Lemon & Poppyseed Protein French Toast: It’s The Last Bite You See

This was really tasty and I didn’t take any good pictures. Eating can sometimes get in the way of photography, you know? Particularly when the battery of one’s camera dies as soon as one turns it on and post-workout hunger leads one to devour one’s food. So… the pictures accompanying this post?I’m afraid to say they’re of the last bite.


170g liquid egg whites
1 scoop Tera’s vanilla whey
1/2 cup quinoa flakes
6 brazil nuts
1/4 cup applesauce
1 tablespoon wheat bran
1/2 tablespoon poppy seeds
1/2 tablespoon vanilla essence
1 teaspoon baking power
Peel from 1 lemon


1. Blended together and baked at 170 C (338 F) for ~ 30 minutes. What I did was bake the above in a rectangular brownie tray so that what greeted me out of the oven was a rectangular cake. This rectangular cake I then cut into four slices.

2. Bueno, when munch-time arrived, what I did was layer two slices with almond butter and maple syrup, yumyum. It had the crunch of the poppyseed and the ummmmph of the lemon and all this with the almond butters turned out so so very nicely. At the end, with the syrup, mmm it was like a magical stack of French Toast! mmmmmm :-)))))

Macros per Serving (out of 4):

15g protein
17g carb (4.4g sugars/3.4g fiber)
6g fat (1.2g sat) 

To be perfectly frank, I kind of thought the mixture would have worked just as well if I’d baked it inside muffin cases (Lemon & Poppyseed Muffins = delish). It could have also been baked inside a bread loaf for more of a Lemon & Poppyseed Loaf (—> mmmm!!)

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