INGREDIENTS
- 2 cups oats
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 cup boiled soy milk (or other milk of choice)
- 3 eggs
- 1/2 cup extra virgin olive oil
- 15 pitted dates
- 1 scoop Straight Up Performance Vanilla Bean Whey Protein
- 1 scoop Straight Up Performance Collagen
- 3 grated carrots
DIRECTIONS
- Start off by bringing your soy milk to the boil and pouring over the dates in a heat proof bowl. You can leave these to sit while you prepare the remaining ingredients.
- Preheat your oven to 180 degrees and line a loaf tin with baking paper.
- Put oats into a blender and blitz until they become a powder.
- Add oats and remaining dry ingredients to a bowl and set to one side.
- Grate carrots and add to dry ingredients.
- In the same blender you already used for your oat flour, add eggs, oil and dates with the milk they have been soaking in. Blend until smooth and creamy.
- Pour the wet mixture into the dry mixture. Stir well and then pour into a loaf tin.
- Bake at 180 degrees for 40 minutes. Everyone's oven is a little bit different so I recommend inserting a knife -f it comes out clean its ready. If your knife comes out sticky then I suggest cooking for another 5-10 minutes and checking again.
This super high protein, high fibre bread is a great breakfast or snack any time of day. It's delicious served as is or topped with cream cheese or cottage cheese.
