1 cup almond milk: Or any nut milk you prefer!
1/3 cup melted coconut oil
2 tsp vanilla essence
2 tbsp ground flax seeds
1/4 cup coconut yoghurt
3/4 cup coconut sugar: Can be substituted for erythritol or stevia.
2 tsp baking powder
2 cups GF flour
1/2 tsp salt
2 very ripe bananas: Mashed.
2 tbsp strawberries & cream vegan protein: I use Naked Harvest's Thrive Plant Protein - Use code 'GENE' for 15% off storewide!
1 and 1/2 cup chopped fresh strawberries
How to make:
Preheat oven to 180 degrees celsius and line a loaf tin with baking paper.
In a large bowl, whisk almond milk, coconut oil, vanilla, flaxseed and coconut yoghurt. Stir to combine well and leave in fridge for 5 minutes to create flax egg.
Add GF flour, coconut sugar, baking powder, salt and protein powder. Stir to combine.
Mix in strawberries and mashed banana.
Pour batter into prepared loaf tin and bake for 60-70 minutes or until a skewer comes out clean.
Cool for 5 mins on a wire rack, slice and enjoy!
If the mixture looks dry before adding the bananas, fear not! The bananas add a lot of moisture and make the mixture look more like a 'batter'
Can last in the fridge for up to a week. Can be frozen for up to a month.
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy protein loaf making! Gené xx