Ingredients:
- 2 eggs
- ⅓ cup stevia (I used Truvia)
- 1 teaspoon vanilla extract
- ½ cup natural yogurt (dairy, soya or coconut)
- 1 cup buckwheat or oat flour
- ½ cup almond flour (I used Sukrin) or ground almonds
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 teaspoons Mighty Matcha powder
- 1-2 tablespoons almond milk
- 1 cup frozen raspberries
Get baking!
- Preheat the oven to 190 degrees C and lightly grease a loaf tin with greaseproof paper.
- Whisk together the eggs, stevia and vanilla extract until smooth and frothy. Add in the yogurt and whisk some more.
- Mix together the buckwheat flour, ground almonds or almond flour, protein powder, baking powder and lemon zest in a large bowl.
- Pour into the dry ingredients and mix together to form a smooth batter. Now spoon out half of the mixture into a separate bowl.
- In one of the mixtures, stir in the frozen raspberries and mix to incorporate. In the other bowl, beat in the Mighty Matcha powder and 1-2 tablespoons of almond milk, until smooth.
- Using a spoonful of each mixture at a time, place next to/on top each other in the loaf tin until it has all been used up, then use a knife to gently swirl everything round to create a marble effect.
- Bake in the oven for about 45 minutes in total - until risen and a skewer comes out clean. You might want to cover in foil halfway through baking to prevent burning.
- Leave to cool in the tin for 20 minutes, then turn out onto a wire rack. Slice up and serve, or keep in an airtight container in the fridge for up to 3 days.