You might gather I’ve recently developed a little bit of love for these individual mini loaf tins I found in the cupboard at home. Yes, found. Well, they weren’t really lost (although always possible in my house), I knew they were always there, I just hadn’t really thought to use them before. They are actually my Mum’s that I *borrowed*.
You can get similar ones easily online or from places like Lakeland (if you live in the UK). The ones I have look exactly like this. But if you haven’t got these, the mixture will bake perfectly well in silicone cake cases too. That’s the perks of having a Mum who also loves baking – albeit she goes down the more traditional route i.e. doesn’t add protein powder or have the urge to experiment with every.single.damn.thing. like I do. Oops.
- 50g vanilla vegan protein
- 50g vanilla casein protein
- 60g oat flour
- 30g coconut flour
- 120ml egg white (or 2 large whole eggs)
- 120g skyr yoghurt
- 120g courgette, peeled and diced
- 140ml almond milk
- 1 tsp baking powder
- stevia drops to taste
- 20g white chocolate chips
- handful fresh raspberries, chopped
- Preheat the oven to 175C and prepare 7 small loaf tins.
- In a bowl, combine the dry ingredients. Add the wet ingredients, apart from the chocolate chips and raspberries, and blend until smooth. Fold through the chocolate chips and leave the batter to sit for 10 minutes.
- Divide the batter between the tins and drops and drop the raspberry pieces on top. Bake for 45 minutes.