Chocolate Strawberry Protein Loaf
I rather like the idea of chocifying the world. Heck, the whole universe is better with a little chocolate shared around.
If someone tells me they don’t like brussel sprouts, my response is usually … Well, you can’t be expected to love all the foods.
But, if someone tells me they don’t like chocolate, it’s usually followed by an awkward silence. I may even raise an eyebrow, before I reply … I can fix that for you.
A dislike of chocolate is something that I can’t comprehend on any level (I’ve checked down to the subatomic, elementary particle level. Nope, does not compute). My hypothesis is that everyone can love chocolate, if it’s prepared in a way that will appeal to them, and I’m happy to keep testing that theory
It makes me sad when I hear someone say I don’t (can’t) eat chocolate. I am dieting.
Chocolate does not make you fat. Eating too much overall will make us fat.
If chocolate intrinsically made us fat, I’d be the size of a large office complex by now. I am not, for the record. I’m rather petite actually
So here is a light chocolatey and fruity loaf that is awesomely macro friendly, easy to throw together in a single bowl, and bakes in 20 minutes.
It’s also full of good things, low FODMAP, and can be adapted easily.
I added strawberries and pushed some of them into the batter and left others close to the top. The Queensland strawberry season has just got underway and I’ve been lucky enough to score some beautifully sweet and plump fruits.
If you prefer another berry or fruit, add that instead or maybe some nut butter dolloped or swirled in for effect.
Chocolate for breakfast, yes. Why not?
Breakfast, snack, or dessert … it hits the spot.
I’ve mentioned before that my mother loathes chocolate. A perfect testing subject for my experiments in proving anyone can love chocolate.
Guess who has been eating this loaf for breakfast this week? Yes, exactly.
Seems she loves chocolate best when it’s added as cacao or when mixed with hazelnuts in a gianduja. You see? There is always a way
Enjoy!
Print
5 minutes
25 minutes
30 minutes
Makes: 1 x 500g loaf (21cm x 10cm loaf tin, weight is approximate)
Serving Size: 50g (1/10 of recipe)
This loaf is soft and light with a lovely cacao flavour punctured by large pieces of fresh strawberry.
It makes a beautiful breakfast or daytime snack as well as a lovely dessert. Top with Greek yoghurt, and more berries or a dollop of gelato or cream and some grated dark chocolate.
It will keep for a week, but it will not last a whole week, I promise.
If you are not a fan of strawberries, omit them altogether for a simple chocolate loaf OR add in your favourite fruit instead OR if you just happen to have ALL the fat macros to spare, why not add some dollops of nut butter or chocolate pieces?
Ingredients
- 225 grams liquid egg whites
- 25 grams unsweetened cacao powder
- 30 grams whey protein isolate
- 50 grams whole oat flour
- 10 grams psyllium husk (optional)
- 50 grams granulated coconut sugar
- 2 grams vanilla powder (or seeds scraped from 1 vanilla bean)
- 10 grams baking powder
- 50 grams smooth almond butter (100% almonds)
- 5 large strawberries (about 90 - 100 grams), sliced in half
Directions
Weigh and measure out all ingredients before starting.
Preheat the oven to 170℃.
Line a 21cm x 10cm loaf tin with baking paper and set aside.
Place all ingredients into the bowl of stand mixer, fitted with the paddle attachment. Mix on low speed until the ingredients come together.
Increase to medium speed briefly until the batter is smooth.
Transfer the batter to the prepared tin and smooth the top.
Arrange the sliced strawberries on top and gently push them down into the batter. I like to see the tops of the strawberries so I don't push them all the way in. That is just my personal preference.
Alternatively, you can chop the strawberries and fold them through the batter before placing it in the tin.
Bake for about 20 minutes, until risen and a skewer inserted into the centre of the loaf comes out clean but is still moist.
Do not overbake this loaf.
Cool in the tin. Turn it out and serve.
It keeps well for up to 1 week, stored well wrapped, in the refrigerator.
Warm briefly before serving, if you like it warm (I do!).
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Macronutrient Profile
I have included the macronutrient breakdown for the loaf with and without strawberries. This makes it easier for those of you who wish to add more strawberries or replace them with another fruit of your choosing. Simply add in the extra macros for whatever you add!
Chocolate Protein Loaf without strawberries added
