Rhubarb Protein Bread - HerSUPPZ

Rhubarb Protein Bread - HerSUPPZ

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 122.4
  • Total Fat: 3.2 g
  • Cholesterol: 0.7 mg
  • Sodium: 32.5 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Rhubarb Protein Bread - HerSUPPZ calories by ingredient


Introduction

A delicious way to use all that rhubarb!! Add APS ISOMORPH from HERSUPPZ.COM and you have got yourself a delicious AND HEALTHYIER version of your Grandmas BEST treat!! A delicious way to use all that rhubarb!! Add APS ISOMORPH from HERSUPPZ.COM and you have got yourself a delicious AND HEALTHYIER version of your Grandmas BEST treat!!
Number of Servings: 30

Ingredients

    2 scoops APS Isomorph 28 Pure Whey Isolate (1 scoop/34 grams) from HERSUPPZ.COM
    1 cup packed brown sugar
    1/2 cup Splenda No Calorie Sweetener
    2 cups flour, unenriched, unbleached
    1 tsp salt
    1 tsp baking soda
    1 tsp vanilla
    1 tsp cinnamon
    1/4 tsp nutmeg
    2 egg whites, large
    1/2 cup applesauce, unsweetened
    3 TB NOW Coconut Oil, melted from HerSUPPZ.com
    1 cup Greek yogurt, plain & fat free
    2 cup rhubarb, diced


    Topping
    3/4 cup brown sugar
    1 stick butter
    1/4 cup chopped walnuts (I use way more)
    Cinnamon

Tips

This is a great base recipe to use for any quick bread!

Try adding some strawberries!


Directions

Preheat oven to 350 degrees.

Mix all ingredients in a bowl except for topping ingredients. Pour into two sprayed loaf pans.

In a small bowl mix topping ingredients and spoon on top of batter.

Bake for 55-60 mins or until knife comes out clean in center.



Serving Size: Makes 2 loaves

Number of Servings: 30

Recipe submitted by SparkPeople user JESSICA0431.

Member Ratings For This Recipe


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    Very Good
    Very tasty! - 11/26/19


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    Incredible!
    delicious - 11/16/19


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    Nice recipe - 11/16/19


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    A great way to eat rhubarb! - 10/5/19


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    NICE - 9/10/19