Blueberry Lemon Protein Cake Pie

This is a wonderful protein packed snack that you can enjoy for breakfast or dessert! I use plant-based protein powder to truly amp up each slice to weigh 15g of protein, while also adding some nice flavor. You can turn this pie into muffins or a loaf, and optionally top with 100% fruit jelly or sour cream.

Blueberry Lemon Protein Cake Pie

by Sarah Farsh July 20th, 2022

• 1 can chickpeas, unsalted, with liquid
• 1 cup oats
• 4 scoops Whole Foods Market, French Vanilla Plant Protein & Greens Powder
• 4 tbsp pure maple syrup
• 1 tbsp raw almond butter
• 1 banana
• 1 egg (optional, vegans can skip)
• 1 cup fresh or frozen blueberries
• juice and zest of 1 whole organic lemon
• 1.5 tsp baking soda

Blend all ingredients together, adding the blueberries at the very end on a pulse so that you can keep some whole fruit in the batter. Poor batter into a non-stick pie dish, and add some more whole blueberries by hand to the top that will sink in. Bake at 350° for about 45-60 min until softly-firm to touch and golden top. Allow to cool before slicing. I've enjoyed this with wild blueberry jam and sour cream as well!