Strawberry Breakfast Cake

Strawberry Breakfast Cake

Why this is peri-perfect… When cake becomes a hormone-friendly morning breakfast ritual? My goodness, yes. The 30g protein steadies your blood sugar, switches off those 10am cravings, and supports your muscle mass - something that naturally declines in perimenopause but is absolutely essential for metabolic health and belly-calming balance. This has a moist, cake-like texture (delish!). Lovely for a snack too and, if calories allow, have warm with a tablespoon of pure thickened cream (add 50 calories). Keep in an airtight container in the fridge - for as long as it lasts!

Ingredients: 4 big serves

1 cup rolled oats
110g vanilla protein powder
2 large free-range eggs
⅔ cup almond milk
4 tbsp plain Greek yoghurt
1 cup fresh strawberries (halved)
4 tbsp unsweetened applesauce (no sugar)
1 tbsp monk fruit sweetener
1 tbsp extra virgin olive oil
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt

Instructions:

1.   Preheat oven to 180°C (350°F). Line a slice tin (20x20cm) with baking paper.

2.  In a large bowl, mix oats, protein powder, baking powder, cinnamon, and salt.

3.  In another bowl, whisk eggs, almond milk, strawberries, yoghurt, monk fruit, applesauce, oil, and vanilla until smooth.

4. Combine wet and dry ingredients. Stir until just mixed.

5.   Pour into baking dish and smooth the top.

6.   Bake for 25 mins, or until cooked in the centre. Don’t over-bake - we want it moist :)

7.    Cool slightly, then carve into 4 satisfying slices.

Per serve: Calories: 300g, Protein 30g, Carbs 26g, Fat 12g, Fibre 5-6g