Recipe: Peanut Butter Chocolate Swirl Protein Bread
Summary: I’ve been totally hooked on Jamie Eason’s Cinnamon Swirl Protein Bread since Liz gave me the recipe a few weeks ago. The kids love it too, and I’ve been making a pan every few days. I’ve modified it a bit because I don’t use alternative or artificial sweeteners; I make it without sweetening the batter and with 3 tablespoons each cinnamon and brown sugar for the ‘swirl’ topping. I’ve switched up the flavours with this variation, combining two favourites, chocolate and peanut butter for a can’t-miss combination.
If you don’t have oat flour on hand, it’s very easy to make. Simply process oats in a blender until finely ground.
Ingredients
- 1 1/2 cups oat flour
- 2 scoops vanilla whey protein power
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 egg whites
- 1 cup unsweetened almond milk
- 1/3 cup apple sauce
- 1/3 cup peanut butter
- 1/3 cup brown sugar or Xylitol
- 3 tbsp unsweetened cocoa powder
Instructions
- Preheat oven to 350. Spray an 8 X 8 inch Pyrex dish with non-stick spray.
- In small bowl combine cocoa powder and sugar/xylitol and set aside.
- In a large bowl combine oat flour, protein powder, baking powder and salt.
- In a medium bowl combine egg whites, almond milk, apple sauce and peanut butter. Stir or whisk until smooth. Add wet ingredients to dry ingredients.
- Pour a very shallow layer of batter into the loaf pan (about 1/4 of the batter).
- Sprinkle heavily with about two thirds of the cocoa and sugar mixture. Top with remaining batter, then remaining cocoa and sugar.
- Draw a knife through the batter to marble. Bake for 24 to 28 min. Let cool for 10 min.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
This sounds heavenly. The gluten-free oats are going in the food processor momentarily. Thanks for this!