One 23 × 13 cm loaf, about 10 slices, about 75 minutes. Almond-flour forward and lemon-scented, in the Swiss tradition; the highest in protein, fiber and healthy fat of the set.
Before you start
Quantity
Ingredient
Method
oven
Heat to 175 °C. Grease or line a 23 × 13 cm loaf pan.
150 g
carrots
Grate finely while the oven heats.
35 g
walnuts or hazelnuts
Chop.
Batter
Quantity
Ingredient
Method
3
eggs
Whisk in a large bowl until slightly frothy. Whisk in the remaining wet ingredients until smooth.
180 g
unsweetened soy yogurt
↑
0.8 dl
maple syrup
↑
2 tbsp
neutral oil
↑
1
lemon, zested
↑
2 tbsp
lemon juice
↑
1 tsp
vanilla extract
↑
60 g
whole wheat flour
Sift over the egg mixture (tip any bran left in the sieve back in).
20 g
dairy-free vanilla protein powder (optional)
↑
1 tsp
baking powder
↑
½ tsp
baking soda
↑
1½ tsp
cinnamon
↑
½ tsp
nutmeg
↑
¼ tsp
salt
↑
150 g
almond flour
Add (it will not pass a sieve) and fold until just combined. Do not overmix.
Add-ins
Quantity
Ingredient
Method
grated carrots
Fold in.
chopped nuts
↑
20 g
raisins (optional)
↑
Bake
Quantity
Ingredient
Method
batter
Scrape into the pan and smooth the top. Bake 50–60 min until a skewer comes out clean. Tent loosely with foil once the top is golden, since almond flour browns fast. Cool completely before slicing; it is fragile while warm. Cool 10 min in the pan, then turn out onto a rack.
Notes
Per slice: roughly 8–10 g protein and 3–4 g fiber.
Slice the cooled loaf, wrap slices individually and freeze for up to 3 months. Thaw overnight or microwave 20–30 seconds from frozen.
Adapted from the original Weekly Loaf Rotation: Greek yogurt replaced with unsweetened soy yogurt, butter with oil; use a dairy-free vanilla protein powder (e.g. pea). If the batter looks stiff, add a spoonful more yogurt, since plant protein absorbs moisture.
The third egg gives structure, since almond flour has no gluten.