Protein powders are often used by individuals who are trying to ‘bulk up’, however they aren’t essential. When protein powders are taken at the right time i.e. before or after a resistance work-out, they can help gym go-ers to increase their absorption of amino acids (the break down of protein) and ultimately achieve their required daily intake of protein, which can be as high as 1.7-2g of protein/Kg body weight – this is much higher than what is recommended for the general population: 0.8-1g/Kg body weight.
This super tasty protein loaf can be enjoyed as a part of your lunch or as a snack between meals. It’s low GI (glycaemic index) and with added protein it helps to boost satiety (fullness) too! Oh, and you DON’T have to like rhubarb to like this recipe!! – honestly![ingredients]
*To make oat flour just blend regular oats in your blender! To make this recipe gluten free use gluten free oats.
**Nutrition stats are for per 50g slice with walnuts[method]
I served my loaf with Nutella for a sweeter treat or fat-free Greek yoghurt or quark for a creamy treat.. yum yum!
*This recipe was inspired by Charli Cohen
UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!
*With walnuts – beautiful!
*Made with pumpkin instead of rhubarb!
*With apple instead of rhubarb & raisins!
*This blog post contains an affiliate link. Please read my disclaimer page for more information and for my policy on using protein powders in recipes, gluten-free foods/baking and vegetarian/vegan recipes.
This is such a gorgeous loaf cake! Very easy to make and tasted great warmed up with greek yoghurt, a drizzle of honey and crushed walnuts as a desert 🙂 love how healthy it is as well.
Oooh I love your suggestion! Thank you 🙂 x
So easy to make, I left the rhubarb out, and it still tasted amazing!
Wil have to start using your recipes more often.
That’s great to know thanks Tony! I would be worried that it would be a little dry but clearly not – don’t worry though if you don’t like rhubarb (I don’t!), as you can’t taste it in the final recipe! Thanks for commenting 🙂 x
Made this just now and its so nice. The Rhubarb is a lovely addition and gives the loaf its moistness. Loving all these healthy dessert recepies as Ive got a sweet tooth. 😛
Aw thanks for your lovely comment Karen! I aim to please and will be sure to keep them coming! Nic x
Absolutely yummy. So easy to make and so moist…
Ooh so glad you enjoyed it 🙂 Thanks for your comment! Nic x
Beautifully moist loaf. Tasty, fruity, nutty, love it! I actually substituted the rhubarb for tinned pumpkin (200g) and added a handful of chopped dates instead of sweetner, and because I’m a sucker for dates! Absolutely delicious. Thanks Nic 🙂
Oooh I thought you swapped it for pineapple! Great shout Sarah – I’ve just stocked up on Pumpkin from Waitrose for some winter recipe inspiration!! Thanks for your lovely pic and comment! xx
I am allergic to bananas so decided to make an apple and sultana loaf… I stewed some apples with a stick of cinnamon and a tablespoon of agave, then added some Ella’s kitchen apple purée and some sultanas to the mixture. It is delish!! Nice and sweet too 🙂 will use less wet ingredients next time as it was a bit sticky. Definitely a favourite tho!
Ooh I love the sound of your version! Thanks Amanda!! I’ll post your lovely pic now too 🙂 thank you again! Nic xx
Made this last week and it was delicious, going to make it again today with walnuts! Thank you
Oh that’s awesome!! Thank you for letting me know!!