"This new Peanut Brittle protein from White Wolf Nutrition is next level stuff! Soooo much nutty goodness! Tried it out by making these PB&J Blondies and they went down a treat."
Recipe by Emma Dickeson
Peanut Brittle & Raspberry Slice
1 cup/100g Oat Flour
1 scoop White Wolf Nutrition Peanut Brittle Protein
1/2 tsp Baking Powder
2/200g Ripe Bananas, mashed
1/2 cup Egg Whites
(or sub a chia egg for vegan option)
40g Greek/Coconut Yoghurt
1 tbsp Maple Syrup
2-4 tsp Almond Milk
Frozen Raspberries to top
Preheat oven to 180c and line a baking tin.
Combine oat flour, protein and baking powder in a bowl.
In a separate bowl, whisk together mashed banana, egg whites/substitute, yoghurt and maple syrup.
Pour into the dry mixture bowl and fold through.
If needed, add in 2-4 tsp of almond milk or other liquid to add more moisture.
Pour mixture into the baking tin, sprinkle with raspberries and bake in the oven for 30-40 minutes or until fully cooked through.