TERIYAKI-GLAZED COD WITH CAULIFLOWER RICE

Ingredients:

• 150g canned pumpkin puree
• 45g oats flour
• 2 whole eggs
• 2 tablespoon sugar-free syrup
• 1 tablespoon cacao powder
• 1 teaspoon butter (7g)
• 1 teaspoon baking powder
• 1 teaspoon mixed spice/pumpkin spice

For The Glaze:

• 1 scoop chocolate whey protein powder (35g)
• 1 teaspoon corn flour
• 100ml low-fat almond milk

Instructions:

1. Pre-heat oven to 180 Celsius/350 Fahrenheit.
2. Combine all dry ingredients in a bowl.
3. Add all wet ingredients. You can mix with a blender or even with a fork.
4. Check the sweetness and add more sweetener if required.
5. Line a baking tin with baking paper (mine was 15×20 cm) and fill it with the mixture.
6. Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once they cool.
7. Pour the glaze on top and serve or refrigerate until needed.

For The Glaze:

1. Mix all the ingredients and bring the mixture to simmer on medium heat. keep stirring constantly. Let the glaze thicken and coat the back of your spoon.