CAKE BATTER DIP

Serves 1

This snack is delicious AND healthy. It is made for one and takes less than 5 minutes to mix up- It’s naturally gluten-free, vegan, chock full of protein and comes with a tested paleo and grain-free option!

Ingredients

1. 1 small-medium overripe banana, mashed
2. 1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
3. 1-2 T granulated sweetener of choice**
4. 1 T oat flour (sub for coconut flour for paleo option)
5. 1 T gluten free cake flour (omit for paleo version)
6. Pinch sea salt
7. 2 T nut butter of choice (I used almond butter)
8. 1 T pure maple syrup (can sub for another sticky sweetener)
9. 1 tsp pure vanilla extract
10. Dairy free milk***
11. Sprinkles (optional)

Instructions

1. In a mixing bowl, combine your mashed banana with the protein powder, flours, granulated sweetener of choice, sea salt, sprinkles and mix well.
2. In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour.
3. Transfer to a bowl and top with more sprinkles and enjoy!

Notes

1. * Protein powder is optional but if you do omit, add an extra tablespoon or two of flour.
2. ** I didn’t use any sweetener as my protein powder was sweetened and my banana was sweet enough.
3. If you freeze the recipe, it’s best to thaw overnight in the refrigerator.