200ml coconut milk
1/2 tsp vanilla extract
1 tsp Splenda liquid (equivalent to half a cup of sugar)
40g unsalted butter, melted
1/4 cup Whey Protein Isolate (unflavoured)
3/4 cup almond meal
1/4 cup linseed meal
1 tsp baking powder
1 tsp cinnamon
75g shredded coconut (1 cup firmly packed)
50g frozen blueberries or raspberries (Optional)
Preheat oven to 175Â°C. Lightly whisk egg, coconut milk, Splenda and vanilla extract together.
Combine Whey Protein Isolate, almond meal, linseed meal, baking powder, cinnamon and coconut in a bowl and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined. Finally add melted butter and stir until the mixture is just smooth. If using, add blueberries/raspberries at this stage.
Pour into a loaf tin and bake for 30 minutes, or until cooked when tested with a skewer. Serve in thick slices, buttered.
To make a coconut chocolate loaf:
Omit cinnamon; add 2 tbsp cocoa, 50g instead of 75g of coconut, 1/3 cup walnuts, a little more sweetener.