Protein Power Tea Loaf (vegan)
This is a recipe I’ve been waiting to test, and finally over weekend the perfect time arrived. The key ingredient is protein powder, and I used a vegan pea protein powder made by Pulsin’. The UK company have a great range of products and I had been looking for a pea protein powder for a while when I found Pulsin’ at a nearby health food shop.
The protein is isolated from non GMO, sustainably grown yellow split peas, harvested in the EU. 10g (I heaped dessert spoon) gives you 8g of protein, composed of 18 amino acids – those essential things good for repairing cells, building muscle & boosting immune systems. I’ve been adding the powder to my morning porridge in an attempt to up my protein intake, and was interested to see how it would fair with baked goods. Adapting a recipe that was passed on by the café chef at an aquarium where I worked a few years ago, the following tea loaf could be varied to suit taste buds by easily replacing a few ingredients. See the recipe below for more details.
4oz sultanas – soaked in 5 fl oz boiling water & 1 tea bag (regular black tea, or try a chai tea bag!)
1 large banana – mashed
4 fl oz orange juice
1 tbsp honey (or other sweetener to your taste)
1 tbsp oil (olive, safflower, canola)
4oz wholemeal flour (substitute with gluten free alternatives if preferred, with maybe a tablespoon of wheatgerm)
4oz self-raising flour (as above – maybe use oat flour)
3 heaped dessert sps Pulsin’ pea protein powder
1tsp bicarbonate of soda
1tsp baking powder
1tsp cinnamon (if using chai tea maybe skip on the spices)
pinch of nutmeg
*Additional extra – 2oz of chopped nuts
Preheat oven to 180˚C. Grease & flour a 9 inch/ standard loaf tin.
Soak the sultanas in boiling water with 1 tea bag. Set aside.
Mix the remaining wet ingredients in a jug or small bowl.
Then whisk dry ingredients together in another bowl.
Next, remove tea bag from raisins, and strain the raisins – setting the ‘tea’ to one side (you will need it in a few minutes). Pour the raisins into the wet ingredients and stir.
Pour wet into the dry mix, folding together slowly with a metal spoon.
At this point the batter may seem dry. If so, slowly add the tea liquid until the batter reaches a fairly wet consistency. Pour batter into the prepared loaf tin.
Place on a middle shelf in the oven and bake for 40mins – or until a skewer comes out clean.
Turn out on to a rack or plate and serve when cool.
Great when spread with your favourite nut butter and enjoyed with an afternoon cuppa!