Makes 15 slices.
1 block: eat 1 slice
2 blocks: eat 2 slices
3 blocks: eat 3 slices
Ingredients
1 tbsp chia seeds
2 tbsp water
5 eggs
3/4 cup monk fruit raw sugar
2/3 cup almond meal
3/4 cup gluten-free self-raising flour
1/2 cup protein powder of choice
2 tbsp coconut yoghurt
2 tsp cinnamon
1 tsp nutmeg
1.5 cups blueberries (fresh or frozen)
Directions:
In a bowl, add the chia seeds and cover with the water. Set aside while the seeds absorb the water to form a gel.
Beat the eggs and monk fruit raw sugar in a small bowl until combined.
In a large mixing bowl, combine the flour, almond flour, cinnamon, nutmeg, and protein powder.
Stir the egg mixture and coconut yoghurt into the flour mixture until well combined.
Add the chia seed gel and the blueberries and stir until combined.
If the mixture is a little dry, add small amounts of water until it feels like a cake mixture
Line a cake tray with baking paper and add the mixture.
Bake in the over at 180 degrees for 45 minutes or until cooked through.
Slice into 15 and enjoy.