Country & Town House magazine feature No1 Food Prep recipe
Country & Town House magazine, the luxury magazine for affluent “double lifers”, review some of London’s best Vegan menu offerings. In their review, at the end, they include our very own No1 Food Prep recipe, crafted by our talented No1 Food Prep chef Michael, for Peanut Butter Salted Caramel Cake.
Peanut Butter Salted Caramel Cake Recipe
200g Oat Flour
100g Smooth Peanut Butter
100g Nourjish Salted Caramel Protein Powder
250ml Almond Milk
2tsp Baking Powder
1 tsp Vanilla Extract
1 pinch of salt
Preheat oven to 170°C/Gas mark 4.
Mix the oat flour, baking powder, protein powder and salt together in a large mixing bowl.
Combine the remaining ingredients in another separate mixing bowl and then combine the two wet and dry mixtures, fully mixing into a smooth cake batter.
Pour the mixture into a grease-proof paper lined baking tray and bake for approximately 20-25 minutes until the middle is cooked through. If you poke a toothpick/metal skewer into the middle of the cake and it comes out clean; the cake is cooked.
Leave the cake to cool for 15-20 minutes before slicing. Cut into cake bar sized portions and enjoy as a post-workout snack with half a banana.