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Evening!

I promised you a recipe, and now I shall deliver on that promise.

First, a few notes about it, if you don’t mind.

Light and delicious!

This bread isn’t like a regular bread.

Due to the ingredients, it’s actually slightly spongy and doesn’t have much of a “crumb”.

It’s also low carb, high in protein, and has a nice amount of fat per slice.

I based this recipe loosely on a coconut flour recipe found on Mark’s Daily Apple, but based on the properties of coconut flour, I have found that I can easily substitute peanut flour in its place.

I use a higher fat peanut flour (from Byrd Mill) but a lower fat one would increase the protein levels but decrease the peanutty taste (and, of course, the calories).

Slices beautifully!

Oh, and it’s so flexible!  If you want to use apple sauce in the place of the bananas, go for it.

No added fruit?  Use an oil or fat of choice (I bet avocado would be incredible!  or peanut butter?), or go without.  The choice is yours.

This bread is delicious, m-word (rhymes with “hoist”), and very lightly sweetened.  Feel free to add a sugar of choice, if you wish.

Ready for it?

Here ya go!

Enjoy!

Gluten Free Peanut Butter Banana Bread:

3/4 cup peanut flour (3 oz)

1 tsp baking powder

1 tbs cinnamon

1 tsp vanilla

6 jumbo eggs

1-2 tbs honey (optional)

3 very ripe bananas, mashed (about a heaping cup worth)

Preheat oven to 350 F.  Mix dry ingredients.  Puree (or mash) bananas.  Add wet ingredients into dry.  Pour into a 8-by-4 inch baking loaf pan.  (A 9-by-5 will create a more short, squat loaf.)  Bake for approximately 35-40 minutes, or until a toothpick poked in it comes out clean.

Let me know if you have any questions!

Thanks for reading!

❤ Kaz

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Afternoon!

I’ve been enjoying my last day with my Mum here with me.  We sat around this morning, and finished Heat.  Have you ever seen it?  I rather liked it.

Organic cornflakes and blueberries.

Yesterday, while I was at the natural food store, I spotted organic corn flakes in the bulk bins.

The price was right, and for some reason, I’ve been craving corn flakes like mad.

I picked up a few servings, and decided I couldn’t wait, and integrated them into my breakfast this morning.

Such a wonderfully flavorful combination!

My mum is eternally curious, and as we were sitting around talking last night, she asked me why I would buy organic corn flakes when the ingredient list is so basic since it’s only corn.

[Warning: preachy self-righteousness alert!]

I was pleased for the opportunity to explain to her my stance on organics, and my opinion of the Monsanto corporation.  I didn’t really touch on the benefits of buying organic for my health, but rather, explained to her how truly evil I believe the Monsanto corporation to be.

In other words, I bought organic corn flakes to ensure Monsanto wasn’t getting any of my money.  Afterward, Mum agreed with my logic, and I’m glad she had an open mind and was receptive to what I had to tell her.

Delicious banana milk!

I wanted cold cereal this morning, and since almond milk is otherwise nutritionally void, I decided to go ahead and make my own milk for my cereal this morning.

Introducing: banana milk.

Okay, I’ll be the first to admit that I don’t like using protein powders, but in this case, I feel that it did add a bit of a nutritional boost to my breakfast.

A sprinkle of almonds for delicious, healthful fats.

The “recipe” is absurdly simple.

In a tall container, I combined a half cup of water, a quarter cup of almond milk, and one smallish banana.

I pureed it until it was smooth and creamy, then threw in one scoop of rice protein powder.

I let it chill in the freezer for ten minutes, then poured it directly onto my cereal.

Delicious and filling!

It was thick and creamy and sweet, and absolutely tasty.

The last few bites were a bit cloying, but the protein powder blended in smoothly with no chalky aftertaste.

If you want a “milk” without having to use supplements or any pre-purchased milks, I think one banana pureed with 3/4 cup of water would make a delicious, nutritious, slightly sweet accompaniment to your cereal.

I’ll thin it out a bit when I try it again, and I will definitely make it again.

Anyway, I have a long day ahead of me, so I must hop to it.

What kind of milk do you use?  Do you eat cold cereal?

Thanks for reading!

❤ Kaz