Lemon and Raspberry Protein Mini Loaves – Gluten free, soy free, sugar free and vegan
These mini loaves are super filling, high in protein and sugar free!
- 1 1/2 cups GF flour (I used Bob's Red Mill GF All Purpose flour)
- 2 tbsp hemp protein powder (or vegan protein powder of choice)
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 chia eggs (2tbsp ground chia seeds and 6 tbsp water allowed to sit for 10 minutes)
- 1/2 cup almond milk (or non-dairy milk of choice)
- 1/3 cup coconut oil (melted)
- 1/3 cup apple puree
- 1/4 cup erythritol
- 3 drops lemon extract
- 2 tbsp lemon juice
- 1 cup raspberries (fresh or frozen)
Lemon Drizzle
- 2 tbsp erythritol (blended into a fine powder)
- 1 tbsp lemon juice
- almond milk (enough to turn into drizzle texture)
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Make chia eggs and allow to sit.
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Preheat oven to 180C.
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Combine all dry ingredients in a bowl.
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In a separate bowl, whisk all wet ingredients, except raspberries.
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Pour wet ingredients into dry and stir until just combined.
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Gently fold through raspberries and spoon into mini loaf pan.
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Bake for 25 minutes or until golden on top.
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Allow to cool on baking rack.
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Mix together ingredients for lemon drizzle and pour over the top of cooled loaves.
