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
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.
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