Ingredients:
- 1 cup almond milk
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 3/4 cup buckwheat flour
- 1/4 cup Vanilla Protein Powder
- 3 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 cup of Stoneybrook frozen raspberries
Method:
Preheat oven to 180*. Add your wet ingredients into a bowl, whisk well and set aside. In a separate bowl, combine all the dry ingredients and mix together. Combine the wet and dry mixture, whisk well.
In a small bowl, add the frozen raspberries and coat with 2 tbsp of flour to prevent them from bleeding into the batter. Gently fold the raspberries through the batter.
Transfer batter into a loaf pan and bake in the oven for 60 minutes or until golden brown. Remove from pan and allow to cool before slicing.
