Oat milk (warm — bloom)25g
WPI — Nutricost93g
Salt2g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Applesauce31g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Cocoa powder (bloom)5g
Oat milk (cold)150g
Rolled oats20g
Whole egg26g
Honey (local ATX)26g
Apple cider vinegar2g
Avocado oil27g
Greek yogurt — HEB Nonfat (fold-in)123g
Oat flour69g
Potato starch8g
Greek yogurt (reserved)15g
Freeze-dried raspberry powder5g
Dark chocolate chips85g
Freeze-dried raspberries (rough-chopped)24g
01🍇Cocoa Bloom
Lighter cocoa bloom — raspberry tartness balances dark chocolate.
25g Oat milk (warm) · 5g Cocoa powder
- Heat 25g oat milk until very hot (not boiling). Whisk in 5g cocoa powder until fully dissolved.
- Set aside to cool to warm/neutral before adding to batter.
02❄️Cold Protein Hydration — Rest 10–12 min
150g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 2g Salt
- Whisk 150g cold oat milk + 93g WPI + 2g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
03🥄Aeration Whip
Separate egg white from whole egg — reserve white for Step 06.
26g Whole egg (yolk only) · 51g Egg yolk · 26g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 27g Avocado oil · 31g Applesauce
- Separate white from 26g whole egg. Set white aside for Step 06.
- Whisk egg yolk (51g) + yolk from whole egg, honey (26g), vanilla (4g), ACV (2g), prune purée (8g) for 60 seconds.
- Stream in avocado oil (27g) while whisking to emulsify.
- Whisk in cooled bloom. Fold in applesauce (31g).
04🥣Cream & Moisture
123g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (123g) and sour cream (27g) until smooth. Do not whip — fold only.
05🌾Dry Structure Blend
⚠️ Raspberry powder goes in dry blend — it is NOT a mix-in.
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar · 5g Freeze-dried raspberry powder
- Whisk all dry ingredients including raspberry powder until fully combined.
- Fold gently into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
06🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip.
~15–17g Reserved egg white (from Step 03)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter. 3–4 large folding motions only. Do not overmix.
07🍫Final Additions & Mix-Ins
Dark chocolate (not milk) — tartness of raspberry pairs with dark choc.
15g Greek yogurt (reserved) · 85g Dark chocolate chips · 24g Freeze-dried raspberries (rough-chopped)
- Fold reserved Greek yogurt (15g) into batter.
- Fold in dark chocolate chips (85g) and freeze-dried raspberries (24g). Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
15–17 minutes · Convection
- Portion 140g into tulip cups.
- Chill uncovered 20–25 min.
- Phase 1: 360°F convection · 3 min.
- Phase 2: 340°F convection · 15–17 min.
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in tin 5 min. Cool on wire rack.