Actually, I’m doing more than that when it comes to concocting during the quarantine. I’m in a bonafide baking bonanza!
I’m baking often & loving every minute of it—especially the recipe tweaking—as I work to make it healthier—you know, healthy flours, not white, bananas, replacing sugar.
Lynda’s Protein Pumpkin Bread
1/3 cup Coconut oil
1/4 cup honey I always use this Manuka honey—healthy, great antioxidants
Two overripe, spotty bananas
1 cup pumpkin puree
¼ cup milk or water
1 tsp freshly ground sticks of organic cinnamon
½ tsp fresh nutmeg
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
¾ cup protein powder
½ cup ground oats
¼ cup freshly ground whole golden flax
¼ cup wheat flour
Butter a 9X5 inch loaf pan, bake at 325 degrees for about 60 minutes.
I usually quadruple the recipe. I freeze two, give one to mom and put one in the ‘fridge.
I love sprinkling these dark chocolate chips on top for a bit of healthy cacao—a great antioxidant.
Mom likes to butter it sometimes. My dad adds powdered sugar to make it sweeter but he also likes it plain.
And my favorite way of eating this? A little unconventional but its yummy. I’ll add some unsweetened coconut flakes and a couple table spoons of chia seeds. Delish—with crunch and again—nutrition from those chia seeds! Love this brand!
Let me know if you try this. I really want to know your thoughts!!
I do hope you’re enjoying my blog. Please share if you know someone who might enjoy my blog and especially if you know someone who might love my Protein Pumpkin Bread!
Make it a great day!
Write something about yourself. No need to be fancy, just an overview.