Pumpkin Vanilla protein bread
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:
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 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|| |
- 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
- 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
- Preheat oven to 410 degrees.
- 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.
- 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.
- Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
- Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
- Top with a light dusting of walnuts and oats
- Bake for 25-35 minutes. Check to see if your bread is done by using the toothpick test.
- Cool for at least 30 minutes before digging in.
- Enjoy with a dollop of coconut oil and a touch of added maple syrup on top!