Monthly Archives: November 2012

Lemon and Poppy Seed Madeleine

A little while ago, I got all excited by the idea of making some lemon and poppy seed protein doughnuts.  That’s a lie.  I got all excited by the idea of making lemon and poppy seed doughnuts, cakes, cookies, protein bars, desserts, tarts … pretty much anything.  I posted the question on the Facebook page “Lemon and poppy seed?  What say you?” and the response was enthusiastic, for both healthy, high protein treats as well as more standard, indulgent fare.

So I had planned something like cookies, or a pound cake or something comforting.  But then my weekend plans got derailed.  Again.  You see, I don’t get out much.  Sometimes it’s my fault, and sometimes it’s just life getting in the way.  As it is wont to do sometimes, right?  It is wont to do this often, in my case.

But last weekend, I really really wanted to go to the Paris to Provence Festival here in Melbourne.  It’s an annual event and I missed it last year, much to my dismay.  Lots of food and cooking demonstrations, sessions about travel and French real estate, street performers, French food, food, food, and French products, both imported and locally made, by enthusiastic Francophiles … all on display and all to be sampled and enjoyed.  All this in the beautiful gardens of Melbourne’s Como House.  The weather was sunny, warm and perfect.

But life got in the way.  Again.

So I got up early in the morning to make my lemon and poppy seed cake … but ended up making Madeleine instead.  Just to bring a bit of France into my weekend and make up for missing the festival this year.  There were no random French street performers, no stalls of lovely French goodies, but the house was filled with the delicious aroma of a French bakery and Madeleine were enjoyed by all.

Well, sure, I’m wheat intolerant so I only had a bite or two … hmmm, I just can’t win, can I?  😉

But they were all gone in 24 hours, which is a nice way of saying that they were superb and making them took my mind off all the other things I was supposed to be doing that weekend.   The freshness of the lemon and the sweet crunch of the poppy seeds were perfect against the buttery lightness in a Madeleine.

They are delicious served on their own with an espresso or cup of tea, or as part of an afternoon tea spread.  They are also fantastic served along side a creamy lemon gelato as part of a dessert.

If you’d like to see what this year’s Paris to Provence Festival was like, have a look at all the wonderful photos here.   It’s not the same as being there but it’s something.

There are various traditional versions of the Madeleine recipe, some richer with butter, some lighter and more  airy in texture.  But all are buttery sponge-like cakes that are best eaten the day they are made, although they do keep for a couple of days, if you store them in an airtight container, at room temperature.

My preference depends on whim so I made these based on the classic Lenôtre recipe (the original is a vanilla and honey Madeleine).  Because that’s where my whimsy took me.  It also gave me a couple of hours in between to get started on the weekend’s duties 🙂


Makes 18 Madeleine


  • 110 grams unsalted butter, at room temperature
  • 3 large eggs,  at room temperature
  • 110 grams sugar
  • 20 grams of a light, floral honey (e.g. orange blossom)
  • a pinch of salt
  • 150 grams flour
  • 5 grams active dried yeast
  • 10 grams poppy seeds
  • finely grated zest of 1 medium lemon
  • 15 millilitres (1 metric tablespoon) freshly squeezed lemon juice
  • 20 grams unsalted butter, at room temperature, to grease the pans

Melt the butter and set aside to cool.

In the bowl of a mixer, combine the eggs, sugar, and honey.  Whisk until pale, light, and doubled in volume.  Sift together the salt and flour.  Add to the whisked egg mixture, and add the yeast and poppy seeds.  Mix until well combined.  Drizzle over the melted and cooled butter, and mix until the dough is smooth.  Cover with cling film and refrigerate the dough for two hours.

Preheat the oven to 225℃.

Use the extra butter to grease your Madeleine pans.  Be generous!  Dust them with sifted flour and tap out the excess.  Fill the Madeleine molds about three-quarters full with a tablespoon or so of the dough.  Leave a mound in the centre if you would like to get the classic dome in the centre of your Madeleines.

Place in the oven and reduce the temperature to  200℃.  Bake for about 3-4 minutes.   Reduce the oven temperature to 180℃ and bake for a further 4-5 minutes until risen and golden.  Do not over bake the Madeleines or they will become dry.

Remove from the oven and tap to release the Madeleines.  If you have prepared your pans correctly, they will generally just slide out easily, without the need for vigorous encouragement 😉

If you only have one Madeleines pan of 12 molds, bake in two batches.  Simply wait for the pan to cool sufficiently, use the remaining butter to grease the molds, dust with flour as per directions above, and proceed to fill and bake the remaining Madeleine.

Cool the Madeleine and serve on the same day or store, airtight at room temperature for up to 2 days.


Filed under All Recipe Posts, Biscuits & Cookies, Cakes, Fruit

Fruity ProFroCho Pops

It’s beginning to feel a lot like summer … at least here in Australia.  The days are longer, definitely warmer and sunnier, and summer fruit and vegetables are just bursting out of the ground.   It’s all so colourful and enticing, isn’t it?  Looks like a breakfast bowl from heaven but hey, I prefer to have my fruit at night-time.  Mainly because carbohydrates seem to agree with me more if I have most of them in the evening.   Strictly speaking, I should be giving mango a wide berth due to that pesky fructose intolerance issue but nobody gets between me and my mango 😉

So of course one’s mind turns to frozen desserts.  Well, my mind turns to frozen desserts.  Doesn’t yours?  But they’re usually loaded with sugar and fat and kinda low in protein.  They don’t have to be though, do they?  Nope.

Time for some protein frozen yoghurt.  Some pro-fro-yo … well, that’s what I like to call it 😀

A few things to remember about frozen yoghurt … if you use non-fat yoghurt and lots of fruit, it will be somewhat icy in texture.  I’m OK with that.  Just make sure you churn it well to achieve a lovely creamy consistency and you will minimise the iciness as much as possible.  To avoid an icy texture you will need fat and sugar.  Both of these will help maintain a creamy soft texture after the frozen yoghurt is churned.  Frankly, though, my family has enjoyed this as the frozen yoghurt popsicle goodness that it is.

You can substitute other fruit combinations for the ones listed in the ingredients here.  In that respect, there are endless possibilities.  Get creative!

You can make individual serve popsicles, or set the yoghurt in a mold for a lovely dessert, topped with more fresh fruit or some dark chocolate drizzled on top, or whatever you fancy.  Alternatively, set in a tub and scoop it out to serve.

It is not necessary to chop and freeze the fruit before mixing all the ingredients but it speeds up the churning process.  If you get a sudden urge to make some frozen yoghurt but haven’t frozen any fruit, just use it fresh.

This frozen yoghurt is gluten and tree nut free and has no added sugar.  It can be made suitable for anyone with a fructose intolerance if you use a different fruit in place of the mango.

I have used casein powder to boost the protein content.  Don’t be tempted to add too much casein to increase the protein content … too much protein powder will adversely affect both the texture and flavour of the froyo.

I have used Chobani yoghurt for this as it has about twice as much protein as other yoghurt and it has a lovely extra thick texture and a great flavour.    This is why I’ve called this ProFroCho 😀   Oh, humour me a little, please?

If you use a yoghurt that isn’t particularly thick, strain it beforehand through a lined colander or sieve.  You will need about 1 1/2 the amount of yoghurt as specified in the recipe.

I hope you enjoy this one!  Macros are all included below the recipe, as always.   I know the serving sizes specified below are modest … some of you will likely consume three to four servings in one sitting.  In that case, awesome macros 🙂

Makes 1 x 1440 gram tub or 12 servings (120g) or 20 small popsicles (72g)

Mango Vanilla Protein Frozen Yoghurt*
400 grams mango flesh, chopped and frozen
450 grams thick 0% plain Greek yoghurt (I used Chobani 0% Plain Greek Yoghurt)
20 grams unflavoured micellar casein (I used Professional Whey Micellar Casein)
1 teaspoon vanilla bean paste
Strawberry Banana Protein Frozen Yoghurt*
150 grams strawberries, hulled and frozen
100 grams banana flesh, sliced and frozen
300 grams thick 0% plain Greek yoghurt (I used Chobani 0% Plain Greek Yoghurt)
15 grams unflavoured micellar casein (I used Professional Whey Micellar Casein)

* I did not add any sweetener because the fruit was so sweet and fresh, it was more than sweet enough.  However, feel free to add a little stevia or your preferred sweetener and account for it in the total macros.

Mango Vanilla Protein Frozen Yoghurt
Place the pre-frozen mango in the bowl of a food processor or a blender and process or blend until smooth.  Transfer to a bowl and add the yoghurt, casein powder, and vanilla.  If you are using sweetener, add it now.  Whisk together until smooth and thick.

Process in an ice cream machine until ready or do it the old-fashioned way and freeze for 30 – 60 minutes.  Whisk or blend the mixture to distribute the ice crystals evenly and return to the freezer.  Repeat one or two more times until ready.
Strawberry Banana Protein Frozen Yoghurt
Place the pre-strawberries in the bowl of a food processor or a blender and process or blend until smooth.  If you prefer, strain the berry puree to remove seeds.  I did not bother.  Add the banana and process until smooth.  Transfer to a bowl and add the yoghurt, and casein powder.  If you are using sweetener, add it now. Whisk together until smooth and thick.

Process in an ice cream machine until ready or do it the old-fashioned way and freeze for 30 – 60 minutes.  Whisk or blend the mixture to distribute the ice crystals evenly and return to the freezer.  Repeat one or two more times until ready.

If making popsicles, add some of the strawberry banana frocho to each popsicle mold.  Top up with the mango vanilla frocho.  Make sure there are no air pockets and tap the molds lightly on a bench.  Place the stick base into the frocho, seal and freeze for six to eight hours until ready to serve.     I used my cute little Chobani popsicle molds 🙂

If making a molded frozen yoghurt dessert, line a large mold with cling film.   Layer the different flavoured frozen yoghurt in the mold or, swirl them in patterns, as you wish.  Cover with cling film and freeze for six to eight hours until ready to serve.

Decorate with fresh fruit to serve.

Tip: to achieve clean slices, dip a knife in hot water before carefully slicing into the frozen yoghurt.

Macronutrient Profile
I have provided macros based on the recipe, as specified above.  Note that Chobani yoghurt generally has about twice as much protein as most Greek yoghurt.

Each slice is about 120 grams for 12 servings.  Each small Chobani popsicle is about 72 grams.


Filed under All Recipe Posts, Fruit, Protein, Protein Desserts, Special Diet

Raspberry and Chocolate Financiers

I know that many bloggers cook, bake, and generally prepare fabulous food and recipes with their blog in mind.  Out comes the semi-professional food photography gear, amazing props, flowers, table settings, and hey presto, a few days of intensive preparation and forethought produce stunning pictures to accompany posts that are thoughtfully written, peppered with witticisms and engaging anecdotes that give you a sneak peak into the author’s life, interests, and passion for cooking.  I love those blogs.

This is not one of those blogs.   This blogger still struggles with being able to time her baking and food preparation to coincide with a photo shoot that can only occur within a small window of opportunity during the course of any given day, weather permitting, so that the combination of camera and lighting won’t destroy what the naked eye can plainly see, and the other senses experience.  Breathe.  All despite some rather nifty equipment.

This blogger refuses to rent or buy fancy schmancy food photography props and doesn’t spend hours lost in homewares stores gushing over tableware and assorted knick knacks that would look just so.  She simply doesn’t have the time or the storage space at home to keep it all.  Her pantry is full of baking equipment, chocolate making gear, kilos of chocolate, shelves upon shelves of ingredients, and more chocolate …

This blogger doesn’t prepare recipes for the blog.  She just blogs them when she can, because they are worthy of being shared, at least she would dearly love to think so.  Sometimes, they’re recipes she’s been making for years, or maybe something she’s only just created and made a few times to make sure it’s fully tested, and reliably reproducable.   But she usually bakes and prepares them to be eaten, by herself, by the family, by friends, at functions … so her photo shoots are generally hurried, not always in the best light, and  largely raw and unstylised.

Her blog posts are not planned, thought through, rehearsed, or proof-read.  She simply writes what comes to mind.

But the love that goes into each recipe knows no bounds … and so it’s with gratitude to everyone who follows and supports this blog, that I’m sharing with you all, this recipe for my raspberry and chocolate financiers.

I love financiers.   Like eclairs, I sometimes dream of opening up a financiers bakery with the aim of making financiers the next big thing.  They are so wonderfully buttery and sweet, and lend themselves to infinite variations in flavour and texture.   Commercially available ones more often resemble stodgy bricks of solid almond meal, with what I can only imagine is a tonne of sugar and shortening, and have little in the way of flavour.  Worse still, they are usually served stone cold.   They are an insult to what is a classic and elegant French almond cake.

A real financier starts with butter, browned to an aromatic and nutty perfection.  Egg whites whisked to a frothy foam and nut meal, flour and sugar folded in.  The flavourings you choose to add are infinitely varied.  Fruit, nuts, chocolate, liqueur, citrus curd, caramel, spices … whatever your heart desires.  The result should be rich but light and buttery in texture.

I love these raspberry and chocolate financiers and they are one of my favourites.  Raspberry and chocolate is such a classic combination and adding a little Framboise ganache on top makes them extra special.  They have been very popular and I hope you love them too.  I wish I could share with you what the eye can see that the camera has not allowed, the wonderful aroma of these little cakes, and their delicate flavour and texture … but technology has not yet come this far.   Perhaps I can persuade you to make them instead and let me know 🙂

I’ve used a variety of chocolates to make these, all with excellent results.  Some of the best include Valrhona’s Manjari, Michel Cluizel’s Maralumi, Willie’s Cacao Madagascan 71, and Felchin’s Maracaibo Intenso 66%.   But any really good quality chocolate would be fantastic.  Enjoy!

Makes 15 standard financiers

150 grams unsalted butter, cut into pieces
125 grams almond flour
85 grams plain flour
200 grams icing sugar
200 grams egg whites (6 large)
100 grams raspberries, fresh or frozen
50 grams dark chocolate or couverture, chopped into small pieces

a little extra icing sugar, for dusting

Preheat the oven to 170°C.
I used silicon moulds so had no need to grease and line them.  If you are using standard financier, muffin, or cupcake tins, brush them with some extra melted or softened butter and dust with flour.  Tap out any excess flour, and set aside.

Place the butter into a stainless steel saucepan and melt over a low heat.  Cook until the butter starts to brown and gives off a lovely nutty aroma.  When browned, remove the butter from the heat and pour in to a dish to cool.

Sift together the almond flour, plain flour, and icing sugar.  Add the raspberries and chocolate to the flour and sugar mixture and toss to coat the berries.  Whisk the egg whites until foamy.   Do not whisk until soft of stiff peaks, as you do not want to create a meringue.  Fold the dry ingredients gently in to the whisked egg whites.  Drizzle the browned butter over the mixture and fold gently into the mixture until incorporated.

Divide the batter between the 15 moulds.  Bake the financiers for about 30 minutes at 170°C, until risen and slightly golden on top.  Remove from the oven and allow the financiers to cool, in their molds.
When cooled, gently remove from the moulds, and place on a serving platter. If not using silicon moulds, gently run a flat knife around the inside edge before easing out the financiers.
Dust liberally with icing sugar to serve or lightly dust with icing sugar and pipe rosettes of Framboise Ganache on top of each financier prior to serving.

The unadorned financiers will keep for several days, stored in an airtight container, at room temperature.  If using the ganache, it is best to frost the financiers before serving.

Framboise Ganache
85 grams dark chocolate or couverture
150 grams cream, 35% fat
20 millilitres Framboise or Crème de Cassis
20 grams butter, at room temperature


Chop the chocolate into pieces and place in a plastic bowl, suitable for the microwave.  Microwave for about 60 seconds.  The chocolate will not be fully melted.  This step is not mandatory.   If you skip this step, chop the chocolate finely so that it will melt more easily.

Place the cream in to a small saucepan and bring to simmering point.  Pour the cream over the chocolate, add the Framboise, and gently stir with a whisk until the chocolate is melted.  Add the butter and whisk gently until smooth and shiny.

Fit a piping bag with a decorative tip and push a little of the bag into the tip to form a seal.  Fill the bag with the ganache and flatten it on a bench.  I do this to help it cool more quickly and set to a piping consistency.  In warm weather, you may need to set the bag on a tray and place in the refrigerator for 10 minutes or so.

When the financiers are ready, dust the financiers lightly with some icing sugar.  Pipe some ganache on to each financier, and serve.


Filed under All Recipe Posts, Cakes, Chocolate, Cupcakes, Fruit, Tarts & Patisserie

Lemon Poppy Seed Proughnuts

I’m overdue with a recipe for a low-fat proughnut (aka protein doughnut) so here it is!  I should also have posted something wicked and sweet as I’m overdue for that too but hey, one thing at a time 🙂

There’s a very inspirational gal out there who loves the combination of lemon and poppy seed.  She’s made some amazing changes in her life in the last year or so, not least of which, is her own physical transformation.  She’s not finished yet but so far she’s inspired a considerable number of people with her determination, consistency, and joy de vivre, despite a number of setbacks and interruptions.  Including me.

Lemon and poppy seed generally imply wickedly sweet concoctions … cookies, pound cake, muffins, sugary buttery goodness.  It’s what makes lemon and poppy seed so fabulous in sweets.  The combination comes alive with butter and sugar as its canvas.  Well, sure, but I swear you can still have something healthy and enjoy that lemon poppy seed deliciousness.  Even in a doughnut.  So this is for Bella, because I know you don’t indulge in cake and sweet treats too often!

It’s also for the guys on AUSBB and for everyone on the Chocolate Chilli Mango Facebook page who responded with a resounding YES when I asked if you’d like a lemon and poppy seed recipe.  I promise I’ll post another lemon and poppy seed recipe with butter, sugar, and all that bad good stuff next week.  I have one I want to make in the next few days … ooh la la, c’est française 🙂

I originally made some low-fat proughnuts with pureed fruit but I just didn’t like them at all.  I know it’s because of my food intolerance as everything that makes me react seems to put me off a bit these days.  Which is just as well, I guess.  But I’m wanting to make mango proughnuts … of course … so watch this space :p

These doughnuts are very delicate and have a light and open texture.  They’re more cakey than the average baked doughnut.  They are low in fat so are best served warm from the oven or gently reheated in a microwave before serving, if you have leftovers.  Otherwise, they can seem dry once cold and stored.  They taste great on their own or served with a big dollop of yoghurt in the centre … or possibly some lemon and poppy seed casein pudding, or protein fluff, or ice cream.  For the win!

OK I sprinkled a little icing sugar over these, but that’s purely for artistic reasons.  Let’s face it, that’s as much artistry as you get in my photos so I think it’s defensible, yeah? 😀

Don’t have a doughnut pan?  Bake them in cupcake or muffin tins, or make a small loaf.  You will need to adjust the baking times, but just watch the carefully.

They are gluten-free if you choose your oats as such, and they are free of tree nuts and added sugars.  They are also suitable for anyone on a low fructose (fructan) diet.  Macros are sensational and you’ll find them below the recipe.

I hope you enjoy these!  They’re a great post workout treat.

My mother scoffed most of the first batch so I’m taking that as a bona fide endorsement.  🙂

Makes 6 – 8 large or 18 mini doughnuts

100 grams gluten-free oat flour (or regular oat flour)
40 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or substitute rice protein)
90 grams granulated stevia blend sweetener preferred sweetener)
1 teaspoon gluten-free baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
10 grams (1 tablespoon) poppy seeds
1 large egg
125 grams 0% thick Greek yoghurt (I used Chobani Plain 0%)
65 millilitres non-fat milk (or non-dairy milk)
15 millilitres (1 tablespoon) macadamia nut oil
1 medium lemon, zested and juiced

Preheat the oven to 180℃.

Grease the doughnut molds, place them on a tray, and set aside.  I simply use a light olive oil spray as my molds are not of the non-stick variety.

Measure out the dry ingredients and place in a large mixing bowl.  In a smaller bowl, combine the wet ingredients from the egg through to the zest and juice of the lemon. Whisk the wet ingredients together with a whisk or a fork.  Add the wet mixture to the dry mixture and beat on low to medium speed until the batter is smooth.

I find it easiest to pipe the mixture into the molds.  To do this, fill a disposable piping bag with the doughnut batter and snip the end to allow a reasonably large opening, and pipe the mixture evenly between each mold.  Alternatively, spoon the mixture carefully into each mold with a spoon.

Bake for about 12 to 15 minutes until gold and cooked through.  Take care to not over bake them.  They will deflate slightly when you remove them from the oven but don’t worry!  They are quite delicate in texture.

Let them cool slightly before serving.  These are best eaten, served warm from the oven.  If storing leftovers, keep them in an airtight container in the refrigerator.  Warm through for 10 seconds or so in a microwave before serving.

Top with a protein frosting of your choice or enjoy plain or with some almond butter!

Check out the light, open texture 🙂

Macronutrient Profile
I’ve included macros as per the ingredients used in the recipe above.  As usual, if you deviate from the recipe, you will need to account for some variation in macros.


Filed under All Recipe Posts, Protein, Protein Doughnuts, Special Diet

Banana Chocolate Chunk Protein Bread

You’d be forgiven for wondering why the number of recipes pairing bananas and chocolate on this blog are proliferating.  Well, the truth is … I really love bananas with chocolate.  But I’ve also found that bananas, like berries, are a fruit that I can eat and enjoy without fear of a nasty GI Jane backlash from my gut.  So there is no bad with bananas and let’s be totally honest here.   Doesn’t everyone love bananas with chocolate?  Almost everyone, then? 😉

This isn’t the first banana and chocolate protein bread on this site … but I’ve turned the first one upside down and spun it around this time.  I love a chocolate bread with bananas in it, but I also love a banana vanilla bread with some chocolate strewn throughout.  Something for every mood and for everyone.

Down to business!  This bread has an open texture and is moist and light for a protein bread.  I did not add any extra sweetener as I quite like the sweetness from the banana.  If you prefer your bread sweeter and more cake-like, feel free to add some, to taste.  I also used 100% cacao chocolate as I love the contrast of the intense chocolate to the banana.  Use whatever you prefer, but know that a lower cacao content will generally mean the carbohydrate content will increase, mostly due to the addition of sugar.

Of course, some of you prefer to use flavoured protein powders.  If so, this would work best with vanilla flavoured.  In that case, you can omit the vanilla, and you may find that the sweetened powder will make the bread sweet enough, if you prefer it sweeter.

This recipe is suitable for anyone on a low fructose and fructan diet, as well-being tree nut free.  If you use gluten-free oat flour, it will also be suitable for anyone on a gluten-free diet.  You can use rice protein in place of the whey and casein along with a non-dairy yoghurt substitute if you wish to make it dairy free.  There are some great coconut milk based yoghurt out now which would be fantastic in this bread.   This bread is also refined sugar free and free from added unrefined sugars.

The photos are pretty simple as I was busy cooking up my weekly stash of goods.  Making an effort to get my daily diet back on track this week!  This banana bread is my guilt free, nutrition-packed, snack on the go 🙂

You will find the macronutrient profile at the bottom of the recipe.  This recipe serves about six so that one-sixth of the recipe provides about 19 grams of protein.  It has some good quality carbohydrates, is relatively low in fat and provides about 3 grams of dietary fibre.   Not bad at all, is it?  🙂

Makes 1 loaf  (21cm x 10cm loaf tin)

165 grams egg whites (or 3 large eggs)
225 grams very ripe banana (edible flesh only, about 3 medium)
75 grams oat flour (gluten-free, if required, or substitute quinoa flour)
15 grams coconut flour
40 grams unflavoured whey protein (I used Professional Whey NZ WPI or rice protein)
30 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or rice protein)
1 teaspoon vanilla powder (I used Professional Whey Organic Vanilla Powder.  Substitute vanilla bean paste or seeds scraped from 1 vanilla pod)
1 teaspoon bicarbonate of soda
150 grams 0% thick Greek yoghurt (I used Chobani Plain 0%)
50 grams dark chocolate, chopped into chunks or shavings (I used Willie’s Cacao Venezuela Black Carenero 100%)
sweetener, to taste (optional)*

*I did not add any sweetener as the bananas were very ripe and super sweet enough for me.  However, check the batter to make sure it is sweet enough for you.  If not, add some of your preferred sweetener, whether it be honey or maple syrup, pureed medjool dates, coconut or rapadura sugar, or stevia or a stevia blend.

Preheat the oven to 180℃.

Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold.

Place the egg whites (or whole eggs) into a large mixing bowl.  Mash 150 grams of the banana and add to the egg whites.  Beat on a low to medium speed until the egg whites are frothy and the banana is well incorporated.  The mixture should be whipped and creamy.  Reserve the remaining 75 grams of banana.

Sift together the oat flour, coconut flour, whey and casein powders, vanilla powder, and bicarbonate of soda.  Add half of the dry ingredients to the bowl and mix well.  Add the yoghurt and beat again.  Add the remaining flour mixture and beat until smooth.    If you wish to make this bread sweeter, test the batter and add your preferred sweetener and mix in well.

Slice or chop the reserved banana.  Add the banana and chopped or shaved chocolate and fold in to the batter.  Pour the batter into the prepared loaf tin.

Bake for about 30 to 35 minutes until risen, and a skewer inserted in the centre comes out clean.  Remove and cool on a wire rack before turning out.

This loaf keeps, wrapped, in foil, in a freezer bag, in the fridge for several days.   It is best served slightly warm.  It’s fantastic spread with some freshly made peanut butter or topped with ricotta, cottage cheese, or thick yoghurt and extra fruit as a snack, breakfast, or dessert.

Macronutrient Profile
The macros provided below are all based on the recipe as stated.  I used egg whites and the combination of whey and casein proteins as stated.  Expect some variations if you use other protein powders and if you use whole eggs, although the variance will be small.

The difference might be more pronounced if you use a different chocolate, unless you use another 99% or 100% cacao chocolate.


Filed under All Recipe Posts, Chocolate, Protein, Protein Bread, Special Diet