Need a delicious and healthy Breakfast or Snack Idea? These bars are where its at!! Plus, you can’t go wrong with pumpkin this time of year!
Its not quite paleo, because there are little bit of oats and protein, it’s as close to Paleo in a delicious bar as I’m gonna get today… Please don’t judge by the picture, because I can’t cook.. but they are moist and delicious!!
This recipe is adapted from my friend Jaquelyn Kay, who adapted it from Jamie Eason’s Cinnamon Swirl Bread.. so basically its a twice removed recipe from the star Jamie, herself
GLUTEN-FREE
Preheat oven to 350.
Lightly grease your pan with olive oil (9×9 square pan works best)
In small bowl combine: (set aside)1/3 cup Truvia and 2 tsp cinnamon
- 1 cup almond flour (you can make almond flour by blending a cup of almonds in a Magic Bullet or food processor)
- 1/2 cup oat flour (you can make oat flour by blending a cup of oats in a Magic Bullet or food processor)
- 2 scoops vanilla whey protein
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp raw honey
- 2 tsp. cinnamon
- 2 egg whites
- 1 whole egg
- 1 cup unsweetened coconut milk
- 1/2 c. pumpkin
In a large mixing bowl, whisk together flours, baking powder, salt, cinnamon, and protein powder.
In a medium bowl, whisk together egg and whites, coconut milk, honey, and pumpkin.
Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter). Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top. Draw a knife through the batter to marble. Bake for 25 minutes or until knife comes out clean when you poke the center of bread.
Comments
comments
Can I use Chocolate Shakeology instead of vanilla whey protein?
ewwww… I suppose you can try, but I think the taste of chocolate and pumpkin is nasty.. (thats just my opinion) go for it and let me know how you like it!
You can’t bake with Shakeology. It destroys it. It also turns into a really weird texture and smells like burnt hair. I highly recommend not baking or cooking with it.
thanks for that Sara!
ewwww… I suppose you can try, but I think the taste of chocolate and pumpkin is nasty.. (thats just my opinion) go for it and let me know how you like it!
Just for my own edification I’m asking the question: how can something that contains whey protein be considered “dairy free”? Is it because it doesn’t contain actual liquid milk, even though whey is a milk derived protein?
I’m asking because a friend of mine is on a dairy/casein/whey free diet right now due to breastfeeding (her sons are allergic). I’m wondering what exactly the difference is – if anyone is able to clear this up for me, I would appreciate it!
I apologize if this question is a little elementary for some of you but I’m a little new to the game of what qualifies as what when it comes to food restrictions.
Thanks!
hmm good question.. I’ve actually heard different things and I shouldn’t put dairy-free probably because whey technically IS dairy.. so I will take that out!! Sorry I Missed it, what I meant was that its lactose-free, but even in that case it might depend on the protein you are using!
thanks though, you are correct, whey is derived from milk, therefore its dairy
I am lactose intolerant and can’t use whey protein “concentrate”; however, I can use whey protein “isolate” as it is lactose free. Here’s something that explains the difference: http://ezinearticles.com/?Differences-Between-Whey-Protein-Isolate-and-Whey-Protein-Concentrate&id=3943225 Hope that helps!
oh wow! thanks for the info!
Can i use almond milk?
that should work fine!
I love when you post recipes! These are so helpful because I can never seem to cook anything healthy, most especially sweets. Thank you!
Can’t wait to try it! I’ll use vanilla rice protein. Tends to bake-up more like flour does.
Love this recipe! Im going to try it for my son. But i use a vegetarian protien by Pure Encapsulations because i dont do Whey/dairy either. Also, my son is allergic to eggs, so im wondering how egg replacer would work in this? Or sometimes i use chia seeds in place of eggs. Anyone tried either one?
I haven’t, but please let me know how it works!
I use milled flax seed in place of egg whites. You have to prep it ahead of time, though. Mix 1 tablespoon ground flaxseed + 3 tablespoons of water. Let sit for about 10 minutes, and then whisk. Should have the consistency of egg whites.
What are the macros for this? looks and sounsd yummy!
Mindy– I will look it up and post sometime tomorrow!
Can I use coconut flour or rice flour instead of the oat flour? Will that change the texture/chemistry of it do you know?
Ladies I put the nutritional info into sparkpeople (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2261592). Here are the macros (I did not use honey). For 12 servings:
Calories: 120.4
Total Fat: 6.4 g
Cholesterol: 18.6 mg
Sodium: 258.6 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.0 g
Protein: 8.7 g