These mini loaves are super filling, high in protein and sugar free!
- 1 1/2
I used Bob's Red Mill GF All Purpose flour
hemp protein powder
or vegan protein powder of choice
- 1 1/2
2tbsp ground chia seeds and 6 tbsp water allowed to sit for 10 minutes
or non-dairy milk of choice
fresh or frozen
blended into a fine powder
- almond milk
enough to turn into drizzle texture
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.