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

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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
  1. Make chia eggs and allow to sit.

  2. Preheat oven to 180C.

  3. Combine all dry ingredients in a bowl.

  4. In a separate bowl, whisk all wet ingredients, except raspberries.

  5. Pour wet ingredients into dry and stir until just combined.

  6. Gently fold through raspberries and spoon into mini loaf pan.

  7. Bake for 25 minutes or until golden on top.

  8. Allow to cool on baking rack.

  9. Mix together ingredients for lemon drizzle and pour over the top of cooled loaves.