This delicious, slightly sweet, pecan and courgette breakfast protein loaf is a vegan’s delight and works well toasted, as a snack or served up at a picnic with nice vegetable pate’s and spreads.
The addition on Pea Protein powder bumps up the protein content per slice to almost 10g and with 3g of fibre per serving the overall nutritional content of this loaf is impressive.
Prep. Time: 15 minutes
Cook Time: 1 hour
Servings: 12 – 14 slices
- 3 tablespoons of ground flax seeds
- 1/2 cup of water
- 80g of grated courgette/zucchini, skin on
- 125ml of coconut oil, melted and cooled
- 60ml of maple syrup
- 1 teaspoon of vanilla extract
- 250ml of plant-based milk or water
- 200g of wholemeal stoneground or gluten-free flour
- 80g (8 scoops) of Phyto Pro Thrive Unflavoured Pea Protein Isolate
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 25g of desiccated coconut (optional)
- 60g of raw pecan nuts (reserve some for topping but chop the rest)
- Preheat your oven to 180C and line an 8-inch loaf pan with coconut oil and baking paper.
- Mix the ground flax with the ½ cup water and leave for 10mins in a cool place
- Wash and grate the courgette and mix with the coconut oil, Maple Syrup, vanilla and set aside.
- In a separate bowl mix the flour, Phyto Pro Thrive Unflavoured Pea Protein powder, coconut, baking powder and cinnamon together.
- Add your dry ingredients mix to your wet adding the plant-based milk a little at a time to ensure you have a consistency like a cake batter. You may need to add another ¼ cup to get a drop consistency.
- Finally add your chopped pecan nuts.
- Pour into your lined and greased loaf pan and top with whole pecan nuts – place in the centre of the oven and bake for 50- 55mins until a tester inserted into the centre of the loaf comes out clean.
- Allow to rest and cool fully before slicing.
- Store in an airtight container – will keep for 3 days.
- NB.: It pays to be patient and let your loaf cool thoroughly before slicing as it will be crumblier than a regular loaf.