Ya’ll…. Fall is BUSY. Or maybe the transition into Fall is busy. We’ve got about 3 more weeks of triathlon training and one more race to go. Then who knows what’s next (only time will tell). Anyway, I’ve been baking, a lot, in order to keep the kiwi fueled. But here’s the thing, I need to make this baking thing quick, gluten free, and preferably with a little more protein in order to keep those muscles recovering well.
So today you get two of my go-to quick bread recipes (gluten free and with protein). One is pretty, one is not so pretty. Both taste great! Both are made with either pumpkin or squash, because…. ya know.. it is FALL.
First up, Chocolate Chip Coconut Pumpkin Bread. Why is it quick? Because I used Flapjacked Protein Pancake Batter. It’s hands down the fastest and tastiest mix to bake with! Made with oat flour, whey protein, and coconut flour/quinoa flour.
I’ve made this bread with banana mixed in and pumpkin. Both are equally delicious. But I think the pumpkin makes it a little more moist.
1 cup Flapjacked Pancake Mix (buttermilk or Hazelnut banana)
¼ cup pumpkin puree
2-3 tablespoon coconut butter
¼ cup enjoy life chocolate chips
¼ teaspoon vanilla extract
¼ cup pumpkin seed (optional)
1 cup coconut milk or almond milk
Optional add in– coconut extract or coconut flakes
Mix all together in large bowl. Let it sit for 5 minutes. Pour batter into small baking dish (half the size of a large casserole dish). Bake for 15-20 minutes at 350F. Check at 15 minutes just in case since it’s a small loaf. Will serve around 6 slices.
If you don’t have this mix you could try half GF flour and half vanilla protein with 1 teaspoon baking soda added, but it probably won’t be as delicious, just sayin…. [/print_this]
Okay, this next quick bread is not so pretty. In fact, it’s an old recipe that I hang on to. But it’s sooooo easy and great for smothering with nut butter and/or jam. Even better if served with chocolate nut butter! So ignore the crappy picture and just make it, okay?
- 2 Eggs
- 2-3 tbsp. softened butter
- 1 ½ T Honey
- 2 tbsp. flax meal
- ½ cup butternut squash puree
- ½ cup Flour (I used GF all purpose flour)
- ½ cup GF rolled oats (or lovegrown super oats)
- 1 ¼ cup Vanilla Protein Powder
- ½ t Baking Soda
- ½ t Salt
- cinnamon (optional)
- vanilla extract (optional)
- In a small bowl whisk together the eggs, butter, and honey. In a separate bowl combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. Spread on a cookie sheet. Bake at 350 for 10 minutes. Makes about 18-20 thin slices. I cut them up into triangles.
Nutrition Facts: Per Serving: Calories 76.2 Fat 2.3 g Carbohydrate 8.8 g Fiber 1.2 g Sugars 1.4 g Protein 7.4 g
There you have it. My strange but good protein packed quick bread recipes.
Now pour me the coffee and let’s finish the week already!
Favorite way to bake with squash?