Raspberry protein bread recipe

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Published by ashthomo nutrition
on Aug 14, 2020


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Raspberry Protein Bread (post training / anytime snack)

Makes 10 slices

Serving size = 2 slices

Ingredients

  • 400g can of chickpeas
  • 1 cup almond meal
  • ½ cup wholemeal flour
  • ½ cup of skim milk or nut milk
  • 3 tbsp of raw cacao powder
  • ¼ cup of stevia or 1 ripe banana
  • 1 tsp of baking powder
  • 2 tsp cinnamon
  • Pinch of salt
  • 1.5 cups of frozen raspberries
  • Option: 2 scoops of Whey protein powder

Method

  • Pre-heat oven to 180 Degrees Celsius
  • Line the cake tin with baking paper
  • Drain, rinse and blend your chickpeas in food processor
  • Add in all other ingredients and blend
  • Poor mix into cake tin
  • Top with raspberries
  • Bake for 30-35 minutes
  • Remove from oven and let it rest for 20 minutes before cutting
  • Leave remainder in fridge

Nutritional Composition


Per Serve
*Serving size 2 slices

Per Serve - Lower carb
(Almond milk, stevia)

Per total recipe

Carbohydrate

26g

21g

133g

Protein

15g

12g

72g

Fat

13g

15g

66g

kJ/Cal

1280kJ/ 300 cal

1200kJ/ 280 cal

6400kJ/ 1,500 cal

Nutrients analysed through Foodworks 9 Software (Based on 1 medium banana, Milk-cow skim milk and wholemeal flour)


 

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Published by ashthomo nutrition
on Aug 14, 2020


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