Pumpkin Spice PB Marshmallow Protein Oat Cake

This was my caption on Instagram when I made this. I felt it was necessary to share. The Chicago theatre community has been hit HARD lately with deaths. The show that I was supposed to be in right now (but since I left Columbia for a break, bowed out of) lost its director this morning. Sheldon Patinkin. You all should look him up. He basically was one of the originals in the finding of the theatre community here. Incredible man. He lived a great life. Today, I sing Into The Woods music for this brilliant man. I made this for breakfast: Pumpkin Spice Peanut Butter Marshmallow Protein Oat Cake topped with Pumpkin Pie Spice Jif Whips and surrounded by half of a sliced plum.

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Ingredients:

  • 58g oats (I used quick oats)
  • 7g coconut flour
  • 13g peanut butter marshmallow whey
  • 82g liquid egg whites
  • 1/2 cup unsweetened vanilla almond milk
  • 40g pumpkin purée
  • 1/2tsp baking powder
  • 1/4tsp pumpkin spice bakery emulsion (bought at marshalls- check Amazon)
  • 1/4tsp Better Body Foods vanilla extract
  • Stevia

Preheat oven to 375F. Mix all of your ingredients then put in a greased loaf pan (I lined mine with parchment paper so the cake will pop out easier. You can use any type of pan that you would like!). Bake for 25 minutes or until the cake is cooked through. Note- the cake is going to be moist from the pumpkin. I love it.

Macros- 375 calories, 49g carbs, 7g fat, 29g protein, 12g fiber

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