Jamie Eason’s Cinnamon Swirl Protein Bread
1/3 c. Ideal (Xylitol)
2 tsp cinnamon
1 1/2 c. oat flour + 2 scoops vanilla whey protein (I used Fahrenheit Nutrition’s Vanilla Ice Cream)
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Ideal (Xylitol) or 1/4 c. Stevia in the Raw
2 egg whites
1 c. unsweetened almond milk (Almond Breeze)
4 oz. baby food applesauce
Preheat oven to 350. Spray an 8×8 inch Pyrex dish with non-stick spray.
In small bowl combine: (set aside)
1/3 c. Ideal (Xylitol)
2 tsp. cinnamon
In large bowl combine: (whisk together)
1 1/2 c. oat floar + 2 scoops vanilla whey protein
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. Ideal (Xylitol) or 1/4 c. Stevia in the Raw
In medium bowl combine: (whisk together & add to large bowl)
2 egg whites
1 c. unsweetened almond milk (Almond Breeze)
4 oz. jar of baby food applesauce
Pour a shallow layer of batter into the pan (about 1/4 of the batter).
Sprinkle heavily with half of the cinnamon/”sugar” mixture. Repeat with remaining batter and cinnamon/”sugar” on top.
Draw a knife through the batter to marble. Bake for 24-28 minutes. Let cool for 10 minutes. Bread will be dense.
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