Cinnamon Swirl Protein Bread

Jamie Eason’s Cinnamon Swirl Protein Bread Recipe

Preheat oven to 350. Spray loaf pan with non-stick spray.

In small bowl combine: (set aside)
1/3 cup Xylitol
2 tsp cinnamon

In a large bowl combine: (whisk together)
1 1/2 cups gluten free oat flour + 2 scoops vanilla Only protein powder
1 tbsp baking powder
1/2 tsp salt
1/2 cup Xylitol

In a medium bowl combine: (whisk together & add to lrg bowl)
2 egg whites or 1 whole egg
1 cup unsweetened almond milk (Almond Breeze)
1/3 cup or 1 4oz jar of babyfood applesauce
Pour a shallow layer of batter into the loaf pan (about 1/4 of the batter). Sprinkle heavily with half of the cinnamon/sugar mixture. Repeat with remaining batter & cinnamon/sugar on top. Draw a knife through the batter to marble. Bake for 45 to 50 min. Let cool for 10 min. Bread will be dense.

Makes 12 servings:
70 calories
1.34 g fat
8.4 g carbs
6 g protein

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