Apple and cinnamon bake with protein drizzle

Equipment

• 20cm square baking tin
• baking paper

Method

1. Preheat the oven to 175°C (155°C fan/gas 3½). Line the baking tin with baking paper.
2. In a large bowl, mix the buckwheat flour, cinnamon, baking powder and salt.
3. In a separate bowl, whisk together the eggs, yoghurt, almond butter, maple syrup and milk until smooth.
4. Add the wet mixture to the dry ingredients and stir until combined. Gently squeeze the grated apple to remove excess juice, then fold it into the batter.
5. Spoon the mixture into the prepared tin and level the surface. Arrange the apple slices decoratively across the top, overlapping them slightly and pressing them gently into the batter.
6. Bake for 40 - 45 minutes, until lightly golden and a skewer inserted into the centre comes out without wet batter. Bake for a few more minutes if needed.
7. Leave to cool completely in the tin, then lift out and cut into 12 slices.
8. Mix the protein powder and maple syrup, adding the water gradually until thick but pourable. You may not need it all. Drizzle over the slices just before serving.

Notes

• Store covered in the fridge for up to 3–4 days. Freeze the undrizzled slices for up to 3 months.
• Nutrition includes the drizzle and is estimated using 0% Greek yoghurt, semi-skimmed milk and a typical vanilla protein powder. Values will vary with the products used.