Raspberry Protein Bread

Get your healthy bake on with this low-carb, high protein raspberry bread created by Ash Thomas. Try freezing slices so you always have a quick and filling snack which is packed full of fibre and protein, and tastes delicious with the pop of raspberries on top!

Raspberry Protein Bread

Prep Time
15 mins
Serves
10
  • 400g Can Chickpeas Drained
  • 1.5 Cups Almond Meal Unsweetened
  • 2 Scoops Bindi Chocolate Pea Protein
  • 3 Tbsp Raw Cacao Powder
  • 1/4 Cup Stevia or 1 ripe banana
  • 1 tsp Baking Powder or 2 eggs
  • 2 tsp Cinnamon
  • 1 pinch Salt
  • 1.5 Cups Frozen Raspberries
1. Preheat over to 180 deg C 2. Line a loaf tin with baking paper 3. Add chickpeas to food processor and blend 4. Add all other ingredients except raspberries and blend 5. Pour mix into tin, and top with frozen raspberries 6. Bake for 30-35 mins 7. Remove from oven and rest for 30 minutes before slicing 8. Try freezing individual serves for a quick snack
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