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Jamie Eason’s Cinnamon Swirl Protein Bread

1 · Jun 21, 2012 · Leave a Comment

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protein bars on a white plate text reads Jamie Eason's Cinnamon Swirl Protein Bread

Don’t let the number of steps sway you from trying this recipe! It is amazing. You will totally feel like you are “cheating” because it is THAT GOOD. These are a delicious treat that are yummy for breakfast or a small snack when you are on the run!

Macros:

  • Calories: 55
  • Fat: 1 g
  • Carbs: 8 g
  • Protein: 5 g
Print

Cinnamon Swirl Protein Bread


  • Author: Whitney Carlson
  • Prep Time: 5 minutes
  • Cook Time: 24 minutes
  • Total Time: 29 minutes
  • Yield: 16 squares
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Ingredients

  • 2 egg whites
  •  1 cup unsweetened almond milk
  •  1/3 cup or 1 4 oz jar of applesauce baby food
  •  1/4 cup low sugar vanilla yogurt (optional – but highly recommend)
  •  1 1/2 cups of oat flour (substitute gluten free oat flour)
  •  2 scoops vanilla protein
  •  1 tbsp baking powder
  •  1/2 tsp salt
  •  1/4 cup of Stevia in the Raw
  •  1/3 cup Xylitol
  •  2 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees.

2. Mix the following ingredients together in a small bowl & set aside:

  • 1/3 cup Xylitol (keep Xylitol away from pets)
  • 2 tsp cinnamon

3. Mix the following ingredients together in a large bowl:

  • 1 1/2 cups of oat flour (substitute gluten free oat flour)
  • 2 scoops vanilla protein
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup of Stevia in the Raw

4. Mix the following ingredients together in a small bowl:

  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1/3 cup or 1 4 oz jar of applesauce baby food
  • 1/4 cup low sugar vanilla yogurt (optional – but highly recommend)

5. Mix the ingredients from step 4 & step 3 together.

6. Coat 8X8 dish (I use Pyrex) with olive oil (we use a mister).

6. Pour a shallow layer of batter into the dish (about 1/4 of the batter).

7. Sprinkle heavily with half of the cinnamon/sugar mixture (from step 1).

8. Repeat with the remaining batter & add the remaining cinnamon/sugar mixture on top.

9. Draw a knife through the batter to marble.

10. Bake for 24-28 min. Let cool for 10 min. Bread will be dense.

Notes

  • Once the protein bars have cooled, separate them into Ziploc bags or Saran Wrap so you can grab-and-go.
  • You MUST store these in the refrigerator or freezer as they will spoil because they have no preservatives!

Did you make this recipe?

Tag @heandsheeatclean on Instagram and hashtag it #heandsheeatclean

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Hi! We're Scott & Whitney. Together we changed our life through clean eating and weight training and now we share our healthy recipes, workouts, and tips and tricks with you! We also take you on our adventures from hiking and backpacking to skiing. Read more here.

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