INGREDIENTS:⁣

✅ 6 tablespoons self-raising flour⁣
✅ 2 tablespoons vegan vanilla protein powder (I used  my discount code is “amb-chen” )⁣
✅ 2 tablespoons granulated sweetener (I used  baking blend) ⁣
✅ 4 tablespoons almond milk ⁣
✅ 2 teaspoons runny peanut butter (I used  ) ⁣
✅ Handful frozen raspberries ⁣

FROSTING:⁣

✅ 2 tablespoons vegan vanilla protein powder⁣
✅ 1 1/2 tablespoons almond milk (plus more as needed) ⁣
✅ 1 teaspoon beetroot powder (for colour) ⁣

METHOD: ⁣

1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Line a mini loaf tin (mine was 5 x 10 cm) with non-stick paper.

2. In a bowl, mix together all the ingredients, except for the raspberries, until thick & smooth ⁣

3. Gently fold in the raspberries⁣

4. Transfer the batter to the prepared tin ⁣

5. Bake in the oven for 25-30 mins until a knife inserted comes out clean ⁣
6. Allow the loaf to cool before frosting⁣

7. FROSTING: stir together all the ingredients until a thick & smooth frosting forms.

Spread the frosting over the loaf. Slice and serve