Thursday, February 13, 2014

Japanese Sweet Potato Protein Toast

Japanese Sweet Potato Protein Toast

  • 4 scoops 1st Phorm Level 1 Vanilla IceCream protein powder
  • 2 cups egg whites
  • 2 cups Japanese sweet potato (boiled)
  • ¼ cup Stevia
  • 1 tblsp baking powder
  • 1 tsp baking soda
  • 1 tblsp almond or walnut extract
  • 1 tsp cherry extract
  • Pinch of Himalayan sea salt   
  • 1/4 cup dried cranberries
  • 1/3 cup chopped walnuts

Nutrition Facts: 
Divided into 10 slices
Each slice: 135 calories, 16 grams of protein, 9 grams of carbs, 3 grams of fat. 2 grams of sugar. 


Step 1: Cook the Japanese sweet potato by boiling it or putting it in the microwave for about 8 minutes. 

Step 2: In a blender combine the sweet potato, egg whites, stevia, extracts and  sea salt and blend thoroughly. Add in the Level 1 protein powder and baking soda and salt and blend again until all ingredients and mixed well together.

Step 3: In a separate bowl, mix ½ scoop of protein powder with the cranberries and nuts and mix until they are covered in protein powder (this will help prevent them from sliding to the bottom of the baking pan)

Step 4: Spray a bread baking pan with PAM and pour batter half way up, add in the protein coated cranberries and walnuts and then pour the remaining batter on top. Bake in the over at 350 for about 30 minutes. Remove from oven and cool.

Step 5: Slice into pieces, you can make it as thick as you like. Dust with a light sprinkle of protein powder. Your bread cake is done, you can eat it now, or if you like, do what I did… I ate a piece right then… stored the rest in the fridge and the next morning I took the cake out dipped it in a mix of egg whites and almond milk with a pinch of cinnamon and fried it on the pan to make French Toast. Best part of waking up :D Enjoy!!