on the brand, size, and exact quantity of products used.
LEMON AND POPPYSEED PROTEIN BREAKFAST SLICES | Clip Recipe