Started my morning a little differently today. I don’t often drink hot drinks but after making oat milk last night I was just inspired to use it in a matcha latte.
-1 cup of oats
– 5 cups of water
Blend that in your blender and then use a nut bag to strain the oat bits out. I was so amazed as to how easy this was and a whole lot more cheaper than making almond milk! It’s also easier than running to the shops and buying milk
– 1 cup warmed oat milk
– 1 cup hot water
– 1/2 tsp matcha
– 1/2 tsp ashwagandha
-1 tsp collagen
– 1/2 tbsp coconut oil
– 1 tsp honey
Put all into a blender and blend for less than 30 seconds- ENJOY. the benefits of matcha and ashwagandha can be found on my Instagram page @jordyns_channel
(It’s quite dense and more cake / brownie like. If you want it more fluffy you could try add 1 extra whole egg)
– 100 grams spelt flour / normal flour / cassava flour / oat flour
– 1 non heaped tsp maca powder (optional)
– 50 grams almond / coconut flour
– 80 grams chocolate protein powder (I used plant protein powder)
– 1 tsp baking powder
– 1/2 tsp baking soda
– pinch of salt
– 1 tbsp coconut oil
– 3 egg whites
– 1 cup oat milk
– 18 grams almond butter
– 2 tbsp honey
– 2 tsp vanilla essence
– if your protein powder is unsweetened (mine was sweetened with stevia) then add stevia or more honey.
Blend all the wet ingredients in a blender. In a bowl, combine all the dry ingredients. Then mix the wet and dry ingredients.
I topped mine with some vegan chocolate which was amazing so that’s optional too.
Line a loaf tin with wax paper (best hack that helps you easily remove the loaf from the tin)
Bake on 230 degrees Celsius for 15 min (check that a knife of kebab stick comes out clean)