Another variety of my protein oat bread for you! Raspberry and Vanilla really are two flavours that work well together and raspberry ripple ice -cream actually springs to mind when you taste and smell this delicious sweet bread or you could actually call it cake! I love this as a source of carbs and protein post training or even as a breakfast on the go. It is also delicious served warm topped with Greek yogurt and fresh raspberries.
500ml Natural Yogurt
125g Fresh Raspberries (frozen would work too)
1 tbsp Bread Soda (Bicarbonate of Soda)
6 Scoops Raspberry Vanilla Protein Powder
Add all the ingredients into a large bowl and give it a good mix making sure everything is mixed well.
Put the mixture into a lined loaf tin, be careful not to overfill it as it rises while baking. I just make muffins out of any remaining mixture.
Bake at 180c for 45 mins ( it might need an extra 5 mins). Keep a close eye on the loaf as you may need to cover with tinfoil to prevent the top from burning.
If making the muffins , they only need 12 – 15 mins baking time.
I get 18 slices from a loaf, each slice is equal to 116 calories, carbs 13.2g, fat 2.3g, protein 10g.
Keep sharing the love and enjoy!