Cookies and cream. A match made in heaven.
- ¼ cup + ⅛ cup coconut flour
- ¼ cup oat flour
- 2 tsp coconut oil
- 2 tsp agave syrup or honey
- 1 tsp almond butter (PB, cashew butter)
- 2 tsp cocoa powder
- 1 cup low fat cottage cheese
- ¼ cup low fat/fat free Greek yoghurt
- ¼ cup cookies and cream or vanilla whey protein
- 2 eggs ( or 1 egg plus one egg white to cut down the fat a bit)
- 2 TBS coconut flour
- Heat the oven to 180 degrees Celsius.
- combine all the crust ingredients in a small bowl to form a dough like consistency. Add a few drops of milk if necessary.
- Press the dough firmly into the pans. I use two small Pyrex loaf pans.
- Bake the crust for about 10 minutes.
- In the meantime, pour all the ingredients for the filling into a food processor and blitz for around 10-15 seconds. Until its a smooth consistency.
- Pour the filling over the crusts.
- Bake for around 15 minutes. Don't worry if it looks a little jiggly in the middle it will set once cooled properly.
- let it cool for a few hours (overnight is best) in the fridge before serving. Enjoy it as a late afternoon snack with a tall glass of milk.
Why its good for you:
Cottage cheese is packed with protein. Each cup provides 28g of it. That’s a lot of protein! Like other animal based proteins it is a complete protein and is absorbed more easily by the body than plant based proteins.
It is a rich source of riboflavin — also called vitamin B2 — and vitamin B-12. Riboflavin activates enzymes in the body’s cells. This enzyme activation allows the conversion of food into useable energy.