Pumpkin Vanilla protein bread

pumpkinproteinbread

I have never been much of a cake person, but I love a good vegan, gluten free pumpkin, zucchini, or banana bread.  Recently, I had a deep craving for one of these little delights and decided I would make a loaf to enjoy with my housemates. I surfed the web for a recipe that I liked, and most of what I found used more sugar than I wanted and didn’t have much in the way of protein. With this recipe as my main source of inspiration I set to tinkering in the kitchen. 

My version makes my tastebuds sing for two reasons:

liv020-living-intentions-sprouted-super-flour

Living Intentions Sprouted flour (made of Sprouted Organic Buckwheat Flour, Sprouted Almond Meal, Organic Mesquite Pod Powder, Micro-Fine White Chia Seed Powder, and Organic Agave Inulin)  and…

Vega-Sport-Performance-Protein-Vanilla-838766008059

 

Vega Sport Protein, vanilla flavor.

Both items are naturally sweet or sweetened with Stevia and it makes it so I can significantly cut the added sugars. I havn’t tried this recipe with other flours, but REALLY, if you can make it happen, go for the good stuff. You wont be sorry!

Pumpkin Vanilla protein bread
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Recipe type: vegan snacks
Cuisine: vegan, gluten free
Author:
Prep time:
Cook time:
Total time:
Serves: 8
I am noticing a pattern. Every time I make a bread product it becomes my new "favorite." This recipe for vanilla pumpkin protein bread is definitely, most totally, the new best thing I've ever made. I love it.
Ingredients
  • dry:
  • ¼ cup gluten- free oats
  • ¾ cup sprouted flour
  • ½ cup Vega Sport vanilla protein powder
  • ¼ cup quinoa flour
  • ¼ cup sorghum flour
  • ¼ tsp xanthan gum
  • ¾ tsp salt
  • 1 heaping Tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • wet:
  • 1 cup almond milk
  • 3 tsp ground flax seeds
  • 1 tsp vanilla extract
  • 1½ cups unsweetened kabocha squash puree (this is what I used, and I made my own. You can totally substitute butternut or pumpkin puree and use a can but kabocha squash has a flavor that can NOT be beat)
  • ⅓ cup melted coconut oil
  • ¾ tsp lemon juice
  • maple syrup to taste. I prefer about 1 Tablespoon, but my roommate preferred ¼ cup. Taste the batter! And remember it gets slightly less sweet when it bakes.
  • walnuts and oats to sprinkle on top at the end
Instructions
  1. Preheat oven to 410 degrees.
  2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached. Stir together with all the other flours and the xanthan gum. Mix in the rest of the dry ingredients.
  3. Combine all wet ingredients in a blender and process for a few minutes on lowest setting. Don't skip this step! It is what will keep your bread from being overly crumbly.
  4. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
  5. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
  6. Top with a light dusting of walnuts and oats
  7. Bake for 25-35 minutes. Check to see if your bread is done by using the toothpick test.
  8. Cool for at least 30 minutes before digging in.
  9. Enjoy with a dollop of coconut oil and a touch of added maple syrup on top!

pumpkinproteinbread3

 

 

 

Orange Creamsicle Green Smoothie

Green smoothie from superstrength health

 

I have learned a lot about making green smoothies in my day. To create the best tasting health tonic possible you need to do a few things:

A) use enough liquid. I make it my business to always cover the blades of my blender to make it easier on the little guy to do what it needs to do.

B) liquid first, greens next, heavier stuff on top. The weight of bananas, avocados, citrus fruits etc. pushes down on the greens and makes the whole process easier. Trust me, it’s a thing.

C) Banana and/or avocado always. A smoothie without one (preferably both!) will be liquidy, grainy, or just all around underwhelming. Trust me on this one. Avocado really is king, and a frozen banana will make it even smoother than an unfrozen one.

D) CELERY. I know, it sounds weird, but you know how a pinch of salt offsets the sweetness of a baked good making it perfect? Celery’s natural saltiness does the exact same thing for a smoothie. That being said, you have to use a Blendtec or a Vitamix, or the celery strings will probably ruin your breakfast. If you can figure out how to buy one of the two of those, do it. Total game changer.

E) for extra satiation, be sure to include some add-ins, like a high quality protein powder and some chia seeds. I can’t get very far on fruit alone in the mornings, and the extra protein and fat really helps.

All this being said, this Orange creamsicle smoothie is the perfect blend of all the above tips. It’s not too sweet, but definitely not savory, incredibly smooth, and very filling. I have it for breakfast almost daily.

Orange Creamsicle Green Smoothie
5.0 from 1 reviews
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Recipe type: smoothie
Author:
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
  • 1 cup unsweetened almond milk
  • 3 leaves lacinato kale
  • 1 Tablespoon chia seed
  • 2 stalks celery
  • ½ medium avocado
  • 1 medium frozen banana (if you don't have a frozen banana, add 2 ice cubes.)
  • 1 orange
  • 1 Tablespoon Vegan vanilla protein powder- Preferably Vega Sport for the best nutrition profile and taste.
Instructions
  1. Chop up your fruit and vegetables
  2. Put almond milk in the bottom of the blender, followed by the lacinato kale and chia seeds.
  3. Weight the leafy greens down with all the other stuff
  4. Turn blender on low and gradually increase, turning all the way up to high.
  5. Serve!

Orange Creamsicle Green Smoothie