200 g wholemeal flour

2 large eggs

5 tbsp agave syrup or honey

100 g greek yoghurt

2 tbsp agave syrup or honey

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tbsp coconut oil

1 tbsp vanilla essence

Large handful of raspberries (frozen or fresh)

Loafs are the ideal treat for any athlete, but they're often high in sugar and fat. This raspberry loaf has a base of wholemeal flour and greek yoghurt, making it an ideal high carbohydrate snack for pre/post-exercise or between meals in preparation for training session or competition.

 At a cost of 29p per serving, this loaf makes a great alternative to snacks that contain high processed sugars. They will last around 1-2 weeks when individually wrapped (let them cool first). You can also add ground nuts to the mixture to increase both calorie and 'healthy' fat content. You can also add 2-3 scoops of vanilla whey protein to increase protein content. Bear in mind that adding protein doesn't necessarily make it 'better' or 'healthier'.

See the step by step guide and pictures below. Makes 10 slices.

FAT: 3 g


Preheat the oven (fan) to 180 °C. In a large mixing bowl, mix 200 g wholemeal flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt.


In a separate bowl, mix two large eggs, 5 tablespoons of agave syrup (or honey), 100 g greek yoghurt (natural yoghurt will also work) and 1 tablespoon of vanilla essence. In a cup, mix 20 ml of hot water with 1 tablespoon of coconut oil until it has dissolved. Add this to the wet mixture and mix well. 


Add the wet mixture to the dry mixture and fold together keeping the mixture light and fluffy. Add a large handful of fresh or frozen raspberries and mix again.


Add the mixture to a greased loaf tin. You can also use this mixture to make muffins. Make for 30 minutes. For the final 10 minutes of baking, cover the loaf with foil. Allow the loaf to cool before removing from the tin.