Vanilla Yoghurt Sponge

Vanilla Yoghurt Sponge

• 2 1/2 tbsp almond flour (not almond meal)
• 1 scoop Nuzest Clean Lean Protein Smooth Vanilla
• 1/5 tsp bicarbonate of soda
• 1 large egg white (approximately 2 tbsp / 31 ml)
• 1/2 tbsp coconut oil or ghee, melted
• 1/8 cup yoghurt
• 1–2 tsp maple syrup

Toppings

• 1/3 cup blueberries, warmed
• 1 scoop coconut cream, cream or yoghurt

1. Add all sponge ingredients to a blender and blend until smooth, scraping down the sides as needed. Alternatively, whisk the ingredients vigorously in a bowl until well combined.
2. Lightly grease a 4 oz ramekin and pour in the batter.
3. Microwave for 30 seconds, followed by a second 30-second burst, or until the sponge is cooked through.
4. Carefully turn the sponge out of the ramekin.
5. Top with coconut cream, cream or yoghurt and the warmed blueberries.
6. Serve immediately.

To Serve
For the warm blueberry topping, gently heat frozen blueberries with a splash of lemon juice and a little sugar or maple syrup, if desired.

Notes
A whole egg can be used in place of the egg white, although this will give the finished sponge a slightly more pronounced egg flavour.