Saturday, October 26, 2013

Carrot Pumpkin Bread

🎃Carrot Pumpkin Bread🎃
1/2c pumpkin
1/2c steamed carrots (or you can just do 1/2c pumpkin)
3 egg whites
1/2tbsp vanilla
3/4c almond milk
1 1/2c oats or oat flour
2 scoops cellucor cinnamon swirl protein
1/2tsp baking powder
1/2tsp baking soda
1tsp pumpkin spice
1/2tsp cinnamon
.add wet ingredients to blender. 
.Blend until smooth. 
.While it's running, add one dry ingredient at a time; I suggest 1/2c oats at a time, one scoop protein at a time.
.Blend until smooth. 
.Pour into a loaf pan or you could pour into 8x8 pan for bars. (read tip below)
.I dropped dollops of my Cinnamon Roll Nut Butter on top but you could use any kind or use nuts or choc chips. I kind thought they nut butter would sink but nope. So if you want it to be inside, pour half the mixture in the pan, dollop you nut butter, then pour the rest of the mixture on top.

Bake 350 for 25-30 mins.

These came out really light yet doughy-spongy. 

If you decide to make bars, watch your time because you won't need as long maybe 18-25mins.
If you want some Cinnamon Swirl protein from, use my discount code: PeaceLoveFit for 20% off & FREE shipping. 

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