2024-11-20 09:00:00
A very simple recipe for those looking for a tender and versatile snack rich in proteins and very nutritious to fill up on nutrients to start your day or replenish after training. It’s easy to prepare it in a gluten-free version - by checking the certification of the oat flour – and you can give it different flavors as you like.
It is an adaptation of a recipe from Marta Castroviejo@cienciaynutricion, which he shared some time ago on his networks with half the quantities, but which we doubled at home to transform it into a kind of sponge cake with a round mold of about 18-20 cm in diameter. Instead of sugar-free chocolate you can add fresh or dried fruit, walnuts, hazelnuts, cocoa nibs, etc.
Preheat the oven to 170ºC with air or to 180ºC heat up and down and line a mold of approximately 18-20 cm in diameter with baking paper.
Mix the flours and yeast in a container and add the egg whites with the vanilla essence. Mix everything with a whisk until a homogeneous wet mass is formed. Add the chopped chocolate and mix well.
Pour into the mold, even out the surface, and bake for about 30-35 minutes, until it is golden and a toothpick inserted inside comes out clean. Wait a while before unmoulding.
What to accompany the quick chocolate protein cake
A morning coffee, tea, herbal tea or a hot or cold vegetable drink are a good accompaniment for this sponge cake, which can be completed with natural yogurt or fresh cheese, seasonal fruit or an unsweetened homemade compote.
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What are some nutritious alternatives to traditional snacks for a healthy diet?
Interview: Nourishing Our Bodies with a Simple Recipe
Time.news Editor: Hello and welcome! Today we’re diving into the world of nutritious snacking with our guest, nutrition expert Marta Castroviejo. Marta, your recent recipe caught a lot of attention, and it’s being touted as the perfect way to kick-start the day or recharge post-workout. Can you tell us a bit about the inspiration behind this recipe?
Marta Castroviejo: Thank you for having me! I believe that our snacks should not only be delicious but also packed with nutrients. This recipe is really all about versatility and ease of preparation. It’s designed to be rich in proteins, making it a great option for anyone looking to fuel their body, whether they’re an athlete or just someone wanting a healthy start to their day.
Time.news Editor: It sounds fantastic! You mentioned it can be easily modified to be gluten-free. Can you explain how people can adapt this recipe to meet their dietary needs?
Marta Castroviejo: Absolutely! For a gluten-free version, one simply needs to ensure that they’re using certified gluten-free oat flour. Oats are naturally gluten-free but can often be cross-contaminated. This slight adjustment allows those with gluten sensitivities to enjoy the snack without worry.
Time.news Editor: Such a thoughtful approach! And what about flavor variation? You hinted that the recipe can be customized. Can you share some suggestions for those who want to experiment?
Marta Castroviejo: Yes, customization is key! Instead of the sugar-free chocolate I originally used, you could add fresh or dried fruits like blueberries or bananas, which add natural sweetness and moisture. Nuts like walnuts or hazelnuts provide a lovely crunch and healthy fats, and for a chocolatey twist, cocoa nibs work wonderfully. The idea is to make the recipe your own and highlight flavors you love!
Time.news Editor: Brilliant! Now, this is baked in an 18-20 cm round mold. How does the size of the mold impact the texture of the final product?
Marta Castroviejo: Great question! Using that size of the mold creates a nice balance between thickness and cooking time. It helps achieve a tender, sponge-like texture that isn’t too thick and allows for even cooking. If you were to use a smaller mold, you’d get a denser cake; larger, and you may end up with something that’s a bit too dry. It’s about finding that perfect balance!
Time.news Editor: Perfectly explained! Lastly, do you have any tips for someone who’s new to baking or preparing healthy snacks?
Marta Castroviejo: Of course! I always recommend reading through the entire recipe before starting. It can help avoid overwhelming moments. Also, don’t be afraid to make adjustments based on personal taste or dietary preferences. Cooking is all about experimentation and finding what works best for you. Lastly, remember to enjoy the process!
Time.news Editor: Wise words indeed! Thank you, Marta, for sharing your delicious recipe and invaluable insights into healthy snacking. We’re excited to see how our readers will put their own spin on it!
Marta Castroviejo: Thank you for having me! I can’t wait to see the creative variations our readers come up with. Happy baking, everyone!