This Strawberries & Whey Cobbler recipe is the perfect balance of indulgence with a protein boost.
With fresh strawberries over a warm, fluffy cobbler crust and a Biogen Iso-Whey-infused filling, this delicious dessert is a delicious treat you’ll make over and over again.
Ingredients
- 4 cups fresh strawberries
- ¼ cup corn starch
- 1-2 tbsp coconut sugar
- 1 cup oat flour
- ¼ cup almond flour
- ¼ cup coconut sugar
- 1 scoop Biogen Iso-Whey Premium, Vanilla Ice Cream flavour
- Pinch of salt
- 1 tsp baking powder
- Milk, as needed for mixing
- Yoghurt, coconut cream, or ice cream for serving
Biogen Iso Whey Premium Protein is formulated with a Tri Matrix Protein blend that contains whey protein hydrolysate, isolate and concentrate, offering high levels of essential amino acids and branched-chain amino acids (BCAAs).
Method
- Preheat your oven to 180°C.
- In a bowl, mix the strawberries with the cornstarch and 1-2 tablespoons of coconut sugar until evenly coated. Transfer to a baking dish and spread them out evenly.
- In a separate bowl, combine the oat flour, almond flour, coconut sugar, Biogen Iso-Whey Premium, baking powder, and a pinch of salt.
- Gradually add milk, stirring until you have a thick, smooth batter. Adjust with more milk if needed to reach the right consistency.
- Using an ice cream scoop, place dollops of the cobbler batter on top of the strawberries, covering them evenly.
- Bake for 20-25 minutes or until the cobbler topping is golden brown and puffed up.
- Let the cobbler cool slightly, then serve warm with a dollop of yoghurt, coconut cream, or a scoop of ice cream for extra creaminess.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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