Blueberry And Raspberry Protein Bread
1/2 cup of oats (I used gluten-free)
1/2 cup of GN Vanilla Rice Protein Powder
1 cup of liquid egg whites
2.5 tbsps of coconut flour
1 tsp of baking soda
1 cup of frozen raspberries (plus a few more to add on top after blending)
Combine all ingredients and pour into loaf pan. Bake at 170 C (338 F) for about 40 minutes or until tester inserted in center comes out clean.
The result is a “vanilla-y” bread that’s soft, moist, and sweet, with a raspberry tang.
For a twist on French Toast, try slicing loaf, coating slices in egg and pan-fry.
Calories 76, Protein 9 grams, Carbs 5 grams, Fat 1 grams, Fiber 2 grams