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Lemon and Raspberry Protein Mini Loaves – Gluten free, soy free, sugar free and vegan

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! 

Ingredients

  • 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

Instructions

  • Make chia eggs and allow to sit.
  • Preheat oven to 180C.
  • Combine all dry ingredients in a bowl.
  • In a separate bowl, whisk all wet ingredients, except raspberries.
  • Pour wet ingredients into dry and stir until just combined.
  • Gently fold through raspberries and spoon into mini loaf pan.
  • Bake for 25 minutes or until golden on top.
  • Allow to cool on baking rack.
  • Mix together ingredients for lemon drizzle and pour over the top of cooled loaves.
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