Post by Loupy on Jan 26, 2016 12:50:31 GMT -7
HIGH PROTEIN APPLE PECAN BREAD
From: Sonia! @ thehealthyfoodie.com/
It’s now official, and I’m totally assuming my decision: my beloved Whey Protein Powder, which I had completely abandoned since switching to Paleo, has now been formally reintroduced into my life and is now a complete part of my regular diet.
So what motivated my decision to welcome Whey Protein back into my life, you wonder?
Well for starters, whey protein happens to be one of the best, purest sources of protein out there and it is super easily digestible, too. As such, whey protein is pretty much essential to athletes who are training hard every day, but this supplement was also proven to be extremely beneficial for the elderly and incapacitated people, teenagers (as it provides highly bioavailable proteins essential to their growth), overworked and stressed people (who are unable to have regularly scheduled meals with an adequate and sufficient supply of proteins), and is also very suitable for children who need a protein nutritional support.
Most of all, though, whey protein is extremely useful, if not downright essential, for people who are wanting to lose weight. (which is exactly where I’m at right now!)
It is also said that regular consumption of whey protein helps reduce the risk of cardiovascular disease, diabetes and cancer.
So really, what’s there not to like and why deprive yourself?
Yield: 12 slices
INGREDIENTS
Dry Ingredients
1 cup (100g | 3.5oz) vanilla flavored whey protein powder
1/2 cup (50g | 1.75oz) almond flour
1/2 cup (70g | 2.5oz) tapioca starch
1/4 cup (20g | 0.75oz) coconut flour
1 tbsp ground Ceylon cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp Himalayan salt
Wet Ingredients
1 large (300g | 10oz) purple skin* white flesh sweet potato, baked and cooled, skin removed (see note below)
1/3 cup (70g | 2.5oz) ghee, (store-bought or homemade)
1/4 cup (75g | 2.65oz) pure maple syrup
2 large eggs
1/2 cup (100g | 3.5oz) buttermilk
the juice of 1 lime
1 tsp pure vanilla extract, (store-bought or homemade)
Add-ins
3 medium red apples, peeled and grated (2 cups)
Crumble
1/2 cup (75g | 2.65oz) chopped raw pecans
2 tbsp pure maple sugar
1 tbsp ghee, (store-bought or homemade)
INSTRUCTIONS
Preheat your oven to 350°F.
Start by making the crumble: in a small bowl, add the chopped pecans, pure maple sugar and ghee and mix with your fingers until well distributed.
Set aside.
Grease a loaf pan really well with ghee or coconut oil and, for extra protection against sticking, line the bottom with a rectangle of parchment paper cut to the exact size of the pan and set aside.
In the bowl of your food processor, place all the dry ingredients and then give them a good spin until they are evenly combined and all the lumps have been destroyed, about 30 seconds.
Transfer to a bowl and set aside.
In that same bowl of that same food processor, add the sweet potato flesh, ghee and maple syrup and process until well combined and creamy.
Add the eggs and resume processing until the ingredients are homogeneously combined and creamy.
Add the reserved dry ingredients to this wet mixture and again, process until well combined, no more.
In a glass measuring cup, mix the buttermilk, lime juice and vanilla extract. Add that to the cake batter and process for about 15 seconds, or until combined.
Transfer this batter to a large mixing bowl (the one you used earlier for the flour should work just fine) and delicately stir in the grated apples.
Pour the finished batter into the prepared loaf pan and sprinkle the reserved crumble all over the top.
Place the bread in the oven and bake for about 50 minutes, or until the top is nicely golden and the center is fully set (a toothpick inserted in the middle of the loaf should come out clean).
Set the loaf on a wire rack and let it cool in the pan for about 10 minutes before very delicately un-molding it.
Finish cooling on the rack and transfer to the refrigerator to chill completely before slicing.
This bread will keep for up to a week in an airtight container.
Notes
*To bake the sweet potato, cut it in half then wrap it in foil and bake it in a 375°F oven for about 35-40 minutes or until soft. Allow to cool completely and then remove the peel. It might be a good idea to do that a day ahead of time. And make some extra: leftover baked sweet potatoes are always a good thing to have in the fridge...
Not sure we have purple skinned sweet potatoes here in America. At least I've never seen one yet. Just make sure you buy a white flesh sweet potato and not a yam.
Nutritional Information
Calories: 277
Total fat: 15.2g
Sat fat: 5.5g
Cholesterol: 49mg
Sodium: 254g
Total Carbohydrates: 23.5g
Fiber: 4.0g
Sugars: 9.0g
Protein 12.3g
From: Sonia! @ thehealthyfoodie.com/
It’s now official, and I’m totally assuming my decision: my beloved Whey Protein Powder, which I had completely abandoned since switching to Paleo, has now been formally reintroduced into my life and is now a complete part of my regular diet.
So what motivated my decision to welcome Whey Protein back into my life, you wonder?
Well for starters, whey protein happens to be one of the best, purest sources of protein out there and it is super easily digestible, too. As such, whey protein is pretty much essential to athletes who are training hard every day, but this supplement was also proven to be extremely beneficial for the elderly and incapacitated people, teenagers (as it provides highly bioavailable proteins essential to their growth), overworked and stressed people (who are unable to have regularly scheduled meals with an adequate and sufficient supply of proteins), and is also very suitable for children who need a protein nutritional support.
Most of all, though, whey protein is extremely useful, if not downright essential, for people who are wanting to lose weight. (which is exactly where I’m at right now!)
It is also said that regular consumption of whey protein helps reduce the risk of cardiovascular disease, diabetes and cancer.
So really, what’s there not to like and why deprive yourself?
Yield: 12 slices
INGREDIENTS
Dry Ingredients
1 cup (100g | 3.5oz) vanilla flavored whey protein powder
1/2 cup (50g | 1.75oz) almond flour
1/2 cup (70g | 2.5oz) tapioca starch
1/4 cup (20g | 0.75oz) coconut flour
1 tbsp ground Ceylon cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp Himalayan salt
Wet Ingredients
1 large (300g | 10oz) purple skin* white flesh sweet potato, baked and cooled, skin removed (see note below)
1/3 cup (70g | 2.5oz) ghee, (store-bought or homemade)
1/4 cup (75g | 2.65oz) pure maple syrup
2 large eggs
1/2 cup (100g | 3.5oz) buttermilk
the juice of 1 lime
1 tsp pure vanilla extract, (store-bought or homemade)
Add-ins
3 medium red apples, peeled and grated (2 cups)
Crumble
1/2 cup (75g | 2.65oz) chopped raw pecans
2 tbsp pure maple sugar
1 tbsp ghee, (store-bought or homemade)
INSTRUCTIONS
Preheat your oven to 350°F.
Start by making the crumble: in a small bowl, add the chopped pecans, pure maple sugar and ghee and mix with your fingers until well distributed.
Set aside.
Grease a loaf pan really well with ghee or coconut oil and, for extra protection against sticking, line the bottom with a rectangle of parchment paper cut to the exact size of the pan and set aside.
In the bowl of your food processor, place all the dry ingredients and then give them a good spin until they are evenly combined and all the lumps have been destroyed, about 30 seconds.
Transfer to a bowl and set aside.
In that same bowl of that same food processor, add the sweet potato flesh, ghee and maple syrup and process until well combined and creamy.
Add the eggs and resume processing until the ingredients are homogeneously combined and creamy.
Add the reserved dry ingredients to this wet mixture and again, process until well combined, no more.
In a glass measuring cup, mix the buttermilk, lime juice and vanilla extract. Add that to the cake batter and process for about 15 seconds, or until combined.
Transfer this batter to a large mixing bowl (the one you used earlier for the flour should work just fine) and delicately stir in the grated apples.
Pour the finished batter into the prepared loaf pan and sprinkle the reserved crumble all over the top.
Place the bread in the oven and bake for about 50 minutes, or until the top is nicely golden and the center is fully set (a toothpick inserted in the middle of the loaf should come out clean).
Set the loaf on a wire rack and let it cool in the pan for about 10 minutes before very delicately un-molding it.
Finish cooling on the rack and transfer to the refrigerator to chill completely before slicing.
This bread will keep for up to a week in an airtight container.
Notes
*To bake the sweet potato, cut it in half then wrap it in foil and bake it in a 375°F oven for about 35-40 minutes or until soft. Allow to cool completely and then remove the peel. It might be a good idea to do that a day ahead of time. And make some extra: leftover baked sweet potatoes are always a good thing to have in the fridge...
Not sure we have purple skinned sweet potatoes here in America. At least I've never seen one yet. Just make sure you buy a white flesh sweet potato and not a yam.
Nutritional Information
Calories: 277
Total fat: 15.2g
Sat fat: 5.5g
Cholesterol: 49mg
Sodium: 254g
Total Carbohydrates: 23.5g
Fiber: 4.0g
Sugars: 9.0g
Protein 12.3g
