Wow there have been a lot of recipes the last couple of weeks! This is the last one for a few days at least, I hope you have enjoyed them š
I saw a recipe for protein bread over on this facebook page and was intrigued, it looked really tasty but two of the main ingredients were carrots and kumara (sweet potato) – I don’t know about you but this kind of weirded me out a little.
Luckily being intrigued won out and I tried the recipe with a couple of substitutions – I used powdered peanut butter (PB2) instead of regular peanut butter to reduce some of the calories, used cookies and cream flavoured whey protein powder and added coconut sugar for a sweetener – got to keep that sweet tooth fed now don’t we š
This protein bread is grain free and made with all natural ingredients. Using chocolate whey protein powder would also be pretty tasty. I also feel the need to add dates too it, next time I might try a combination of chocolate protein powder, cookies and cream protein powder and add in some chopped dates.
Despite the ‘unusual’ ingredients I was pleasantly surprised at the end result, mine wasn’t smooth before I put it in to bake which did worry me a little but it tasted fine. It was sweet enough to be a bit of a dessert with a little agave nectar drizzled on top if your sweet tooth is raging or a even as treat for breakfast by itself – if you wanted to use this as a standard bread and put some peanut butter or other spread on it I would skip the coconut sugar and perhaps even use 1-2 scoops of unflavoured whey protein powder and just one flavoured.
For those who are wondering the nutritional information is listed at the end š
Ingredients for Protein Bread
3 serves of whey protein powder of your choice (I used cookies and cream flavour)
3 Carrots (mashed)
2 small sweet potato (mashed)
3 egg whites
1 whole egg
1/4 c shredded coconut
2 tbsp PB2
1/4 C almond meal
2 tsp baking powder
1 cap vanilla essence
1/4c coconut sugar
1/4 c cacao nibs
Directions for the Protein Bread
Boil the carrots and sweet potato (kumara) and mash together – if you have a high powered blender or food processor it can do the hard work for you.
Mash as finely as you can – mine was rather lumpy as my food processor is dying a slow death and we don’t own a potato masher (I just realised now I could have tried the stick blender I keep forgetting we own – maybe next time!).
Add all the other ingredients and mix until well mixed together and there are no lumps. Taste test the mixture and see if it is sweet enough for your liking (or not depending on how you like it, if your not a fan of too sweet half the coconut sugar in the recipe). If it’s not add a little extra coconut sugar or honey (or maple syrup or agave nectar).
How sweet you like it will depend on your use for the bread, if your going to spread something on it you may not need it as sweet.
Pop into a loaf tin – grease the tin or use baking paper so it is easy to pull out of the tin.
Bake for approx 20-25 mins at 180 degrees Celsius. Pull out of oven when a knife or skewer entered into the middle of the loaf comes out clean.
Nutritional Information
Based on the ingredients described above, if you make alterations you will need to take these into account.
Based on slicing the loaf into 12 slices (they are reasonable slices)
Calories: 100
Carbohydrates: 6g
Fat: 4g (from the eggs, almonds and coconut)
Protein: 9g
Based on slicing the loaf into 10 more heftier slices
Calories: 120
Carbohydrates: 8g
Fat: 5 g (from the eggs, almonds and coconut)
Protein: 11 g
If you liked this recipe I think you’ll also love these posts:
The Hype with Coconut Products
Home Made Coconut Chocolate Recipe
Coconut Pancake Recipe with Coconut Peanut Butter Spread
Coconut Shortbread Recipe
Clean Mango Tarts
Have you ever tried making a protein bread or loaf? Have you ever baked with any out of the ordinary ingredients?