Raspberry Vanilla Protein Bread

1: Preheat oven to 180°C/350°F.

2: In a bowl, combine almond milk, agave or maple syrup, melted coconut oil, lemon juice, and lemon zest.

3: In a separate large bowl, combine buckwheat flour, vanilla protein, cinnamon, baking powder, and salt.

4: Pour the wet mixture into the dry mixture and whisk until smooth.

5: Coat frozen raspberries with flour to prevent bleeding and gently fold them through the batter.

6: Transfer the batter into a loaf pan, top with shredded coconut, and bake for 55-60 minutes until golden and cooked through.

7: Cool before slicing and enjoy.