Dry Ingredients:
One package of ideal protein oatmeal either flavor works
1/4 tsp of baking powder
Wet Ingredients:
1/4 cup jicama (all excess water squeezed out, dry fry in frying pan until all the moisture is out then add 1 tbsp of sugar free liquid coconut sweetener to the jicama)
1 tbsp of ideal protein maple syrup
2 tsp of grape-seed oil
1 tbsp of water
Mix wet into dry ingredients and press into a parchment paper lined 6 inch pan. Bake for 20 minutes. Cool.
Icing: Fine chop one chocolate coconut bar and place in a microwave safe dish. Defrost for 30 seconds and add 1 tablespoon of coconut liquid sweetener mix until smooth. Spread over cooled cake.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes