Project Description

“A loaf of protein bread: It’s easy to make and quick to bake.”

Blueberry & Raspberry Protein BreadIngredients –
1/2 cup of oats (I used gluten-free)
1/2 cup of GN Vanilla Rice Protein Powder
1 cup of liquid egg whites
2.5 tbsps of coconut flour
1 tsp of baking soda
1 cup of frozen raspberries (plus a few more to add on top after blending)
Combine all ingredients and pour into loaf pan. Bake at 170 C (338 F) for about 40 minutes or until tester inserted in center comes out clean.

The result is a “vanilla-y” bread that’s soft, moist, and sweet, with a raspberry tang.

For a twist on French Toast, try slicing loaf, coating slices in egg and pan-fry.

Approximate Nutritionals per one whole loaf:
606 calories/ 75 g protein/ 45g carbs (6.3g sugars)/ 8.4g fat (54.6g sat)/ 16.3g fiber

For 1 out of 8 slices: 76 calories/ 9g protein/ 5g carbs/ 1g fat/ 2g fiber.

By Anna Sward from www.proteinpow.com

Blueberry & Raspberry Protein Bread

 

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