Hi everyone,

So my last day in Australia pre-departure to my next 3 month NYC adventure has crept up on me (although given I booked my flight about 8 days ago prior to jumping on the plane to Japan it’s not really a surprise its come around so quickly to be honest!).

Knowing all too well that my baking days will be limited in NYC given both the amazing healthy food scene I have at my dispense, along with the expected lack of kitchen space I have come to know all too well in New York, I thought I would get my hands dirty one last time in the kitchen in Melbourne before I leave!

As usual, I for some reason have an issue following recipes, so I decided to just go with my gut, and amazingly, this mini high protein loaf of bread turned out really well, and is definitely something that could be made again!

 

High protein bread - ready in 20 minutes!

High protein bread – ready in 20 minutes!

Travelling Dietitians High Protein Vanilla and Cinnamon Bread

Low sugar, dairy free, high protein, high fibre, gluten free (if you select to use gluten free oats instead), low glycemic index.

Ingredients:

  • 3 x 30g scoops of vanilla protein powder (I used a whey protein isolate without any artificial sweeteners)
  • 3 x 25g bags of beta-glucare oats (these are double potency beta-glucan oats that are higher in total fibre than regular oats)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthum gum
  • 1 tsp vanilla essence
  • 3 egg whites
  • 1/2 cup unsweetened almond milk

 

Instructions:

1. Preheat oven to 160 degrees celsius and line a small loaf tin with baking paper or EVOO spray.

2. Place oats into food processor and process on high for 45 seconds to create a fine “flour” like powder.

3. Add all dry ingredients and mix on high for 30 seconds.

4. Add wet ingredients and mix on high for a further minute or until consistency is smooth (you may want to wipe down the sides of the food processor a couple of times to make sure the batter is consistent).

5. Pour batter into small lined loaf tin.

6. Bake in oven for approximately 20 minutes (or until a skewer comes out clean).

7. Let cool slightly and enjoy topped with your favourite nut butter or topping of choice! (I used a coconut-peanut butter I had whipped up earlier).

Side note – This loaf had a touch of sweetness from the protein powder but was not sweet like a cake; if you would like to make this into a cake style loaf that you do not need to put any toppings onto, you could always add a couple of teaspoons of your preferred sweetener e.g. stevia/erythritol/xylitol/natvia/sweet it prebiotic fibre into the mix, or mix through a banana and turn it into a high protein and high fibre banana bread.

 

That’s it, pretty simple, super filling, and tasted pretty good too = a mini win for my last baking day in Aus!

Next time you hear from me I shall be on the other side of the globe…NYC summer, here I come 🙂

 

Until next time,

TD x

About The Author

Kara Landau aka "Travelling Dietitian" is an Australian Accredited Practicing Dietitian based in NYC. She is a world explorer, healthy foodie, social butterfly, barre and HIIT class lover. When she isn't trying new cuisines, researching new product innovations in the health food space, or speaking to the media on behalf of her food industry clients, she can be found quietly conjuring up her next idea on how to make this world a healthier and better place.