Mini Bundt Cake: Simple, Nutritious & Flexible
Enjoy making these Mini Bundt Cakes - so easy and wholesome! They're rich in protein and fiber, without gluten, nuts, or dairy. Perfect for any mold, from muffins to donuts, they fit right into your healthy, active life.
Ingredients: For 12 muffins/ mini Bundt
- 1 cup egg white powder
- 1 cup water (just room temp is fine)
- 3 scoops Goddess Prebiotic (my go-to for fiber)
- 8 tbsp of tahini mix (I love peanut butter flavor)
- Optional, but yum: chocolate chips, halva, coconut chips
Instructions:
- Start by heating your oven to 350°F.
- In your favorite mixing bowl, or even a blender, mix together the egg white powder, Goddess Prebiotic, and water. You'll see it turn into this beautiful, fluffy mixture!
- Then, add your tahini. I fold it in gently to keep everything airy.
- I used both muffin and cake molds, but you do you! Just spray them first, pour the batter, and sprinkle with any toppings you love.
- Bake them for about 12-15 minutes. Watch for that lovely golden color on top, but don't let them overbake.
- Let them cool down a bit before digging in. They are so tasty on their own, or with some fruit on the side – perfect for a quick breakfast or snack.
Personal Note:
- The Goddess Prebiotic is my secret for that incredible texture and it really keeps you full.
- As for the flavor, any tahini variation adds such a nice touch. And guess what? You won't even taste the egg whites.
- Just a heads-up: stick to egg white powder for this recipe; it makes all the difference.
There you go! My simple, nutritious, and utterly delicious treats. Give them a try!
