Raspberry vanilla protein loaf

Recipe of the day

Are you a fan of healthy food? Me too, so we already have something in common! Few would think of me, but I really like to eat and I am very passionate about finding new flavors. I like to experiment not only in restaurants and gatherings of friends, but also in my own kitchen.
Let’s have a look at this delicious recipe If we host friends in our home, I’m capable of spending four to five hours in the kitchen, but that’s not always the case on weekdays, and that’s when relatively quick dishes come in handy. Plus, this loaf is vegan, meaning it has everything to make it a real audience favorite.
Preparation time: 15 minutes
Cooking time: 60 minutes


1 cup room temperature almond milk
½ cup of honey
¼ cup of melted coconut oil
2 tablespoons lemon juice
Zest of 1 lemon
1 and ¾ cups of spelt flour
¼ cup of ESSA vanilla protein
3 teaspoons baking powder
½ teaspoon cinnamon
2 pinches of salt
1 cup frozen raspberries


Preheat the oven to 180 ° C. In a bowl, mix almond milk, honey, coconut oil, lemon juice, lemon zest, then set it aside. In another bowl, combine all the dry ingredients except the raspberries. Add the other bowl’s ingredients and whisk well. Grab another small bowl and add the raspberries, add a tablespoon or two of flour to prevent the fruit juice from discoloring our dough. If you use fresh raspberries, you can skip this step. Gently add the raspberries to the dough and distribute them evenly. Transfer the dough into a loaf pan and bake in the oven for 55-60 minutes, until the loaf is golden brown and the middle is cooked through. When someone enters the apartment and asks what this wonderful scent is, you know it’s ready and is going to taste good! Allow it to cool slightly before slicing. One more tip: you can try it by adding fresh shreds of coconut.