So I thought I’d just quickly drop in with another recipe for you. I’m a little busy with a new company I have just set up which will be bringing protein snacks to you all soon (exciting!) as well as starting uni in a week so finishing off work for that too.
Anyway, it feels like Autumn has definitely arrived round here so I thought I’d crack out the can of pumpkin eh?
Protein Pumpkin Spice Loaf
(Gluten Free, Low Carb, Low Fat)
(Makes one loaf)
1/2 cup coconut flour
2 scoops vanilla whey (60g)
2 tsp ground cinnamon
1 tsp pumpkin spice
2 tsp baking powder
1 cup canned pumpkin
1/2 + 1/4 cup liquid egg whites
1 tsp vanilla extract
1/2 tsp vanilla stevia
Optional add ins: dark chocolate chips (would be so good but I didn’t have any), chopped nuts, dried fruit etc
Pre-heat the oven to 180 degrees Celcius. Mix together the dry ingredients in a bowl, mix in the wet and mix until well combined. Pour the batter into a silicone loaf mould and bake for 45-50 minutes until cooked all the way through. Leave to cool until you take out of the mould (I was a little eager and took it out straight away…don’t!). Cut into slices and I recommend you top you nut butter..because I do that with everything and it’s the best way
Favourite use of pumpkin?