Combine the dry ingredients in a large bowl. Add in the wet ingredients, except the grated carrot, and blend together using an immersion hand blender/food processor. If the batter looks too thin, stir in some more buckwheat flour, if it’s too thick, add a splash more milk.
Stir in the grated carrot. Scrape the batter into a lined tin, lightly oiled with Myprotein Coconpure Oil. I used a 20cm square tin, but you can use any – little loaf moulds work well and are handy for a quick snack to grab on the go! Bake at 180C for 25-35 minutes, or until a skewer poked in the middle comes out clean.
*I used unflavoured protein powders, however I have used Vanilla and Cookies & Cream flavours in place of them, and they worked just as well – just be careful not to make the batter too sweet as the flavoured versions already have added sweetener!
**You can use 2 eggs instead of the 4 egg whites, and any kind of milk you have to hand!