RASPBERRY VANILLA PROTEIN LOAF
What do you call a sad raspberry? A blueberry. But we promise, it'll be nothing but happiness after eating this gluten-free loaf! :)
Ingredients
1 cup almond milk, room temp
1/2 cup agave (or maple syrup)
1/4 cup melted coconut oil
2 tbsp lemon juice
Zest of 1 lemon
1 3/4 cup buckwheat flour
1/4 cup Tropeaka Lean Protein Vanilla (or sub for Tropeaka Protein + Collagen Smooth & Creamy Vanilla)
3 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1 heaping cup frozen raspberries
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Method
1 Preheat oven to 180*C (356 degrees Fahrenheit). Add almond milk, agave, coconut oil, lemon juice and lemon zest into a bowl. Whisk well and set aside.
2 In a separate bowl, combine all the dry ingredients (everything aside from the raspberries) and mix together.
3 Pour the wet mixture in and whisk until just combined.
4 In a small bowl, add the frozen raspberries in and coat with 1-2 tbsp flour to prevent them from bleeding into the batter. If using fresh raspberries, skip this step.
5 Gently fold the raspberries through the batter until evenly distributed.
6 Transfer into a loaf pan and bake in the oven for 55-60 minutes or until golden brown and centre is cooked through.
7 Remove from pan and allow to cool before slicing. Enjoy!
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