John Myers
Ingredients for 1 servings:
- 270 g cauliflower, cleaned
- 50 g soy quark (quark alternative)
- 30 g protein powder, vegan, with vanilla flavor
- 15 g melt-in-the-mouth flakes
- 10 g coconut flour
- 20 g erythritol (sugar substitute), e.g. B. Xucker light
- ½ bottle of vanilla flavor
- 1 pinch of salt
- 1 pinch of vanilla
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
super creamy and low carb
Steam the cauliflower in a steamer or in a pot with a little water for about 15 minutes until soft. Then let the cauliflower cool and add it to a high-speed blender with the remaining ingredients. Blend all ingredients until creamy and smooth. Empty the cookie dough into a bowl and top with other ingredients to taste. The cauliflower flavor is almost completely masked by the protein powder. It only tastes subtle. Personally, I don’t find it objectionable; in fact, I think it harmonizes quite well with the vanilla flavor. If that’s not your taste, you can add more protein powder (and a little liquid if needed).
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