Preparation time: 15 minutes
Baking time: 1 hour
Yield: Makes approximately 8 slices / 11 g of protein per serving
IDry ingredients:
250 ml (1 cup) unbleached flour
125 ml (1/2 cup) whole wheat flour
125 ml (1/2 cup) Zenit organic vanilla plant-based protein
125 ml (1/2 cup) dried cranberries
30 ml (2 tbsp) ground black chia seeds
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
Wet ingredients:
310 ml (1 1/4 cups) date purée
125 ml (1/2 cup) maple syrup
1 egg
60 ml (1/4 cup) canola oil
165 ml (2/3 cup) milk or unsweetened plant-based beverage of your choice
METHOD
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a loaf pan with parchment paper.
In a bowl, combine the dry ingredients.
In another bowl, combine the date purée with the maple syrup, egg, oil, and milk. Mix well. Add to the dry ingredients and gently stir until the mixture is moist. Pour into the loaf pan.
Bake for 1 hour to 1 hour 10 minutes, or until a knife inserted into the center of the bread comes out clean. Let cool!
Nutritionist’s comment: Excellent pre-exercise snack (1½ to 2 hours beforehand).
This recipe is high in carbohydrates and contains fiber and protein.
You can also serve a slice of date and cranberry bread with Greek yogurt for breakfast in the morning. It’s nourishing and delicious.
Recipe approved by my teens!