Your body cannot function without proteins. Are you often hungry and especially have a sweet tooth? It means you need to supply your body with sufficient protein quantity. But it doesn't necessarily mean having a steak for breakfast, lunch, and dinner. Protein drinks can be a great help any time you are in mood for something sweet. Today, we want to bring to your attention our JJ68 BE WELL hemp protein.
Our recipe is worth trying!
Why hemp protein?
Our JJ68 hemp proteins are made with the utmost care from hemp seeds. Many experts classify them as „ superfood “. Our protein drinks are very nutritional, have an ideal ratio of essential omega-3 and omega-6 fatty acids, and also a lot of B vitamins, magnesium, iron and other minerals.
JJ68 protein drinks do not contain any psychoactive substances and, thanks to their composition, are also suitable for children and elderly people.
Cocoa hemp protein
There are great advantages to combining cocoa and hemp protein. It tastes great and is very health - beneficial.
Both cocoa and hemp protein help to lower blood pressure. Cocoa has positive effect on your mood and psychological stability and help to regulate sugar metabolism and body weight. Hemp seeds help your digestion and keep your intestines healthy.
How to include hemp protein in your diet?
The good news is that you can consume hemp protein differently every day. You can mix it with milk or water.Or add it to yogurt or cottage cheese. Today, we want to show you how to make a divine Cocoa hemp protein cake.
JJ68 gluten-free Cocoa hemp protein cake
Ingredients:
250g of almond flour
50g of JJ68 cocoa protein
300 ml of non-sugar almond milk
4 eggs
4 spoons of honey
1 package of baking powder (gluten-free)
vanilla aroma
coconut oil
salt
How to make:
Preheat the oven to 170 degrees Celsius and grease the tray as desired (use butter, coconut oil, avocado oil, etc.), then sprinkle the baking tray with a little bit of almond flour.
In a bowl, put together 150g of almond flour, mix with half a packet of baking powder and add a pinch of salt.Then, in a small bowl, put 2 egg yolks, 150 ml of almond milk, 2 spoons of honey, 1-2 spoons of vanilla aroma and a spoon of liquid coconut oil. We will keep the egg whites aside for the moment, we will need them later.Mix everything thoroughly and gradually mix it into the dry ingredients.
In another bowl, put 100g of almond flour, add 50g of JJ68 cocoa protein, the second half of baking powder and a pinch of salt. Then, in another (smaller) bowl, prepare 2 egg yolks,
150 ml of almond milk, 2 tablespoons of honey and a teaspoon of liquid coconut oil. Again - keep the egg whites aside, you will need them later. Mix everything thoroughly and gradually mix it into the dry ingredients.
Now, take the 4 egg whites and whip them until stiff. We work half of the egg whites into both prepared doughs. Pour the light part into the mold and then add the cocoa dough. Bake for 45-60 minutes (according to the power of the oven), ideally for top and bottom heating. We regularly check the condition by inserting a stick. The cake is ready when the dough is not sticky.