A blueberry protein loaf cake, ideal for a healthy breakfast or a light snack. Easy to prepare, with simple and nutritious ingredients.
Whisk the eggs with the fruit pulp until you get a smooth mixture.
Add the oil and plant-based drink, then blend again to combine the ingredients well.
Add the yogurt and mix gently.
Sift the flour with the baking powder and incorporate into the mixture.
Add the blueberries and mix carefully to distribute them evenly.
Pour the mixture into the loaf tin and bake in a preheated oven at 180°C for about 40 minutes.
Electric whisk
Blender
Sieve
Loaf tin
Store in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
Ideal for healthy breakfasts, protein snacks and also suitable for baby weaning.
Italia
| Energy (kcal) | 231.91 |
| Carbohydrates (g) | 22.59 |
| of which sugars (g) | 2.28 |
| Fat (g) | 12.74 |
| of which saturates (g) | 2.81 |
| Protein (g) | 7.59 |
| Fibre (g) | 0.83 |
| Salt (g) | 0.43 |
