After having a few successes creating protein brownies using pumpkin puree, I decided to try my hand at a treacle sponge pudding. For the brownies I did use a whole bar of dark chocolate, however, because there isn’t a ton of sugar and butter to accompany it, the brownies end up low in calories. I followed the theme with this recipe and used 100g of Lyle’s Golden Syrup. It’s pretty much the same recipe as my brownie one, but with golden syrup rather than chocolate and flour rather than cocoa powder.
Serves: 12 slices
Ingredients:
75g unflavored whey (or vanilla, salted caramel, etc.)
1 egg
2 egg whites
40g self raising flour
1tsp Baking powder
100g Lyle’s golden syrup
2 Tbsp MyProtein Maple syrup (Or other zero cal syrup)
1/2 tin (210g) pumpkin puree
50g Sukrin Gold (or equivalent powdered Sweetener)
Method:
1. Preheat oven to 160C.
2. Mix the whey, flour, baking powder, syrups and pumpkin puree in a bowl.
3. In a separate bowl whisk the egg whites, egg and sukrin and powdered sweetener for a couple of mins.
4. Add the egg mix to the other bowl and whisk together to mix well and get rid of any clumps of powder.
5. Pour into a rectangular tin and bake for 20 mins. Note: I line my tin with greaseproof paper.
6. Nice served warm with low fat custard and an extra squirt of golden syrup
Macros per slice: 79kcal (1F, 10C, 7P) Note that I haven’t counted any carbs from the sukrin/powdered sweetener.
macros2muscles 