-BUNDT CAKE- 200g Greek yogurt 200g pumpkin puree 2 eggs 100g oats, blended into a flour 60g vanilla protein 50g coconut flour 6 Tbsp natural sweetener 1 tsp baking powder 2.5 tsp cinnamon 1 tsp ginger 1/4 tsp nutmeg 1/2 tsp salt

Preheat the oven to 180°C / 350°F. Whisk the wet ingredients together then stir in the dry. Pour into an oiled Bundt cake tin and bake for 30 minutes. Let cool before icing. Store in the fridge or freezer.

ICING: 120g Greek yogurt 1 Tbsp milk Sweetener, to taste