Carrot Cake Protein Bread

You’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!

Ingredients:

• 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

Directions:

• 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