There is nothing better than a nice big slice of protein loaf with a cup of tea!
- 1 cup oats
- 1 cup almond flour
- 2 scoops vanilla whey protein
- Â½ cup coconut sugar
- Â½ cup coconut oil – melted
- 4 eggs
- Â½ cup shredded coconut
- 1 tbsp baking powder
- Â¼ cup milk (I recommend unsweetened almond milk)
- 1 and Â½ cup raspberries
Preheat the oven to 180c/350f. Combine all the ingredients in a mixing bowl, being careful to stir the raspberries through gently. Pour into a greased and lined loaf tin. Bake for 30 minutes uncovered. Then place tin foil over the loaf and bake for another 20-30 minutes until cooked through and a toothpick comes out clean. This can last 1 week in an airtight container.