½ tsp. sea salt 11-12 large egg whites 1 tbsp. lemon juice
1 tbsp. cold water 1 tsp. pure vanilla extract ½ c. Stevia in the Raw
Directions: 1. Preheat oven to 350 degrees. Spray 8 x 8" (I use glass) baking pan with nonstick spray. 2. Combine and whisk flour, protein powder, and salt in a small bowl. 3. Using an electric mixer, beat egg whites, lemon juice, water and vanilla on medium speed until the mixture increases 4-5 times in size and becomes fluffy. 4. Keep mixer on medium and mix in the Stevia. The egg whites will form soft peaks at the top. 5. With a rubber spatula, fold in the flour mixture a little at a time. (Fold, add flour, fold, add flour, repeat.) 6. Pour cake batter into the 8 x 8” pan. Even out the surface of the mixture with the rubber spatula and press down to make sure the batter coats all sides of the pan. 7. Bake for approximately 36-38 minutes until the cake is cooked through in the middle. 8. Once cooled, cut into 9 pieces. Serve with berries or take it in a snack bag to go!
Makes 9 servings
1 serving = 1 bar
**nutrition facts do not include strawberries as shown
Resiliency Fitness recommendation: To make the strawberry (or any berry) topping in the picture, mash-up a couple strawberries in a very small bowl. Add 1 tsp. water and microwave about 15 seconds (or longer if needed) to make a healthy syrup!