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Food Recipes

Cinnamon-Raisin Protein Bread

It took me a few tries to get this batter just right, but I’m glad I spent the time working it through: this is my go-to food when I need something filling, whether I’m on the run or in between meals, and I could see it becoming a weekly tradition for me to bake a loaf to have around for when I don’t have time to cook or stop to eat. It’s healthy, for sure, but it doesn’t sacrifice taste or texture for the sake of nutrition. It’s sweet (but not too sweet), and the texture is really great: it’s just a bit chewy from the oats, and it’s plenty moist with a little help from soy milk and Greek yogurt.

I love it as a filling breakfast or lighter lunch and, if I have time, a drizzle of honey and some blueberries or banana slices is a great way to add even more nutrients, but it’s great plain, and I’m a fan of it whether it’s hot or cold. Here’s how I make it.

Ingredients:

1.5 cups old fashioned oats
1.5 cups almond flour, sifted
1/2 tsp salt
2 tsp cinnamon
1 tsp baking powder
1 cup soy milk
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
4 tbsp honey
1/4 cup packed light brown sugar
1 packet PBFit® mixed with water or 2 tbsp regular peanut butter
1 tsp vanilla
1/2 cup raisins

protein bread 2

Directions:

Preheat oven to 375 degrees and spray a loaf pan with cooking spray.

Combine all ingredients together in a bowl. Pour into loaf pan. Bake for 50-60 minutes, until edges of the loaf are brown and a toothpick inserted into the center of the loaf comes out clean. {The middle of the loaf might look squishy when it comes out, but as long as the toothpick is clean, that’s OK. It will set as it cools.}

Allow the loaf to set/cool COMPLETELY before removing from pan.
*Using almond flour here saved us some cals and omitted gluten, but it’s not as sturdy a flour option as traditional white flour or whole wheat flour. That means that this bread is gonna be a bit more crumbly than a traditional bread might be. Just make sure you allow it to set completely before removing it from the pan, and store it in the fridge instead of on the counter-top, and you’ll be good to go!

…………………………………………

Yield: 1 standard-size loaf
Serving Size: 1 slice {1/8 of loaf}
Calories: approx. 340 calories per serving
Protein:
10.5g
Carbs: 29g
Sugar: 19g
Dietary Info: Gluten Free*if made with gluten-free oats

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