I created this loaf spontaneously one evening last week when, with pumpkin puree remaining and meal prep looming, I needed something easy to eat for lunch during the week.
A high protein meal that will keep me full until snack time is something that I, alongside most others, desires. Therefore, when making this loaf, I decided to make sure the protein content was as high as possible. I’ve added in protein powder, but, if you don’t have this, a combination of chia seeds and extra flour will do just fine!
You will need:
- 50g of I heart Pumpkin and chia seed super protein,
- 80g of Sukrin Cake Mix (It’s a sweet mix but this works with the pumpkin SO well),
- 50g of chopped spinach,
- 100g of pumpkin puree,
- 100g of liquid egg whites,
- 100g of diced pumpkin,
- 100ml of water,
- 1 teaspoon of a savoury, paprika spice mix.
Simply combine all of the wet ingredients together before mixing in the dry until well combined.
Pop in to a lined loaf tin and then place in a pre-heated oven at 160C for 30 minutes.
Once cooked, remove from the tin before leaving to cool for until required.