ICED BLUEBERRY PROTEIN LOAF
I don't know why it took me so long to make this Iced Blueberry Protein Loaf! This yummy loaf is bursting with blueberries and has a hint of buttery almond flavor. It's gluten-free, dairy-free, and easily made vegan using egg replacer. Best of all, this blueberry protein bread is smothered in sweet sugar-free icing! Perfect for a protein-boosted breakfast or afternoon snack.
Did you know? Just one cup of blueberries contains 36% of your daily vitamin K, a nutrient necessary for blood clotting, wound healing and bone health (source).
For this Iced Blueberry Protein Loaf, I used LIV Body Lean Vegan Protein in Blueberry Cobbler. Such a wonderful flavor in this! LIV Body protein is highly bioavailable with a solid amino acid profile, and it's free of artificial ingredients. You can use my code "NOEXCUSES" for 20% off everything on the LIV Body website!
You should be able to use another pea protein or vegan protein blend, however, I would not recommend trying whey or collagen in this recipe. Their baking properties are too different.
I used gluten-free baking flour for a nice tender loaf. You can also use organic oat flour, brown rice, cassava flour, spelt flour, white whole wheat flour, or all-purpose flour. I have success substituting up to half a cup of the flour for one-quarter cup of coconut flour, but this yields a less fluffy, more dense bread.
To sweeten this Iced Blueberry Protein Loaf, I used my favorite organic stevia blend that's twice as sweet as sugar with no bitter aftertaste. Feel free to substitute baking stevia, granulated erythritol, or monk fruit sweetener if that's what you prefer. Keep in mind, you may need up to twice as much if using a sweetener that measures 1:1 like sugar. If using liquid stevia, please refer to the brand-specific conversion chart.
Since I am not vegan, I used egg whites in this recipe for added protein. If you need this vegan and egg-free, just use a vegan egg replacer!
I also used plain yogurt as a moisturizer, along with unsweetened applesauce and vegan buttery spread. The buttery spread can be swapped for semi-solid coconut oil if you prefer. Or, feel free to use nonfat plain Greek yogurt and unsalted butter if you don't need dairy-free.
Of course, you'll need some fresh or frozen blueberries for this recipe! The pure vanilla and almond extracts are optional, but add a lovely flavor.
For the sugar free icing, I combined powdered monk fruit sweetener, unsweetened almond milk, vegan buttery spread, and pure vanilla extract. This recipe will work any powdered sweetener, any type of milk, and semi-solid coconut oil (melted) in place of the buttery spread.
Here's the printable recipe for this Iced Blueberry Protein Loaf! I hope you'll rate and comment below if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
Iced Blueberry Protein Loaf
This Iced Blueberry Protein Loaf is bursting with blueberries and has a hint of buttery almond flavor. It's gluten-free, dairy-free, and easily made vegan using egg replacer. Best of all, it's smothered in sweet sugar-free icing! Perfect for a protein-boosted breakfast or afternoon snack.
1 cup (130g) gluten-free baking flour*
2/3 cup (80g) vegan protein powder* (I used LIV Body Lean Vegan Protein in Blueberry Cobbler, code "NOEXCUSES" for 20% off)
1/2 cup calorie-free sweetener* (I used one that's twice as sweet as sugar)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
3/4 cup plain yogurt (I used Greek yogurt)
3/4 cup egg whites* (or vegan egg replacer)
3 tbsp. vegan buttery spread* (or coconut oil)
3 tbsp. unsweetened applesauce* (or more buttery spread)
- 1 tsp. pure vanilla extract
1/4 tsp. pure almond extract (optional)
- 3/4 cup fresh or frozen blueberries
1/2 cup calorie-free powdered sweetener* (I used powdered monk fruit)
2 tbsp. unsweetened almond milk* (or milk of choice)
1/2 tbsp. vegan buttery spread* (or coconut oil)
- 1/8 tsp. pure vanilla extract
*See blog post for more substitutions.
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
Add wet ingredients (through almond extract) and mix until no dry clumps remain.
Gently stir in fresh or frozen blueberries.
Line a loaf pan with parchment paper (or grease well with buttery spread) and smooth batter over bottom of pan.
Bake in preheated oven for 45-50 minutes.
While loaf cools, whisk together icing ingredients and spread over top warm loaf.
Cut into eight equal slices and enjoy! Leftovers will keep in the fridge in an airtight container at least a week, or in the freezer at least a month.
Calories (per serving, including optionals): 175kcal, Fat: 4.8g, Sat fat: 1.3g, Carbs: 17g, Fiber: 2g, Sugar: 3g, Protein: 14g, Sodium: 357mg
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