Makes 20 slices
2 cups gluten-free flour
1 cup almond meal
3 scoops WPI90 French Vanilla
1 ½ tsp baking powder
1 tsp bicarb soda
1/2 tsp salt
3 large eggs
1/2 cup grapeseed oil (or other mild vegetable oil)
1 cup Greek yoghurt
3/4 cup almond milk
1 Tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups coconut sugar
3 cups raspberries (frozen, thawed and excess liquid removed)
Line a medium sized baking tray with baking paper and preheat the oven to 180 degrees Celsius. Pour the almond milk and lemon juice into a bowl and set aside (this creates a dairy-free ‘butter milk’).
Place the flour, almond meal, protein powder, baking powder, bicarb soda and salt into a bowl and mix until everything is evenly distributed. Set aside.
In another bowl, add in the eggs, oil, Greek yoghurt, almond milk mixture, vanilla extract and sugar then whisk until combined and smooth.
Make a well in the dry ingredients and pour in the wet, carefully fold until just combined. Add in the raspberries and gently stir through.
Pour batter into baking tray and bake for 45-55 minutes or until golden brown and t a toothpick comes out clean. Allow to cool for half an hour before cutting.