Makes 20 slices
Prep time: 20 minutes
Baking time: 45-55 minutes
213 Calories
27.3g Carbohydrates
8.6g Fat
7g Protein
Ingredients
2 cups gluten-free flour
1 cup almond meal
3 scoops WPI90 French Vanilla
1 ½ tsp baking powder
1 tsp bicarb soda
1/2 tsp salt
3 large eggs
1/2 cup grapeseed oil (or other mild vegetable oil)
1 cup Greek yoghurt
3/4 cup almond milk
1 Tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups coconut sugar
3 cups raspberries (frozen, thawed and excess liquid removed)
Method
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Line a medium sized baking tray with baking paper and preheat the oven to 180 degrees Celsius. Pour the almond milk and lemon juice into a bowl and set aside (this creates a dairy-free ‘butter milk’).
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Place the flour, almond meal, protein powder, baking powder, bicarb soda and salt into a bowl and mix until everything is evenly distributed. Set aside.
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In another bowl, add in the eggs, oil, Greek yoghurt, almond milk mixture, vanilla extract and sugar then whisk until combined and smooth.
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Make a well in the dry ingredients and pour in the wet, carefully fold until just combined. Add in the raspberries and gently stir through.
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Pour batter into baking tray and bake for 45-55 minutes or until golden brown and t a toothpick comes out clean. Allow to cool for half an hour before cutting.
