Blueberry Oat Protein Bread

1 cup, 114g Oat Flour
1 cup, 113g Vanilla Whey
2.5 tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
¾ tsp Baking Soda
¼ tsp salt
2 tbs Stevia
1 tsp Cinnamon
4 Tbs Flax meal
1 cup, 227g Greek Yogurt (Chobani is my preference)
50g Egg (1 Whole Egg)
50g Egg White (Equivalent to One Whole Egg)
1 tbs Vanilla
¼ cup, 63g No Sugar Added Apple Sauce
1 cup, 140g Blueberries (Frozen or Fresh)

Blueberry Oat Protein Quick Bread w/Lemon Glaze
Nikia Dyson


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INGREDIENTS
1 cup, 114g Oat Flour
1 cup, 113g Vanilla Whey
2.5 tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
¾ tsp Baking Soda
¼ tsp salt
2 tbs Stevia
1 tsp Cinnamon
4 Tbs Flax meal
1 cup, 227g Greek Yogurt (Chobani is my preference)
50g Egg (1 Whole Egg)
50g Egg White (Equivalent to One Whole Egg)
1 tbs Vanilla
¼ cup, 63g No Sugar Added Apple Sauce
1 cup, 140g Blueberries (Frozen or Fresh)
2 tsp Lemon Juice or Lemon Extract
2 tbs, 14g Vanilla Protein Powder (I use Dymatize Elite XT)
2tsp Stevia
2tbs + 2tsp Unsweetened Vanilla Almond Coconut Milk or Unsweetened Almond Milk
**For more lemon flavor, you can add 1-2 packets of True Lemon.**
METHOD
Directions
Preheat oven to 350 degrees. Lightly spray Loaf Pan and set aside.
Combine all Dry Ingredients in large bowl, set aside.
Combine all Wet Ingredient in bowl, set aside.
Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently. Do not over stir or beat.
Fold in BlueBerries. Pour batter in Loaf Pan and smooth out.
Place in oven and bake for 60mins. At the 40-45 min mark, place small piece of tented foil over the bread (This will keep it from browning too much).
Remove from the oven (60mins); allow to cool in Loaf Pan for 5mins.
Remove from Loaf Pan and place on Wire Rack (or plate) to cool.
Drizzle Protein Lemon Glaze over bread loaf. *
Allow to cool for 10-15 mins before cutting. Cut in to 10-12 thick slices, based on your preference. **See Additional Notes**
To store, tightly wrap in Seran Wrap and place in keep in refrigerator until ready to use.
Enjoy!!!
*Mix all Ingredients after BB (350 Degrees for 60mins)

**Bread can be cut as stated above, but ABSOLUTE best results are after allowing to cool in refrigerator overnight. Slicing in the morning and toasting. (Just a suggestion, but not necessary).

Bread crust may be slightly harder to the touch, this is normal. After cooling and refrigerating, the crust will moisten yielding a perfect loaf. It is always better the next day :-)!!

Preheat oven to 350 degrees. Lightly spray Loaf Pan and set aside.
Combine all Dry Ingredients in large bowl, set aside.
Combine all Wet Ingredient in bowl, set aside.
Make tunnel in center of Dry Ingredient. Slowly pour Wet Ingredients and combine gently. Do not over stir or beat.
Fold in BlueBerries. Pour batter in Loaf Pan and smooth out.
Place in oven and bake for 60mins. At the 40-45 min mark, place small piece of tented foil over the bread (This will keep it from browning too much).
Remove from the oven (60mins); allow to cool in Loaf Pan for 5mins.
Remove from Loaf Pan and place on Wire Rack (or plate) to cool.

Serving Size: 12 Slices

Number of Servings: 12

Recipe submitted by SparkPeople user VIEWRIDDELL.