Quinoa Coconut Protein Loaf

This high-protein bread is great for those early mornings when you need breakfast in a hurry before rushing out the house. Eat it sweet topped with nut butter and fruit or savoury with smashed avo for a seriously Instagrammable breakfast! It even tastes amazing just on it's own. 

 

Quinoa Coconut Protein Loaf

 

METHOD:

Preheat oven to 180 degrees Celsius. Line a loaf tin with baking powder.

Place all ingredients in a food processor or blender and mix until you get a sticky batter. Pour into a loaf tin and bake for 40-45 minutes until golden brown

Remove and cool on a wire rack before turning out.

 

This recipe is from Katie Morgan, an Aussie blogger who writes about all things health, nutrition, fitness, love and travel on her website: Kale and the Kettlebell. She’s dedicated to living a healthier, happier and more active lifestyle. Obsessed with protein pancakes, smoothie bowls and nut butter, Katie is a big advocate for everything in moderation. Her hottest tip? Stop trying to eat and exercise for how you look - focus on how you feel and you will be surprised with the results. “Take care of your body – it’s the only place you have to live forever” 

 

Quinoa Coconut Protein Loaf
(Serves 10)

  • 75gms quinoa flour 
  • 75gms coconut flour
  • 2 TBS psyllium husks
  • 60gms Neat nutrition naked whey powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2/3 cup liquid egg whites
  • 125gms plain fat free Greek yoghurt

Nutritionals per serving: Calories = 147; P = 11g, C = 7g , F = 1g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used