I'm not going to lie to you, I find baking with protein hard. Does anyone else think that it can make your tray bakes / cakes / loaves and cookies dry and a bit 'claggy' sometimes?
I've been wanting to post a protein bake recipe for a few weeks but the last two rounds haven't been up to scratch (apart from when smeared in butter.. oops!), however, I think I'm on the right tracks with this one though as I've added Greek yoghurt to make it more moist, and it definitely makes it taste a lot less dry, which is great!
The nutmeg, cinnamon and sweetness from the dates is 10 on 10 for flavour, and the size of these slices means you don't need too much before feeling satisfied.
This recipe makes 12 chunky loaf squares:
- 100g ground almonds
- 100g Impact whey vanilla (I'm using MyProtein)
- 60g chopped dates
- 30g coconut sugar
- 2 eggs
- 1/2 tea spoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 100g Total Greek yoghurt
Simply; combine all the ingredients into a large mixing bowl, pour into a loaf tin and pop in the oven.
I'd initially set a timer for 15 minutes but it turns out this chunky loafer needed about 25 minutes, so keep your eye on it - if it looks soggy after fifteen minutes set another timer for 5 minutes and check it again, and so on.
They make a really good snack if you're craving something sweet in the evening or, (if you're anything like me) when you get home in the evening and *couldn't possibly* wait fifteen minutes for your tea to cook.
Macro wise, per loaf chunk:
131 calories
11g protein
8.2g carbs
5.8g fat
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