All-Natural, Gluten-Free Date Soy Cups


Elemental Nutrtition Vanilla Soy Protein
3 Tbsp unsweetened soy milk
2 ½ Tbsp regular Molasses
1 large egg
¼ tsp nutmeg
1 tsp cinnamon
¼ tsp cloves
½ tsp ginger
1 tsp natural vanilla flavor
juice from 1 lemon

Preheat oven to 350 F

1. Toast pumpkin seeds for 3-5 minutes, until light golden brown (if raw)
2. Process next ten ingredients in a food processor
3. Pour batter into equal parts into 8 muffin container* spaces
4. Top each with one Tbsp of toasted pumpkin seeds
5. Bake for 15-20 minutes until completely set

235 Calories, 11 g protein, 7 g fat, 1.5 g sat fat, 36 g carbs, 5 g fiber

*I used silicone containers because they do not have to be greased. If using a aluminum container, spray with cooking spray or use paper holders.

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