Love lemon-poppy seed muffins? Then you’ll long for a dense, cake-like poppy seed loaf. There’s no zesty citrus in this recipe, but you won’t miss it. Almond flavoring is enough to bring a smile to your face. Besides, with 10 grams of protein per thick, hearty slice, you’ll feel full faster than your brain can even consider a second helping. Controlling bread portions has never been so easy!
Protein-Packed Poppy Seed Bread
Makes about 8, 1/2-inch slices
Macros per slice: 173 calories | 3 g fat | 26 g carbs | 10 g protein | 4 g fiber | 12 g sugar
Ingredients
4 scoops vanilla protein powder
1 ½ cups oat flour
1 tsp. baking powder
½ cup coconut sugar
1 tsp. almond flavoring
1 cup almond milk
poppy seeds, to taste
Directions
- Preheat the oven to 350 degrees F and coat a loaf pan with non-stick cooking spray.
- In a large bowl, mix together all ingredients.
- Pour batter into prepared loaf pan and shake or knock the pan to get rid of any air bubbles.
- Bake for 40-45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
Enjoy fresh out of the oven, or freeze for up to one month.