Chocolate Chip Peanut Butter Protein Loaf

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 100g plain flour
• 80g peanut flour (or additional plain flour)
• 1 egg
• 130g peanut butter
• 1 teaspoon baking powder
• Pinch of salt
• 1 teaspoon vanilla essence
• 3/4 cup buttermilk or 1/2 cup standard milk + 3 tablespoons yogurt
• 80g coconut sugar
• 60g coconut oil or butter
• 130g dark chocolate chips

1. Step 1: Pre-heat oven to 180 degrees Celsius.
2. Step 2: Line a loaf tin with baking paper.
3. Step 3: Place all dry ingredients in a bowl and mix to combine.
4. Step 4: Combine butter/coconut oil and peanut butter. Heat in the microwave to melt slightly.
5. Step 5: Add peanut butter mix and all other liquids to powder mix. Stir well to combine.
6. Step 6: Pour into lined loaf tin.
7. Step 7: Bake for 20 minutes or until skewer comes out clean.
8. Step 8: Best enjoyed while warm. Or allow to cool completely before storing in an airtight container for up to 5 days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!