3 cups whole wheat flour
1 scoop Ascent Vanilla Micellar casein
1 scoop Ascent Vanilla Protein Powder
2 tsp. ground cinnamon
2 tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
2 tsp. baking powder container
2½ cups unsweetened almond milk
½ cup brown sugar
1/3 cup coconut oil, melted
1/3 cup honey
2 containers (300g total) vanilla Greek yogurt
½ cup vanilla coconut butter (I used SweetSpreads coconutter)
Mix flour, protein powder, cinnamon, ginger nutmeg, cloves, and baking powder in a large bowl.
In a separate bowl, add eggs, brown sugar, milk, melted coconut oil and honey. Whisk.
Slowly add wet ingredients to dry while continuously mixing. Gently stir until a smooth batter forms.
Line a 13x9 baking dish with foil. Spray with a nonstick spray. Pour batter into dish.
Bake at 350F for 15-20 minutes or until a knife comes out clean. Be careful not to over bake, or they will dry out.
Once done baking, take out and let completely cool before putting on vanilla frosting.
To make the frosting, heat vanilla coconut butter in the microwave until melted.
Combine coconut butter and vanilla Greek yogurt. Mix together until a thick, smooth frosting forms.
Spread frosting over the top of cooled gingerbread cake. Sprinkle with red and green sprinkles.
Slice into 16 bars, and enjoy!
Nutrition per bar (out of 16): 240 calories, 12g protein, 27g carbs, 11g fat, 5g fiber, 10g sugar
Recipe created by: Macro-Chef