OMG! I love this recipe, it looks really pretty and unique and the taste is very special, so if you want to try something new, love Matcha tea and raspberries like me, then check out this recipe by Mighty Matcha:
- 2 eggs
- ⅓ cup stevia (or sweetener you like)
- 1 teaspoon vanilla extract
- ½ cup natural yogurt (dairy or coconut)
- 1 cup buckwheat or oat flour
- ½ cup almond flour or ground almonds
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- Zest of 1 lemon
- 2 teaspoons Mighty Matcha powder
- 1-2 tablespoons almond milk (I love to make my own)
- 1 cup frozen or fresh raspberries
- Preheat the oven to 190 degrees C and lightly grease a loaf tin with greaseproof paper.
- Whisk together the eggs, stevia and vanilla extract until smooth and frothy. Add in the yogurt and whisk some more.
- Mix together the buckwheat flour, ground almonds or almond flour, protein powder, baking powder and lemon zest in a large bowl.
- Pour into the dry ingredients and mix together to form a smooth batter. Now spoon out half of the mixture into a separate bowl.
- In one of the mixtures, stir in the frozen raspberries and mix to incorporate. In the other bowl, beat in the Mighty Matcha powder and 1-2 tablespoons of almond milk, until smooth.
- Using a spoonful of each mixture at a time, place next to/on top each other in the loaf tin until it has all been used up, then use a knife to gently swirl everything round to create a marble effect.
- Bake in the oven for about 45 minutes in total – until risen and a skewer comes out clean. You might want to cover in foil halfway through baking to prevent burning.
- Leave to cool in the tin for 20 minutes, then turn out onto a wire rack. Slice up and serve, or keep in an airtight container in the fridge for up to 3 days.
Enjoy and please let me know how you like it!