Some say he has 12 GCSE’s all in culinary science, and that he uses his protein fluff flexbowls as a face mask when chewing on grass fed sweet potato whilst watching Bob’s Burgers on Netflix. All we know is he’s called The Beltsander.
Line your belly with these moist Rhubarb & Ginger Cake Bars guaranteed to get you extra votes of admiration at your next protein party.
1.) Mix all the ingredients in a bowl except the egg whites
2.) Beat the egg whites until very stiff and gently fold into the other ingredients
3.) Bake at 160° for about 40 minutes or until a golden. You can check if it’s done by inserting a toothpick into the cake, if it comes out clean it’s done. If not it needs a little longer.
4.) Allow it to rest in the switched off oven for about an hour
Try the recipe yourself! Post a picture of your creation to Facebook, Twitter or Instagram @bulkpowders_uk #bprecipes #bulkpowders