LYB Sticky Toffee Protein Loaf

Method

1. Preheat the oven to 200 degrees and line a loaf tin. Place oats and almonds in a blender and blend to make flour.
2. Make the cake first by mixing the oats with the protein in a bowl. Then blend the eggs, dates and maple in a blender until smooth. Stir the date mixture into the oats mixture adding in the nut butter and the almond milk. You can blend this mixture for a even texture if preferred. Think of the extra arm workout if you don’t though!
3. Scoop the mixture into the baking tin and bake in the centre of the oven for 20-25mins until you can put a knife down the middle of the loaf and it comes out clean.
4. As the loaf cools make the centre mixture by first blending the dates, cocoa, protein, maple and nut butter till the dates are broken down. I like to keep my mixture quite chunky so I blend it for 30 seconds, spoon into a mixing bowl and then mix till well blended and the dates are crushed
5. Cut the loaf evenly in half whilst it is still warmish. Then spoon the centre mixture onto one side. Place the other side back on top so it looks like a steak sandwich and cool in the fridge
6. Make the frosting by mixing 1 tbsp smooth peanut butter with 1 tbsp coconut oil until smooth and then stir in maple syrup. Set in the freezer for 5 minutes before remixing and spreading on top of the loaf. Place back in the fridge for 10 minutes and then slice evenly into 10 pieces to serve! Perfect carby refuel treat to replace your muscle glycogen!