This was a delicious failed attempt at pumpkin bread that turned out to be too yummy to not share.
Dry ingredients:
3 scoops (156g) AI Nutrition Pumpkin No Whey
2.5tsp Splenda brown sugar blend
42g coconut flour
1.5tsp baking powder
1tspn cinnamon
1tson ground ginger
Wet Ingredients:
1 can puréed pumpkin (NOT pumpkin pie filling)
141g (9Tblsp) liquid egg whites
1/2c unsweetened applesauce
4oz fat free Greek yogurt
***2c water (only if needed!! Use 1c at a time for desired consistency)
Preheat oven at 275 degrees
Combine dry ingredients & stir together
Separately combine the wet ingredients and combine together before adding them to the dry.
Mix wet & dry ingredients together. Pour into lightly sprayed muffin tins or baking dish and bake for 1hr. Top should be brown & middle will be slightly soft (like there’s pumpkin pie in the middle)
I used mini bread loaf pans and made 4 mini loaves. For 1 mini loaf (which weighs just under 9oz) I have:
31.8g protein
29g carbs
2.3g fat
Clean Comfort Cookin'... 