Banana Nut Protein Bread Recipe

                                                                               

Here is a very nutritious recipe for a breakfast bread that has over 12 grams of protein, tons of fiber and less than 15 grams of bad carbs per serving. For a lower calorie version, skip the nuts. Please note that I consider this a breakfast recipe and not a snack or desert recipe because it has over 180 calories per serving.

 

 

INGREDIENTS:

  • One 15oz Box of Banana Nut Bread Mix (preferably from Trader Joe’s, Henry’s or Whole Foods). Make sure the ingredients are natural and that it has minimal amounts of added sugar. If you can’t find something that fits this criteria, replace for 15 oz of whole wheat flour.
  • 3 whole cage free eggs
  • 1/2 cup of unsweetened applesauce (this replaces the large amounts of oil typically used to make cake recipes moist)
  • 1/2 cup of greek nonfat yogurt
  • 1/4 cup regular ground flaxseed (you can find bags under $5 at any health food store)
  • 1/4 cup whole rolled oats
  • 3 table spoons of raw almond meal (optional)
  • 2 table spoons of grapeseed oil
  • 1 teaspoon of peanut butter or almond butter (optional)
  • 1 banana
  • A handful of blue berries or raspberries (optional)
  • a handful of walnut pieces (optional)
  • a pinch of sea salt and cinnamon

INSTRUCTIONS:

Preheat oven to 350 degrees. Lightly grease a large square brownie pan (preferably not glass) and set aside. In large bowl mix all the ingredients until well blended. The mix should be relatively smooth and even colored, with the same consistency as regular cake or muffin mix.

Cover the mix with plastic and allow it to sit on the counter for 2 to 4 hours. This allows the flaxseed and oats to become spongier which causes the mix to air up. If you like heavy, pudding like bread you can skip this step. Bake in the oven for 30-40 minutes and allow to cool on the counter. Ideally the bread should have a sticky top layer and plenty of moisture (remember that the less you cook food, the more nutrients it contains). Cut into brownie size squares and enjoy! This recipe should make at least twelve servings. Refrigerate and enjoy within a week.

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