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Carrot Cake Protein Bread

2 carrots and cake slice | carrot cake protein breadYou’ll notice in the recipes coming out this month that I’ve been experimenting a bit with oat flour.  You can buy oat flour in both regular or gluten-free versions and the benefits are the amount of fiber and protein in comparison to traditional flour.
Traditional all-purpose flour only has 4 grams of protein and less than 1 gram per 1/3 cup serving where the oat flour has 7 grams of protein and 4 grams of fiber!  Adding the protein powder not only adds to the protein and fiber aspect of the recipe but also gives it a yummy vanilla flavor.  Protein and fiber may help with weight loss helping keep you full for a longer period of time as well as may help with blood sugar control as it aids in slowing down the digestion of carbohydrates!  Enjoy!
  • 1 cup Oat flour
  • 2 scoops Vanilla CardioWhey
  • 1 tbsp. Cinnamon
  • ½ tsp. Baking soda
  • ¼ tsp Salt
  • 1/8 tsp. All spice
  •  1/8 tsp. Nutmeg
  • 4 Egg whites
  • ½ cup Truvia or powdered sweetener of your choice
  • 8 oz. Pureed baby food carrots
  • 4 oz. Milk of choice or water
  • Preheat oven to 350 degrees.
  • Mix flour, CardioWhey, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
  • In a separate bowl mix egg whites, sweetener, carrots, and water/milk.
  • Add wet ingredients to dry ingredients folding them together until mixed
  • Spray 8x8 dish with non-stick spray and pour mixed ingredients into the dish
  • Bake 25-35 minutes.
  • Let cool and cut into 12 squares.
Serves 12
Mindful Nutrition with Megan,
Megan Callahan, MS, RD, LD