My boyfriend is ‘bulking’ – which, for those who don’t know what it means, is basically trying to gain mass and muscle. My mission – to make a Chocolate Orange Protein Bread for my boyfriend that he doesn’t feel guilty eating, has a good boost of protein in it and is still a tasty treat. Although his protein powder does contain dairy, I made sure the rest of the loaf was dairy free (for me, the less dairy the better!).
However, it can easily be made dairy free and vegan by swapping the protein powder for vegan/pea protein and swapping out the eggs for chia seeds. Enjoy!
Ingredients for Chocolate Orange Protein Bread
110g pitted dates
180ml boiled water
120g chocolate orange protein powder
100g oats
100g coconut flour
2 tbsp cocoa
60g coconut oil
3 eggs
50g caster sugar
50g maple syrup/honey/date syrup
250ml coconut milk (or any preferable milk)
40g chocolate chips – optional
loaf tin lined and greased
preheat oven to 180oC
1) In a small bowl pour in your pitted dates and boiled water and leave to soak for about 15 mins.
2) Meanwhile use a NutriBullet or food processor to whizz up your oats until they are fine and flour like. Then chuck them into a medium bowl along with the protein powder, coconut flour and cocoa powder. Mix with a wooden spoon until everything is evenly dispersed. Set aside.
3) Melt your coconut oil in a small saucepan over a low heat. Set aside to cool.
4) Now will be about time to drain your dates (saving about 1 tsp of the liquid to the side). Whizz the dates and the tsp of liquid in the NutriBullet/food processor for a few seconds until smooth. Pop this into a large bowl with the eggs, caster sugar, maple syrup and cooled coconut oil. Whizz on a high speed for a few minutes.
5) Add half of the ‘flour bowl’ and half of the milk to the large bowl and mix with a wooden spoon until everything has only just come together. Then repeat with the remaining flour and milk. Sprinkle half the chocolate chips into the mixture and mix again until they are evenly dispersed.
6) Pour this mixture into your prepared baking tin and scatter the remaining chocolate chips on top.
7) Place on the middle shelf of your preheated oven for 20 mins, once the 20 mins is up, cover the top with some foil and then continue cooking for another 20-25 mins. So, in total, around 45 mins.
8) Remove from the oven and leave to cool in the tin and then turn out onto a wire rack to cool completely. Once cooled, it cuts into about 10 generous slices.
SHOW ME THE MUSCLES!
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