Friday, April 12, 2013

Raspberry Lemon Ricotta Protein Loaf

Raspberry Lemon Ricotta Protein Loaf
Cals 92, Carbs 9, Fat 1, Protein 12, Sugar 2, Fiber 4

Pssst! These work even better as muffins!

1 Cup Liquid Eggs
1 Cup Oats
1/2 Cup Wheat Bran (For Gluten Free substitute with 1/4 Cup Coconut Flour and 1/4 Cup Teff Flour)
1 Whole lemon, peeled and seeded
1 Cup Raspberries (Be sure to drain any excess liquid from the berries or your loaf will be soggy!)
1 1/2  TSP Baking Powder
1/2 TSP Baking Soda
1 TBSP Vanilla Extract
1 1/2 Scoop Vanilla Whey Protein Powder (Approximately 50 Grams)
1/2 Cup Fat Free Ricotta (Or fat free quark)
2 TBSP Psyillium
1 TSP Lemon Extract  (more or less depending how lemony you would like it - it's okay to taste the batter for sweetness and lemon flavour)
Stevia to taste (my whey protein is very sweet as is, you may or may not require added sweetener)

- Preheat oven to 400
- Lightly coat loaf pan with non-stick spray
- In a blender, combine all ingredients excluding raspberries, baking powder and baking soda
- Blend until smooth
- Transfer batter into a large bowl
- Take fresh (or frozen, thawed and drained) raspberries and gently mix into batter
- Add baking powder and soda (it's going to grow - a lot)
- Mix
- Gently transfer Batter into the loaf pan
- When top begins to get crusty (after about 15 minutes), poke holes in it with a fork to release steam (or your bread will be soggy)
- Bake for 20-25 minutes

Makes 8 slices

This would be AMAZING with Chia Seed Raspberry Jam!

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