In honour of bread week on GBBO, we thought we'd share this awesome (and easy) recipe from Neat friend, Katie Morgan. Who needs proofing and kneading when you have a blender? This bread is a great Sunday morning treat - just try and share it!
Preheat oven to 180 degrees Celsius, line a loaf tin with greaseproof paper.
Place all ingredients in a food processor and blend until combined - easy peasy! Paul may not quite approve but we're all for ease and simplicity. Pour into your lined loaf tin.
Bake for 35-45 minutes until brown. Cooking time can vary between ovens but make sure the knife comes out clean. Serve warm with yoghurt and berries or a lashing of peanut butter.
Peanut Butter Protein Bread
- 2 servings Neat Nutrition Whey Protein (Vanilla)
- 2 ripe bananas
- 2 tbsns peanut butter
- 1 cup oat flour
- 2 eggs whole
- 1 tsp baking powder
- 1 tbpn coconut oil melted
- 100ml almond milk
- 8 drops stevia liquid
(Nutritionals per serving: Calories = 157; P = 10g, C = 12g, F = 6g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used
Katie Morgan is 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”
Hi, love the recipe, however being vegan can’t use the eggs. Any substitute I could use in place of the eggs?