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@eko.widyaningsih: #CapCut #Islamkaffah #nasehatdiri #jangkauanluasfyp #bismillahfypシ

Eko Widyaningsih
Eko Widyaningsih
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Thursday 18 September 2025 13:54:13 GMT
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Dạo một vòng Tân An về đêm .
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HEALTHY STICKY TOFFEE BANANA PUDDING 😍👌Made with wholesome ingredients like oats, yoghurt, bananas, almond butter, and just a touch of maple syrup for natural sweetness. The best part? The pudding layer comes together in seconds with a food processor - minimal effort, maximum reward. Macros: (serves 9) • 296kcal • 15g P (inc. yoghurt) • 41.2 C • 8.9g F Ingredients: • 2 medium extra ripe bananas mashed (2/3 cup) • ¼ cup maple syrup • 1 tbsp light butter melted • 2 tbsp almond butter • 1/3 cup almond milk • 2 eggs • 1 cup vanilla yoghurt • 1.5 cups of oat flour • 2 scoops (80 grams) @Macro Mike - Clean Treats Vanilla Buttercream protein • 2 tsp cinnamon • 2 tsp baking powder Sticky Toffee Sauce • ¼ cup coconut sugar • 2 tbsp maple syrup • 1/3 cup yoghurt • 1 tbsp light butter • 1/2 tsp miso paste (can leave out) To serve: Serve with 50g frozen natural yoghurt or just regular yoghurt and optional fried banana slices. Method: 1. Preheat oven to 175°C (350°F). In a large blender or food processor, add mashed banana, yoghurt, eggs, almond butter, melted butter, milk and maple syrup. Blend on high for 15 seconds. 2. Add oat flour, protein powder, cinnamon & baking powder. Pulse until just combined - don’t overmix! If your batter isn’t fully combined, unplug your blender and just take a spatula and gently finish mixing by hand. 3. Pour batter into a lined 8x8 inch baking tin. Bake for 25 minutes or until a toothpick comes out clean. Leave to cool for 1 hour. 4. For the sauce: In a small saucepan, heat butter, coconut sugar, miso & maple syrup until bubbly. Let cool a bit, then stir in yoghurt. Let thicken for 10 mins. I served mine with frozen yoghurt but feel free to serve with regular yoghurt or ice-cream. Notes: Store in an air-tight container for up to 5 days. To reheat, place a slice of pudding on a small plate with 1-2 tablespoons of the toffee sauce and microwave for 40 seconds.
HEALTHY STICKY TOFFEE BANANA PUDDING 😍👌Made with wholesome ingredients like oats, yoghurt, bananas, almond butter, and just a touch of maple syrup for natural sweetness. The best part? The pudding layer comes together in seconds with a food processor - minimal effort, maximum reward. Macros: (serves 9) • 296kcal • 15g P (inc. yoghurt) • 41.2 C • 8.9g F Ingredients: • 2 medium extra ripe bananas mashed (2/3 cup) • ¼ cup maple syrup • 1 tbsp light butter melted • 2 tbsp almond butter • 1/3 cup almond milk • 2 eggs • 1 cup vanilla yoghurt • 1.5 cups of oat flour • 2 scoops (80 grams) @Macro Mike - Clean Treats Vanilla Buttercream protein • 2 tsp cinnamon • 2 tsp baking powder Sticky Toffee Sauce • ¼ cup coconut sugar • 2 tbsp maple syrup • 1/3 cup yoghurt • 1 tbsp light butter • 1/2 tsp miso paste (can leave out) To serve: Serve with 50g frozen natural yoghurt or just regular yoghurt and optional fried banana slices. Method: 1. Preheat oven to 175°C (350°F). In a large blender or food processor, add mashed banana, yoghurt, eggs, almond butter, melted butter, milk and maple syrup. Blend on high for 15 seconds. 2. Add oat flour, protein powder, cinnamon & baking powder. Pulse until just combined - don’t overmix! If your batter isn’t fully combined, unplug your blender and just take a spatula and gently finish mixing by hand. 3. Pour batter into a lined 8x8 inch baking tin. Bake for 25 minutes or until a toothpick comes out clean. Leave to cool for 1 hour. 4. For the sauce: In a small saucepan, heat butter, coconut sugar, miso & maple syrup until bubbly. Let cool a bit, then stir in yoghurt. Let thicken for 10 mins. I served mine with frozen yoghurt but feel free to serve with regular yoghurt or ice-cream. Notes: Store in an air-tight container for up to 5 days. To reheat, place a slice of pudding on a small plate with 1-2 tablespoons of the toffee sauce and microwave for 40 seconds.




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