Lemon Blueberry Protein Loaf

Ingredients

• 180 goat flour
• 2scoops whey protein powder, vanilla
• 2 tspbaking powder
• ¼ tspsalt
• 2large eggs
• 250 gplain 0% Greek yogurt
• 90 gpure maple syrup
• 2 tbspcanola or avocado oil
• 2 tbsplemon juice
• 1 tspvanilla extract
• 150 gblueberries (fresh or frozen)

Method

1. Preheat the oven to 175°C (350°F) with a rack in the centre. Grease a 23 x 13 cm (9 x 5 inch) loaf tin and line it with a strip of parchment that hangs over the long sides.

2. In a bowl, whisk the oat flour, protein powder, baking powder and salt.

3. In a second bowl, whisk the eggs, Greek yogurt, maple syrup, oil, lemon juice and vanilla until smooth.

4. Fold the wet ingredients into the dry with a spatula until just combined; stop when you no longer see dry flour.

5. Toss the blueberries in 1 tsp of oat flour so they do not sink, then fold them in. Scrape the batter into the tin and smooth the top.

6. Bake for 45 to 50 minutes, until golden and a skewer inserted in the centre comes out clean. If it browns too fast after 30 minutes, cover loosely with foil.

   50 min timer

7. Cool in the tin for 15 minutes, then lift out by the parchment and cool completely on a rack before slicing into 10 pieces.

Storing and reheating

Keeps 4 days or 3 months frozen in slices.