Cinnamon-Swirl Protein Bread

Holy wow! A cinnamon-swirl bread that tastes this good and is healthy? The only thing better than the aroma of coffee wafting through the house in the morning is the smell of freshly baked cinnamon rolls. When I was a kid, nothing could get me down the stairs for breakfast faster! Though it’s been ages since I’ve actually had the kind of cinnamon rolls my mom baked, I can still remember the warm, buttery, cinnamon-tinged goodness.

Of course, indulgences like that are few and far between for me these days. Though it may not lessen the allure of a Cinnabon at the mall, my own cinnamon-swirl protein bread satisfies that urge. It not only fills the house with the aroma of cinnamon and vanilla but also provides additional protein and has far fewer calories. Eat this scrumptious bread first thing in the morning, or pack it to have with meals throughout the day!

Cinnamon-Swirl Protein Bread

1/3 cup Xylitol

2 teaspoons cinnamon

1 1/2 cups oat flour

2 scoops vanilla whey protein

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup xylitol

or 1/4 cup Stevia in the Raw

2 egg whites

1 cup unsweetened almond milk (Almond Breeze)

1/3 cup or 1 4-ounce jar baby food applesauce

1/4 cup low-sugar vanilla yogurt (optional)

 

Preheat the oven to 350. Spray an eight-by-eight-inch glass baking dish with nonstick spray.

In small bowl combine 1/3 cup Xylitol) and 2 teaspoons cinnamon. Set aside.

In a large bowl whisk together 1 1/2 cups oat flour, 2 scoops vanilla whey protein, 1 tablespoon baking powder, 1/2 teaspoon salt and 1/2 cup Xylitol or 1/4 cup Stevia in the Raw

In a medium bowl whisk together 2 egg whites, 1 cup unsweetened almond milk, 1/3 cup (or 4-ounce jar) of baby food applesauce and 1/4 cup low-sugar vanilla yogurt (if included), and add the mixture to the large bowl.

Pour a shallow layer of batter into the pan—about 1/4 of the batter.

Sprinkle heavily with half of the cinnamon-and-sugar mixture. Repeat with remaining batter, topping with the rest of the cinnamon and sugar.

Draw a knife through the batter to marble. Bake for 24 to 28 minutes. Let it cool for 10 minutes. The bread will be dense but delicious. Makes 16 squares.

Each serving: calories, 55; fat, 1 gram; carbs, 8 grams; protein, 5 grams

—Jamie Eason