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
*With walnuts – beautiful!
*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.