Its really a cross between a yummy custard and cheesecake. So delish and actually healthy enough to have for breakfast in a pinch. Packed full of quality protein, fibre and healthy fats.
Ingredients
150ml of organic coconut milk
3 organic eggs
2 tbsp organic rice malt syrup
1 heaped tsp cinnamon powder
3 scoops 180 Nutrition protein superfood (vegan or whey if ok with dairy). You can also use 1/2 cup ground macadamias or hazelnuts
1 tbsp melted coconut oil
Method
Base
Place 2 scoops (ΒΌ cup) of 180 Nutrition protein superfood into a small bowl
Pour melted coconut oil on top
Blend thoroughly with a spoon until moist and crumbly
Press mixture into a medium baking tray lined with baking paper
Set aside
Custard
Whisk eggs in a medium bowl
Warm coconut milk, rice malt syrup, cinnamon and eggs in a medium saucepan
Keep whisking until mixture thickens slightly
If still runny, you can use a handheld blender to thicken
Pour custard mixture over base and place in the fridge for at least 2 hours
You can freeze whatever is not gobbled up and defrost as needed
Makes around 8 slices
Enjoy
