Updated: Jun 21, 2019
Looking for a great snack to eat before, during, or after your workout that will not only help you fuel your workout, help you recover from training, be nearly fat-free, and taste great? Pumpin' Pie is the snack for you.
This recipe is my own creation, which is the culmination of tinkering with the rice base of Galapong, a recipe from my Pinoy friends,and lots of experimenting. The macros of Pumpin' Pie are right up my alley, with flavors of cinnamon and vanilla cream, and are going to serve my needs whether I eat it before, during, or after training. Check out the macros and recipe below:
Pumpin' Pie Macros Per Serving: (Recipe yields 16 servings)
Calories: 114 Fat: 1g Carbs: 16.25g Protein: 10.3g
Pumpin' Pie Ingredients:
3 cups sweet rice (sticky rice), raw.
2 whole eggs.
1 cup fat-free Greek yogurt.
12oz evaporated fat-free milk.
100g whey protein powder of your choosing (I used Cinna Crunch from Sparta Nutrition)
1 cup stevia.
2tbsp vanilla extract.
Pumpin' Pie Recipe:
In a large bowl, soak the raw sticky rice for at least eight hours.
Preheat over to 350F.
After eight hours, drain and rinse the rice two more times, and run the rice through a food processor until finely ground.
Add in the remaining ingredients and process until mixture is consistent.
Spray pie pans with cooking spray, and pour mixture evenly into the pans. The rice will want to settle on the bottom of the pie pans, which is fine. The rice is going to form "the crust", but make sure each pie pan gets the same amount of rice from the food processor.
Place each pie pan in the oven and bake for 25-30mins, checking every 2mins after 25mins with a knife in the center, it needs to be soft but the top of the pie shouldn't jiggle very much.
*Author's note: What I love about this dish, and what I wasn't expecting, was that the wet ingredients would form a "frosting" over the "crust" of the dish, which makes for a great texture. I will be eating this all this week before and right after my workouts. If you enjoy my recipes, please consider supporting me on Patreon.