Cocoa and Courgette Whey Baked Oat Squares

Make cocoa and courgette whey baked oat squares, from the first ingredient to the finished dish.

INGREDIENTS | Makes 6 servings
120 g Rolled oats (Dry weight.)
150 g Courgette (Grated and squeezed in a tea towel until it stops dripping. Unsqueezed, the bake is soggy in the middle.)
5 tsp, about 15 g Cocoa powder
2 large, about 110 g Egg
3 tsp, about 21 g Honey
1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
1 tsp Baking powder
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C and line a 20 cm square tin with baking paper.
2. Grate the courgette, wrap it in a clean tea towel and wring it out over the sink. You should get a small cup of green water from it.
3. Whisk the eggs and honey, then stir in the courgette, oats, cocoa, whey, baking powder and salt. Spread into the tin and bake for twenty-five minutes until set.
4. Cool in the tin. It tastes of cocoa, not courgette, and nobody who did not watch you make it will know.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cocoa-courgette-baked-oat-squares

AI-generated images illustrating the recipe.

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